Recipe thread! [Archive] - Page 2 - ZEFRANK.COM

zenbabe

01-02-2005, 07:05 PM

Lauren Naefe's BBQ Shrimp

Ingredients:
2 lbs shrimp
1 stick butter
1/3 cup Werschester sauce
1 tspn salt (you can add more of this of course)
1 tspn pepper
1 tspn cayenne pepper (i recommend adding more of this)
1 tspn olive oil
1/2 tspn celery salt
1 tspn thyme
1-1 1/2 tsp rosemary leaves

Heat sauce in a soft pan, low heat. Don't let it skin over, that's gross. Keep stirring.

Preheat the oven 400 degrees, bitchez.
Pour that sauce over the shrimp and put in the oven. Cook it uncovered, of course. Flip every ten minutes. Done in 25;30 minutes.

Give it all to me-- or your guests/yourself, whatever-- along with garlic bread, coca cola (this is important--i myself love DrB, but coke tastes the best with the spices) and a salad of romaine lettuce and ranch dressing.

Ok, now you write stuff cause this is the only recipe I know.

priceyfatprude

01-02-2005, 08:40 PM

Thank you for that, because the wiki is *poof* too.

zenbabe

01-02-2005, 08:44 PM

that one is a keeper! ;)

priceyfatprude

01-02-2005, 09:15 PM

My shrimps are already cooked. I made shrimp alfredo & shrimp marinara & stuck the rest in the freezer. Eat me, Lean Cuisine!!!

PFP's Shrimp Alfredo

1 cup Ragu LIGHT alfredo
1/2 cup milk
2 tsp garlic powder
1 tsp black pepper
2 handfulls cooked shrimps, tails off!
2 cups cooked pasta

Mix sauce & milk, thin it out until the thickness is to your liking. Add the spices & mix well, then the shrimps. Pour over cooked pasta. sprinkle w/Parmesan cheese. Can freeze at this point or eat.

PFP's Shrimp Marinara
2 cups cooked pasta
2 handfulls cooked shrimps, tails off!
1.5-2 cups red sauce

Put pasta in bowl, then shrimps, then sauce. Mix well w/a fork. Sprinkle w/Parmesan. Can freeze at this point or eat.

PFP's Cocktail sauce

ketchup
horseradish (the non-creamy kind, it should be in the refrigerated section of the grocery store, by the butter)
lemon juice, to taste
Old Bay seasoning, to taste
crushed red pepper flakes, to taste

Mix well, serve with cooked shrimps.

And for next time, I am SO trying this!!!

Spicy Lemon Marinated Shrimp
1 clove garlic, minced
1 green onion, finely chopped
1 T finely chopped chives
2 T olive oil
2 T fresh lemon juice
1 tsp tabasco pepper sauce
2 T ketchup
2 T prepared horseradish
1 tsp dijon mustard
salt to taste
2 lbs medium shrimp, cooked, peeled, and deveined

In a large bowl, combine all ingredients, adding shrimp last. Cover and refrigerate 4-6 hours or overnight. Remove to serving bowl and serve with toothpicks.

Last night for dinner it was shrimp cocktail w/Daverbee toast. :)

xfox

01-03-2005, 01:05 AM

Get out of the cupboard whatever pots and pans you need and cook whatever it is you brought home from the store.

Make sure it's cooked long enough at the right temperature.

If you're lucky, and it's summer, you (and Martha Stewart) have something in the garden to cook.

As you might have guessed, I don't live to eat.

xfox

01-03-2005, 01:08 AM

And if it doesn't taste right add some salt and pepper or maybe some ketsup.

Or, capers, and garlic if it's scallops.

Coffee

01-03-2005, 01:20 AM

PFP

You offered to share a lasagna recipie some time ago.
I won't get to it for a week or so...but could you PM it to me or post it here?

Thanks.

xfox

01-03-2005, 01:21 AM

Coffee, are you hungry?

Coffee

01-03-2005, 01:31 AM

Funny you should ask. I just asked myself that on the way back from the store. I'm hungry quite often actually...but I have a wierd metabolism that doesn't yell at me to eat when I am hungry.
I usually can tell when I'm hungry when I'm driving when I realize that I have just mentally called 4 out of 5 drivers morons...low blood sugar crankiness.

To answer your question...Yes, quite a few morons were on the road between the store and home. ;)

xfox

01-03-2005, 02:09 AM

Yes, I am sometimes out of touch with myself that way. Although I don't live to eat, I do eat to live.

My main meal is the end of the day and it makes such a miraculous difference in how if feel.

Coffee

01-03-2005, 04:22 AM

Yes, I am sometimes out of touch with myself that way. Although I don't live to eat, I do eat to live.

My main meal is the end of the day and it makes such a miraculous difference in how if feel.

Amen.
I realized as I was making my cheese sausage zuchini burrito dinner that I hadn't eaten anything all day long...I just drank juice.

I am now calm, serene, and full of grease. :)

priceyfatprude

01-03-2005, 06:05 AM

Pepperoni lasagne?

My gramma's lasagne?

Which one??? :confused:

zenbabe

01-03-2005, 06:29 AM

Pepperoni lasagne?!!!!!!!!!!!!!!

whoa!

spill!

Coffee

01-03-2005, 03:36 PM

Pepperoni lasagne?

My gramma's lasagne?

