Recipes from the Dasarian Kitchens

baby1111007 · Post by **baby1111007** » Mon Oct 02, 2006 1:50 am

Sorry to make the first post here Tin, but I was just getting ready to post this in your old thread when that dirty no good Wyvern shut it down

White Chocolate Raspberry Cheesecake
1 c graham cracker crumbs
3 T white sugar
1/4 c butter, melted

1 (10 oz) pkg frozen raspberries
2 T white sugar
2 t cornstarch
1/2 water

2 c white chocolate chips
1/2 c half and half
3 (8oz) pkgs cream cheese, softened
1/2 c white sugar
3 eggs
1 t vanilla extract

In a medium bowl, mix together graham crackers, sugar and melted butter. Press mixture into bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2T sugar, cornstarch, and water. Bring to a boil, and continue boiling 5-10 minutes ( until sauce is thick). Strain through a mesh strainer to remove seeds.

Preheat oven to 325 degrees. Melt the white chocolate chips with the half and half over a low heat, stirring until smooth.

In a large bowl, mix together the cream cheese and 1/2 sugar until smooth. Beat in eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Drizzle 3 T of the raspberry sauce over the batter. Pour the remaining battle into the pan, and again drizzle 3 T raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap and refrigerate 8 hours before removing from pan. Serve with remaining raspberry sauce.

Tinuvhiell · Post by **Tinuvhiell** » Mon Oct 02, 2006 2:04 am

Sounds good to me. Don't be sorry!

Will · Post by **Will** » Mon Oct 02, 2006 2:13 am

Who can be upset when there's food around?

Tinuvhiell · Post by **Tinuvhiell** » Mon Oct 02, 2006 2:15 am

The hardest part about cheesecakes is letting them cool.

Wyvern · Post by **Wyvern** » Mon Oct 02, 2006 2:23 am

Believe me when I tell you Tin, that this one is to die for.

Will · Post by **Will** » Mon Oct 02, 2006 2:24 am

I prefer only chocolate cheesecakes!

Edit: That recipe looks SOOO D E L I C I O U S !!!!!

Stonehammer · Post by **Stonehammer** » Mon Oct 02, 2006 12:45 pm

Any recipes for Chocolate Chip Cookies (my vice, other than Marmite I mean)

Tinuvhiell · Post by **Tinuvhiell** » Mon Oct 02, 2006 4:41 pm

Actually, I do. I am planning on making them sometime this week. They are excellent chocolate chocolate chip cookies. And it only sounds complicated to make, they are really really easy.

2 cups semisweet chocolate chips
2 ozs unsweetened chocolate squares
2 tbsp butter
1/4 cup all-purpose flour
1/4 tsp baking powder
1 pinch salt
2 eggs
2/3 cup white sugar
1 tsp vanilla
1 cup walnuts (if you like)

Preheat oven to 350. Lightly grease cookie sheet.

Stirring constantly, melt 1 cup chocolate chips, unsweetened chocolate, and butter in saucepan or double boiler. Move to large bowl and allow to cool slightly.

In another bowl, combine flour, baking powder, and salt.

Add eggs, sugar, and vanilla to melted chocolate and beat well. Add flour mixture and beat well again. Stir in remaining chocolate and nuts.

Drop by heaping teaspoons onto the cookie sheet. Bake for 8 to 10 mins or until the edges are firm and the surface is dull and cracked. Cool on cookie sheet 1 minute. Remove and cool completely on rack.

Kell · Post by **Kell** » Mon Oct 02, 2006 4:44 pm

Does anybody have any easy recipees that don't contain fish or dubious vegetables, that's cookable on a onepit stove or less?

...Remember, I'm a true noob, it has to be -easy-.

I'm appreciate the effort ^^

Tinuvhiell · Post by **Tinuvhiell** » Mon Oct 02, 2006 4:47 pm

I'm not sure what you are asking for. Are you going camping? What vegetables are dubious to you? You can always make smores.

Kell · Post by **Kell** » Mon Oct 02, 2006 5:39 pm

Any vegetable that is green is dubious.

I'm not going camping, I'm just going to cook some place where I have no idea of yet what I have to be cooking on, so the less pits the better.

