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Off Topic Forums => Off Topic Forum => Topic started by: Ravhyn on July 06, 2010, 10:32:12 pm

Title: Recipe Thread
Post by: Ravhyn on July 06, 2010, 10:32:12 pm: hey everyone, I thought this would be a good place to put this. I'm looking to cook some new things, so I thought maybe we could all post and share are favorite recipes =)

(and just a random idea that I thought was nifty that popped in my head has anyone thought about putting a recipe book together and selling it online to raise money for one of the wonderful hiv causes out there? or maybe you guys could use to raise money for people who can't afford to make the meet and greets...just an idea..)
Title: Re: Recipe Thread
Post by: skeebo1969 on July 07, 2010, 12:18:47 am: Frosted Flakes with chocolate milk, it's good trust me.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 12:56:10 am: Quote from: skeebo1969 on July 07, 2010, 12:18:47 am

Frosted Flakes with chocolate milk, it's good trust me.

Well I have to say I'm disappointed in you Skeets. I was expecting you to post a recipe for 'possum or squirrel melts or the like.

I guess I better post one.

Kangaroo Tail Soup

1 kangaroo tail, skinned, trimmed of sinew and cut into joints
60g pearled barley, well washed
3 large brown onions
2 bay leaves
3-4 carrots
2 blades mace
2 swedes (though turnips will do)
1 whole nutmeg
3-4 stalks celery
Salt to taste
2 tablespoons fat (dripping not lard)
Cayene pepper to taste
3 litres stock or water (not fish stock!)
150ml dry red wine
Chopped parsley

Peel and cut the vegetables into rough pieces. Melt dripping in a large saucepan. Add vegetables and allow to cook slowly without browning for 10 minutes. Add the tail joints, stock, barley, bay leaves, mace and nutmeg. Bring to boil and simmer slowly for 2-3 hours.

Cool and remove any scum or fat from the surface, then strain. Returned to washed saucepan, season to taste with salt and cayene and bring to just boiling, then add wine, but do not boil again. Serve with chopped parsley.

Ox tail can be substituted in macropod deprived regions.

MtD
Title: Re: Recipe Thread
Post by: anniebc on July 07, 2010, 01:06:34 am: Serves 4 ...A good Hot Game Alcohol Main Course from Australia.

Ingredients

4 x 200g/7oz Crocodile or Alligator Fillets
2 tbsp Lime Juice
2 Spring Onions, chopped
25g/1oz Butter
1 teasp Olive Oil
12g/1/2 oz Fresh Rosemary Needles
60ml/2fl.oz. Dry Vermouth
120ml/4fl.oz. Fish Stock
60ml/2fl.oz. Single Cream
Salt and Black Pepper

Instructions

1. Season the crocodile fillets with salt and pepper.

2. Heat a large non-stick frying pan until very hot, add the fillets and dry fry for 2 minutes on each side.

3. Sprinkle with the lime juice, set aside and keep warm.

4. Heat butter in another frying pan, add the spring onions and sauté for 1-2 minutes.

5. Add the rosemary and vermouth and boil rapidly until reduced by 2/3rds.

6. Add the cream and reheat until hot but not boiling.

7. Season with salt and pepper then strain into a sauce boat.

8. To serve - transfer the meat to a warmed platter and pour the sauce over the top. Serve immediately.

I've never made this but I have eaten it, and it's delicious.

Hugs
Jan :-*
Title: Re: Recipe Thread
Post by: skeebo1969 on July 07, 2010, 01:25:47 am: Quote from: Matty the Damned on July 07, 2010, 12:56:10 am
Well I have to say I'm disappointed in you Skeets. I was expecting you to post a recipe for 'possum or squirrel melts or the like.

Fuck man, I guess with this kind of pressure it's time to give up my families' century old recipe for 'possum on the grill. BTW when I say century it means 5 years, here it goes:

1 'possum or raccoon (your choice)
1 bell pepper
1 red onion
1 can of tomato sauce
2 sprigs of thyme
1 2x4 (12 inches long which still means 1 foot)

Take the varmint and place it on the 2x4, then cover with all the rest of the ingredients. Don't forget to salt and pepper thouroughly! Wrap it all in aluminum foil and cook on the grill for roughly 4 hours. Take everything off the heat and allow it to rest for 5 minutes (learnt dis from Bobby Flay). After 5 minutes are done, unwrap everything. At this time you want to carefully discard the rodent to the garbage can and eat the 2x4.

For desert have a bowl of Frosted Flakes with chocolate milk.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 01:29:05 am: Quote from: skeebo1969 on July 07, 2010, 01:25:47 am
Fuck man, I guess with this kind of pressure it's time to give up my families' century old recipe for 'possum on the grill. BTW when I say century it means 5 years, here it goes:

1 'possum or raccoon (your choice)
1 bell pepper
1 red onion
1 can of tomato sauce
2 sprigs of thyme
1 2x4 (12 inches long which still means 1 foot)

Take the varmint and place it on the 2x4, then cover with all the rest of the ingredients. Don't forget to salt and pepper thouroughly! Wrap it all in aluminum foil and cook on the grill for roughly 4 hours. Take everything off the heat and allow it to rest for 5 minutes (learnt dis from Bobby Flay). After 5 minutes are done, unwrap everything. At this time you want to carefully discard the rodent to the garbage can and eat the 2x4.

For desert have a bowl of Frosted Flakes with chocolate milk.

Nice. Possum you trap yourself or will roadkill do?

MtD
Title: Re: Recipe Thread
Post by: anniebc on July 07, 2010, 01:36:38 am: Quote from: Matty the Damned on July 07, 2010, 01:29:05 am
Nice. Possum you trap yourself or will roadkill do?

MtD

Road kill is better it's already tenderised and skinned, well for the most part... ;)

Hugs
Jan :-*
Title: Re: Recipe Thread
Post by: skeebo1969 on July 07, 2010, 01:37:51 am: Quote from: Matty the Damned on July 07, 2010, 01:29:05 am
Nice. Possum you trap yourself or will roadkill do?

MtD

As long as your 2x4 is fresh it doesn't really matter. ::)

You can make cornbread like this as a side:

http://www.youtube.com/watch?v=DOOiVfZpba0

(sorry I don't have the recipe)
Title: Re: Recipe Thread
Post by: leatherman on July 07, 2010, 02:29:51 am: Quote from: Ravhyn on July 06, 2010, 10:32:12 pm
post and share are favorite recipes
none of my Yankee friends ever made this, but after I moved home my Mom made this. now I get her to make it once a month and I whip up a pan of cornbread to go with it.

Bean and Bacon Coleslaw

Ingredients
10 slices bacon
2 tablespoons white vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15 ounce) can cooked kidney beans, drained and rinsed
1 1/2 cups fresh shredded cabbage
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1/2 teaspoon salt
1 dash black pepper

Directions
1 Cook bacon until crisp. Drain, cool and crumble bacon; set aside.
2 In a small bowl, whisk together vinegar, mayonnaise and white sugar.
3 In another bowl mix bacon, kidney beans, cabbage, celery, parsley and onion together, and season with salt and pepper.
4 Pour mayo dressing mixture over vegetables and toss to coat.
5 Chill 1 hour before serving.
Title: Re: Recipe Thread
Post by: Merlin on July 07, 2010, 05:41:50 am: Something simple, cheap and fast: ;)

Hummus
------------

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1 can liquid from can of chickpeas *
1 tbl spoon of honey** (if you prefer a sweeter hummus)
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:

Add chickpeas (with its liquid) and combine remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Sprinkle with Paprika and garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

* You can substitute with plain yoghurt (nice taste too) if you want a thicker paste but I experimented and it's too thick.
** I use an Oligosaccharide sugar syrup to sweeten the hummus. Raw honey will do just fine.
Title: Re: Recipe Thread
Post by: mecch on July 07, 2010, 07:31:49 am: Yep, its summer so don't you want to eat Mediterranean!

Anything Greek and cold tasted good. Or gazpacho. Or, as above, hummus and tabbouleh.

Here's a beach snack from India I live for: Bhel Puri

Its cool and light and wonderful and even better if you have a mango lassi with it.

http://indianfood.about.com/od/vegetariansnacks/r/bhelpuri.htm

A snack with almost iconic status in Western India, bhelpuri is low-fat, nutritious and delicious! What more can one ask for? This recipe serves two. Assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

* 3 cups puffed rice (available at Indian stores)
* A handful of roasted and salted peanuts
* 2 potatoes boiled, peeled and chopped into tiny cubes
* 1 large onion chopped fine
* 1 large tomato chopped fine
* Half a bunch of coriander chopped fine (approximately 50 gms/ 0.10 lbs)
* 2 green chillies chopped fine
* Tamarind chutney to taste
* Mint-coriander chutney to taste
* A handful of coarsely crushed papdi (savoury biscuits made from flour)
* 1 cup sev (vermicelli-like snack made from gram flour and available at Indian stores)

Preparation:

* Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl.
* Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that's the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. Serve and eat immediately.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 07:48:18 am: Quote from: mecch on July 07, 2010, 07:31:49 am
Yep, its summer so don't you want to eat Mediterranean!

Anything Greek and cold tasted good. Or gazpacho. Or, as above, hummus and tabbouleh.

Here's a beach snack from India I live for: Bhel Puri

Its cool and light and wonderful and even better if you have a mango lassi with it.

http://indianfood.about.com/od/vegetariansnacks/r/bhelpuri.htm

A snack with almost iconic status in Western India, bhelpuri is low-fat, nutritious and delicious! What more can one ask for? This recipe serves two. Assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

* 3 cups puffed rice (available at Indian stores)
* A handful of roasted and salted peanuts
* 2 potatoes boiled, peeled and chopped into tiny cubes
* 1 large onion chopped fine
* 1 large tomato chopped fine
* Half a bunch of coriander chopped fine (approximately 50 gms/ 0.10 lbs)
* 2 green chillies chopped fine
* Tamarind chutney to taste
* Mint-coriander chutney to taste
* A handful of coarsely crushed papdi (savoury biscuits made from flour)
* 1 cup sev (vermicelli-like snack made from gram flour and available at Indian stores)

Preparation:

* Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl.
* Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that's the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. Serve and eat immediately.

No favoured fondue recipe to share with us?

MtD
Title: Re: Recipe Thread
Post by: Merlin on July 07, 2010, 08:44:48 am: Your wish is my command Matty. Here's 3 if you crave cheese like me. Since some handle spirits better than others, I substituted beer for those less inclined and without for those more sobering in taste. Enjoy ! ;)

Mexican Cheese Fondue Recipe :P
------------------------------------------
20 ounces Monterey Jack cheese
Scant 3 tablespoons flour
1 teaspoon ground cumin
1 teaspoon paprika
1 1/4 cups beer
1 1/2 tablespoons lemon juice
6-8 fresh chilies, seeded and minced
1/2 bell pepper, seeded and minced
1 medium tomato, seeded and chopped
1 1/2 teaspoons salt
Shred the cheese and toss together with the flour, cumin and paprika. Set aside.

Heat the beer over high heat in a medium, heavy saucepan. When very hot, add the lemon juice, chilies, bell pepper, and tomato. Gradually add the cheese mixture, stirring, until it is melted and smooth. Add the salt and transfer to a warm ceramic fondue pot.

Serve with skewered pre-cooked meatballs and tortilla chips or rolled tortillas, which can be dipped by hand. Serves 6.

=======

Herb and Cream Cheese Fondue Recipe ;D
-----------------------------------------------------
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped, or 1/2 tablespoon dried
1 tablespoon fresh oregano, chopped, or 1/2 tablespoon dried
1 tablespoon fresh basil, chopped, or 1/2 tablespoon dried
3 8-ounce packages cream cheese, softened
1 to 1 1/2 cups light cream

In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot.

Serve with cooked, shelled shrimp (prawns) and/or scallops, tortellini and crusty French bread, cubed.

Note: A cream cheese fondue recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving; it invariably thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.

=========

Classic Cheese Fondue 8)
------------------------------
Traditionally, fondue is made with a blend of Swiss Emmentaler and Gruyere cheeses. Emmentaler is very mild and Gruyere, especially well-aged Gruyere, is very pungent. A half and half mixture is pleasing to most, but feel free to adjust the proportions to your liking.

2 tablespoons cornstarch or potato flour
1/4 cup kirsch (cherry brandy)
1 clove garlic
1 1/2 cups dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
Combine the cornstarch and kirsch. Set aside.

Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.)

Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1" cubes. Serves 6.

Variations:

After seasoning the saucepan with garlic, sauté either 2 cloves of garlic or 2 shallots, finely chopped, in 1 tablespoon of butter and proceed with the recipe.

Tip: Purchase a trial-size bottle of kirsch if you feel the remains of a full bottle will just sit on the shelf.
Title: Re: Recipe Thread
Post by: Ann on July 07, 2010, 09:48:37 am: Quote from: skeebo1969 on July 07, 2010, 01:25:47 am

Fuck man, I guess with this kind of pressure it's time to give up my families' century old recipe for 'possum on the grill. BTW when I say century it means 5 years,

~giggle~ ;D

I guess you don't need to break out the toothpicks after that meal!
Title: Re: Recipe Thread
Post by: skeebo1969 on July 07, 2010, 10:09:10 am:   During the Summer months I like to make food that won't weigh you down. I may have shared this recipe before and will do so once again until someone comes back and says they tried it. My wife and I do lunch at Panara Bread sometimes and I compied their recipe after having this dish there.

  BBQ Salad

  Romaine lettuce
  1 can corn (drained & rinsed)
  1 can black beans (drained & rinsed)
  2 chicken breasts
  Tortilla strips
   Ranch dressing
   BBQ sauce

   I use Fresh Gourmet brand tortilla strips. I started with using the multi colored ones because that's how the restaurant did it, but found the Santa Fe variety to be much better on this creation. I use Kraft's Honey Smoke BBQ sauce, it has a really good taste for this salad.

  I marinade the diced chicken breast in Italian Salad dressing before hand with some added garlic salt and black pepper.

  You want to mix the Ranch dressing with the bbq sauce, I use about a 4:1 ratio.

   Toss the chicken breast in a dry hot frying pan (marinade on chicken will provide enough oil). You want to scorch it, basically cooking the wetness of the marinade off. After your done with the chicken toss the corn in the pan for a few minutes until roasted nicely, take out and put to the side to cool. Now do the same with the blackbeans.

  Now it's assembly time... Place a layer of romaine in a dish, Top with chicken, black beans, corn, and tortilla strips. Drizzle very lightly with a little of the plain bbq sauce over this layer. Now top that with same as before, but this time don't drizzle the bbq sauce over it. Top with the ranch dressing/bbq sauce mixture and enjoy.

  I know this doesn't sound all that appealling, but trust me it is unbelievably good! When I go to restaurants I never order the same thing twice and that's the only reason I chanced upon this recipe, there was nothing left on the menu I hadn't tried. When I used to make it I would have to make my family an entirely different meal because they just couldn't see past the name I guess, not no more though. They all get excited now when I make this dish. It's simple, fast, and cheap, along with packing heaps of flavor! Don't knock it till ya try it, it is so good.

  I have an exceptionally good recipe for bouillabaisse handed down from my mother's side of the family, but I am scared to share stuff like that... might get struck by lightening. It's nothing short of an orgasm of the mouth, no lie!

Quote from: Ann on July 07, 2010, 09:48:37 am
~giggle~ ;D

I guess you don't need to break out the toothpicks after that meal!

Haha, good catch... no toothpicks required! ;D
Title: Re: Recipe Thread
Post by: mecch on July 07, 2010, 10:37:03 am: Quote from: Matty the Damned on July 07, 2010, 07:48:18 am
No favoured fondue recipe to share with us?

MtD

Some real swiss will eat raclette or fondue in the summer but for me stinking molten cheese is more a winter delight!

There are some summer cheese things -- a grilled round of cheese with arugula salad but that cheese doesn't make it out of Switzerland, I think. (Tomme Vaudoise)
Title: Re: Recipe Thread
Post by: leatherman on July 07, 2010, 11:44:37 am: Quote from: skeebo1969 on July 07, 2010, 10:09:10 am
I may have shared this recipe before and will do so once again until someone comes back and says they tried it.
That was back in Feb in your Panara Bread BBQ Salad (http://forums.poz.com/index.php?topic=31237.0) thread. damn dude! :o I'm so sorry I never got back to you on that one. It was excellent! ;D We've done it 2 or 3 times since. Matter of fact it's time for it again, now that you mention it.

Hey Ravhyn, there were a couple other recipes in that old thread too.
I offered a black bean corn salsa, and Skeebo had a good dill sauce

Quote from: leatherman on February 11, 2010, 03:06:05 pm
black bean corn salsa
1 can, 14 ounces, black beans, rinsed and drained
1 lg can corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

toss, refrigerate for several hrs to marinade.
serve chilled with blue Tortilla chips to use as scoops

Quote from: skeebo1969 on February 13, 2010, 12:19:19 pm
If you like salmon you should try this some time. It is one of the first meals I use to like to charm the ladies with when I would cook for them.

1-8 oz sour cream
1/2 bunch of dill
Juice from one lemon
1/4 teaspoon of red pepper flakes
2 tablespoons horseradish

Mix all ingredients together. Char your lightly salted/peppered salmon on both sides in some olive oil being sure not to over cook. Plate it and spoon a little of the sauce over the top and serve with a bed of wild greens. Really good stuff!

somewhere in the annals of time are some more recipe threads cause I remember us talking about cornbread (http://forums.poz.com/index.php?topic=29827.0) and the muffins I used to bake (based on the friendship bread recipe). However searching for the word "recipe" here got a lot of hits for "recipe for disaster" :o which I don't think any of us really wants to be baking up. :D ;D
Title: Re: Recipe Thread
Post by: Ravhyn on July 07, 2010, 11:46:26 am: I'll have to try some of these out

Leatherman those look yummy =)

Skeebo, I think I will pass on the possum I may live in the south..but even that's too much for me lol.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 03:43:55 pm: Quote from: mecch on July 07, 2010, 10:37:03 am
Some real swiss will eat raclette or fondue in the summer but for me stinking molten cheese is more a winter delight!

There are some summer cheese things -- a grilled round of cheese with arugula salad but that cheese doesn't make it out of Switzerland, I think. (Tomme Vaudoise)

It is winter.

MtD
Title: Re: Recipe Thread
Post by: skeebo1969 on July 07, 2010, 03:55:26 pm: Quote from: Ravhyn on July 07, 2010, 11:46:26 am
Skeebo, I think I will pass on the possum I may live in the south..but even that's too much for me lol.

I just read today that you live near or on the Tennessee/Kentucky border. I was born in Union City and have a ton of family in Dresden. I grew up in Miami though because my mother found better opportunities for herself being a single parent (father committed suicide before I was born).

Anyhow, here is my baked ham with maple mustard sauce recipe:

1 8-10 pound fully cooked bone-in ham
Whole cloves

1 cup whole-grain Dijon mustard
1/3 cup golden brown sugar
2 table spoons maple syrup

Score top of ham into diamonds and stud center of each diamond with a clove (just push it into scored diamond points). Place in pan and cook at 350 degrees F for 1 1/2 hours. The diamonds will open up during cooking and the cloves should remain in place.

In a bowl combine the mustard, brown sugar, and maple syrup. Remove ham from oven and pour entire mixture over it. Place back in oven and cook for about 30 additional minutes or until golden brown. It will form a great crust.

Damn stuff is good as hell..

You can make a side sauce to compliment by mixing a 1/2 cup of Dijon and 1/4 cup of maple syrup.

It's good for the holidays, make this and your family will want it every year.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 04:29:37 pm: You lazy motherfuckers. What's with all the salads?

I was going to post a pavlova recipe but that only starts fights with New Zealanders who seem to think they invented it. They did not. They are filthy liars.

Instead the classic Australian cake - Lamingtons!

All weights, measures and temperatures are in proper metric/celsius not the superannuated imperial system. If you need to know how many hogheads are in a tonne - ask google.

Lamingtons

Lamingtons are cubey-squarish pieces of sponge cake covered all over in chocolate icing and then rolled in dessicated coconut. They form the principle product of the great Australian charitable effort known as the lamington drive.

I can vouch that the following is the traditional recipe.

The sponge cake:

3 tablespoons self-raising flour
1/4 cup plain flour
2 tablespoons cornflour (wheaten cornflour NOT corn cornflour)
3 eggs
Pinch of salt
1/2 cup caster sugar
3 teaspoons boiling water

The chocolate icing:

2 cups icing sugar
1/3 cup cocoa powder
1/2 cup boiling water
1 3/4 cups desiccated coconut

Preheat the oven to 160°C. Lightly grease a deep 28 x 18 cm lamington pan with melted butter and line the base and sides of the pan with nonstick baking paper, allowing a 5 cm overhang (this makes it easier to remove the sponge from the pan).

Sift the two flours and cornflour together. Repeat the sifting process five times (this will aerate the flour thoroughly).

Using an electric mixer, whisk the eggs and salt in a large mixing bowl for 6 minutes, or until pale and thick. Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture is thick and the sugar is dissolved.

Sift the combined flour mixture over the egg mixture. Add the boiling water and gently fold in until the batter is just combined. Pour the mixture into the prepared pan and bake in the preheated oven for 15–18 minutes, or until cooked through when tested with a skewer. Allow the cake to cool completely in the pan. Cover with foil and stand overnight.

Lift the cake from the pan. Trim the edges and cut the sponge into 5 cm squares.

To make the chocolate icing, sift the icing sugar and cocoa powder into a medium heatproof bowl. Stir in the boiling water and mix well to combine.

Place the coconut in a medium bowl. Using two forks, dip the sponge squares, one at a time, into the warm icing and then roll in the coconut. (If the icing begins to thicken, place the bowl over a saucepan of simmering water and stir until it is warm and thin again.)

Place the lamingtons on a wire rack lined with nonstick baking paper for 1 hour to set.

Some people like to fill lammos with jam and cream. This is an appalling heresy. Delicious but utterly non traditional and would get you drummed out of the Country Womens' Association.

MtD
Title: Re: Recipe Thread
Post by: leatherman on July 07, 2010, 04:38:11 pm: Quote from: Matty the Damned on July 07, 2010, 04:29:37 pm
You lazy motherfuckers. What's with all the salads?
because it is Summer in America ;D
and it's hotter than fuck to actually cook anything - unless it's outside on the grill. ;)
(Check out Philly's thread (http://forums.poz.com/index.php?topic=33383.0) about the heatwave this Summer ;) )
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 04:51:05 pm: Quote from: leatherman on July 07, 2010, 04:38:11 pm
because it is Summer in America ;D
and it's hotter than fuck to actually cook anything - unless it's outside on the grill. ;)
(Check out Philly's thread (http://forums.poz.com/index.php?topic=33383.0) about the heatwave this Summer ;) )

I read that whiney thread. You people know nothing of summer.

The proudest Australian tradition is a proper christmas dinner served in the middle of the day during the height of a blazing Australian summer.

All cooked indoors.

