From: Better homes and gardens: New Cook Book 10th edition
My sister in laws birthday was today so I made her Chocolate chip cookies.
what I changed:
I used chunks of chocholate instead of chips
dark brown sugar
a little more shortening than butter because I ran out of butter
I sprayed my pan just in case and I made balls of dough in my hands and they were large cookies.
They turned out great and they tasted very soft like cake.
Chocholate chip cookies
1/2 cup shortening
1/2 cup margarine or butter
2 1/2 cups all purpose flour
1 cup backed brown sugar
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1 12 ounce package semisweet chocolate pieces
In a mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 20 seconds. Add about half of the flour, the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture until thoroughly combined. Beat in the remaing flour. Stir in the chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in 375 oven for 8-10 min or till edges are lightly browned. Cool cookies on a wire rack. Makes about 60.
Djaj Fil Forn is a Middle Eastern dish. I am half Pakistani and was given ‘The New Book of Middle Eastern Food’ By Claudia Roden for Christmas a while ago from a dear friend.
I love the information it gives and I think it is useful to understand the meanings of words and culture if possible.
What I did: I only used two chicken breasts since my husband and I could not possibly eat a whole chicken though we left the other measurements alone.
Djaj is the Arabic word for chicken; ferakh is an Egyptian term. This is an simple Egyptian way of cooking chickens.
A 3.5 to 4 pound chicken
2 tablespoons mild extra-virgin olive oil
juice of 1/2 lemon
salt and pepper
2 cloves of garlic, crushed
Rub the chiken with a mixture of olive oil, lemon juice, salt, pepper, and garlic. Put it breast side down in a roasting pan in a preheated 350 degree oven, so that the fat runs down and prevents the breast from drying out.
Roast for 1 1/4 to 1 1/2 hours, until well browned, turning the chicken breast side up about midway through. Test for doneness by cutting into a thigh with a pointed knife. The juices should run clear, not pink.
My husband and I found it tangy and delicious. I steamed some peas and it added a sweet balance to the chicken.
From Better homes and gardens New Cook Book 10th edition
Well this is the first time for me to bake cookies in my new home! Peanut butter cookies are my husbands favorite so I decided to make them.
My husband and I both loved these cookies. In fact I only ate a few and my resident cookie monster ate the rest :).
They are just like any other peanut butter cookie recipe but here is the one I used out of better homes and gardens.
What I changed: I put crunchy peanut butter, vanilla extract, dark brown sugar, and butter instead of margarine. I did not chill the dough. I simply used a table spoon and fork to place it on the baking sheet and left enough room between the cookies so that when they baked they would not merge.
1/2 cup butter or margarine
1/2 cup peanut butter
1 1/4 cups all purpose flour
1/2 cup of sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla sugar
In a mixing bowl beat margarine an dpeanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.
Shape dough into 1 inch balls. If desired, roll in additional sugar. Place 2 inches apart on an un-greased cookie sheet. Flatten by crisscrossing with the lines of the fork.
Bake 375 oven for 7 to 9 min or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36 cookies.
Side note by me(unless you make them gigantic then it makes about 18-20 cookies)
The meal was great. Though there was one tiny SNAFU with the salad. First of all I have never cooked a meal from scratch unless with my mom. Which consists of me being her helper and she doing all the main work.
I should have minced the garlic when making the dressing. We did not roast it because everything else was ready and we were pretty hungry at the time. So when I poured the dressing on the salads little did I know that it was not completely chopped.
The pasta was great! It turned out perfect. The only issue was my ocd about how much oil was in the dish. Though Brian was correct that the sauce would thicken up. The only thing I would suggest is having a very deep skillet to do it in, because there are a lot of liquids. We also did not use the clam juice. Below you will find the recipes. We are taking some over for his dad later tonight. Enjoy.
Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp
*Cook Time 10 min
*Yield 4 servings
Close Times:Prep 10 min
Cook 10 min
Total: 20 min
* 4 tablespoons shredded Parmesan, plus 1/4 cup
* 3/4 cup Caesar dressing
* 4 cloves roasted garlic
* 1/4 cup mayonnaise
* 1 (10-ounce) bag chopped romaine hearts
* 1 cup seasoned croutons
Special equipment: 3-inch ring mold or clean tuna can with top and bottom removed
To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
Carefully peel Parmesan crisps from foil.
Serve on chilled plates with Parmesan crisps upright in salad.
Penne with Shrimp and Herbed Cream Sauce
*Cook Time 20 min
*Yield 4 to 6 servings
Close Times:Prep 10 min
Inactive Prep —
Cook 20 min
Total: 30 min
* 1 pound penne pasta
* 1/4 cup olive oil
* 1 pound medium shrimp, peeled, and deveined
* 4 cloves garlic, minced
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 1 (15-ounce) can whole tomatoes, drained, roughly chopped
* 1/2 cup chopped fresh basil leaves
* 1/2 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon crushed red pepper flakes
* 1 cup white wine
* 1/3 cup clam juice
* 3/4 cup heavy whipping cream
* 1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Thank you for visiting and hopefully this site will be fully operational soon!
Ps. I will be adding the former recipes to this blog. The first ones do not have photos because I was just starting out. My photos have gotten better with time and I hope to get a better digital camera in the future!