Recipe Thread

[RipplingWaves55]

Wow...

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

(This is a delicious recipe, but it's for the person who really enjoys baking and wants to take the time to make a very special cheesecake)

INGREDIENTS

** Crust **
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

** Filling **
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream (***I don't use this.. but it's up to you***)

DIRECTIONS:

CRUST
Preheat oven to 350 degrees.
Finely grind crushed cookies, pecans and sugar in processor.
Add melted butter and blend until combined.
Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.


FILING
Using electric mixer, beat cream cheese and sugar in large bowl until light.
Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl
and beat until well combined.
Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almostfill pan).
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour
15 minutes.
Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around cake pan sides to loosen cheesecake and cool.
Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake.
Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
Pipe decorative border around cheesecake and serve.

That one sounds SO yumm!

[RICHARD]

I bought some SAZON for carne asada!
I was at the butcher's display at the store and while waiting for my turn I saw a small package and bought some....

I think that I'll make either a pork shoulder or beef for NYE!

I need to find the right way to cook it....I wanted to put it into a pit...but for me it's way too much work, so I am thinking of BBQ!!!!

[Scooter's Mom]

I bought some SAZON for carne asada!
I was at the butcher's display at the store and while waiting for my turn I saw a small package and bought some....

I think that I'll make either a pork shoulder or beef for NYE!

I need to find the right way to cook it....I wanted to put it into a pit...but for me it's way too much work, so I am thinking of BBQ!!!!

My brother-in-law does his on the BBQ grill. We have carne asada at almost every family gathering.

I don't ever get to participate, except in making the rice, since it is the last thing my sis-in-law makes. What is SAZON?

[jennielynn1970]

What is SAZON?

Sazon is a seasoning mix by Goya. It contains achiote, which gives the flavor and color. It also has MSG in it, and gives me major migraines.

I found a recipe for a home made sazon like seasoning in my one cookbook by this one spanish chef on PBS, and I want to pick up some achiote seeds at the local market and try that way.

Sazon

[RICHARD]

OML!


I made some beef short ribs that really kicked my arse.


Recipe?

One lb of beef ribs.
.25 cups oil
3 tbs soy
.25 cup cooking wine
2 carrots
2 celery stalks
2 garlic cloves
.5 onion
2 bullion cubes
water


Take a heavy oven proof pot, heat oil and toss ribs in. I sauteed them until brown and added some soy sauce, I removed the ribs and tossed in all the veggies with the wine.

After the pot was deglazed I added the ribs, bullion cubes and water to cover the ingredients.

I put the covered pot into a 350 degree oven for 3.5 hours......Covered for the first two and uncovered for the last 1.5.


I made some smashed taters and served the ribs over it.

Man it was great. I hadn't had a meal that good in a while!!!!!

[joycenalex]

this is a puff pancake that bakes into a bowl shape that i put(formerly frozen) peaches and brown sugar/splenda on, you could use any fruit tho. i topped it with a drizzle of maple syrup. i served it with maple sausages on the side. it's a fancy weekend b-fast.
serves 2-4 depending , prep, 20 min, bake 25
2Tbutter, cut into pieces
3 eggs
1/2 c all,purpose flour, i used wondra
1/2 c milk
2 c fruit, or to choice
toppings sour cream, powdered sugar, maple syrup, fresh berries
1.place butter cubes in 8x8x2 baking dish or 2 quart casserole (round or square) place dish in cold oven, turn on to 400 degrees to melt the butter, about 5-8 minutes, check to make sure the butter doesn't overbrown. remove the baking dish from oven
2. if you oven bake your sausages, start them at the same time 3. in a medium bowl, beat eggs, add flour and milk, beat until smooth, immediately pour batter into baking dish, bake pancake 20-25 minutes or brown and puffed. IMPORTANT don't open the oven door during baking.
4.if using frozen fruit, gently warm on stove top, spoon warm fruit on center of warm pancake, top with sugar, or syrup and eat.
this is very like a crepe recipe, but it was easier to make and looked very nice for a holiday breakfast

[RICHARD]

I put my pork shoulder piece in the oven this morning......

I mixed BBQ sauce, mustard, vinegar, salt and a pinch of red pepper flakes...
It's been cooking for 3 hours now and my mouth is watering.


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Bread recipes?

ANyone with a fast regular bread recipe?

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Good Golly Miss Molly.


Get a pork shoulder piece and have the butcher cut it flat-almost like a steak.


Mix 1:1 portions of BBQ sauce and mustard and 1/4 cup of vinegar.
The next one I make will be with spicier mustard.
A few table spoons of salt and a tablespoon of red pepper flakes.

Marinate the meat overnight.
Get you oven going at 350 and put the meat into a glass dish and cover for about two hours. FLip the meat over about every half hour. Uncover and cook for another hour at 250- raise the temp after your hour is up and go 350 for one half hour to reduce the sauce.

WOW. It's not too sweet and just enough spice to make it tasty.

I want cole slaw but don't have any. I cut some pickles, thinly sliced onions and a french roll cut in half.