Which one??? :confused:

gosh...two recipies??...err, decicions decisions...both please!?! :D

If I get a chance to log on from my buddy's place in Denver this week...maybe we can make one of them.

zenbabe

01-05-2005, 05:42 AM

1 part Smirnoff or Stolichnaya raspberry vodka

1 part Orange Gatorade Endurance Formula Thirst Quencher

1 part Fresca

*but double it*

madasacutsnake

01-05-2005, 09:25 AM

I just made this ready for tomorrow (Three Kings' Day). Easiest Three Kings Cake recipe I have ever used:

Three Kings Cake
Ingredients
1/2 cup warm 1% lowfat milk (105 F - 115 F)
1 Tbs active dry yeast
1/2 cup granulated sugar
2 cups flour
1 stick (1/2 cup) butter or margarine softened
1 Tbs freshly grated orange peel
1 tsp freshly grated lemon peel
1/4 tsp. salt
2 large eggs plus yolks from 3 large eggs, at room temperature
1/3 cup each dried currants, golden raisins, chopped mixed candied fruits and chopped candied cherries
1 whole un-blanched almond

Grease a 10 cup Bundt pan. Put milk in a small bowl or a 4-cup measuring bowl. Sprinkle yeast over milk and stir in 1 tsp of the sugar. Whisk to dissolve yeast, then whisk in 1/2 cup of the flour until smooth. Cover with plastic wrap and let rise in a warm, draft-free place 15 minutes or until doubled in volume. Meanwhile, in a large bowl with mixer on high speed, beat butter, remaining sugar, citrus peels, vanilla and egg yolks beating until fluffy. On low speed, beat in yeast mixture and remaining 1 1/2 cups flour until blended. Stir in fruits and the almond. You may add a little doll now if you wish.Scrape into prepared Bundt pan, cover with plastic wrap and let rise in a warm, draft-free place 11/4 hours, or until doubled. Heat oven to 375 F.Bake 25 to 30 minutes until lightly browned and pick inserted near center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Invert cake on rack, shaking pan sharply to release cake. Let cool completely.
ICING
1 1/2 cups confectioners' sugar
2 1/2 Tbs 1% lowfat milk
1/4 tsp. vanilla extract
Decoration: chopped mixed candied fruit Icing: Whisk sugar, milk, and vanilla in a medium bowl until smooth. Place wire rack with cake on waxed paper. Spoon icing over cake, letting some run down sides. Transfer cake to serving plate, top with candied fruit.

madasacutsnake

01-05-2005, 09:34 AM

And for dinner tonight:

Pink Pineapple Chicken (Snake's version of)

three chicken breasts, diced
can of pineapple chunks
can of chopped tomatoes
2 tbs flour
3 tsps mustard powder
3 tsps chicken stock powder
1 1/2 tsps worcestershire sauce
1 1/2 tsps brown vinegar

Fry the chicken in butter until brown. Add the flour, mustard powder, chicken stock, worcestershire sauce and vinegar. Fry over low heat until combined. Add half can of chopped tomatoes and the can of pineapple (add four tsps sugar if you have used unsweetened pineapple). Cook over low heat for 15 - 20 mins. Add more water or pineapple juice if the sauce is too dry.

Serve with rice.

(Serves Four)

I used 400g cans of tomato and pineapple - you can work it out from there.

Aphrodite

01-05-2005, 12:18 PM

Mad

That sounds Yummy!

What is brown vinegar? Malt? Cider? Balsamic? I'm going to make that. Well I am going to try, but if I use the wrong vinegar, the flavour will be messed up.

daverbee

01-05-2005, 03:43 PM

Sausage Rolls:

1 package ground sausage, medium or hot works best.
1 package ready made croissant rolls.
1 package cream cheese, softened.
1 bunch green onions.

Saute sausage. Meanwhile, finely chop green onions and add to softened cream cheese. Drain excess oil from sausage and add to cream cheese and onions.
Roll out croissants and cut each one in half.
Place croissant halves on baking pan and spoon in sausage mix. Fold ends of croissants over sausage mix.
Bake according to croissant baking directions.

MmmmmmMMMMMMmmmmmmmmmm!

trisherina

01-05-2005, 03:51 PM

Hey, y'know, that would be good.

Large Marge

01-05-2005, 03:51 PM

trisherina

01-06-2005, 12:12 AM

If it weren't for the pork issue, I'd make em for a baby shower I'm attending on the 8th. Speaking of which. Can anyone give me a kick-ass recipe for a work-related baby shower which will require a minimum of shopping/cooking effort? I am NOT going to make phyllo tulips again, only to come home and find Katie has feasted on all of them. :mad: Help me. Please.

Gatsby

01-06-2005, 12:26 AM

Take some crescent rolls (the refrigerated, in-a-can sort). Fill with mint chocolate chips, bake, dust with powdered sugar.

Mmmm.

madasacutsnake

01-06-2005, 01:27 AM

Mad

That sounds Yummy!

What is brown vinegar? Malt? Cider? Balsamic? I'm going to make that. Well I am going to try, but if I use the wrong vinegar, the flavour will be messed up.

Malt vinegar.

madasacutsnake

01-06-2005, 01:29 AM

zenbabe

01-06-2005, 01:40 AM

cucumber sammiches?

trisherina

01-06-2005, 02:44 AM

madasacutsnake

01-06-2005, 03:11 AM

madasacutsnake

01-06-2005, 03:25 AM

That said.

If it's a knife and fork do, go the Bell pepper salad recipe (in Frieda's Christmas thread).

If not, make your own dip by throwing cream cheese and sour cream in a blender.

Add girthy gherkin relish for green dip or corn relish for yellow (people love this one). Salt to taste.

Here's the money shot: buy a crusty loaf, scoop out the middle and serve it in that.

For extra kudos -

cut the extra bread into cubes, marinate in olive oil and garlic, toast in a moderate oven.

Sprinkle them atop a caesar salad just before serving.

