Wanna share recipes?

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Wanna share recipes?

Postby Valerie » Sat Oct 20, 2012 10:00 am

I made truffles and took them to work yesterday. Everybody liked them. :D
(Well, the delivery guy and I both thought they were too rich, but my cousin and the dishwasher ended up eating like four each.)

Anyway, they were super easy and not very expensive to make, so I wanted to share how to make them in case any of you were interested.

Easy Chocolate Truffles

Ingredients:
- 1/4 cup DaVinci syrup, any flavor. (I used English Toffee, but Raspberry, Vanilla, or Hazelnut would be really good.)
- 11 oz semi-sweet chocolate, chopped (I used a 12oz bag of chocolate chips.)
- 4 tbsp. of margarine or butter (about half a stick)
- 1 cup chocolate shavings/tiny chocolate chips/sprinkles to cover the outside

Microwave the first three ingredients for one minute. Stir. Microwave in short bursts and stir repeatedly until smooth and glossy. Put in the fridge for two-to-three hours, until it reaches the consistency of fudge. At that point, roll the mixture into little balls, then roll the balls around in your fourth ingredient. (It'll be sticky, so covering the outside is pretty important.) They'll keep in the refrigerator for about one month or at room temperature for about five days.

Notes:
Obviously, the quality and richness and etc. of the candy will depend on the chocolate used. You could do white chocolate, dark chocolate, whatever you think you would like.

Breakdown of prices (not including staples):
(Please note that my prices are in USD.)
The syrup is $7.99 for a 24oz bottle. (There are eight ounces in a cup, so this is three cups.) The cost for 1/4 cup of this syrup is about $0.67. (I think I did that right. Double-check my math if you're so inclined.)
The chocolate chips I bought were $1.99 for the 12oz bag.
Cheap chocolate sprinkles can be found for around $1-$2 in my area.

How about you guys? Any recipes?
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Re: Wanna share recipes?

Postby Artemisia » Sat Oct 20, 2012 10:56 am

Not so much a recipe as a technique.

I love to make Chicken Fingers, but instead of deep frying them, I light fry them in oil. I first dust them with rice flour, then dip them in an egg/milk mixture then in crumbled up rice crispies. Then I fry them gently.

They come out crispy and delicious :)
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Re: Wanna share recipes?

Postby thebitterfig » Sat Oct 20, 2012 6:12 pm

lemon curd: whisk 2 eggs with 1/2 cup each sugar and lemon juice in a double boiler over medium low heat. whisk in 1/2 cup of butter in small pieces, whisking in one piece at a time. never stop whisking. chill when done.

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Re: Wanna share recipes?

Postby sun tzu » Sun Oct 21, 2012 3:26 am

A little Middle-Eastern recipe called tahini.
Get some sesame cream (actually, that's also called tahina/tahina, but it's the raw form). Put some in bowl (about...a quarter of the blowl's volume? A third?). Add in some lemon juice, add in some water, optionally some spices like cumin if that floats your boat. Mix with a fork until the whole thing is uniform. Serve and use as dip for various sorts of bread. Voilà!
The actual proportion of the ingredients is up to you, and open to a lot of variations. Whenever my mom makes some for our European friends, they love it and want the recipe. Mom says that even so, she feels slightly embarrassed about making it for guests, because it's so simple - like making them an omelette. :D
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Re: Wanna share recipes?

Postby Trefle » Sun Oct 21, 2012 2:15 pm

Not particularly a recipe rather than a general technique, but I found out that you can substitute potatoes for cream and/or milk in making cream soups as far as you're using a blender.

It's far cheaper and they are much more filling. :P
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Re: Wanna share recipes?

Postby Valerie » Thu Oct 25, 2012 10:42 pm

Trefle wrote:Not particularly a recipe rather than a general technique, but I found out that you can substitute potatoes for cream and/or milk in making cream soups as far as you're using a blender.

