Food Album
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Kalina
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Bls: Food Album
Voodo Chicken Salad
* FOR THE SALAD:
* Lettuce/Greens
* Cooked Chicken, Diced Or Shredded
* Feta Cheese
* Diced Tomatoes
* Crusted Tortilla Strips Or Homemade Strips
* _____
* FOR THE DRESSING:
* ¼ cups Dijon Mustard
* ¼ cups Lime Juice
* ¼ cups Chili Paste
* 2 Tablespoons Crushed Red Pepper
* ¾ cups Light Mayo
* 1-½ cup Sesame Oil
* 1 cup Rice Wine Vinegar
* ½ cups Soy Sauce
* 1-½ cup White Sugar
* ¼ cups Minced Garlic
* ⅓ cups Pureed Ginger (found In The Produce Aisle)
Preparation Instructions
Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Top your salad with the chicken, tortillas, feta cheese, tomatoes, and the dressing.
* FOR THE SALAD:
* Lettuce/Greens
* Cooked Chicken, Diced Or Shredded
* Feta Cheese
* Diced Tomatoes
* Crusted Tortilla Strips Or Homemade Strips
* _____
* FOR THE DRESSING:
* ¼ cups Dijon Mustard
* ¼ cups Lime Juice
* ¼ cups Chili Paste
* 2 Tablespoons Crushed Red Pepper
* ¾ cups Light Mayo
* 1-½ cup Sesame Oil
* 1 cup Rice Wine Vinegar
* ½ cups Soy Sauce
* 1-½ cup White Sugar
* ¼ cups Minced Garlic
* ⅓ cups Pureed Ginger (found In The Produce Aisle)
Preparation Instructions
Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Top your salad with the chicken, tortillas, feta cheese, tomatoes, and the dressing.
Kalina
Moderator
Bls: Food Album
Buttermilk Pancakes
V
Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons unsalted butter (melted)
2 overripe bananas (mashed)
Directions:
1. Mix the flour, baking powder, sugar and salt in a large bowl.
2. Mix the buttermilk, egg, butter and bananas in another bowl.
3. Mix the wet and dry ingredients making sure to not over mix.
4. Heat a pan and melt a touch of butter in it.
5. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
V
Ingredients
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup low-fat buttermilk
* 1 teaspoon vegetable oil
* 1 large egg, lightly beaten
* Cooking spray
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Nutritional Information
Calories:
99 (26% from fat)
Fat:
2.9g (sat 0.8g,mono 0.9g,poly 1g)
Protein:
3.2g
Carbohydrate:
14.9g
Fiber:
0.4g
Cholesterol:
25mg
Iron:
0.8mg
Sodium:
211mg
Calcium:
69mg
V
All-purpose flour 3 cups 750 mL
Granulated sugar 2 tbsp. 30 mL
Baking soda 2 tsp. 10 mL
Baking powder 2 tsp. 10 mL
Salt 1 tsp. 5 mL
Egg yolks (large) 6 6
Buttermilk 3 1/3 cups 825 mL
Butter (or hard margarine), melted 6 tbsp. 100 mL
Egg whites (large) 6 6
Sift first 5 ingredients together into large bowl. Make a well in centre.
Beat next 3 ingredients together in medium bowl until well combined. Pour into well. Mix until just moistened.
Beat egg whites in separate large bowl until stiff but not dry. Fold into batter. Heat greased frying pan or electric griddle on medium-high until drops of water dance around on surface. For each 4 inch (10 cm) pancake, spoon 1/4 cup (60 mL) batter into frying pan. Cook until bubbles appear on surface and edges are lightly browned. Flip over. Cook until lightly browned. Makes about 40 (4 inch, 10 cm) pancakes.
1 pancake: 72 Calories; 2.7 g Total Fat; 190 mg Sodium; 3 g Protein; 9 g Carbohydrate; trace Dietary Fibre
V
* 1 1/2 cups all-purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon nutmeg freshly ground if possible
* 2 large eggs, at room temperature
* 1 1/4 cups milk, at room temperature
* 1/2 teaspoon vanilla extract
* 3 tablespoons unsalted butter, plus more as needed
Directions:
1) In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
(No whisk? Go with a fork.)