MtD
Title: Re: Recipe Thread
Post by: Miss Philicia on July 07, 2010, 05:50:53 pm: I'm going to bake a blueberry pie tomorrow, and yes I make the crust from scratch.
Title: Re: Recipe Thread
Post by: BlueMoon on July 07, 2010, 08:34:59 pm: Quote from: Matty the Damned on July 07, 2010, 04:51:05 pm
I read that whiney thread. You people know nothing of summer.

The proudest Australian tradition is a proper christmas dinner served in the middle of the day during the height of a blazing Australian summer.

All cooked indoors.

MtD

You call that a holiday tradition? Child's play.

We like to celebrate ours with a good blazing turkey fryer fire (http://www.youtube.com/watch?v=473QNZss0PM).

More fire (http://www.ksl.com/index.php?sid=5353199).

More. . . (http://www.youtube.com/watch?v=3vZnuYK2Wfg) .

And another (http://www.youtube.com/watch?v=h9M7s0eiUT4&feature=related). I love this stuff. ;D
Title: Re: Recipe Thread
Post by: Matty the Damned on July 07, 2010, 08:45:40 pm: Quote from: BlueMoon on July 07, 2010, 08:34:59 pm
You call that a holiday tradition? Child's play.

We like to celebrate ours with a good blazing turkey fryer fire (http://www.youtube.com/watch?v=473QNZss0PM).

More fire (http://www.ksl.com/index.php?sid=5353199).

More. . . (http://www.youtube.com/watch?v=3vZnuYK2Wfg) .

And another (http://www.youtube.com/watch?v=h9M7s0eiUT4&feature=related). I love this stuff. ;D

In the Name of the Invisible Pink Unicorn (BBHHH)! What sort of degenerates deep fry a fucking turkey? :o

MtD
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 07, 2010, 08:53:01 pm: I've been tryiing to eat more veggies and this is a recipe I love:

Green Bean Casserole:
1 (10 3/4 oz can) Cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1/8 tsp soul food seasoning
1/8 tsp onion powder
1-1/3 cup French's French Fried Onions
16 oz pkg frozen cut gree beans, thawed

Mix souo and milk, then add pepper, soul food seasoning, onion powder, beans and 2/3 cup of french fried onions in 1-1/2 quart casserole. Bake at 350 degrees Farenheit for 30 mins -- Stir - Top with remaining french fried onions - enjoy

This goes great with pork chops, steak or chicken
Title: Re: Recipe Thread
Post by: leatherman on July 07, 2010, 09:11:38 pm: Quote from: phildinftlaudy on July 07, 2010, 08:53:01 pm
Green Bean Casserole
mmmm, this one's always good. ;)
during my bachelor years, this has been the dish that I supply for the Turkey Day feast ;)
Title: Re: Recipe Thread
Post by: skeebo1969 on July 07, 2010, 09:26:35 pm: Quote from: phildinftlaudy on July 07, 2010, 08:53:01 pm
I've been tryiing to eat more veggies and this is a recipe I love:

Green Bean Casserole:
1 (10 3/4 oz can) Cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1/8 tsp soul food seasoning
1/8 tsp onion powder
1-1/3 cup French's French Fried Onions
16 oz pkg frozen cut gree beans, thawed

Mix souo and milk, then add pepper, soul food seasoning, onion powder, beans and 2/3 cup of french fried onions in 1-1/2 quart casserole. Bake at 350 degrees Farenheit for 30 mins -- Stir - Top with remaining french fried onions - enjoy

This goes great with pork chops, steak or chicken

My sister use to make this for Christmas dinner. I forgot all about it and will add it to mine this year. Thx...
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 10:39:11 am: Green Bean Casserole is nasty and made by Satan, generally in a trailer park.
Title: Re: Recipe Thread
Post by: Jeff G on July 08, 2010, 11:05:15 am: Quote from: Miss Philicia on July 08, 2010, 10:39:11 am
Green Bean Casserole is nasty and made by Satan, generally in a trailer park.

So I guess you guys don't want my tater tot casserole recipe :-[
Title: Re: Recipe Thread
Post by: leatherman on July 08, 2010, 11:09:47 am: Quote from: jg1962 on July 08, 2010, 11:05:15 am
So I guess you guys don't want my tater tot casserole recipe :-[
mmmm tater tots :-*
I have a recipe for a casserole that uses frozen hash browns ;)
(I love potatoes in ANY form)
Title: Re: Recipe Thread
Post by: Ann on July 08, 2010, 11:20:22 am: Quote from: leatherman on July 08, 2010, 11:09:47 am

(I love potatoes in ANY form)

Even couch potatoes?
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 11:30:08 am: Quote from: jg1962 on July 08, 2010, 11:05:15 am
So I guess you guys don't want my tater tot casserole recipe :-[
Does it have ground beef in it? I had that once back in college -- my roommate's mother brought it and it was actually kind of tasty, as I love tater tots and sometimes buy them.

Generally Miss P shuns casseroles... they're just so horribly plebeian. The exception being my festive holiday roasted root vegetable medley, but you know nobody does that. Oh, and I also do a gruyere garlic potato gratin at Christmas. Always a winner.
Title: Re: Recipe Thread
Post by: Jeff G on July 08, 2010, 11:35:31 am: Quote from: Miss Philicia on July 08, 2010, 11:30:08 am
Does it have ground beef in it? I had that once back in college -- my roommate's mother brought it and it was actually kind of tasty, as I love tater tots and sometimes buy them.

Generally Miss P shuns casseroles... they're just so horribly plebeian. The exception being my festive holiday roasted root vegetable medley, but you know nobody does that. Oh, and I also do a gruyere garlic potato gratin at Christmas. Always a winner.

Yes it has ground beef and sour cream , onion and cheese . I used to make it for my nephew who was fussy eater . I think of it as comfort food when I'm sick of everything else .
Title: Re: Recipe Thread
Post by: mecch on July 08, 2010, 03:18:23 pm: Skeebo, ditch that avatar its absolutely terrifying!
Title: Re: Recipe Thread
Post by: leatherman on July 08, 2010, 03:45:32 pm: Quote from: Ann on July 08, 2010, 11:20:22 am
Even couch potatoes?
mmmm couch potato wedges :D :D
(http://s2.grouprecipes.com/images/recipes/200/8037207731.jpg)
1 (24-ounce) package frozen potato wedges
1/4 cup sliced green onions
1 (8-ounce) package (2 cups) deli cheddar cheese, shredded
8 slices crisply cooked bacon, crumbled

Bake potato wedges according to package directions.
Immediately sprinkle with green onions, cheese and bacon. Continue baking until cheese is melted (1 to 2 minutes).
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 03:51:15 pm: Currently having thin-sliced jamón serrano and a bit of Cabot Clothbound cheddar.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 03:53:33 pm: Quote from: Miss Philicia on July 08, 2010, 03:51:15 pm
Currently having thin-sliced jamón serrano and a bit of Cabot Clothbound cheddar.

Some ham and cheese, eh?

MtD
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 03:54:46 pm: Quote from: Matty the Damned on July 08, 2010, 03:53:33 pm
Some ham and cheese, eh?

MtD

A bit more than just that, my dearest. Should I pop open the bottle of Gigondas?
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 03:57:43 pm: Quote from: Miss Philicia on July 08, 2010, 03:54:46 pm
A bit more than just that, my dearest. Should I pop open the bottle of Gigondas?

Sure. Shall I fetch the paper cups?

MtD
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 04:01:42 pm: Quote from: Matty the Damned on July 08, 2010, 03:57:43 pm
Sure. Shall I fetch the paper cups?

MtD

Please, I was going to treat you to my iittala decanter and the lead crystal art deco heirloom glasses that I got from Gran Gran. Well, the decanter wasn't hers... Finnish items are much too fancy for a Southern old lady.
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 04:05:00 pm: Quote from: Miss Philicia on July 08, 2010, 03:51:15 pm
Currently having thin-sliced jamón serrano and a bit of Cabot Clothbound cheddar.
I heard that was made by Satan's minions and served in subdivisions of trailer parks? ::)
Title: Re: Recipe Thread
Post by: skeebo1969 on July 08, 2010, 04:05:22 pm: Quote from: mecch on July 08, 2010, 03:18:23 pm
Skeebo, ditch that avatar its absolutely terrifying!

Already done, I took my picture off yesterday.
Title: Re: Recipe Thread
Post by: Ravhyn on July 08, 2010, 04:10:57 pm: Zomg, I am loving the recipes. I hate getting them out of cookbooks, half the time they never come out right. But getting them from people who have cooked them time in and time out proves to be more useful.

My husband is gonna be in heaven and get fat LOL. (by army standards he's underweight)

and I tried the deep fried turkey once...my ex husband just had to have it. I wasn't a fan, in fact I intentionally started a thanksgiving day food fight too get out of eating it LOL.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 04:27:34 pm: Scones. No recipe thinger is complete without a scone recipe. Scone making is generally a dark art but the following recipe produces perfect scones everytime.

Note: the lemonade referred to is the clear bubbly sort. Y'know, proper lemonade not that nasty cloudy yellowish shit. I don't know if proper lemonade is available in the US. 7-UP is a good approximation.

Don't use low-joule/diet lemonade.

A word on pronunciation: Scone rhymes with "john".

Lemonade Scones

3 cups of self-raising flour
1 cup of lemonade
1 cup of cream

Mix ingredients together with a knife.

Turn dough out onto a floured board and cut scones using a scone cutter, place scones onto floured tray.

Cook in oven at 210 degrees celsius for 10 minutes or until tops of scones are slightly browned.

This recipe produces seriously good scones which are not at all sweet. Serve warm with jam and cream.

MtD
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 04:57:15 pm: One can find a suitable Sicilian lemon frizzante (https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=366310) at Wegman's. I'm also a HUGE fan of their blood orange, and indeed I have a bottle of each in the fridge at the moment. I have to stock up when I go home to my parents as there is no Wegman's in downtown Filthydelfia.
Title: Re: Recipe Thread
Post by: Oceanbeach on July 08, 2010, 06:48:05 pm: With all this great food, we must have something to wash it down...

Sangria was brought to the Americas by the Spaniards. It was given to travelers along the El Camino Real in California at 21 missions from San Diego to Monterrey. The missions were built 1 or 2 traveling days apart and rooms were kept ready at the missions, where the best food and wine were served, much like Motel 6.

Cousin Irma's Sangria

1 Gallon Red Wine Burgandy
2 oz. Orange Liquor
2 oz. Rum
1 Large bottle Soda or Mineral Water
4 Lemons

Pour the wine into a glass pitcher
Slice the 4 Lemons, add to the wine
Place in the refrigerator for a few hours or overnight
Add the Rum, the Mineral Water or Soda

Add bite size chunks of Peaches, Pineapple, Oranges, Papayas (whatever you like)
Optional: You can substitute Champagne for the Soda or Mineral Water ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: Oceanbeach on July 08, 2010, 07:05:53 pm: Now we could have some desert:

Tequila Mayonnaise Cake

1 bottle Jose Cuervo 1800
1-3/4 Cup all-purpose Flour
1 cup Sugar
1/3 Cup Cocoa
1-1/2 Tsp Baking Powder
1-1/2 Tsp Baking Soda
1/8 Tsp Salt
1 Cup Mayonnaise
1 Cup Water
2 Tsp Vanilla Extract

Instructions:

1. Test the quality of the Tequila (pour yourself a shot)
Heat oven to 350 F, retest the quality of the Tequila (pour yourself another shot)
Grease and flour 13"x9"x2" baking pan. What about that Tequila (pour yourself another shot)

2. Stir together Flour, Sugar, Cocoa, Baking Powder, Baking Soda and salt in a large bowl. Retest the Tequila (pour yourself another shot)
Add Mayonnaise, Water, and Vanilla; How is that Tequila? (pour yourself another shot)
Beat on medium speed with an electric mixer 3 minutes (pour yourself another shot) Damn that Tequila hits the spot

3. Bake 45- 50 minutes or until a wooden pick comes out clean. Restes the Tequila (pour yourself another shot) Cool cake for 10 minutes and remove from pan. ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: Hellraiser on July 08, 2010, 07:16:14 pm: Quote from: Choofnhurl on July 08, 2010, 06:48:05 pm
With all this great food, we must have something to wash it down...

Sangria was brought to the Americas by the Spaniards. It was given to travelers along the El Camino Real in California at 21 missions from San Diego to Monterrey. The missions were built 1 or 2 traveling days apart and rooms were kept ready at the missions, where the best food and wine were served, much like Motel 6.

Cousin Irma's Sangria

1 Gallon Red Wine Burgandy
2 oz. Orange Liquor
2 oz. Rum
1 Large bottle Soda or Mineral Water
4 Lemons

Pour the wine into a glass pitcher
Slice the 4 Lemons, add to the wine
Place in the refrigerator for a few hours or overnight
Add the Rum, the Mineral Water or Soda

Add bite size chunks of Peaches, Pineapple, Oranges, Papayas (whatever you like)
Optional: You can substitute Champagne for the Soda or Mineral Water ;D Have the best day
Michael

I've tried making Sangria a handful of times but I just can NOT get it right
Title: Re: Recipe Thread
Post by: skeebo1969 on July 08, 2010, 07:16:40 pm: Quote from: Choofnhurl on July 08, 2010, 07:05:53 pm
Now we could have some desert:

Tequila Mayonnaise Cake

1 bottle Jose Cuervo 1800
1-3/4 Cup all-purpose Flour
1 cup Sugar
1/3 Cup Cocoa
1-1/2 Tsp Baking Powder
1-1/2 Tsp Baking Soda
1/8 Tsp Salt
1 Cup Mayonnaise
1 Cup Water
2 Tsp Vanilla Extract

Instructions:

1. Test the quality of the Tequila (pour yourself a shot)
Heat oven to 350 F, retest the quality of the Tequila (pour yourself another shot)
Grease and flour 13"x9"x2" baking pan. What about that Tequila (pour yourself another shot)

2. Stir together Flour, Sugar, Cocoa, Baking Powder, Baking Soda and salt in a large bowl. Retest the Tequila (pour yourself another shot)
Add Mayonnaise, Water, and Vanilla; How is that Tequila? (pour yourself another shot)
Beat on medium speed with an electric mixer 3 minutes (pour yourself another shot) Damn that Tequila hits the spot

3. Bake 45- 50 minutes or until a wooden pick comes out clean. Restes the Tequila (pour yourself another shot) Cool cake for 10 minutes and remove from pan. ;D Have the best day
Michael

Mayo cake?? This reminds me of my mom's tomato soup cake.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 07:28:28 pm: Quote from: Hellraiser on July 08, 2010, 07:16:14 pm
I've tried making Sangria a handful of times but I just can NOT get it right

Probably you should stick to making moonshine.

MtD
Title: Re: Recipe Thread
Post by: Oceanbeach on July 08, 2010, 07:29:05 pm: Quote from: skeebo1969 on July 08, 2010, 07:16:40 pm
Mayo cake?? This reminds me of my mom's tomato soup cake.

Hey Tom, How does one make Tomato Soup cake? Can Vodka be added for a Sunday Brunch Bloody Mary cake? ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 07:30:22 pm: Michael,

The mayo cake explains very well the "hurl" part of your user name. :P

MtD
Title: Re: Recipe Thread
Post by: leatherman on July 08, 2010, 07:35:57 pm: well, I didn't want to keep hijacking Trey's doc visit thread (http://forums.poz.com/index.php?topic=33294.0) with this, and it would just be cruel to chat about it in the dieting thread (http://forums.poz.com/index.php?topic=33009.0), and I doubt eating many of these will lead to me living to be 100 (http://forums.poz.com/index.php?topic=33398), so since this is at least a food thread (and I did post a couple of recipes earlier), I'll post this here.

After 9 grocery stores, I finally (thanks to a facebook friend) found the Cheerwine Krispy Kreme doughnuts.
MMMMM The creme tastes exactly like Cheerwine
MMMM Krispy Kreme doughnuts always taste good.
(http://i918.photobucket.com/albums/ad21/leathermanmikie/am_photos/cheerwine_kk.jpg)
Quote from: leatherman on June 30, 2010, 09:34:27 pm
Cheerwine-infused Krispy Kremes to hit stores (http://www.charlotteobserver.com/2010/06/29/1533688/cheerwine-infused-krispy-kremes.html)
so if none of these previous recipes sounded good and you just don't want to make dessert (cause we're in the middle of a heatwave :D), you could find a store in NC or SC selling these doughnuts.
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 07:38:55 pm: Just admit it. You can't cook.

MtD
Title: Re: Recipe Thread
Post by: Oceanbeach on July 08, 2010, 07:39:44 pm: Quote from: Matty the Damned on July 08, 2010, 07:30:22 pm
Michael,

The mayo cake explains very well the "hurl" part of your user name. :P

MtD

Oh Evil One... One must Choof first then Hurl to get the full effect ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 07:41:40 pm: Quote from: Choofnhurl on July 08, 2010, 07:39:44 pm
Oh Evil One... One must Choof first then Hurl to get the full effect ;D Have the best day
Michael

No doubt baby. I'm totally sure (that with sufficient choof) I could partake of your mayo cake. :D

MtD
Title: Re: Recipe Thread
Post by: Oceanbeach on July 08, 2010, 07:44:43 pm: Quote from: Hellraiser on July 08, 2010, 07:16:14 pm
I've tried making Sangria a handful of times but I just can NOT get it right

Well Hell, I don't really cook so I make the adult beverages ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: skeebo1969 on July 08, 2010, 07:50:41 pm: Quote from: Choofnhurl on July 08, 2010, 07:29:05 pm
Hey Tom, How does one make Tomato Soup cake? Can Vodka be added for a Sunday Brunch Bloody Mary cake? ;D Have the best day
Michael

This was one of my step-dad's favorites.

Tomato Soup Cake

2 1/4 cups cake flour or 2 cups of all purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1-10 3/4 ounce can of Campbell's Condensed Tomato Soup
1/2 cup shortening
2 eggs
1/4 cup of water
Preheat oven to 350 F. Generously grease and flour two round 8 or 9 inch layer pans, or a 13 x 9 x 2 inch oblong pan. Measure dry ingredients into large bowl, ADD soup and shortening. Beat at low to medium speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. ADD eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake for 35 to 40 minutes. Let stand 10 minutes; remove. Cool.

My mother would also put raisins and/or nuts in it. It looks like carrot cake and tasted a lot like spice cake to me, BTW use a cream cheese frosting.
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 07:56:19 pm: Summer Bacon Cheeseburgers ---- (made this one tonight)

2 lbs lean ground chuck
1/2 cup Italian bread crumbs
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1/2 tsp meat tenderizer
1/2 tsp black pepper
Any other seasonings you like can be used and/or substituted
6 slices of bacon
6 slices of cheese (any type you like)

Set oven broil to High
Mix above ingredients and form into 1/2 inch thick patties
Put patties in fridge for 1/2 hour to help to stay together better when cooking
Put patties onto broiling pan
Broil for 12 minutes (turning 1/2 way through)
Add cheese right before removing from oven

While broiling the burgers cook bacon over medium heat
Drain cooked bacon on paper towel

Dress completed burgers with bacon and your favorite toppings.
Makes 6 delicious burgers
Title: Re: Recipe Thread
Post by: Oceanbeach on July 08, 2010, 08:07:54 pm: Quote from: Matty the Damned on July 08, 2010, 07:41:40 pm
No doubt baby. I'm totally sure (that with sufficient choof) I could partake of your mayo cake. :D

MtD

I have a Chili recipe from the once famous Chasens Restaurant. My friends mother worked in the kitchen and reduced the recipe to family size. It was said that during the filming of "Cleopatra", Elizabeth Taylor wanted chili and threw a fit because she wanted Chasens Chili and it was flown in for her.

Chasens Chili

1 Cube Butter
1 medium Onion (coarsely chopped)
1 medium Bell Pepper (coarsely chopped)
1 lb. Lean ground beef
1 lb. Lean ground pork
1 clove Garlic (chopped)

1 cup Pinto Beans (soaked overnight)
1 16 oz. can kidney beans
1 16 oz. can stewed tomato

1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cumin
1/3 cup chili powder
1/2 tsp. oregano
1 cup parsley (finely chopped) I have substituted marijuana

Cook the pinto beans, kidney beans, and stewed tomato in a big pot with salt, pepper, cumin and chili powder.

Saute white onion, garlic and bell pepper in butter (until the onion is transparent)

Brown ground beef and pork in onion mixture. Combine the meat mixture and the onion mixture, let it cook for about 4 hours. Skim the fat off the top and sprinkle with the parsley or marijuana. Did you know, Chasens Restaurant had a special door built for President and Nancy Reagan? Mrs. Reagan stopped by on the final night to pick up a bowl of chili. ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: Miss Philicia on July 08, 2010, 09:11:48 pm: Quote from: phildinftlaudy on July 08, 2010, 07:56:19 pm
Summer Bacon Cheeseburgers ---- (made this one tonight)

2 lbs lean ground chuck
1/2 cup Italian bread crumbs
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1/2 tsp meat tenderizer
1/2 tsp black pepper
Any other seasonings you like can be used and/or substituted
6 slices of bacon
6 slices of cheese (any type you like)

Set oven broil to High
Mix above ingredients and form into 1/2 inch thick patties
Put patties in fridge for 1/2 hour to help to stay together better when cooking
Put patties onto broiling pan
Broil for 12 minutes (turning 1/2 way through)
Add cheese right before removing from oven

While broiling the burgers cook bacon over medium heat
Drain cooked bacon on paper towel

Dress completed burgers with bacon and your favorite toppings.
Makes 6 delicious burgers

You need a recipe for that? Goodness, don't ever attempt something with phyllo dough.
Title: Re: Recipe Thread
Post by: skeebo1969 on July 08, 2010, 09:17:05 pm: ^^^ LOL
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:27:49 pm: Quote from: Miss Philicia on July 08, 2010, 09:11:48 pm
You need a recipe for that? Goodness, don't ever attempt something with phyllo dough.
I know I'm gonna get it for this one - but what is phyllo dough??? ???
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:28:51 pm: Quote from: skeebo1969 on July 08, 2010, 09:17:05 pm

^^^ LOL
Skeebo - in the words of a famous man named Trey (aka Hellraiser) you're dead to me LOL ;D
Title: Re: Recipe Thread
Post by: leatherman on July 08, 2010, 09:34:42 pm: Quote from: Miss Philicia on July 08, 2010, 09:11:48 pm
phyllo dough

Baklava
1 lb. chopped walnuts
1 lb phyllo dough
1 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon
1/3 teaspoon ground cloves

For the syrup:
1 cup water
1 cup sugar
1/2 cup honey
2 tablespoons lemon juice
1 cinnamon stick

1 Lightly grease a 9x13 pan and set the oven to 350°F

2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.

6 Cut into equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with finely crushed nuts
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 09:35:10 pm: Quote from: phildinftlaudy on July 08, 2010, 09:27:49 pm
I know I'm gonna get it for this one - but what is phyllo dough??? ???

Philo pasty. It's a ultra thin pastry used to wrap various ethnic foods. Think spanokopita.

MtD
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:35:50 pm: what is phyllo dough, what is baklava (I know some back lovers) but never heard of baklava...
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:37:57 pm: Quote from: Matty the Damned on July 08, 2010, 09:35:10 pm
Philo pasty. It's a ultra thin pastry used to wrap various ethnic foods. Think spanokopita.