Caesar salad

assortment of fancy lettuces (prewashed and mixed bag type)
3 boiled eggs, quartered
3 rashers of grilled bacon, cut into strips
jar anchovies
parmesan cheese (shaved if you have time to find it and shave it, sprinkle kind if not)
prepared caesar salad dressing

Put the lettuce in a nice dish. Arrange the bacon, anchovies and eggs on the top. Just prior to serving, sprinkle the parmesan and croutons over the top and drizzle the drssing over (in lines looks most effective).

priceyfatprude

01-06-2005, 03:57 AM

Mad is fancy.

I always bring the Sloppy Joes to the baby showers. Everyone loves them.

PFP's Sloppy Joes

1# ground beef
1# ground turkey
1 can regular Manwich
1 can BOLD Manwich

Brown meats, drain fat. Mix into slow cooker w/Manwich cans, according to package directions. Let simmer during the party. Serve on buns.

OR

OR

Make Peg's Good Friends Good Times taco dip from earlier in the thread.

cream cheese
sour cream

Mix the two w/taco seasoning, spread on the bottom of a large plate or platter, let chill a bit.

Sprinkle with shredded cheddar, chopped tomatoes, black olives, lettuce, green onion. Serve with chips. Travels well if you wrap it good w/Saran Wrap before you leave.

Maybe not as fancy as you were thinking. But no one will starve.

If you want fancy, do fruit skewers.

trisherina

01-06-2005, 04:01 AM

You're such a loser.
Sod off, and go florentine something in a radical oven.

trisherina

01-06-2005, 04:12 AM

I have tons and tons and tons of skewers. I am not sure why, but they are there in my kitchen cupboard. Fruit skewers I could manage, and probably the Caesar salad, and I'm tempted by the corn relish dip thing because it will really look like baby puke.

Thanks!

melissa

01-06-2005, 04:15 AM

I'm tempted by the corn relish dip thing because it will really look like baby puke.

That's great! I love it!

zenbabe

01-06-2005, 05:14 AM

All reasonable advice. I am just tired of being the one who brings the bakery cake in a crowd of women who seem to be able to produce Red Velvet Cake, butter chicken, samosas, and pumpkin cheesecake at will. Hence my ill-fated efforts with the phyllo tulips.

Don't hate me because of my pumpkin cheesecake!!!!

go ghetto chic!

1 brick of cream cheese
1 bottle of store bought rasberry chipotle sauce (any trader joe's and most stores in the bbq sauce or salsa or fancy pants section)

That's it! GO!

PUT THE CHEESE ON A PLATE!

OPEN JAR OF RASBERRY CHIPOTLE SAUCE!

POUR SAUCE OVER CHEESE UNTIL IT POURS DOWN THE SIDES INTO A WUNNERFUL CASCADE OF PURPLE YUMMINESS!

SERVE WITH WHEAT THINS!!!

MUST BE WHEAT THINS!!!!

(unless combining with other dips....but that's a WHOLE different party.....)

ps: everyone will ask you for the recipe...tell them it's a secret....

funkytuba

01-06-2005, 05:28 AM

Mrs Funky Pasta Bake

1 thinger of ricotta cheese (8 oz I think)
1 lb of whole-wheat pasta--we usually use ziti, but
1 lb (or so) of ground turkey (or beef or other protein)
1 20 oz jar of your favorite pasta sauce (classico roasted garlic is our standard)
8 oz or as much mozzarella cheese as you care to dare
Parmesean cheese to taste.

Heat oven to 375°.Cook pasta. Brown turkey/meat. Add Ricotta cheese to browned meat and heat through.

Layer the mess in a big casserole dish alternating between pasta, then meat, then sauce, then cheese.

Bake until golden brown and bubbly. Or at least heated through.

Eat for the next week (in a two adult-two baby household)

trisherina

01-06-2005, 05:39 AM

I've seen you describe this dodge before. Are people really this gullible, even in this enlightened age of Food TV?

Don't hate me because of my pumpkin cheesecake!!!!

go ghetto chic!

1 brick of cream cheese
1 bottle of store bought rasberry chipotle sauce (any trader joe's and most stores in the bbq sauce or salsa or fancy pants section)

That's it! GO!

PUT THE CHEESE ON A PLATE!

OPEN JAR OF RASBERRY CHIPOTLE SAUCE!

POUR SAUCE OVER CHEESE UNTIL IT POURS DOWN THE SIDES INTO A WUNNERFUL CASCADE OF PURPLE YUMMINESS!

SERVE WITH WHEAT THINS!!!

MUST BE WHEAT THINS!!!!

(unless combining with other dips....but that's a WHOLE different party.....)

ps: everyone will ask you for the recipe...tell them it's a secret....

zenbabe

01-06-2005, 05:45 AM

1 pound uncooked tiger shrimp ( peel 'em and get the nasties out}
butter
garlic
assorted seasonings
angel hair pasta

clean the shrimp and butterfly

coat in bisquick (I had no flour, if you use bisquick, be sure not to use seasonings with salt, i.e. garlic salt.....)

I threw in cajun, garlic salt and something else...crap...what was it...anyways...easy on the garlic salt...

then arrange all your bisquick covered bugs of the sea on a plate and throw some crushed garlic on them....

then coat them in the bisquick again...ya know...for good measure......

thow them in a pan with simmering butter and garlic...the butter will probably end up burned in the end..but that's ok...cause you need it to be hot enough to fry the lil bastards in......

turn them once...maybe twice...depending on if your lover/spouse is giving you advice in the kitchen and it's a toss up between slapping them or flipping the shrimp...and the color of course.

The noodles:

make them, drain them, throw them back in the pot you cooked em in....throw in some butter and parmesean cheese..and some half and half if you have it...(I usually don't...but there was some in the fridge!) .stirr it up....YUMM!

make this and have the orgasm I didn't get tonight because of the severe yumminess of this dish.

(serve only twice a year)

trisherina

01-06-2005, 05:49 AM

Please, zen, make me happy and write a cookbook.

zenbabe

01-06-2005, 06:02 AM

I've seen you describe this dodge before. Are people really this gullible, even in this enlightened age of Food TV?

