gocookyourself:

A Very Go Cook Yourself Christmas

GET in my belly pork

POTATO & parsnip roasties

CHERRIES wrapped in bacon

WINTER sunshine

SUPER special sprouts

PIGS in blankets

EASY apple sauce

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HAVE a Merry Chrismas, Cookers!

gastrogirl:

the simple lunch.

gastrogirl:

the simple lunch.

gossipchef:

 
Fried Ice Cream





1 quart vanilla ice cream, good quality
5 cups corn flakes, crushed
1 cup flaked coconut
1 tablespoon cinnamon
2 eggs
1 tablespoon milk
2 quarts oil for deep frying

Make 5 1/2-cup scoops of ice cream.  Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour. 

Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon.  Stir together.  Set aside.  In another shallow bowl, beat egg and milk together, set aside.  
Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream.  Like packing a snowball.  Then roll the ice cream ball into the egg mixture then back into the corn flake mixture.  This will give you a thicker crust.  Return to the freezer for at least  one hour or until the ice cream is very hard.

Heat oil in a Dutch oven or heavy pot until the temperature reaches 365 degrees.  Remove the ice cream balls from the freezer and carefully drop into the hot oil.  Deep fry for only 20-30 seconds.  Remove from the oil and place on a paper towel.  Serve immediately with honey and strawberries.  Makes 5 servings.

 

gossipchef:

Fried Ice Cream


1 quart vanilla ice cream, good quality
5 cups corn flakes, crushed
1 cup flaked coconut
1 tablespoon cinnamon
2 eggs
1 tablespoon milk
2 quarts oil for deep frying
Make 5 1/2-cup scoops of ice cream.  Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour. 
Meanwhile, in a shallow bowl add crushed corn flakes, coconut and cinnamon.  Stir together.  Set aside.  In another shallow bowl, beat egg and milk together, set aside.  
Remove ice cream from the freezer and roll and press the corn flake mixture around the ice cream.  Like packing a snowball.  Then roll the ice cream ball into the egg mixture then back into the corn flake mixture.  This will give you a thicker crust.  Return to the freezer for at least  one hour or until the ice cream is very hard.
Heat oil in a Dutch oven or heavy pot until the temperature reaches 365 degrees.  Remove the ice cream balls from the freezer and carefully drop into the hot oil.  Deep fry for only 20-30 seconds.  Remove from the oil and place on a paper towel.  Serve immediately with honey and strawberries.  Makes 5 servings.
 

Notions & Notations of a Novice Cook: Making Ginger Ale →

peegaw:

I know I ought to be posting up ways to revamp Thanksgiving leftovers right about now but since I don’t celebrate it (thus having no pieces of turkey or a boatful of cranberry sauce to experiment with), I figured a recipe for a gingery drink might not be too bad around this time of year. I…

Meatloaf-ish Casserole

Not sure what to call this. And no picture because I was really hungry when it was done cooking, and I ate a bunch before I thought of submitting it lol but it was good.

Ground beef - I used about 1.25 pounds

Half a can of chopped black olives.

Liberal use of an italian seasoning blend.

Sea salt.

Black Pepper.

Mix in a bowl coated with olive oil. Rub butter and marinara sauce on the inside of a casserole dish. Transfer meat and flatten out a wee bit. Bake at 350 for about 50 minutes. Remove, cover with marinara sauce and mozzarella cheese. Back into the oven for about ten minutes. Remove. Cover with parmesan cheese. Enjoy :)

This sounds simple and oh so awesome, I wouldn’t have blamed you if you ate it without taking a picture first, I probably would have done the same.

-Kimberly S.

gossipchef:

 
Hello Kitty Cake Pops
Ingredients
1 box cake mix
1 can frosting (16 oz.)
Wax paper
Lollipop sticks
Mini Pink m&ms
White candy melts
Jumbo Heart Sprinkles
Rainbow Chip Sprinkles
Black Edible Ink Pen
Paper Lollipop Sticks
Styrofoam Block
White Chocolate Chips
Preparation
Bake cake according to boxed instructions for a 13×9 size.  After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (Use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Shape the Hello Kitty heads into a semi-flat oval shape. Melt some white chocolate melts in the microwave in 30-second intervals, stir each time until melted.  Insert tip of lollipop stick into some of the melted candy and insert into the bottom of the Hello Kitty head.
Place them in the freezer for a little while to firm up.
Take two white chocolate chips and dip the bottoms in the melted candy and then place/glue them on the top of Hello Kitty head.
Stand them up in a styrofoam block to dry. When the ears are firmly attached to the head, dip the entire Hello Kitty head in a bowl of the white melted candy. Make sure the bowl is deep enough so you can get it in one dunk. Then remove and gently tap off any extra coating. This will help smooth it out, too.  If you don’t think the heads are smooth enough, once the chocolate has hardened, dip them into the chocolate again.
When the Hello Kitty heads are drying, apply the hearts and m&ms to make a bow and the yellow rainbow chips to make a nose.
Once the heads are completely dry, draw the eyes and whiskers on using an black edible ink pen

gossipchef:

Hello Kitty Cake Pops

Ingredients

  • 1 box cake mix
  • 1 can frosting (16 oz.)
  • Wax paper
  • Lollipop sticks
  • Mini Pink m&ms
  • White candy melts
  • Jumbo Heart Sprinkles
  • Rainbow Chip Sprinkles
  • Black Edible Ink Pen
  • Paper Lollipop Sticks
  • Styrofoam Block
  • White Chocolate Chips

Preparation

Bake cake according to boxed instructions for a 13×9 size.  After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can frosting. (Use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)

Shape the Hello Kitty heads into a semi-flat oval shape. Melt some white chocolate melts in the microwave in 30-second intervals, stir each time until melted.  Insert tip of lollipop stick into some of the melted candy and insert into the bottom of the Hello Kitty head.