MtD
Well SNAP - what is spanokopita???? I'm beginning to feel inferior.... :D

Edited to add: I could blame my lack of knowledge of these things on my meds...
Title: Re: Recipe Thread
Post by: leatherman on July 08, 2010, 09:39:07 pm: Quote from: phildinftlaudy on July 08, 2010, 09:35:50 pm
what is phyllo dough, what is baklava (I know some back lovers) but never heard of baklava...
http://en.wikipedia.org/wiki/Phyllo
http://en.wikipedia.org/wiki/Baklava
http://en.wikipedia.org/wiki/Spanakopita

all of these links were the first thing Google displayed
always remember - Google is your friend ;D
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 09:39:23 pm: Quote from: phildinftlaudy on July 08, 2010, 09:37:57 pm
Well SNAP - what is spanokopita???? I'm beginning to feel inferior.... :D

Spinach and feta cheese wrapped in philo pastry and cooked. Terrorists eat it.

MtD
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:41:09 pm: Quote from: Matty the Damned on July 08, 2010, 09:39:23 pm
Spinach and feta cheese wrapped in philo pastry and cooked. Terrorists eat it.

MtD
Cool ---
and Google is my friend.... Google is my friend.... Google is my friend....
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 09:42:38 pm: Quote from: phildinftlaudy on July 08, 2010, 09:41:09 pm
Cool ---
and Google is my friend.... Google is my friend.... Google is my friend....

Google "Two girls and one cup" then see how much of a friend Google can be. :)

MtD
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:45:01 pm: Quote from: Matty the Damned on July 08, 2010, 09:42:38 pm
Google "Two girls and one cup" then see how much of a friend Google can be. :)

MtD
Did it - Read the description -- don't know if I want to watch it -- would take me back to that John Waters film with Divine eating the doggy doo doo while "how much is that doggy in the window played" - Traumatized me....
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 09:47:12 pm: Quote from: phildinftlaudy on July 08, 2010, 09:45:01 pm
Did it - Read the description -- don't know if I want to watch it -- would take me back to that John Waters film with Divine eating the doggy doo doo while "how much is that doggy in the window played" - Traumatized me....

You should watch it. I think it will be the making of you.

And it's food. Kind of. :)

MtD
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:49:18 pm: Quote from: Matty the Damned on July 08, 2010, 09:47:12 pm
You should watch it. I think it will be the making of you.

And it's food. Kind of. :)

MtD
Also this doo doo talk has made me thirsty for a Corona - now I have to go across the street to the store -- I wonder if that's a normal reaction? (I'm afraid to watch it) :o
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 09:51:22 pm: Quote from: phildinftlaudy on July 08, 2010, 09:49:18 pm
Also this doo doo talk has made me thirsty for a Corona - now I have to go across the street to the store -- I wonder if that's a normal reaction? (I'm afraid to watch it) :o

Honey if you can drink Corona, you'll be fine with 2Girls1Cup.

MtD
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 09:53:36 pm: Quote from: Matty the Damned on July 08, 2010, 09:51:22 pm
Honey if you can drink Corona, you'll be fine with 2Girls1Cup.

MtD
But Matty - have you noticed that no one else has said anything --- I'm afraid they have googled it, watched it and been traumatized -- something like the movie "The Happening." Someone say something - let me know it is okay to watch --- and please, please no posting a "2Girls1Cup" recipe....
Title: Re: Recipe Thread
Post by: leatherman on July 08, 2010, 09:57:22 pm: don't forget the lime. ;)
you have to have lime slices for the coronas
Title: Re: Recipe Thread
Post by: Matty the Damned on July 08, 2010, 09:59:49 pm: Quote from: phildinftlaudy on July 08, 2010, 09:53:36 pm
But Matty - have you noticed that no one else has said anything --- I'm afraid they have googled it, watched it and been traumatized -- something like the movie "The Happening." Someone say something - let me know it is okay to watch --- and please, please no posting a "2Girls1Cup" recipe....

Everything will be fine. You can trust Matty. :)

MtD
Title: Re: Recipe Thread
Post by: skeebo1969 on July 08, 2010, 10:14:54 pm: Quote from: phildinftlaudy on July 08, 2010, 09:35:50 pm
what is phyllo dough, what is baklava (I know some back lovers) but never heard of baklava...

Dude, you can't be serious. Here, now don't say I never did nuthin for ya, go to this addy: 2157 W Flagler St, Miami. It's the Baklava Factory. Years ago, I use to work for a couple of bakeries down there (Andalusia and Renaissance) and the Baklava Factory was always rated #1. Except for bread and cakes, that was us. Try it man, T-money wouldn't steer you wrong. lol.
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 08, 2010, 10:18:37 pm: Quote from: skeebo1969 on July 08, 2010, 10:14:54 pm
Dude, you can't be serious. Here, now don't say I never did nuthin for ya, go to this addy: 2157 W Flagler St, Miami. It's the Baklava Factory. Years ago, I use to work for a couple of bakeries down there (Andalusia and Renaissance) and the Baklava Factory was always rated #1. Except for bread and cakes, that was us. Try it man, T-money wouldn't steer you wrong. lol.
I'll have to check it out - that is close to where I work --- Jackson Main
I have my Coronas now - so I am not feeling so traumatized over 2Girls1Cup or even the thought of it...
And Skeebs - what u know about them Pork and Beans projects? I have a few friends over that way - love buying wings and fries that people sell from their apartments - although, you can't eat everyone's - know what I mean?
We now return you to your Recipe Thread - already in progress.....
Title: Re: Recipe Thread
Post by: skeebo1969 on July 09, 2010, 12:36:22 am: Quote from: phildinftlaudy on July 08, 2010, 10:18:37 pm
And Skeebs - what u know about them Pork and Beans projects? I have a few friends over that way - love buying wings and fries that people sell from their apartments - although, you can't eat everyone's - know what I mean?

There ain't much to know..lol it's the projects. They sold the big jugglers though.. duck and run came in handy too.
Title: Re: Recipe Thread
Post by: HippieLady on July 09, 2010, 09:41:58 am: I love to cook and I love to bake. And I'm so glad I found this thread!!

Monkeybread

INGREDIENTS:
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Buckeyes

Mix together in a large bowl:
2 sticks unsalted butter; softened
2 cups creamy peanut butter
1 tablespoon vanilla
Add:
5 cups powdered sugar

Mix well; hands work best here if you're up for it. If it's too sticky then add
a little more powdered sugar. Once your dough is formed, you roll it into 1
inch balls and place on a tray or cookie sheet. Refrigerate for about 30 mins.
Meanwhile melt semi-sweet chocolate chip in microwave. Dip PB balls in
chocolate halfway and place on parchment paper. Chill in freezer for 30 mins. before
putting in a storage container.

Buttermilk Cornbread

1/4 lb. Butter (1 stick)
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. Baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp. Salt

1. Preheat oven to 375 degrees. Grease an 8x8 inch pan (easily done with
butter wrapper).
2. Melt butter in microwave in a medium sized bowl. Stir in sugar. Add
eggs till well blended. Stir in buttermilk. Combine dry ingredients in
separate bowl; add mixture to wet ingredients till well blended and
few lumps remain. Pour into prepared pan.
3. Bake in preheated oven for 30-40 minutes, or till a toothpick inserted
in center comes out clean. Makes 9 servings.
Title: Re: Recipe Thread
Post by: Oceanbeach on July 09, 2010, 11:30:05 am: Michael shyly raises his hand and slowly says (in a low voice) "I have another cake recipe to share..."

To begin, Martha Stewart recommends you use an herb grinder which has never been used to grind coffee beans and mark it "SPICES".

Marijuana Sheet Cake

3 cubes of butter
1 cup water
4 tbs. cocoa
1 bag of bud trimmings

Melt 2 sticks of butter in the water and pour through the bud trimmings in cheesecloth. Let it sit overnight. The next day...

Melt the butter mixture again and add the cocoa, bring to a boil.

ADD while hot:
2 cups flour
2 cups granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 cup sour cream
2 eggs

beat until thoroughly blended. Spread evenly on a greased and floured cookie sheet. Bake 15 to 20 minutes at 400F. ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: HippieLady on July 09, 2010, 11:33:13 am: Quote from: Choofnhurl on July 09, 2010, 11:30:05 am
Michael shyly raises his hand and slowly says (in a low voice) "I have another cake recipe to share..."

To begin, Martha Stewart recommends you use an herb grinder which has never been used to grind coffee beans and mark it "SPICES".

Marijuana Sheet Cake

3 cubes of butter
1 cup water
4 tbs. cocoa
1 bag of bud trimmings

Melt 2 sticks of butter in the water and pour through the bud trimmings in cheesecloth. Let it sit overnight. The next day...

Melt the butter mixture again and add the cocoa, bring to a boil.

ADD while hot:
2 cups flour
2 cups granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 cup sour cream
2 eggs

beat until thoroughly blended. Spread evenly on a greased and floured cookie sheet. Bake 15 to 20 minutes at 400F. ;D Have the best day
Michael

Oooooo...I have some "special" recipes I could add up here too. :P
Title: Re: Recipe Thread
Post by: Oceanbeach on July 09, 2010, 11:51:31 am: Greek Mythology class at Mendocino College offered as part of the course; a potluck featuring Greek food, dancing and a slide show. One of my assigned recipes required a cup of parsley that I did not have so I substituted weed and it was a success. Some of us went to the Greek Theater in Berkeley for Jefferson Starship the next day ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: skeebo1969 on July 10, 2010, 02:48:27 pm: Has anyone ever heard of Frito pie? My mother use to make this every Halloween. I just found a recipe online, but I think (from reading it) I am going to be disappointed.
Title: Re: Recipe Thread
Post by: Hellraiser on July 10, 2010, 05:51:57 pm: Quote from: skeebo1969 on July 10, 2010, 02:48:27 pm

Has anyone ever heard of Frito pie? My mother use to make this every Halloween. I just found a recipe online, but I think (from reading it) I am going to be disappointed.

Sonic has them. Essentially Frito pies only have 3 ingredients. Chili, Cheese and Fritos. Fritos are the bottom layer, covered in chili and then covered in cheese.
Title: Re: Recipe Thread
Post by: skeebo1969 on July 10, 2010, 07:36:48 pm: Quote from: Hellraiser on July 10, 2010, 05:51:57 pm
Sonic has them. Essentially Frito pies only have 3 ingredients. Chili, Cheese and Fritos. Fritos are the bottom layer, covered in chili and then covered in cheese.

And onions. Well I decided to see if my childhood memories are accurate or purely confabulation. It is in the oven baking right now. There's something about the smell of Hormel Chile that kind of makes me lose my appetite I noticed. Same stuff mom use to use though...
Title: Re: Recipe Thread
Post by: Oceanbeach on July 10, 2010, 08:22:34 pm: Quote from: skeebo1969 on July 10, 2010, 07:36:48 pm
There's something about the smell of Hormel Chile that kind of makes me lose my appetite I noticed.

Me too,

we had a chili cookoff contest in an outdoor piano bar in Waikiki. I had to work that day and was surprised when the winner used Hormel and some spices. ;D Have the best day
Michael
Title: Re: Recipe Thread
Post by: skeebo1969 on July 10, 2010, 08:37:00 pm: Quote from: skeebo1969 on July 10, 2010, 07:36:48 pm
And onions. Well I decided to see if my childhood memories are accurate or purely confabulation. It is in the oven baking right now. There's something about the smell of Hormel Chile that kind of makes me lose my appetite I noticed. Same stuff mom use to use though...

Well somethings are best left to childhood memories, it was terrible. The kids liked it... the wife grabbed a slice of bread to eat with it so what does that tell you? It was nasty.
Title: Re: Recipe Thread
Post by: HollyStar on July 13, 2010, 09:56:36 pm: I love the Recipe threads! If it weren't so hot I would be making my roasted chicken with butter and beer (droooools). I did find this recipe though that I will have to save and give it a try sometime.

http://www.cooking.com/Recipes-and-More/recipes/Garlic-Roast-Chicken-recipe-1046.aspx?_mid=184500&_rid=184500.400.1420427&ref=cknwffne0 (http://www.cooking.com/Recipes-and-More/recipes/Garlic-Roast-Chicken-recipe-1046.aspx?_mid=184500&_rid=184500.400.1420427&ref=cknwffne0)

I also just ordered another Roasted Garlic Express. It roasts garlic in 27 minutes. What more could you ask for?
Title: Re: Recipe Thread
Post by: phildinftlaudy on August 21, 2010, 11:58:25 am: I put this one together and made last night - came out great:

Bacon-Wrapped Stuffed Chicken Breasts
4 chicken breasts (I used the Perdue pre-cut ones)
4 slices of bacon
Broccoli Florrets
4 slices of boiled ham
4 slices of swiss cheese
1 small can chicken broth

Pre-heat over to 350 degrees Faren.
1. Steam the broccoli florrets
2. Use wax paper and beat the chicken breasts down to about 1/4 inch
3) Put a slice of ham and a slice of swiss cheese on the chicken breast
4) Add steamed broccoli florrets to the breast
5) Roll the chicken breast and wrap a piece of bacon on around it
6) Fasten with toothpick
7) Put chicken broth in baking pan
8) Add stuffed, wrapped chicken breasts
9) Loosely wrap pan in aluminum foil
10) Bake at 350 for 40 minutes
11) Remove aluminum foil and bake an additional 10 minutes
Top with your favorite gravy (if you want)
I served with steamed carrots on the side and garlic mashed potatoes
Title: Re: Recipe Thread
Post by: mecch on August 21, 2010, 11:49:50 pm: Quote from: skeebo1969 on July 10, 2010, 08:37:00 pm
Well somethings are best left to childhood memories, it was terrible. The kids liked it... the wife grabbed a slice of bread to eat with it so what does that tell you? It was nasty.

Some things based on junk hold up! Smores, Rice Krispee Treats (with some chips or M&Ms), homemade caramel corn or candy apples.

Maybe its the main dishes based on snack food that have faded. Anyone know a good one, still?
Title: Re: Recipe Thread
Post by: mecch on August 21, 2010, 11:53:54 pm: http://www.foodtimeline.org/fooddecades.html#1970s
Title: Re: Recipe Thread
Post by: hope_for_a_cure on August 22, 2010, 10:30:30 am: If you like sweets and grapes you will love this:

main dish:
3 cups seedless grapes (use the red or black ones)
1 8 oz block of cream cheese (room temp)
1/2 cup granulated white sugar
2/3 cup of sour cream

topping:
2/3 cup toasted walnuts (chopped)
1/2 cup light brown sugar

Wash the grapes and remove any stems first and pat dry with a towel. Mix the softened cream cheese with the sour cream and add the 1/2 cup of white sugar. Stir the grapes and cheese/cream mixture together then top with the mixture of walnuts and brown sugar. I press the topping down a bit to compact this on top of the grapes and cream. Cover this and let it sit in the fridge overnight. Then you are ready for a nice treat. This goes well with any meal during the summer, winter, fall, or spring. Enjoy!
Title: Re: Recipe Thread
Post by: phildinftlaudy on September 11, 2010, 03:07:29 pm: I really need to learn how to put the pic directly on here from photobucket... but here is the link for today's meal pic:

http://i772.photobucket.com/albums/yy8/phildinftlaudy/091110_142700.jpg

Seasoned baked pork chops, slow cooked seasoned green beans with crispy bacon and sauteed onions, and white rice with pork gravy.
Title: Re: Recipe Thread
Post by: leatherman on September 11, 2010, 03:13:46 pm: Quote from: phildinftlaudy on September 11, 2010, 03:07:29 pm
http://i772.photobucket.com/albums/yy8/phildinftlaudy/091110_142700.jpg
surround the url with IMG tags, like so:
Code: [Select]
[img] url [/img]or simply highlight the URL then click the img button (http://forums.poz.com/Themes/babylon/images/bbc/img.gif)

(http://i772.photobucket.com/albums/yy8/phildinftlaudy/091110_142700.jpg)

mmmmmm those do look good!
Title: Re: Recipe Thread
Post by: Jeff G on September 11, 2010, 03:16:24 pm: That looks sooo good !

I am best with meals like that , southern cooking is what I do best . Today I'm making corned beef and cabbage .
Title: Re: Recipe Thread
Post by: phildinftlaudy on September 11, 2010, 03:20:24 pm: Quote from: leatherman on September 11, 2010, 03:13:46 pm
surround the url with IMG tags, like so:
Code: [Select]
[img] url [/img]or simply highlight the URL then click the img button (http://forums.poz.com/Themes/babylon/images/bbc/img.gif)

(http://i772.photobucket.com/albums/yy8/phildinftlaudy/091110_142700.jpg)

mmmmmm those do look good!
Thanks Mikie! (just have to remember that [img] thingy :)
Title: Re: Recipe Thread
Post by: phildinftlaudy on September 11, 2010, 03:21:36 pm: Quote from: jg1962 on September 11, 2010, 03:16:24 pm
That looks sooo good !

I am best with meals like that , southern cooking is what I do best . Today I'm making corned beef and cabbage .
Love corned beef and cabbage - haven't had it in so long.
I have to go to the grocery store tomorrow - I want to do stuffed peppers sometime this coming week.
Title: Re: Recipe Thread
Post by: leatherman on September 11, 2010, 04:19:18 pm: Quote from: phildinftlaudy on September 11, 2010, 03:21:36 pm
stuffed peppers
that's 2nite's meal - bell peppers, onion and tomatoes from out of my garden ;)
Title: Re: Recipe Thread
Post by: Ravhyn on September 12, 2010, 01:43:10 am: Before this thread gets lost I gotta write all this stuff down. =)
Title: Re: Recipe Thread
Post by: leatherman on September 12, 2010, 01:57:19 am: Quote from: Ravhyn on September 12, 2010, 01:43:10 am
Before this thread gets lost I gotta write all this stuff down. =)
bookmark it (save to favorites) in your browser ;)

- says the guy with a million bookmarks who never gets around to going back to half of them. :D
Title: Re: Recipe Thread
Post by: hope_for_a_cure on September 12, 2010, 01:43:48 pm: This is a good one for cooler weather:

cornbread casserole -

1 box cornbread mix
1 can cream style corn
1 and 1/2 cups sour cream
3/4 cup cooking oil
3 eggs

Mix all ingredients above and bake at 375 for 45 minutes (or until golden brown on top). I use a round Pyrex dish but use whatever you wish that is oven proof. Hint: I have been told that glass works better than metal for this. Most people that I have served this to enjoy it. You may enjoy it as well.
Title: Re: Recipe Thread
Post by: Ravhyn on September 12, 2010, 02:54:28 pm: aah ty, Leatherman I can be so airheaded at times didn't even cross my mind.

Hope, that looks good I will have to try it out =)
Title: Re: Recipe Thread
Post by: BlueMoon on September 12, 2010, 04:05:36 pm: While we're talking cornbread, here is my recipe for a healthy version.

Preheat oven to 425 degrees.

1 egg
2 T oil
1-1 1/4 cups skim milk
1 cup whole wheat flour
3/4 cup corn meal
4 T sugar
3 t baking powder
1/2 t salt

Beat egg.
Stir in oil and one cup of milk.
Sift together dry ingredients into liquid.
Stir to mix, adding more milk as needed.
Pour into oiled preheated 9 x 9 skillet or pan and bake 18-22 minutes, until brown on top.
Title: Re: Recipe Thread
Post by: phildinftlaudy on October 03, 2010, 03:46:17 pm: Cube Steaks w/Mushroom Gravy
Ingredients:
4 Cube steaks (not tube steaks - lol)
1/2 cup flour
1/2 cub canola oil
10 oz. can mushroom soup
1 Medium onion - sliced in rings
1/2 cup water
Seasonings (I used onion powder, seasoned salt, pepper, and paprika)

1) Lightly season cube steaks and dredge cube steaks in flour (I also lightly season my flour)
2) Put canola oil in fry pan and lightly brown flour dredged cube steaks on both sides
3) Put cube steaks in baking dish
4) Stir mushroom soup and water into drippings left in fry pan from cube steaks
5) Heat over to 375 degrees Farenheit
6) Put onion rings on top of cube steaks
7) Pour mushroom soup/gravy mixture over top of cube steaks
8 ) Cover baking pan with aluminum foil and bake for one (1) hour

These came out delicious -- I served with yellow rice and sesoned green peas.
Title: Re: Recipe Thread
Post by: Oceanbeach on October 16, 2010, 05:07:32 pm: Question withdrawn
Title: Re: Recipe Thread
Post by: Hoover on October 19, 2010, 11:00:48 pm: This is the best BBQ sauce we have ever found. We are southerners and know our BBQ!!!

Cheers,
JP & Dr. D.

Casey's Killer BBQ Sauce
—

2 cups tomato ketchup ……….. 3 cans tomato sauce
1/2 cup balsamic vinegar
1/3 cup cider vinegar ‘
1/3 cup brown sugar …………..1 cup
1/3 cup real lemon (approx) … juice of 3 lemons   ~
1 tbs granulated garlic …………..3 cloves garlic
1 tbs black pepper (tillicherry) …. 1 –2 tsp black pepper (or more to taste)
1 tsp salt (or less to taste) ……….. 1 tbs salt
1 tbs cayenne pepper
1 tbs hot red chile
1 tbs paprika
2-3 tsp Tabasco (or more to taste)
1 tsp ground cumin ……………… ½ tsp
1 tbs mustard ………( not in original)
2 tbs worchestershire ….(not in original)

Combine everything in a double boiler, stirring occasionally, until the sauce is the thickness you want. Be sure not to let the mixture come to a boil, though, it ruins the flavor. To get it to a state where it sticks to the ribs without help usually takes me about 45-70 mm over a gentle boil.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 23, 2010, 05:50:36 pm: Fresh Cranberry Chutney

2 bags of fresh cranberries (wash them well and pick out the stems and bad berries)
2 cups of sugar (I sometimes use a little less to make it tart)
3 small or 2 big oranges (peeled and diced)
1 regular size apple (do NOT peal but dice)
1/2 cup of raisins
1/2 cup of orange juice
1/2 cup chopped nuts (walnuts or pecans work well)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon of dark vinegar

Mix this all together in a big pot and boil on top of the stove for 15 to 20 minutes. All the cranberries should pop by then, keep stirring it off an on during the duration of cooking. Let this cool, place in decorative jars or in one big bowl and allow to come to room temp. before you put it in the fridge. This goes great with poultry or just by itself. (I made some today when I saw that our market had the fresh berries.) Enjoy!
Title: Re: Recipe Thread
Post by: Jeff G on October 23, 2010, 05:53:45 pm: Today I made Mexican meatloaf . The recipe is easy , google it .
Title: Re: Recipe Thread
Post by: skeebo1969 on October 23, 2010, 08:22:22 pm: Quote from: jg1962 on October 23, 2010, 05:53:45 pm
Today I made Mexican meatloaf . The recipe is easy , google it .