It is always a hit!!

The sensory overload is like no other.

It takes 5 minutes to make!!!!!!!

zenbabe

01-06-2005, 06:04 AM

Please, zen, make me happy and write a cookbook.

the one thing I snaked from my gram's house..after it had been scavanged through by all the other realatives was a cookbook that my grams had published with a bunch of her receipes in....

so stoked!

madasacutsnake

01-07-2005, 02:52 AM

Sod off, and go florentine something in a radical oven.

Best Ever Florentines (Another snakily modified recipe)

3 1/2oz butter
1/2 cup sugar
1/4 pound slivered almonds
2 tbs sultanas
2 tbs dried apricots
2 tbs Craisins (dried cranberries - the only good thing to come out of flying United)
1/4 pound chocolate

Melt butter, add sugar, boil for one minute. Stir in all the ingredients except the chocolate. Line a baking tray with well greased baking paper and press the mixture into egg rings (trust me, this is the best and easiest method and makes nice, round Florentines). Bake at 350F for 10 minutes or until golden brown.

When you remove the tray from the oven, immediately remove the egg rings (if you don't do it now, the rings will stick to the biscuits) and leave the florentines to cool. Then peel off the baking paper (don't try it before they are completely cool or your biscuits will fall apart). Paint the flat side with melted chocolate. Leave to set.

Makes about 12.

Zaftig

01-07-2005, 03:04 AM

I am currently trying to hunt down a good sweet and sour sauce recipe.

trisherina

01-10-2005, 09:23 PM

I wanted to show you a pic of my skewers but my camera card picked this moment to act up. So, picture:

- green grape
- raspberry
- chunk of canteloupe
- chunk of seedless watermelon
- cube of Havarti
- cube of cheddar

All that out-of-season fruit in the frozen North, plus cheese: somewhere between twenty and thirty dollars. Bringing something to a party that people will actually consume: PRICELESS! :p

Zaftig

01-10-2005, 09:29 PM

Another reason why we need to get the hell outta here and down to Edmonton, accessible fruits! Yeah, we still get fresh fruits and veggies up here but it's a major hunt for them. If I want really good stuff I have to go REALLY early on Monday mornings to the Superstore and then I have hope.

Frieda

01-10-2005, 09:36 PM

I am currently trying to hunt down a good sweet and sour sauce recipe.

small onion, chop

put tablespoon of oil in frying pan and put onion bits in, fry

add 1/2 teaspoon of djahe (ginger powder)

add 1 tablespoon of sambal (or something else that's very spicy)

add 1 tablespoon of vinegar

6 tablespoons of ketchup

2 tablespoons of ketjap manis (i have no idea what that's called in english)

2 big tablespoons of brown sugar

1/4 litres of water

1 tablespoon of maizena (no idea what that is in english, it binds the sauce)

stir stir stir and eat!

Zaftig

01-10-2005, 09:38 PM

When I figure out what ketjap manis is I will go for it! :D

I have a feeling maizena MIGHT be like cornstarch?

Anyone have any clues?

Smartypants

01-10-2005, 09:46 PM

Yep, cornstarch. As for ketjap manis:

http://www.recipesource.com/ethnic/asia/indonesian/00/rec0061.html

Frieda

01-10-2005, 09:47 PM

ehh yes i think maizena is cornstarch..

ketjap is a sauce made from hot peppers, ginger, brown sugar, garlic and onions.. it's dark brown and has a very weird taste. it's indonesian. they sell it in jars here everywhere in supermarkets..

maybe you can try and asian store?

Frieda

01-10-2005, 09:48 PM

oh cool smarty found it :)

bit different ingredients though than i'm used to.. but maybe we're having the dutch kind here :D

priceyfatprude

01-10-2005, 11:41 PM

priceyfatprude

01-18-2005, 03:23 PM

Italian Ghoulash. (boo!)

2 eggplants, slices & cubed
1 onion, chopped
2 cans salt free tomatoes, w/their juices
1 bag fresh spinach leaves
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 container (16oz) sliced fresh mushrooms
5 cloves of garlic, crushed
chicken broth & olive oil
seasoned pepper to taste
crushed red pepper flakes to taste
parsley flakes, to taste
italian seasoning, if you want
salt, if you want. you *****. :p

Pour chicken broth into stockpot, saute onions in it til they're clear, throw garlic in there while this is happening. Add rest of ingredients gradually, let simmer on low for a good 30 min or until most of the veggies have cooked down.

Serve over noodles or rice & sprinkle with parmesan cheese. Can also throw in a chicken breast or two, shrimps, tofu, beef, etc. But this is the basic veggie slop recipe.

zenbabe

02-20-2005, 12:11 AM

Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed (or more if you like)
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

Sauce
3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper.

In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce.

Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, sauté mushrooms in butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!

Serves 6 to 8.

priceyfatprude

02-20-2005, 12:27 AM

Zen, you are fancy!

PriceyFatRice:

Make rice like you normally would, while still hot mix in thick & chunky salsa & shredded cheddar, very easy side dish to a Mexican meal.

PriceyFatSalad:

2 red grapefruits
2 avocados
cracked black pepper to taste.

Cut grapefruits in half, then in half again the long way this time, like slices not boats, then cut the peel & pith off. (Pith is white membrane, tastes bitter, don't want it in our salad) Cut the fruit off the sections, into the bowl you will be using.

Cut the avocados in half, twist til one half comes off, score it while still in the skin into cubes & then squeeze gently. The cubes should fall right off into the bowl. Press the knife into the stone to get it out of the other half of avocado & repeat scoring & squeezing.

