Foodiva's profile page
Recipes
Cream of Mushroom Soup
By foodiva
Instructions Heat butter and oil in a large pot over medium-high heat until melted
- 4 4
- tablespoons
- butter
- 1 1
- tablespoon
- oil
- 2 2
- onions
- diced
- 4 4
- cloves
- garlic
- minced
- 1 1/2 1 1/2
- pounds
- (750 g) fresh brown mushrooms
- sliced
- 4 4
- teaspoons
- chopped thyme
- divided
- 1 /2
- cup
- Marsala wine
- (any dry red or white wine)
- 6 6
- tablespoons
- all-purpose flour
- 4 4
- cups
- low sodium chicken broth
- or stock
- 1 -2
- teaspoons
- salt
- adjust to taste
- 1 /2-1
- teaspoons
- black cracked pepper
- adjust to taste
- 2 2
- beef bouillon cubes,
- crumbled
- 1 1
- cup
- heavy cream or half and half
- (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
COCONUT TRES LECHES CAKE WITH MEXICAN VANILLA
By foodiva
Instructions Preheat the oven to 350 degrees F
- 6 large egg whites at room temperature
- 12 tablespoons butter (6 oz), softened
- 1 1/3 cups granulated sugar
- 1 cup coconut milk (such as Goya)
- 1/2 cup milk
- 2 teaspoons Mexican vanilla extract
- 2 1/4 cups (9 oz) cake flour or White Lily
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 can (14 oz) condensed milk (Eagle Brand)
- 1 can (14 oz) coconut milk (Goya or whatever)
- 2 cups heavy whipping cream
- 1/4 cup confectioners sugar
- 1 teaspoon Mexican vanilla extract
- 1/3 cup toasted flaked sweetened coconut
STRAWBERRY LAYER CAKE
By foodiva
Instructions Preheat oven to 350°F
- 6 ounces unsalted butter, softened (1 1/2 sticks)
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs
- 3 cups cake flour, sifted after measuring
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt (omit 1/2 tsp if using salted butter)
- 2 tablespoons strawberry gelatin
- 1 cup frozen strawberries, thawed and pureed (measure first)
- 1/4 cup room temperature milk
- 1 teaspoon vanilla
- 3/4 teaspoon red food coloring or red gel as needed
- 1 1/2 - packages (12 ounces) cream cheese, softened
- 6 ounces unsalted butter, softened plus a pinch of salt (or use salted)
- 6 cups (24 oz) confectioners' sugar
- 2 teaspoons vanilla extract
Pizza Dough (With No Yeast)
By foodiva
Heat oven to 425°F. Measure ingredients (except 2nd amount of salad oil) into a bowl
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 ⁄3 cup milk
- 1 ⁄4 cup salad oil
- 2 tablespoons salad oil
Gourmet Spicy Ketchup
By foodiva
Directions Saute onions for 5 minutes until translucent
- 2 Tablespoons of Olive Oil
- 1 Medium Onion Chopped
- 1 Clove of Garlic Chopped
- 28 oz Can of Tomato Puree
- 1 Tablespoon of Tomato Paste
- 1/2 Cup of Brown Sugar
- 1/4 Cup of Apple Cider Vinegar
- 1 Tablespoon of Salt
- 1/2 Teaspoon Ground Mustard
- 1/8 Teaspoon Ground Cloves
- 1/4 Teaspoon Allspice
- 2 Tablespoons of Crushed Red Pepper Flakes
- 1 Teaspoon of Cayenne Pepper
Cinnamon Rolls
By foodiva
For the dough, in a medium pan, heat milk, oil and sugar over medium flame till just below boil
- 2 cups of milk
- 1/2 cup of oil
- 1/2 cup of granulated sugar
- 1 tablespoon of instant yeast
- 4 cups of all-purpose flour + 1/2 cup APF additonal
- 1/2 teaspoon (heaping) of baking powder
- 1/2 teaspoon (scant) of baking soda
- 1/2 tablespoon of salt
- 1 cup (200 grams) of melted butter, unsalted
- 3/4 cup of powdered sugar
- 1/2 cup of grounded cinnamon
- 21/2 powdered sugar
- 1 teaspoon of pure vanilla extract
- 1/4 cup of milk
- 2 tablespoons of melted butter
- a pinch of salt
Marina | Let the Baking Begin
By foodiva
Instructions Preheat oven to 350F
- 2 cups flour, all purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup melted butter (2 sticks)
- 1 1/2 cup sugar, granulated
- 4 eggs
- 1 cup sour cream
- 4 cups plums, cut to 1/2 inch cubes
- 5 Tbsp cold butter, cut up
- 3/4 cup flour, all purpose
- 1/2 cup sugar, granulated
The only dumpling recipe you'll ever need
By foodiva
Wash your vegetables thoroughly and blanch them in a pot of boiling water
- You’ll need:
- home » recipes » appetizers and snacks » the only dumpling recipe you’ll ever need
- The ONLY Dumpling Recipe You’ll Ever Need
- 13, 2013 52 BY SARAH 52 COMMENTS
- DSC_0565
- 52 52K+ 52K+
- to table every so often to make an enormous batch for the freezer.
