The Cookery Club

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Re: LI's Official Cooking thread

im always in a rush 2 get da food cooked das y ma food alwayz getz burned but its stil yumalicious :D:D
 
Re: LI's Official Cooking thread

Ice Cream Pie
Ingredients

Crust
4 cups crushed cookies
1/2 cup melted margarine

Filling
1 liter chocolate ice cream
1 liter vanilla ice cream
16 ounces whipped cream

Topping
16 ounces whipping cream
1/2 cup sugar

Method:
Crust:.
1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Filling:.
1. Allow the ice creams to melt a bit.
2. Mix about half the whip cream with the chocolate ice cream. Beat it until smooth. Spread on top of the crust. Place in freezer. It has to be frozen because if you add the other ice cream, it will mix with it.
3. Mix the vanilla ice cream with the rest of the cool whip. Spread it on top of the frozen ice cream. Place in freezer.
Topping:.
1. Beat the whipping cream until light and fluffy. Add the sugar and continue beating. Spread the whip cream on top of the frozen ice cream pie. Decorate with fudge, nuts and chocolate chips. Place in freezer until frozen and ready to serve.
 
Re: LI's Official Cooking thread

:sl:

biryanis not too bad if you do all the masala from the night before then just cook it on the day :happy:

that ice cream thing sounds lovely
 
Re: LI's Official Cooking thread

butterfly+ said:
Ice Cream Pie
Ingredients

Crust
4 cups crushed cookies
1/2 cup melted margarine

Filling
1 liter chocolate ice cream
1 liter vanilla ice cream
16 ounces whipped cream

Topping
16 ounces whipping cream
1/2 cup sugar

Method:
Crust:.
1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Filling:.
1. Allow the ice creams to melt a bit.
2. Mix about half the whip cream with the chocolate ice cream. Beat it until smooth. Spread on top of the crust. Place in freezer. It has to be frozen because if you add the other ice cream, it will mix with it.
3. Mix the vanilla ice cream with the rest of the cool whip. Spread it on top of the frozen ice cream. Place in freezer.
Topping:.
1. Beat the whipping cream until light and fluffy. Add the sugar and continue beating. Spread the whip cream on top of the frozen ice cream pie. Decorate with fudge, nuts and chocolate chips. Place in freezer until frozen and ready to serve.
Click to expand...


salam.
so is that the one i was talking about:? if YES should tell me sister inlaw to make it for her daughter
w.salam
 
Re: LI's Official Cooking thread

yep i think thats the one you want.. the ice cream one right?
 
Re: LI's Official Cooking thread

How to make PB&J :wub:


1. Using a knife, spread a generous layer of peanut butter on one slice of bread.
2. Clean the knife with a napkin or use another knife so the peanut butter and jelly don't mix in their containers.
3. Spread jelly or jam on the other slice of bread. Use slightly less jelly than peanut butter.
4. Put the two pieces of bread together with the peanut butter and jelly sides facing one another. Cut the sandwich in half for easier eating.

Tips & Warnings

* If you use a "natural" peanut butter that needs to be refrigerated, let the peanut butter come to room temperature before you spread it to avoid tearing the bread.
* Vary your bread choices in a PB&J. Although white is the standard, try wheat varieties, sourdough, or even rye. And thicker breads are harder to tear when you spread the peanut butter on them.
* Vary your jelly or jam choices. Although many choose "purple" and "red" jams for peanut butter (grape, strawberry, raspberry, boysenberry), some people swear by "orange" jams (apricot, peach).
* Instead of jam or jelly, use sliced banana, honey, raisins, dried or fresh apple slices, unsweetened flaked coconut, bacon (yes, bacon) or any combination of the above.
* Although it's high in protein, peanut butter is, sadly, fattening as all get out.:wub:
 
Re: LI's Official Cooking thread

:sl:
PB&J sandwiches hehehe.
talking about peanut butter.. when i was younger i used to dip the spoon in the jar and eat spoonfuls of the peanut butter :okay:
 
Re: LI's Official Cooking thread

Khalid_Shariff said:
How to make PB&J :wub:


1. Using a knife, spread a generous layer of peanut butter on one slice of bread.
2. Clean the knife with a napkin or use another knife so the peanut butter and jelly don't mix in their containers.
3. Spread jelly or jam on the other slice of bread. Use slightly less jelly than peanut butter.
4. Put the two pieces of bread together with the peanut butter and jelly sides facing one another. Cut the sandwich in half for easier eating.

