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Thread: The tweb recipe thread

  1. #21
    Must...have...caffeine One Bad Pig's Avatar
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    From 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.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

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  2. #22
    Oops....... mossrose's Avatar
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    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.


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  3. #23
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    From Faramir:
    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 )
    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.)
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

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  4. #24
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    From 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.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

  5. #25
    Oops....... mossrose's Avatar
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    Quote Originally Posted by One Bad Pig View Post
    From mossy (for best results, use The PinTM:
    Psst. I already posted that one, but thanks!


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  6. #26
    Must...have...caffeine One Bad Pig's Avatar
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    From 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.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

  7. #27
    Oops....... mossrose's Avatar
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    Quote Originally Posted by One Bad Pig View Post
    mossy, I"ll let you grab your own stuff then.
    Thanks, OB One.

    I see the old thread ends before it's done.....


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  8. #28
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    From 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.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

  9. #29
    Must...have...caffeine One Bad Pig's Avatar
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    Also from 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.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

  10. #30
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    From Texas_Mom:
    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.

    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
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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