I googled it and got this:

(http://www.eatyourbest.com/images/productImages/2360.jpg)

It looks pretty good man. I can shed a few pounds while making this recipe.
Title: Re: Recipe Thread
Post by: Jeff G on October 23, 2010, 08:48:10 pm: Quote from: skeebo1969 on October 23, 2010, 08:22:22 pm
I googled it and got this:

(http://www.eatyourbest.com/images/productImages/2360.jpg)

It looks pretty good man. I can shed a few pounds while making this recipe.

OK .... my recipe is a bit more complex than a box and a microwave , and tasty too .
Title: Re: Recipe Thread
Post by: skeebo1969 on October 23, 2010, 09:05:33 pm: Quote from: jg1962 on October 23, 2010, 08:48:10 pm
OK .... my recipe is a bit more complex than a box and a microwave , and tasty too .

OK, so I googled it again and this time came up with this:

(http://2.bp.blogspot.com/_lYmS7zYrcbk/SYm5KZ5ZCEI/AAAAAAAAAyA/2tox8WOEkPA/s320/Mexican+Meatloaf+1.jpg)

I think my grandfather ate this stuff on the shores of Normandy, they called it C rations though.
Title: Re: Recipe Thread
Post by: WillyWump on October 30, 2010, 02:40:13 pm: Mexican Steak Millanesa. aka Mexican Chicken fried steak. Easy to make and delicious!

*for those watching Cholesterol or fat intake , please move on.

1lb of thinly sliced and tenderized Skirt steak (the thinner the better).
1 cup of Saltine crackers.
1 tbs of corn meal (no more than this)
1 egg
1 tsp salt.
1tsp black pepper
1 tsp garlic powder.
McCormicks Season-All
1 tbs oil.

Cut the steak into small portions. Season with McCormicks Season-All (dont try any other brand, McCormicks is the best)

Crush saltines crackers into a "meal" or powder, leaving some large chunks. Add Salt, pepper, Garlic Powder and Cornmeal to the cracker meal.

Crack the egg into a separate bowl.

Heat oil in a large pan.

Wash the steak portions in egg then place in cracker meal and cover each side.

Place steak portions in pan and cook for 1-1.5 min each side.

Serve over freshly made french fries. With a side of Pinto or Charro beans. Garnish with fresh avocado. Serve with an Ice cold Dos Equis poured into a chilled glass.

Mmmm- Mmmmm, slap yo mamma good eatin!

Finished product: (I didnt have pintos so I had to use refried beans)

(http://i1018.photobucket.com/albums/af308/IwuvPhilly/mil.jpg)

-Will
Title: Re: Recipe Thread
Post by: Miss Philicia on October 30, 2010, 06:53:55 pm: Quote from: skeebo1969 on October 23, 2010, 09:05:33 pm
OK, so I googled it again and this time came up with this:

(http://2.bp.blogspot.com/_lYmS7zYrcbk/SYm5KZ5ZCEI/AAAAAAAAAyA/2tox8WOEkPA/s320/Mexican+Meatloaf+1.jpg)

I think my grandfather ate this stuff on the shores of Normandy, they called it C rations though.

Barbara please -- I used to produce that three times a day when I took Kaletra. You mean I could have sold it for money?
Title: Re: Recipe Thread
Post by: skeebo1969 on October 30, 2010, 10:16:21 pm: Quote from: WillyWump on October 30, 2010, 02:40:13 pm
Mexican Steak Millanesa. aka Mexican Chicken fried steak. Easy to make and delicious!

*for those watching Cholesterol or fat intake , please move on.

1lb of thinly sliced and tenderized Skirt steak (the thinner the better).
1 cup of Saltine crackers.
1 tbs of corn meal (no more than this)
1 egg
1 tsp salt.
1tsp black pepper
1 tsp garlic powder.
McCormicks Season-All
1 tbs oil.

Cut the steak into small portions. Season with McCormicks Season-All (dont try any other brand, McCormicks is the best)

Crush saltines crackers into a "meal" or powder, leaving some large chunks. Add Salt, pepper, Garlic Powder and Cornmeal to the cracker meal.

Crack the egg into a separate bowl.

Heat oil in a large pan.

Wash the steak portions in egg then place in cracker meal and cover each side.

Place steak portions in pan and cook for 1-1.5 min each side.

Serve over freshly made french fries. With a side of Pinto or Charro beans. Garnish with fresh avocado. Serve with an Ice cold Dos Equis poured into a chilled glass.

Mmmm- Mmmmm, slap yo mamma good eatin!

Finished product: (I didnt have pintos so I had to use refried beans)

(http://i1018.photobucket.com/albums/af308/IwuvPhilly/mil.jpg)

-Will

I'm always looking for a quick new meal to cook for the family during the week. This sounds like a winner Willy.
Title: Re: Recipe Thread
Post by: WillyWump on October 30, 2010, 11:04:00 pm: Quote from: skeebo1969 on October 30, 2010, 10:16:21 pm
I'm always looking for a quick new meal to cook for the family during the week. This sounds like a winner Willy.

Here's another one your family will love!

Elephant Stew

1 Elephant
2 rabbits (optional)
2 large onions
BRown Gravy
1 cup each of salt and pepper
1 clove of garlic

Cut the elephant into bite size pieces. This should take about 2 months. Cover with brown gravy, cook over kerosene fire about four weeks at 465degrees. This will serve 3800 people. If more are expected two rabbits may be added, but do this only if necessary as most people do not like hare in their stew.

-Will
Title: Re: Recipe Thread
Post by: skeebo1969 on October 30, 2010, 11:43:08 pm: Quote from: WillyWump on October 30, 2010, 11:04:00 pm
Here's another one your family will love!

Elephant Stew

1 Elephant
2 rabbits (optional)
2 large onions
BRown Gravy
1 cup each of salt and pepper
1 clove of garlic

Cut the elephant into bite size pieces. This should take about 2 months. Cover with brown gravy, cook over kerosene fire about four weeks at 465degrees. This will serve 3800 people. If more are expected two rabbits may be added, but do this only if necessary as most people do not like hare in their stew.

-Will

Burger King says what?
Title: Re: Recipe Thread
Post by: Miss Philicia on October 30, 2010, 11:46:59 pm: What the hell is McCormicks Season-All?
Title: Re: Recipe Thread
Post by: leatherman on October 31, 2010, 12:06:55 am: (http://s3.amazonaws.com/bonanzleimages/afu/images/5354/6863/Morton8ozRegular_thumb200.jpg)
since the summer of 08 it's actually been Morton's Season-All
Morton International Announces Purchase of McCormick’s Season-All® Brand Seasoning Line (http://www.businesswire.com/news/home/20080731006449/en/Morton-International-Announces-Purchase-McCormicks-Season-All-Brand)
Title: Re: Recipe Thread
Post by: Hellraiser on October 31, 2010, 02:01:34 am: Quote from: Miss Philicia on October 30, 2010, 11:46:59 pm
What the hell is McCormicks Season-All?

It's what Yankees use in place of Tony Chacere's.
Title: Re: Recipe Thread
Post by: Miss Philicia on October 31, 2010, 02:10:22 am: Quote from: Hellraiser on October 31, 2010, 02:01:34 am
It's what Yankees use in place of Tony Chacere's.

You're more of a hick than I previously thought -- we use Herbes de Provence and proper sea salt.
Title: Re: Recipe Thread
Post by: WillyWump on October 31, 2010, 10:31:41 am: Quote from: leatherman on October 31, 2010, 12:06:55 am
(http://s3.amazonaws.com/bonanzleimages/afu/images/5354/6863/Morton8ozRegular_thumb200.jpg)
since the summer of 08 it's actually been Morton's Season-All
Morton International Announces Purchase of McCormick’s Season-All® Brand Seasoning Line (http://www.businesswire.com/news/home/20080731006449/en/Morton-International-Announces-Purchase-McCormicks-Season-All-Brand)

Wow Leather you really are a walking book of useless info :) Although you are correct, it is now Morton's.

-Will
Title: Re: Recipe Thread
Post by: Jeff G on October 31, 2010, 10:35:23 am: I must confess to being a big ole hick LOL . I use season all sometime also . Its cheap , only a dollar at Dollar Gen .

It helps give fried food that golden brown color without becoming to salty like most season salt brands do .
Title: Re: Recipe Thread
Post by: WillyWump on October 31, 2010, 10:46:10 am: Quote from: jg1962 on October 31, 2010, 10:35:23 am
I must confess to being a big ole hick LOL . I use season all sometime also . Its cheap , only a dollar at Dollar Gen .

It helps give fried food that golden brown color without becoming to salty like most season salt brands do .

Yes, any self-respecting hick should ahve a bottle of Morton's Season-All in their cupboard. I use it on everything except Ice cream...it's good in salads, beans, vegetables, all meats.

I can hear MissP cringing from here.

-Will
Title: Re: Recipe Thread
Post by: Miss Philicia on October 31, 2010, 10:54:53 am: Actually it reminds me of that Goya Adobo (http://www.goya.com/english/product_subcategory/Condiments/Adobo) seasoning that every Dominican and Puerto Rican family in NYC uses on absolutely everything.

Seriously though, buy some Herbes de Provence and use it on grilled fish and meat and stop frying your damn food. Nothing is ever fried in my house.
Title: Re: Recipe Thread
Post by: WillyWump on October 31, 2010, 11:23:15 am: Quote from: Miss Philicia on October 31, 2010, 10:54:53 am

and stop frying your damn food. Nothing is ever fried in my house.

Come on, this is Texas where we fry everything including our Coca-Cola and Beer

http://www.bigtex.com/sft/Nav/FoodFinder.asp

-Will
Title: Re: Recipe Thread
Post by: skeebo1969 on October 31, 2010, 11:46:08 am: Quote from: Miss Philicia on October 31, 2010, 10:54:53 am
Actually it reminds me of that Goya Adobo (http://www.goya.com/english/product_subcategory/Condiments/Adobo) seasoning that every Dominican and Puerto Rican family in NYC uses on absolutely everything.

It lacks the earthiness of Adobo seasoning though. That Season-All stuff is good for attaining high-blood pressure readings in a snap.
Title: Re: Recipe Thread
Post by: peteb on October 31, 2010, 11:54:33 am: Quote from: WillyWump on October 31, 2010, 10:46:10 am
Yes, any self-respecting hick should ahve a bottle of Morton's Season-All in their cupboard. I use it on everything except Ice cream...it's good in salads, beans, vegetables, all meats.

I can hear MissP cringing from here.

It taste good on popcorn

-Will
Title: Re: Recipe Thread
Post by: Miss Philicia on October 31, 2010, 12:14:36 pm: Speaking of Goya -- pick up some Mojo Criollo marinade!
Title: Re: Recipe Thread
Post by: Grasshopper on October 31, 2010, 01:57:39 pm: Goya is way too salty for my taste. I prefer the Badia brand. Earlier today I marinated my porkchops in Badia Mojo marinade, but my partner objects to the grapefruit/citrus it contains...such a dumbass ;D

Everytime we travel to the Antilles, I buy loads of Badia spice blends, and you should see the faces of the customs officers at Schiphol if/when we have to open our luggage for inspection...more dumasses without taste.
Title: Re: Recipe Thread
Post by: Jeff G on October 31, 2010, 03:48:45 pm: As many jokes as I make about being a fast food junkie most time I cook fresh meals .

When I lived in chicago I bought what I could easily carry home from the market , although now I drive I have the same habit of going to the store and picking up what I need for the day .

This translates into fresh ingredients so I don't end up with can goods . I mostly use fresh herbs for most recipes when possible .

Whole foods and Publics also has squeeze tubes of herbs that are pretty damn good as well as convenient .
Title: Re: Recipe Thread
Post by: Jeff G on November 02, 2010, 02:51:32 pm: Special news bulletin ... The MC Rib sandwich is back at MC Dee's for a limited time of 6 weeks only .

eat it at your own risk .
Title: Re: Recipe Thread
Post by: BT65 on November 02, 2010, 03:10:51 pm: Quote from: jg1962 on November 02, 2010, 02:51:32 pm
Special news bulletin ... The MC Rib sandwich is back at MC Dee's for a limited time of 6 weeks only .

eat it at your own risk .

I always thought the McRib must be one of the most vulgar things known to humankind. I did, however, partake of a chicken club at McD's earlier today.
Title: Re: Recipe Thread
Post by: Jeff G on November 02, 2010, 03:28:00 pm: Quote from: BT65 on November 02, 2010, 03:10:51 pm
I always thought the McRib must be one of the most vulgar things known to humankind. I did, however, partake of a chicken club at McD's earlier today.

It is most definitely a vulgar manufactured hoof meat of a sandwich . I can only eat two .
Title: Re: Recipe Thread
Post by: Miss Philicia on November 02, 2010, 03:28:22 pm: for jg: ;D

http://www.youtube.com/watch?v=o87I6xhLMrM
Title: Re: Recipe Thread
Post by: Miss Philicia on November 02, 2010, 03:30:22 pm: Quote from: BT65 on November 02, 2010, 03:10:51 pm
I always thought the McRib must be one of the most vulgar things known to humankind. I did, however, partake of a chicken club at McD's earlier today.

I'm on my way to vote, and now it's your fault if I go snag a Double Quarter Pounder combo meal afterwards.
Title: Re: Recipe Thread
Post by: Jeff G on November 02, 2010, 03:47:39 pm: Quote from: Miss Philicia on November 02, 2010, 03:30:22 pm
I'm on my way to vote, and now it's your fault if I go snag a Double Quarter Pounder combo meal afterwards.

Don't blame Betty dear , I brought up MC Dee's , go vote and send me the bill for your nasty samich ;)
Title: Re: Recipe Thread
Post by: Miss Philicia on November 02, 2010, 03:59:41 pm: Quote from: jg1962 on November 02, 2010, 03:47:39 pm
Don't blame Betty dear , I brought up MC Dee's , go vote and send me the bill for your nasty samich ;)

I just returned from voting (my polling place is a convenient two block walk) and I didn't detour to McDee's :)
Title: Re: Recipe Thread
Post by: anniebc on November 02, 2010, 07:25:01 pm: Quote from: Miss Philicia on November 02, 2010, 03:59:41 pm
I just returned from voting (my polling place is a convenient two block walk) and I didn't detour to McDee's :)

Sooo proud of you dear, that stuff is not good for you, eat healthy and go to subway.. ;)

Hugs
Jan :-*
Title: Re: Recipe Thread
Post by: Miss Philicia on November 02, 2010, 07:58:25 pm: Quote from: anniebc on November 02, 2010, 07:25:01 pm
Sooo proud of you dear, that stuff is not good for you, eat healthy and go to subway.. ;)

Hugs
Jan :-*

Sub sandwiches (aka hoagies) were invented where I live honey -- and we don't get them at Subway. Come for a visit some time and I'll show you the real deal.

http://www.youtube.com/watch?v=fMviLj3NcLo
Title: Re: Recipe Thread
Post by: WillyWump on November 02, 2010, 11:38:35 pm: Quote from: jg1962 on November 02, 2010, 02:51:32 pm
Special news bulletin ... The MC Rib sandwich is back at MC Dee's for a limited time of 6 weeks only .

eat it at your own risk .

uhh, am I the only one who LOVES the McRib and waits anxiously each year for them to go on sale? One year I bought a dozen of them and froze them. I was the envy of my friends because a few months later I was eating McRibs "out of season".

-Will
Title: Re: Recipe Thread
Post by: Hellraiser on November 03, 2010, 02:44:38 am: Quote from: WillyWump on November 02, 2010, 11:38:35 pm
uhh, am I the only one who LOVES the McRib and waits anxiously each year for them to go on sale? One year I bought a dozen of them and froze them. I was the envy of my friends because a few months later I was eating McRibs "out of season".

-Will

I like it, but that's just crazy.
Title: Re: Recipe Thread
Post by: WillyWump on November 03, 2010, 09:43:31 pm: Quote from: Hellraiser on November 03, 2010, 02:44:38 am
I like it, but that's just crazy.

I never have claimed to be sane. ever.

<----- Would a sane guy wear this?

-Will
Title: Re: Recipe Thread
Post by: ElZorro on November 03, 2010, 11:31:18 pm: Kahlua

Combine:
10 tsp instant coffee (least expensive/generic)
3 cups boiling water
3 cups sugar

Simmer (don't boil, or it will taste burnt) for 1 hour. Let sit until it reaches room temperature.

Add:
3 tsp vanilla
1 qt (4 cups) vodka (doesn't need to be top shelf)

Let stand 24 hours.

I've got one for Bailey's Irish Creme around here somewhere, too, but can't seem to remember where I put it :-\
Title: Re: Recipe Thread
Post by: leese43 on November 04, 2010, 02:12:24 pm: Pesto salmon and pasta salad

This is great for a party buffet, eaten cold. I usually just take a guess at the measurements but these are what I had written down when I first made the dish.

9oz pasta bows
9oz Salmon fillet
3oz Sugar snap peas
3oz Asparagus
3 tbsp Pesto
4 tbsp Mayonaise
Salt & pepper

Cook pasta and allow to cool. Cut salmon into bitesize chunks. In a shallow pan pour water to about 2inches and heat to a simmer. Poach salmon, peas and asparagus for 3 mins. Remove salmon. Drain vegetables and cool with cold water. Mix pesto and mayo together and stir into pasta, add salmon and veg and mix gently to keep as much of the salmon together as you can. Season to taste.
Title: Re: Recipe Thread
Post by: leese43 on November 04, 2010, 05:16:58 pm: Jerk/BBQ chicken - serves 2

2 chicken legs
4 ripe tomatoes
1 onion - sliced
1 tablespoon jerk seasoning
Coriander leaves
jerk BBQ or smoky BBQ sauce

Combine all ingredients except sauce in a shallow casserole dish or lasagne type dish, cover and leave to season for at least an hour.

Heat oven to 350f, 180c, gas mark 4 and cook covered for about 1-1.5 hours.

Remove chicken and place on an oven tray, brush with either jerk BBQ or smoky BBQ sauce or mix of both, depending on your liking for heat/spice, turn oven up to 400f, 200c, gas mark 6 and cook for 20 minutes.

I add a spoonful of BBQ sauce to the gravy left in casserole dish and mix with pasta. You could also use it over potatoes and other veg.
Title: Re: Recipe Thread
Post by: HollyStar on November 04, 2010, 07:36:41 pm: Ooo, the Jerk/BBQ Chicken sounds awesome.

I have a whole chicken in the oven roasting at the moment seasoned with fresh cracked pepper, garlic sea salt, seasoning salt, a tad of poultry seasoning and roasted garlic rubbed on the breast meat under the skin. I then filled the cavity with onion, celery (makes it super moist), earth balance (didn't have butter) and dark beer (Scrimshaw). I mixed the left over olive oil from roasting the garlic with potatoes, carrots, celery and onion as well as more roasted garlic, some seasoning and more beer in a separate dish.

The next few hours are torture. The house smells amazing and I can't wait to try it. I haven't tried rubbing the meat under the breasts with roasted garlic before.
Title: Re: Recipe Thread
Post by: WillyWump on November 04, 2010, 09:42:44 pm: Quote from: HollyStar on November 04, 2010, 07:36:41 pm
Ooo, the Jerk/BBQ Chicken sounds awesome.

I have a whole chicken in the oven roasting at the moment seasoned with fresh cracked pepper, garlic sea salt, seasoning salt, a tad of poultry seasoning and roasted garlic rubbed on the breast meat under the skin. I then filled the cavity with onion, celery (makes it super moist), earth balance (didn't have butter) and dark beer (Scrimshaw). I mixed the left over olive oil from roasting the garlic with potatoes, carrots, celery and onion as well as more roasted garlic, some seasoning and more beer in a separate dish.

The next few hours are torture. The house smells amazing and I can't wait to try it. I haven't tried rubbing the meat under the breasts with roasted garlic before.

Marry me now.

-Will
Title: Re: Recipe Thread
Post by: HollyStar on November 04, 2010, 10:19:38 pm: Only if your Canadian :-*
Title: Re: Recipe Thread
Post by: WillyWump on November 05, 2010, 09:58:36 pm: Fried Tomatoes ( a Sunday afternoon delight)

-1 medium tomato for each person. Can be green or red tomatoes, if you use red make sure they are firm and not soft.
- a dash of sugar
-Cornmeal
-Bacon drippings (the stuff left over after you cook bacon)

Slice tomatoes 1/4 inch thick, place a pinch of sugar on each. roll in cornmeal coating each side. Fry in bacon drippings until coating turns golden brown. Place on paper towel to remove excess grease, Serve up with a nice glass of Iced tea.

-W
Title: Re: Recipe Thread
Post by: WillyWump on November 06, 2010, 09:38:27 pm: WE NEED MORE RECIPES ;D

We have 35ish so far. We really are going to need at least 100 to have a really great cookbook!

Please remember that by submitting a recipe you are helping to make this project go forward, and will be helping to send someone to the AMG who otherwise would not be able to attend.

We would like to have alot of different people submitting recipes. If you haven't submitted one yet, please do so! Don't cook? No problem, ask your family or friends about a good recipe to submit!!!

-Will
Title: Re: Recipe Thread
Post by: ElZorro on November 06, 2010, 09:47:58 pm: Quote from: WillyWump on November 06, 2010, 09:38:27 pm
WE NEED MORE RECIPES ;D
We would like to have alot of different people submitting recipes. If you haven't submitted one yet, please do so! Don't cook? No problem, ask your family or friends about a good recipe to submit!!!

-Will

Have you considered including a couple of pages with recommended restaurants from across the different areas? From those of us who make reservations better than we cook? Then, if one is traveling, they will have a reference
Title: Re: Recipe Thread
Post by: Miss Philicia on November 06, 2010, 09:50:07 pm: It's a cookbook sweetheart, not Travel & Leisure With A Pillbox.
Title: Re: Recipe Thread
Post by: ElZorro on November 06, 2010, 09:51:11 pm: ;) noted, darling...just a thought.
Title: Re: Recipe Thread
Post by: Miss Philicia on November 06, 2010, 09:53:26 pm: Quote from: ElZorro on November 06, 2010, 09:51:11 pm
;) noted, darling...just a thought.

Mebbe we should save this for AMG 2012 fundraising. By then everyone will have an iPad (with wings) and we can make an app -- would you like us to also included listings for bath houses, peep show booths and other Smegmacula items?
Title: Re: Recipe Thread
Post by: ElZorro on November 06, 2010, 09:55:19 pm: Quote from: Miss Philicia on November 06, 2010, 09:53:26 pm
Mebbe we should save this for AMG 2012 fundraising. By then everyone will have an iPad (with wings) and we can make an app -- would you like us to also included listings for bath houses, peep show booths and other Smegmacula items?

:D nope...just recommended places to eat in the various areas based on everyone's experience in their own home areas would work for me.
Title: Re: Recipe Thread
Post by: WillyWump on November 06, 2010, 10:05:14 pm: Quote from: ElZorro on November 06, 2010, 09:47:58 pm
Have you considered including a couple of pages with recommended restaurants from across the different areas? From those of us who make reservations better than we cook? Then, if one is traveling, they will have a reference

Excellent Idea Zorro! If we do not get enough recipes perhaps we can fill up the remainder with these restaraunts

MissyP's IDea- ehhh, not so much.