Tips & Warnings

* If you use a "natural" peanut butter that needs to be refrigerated, let the peanut butter come to room temperature before you spread it to avoid tearing the bread.
* Vary your bread choices in a PB&J. Although white is the standard, try wheat varieties, sourdough, or even rye. And thicker breads are harder to tear when you spread the peanut butter on them.
* Vary your jelly or jam choices. Although many choose "purple" and "red" jams for peanut butter (grape, strawberry, raspberry, boysenberry), some people swear by "orange" jams (apricot, peach).
* Instead of jam or jelly, use sliced banana, honey, raisins, dried or fresh apple slices, unsweetened flaked coconut, bacon (yes, bacon) or any combination of the above.
* Although it's high in protein, peanut butter is, sadly, fattening as all get out.:wub:
Click to expand...

Yummmm Peanut butter and jam, my fav. I usually have it on toast. When I'm hungry I just pop two slices in the toaster, spread with pb & j and that's my dinner. :D
 
Re: LI's Official Cooking thread

butterfly+ said:
Ice Cream Pie
Ingredients

Crust
4 cups crushed cookies
1/2 cup melted margarine

Filling
1 liter chocolate ice cream
1 liter vanilla ice cream
16 ounces whipped cream

Topping
16 ounces whipping cream
1/2 cup sugar

Method:
Crust:.
1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Filling:.
1. Allow the ice creams to melt a bit.
2. Mix about half the whip cream with the chocolate ice cream. Beat it until smooth. Spread on top of the crust. Place in freezer. It has to be frozen because if you add the other ice cream, it will mix with it.
3. Mix the vanilla ice cream with the rest of the cool whip. Spread it on top of the frozen ice cream. Place in freezer.
Topping:.
1. Beat the whipping cream until light and fluffy. Add the sugar and continue beating. Spread the whip cream on top of the frozen ice cream pie. Decorate with fudge, nuts and chocolate chips. Place in freezer until frozen and ready to serve.
Click to expand...

:sl:

Now that looks good. I need to try and make that soon. One question,

1. Mix the crushed cookies and butter together. Pat into the bottom of a greased pan.
Click to expand...
Should'nt it bake a little to get it to stick together? Or is that only if its cookie dough? I cant help but think that the cookies will break apart or wont stick together well.

Also, whats a good size for a pan? 13"x9"?

:w:
 
Re: LI's Official Cooking thread

heyyyy people have mercy -we're fasting...:hiding:


we don't need scrumptious rice pics
 
Re: LI's Official Cooking thread

Bro Ahmad, No if the butter is mixed up well into the biscuits and the biscuits are ground fine enough they will stick.

As for pan size...I guess that 9" would be okay.
 
Re: LI's Official Cooking thread

picTBEwNz-2.jpg


I've always been meaning to make this recipe since it got such rave reviews on the website but I always seem to forget.... :-\

Neapolitan Cheesecake

1 cup chocolate wafer crumbs
5 tablespoons butter or margarine, melted,divided
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
5 ounces semisweet chocolate, divided
2 1/2 ounces white chocolate baking squares, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided


Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.
springform pan.
Bake at 350 degrees for 8 minutes; Cool.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Beat in eggs, one at a time.
Add vanilla.
Divide into three portions, about 1 2/3 cups each.
Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter.
Melt 2 squares of white chocolate; stir into second portion.
Stir strawberries into the remaining batter.
Spread semisweet mixture evenly over crust.
Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.
Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
Bake 50-55 minutes or until center is nearly set.
Remove from oven; immediately run a knife around edge.
Cool; remove from pan.
Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.
Pour over cake.
Melt remaining white chocolate and shortening then drizzle over glaze.
Refrigerate until cold before serving
 
Re: LI's Official Cooking thread

picLCY6jO-2.jpg


The picture is not mine, but I made these and they are yummy!! :happy:

Egg Rolls

1 lb ground beef
1 large onion, chopped
6 tablespoons garlic, minced (at least)
1-2 teaspoon fresh ginger (no powder please)
3 big carrots, chopped or shredded
1/2-3/4 head napa cabbage, shredded/chopped (regular will work fine)
1-2 cup bean sprouts (fresh please, leave them out if you do not like them)
water chestnuts (optional)
celery (optional)
cilantro (optional)
hot pepper, chopped (optional)
salt and pepper
25 egg roll wrappers or lumpia skins, the thin ones


Brown the meat in a large pan.
Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
Remove from heat when carrots are tender.
Stir in cabbage and bean sproutss, this will help cool the mixture down.
Taste it now and see if it needs any more salt, good huh.
Drain this mixture VERY WELL, moisture is you enemy in this recipe.
I put it in a collander with a plate on top and a weight.
It will look like there are more veggies than meat, that is a good thing.
Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
We are almost there, have a glass of wine while youare waiting for it to cool!
Stir occasionally in the collander to get the hiding moisture.
Lay the wrapper so that one point is towards you.
Put about about 3 tablespoons of mixture across the wrapper.
Here is where I add a bit of cilantro, green onion, chopped hot pepper.
Fold the point that is pointing at you up over the mixture.
Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
Moisten the last point and finsh the roll.
Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
They will not get all brown like fried ones but they will be crispy and delicious.
 

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