- to eaten a lot of dumplings in Beijing, but somehow, we always come back to these.
- If maybe this isn’t the only dumpling recipe you think you need, also check out our recipes for pork & chive dumplings, easy pork cabbage potstickers, and Shanghai soup dumplings.
- 3 3 3 lbs green leafy vegetable (like shepherd’s purse, baby bok choy, napa cabbage, or Chinese chives)
- 1 1/2 1 1/2 1/2 pounds ground pork (or ground chicken or beef, as long as they aren’t too lean)
- 2/3 2/3 2/3 cup shaoxing wine
- 1/2 1/2 1/2 cup oil
- 3 3 3 tablespoons sesame oil
- 1 1 1 tablespoon salt
- 3 3 3 tablespoons soy sauce
- 1/4 1/4 1/4 teaspoon white pepper
- 2/3 2/3 2/3 cup water, plus more for assembly
- 3-4 3-4 3-4 packages dumpling wrappers
- Okay.
- Let’s talk veg.
- the fresh stuff, which is all we get here in Beijing.
- IMG_6092
- DSC_0270
- o through a blanching process, with the exception of the Chinese chives (which can just be chopped finely and then thrown in with the meat).
- to first thing’s first. Wash your veg to get them really clean. No one likes a sandy dumpling. Blanch them for a minute and throw them in an ice bath.
- If using frozen ji cai, just defrost the veg, rinse it well under cold water, and praise the Gods for making it easy on you. (Washing fresh ji cai is a slow, tedious, finger-numbing task that I’m sure they would have in Tartarus if the Greeks had ji cai).
- DSC_0272
- Then, ring out the veggies like you’re squeezing a washcloth. Get all the liquid you can out of them.
- DSC_0292
- Get out the chopping block and chop the veggies VERY finely. As finely as you possibly can, or the filling will be overly stringy. Not the adjective we’re looking for in this instance.
- DSC_0309
- fatty. Too lean, and the poor things will be dry and lifeless.
- DSC_0329
- Add the shaoxing wine, oil, sesame oil, salt, soy sauce, white pepper, and water.
- DSC_0352
- DSC_0371
- DSC_0378
- DSC_0386
- And…mix.
- And mix.
- And then mix some more.
- DSC_0428
- year-old, apparently).
- Ahem.
- ter.
- DSC_0410
- To the wrapping! Get yourself a little bowl of water and dampen the edges of each wrapper.
- DSC_0430
- Then place a little less than a tablespoon of filling in the middle.
- DSC_0437
- to to several ways to do this next wrapping step, but the easiest way for first timers is to pinch the wrapper in half at a point in the middle…
- DSC_0439
- …and then fold the skins over twice on each side.
- DSC_0440
- DSC_0441
- DSC_0445
- At the end, it will look kind of like a little fan.
- An adorable, tasty fan.
- DSC_0449
- And that’s it!