2) In another bowl, beat the eggs and then whisk in the milk and vanilla.
3) Melt the butter in a large skillet (cast iron is ideal) or on a griddle over medium heat.
4) Whisk the butter into the milk mix. Add the wet ingredients to the flour mixture, and whisk until a thick batter just forms.
5) Still at medium heat, ladle a 1/4 cup of the batter onto the skillet to make the pancake. Make 1 or 2 more, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown (about 2 minutes).
6) Flip with a spatula and cook about 1 minute more on the second side.
7) Serve immediately or cover with foil to keep warm.
These go from craving to table in about 20 minutes.
ADD2s:
Add in your favorite sliced fruit (bananas, strawberries, blueberries), mini-chocolate chips or chopped nuts. Throw it in the batter or if you don't want blue pancakes, add as bubbles start to form but before you flip. Just keep an eye out so your add-in's don't burn.
Powdered sugar, butter, ice cream, warmed fruit compote from a can, sliced fruit, chopped nuts, whipped cream, chocolate syrup are all great topping ideas.
Or make a sandwich by placing bacon and eggs or ham and cheese between two pancakes.
V
Ingredients:
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
oil or cooking spray (for cooking)
Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.
V
Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons unsalted butter (melted)
2 overripe bananas (mashed)
Directions:
1. Mix the flour, baking powder, sugar and salt in a large bowl.
2. Mix the buttermilk, egg, butter and bananas in another bowl.
3. Mix the wet and dry ingredients making sure to not over mix.
4. Heat a pan and melt a touch of butter in it.
5. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
V
Ingredients
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup low-fat buttermilk
* 1 teaspoon vegetable oil
* 1 large egg, lightly beaten
* Cooking spray
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Nutritional Information
Calories:
99 (26% from fat)
Fat:
2.9g (sat 0.8g,mono 0.9g,poly 1g)
Protein:
3.2g
Carbohydrate:
14.9g
Fiber:
0.4g
Cholesterol:
25mg
Iron:
0.8mg
Sodium:
211mg
Calcium:
69mg
V
All-purpose flour 3 cups 750 mL
Granulated sugar 2 tbsp. 30 mL
Baking soda 2 tsp. 10 mL
Baking powder 2 tsp. 10 mL
Salt 1 tsp. 5 mL
Egg yolks (large) 6 6
Buttermilk 3 1/3 cups 825 mL
Butter (or hard margarine), melted 6 tbsp. 100 mL
Egg whites (large) 6 6
Sift first 5 ingredients together into large bowl. Make a well in centre.
Beat next 3 ingredients together in medium bowl until well combined. Pour into well. Mix until just moistened.
Beat egg whites in separate large bowl until stiff but not dry. Fold into batter. Heat greased frying pan or electric griddle on medium-high until drops of water dance around on surface. For each 4 inch (10 cm) pancake, spoon 1/4 cup (60 mL) batter into frying pan. Cook until bubbles appear on surface and edges are lightly browned. Flip over. Cook until lightly browned. Makes about 40 (4 inch, 10 cm) pancakes.
1 pancake: 72 Calories; 2.7 g Total Fat; 190 mg Sodium; 3 g Protein; 9 g Carbohydrate; trace Dietary Fibre
V
* 1 1/2 cups all-purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon nutmeg freshly ground if possible
* 2 large eggs, at room temperature
* 1 1/4 cups milk, at room temperature
* 1/2 teaspoon vanilla extract
* 3 tablespoons unsalted butter, plus more as needed
Directions:
1) In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
(No whisk? Go with a fork.)
2) In another bowl, beat the eggs and then whisk in the milk and vanilla.
3) Melt the butter in a large skillet (cast iron is ideal) or on a griddle over medium heat.
4) Whisk the butter into the milk mix. Add the wet ingredients to the flour mixture, and whisk until a thick batter just forms.
5) Still at medium heat, ladle a 1/4 cup of the batter onto the skillet to make the pancake. Make 1 or 2 more, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown (about 2 minutes).
6) Flip with a spatula and cook about 1 minute more on the second side.
7) Serve immediately or cover with foil to keep warm.
