The Tweb Cook Book

[Jade]

Here my favorite recipe:


Easy goulash

1 lb Hamburger
16 oz Elbow Noodles
2 cans Diced Tomates (w/ garlic, oregano, & basil)
4 cans Tomato Sauce
2 cans of Mushrooms (optional)

Brown hamburger (add salt and pepper if desired) and drain. Boil Noodles according to package directions and drain. Stir hamburger and noodles together. Add tomatoes, tomato sauce, and mushrooms (if desired). Heat to a boil then simmer up to 30 minutes for maximum flavor. Makes about 4-8 servings depending on your definition of serving. :doh:


So what's your favorite recipe?

[calvinistkid]

My Favorite Recepie:


Squirrel Tacos:

Shoot and clean 1-2 squirrels per person (depending on size). You may use a shotgun, but a .22 is preferable, because then you don't have to pick out bbs. Anything more powerful than a .22 can destroy too much of the meat. Boil cleaned squirrels for about 45 minutes. Pick meat off of bones and place in a frying pan with taco seasoning and a dash of oil (chicken taco seasoning works, because squirrel tastes a lot like chicken, but I prefer to use beef because of the stronger flavor of the squirrel). Place seasoned meat in either hard or soft taco shells, add cheese and lettuce, serve with refried beans and/or tortilla chips with salsa.


There you have it. And no, I am not joking, it is quite good.

[Jade]

06-16-2003 @ 11:23 PM post located here (http://www.theologyweb.com/forum/showthread.php?s=&postid=125138#post125138)
calvinistkid:

My Favorite Recepie:



There you have it. And no, I am not joking, it is quite good.

Sounds . . . Interesting.

No actually, I'd be willing to try just about any mammal so long as it was prepared well.

Thanks for sharing your recipe. :smile:

[Aravis]

06-16-2003 @ 11:23 PM post located here (http://www.theologyweb.com/forum/showthread.php?s=&postid=125138#post125138)
calvinistkid:

My Favorite Recepie:



There you have it. And no, I am not joking, it is quite good.

I believe you... I've had squirrel meat myself. Not bad, but a little sparse. Maybe our squirrels are just skinny.

[dizzle]

Oh man...... And Jade did not make that post of the day.

[Dr.GH]

I prefer fish. Season 1 or two filets per person with ground cumin, salt and pepper.

Fry them in olive oil with a few shakes of jalepeno salsa. Break the filets into small pieces in a bowl.

Shred some cabbage and a few carrots. Dress them with mayo + vinegar + oregano + garlic and what ever else you want, (More hot sauce, and fresh lime juice are a good ideas).

Warn a bunch of corn tortillas in the oven. Bust open the beers and everyone makes their own soft tacos at the table.

Tonight:
Make a pot of rice (I like to use Mahatma Saffron Yellow Rice).

Slice a salmon filet into strips about 1 1/2 wide (cut across the muscle fiber, ie top to bottom--dorsal to ventral) season with very much black pepper, ground cumin, ground garlic. Fry in olive oil at high heat to make a crust without over cooking the center. Drip some frsh lime juice when you take them off the heat.

Serve with a pile of rice across the plate with a salmon piece on top. Sliced tomato is good along the side.

Time to eat. :cheers:

[fundieRfunny]

It's a cut and paste, but it is the same recipe that I use. And it is excellent(although I generally don't use vegetable broth, but rather chicken stock...)

Ingredients:

5 tablespoons olive oil
3 large leeks (white and pale green parts only), sliced
1 1/2 pounds russet potatoes, peeled, diced
1 large white onion, chopped
4 14 1/2-ounce cans vegetable broth
3 large garlic cloves, chopped
1 1/2 cups grated Swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or green onion tops
Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return puree to soup in pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated.)

Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.

Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

[mrsnacks]

Jade : Sounds good. I will attempt to try your dish.

Now there's something nutty about the squirrel meal. I think I will pass on that one.
There are certain animals I won't eat . Giraffes, donkeys, dogs, skunks , camels, kangaroos, gorillas and squirrels. I'll try a hippo or rhino before I'll take a bite of a squirrel. I've heard rhino and hippo meat taste a lot like chicken also.

[mossrose]

This is my Mom's recipe. (She is going to be 85 next spring......you go, Mom!!). I have tweaked it a bit, and got it pretty good, but my son, MelMak, can make these absolutely killer! We have doubled the recipe, and doubled it again, since there's no point in making just a couple dozen of these. The recipe is easy to halve.


Cream 1 and 1/2 c. shortening, 1 c. white sugar, and 2 c. brown sugar until well blended. Add 4 tsps. vanilla, and 4 eggs. Beat these REALLY well, until VERY light and fluffy. (I usually turn the mixer on high and go away for 10 minutes, coming back to scrape periodically.)

Add 4 c. flour, 2 tsp, baking soda, and 1 tsp salt. Mix well. Stir in 12 oz. chocolate chips, or however many you want. (I also like to add a cup or so of chopped pecans or walnuts. We have also added toffee bits......you could add dried cranberries, the options are limitless).

Bake at 350F for 10-12 minutes, or whatever works best with your oven. Enjoy. Before they're all gone.

MelMak also does another great rendition. He takes out 1/2 c. of flour and replaces it with 1/2 c. cocoa powder. Makes fabulous chocolate chocolate chip pecan/walnut cranberry toffee......cookies.

[RumTumTugger]

In honor of the comming Season My favorite Cookie Recipe. As soon as I can find it I'll post my Lentil Soup reciepe.

Gingerbread cookies

Makes about 3 ½ dozen cookies.
Preparation time about: 35 minutes
Chilling time about: 2 hours or overnight
Baking time: 10 -12 minutes
Cooing time about: 40 minutes

Ingredients
¾ cup of vegetable shortening
¾ cup firmly packed Dark brown sugar
½ cup unsulfured molasses
1 TBS water
1 egg
3 ¾ cups all-purpose flour, divided
2 tsps ground ginger
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cardamom(this is the only recipe I know that calls for this spice)
¼ tsp ground cloves
½ salt

1. In large bowl, with electric mixer at medium speed, beat shortening brown sugar, molasses and water until well blended. Add Egg beat well. In medium bowl combine flour, ginger, baking soda, cinnamon nutmeg, cardamom, cloves and salt. With mixer at low speed, gradually add flour mixture to shortening mixture, beating just until blended. Divide Dough into quarters. Wrap each quarter in plastic wrap. Refrigerate at least 2 hours or overnight.

2. Pre heat oven at 350 degrees. Spread 1 tbs flour on large sheet of place dough quarter on floured paper: flatten slightly with hands. Flip dough. Cover with another large sheet of waxed paper. With rolling pin, roll out dough ¼ inch thick.

3. Remove top sheet of waxed paper. With lightly floured cookie cutter cut our shapes. With large spatula. Transfer cookies to ungreased cookie sheets placing 2 inches across Repeat with remaining dough.

4. bake one cookie sheet at a time 10 to 12 minutes. Or until set. Cool 2 minutes. Remove cookies to racks to cool completely

5. Mean while prepare your favorite icing and in what ever colors you want to decorate. If so inclined you can place icing in pastry bag and pipe on to cookies.

[robert65]

519-***-****
The best pizza in town. :teeth:

[Rahab]

From Provence comes the flavor of an excellent appetizer or as a main dish escorted by a simple green salad.

The dough :
200 grs of flour
salt
2 tbs of olive oil
1 package of yeast
1 cup of warm water
Mix the ingredients in a bowl. Work your dough as for bread. Let in a rest in a ball shape covered with a wet clothe in the bowl. Let rise for one hour.
In the meantime.... slice thin 1 kg of onions. Saute them in olive oil until yellow. Reduce heat to warm and add 1/2 cup of white wine. Add salt, pepper, rosemary and thyme. Let them rest off the heat for 1/2 hour.
Roll out your dough on floured surface. Oil a pizza baking dish abundantly with olive oil. Spread your onion concoction on the dough. Decorate with anchovies and black olives(preferably the Kalamata ones from Greece). Let rise for about 1/2 an hour.
Heat your oven to 350. Bake for about 25 minutes.
Serve warm or cold.

[Lizard]

I don't cook much, but when I do I never cook the same dish the same way twice.

Example:

Faramir's world famous Spagetti Sauce:

1 pound ground beef, browned and drained
2 cans of tomato sauce
1 can of mushrooms
1 can of olives

(after these, anything goes)



(any or all of the below depending on what is in the cabinet and what I feel like)

Minced garlic
Garlic salt
Garlic Powder (I like garlic :grin: )
Basil
Oregano
Sage
Bay leaves
(all in amounts that "look right")

1 tbsp (or thereabouts) of olive oil
1 tsp (or therabouts) of sugar

Cook until spagetti noodles are ready, or wife gets home. (If she is home Faramir don't cook which is the way both of us want it. Not that she dosn't like my cooking, but she dosn't like the mess I make when I cook.)

[jason]

I pinched this from Alton Brown's show, Good Eats. Although I substituted Buttermilk for Half-n-Half because they don't make Half-n-Half down in Oz. Try it both ways and let me know which tastes better if you like.

The downside is that it takes about 8 - 12 hours of sitting about.

Anyway, on to the recipe.

1. Set some bread out to go stale over night. Don't forget this, very important so the bread is firm and has some structure. I use about 1/2 inch slices. Keep in mind you need preservative free bread so that it will do stale.

2. Get a mixing cup/bowl/moose of your choice

3. Add 1 cup of buttermilk

3. Add 2 Tablespoons of honey. Nuke the honey for 10-20 seconds first, it mixes in better that way

4. Add 1/4 Tablespoon of salt

5. Add large 3 eggs

6. Whisk gently together into a smooth custard.

7. Put a plate on top of your cup

8. Put cup in the fridge for 8 - 12 hours

9. Go to bed ...

10. ... wake up after good nights sleep

11. Pour cup of coffee or juice

12. Set oven to 190C/375F

13. Get a rack to put the toast on, you'll probably want a drip tray underneath it.

14. Get a pie/cake pan

15. Add your nice mature custard to the cake pan

16. Put your first two peices of bread into the custard for 30 seconds (exactly!!)

17. At the 30 second mark turn them over in the pan and let them soak for another 30 seconds

18. Then place them on the rack from step 13 to rest for 2 minutes or so

19. Heat a pan on medium heat till it gets to around 175C/350F - 190C/375F

20. Lightly butter the bottom of the pan

21. Add the toast to the pan when the melted butter has bubbled down, as soon as you have done that add the next two slices of stale bread to the custard and repeat steps 16-18 for them.

22. Turn the toast over after 1 1/2 - 2 minutes and let cook for another 1 - 2 minutes

23. Remove the toast from the pan and place on the rack.

24. Repeat for the rest of your slices of toast.

25. When all your slices of toast are on your rack, place the slices into your preheated over for about 5 minutes. This lets the custard finish cooking.

26. Enjoy your french toast. I like maple syrup (the real stuff not the fake stuff) with it.

The custard will do about 8 reasonable sized slices of bread.

Be warned I found thi extremely filling. I can mange 2 slices and then i'm set for food for about 6 hours. My wife can manage 1.

But it certianly is good eats !

So there you go, a simple 26 step (hopefully idiot proof) guide to french toast.

Jason

[mossrose]

Wow! You sound just like Alton!

(Although I remember that show, and I don't recall anything about a moose.......:noid:)

Thanks, :jason:

[Superbug]

Swiss Cheese Fondue

Serves 4

270 ml dry white wine
1 or 2 teaspoons lemon juice
1 garlic clove, cut in half
4 cups coarsely grated Gruyere and Emmenthal cheese
1 tablespoon kirsch or brandy
1 tablespoon corn starch
Crusty white bread, cubed
White pepper and nutmeg

1. Rub the pan with the cut garlic clove.
2. Gently heat the wine and the lemon juice.
3. Add the cheese, whisking until melted and smooth. Do not boil.
4. Stir the kirsch into the cornstarch, then add the mixture to the cheese. Stir over the heat until it comes to a boil and thickens.
5. Add pepper and nutmeg.
6. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.

[RumTumTugger]

Thanks Superbug.

[elysian]

I cook so much (virtually all my meals are homemade) that I can't really claim a favorite. This was last night's dinner, and today's lunch:

Wonton Soup

1 large chicken breast, skinless but not boneless
1/2 gallon water
4 Low-sodium bouillon cubes
1/2 lb. wonton wrappers (you may need to go to an Asian grocery for these)
Dried cooked pork (you WILL need to go to an Asian grocery for this) or cubed ham for wonton fillings
1 small yellow cooking onion, chopped
Green onion, (and I like LOTS of onion!!!) chopped
1/4 teaspoon powdered ginger or 1/4 teaspoon fresh finely grated ginger root
1/4 teaspoon black pepper


Bring water with bouillon cubes, ginger, pepper and chopped cooking onion, to a rapid boil, then place chicken breast in the water. Boil the chicken until it is thoroughly done (15 minutes if fresh, 1/2 or so if frozen) then remove the chicken and put it in the refrigerator. Wrap a pinch of dried cooked pork (or a small ham cube) in each wonton wrapper. Gently twist the top and pinch slightly at the twist with moistened fingers. Place the finished wontons on a paper towel or plate.

When you are finished making the wontons (this is really easy with pre-packaged wrappers, you can make your own but I prefer the thinner machine-rolled ones) drop individually into rapidly boiling broth. They take about three minutes to cook. You can turn the heat down to "simmer" at this point, and add chopped green onions. If you add the green onions too soon they get mushy- you want the green onions crunchy. Remove chicken from the fridge and pull into small pieces as if you were going to make barbeque. Add the pulled chicken to the soup. This will serve several large bowls of soup.

[elysian]

This is for Rum Tum Tugger, who wants a spicy meal, and this will be tonight's dinner for me. It is generally served with cornbread, and the cornbread I prefer is Martha White's Buttermilk cornbread (yeah, I cheat, it's a mix.) This is not a chili for the tame, unless you leave out the jalapenos or habaneros. Be forewarned.

5 Alarm Chili (and I'm not kidding!)

1 pound lean ground meat. I like ground chicken in chili, but you can use any lean ground meat.
1 pound lean, good quality hot sausage (the grocery store across the road has awesome store-ground lean hot sausage, I use it in spaghetti sauce too)
1 large can of tomato sauce (32 oz)
1 16 oz can of pinto beans (or you can soak dry pinto beans and cook in advance)
1 16 oz can of black beans (same goes, you can soak and cook dry beans in advance)
Either one 32 oz can of diced tomatoes or the equivalent amount of home-stewed tomatoes
4 medium jalapeno peppers, or 2 medium habanero peppers, very finely diced, 2 tbs. of dried peppers will work if you don't have fresh peppers
1/2 package of low sodium chili seasoning (or 1 teaspoon of chili powder)
1/4 teaspoon black pepper
1 cup diced yellow cooking onions
1 cup diced green (bell) peppers

Cook and crumble up ground meat and sausage, drain and blot any grease. Combine all the ingredients together at once- meat, tomatoes, tomato sauce, beans, spices, onions, peppers and let it all simmer for 45 minutes to an hour at the least.

Do not feed to small children or dogs.

It's also nice served "Cincinnati style," which means you pour chili over spaghetti and top with sharp cheddar cheese and onions.

[Texas_Mom]

Hi!

My mom is Cajun and so most of my recipes are cajun based (or experamental based)... Here's my mom's recipe for making gumbo (but you can make etouffe', too). Sorry ya'll, there are no measurements.

To make the Reaux (pronounced as "roo"):

Use about a cup of lard in a skillet. Add some flour until you get a thick paste. If you want to make enough to make etouffe', then add more lard and flour. For a large pot of gumbo you'll need at least a couple of cups of reaux. You cook this over a low fire until it starts turning brown. Here's the tricky part, don't burn it! You gotta keep stirring until it turns a chocolate brown. This is the base of gumbo and etouffe'. If you make too much, you can refrigerate it.

Gumbo:

Before you make the reaux, you will need to make your stock for the gumbo. We usually have chicken. So, we throw a large chicken into the pot and boil it. While the chicken is cooking, we start on the reaux. Once the chicken is cooked, you de-bone it. Throw the meat, fat and skin into the pot with the broth. Add the reaux, file' (sassafras) (pronounced "fee-lay") to taste, salt, pepper, and any veggies you might want (I've seen okra and tomatoes thrown in). We usually have it with no veggies. Stir all of this together until mixed well.

To serve: Take a bowl, fill with rice and spoon the gumbo over it. If you want hot, pour some Lousianna Hot sauce on it. :yummy:

The biggest misconceptions about Cajun food:

1) It's flaming hot. Nope. You can get flaming hot in the restraunts in New Orleans, but you gotta remember that they kids, too.

2) Cajuns only eat seafood. Nope. In my family mostly chicken, unless one of the cousins getsa job on a shrimp boat, they just can't afford it.

Thing that is true...or at least in my family (they live near the swamps and such)...my family dates back to the Arcadian march in the 1700's.

1) Cajuns eat Aligators. Plus just about anything else that moves. Armadillo, crow, squirrel, you name it they pretty much eat it. Food is food!

Happy Eating!
Texas Mom

[elysian]

Yep, food is food. I've been known to eat squirrels, rabbit, deer and certain indigenous fresh water fish. On that note I have been really wanting a nice rabbit to cook, especially after looking over some of these rabbit recipes: (I am so going to try this one after I get ahold of another rabbit...)

"Savory Rabbit with Noodles" Recipe (http://www.pelfreez-foods.com/recipes.ihtml?recipeid=23&step=2)

Ingredients:
21/2-3 lbs. Pel-Freez Rabbit, thawed
5 Garlic Cloves, crushed
3/4 tsp. Cayenne Pepper
1/2 tsp. Salt
8 T. Butter

Savory Sauce

11/2 C. Chicken Broth
1/4 tsp. Paprika
1/4 tsp. Cayenne Pepper
3 T. Finely Choped Cilantro
8 Garlic Cloves
1/4 tsp. Salt
1 T. Cornstarch
8 oz. Egg Noodles
1/2 C. Water

Instructions:
Rub rabbit with crushed garlic cloves. In a heavy Dutch oven, heat butter. Saute' rabbit until brown, about 6 to 7 minutes on each side. Drain off remaining butter and set rabbit aside. To make sauce, combine broth, paprika, cayenne and cilantro. In a food processor, puree garlic with salt and add to broth. Pour over rabbit and bake in a 325F oven for 30 minutes, or until tender.
Cook noodles according to to package directions and keep warm. Place rabbit on a platter and keep warm. Mix water and cornstarch and stir into broth. Cook until slightly thickened. Serve rabbit over cooked noodles and top with sauce. Serves 4.