- hink it needs it. Once you’ve got the perfect filling, go through the dumpling folding steps.
- DSC_0461
- little meatballs and fry them up.
- DSC_0464
- Aren’t they prettyyy?
- DSC_0467
- to to taste the fruit of our labors!
- Here’s how you cook them. You have a couple choices.
- To to to to to large pot of water to a boil and throw the dumplings in there. If using fresh, they’re usually done when they float to the top and start to look transparent. If using frozen, they may need a bit longer to cook through.
- DSC_0535
- pan-fry:
- to a non-stick pan or cast-iron skillet over medium high heat and add a couple tablespoons of oil. Add the dumplings in a circular formation around the pan and allow them to fry for a couple minutes.
- DSC_0481
- Then, pour a thin layer of water into the pan.
- DSC_0503
- to and reduce the heat to medium-low. Steam until the water has evaporated.
- DSC_0507
- Check the dumplings. If they still look a little raw, put in some more water, cover the pan again, and steam them for a little longer.
- to to the water has evaporated and they look cooked through, raise the heat to medium high and allow them to cook uncovered until the bottoms are golden brown and crisp.
- And finally…serve the little darlings! Here’s the boiled version:
- DSC_0545
- And the pan-fried version. These are little pockets of light, joy, and deliciousness.
- DSC_0588
- to We like to eat our pockets of light, joy, and deliciousness with chili sauce and Chinese black vinegar.
- DSC_0521
- The ONLY Dumpling Recipe You’ll Ever Need
- 2 Time: 2 hours
- 15 Time: 15 minutes
- 2 15 2 hours, 15 minutes
- Ingredients
- 3 3 3 lbs green leafy vegetable (like shepherd’s purse, baby bok choy, napa cabbage, or Chinese chives)
- 1 1/2 1 1/2 1/2 pounds ground pork (or ground chicken or beef, as long as they aren’t too lean)
- 2/3 2/3 2/3 cup shaoxing wine
- 1/2 1/2 1/2 cup oil
- 3 3 3 tablespoons sesame oil
- 1 1 1 tablespoon salt
- 3 3 3 tablespoons soy sauce
- 1/4 1/4 1/4 teaspoon white pepper
- 2/3 2/3 2/3 cup water, plus more for assembly
- 3-4 3-4 3-4 packages dumpling wrappers
Garlic Herb Prime Rib
By foodiva
Instructions Preheat your oven to 450˚F | 230°C for at least 30 minutes while the prime rib comes to room temp...
- 6 6
- pounds
- (3 kg) standing rib roast
- (4 bone rib roast)
- 4 4
- tablespoons
- melted butter,
- (or olive oil)
- 6 -8
- large
- cloves garlic, minced or finely chopped
- (or 2 tablespoons minced garlic)
- 1 1
- tablespoon
- fresh oregano,
- finely chopped (or 2 teaspoons dried)
- 1 1
- tablespoon
- fresh parsley,
- finely chopped (or 2 teaspoons dried)
- 2 2
- teaspoons
- fresh Thyme,
- finely chopped (or 1 teaspoon dried)
- 2 2
- teaspoons
- fresh rosemary
- finely chopped (or 1 teaspoon dried)
- 1 1
- tablespoon
- kosher salt
- 1 /2
- tablespoon
- black pepper
bourbon cookies
By foodiva
The humble shop-bought Bourbon - you can't beat it, right? WRONG! by Miranda Gore-Browne (of Bake Off fame) I've a...
- For the biscuits
- 110 g light soft brown sugar
- 110 g salted butter
- 75 g plain flour
- 35 g wholemeal flour (I use strong)
- 25 g good cocoa powder (I use Green & Blacks)
- 20 g raw cacoa powder
- 1 tsp bicarbonate of soda
- a big pinch of salt
- 40 g golden syrup
- For the buttercream filling
- 200 g icing sugar
- 100 g salted butter
- 15 g cocoa powder
- 10 g raw cacoa powder
- 2 tbsp espresso coffee
- 1 tsp vanilla extract or bean paste