Thanks =)

Lee_Mu · Post by **Lee_Mu** » Mon Oct 02, 2006 6:03 pm

hehe, so many good foods so little time

And I'm with you Kell as being a Newblet Cook

Post by **Vahene** » Mon Oct 02, 2006 6:56 pm

I've -so- got to try those cookies.

Kristin's Baked Lasagna/Pasta

Either 'your own' sauce or 2 bottles of a brand spaghetti sauce you like (I prefer Classico Four Cheese)
1 Box of whatever type of pasta shape you would like or Lasagna noodles
1 to 1 1/2 pounds of ground sirloin
Garlic (it must be fresh)
Spices: (to taste) italian seasoning, garlic POWDER, cinnamon, white pepper, sea salt, sugar, red pepper flakes.
Red wine.
Mozzarella cheese.
Grated (can be Kraft) Parmesean Cheese or Parmesean-Romano Cheese

1. Brown sirloin and fresh garlic (to taste) with white pepper and sea salt in a stock pot.
2. In another pot, bring water to a boil (of a stock pot, I usually go up halfway to three-quarters) with some olive oil (2-3 times around the pot) and italian seasoning. The olive oil prevents sticking and gives it flavor.
3. Drain sirloin when brown (if necessary) and add your sauce or 2 bottles of your personal favorite.
4. Add to taste: italian seasoning, garlic powder, cinnamon (usually just a pinch), white pepper/sea salt if needed, sugar, and red pepper flakes*.
*If you are like me and dry your own red pepper flakes, go very sparingly.. they're flippin' hot.
5. Add about a 1/4 of a small wine glass of your favorite red wine to the sauce.
6. Add grated (Kraft) Parmesean or Parmesean-Romano Cheese to taste.
7. PUT A LID ON THE SAUCE. It's going to take the water some time to heat up, and the sauce will burp. Stir every once in a while to make sure it doesn't stick.
8. When the water is boiling, put in whatever shape of pasta you choose (I like bowties), or the lasagna noodles.
9. Heat your oven at this point to 450 degrees.
10. When the pasta is done (according to directions), drain it and find a corner of counter or island space to do the following layering in a very large, deepish pan:

sauce on the bottom
pasta
sauce
mozzarella cheese
(repeat as needed)

You must have sauce on the bottom of the entire thing will stick. Put it in the heated oven at 450 degrees for one hour minimum until the cheese on the top of the pan is bubbly and light brown.

Take it out and let it sit for 5 minutes before eating.

-K

PS - This is not as hard as it looks. You can also add ricotta cheese to this, and if you choose to do so, put it on top of the pasta before you add the layer of sauce, but there must still be sauce on the bottom. IOW, put the ricotta starting on the first layer of pasta. Makes it easier to spread.

Tinuvhiell · Post by **Tinuvhiell** » Mon Oct 02, 2006 8:08 pm

...and the sauce will burp.

I love that typo!

Sounds yummy. I do like pasta. Remember the Farmer's Pasta I posted in the other forum? So much cheesy goodness..

A one pot, simple, no green veggies recipe for Kim...

Steak and baked potatoes. Crusty bread and salad optional. That has to be the easiest thing ever to cook.

baby1111007 · Post by **baby1111007** » Mon Oct 02, 2006 9:46 pm

Been playing with Curries and here is one Wyv loved.

Orange Curry Chicken
1 c uncooked long grain white rice
2 c water
2T margarine
1 t dried parsley

2 T vegetable oil
1 medium onion chopped
2 boneless skinless chicken breast
3 t curry powder
1 t Worcestershire sauce
1 c orange juice
1 T orange zest

Place rice and 2 cups water in a medium saucepan and bring to a boil. Mix in margarine and parsley. Reduce heat, cover and simmer 15-20 minutes.

Heat oil in a medium skillet over medium heat. Stir in the onion and the chicken. Cook, stirring occasionally, 25 minutes or until chicken is no longer pink and juices run clear.

Mix curry powder, Worcestershire sauce, and orange juice into the skillet with the chicken. Reduce heat and simmer 5 minutes. Stir in the orange zest. Continue cooking until most of the liquid is reduced. Mix in the rice to serve.

Note: because Wyv and I like spicy food, I added an additional teaspoon of curry. You may have to play with the spice to suit your tastes.