These go from craving to table in about 20 minutes.
ADD2s:
Add in your favorite sliced fruit (bananas, strawberries, blueberries), mini-chocolate chips or chopped nuts. Throw it in the batter or if you don't want blue pancakes, add as bubbles start to form but before you flip. Just keep an eye out so your add-in's don't burn.
Powdered sugar, butter, ice cream, warmed fruit compote from a can, sliced fruit, chopped nuts, whipped cream, chocolate syrup are all great topping ideas.
Or make a sandwich by placing bacon and eggs or ham and cheese between two pancakes.
V
Ingredients:
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
oil or cooking spray (for cooking)
Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.
mayangcute
New member
Kalina
Moderator
Bls: Food Album
King Crab Bisque
V
Ingredients
2 Dungeness crabs, 1 to 1 1/2 lb. each, cooked
2 Tbs. unsalted butter
1 small yellow onion, chopped yellow onion
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 1/2 cups chopped tomatoes (fresh or canned)
1 1/2 cups dry white wine such as Sauvignon Blanc
1 Tbs. chopped fresh tarragon (optional) tarragon
1/4 cup all-purpose flour
3 cups bottled clam juice clam
3 cups water
1 cup heavy cream
1 Tbs. Cognac or other good-quality brandy
Pinch of cayenne pepper
Salt and freshly ground pepper, to taste
How to make Dungeness Crab Bisque
First, clean and crack the crabs: Twist off the legs and claws and set aside. Place each crab on its back and pull off the small triangular apron-shaped shell flap, then insert your thumb underneath the top shell and pull it off. Remove the dark gray intestines and the feather-shaped white spongy gills from the body and discard. Rinse the crab body well. Break the body in half and remove the meat from the cavities. Using a mallet, crack the legs in several places and remove the meat. Set aside the crabmeat in a bowl. Crack the large claws and carefully remove the meat from each claw in a single piece. Slice the meat and set aside for garnish. Using kitchen shears, cut the shells into small pieces; set aside.
In a saucepan over low heat, melt the butter. Add the onion, carrot and celery and sauté, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the crab shells, tomatoes, wine and tarragon, if using. Sprinkle the flour over the top and stir to mix well. Bring to a boil, reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat and let cool slightly.
In a bowl, combine the clam juice and water. Combine one-third of the clam juice mixture and one-third of the shell mixture in a blender. Pulse briefly to break up the shells. Place a fine-mesh sieve lined with cheesecloth over a bowl. Pour the contents of the blender through the sieve. Repeat with the remaining clam juice and shell mixtures in 2 batches. Transfer to a clean soup pot.
Place the pot over low heat and bring to a gentle simmer. Stir in the cream, brandy and cayenne and season with salt and pepper. Add the reserved crabmeat and heat through. Ladle into warmed bowls and garnish with the claw meat. Serve immediately. Serves 6.
V
Ingredients
1 lb blue crab meat, fresh or pasteurized
2 tbs finely chopped onion
2 tbs finely chopped celery
1/4 cup melted butter or margarine
3 tbs all purpose flour
1 tsp salt
1/4 tsp paprika
dash of ground white (or black) pepper
1 qt milk
2 generous dashes hot pepper sauce
Preparation
Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving.
V
Ingredients
2 Dungeness crabs, 1 to 1 1/2 lb. each, cooked
2 Tbs. unsalted butter
1 small yellow onion, chopped yellow onion
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 1/2 cups chopped tomatoes (fresh or canned)
1 1/2 cups dry white wine such as Sauvignon Blanc
1 Tbs. chopped fresh tarragon (optional) tarragon
1/4 cup all-purpose flour
3 cups bottled clam juice clam
3 cups water
1 cup heavy cream
1 Tbs. Cognac or other good-quality brandy
Pinch of cayenne pepper
Salt and freshly ground pepper, to taste
How to make Dungeness Crab Bisque
First, clean and crack the crabs: Twist off the legs and claws and set aside. Place each crab on its back and pull off the small triangular apron-shaped shell flap, then insert your thumb underneath the top shell and pull it off. Remove the dark gray intestines and the feather-shaped white spongy gills from the body and discard. Rinse the crab body well. Break the body in half and remove the meat from the cavities. Using a mallet, crack the legs in several places and remove the meat. Set aside the crabmeat in a bowl. Crack the large claws and carefully remove the meat from each claw in a single piece. Slice the meat and set aside for garnish. Using kitchen shears, cut the shells into small pieces; set aside.
