| Author |
 Topic  |
|
KitchenAidKrystal
2048 Posts |
 Posted - 07/24/2006 : 11:24:55 AM
|
I don’t know about you .. but I love to see the pictures of the end result in regards to cooking  So we're starting a topic of "pictured recipes."
KA-Leah |
|
|
KitchenAidKrystal
2048 Posts |
Posted - 07/24/2006 : 11:25:46 AM
|
Herb Garlic Baquetts – U/C guide
1 package active dry yeast
1 teaspoon sugar
¼ cup warm water
3 ¼ to 3 ½ cups all-purpose flour
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons chopped fresh oregano or ½ teaspoon dried leaf oregano
2 teaspoons chopped fresh thyme or ½ teaspoon dried leaf thyme
1 teaspoon fresh minced garlic
1 teaspoon salt
¾ cup cold water
1 egg 1 teaspoon water
Dissolve yeast and sugar in warm water
Place 3 ¼ cups flour, basil, oregano, thyme, garlic and salt in bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining ¼ cup flour. Knead on speed 2 until dough is smooth and elastic, about 3 minutes.
Cover; let rise at room temperature, free from draft, until doubled in size, about 1 1/ - 2 hours
On lightly floured surface, punch dough down several times, to remover all air bubbles, and divide dough in half. Shape each half into a 12 – inch long loaf . Place each loaf on a greased baking sheet or into a greased baquette pan. With sharp knife, make 3 to 4 shallow diagonal sliced in top of dough. Combine egg and 1 teaspoon water and brush slices in top of dough. Combine egg and 1 teaspoon water and brush top of each baquette with egg mixture. Cover with greased plastic wrap. Let rise at room temperature until doubled in size, about another hour.
Brush top of each baquette again with egg mixture. Bake at 450’ for 15 to 18 minutes or until deep golden brown. Remove from pans and cool on rack.
KA-Leah |
 |
|
|
KitchenAidKrystal
2048 Posts |
Posted - 07/24/2006 : 11:26:12 AM
|
Double Tomato Bruschetta - All Recipes Cookbook
6 roma tomatoes, chopped
½ cup sun dried tomatoes packed in oil, chopped
3 cloves garlic minced
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded mozzarella cheese
Preheat the broiler
In large bowl, combine the tomatoes, sun dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for at least 10-20 minutes.
Cut the baquette into ½ inch thick slices. On baking sheet, arrange the baquette slices in a single layer. Broil for 1 – 2 minutes, until slightly brown, and remove from oven.
Divide the tomato mixture evenly over the baquette slice. Top with mozzarella cheese.
Broil for 5 minutes or until the cheese is melted.
KA-Leah |
|
|
|
nurse-gadget
2923 Posts |
Posted - 07/25/2006 : 9:50:44 PM
|
Macaroni and Cheese
5 cups cooked macaroni
(approx 4 cups uncooked)
5 tbsp butter
2 eggs
½ tsp salt
½ tsp pepper
3 cups milk
2 cups shredded mozzarella cheese
4 cups shredded cheddar cheese
Cook the macaroni until done as usual. Do
not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt, pepper, milk,
and 3 cups of cheddar cheese in casserole
dish. Mix eggs in a bowl first and then
stir into mixture.
Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.
Uncover and add extra cup of cheddar cheese
across the top. Bake uncovered for another
15 minutes.
nurse-gadget
 |
|
|
|
nurse-gadget
2923 Posts |
Posted - 07/25/2006 : 9:56:14 PM
|
Oreo Balls
1 pkg Oreos (1lb 2oz....your average size...3 rows)
1 pkg cream cheese 8 oz. (brought to room temp for 1 hr)
1 pound white chocolate wafers
handful of other color wafers for drizzle
In food processor, process Oreos until fine. Transfer these to mixing bowl.(my sister just mixes by hand...I prefer the mixer) Stir until combined (you will know when). Roll into 3/4" balls and place on cookie sheet. Melt white chocolate in microwave on 50 percent power for 1 minute. Stir until smooth. You may need a little extra time...if so, do it in 10 second intervals. I have learned that it is best to not melt completely....as you stir, they continue to melt. If your white chocolate looks thick, it is too hot....let it cool for a few minutes until it becomes more liquid-like. One at a time dip the Oreo ball into the melted white chocolate and place on waxed paper(I like to put waxed paper on my table, I don't think you have enough room on cookie sheets). I just use a regular ol' spoon....no fancy dipping gadget....I tilt the spoon to allow the excess white chocolate to run back into the white chocolate bowl (I use a 2 cup glass measuring cup)...by draining the extra white chocolate off, it saves on chocolate and doesn't allow the Oreo ball to sit in a puddle of chocolate while the chocolate is hardening....makes for a neater appearance...if the ball did end up hardening in a puddle, I trim around the base of the ball with a small thin blade knife before I remove it from the waxed paper. Once the white chocolate has hardened (10 min or so) melt some colored chocolate to drizzle over top. I melt it in a Jell-O dish then just use a spoon to drizzle...sometimes I put it in a sandwich bag and snip a tiny end off and use that kinda like a pastry bag to drizzle....I use a small squeeze bottle for large batches.
nurse-gadget
|
|
|
|
wendy_lynn
30 Posts |
Posted - 07/27/2006 : 5:18:01 PM
|
Homemade Strawberry Ice Cream
3 cups Half and Half
1 (14oz) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup pureed strawberries
Wash strawberries and cut leaves off.