[Ice Angel]

My mom has a really good recipe for chocolate carmel bars.
If anyone wants the info....I'll post it.

[Gabby]

Go for it Ice Angel. I'm interested. :smile:

[Ice Angel]

Chocolate Caramel Bars

Mix in a double boiler:
14 oz pkg caramels
1/2 cup evaporated milk

Mix:
1 pkg German Chocolate Cake mix
3/4 cup melted butter
1/3 cup evaporated milk

Spread:
1/2 cake mixture in a greased 9 x 13" pan. Bake for 6 minutes at 350. Remove from oven and sprinkle a 6 oz. bag of chocolate chips over the top. Let stand for a minute or two. Pour caramel mixture over the top. Then drop by spoonfuls the remaining cake batter over caramel and bake 16-18 minutes at 350.

Enjoy!!!!!!

[Ice Angel]

For those of you that have children in diapers this might interest you. Instead of spending a bunch of money on diaper wipes....this is a recipe that might help you out.

Diaper Wipes

Need:
Air tight container
Baby shampoo
Baby oil
Paper towel

Mix:
2 Cups hot water
2 Tablespoons of baby shampoo
2 Tablespoons of baby oil

Remove the core of the paper towel. Cut each sheet of paper towel in half. Place in air tight container. Mix water, shampoo, and oil in a bowl. Pour over paper towel let stand over night.

[RumTumTugger]

Thanks for the Chocolate Carmel bars recipe

[Gabby]

Chocolate Caramel Bars

Mix in a double boiler:
14 oz pkg caramels
1/2 cup evaporated milk

Mix:
1 pkg German Chocolate Cake mix
3/4 cup melted butter
1/3 cup evaporated milk

Spread:
1/2 cake mixture in a greased 9 x 13" pan. Bake for 6 minutes at 350. Remove from oven and sprinkle a 6 oz. bag of chocolate chips over the top. Let stand for a minute or two. Pour caramel mixture over the top. Then drop by spoonfuls the remaining cake batter over caramel and bake 16-18 minutes at 350.

Enjoy!!!!!!

:thumb:

[Gabby]

For those of you that have children in diapers this might interest you. Instead of spending a bunch of money on diaper wipes....this is a recipe that might help you out.

Diaper Wipes

Need:
Air tight container
Baby shampoo
Baby oil
Paper towel

Mix:
2 Cups hot water
2 Tablespoons of baby shampoo
2 Tablespoons of baby oil

Remove the core of the paper towel. Cut each sheet of paper towel in half. Place in air tight container. Mix water, shampoo, and oil in a bowl. Pour over paper towel let stand over night.


Cool! Wish I had seen this when my kids were still in diapers.

[mossrose]

Okay, Rum has asked for favourite Christmas recipes. Here are a few that I really like. Will start with Salmon Pate'.......very good!


Salmon Pate'

1 can salmon -- including juice, but remove bones and skin. I like the red salmon, it has a stronger taste.
4 oz. (small package) softened cream cheese
1/8 tsp. worcestershire sauce
1 tsp. grated onion
1 1/2 tsp. horseradish
1 1/2 tsp. lemon juice
1/8 tsp. salt

Mix all ingredients well (I use my little food processor) and keep in refrigerator. Best made a day before using.

The best thing to use this spread on is a cracker like Ritz, or equivalent.

Enjoy!

ETA: I buy a jar of regular prepared horseradish. It comes in different heats, I use the least heat-y. The jar lasts in the fridge forever, just about, so you don't have to mess with grating the real thing.

[mossrose]

This was a recipe that my Mom made every Christmas. I still make it almost every year.

Gum Drop Cookies

Mix all these together:

1/2 c. shortening
1/2 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 beaten egg
2 c. flour
1 tsp. baking soda
2 tsp. cream of tartar
1/2 c. gumdrops
1/2 tsp. vanilla

Drop by teaspoonsful onto cookie sheets, and bake at 350 F for 8-10 minutes. My oven bakes a little hot, so you may need to adjust the time. And I always double this recipe!

( You can sometimes find little tiny baking gums, but if not, you can use big ones, but you should probably cut them up a little....I couldn't find any gumdrops I wanted to use this year, so am using chopped red and green cherries instead.)

[mossrose]

These are the best sugar cookies I have ever tasted. Got this recipe from a dear friend of mine.

Elaine's Sugar Cookies

3/4 c. butter or hard margarine
3/4 c. white sugar
1 large egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. cardamon (optional, but the cookies aren't the same without it)
1/4 tsp. salt

Cream butter and sugar together. Add egg and vanilla, beat well.

Mix remaining ingredients in separate bowl. Stir into batter. Roll dough out 1/8 inch think of lightly floured surface. Cut out with desired cookie cutters.

Bake on greased cookie sheet at 350 F for about 10 minutes. Cool and decorate.

Makes about 7 dozen cookies.

[dizzle]

This may be a useful site, it says it is the "World's Greatest Recipe Collection"

[Dave G]

This is getting to be a habit with you.

[dizzle]

ha! I gotta dig up my link again

[mrsnacks]

My wife lost her recipe of Sweet Potato pie my favorite handed down from a friend who shared her recipe years ago . Anyone here has a killer sweet potato pie recipe ?

[bandecoot]

Welsh Rarebit

Ingredients:

* 1 cup grated cheese (your choice, but it must be cheese, not processed stuff)
* 1-3 teaspoons mustard powder.
* 1 teaspoon Worcestershire sauce
* 1/2 cup beer (English beer if you can get it, if not, anything but mass-produced US beer)

Directions:

1. Mix the first three ingredients and add enough beer to make a paste.
2. Spread the paste on already toasted bread and put in the broiler until brown and bubbling.
3. Remove and cool for a minute or two.
---------------------------------------------------------------------------

Parma Ham Tart

Ingredients

1 sheet puff pastry
2 medium onions, sliced very thin
1 cup grated parmesan cheese. (Not prepackaged! Buy a block and grate it.
1/2 cup of fresh herbs (parsley, thyme, basil, whatever, just not cilantro)
8 ounces of Parma ham sliced thin, then cut into 1squares

Directions:

1.Lay the sheet of pastry on baking paper in a baking tray.
2. Prick the pastry with a fork and brush or spray with Extra Virgin Olive Oil.
3.Pop in the fridge to chill for 15 minutes.
4.Sauté the onions in more olive oil until just clear and set aside.


Assembly:

1.Once the pastry is chilled, spread the onions over it in an even layer then add half the herbs.
2.Put the chopped Parma ham in a layer next and add the balance of the herbs.
3.Sprinkle the parmesan cheese over the top and add a good amount of fresh ground pepper. Do not add salt at any point! The ham and cheese are salty enough.

Cook:

1. Bake in a 400 degree oven for 20 minutes or until the cheese is golden brown. Cut into rectangles or squares as finger food or larger squares as an entrée.

Alterations:

1.Cut pastry circles and make tartlets.
2.Add a beaten egg to the onions and place in a flan tray as opposed to a flat sheet.
3.If you are so inclined, you could add some anchovies.


Caveat: I have tried to make this with mild cured hams and softer cheese, such as cheddar. Not very good! This is a robust dish with a lot of flavor.

Comments: This recipe was acquired from a restaurant in Sydney Called You and Me, now sadly defunct. Original Chef/ Owner Jenny Ferguson.
--------------------------------------------------------------------------
Sole


Directions:

1. Don’t crumb it, but pan fry it in a light-flavored olive oil for a minute or two on each side just to color. Remove it to a plate and add some alcoholic apple cider (not soft drink/soda) or a dry white wine(about 125 ml or 5 oz) to the pan and reduce the volume to half, add pepper and as much garlic as you like.
2. Return the sole to the pan at low heat and cook until done.

Variations:

1. Add cream just before serving.
2. Add some shelled cooked prawns before serving
3. Both of the above
--------------------------------------------------------------------------

Karachi Crayfish



Ingredients:

* 1 marron or lobster (1½ pounds)
* 2 tbs butter or ghee (clarified butter)
* 1 large onion, thinly sliced
* 1 small onion, minced (very fine dice)
* 2-inch piece of ginger, minced
* 3 teaspoons cilantro seeds, crushed fine
* 2 cups of chicken stock (stock cubes are okay, with 2 cups water)
* A handful of blanched almonds (12 or so)
* 1 cup sour cream
* 1 teaspoon garam masala
* 1/2 -1 cup of chopped cilantro leaves

Directions:

1. Get the meat out of the tail legs and claws of the crayfish (lobster)
2. Put the head, shells, and cracked claws into the chicken stock and bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Strain and reduce the stock to about a cup.
5. Cut the crayfish meat into 1-inch cubes.
6 Heat the butter.
7.Add the sliced onion and brown it.
8.Add the minced onion, ginger, and coriander seeds.
9.Add the stock.
10.Cover and simmer for 15 minutes.
11 Add the garum masala and crushed almonds and stir in the sour cream.
12.When blended, add the crayfish meat and warm it through.

Comments: Serve on a plate alone -- no rice. Sprinkle with the cilantro leaves. Serve rice separately.


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

Thanat (Burmese Cucumber Salad)

Ingredients:

* 3 large green cucumbers, peeled and seeded
* 6 tablespoons of vinegar
* 6 large onions
* 10 cloves of garlic
* 1/2 a cup of olive oil with a tablespoon of sesame oil added
* 2 tablespoons of sesame seeds toasted
* 1 teaspoon turmeric
* 1 teaspoon salt
* 1 teaspoon sugar

Directions:

1. Cut peeled and seed cucumber into bite sized bits and cook them in enough water to just cover with 3 tablespoons of vinegar until they are translucent.
2. Drain.
3. Put the oils in a pan and add the sliced onions and garlic cook until just starting to get crispy.
4. Remove from the pan and drain on paper.
5. Add the turmeric, sugar, and salt, and keep the heat on it whilst adding the last 3 tablespoons of vinegar.
6. Pour the hot oil/vinegar mix over the cucumbers and then add the onion and garlic over the top and stir in gently.
7. Let sit for 2 hours, covered.
8. Garnish with sesame seeds and serve warm or at room temp.

Comments: This keeps for about a week in the fridge and this recipe is enough for 8 people.
--------------------------------------------------------------------------

Simple Hummus

Ingredients:

* Chickpeas
* Tahini paste or sesame oil
* Olive oil
* Lemon
* Garlic
* Salt, pepper
* Herbs, optional

Directions:

1. Soak 1 cup chick peas (or, if you must, 2 cans of ready-to-use chickpeas)
2. Cook the chick peas until tender (length of time will depend largely on how long you soaked them, 40 minutes to 2 hours).
3. Process the chick peas in a processor until coarse, and add a tablespoon of tahini paste (or 2 teaspoons of sesame oil).
4. Add juice of half a lemon and the garlic. The amount of garlic is up to you (and garlic disdainers like our Carol may leave it out).
5. Herbs can be added here.
6. Process it up again until it starts to smooth out.
7. Taste for seasoning and add what ever you think is missing.
8. Add the oil gradually while processing until you get the consistency you like.
9. Bottle in STERILE jars, and store in the fridge.
--------------------------------------------------------------------------

Yes people this is what we eat . they are all my recipes except where specifically noted.

Andrew

[bandecoot]

I thought this might be usefull for those with a bit of time.

Bread:

Basic recipe:
1 kilo of flour
1 pint of tepid water
2 tablespoons of oil. vegetable ...not motor(dont laugh)
smallish handfull of salt
smallish hand full of sugar
15 gms of dried yeast. 3 sachets.

mix the flour salt and sugar together
sprinkle with the yeast
add about a third of the water and start mixing as it dries out add more water
Once all the water is in add the oil.
its should have formed a ball by now, if not add a bit more water. (some flour is drier than others)

(this is the fun bit)
Knead your dough, this is where my supervisor at uni cops her abuse and my boss at my second job.
Use the heel of your strong hand to stretch the dough out then fold it back in, this should give you a good 10-15 mins of upper and lower arm workout time.
Once the Dough has a silky texture its ready for proving. This is where you go find something else to do, like take a shower, or make a few posts on thanking me for an easy way to make yummy bread. its up to you, but in about an hour the dough should have dobled in volume. take it out of what ever you put it in and punch it a few times just to show it who is the boss, or to knock the excess air out of it. a light knead and its oven ready.

25-30 mins medium oven top shelf. when it sounds hollow its ready, you know your oven better than I do. What tin should you use? Up to you, if im in a rush I just form a ball, score it with a cross cut and put it on a Cookie sheet that has been oiled. If I want a loaf, I use a loaf tin, its a common sense thing , if you dont have the tin you need ...improvise. I have made rolls for a formal dinner in demi tasse coffee cups. Pretentious? Heck yeah, but the customer wanted to push the edge. I am just saying if it will take the heat you can bake in it.

Now this is just the basics. If you are going fancy and want a flavoured bread .. well add some herbs and cheese in during the mixing process, what ever you like. I like a few tablespoons of finely chopped herbs, a teaspoon of pepper, and a handfull of grated parmesan cheese. But nothing is set in stone, its what you think will taste good.

If you want a sweet bread double the sugar and add a little honey to your water add bits of dried fruit and spices like nutmeg and cinnamon during the mixing stage.


Its a bit time consuming, I know but once you get it right, its sooooo satisfying to put a collection of flavoured breads on the table with antipasto. There is also the smug feeling you get knowing that you can do it any time you like.

Andrew

[Ice Angel]

Taco Salad Dip

Need:
8 oz. cream cheese
8 oz. sour cream
1 pkg of Taco seasoning
Lettuce
Tomato
Black Olives
Shredded cheddar cheese (or your fav type of cheese)
Salsa
Corn chips

Mix together the cream cheese, sour cream, and taco seasoning until smooth and everything is well blended. Spread the mixture evenly on a serving tray or make individual plates. Top mixture with lettuce, tomatoes, olives, and all your other favorite taco toppings.
Serve with corn chips and enjoy!

[bandecoot]

Those of you who know this stuff kindly ignore or better yet share some of your ideas for the up and comers.

Sauces:
These are where a lot of people quake with fear. But there are very basic sauces that can be made easily.

The basis of most cooked suaces is the Roux, this is a term that simply means equal amounts of flour and fat, cooked to a certain colour.

Example would be a tablespoon of butter and a tablespoon of Flour, which is cooked over a low heat until it reaches a certain colour, Blond and brown are the usual colours, if it goes black, start again

Blond is what it sounds like, the roux starts to go a pale straw colour, Brown is about the colour of hazelnuts.

At this point the liquid is added, this can be anything from milk to beef stock depending on what sauce you are making.

Brown stock is as follows:
2 lb of shank or skirt beef
2lb of chopped beef and veal bones
2 carrots chopped
2 onions peeled han cut in half
2 stalks of celery with leaves if possible.
Optional:
2 cloves
2 cloves of garlic unpeeled
a bouquet garni. (a bundle of herbs Bayleaf and thyme being 2 most often used)

Put all the meat and bones plus the vegetables in a roasting tray and cook at mediuim heat for 30 mins or until browned. Deglaze the bottom of the roasting tray with water and scrape all the browned bits.
Put all ingredients(including the Deglaze) into a large pan with the herbs (if used) and cover with cold water, bring this to a full boil and then reduce the heat to a simmer(the surface of the pan water should be just trembling) and simmer for 3 hours. strain into a clean pan and boil for 5 mins. let the pan cool with a lid on and when cold remove the solid fat on the surface.

A white meat stock is the same recipe but one omits the browning step.

Fish stock is similar but uses fishheads and frames and prawn shells and is only cooked for 20 mins

A vegetable stock is the same recipe with the addition of white wine and more root veges.


A white sauce is made by adding a pint of full cream milk a bit at a time to the Roux stirring all the time to avoid lumps. This goes on corned beef or fish depending on your preference.

The addition of grated cheese to a white sauce results in a bechamel. One of the componants of Lasagne and Canneloni.


If one adds a stock then a variety of sauces are possible.

From a brown stock if one reduces it by a third and adds a sweet wine one gets a madiera sauce. Add tomato paste and you get a greque sauce .

You get the idea. I hope.

The easiest of the sauces to make are simple reductions, also known as Jus. These are the fancy thin sauces that restaurant charge you an arm and leg for. They are simplicity in their making.

Take the pan in which you have just cooked you meal, be it a staek or a bit of chicken or fish and deglaze the pan with wine and stock, and reduce it by half stirring and scraping the bottom of the pan. Red wine and beef stock for beef, white wine and chicken or fish stock for the respective dishes.

Thats it, you can add some flavours like mushrooms or herbs as you see fit. But thats all there is to it.

Specific recipes on request, as sauces have whole books devoted to them.

[bandecoot]

Lets look at some of the other kinds of sauce/gravy.

Tomato:
At its most basic its simply tomato, cooked to a mush and strained. This is called Sugo. If you get great tomatoes, then you get a great end product. If not add some sugar. The problem is its not worth making in small quantities. 2 lb of tomatoes is about the minimum needed, but for a single person or a couple that would last 3 and 2 weeks respectively in the frige, but it does freeze very well.

Simple to make:

get in your tomatoes,the riper the better, in fact if they are starting to go a bit soft its even better still. chop them up fairly finely, and put them in a big pan with about a cup of water per 2 lb of tomatoes, and cook over a low heat until its a mush. Taste it to see if its sweet enough, if it tastes acidic add a tablespoon of sugar per 2 lb of tomatoes. Do not be tempted to add salt or pepper. you do that when you use it in a dish. This can be made while watching a football game, just give it a stir during the ad breaks.

