Sunday, November 15, 2009

Recipe Recommendations [I]

Not everything I make comes from the amazing, fermented brilliance of my mind.

In fact, quite a lot of it originates in other people's recipes, especially those of the huuuuge community at

here are some of the things I've made from there that are worth trying for yourself :D
  1. Gingersnaps!  they don't snap, but they're sweet, spicy, and deliciousss
  2. Soft Sugar Cookies IV -- ahh they're kinda cakey.  really yummy~~
  3. Rasberry and Almond Shortbread Thumbprints -- oooh they're rather buttery.  but an excellent, homemade substitution for those knott's jelly-filled cookies i used to often buy from the vending machines at school.
  4. Easy Fruit Cobbler -- made this with apple slices leftover from an apple pie~  a very bread-like base, and i'd like to try it again with peaches or some other fruit..maybe plums?  mmm..
  5. Black Magic Cake -- AHHH it's wonderful.  and wonderfully easy.  definitely making it again, and trying it with frosting~  (last time it was totally finished even w/o, kept fairly moist for 3-4 days, maybe more!)
  6. Quiche Lorraine -- haha, it's not sweet or a cookie.  it's SAVORY and supersuper good.  also very easy, and open to modification, like adding spinach~
  7. Chicken and Apple Curry -- i made a couple modifications, like cooking it on the stovetop and chopping the chicken breasts into cubes, but the heart and taste of the recipe was still there.  my first successful curry ♥
  8. Caramelized Pork Slices -- a little bit sweet, but still quite good.  I'd make it again :)
  9. Spam Musubi --It's so simple that you really only need the recipe the first time; the marinade was tasty, but since i'm usually kinda pressed for time, i don't mind frying the sliced spam straight-from-the-can; also, as long as you're using a non-stick pan, you don't really need oil to fry's plenty greasy on its own..

click to see full-size! :D

  • I never use shortening or margarine... if they're in any recipe, i always replace them with butter.  I do so because shortening scares me, and butter somehow scares me less by being uhhh "natural".  it just seems easier to trust. :P
  • The recipes listed here are simple & ones I haven't made much modification to; they can be followed pretty much as-is (or by reading one or two of the reviews); only the butter thing, halving recipe yields (i usually only cook for 1 person...and for one person to finish everything...too much, yeah?), and ummm dropping-out-spices-because-i-don't-have-them
I went through a whole pound of butter in about one week.
((just thought I'd mention it.))

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