Place strawberries in food processor. Pulse 2 – 3 seconds or until strawberries are pureed.
Add all ingredients to mixing bowl and stir until well mixed.
Remove ice cream maker attachment from freezer and attach to mixer according to assembly directions. ( I always freeze my dasher in the bowl, too )
Turn mixer on STIR and add ingredients to KICA bowl. Allow mixture to freezer and mix in bowl for 20-30 minutes.
Remember that it is going to be more of a soft serve consistency. For firmer ice cream place in the freezer for another 2-4 hours.
Store any leftovers in an air-tight container in the freezer.
** To be honest, I did not have any leftovers on this recipe!!
|
|
|
|
COgirl
692 Posts |
Posted - 07/29/2006 : 11:23:41 PM
|
Ok, I don't have a picture because the family ate the evidence, but I hope it's ok if I brag anyway. I'm going to do this again with the leftover pasta and I will take a picture next time. But please do tell me how to upload a photo.
Ok, here it is. I made the pasta recipe using semolina flour from the instruction book. I added fresh herbs from my garden -- sage, rosemary and basil. I cut the pasta to be angel hair size. I made a Vesuvio sauce.
Vesuvio Sauce - serves pasta for 3-4
1 tsp chopped fresh garlic
1 TBSP olive oil
1 cup quartered artichoke hearts
1/4 cup white wine
1/2 cup chicken broth
1 TBSP capers and brine
3 TBSP sliced sun-dried tomatoes
1 TBSP chopped fresh basil
pinch black pepper
Heat a 10" or 12" skillet to medium heat
Add olive oil and garlic, saute lightly
Add capers and artichoke hearts, then wine. Simmer slightly
Add all remaining ingredients and simmer for about 10 minutes.
It was absolutely delicious. I've got so much pasta leftover so I'm going to make the sauce again.
|
|
|
|
gibvel
1088 Posts |
Posted - 07/30/2006 : 8:04:16 PM
|
Okay, COgirl, let's see if we can get your picture posted.
First thing is, you can't put a picture in the post directly from your computer. You have to upload the picture to a host site and then copy it over from that site. I use Photobucket and it's probably the best one for you to use. Click this link ----> www.photobucket.com and register.
After you register you should see a page that looks similar to this:
Find out where the picture is on your computer, click the browse button on the photobucket screen and find the picture on your computer and then double click the picture. This should put the location into the address line in the photobucket screen. Now go down to the submit button on the photobucket screen and click it. After it uploads the picture from your computer scroll down the screen and you should see the picture that you just uploaded into photobucket. If you have more pictures to upload follow the same procedure or, for convenience sake if you have more than one, click on the arrow by the "submit multiple pictures" line and select the number of pictures you want to upload. After all your pictures are uploaded into photobucket.
Now you'll probably want two browser windows open so you can have one with the KitchenAid forum and one with photobucket. Reply to the topic in the KitchenAid screen.
Now go to the photobucket screen and scroll down to the pictures. Now it should look something like this:
Notice the three lines under each picture. You'll want to put the cursor over the bottom one, the one with the "Img" next to it. Left click once on this line. This will turn the entire line dark (like it is in the top left hand picture on my image). Now, hold the "Ctrl" (Lower left hand key on the keyboard) key on your computer keyboard down and then push the "C" key. This is known as Control C and is used in almost every program made to perform the "copy" function. Now that you have the line copied come to the KA forum reply box and click in the reply window. Now hold down the Ctrl key and push the "V" key and the line that you just copied should be pasted in the KA reply window. This is know as Control V and is used by almost every program for the computer to perform the "Paste" function.
Note: I apologize if this explanation is beneath your skill level. Not knowing what your skill level is, I wanted to cover all my bases...
Now, click the preview button under the KA reply window and see if the picture shows up.
Tip: if you plan on typing anything in the reply window above and or below the picture, hit the enter key a couple of times before pasting the picture link and a couple times after. This will place the picture in a space by itself and won't have picture breaking up your typed comments.
Another tip: You can quote this or any post with a photo and scroll through to see how posting a photo should look.
Hope this helps. If you have any questions just ask. Good luck!! 
|
|
|
|
COgirl
692 Posts |
Posted - 07/31/2006 : 11:46:39 PM
|
Here's a photo of the Vesuvio sauce on homemade semolina pasta with herbs.
Thanks to gibvel for the instructions on uploading the picture. Hope the picture isn't too big. |
|
|
|
kitchenaidkelly01
6384 Posts |
Posted - 08/01/2006 : 09:30:11 AM
|
Oh..now that's just plain pretty!
