Smoothies

Smoothies!!
  Smoothies are a delicious drink that are easy to pick up an go when in a rush. Smoothies are a healthy nutritional drink that tastes good. Smoothies are fruit and iced stirred together in a blender. Although they are easy to make here is a recipe on how to make them....
Lemon Cooler Kiwi Smoothie
Ingredients:

• 2 cups grapes (red or green, but I prefer red grapes)
• 1/2 lemon, peeled and seeded
• 1/2  kiwi, peeled (trust me, you must peel it or you will get the hairiest smoothie ever.)
• 3 cups of ice.

Blend the ingredients in a blender until thick and saucy.Preparation time: about 5 minutes, yields about 5 cups.

Salad

Salad!!
 Did you know that the average amount of calories that salad contains is 106? Well, the reason salad has a high nutrition value is because there are all sorts of vegetables . Salad is one of the many nutritional meals that Americans eat. Salad is a healthy meal but in order for it to be good for you, you have to be careful on how much and what kind of dressing you put on it. A fattening dressing is bad to put on your salad. The best dressing to put on a salad is a nonfat, low-calorie dressing. A basic salad usually contains lettuce, tomatoe, carrots, and dressing. Although if you want to have a more flavorable salad here is a delicious salad recipe...

Caesar Salad Recipe

Prep time: 30 minutes

If you have a concern about the raw eggs called for in this recipe, you can use pasteurized eggs, or you can coddle the eggs first by immersing them in boiling water for 1 minute, before cracking them open. If you don't have anchovies available, add a teaspoon of worcestershire sauce to the dressing.

Ingredients

• 1/2 cup high quality extra virgin olive oil
• 4 cloves fresh garlic, peeled, smashed, then minced
• 1 baguette, preferably a day old, sliced thin
• 1/4 cup freshly juiced lemon juice (plus more to taste)
• 4 ounces Parmesan cheese, grated
• 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
• 2 eggs
• Freshly ground black pepper (1/4 teaspoon or to taste)
• 1/2 teaspoon salt
• 4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded

Method

1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.

2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.
The steps up until this point can be made ahead.

3 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.

4 Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.
5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.
Serves 4-6 for a main course or up to 8-12 for a side salad.

Rice and Beans!!

Rice and Beans!!   Rice is : the starchy seeds of an annual southeast Asian cereal grass (Oryza sativa) that is cooked and used for food; also : this cereal grass that is widely cultivated in warm climates for its seeds and by-products — compare wild rice. A bean is b : the seed of any of various erect or climbing plants (as of the genera Phaseolus and Vigna) of the legume family other than the broad bean. Together rice and beans make a delicious mexican dish. Rice and beans is one of the many traditional Mexican dishes. Many Mexican restauraunts serve rice and beans as a side dish. Some may add buritos, enchiladas, tacos, or fajitas as the main course with a side of rice and beans.Be sure to check out Robbie34's World Travel blog on Mexico to find out more information on Mecico!! Here is a recipe for Rice nad Beans...

Ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Directions

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Grilled Cheese

Grilled Cheese!!
   Grilled cheese is a famous American dish that is so popular there are even competitions about it. Every year the Pike Place Market in Seattle holds a grilled cheese contest for whoever create the best grilled cheese. This years winner is Jason Ramos. He named his grilled cheese Fromage Blanc. Here is his famous grilled cheese recipe.....

Fromage Blanc

• 1 Tbsp Mt. Townsend’s Fromage Blanc
• 1-1/2 oz Grande Fresh Mozzarella
• 1 oz Sliced Emmi Gruyere
• 1 Tbsp sauteed leeks
• 2 Slices Macrina Batard
• Unsalted Butter

For the leeks:
Slice one leek thinly and sauté it over medium-high heat with 1 ounce of butter. Add a bit of salt. Saute until slightly browned. Set aside.