If you have a blender, just dice them, blend them up and boil for 20 mins.

warning! If you intend to make a lot, make sure the bottles are sterile. Boiling water will do it. Plastic freezer tubs are pretty safe.

This is the basis for most pasta sauces/gravies. Its also great on pizza bases.

But then we need to to look at flavours, basil, onion and garlic are the usual starting points. this is about the cheapest and tastiest meal one can make. add a cup of Sugo to a pan with some of the above and while you are cooking the pasta heat up with the above flavors and when the pasta is done so is the sauce. Pour and serve.

Then there is the old standby, Putanesca (dont ask what it means)Sugo,anchovies, olives and chilli in a hot pan with a tablespoon of oil, and cook the blazes out of it until its less than half its original volume, just pour over pasta. Dead simple. If you like anchovies use a lot, if you hate them use a spicy sausage.



But you can use it for fish as well, add a little dill and fennel to the Sugo and just heat it up, when the fish is done, plate it up and pour over the sauce.

For a steak cook one side of the steak then pour over the Sugo on the uncooked side with what ever flavours you like in it, put a strip of thinsliced cheese on top and stick it in the broiler till the Cheese is Brown and bubbly, a simple salad nextdoor on a plate, bang! Instant dinner party dish. Or even better a quick cheap tasty meal.


Lemon juice garlic and butter plus a cup of Sugo can be used to cook an egg in. heat the sauce, add the flavours and add the egg and cook gently till the egg is done.

Then there is Spag Bog. The bane of the kitchen. Its messy and always bland.

But there is a variation:

1 lb of diced skirt or flank steak (1" cubes)
1 carrot
1 onion
2 sticks of celery
3 good sized cloves of garlic either chopped or just crushed.
3 oz of panchetta. Bacon will not do at all!
2 cups of Chanti or any reasonable red, Do not use really good wine in this.
3 birds eye chili peppers( no they are not optional)
2 cups of sugo plus a tablespoon of tomato paste.
A bouquet garni of a bayleaf a sprig each of thyme, tarragon and Rosemary tied together with string.

Dice the veges up very small, rice sized is good, but as small as you can get. and fry until soft then add the panchetta then the beef. Cook the beef until its brown all over and add the garlic and chili peppers. then add the sugo,paste and wine and put the bouquet garni in.

Bring to the boil then reduce the heat and simmer for 3 hours or till the meat falls apart when poked with a fork. Take the Bouquet garni out after its done.

OK I admit this one is not cheap but the above is for 6 main course portions. It freezes well and can be used as a pasta sauce over Tagilatelle, as the meat componant in a lasagne, it can be thinned out with stock or water for a soup (add some fresh beans peas and some rice).

[One Bad Pig]

I got this from Serve It Forth: Cooking with Anne McCaffrey, a collection of recipes submitted by SF writers.

1 small (~13 oz.) can When I cook a chicken in a crock pot, I let the resulting broth set in the refridgerator overnight, skim off the fat, and divide the broth into two-cup containers for freezing. Comes in handy for this recipe.
3 oz. chardonnay (I've been using sauvignon blanc)
1/3 cup scallions, chopped (~3 medium scallions)
1 tablespoon olive oil
1 boned and skinned whole chicken breast (or 2 or 3)
1 tablespoon unsalted butter
1 cup white, long-grain rice (do not rinse) - basmati is my rice of choice
1/4 cup chopped parsley (optional, but I use it)
6 to 8 sliced mushrooms (optional, I leave them out)

Directions

Combine chicken stock, wine, scallions, and optional ingredients in 1-quart saucepan and bring to a boil (but don't allow to boil), then let simmer.
Meanwhile, heat a dutch oven (I use a pressure cooker) on medium-high until drops of water sizzle off immediately. Add olive oil and swirl until the bottom of the pot (and part-way up the sides) is thinly coated. Sauté chicken breast(s) 2 minutes on each side, frequently moving it about to make sure it doesn't stick. Remove chicken breast(s) and reserve on plate.
Keeping on medium-high heat, melt butter in dutch oven. Add rice and stir constantly and thoroughly until rice has turned a milky white - about 2 to 3 minutes (don't let rice brown).
When rice is sufficiently milky white, add simmering contents of saucepan (carefully :hehe:). Add sautéed chicken breast(s), cover tightly, reduce heat to low, and cook for 20 minutes (guess what I missed the first couple times I tried this :doh:). Remove from heat and let stand for another 20 minutes (do not remove lid for the entire 40 minutes). Remove chicken, stir rice, and serve. Each chicken breast serves 2-3; rice serves 4-6. The rice can be made without the chicken, but the recipe for the rice can't be halved or doubled.

The chicken breasts should be at least 1/2 pound each, or they'll get dry. Use unsalted butter to avoid toughening the meat.

[nomad]

chicken and vegetables with oyster sauce

you will need:
oyster sauce. thai is better than chinese but hard to get. if you have the 'panda' brand, it's ok and see if they have their 'premium' with the lady on the front. at least that seems pretty common.
soy sauce.
sherry (or other sweet cooking wine, the soy sauce already has a lot of salt so try not to use the 'salt added' kinds; i used vermouth last time and it came out fine)
sugar (brown or white).
touch of sesame oil.

mix these in a bowl, about 2:1 oyster to soy, and not too much sherry or sugar (maybe a tsp of sugar and tbsp of sherry per cup of mixture). cut up the chicken as desired (i usually slice it about 1/2" - 3/4" wide, in strips 2" long or so). marinate the chicken in the sauce (the longer the better; but an hour is usually sufficient if you don't have much time). You can also add hot chili oil if you want for some kick. (leave out the sesame oil, and add more than a touch, add to taste). You can also wait until near the end and add it there.

in the meantime:

vegetables

Choose your own. I usually put in broccoli (lots of this, use the blossoms, peel the trunks if you use them), some bok choi, carrots (sliced, you can buy them this way if you want), green onions (cut 1" pieces), bean sprouts, baby corn (my 2 year old LOVES baby corn), and straw mushrooms (you can use other kinds, but these are really good). These last two I usually have to get canned. I have also used cauliflower, leeks, water chestnuts, and bamboo shoots, but don't usually. Throw them in a steamer with some ginger and garlic and steam them until cooked, about 20 minutes maybe? You want to avoid them getting soggy if possible, this seems to help. You can stir fry them instead if you like, but avoid mixing them with the meat at this point.

Next, you will need to cut up/peel some more ginger and garlic; i usually use about 4 cloves of garlic and a couple tablespoons I guess of ginger. Saute them in a small amount of sesame oil over medium/medium-high heat, then throw in the meat. You will get some sauce in there too, but you want as little as possible; you want to sear the meat good. When the chicken is done, turn the heat down and add the rest of the sauce. Simmer for a couple minutes; i usually add a little white wine at this point too. Throw the vegetables in, stir it together. Serve over steamed jasmine rice.

well, it's an attempt at least. i think that's everything I do.

[bandecoot]

1 lb Beef, ground
1/3 c Rice, uncooked
2 tb Butter
1 Onion, finely sliced
2 cloves of garlic crushed
1 Egg, well beaten
1 c Tomato soup
1 Lemon, juice of
1 ts Sugar
1 ts Parsley, minced
1/2 c Celery, chopped salt & pepper
6 Cabbage leaves

Instructions

DIRECTIONS ------------------------------------------------------------ Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion and garlic. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.

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

If you have made sugo see sauces above this, substitute that for the soup

[kd1023]

As a chef I am always looking for interesting recipes and cookbooks. Recently, I found this little gem:

The Jean-Paul Sartre Cookbook (http://www-berkeley.ansys.com/wayne/sartre-cookbook.html)

I hope you find it amusing and palatable.

[bandecoot]

As a chef I am always looking for interesting recipes and cookbooks. Recently, I found this little gem:

The Jean-Paul Sartre Cookbook (http://www-berkeley.ansys.com/wayne/sartre-cookbook.html)

I hope you find it amusing and palatable.

If Sartre was looking for food that expresses the meaninglessness of life, perhaps he was born too early for the mcdonalds revolution in meaninglessness.

Of course I had read a few years ago that a well known Gourmad in The Nimes area was thinking of publishing the Cookbook of The Maquis De Sade. Intead of existential angst, you would find that suffering for ones art is the highest expression of the love of that art. Or just a cookbook full of trussing and searing and flogging. Who knows.

[bandecoot]

Baba Ganoush:

An arabic dip


I snaffled this recipe from a Cookbook that an online aquaintane brought over from Saudi Arabia

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini(ground sesame seeds, you could use Sesame oil in the same quantities.)
(if you are allergic use sourcream or Greek style yoghurt)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh.

Alternatively you could slice it up and fry it, which is much quicker and gives a richer taste in my never humble opinion.

Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.



For a lighter flavour use Zucchini
For a really meaty style dip puree some stongly flavoured mushrooms with the eggplant.

[bandecoot]

I came up with this 2 nights ago for sonme chicken wings.

1 tsp of Schezuan pepper
1/2 tsp black peppercorn
1 tsp rock salt


rind of 1/2 a lemon (chopped very finely)
Juice of one lemon.
1 clove of garlic

Grind the first 3 ingredients fine. and mix in the last 2.

marinade the wings or Breasts in this mix for a few hours and just cook in the oven. Till done of course. It was divine, so to speak. :smile:

[bandecoot]

A salsa for OBP.

400 grams (1 pound) of very ripe tomatoes
I large red onion
5-6 peri peri Chilies
a few satlks of celery
1/2 a teaspoon of your favorite hot sauce. I use a north african Harissa.
Juice and grated rind of a lemon.
Teaspoon of sugar
teaspoon of salt or a tablespoon of soy sauce.
peanut oil
vinegar

optional, any bits of veges you might have floating about. Cabbage corn asparagus, chopped fine or just cut from the cob(You were not thinking of using FROZEN CORN, were you?)what ever you might have bits of.

peel and seed the tomatoes and cut into largish chunks.
finely chop the celery and chillies
roughly chop the Onion, having peeled it first.

drop the tomato and onion into a Food Processor and chop it to a coarse mix, add the rest of the ingredients and pulse the machine a few times. Turn the mix into a bowl add a bit of oil to taste same with the vinegar. Stiir into the mix and chill for a few hours before serving.

Nice on nachos. Or just as a dip.

[bandecoot]

Curry powder.

A part is simply a measure it could be a teaspoon or a tonne. it matters not, the proportions are the key here.

2parts yellow mustard seeds
1 part black mustard seeds
1/2 part cilantro seeds
1 part cumin seeds 2 parts black peppercorns
2 parts dried chilli flakes
1 part turmeric
1 part sumach
2 parts garlic powder( not garlic salt)
1/2 part sesame seeds


This mix makes a faily mild powder, to boost the heat double the Chilli and cumin and reverse the proportions of black and yellow mustard seeds.

Oh you need a spice grinder or a mortar and pestle to make this, just put the lot into either and grind to a fine paste. It keeps for about a month before it starts to lose its taste.

[One Bad Pig]

A salsa for OBP.
Thanks!

400 grams (1 pound) of very ripe tomatoes
I large red onion
5-6 peri peri Chilies
a few satlks of celery
1/2 a teaspoon of your favorite hot sauce. I use a north african Harissa.
Juice and grated rind of a lemon.
I assume that's a whole lemon?

Teaspoon of sugar
teaspoon of salt or a tablespoon of soy sauce.
peanut oil
vinegar

optional, any bits of veges you might have floating about. Cabbage corn asparagus, chopped fine or just cut from the cob(You were not thinking of using FROZEN CORN, were you?)what ever you might have bits of.
They DO sell frozen corn on the cob over here. :hehe: Fresh is always best though.

[bandecoot]

Thanks!

I assume that's a whole lemon?

They DO sell frozen corn on the cob over here. :hehe: Fresh is always best though.


Nope just the juice of a lemon and the grated rind, Sorry 'bout that, I was writing in shorthand. No flesh or pith if you can avoid them. just the very outer part of the skin and the juice.

[BeJoyous]

Ok,

If we are still on the topic of sauces, what about the famous Hot Fudge. :yipee: yummmmmmy

I can't remember the recipe, but it is on the back of a jar of Hershey's baking cocoa. When I thought it was a family recipe . You know like great-great grandma's sugar cookies or something.:blush:

[One Bad Pig]

Nope just the juice of a lemon and the grated rind, Sorry 'bout that, I was writing in shorthand. No flesh or pith if you can avoid them. just the very outer part of the skin and the juice.
Well, I got around to making it today. Good stuff, though I may use one less jalapeno next time. I was able to find fresh jalapenos, but no peri peris.

[norwegen]

I love chicken wings, so I'll definitely have to try Bandecoot's chicken wing sauce.

Here's something to end with:

Peanut Butter Pudding

INGREDIENTS


1 envelope unflavored gelatin
1 cup nonfat (or lowfat) milk
1 1/2 cups canned evaporated skim milk
1/3 cup chunky peanut butter
3/4 cup packed dark brown sugar
1 tbs vanilla extract
water


INSTRUCTIONS

[1] Mix unflavored gelatin with 3 tbs water; allow to soften.
[2] Combine nonfat/lowfat milk, evaporated skim milk, chunky peanut butter, and packed dark brown sugar in pan; cook over medium heat, stirring constantly with whisk; just before mixture comes to a boil, remove from heat (do not boil).
[3] Add vanilla extract and gelatin; mix well; cool to room temperature.
[4] Pour evenly into 8 custard cups; refrigerate at least four hours before serving.

[bandecoot]

I cant recall who I promised this too. But its a a Jamacian Recipe

One Can:


10 ozs dried beans. black beans anaszi what ever. Beans :) Stir it up!
salt
1 1/4 cup coconut milk
1 large onion roughly chopped
2 scallions finely chopped including most of the green part
3-4 carrots diced (I like them fine you might like them a bit coarse.)
10 oz of pumpkin peeled and diced
10 oz of rice, white brown or arborio, it does make a difference but only to the consistancy.
1 tbs of thyme leaves. this is dorindas recipe not mine I add:

------
bandecoots additions
Coriander(Cilantro, seeds not leaves)
5 cloves of garlic just smashed ithe the flat of a knife
about a pound of sweet potato
a pound of sebago potato desiree works as well , but any waxy spud.
a few chilies. ( up to you, I like to sweat when eating this)

For the omnovores:

A bit of salt fish, Bacaloa;
or
some salt beef chopped fine

Soak the beans over night. rinse and cook in enough water to cover by an inch. for 20-30 mins.

reserve about half the remaining water in a jug, put the beans and the unsaved water back on the heat and add the coconut milk. bring to a low boil . Add the carrots, onion, scallions, pumpkin, sweet potato, potato and the meat if using.

stir it in and cook for 15 mins more.

add the rice and garlic and thyme and cilantro. Stir in and then add the reserved water from the beans.

Simmer for about 30 mins until the rice is cooked.

season with salt and pepper and serve


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


A bit more fussy than my normal stuff, but home cooking is always more cumbersome than restaurant cooking. But worth a try. If you are cooking for a few people.

[Teallaura]

Carmel Pie

1 Graham Cracker Pie Crust
2 Small Cans Sweetened Condensed Milk
1 Package Crushed Pecans (optional)
1 package Whole Pecans (optional)

Remove wrappers from cans. Place in large pot and cover with water. Bring to a boil. Adding water as necessary, boil for three hours.

While still hot, use tongs to remove cans from water. Very carefully open cans (they are very hot!!!) and pour directly into crust. Add crushed pecans, if desired, and stir slightly to distribute pecans. Allow to cool. Garnish with whole pecans if desired.

Serve chilled.

[Gabby]

Thank you bandecoot! I look forward to trying it!

I cant recall who I promised this too. But its a a Jamacian Recipe

One Can:


10 ozs dried beans. black beans anaszi what ever. Beans :) Stir it up!
salt
1 1/4 cup coconut milk
1 large onion roughly chopped
2 scallions finely chopped including most of the green part
3-4 carrots diced (I like them fine you might like them a bit coarse.)
10 oz of pumpkin peeled and diced
10 oz of rice, white brown or arborio, it does make a difference but only to the consistancy.
1 tbs of thyme leaves. this is dorindas recipe not mine I add:

------
bandecoots additions
Coriander(Cilantro, seeds not leaves)
5 cloves of garlic just smashed ithe the flat of a knife
about a pound of sweet potato
a pound of sebago potato desiree works as well , but any waxy spud.
a few chilies. ( up to you, I like to sweat when eating this)

For the omnovores:

A bit of salt fish, Bacaloa;
or
some salt beef chopped fine

Soak the beans over night. rinse and cook in enough water to cover by an inch. for 20-30 mins.

reserve about half the remaining water in a jug, put the beans and the unsaved water back on the heat and add the coconut milk. bring to a low boil . Add the carrots, onion, scallions, pumpkin, sweet potato, potato and the meat if using.

stir it in and cook for 15 mins more.

add the rice and garlic and thyme and cilantro. Stir in and then add the reserved water from the beans.

Simmer for about 30 mins until the rice is cooked.

season with salt and pepper and serve


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


A bit more fussy than my normal stuff, but home cooking is always more cumbersome than restaurant cooking. But worth a try. If you are cooking for a few people.

[bandecoot]

beef wellington:

Warning this is not a dish for the faint heated or novice cook.

Pate:
1 lb chopped chicken livers
1/4 cup of brandy
about 1/2 a pound of butter
salt and pepper to taste.

Fry up the livers in a pan with a tablespoon or 2 of butter til they are half cooked. Remove and place in a food processor or blender.

Deglaze the pan with the brandy, scraping up all the bits and reduce the brandy by half add that to the processor as well.

melt the remaining butter and add to the processor. Process the mix to a fine paste and scrape out into a mould. Put the mould in a tay of water that reache half way up the mould and cook in a medium oven for 1/2 an hour.

When done chill the pate in the frige while you do the rest.

Mushroom force meat:

1 lb mushrooms any kind I use a mix of swiss browns and shiitakes.
a bunch of fresh parsley. I like flatleaf parsley for this.
a good handfull of breadcrumbs
3 cloves of garlic finley chopped
butter or oil this amount varies with how dry the shrooms and crumbs are.

chop the mushrooms coarsely and fry off in the butter till they take on a bit of colour add the finely chopped parsley and garlic. stir that around untill the garlic gives off an aroma then add the crumbs a bit at a time until the liqid is all but gone then add some more butter and repeat till the mix is dryish agagin .

process to a fine paste and chill.