It's far cheaper and they are much more filling. :P


Ooh, that sounds useful. I assume you peel and boil the potatoes, then mash them and run them through the blender with a little water?

How's it taste?
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Re: Wanna share recipes?

Postby Trefle » Fri Oct 26, 2012 1:20 pm

Valerie wrote:
Trefle wrote:Not particularly a recipe rather than a general technique, but I found out that you can substitute potatoes for cream and/or milk in making cream soups as far as you're using a blender.

It's far cheaper and they are much more filling. :P


Ooh, that sounds useful. I assume you peel and boil the potatoes, then mash them and run them through the blender with a little water?

How's it taste?

Without the mashing, although I guess that depends on the strength of your blender. My blender is an awesome one (that sounds like I have a jet engine in my kitchen), so I can skip the mashing AND boiling, sometimes.

I usually put the entire soup; so not only the potatoes, but including other vegetables, and the stock, in exchange of water. I'm making cream soups after all.
But your described method -can- be used too; in fact, I think you can use that method to make a thickener of sort to use in other dishes. That's brilliant, Val :D!

Depends on what you're cooking. With broccoli and cauliflowers and green peas, it complemented the flavor nicely (the not-so-sweetness of potatoes worked well with those two vegetables); but with carrots, onions, pumpkins and tomatoes, it tend to lessen the flavor a bit.

Oh; so far I had little success with mushrooms. But it might be just me.
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Re: Wanna share recipes?

Postby Valerie » Fri Oct 26, 2012 5:49 pm

Hey, so, I'm looking at this now. It says to use corn syrup, but if I wanted to flavor it (I'm thinking white chocolate with raspberry), would raspberry syrup work as a substitute for the corn syrup, or would I need some of each? You people are sciency, help me out.

One of my ex-coworkers is getting married, so I wanted to make her one or two of these roses and some raspberry-white-chocolate truffles. It'll be all white and pink and cute and delicious~ X3 And I can get a cute little box and a ribbon and ohmuhgaw!
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Re: Wanna share recipes?

Postby thebitterfig » Fri Oct 26, 2012 10:07 pm

Valerie wrote:Hey, so, I'm looking at this now. It says to use corn syrup, but if I wanted to flavor it (I'm thinking white chocolate with raspberry), would raspberry syrup work as a substitute for the corn syrup, or would I need some of each? You people are sciency, help me out.

One of my ex-coworkers is getting married, so I wanted to make her one or two of these roses and some raspberry-white-chocolate truffles. It'll be all white and pink and cute and delicious~ X3 And I can get a cute little box and a ribbon and ohmuhgaw!


Hrm. Corn syrup seems a bit thicker than most raspberry syrup, at least I think it would be. Plus, white chocolate lacks the starches of traditional chocolate. My worry is that the dough/clay won't really hold up as well. However, I'd bet it'd still taste great, so make ahead in case it doesn't wind up solid and you have to change the plans. The other think I think I'd do is use baking white chocolate, rather than chips. A lot of white chocolate chips are pretty fakey-vanilla, and I think I've seen baking bar type white choc which is probably a little realer.
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Re: Wanna share recipes?

Postby Captain LeBubbles » Fri Oct 26, 2012 10:28 pm

thebitterfig wrote:
Valerie wrote:Hey, so, I'm looking at this now. It says to use corn syrup, but if I wanted to flavor it (I'm thinking white chocolate with raspberry), would raspberry syrup work as a substitute for the corn syrup, or would I need some of each? You people are sciency, help me out.

One of my ex-coworkers is getting married, so I wanted to make her one or two of these roses and some raspberry-white-chocolate truffles. It'll be all white and pink and cute and delicious~ X3 And I can get a cute little box and a ribbon and ohmuhgaw!


Hrm. Corn syrup seems a bit thicker than most raspberry syrup, at least I think it would be. Plus, white chocolate lacks the starches of traditional chocolate. My worry is that the dough/clay won't really hold up as well. However, I'd bet it'd still taste great, so make ahead in case it doesn't wind up solid and you have to change the plans. The other think I think I'd do is use baking white chocolate, rather than chips. A lot of white chocolate chips are pretty fakey-vanilla, and I think I've seen baking bar type white choc which is probably a little realer.