For the sandwich:
On medium heat, heat your pan (or griddle). Assemble the sandwich: bread-mozzarella- fromage blanc -gruyere-leeks-bread. Rub a stick of butter on the pan and place the sandwich down – swirling it around to get all the butter on the bread. Flip and repeat with the butter/swirl technique. Now that both sides are buttered, brown evenly and slowly on each side. Flipping repeatedly. Don’t rush it. Your patience will be rewarded.

 

Fresh Alaskan Salmon

Fresh Alaskan Salmon!!
   Alaska is famous for there wildlife, including fish. Salmon is extremely popular in Alaska. Salmon is really good with lemon and seasoning on top barbecued or baked. Many may add a side dish such as salad, potatoes, pineapple, and more! Salmon in my family only is served usually on a special occasion. Here is a recipe to make salmon....

Ingredients

• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 2 salmon fillets, bones and skin removed
• coarse salt to taste
• 1 tablespoon olive oil, or as needed

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

German Sausage

German Sausage!! German sausages are famous around the world. There are more than 1500 different varieties of sausage nationwide, including regionally typical specialities. Fresh sausage, scalded sausage, cooked sausage and ham are the four main groups of sausage. Germans eat about 67 lbs of meat and sausage products per person per year.

Germans have been making sausages for centuries using methods passed down through the generations. Each region in Germany developed different sausage-making methods which explains the numerous regional ham and sausage specialities. Such regional specialties as "Thuringian Rotwurst", "Munich Weisswurst", “Nürnberger Bratwürstchen” or Black Forest ham are not just only eaten in the regions where they originated. They have also become famous and popular all over Germany and indeed all over the world.
Depending on how they are made, sausages in Germany are called Brühwurst (scalded sausage), Kochwurst (cooked sausage) and Rohwurst (fresh sausage).In Germany 60 percent of all sausages manufactured are the scalded type Scalded sausage is made from raw pork or beef, bacon and finely crushed ice. These ingredients are finely minced in the cutter and mixed with salt, pepper and other spices, such as coriander, paprika, nutmeg, ginger and cardamom, depending on the type of sausage to be produced. The name "scalded sausage" (Brühwurst) comes from the fact that these sausages are scalded in hot water or steam. All scalded sausage varieties are fresh sausage products. The most common types of scalded sausage are: Fleischwurst, Bierwurst, Jagdwurst, Bierschinken, Paprikawurst and Zigeunerwurst (literally: gypsy sausage) and Bierschinken.
You can purchase sausages in any nearby local food deli.
Check out robbie34's World Travel website posted on Berlin, Germany where many sausages come from! There are so many cool facts posted on his website be sure to click here to read more about Germany and there cool towers, transportation, and beautiful views!



Fettuccini Alfredo

Fettuccine Alfredo is an Italian dish that mainly includes noodles,Parmesan,(opt.)shrimp, and(for decoration) basil. French Bread can often be used as a side dish with the fettuccine Alfredo, many chefs may add butter and seasoning as a topper for the bread to get the rich Italian flavor that french bread holds.

Be sure to check out robbie34's World Travel website to read more about Rome, Italy.

Ingredients

• 24 ounces dry fettuccine pasta
• 1 cup butter
• 3/4 pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

You can purchase french bread in any local grocery store.To create the sauce for the french bread you will need melted butter(1 stick), garlic seasoning(1-2 tsp.), and some may add balsamic vinegar(depends on how big the slice is for the measurement) for more flavor.



Chocolate Mochi

Because of my new link to World Travel I have decided to do a blog about a Hawaiian desert called "Chocolate Mochi"(chocolate balls with fruit in the middle). Here is a recipe on how to make them....ENJOY!!!
Ingredients:

2 C.      Mochiko
     2 C.      white sugar
     1 T.      baking soda
     1 C.      semi-sweet chocolate chips
     2 cans    evaporated milk (2-12oz.)
     1/2 C.    margarine (melted)
     2 t.      vanilla extract     
     2         beaten eggs

Procedure
Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.

