The Amazing PG Cookbook pt 2

I thought it would be fun to ressurect this for everyone to enjoy and add to. I'm one of the main contributors, so enjoy some of the dishes I've made.
ETA: I was lance gt in a former life.
http://forum.literotica.com/showthread.php?t=726293

Holy shit. I didn't even know there was a part 1! This is going to be awesome. Can you tell I'm passionate in the kitchen? I mean...wait...that came out wrong... I just meant... oh hell...

I'm following.. may add a few here and there. I've just stumbled upon the absolutely best chocolate cake w/chocolate ganache ... everyone who ate it oohed and ahhed.. or should I say yummed and mmm'd?

I'll grab it next time I'm on and post.

OK. Seeing this thread reminded me that I owe BEG a lemon bar recipe... so here goes:

crust: 1 cup butter (2 sticks), softened; 2 cups flour and 1/2 cup sugar. Blend well and press into the bottom of an ungreased 13x9 pan. Make sure you make a lip around the edge and make the crust go up the side of the pan a little - otherwise the lemon has a tendency to spill out.
Bake for 15-20 minutes in a 350 degree oven until golden brown and firm.

Filling: in a large bowl, whisk together 1.5 cups sugar and 1/4 cup flour. Whisk in 4 eggs and the juice of two large lemons.
Pour it over the crust gently and bake for another 20 minutes. Allow to cool before you cut them.
Sprinkle with powdered sugar. Can't forget the powdered sugar!

oooo, perfect time of year to be sharing some yummy new recipes! I'll see what I've got....

newbiebabe said:

I'm following.. may add a few here and there. I've just stumbled upon the absolutely best chocolate cake w/chocolate ganache ... everyone who ate it oohed and ahhed.. or should I say yummed and mmm'd?

I'll grab it next time I'm on and post.

Click to expand...

Just wondering, did you ever make those scones you asked the recipe for?

beachbaby179 said:

Holy shit. I didn't even know there was a part 1! This is going to be awesome. Can you tell I'm passionate in the kitchen? I mean...wait...that came out wrong... I just meant... oh hell...

Click to expand...

lol

Homemade Chicken Pot Pie
2cups of cooked rice
1 can cream of chicken soup
1/2 cup mayonnaise
1 large can of Veg-all mixed veggies
2 cups of white meat chicken seasoned and browned on each side
1 pkg Pilsbury refrigerator pie crust (soft sheets of dough, not a premade shell)
1 egg beaten with water for egg wash


Preheat oven to 375°.
Spray a casserole dish with non-stick spray. Press rice into bottom of dish.
Mix together cream of chicken soup, mayo, chicken and veggies together and spread over rice.
Unroll pie crust out and cut into long strips. Place over the top of pot pie filling and cross in a lattice fashion. Brush with egg wash and cook 35-45 minutes or until crust is golden brown. Makes 6 to 8 servings

Can we have the recipe for this please:

Lavender shortbread

RoyceConnors said:

Just wondering, did you ever make those scones you asked the recipe for?

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My goodness! Years ago.. how did you even remember that?

Here the chocolate cake recipe I was talking about the other day. This recipe makes a 9x9 cake. I doubled it the first time I made it and made a double layer cake in 9in rounds. I made it tonight and made two 9x9 cakes. Seriously rich and delicious.

The Best Chocolate Cake with Chocolate Ganache

Chocolate Cake Ingredients:

1 large egg
1 cup granulated sugar
6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup brewed coffee, room temperature or warm
1/2 cup unsweetened natural cocoa powder (I use Hershey's)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, optional

Chocolate Ganache Ingredients:

9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
3/4 cup heavy cream or half-and-half
1 teaspoon vanilla extract (or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur)

Directions:


Cake - Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey's), and whisk vigorously until batter is smooth and free from lumps.

Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Note about coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg.

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.

Chocolate Ganache - Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly

I was just telling someone that this is my very favorite cake in the whole wide world.

Waldorf Astoria Red Velvet Cake - it's way different and WAY BETTER than the crap red velvet cake mixes or the stuff they usually make for cupcakes.