-W
Title: Re: Recipe Thread
Post by: Miss Philicia on November 06, 2010, 10:08:52 pm: Quote from: WillyWump on November 06, 2010, 10:05:14 pm
Excellent Idea Zorro! If we do not get enough recipes perhaps we can fill up the remainder with these restaraunts

MissyP's IDea- ehhh, not so much.

-W

You're the type that gets a little power and then quickly becomes a tyrant.
Title: Re: Recipe Thread
Post by: WillyWump on November 06, 2010, 10:11:41 pm: Quote from: Miss Philicia on November 06, 2010, 10:08:52 pm
You're the type that gets a little power and then quickly becomes a tyrant.

LOL, it's a cookbook , not a regime.

Where are your recipes Missy????? don't make me come up there.
Title: Re: Recipe Thread
Post by: leatherman on November 06, 2010, 10:26:24 pm: Quote from: WillyWump on November 06, 2010, 09:38:27 pm
WE NEED MORE RECIPES ;D
perhaps in the cookbook thread you could post a category/recipe listing so that people know what to offer to fill up sections - so we don't all submit meatloaf recipes or something LOL

did you scour our previous recipe threads? or do we need to re-submit those?
http://forums.poz.com/index.php?topic=31237.0
http://forums.poz.com/index.php?topic=18156.0
http://forums.poz.com/index.php?topic=35086.0
http://forums.poz.com/index.php?topic=19849.0
Title: Re: Recipe Thread
Post by: WillyWump on November 06, 2010, 10:45:52 pm: Quote from: leatherman on November 06, 2010, 10:26:24 pm
perhaps in the cookbook thread you could post a category/recipe listing so that people know what to offer to fill up sections - so we don't all submit meatloaf recipes or something LOL

did you scour our previous recipe threads? or do we need to re-submit those?
http://forums.poz.com/index.php?topic=31237.0
http://forums.poz.com/index.php?topic=18156.0
http://forums.poz.com/index.php?topic=35086.0
http://forums.poz.com/index.php?topic=19849.0

Great catch Leather on the other recipe threads. Yes, I am supposed to be creating a framework of categories and submissions (and what we need where) to submit to the Grant's Committee (who will be taking over the project in the near future)

Thanks for this :)

-Will
Title: Re: Recipe Thread
Post by: Snowangel on November 07, 2010, 04:28:09 pm: Quote from: leese43 on November 04, 2010, 05:16:58 pm
Jerk/BBQ chicken - serves 2

2 chicken legs
4 ripe tomatoes
1 onion - sliced
1 tablespoon jerk seasoning
Coriander leaves
jerk BBQ or smoky BBQ sauce

Combine all ingredients except sauce in a shallow casserole dish or lasagne type dish, cover and leave to season for at least an hour.

Heat oven to 350f, 180c, gas mark 4 and cook covered for about 1-1.5 hours.

Remove chicken and place on an oven tray, brush with either jerk BBQ or smoky BBQ sauce or mix of both, depending on your liking for heat/spice, turn oven up to 400f, 200c, gas mark 6 and cook for 20 minutes.

I add a spoonful of BBQ sauce to the gravy left in casserole dish and mix with pasta. You could also use it over potatoes and other veg.

Thanks, Leese! I have been looking for a jerk chicken recipe.
Title: Re: Recipe Thread
Post by: Snowangel on November 07, 2010, 04:29:38 pm: Quote from: HollyStar on November 04, 2010, 07:36:41 pm
Ooo, the Jerk/BBQ Chicken sounds awesome.

I have a whole chicken in the oven roasting at the moment seasoned with fresh cracked pepper, garlic sea salt, seasoning salt, a tad of poultry seasoning and roasted garlic rubbed on the breast meat under the skin. I then filled the cavity with onion, celery (makes it super moist), earth balance (didn't have butter) and dark beer (Scrimshaw). I mixed the left over olive oil from roasting the garlic with potatoes, carrots, celery and onion as well as more roasted garlic, some seasoning and more beer in a separate dish.

The next few hours are torture. The house smells amazing and I can't wait to try it. I haven't tried rubbing the meat under the breasts with roasted garlic before.
How was it, sounds delicious!
Title: Re: Recipe Thread
Post by: peteb on November 07, 2010, 04:52:03 pm: Braised Red Cabbage:

3 lbs of red cabbage
6 0z diced bacon
1/2 lb Onions diced
1oz sugar
1 pint white sauce or chicken broth
1/2 lb apples cored diced do not peel
2 cloves
2oz allspice
1 cinnamon stick

2-3 oz cider vinager or red wine vinager
1/2 cup red wine
salt & pepper to taste
cut cabbage do not chop slice thin, set aside,Render bacon in a large skillet,add the onions and sugar cook till onions are soft
add cabbage and stir until cabbage is coated
add the stock or broth,apples,spices,u can use a cheesecloth bad if u like that lets u make sure you get cinnaman out,
cover and simmer 20 minutes until the cabbage is tender
add the Vinager and red wine simmer another 10 minutes remove spice add flavor to taste

Goes great with Baked Ckicken
Pork Loin
its a great side dish or eat by itself
Title: Re: Recipe Thread
Post by: HollyStar on November 07, 2010, 06:50:32 pm: The roast chicken was good Snow. Though the roasted garlic got even more mellow which was a little sad, lol. I have done better and real butter is a must I have learned with my method of roasting chicken. The best beer to use I have decided is guiness. Beer and potatoes, YUM!
Title: Re: Recipe Thread
Post by: Miss Philicia on November 07, 2010, 08:41:45 pm: I wish that I could bake a cake made out of rainbows and smiles (http://emmabolden.files.wordpress.com/2009/11/dscf1004.jpg)
Title: Re: Recipe Thread
Post by: WillyWump on November 07, 2010, 08:59:25 pm: Quote from: Miss Philicia on November 07, 2010, 08:41:45 pm
I wish that I could bake a cake made out of rainbows and smiles (http://emmabolden.files.wordpress.com/2009/11/dscf1004.jpg)

It reminds me of a Van Gogh painting. Wait, are those pharmaceuticals sprinkled across the top? Qualudes maybe?
Title: Re: Recipe Thread
Post by: Miss Philicia on November 07, 2010, 09:00:38 pm: Quote from: WillyWump on November 07, 2010, 08:59:25 pm
It reminds me of a Van Gogh painting. Wait, are those pharmaceuticals sprinkled across the top? Qualudes maybe?

I really hope you're not missing the movie reference :(
Title: Re: Recipe Thread
Post by: HippieLady on November 07, 2010, 09:03:12 pm: Quote from: Miss Philicia on November 07, 2010, 08:41:45 pm
I wish that I could bake a cake made out of rainbows and smiles (http://emmabolden.files.wordpress.com/2009/11/dscf1004.jpg)

Mean Girls is an awesome movie!
Title: Re: Recipe Thread
Post by: WillyWump on November 07, 2010, 09:12:01 pm: Quote from: HippieLady on November 07, 2010, 09:03:12 pm
Mean Girls is an awesome movie!

Dammit to Hell. I was told in a bar one night that my Gay card was revoked because I didn't catch a reference to Mean Girls. I worked so hard ot get it back, and now I suppose I must surrender it again. I'm trying so hard to be gay, with the butt sex and all but obviously there is more to it than that. Sigh.
Title: Re: Recipe Thread
Post by: WillyWump on November 07, 2010, 09:13:35 pm: Quote from: leese43 on November 04, 2010, 05:16:58 pm
Jerk/BBQ chicken - serves 2

2 chicken legs
4 ripe tomatoes
1 onion - sliced
1 tablespoon jerk seasoning
Coriander leaves
jerk BBQ or smoky BBQ sauce

Combine all ingredients except sauce in a shallow casserole dish or lasagne type dish, cover and leave to season for at least an hour.

Heat oven to 350f, 180c, gas mark 4 and cook covered for about 1-1.5 hours.

Remove chicken and place on an oven tray, brush with either jerk BBQ or smoky BBQ sauce or mix of both, depending on your liking for heat/spice, turn oven up to 400f, 200c, gas mark 6 and cook for 20 minutes.

I add a spoonful of BBQ sauce to the gravy left in casserole dish and mix with pasta. You could also use it over potatoes and other veg.

Holy Crap! I'm making this on Tuesday.

-Will
Title: Re: Recipe Thread
Post by: ElZorro on November 07, 2010, 09:20:41 pm: Quote from: WillyWump on November 07, 2010, 09:13:35 pm
Holy Crap! I'm making this on Tuesday.

-Will

Are you supposed to do something with the tomatoes like slice them or chop them up or do you just throw them into the pan whole and cook it?
Title: Re: Recipe Thread
Post by: WillyWump on November 07, 2010, 09:53:22 pm: Quote from: ElZorro on November 07, 2010, 09:20:41 pm
Are you supposed to do something with the tomatoes like slice them or chop them up or do you just throw them into the pan whole and cook it?

Good question, I'm guessing Chopped. Perhaps Leese can confirm.

-W
Title: Re: Recipe Thread
Post by: edfu on November 08, 2010, 05:53:32 am: In the early days of my forty-year publishing career I was forced to edit several cookbooks by professional cookbook writers--although I had to double-check the instructions when I wanted to boil an egg at home--and you would be stunned at the multiple errors I discovered: ingredients that were missing in the list but not in the instructions and vice versa, ingredients out of order in which they were used, tomatoes in the list but no indication what precisely were to be done with them, etc. Instructions out of order. Essential ingredients and steps completely missing.

All recipes should be thoroughly edited before publishing. The best cookbook publishers even kitchen-test every recipe. There are notorious cases of wildly incorrect ingredient amounts that ended in disaster and embarrassing erratum slips having to be inserted into finished books. I don't mean to be a Debbie Downer, but to avoid legal repercussions: Caveat emptor.
Title: Re: Recipe Thread
Post by: WillyWump on November 08, 2010, 10:43:14 am: Quote from: edfu on November 08, 2010, 05:53:32 am
I don't mean to be a Debbie Downer, but to avoid legal repercussions: Caveat emptor.

Excellent point. I suppose we will have to make sure no one accidentally lists "Cyanide" when it should be "Cayenne"

-Will
Title: Re: Recipe Thread
Post by: Andy Velez on November 08, 2010, 12:40:16 pm: Potato & Onion Latkes

This is the recipe I use, but because I tend to make greater quantities I exponentially the recommended amounts. If you want to end up with a quantity that supposedly serves 8, you can use these amounts. However, it would 8 very small appetites. The quantities below I usually at least double when serving 4 people.
2 eggs
3 cups grated, drained potatoes (I use all kinds of potatoes)
4 tablespoons of grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespooms cracker meal or matzoh meal
1/2 cup fat or butter

Beat eggs and add the pototoes, onion, salt, pepper and meal.

Heat half the fat or butter in a brying pan and drop the potato into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until ready to serve. Add more fat or butter as needed. Usually I fry with low-fat oil.

I serve the latkes with a salad which has everything in it -- at least 2 lettuces, tomato and anything else I feel like throwing in. Simple vinagrette dressing. Makes a good compliment to the pancakes. For beverage I usually serve champagne or other sparkling wine which again like the salad makes a good contrast with the fried pancakes. And I make lots of...

Recipe #2 Edy's Fried Chicken

You can do this with any chicken parts you like. I generally prefer breasts, legs and thighs. (That's the kinda guy I am...)

Hard for me to specify quantities here as I go by "that looks right" method. Ingredients are:

chicken parts
flour
low-fat cooking oil
brown paper bag or plastic one is ok too
eggs
milk
garlic salt to taste

Fill bag with flour.
Mix eggs and milk well in large bowl which add garlic and any other flavoring you like.
Dip each piece of chicken thoroughly into the mix in the bowl.
Then drop pieces of chicken into the bag with the flour and make sure chicken is throughly coated by shaking bag and reaching in to turn pieces around in bag. You may want to wear latex gloves when breading the chicken because after a lot of dipping the chicken you may begin to develop a coating on your hands that can really stick.

Put flour-coated chicken into a large bowl or pan and refrigerate so the flour is sticking firmly to the chicken by the time you are ready to start frying. Leave it that way for an hour or longer. (Can do it overnight if you want to prepare in advance of cooking.

When ready to fry, heat cooking oil long enough so that if you throw a few drops of water into the pan the drops will pop. Use a good deep pan if possible.

Begin putting in the pieces of chicken leaving enough room for each to fit comfortably in the pan. Keep turning them over and checking for nice, golden brown color (or darker if you like 'em really well done.) I usually do a massive quantity. It's great eaten hot but cold works too. And it freezes wonderfully if you want to put some away for another time. I do it with skin on chicken parts and love it when it gets good and crusty. Yum.

Also serve this with a big everything salad and sparkling wine.

Enjoy!
Title: Re: Recipe Thread
Post by: leese43 on November 08, 2010, 12:51:01 pm: Quote from: ElZorro on November 07, 2010, 09:20:41 pm
Are you supposed to do something with the tomatoes like slice them or chop them up or do you just throw them into the pan whole and cook it?

Oops..sorry about that, I usually quarter them and throw them in. Also score the legs a couple times..almost to the bone and the longer you marinate the better.

Hope you enjoy!
Title: Re: Recipe Thread
Post by: leatherman on November 09, 2010, 01:05:41 am: Quote from: edfu on November 08, 2010, 05:53:32 am
There are notorious cases of wildly incorrect ingredient amounts that ended in disaster and embarrassing erratum slips having to be inserted into finished books.
if my first attempt at pumpkin pie with crumble streusel topping goes okay, and the first attempt at butternut squash soup doesn't kill us, I'll post those recipes. The butternut squash cake with maple/pecan icing that I made a couple wks ago turned out well, so I have high hopes. ;D

pumpkin pie with streusel topping
(http://i918.photobucket.com/albums/ad21/leathermanmikie/food/pumpkinpie.jpg)

butternut squash soup
(http://i918.photobucket.com/albums/ad21/leathermanmikie/food/bnut_squash_soup.jpg)

butternut squash cake with maple/pecan/cream cheese icing
(http://i918.photobucket.com/albums/ad21/leathermanmikie/food/bnutcake_slice.jpg)
Title: lemon bars
Post by: leatherman on November 09, 2010, 01:28:27 am: i do have a two recipes worth posting right away.

one, for my friend JeffInNYC, is for lemon bars:

Ingredients
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced

Directions
1.Preheat oven to 350 degrees F
2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
5.When cooled, sprinkle lightly with sifted powdered sugar and store in the refrigerator
Title: Re: Recipe Thread
Post by: leatherman on November 09, 2010, 01:36:30 am: the other is for Amish Friendship Bread. I used to have a starter for this while I was living in OH and made muffins every 10 days for a couple years. (search for "Amish friendship" and "leatherman' and you'll see all the times I talked about them LOL) Not only did my friends love them, but I got better treatment for my partner while he was in the hospital in the oncology ward after I delivered batches of muffins every couple of weeks to the nurses. LOL I gave a batch to my doctor every Christmas, and took bunches home to NC for the holidays. The last batch I made, before giving away my starter, went to my doctor just before I left his office for my final appt with him and moved down to SC. I just put together a new starter today and will be back in the muffin baking business soon. LOL

Amish Friendship Bread
Beginning with a starter amount of batter which you "feed" over a course of several days, you are able to bake a loaf or muffins every 10 days. Keeping a portion of the batter to start the next cycle, there's always some leftover to pass out to friends.

If you don't have access to a starter batch of batter, you can start your own.

Making your own starter - Active Dry Yeast Method
2 cups Warm water
1 tablespoon sugar
1 packet (or 1 tablespoon) Active dry yeast
2 cups All-Purpose flour

Into a clean, 2-quart glass or ceramic bowl, jar or crock, pour the water. Dissolve first the sugar, and then the yeast. Gradually, stir in the flour. Cover the container with a clean cloth (not plastic wrap or waxed paper -- you want the air to be able to get through) and put it in a warm place (between 80 and 85 degrees, ideally). The mixture will start to "work" almost immediately with small bubbles forming on the surface. Stir it once per day and, in three to five days, the bubbling will subside. Give it a good, healthy sniff and, when it has a clean, yeasty, sour smell, it's ready. Give it a final stir (it should have the consistency of pancake batter), cover loosely and refrigerate. The first time you make a cake with this traditional starter, it won't be quite as sweet as it will be the second time. You can either add a bit more sugar to the cake batter to compensate or try it as is.

You can just let the container of batter sit at room temperature normally. However, if the ambient temperature gets too hot and you might be afraid of the batter spoiling, store it in your refrigerator. Just remember to let it warm up to room temperature before baking with it, or feeding it. Also allow it to sit out after feeding until it gets bubbly once again before putting it back into the refrigerator.

Feed the starter you don't use in the cake with equal parts of milk, sugar and flour, enough just for you. Or, in friendship spirit, make enough to divide and share.If you give some away, remember to feed your starter so you'll always have the two cups you need for the recipe and a cup left over to grow some more.
---------------------------

Amish Friendship Bread Instructions

1) Do NOT use any type of metal spoon or bowl for mixing
2) Do not refrigerate
3) If air gets in the bag, let it out
4) It is normal to raise, bubble and ferment

Day 1: Do nothing
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk,
and mush the bag
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Follow these baking instructions:

1) pour the entire contents of the bag into a non-metal bowl
2) add 1 cup flour, 1 cup sugar, 1 cup milk
3) Measure out 2 separate batters of 1 cup each into
1 gallon ziploc bags. Keep a starter for yourself and give
the other 1 to a friend along with a copy of this recipe.
(Be sure to date the bags!)
4) preheat the oven to 325
5) to the remaining batter in the bowl, ADD:

(dry items)
2 tbsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
1 large box instant vanilla pudding

(wet items)
3 eggs
1/2 cup milk
2 tsp vanilla
1 cup of oil
(or 1/2 cup oil and 1/2 cup applesauce)

6) mix separately 1/2 cup sugar with 1/2 tsp cinnamon
7) grease 2 large loaf pans;
dust pans with half of cinnamon/sugar mixture
8) pour the batter evenly into the 2 pans and
sprinkle the remaining sugar mixture over the
top of both pans of batter
9) bake 1 hour. Cool until the bread loosens from the pan
evenly after about 10 mins. Turn out onto serving plate.
Serve hot or cold.

To bake as muffins: fill cups 3/4ths full. bake for 20 mins. Stick with a knife to check doneness. Use a large spoon to remove asap from pan. Makes approx. 2 dozen muffins.

Additional ingredients:
follow recipe as normal except save 1/2 cup of dry ingredients, use this to cover 1 cup of raisins, nuts, dried cherries, cranberries, etc. before mixing into batter.

Lemon muffins
delete cinnamon
substitute lemon pie filling for vanilla pudding
substitute lemon extract for vanilla
additional items: 1 cup tart dried cranberries, 1/2 cup coconut, 1/2 cup walnuts (or instead of fruit/coconut, add 2 tbsp poppy seeds)
extra: powdered sugar icing

Orange muffins
delete cinnamon
substitute orange extract for vanilla
additional items: 1 cup tart dried cranberries, 1/2 cup coconut, 1/2 cup walnuts
extra: powdered sugar icing

Chocolate muffins
delete or reduce cinnamon
substitute chocolate pudding for vanilla pudding
additional items: 1 cup chocolate chips, 1/2 cup coconut, 1/2 cup walnuts; mini-marshmallows?
extra: powdered sugar or powdered sugar icing

Thanksgiving Pumpkin/cranberry muffins
substitute pumpkin pie spice for cinnamon
substitute pumpkin for oil
additional items: 1 cup dried cranberries, 1/2 cup walnuts
extra: cream cheese icing

Christmas Fruitcake muffins
additional items: 1 1/2 cups candied fruit, 1/2 cup raisins, 1/2 cup walnuts
extra: powdered sugar icing
Title: Re: Recipe Thread
Post by: tednlou2 on November 09, 2010, 01:37:21 am: Yabba-Dabba-Do Squares

Fruity or Cocoa Pebbles

Melted Marshmellows or that Marshmellow Fluff stuff

Yum!

Ted's Alfredo Sauce:

Quart of heavy whipping cream
2 sticks of butter, however I reduce to 1 and a half
Real Garlic, salt and pepper to taste
I add fresh mushrooms

That simple
Title: Re: Recipe Thread
Post by: tednlou2 on November 09, 2010, 02:22:21 am: Ted's Pumpkin Cake with Cream Cheese Icing

Box of Spice cake--follow box directions
Fold in half can of Real Pumpkin Puree
Sprinkle in Pumpkin Pie Spice to cover mixture
Usually have to bake 10 mins longer due to Pumpkin Puree

Icing

2 pkgs of Cream Cheese
2 sticks of butter
16oz of Powdered Sugar
Tbsp of real vanilla
Mix till blended
Title: Re: Recipe Thread
Post by: WillyWump on November 09, 2010, 10:18:15 pm: Here's a rough breakdown of what we have so far. We have approx. 70 recipes. While we could use more submissions in ANY category we are a tad bit light in the Veggies, Salads, and Drinks categories (*cough* only 3 drink recipes from this group?)

Please more recipes!

Main Dishes /Entrees:
Hot Game Alcohol Main Course from Australia, Hummus, baked ham with maple mustard sauce, cornbread casserole, Cube Steaks w/Mushroom Gravy, Mexican Steak Millanesa, Summer Bacon Cheeseburgers , Chasens Chili ,Bacon-Wrapped Stuffed Chicken Breasts, Edy's Fried Chicken, Porcupine Meatballs, Red Beans and Sausage, Roast Chicken, Crockpot Chili, Coke Roast, easy Beef Stroganoff, Jamaican Curried Lamb, Hot turkey sandwiches and mashed potatoes, One pan chicken and stuffing bake, Crock Pot Chicken and Stuffing, Linguine Alle Vongole, Classic shepherd's pie, Chicken Enchilada Casserole, Creamy Cajun Chicken Pasta , Bourbon Chicken Recipe ,Short Ribs With Sauce

Veggies:
Braised Red Cabbage, Potato & Onion Latkes, Green bean casserole, Crock Pot Scalloped Potatos, Coated Baked VEggies

Soups/Sauces:
Kangaroo Tail Soup, Ted's Alfredo Sauce, Casey's Killer BBQ Sauce, Fresh Cranberry Chutney, Kraft Honey Hickory Smoke barbecue sauce, black bean corn salsa , Salmon/Fish Sauce, Home made chicken gravy, crock pot potato soup, Quick Creamy Tomato Soup, Taco Soup, Baked Potato Soup (Copycat of Tony Roma's), Olive Garden Spaghetti Sauce, Butternut Squash Soup

Salads:
Bean and Bacon Coleslaw, BBQ Salad\,Pesto salmon and pasta salad, Carrots with Tahini Dressing, Massaged kale salad with roasted butternut squash, Panera BRead BBQ salad, Romaine Salad

Appetizers/Snacks:
bhelpuri, Mexican Cheese Fondue Recipe , Herb and Cream Cheese Fondue Recipe, Classic Cheese Fondue, couch potato wedges, Fried Tomatoes

BReads:
Amish Friendship Bread, Cornbread healthy version., Monkeybread, Buttermilk Cornbread, Baked French Toast, DUmpling REcipe

Desserts:
Lamingtons, Lemon bars, Ted's Pumpkin Cake with Cream Cheese Icing,Tomato Soup Cake, Baklava, Buckeyes, Marijuana Sheet Cake, sweets and grapes , Lemonade Scones, Tequila Mayonnaise Cake, Spiced Applesauce, Crock Pot Dump Cake, Carrot cake, Butternut Squash Cake with maple/pecan icing, Pumpkin Pie with streusel topping and glaze

Drinks:
Kahlua, Cousin Irma's Sangria, Limeade with a touch of Mint
Title: Re: Recipe Thread
Post by: leatherman on November 09, 2010, 10:34:48 pm: Quote from: WillyWump on November 09, 2010, 10:18:15 pm
Desserts:
don't forget Teddy's Yabba-Dabba-Do Squares ;) cause they sound really good. I plan to try them once we eat through our two pumpkin pies. And since we polished off a whole pie last night, I should be making the YDD squares in another day or two. :D

Yabba-Dabba-Do Squares

1/4 c. butter
1 (10 oz.) pkg. marshmallows or 4 c. miniature marshmallows
6 c. Fruity Pebbles cereal

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted; remove from heat. Add cereal and stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2 inch pan. When cool, cut into squares.
Title: Re: Recipe Thread
Post by: Miss Philicia on November 09, 2010, 10:46:16 pm: Fruity Pebbles and marshmallows? I'll never find my way out of the trailer park.
Title: Re: Recipe Thread
Post by: ElZorro on November 09, 2010, 10:56:45 pm: Not sure anyone else will like these, but I do :-\ One of the few things I "cook" despite the fact that they are a pain in the butt to make

Snack/Nachos

Bag or two of Doritoes
Package of Mild Mexican Velveeta
Can of Frito Lay Bean Dip

You assemble them one chip at a time..