Now for the actual dish.

Pate which you just made
Mushroom forcemeat which you just made.
The centre of a Rib Eye fillet about 2 lbs.
puff pastry probably 2 sheets.

Brown off the whole fllet in a hot pan until it gets good colour all over. You do this not to seal the meat but to give more flavour to the dish.

once you have browned it cut your pate into thin slices about 1 cm or just undr a 1/2 inch lay these on the top of the fillet. then do the same with with the mushroom mix. lay out the pastry and see if it fits. if not use the second sheet
seal up the meat in the pastry and brush wirth eggyolk and milk mixed together.

Bake covered in foil for about 25 minutes in a hot oven and then remove the foil and bake for another 15 mins.

serve with a brandy, cream and pepper gravy. mix brandy cream and pepper in a pan heat to a boil and cook it down to half the orginal volume. .


I suggest fresh asparagus and French beans just cooked as a side dish.

[Augusta]

Southern Corn Pudding
(Thick like custard, not runny)

½ cup butter
½ cup flour
2 tsp salt
1 Tbsp brown sugar (white sugar O.K.)
3 ½ cups milk
6 cups corn (canned or frozen-thawed)
6 large eggs, beaten

Preheat oven to 350 degrees (F).

Melt butter in large saucepan over medium heat; stir in flour, salt, and brown sugar. Cook, stirring constantly, until a thick paste forms. Gradually add milk, stirring until liquid is thickened. Stir in corn and eggs. Cook 5 minutes. Pour into a buttered 2 ½ quart baking dish.

Bake in a water bath at 350 degrees for 1 ½ hours.

[The Curtmudgeon]

So what's your favorite recipe?

I'm not much of a cook; my real favourite recipe is (just about) anything someone else cooks (alternative favourite: 972-517-7000, the local Domino's Pizza phone number, the only phone number besides my own which I have memorised).

But here are two recipes that I have made from time to time. For the holidays:

Guinness Cake

8 oz. butter
8 oz. brown sugar
4 lg. eggs
10 oz. plain flour
2 tsp. mixed spice
1/2 tsp. baking soda
8 oz. seedless raisins
8 oz. sultanas
4 oz. chopped mixed peel
1/4 pt. Guinness Stout (drink the rest of the pint after you finish!)

Pre-heat oven to 325 degrees F. Line & oil 8" cake tin. Cream butter & sugar till light, gradually beat in eggs with a little flour. Sift rest of flour, spice & baking soda together, & fold into creamed mix; add dried fruit & peel & 1/2 Guinness. Place in tin & bake 1 hr. Reduce heat to 300 degrees F & continue baking for 1 to 1 1/2 hrs., till skewer comes out clean. Cool in tin, then turn on wire rack, prick base & spoon on rest of Guinness. When cold, wrap in foil & store in cool place at least 2 weeks.

And yes, this is an edible fruit-cake, it comes out moist and very nice. The Guinness flavour does not overpower the cake, and if you don't drink alcohol you can leave off the after-baking Guinness (the alcohol cooks out of the Guinness in the cake mix, of course).

Non-holiday recipe:

My Grandmother's Homemade Ice Cream

4 eggs
1 cup sugar
1 qt. instant dry milk (that is, enough dry milk to make 1 qt when mixed)
1 can Eagle evaporated milk
Flavourings (see below)
about 1/2 gal. whole milk

Beat eggs well, add sugar and beat well. Mix dry milk, stir in evaporated milk and flavourings. Mix egg/sugar mixture into milk a little at a time. Pour all into freezer can. Finish filling with whole milk. Freeze according to ice cream freezer directions.

Flavourings

Grandmother's Traditional:
1 tbsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. orange extract

Banana - substitute banana extract for vanilla above; if desired, stir in 1 lg. banana (sliced into bite-size pieces) when ice cream has reached "mush" stage

Rum Walnut:
2 tsp. rum extract (not rum!)
1 tsp. black walnut extract
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
When ice cream has reached "mush" stage, stir in 2 cups chopped walnuts

Mint Chocolate Chip:
1 tbsp. mint extract
1/2 tsp, vanilla extract
1/2 tsp. lemon extract
When ice cream has reached "mush" stage, stir in 1 package mint chocolate chips

I've experimented with other flavour combinations as well; also I will often add food colouring to go with the flavour, if the extract itself doesn't provide much colour (but go easy with the colouring: I've had "noonday sunlight" banana ice cream that was just too yellow to eat without cringing). Grandmother always insisted that the lemon extract was the "secret" to making this, and so I almost always keep that no matter what the other flavourings are. Adding ingredients, like fruit, nuts or chips, is dicey: if you add them too early, they can freeze hard enough to break teeth, but if too late it's nearly impossible to mix them throughout the ice cream. So caveat chef.

The (who let that man in the kitchen??) Curtmudgeon

[bandecoot]

maderia recipes:


A sauce for steaks or roast meats.

a cup of meat Glaze. ( this is stock so reduced it forms a thick syrupy glaze, I'm sure it is availablle in supermarkets.)
1/4 cup of maderia wine
a heaped tablespoon of Tomato paste.
a good grind of pepper.


add all the ingreds to a pan, heat it to a boil and reduce it back to syrup. POr over steak.



Maderia trifle:


Depending on how many you are feeding this varies. for 4 people:

One uniced sponge cake. cut in half from side to side then into 2 inch squares.

put a layer of these on the base of the dish. Sprinke with as much wine as you are happy with. Then spread with jam ( your choice) then add a layerof whipped cream then a layer of custard. repeat til you run out of cake.


This is a traditional Christmas dish at my house.


You can vary it with fruit pieces, ice cream (curtmudgeons look darn good)

But the above is the trad receipt.

[bandecoot]

Vegetables:

Steam Greens salad:

Start with Broccoli and steam then add Sliced courgette and lastly some chinese green like mustard and Bokchoy.

when the bokchoy is wilted and Bright green remove the lot and dress with a bressing made of 3 part oil and one part lemon juice with a splash of soy sauce and sesame oil. Mix it all up and eat warm.

Tempura Veges:

Make up the tempura batter. (it can be made from scratch but why bother)

Cut up Brocolli, carrots, courgette, mushrooms. Deep fry until just golden and dip in the following sauces.

Soy, lime juice sugar and chilli.

Tomato ketchup with sesame oil and Woustershire sauce.

Mayonaisse with Garlic and anchovies.



My personal fave:

Equal weights of Fresh peas, fresh asparagus, and Fresh brocolli steamed over water with Fresh mint in it.

Serve with melted butter salt and pepper or the dressing for the stemed vege salad.

[Gabby]

Hey Bandecoot, do you have any recipes for fish? I have some fish in the freezer that I purchased so that we could eat more fish, but I'm not quite sure how to prepare it.

I've got Salmon Fillets, Blue Cod and Sea Bass along with Jumbo Shrimp.

Pretty please and Thank you !

[bandecoot]

salmon fillets:

These dont really need much, salmon is a stong flavoured fish. I would simply put salt pepper on them and just Broil them as they are. Try serving them on a bed of the steamed salad and use the dressing as a sauce. But add a bit of lime juice to the dressing as well as lemon.


Blue Cod:

This one we can play a bit with.

Norman Cod,

ingreds

cod fillets sliced to even size and thickness.
jumbo shrimp
Hard apple cider or Calvados of a good dry white wine.
about half a pint of cream
a clove of garlic

fry the fillets in a pan in some light flavoured oilthen take them out add your shrimp peeled but leave the tail on(they look pretty that way) if the shrimp are raw cookthem until just pink if the are pre-cooked just wram them through. deglaze the pan with about a wineglass full of whatever alcohol you are using make sure you scrape up all the bits on the bottom of the pan. reduce it by a third and add the cream. stir it through then return the cod fillets to the pan and reduce the cream by at least a third. and serve with mashed pototoes.


Sea Bass:

if they are whole ones this is great.

slice a few chillis lenth ways and scrape the seeds out
peel and slice thinly a 2 inch cube of ginger
slice about 3 cloves of garlic into rounds

put the chilis ginger and garlic into the cavity of the fish and steam it for 20 mins.

OR

put a layer of damp salt on a baking sheet Put the fish on that and the cover the fish with a crust of damp salt and bake for about 35 mins.


If the prawns are cooked ones just salt pepper and lemon is the absolute best way to eat them so Im told. I'm allergic myself.

But I have cooked all the above for others and been told they are great.

[RumTumTugger]

ok folks SpinyNorman has asked for Cookie recipes and since it is Christmas I'll start with my Gingerbread Cookie Recipes

Gingerbread cookies

Makes about 3 ½ dozen cookies.
Preparation time about: 35 minutes
Chilling time about: 2 hours or overnight
Baking time: 10 -12 minutes
Cooing time about: 40 minutes

Ingredients
¾ cup of vegetable shortening
¾ cup firmly packed Dark brown sugar
½ cup unsulfured molasses
1 TBS water
1 egg
3 ¾ cups all-purpose flour, divided
2 tsps ground ginger
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cardamom(this is the only recipe I know that calls for this spice)
¼ tsp ground cloves
½ salt

1. In large bowl, with electric mixer at medium speed, beat shortening brown sugar, molasses and water until well blended. Add Egg beat well. In medium bowl combine flour, ginger, baking soda, cinnamon nutmeg, cardamom, cloves and salt. With mixer at low speed, gradually add flour mixture to shortening mixture, beating just until blended. Divide Dough into quarters. Wrap each quarter in plastic wrap. Refrigerate at least 2 hours or overnight.

2. Pre heat oven at 350 degrees. Spread 1 tbs flour on large sheet of place dough quarter on floured paper: flatten slightly with hands. Flip dough. Cover with another large sheet of waxed paper. With rolling pin, roll out dough ¼ inch thick.

3. Remove top sheet of waxed paper. With lightly floured cookie cutter cut out shapes. With large spatula. Transfer cookies to ungreased cookie sheets placing 2 inches across Repeat with remaining dough.

4. bake one cookie sheet at a time 10 to 12 minutes. Or until set. Cool 2 minutes. Remove cookies to racks to cool completely

5. Mean while prepare your favorite icing and in what ever colors you want to decorate. If so inclined you can place icing in pastry bag and pipe on to cookies.

Here you go Spiny enjoy.

[bandecoot]

A quick and easy dessert for winterbound folk.

Poached peaches


2 peaches per person, and dont whine that you cant get peaches you know you can you just have to pay more for them.

2 cups of Bourbon, (dont worry all the alcohol cooks out)

2 cups sugar

4 cups of water.

makes a syrup with the water, bourbon and sugar and reduce by a third. halve the peaches and put them in the simmering syrup cut side down. simmer for 1 -4 mins per side (depending on how ripe the peaches are) remove and slip the skin off and remove the seeds. (its easier when they are cooked)

Serve with cream or icecream.


The syrup can be reduced even further and used as a topping for chocolate icecream.

Or just boiled and put away in the freezer you use again for poaching other peaches. It get a better flavour each time you use it, just add a half cup of sugar and a cup of water.

[bandecoot]

The death of the Cabbage Cult.

1 Chinese cabbage

Additions:
3 bunches bokchoy or any other Chinese greens
3 Carrots
2 Cucumbers
3 Heads broccoli
2 Bunches scallions
1 Apple
peel of 1 Lemon
a bunch of radishes. Or a Diakon if you can get one.

Paste:
rice vinegar
sesame oil
Kosher salt (or Soy sauce)
Crushed red pepper (coarse)
Crushed garlic
Sesame seeds


Directions:

Cut everything into just bigger than bite sized pieces, keeping the cabbage separate from the rest. Slice the radishes thinly.

Grab a handful of the salt and sprinkle it over the cabbage in a nonmetallic bowl, a big one. Really work this in until the cabbage starts to wilt. Then cover with some Clingfilm and put it out of the way while you do the rest.

Mix all the veggies with some salt and gently mix through. Cover with Clingfilm and put it next to the cabbage. Cut the lemon peel into thin slices

To make the flavour paste crush up 4 or 5 cloves of garlic with about a cup of dried red chili flakes with about 4 tablespoons of toasted sesame seeds. Add enough vinegar to make a smooth paste and add a teaspoon of the sesame oil. Add a little salt or soy sauce.

Now at this point you are saying “Woah bande, a cup of dried chilli?” My answer is yep, at least that. You can make it less hot if you like but this is how I make it.

Put this mix in a sealed jar and put it in the fridge.

Now wait three days. When you drain the liquid off the cabbage do it into a jug. Same with the vegetables. Keep them separate for now. Rinse off the cabbage, this is important as it not going to get any less salty from here on in. Then dry the cabbage as much as you can. Use a cloth to squeeze liquid out. Or dry it in the oven on low for a few hours. (this is optional)

Once this is done mix the cabbage and vegetables in a big bowl and mix together. Then add the chili paste and mix it through have a big jar ready and cleaned with boiling water.
Put the mix in the jar and add some of the reserved brine from the cabbage about a third of it. Then top up with the vegetable brine until it just covers. Some bits can be sticking out. Seal the jar and leave for a few days tasting daily. When it stops tasting like soggy raw cabbage and chili, it’s ready. Trust me you will know when.

It will last about a month in the fridge. Just getting better and better as it gets older.

[bandecoot]

8 ounces rice vermicelli (either the sen mee or the sen lek
style of Thai noodles, any rice noodles
will do). These should be soaked for a short while
(perhaps 30 minutes to an hour, depending on the
brand of noodles) until soft.

5-6 cloves of garlic, finely chopped.
2 tablespoon chopped shallots
quarter cup dried shrimp (these should be rolled, or roughly
pounded in a mortar and pestle to break them up or you may have to use fresh)
quarter cup fish sauce (Nam Plah)
quarter cup palm sugar ( or Brown sugar)
2-3 tablespoon tamarind juice (if you cant find this use fresh lemon juice with a teaspoon of sugar added)
2-3 tablespoon chopped, pickled raddish (mooli)
1 medium egg, beaten
quarter cup chopped chives
half cup roasted peanuts, very coarsely broken up.
one cup bean sprouts
half a cup of fried tofu that has been
marinated in dark sweet soy, or an equivalent amount of coarsely chopped cooked pork or chicken.

Heat a little cooking oil in a wok and add the garlic and shallots, and
briefly stir fry until they just shows signs of changing colour. Add the
remaining ingredients except the egg and the bean sprouts, and stir fry
until the protein ingredient is nearly cooked. Continuing to stir with
one hand, slowly "drizzle" in the beaten egg to form a fine ribbon fo
cooked egg (if you con't feel confident with this make an egg crepe
separately, and then roll it up and slice it into quarter inch wide
pieces, which you add to the mix at this point). Finely add the bean
sprouts and cook for no more than another 30 seconds. Remove from the
pan to a serving platter.Garnish

Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a
tablespoon of fish sauce, and use this to marinade half a cup of
uncooked bean sprouts, half a cup of chopped chives, and half a cup of
very coarsely ground roasted peanuts. Sprinkle this mixture on the
cooked pad thai.

Pad thai is served as above, but Thais add copious amounts of the four
basic condiments (chilis in fish sauce, ground dried red chili, sugar
and crushed peanuts) at the table, to suit their individual
predilictions.

I borrowed this one from a friend of mine, who is Thai. This is how he makes it for his family.

I could have used one from my collection but it would have been a bit over the top. This way you control how hot it is. I have made this and just added my kim chi about 30 secs before serving.

[One Bad Pig]

Beef heart stew

This was something I made up on the spot, so I didn't measure anything.

2 lbs (1 kg) or so of beef heart, cut up into ~1/2 inch strips
1 quart beef stock, 1 quart water
4 or so potatoes, cut up into ~1-inch chunks
some peas, corn, green beans
thyme, lemon pepper to taste (I used maybe 1 tsp each)
parsley to taste (I used maybe 1 tbsp)
a few stalks celery
corn starch/flour for thickening
salt to taste

In 4-quart cooking pot, add water, beef stock, strips of beef heart, thyme, lemon pepper, and parsley. Simmer for 1 hour.

Add potatoes, simmer for an additional 2 hours.

Add celery and vegetables, simmer for another half hour.

Add salt.

Bring to a boil, add thickener, stir for a minute or so, then remove from heat.


Carrots and onions would probably be nice to add, but I don't much care for them cooked so I didn't put them in. Wait to the end to add the salt, because it would only toughen the meat if added earlier (and beef heart is kinda tough to begin with). It didn't come out tough for me at all, so I'm assuming I did something right.

Edit: on second thought, it might be better without the thyme.

[Aletheia]

Recipe thread just for the fun of it ...

Creole Shrimp

Ingredients
2 c. coarsely chopped celery
2 c. coarsely chopped onions
2 medium bell peppers, coarsely chopped
2 cloves garlic, minced
1 stick oleo
2 medium cans tomatoes
1 small can tomato paste
2 Tbsp. Worcestershire sauce
1 tbsp. hot sauce
2 pounds of deveined shrimp.

Simmer all ingredients for 30 minutes and then add the 2 pounds of shrimp. Can be served on top of rice.

[QuantaFille]

mmm... Creole... :yummy:

I just had a bowl of chicken seafood gumbo, good stuff.

Quanta

[Aletheia]

Man that sounds good! I'm eating a turkey sandwich. :shifty:

[St Catherine]

Rum Raisin Bread

1/4 cup white rum
1 cup raisins
1/2 cup water
2 cups bread flour
1 tbsp powdered milk
2 tbsp brown sugar
1 tsp sea salt (or kosher salt)
2 tbsp heavy whipping cream
1 egg
1 tsp light olive oil
1.5 tsp dry active yeast (packet)
1 tsp Cinnamon (optional)

Soak raisins in rum for an hour (note: overnight is even better).

Place all other ingredients into bread machine as usual (yeast into the yeast dispenser). If your machine has a fruit setting add raisins (drain off rum) at the signal, if no signal on your bread machine add about 5 minutes before kneading cycle is finished.