Mix well & sprinkle w/cracked pepper. Would probably taste good w/fresh cilantro too, but I'm poor & didn't think of it. :p

Gatsby

02-20-2005, 12:35 AM

Yum, that sounds really good PFP.

I like to do this:

Take 1/2 grapefruit. Score sections so that pieces will be easy to remove. Sprinkle with brown sugar and a pinch of cayenne pepper. Put under broiler for 2-3 minutes.

Gatsby

02-20-2005, 12:55 AM

Another favorite thing, this is so easy and goooood:

Preheat oven to 375 degrees. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice about 1/2 inch off the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.

Wrap the cloves in foil and bake 1 hour or until cloves are browned at the exposed end and soft throughout.

Let it cool, and then squeeze to get the bulbs out of the skin.

Then serve it on whatever you like. I like to spread them on crusty baguettes with some cream cheese and fresh tomato. Or throw them in some fresh pasta. Or puree them with a little salt. Mmmm.

zenbabe

02-20-2005, 01:02 AM

^^^ or mixing them into your mashed potatoes!!!!

priceyfatprude

02-20-2005, 01:18 AM

I like to eat them like candy.Me too!!! :D

priceyfatprude

02-25-2005, 06:51 PM

PFP's Apple Bake

5# red delicious apples, cored, peeled & sliced
lemon juice
big ass Ziploc storage bag
1 small container cinnamon candies
2/3 to 3/4 small bottle PURE vanilla extract ($3 but sooo worth it)
1 slow cooker
8-12 ounces water

Quarter apples, core & peel. This will take you a long long long ass time. I did the apples 2 at a time, quartering them, coring them, and then peeling them w/a vegetable peeler. Then I sliced them & put them in the Ziploc bag, and squirted them w/lemon juice to keep them from browning. Do this til all apples are gone. The apples don't suck up the lemon flavor, only the whitening properties of the citrus. :)

Store overnight in the fridge, in the lemon juice bag. In the morning, pack up your slow cooker & the apples, the cinnamon candies, and the vanilla.

When you get to your destination, put 1/3 of the apples into the bottom of the slow cooker, pour the water over that. sprinkle 1/3 the cinnamon candies and some vanilla over them. Repeat layers, ending with cinnamon candies instead of vanilla.

Plug in slow cooker & set to low & cook for 4 hours. The apples are done when they are tender & a pretty pink color from the melted cinnamon candies.

If you have time, do 2 5# bags of apples, and 2 bottles of vanilla, 2 containers cinnamon candy, it would fill up the slow cooker a little better than my measly 5#.

You can do this at home too, makes the house smell heavenlyyyyyyy.

priceyfatprude

04-12-2005, 08:42 PM

We have put my stepdad on a plane w/the USAF. He won't be back for a year. Tonight I am cooking my mom's favorite dinner, Heroes Ham. I will post the recipe later, can't believe I haven't before. I will be cooking at least 2 nights a week for her, so I will post the good stuff here.

craig johnston

04-12-2005, 09:39 PM

put keys in pocket

walk out of apartment

cross road to chinese take away

smile at waiter

order #36 and egg fried rice

wait

pay

take order home

eat

enjoy

repeat ad nauseam

;)

melissa

04-12-2005, 09:48 PM

Did you lock your door when you left?

craig johnston

04-12-2005, 09:59 PM

yeah, i live in a rough neighbourhood.
;)

trisherina

04-12-2005, 10:02 PM

I am very keen on seeing the Heroes Ham, pfp.

rmr

04-13-2005, 02:57 AM

pfp -- my thoughts are with your family -- you're such an awesome daughter!!!

priceyfatprude

04-15-2005, 01:02 AM

Thanks guys!!

Here it is, in original form:

Heroes' Ham

8 ounces Mueller's spaghetti
1 1/2 cups boiled or cooked ham, cut in thin slivers
2 medium tomatoes, diced
generous dash pepper
1 stick butter or the hydrogenated bullshit that is margarine :)
salt
grated parmesan cheese

Cook spaghetti as directed; drain. Meanwhile, in skillet, melt butter; cook ham, tomatoes and pepper in butter a few minutes until hot. Pour sauce over spaghetti; toss lightly. Season to taste with salt; serve with Parmesan cheese. Makes 3-4 servings.

Now. As with any recipe my mother makes, we have modified it a bit.

We slice up onions & saute them with the butter. Sometimes we add spinach, mushrooms, or red pepper, or green pepper: fresh & saute them as well.

The meat, as always, is negotiable. She likes to slice up leftover Italian sausages & throw the pieces in. You can do it w/chicken tenderloins, skirt steak, shrimps, tofu strips, etc.

Also RMR, wanted to let you know how many different HOTDISH recipes were in my mom's recipe box. Baked Chop Suey?? should not have ground beef, but it does. :eek:

zenbabe

04-15-2005, 01:08 AM

^^^ that doesnt sound weigh watchers approved!!!

But tasty!

red

04-18-2005, 03:49 AM

1 16oz. jar of verde salsa
1 box of chicken broth (I have no idea what the ounces are)
4-6 corn tortillas shredded or better yet, pureed in a food processor
1 tsp cumin
1 deli chicken, deboned and torn into strips or cut into chunks

mix all together and voila, soup. It's pretty damn yummy and really quick. (Okay, taking all the meat off a chicken does take some time, but it'e sooo worth it.)

priceyfatprude

04-20-2005, 01:48 AM

Hidden Valley Ranch Dressing

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pinch dried thyme

Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using.

Makes 1 cup.

zenbabe

04-20-2005, 01:50 AM

^^ you know me to well!!! :)

funkytuba

04-20-2005, 04:19 AM

[...]Cover and chill for several hours before using on your face to cheer JT up.