In a saucepan over low heat, melt the butter. Add the onion, carrot and celery and sauté, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the crab shells, tomatoes, wine and tarragon, if using. Sprinkle the flour over the top and stir to mix well. Bring to a boil, reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat and let cool slightly.
In a bowl, combine the clam juice and water. Combine one-third of the clam juice mixture and one-third of the shell mixture in a blender. Pulse briefly to break up the shells. Place a fine-mesh sieve lined with cheesecloth over a bowl. Pour the contents of the blender through the sieve. Repeat with the remaining clam juice and shell mixtures in 2 batches. Transfer to a clean soup pot.
Place the pot over low heat and bring to a gentle simmer. Stir in the cream, brandy and cayenne and season with salt and pepper. Add the reserved crabmeat and heat through. Ladle into warmed bowls and garnish with the claw meat. Serve immediately. Serves 6.
V
Ingredients
1 lb blue crab meat, fresh or pasteurized
2 tbs finely chopped onion
2 tbs finely chopped celery
1/4 cup melted butter or margarine
3 tbs all purpose flour
1 tsp salt
1/4 tsp paprika
dash of ground white (or black) pepper
1 qt milk
2 generous dashes hot pepper sauce
Preparation
Remove any pieces of shell or cartilage from crabmeat. Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thick. Add crabmeat and hot pepper sauce; heat thoroughly. If desired, add 1 tbs sherry and an additional 2 tbs butter 10 minutes before serving.
Kalina
Moderator
Bls: Food Album
Chicken Adobo
V
*
1/2 kilo pork, cut in cubes
*
1/2 kilo chicken, cut into pieces
*
1 head garlic, minced
*
1/2 yellow onion, diced
*
1/2 cup soy sauce
*
1 cup vinegar
*
2 cups of water
*
1 teaspoon paprika
*
5 laurel leaves (bay leaves)
*
4 tablespoons of cooking oil or olive oil
*
2 tablespoons cornstarch
*
Salt and pepper to taste
*
3 tablespoons water
*
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
*
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
*
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
*
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
*
Add salt and/or pepper if desired
*
Bring to a boil then simmer for an additional 5 minutes.
*
Serve hot with the adobo gravy and plain rice.
V
Ingredients:
1 tasa ng puti o cider suka
1 tasa ng tubig
2 tablespoons peeled at durog bawang
1 kutsarita asin
1 kutsarita itim na itim
3 pounds ng manok (malaking piraso o hacked maliit)
2 ½ pounds baboy kulata hiwa sa 1 ½ pulgada cubes
2 tablespoons toyo
2 tablespoons peanut langis (opsyonal)
¼ tasa ng red wine (opsyonal)
mainit sarsang o tuyo mainit peppers (opsyonal)
1 / 2 tasa sa buong 1 tasa ng brown asukal (opsyonal)
3 baya dahon (opsyonal)
Pagluluto Pamamaraang:
1. Sa isang malaking palayok dalhin sa isang pigsa ang suka, tubig, bawang, asin, baya dahon (opsyonal), mainit paminta, at itim na paminta.
2. Idagdag ang putulin ng karne cover sa kayumanggi asukal at muling magsama sa isang pigsa.
3. Mas mababa ang init at magngitngit sakop sa loob ng 30 minuto.
4. Idagdag ang toyo at ang alak (opsyonal) at lutuin ng isang karagdagang 10 minuto.
5. Alisin ang mga karne at ipagpatuloy ang pagluluto ng sarsang hangga't ito ay nabawasan ng kalahati.
6. Opsyonal: Habang ang sarsa patuloy na lutuin, baka gusto mong kayumanggi ang mga manok at baboy piraso sa isang mainit na kawali na may peanut langis. Kapag ginamit ninyo ang malaking piraso ng manok (ie leg tirahan) laktawan ang hakbang na ito.