Take dough out of bread machine, shape into a loaf pan, let rise almost double and bake at 375 until bread sounds hollow...usually 30 minutes or so.

[Augusta]

Rum Raisin Bread

1/4 cup white rum
1 cup raisins
1/2 cup water
2 cups bread flour
1 tbsp powdered milk
2 tbsp brown sugar
1 tsp sea salt (or kosher salt)
2 tbsp heavy whipping cream
1 egg
1 tsp light olive oil
1.5 tsp dry active yeast (packet)

Soak raisins in rum for an hour (note: overnight is even better).

Place all other ingredients into bread machine as usual (yeast into the yeast dispenser). If your machine has a fruit setting add raisins (drain off rum) at the signal, if no signal on your bread machine add about 5 minutes before kneading cycle is finished.

Take dough out of bread machine, shape into a loaf pan, let rise almost double and bake at 375 until bread sounds hollow...usually 30 minutes or so.

It's nearly 10:00 PM (where I live) and this recipe is so appealing I can almost smell the bread baking. This is the sort of food I crave at night -- until the late night snacking is under control, it's a good thing I don't own a bread machine and the bakery is closed!

[St Catherine]

It's nearly 10:00 PM (where I live) and this recipe is so appealing I can almost smell the bread baking. This is the sort of food I crave at night -- until the late night snacking is under control, it's a good thing I don't own a bread machine and the bakery is closed!

Not to tempt you (know how that is)...you can easily make this by hand in the traditional way :teeth:

I forgot to add...cinnamon is an optional ingredient too!


SC

[serapha]

Ziploc Omelets
(Lourdes' Kitchen)

2 eggs per person
Cheese, shredded
Ham, diced
Onion, chopped
Green Pepper, diced
Tomato, diced
Salsa


Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) and shake to scramble them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shakes, Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.


A co-worker tells me this is great for camping.


~serapha~

[shunyadragon]

Here my favorite recipe:



So what's your favorite recipe?

Stir Fried Silk Crysillis and Catterpillars

1 kilo fresh live silk crysillis and catterpillars dropped in boiling water with a pinch of salt for five minutes and drained.

Heated several tablespoons soybean with a tablepoon ground hot peppers and a little salt. Stirfry the silk crysillis and catterpillars for about 8 minutes.

Serve hot with a Chinese dipping sauce made of dark vinegar, seseme oil, chopped garlic, chopped corriander, and a little soysauce.

[bandecoot]

Here ya go RTT!

Brown Beef Stock.

2lbs. meaty beef bones (shank, short ribs, shin bones)
2 lbs. cracked beef bones (knuckle)
2 carrots, chopped
2 celery stalks with leaves, cut into 2" lengths
2 onions, sliced
10 cups water
1/2 cup chopped fresh parsley
1/2 tsp. dried thyme leaves
1 bay leaf


Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.

Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any scummy bits that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. Adding boiling water to keep the level up. AT NO POINT ADD SALT.
Remove bones. Strain the stock. Cool uncovered in refrigerator. Skim fat from stock before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. Just use a cup measure and some freezer bags.


White Beef stock.

Exactly the same except you don’t roast the bones. And you boil it hard for 10 mins rather than reducing the heat straight off. It kills any little nastys on raw bones.

Chicken stock:
1 4lb boiling fowl. Or chicken frames to the same weight
I prefer the whole chicken for home cooking. Use 2 2lb chicken if you cant get a boiler.

I mirepoix: being,
2 carrots, chopped
2 celery stalks with leaves, cut into 2" lengths
2 onions, sliced
aromatics:
10 cups water
1/2 cup chopped fresh parsley
1/2 tsp. dried tarragon leaves
1 bay leaf

Fry the Mirepoix is a little oil or butter in the bottom of the stockpot until the onion is just transparent and the carrots and celery have a little colour. Let this mix cool then add the water and the aromatics cold. Then plop your chicken in and bring to a rolling boil. Leave it go for 10 mins or so, then reduce to a bare simmer for about 4 hours. Adding boiling water to keep it at 10 cups.

Remove the chicken, strain the stock let it cool and chill to set the fat. Take off as much or as little as you like. Freeze in 1 cup portions.
Fish stock:

4 lbs of fishframes and shrimp shells (fishbits)

1 Mirepoix
2 carrots
2 sticks of celery
an onion

10 cups 2.5 liters of water

fry off the mirepoix as per the other recipes add fishbits and bring to the boil and the reduce the heat and simmer for no more that 40 mins.

Leave the stock to cool covered with the fish still in it. This takes the place of the longer simmer times for the other stocks. If you over cook this stock it goes bitter. Once it’s cool remove the fishbits and strain.

Portion and freeze as per the others


You will note that none of these recipes contain salt, or garlic. These are base ingredients. You season them when you use them for a meal. If you choose to reduce some to a glaze later it WILL be too salty.
They may taste a little bland, that’s fine, they are supposed to. Stock is an ingredient not a meal.

Minor tips: how fine to you dice the mirepoix? As fine as you like its going to be cooking for hours, it will be mush anyway. Except for the fish stock, dice that really fine in fact you could probably grate them in. A bit of colour means starting to brown a bit, not going black.

[serapha]

I don't know the source, I received it in a forward in my email today... but I found it online at several sources... including (for credit)

http://www.dvo.com/recipes_archive/easter_cookie_story.html
~serapha~



To be made the evening before Easter



You need:


1 cup whole pecans
1 tsp. Vinegar
3 egg whites
Pinch salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible



Preheat oven to 300 degrees (This is important-don't wait until you're half done with the recipe)!

Place pecans in zipper baggie and let children beat them with the
wooden spoon to break into small pieces.

Explain that after Jesus was arrested, He was beaten by the Roman
soldiers.


Read John 19:1-3.

Let each child smell the vinegar.

Put 1 tsp. Vinegar into mixing bowl.

Explain that when Jesus was thirsty on the cross, He was given vinegar
to drink.


Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life.

Explain that Jesus gave His life to give us life.


Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.


Read Luke 23:27.

So far, the ingredients are not very appetizing.

Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because
He loves us. He wants us to know and belong to Him.


Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white Represents --in God's eyes -- the purity
of those whose sins have been cleansed by Jesus.


Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper-covered cookie
sheet.

Explain that each mound represents the rocky tomb where Jesus' body
was laid.


Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven
OFF.


Give each child a piece of tape and seal the oven door.

Explain that Jesus' tomb was sealed.

Read Matt. 27:65-66.


GO TO BED!

Explain that they may feel sad to leave the cookies in the oven
overnight. Jesus' followers were in despair when the tomb was sealed.


Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.

Notice the cracked surface and take a Bite.

The cookies are hollow!



On the first Easter, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9


Share The Easter Cookie Story With Friends and Family

[Aletheia]

Tomato and Lentil Dahl with Toasted Almonds

Richly flavored with spices, coconut milk and tomatoes, this lentil dish makes a filling supper. Warm naan bread and plain yogurt are all that are needed as accompaniments. Split red lentils give the dish a vibrant color, but you could use larger yellow split peas, instead, if you wish.

2 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, chopped
1 carrot, diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
1 ince piece fresh ginger root, grated
2 tsp ground turmeric
1 tsp mild chili powder
1 tsp garam masala
1 cup split red lentils
1 2/3 cups water
1 2/3 cups coconut milk
5 tomatoes, peeled, seeded and chopped
juice of two limes
4 tbsp fresh cilantro, chopped
salt and ground black pepper
1/4 cup slivered almonds, toasted

1 - Heat the oil in a large heavy-based saucepan. Saute the onion for 5 minutes until softened, stirring occasionally. Add the garlic, carrot, cumin and mustard seeds, and ginger. Cook for 5 minutes, stirring until the seeds begin to pop and the carrot softens slightly.

2- Stir in the ground turmeric, chili powder and garam masala, and cook for 1 minute or until the flavors begin to mingle, stirring to preven the spices burning.

3 - Add the lentils, water, coconut milk and tomatoes and season well with salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for about 45 minutes, stirring occasionally to prevent the lentils sticking.

4- Stir in the lime juice and 3 tbsp of the cilantro, then check the seasoning. Cook for 15 minutes more until the lentils soften and become tender. To serve, sprinkle with the remaining cilantro and the slivered almonds.

[bandecoot]

Vegetarian stuff for Poor hungry gerbils( and others)

Nasi goreng. The proper way.

4 c Long-grain rice


8 Shallots or 1 small onion grated
4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika
An inch knob of Ginger or Galangal, grated
4cloves of garlic
half a teaspoon of blachan, or 3 good sized anchovy fillets.
Salt

Optional 2 teaspoon of a masala made up from cinnamon, cumin, Cilantro seeds, pepper. fenugreek, turmuric and mustard seeds in roughly equal proportions. Ground fine . How you do it is up to you I use a coffee grinder


2 ts Sweet soya sauce (Kecap manis) failing that ordinary soy with a sprinkle of sugar
2 ts Tomato ketchup
4 tb Vegetable oil


Directions
Boil the rice a while before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool. Two hours is about right but overnight is fine. An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft. For 1 cup of rice, use 1 cup of water. Personally I use a rice cooker. Once the rice is cooled you are ready to go.

Now make a paste out of the ingredients except the sauces.(masala is optional but I like it) Get your wok nice and hot and fry the paste in the oil until it smells good. Then put the rice in a cup at a time stirring the whole time (that’s why its called stirfry) once the rice is evenly coated with the paste and starting to get some colour add the sauces, mix through and serve.

You can leave out a cup of rice and add lentils instead.

Now for Mie Goreng use the paste but add cooked rice noodles instead of rice.

Or you can omit the frying stage for the noodles, the paste still has to be cooked but instaed add 4 cups of vegetable stock ...Maessel make a good range of vegetarian stock powders that taste like meat if one wants a beefy flavoured vegetarian soup.



Spiced Potatoes.


a pound of potatoes cut into chunks an inch or a bit bigger.
A mix of Black mustard, cumin seeds, fenugreek, cardamom seeds and paprika in equal quantities. ( I make this up in bulk because I use this mix a lot)
A teaspoon of crushed garlic.

Steam or boil the spuds, and let them cool off.

In a dry pan cook the spice mix until it starts to pop. then add half a cup of vegetable oil to the pan and lower the heat. let the oil heat to a good temp.

Add the spuds to the oil mix and cook them until crisp all over with bits of spice stuck to them. Drain on kitchen paper and serve with a salad.

Stir Fried carrots:

250 g (8 oz) carrots
4 Shallots or a medium red onion
3 Cloves garlic
1 Green or red chilli or 2 Teaspoons of chilli powder
1 ts Dark(Mushroom) soya sauce and 4 tb -water
2 tb Vegetable oil, butter or Preferably Ghee (Clarified butter)

Directions

These are carrots, cut into matchsticks and cooked in a little oil or butter.

Peel, wash, and cut the carrots into small sticks about 3 times the thickness of a matchstick and about twice as long. Slice the shallots and chilli thinly and on a diagonal. Slice the garlic in thin slices.

In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the sliced shallots and chilli for about a minute or until they take a little colour, then add the garlic and the carrots. Stir for a minute or so and then put in the soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

Serves 2 as a side dish


Chickpea Pancakes
1 1/4 c. chick pea flour (Channa Dhal)
1/2 t salt
1/2 t cayenne pepper
1 small red onion, very finely chopped
2 -inch piece of ginger, very finely chopped
4 jalapenos, very finely chopped
5 garlic cloves, minced
2 T chopped Coriander Roots and leaves( cilantro)
3 T oil

Directions
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.

Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

This one I got from one of Mrs Coots Indian workmates.

Rice and Chinese Black Beans:

2 cups of rice cooked in 2 cups of vege stock or miso soup with 2 cloves of crushed garlic.
when the rice is 3/4 done, mash 3 tablespoons of Chinese salted black beans and mix them into the rice evenly. Continue to cook until the rice is done.

You could also add thin sliced chile into the mixture just before it done but thats optional.
A very pretty dish this one


Tomato salad 1

A pound of good sweet tomatos sliced.
a bunch of fresh basil leaves
1 teaspoon of Balsamic vinegar
4 teaspoons Extra Virgin olive oil
Pepper to taste
salt

alternate a slice of tomato and a basil leaf on a plate until you have used up the lot. spinkle with a little salt or soy sauce.
mix the vinegar and oil in a sealable jar and shake well. evenly spinkle over the salad and grind pepper over. If the tomatos are not sweet enoug add half a teaspoon to the dressing

Tomato salad 2

Equal proprtions tomato and cucumber diced fine. 1 tomato per person is my rule of thumb.
half as much onion as above
Half a teaspoon of the spice mix mentioned above ground fine. Per tomato
juice of half a lemon that more or less stays the same tste and add more it you like
a tablespoon of peanut oil increase if needed for larger quantities

Mix the lot together and stand in the fridge for a few hours. (complex is it not?)



Is this enough?

[bandecoot]

This thread is not really a collection of recipes. This is more a guide for the younger or less experienced people to help save them time, money and more importantly to make good food. By simply having the correct ingredients at hand.

The store cupboard should contain the following;
Rice, basmati or Jasmine 4 lbs at minimum
Rice Arborio 2 lbs
Beans (your preference here obviously) I have 3 kinds 2 lbs each
Lentils, I like red ones but the blue Puy lentils are not bad either.2 lbs
Canned tomatoes. I keep a half dozen cans
Oil. I use a light olive oil for most things but peanut is good I buy a 10 litre can when they are on special
Extra Virgin Olive Oil. Separated out because it is different. a pint
Vinegar, I use a variety but for simplicity just get White wine vinegar. a big bottle. Just get a good one.
Balsamic Vinegar Just a normal bottle
Stock cubes Beef, chicken and ham. ( I deal with fresh stocks elsewhere this is basics) About a dozen of each

These are the basics that form the basis of most recipes. With just the above you could eat quite well, if a touch monotonously.


The pantry should contain most if not all of these
Parsley, sage, rosemary, thyme. The Scarborough fair collection.
Coriander seeds
Basil
Oregano
Mustard seeds Black or yellow, I prefer black but that’s just a matter of taste.
Cumin
Fennel
Whole black peppercorns
A variety of Chile powders and flakes
Nutmeg
Cinnamon quills
Salt
Soy Sauce
Honey
Sesame seeds and oil Tahini as well if you can find it.
Curry powder ( this is contentious as you can make a masala out of the above)

Ethnic stores tend to be the best place to buy spices cheap, dont be afraid to buy in bulk or to ask what something is. You might find a use for those glass coffee jars you have been tossing out.

Fresh Necessaries would be;
Lemons
A few limes
Garlic( prepacked or fresh it matters not a lot)
Ginger


Once you have the above in the house you can open any cookbook from pretty much any region of the world and turn out a decent meal in an hour tops.

One quick example. 2 chicken stock cubes 3 cups of water set to boil on the stove then reduced to a simmer. While you are waiting put some rice in the cooker or take last nights rice out of the fridge and drop it in the stock add a handful of frozen peas and a teaspoon of curry powder. 6 peppercorns cracked added with the peas, when the peas and rice are done and heated through it’s ready. Add some bread and a salad you got a nice meal in less time than you might think.

Whats it called? Dutch curry soup. How long does it take? Depends if you have to cook the rice first. But about 18 mins maximum, if you have cold cooked rice on hand 10 mins. It also cost about a dollar if you leave out the salad

The trick is to buy ingredients, not meals. If you have stuff on hand its simplicity itself.
Planning meals is a good idea if you are on a tight budget. That way you can sit down with your spouse one evening and pick out the weeks main meals in advance and only buy the fresh produce for those meals. Or if single based on what you like or if you have a date coming over to watch movies or something. Nothing impresses like a fresh made pizza. Just remember to clean up after because nothing says "flee like a startled deer" to a woman than a messy kitchen.

Now that we have a complete Larder set up and ready to go, what do we do with it?
You may have to do a little reading. I use the best culinary dictionary in the world, bar none. Larrouse Gastronomie It was as pricey as heck but worth every penny.

You don’t know what Chiffonade, sauté or En Colere mean? They are there, with recipes.
Then you will need a few cookbooks, I would recommend anything by Elizabeth David, Jane or Sophie Grigson, James Beard American Cooking 3rd edition is another I would heartily recommend. If you can find it Ainsley Herriots Cooking for family and friends is worth a look.


Or you can totally ignore what I suggest and continue wasteing your money on insipid garbage. It is up to you.

[bandecoot]

Mayonnaise: 2 versions one simple the other simple but more classical.

Blender Mayo:

about half a pint of Peanut oil
2 eggs
a tablespoon of vinegar or lemon juice
A teaspoon of mustard.

add the last 3 ingredients in a blender and mix them up.
put the blender on the lowest setting

Then add the oil in a thin drizzle until it emulsifies.


Classical Mayo.

about half a pint of Peanut oil
2 egg yolk.
a tablespoon of vinegar or lemon juice
A teaspoon of mustard.

add the last 3 ingredients in a bowl and mix them up with a whisk.

Then add the oil in a thin drizzle, whisking the whole time until it emulsifies.

Hard aint it?


Any vegetable oil will do, I just like peanut oil.

If you add crushed garlic it becomes Aioli.
If you add a crushed up cooked egg yolk initially in addition to the raw ones and add chopped capers and Dill pickles after its done It's Remoulade.

BTW for those who buy 99% fat free Mayo, I have a hint for you ......It's not Mayo. I dont know what it IS but its not mayo.

[mossrose]

I am trying a new salad recipe tomorrow. If it turns out, I will post it here. It has cooked chicken, strawberries, mandarin oranges, baby spinach and baby mixed greens, and toasted pecans.

:yummy:

[norwegen]

FRUIT LASSI

A cool, easy summertime refreshment.

INGREDIENTS: 3/4 cup or so fresh fruit (mango is best, I think, but try bananas, too, or experiment with other fruits)
1/2 cup low-fat yogurt
3 tbs sugar
about a dozen or so ice cubes
Make sure fruit is in small, manageable pieces for a blender. Blend all ingredients together. Serve immediately.

[mentored1]

Well Met...

