Cheese cake

2008-11-12T08:48:00.000-08:00

Hello there.. Let me tell you the secret of my all time favorite.. CHEESE CAKE!!!
YEaaa.. yummy!!

Here goes the recipes!

Cheesecake Recipe

Ingredients:

Crust:
1 1/2 c. Zwieback crumbs
3 tbsp. butter
2 tbsp. sugar
Filling:1 lb. cream cheese
1/2 c. sugar
1/8 tsp. cinnamon
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 egg yolks
2 egg whites
Topping:1 1/2 c. sour cream
1 1/2 tbsp. sugar
1 tsp. vanilla

Directions:
1. Blend crumbs with butter and sugar. Press into bottom of 8 inch pie plate.
2. Bake at 300 degrees for 5 minutes and cool.
3. Blend cream cheese with cinnamon, sugar, vanilla, lemon juice and lemon peel. Add egg yolks, one at a time and mix well. Beat egg whites well and fold into mixture lightly.
4. Pour on top of crust and bake at 325 degrees for one hour. Cool slightly then spread the sour cream topping on top of the cheesecake.
5. Return cake to oven for 10 minutes. Cool and refrigerate for 6 hours or overnigh

thats all.. Try it!!.. thanks :)

Appetizer for my firsttime blogging!

2008-11-05T22:04:00.000-08:00

Hello, im Chef Eryna.. your online chef..hehe, start from now. I love cooking since i was 7 my mom told me. My first menu was cooking instant noodle..haha, i guess everyone does. After graduated from a local cooking school, now im a Chef! yeay.. Enjoy my first Post, Appetizer!

As we all know.. There are a lots of appetizer comes from around the world. Different country different taste. So i just show you some of them here inside my first posting..

Crispy Irish Parsnips

6 oz. all-purpose flour, sieved
4 oz. grated Parmesan cheese
2 lb. parsnips, peeled and quartered lengthways
olive oil cooking spray
salt and freshly ground pepper

Preheat oven to 400F. Combine the flour, cheese, salt and pepper in a mixing bowl. Boil the parsnips for one minute; drain.

To bake, thoroughly spray a baking sheet with cooking spray. Sprinkle half the cheese mixture onto the sheet. Lay the parsnips next to each other in a single layer. Spray the parsnips with cooking spray and sprinkle with the other half of cheese mixture. Place the pan in the oven and bake for 20 minutes, then turn over and continue baking for another 15 to 20 minutes or until crisp and golden. Serve as an appetizer with your favorite dip.

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Wild Rice and BarleyStuffed Mushrooms

1/4 c. uncooked wild rice
2 tbsp. olive oil
1/2 medium onion, finely chopped
1/2 c. uncooked pearl barley
2 cloves garlic, minced
2 c. chicken broth
1 small red bell pepper, finely chopped
8 ounces fresh white mushrooms
1/4 c. shredded carrots
1/2 tsp. dried oregano

Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.

Clean mushrooms with a soft cloth and remove stems. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushrooms, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.

Preheat oven to 350F.

Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.

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Thats all for my first post.. i'll update my blog with varieties of Foods and Recipes

-Recipes is Food bestfriend- Chef Eryna

Food Eryna | Food reviews & recipes by Chef Eryna

Cheese cake

Cheesecake Recipe

Appetizer for my firsttime blogging!