Cube the velveeta into "micro" cubes...
Spread a small dab of bean dip on each Dorito chip
Place a cube of cheese on top of the bean dip on each chip
Layer on a platter

Nuke in the microwave for a minute or two...Long enough for the bean dip to heat up and the cheese to melt; not too long because you don't want the chips to get too soft

Serve with jalepeno slices, salsa, guac...

Probably sounds hokey, but they really are good ;)
Title: Re: Recipe Thread
Post by: WillyWump on November 09, 2010, 11:00:21 pm: Quote from: Miss Philicia on November 09, 2010, 10:46:16 pm
Fruity Pebbles and marshmallows? I'll never find my way out of the trailer park.

Ahhh, yum. Fruity Pebbles and Marshmallows...The southerners Creme Brulee.

Speaking of Creme Brullee , MissP don't you have a recipe for White Truffles or some other haughty dessert you can share??
\
-Will
Title: Re: Recipe Thread
Post by: ElZorro on November 09, 2010, 11:02:34 pm: When are one of you Texans gonna post a good Salsa and a guacamole recipe?? ;)
Title: Re: Recipe Thread
Post by: Miss Philicia on November 09, 2010, 11:05:26 pm: Quote from: WillyWump on November 09, 2010, 11:00:21 pm

Speaking of Creme Brullee , MissP don't you have a recipe for White Truffles or some other haughty dessert you can share??
\
-Will

I use cookbooks for everything -- do I need to go find something and copypasta it? So involved.
Title: Re: Recipe Thread
Post by: WillyWump on November 09, 2010, 11:15:16 pm: Quote from: ElZorro on November 09, 2010, 11:02:34 pm
When are one of you Texans gonna post a good Salsa and a guacamole recipe?? ;)

Yes of course, look for Salsa, Guacamole and maybe even Trash Can Tamales to appear shortly.

-Will
Title: Re: Recipe Thread
Post by: WillyWump on November 09, 2010, 11:17:23 pm: Quote from: Miss Philicia on November 09, 2010, 11:05:26 pm
I use cookbooks for everything -- do I need to go find something and copypasta it? So involved.

Whatever it takes. The cookbook would not be complete without some input from the MissP. btw, I already have the "Limeade with a Touch of Mint" attributed to you.
Title: Re: Recipe Thread
Post by: Miss Philicia on November 09, 2010, 11:29:11 pm: Quote from: WillyWump on November 09, 2010, 11:17:23 pm
btw, I already have the "Limeade with a Touch of Mint" attributed to you.

wat
Title: Re: Recipe Thread
Post by: WillyWump on November 09, 2010, 11:48:27 pm: Quote from: Miss Philicia on November 09, 2010, 11:29:11 pm
wat

Yeah you submitted a recipe for a Limeade with mint previously, it's in one of the older recipe threads. It sounds delish.

W
Title: Re: Recipe Thread
Post by: leese43 on November 10, 2010, 12:35:40 pm: Quote from: WillyWump on November 09, 2010, 11:48:27 pm
Yeah you submitted a recipe for a Limeade with mint previously, it's in one of the older recipe threads. It sounds delish.

W

There must have been something else in that limeade if Miss P doesn't remember it. ;)
Title: Re: Recipe Thread
Post by: Jeff G on November 10, 2010, 01:18:41 pm: At the risk of getting laughed at for this simple recipe I will share , its simple but so damn tasty .

Resotto style potatoes

5 or 6 medium potatoes
beef broth
chopped scallions
sour cream
fresh Parmesan cheese shredded

Boil cubed potatoes in salted beef broth until well done . drain but do not mash .
serve hot sprinkled with cheese, scallions and sour cream topping .
any other baked potato toppings can be added if you desire .
Title: Re: Recipe Thread
Post by: hope_for_a_cure on November 11, 2010, 09:31:52 am: Try this easy/no mess pork roast:

1 large cooking bag (not the turkey size)
1 center cut pork loin
1 bottle of Kens Steakhouse (or your favorite brand) balsamic vinaigrette salad dressing
1 jar of raspberry jam
1/2 cup of cold water

Mix the jam, water, and salad dressing together really well
place the pork loin into the baking bag and then into a shallow roasting pan
pour the jam mixture over the pork roast, seal the bag, poke 4 small slits in top of cooking bag

OK - let this cook at 325 for 2 hours and you have a very good main dish. I sometimes make potato pancakes as well as steamed cabbage to go with this.
Title: Re: Recipe Thread
Post by: GSOgymrat on November 11, 2010, 10:15:02 am: Here is my turkey chili recipe. I hope you like it.

Turkey Chili

1 can    black beans (don't drain)
1 can    kidney beans (don't drain)
1 can    northern white beans
1 can    peeled diced tomatoes (mild green chili flavored)
1 can    tomato paste
1 lb.   ground turkey
1      green bell pepper
1      yellow bell pepper
1      onion, chopped
1 clove   garlic, minced
1 tbls      chocolate syrup
2 tsp.      chili powder
1 tsp.      basil
1 tsp.      nutmeg
1 tsp.      pepper
2 tsp.      salt

1 bag      restaurant-style white corn chips

1 cup      cheddar cheese, grated

Brown ground turkey and drain. Add turkey to remaining ingredients in slow cooker. Simmer on low heat, stirring occasionally for 6 or until flavors have blended. Top with grated cheddar cheese if desired. Eat chili with corn chips.
Title: Re: Recipe Thread
Post by: Miss Philicia on November 11, 2010, 10:17:16 am: Quote from: leese43 on November 10, 2010, 12:35:40 pm
There must have been something else in that limeade if Miss P doesn't remember it. ;)

Just thank your lucky stars that it lacks Fruity Pebbles :)
Title: Re: Recipe Thread
Post by: hope_for_a_cure on November 11, 2010, 03:36:48 pm: Bloody Marys

1 large can V-8 juice
juice of one lemon
2 tablespoons Worcestershire Sauce
4 dashes of Texas Pete or your favorite Tabasco Sauce
salt and pepper to taste
1 tablespoon celery seed or 1 teaspoon celery salt
sliced lime for garnish

Mix well and add your favorite vodka. Pour over ice and use celery stalk for stir stick. Fresh lime slices are great with this as a garnish.
Title: Re: Recipe Thread
Post by: skeebo1969 on November 11, 2010, 04:35:04 pm: COKE CAKE

COKE CAKE
1 c. margarine (2 sticks)
2 c. plain flour
1 3/4 c. sugar
3 tbsp. Cocoa
1 tsp. Soda
1 tsp. vanilla flavoring
2 eggs
1/2 c. buttermilk
1 c. (10 oz.) cake
1 1/2 c. sm. Marshmallows

Combine all ingredients. Blend. Beat 1 minute on medium speed. Bake in sheet pan 40 to 45 minutes at 350 degrees.

COKE CAKE FROSTING
1/3 c. margarine
1/2 c. Coke
1/3 c. cocoa
1 box powdered sugar
1 c. nuts

Have ready when cake is done! Spread on hot cake that has been left in pan. Cool and cut into squares.
Title: Re: Recipe Thread
Post by: ElZorro on November 11, 2010, 06:12:30 pm: Quote from: skeebo1969 on November 11, 2010, 04:35:04 pm
COKE CAKE

COKE CAKE
1 c. margarine (2 sticks)
2 c. plain flour
1 3/4 c. sugar
3 tbsp. Cocoa
1 tsp. Soda
1 tsp. vanilla flavoring
2 eggs
1/2 c. buttermilk
1 c. (10 oz.) cake
1 1/2 c. sm. Marshmallows

Combine all ingredients. Blend. Beat 1 minute on medium speed. Bake in sheet pan 40 to 45 minutes at 350 degrees.

COKE CAKE FROSTING
1/3 c. margarine
1/2 c. Coke
1/3 c. cocoa
1 box powdered sugar
1 c. nuts

Have ready when cake is done! Spread on hot cake that has been left in pan. Cool and cut into squares.

That's Coca Cola, right? If not, this is gonna be one expensive cake... :-\
Title: Re: Recipe Thread
Post by: WillyWump on November 11, 2010, 06:45:17 pm: Quote from: ElZorro on November 11, 2010, 06:12:30 pm
That's Coca Cola, right? If not, this is gonna be one expensive cake... :-\

Yup, just checked with the Cartel guy down the street....lookin at about 600 smacks.

-W
Title: Re: Recipe Thread
Post by: Jeff G on November 11, 2010, 06:48:40 pm: Quote from: WillyWump on November 11, 2010, 06:45:17 pm
Yup, just checked with the Cartel guy down the street....lookin at about 600 smacks.

-W

LOL ... I don't think our Willy has ever bought coke before , you are low balling guy ;)
Title: Re: Recipe Thread
Post by: Miss Philicia on November 11, 2010, 06:48:44 pm: CLICK HERE WHILE MIXING INGREDIENTS (http://eatsshootsandlays.files.wordpress.com/2010/07/winner1.jpg)

White Castle Breakfast Casserole

The best name for this breakfast casserole should be "Belly Bomber Breakfast". If you love White Castle Hamburgers, then you will love this breakfast casserole. Serve your friends with this unique breakfast. They will be talking about it all day, or maybe it will be talking to them all day.

Difficulty: Easy
Instructions

Things You'll Need:
8x10 casserole dish
12 White Castle Hamburgers
8 eggs
1/2 cup milk
1 cup of cheddar cheese
1/2 lbs bacon
1
Put 12 White Castle Hamburgers in an 8x10 casserole dish. They will fit in this dish quite well.
2
Sprinkle cheddar cheese all over the White Castles Hamburgers. Cheddar cheese taste best, but American cheese could be used or a combination of different cheeses.
3
Scramble 8 eggs with 1/2 cup milk and add to the casserole. Mash down each of the White Castle Hamburgers with a fork to soak up the liquid.
4
Fry 1/2 pound of bacon. Cut bacon in small pieces before you fry and spread over casserole. Adding all the grease from the bacon is optional.
5
Refrigerate 2-24 hours.
6
Bake 350 degrees for 30 minutes.
Title: Re: Recipe Thread
Post by: WillyWump on November 11, 2010, 06:54:28 pm: Quote from: jg1962 on November 11, 2010, 06:48:40 pm
LOL ... I don't think our Willy has ever bought coke before , you are low balling guy ;)

bought it? Ha! I used to deal it. I was the Scarface of West 4th st in Austin. Of course this was many years ago in a previous life.

-W
Title: Re: Recipe Thread
Post by: ds4146 on November 12, 2010, 08:23:07 am: Quote from: Miss Philicia on November 11, 2010, 06:48:44 pm
CLICK HERE WHILE MIXING INGREDIENTS (http://eatsshootsandlays.files.wordpress.com/2010/07/winner1.jpg)
White Castle Breakfast Casserole
That sounds disgusting, reminds me of another post......."Fruity Pebbles and marshmallows? I'll never find my way out of the trailer park." Those who liive in Trailer Parks shouldn't throw fruity pebbles!
Title: Re: Recipe Thread
Post by: WillyWump on November 12, 2010, 03:49:05 pm: Hey everyone!

Excellent response on the recipes!

For the time being, please hold off on submitting to this thread, as there will be a new thread shortly (today) to submit too :)

-Will
Title: Re: Recipe Thread
Post by: skeebo1969 on November 12, 2010, 04:07:20 pm: Quote from: Miss Philicia on November 11, 2010, 06:48:44 pm
CLICK HERE WHILE MIXING INGREDIENTS (http://eatsshootsandlays.files.wordpress.com/2010/07/winner1.jpg)

White Castle Breakfast Casserole

The best name for this breakfast casserole should be "Belly Bomber Breakfast". If you love White Castle Hamburgers, then you will love this breakfast casserole. Serve your friends with this unique breakfast. They will be talking about it all day, or maybe it will be talking to them all day.

Difficulty: Easy
Instructions

Things You'll Need:
8x10 casserole dish
12 White Castle Hamburgers
8 eggs
1/2 cup milk
1 cup of cheddar cheese
1/2 lbs bacon
1
Put 12 White Castle Hamburgers in an 8x10 casserole dish. They will fit in this dish quite well.
2
Sprinkle cheddar cheese all over the White Castles Hamburgers. Cheddar cheese taste best, but American cheese could be used or a combination of different cheeses.
3
Scramble 8 eggs with 1/2 cup milk and add to the casserole. Mash down each of the White Castle Hamburgers with a fork to soak up the liquid.
4
Fry 1/2 pound of bacon. Cut bacon in small pieces before you fry and spread over casserole. Adding all the grease from the bacon is optional.
5
Refrigerate 2-24 hours.
6
Bake 350 degrees for 30 minutes.

You can almost throw up in your mouth a little just reading the recipe.
Title: Re: Recipe Thread
Post by: Miss Philicia on November 12, 2010, 04:15:22 pm: Quote from: skeebo1969 on November 12, 2010, 04:07:20 pm
You can almost throw up in your mouth a little just reading the recipe.

You love it
Title: Re: Recipe Thread
Post by: skeebo1969 on November 12, 2010, 04:29:47 pm: Quote from: Miss Philicia on November 12, 2010, 04:15:22 pm
You love it

I actually do. The reason is because I am going to make this for the 10 assholes in my football fantasy league. They've taken exception to me kicking their ass this year.... well, also because I swiped photos from their facebook profiles and photoshopped them a bit.... and posted on our league website. Luckily the commish is my best friend cuz I got 10 guys trying to vote me out just for being who I am. I'll spring this dish on them next year at the draft party all doctored up to make it look good. I can do this!
Title: Re: Recipe Thread
Post by: Miss Philicia on November 12, 2010, 04:34:16 pm: Quote from: skeebo1969 on November 12, 2010, 04:29:47 pm
I actually do. The reason is because I am going to make this for the 10 assholes in my football fantasy league. They've taken exception to me kicking their ass this year.... well, also because I swiped photos from their facebook profiles and photoshopped them a bit.... and posted on our league website. Luckily the commish is my best friend cuz I got 10 guys trying to vote me out just for being who I am. I'll spring this dish on them next year at the draft party all doctored up to make it look good. I can do this!

I actually bought two boxes of frozen White Castle cheeseburgers yesterday. There are no longer any WC restaurants here, and the frozen boxes are even difficult to locate (fortunately I suppose) but I know one place around the corner from my dentist, so when I went for an appointment yesterday I snagged some. Anywho, that inspired me with my recipe copypasta.

Oh, and I ate an entire box last night :)
Title: Re: Recipe Thread
Post by: skeebo1969 on February 18, 2011, 02:27:35 pm: Boy this is good.

Shrimp and Cheese Grits

1 1/4 lb shrimp (shelled and deveined)
4 cloves garlic
4 T spoon of parsley
3 T spoon butter
pinch of pepper flakes
1/4 cup fresh grated parmesan cheese
1/4 cup fresh grated fontina cheese
3/4 cup of quick grits
3 1/2 cups water
1 lemon

Put 3 1/2 cups of water on to boil. Once boiling, whisk in the grits and add salt and pepper. Make sure to continue stirring throughout the cooking process this helps keep them smooth. After about 5 minutes the grits should be done. Add both grated cheeses to the grits along with one tablesppon of butter.

Set to the side...

In a large skillet melt 3 tablespoons of butter. Saute the garlic quickly, careful not to burn. Add the shrimp, pepper flakes, and parsley and cook until the shrimp is pink. Remove from the pan. Add 3 tablespoons of water to the drippings left in the pan along with juice from half of the lemon. Add the shrimp back to the pan and coat well with the sauce.

Put your cheese grits in a bowl and drizzle a little of the sauce over them before you add the shrimp.

This is soooooo good...

Enjoy!
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 07, 2011, 09:28:53 am: Some of you folks may want to fix a ham for Easter. There is an easy Bourbon Glazed Ham recipe that a friend of mine gave me this week (permission granted to share) that sounds rather tasty.

The Meat:
1 bone in or boneless ham (these are purchased already 'cooked')

Glaze:
1/2 cup pineapple juice
1 cup honey
3/4 cup packed brown sugar (use the dark)
3/4 cup bourbon
1 cup molasses
1/2 cup spicy prepared Dijon mustard
dash of ground cloves
1 tablespoon ground black pepper

Mix all the glaze ingredients in a bowl or large jar. Wash the ham and trim off some of the excess fat. Place ham in a foil lined (13 X 9) baking pan. Hint: Always place the ham with the large flat side face down in the pan. Coat generously with the bourbon glaze mixture. Bake at 350 for 2 and 1/2 to 3 hours inside the pan placed on the bottom oven rack. Loosly cover the ham with a layer of foil after 45 minutes to 1 hour but continue to baste the meat every 20 minutes or so throughout the process.

Note: If you use a boneless ham, reduce the baking time to just 1 and 1/2 hours.

Slice it and serve it up!
Title: Re: Recipe Thread
Post by: Miss Philicia on April 07, 2011, 11:32:51 am: Bourbon Glazed? Honey, if you're a true Southern boy shouldn't that be a salt-cured country Ham, preferably with a side plate of biscuits?
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 07, 2011, 12:41:59 pm: Quote from: Miss Philicia on April 07, 2011, 11:32:51 am
salt-cured country Ham, preferably with a side plate of biscuits?

Now that does sound good! If I cant get biscuits, then some cracklin bread will do just fine. YUM!!
Title: Re: Recipe Thread
Post by: skeebo1969 on April 07, 2011, 01:03:51 pm: That ham recipe sounds like a good one. I also have a ham recipe for the holidays I've shared here. I'm definitely going to give yours a try. Oh, that adding marshmellow to the egg whites for the meringue idea was a big hit at my ex-wife's barbecue. I was grilling the ribs and saw my 19 year old daughter about to make some banana pudding, so I told her to get some marshmellow cream before she started. Let me tell you, it was a hit among some harsh critics. It's hard to convince an 85 year old black woman (ex mother in law) that is a legend in the kitchen that you found a new way to do something. After she saw it, she said that would be the way she would make hers from now on. Funny.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 07, 2011, 01:27:05 pm: Quote from: skeebo1969 on April 07, 2011, 01:03:51 pm
After she saw it, she said that would be the way she would make hers from now on. Funny.

I will never go back to making it the old way either. Great that you had a chance to add some value to that pudding with this one simple step. Its the little things that sometimes make a huge difference when it comes to cooking.
Title: Re: Recipe Thread
Post by: Miss Philicia on April 07, 2011, 02:14:21 pm: Quote from: hope_for_a_cure on April 07, 2011, 12:41:59 pm
Now that does sound good! If I cant get biscuits, then some cracklin bread will do just fine. YUM!!

I'm going to Virginia for Easter (parents) and hopefully my mother will do a salt cured ham. If so I will make biscuits.

I might make bread pudding too.
Title: Re: Recipe Thread
Post by: Jeff G on April 07, 2011, 03:14:15 pm: I love salty ham vs a sweet one . My recipe is buy a good quality salty ham and put it in the oven till its done . Good ham is one of those things that doesn't need much done with it except heat and serve . Of course I'm open to the possibility of a better ham , please .
Title: Re: Recipe Thread
Post by: leatherman on April 07, 2011, 04:28:40 pm: Yum!
I'm going to try that one, Hope4

One Christmas when I was visitng NC from OH, my sis-n-law turned me on to Jezebel Sauce. It's really good poured over a block of softened cream cheese and served up on honey-flavored wheat thins. It also makes a great ham glaze - when you're not going the old-fashioned way of sticking the ham with cloves and putting on a mustard glaze.

1 jar (16 to 18 oz) pineapple preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper

mix and chill for 4 or 6 hours before serving. It can be stored for up to 6 months
Title: Re: Recipe Thread
Post by: Miss Philicia on April 07, 2011, 04:37:46 pm: Quote from: jg1962 on April 07, 2011, 03:14:15 pm
I love salty ham vs a sweet one . My recipe is buy a good quality salty ham and put it in the oven till its done . Good ham is one of those things that doesn't need much done with it except heat and serve . Of course I'm open to the possibility of a better ham , please .

My mother does this method where you put the ham in the oven and blast it for a certain time on high heat, then you turn the oven all the way off and leave the ham in overnight and it cooks the rest of the way in low heat, meaning just the heat that remains in the oven and in the roasting pan w/lid.

Also, of course, got to soak that salt cured ham for 2-3 days in water that you change daily.

Oh, and when I make ham biscuits and also make mayonnaise from scratch -- MUCH tastier!
Title: Re: Recipe Thread
Post by: mecch on April 08, 2011, 04:35:16 pm: Its been 70 and sunny for a few days and I've been stuck in all day training sessions. I got out this Friday evening at 5 - and stores closes at 7 sharp. I stopped at the local discount grocery store and bought petunias. On my way home I ran into a colleague and she saw the name of the shop on my bags and gave me a lecture about how it was the German WalMart and destroying everything yadayadayada. What a kill joy but OK.

Next up the street was my local liquor store. The lady proprietor waved me in and to my surprise she had ordered Angostura bitters for me!

So I came home and now I'm enjoying an Old Fashioned, god haven't had one in years:

Put sugar cubes into a heavy glass.
Splash on some Bitters.
Wet it more with water or soda
Crush
Add the bourbon and ice
Orange and lemon and/or lime slices
Locate the ancient maraschino cherries from the back of the fridge, and throw one in too
Title: Re: Recipe Thread
Post by: Miss Philicia on April 08, 2011, 04:44:36 pm: Old Fashioneds are a fab drink.
Title: Re: Recipe Thread
Post by: Snowangel on April 09, 2011, 03:58:19 pm: Quote from: skeebo1969 on April 07, 2011, 01:03:51 pm
It's hard to convince an 85 year old black woman (ex mother in law) that is a legend in the kitchen that you found a new way to do something.

