Overall, my carrot cake actually turned out really good. I had made the cake on Friday night and it was gone by Tuesday! Also, I’m not even a big fan of cream cheese but I really liked the icing! I would definitely make it again. This time I didn’t even make any mistakes (for once). So there is nothing really that I would do differently the next time. The one thing I learned which ties in with what I would do differently next time is that instead of grating the carrot by hand with a cheese grater, I could have just put the carrots in a food processor. It would of made things so much simpler! But otherwise than that I didn’t learn too much.
So this weekend has been very busy because I realized that my project is due on the 17 and I have one week to make four dishes so we put her in high gear by making all four dishes this weekend!
I chose to make barbecue sauce for my sauce because I really like it and I put it on almost everything I eat. I chose to make the French onion soup because I’m not a big fan of soups but I really like French onion soup and plus the last true French onion soup I had was not very good. Also, I decided to make the parmesan chicken because I had tried the same recipe in my culinary class and I loved it.
When I look back on everything I made I realized that I actually didn’t learn much. But I did learn one very important thing, what I learned is that whenever you make a mistake when cooking (trust me I’ve made plenty) that most of the time there is usually always a way around it whether it’s adding more ingredients to even things out or whether it’s using an alternative when you don’t have enough of an ingredient.
A couple weeks ago, I made French onion soup and I thought it actually turned out really good my mom was really impressed and my dad who doesn’t like onions especially when there are big strips like that, ate it and said he liked it! This is something that I would definitely make again.
Here is the recipe for the soup.
French Onion Soup
- 1 1/2 pounds onions, thinly sliced (6 cups)
- 1/4 butter or margarine
- 3 10 1/2-ounce cans condensed beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- Dash pepper
- 6 to 8 slices French bread or hard rolls, toasted
- Grated parmesan cheese
1. In a covered 3-quart saucepan cook onions in butter about 20 minutes or till tender.
2. Add condensed beef broth, Worcestershire, salt and pepper; bring to a boiling.
3.For the bread:
Sprinkle toasted bread with parmesan cheese; place under broiler till cheese is lightly browned.
4. Ladle soup into bowls and float bread stop.
Serves 6 to 8.
I also made the bread a little differently. Instead of just adding parmesan cheese, I also added a black diamond Italian cheese blend and it tasted really good. It was a good way to use the cheese because we had bought the cheese for the project but we didn’t know what for!