:eek:

zenbabe

04-30-2005, 04:11 AM

Cut up a couple of Avacado's into chunks

sprinkle lemon juice on them, it will keep them from turning black, and add a lemony zest.

make a thousandy island dressing mixture by blending katsup and mayonaise, according to taste. Don't make to much, you just need about 1/4 - 1/2 cup depending on how much Chutney you are making.

Grab super fresh Mango from fridge and cut as much as you can from it, without making to much of a mess. Be sure to suck the pit dry, it is so tasty.

Ad the Mango goodness to the avacado, shrimp (did I forget to say add a bunch of chunked up shrimp, stolen from the shrimp cocktail dish?) and then pour the thousandy island mixture, but be carefull, toss it gently.

so you have a nice avacado/shrimp/tasty goodness chutney.

Spoon on top of fresh spinich.

TASTY!! :)

trisherina

04-30-2005, 05:34 AM

I had to come back to this thread to see the proper way to cut grapefruit for salad (and NO, don't laugh, I can't just figure it out looking at the stupid grapefruit). It evaporates from my head like sprinklings on hot pavement. Like slices, not boats, dammit. Thanks, pfp.

Smartypants

05-06-2005, 07:57 PM

A friend of mine had a "Duck Off" last week, where everyone had to bring a duck dish. I am not a huge duck fan, and nearly all duck recipes seem to be a HUGE pain in the ass and not worth the effort. But then I found this recipe online -- it is FABULOUSLY YUMMY and easy, too.

http://www.cooking.com/recipes/static/recipe4865.htm

A cast iron or other very heavy skillet is extremely helpful. A neighbor lent me one of those super-heavy Les Creuset pans -- perfect.

I served it room temp, not chilled. FDA recommends duck be ruined to an internal temp of 180F. Medium rare is 135F. Do NOT cook this beyond 140F!

After making the shallots, I made a second batch, because they were too tasty for enough of them to make it to the table before I ate them.

zenbabe

05-07-2005, 02:44 AM

lol...I like that they have a link that tells you what a duck is..

Duck refers to a type of dark-meat poultry raised domestically and available fresh or frozen in grocery stores or from a butcher. Duck tends to be fatty. It can be skinned, trimmed of fat, and quartered before roasting.

NimbleMarmoset

05-07-2005, 03:45 AM

Good for the soul, good for the love life, good for opening your charms of the....wait, I 'm getting off course and you haven't smelled the saffron and garlic yet. ( How could you imagine?). Very, very unfair of me.

Spinach, er SPANISH fish soup is best made in a large quantity due to the prep time and the fact that it stores so well in the freezer, and doesn't lose a nick of flavor over a cold winter/spring. Here we go-

Skin and seed five pounds of ripe ( not ripe ? then forget this recipe entirely ) tomatoes, and four pounds of those huge scarlet bell peppers. Dice them, then add them to one large chopped onion and it's accompanying nine chopped bulbs of really fresh garlic which have been sauteed for about ten minutes or until the onion is nice and clear. BTW, don't even think about using a garlic press. (Or anything other than first rate olive oil.) Either chop them finely or just smash them with a broad blade knife. Add olive oil. You will need at least a half cup. Make sure that you do not let the veggies
stick or burn. That will introduce a caramelized flavor that will destroy the effect of this soup completely. Man your post until this process is compelete !

Keep the heat fairly high, and stir frequently, as these veggies need to reduce in volume by nearly half before you proceed. We need that big density of flavor for the soup here. This is the backbone of the dish.

When it has reduced, then add one tablespoon of red pepper flakes, two sprigs of rosemary, a teaspoon of Spanish thyme...real spanish thyme now...a table spoon of good grade salt, a full cup of Viognier or good quality white Cote de Rhone. Please don't wimp out on the wine. I've tried it with chardonnay and others, but they just don't make the grade. You may as well use Safeway box wine as to use Chardonnay. Then add three of those little bottles of saffron. Don't wimp out on the saffron either. The magic of this soup is the fusion of the saffron and garlic against the fish and tomato/pepper stock. BTW, saffron is cheap cheap, particularly at Trader Joe's.

Stir this for a least twenty minutes on a low boil. The smell is absolutely intoxicating. Open windows will introduce you to neighbors that previously thought of you as dog waste. This can be a good thing...or not. Think first.

Finish the soup by adding three tins of chopped clams, six bottles of clam juice, a half pound of the vertabrate fish of your choice. (Sometimes I add some fat scallops for additional variety.) I've tried everything from halibut to yellow fin tuna, but my clear favorite is Pacific yellow tail ( the basis of hamachi). Not expensive, and big, big flavor. A few slices of yellow tail as sashimi for your dinner companion is.....stimulating, but this is a bad time to neglect the range. Resist the stimulating effects of wine, saffron, garlic and sashimi for a bit longer..keep stirring.

Serve with the highest quality baguette that you can find, and maybe a squeeze of lemon. Drink some Cote de Rhone ( white ), close your eyes and let the flavors do their magic on your senses. You are transported to the Western Mediterranean. Breath deeply again. I have put you in Spain.

Where in Spain is up to you. The winner's circle at Catalunya astride the Desmosedici ? Somewhere on the only undiscovered Balaeric island ? ( Think Aubrey and Maturin on holiday). Hard to say where this blend of pleasures will take you on a chilled day. Time and purse are well spent on this wonderful dish.