Here's a simple one from the FGS (Fat Guy Specials):

Chickin' Casserole

This is for a small serving, double or triple is recommended :teeth:

Recommended components:
- 1 box Stove-Top Chicken or Turkey Stuffing (your choice)
- 1/2 lb. Boneless Chicken Breast
- 8 oz. of Shredded Cheese (Cheddar and Monterey Jack; or Velveeta)
- Medium Skillet, Medium Sauce-pan, Medium-sized casserole pan (glass is good)

1. Cut Chicken into small pieces; cook in skillet with olive oil
Add some garlic and onion seasoning if desired (small amount)

2. Cook stuffing, add extra butter (2x box recipe)
Follow box directions, set away from heat when finished

3. When Chicken is lightly browned scoop into Stuffing pan
Mix Chicken and Stuffing contents well

4. Empty Stuffing/Chicken mix into casserole pan, spread evenly
Cover top with cheese, add more if desired or needed to cover surface

5. Bake in Oven at 350 degrees for 10-15 minutes or until cheese fully melted
Remove from Oven and serve

- Cutting a piece and mixing it in a bowl to blend the stuffing, chicken, and cheese is particularly tasty. :teeth:

Take care

[mossrose]

I am trying a new salad recipe tomorrow. If it turns out, I will post it here. It has cooked chicken, strawberries, mandarin oranges, baby spinach and baby mixed greens, and toasted pecans.

:yummy:
It is, indeed, yummy!

4 c. baby spinach
4 c. mixed baby greens
2 c. sliced strawberries
1 can mandarin orange slices, well-drained
1/2 c. toasted chopped pecans (I used walnuts cuz I didn't have any pecans)
1 and 1/2 c. cubed cooked chicken

Toss together. Add 1/4 c. raspberry vinaigrette dressing.

Okay, I like it with the raspberry vinaigrette, but I tried a new Kraft dressing, Asian Sesame, and it is WAY better with the sesame dressing. I also threw in a couple of handfuls of Chinese noodles, you know, those ones that come in a cello bag that are fried, or however they cook them.

And, I served the dressing on the side. That way the leftovers last longer, and people can control the amount of dressing they want to use.

This is a pretty big salad. Recipe says it serves 4, but it would do 6, I am sure.

[bandecoot]

Things to cook in

This is more advice than anything else, it is mostly common sense.

But to start with saucepans. These are expensive no way around it if you buy them new.
Secondhand shops however sell pans for very little money.

You need about half a dozen of various sizes from 10 litres down to half a litre . Here is a secret….they don’t have to match.

Don’t buy boxed sets if they don’t have examples out. A pan should be bottom heavy.
You might consider a baking tray for those roasts and some Corning ware gratin dishes.

Knives:

Is $5000 out of your range? Yep mine too. So don’t buy a Wusthof chef kit.
Go to your local Chinatown. Buy the following.

A cleaver.
A 30 cm chefs knife
A 10 inch chefs knife
A 3 inch paring knife.
A sharpening steel.
a potato peeler

No really, that’s all you need to start with. While you are there get one of those sets with a masher and a mallet and some spoons and spatulas.

Pick up 4 polyurethane chopping boards as well. (wood looks nice but it’s harder to get clean)

Oh and a wok.

A couple of heavy bottomed frying pans and you are pretty much done.


This is only for those starting from scratch. If you are moving out of home your mother and her friends might even donate stuff. Yard sales are prime hunting grounds.

Some options

A pressure cooker. The Ur Microwave.
If you must, a crockpot. Although the only use I have ever found for them is making yoghurt.

[One Bad Pig]

A pressure cooker. The Ur Microwave.
If you must, a crockpot. Although the only use I have ever found for them is making yoghurt.
Pressure cookers are quite useful.

Crockpots can be as well, especially if you're a single guy or a couple where both work. Load it in the morning and turn it on, and stuff's ready to eat when you walk in the door.

[dizzle]

I love crockpots.

[Crow]

I love crockpots.
Easy soap recipe--don't eat it, yup, it's soap!

All ingredients by weight.

16 oz lard or vegetable shortening
6 oz 76 degree coconut oil
8 oz cold water
3 oz lye (sodium hydroxide)
1 bottle Lorraine Oils lemon or peppermint oil (about a tsp--don't use flavorings, use oils--you can buy these at most drug stores)
1 oz olive oil.

Melt the lard or vegetable shortening and coconut oil together in the microwave. While oils are melting, place cold water in a clean plastic pitcher that you don't intend to use for food, add lye, (always add lye to water, and not vice versa or it will splatter) and stir with a stainless steel spoon. Don't breathe the fumes! You can do this under the range hood with the exhause fan on or outside. It will get hot.

Pour the lard and coconut oil into a blender. Pour the lye-water mix into the oils, cover tightly, and blend in 5-10 second bursts on low until it takes on the consistancy of pancake batter. Add the olive oil and the lemon or peppermint oil and blend a few more seconds until this is all incorporated.

Pour the resultant mix, which should be about like a thick gravy--pourable but not totally runny--into a plastic pan. I use silicon bakeware, but throw-away take along stuff works fine too. Let it set for a week then cut into bars with a knife and use. "Cooked" soap recipes can take as much as 3 months to cure, but with the blender method the lye and fats are incorporated much more thoroughly and result in a much quicker cure time.

Please remember--lye is dangerous. Don't get it on your skin, don't get it on your clothes, and wash it off immediately if any of the lye mixture or uncured soap splashes on you. You should wear gloves. I don't, of course, which is why I occasionally whine about lye burns. Even I am not crazy enough to make soap without wearing eye protection--I wear glasses anyway, and this works fine.

This recipe makes about 6 nice sized bars of good soap.

[bandecoot]

Pressure cookers are quite useful.

Crockpots can be as well, especially if you're a single guy or a couple where both work. Load it in the morning and turn it on, and stuff's ready to eat when you walk in the door.


Call it a foiable....I just dont like them.

I did try to be fair to the useless things by noting they can be used to make yoghurt. I was under no obligation to mention the wretched things at all.

[mossrose]

Rhubarb Crisp


1/2 c. butter
1 c. sugar
2 eggs
1tsp. nutmeg
1/2 tsp. vanilla
1 1/2 c. dry bread crumbs
2 cups Rice Krispies
6 c. rhubarb

Blend softened butter and 1/2 c. of the sugar. Add eggs and bear well. Add nutmeg, vanilla, bread crumbs and cereal. Place rhubarb in a baking dish and sprinkle with the remaining 1/2 c. sugar. Spread topping over. Bake at 350 F for 35 minutes, or until rhubarb is tender.

A 9" cake pan is slightly too small for this, and a 9 x 13 is a little too big. I have a casserole that is about 10" and it seems to work okay.

Depending on the sweetness of your rhubarb, you may need more sugar thatn the 1/2 c. you sprinkle on. We have our own growing, and it is a variety with red skin, which I think is sweeter than those with green skins. So the 1/2 c. on top is usually sufficient for when I make this.

I serve it with ice cream or whipped cream. Good either way. And good the next day, too.

Enjoy!

[JardinPrayer]

My mom saw this recipe on The Food Network...prepared by that Italian lady...DiLaurentis or something. The woman with the huge smile.

Perfect Chicken Tenderloins
2 pkgs of chicken tenderloins (about 16 pieces)
2 cups buttermilk
1 cup grated parmasean cheese (the fresher the better)
1/2 cup seasoned bread crumbs
olive oil

Rinse the chicken and place in a 9x13x2 glass baking dish. Cover with buttermilk and let soak for a minimum of 15 minutes to a maximum of 30 minutes. (I go for the max every time...do not go over, though.)

Meanwhile, combine the bread crumbs and parmasean cheese.

Preheat oven to 500 degrees. That's right...500. Farenheit.

Drain excess buttermilk from the chicken. Lift each tenderloin and shake off whatever remaining buttermilk will come off, dredge in the bread crumb mixture and place on a cookie sheet.

When all the chicken has been prepared and placed on your cookie sheet, drizzle with olive oil. Place in the ridiculously hot oven for EXACTLY 12 minutes...set a timer. Do not turn the chicken over.

Your chicken will be plump, juicy, delicious, and amazing! Every time! Leftovers are great cold or hot on a sandwich. Microwaving leftovers will not be as crisp, but will taste just great.

Bon appetit!

[DesertBerean]

Rhubarb Crisp
Enjoy! I will! :yummy:

[semmie'ssister]

Here's a recipe for some real easy homemade :yummy: ice cream

Kids of all ages can make this ice cream. It's easy and delicious! You don't need an ice cream machine, and you don't need a freezer for hardening or storage, so you can make this recipe on camping trips, at parties, school, the beach, or just about anywhere!

You will need to make one serving of ice cream:
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
2 cups ice cubes (about two large handsful)
6 tablespoons rock salt
1 Ziploc brand sandwich bag, or other sandwich-size plastic sealable bag
1 Ziploc brand freezer bag (quart-sized), or other large, plastic sealable freezer bag
1 pair of oven mitts
1 dishtowel
1 spoon

Step one: Pour the cream into the sandwich-sized bag.

Step two: Add sugar and vanilla extract to the same bag.

Step three: Seal the bag. (Make sure it's tightly closed, otherwise your ingredients will leak.)

Step four: Place the closed sandwich bag inside the freezer bag.

Step five: Pour the ice into the freezer bag.

Step six: Pour the rock salt into the freezer bag.

Step seven: Seal the freezer bag. Tightly, please!

Step eight: Put on your oven mitts; or wrap the dishtowel loosely around the freezer bag.

Step nine: Shake, rock, roll, and squeeze the bag for a full 5 minutes. (Note: the bag is going to get very cold, between 18-20 degrees F. The mitts or dishtowel will keep your hands from freezing.)

Step ten: Open the freezer bag and remove the sandwich bag. Using the dish towel, quickly wipe away any rock salt and water from the outside of the sandwich bag. (The ice will have almost completely melted, so the outside of your sandwich bag will be wet.) This will keep the salt and water out of your sandwich bag - - and your ice cream! -- when you open it.

Step eleven: Open the sandwich bag and . . . enjoy! You may eat the ice cream right out of the bag, or spoon it into a bowl. To remove every last delicious bit of the ice cream, turn the bag inside out and scrape the sides with your spoon or lick the bag clean!:yummy:


More suggestions: You can top your ice cream with chocolate sauce or other syrups, chocolate chips, cookie crumbs, brownie pieces, M & Ms, granola, nuts fresh strawberries, raspberries, blueberries, or peaches. :yummy:

Doesn't that sound good? I forgot where I found this receipe, but I found it many years ago and I think it's a good one that I need to pull out and use more often.

[semmie'ssister]

Yasai Itame

Ingredients:
(makes 4 servings)

cabbage - 600g
pork - 200g
Tofu - half a block
green onions - 10 to 12
katsuobushi (flaked tuna) stock soup - 1/2 cup
lard - 3 tablespoons
salt - to taste
soy sauce - to taste

Directions:
1. Cut cabbage and tofu into large pieces.
2. Boil the pork for 15 minutes and cut into bite-size peices.
3. Cut the green onion stalks 2 inches long.
4. Fry pork pieces in lard for 5 minutes, add cabbage. After cabbage becomes soft, add tofu, and tuna stock soup. Lastly, add salt and soy sauce to taste.
5. Enjoy!

[JardinPrayer]

Keep these coming! I love cooking Chinese/Japanese/Thai.

[semmie'ssister]

Keep these coming! I love cooking Chinese/Japanese/Thai.

Okay, I will. I like to try at least one new meal a week.

[NSMinistries]

someone needs to get these together and have Tweb publish them on cafepress. Great way to bring a little dough into the fold... :nsm: :eek:

[Iluvatar]

ok, I have been prevailed upon by my better half - JardinPrayer - to disclose my secret recipe for salmon / rice salad. This is a little thing I dreamed up one day when I had leftover salmon and wanted to do something special with it. Its quite a treat for your taste buds, with different textures and flavors contributing.

We often cook salmon fillets (not those silly looking steaks with the bone in the middle and lots of little bones you have to watch out for) on cedar plank on our Weber charcoal grill. We get Salmon Milano at Costco usually, which is composed of 3 nice inch-thick salmon fillets sprinkled with fresh dill and topped with basil butter. You can get cedar grilling planks from barbecue specialty stores, or on the internet at any number of cooking accessory sites. You soak the plank under water for about 15 minutes, arrange the salmon fillets on it, put it over the charcoal and cover the grill with the vents half open. It usually takes about 15 minutes per pound and the salmon has this wonderful flavor from the basil butter, dill, and the smoke from the smoldering cedar plank. Of course, if you can't get Salmon Milano at Costco you can just get some nice thick salmon fillets at your local fish market and you can even cook with cedar plank on a gas grill (if you must). So that's the precursor to this dish. Actually, you can get excellent results by baking the fish in the oven in butter. Usually, we get about 2 pounds of salmon to cook on the plank, and have anywhere from 3/4 to 1 pound left over. We refrigerate the fish and use it the next day in this recipe:

3/4 to 1 lb of cooked salmon fillet - flaked with a fork
2 cups (4 cups cooked) basmati rice - cooked in chicken broth with a little butter and then refrigerated until it is cool.
1/4 cup bermuda onion - chopped
1 cup crumbled feta cheese
juice of 1 lemon
6 teaspons cider vinegar
coarsely ground pepper to taste (we use the gourmet mixed pepper that has black, red, white, and green peppercorns) - set your pepper grinder to coarse, its really important for the flavor to have relatively large grains of pepper
1 Tablespoon dried dill weed
extra virgin olive oil

Put the cooked rice in a large bowl, and add olive oil until the grains of rice are lightly coated. There should not be so much oil that any collects in the bottom of the bowl, but you want the rice grains to separate and not stick to each other too much. Add the lemon juice and cider vinegar and mix well. Now add the onion, pepper, and the dill weed. Taste for seasoning - it should be a little tart, but that will mellow when you add the rest of the ingredients. Add the fish and the feta cheese, mix well, and enjoy! The effort is worth it..........

Please be aware that I NEVER measure any of the ingredients except the rice. Everything else is by eye, so amounts given are approximate. You can adjust any of the ingredients to fit your taste, and I encourage you to taste it as you assemble the dish to achieve a flavor that is pleasing to you.

[JardinPrayer]

someone needs to get these together and have Tweb publish them on cafepress. Great way to bring a little dough into the fold... :nsm: :eek:

Dough? Fold? Were you punning on purpose?

I'd volunteer, but I'm over-extended at the moment. Great idea, though!

[JardinPrayer]

ok, I have been prevailed upon by my better half - JardinPrayer - to disclose my secret recipe for salmon / rice salad........
Please be aware that I NEVER measure any of the ingredients except the rice. Everything else is by eye, so amounts given are approximate. You can adjust any of the ingredients to fit your taste, and I encourage you to taste it as you assemble the dish to achieve a flavor that is pleasing to you.

See why I married this guy?

[luv1another]

ok I will try again...stupid firefox updated in the middle of this...
for all you americans here is a ginger beer rcipe :teeth: have fun...

Ginger beer plant

In a screw top Jar put...
8 sultanas,
juice of 2 lemons,
teaspoon of lemon pulp,
2 teaspoons ground ginger (the powdered stuff)
4 teaspoons of sugar (try diffrent types for diffrent tastes)
2 cups of cold water

leave to ferment for about 3 days then..
each day for a week add...
2 teaspoons of ground ginger,
4 teaspoons of sugar.

after the week is up in a container ( we usually use a new clean bucket)pour 4 cups of boiling water onto 4 cups of sugar , stir till dissolved and add juice of 4 lemons. strain ginger beer plant through a fine muslin (or other suitable cloth) into the container, squeeze cloth dry...add 28 cups of cold water and bottle... (they used to use beer bottles and reseal them, but they explode so I use cool drink (pop) bottles you know plastic bottles with screw caps that I have cleaned).

oh and you should leave it about a week (minimum) in the bottles before drinking

enjoy

[Teallaura]

Two questions:

What the heck is a sultana?

Whatta ya mean different types of sugar? Ya got your basic pure cane and brown - what else you got in mind?

[luv1another]

Sultana on wiki (http://en.wikipedia.org/wiki/Sultana_%28grape%29)

and Sugar (http://en.wikipedia.org/wiki/Sugar) scroll down a bit

[Mark_S]

Sultana on wiki (http://en.wikipedia.org/wiki/Sultana_%28grape%29)


The grape or the raisin?

[mossrose]

Two questions:

What the heck is a sultana?

Whatta ya mean different types of sugar? Ya got your basic pure cane and brown - what else you got in mind?
We use sugar from sugar beets in Canada.

And sultanas are raisins.

[One Bad Pig]

Two questions:

What the heck is a sultana?

Whatta ya mean different types of sugar? Ya got your basic pure cane and brown - what else you got in mind?
I use Sucanat, which is very minimally processed cane sugar. I've also used crystalline fructose (which diabetics can consume). Honey is a good sugar substitute, as is agave nectar.

[JardinPrayer]

And maple syrup also works as a sugar...especially if you can find it granulated.

But...um...the only ginger beer I've ever had was a carbonated beverage...Do we add it to club soda for that effect or am I missing something?

[One Bad Pig]

And maple syrup also works as a sugar...especially if you can find it granulated.

But...um...the only ginger beer I've ever had was a carbonated beverage...Do we add it to club soda for that effect or am I missing something?
Fermentation naturally carbonates it.

[luv1another]

do you make it OBP? I am not sure honey works ... its got natural antibiotic which kills off yeast...so not sure you would get fermentation with it :shrug: but if you have a recipe for ginger beer post it :wink: I can try yours then :smile:

[One Bad Pig]

do you make it OBP? I am not sure honey works ... its got natural antibiotic which kills off yeast...so not sure you would get fermentation with it :shrug: but if you have a recipe for ginger beer post it :wink: I can try yours then :smile:
You're right, honey might not work. There are some beers that contain honey though.

No, I haven't made ginger beer. I mixed up some grape juice from concentrate once, and it started to ferment. It was like drinking grape soda. :hehe:

[Teallaura]

I use Sucanat, which is very minimally processed cane sugar. I've also used crystalline fructose (which diabetics can consume). Honey is a good sugar substitute, as is agave nectar.Okay, thanks! :smile:

Isn't honey usually used in mead? :huh:

[One Bad Pig]

Okay, thanks! :smile:

Isn't honey usually used in mead? :huh:
:hrm: Yeah, it is (in fact, it's a main ingredient AFAIR).

