Thread: The Tweb Cook Book
June 17th 2003, 12:08 AM #1
The Tweb Cook Book
Here my favorite recipe:
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.
June 17th 2003, 12:23 AM #2
My Favorite Recepie:
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."Madam, I tend my garden and smoke my weeds." -Charles Spurgeon after being rebuked about smoking a cigar
June 18th 2003, 11:24 AM #3
No actually, I'd be willing to try just about any mammal so long as it was prepared well.
Thanks for sharing your recipe.
July 5th 2003, 04:22 AM #4_________________________________________
Where so many hours have been spent in convincing myself that I am right, is there not some reason to fear I may be wrong? - Jane Austen
evie - college student, english major, calvinist, postmill, orthodox preterist, shieldmaiden
July 5th 2003, 10:58 AM #5
August 4th 2003, 08:18 PM #6
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.
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."To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public."
--Theodore Roosevelt , May 7, 1918
To be a patriot, one had to say, and keep on saying, "Our country, right or wrong," and urge on the little war. Have you not perceived that that phrase is an insult to the nation. Mark Twain, "Glances at History," 1906
August 28th 2003, 11:37 AM #7
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...)
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.Thrasymachus was certainly correct.
September 22nd 2003, 12:22 AM #8
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.
November 21st 2003, 01:59 PM #9
Best Chocolate Chip Cookies In the Whole World!
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.
Last edited by mossrose; November 21st 2003 at 03:49 PM.
Securely anchored to the Rock against every storm of trial, testing and tribulation.
November 23rd 2003, 09:51 PM #10
In honor of the comming Season My favorite Cookie Recipe. As soon as I can find it I'll post my Lentil Soup reciepe.
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
¾ cup of vegetable shortening
¾ cup firmly packed Dark brown sugar
½ cup unsulfured molasses
1 TBS water
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
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.My Name is Michele.
November 23rd 2003, 10:39 PM #11
The best pizza in town.I once believed until crushed by gods people.
gods people should be ashamed of their self centered selves
November 24th 2003, 12:52 AM #12
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
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.A dog will leave paw prints on your heart.
August 6th 2004, 11:13 AM #13
Re: Pissaladiere Nicoise.
I don't cook much, but when I do I never cook the same dish the same way twice.
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)
Garlic Powder (I like garlic )
(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.)Where is human nature so weak as in the bookstore?- Henry Ward Beecher
"I agree fully with all Faramir has said" - Dee Dee Warren
“Duty…is the sublimest word in our language. Do your duty in all things…. You cannot do more; you should never wish to do less.” -- Robert E. Lee
August 12th 2004, 05:40 AM #14
Tasty French Toast !
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.
JasonBye all. See you around. If you wish to contact me send email to firstname.lastname@example.org
August 12th 2004, 01:16 PM #15
Re: Tasty French Toast !
Wow! You sound just like Alton!
(Although I remember that show, and I don't recall anything about a moose.......)
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