Ingredients
CAKE
1⁄2 cup shortening
1 1⁄2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons Nestle Quik cocoa (heaping)
1 cup buttermilk
2 1⁄4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar

FROSTING
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter)

Directions
CAKE:
Cream shortening, sugar and eggs.
Make a paste of food coloring and cocoa.
Add to creamed mixture.
Add buttermilk alternating with flour and salt.
Add vanilla.
Add soda to vinegar, and blend into the batter.
Pour into 3 or 4 greased and floured 8" cake pans.
Bake at 350°F for 24-30 minutes.
Split layers fill and frost with the following frosting.

FROSTING:
Add milk to flour slowly, avoiding lumps.
Cook flour and milk until very thick, stirring constantly.
Cool completely.
Cream sugar, butter and vanilla until fluffy.
Add to cooked mixture.
Beat, high speed, until very fluffy.
Looks like whipped cream, but tastes 1000x better

For those moms like me that struggle to get their picky kids to eat, this is one that my lil man never says no to and cleans his plate.

Tater-tot Casserole

1lb hamburger cooked, drained, and seasoned to taste. (I use onion salt and black pepper.)
1 can cheddar cheese soup
1 can cream of mushroom soup
1 package tater-tots (don't have to use entire bag)
2 cups sharp cheddar cheese
1 package frozen peas. (Optional, sometimes I try to sneak veggies into him )

Preheat oven to instructional cooking temp for tater-tots.

In a 2 1/2 quart casserole dish fold in cooked hamburger, that has been drained of fat and seasoned to taste, with both cans of soup. (If using peas add those in as well.)
Cover with 1 cup of sharp cheddar cheese.
Cover entirely with tater-tots. (when I care what it looks like I line the top, when I don't I just dump them in.)

Cook uncovered for directed length of time per instructions on tots.
Last 15 minutes add last cup of sharp cheddar cheese.

Serves 4 to 5.

beachbaby179 said:

OK. Seeing this thread reminded me that I owe BEG a lemon bar recipe... so here goes:

crust: 1 cup butter (2 sticks), softened; 2 cups flour and 1/2 cup sugar. Blend well and press into the bottom of an ungreased 13x9 pan. Make sure you make a lip around the edge and make the crust go up the side of the pan a little - otherwise the lemon has a tendency to spill out.
Bake for 15-20 minutes in a 350 degree oven until golden brown and firm.

Filling: in a large bowl, whisk together 1.5 cups sugar and 1/4 cup flour. Whisk in 4 eggs and the juice of two large lemons.
Pour it over the crust gently and bake for another 20 minutes. Allow to cool before you cut them.
Sprinkle with powdered sugar. Can't forget the powdered sugar!

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You definitely delivered, BIG time for BEG!!!!!!!!!!
Thank you so much...I will make them for sure...
if I have extra powdered sugar can I sprinkle YOU ?
I don't like to waste!
Thank you Beachbaby

Oh so glad I came across this thread. So if you like Twix candy bars, you'll love this recipe.

Millionaire Shortbread

http://www.keemacbakery.co.uk/images/cake-images/caramel-s.jpg

Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping:
3/4 pound good-quality milk chocolate
Shortbread:
Preheat the oven to 350 degrees F.

Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:

In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly. Cool to room temperature.

Chocolate Topping:

melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy.

Yummy recipes!!

Got this one from a former sexy ass litster..


Chicken Tacos

Take 3 or so, boneless chicken breasts and put them in a crock pot.

1 packet taco seasoning

1 can black beans, drained.

1/2 jar of green chile sauce or salsa. I prefer the green chile sauce.

http://ecx.images-amazon.com/images/I/9176ZrfIe7L._SY679SX389_SY679_CR,0,0,389,679_PIbundle-6,TopRight,0,0_SX389_SY679_CR,0,0,389,679_SH20_.jpg


If you wanna cook it all day, you can cook the chicken right out of the freezer.. just put it on low. If it's thawed, I cooked it yesterday on high for about 4 hours...tho it probably didn't need to be.

Get some mexican cheese, queso, i like the soft tortillas... and whatever veggies you want.

I can eat one of them and they are reeeeally filling and soooo mmmmmm.

I love homemade Ice Cream. I don't like store bought mint choc chip but home made is so much better!