[Teallaura]

:hrm: Yeah, it is (in fact, it's a main ingredient AFAIR).:eh: Whats with the :hrm:? I'm in the SCA - I've heard more vinting/brewing tales than you can shake a stick at! I was bound to pick up something!

[JardinPrayer]

Got Mead? (http://www.gotmead.com/component/option,com_pccookbook/Itemid,34/)

[Teallaura]

Thanks, JP! :cool:

[semmie'ssister]

Sakechatsuke

Ingredients needed for 4 servings:
salted salmon filets - 400g
steamed rice - 4 cups white rice
nori seaweed - 2 sheets
hot green tea - 4 cups
mitsuba leaves - a few
wasabi paste - to taste
salt - to taste

Directions:
1. Grill the salmon filets or wrap and microwave for three minutes. Remove any bones and cut into small pieces.

2. Put the rice ito individual bowls, mix with the pieces of salmon, and pour hot green tea over the mix.

3. Add nori, mitsuba, and wasabi to taste and mix. Add salt as needed to taste.

4. Enjoy!

[semmie'ssister]

I've been looking for this one! :yummy: I don;t think I posted it yet :huh:

Yakitori

Ingredients needed for 4 servings
chicken thighs - 700g
green onions - 5
tomato - 1 (for garnish)
green pepper - 1
soy sauce - 2 tablespoons
cooking oil - 1 tablespoon
sake - 2 tablespoons
sliced garlic - 1 clove
sliced ginger - 1 teaspoon
lemon juice - 1 tablespoon
skewers - 8
cooking oil - 1 tablespoon

Dipping sauce:
peanut butter - 2 tablespoons
sugar 1 tablespoon
soy sauce - 1 teaspoon
red pepper - to taste
sesame oil - 1 teaspoon


Directions:
1. To make marinade, mix soy sauce, cooking oil, sake, garlic, ginger, and lemon juice.
2. Cut chicken into bite size pieces - about 8 pieces per skewer.
3. Place the chicken pieces in the marinade for about an hour.
4. To make dipping sauce mix peanut butter, sugar, soy sauce, red pepper, and sesame oil.
5. Stick chicken on steel skewers and fry lightly in cooking oil - about 70 percent done.
6. Grill chicken pieces over open flame until browned.
7. Prepare green onions and tomato as garnish.
8. Use dipping sauce to enhance the taste and enjoy!

[JardinPrayer]

:yipee:

[semmie'ssister]

Here's a receipe for those of you on a diet, as there's no calories in the konjac root.

Fried Konnyaku

Ingredients needed for 4 servings:

Konnyaku (konjac root) - 600g
Soy Sauce - 2 tablespoons
Olive Oil - 2 tablespoons
Mirin - 2 tablespoons
Beef Stock soup - made from 1 boulion cube

Directions:
1. Cut konnyaku into 5mm strip and slit in the center.
2. Boil konnyaku for 10 minutes to remove the odor. (The odor can be somewhat repulsive to those who are not used to it. Don't worry, it's not spoiled, it really spells that way.)
3. Put olive oil, soy sauce, mirin, and beef stock soup in a pan. Mix together.
4. Add the konnyaku and let simmer for another 10 minutes.
5. Enjoy!

[bandecoot]

Pickles for gabby.

Green tomato Pickle.

500g (1 lb) salt
3kg (6lb) green tomatos
2kg (4lb) Onions
1 cup flour
2 cups sugar
3 tablespoons of dry mustard powder
1 teaspoon curry powder
1 teasoon cloves about 6-7
1 teaspoon allspice
2.5 litre(4pints) vinegar.

make up a brine using the salt and about 9 pints (5 litres) of water.

Cut up the vegetales finely and soak in the brine overnight.

next day, bring the brine (including the vegetables) almost to the boil. take out 3 cups of brine and mix with all the dry ingredients except the allspice to make a smoth paste.

Drain off the rest of the brine and add the vinegar and allspice to the pot, heat the vinegar and allspice untl you can small the allspice strongly then add the vegetables back in. Bring to the boiling point but do not boil.

bottle in sterile jars and let sit for a week or so before using.

------------------------------------
the no boil rule is so the tomatoes stay chunky.


Ill add more as I have time to transcribe. I have made this one with great sucess. Mostly to sell at school fetes and that sort of thing.

[Gabby]

Pickles for gabby.

Green tomato Pickle.

500g (1 lb) salt
3kg (6lb) green tomatos
2kg (4lb) Onions
1 cup flour
2 cups sugar
3 tablespoons of dry mustard powder
1 teaspoon curry powder
1 teasoon cloves about 6-7
1 teaspoon allspice
2.5 litre(4pints) vinegar.

make up a brine using the salt and about 9 pints (5 litres) of water.

Cut up the vegetales finely and soak in the brine overnight.

next day, bring the brine (including the vegetables) almost to the boil. take out 3 cups of brine and mix with all the dry ingredients except the allspice to make a smoth paste.

Drain off the rest of the brine and add the vinegar and allspice to the pot, heat the vinegar and allspice untl you can small the allspice strongly then add the vegetables back in. Bring to the boiling point but do not boil.

bottle in sterile jars and let sit for a week or so before using.

------------------------------------
the no boil rule is so the tomatoes stay chunky.


Ill add more as I have time to transcribe. I have made this one with great sucess. Mostly to sell at school fetes and that sort of thing.


:thumb: Thank you!!

[One Bad Pig]

Pickles for gabby.

Green tomato Pickle.

500g (1 lb) salt
3kg (6lb) green tomatos
2kg (4lb) Onions
1 cup flour
2 cups sugar
3 tablespoons of dry mustard powder
1 teaspoon curry powder
1 teasoon cloves about 6-7
1 teaspoon allspice
2.5 litre(4pints) vinegar.

make up a brine using the salt and about 9 pints (5 litres) of water.

Cut up the vegetales finely and soak in the brine overnight.

next day, bring the brine (including the vegetables) almost to the boil. take out 3 cups of brine and mix with all the dry ingredients except the allspice to make a smoth paste.

Drain off the rest of the brine and add the vinegar and allspice to the pot, heat the vinegar and allspice untl you can small the allspice strongly then add the vegetables back in. Bring to the boiling point but do not boil.

bottle in sterile jars and let sit for a week or so before using.

------------------------------------
the no boil rule is so the tomatoes stay chunky.


Ill add more as I have time to transcribe. I have made this one with great sucess. Mostly to sell at school fetes and that sort of thing.
My dad wants to know how these taste. He likes hot stuff like you do.

[bandecoot]

My dad wants to know how these taste. He likes hot stuff like you do.


Its mild. Tasty but not very hot. If your dad want to heat it up a half dozen dried chillies added to the vinegar and left in the pickle would do the trick nicely.

I really like these pickles(no chillies) with cold roast beef and a plainish garden salad.

[Rahab]

Tortone : from bella Napoli, on Easter Monday, Italians gather for a pique nique known as "La Pasquetta". This delicacy is traditionaly served on that day:

- bread dough
- cubed smoked ham
- 4 boiled eggs
- cubed provolone
- at least 10 thin slices of sopressata and 10 of pancetta (if you cannot find either substitute with Genoa salami)
- one large sliced fresh mozarella (dry american mozarella can substitute)
- 10 slices (very thin) of prosciutto.

Bread dough: 500 grs of flour, 3 cups of warm water, one package of fresh yeast (dry is Ok too), salt and the "magic" ingredient of lard, about one cup. Pour the flour in a large mixing bowl and dig a well in the center. Pour the warm water and add the yeast. Wait until the yeast "bubbles up" before adding the other ingredients. Knead your dough for about 20 minutes. Form a ball, brush the top with olive oil , cover with a moist thin dishcloth and let rise for an hour in a warm area.

When dough is risen, roll it out as a rectangle.

Lay out all the cubed/sliced meat and cheese on the entire dough surface. Cut your boiled eggs in halves (length) and lay them out. Roll your entire dough into the shape of a bread making sure to fold each end. Brush all sides with olive oil.

Place on an olive oil greased pizza pan. Let it rise again for about half an hour. Pre heat your oven to 400 F. Place a sheet of thin tin foil on the top of your tortone. Bake for about 25 minutes. Serve warm or cold.

[Teallaura]

For Bande:


Pumpkin Pie:

1 9 inch unbaked pie crust
3 eggs, separated
1 16 oz can pumpkin (two cup cooked pumpkin)
1 cup evaporated milk
1 cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Prepare pie crust with your choice of decorative edge. Preheat oven to 375o F. In a small bowl with mixer at high speed beat egg whites just until soft peaks form. In large bowl with same beaters and mixer at low speed, beat together egg yolks, pumpkin and next 7 ingredients until well blended. With wire whisk or rubber spatula, gently fold beaten egg whites into pumpkin mixture. To avoid spilling pumpkin mixture, place pie plate on oven rack and pout filling into crust; carefully push rack back. Bake 45 minutes until filling is set and knife inserted 1 inch from edge comes out clean. Refrigerate. Serve topped with whipped cream.






The mixture is very loose so the oven rack advice is a good plan! :thumb: I prefer a strong nutmeg flavor and usually substitute 1/2 teaspoon for the 1/4. I wouldn't do that the first time you try it, however.

[semmie'ssister]

Here's a recipe a co-worker shared with me. My kids love meatballs, so she figured thisone would be a hit too.

Glazed Ham Balls
1 1/2 cups crushed saltine crackers
2 pounds ground fully cooked ham
1 pound ground pork
2 cups packed brown sugar
6 tablespoons cider vinegar
2 teaspoons ground mustard


1. in a large bowl, combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well.

2. Shape into 1 1/2 inch balls. Place into two ungreased 15 inch X 10 inch X 1inch baking pans. Bake uncovered at 350 degrees for 40 minutes, or until lightly browned.

3. Meanwhile, in a large saucepan, combine the brown sugar, vinegar, and mustard. Bring to a boil; cook and stir for 2 mminutes or until thickened.

4. Drain ham balls. Drizzle syrup mixture over hamballs, toss to coat. Bake 10 minutes longer or until glazed.

5. Enjoy!

[Iluvatar]

[QUOTE=semmie'ssister]Here's a recipe a co-worker shared with me. My kids love meatballs, so she figured thisone would be a hit too.

Regarding the tag line:

Actually, loud pipes are generally annoying to those behind you - who can see you anyway - and are not very audible to those in front of you since all of the sound goes out the back. Motorcycle safety instructors have debunked this old motorcyclists tale many times. Loud pipes are just - Loud Pipes - and really serve no real purpose.

[Gabby]

:bawl:

[semmie'ssister]

[QUOTE=semmie'ssister]Here's a recipe a co-worker shared with me. My kids love meatballs, so she figured thisone would be a hit too.

Regarding the tag line:

Actually, loud pipes are generally annoying to those behind you - who can see you anyway - and are not very audible to those in front of you since all of the sound goes out the back. Motorcycle safety instructors have debunked this old motorcyclists tale many times. Loud pipes are just - Loud Pipes - and really serve no real purpose.

:rasberry: says you!

this is the cookbook thread, your comment has nothing to do with cooking and therefore is being ignored :rasberry:

[Gabby]

I love these cookies and they are so much better homemade than those yucky store bought ones.

1 cup White Sugar
3/4 cup Honey
3/4 cup Black Coffee
1/2 cup Lard

Boil together for 5 min. Cool and add:

3 Eggs beaten
1/2 tsp Black Pepper
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Anise
1 tsp Baking Powder
1 1/2 tsp Baking Soda
4 1/2 cups Flour *

Mix and let dough stand over night. Roll into walnut sized balls. Bake at 350F for 12 -15 min. Roll in powered sugar when cool.

* Do not add more flour.

[Storico]

I love these cookies and they are so much better homemade than those yucky store bought ones.

1 cup White Sugar
3/4 cup Honey
3/4 cup Black Coffee
1/2 cup Lard

Boil together for 5 min. Cool and add:

3 Eggs beaten
1/2 tsp Black Pepper
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Anise
1 tsp Baking Powder
1 1/2 tsp Baking Soda
4 1/2 cups Flour *

Mix and let dough stand over night. Roll into walnut sized balls. Bake at 350F for 12 -15 min. Roll in powered sugar when cool.

* Do not add more flour.

That sounds really good. Especially the coffee part.

I looked up Anise on wikipedia ( http://en.wikipedia.org/wiki/Anise ) because I'd never heard of the spice. Where do you purchase it? A specialty store? A regular grocery store?

[Gabby]

That sounds really good. Especially the coffee part.

I looked up Anise on wikipedia ( http://en.wikipedia.org/wiki/Anise ) because I'd never heard of the spice. Where do you purchase it? A specialty store? A regular grocery store?

They are yummy!!

I've just gotten anise just at a regular grocery. It must be the ground anise though. Anise flavoring (a liquid like mapleline) can also be used.

[Cobra]

Trim the fat off a pork loin
Roast it covered in the oven for four hours at 375 (or until it pulls apart easily) in a big pan that also can be on the stove top
(chicken is an alternative or an addition)
Cut 3 peeled potatoes into small cubes while it is roasting
Chop, shred, or pull the pork into small pieces in the same pan

Put the pan on the stove top and add the potatoes, some dehydrated onions, a big can of crushed tomatoes, a big can of petite diced tomatoes, and a bottle of bbq sauce . If it looks too thick, add some water or some more crushed tomatoes.
Bring to a boil and let boil a few minutes (the potatoes take the longest to cook)
Add a bag of frozen lima beans and a bag of frozen corn
Optional -- throw in some hot pepper
Simmer another 30 minutes until the lima beans don't seem raw anymore.

Eat with friends

[Little Shepherd]

By request of the Tugger, I shall share my strange little recipe with you all. This is a recipe that I developed both because I'm too impatient to use the oven and too lazy to clean a broiler.

Scrambled Salmon:
Ingredients:
Salmon fillets. I prefer my salmon without the skin, but if you prefer to leave the skin on I don't think it'll hurt anything.
Oil. Or other product, such as nonstick cooking spray, that will serve the same purpose.
Seasoning. My favorite fish seasoning is Greek seasoning, but if you prefer another seasoning with your salmon use it.
Directions:
Oil a frying pan and heat it up.
Toss in your salmon fillet(s) and cook them.
Flip them as they cook, and break salmon off in small chunks as you can. Eventually, you should be able to break up the entire salmon into tiny bits. This is why I call it "scrambled salmon."
Continue to move it around until it's cooked thoroughly.
Season and serve. If the seasoning you use has tough bits or granules of salt, you may want to add it earlier while cooking in order to melt or soften it.

And that's it. It doesn't take very long. And all you have to clean up afterwards is a frying pan, and those are much easier to clean than a broiler. I can't stand scrubbing the broiler.

[Vigilante]

SPICY PIZZA CRISP

Ingredients:
Large flour tortilla
Pepperonis
Cheddar and mozzarella and Parmesan cheeses (I like cheese)
Butter

Assortment of spices:
Crushed red peppers
Paprika
Chili powder
Pizza seasoning
Italian seasoning
Garlic salt

To make:
Take your tortilla and spread our fairly evenly your cheddar and mozzarella. Then spread some Parmesan cheese over it. Try not to have TO thick of cheese, your toilet will thank you later :teeth:
Place your desired amount of pepperonis over the cheese. I like about 1/2" between them, this allows the grease to get most of the crisp.
Over the whole thing, apply liberally your red peppers, paprika, chili power, and seasonings (more of the Italian seasoning then pizza), but not the salt.

Heat up a skillet on medium low, you don't want it to cook to fast. When it's hot enough to boil butter, spread some butter over the skillet and layer some garlic salt on the butter. Then place the crisp on the skillet.

Cook until the top is fully melted and the pepperoni grease has seeped into the cheese. The bottom of the tortilla should be lightly browned, and the whole thing stiff as a board.
Remove from heat, wait 45 seconds, and dig in!

While the first one is cooking, you can be making another, or cleaning up the mess.
The great thing about this is that the only non-standard ingredient is the pepperonis, as most people have the rest all the time. And anybody with any basic spice rack will have the seasonings. There is practically no mess, and the skillet is cleaned with a wipe of a paper towel just to get the butter grease off.
Cooking the tortilla on the garlic salt helps the bottom from getting burned, and also gives a great salty taste on your tongue with each bite. MMMMMMMMMmmmmm goooood!
You will never look at cheese crisp the same again. Pizza crisp all the way!
This is a very HOT pizza, the flavor is just not the same if you leave off all the spices.


Enjoy!

Copyright 2007, Vigilante

[Darth Executor]

SPICY PIZZA CRISP

Ingredients:
Large flour tortilla
Pepperonis
Cheddar and mozzarella and Parmesan cheeses (I like cheese)
Butter

Assortment of spices:
Crushed red peppers
Paprika
Chili powder
Pizza seasoning
Italian seasoning
Garlic salt

To make:
Take your tortilla and spread our fairly evenly your cheddar and mozzarella. Then spread some Parmesan cheese over it. Try not to have TO thick of cheese, your toilet will thank you later :teeth:
Place your desired amount of pepperonis over the cheese. I like about 1/2" between them, this allows the grease to get most of the crisp.
Over the whole thing, apply liberally your red peppers, paprika, chili power, and seasonings (more of the Italian seasoning then pizza), but not the salt.

Heat up a skillet on medium low, you don't want it to cook to fast. When it's hot enough to boil butter, spread some butter over the skillet and layer some garlic salt on the butter. Then place the crisp on the skillet.

Cook until the top is fully melted and the pepperoni grease has seeped into the cheese. The bottom of the tortilla should be lightly browned, and the whole thing stiff as a board.
Remove from heat, wait 45 seconds, and dig in!