You got some balls for even trying. LOL!!!

forgot to add:

That ham recipe sounds yummy.

I usually just make sure I have mustard dip but I might not need it.
Title: Re: Recipe Thread
Post by: skeebo1969 on April 09, 2011, 05:25:08 pm: (http://i892.photobucket.com/albums/ac127/skeebo1969/0409111027a.jpg)

This was my breakfast this morning. While some prefer SOS made with hamburger, this would be the version made with sliced dried beef. Some call it SOS, but my family always called it Chipped Beef.

It's really easy to make and taste very good. I usually make it with a few over medium fried eggs.

How to make. Melt 1 1/2 tablespoons of margarine in a pan and stir in 2 tablespoons of All Purpose flour, make a rue and let it turn slightly golden before you add some milk. Before adding the milk remove from heat and now stir in a small amount of milk. By adding a small amount it will be easier to incorporate the rue into the milk properly, slowly add more milk until you have enough gravy to cover 3 slices of toast. Add a 1/2 jar of dried beef sliced into strips. Now place back on medium heat, add a good sprinkle of black pepper and just a pinch of cayenne. Keep stirring until it thickens, add more milk if you need to thin out to proper consistency. Put over toast and enjoy....

Btw, this is the dried beef I was talking about:

(http://t2.gstatic.com/images?q=tbn:ANd9GcT8yXGEtVOgtuqnbcQyp4utMsY-aqB_9Ebx2MKoWkJARAiCwESfFQ)
Title: Re: Recipe Thread
Post by: Snowangel on April 09, 2011, 05:42:49 pm: SKEEB...I thought you and me were cool?????

That pic just brought back some bad memories and yes, my father called it shit on a shingle. What child would want to eat shit on a shingle? EEEEwwwww, I hated that shit..LOL
Title: Re: Recipe Thread
Post by: skeebo1969 on April 09, 2011, 05:53:05 pm: Quote from: Snowangel on April 09, 2011, 05:42:49 pm
SKEEB...I thought you and me were cool?????

That pic just brought back some bad memories and yes, my father called it shit on a shingle. What child would want to eat shit on a shingle? EEEEwwwww, I hated that shit..LOL

LOL you and me is cool sister! I admit, it's an acquired taste. My 19 year old hates it and my 9 year old loves it.....

Now that I'm by myself I can make this stuff without all the strange looks of disgust lol. It beats scrambled eggs, grits, and bacon anyday..
Title: Re: Recipe Thread
Post by: leatherman on April 09, 2011, 06:49:43 pm: mmmm SOS is good. even better with crumbled hard-boiled egg sprinkled on top. ;) we just had this for dinner a few nites ago at my house.
Title: Re: Recipe Thread
Post by: Miss Philicia on April 09, 2011, 07:50:35 pm: is that creamed chipped beef?
Title: Re: Recipe Thread
Post by: klassykitty on April 09, 2011, 11:12:56 pm: mmmm, chipped beef. I buy mine right from the farmers market, and where's the home fries?
Title: Re: Recipe Thread
Post by: skeebo1969 on April 10, 2011, 01:17:29 am: Quote from: Miss Philicia on April 09, 2011, 07:50:35 pm
is that creamed chipped beef?

Yes, that's it.
Title: Re: Recipe Thread
Post by: Miss Philicia on April 10, 2011, 02:41:29 am: Quote from: skeebo1969 on April 10, 2011, 01:17:29 am
Yes, that's it.

Shit On a Shingle?
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 08:03:38 am: PICKLED ASPARAGUS ?

Anybody out there in AM Land ever actually made this? Several weeks ago I was served this as a side with a ham and cheese sandwich and it was actually very good. I know I could 'prolly' just google it but was wondering if anybody here in the family has a good recipe for it. We found some at Sams Club yesterday and scarfed it up but with the new crop just around the corner, I thought it would be swell to make some of me own.
Title: Re: Recipe Thread
Post by: leatherman on April 10, 2011, 10:44:51 am: Quote from: Miss Philicia on April 10, 2011, 02:41:29 am
Shit On a Shingle?
In military slang it is commonly referred to by the dysphemism "Shit On a Shingle" (SOS)—or more politely, "Stew On a Shingle" or "Same Old Stuff".
http://en.wikipedia.org/wiki/Chipped_beef
Title: Re: Recipe Thread
Post by: leatherman on April 10, 2011, 10:55:32 am: Quote from: hope_for_a_cure on April 10, 2011, 08:03:38 am
PICKLED ASPARAGUS
I'm going to look around for this to try some; but as we were talking about this at my house, I was reminded of something very delicious - pickled watermelon rind! :-* I'm going to have to find a recipe this summer to try making some myself since I haven't had any since before my grandmother passed away.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 11:10:37 am: Quote from: leatherman on April 10, 2011, 10:55:32 am
pickled watermelon rind! :-* I'm going to have to find a recipe this summer to try making some myself since I haven't had any since before my grandmother passed away.

My mom always made these in late summer. From what I hear, you have to use the big long ones with seeds that grew before these newer 'ice box' varieties came out. The thickness of the skin on those makes them more conducive for making pickles.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 12:25:27 pm: OK Mikie,

This one came from my grandmother (mom's mom) and should still work well:

Watermelon Rind Pickle
Peel green and cut red from rind. Soak 12 hours in lime water (2 cups pickling lime to 3 gallons of water) then rinse. Next, soak in alum water 12 hours (2 teaspoons alum to 2 gallons of water) rinse thoroughly for a good 10 to 15 minutes with cold water.

Drain well and weigh, then cook in white vinegar with a dash of green food coloring. Use 1/2 pint of vinegar to each pound of rind. When desired color is obtained add 1 pound sugar to each pound of rind, 12 whole cloves, 12 whole berries of allspice, 4 cinnamon sticks then bring to a boil. Boil this slowly for 1 hour. Put in sterilized jars (note: 6 pounds of rind makes 5 quarts of pickle) for storage.
Title: Re: Recipe Thread
Post by: ds4146 on April 10, 2011, 01:21:04 pm: Well Mike someone beat me, but here is a great recipe. Last summer I finally decided that I needed to make these as I loved them as a kid when my grandmother made them. It is a bit of work, really just waiting, but worth it.

Wonderful Watermelon Pickles

From Chef Jean-Pierre Debeuf’s Kitchen at Elixir in White River Junction, VT

Makes about 8 pints

Hard to find at a local grocery outside the south, these morsels will make you a believer the first time you try them. Save the rind from your next watermelon and take a little time over the following three days to complete a series of simple steps.

The First Day

■Rind of a large watermelon
■3/4 cup pickling salt
■1 gallon of water
This is the toughest part of the process. Cut the watermelon rind into manageable chunks. Scrape any remaining red watermelon meat from the inside of the rind. Then pare off the hard green skin of the outer rind with a small knife. It’s not difficult, but it takes a while. Cube the rind into bite-size pieces.

In a large bowl, dissolve the salt in the water. Transfer the rind cubes to the salted water. Weight the rind down with a plate to keep it submerged. Soak the cubes at room temperature for 24 hours.

The Second Day

■6 cups sugar
■4 cup white vinegar
■2 cups light brown sugar
■2 lemons, sliced thin
■1 tablespoon whole cloves
■1 tablespoon whole allspice
■4 sticks cinnamon, broken
■¼ teaspoon mustard seeds
Combine all the ingredients in a large sauce pan and bring them to a boil; simmer the syrup for about 5 minutes.

While the syrup simmers, drain the cubes, rinse, and drain again. Rinse the bowl the cubes were soaking in and return the cubes to the bowl. Pour the hot syrup over the cubes. Cover lightly and let sit at room temperature for another 24 hours.

The Third Day

Sterilize 8 pint canning jars according to the manufacturer’s directions.

Pour the cubes and the syrup into a large pan and bring the mixture to a boil. With a slotted spoon, pack the cubes lightly into the prepared jars, dividing the lemon slices and spices equally among the jars. Pour the syrup over the cubes, covering them but leaving about 1/2-inch at the top of each jar. Seal.

Process the jars in boiling water for 10 minutes. Allow the pickles to sit for at least 1 week, and preferably
Title: Re: Recipe Thread
Post by: leatherman on April 10, 2011, 02:28:53 pm: Wow! Thanks guys! I'll try both recipes later this summer and let you know the results. Wonder when watermelons will show up in the fruit-n-veggies stands down here in SC? Although I guess I do still have time to get some started growing in my own garden. LOL

I seem to think that my grandmother (who also made the best canned beans, and always had three tall crock pots of brine curing several types of pickles at any given time) used that recipe DS because I remember the plate weighing down the rinds while they were soaking.

God! My mouth is watering just thinking about these. Thanks again guys! Of course, I'll post pictures when I make both of these - GAINT pickle pictures. ROFL
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 02:30:39 pm: Quote from: leatherman on April 10, 2011, 02:28:53 pm
God! My mouth is watering just thinking about these. Thanks again guys! Of course, I'll post pictures when I make both of these - GAINT pickle pictures. ROFL

;)
Title: Re: Recipe Thread
Post by: skeebo1969 on April 10, 2011, 02:32:36 pm: You guys eat the watermelon rinds? I've never heard of this before... It's not a Southern thang is it?
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 02:35:51 pm: Quote from: skeebo1969 on April 10, 2011, 02:32:36 pm

You guys eat the watermelon rinds? I've never heard of this before... It's not a Southern thang is it?

I think it may be a Carolina thing.. not sure but maybe some parts of GA too.
Title: Re: Recipe Thread
Post by: leatherman on April 10, 2011, 02:50:33 pm: Quote from: skeebo1969 on April 10, 2011, 02:32:36 pm
You guys eat the watermelon rinds? I've never heard of this before... It's not a Southern thang is it?
don't misunderstand the word "pickled" either. The rind is soaked in a heavy sweet syrup, so these aren't sour but super sweet. I always thought it was a Southern thing as my relatives in NC, SC, GA, FL, and TX all know about pickled watermelon rind; but my yankee friends in OH, PA, and NY had no clue. From DS's story too, I gather you need a granny who did a lot of cooking, canning, and pickling, to know about this stuff.
Title: Re: Recipe Thread
Post by: WillyWump on April 10, 2011, 05:19:05 pm: Quote from: leatherman on April 10, 2011, 02:50:33 pm
don't misunderstand the word "pickled" either. The rind is soaked in a heavy sweet syrup, so these aren't sour by super sweet.

Oh yeah, There's a convenience here where I can get Watermelon pickles, they're in one of those big jars, between the pickled pigs feet and pickled eggs. Take one of each and you got a well rounded meal, although you ahve to watch out for the shits the next day.

-Will
Title: Re: Recipe Thread
Post by: skeebo1969 on April 10, 2011, 05:32:08 pm: Quote from: leatherman on April 10, 2011, 02:50:33 pm
don't misunderstand the word "pickled" either. The rind is soaked in a heavy sweet syrup, so these aren't sour by super sweet. I always thought it was a Southern thing as my relatives in NC, SC, GA, FL, and TX all know about pickled watermelon rind; but my yankee friends in OH, PA, and NY had no clue. From DS's story too, I gather you need a granny who did a lot of cooking, canning, and pickling, to know about this stuff.

Ya'll must be living at a lower standard than us Tennessean folk.... we throw that part of the watermelon on the ground, leave it for the coons. lol
Title: Re: Recipe Thread
Post by: WillyWump on April 10, 2011, 05:46:27 pm: Quote from: skeebo1969 on April 10, 2011, 05:32:08 pm
Ya'll must be living at a lower standard than us Tennessean folk.... we throw that part of the watermelon on the ground, leave it for the coons. lol

There's really not much we throw out in my neck of the woods. The coons are on their own.

-W
Title: Re: Recipe Thread
Post by: skeebo1969 on April 10, 2011, 05:59:52 pm: Quote from: WillyWump on April 10, 2011, 05:46:27 pm
There's really not much we throw out in my neck of the woods. The coons are on their own.

-W

Ain't you got one of them Mercedes touring sedans, feller?
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 06:00:27 pm: Quote from: skeebo1969 on April 10, 2011, 05:32:08 pm
Ya'll must be living at a lower standard than us Tennessean folk.... we throw that part of the watermelon on the ground, leave it for the coons. lol

Now Thomas.. you know not to knock it till you've tried it baby. It actually becomes translucent and is spicy with a little bit of a crisp to it when the process is done correctly. You just have to keep the flies off if you eat it outside.
Title: Re: Recipe Thread
Post by: skeebo1969 on April 10, 2011, 06:04:21 pm: Quote from: hope_for_a_cure on April 10, 2011, 06:00:27 pm
Now Thomas.. you know not to knock it till you've tried it baby. It actually becomes translucent and is spicy with a little bit of a crisp to it when the process is done correctly. You just have to keep the flies off if you eat it outside.

I was just kidding with them. I hope they didn't take it to heart, I have to remember they ain't tokin right now....

Btw, as long as you swipe the flies from my piece of racoon I'll try it once. I can't believe ya'll pickle coon too.. just don't seem right.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 10, 2011, 06:14:01 pm: Quote from: skeebo1969 on April 10, 2011, 06:04:21 pm
I was just kidding with them. I hope they didn't take it to heart, I have to remember they ain't tokin right now....

Btw, as long as you swipe the flies from my piece of racoon I'll try it once. I can't believe ya'll pickle coon too.. just don't seem right.

Dude.. you know I kid around. There is a store here in SC that just got busted for selling raccoon meat. I dont want tree rat either. I did try rattlesnake in Phoenix once but had some major munchies going on at the time.

http://www.carolinalive.com/news/story.aspx?id=599038
Title: Re: Recipe Thread
Post by: WillyWump on April 10, 2011, 06:18:23 pm: Quote from: skeebo1969 on April 10, 2011, 05:59:52 pm
Ain't you got one of them Mercedes touring sedans, feller?

Yes, and my penny pinching dont throw anything out attitude bought it. Err, or maybe it was the Cocaine sales. Either way, eat them rinds!
Title: Re: Recipe Thread
Post by: mecch on April 10, 2011, 08:33:36 pm: Skeebo why dont you make that roux with butter or ghee. Margarine is going to rot your arteries.

Re: pickled watermelon - have found this many times in Brooklyn but its been vinegary and spicy.
Title: Re: Recipe Thread
Post by: skeebo1969 on April 10, 2011, 09:50:04 pm: You could also use bacon grease..
Title: Re: Recipe Thread
Post by: mecch on April 11, 2011, 08:43:28 am: Yes any kind of animal fat even the most saturated. Just saying. Took a couple of nutrition classes and every professor said margarine is one of the worst products foisted on the American public.
Title: Re: Recipe Thread
Post by: Hellraiser on April 11, 2011, 11:12:31 pm: Quote from: hope_for_a_cure on April 10, 2011, 06:14:01 pm
Dude.. you know I kid around. There is a store here in SC that just got busted for selling raccoon meat. I dont want tree rat either. I did try rattlesnake in Phoenix once but had some major munchies going on at the time.

http://www.carolinalive.com/news/story.aspx?id=599038

busted for it? There's a store in Natchez that advertises it.
Title: Re: Recipe Thread
Post by: Miss Philicia on April 12, 2011, 01:20:45 am: Quote from: skeebo1969 on April 10, 2011, 02:32:36 pm

You guys eat the watermelon rinds? I've never heard of this before... It's not a Southern thang is it?

Yeah, like canned beans... blech
Title: Re: Recipe Thread
Post by: mecch on April 12, 2011, 06:13:15 am: Didn't we have this conversation a few years ago about boudin?
I haven't eaten that many varied cuisines but so far the ones in my limited experience most willing to find a palatable way to serve ANYTHING have been Southern soul tradition, French and Chinese.
I read about a trend to try to sell insects on the American market - gee I don't see that really taking off!
Title: Re: Recipe Thread
Post by: mecch on April 12, 2011, 06:49:58 am: What are the local foods you can or can't or won't eat? Whats the recipe for the ones you can?

My love/hate with French Food:

French food I can enjoy but makes me queasy all the same:
frog (barf! but its tasty enough)
rabbit dishes especially if there are bones (sorry they are too cute to eat, and aren't they rats???)
marrow direct from the bone (caveman feeling)
pigs feet (wrong feeling that they are dirty)
oysters (gross but yummy)

French food that tastes OK but is so repulsive to my mind I can’t eat it:
french snails (though I love Irish sea snails).
organ meat dishes – brain, heart, kidneys (rognons), liver (except foie gras, hypocritically)
blood sausage (blood sausage)

Vile French food I can’t eat, unless I absolutely must to be polite or fit in
Tripe (ground up gut stuffed into intestines) BARF
Certain overripe smelly cheeses (why why why do these exist?)

French food I eat willingly, enjoy, and do not have emotional or political hangups about
horse
foie gras
sweatbreads (pancreas or thymus but the thymus is better)
Title: Re: Recipe Thread
Post by: mecch on April 12, 2011, 07:20:17 am: So while the French eat horse regularly, for the Swiss its an important meat - you can get it in so many forms. Burgers, steaks, salami, dried and sliced, etc etc.

I dont know why I never flinched about horse when I moved here from NY. I never ever ate horse growing up thats for sure. I can't deal with rabbits because I had neighbors who grew them - some were pets and others were eaten. It was far too confusing and disturbing for me to eat rabbit without thinking about it.

The horse recipe is easy - just cook the steak the same way you would a similarly thick beef steak. It cooks a little faster, and isn't so fatty so you probably want a sauce if you are hankering for a "rich" meal.

Some american food I have never tried and would like to: croc or aligator, critters, moose (I guess that's more Canadian but they have them in Maine too, right?).

What critters do people REALLY eat? Have they ever been on chain restaurant menu, for example?
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 12, 2011, 07:32:36 am: Quote from: mecch on April 12, 2011, 06:49:58 am
oysters (gross but yummy)

I love oysters! Its great to eat steamed oysters just a few hours after they gather them from the salt marsh creeks. Crack them open then dip them in some clarified butter and eat em while they are hot. YUM!

Liver puddings: Never liked the looks of it and seriously doubt I will try it.

Squirrel (aka Tree Rat): NO WAY!!

I did try stewed goat once that was made by some friends of mine that moved here from India. That was actually very good.
Title: Re: Recipe Thread
Post by: mecch on April 12, 2011, 07:35:56 am: No problem with goat and lamb meat for that matter. Also I prefer goat and sheep cheese to cow.

I agree that steamed oysters are more palatable than raw. I like em raw, but its always a little bit gross - the appearance and texture.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 12, 2011, 07:37:45 am: Quote from: mecch on April 12, 2011, 07:35:56 am
I agree that steamed oysters are more palatable than raw. I like em raw, but its always a little bit gross - the appearance and texture.

Me too if I know where they came from. LOTS of hot sauce and a cold beer makes them even better.

Its time for us to roast a leg of lamb. A spring lamb is great if its not overcooked.
Title: Re: Recipe Thread
Post by: skeebo1969 on April 12, 2011, 07:45:41 am: I want some fish. It is damn near impossible to find anything fresh where I live unless you catch it yourself out of one of the many beautiful, mercury contaminated lakes near my home.
Title: Re: Recipe Thread
Post by: mecch on April 12, 2011, 07:46:25 am: For years I couldnt bear to chew them raw but now I don't quaff them I manage to chew.

In my opinion oysters look just slightly more palatable before they shrink into themselves, from the lemon/vinegar or the fork.

The flavor is good, the salt water, they are at least an interesting thing to be eating - the shells are pretty, etc. But its just one of those foods that always has a gag factor. Scallops make me gag but I like them, and its not even the appearance cause they are pretty enough. Something in the scallop has a gag factor. For oysters, its just the appearance and a little bit the texture.

And we know other great things that make us gag but still are great .....
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 12, 2011, 08:03:22 am: Skeebs,

Dont you have access to fresh ocean fish down in FL or do you just prefer inland fresh water fish? Spanish mackerel, flounder, and spot are plentiful around these parts (of course when in season).

Mecch,

Do they offer the smaller bay scallops there in Europe? They should not have as much 'gag factor'.
Title: Re: Recipe Thread
Post by: skeebo1969 on April 12, 2011, 08:26:40 am: Quote from: hope_for_a_cure on April 12, 2011, 08:03:22 am
Skeebs,

Dont you have access to fresh ocean fish down in FL or do you just prefer inland fresh water fish? Spanish mackerel, flounder, and spot are plentiful around these parts (of course when in season).

I'm in a small city in Central Florida, and the stores here simply won't stock anything fresh. We have this mom & pop joint here called the Blue Crab House. I went there one time. They had a special on Wahoo... which is really good for Sushi by the way. Anyways, I ate the special that night and my 4 year old had the King crab legs. To this day, close to 6 years later, she still talks about the night daddy covered the floor in vomit at the local Economy Inn. I had to close on the house I own now the next morning and blasted the walls of the closing agents bathroom right after signing... it was memorable.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 12, 2011, 04:33:22 pm: Quote from: skeebo1969 on April 12, 2011, 08:26:40 am
she still talks about the night daddy covered the floor in vomit at the local Economy Inn.

Once you get sick from any kind of fish, its not likely that you will ever want it again. Projectile vomit has a way of making that a night to remember for sure.
Title: Re: Recipe Thread
Post by: Jeff G on April 12, 2011, 07:05:23 pm: Quote from: hope_for_a_cure on April 12, 2011, 04:33:22 pm
Once you get sick from any kind of fish, its not likely that you will ever want it again. Projectile vomit has a way of making that a night to remember for sure.

I got really sick from eggs and ham once , took me years to eat either one again .
Title: Re: Recipe Thread
Post by: Miss Philicia on April 12, 2011, 07:26:37 pm: I vomited once from deep throating a XXL cock, but I rinsed my mouth out in the bathroom and went right back at it.

You girls are a bunch of weenies.

ps: I am now having cold shrimp and octopus salad.
Title: Re: Recipe Thread
Post by: Hellraiser on April 12, 2011, 08:18:19 pm: I've eaten Squirrel (which tastes and has the exact same texture as rabbit to me) and alligator both. I don't think I'll ever be able to eat raw oysters as I'm not fond of anything slimy (okra included)
Title: Re: Recipe Thread
Post by: leatherman on April 12, 2011, 08:51:02 pm: Quote from: Hellraiser on April 12, 2011, 08:18:19 pm
I'm not fond of anything slimy (okra included)
ah! but fried okra (nearly the only way worth cooking it, although some okra in gumbo is okay) is not slimy. ;)

Quote from: hope_for_a_cure on April 12, 2011, 07:32:36 am
Liver puddings: Never liked the looks of it and seriously doubt I will try it.
mmm. Livermush is one of the things I missed all my years in the North and one of the first things I bought when I moved back to SC. If you eat it cold, it's best sliced, with mayo, on bread as a sandwich; otherwise dip slices in milk, then cover in flour. Fry until golden and serve on bread with mustard as a sandwich.
Title: Re: Recipe Thread
Post by: Jeff G on April 12, 2011, 08:54:32 pm: I love okra cooked or pickled , any way I can find or make it . I boil it and put it in the fridge to chill and eat the slimy things cold .
Title: Re: Recipe Thread
Post by: Hellraiser on April 12, 2011, 10:22:19 pm: Quote from: jg1962 on April 12, 2011, 08:54:32 pm
I love okra cooked or pickled , any way I can find or make it . I boil it and put it chill in the fridge and eat the slimy things cold .