KitchenAidKelly
|
|
|
|
nurse-gadget
2923 Posts |
Posted - 08/01/2006 : 11:29:24 PM
|
Pasta Bake
2 lb. pasta
48 oz. pasta sauce
1 ½ lb. bulk sausage
2 cups shredded cheese
Brown the sausage in a skillet while pasta is cooking. Add sauce
to the sausage in the skillet and heat thru. Add drained pasta to sausage/sauce. Stir in 1 ½ cups cheese. Top with ½ cup cheese. Bake at 350 degrees for
15-20 min or until bubbly. This recipe is quick and easy and can be made
up in a hurry. You can use whatever pasta you have on hand. I used
some gnocchi and homemade elbow macaroni. The sausage
can vary from mild, sweet, or hot!! I used a 4 cheese Mexican blend. This
made a great side dish for a picnic!!
nurse-gadget
|
|
|
|
nurse-gadget
2923 Posts |
Posted - 08/01/2006 : 11:47:45 PM
|
 
Broccoli and Cheese Filled Bread
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon dried oregano
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 (10 ounce) package chopped frozen broccoli, thawed
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 tablespoon olive oil
Use first 5 ingredients to make bread just like in the KA owners manual.
Mix the next 7 ingredients.
After dough has risen to double in size, divide dough in two.
Roll dough into 2 rectangles.
Spread ingredient mixture down the center of each rectangle.
Cut sides of rectangle to overlap as pictured.
Brush each loaf with olive oil.
Allow to rise ½ hour.
Bake 400 degrees 20 minutes or until golden brown.
nurse-gadget
|
|
|
|
Tresses
467 Posts |
Posted - 08/02/2006 : 2:51:32 PM
|
This thread needs to come with a napkin warning!
::drool::
~Tresses~
 
Bing having fun! |
|
|
|
kitsgirl
137 Posts |
Posted - 08/03/2006 : 12:09:39 PM
|
This picture really doesn't do it justice - but as usual it tasted far better then it looks. This is homemade Butternut Squash Ravioli with Sage Brown Butter Sauce.
Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
9T butter
2 shallots, minced
1 butternut squash
3T whipping cream
6T Parmigiano-Reggiano
1 recipe pasta dough, rolled on thinnest setting
12 fresh sage leaves
1T parsley, chopped fine
salt and pepper for seasoning.
1. Cut squash in half lengthwise and remove seeds and stringy bits. Place cut-side down on a cookie sheet and bake in a 400F oven for an hour. Once cool enough to handle scoop flesh into a food processor and blend. Set aside.
2. In a large fry pan melt 1t butter and saute the shallots for a minute. Add the squash and cook, stirring, until the mixture is slightly dry - about 2-3 mins. Season. Add the cream and cook for another 2 minutes. Remove from heat and stuff in 3t cheese. Set aside to cool to room temperature before using.
3. I recommend working with strips about 12"s long so you can do 4 at a time. Cut two sheets, one about 3"x12" and one slightly longer about 3"x14'. Place a 1T of the filling one inch in from the end of the smaller piece of pastry and another two inches away ..etc. See picture on right. With your finger or a brush lightly wet the pasta dough around the filling to allow it to stick. Place the longer piece of dough on top and working from one end to another cup the sough around the filling and gently press around trying to remove all the air as you go. Once all raviolis have been sealed divide with a knife. Place the pasta on waxed cookie sheet and store\freeze until you are ready to use.
4. When ready to cook pasta put water on and bring to a boil. When boiling start brown butter sauce. Melt remaining butter in a saucepan. Add sage and cook until the butter starts to brown. Turn the heat down and cook the pasta.
5. To serve plate the pasta, spoon the sauce overtop and garnish with parsley and parmesan.
Kitsgirl - White 5Qt Artisan, pasta rollers and grinder attachments.
http://dailyunadventures.blogspot.com/ |
|
|
|
Sewwhatsports
479 Posts |
Posted - 08/03/2006 : 7:53:19 PM
|
My Sweet Butter Bread
It is so easy to make and even better to eat.
Makes a 1 1/2 pound loaf
1/2 C milk
1/3 C water
1 egg
1/4 C butter softened
1 t salt
3 1/3 C Bread flour
1/4 C sugar
2 t Yeast
Put all dry ingredients in bowl and mix with flat beater for 30 sec.
Add egg and butter, mix another 30 sec.
Change to dough hook or spiral.
Add fluid at room temperature slowly until a dough ball forms and pulls away from the sides of the bowl.
Knead for 2-4 min.
Place in oiled bowl and let rise until doubled.
Punch down, knead lightly, shape and put into bread pan.
Allow to rise until about an inch above the edge of the pan.
Bake in 350 degree oven for 30 min. Cover top last 10 min to prevent over browning.
Have lots of butter ready to enjoy with this bread. It also makes great french toast.
Rena in Delaware
"White Queen" Classic, Pasta roller&cutters, RVSA |
|
|
|
Sewwhatsports
479 Posts |
Posted - 08/04/2006 : 10:51:59 PM
|
 
Here are my versions of the Broccoli Cheese Bread I made last night. My husband declared it a winner. Thanks NG!!
Rena in Delaware
"White Queen" Classic, Pasta roller&cutters, RVSA |
|
|
|
Topic |
|
|
|
KitchenAid Brag Book
KITCHENAID ROCKS!! 