While the first one is cooking, you can be making another, or cleaning up the mess.
The great thing about this is that the only non-standard ingredient is the pepperonis, as most people have the rest all the time. And anybody with any basic spice rack will have the seasonings. There is practically no mess, and the skillet is cleaned with a wipe of a paper towel just to get the butter grease off.
Cooking the tortilla on the garlic salt helps the bottom from getting burned, and also gives a great salty taste on your tongue with each bite. MMMMMMMMMmmmmm goooood!
You will never look at cheese crisp the same again. Pizza crisp all the way!
This is a very HOT pizza, the flavor is just not the same if you leave off all the spices.


Enjoy!

Copyright 2007, Vigilante

I like to make something similar to this, except I buy pizza sauce as well (which is very cheap) and just bake it in the oven.

[Vigilante]

Interesting, I've been asked to try it with sauce. But I figure, heck, just add some dough and it's pizza. I wanted to stay more on the crisp side rather then the pizza side.

But hey, adding sauce means you haven't broken my copyright, so I guess I can't sue you.

[technomage]

Mom's "Death By Chocolate" Chocolate Cookies

NO substitution.

1 c butter (NOT margarine), room temp
2/3 c white sugar
2/3 c dark brown sugar
2 large eggs
1 tsp vanilla

Mix this in a stand-mixer with a paddle blade if at all possible. Switch to a dough hook for the next step.

Mix the dry ingredients bwelow in a bowl, and gradually add to the wet ingredients while mixing with the dough hook.

2 1/4 c flour (Gold Medal is recommended if available)
3/4 c cocoa
1 1/2 tsp baking soda
Optional: 2 c additives (choc chips. nuts, M&Ms, whatever)
Optional: 2 tsp cinnamon

You'll end up with a very stiff dough--about as stiff as bread dough. Roll this dough out into balls about 3/4 to 1 inch in diameter, place them on an ungreased cookie sheet. Flatten the balls somewhat, as they don't tend to spread out very much.

Cook for 9-11 min @ 325*F.

Let stand 2-3 min on pan before moving to wire rack.


I do apologize for not giving metric equivalents, but I'm sure the inventive souls here can make do. :smile:

[Quanta's Mum]

I got this out of a cheesecake cookbook. Everyone who has eaten it, loves it. If you don't like dense cheesecake, then this one is for you. It is very light and fluffy.


LUNAR CHEESECAKE

Now we know why the man in the moon is smiling. This light, dry cheesecake is out of this world.

Basic crumb crust:
1 ½ cups vanilla wafer crumbs
6 Tablespoons butter, melted
¼ cup granulated sugar

· If you are prebaking the shell, preheat the oven to 350 degrees.
· Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
· Press the crumb mixture onto the bottom and partly up the sides of a greased 10-inch baking dish, pie pan, or springform mold. Smooth the crumb mixture along the bottom to an even thickness.
· Chill the crust for 5 to 10 minutes in the freezer until it is set, or bake for 10 minutes in a 350-degree oven. Cool before filling.

Cheesecake mixture:
1 ½ pounds cream cheese
1 2/3 cups powdered sugar
1 T all-purpose flour
7 large eggs, separated
2 cups sour cream
2 tsp. vanilla extract

· Preheat the oven to 275 degrees.
· In a large mixing bowl, beat the cream cheese with 1 1/3 cups sugar and add the flour until the mixture is smooth and light.
· Add the egg yolks, one at a time, thoroughly blending after each.
· Beat the egg whites until they form soft peaks, then gradually add the remaining sugar; continue beating until the whites form stiff peaks.
· Stir the sour cream and the vanilla into the cheese mixture. Gently fold the egg whites into the batter.
· Pour the mixture into the prepared crust and bake for about 1 hour, 30 minutes. Cool in the oven with the door ajar. Chill. Serve with cherry pie filling (or any other fruit) and whipped cream, if desired.

[Teallaura]

Teallaura's 4 x 8 Cheese Log

I devised this in desperation because I had a subtlety I wanted to make but I couldn't find a cheese log recipe I liked. This has gotten rave reviews every time I've used it.

Chilled, it will hold a general shape but is not suitable for standing shapes. Makes a good spread as well.


Teallaura's 4 x 8 Cheese Log

1 - 8oz package of Velveta
1 - 8 oz package of cream cheese
1 - 8 oz package of shredded mild cheddar cheese
1 - 8 oz jar of pepper jelly

Allow cheeses to stand until they are soft enough to work. Combine cheeses in a large bowl and add 1/3 of the pepper jelly. Knead until well combined, adding pepper jelly as the mix incorporates. Refrigerate at least 1 hour before serving. Refrigerate overnight if forming cheese log.

[Jade]

Here my favorite recipe:

Easy goulash

1 lb Hamburger
16 oz Elbow Noodles
2 cans Diced Tomates (w/ garlic, oregano, & basil)
4 cans Tomato Sauce
2 cans of Mushrooms (optional)

Brown hamburger (add salt and pepper if desired) and drain. Boil Noodles according to package directions and drain. Stir hamburger and noodles together. Add tomatoes, tomato sauce, and mushrooms (if desired). Heat to a boil then simmer up to 30 minutes for maximum flavor. Makes about 4-8 servings depending on your definition of serving. :doh:
Made this for dinner last night. :yummy:
Discovered that steamed tomatoes taste better.

[One Bad Pig]

:hrm: steamed?

[Little Shepherd]

Goulash isn't goulash without loads of cheese. :yummy:

[mossrose]

My Mom's Lemon Pudding Cake



2 tbsp. flour
1/4 tsp. salt
3/4 cup sugar
2 tsp. lemon zest
1tbsp. soft butter
2 eggs, separated
1/4 cup lemon juice
1 cup milk

Mix flour, sugar, salt, lemon zest and butter until well blended. Beat egg yolks and add to mixture. Stir in lemon juice and milk.

Beat egg whites until stiff but not dry. Fold into lemon mixture. Pout into 1 and 1/2 quart baking dish (I don't know if the baking dish should be buttered.......but I don't think so......). Set dish in larger pan. Pour boiling water into larger pan to about half way up baking dish.

Bake at 350 F for 45-50 minutes or until lightly browned and cake topping is set. Serve warm.

I guess this is sort of like a souffle. I haven't made it for a long time. I need to make some.

[Teallaura]

"Beat egg whites until stiff but not dry" - yup, definitely a souffle. Sounds good, though! :yummy:

[mossrose]

It's different in that you get this sort of spongy cake top, and the lemon sauce underneath. I have only had souffles that are spongy all the way through, without the sauce, but the technique is the same, I guess.

I need lemons.

[Teallaura]

It's the eggs that make it a souffle but it still sounds delicious.

[Chaotic Void]

Here's a simple recipe for French Onion Soup... And it's very flexible, too!
I just cooked some last night, and it was delicious.

-White Onions
-Beef Broth
-Bread [Preferably French Bread, but any bread will do]
-Grated Mozzarella Cheese

1. Toast Bread in Oven.
2. Slice onions into rings, then fry them in butter till golden brown
3. Prepare beef Broth in a separate pot, then add fried onions to it.
4. Put soup into bowls, add toasted bread and sprinkle with mozza cheese
5. Chow Down, eh?

[Man... If I had noticed this thread sooner I'd have jumped in right away!]

[One Bad Pig]

A salsa for OBP.

400 grams (1 pound) of very ripe tomatoes
I large red onion
5-6 peri peri Chilies
a few satlks of celery
1/2 a teaspoon of your favorite hot sauce. I use a north african Harissa.
Juice and grated rind of a lemon.
Teaspoon of sugar
teaspoon of salt or a tablespoon of soy sauce.
peanut oil
vinegar

optional, any bits of veges you might have floating about. Cabbage corn asparagus, chopped fine or just cut from the cob(You were not thinking of using FROZEN CORN, were you?)what ever you might have bits of.

peel and seed the tomatoes and cut into largish chunks.
finely chop the celery and chillies
roughly chop the Onion, having peeled it first.

drop the tomato and onion into a Food Processor and chop it to a coarse mix, add the rest of the ingredients and pulse the machine a few times. Turn the mix into a bowl add a bit of oil to taste same with the vinegar. Stiir into the mix and chill for a few hours before serving.

Nice on nachos. Or just as a dip.
I just made some more of this tonight. :yummy:

[Sparko]

Bavarian Sauerbraten
(My Mom's recipe) - I just made this tonight.

Ingredients:

2 lb Top Round Roast (or Venison)
1/4 cup pickling spices
6 tbsp Red Wine Vinegar
2 slices of onion
2 packages of dry mushroom gravy mix

Directions

Marinade:
Place roast in 2 quart casserole dish.
Mix picking spices and 3 tbsp of red wine vinegar into 2 cups of very hot water.
Pour mixture over roast.
Cover roast with onion rings taken from 2 slices of an onion.
Use fork or knife to poke several holes in the roast to allow marinade to penetrate meat.
Cover pot and marinate in refrigerator for 3 days, turning the roast over a few times per day.Cooking:
Remove roast and wipe off spices, discarding marinade.
Save a few of the onion rings and dice them up.
Put Roast in fry pan and brown on all sides.
Put Roast in 2 qt cooking pot with two cups of water and 2 beef bullion cubes and diced onions.
Cook on top of stove with medium heat about 45 minutes to 1 hour until completely cooked, turning meat as needed. You can cut the roast in half to help cook faster if you wish.
Remove meat from pot and set aside.
Pour remaining beef stock into small sauce pan and add in enough water to make two cups of broth.
Add 2 packages of mushroom gravy to beef stock in the sauce pan.
Add in vinegar (to taste, about 2-3 tablespoons)
Bring to a boil stirring to thicken.
Slice the roast into 1/2-inch slices.
Add the sliced meat and gravy back into the original cook pot.
Simmer for about 15 minutes to mix flavors.
Remove from heat and serve.Notes:
Venison makes a great substitute for the beef roast.

Serve Sauerbraten with Semmel Knoedle (bread dumplings) or Spätzle [Spaetzle] (egg dumping noodles)

Sauerbraten makes great left-overs. The flavor gets even better after storing the leftovers in the refrigerator for a day or two. You can even freeze it for later.

[Sparko]

Semmel Knoedle
(Bread Dumplings)

(serve this with the Sauerbraten above)

Ingredients:

8 hard/crusty rolls, a few days old - french bread can also be used. Bread should be a bit dry, not quite stale. Put in oven if needed to dry it out a bit.
3 eggs, beaten
1/4 cup milk, lukewarm
salt
pepper
parsley

Directions


Start a pot of water boiling while preparing dumplings.
Slice up rolls into small pieces.
Add in 2 or 3 eggs, beaten.
Add a little lukewarm milk to help moisten.
Add in a little salt, bit of pepper, and about a tbsp or two of parsley flakes.
Stir up. knead with hands till it feels firm. Should be almost like bread dough, and a bit sticky, but firm, not loose and falling apart. You can add bread crumbs if you need to firm it back up.
Form into balls about the size of a small apple.
Add semmel balls to the boiling water (enough to cover completely) and turn down to medium, low boil.
Cook for 15 minutes.
Serve with your favorite gravy.

[Chaotic Void]

I'm making these tonight for supper.


Spicy Chicken Wings
Ingredients:
-Chicken Wings/Drumsticks
-Your Favorite Hot Sauce

1)Put Chicken in a Pan [Preferably a Deep, old one so that they brown a bit more and you don't spill any chicken when stirring it].
2)Cook in oven at 425F until Brown, stirring occasionally so that they brown evenly.
3) Liberally coat [or Just Plain MURDER] the chicken in your favorite hot sauce, stir up the chicken, then put back in the oven for 10 minutes. You can repeat this every 10 minutes for hotter wings.
-1-2 coatings for Mild
-3-4 coatings for Spicy
-5-6 coatings for Really Hot
-7+ coatings for all you Masochists out there
4) Take out of the oven and serve with fire extinguiser [and Milk. I strongly reccomend you keep a cow in the backyard for such purposes] :hehe:

[Chaotic Void]

Greek Orthodox Salad
[:hehe:Title seemed fitting considering that this is a more traditional recipe]

SALAD:
-English Cucumbers [Peel 'em if you want to]
-Large Tomatoes
-Red Onions
-Feta Cheese [If you love Feta Cheese, Don't hesitate to add a whole bunch]
-Black Olives

DRESSING
-Extra Virgin Olive Oil
-Balsamic or Malt Vinegar

1. Chop up the Cukes and Tomatoes into Chunks. Put them in a Bowl.
2. Thinly Slice the Onions and add to the bowl. Toss to mix
3. Crumble up the Feta Cheese into the Bowl.
4. Coat the salad with olive Oil and then add a bit of your choice of Vinegar
5. Add the Olives and toss.
6. Chill in the fridge for 20 minutes. Serve up.

I'm eating some as I type this. It's great. Though I think I added a bit too much Vinegar.

[Chaotic Void]

Say... anyone got a good recipe for Greek Potatoes?

[Lizard]

Chile:

One point Ground Beef
1 bottle beer (mid to high quality lager. I use land shark)
two cans tomato sauce
one large can red kidney beans.
chile powder and cumin in equal parts to taste.

Being browning the meat. Once it is about 1/2 brown and 1/2 pink, add enough of the beer to cover the sauce pan, reserve the rest of the beer to drink later or during the cooking process...:thumb: I may also add salt, pepper, and/or garlic salt (my choice) to the meat at this time.

Once the beef is brown, drain the excess grease and beer off, but leave a little behind for flavoring.

Add the tomato paste, cumin and chili powder. I would start with about 1 teaspoon each and add 1/4 teaspoon each until desire taste is achieved. I usually stop at 1 1/4 teaspoon if my kids will be eating, but go for 2 full tsp if not kids will be eating.

This is the "base". If I am feeling adventurous (and the kids will not be eating) I usually add 2-3 kinds of pepper. The traditional green bell pepper, a Jalepno a Habeniero (sp?) or what ever kind of pepper you want (or can find) also onions (I used minced onions last time, but fresh onions,about 1/2 of a good purple onion should do fine). If you do add the vegies, cook them separately in olive oil and mix them in to the mixture right after the meat is drained.

Serve with Crackers and top with cheese (optional, but kids love the cheese, I think it detracts from the chilliness of the recipe.

[faithymom]

Like this? I haven't tried this recipe. It's from Cook's Illustrated

Greek-Style Garlic Lemon Potatoes
Serves 4. Published May 1, 2002.

If your potatoes are larger than the size we recommend, you may have to increase the covered cooking time by up to 4 minutes. Though a nonstick pan makes cleanup easier, it is not essential.

Ingredients
1 tablespoon vegetable oil
1 tablespoon unsalted butter
4 medium Yukon Gold potatoes (7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon grated lemon zest
2 tablespoons minced fresh oregano leaves
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves

Instructions
1. Heat vegetable oil and butter in heavy-bottomed 12-inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; cook until deep golden brown on second side, about 5 minutes longer. Reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.


2. While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl. When potatoes are tender, add garlic-lemon mixture, salt, and pepper; stir carefully (so as not to break potato wedges) to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle potatoes with parsley, stir gently to distribute; serve immediately.

[Chaotic Void]

I was thinking more along the lines of baked [not fried], but I guess I could just change the method of cooking for this recipe.

Thanks, Faithymom! :thumb:

[faithymom]

You're welcome!

You could try baking them in a really hot oven (like 450*), flipping them halfway through, then lowering the heat to 350* and covering them for 5-10 minutes to finish cooking.

Not totally sure how they would turn out, but if I were to bake them that's what I would do :smile: (and I'd just watch them in case the 450* was too hot!)

[xcav8tor]

Hi All, :smile:

Interesting thread. I'll have to check it out in detail one day. In the meantime, I have a question on behalf of my wife.

Does anyone have a foolproof method of making Yorkshire Puddings? No matter what she tries, hers end up like hockey pucks (Her description, not mine).

Cheers,
xcav8tor

[mossrose]

Well, I have a recipe I got from my Mom. Mine often turn out fairly dense but my family likes them that way.

Alton Brown had a good recipe on Good Eats a few weeks ago.

http://www.foodnetwork.com/recipes/good-eats/yorkshire-pudding-with-roast-recipe/index.html

I don't usually use roast drippings with mine, but I do have the eggs and milk at room temperature, and I heat the muffin pan that I spray with non-stick coating in the oven for a bit before I pour the batter in.

And my recipe is pretty much the same as Alton's, but it only calls for 1/2 teaspoon of salt.

[One Bad Pig]

Well, I have a recipe I got from my Mom. Mine often turn out fairly dense but my family likes them that way.

Alton Brown had a good recipe on Good Eats a few weeks ago.

http://www.foodnetwork.com/recipes/good-eats/yorkshire-pudding-with-roast-recipe/index.html

I don't usually use roast drippings with mine, but I do have the eggs and milk at room temperature, and I heat the muffin pan that I spray with non-stick coating in the oven for a bit before I pour the batter in.

And my recipe is pretty much the same as Alton's, but it only calls for 1/2 teaspoon of salt.
Who had the bright idea of specifying kosher salt in a recipe that mixes meat and milk? :twitch:

[mossrose]

Who had the bright idea of specifying kosher salt in a recipe that mixes meat and milk? :twitch:
Alton Brown usually uses kosher salt in most everything.

I just use regular salt in my recipe.

:nsm:

[faithymom]

Who had the bright idea of specifying kosher salt in a recipe that mixes meat and milk? :twitch:

The pork would notice that....

[ASquared]

Putanesca Sauce (really, that's what it's called in culinary school!)

5-10 Roma Tomatos
minced garlic
diced yellow onion
bay leaf
basil
oregano
salt
white pepper
1-2 anchovies, mashed
1-2 handful black olives, sliced

tomato paste
olive oil

1) prick tomatos, place in boiling water for 10-25sec, remove and peel. dice.
2) heat pan, add oil. saute onions til translucent, add garlice, saute 30sec. Add tomatos, spices, olives and anchovies. simmer 5-15min.
3) add tomato paste to thicken to desired consistency.

really, you have to make this one to taste. as a rule of thumb, I use 3/4 of the stronger spices than a recipe calls for. Ex, this recipe calls for 3-4 cloves of garlic. I'd start with 2-2 1/2 and go from there. the anchovies add a bit of meatyness, add them closer to the end of cooking. of you could use fish sauce (i use Squid brand).

does anyone have an interesting garlic dip recipe?