Homemade Mint Chocolate Chip Ice Cream

2 cups nonfat milk or 2 cups low-fat milk
2 cups heavy cream
1 cup sugar
1⁄2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
Color to your liking with the green food coloring if you like.
Pour the mixture into an ice cream maker, and freeze
About 10 minutes into the freezing, add the chocolate chips.
About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

Royce, I think it would just be much easier if you would cook for me.

Yes, I will post once in a while, but this thread has made me hungry. It is 1:30 pm and I still haven't had anything but a cup of coffee. *tummy rumbles*

So love this thread

My recipe for Belgium chocolate mouse

ingredients:
200 g dark chocolate
6 egg yolks
6 egg whites
100 g sugar
375 ml heavy cream

preparation the chocolate mousse:
melt the chocolate au bain marie. Heat water in a saucepan and place a second pot. Use that to the chocolate to melt quietly. I always put in a drop of the heavy cream,

Separate the yolks and the egg whites.

Put the egg yolks in a large mixing bowl, and beat them los along with the sugar. For this you can use a food processor or hand mixer. Pour the sugar in sharing at the yolk mixture. Beat everything until a foamy pale mass.

Pour the melted chocolate in the egg mixture. Spatula all together.

In a very tidy and fat-free mixing bowl beat your egg whites until a solid foam. A perfect chocolate mousse should be as airy as possible!

Fold the egg white foam gently and patiently under the chocolate mixture. Add the egg whites in parts!

Pour the cream in a mixing Cup and beat these half on. It should not be whipped cream.

Fold in the airy room by the mixture, then pour everything into a serving dish and let the mousse in the refrigerator several hours before serving.

DoRaMe said:

Royce, I think it would just be much easier if you would cook for me.

Yes, I will post once in a while, but this thread has made me hungry. It is 1:30 pm and I still haven't had anything but a cup of coffee. *tummy rumbles*

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And how and what would you like me to cook?

RoyceConnors said:

And how and what would you like me to cook?

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Anything you cook would be delicious. I would do the dishes...

oreo truffles

By special request: the easiest recipe you will ever make. No bake Oreo truffles.

1 package Double stuf oreos
4 Oz cream cheese softened
white chocolate or candy melts

Put the oreos in a food processor until they are finely chopped.
Set aside about 1/4 cup and put the rest in a large mixing bowl.
Add the cream cheese and mix until well blended. Best done with your hands, actually. Roll into one inch balls. Roll all the balls first, freeze for about 30 minutes then move on to the next step.

Melt the white candy or chocolate in the microwave. Dip the balls in to cover, and place them on a wax paper or foil lined cookie sheet. Sprinkle lightly with the leftover cookie crumbs just for decoration. Chill until firm.

Bite size heaven If you're an oreo lover. I promise you.

beachbaby179 said:

By special request: the easiest recipe you will ever make. No bake Oreo truffles.

1 package Double stuf oreos
4 Oz cream cheese softened
white chocolate or candy melts

Put the oreos in a food processor until they are finely chopped.
Set aside about 1/4 cup and put the rest in a large mixing bowl.
Add the cream cheese and mix until well blended. Best done with your hands, actually. Roll into one inch balls. Roll all the balls first, then move on to the next step.

Melt the white candy or chocolate in the microwave. Dip the balls in to cover, and place them on a wax paper or foil lined cookie sheet. Sprinkle lightly with the leftover cookie crumbs just for decoration. Chill until firm.

Bite size heaven If you're an oreo lover. I promise you.

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Sounds so yummy...Im not a huge sweet eater but love OREOS...

If anyone likes Indian cuisine, I have a few wonderful recipes...I am not a great Indian cook, but am a work in progress...and make a few well...I think!...

BlackCashmere said:

If anyone likes Indian cuisine, I have a few wonderful recipes...I am not a great Indian cook, but am a work in progress...and make a few well...I think!...

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I love Indian cuisine but have never attempted it in my kitchen. I'm spoiled by all the wonderful authentic ethnic restaurants in my area. Please post when you get a chance!

If anyone wants a barbequed-bacon fried rice recipe, let me know. (Here is fine)