Events and Gatherings: Champagne Cake I | Submitted By: Kristin Pan

2 3/4 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2/3 cup butter1 1/2 cups white sugar3/4 cup champagne6 egg whitesPreheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Amount Per Serving  Calories: 268 | Total Fat: 9g | Cholesterol: 23mg

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Reviewed on Nov. 27, 2007 by Alex in the Kitchen!    So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this country without a measuring cup, etc. None the less, a little of this and that was actually able to make this unbelievable cake for a colleagues birthday at my Piazza Navona restaurant. I even got compliments to the extent of, "We should totally st6art serving this at the restaurant!" I thought it would be a disaster, but it was absolutely delicious! You could definately taste the champagne. I was weary of the comment below saying that it would taste like bread, so to add vanilla. I only added a few sprinles of vanilla sugar and it came out just amazingly! I highly reccomend this cake to all. This was the 1st cake I ever made, and it was a HIT! Was this review helpful? [ YES ]
19 users found this review helpful So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Deep Fried: Salt and Pepper Squid | Submitted By: Belinda Stafurik

8 ounces calamari tubes2 tablespoons Szechwan peppercorns2 tablespoons sea salt1 cup all-purpose flour1 cup cornstarch3/4 cup peanut oilSlice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately. Amount Per Serving  Calories: 1294 | Total Fat: 83.3g | Cholesterol: 261mg

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Reviewed on Apr. 3, 2007 by kc    I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices. Was this review helpful? [ YES ]
24 users found this review helpful I had to give this a rating even though I failed to add the key ingredients because it still... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Pizza Recipes: Tomato Bacon Squares | Submitted By: April Phillips

6 slices bacon1/3 cup chopped green bell pepper1/3 cup chopped onion4 roma (plum) tomatoes, seeded and chopped1 teaspoon dried basil2 tablespoons mayonnaise1 clove crushed garlic1 refrigerated pizza crust dough3/4 cup shredded Swiss cheesePreheat oven 375 degrees F (190 degrees C). Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels. Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic. Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese. Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares. Amount Per Serving  Calories: 88 | Total Fat: 5.5g | Cholesterol: 8mg

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Stir Fry: Rainbow Stir-fry | Submitted By: Sarah Caron

1 large yellow bell pepper, seeded and chopped1/2 large red bell pepper, seeded and chopped1/2 small head cabbage, chopped1 small head purple cauliflower, chopped1 small onion, diced1 cup water1/2 pound boneless chuck, cut into 1-inch cubes2 tablespoons olive oil, divided1 large orange - peeled, sectioned, and cut into large pieces1 tablespoon grated orange zest1 large green onion, chopped1/3 cup teriyaki sauce1 tablespoon oyster saucePlace the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan. Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly. Amount Per Serving  Calories: 315 | Total Fat: 18.6g | Cholesterol: 41mg

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Rosh Hashanah: Veal Roast Blanquette | Submitted By: HSTR

4 pounds veal shoulder roast1/4 teaspoon dried thyme4 carrots, halved1 pound small potatoes1/2 pound small white onions1/2 pound mushrooms2 tablespoons all-purpose flour1 (10 ounce) package frozen green peas2 egg yolksIn an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat. Amount Per Serving  Calories: 418 | Total Fat: 13.4g | Cholesterol: 257mg

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