Art and Cooking - Recently Updated Pages

Art and Cooking - Recently Updated Pageshttp://artandcooking.wetpaint.com/pageSearch/updatedRecently Updated Pages on http://artandcooking.wetpaint.comen-usinfo@wetpaint.comSat, 21 Jul 2007 13:14:28 CDTSat, 21 Jul 2007 13:14:28 CDTwetpaint.com60Art and Cookinghttp://www.wetpaint.com/img/logo.gifhttp://artandcooking.wetpaint.comRecipes and Ideas from Each Otherhttp://artandcooking.wetpaint.com/page/Recipes+and+Ideas+from+Each+Otherprichmanhttp://artandcooking.wetpaint.com/page/Recipes+and+Ideas+from+Each+OtherSat, 21 Jul 2007 13:14:28 CDT
Pamela's Chocolate Chip Banana Bread
(I don’t mean to brag, but everyone seems to think that this is really, really good banana bread.)

3/4 cup of sugar

3/4 cup vegetable oil

2 eggs

3 large very ripe bananas, mashed

2 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla

1cup semi-sweet chocolate chips

Heat oven to 325 degrees.Mix together sugar, oil, and eggs. Add bananas. Stir in the rest of the ingredients. Pour into well-oiled loaf pan. Bake for 60-70 minutes (or until toothpick inserted into center of the bread comes out clean.) Cool at least 10 minutes before sliding out of pan. Let cool completely before slicing. This bread freezes very well. I often make two loaves and freeze one for later.

The Best Hamantashan Recipe

Here is the Hamantashan recipe that everyone likes the best:

(This is the one Rabbi Packman used to give to his Hebrew School class.)

1cup sugar

1 cup oil

2 eggs

2 tsp. honey

3 cups flour

2 tsp. baking powder

fillings

Preheat oven to 350 degrees. Mix oil with sugar using a fork. Add eggs one at a time and add honey. Slowly add flour and baking powder. Mix well with a wooden spoon. When dough becomes difficult to stir, use hands. Dough is ready when a ball can be formed. Take a handful or so of dough and roll until about 1/4 inch thick. Press cup (or whatever small circular object is preferred) into the dough, making circles. Place a small amount of filling in middle of circles. Fold to form a triangular shape. Place in oven and bake for 15 -20 minutes or until golden brown. Makes about 45 Hamantashen.

]]>Art and Cooking in Our Worldhttp://artandcooking.wetpaint.com/page/Art+and+Cooking+in+Our+Worldjulierhttp://artandcooking.wetpaint.com/page/Art+and+Cooking+in+Our+WorldSun, 29 Apr 2007 09:11:39 CDT

Dobosh Torte recipe will be added soon

This site is going to be about foods we all like to cook and recipes we want to share with each other. It also will include other topics that relate to art, music and movies.

The following recipe is one I have been thinking about lately.

Pepper Steak

My mom used to cook a top of the stove pepper steak as a hearty meal during the week. I remember her coming home from work and going directly to the stove -- hat and coat still on -- and starting to cook this family favorite meal.

Put salt and pepper on a large thin chuck steak. Brown the steak on both sides and add about 5 or 6 sliced large cloves of garlic and a small amount of water. Cover and simmer for about 30 minutes. Add one sliced green pepper and continue cooking for another 15 to 30 minutes until the meat is tender. Serve with rice and a green vegetable.

Pamela is famous for her Chocolate chip banana bread. I hope she will add it to this page. I make it too, and most everyone likes it.

There are a few recipes that people ask about. One of these is
the recipe all of us love when blueberry season arrives. We even like it when it is hard to find blueberries. Most of our family cooks know how to make it, but here it is anyhow.

Blueberry Kuchen

For the crust, Mix together until crumbly,

1 cup all purpose flour

2 Tbs. sugar

1/2 cup butter

add

1 Tbs. white vinegar

and form into a crumbly ball.

press into a 9" round cake pan going up the sides for about an inch. Make sure there are no holes in the bottom but the sides can be uneven.

Filling:

3 cups blueberries - 2 cups to add to the pastry for filling and one raw cup to pour on top of the baked kuchen.

mix together

2 cups fresh blueberries

1/2 cup sugar,

1 Tablespoon flour

1 or two teaspoons cinnamon.

Pour into crust and bake 400 F for one hour. Remove from oven and put one cup of raw blueberries on top. Serve warm.

]]>Cooking for onehttp://artandcooking.wetpaint.com/page/Cooking+for+onejulierhttp://artandcooking.wetpaint.com/page/Cooking+for+oneI make this every week because I love to have soup for dinner.Sat, 28 Apr 2007 10:50:03 CDTEasy and Quick Microwave chicken soup.

1 skinless chicken breast or leg

1 onion cut into quarters

1 bay leaf

1 boulion cube (optional)

4 or 5 stalks of celery cut up

4 or 5 cut up carrots or 1/2 lb. of peeled baby carrots

salt and pepper to taste

water to cover

Place ingredients in a microwave safe container large enough to completely cover the ingredients. Loosely cover the container with plastic wrap or a cover and cook on high for 20 minutes. That's it.

Cabbage Soup

I like to have this soup on hand in the refrigerator. I buy a head of cabbage and shred half of it. Add it to a sauce pan with about a 12 oz. can of tomato juice, one bouillon cube and about a cup of water. I also add ½ of a chopped onion and two tablespoons of vinegar—balsamic or wine—and two tablespoons of sugar and two whole cloves. Cook until the cabbage is soft. If needed, add more water. Add more or less vinegar to taste and salt and pepper as needed. This keeps in the refrigerator for over a week and you can make a vegetarian meal out of it by adding a can of white beans to the soup. For a meat meal, add ¼ lb of browned ground beef. It tastes good with sausage, too.

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