Link

Cooking Classics is now linked to World Travel!!! Right under the title "Cooking Classics" there is a link to World Travel! The author of World Travel and I will link some of our posts so I will do the information on the food and he will do the traveling! Every time there is a post that is linked to World Travel I will write that at the bottom of that post. So be sure to head over to World Travel after you have read a post that is linked!! Thanks!

Microwave

Out of the 5 people I have surveyed 3 of them said they eat most of their meals microwaved. Did you know that microwaved food is actually one of the most fattening ways you can eat your food? If you are someone who eats microwaved food all the time one way to improve your health habits is to oven or stove cook your food.

Survey

I have my surveys back up!!!!I also added a new survey!!!Please vote!!!The surveys are at the bottom of this blog!!

Read This!!!!!!!!

Well, I was going to post about my surveys most popular food but since my survey is missing do to the technical difficulties of blogger, instead I will be posting about what I think about cooking.

Baking is very difficult, one mistake will jeopardize your whole batch. I am a young cook with many mistakes on hand. I am still learning. For example I can make waffles, noodles, cinnamon rolls, brownies, cake, cupcakes, jello, and pudding. But I can not achieve a chocolate chip cookie!No matter how hard I follow directions they always come out burnt, uncooked, taste weird, or too big or too small. My dad says that if I keep failing the chocolate chip cookie I won't be able to bake anymore!!Do you have any tips for me?

Survey

I have 2 new surveys up ,check them out and answer please. If you answer, the thing you pick might have a chance of being my next blog!

Cinnamon Rolls

CINNAMON ROLLS!!!!!!!
 Cinnamon rolls are basically cooked, rolled cinnamon dough, (opt.) with raisins and/or nuts, topped with frosting glaze. If you are a cinnamon roll lover here is a recipe on how to make them.

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling: 

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately

Survey

Check out my survey at the bottom of this page!Please!

Cupcakes

 Cupcakes!! I LOVE cupcakes!!I am a total pink person, my whole room is pink, and I almost always wear pink. I am the blonde hair, blue eyes, pink girl. Cupcakes have always been bright, colorful, creative, and they always look awesome.So to show how much I love cupcakes I wrote a blog about them.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes.
They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement. 
Ingredients:
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla

• 2 large eggs
Directions:

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.

Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again.  Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Spaghetti

Spaghetti is an italian food that mainly includes angel hair and tomatoe sauce. Here is some information about spaghetti.....

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally most spaghetti was 50 cm (20ins) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces.Here is a recipe for spaghetti...

Ingredients

1/2 lb. angel hair, uncooked

1 lb.  extra-lean ground beef

1 jar (24 oz.) spaghetti sauce

4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese

2 Tbsp. Grated Parmesan Cheese

 

Boil angel hair noodles

Meanwhile brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.

Drain angel hair noodles
Add tomatoe sauce, mix lightly, Place on platter; (opt.) top with Parmesan.

French Toast

One of my favorite breakfasts is French Toast! To find out more about french toast I looked up the recipe and history of this delicious meal. Read the following to find out more....

The popular history behind French toast is that it was created by medieval European cooks who needed to use every bit of food they could find to feed their families. They knew old, stale bread (French term "pain perdu" literally means lost bread) could be revived when moistened with milk and enriched with eggs. The traditional method of cookery was on a hot griddle prepped with a little fat (butter, oil). Quite like today.

Ingredients:

    -4 eggs

    -1 teaspoon sugar, optional

    -1 teaspoon salt

    -1 cup milk

    -10 to 12 slices white bread

    -butter

    -maple syrup or other syrup

Preparation:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Mashed Potatoes Recipe

Mashed potatoes are my favorite food so I decided to share a recipe with you on how to make them!..........ENJOY!!

Ingredients

• 6 medium russet potatoes, peeled and cubed
• 1/2 cup warm milk
• 1/4 cup butter or margarine
• 3/4 teaspoon salt
• Dash pepper

Directions

1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Hey!

Hello I am here to tell you all about COOKING!!