7. Paglingkuran ang mga karne at ang sarsa sa kanin.
V
*
1/2 kilo pork, cut in cubes
*
1/2 kilo chicken, cut into pieces
*
1 head garlic, minced
*
1/2 yellow onion, diced
*
1/2 cup soy sauce
*
1 cup vinegar
*
2 cups of water
*
1 teaspoon paprika
*
5 laurel leaves (bay leaves)
*
4 tablespoons of cooking oil or olive oil
*
2 tablespoons cornstarch
*
Salt and pepper to taste
*
3 tablespoons water
*
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
*
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
*
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
*
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
*
Add salt and/or pepper if desired
*
Bring to a boil then simmer for an additional 5 minutes.
*
Serve hot with the adobo gravy and plain rice.
V
Ingredients:
1 tasa ng puti o cider suka
1 tasa ng tubig
2 tablespoons peeled at durog bawang
1 kutsarita asin
1 kutsarita itim na itim
3 pounds ng manok (malaking piraso o hacked maliit)
2 ½ pounds baboy kulata hiwa sa 1 ½ pulgada cubes
2 tablespoons toyo
2 tablespoons peanut langis (opsyonal)
¼ tasa ng red wine (opsyonal)
mainit sarsang o tuyo mainit peppers (opsyonal)
1 / 2 tasa sa buong 1 tasa ng brown asukal (opsyonal)
3 baya dahon (opsyonal)
Pagluluto Pamamaraang:
1. Sa isang malaking palayok dalhin sa isang pigsa ang suka, tubig, bawang, asin, baya dahon (opsyonal), mainit paminta, at itim na paminta.
2. Idagdag ang putulin ng karne cover sa kayumanggi asukal at muling magsama sa isang pigsa.
3. Mas mababa ang init at magngitngit sakop sa loob ng 30 minuto.
4. Idagdag ang toyo at ang alak (opsyonal) at lutuin ng isang karagdagang 10 minuto.
5. Alisin ang mga karne at ipagpatuloy ang pagluluto ng sarsang hangga't ito ay nabawasan ng kalahati.
6. Opsyonal: Habang ang sarsa patuloy na lutuin, baka gusto mong kayumanggi ang mga manok at baboy piraso sa isang mainit na kawali na may peanut langis. Kapag ginamit ninyo ang malaking piraso ng manok (ie leg tirahan) laktawan ang hakbang na ito.
7. Paglingkuran ang mga karne at ang sarsa sa kanin.
Kalina
Moderator
Bls: Food Album
Kung Pao
V
EASY KUNG PAO CHICKEN
1 lb. of chicken breasts/tenders, cut into 1/2 inch pieces
1/4 cup of San-J’s Wheat-Free Tamari Sauce, divided in half (2 Tablespoons is half)
2 Tablespoons of freshly squeezed lemon juice
2 Tablespoons sugar
2 teaspoons cornstarch (optional- for thickening)
1/4 teaspoon of crushed red pepper
1/4 cup water
2 Tablespoons canola oil
1 clove garlic, minced
1/4 cup onion, diced
1/4 cup roasted peanuts, chopped
1 cup (roughly) of Desired vegetables (carrots, mushrooms, red pepper, or leftover sugar snap peas)
DIRECTIONS:
Marinate the chicken with 2 Tablespoons of soy sauce in the refrigerator for at least 30 minutes. In a separate bowl, combine garlic, lemon, water, remaining soy sauce, cornstarch, sugar, and red pepper flakes. In a wok or skillet, heat the canola oil over med.-high heat. Add chicken and onion and stir fry until brown about 4 minutes. Add desired vegetables and stir fry another 3-4 minutes. Add sauce and stir frequently until thickened slightly (if using cornstarch) or until heated through and bubbly. Serve over brown rice and sprinkle with peanuts.
Serves 4.
