The tweb recipe thread

[One Bad Pig]

From elysian:

"Savory Rabbit with Noodles" Recipe

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.

[One Bad Pig]

From 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!!!!!!

[One Bad Pig]

From bandecoot:

[One Bad Pig]

More from bandecoot:

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

[One Bad Pig]

From 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!

[JohnnyP]

Thanks, JohnnyP!

Thanks! I'm going to copy over the recipes, in case the archived version gets pruned.

[One Bad Pig]

From bandecoot:

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.

[One Bad Pig]

More from 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).

[mossrose]

I think I had a lemon cheesecake recipe in there, and my four-nut fruitcake, but I can only see up to about page 10.

If you find those recipes, OB One, will you repost them here?

[One Bad Pig]

[One Bad Pig]

I think I had a lemon cheesecake recipe in there, and my four-nut fruitcake, but I can only see up to about page 10.

If you find those recipes, OB One, will you repost them here?

I'll try to remember.

[One Bad Pig]

From 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.

[One Bad Pig]

From bandecoot:

Cabbage rolls with beef,

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

[One Bad Pig]

More from bandecoot:

Baba Ganoush:

An arabic dip


I snaffled this recipe from a Cookbook that an online acquaintance 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.

[One Bad Pig]

More from 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.