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Thread: ~!~Polling for Cooking Competition Feb 2009~!~

  1. #1
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    Default ~!~Polling for Cooking Competition Feb 2009~!~

    As Salam-o-Alaykum

    G to Janab Feb K Compititaion main Khoob Raunkein Rahin Sab Ne Barh Charh Ker Hisa Bhi Liya Aur Behad Khubsurat Sharings Bhi Masool Huin

    Khair Chalein Ab Aa Gaya Hai Voting Ka Lamha Jaun Si Recipe Aapko achi Lagi Ho Usko Vote Dijiye

    Apni He Recipie Ko Vote Nahi Kerna Warna Janab Aap Ka Vote Bechara Zaya Jaye Ga Shamil nahi Ho Ga :-)

    Is Daffa Ki Sharings Yeh Rahin Aik Nazar In Per Dalte Hain :-)

    Polling ki last date 28 Feb hai.



    1. => iNnOcEnT KiLlEr =>


    Almond Cake

    chocolate nut cake cherry - ~!~Polling for Cooking Competition Feb 2009~!~

    Ingredients.....

    6oz butter
    8oz caster sugar
    4 large eggs
    4oz ground almonds
    3oz plain flour, sifted
    a few drops of almond essence
    glace cherries, washed and dried to decorate


    for the frosting:
    2oz plain chocolate, broken up
    1oz butter
    1 egg yolk
    2oz icing sugar
    .................................................. .................................................. .


    Method
    - Cream the butter and caster sugar together until pale and fluffy.
    - Beat 1 egg followed by 2 teaspoons of ground almonds into the creamed mixture.
    - Repeat until all the eggs have been beaten in.
    - Fold in the flour.
    - Fold in the remaining ground almonds and almond essence.
    - Pour the mixture into a greased, lined 8 inch tin.
    - Bake for about 1 hour 15 minutes at 180 degrees C.
    - Remove the cake from the oven.
    - Remove the cake from the tin and cool on a wire rack.
    - To make the frosting put the chocolate and butter in a heat proof basin over a pan of simmering water.
    - Melt the chocolate and butter together.
    - Remove from the heat and beat the mixture with a wooden spoon.
    - Beat in the egg yolk and the icing sugar.
    - Keep beating and the frosting will thicken and become very glossy.
    - Spread the frosting on top of the cake.
    - Decorate with cherries.


    ========================================



    2. => Geo =>


    Chocolate Chambord Cake

    cs 214 10?wid300 - ~!~Polling for Cooking Competition Feb 2009~!~

    Ingredients

    2 cups cake flour
    1 cup unsweetened cocoa
    5 teaspoons baking powder
    2 cups sugar
    1 1/2 cups (3 sticks) butter, softened
    1 cup milk
    4 eggs
    1 tablespoon Chambord or raspberry-flavored liqueur
    1 teaspoon vanilla extract
    3/4 cup seedless raspberry preserves

    Chocolate-Chambord Frosting
    4 ounces unsweetened chocolate squares
    2 tablespoons butter
    1/2 cup heavy cream
    2 egg yolks
    4 cups confectioners' sugar
    1 tablespoon Chambord or other raspberry liqueur
    1 teaspoon vanilla extract


    rfx4 recipe - ~!~Polling for Cooking Competition Feb 2009~!~

    1. Preheat oven to 350 degrees. Grease and flour 4 9-inch round cake pans.

    2. In large bowl, combine flour, cocoa, and baking powder; add sugar, butter, milk, eggs, Chambord, and vanilla. Beat at medium speed 3 to 4 minutes or until batter is smooth (do not overbeat). Pour batter into pans.

    3. Bake 20-25 minutes or until toothpick inserted in center comes out barely clean. Cool in pans on wire racks 10 minutes; invert from pans, and cool completely on racks.

    4. Place 1 cake layer on serving plate; spread with 1/4 cup raspberry preserves. Repeat with two more layers. Top with remaining layer. Spread side and top of cake with Chocolate-Chambord frosting.

    To make the frosting:
    1. In a heavy saucepan, stir together the egg yolks and heavy cream. Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F on an instant read thermometer. This cooks the raw yolks for use in recipes.

    2. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. In 2-quart saucepan, melt chocolate and butter over low heat; remove from heat. Cool to tepid. Add a spoonful of the chocolate/butter mixture to the egg yolk mixture and combine. Then add the remainder of the egg yolk mixture back into the chocolate/butter mixture and combine. Add in the Chambord and vanilla and whisk until smooth. Beat in confectioner's sugar. If desired, add more sugar for thicker consistency.