If the substitution doesn't work, you might also try mixing the raspberry with the corn syrup, which might give it closer to the correct consistency. Play with the amount of each until you find one that works for what you want.

You might also look into other ways of thickening the raspberry to the correct consistency, if mixing the two doesn't appeal.
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Re: Wanna share recipes?

Postby FlyingFish » Mon Nov 05, 2012 9:28 am

Here's a simple but tasty family dish I break out when we're too weary to make anything complicated. All the ingredients, save arguably the Parmesan, has a shelf-life of eternity, so I can be sure to have everything handy. Takes less than 20 minutes. It's also vegetarian if that's your thing. If it has a "real" name, it's been long supplanted in our family by what I and my brothers called it as kids: "dirty spaghetti."

Cook a half pound of spaghetti, with a dash or two of salt in the water.

While that's boiling, pour 1/4 cup olive oil in a frying pan with four cloves of garlic, minced. (You can find several kinds of pre-minced garlic at the store; I prefer the fresher variety suspended in oil but the dry works in a pinch. Or, if you're ambitious, mince it yourself.) Turn on low heat and stir every half-minute or so until they start to brown, then remove the pan from the heat.

Mix together a half-cup of Parmesan cheese, a teaspoon of Italian spices (can be found by that name in the spice rack at the store), and a couple dashes each of salt and pepper.

Your spaghetti should be cooked by now. Drain it. Then add everything else and mix together thoroughly.

Serve with salad or other vegetable to round out the meal. I'll often double the recipe and have some leftovers for later, but as is it'll feed three (two if they're highly hungry).
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Re: Wanna share recipes?

Postby Trefle » Mon Nov 05, 2012 10:22 am

FlyingFish wrote:Here's a simple but tasty family dish I break out when we're too weary to make anything complicated. All the ingredients, save arguably the Parmesan, has a shelf-life of eternity, so I can be sure to have everything handy. Takes less than 20 minutes. It's also vegetarian if that's your thing. If it has a "real" name, it's been long supplanted in our family by what I and my brothers called it as kids: "dirty spaghetti."

Cook a half pound of spaghetti, with a dash or two of salt in the water.

While that's boiling, pour 1/4 cup olive oil in a frying pan with four cloves of garlic, minced. (You can find several kinds of pre-minced garlic at the store; I prefer the fresher variety suspended in oil but the dry works in a pinch. Or, if you're ambitious, mince it yourself.) Turn on low heat and stir every half-minute or so until they start to brown, then remove the pan from the heat.

Mix together a half-cup of Parmesan cheese, a teaspoon of Italian spices (can be found by that name in the spice rack at the store), and a couple dashes each of salt and pepper.

Your spaghetti should be cooked by now. Drain it. Then add everything else and mix together thoroughly.

Serve with salad or other vegetable to round out the meal. I'll often double the recipe and have some leftovers for later, but as is it'll feed three (two if they're highly hungry).

MMM...Sounds delicious.
Yes, I can see it being eaten with salad.
-OR- being part of the salad, after chilled. With garlic mayo / french dressing (for the usual) or soy sauce with Asian-style salad, for a healthier alternative.
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Re: Wanna share recipes?

Postby svenman » Mon Nov 05, 2012 1:15 pm

FlyingFish wrote:If it has a "real" name, it's been long supplanted in our family by what I and my brothers called it as kids: "dirty spaghetti."

I'd say it's a quick and dirty (yeah, intended) version of spaghetti al pesto.

If you want it even quicker, ready-made and bottled pesto alla genovese, or, for variety, pesto rosso has a fairly long shelf-life too. Though "make spaghetti, add pesto, mix, serve" isn't much of a recipe, admittedly. :)
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