V
Ingredients
1/2 pound Chicken breasts -- boneless
4 tablespoons Oil
-----MARINADE-----
2 teaspoons Cornstarch
2 teaspoons Soy sauce
1 teaspoon Sherry
1 Egg whites
1/2 teaspoon Salt
2 teaspoons Ginger -- chopped
2 Onions -- green
1/4 cup Nuts
-----SEASONING-----
2 teaspoons Cornstarch
2 teaspoons Sherry
1/2 tablespoon Soy sauce
1 teaspoon Vinegar
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 teaspoons Sesame oil
4 tablespoons Peanut oil
Preparation
Cut green onions into 3/4" pieces.
Cut boned breast into small pieces. Mix cornstarch, soy, wine, and
slightly beaten egg white. Add remaining marinade ingredients and blend
well. Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until chicken is white, then add
ginger and scallion. Cook a few more seconds, add peanuts, add
seasonings. When sauce is slightly thickened and coats food, remove and
serve hot.
V
Serves 4 to 6
Ingredients:
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.
In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.
Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.
Kung Pao
V
EASY KUNG PAO CHICKEN
1 lb. of chicken breasts/tenders, cut into 1/2 inch pieces
1/4 cup of San-J’s Wheat-Free Tamari Sauce, divided in half (2 Tablespoons is half)
2 Tablespoons of freshly squeezed lemon juice
2 Tablespoons sugar
2 teaspoons cornstarch (optional- for thickening)
1/4 teaspoon of crushed red pepper
1/4 cup water
2 Tablespoons canola oil
1 clove garlic, minced
1/4 cup onion, diced
1/4 cup roasted peanuts, chopped
1 cup (roughly) of Desired vegetables (carrots, mushrooms, red pepper, or leftover sugar snap peas)
DIRECTIONS:
Marinate the chicken with 2 Tablespoons of soy sauce in the refrigerator for at least 30 minutes. In a separate bowl, combine garlic, lemon, water, remaining soy sauce, cornstarch, sugar, and red pepper flakes. In a wok or skillet, heat the canola oil over med.-high heat. Add chicken and onion and stir fry until brown about 4 minutes. Add desired vegetables and stir fry another 3-4 minutes. Add sauce and stir frequently until thickened slightly (if using cornstarch) or until heated through and bubbly. Serve over brown rice and sprinkle with peanuts.
Serves 4.
V
Ingredients
1/2 pound Chicken breasts -- boneless
4 tablespoons Oil
-----MARINADE-----
2 teaspoons Cornstarch
2 teaspoons Soy sauce
1 teaspoon Sherry
1 Egg whites
1/2 teaspoon Salt
2 teaspoons Ginger -- chopped
2 Onions -- green
1/4 cup Nuts
-----SEASONING-----
2 teaspoons Cornstarch
2 teaspoons Sherry
1/2 tablespoon Soy sauce
1 teaspoon Vinegar
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 teaspoons Sesame oil
4 tablespoons Peanut oil
Preparation
Cut green onions into 3/4" pieces.
Cut boned breast into small pieces. Mix cornstarch, soy, wine, and
slightly beaten egg white. Add remaining marinade ingredients and blend
well. Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until chicken is white, then add
ginger and scallion. Cook a few more seconds, add peanuts, add
seasonings. When sauce is slightly thickened and coats food, remove and
serve hot.
V
Serves 4 to 6
Ingredients:
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.
In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.
Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.
hehehe udah gak kuat nahan.. pengen makan gituan.. ayo cepat masakkan.. jangan kelamaan!!kek lagu yaaa
Kalina
Moderator
Bls: Food Album
Creme Fraiche Caviar
V
Ingredients
* 1/4 cup herbed olive oil
* 3 large russet potatoes scrubbed
* 2 tablespoons chopped finely rosemary leaves
* 9 ounces caviar
* 8 ounces creme fraiche
* Salt
* Pepper
Directions
Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
Top potato chips with 1 teaspoon each of caviar and creme fraiche.
V
Ingredients
* 1/4 cup herbed olive oil
* 3 large russet potatoes scrubbed
* 2 tablespoons chopped finely rosemary leaves
* 9 ounces caviar
* 8 ounces creme fraiche
* Salt
* Pepper
Directions
Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
Top potato chips with 1 teaspoon each of caviar and creme fraiche.