    ==========================================

    3.=> jan-e-naz =>



    Lemon Cake with Cream Cheese Filling

    227 - ~!~Polling for Cooking Competition Feb 2009~!~

    Yield: one 9" cake, serves 10-12

    1 cup cake flour
    3 tsp. baking powder
    3/4 cups sugar
    3/4 cup butter
    3 egg yolks
    1/2 of lemon rind, grated
    5 Tbs. lukewarm milk
    3 egg whites, beaten until stiff
    1 lemon, sliced thin and in half (used for garnishing)

    Lemon Cream Cheese Frosting:
    1 (8 ounce) package cream cheese, softened
    1/4 cup butter
    2 tablespoons lemon juice
    2 teaspoons lemon zest
    1 teaspoon vanilla extract
    5 cups powdered sugar

    Frosting:
    Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
    Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

    Cake:
    Preheat oven to 350 degrees F. Sift the flour with the baking powder.

    In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour.

    Beat egg whites until stiff. Fold the egg whites very carefully into the mixture.

    Pour mixture into a 9" round greased cake pan. Bake at 350 degrees F for 20-25 minutes or until done.
    Remove cake from pan and let cool completely.

    Cut cake into layers and fill with icing. Spread icing over the entire cake until covered. Use thinly sliced lemon pieces cut in half around the bottom of the cake.

    ============================================

    4. => DaNgErOuS tEaRs =>


    Easy vanilla butter cake


    293vimo - ~!~Polling for Cooking Competition Feb 2009~!~

    Preparation Time 20 minutes

    Cooking Time 150 minutes

    Ingredients (serves 15)
    Melted butter, to grease
    450g (3 cups) self-raising flour
    150g (1 cup) plain flour
    440g (2 cups) caster sugar
    300g butter, cubed, at room temperature
    310ml (1 1/4 cups) milk
    6 eggs, at room temperature
    3 tsp vanilla essence

    Method

    Preheat oven to 140C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
    Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
    Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

    Notes & tips
    Have the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.

    ============================================

    Last edited by Bint E Aadam; 20-02-2009 at 11:24 PM.

  2. #2
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    candel Re: ~!~Polling for Cooking Competition Feb 2009~!~



    5. => Gur!ya =>

    Choclate Marbel Cake

    ucp685mgdw2e6vztbjj1 - ~!~Polling for Cooking Competition Feb 2009~!~


    INGREDIENTS

    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup white sugar
    1/2 cup butter, softened
    2 eggs
    1 teaspoon vanilla extract
    1 cup milk
    2 tablespoons unsweetened cocoa powder
    DIRECTIONS

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
    Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
    Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
    Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

    =================================

    6.=> Hijab =>


    Marble Cake

    marble cake - ~!~Polling for Cooking Competition Feb 2009~!~

    ingredients - ~!~Polling for Cooking Competition Feb 2009~!~

    1cup sugar


    1 tbsp drinking chocolate


    1 tsp vanilla


    2 cups flour


    2 tsp baking powder


    3 tsp milk


    3 eggs


    3/4 cup oil

    [IMG]dot - ~!~Polling for Cooking Competition Feb 2009~!~[/IMG]

    Beat oil, sugar and egg, and add vanilla essence to the mixture
    Sieve flour and baking powder (thrice) and add to the mixture. Add milk as well. Separate 1/3 quantity of the mixture and add drinking chocolate to it
    Grease the pan and sprinkle flour. Pour the mixture alternately to form different layers
    Bake in a pre-heated oven for 40 to 45 minutes.

    =============================================

    7. => sheem =>

    BLACK FOREST CAKE

    black forest cake - ~!~Polling for Cooking Competition Feb 2009~!~

    Ingredients:
    • 225 gms Maida (all purpose flour)
    • 400 gms Sweetened condensed milk
    • 2-3 tbsp Cocoa powder
    • 1 tsp Baking powder
    • 1 tsp Cooking soda
    • 125 gms Butter
    • 200 ml Aerated cola drink
    • A pinch of salt
    • 125gms Dairy Milk Chocolate
    • 250 gms Fresh whipped cream
    • 10 Cherries

    How to make Black Forest Cake:

    •Place a thick bottomed pan on very low flame and melt butter in it.
    •Remove from the flame and let the butter cool.
    •Add condensed milk and mix well.
    •Sift maida, cocoa powder, baking powder, cooking soda and salt together.
    •Make sure there are no lumps in the mixture.
    •Grease a baking tray with little butter.
    •Dust it with maida and keep it aside.
    •Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
    •Now add aerated cola and mix it well.
    •Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 150 degrees C.
    •When it is done, let it cool and then slit it horizontally into two.
    •Whip the cream till light and fluffy.
    •Sandwich the two layers of cake with whipped cream and designed cherries.
    •Top with whipped cream and cherries.
    •Grate dairy milk chocolate bar and sprinkle over the cake.
    •Serve it chilled.
    ==================================

    8.=> Rabi=>


    ice Coffe cake Cack

    IceCrCake - ~!~Polling for Cooking Competition Feb 2009~!~

    Ingredients:
    1 pound frozen pound cake - thaw
    2 pints coffee ice cream - soft
    1 1/3 cups hot fudge topping
    3 heath bars - crushed
    1 cup heavy cream - whipped

    Method:
    Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces.

    Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set.

    Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake.







