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Culinary Arts 84 Online
misty34:

Can you give me recipes to try?? I want to try some new foods.

umm:

What kind of recipes? Or any specific ingredients? Desert, lunch, dinner.. etc.

misty34:

Dessert or side dish

umm:

Hrm, alright. Easy and quick, or something you can take your time on?

misty34:

Either is fine

umm:

Alright. Well, what my parents (well, my mom) and I would make around holidays or just for something quick we would make a desert called Stripped Delight. 1 ½ C. Gram cracker crumbs ½ C. Sugar ½ C. Melted butter Combine ingredients together and press in a pan. Put in freezer to firm while making next layer. 1 Pkg. 8 oz Cream Cheese ¼ C. Sugar 2T. Milk ½ Container frozen whipped cream Combine these ingredients and spread on crust. 1 Pkg. 6 oz Instant pudding of your choice. (I normally do chocolate since it tastes better) 2⅔ Cup of milk (I know most people go by the box instruction, but this is what it calls for lol) With that, put it on the cheesecake layer. Take the remaining half of the frozen and spread evenly over the pudding layer. And with whatever pudding you use, with fruit kind you can layer the remaining with some blueberries or strawberries. With chocolate, you can use a Milky chocolate Hershey bar shavings for it. Refrigerate for 3 or so hours or until cool. Enjoy :p

misty34:

Thank you

umm:

You're welcome :3

umm:

*Graham (just to let others know) e.e

MrMudd183:

i got one

MrMudd183:

but it's a desert

MrMudd183:

MrMudd183:

this is the recipe

MrMudd183:

and dessert*

MrMudd183:

it's a very tasty dessert

misty34:

Thank you

MrMudd183:

you're welcome

mhchen:

This is a recipe I personally reversed engineered (from restaurant-style sesame tofu so it sucks but I'm proud of it). You're gonna need a sweet sauce teriyaki or something (just use something sweet). Basically just get firm tofu, squeeze the juice out of it by microwaving it for a minute, get a pan, put in oil so it's like 1cm thick (we're supposed to deep-fry but obv we dont have deep-fryers) so you put the tofu on the super-hot-frying-oil, wait until the bottom side gets brown and crusty, flip it so it gets fried on all other sides. Drain the oil, add in a sweet sauce and you have a dry fried crunchy crust, spongy on the inside, sweet tofu, and I LOVE IT.

ChirpaChipa:

Ooooooooo ya I have a recipe. Not mine but I tried it n it came out great! . Ingredients: 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 and 1/4 cups (370g) Nutella, divided 1/2 teaspoon salt 3/4 cup (94g) all-purpose flour optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt Order Ingredients Directions: Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in. Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt. Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes. Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won't last that long! Make ahead tip: For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

MrMudd183:

i like how the first one was best responsed and none of the otheres were

MrMudd183:

did you notice that?

Nenmaster20:

Cookie Dough Stuffed Oreos Cookie dough is great. Oreos are great. So why wouldn't we combine the two? It's the best thing you can do to an Oreo. Other than turn it into a truffle, obviously. Yields: 30 Prep Time: 0 hours 10 mins Total Time: 1 hour 35 mins Ingredients 1/2 c. (1 stick) melted butter 1/2 c. granulated sugar 1/2 c. packed brown sugar 1 tsp. pure vanilla extract 1 c. almond flour 1/2 tsp. kosher salt 2/3 c. mini chocolate chips 24 Oreos 1 c. chocolate chips 1 tbsp. coconut oil 1/4 c. sprinkles Directions Line a large baking sheet with parchment paper. In a large bowl, whisk together melted butter, sugars, and vanilla. Stir in almond flour and salt, then fold in mini chocolate chips. Separate Oreos trying to keep creme intact. Place 2 tsp of cookie dough on Oreo half with creme, then sandwich with other half of Oreo. Repeat with remaining Oreos and dough. Place chocolate chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals until melted. Dip Oreos halfway into chocolate, place on prepared baking sheet, and top with sprinkles. Refrigerate until chocolate is hardened, 1 hour.

misty34:

Thank you!

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