Kalina
Moderator
Bls: Food Album
Warm Caramel Apple Cake
V
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
V
Caramel-Glazed Apple Cake
Cake:
1 cup packed brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
5 Granny Smith or Golden Delicious apples, peeled, cored and cut into 1/2-inch pieces. (I used 3 Granny Smith and 2 Fuji)
1 cup chopped pecans or walnuts
2 1/2 tsp. vanilla
Glaze:
4 TBSP butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
pinch of salt
1/2 cup heavy cream
Butter and flour a 9x13 pan.
To prepare cake, beat both sugars and oil together until well blended. Add eggs, one at a time, beating well. Add vanilla and blend. Sift together flour, salt, baking soda, cinnamon and nutmeg; add gradually to egg mixture, mixing just until blended. Add apples and nuts, and stir until well-combined. This is a thick batter! Scoop into pan and spread evenly.
Bake at 325 for 50-75 minutes or until a toothpick inserted in the center comes out clean. Mine took about 65 minutes. Let cool in the pan while you prepare the glaze:
To prepare the glaze, melt butter in a small saucepan over low heat. Add sugars and salt. Cook over medium-low heat for 2 minutes. Add cream, bring to a boil and boil for 2 minutes, stirring constantly.
Poke holes all over the cake, using a toothpick or skewer. Pour the glaze evenly over the cake. Let it set for at least 10 minutes to let the caramel soak into the holes. Serve warm.
V
One of my drivers at work gave me a bag of apples from his yard, I wanted to make something that made me think of Fall and Halloween. I went home and looked through my old recipes and found one that I have not made in years. This is a very rich and gooey desert, a little goes a long way. Last but not least it is simply to DIE for.
4 C. Sliced Apples (Any Kind)
1 Tbs. Vanilla
2 Eggs
3 C. Flour
3/4 C. Oil
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Nutmeg
1 Tsp. Pumpkin Pie Spice
1 Tbs. Cinnamon
1 1/2 C. Sugar (Could also use Splenda for Baking)
1/2 C. Caramel Ice Cream Topping (Sugar Free Works TOO)
In a large mixing bowl place in the flour, baking soda, baking powder & spices. Place the sliced apples into another bowl and mix with the oil. Once the apples are coated in the oil add them into the flour mixture, stir to coat. In a small bowl mix the eggs, sugar and vanilla, once combined add to the flour and apples. Completely mix all ingredients together, (the batter will be very thick). Once fully mixed stir in the caramel sauce, spray a 13x9 cake pan and spread the batter in evenly. Bake at 350 for 45 minutes to an hour. Cake is done when a toothpick comes out clean. Serve warm or cold with French vanilla ice-cream (SUGAR FREE would work too)and a drizzling of extra caramel sauce.
V
Ingredients
Topping:
1/4 Cup butter or margarine
2/3 Cup packed brown sugar
1/2 Teaspoon ground cinnamon
2 Medium apples, peeled, cut into ½-inch wedges
Cake:
1 1/3 Cups Gold Medal® all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
Directions
Heat oven to 325ºF. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
V
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
V
Caramel-Glazed Apple Cake
Cake:
1 cup packed brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
5 Granny Smith or Golden Delicious apples, peeled, cored and cut into 1/2-inch pieces. (I used 3 Granny Smith and 2 Fuji)
1 cup chopped pecans or walnuts
2 1/2 tsp. vanilla
Glaze:
4 TBSP butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
pinch of salt
1/2 cup heavy cream
Butter and flour a 9x13 pan.
To prepare cake, beat both sugars and oil together until well blended. Add eggs, one at a time, beating well. Add vanilla and blend. Sift together flour, salt, baking soda, cinnamon and nutmeg; add gradually to egg mixture, mixing just until blended. Add apples and nuts, and stir until well-combined. This is a thick batter! Scoop into pan and spread evenly.
Bake at 325 for 50-75 minutes or until a toothpick inserted in the center comes out clean. Mine took about 65 minutes. Let cool in the pan while you prepare the glaze:
To prepare the glaze, melt butter in a small saucepan over low heat. Add sugars and salt. Cook over medium-low heat for 2 minutes. Add cream, bring to a boil and boil for 2 minutes, stirring constantly.