Place them in the freezer for a little while to firm up.

Take two white chocolate chips and dip the bottoms in the melted candy and then place/glue them on the top of Hello Kitty head.

Stand them up in a styrofoam block to dry. When the ears are firmly attached to the head, dip the entire Hello Kitty head in a bowl of the white melted candy. Make sure the bowl is deep enough so you can get it in one dunk. Then remove and gently tap off any extra coating. This will help smooth it out, too.  If you don’t think the heads are smooth enough, once the chocolate has hardened, dip them into the chocolate again.

When the Hello Kitty heads are drying, apply the hearts and m&ms to make a bow and the yellow rainbow chips to make a nose.

Once the heads are completely dry, draw the eyes and whiskers on using an black edible ink pen

Green Beans with Shallots and Cream

Name: Green Beans with Shallots and Cream Description: Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. Ingredients: 1 pounds fresh green beans, stems removed
1 half sliced onion
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch salt
pinch black pepperDirections: 1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add onion, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed. Created By:Chef Keith Snow

gossipchef:

 
Bloomin’ Onion Bread




1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
(follow me on twitter  @gossipchef)

gossipchef:

 

Bloomin’ Onion Bread
1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. 
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

(follow me on twitter  @gossipchef)

How to:

Make zucchini chips.

How to Carbonate Fruit.

Notions & Notations of a Novice Cook: Making Caramelized Banana & Coconut Shortcake →

peegaw:

I’ll admit that this post was more of a concession to my perpetual need to cook than something that was carefully planned. I just had to cook something. Anything. And so came about this twist to the classic strawberry shortcake. I originally wanted to make mango shortcakes but someone or…

hipsterfood:

make your own strawberry jam
this is the simplest version of strawberry jam i could find, and i’m glad i tried it!  i couldn’t have made this delicious spread without the help of this guide. this post is based off of that one, except i’m not going to go through the whole canning process, or give you a pectin version and a sugar free version. go there to see that!
first, thoroughly rinse and de-stem four cups of strawberries. i cut mine in halves and quarters, as well, to make them easier to break apart later.

squash all of the berries with your hands, until this consistency:

you can break them apart even further, but i like my jam to have pieces of berry in it. don’t leave the berries fully whole, though. when you break them apart, the natural thickeners in the fruit come out more easily, giving you a thicker jam.
from there, add in two cups of sugar. i used beet sugar because it’s the closest thing to white granulated sugar we have on hand.
put your pot on the stove and turn the heat to medium. once the sugar is fully dissolved, let it boil for a minute or two, continuing to stir. using a cold spoon (leave it in some ice water while you’re stirring the pot), spoon out some strawberry liquid. let that sit for a minute, and see how gelatinous your mixture has become. check the guide to see what to do if it’s still very liquidy.
if it’s a good consistency, turn off the heat and let the pot sit for 15-20 minutes. stir, and pour into your containers. 4 cups strawberries will make a good amount of jam - we got three small/medium sized jars.

you can leave the jam in the refrigerator for a week or so, but try to use it as soon as you can. we’ll be making a few recipes in the next week for ideas as to how you can use all this jam.
try out this pretty easy staple, and see how it works for you. good luck!

hipsterfood:

make your own strawberry jam

this is the simplest version of strawberry jam i could find, and i’m glad i tried it!  i couldn’t have made this delicious spread without the help of this guide. this post is based off of that one, except i’m not going to go through the whole canning process, or give you a pectin version and a sugar free version. go there to see that!

first, thoroughly rinse and de-stem four cups of strawberries. i cut mine in halves and quarters, as well, to make them easier to break apart later.

squash all of the berries with your hands, until this consistency:

you can break them apart even further, but i like my jam to have pieces of berry in it. don’t leave the berries fully whole, though. when you break them apart, the natural thickeners in the fruit come out more easily, giving you a thicker jam.

from there, add in two cups of sugar. i used beet sugar because it’s the closest thing to white granulated sugar we have on hand.

put your pot on the stove and turn the heat to medium. once the sugar is fully dissolved, let it boil for a minute or two, continuing to stir. using a cold spoon (leave it in some ice water while you’re stirring the pot), spoon out some strawberry liquid. let that sit for a minute, and see how gelatinous your mixture has become. check the guide to see what to do if it’s still very liquidy.

if it’s a good consistency, turn off the heat and let the pot sit for 15-20 minutes. stir, and pour into your containers. 4 cups strawberries will make a good amount of jam - we got three small/medium sized jars.

you can leave the jam in the refrigerator for a week or so, but try to use it as soon as you can. we’ll be making a few recipes in the next week for ideas as to how you can use all this jam.

try out this pretty easy staple, and see how it works for you. good luck!