One last note- music. My favorite is a collection of Fado, Flamenco, and blues on the CD changer. Fado to reach into the farthest corners of my heart, flamenco as the essential spice not included above, and blues.....because I can't live without the blues on a rainy day.

priceyfatprude

05-07-2005, 04:34 AM

You're welcome, Trish. I had never figured it out until recently. Big knife for the big slices, then a skinny carving knife to chuck them out of the sections.
A friend of mine had a "F*** Off" last week, where he told everyone to go f*** themselves.hahahahahahaha. After making the shallots, I made a second batch, because they were too tasty for enough of them to make it to the table before I ate them.You have just described me & roasted garlic.

zenbabe

06-30-2005, 05:21 AM

Abacus Lobster Scallion Shooters

2 ounces sesame oil
4 cloves garlic, minced
2 shallots
1 stalk lemongrass, minced
2 ounces ginger, peeled and minced
1 pound lobster meat, chipped fine
4 tablespoons tamari soy sauce
2 tablespoons sambal chili sauce
1 bunch scallions, chopped
2 tablespoons mint
2 tablespoon basil
32 pieces dumpling wrappers
2 eggs, whipped
3 cups peanut oil

In a medium sauce pan, saute in sesame oil the garlic, shallots, lemongrass and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint and basil.
Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling. Deep fry dumplings in 350 degree F peanut oil until golden brown.

priceyfatprude

07-01-2005, 09:59 PM

Zen, those look to DIE FORRR

Tyler Florence is checking out different lasagne's today:

http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_26607,00.html

But that one looked freaking awesome. Bechamel Bolognese Lasagne made w/fresh noodles. *toes curl*

priceyfatprude

07-03-2005, 05:57 AM

Chunky Southwestern Gazpacho

1 medium cucumber, chopped
1 large green pepper, chopped
1 small onion, chopped
1 can (14 1/2-oz) chili style chunk tomatoes
4 cups low sodium vegetable juice, refrigerated
1 can (15-oz) black beans
2 Tbsp. red wine vinegar
1 tsp. bottled minced garlic
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce, more to taste

Peel cucumber, cut in half lengthwise. Scoop out seeds and discard seeds. Cut cucumber into bite size pieces; put them in a large bowl. Seed green pepper, cut into bite size pieces. Place in bowl with cucumber. Peel and finely chop onion; add to bowl. Add tomatoes with juice and vegetable juice. Rinse and drain black beans; add them to bowl. Stir in vinegar, Worcestershire sauce, garlic and hot pepper sauce to taste. Serve at once or refrigerate until ready to serve.

priceyfatprude

07-26-2005, 11:35 PM

Frosty Paws

1 overripe banana
6 ounces plain yogurt
2 ounces water

Mix well, either with a mixer or blender.

Freeze in ice cube trays.

Serve to Fido on a hot day.

This recipe is a doggie treat recipe, but you can feed them to your kids, I can't stop you. :p

sparticle

07-27-2005, 02:14 AM

Baked French Toast

12 eggs
1/2 c. half & half
1 tsp. salt
1 tsp. cinnamon
dash nutmeg
1 tsp. vanilla
2 T. brown sugar
12 slices white bread

butter or margarine (any kind, even spread), cinnamon, brown sugar

Beat the eggs, half & half, salt, cinnamon, nutmeg, vanilla & 2 T. brown sugar until foamy. Set aside. Grease a glass 9" x 13" baking dish with margarine or nonstick cooking spray. Lay bread slices flat on dish bottom in two lengthwise rows, overlapping slightly. Pour egg mixture over bread slices. Dunk bread slices slightly to be sure they are coated on all sides with egg mixture.

You can now cover with plastic wrap and put in the fridge for a few hours or overnight, or you can let it set for 5 - 10 minutes while you perform other kitchen tasks. The idea is to get the bread slices saturated with egg. The longer it sits and soaks up the egg mixture, the puffier and lighter the finished dish will be, but 5 or 10 minutes is enough.

When you are ready, sprinkle mixture with cinnamon and brown sugar and dot with butter or margarine. Bake uncovered in a 350 degree F oven for about 30 minutes. Let cool for a few minutes, then slice and serve with maple syrup, honey butter or fresh berries and whipped cream.

Note: This is great to prepare the night before for an easy-to-fix brunch.

JesusTitties

07-27-2005, 05:37 AM

Chef Boyardee Beefaroni & Libby's Zoodles

Buy can at supermarket
cook on low heat (remove from can first)
stir a bit
take one animal out of the zoodle pile and use one beefaroni noodle against it in the groin area, making it look like Mr Elephant has a massive noodle boner
Giggle
repeat

JesusTitties

07-27-2005, 04:43 PM

http://te-be.ru/forum/uploads/post-1-1118756444.jpg

rmr

07-27-2005, 05:06 PM

http://www.wilflunn.com/assets/bugger_off.gif

trisherina

09-18-2005, 12:56 AM

Miss Ratlette gave me this recipe courtesy of her school secretary, who makes these cookies for kids who win "milk and cookies with the principal." I found 'em a bit chewyooeygooey for my taste -- I baked the second batch a little longer to make them crispier.

MOLASSES CRACKLES

3/4 c margarine (butter in my house)
1 c sugar
1 egg
1/4 c molasses
2 c flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt

Cream the sugar and butter. Add the egg and molasses. Continue to mix. Add the rest of the ingredients. Mix well. Chill. Form chilled dough into balls and then roll in some granulated sugar.

Place balls on an ungreased baking sheet. Bake at 350F for 8-10 minutes (or longer). Makes 32.

Sapphire

09-18-2005, 11:18 AM

Trish, I'm so glad you bumped this - just the kind of thread I was looking for!
Handy, too. I always have a hard time figuring out what to make for dinner. I have a huge collection of cook books, but I just don't like making something unless someone else has said, "this really IS good." LOL

I don't like meatloaf. Normally. I had some ground sirloin I had to use up, and ended up creating the first meatloaf I ever liked. I tend to be really bad at following recipes, I like to improvise too much. So adjust to taste. And yes, brands are important - the Sweet Baby Ray's bbq sauce and the Jack Daniels mustard combine really nicely - I mix them when I make ribs, too.