Poke holes all over the cake, using a toothpick or skewer. Pour the glaze evenly over the cake. Let it set for at least 10 minutes to let the caramel soak into the holes. Serve warm.
V
One of my drivers at work gave me a bag of apples from his yard, I wanted to make something that made me think of Fall and Halloween. I went home and looked through my old recipes and found one that I have not made in years. This is a very rich and gooey desert, a little goes a long way. Last but not least it is simply to DIE for.
4 C. Sliced Apples (Any Kind)
1 Tbs. Vanilla
2 Eggs
3 C. Flour
3/4 C. Oil
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Nutmeg
1 Tsp. Pumpkin Pie Spice
1 Tbs. Cinnamon
1 1/2 C. Sugar (Could also use Splenda for Baking)
1/2 C. Caramel Ice Cream Topping (Sugar Free Works TOO)
In a large mixing bowl place in the flour, baking soda, baking powder & spices. Place the sliced apples into another bowl and mix with the oil. Once the apples are coated in the oil add them into the flour mixture, stir to coat. In a small bowl mix the eggs, sugar and vanilla, once combined add to the flour and apples. Completely mix all ingredients together, (the batter will be very thick). Once fully mixed stir in the caramel sauce, spray a 13x9 cake pan and spread the batter in evenly. Bake at 350 for 45 minutes to an hour. Cake is done when a toothpick comes out clean. Serve warm or cold with French vanilla ice-cream (SUGAR FREE would work too)and a drizzling of extra caramel sauce.
V
Ingredients
Topping:
1/4 Cup butter or margarine
2/3 Cup packed brown sugar
1/2 Teaspoon ground cinnamon
2 Medium apples, peeled, cut into ½-inch wedges
Cake:
1 1/3 Cups Gold Medal® all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
Directions
Heat oven to 325ºF. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Kalina
Moderator
Bls: Food Album
Pirate Cake
V
Step 1: You will need
* madeira sponge
* buttercream
* chocolate sticks
* chocolate coins
* mint imperials
* sugared midget gems
* yellow cocktail sugar or yellow sherbert
* pirate figures
1.
Step 2: Buttercream
Cover the whole of the madeira cake in buttercream using a pallette knife. This will help the chocolate sticks stick to the cake.
2.
Step 3: Chocolate sticks
Stick chocolate sticks to the long side of the cake. Alternate them from side to side, like this. Fill the gaps by cutting more chocolate sticks to length. Repeat on the other side, then fill the ends with more sticks cut down to size.
3.
Step 4: Sand
Spread a rough layer of buttercream on the cake board around the chest. Use a spoon to sprinkle the yellow sugar over the buttercream.
4.
Step 5: Treasure
Cover the top of the cake with chocolate coins, and place a few around the sides of the chest to make it look like the treasure's overflowing. Use mint imperials and midget gems to make necklaces and jewels.
5.
Step 6: Characters and toys
Complete the scene by positioning a few pirate characters around the chest - you can also put a few bits of toy treasure in the cake (but make sure to take anything inedible off the cake before you serve it).
V
Step 1: You will need
* madeira sponge
* buttercream
* chocolate sticks
* chocolate coins
* mint imperials
* sugared midget gems
* yellow cocktail sugar or yellow sherbert
* pirate figures
1.
Step 2: Buttercream
Cover the whole of the madeira cake in buttercream using a pallette knife. This will help the chocolate sticks stick to the cake.
2.
Step 3: Chocolate sticks
Stick chocolate sticks to the long side of the cake. Alternate them from side to side, like this. Fill the gaps by cutting more chocolate sticks to length. Repeat on the other side, then fill the ends with more sticks cut down to size.
3.
Step 4: Sand
Spread a rough layer of buttercream on the cake board around the chest. Use a spoon to sprinkle the yellow sugar over the buttercream.
4.
Step 5: Treasure
Cover the top of the cake with chocolate coins, and place a few around the sides of the chest to make it look like the treasure's overflowing. Use mint imperials and midget gems to make necklaces and jewels.
5.
Step 6: Characters and toys
Complete the scene by positioning a few pirate characters around the chest - you can also put a few bits of toy treasure in the cake (but make sure to take anything inedible off the cake before you serve it).