My long gone gag reflex is acting up thanks to this comment.
Title: Re: Recipe Thread
Post by: WillyWump on April 12, 2011, 10:26:06 pm: Quote from: Hellraiser on April 12, 2011, 10:22:19 pm
My long gone gag reflex is acting up thanks to this comment.

Gasp!! YOU...dont like Okra? You're a disgrace to the South. Get out!
Title: Re: Recipe Thread
Post by: Hellraiser on April 12, 2011, 10:33:02 pm: Quote from: WillyWump on April 12, 2011, 10:26:06 pm
Gasp!! YOU...dont like Okra? You're a disgrace to the South. Get out!

*holds up his grits card for a pass*
Title: Re: Recipe Thread
Post by: Jeff G on April 12, 2011, 10:38:25 pm: Quote from: Hellraiser on April 12, 2011, 10:22:19 pm
My long gone gag reflex is acting up thanks to this comment.

Its like a head cold , with extra salt .
Title: Re: Recipe Thread
Post by: Hellraiser on April 12, 2011, 10:39:03 pm: Quote from: jg1962 on April 12, 2011, 10:38:25 pm
Its like a head cold , with extra salt .

Girl you twisted.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on April 13, 2011, 11:20:44 pm: Quote from: WillyWump on April 12, 2011, 10:26:06 pm
Gasp!! YOU...dont like Okra? You're a disgrace to the South. Get out!

Okrie is one I can only take if its cut into small pieces and fried to a crisp.

Quote from: Hellraiser on April 12, 2011, 10:33:02 pm
*holds up his grits card for a pass*

Trey baby, you Gulf Coast guys are 'first string' southerners. You dont need no stinkin grits card to pass.
Title: Re: Recipe Thread
Post by: mecch on April 14, 2011, 07:10:29 am: Yesterday I was in Fribourg at the Uni. The cafeteria lunch was horsesteak with herb butter (it was good), a sort of cauliflower gratin (the cauliflower was good the gratin pasty) plain noodles, a side salad (regret putting on the industrial ranch dressing) "curry soup" - or so they said - total barf. For 9 bucks. Pretty decent price for real meat.

Today I'm having a smoked mackerel sandwich (found the fish at 1/2 price) with horseradish and mayonnaise and pickles on heavy german brown bread and a glass of Rotkappchen which is the cheapest German sekt (bubbly) and very quaffable. Dirt cheap - 4 bucks a bottle in discount shops.

I commiserate with Skeebo on the fresh fish problem. Here we are landlocked. The only real swiss lake fish can be had at a princely sum from a local fish shop or in a mid-priced restaurant along the lakes. But even they are discovered to serve fake local fish - frozen and from Eastern Europe.

Smoked mackerel is dirt cheap and usually wild. I only take home smoked salmon if its on sale and its the wild kind.

I think there is some huge problem with entire species of fish being politically incorrect but I haven't figured out the details.

On health grounds I try to avoid the farmed fish, if I am buying it myself, but wild fish is so freaking expensive.

Whatever happened to fish as one of the "basic food" groups!!!!
Title: Re: Recipe Thread
Post by: phildinftlaudy on July 09, 2011, 10:43:17 pm: Slow Cooked Bottom Round Roast

Prepped this tonight for cooking tomorrow - it is so easy to prepare and always comes out delicious.

3 lb bottom round roast
1/2 large onion sliced
1/2 cup baby mushrooms
16 oz. can beef broth
1/4 cup flour
1/4 cup canola oil
Meat tenderizer
Ground pepper
All-Purpose Seasoning
2 large eggs (stirred/beaten)
Additional seasonings can be added based on your tastes - mushrooms don't have to be included...
I have also made it without dredging the roast in flour and browning, but it does add additional flavor lightly browning it before slow cooking.
Heat canola oil in skillet
Trim excess fat off roast
Rub roast liberally with egg
Dredge roast in flour on all sides
Place roast in fry pan and lightly brown on all sides
Season roast on all sides w/ pepper, meat tenderizer, all purpose seasoning
Put half of the sliced onions in bottom of slow cooker/crock pot
Place roast in slow cooker/crock pot
Pour beef broth around roast - add more seasonings - if desired
Add mushrooms on top and around roast and remainder of sliced onions
Set slow cooker/crock pot for "low" - 10 hours
After ten hours of cooking - be prepared to enjoy the most tender, well seasoned, flavorful roast you have ever had :)
Suggest serving with steamed broccoli and mashed potatoes.
Title: Re: Recipe Thread
Post by: skeebo1969 on October 03, 2011, 05:02:49 pm: A friend of mine sent me this recipe last week, said I needed to try it. I had it in the oven yesterday before the 1 pm games hit and let me just say this, it is amazingly delicious!

Penne Pasta with Braised Short Ribs

Ingredients
4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

The wife and I are having leftovers tonight!

Can't wait!

Skeebo

PS Be sure to use fresh parmesan cheese!
Title: Re: Recipe Thread
Post by: Miss Philicia on October 03, 2011, 05:09:58 pm: I love short ribs.
Title: Re: Recipe Thread
Post by: skeebo1969 on October 03, 2011, 05:16:47 pm: Same here, but these are on a whole different level--dayum good!
Title: Re: Recipe Thread
Post by: Growler on October 03, 2011, 07:26:07 pm: .
Title: Re: Recipe Thread
Post by: notsosmartbod on October 04, 2011, 12:06:55 pm: Hi all - i hope you don't mind an interloper from the 'am i' forums but i've been salivating over some of the recipes on here for a while now and thought i'd jump in to say please keep posting recipes. I'm housebound at the moment and getting rather chubby because of this thread :)

I've got a couple of cocktail recipes and a soup or two if anyone wants to hear them?

(incidently if anyone has a good gumbo recipe then pls post it for me)

Notso
Title: Re: Recipe Thread
Post by: Ann on October 04, 2011, 01:38:02 pm: Just an FYI - Notso was given permission to post in this thread. So play nice! :)
Title: Re: Recipe Thread
Post by: leatherman on October 04, 2011, 02:17:35 pm: Quote from: notsosmartbod on October 04, 2011, 12:06:55 pm
I've got a couple of cocktail recipes and a soup or two if anyone wants to hear them?
I always like to hear recipes that someone has actually tried and liked. ;)
Title: Re: Recipe Thread
Post by: notsosmartbod on October 04, 2011, 05:15:24 pm: 'I always like to hear recipes that someone has actually tried and liked' - here's a couple :)

Notso shot (rename at leisure)
1 shot of vodka
1 shot triple sec
2 shots of limoncello
1 pinch sugar and squeeze of lemon – mix this together before placing with other ingredients in shaker
Put all ingredients into a cocktail shaker with ice, shake well and strain into a tall glass. This can be adapted slightly – i put a small piece of fennel into the glass after pouring... gives it interest. Can also be used as a long drink rather than a short shot; fill glass with any variety of lemonade (including cloudy) and enjoy.

Blue lagoon cocktail
1 shot of vodka
1 shot of blue Curacao
2 shots of lemonade (your favourite but not cloudy stuff)
¼ fresh lime
Half fill a glass with ice; pour the vodka, Curacao and lemonade into the glass in order (not compulsory) and then squeeze a quarter section of lime into it – then drink.
This is a good one for the start of cocktail time – quite mild so you won’t fall asleep before the others have been tried.

Peanut butter shortbread (really quick and kids love helping)
6 oz plain flour
4 oz butter (not margarine)
2 oz sugar (white or brown but white is better)
As much crunchy or smooth peanut butter as you like – no more than half a jar though and smooth works best
Mix flour and butter together until it resembles breadcrumbs (big ones), then add the sugar and the peanut butter comes last. Pat gently into a dish (glass preferably) and bake at gas mark 5 for around 20 mins - apologies for those who don’t use gas mark. This shortbread is best eaten warm but will keep for around a week in a sealed container. This recipe will make enough for about 6 people to have a smallish piece each – I always use double the amount.
I also have a good recipe for tomato and red pepper soup, I made it up for a place I worked at about 15 years ago and they now sell it. Will post it another time if anyone’s interested (my wrists are hurting from typing)

Notso
Title: Re: Recipe Thread
Post by: WillyWump on October 04, 2011, 05:27:39 pm: Quote from: Ann on October 04, 2011, 01:38:02 pm
. So play nice! :)

Please, we are always on our best behavior. ;D

-Will
Title: Re: Recipe Thread
Post by: notsosmartbod on October 05, 2011, 06:35:31 am: Quote from: WillyWump on October 04, 2011, 05:27:39 pm
Please, we are always on our best behavior. ;D

-Will
Quote from: Ann on October 04, 2011, 01:38:02 pm
Just an FYI - Notso was given permission to post in this thread. So play nice! :)

Love this - feels like first day at secondary school again. Don't worry about playing nice too much though. cant imagine anyone managing to offend me - i've got four brothers. ::)
Title: Re: Recipe Thread
Post by: Ann on October 05, 2011, 10:40:15 am: Quote from: notsosmartbod on October 04, 2011, 05:15:24 pm

and bake at gas mark 5 for around 20 mins - apologies for those who don’t use gas mark.

Gas mark 5 = 375F or 191C.
Title: Re: Recipe Thread
Post by: Lugzsoo on October 05, 2011, 12:51:12 pm: Spotted Dick
2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk
Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice and salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs. Stir in the egg and sufficient milk to produce a soft consistency that drops off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds full. Cover with greased foil or a snap-on lid (the plastic container from a 2 lb Christmas pudding is worth saving for this purpose.) Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate.

Serve hot with custard.

Mmmmm love this
Title: Re: Recipe Thread
Post by: WillyWump on October 05, 2011, 06:30:32 pm: Quote from: Lugzsoo on October 05, 2011, 12:51:12 pm

Spotted Dick
2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk
Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice and salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs. Stir in the egg and sufficient milk to produce a soft consistency that drops off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds full. Cover with greased foil or a snap-on lid (the plastic container from a 2 lb Christmas pudding is worth saving for this purpose.) Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate.

Serve hot with custard.

Mmmmm love this

It sounds yummy.

-Will
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 12:45:16 pm: I am going to try a new recipe tonight. I stopped at the Asian market the other day and picked up the ingredients to make panang. This is one of my favorite Thai dishes and I hope that I can actually make it come close to tasting like it would in a good Thai restaurant.

The hardest ingredients to find for this are the Kafflir Lime Leaves, and true Thai basil. The market happened to have these in stock that day so I scarfed them up.

Ingredients:

12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon sugar
Thinly sliced Kafflir Lime Leaf
1/2 to 1 teaspoone Fish Sauce (to taste)
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1/2 Red Bell Pepper
1/2 Green Bell Pepper
Pinch ground Red Chili (to taste)

Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaf and Sugar
in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits. Add bell peppers about 15 minutes before serving along with fish sauce.

I will leave out the fish sauce (because I really dont like that stuff too much). Serve this over steamed white rice. Honestly, I have to use Indian Basmati... once you try that you just cant go back to eating any other kind.
Title: Re: Recipe Thread
Post by: skeebo1969 on October 11, 2011, 01:03:33 pm: Quote from: hope_for_a_cure on October 11, 2011, 12:45:16 pm
I am going to try a new recipe tonight. I stopped at the Asian market the other day and picked up the ingredients to make panang. This is one of my favorite Thai dishes and I hope that I can actually make it come close to tasting like it would in a good Thai restaurant.

The hardest ingredients to find for this are the Kafflir Lime Leaves, and true Thai basil. The market happened to have these in stock that day so I scarfed them up.

Ingredients:

12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon sugar
Thinly sliced Kafflir Lime Leaf
1/2 to 1 teaspoone Fish Sauce (to taste)
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1/2 Red Bell Pepper
1/2 Green Bell Pepper
Pinch ground Red Chili (to taste)

Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaf and Sugar
in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits. Add bell peppers about 15 minutes before serving along with fish sauce.

I will leave out the fish sauce (because I really dont like that stuff too much). Serve this over steamed white rice. Honestly, I have to use Indian Basmati... once you try that you just cant go back to eating any other kind.

Have you ever tried this over Jasmine rice instead?
Title: Re: Recipe Thread
Post by: Miss Philicia on October 11, 2011, 01:10:19 pm: Quote from: hope_for_a_cure on October 11, 2011, 12:45:16 pm
Honestly, I have to use Indian Basmati... once you try that you just cant go back to eating any other kind.

tut tut... I only use jasmine! However I do agree it's always necessary to shun Uncle Ben's, etc.

I really, really adore rice. Sometimes I think I like it more than potatoes. In fact I'm sure that I do.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 01:15:15 pm: I actually would consider Jasmine. Its up there with Basmati in the quality department. Mahatma or Uncle Bens..... never! Some wild rices are good too but I would not want to steam that for this recipe.
Title: Re: Recipe Thread
Post by: Miss Philicia on October 11, 2011, 01:21:42 pm: Quote from: hope_for_a_cure on October 11, 2011, 01:15:15 pm
I actually would consider Jasmine. Its up there with Basmati in the quality department. Mahatma or Uncle Bens..... never! Some wild rices are good too but I would not want to steam that for this recipe.

Shouldn't you be pimpin' this? http://www.carolinaplantationrice.com/
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 01:31:55 pm: The Carolina rice is not bad and in a pinch I would do it. The old plantations on Edisto Island were actually rice and indigo plantations. Old Charleston (back in the day) was the port where most of it was shipped over to England and beyond.

My mom has a rice bed in her bedroom to this day that was passed down through generations... of course it does not go as well in this modern contemporary house as it did in her great great grandfathers place.

An example of a reproduction shown here:
(http://i819.photobucket.com/albums/zz117/jj727802/60237-B.jpg)
Title: Re: Recipe Thread
Post by: Miss Philicia on October 11, 2011, 01:53:16 pm: My parents have bedroom furniture that looks like that. I'm sure it's direct from High Point, circa 1950's.
Title: Re: Recipe Thread
Post by: denb45 on October 11, 2011, 02:22:17 pm: OK, OK, I confess, I confess, I used to be a rice queen when I was in the Navy :D so now y'all know the truth ;D
Title: Re: Recipe Thread
Post by: skeebo1969 on October 11, 2011, 04:18:38 pm: Quote from: Miss Philicia on October 11, 2011, 01:10:19 pm
tut tut... I only use jasmine! However I do agree it's always necessary to shun Uncle Ben's, etc.

I really, really adore rice. Sometimes I think I like it more than potatoes. In fact I'm sure that I do.

I was successfully converted by my ex-wife who was Bahamian, it seems to be a staple of many of the Caribbean people as well. Growing up my mother hardly ever cooked it and when she did it was that white stuff in the perforated bag called Minute Rice, just terrible.

Hopey, have you ever tried the parboiled stuff? If not I suggest trying it. Quick tip for anyone cooking with the good stuff: put the amount you want to make in a pot, cover with just enough water so that when you put your finger in, just touching the very top of the rice, the water level is right at the first line of your index finger. Just below that first line if you have hands of a rock climber. Salt, and bring to boil. As soon as it starts to boil, cover and lower heat to a simmer. Time it exactly 17 minutes from this point, perfect rice every time. Was taught this by my first wife's mother two decades ago.

Hopey, here's the stuff you saw on my FB page.

Agrodolce sauce recipe:
1/2 cup balsamic vinegar
1/2 cup honey
2 cloves garlic (minced)
3 scallions (finely chopped)
1 tsp finely chopped rosemary (fresh)

Combine all the ingredients in a sauce pan and bring to a boil, stirring making sure the honey dissolves. Then lower to simmer. Let it reduce (about 15 minutes).

You can put this over any kind of meat, but my favorite is either over pork or chicken. The key is to get a good char or crust on the meat. Another thing, season the meat before cooking with a little kosher/sea salt, black pepper, and most importantly cayenne or red pepper flakes. This counters the Italian sweet and sour sauce given above. I'll season boneless chops and sear in a bit of olive oil, or bake chicken wings in the oven at 400 degree until extra crispy. After they are done, I either pour the sauce over the meat or place everything together in a wok I have. The longer the meat sits in the sauce cooling the thicker the sauce becomes.

Always better the second day.

I love to have the above with authentic Cuban style black beans.

Black Bean Recipe: (easy way)

1 can black beans, preferably Goya or Bush's brand (undrained)
1/4 onion finely chopped
1/4 red bell pepper finely chopped
2 cloves garlic minced
pinch of sugar
Adobe seasoning
splash of vinegar
olive oil
1/4 of the empty can from beans of water.

Saute onion and bell pepper until tender (DO NOT BURN), add garlic and carefully saute. Add beans, water, just a splash of vinegar, Adobe seasoning to taste, and pinch of sugar. Bring to a boil, stir... and lower temp to simmer about 10 minutes.

Fuck this stuff is to die for.

Serve over white rice of course.
Title: Re: Recipe Thread
Post by: Miss Philicia on October 11, 2011, 04:26:56 pm: It's called adobo, not adobe which is a mud brick. And I'd be more impressed if you made it from scratch.

I once got in a huge argument with a ghetto Puerto Rican friend that insisted that true adobo was only Goya, and that it had never existed otherwise. I actually felt sorry for him.

... for the edification of others reading: http://en.wikipedia.org/wiki/Adobo
Title: Re: Recipe Thread
Post by: skeebo1969 on October 11, 2011, 04:41:53 pm: Quote from: Miss Philicia on October 11, 2011, 04:26:56 pm
It's called adobo, not adobe which is a mud brick. And I'd be more impressed if you made it from scratch.

I once got in a huge argument with a ghetto Puerto Rican friend that insisted that true adobo was only Goya, and that it had never existed otherwise. I actually felt sorry for him.

... for the edification of others reading: http://en.wikipedia.org/wiki/Adobo

Truth be told I wasn't trying to impress you, I would need a 15 inch cock for that. But really, you should try it sans red brick.... ;)
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 05:01:59 pm: Skeebs,

I actually had to google Agrodolce Chicken when I saw that yesterday. By no means does it sound easy to make and I know she was flattered that you did so. At some point this fall or winter I will have to make this stuff.

One of the best kitchen gadget investments I ever made was getting a rice steamer....a small version of what you see many use in some restaurants. I have only had one bad experience with it, but it was my fault for adding all kinds of weird stuff to the rice before steaming it (pecans, dried cranberries, and broth).

And Miss P... I hope your Puerto Rican friend was better suited for other activities rather than cooking. Knowing what I do of you so far, I bet he had some other talents that maybe made up for it??
Title: Re: Recipe Thread
Post by: Miss Philicia on October 11, 2011, 05:16:44 pm: Quote from: hope_for_a_cure on October 11, 2011, 05:01:59 pm

And Miss P... I hope your Puerto Rican friend was better suited for other activities rather than cooking. Knowing what I do of you so far, I bet he had some other talents that maybe made up for it??

He re-tiled my kitchen floor wearing only his underwear, does that count?
Title: Re: Recipe Thread
Post by: denb45 on October 11, 2011, 05:18:46 pm: I love Filipino Chicken Adobo w/ rice, and PLEASE ya'll haven't lived until you've had it w/ gilly gilly :D
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 05:24:35 pm: Quote from: Miss Philicia on October 11, 2011, 05:16:44 pm
He re-tiled my kitchen floor wearing only his underwear, does that count?

HELL YEA! Now that would make up for almost any cooking faux pas.
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 05:26:11 pm: Quote from: denb45 on October 11, 2011, 05:18:46 pm
ya'll haven't lived until you've had it w/ gilly gilly :D

Who is he?
Title: Re: Recipe Thread
Post by: denb45 on October 11, 2011, 05:32:36 pm: Quote from: hope_for_a_cure on October 11, 2011, 05:26:11 pm
Who is he?

Not a HE it's the same thing as Chicken Adobo gilly gilly style. it could be cooked w/ ginger, vinegar or garlic, it's very good cooked the correct way, and it taste to best in the Philippines :) here one way to cook it:

http://www.cooks.com/rec/view/0,1639,157180-235196,00.html
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 11, 2011, 05:40:20 pm: Just messin with ya Dennis!

I knew a family in DC who originally came from the Philippines and if you went to their house on Sunday you were expected to stay for the huge afternoon meal.... and I mean HUGE !! I can't say that I have or have not tried it but surely would if given an opportunity.
Title: Re: Recipe Thread
Post by: denb45 on October 11, 2011, 05:54:06 pm: Quote from: hope_for_a_cure on October 11, 2011, 05:40:20 pm
Just messin with ya Dennis!

I knew a family in DC who originally came from the Philippines and if you went to their house on Sunday you were expected to stay for the huge afternoon meal.... and I mean HUGE !! I can't say that I have or have not tried it but surely would if given an opportunity.

James You've probably had it when you were there for that Sunday Dinner, it's just a cooked chicken dish nothing more, and YES they can eat, I love all of there food, it's very good ;)
Title: Re: Recipe Thread
Post by: hope_for_a_cure on October 12, 2011, 04:39:29 am: My version of panang was less than stellar. Perhaps this one would be best left to the chefs who know how to do it correctly. It was ok but nothing like I expected it to taste. I checked out some of the you tube videos and they indicate that the fish sauce MUST be added. Soooooooooooooo... I screwed it up by not putting that in.
Title: Re: Recipe Thread
Post by: phildinftlaudy on December 18, 2011, 05:29:12 pm: Tonight's dinner - oven baked barbecue ribs, with yellow rice and green peas -
2 1/2 lbs ribs
16 oz barbecue sauce (I used KC Masterpiece)
1/4 cup salt
1/4 cup sugar
1/8 cup paprika
2 eggs

Clean and boil ribs
Preheat oven to 250 degrees
Mix salt, sugar and paprika together in a large bowl with a lid - dredge ribs in the egg (helps the mixture stick better)
Put ribs in bowl and shake til fully coated with mixture
Put 1/2 cup water in shallow baking pan - place ribs in and cover with foil
Cook for 1 hour then remove foil, turn ribs, recover with foil and cook one more hour
After second hour, remove ribs, turn oven up to 400 degrees, while it is heating up from 250 to 400, drain ribs, place ribs in large bowl with a lid, add barbecue sauce and shake to fully coat, put ribs back in baking pan and cook for 1/2 hour more without foil topping -
Remove, allow to cool slightly and enjoy!

(http://i772.photobucket.com/albums/yy8/phildinftlaudy/barbecueribdinner.jpg)
Title: Re: Recipe Thread
Post by: hope_for_a_cure on December 18, 2011, 05:37:36 pm: Phil... those really look good! Time to chow down on some ribs for sure!!
Title: Re: Recipe Thread
Post by: Schedir on December 18, 2011, 06:22:30 pm: Check out my youtube channel www.youtube.com/user/schedir81 I have plenty of recipe videos uploaded, perhaps you might find one you like ^_^