  3. #3
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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    9.=> ~*soch nager ki rani*~

    => Molten Chocolate Cakes

    MoltenChocCake2 - ~!~Polling for Cooking Competition Feb 2009~!~

    4 ounces bittersweet chocolate, chopped into small pieces
    4 ounces semi-sweet chocolate, chopped into small pieces
    3/4 cup unsalted butter, cut into pieces
    4 eggs
    1/2 cup sugar
    1/4 cup all-purpose flour
    1 tablespoon unsweetened cocoa powder
    2 teaspoons pure vanilla extract
    1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
    1/2 teaspoon salt
    Black Cherry Sauce (see recipe below)
    Whipped cream
    Shaved Chocolate
    Preheat oven to 375&degF. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.
    In a large mixing bowl, beat eggs and sugar with electric hand mixer until "ribbon" stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.
    Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)
    Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.
    When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.
    Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
    To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
    Makes 6 servings.

    Black Cherry Sauce:


    1 cup dry red wine
    1/3 cup sugar
    1 teaspoon balsamic vinegar
    2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
    1/2 teaspoon black peppercorns
    1/4 teaspoon whole cloves
    1 cinnamon stick
    2 teaspoons cornstarch
    1 tablespoon cold water
    1 1/2 cups frozen black cherries
    1/4 teaspoon pure almond extract
    In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.
    In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
    Whipped Cream:
    1 cup whipping cream
    2 tablespoons sugar
    2 to 3 drops pure almond extract
    In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.


    ----------------------------------


    10 => mufliha =>


    valentine cake....

    valentine cake 2 - ~!~Polling for Cooking Competition Feb 2009~!~


    Ingredients:

    1 package white cake mix
    1 package (3 ounces) strawberry-flavored gelatin powder
    1 cup vegetable oil
    4 eggs, lightly beaten
    1/4 cup water
    3/4 cup mashed strawberries
    .
    Strawberry Icing
    1/2 cup butter
    1 pound confectioners' sugar
    1/4 cup mashed strawberries
    Preparation:

    Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch heart shape greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.
    For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.

    enjoy valentine cake.........
    __________________

    11 => Bint E Aadam =>


    Chocolate Heart Cake

    5kklds - ~!~Polling for Cooking Competition Feb 2009~!~

    Chocolate Heart Cake is a very popular recipe now that Valentine's Day is just round the corner

    Ingredients:

    6 squares Unsweetened Chocolate (melted & cooled)

    8 oz. Cream Cheese (softened)

    1 cup Butter (melted)

    2 lbs. Powdered Sugar (sifted)


    1-1/4 tsp Baking Soda

    2 cup All-Purpose Flour


    1-1/2 cup Milk

    1 -1/2 tsp Vanilla

    1 tsp Salt

    3 Eggs

    ======================================

    Method:

    1. Take a big bowl and combine cream cheese, 3/4 cup butter and vanilla; beat well.

    2. Add sugar, 1/4 cup milk and 4 squares melted chocolate to the above-made mixture; mix properly.

    3. Keep aside 3 -1/2 cup mixture for frosting and let it cool.

    4. Now add 2 squares of melted chocolate into the remaining mixture, while stirring. Combine 1/4 cup butter and the eggs with it.

    5. Take another bowl and combine flour, soda and salt.

    6. Add this flour mixture with chocolate mixture along with 1-1/4 cups of milk.

    7. Pour this mixture evenly into 2 greased and floured heart shaped pans and bake at 350 degrees fahrenheit for about 30 to 35 minutes.

    8. Allow them to cool for about 10 minutes in pans.

    9. Transfer them on wire racks and let them cool properly.

    10. Now frost the cake with 3 -1/2 cups mixture and let it cool.

    11. Chocolate Heart Cake is ready.
    __________________


    12.=> jaanoo =>

    Mexican Chocolate Icebox Cake

    566 - ~!~Polling for Cooking Competition Feb 2009~!~

    INGREDIENTS

    60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own
    2 3/4 cups chilled whipping cream
    4 ounces unsweetened chocolate, chopped
    1/4 cup sugar
    1 cup plus 2 tablespoons powdered sugar
    1/2 cup (1 stick) unsalted butter, room temperature
    2 teaspoons vanilla extract
    1 teaspoon ground cinnamon
    1 ounce semisweet chocolate, grated

    METHOD

    Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
    Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
    Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
    Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.




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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    voted

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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~


    voted ji

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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    voted

    Khud Ko Bud Naseeb Kehny K Gunaah Say Bachty Raho

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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    voted








  8. #8
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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    voted

    8bffd51cd2705b99335ce635a13dbb09 zps81c9bfed - ~!~Polling for Cooking Competition Feb 2009~!~

    ..!!


  9. #9
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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    VOTED
    صرف آواز نہیں ، لفظ بھی مقفل ہیں مرے

    سوچ میں ہوں کہ اب تجھ کو پکاروں کیسے

  10. #10
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    Default Re: ~!~Polling for Cooking Competition Feb 2009~!~

    Voted
    2112kjd - ~!~Polling for Cooking Competition Feb 2009~!~

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