2lbs ground sirloin - or really lean ground beef. With the added liquid of the BBQ sauce, it will fall apart if you don't use a really lean cut.
2 eggs - beaten
1 C. Bread Crumbs - I usually buy the generic "italian style" because they're good for everything and have extra seasonings.
1 Chopped Onion, medium to large size.
Sea Salt (to taste - we only use sea salt)
Fresh Ground Pepper (to taste - we like about 2t.)
Fresh or Dried Parsley (to taste - though I usually add about 2Tb.)
Jack Daniels Old No. 7 Mustard (usually about 3Tb. for us)
About 1C. Sweet Baby Ray's Honey BBQ Sauce total - about 3/4C. goes in the mix and 1/4C. goes on top near the end.

Combine it all together and bake on a rack set in your pan or on a broiler pan at 350° for an hour. Remove and drain if needed - shouldn't really be necessary though. Pour remaining 1/4C. of BBQ sauce over top, spreading it around and bake another 20-30 minutes.

We like leftovers, and this makes about 3 days worth of meals.

Sapphire

09-18-2005, 11:37 AM

I have found that I am now addicted to heart of palm salad, however, I haven't gotten the recipe quite right yet.

My last attempt, I sliced the heart of palm and marinated it in italian dressing and added some feta cheese, crumbled.

It still isn't perfect yet, the dressing I think is to strong. Maybe it is the feta.....im not sure.

If you have any ideas on this delectible treat, please let me know!!!!

My mother-in-law had heart of palm salad on vacation last year and wanted to make it at home - all she could remember at the time was that it had Parmesan in it. I did a google search and found a great recipe. I'm not sure if this one is the exact same one we made, but it looks like it. I realize you asked for said recipe a longggggggggggg way back, but if you're still looking for a yummy one, try this!

Heart of Palm Parmesan Salad

1 (14 ounce) can hearts of palm, drained & rinsed. (Try and get heart of palm from a coconut tree)
2 medium tomatoes, seeded & chopped
3 cloves garlic, finely chopped
2 green onions, chopped (use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper (Use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped

Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl.
toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend Serve with shavings of Parmesan on top of the salad.

Sapphire

09-18-2005, 12:07 PM

I noticed a yummy sounding recipe for chili - definitely liked the fact that it used ground turkey, that's how I make mine too. I'm a huge chili fan. I make it six or seven times a year during winter months and freeze the leftovers, which never last more than a week or two anyway. LOL I get asked to make it for just about every party, etc. we attend, so I guess I'm doing something right. :)

I never make it the same way twice, but here are some basic tips for chili making:

1. Use ground turkey. No one but you will know but it makes an enormous difference in the taste.

2. Turkey likes to stay in "clumps." Make sure you break it up really fine.

3, When you have browned and drained the turkey, toss it back in the pan and throw in a small amount of whatever primary ingredients you will be adding to the chili - the tomatoes, the chilis, the spices, the beans - put about 1/8th of them in with the turkey, add a little water if needed, and let it simmer for about 20 minutes. You really want the turkey to be infused with the flavors.

4. No chili is complete without: Honey, brown sugar and maple syrup. :eek:
Yes, I'm serious. I discovered this about 10 years ago. I always use fresh peppers in my chili, never just powders. I bought some "pretty orangish, yellowish peppers" at the store, having no idea that these were some of the hottest peppers known to man. Ooopps. Fortunately, I remembered having read somewhere that honey would cut some of the heat. Not only did it cut the heat, it made a damn good batch of chili. Through some 70+ experiments over the years, I've learned to make my chili really hot to begin with, then start cutting the heat by adding honey, brown sugar and maple syrup. Not the Aunt Jemima crap either - GOOD quality maple syrup. You get the bite of 5 Alarm Chili without the eye watering tongue burning. Don't add the honey, brown sugar or maple syrup to step 3 by the way.

5. Chili is complimented very nicely by finely diced purple onion, a hefty blurp (yes, that's a technical term :D ) of sour cream and mild shredded cheddar cheese all liberally sprinkled on top of each individual serving.

6. Chili "ferments" or something. When you freeze it, it gets stronger. The tastes become deeper. Personally, I like whatever changes it goes through. However, if you find it has become too strong, toss it in a pan on the stove top, bring it to a slow boil, and add in a little honey. Also, I know there's a tendency to reheat chili in the microwave. Please don't. Reheat it properly on the stove bringing it slowly up to temperature. Microwaves change the tastes of food - and while you might not notice it with most foods, a microwave can ruin a good chili. I don't know why this is. I've had a few friends tell me this only happens with chili made with actual peppers, rather than ones seasoned with spices. I'm not sure how accurate that is since I don't use the spices.

7. Last but not least - if you're heading to the mitten state, let me know and I'll cook up a batch! LOL

priceyfatprude

09-18-2005, 05:50 PM

This is from that drunk on the Food Network, Sandra Lee. (Seriously, every other show includes an AWESOME drink recipe) We are going to make these later, will let you know how they turn out.

Healthy Onion Rings

Nonstick cooking spray
1 large onion
1 1/4 cups Italian style bread crumbs
1/2 teaspoon minced fresh garlic
1 cup low-fat milk
1 cup all-purpose flour
3 large egg whites, beaten slightly

Preheat oven to 400 degrees F. Spray 2 large cookie sheets with nonstick spray. Cut onion into 1/2-inch-thick slices. Separate slices into rings. In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls. Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.
Yield: 4 servings

priceyfatprude

09-18-2005, 06:14 PM

Tomato-based Chicken Alfredo

1-2 jars alfredo sauce
1 can diced tomatoes w/Italian seasonings, juice & all
1 red pepper, cut into strips
1 green pepper, cut into strips
1 box fresh mushrooms (8 or 16 oz, washed & sliced)
chicken breast meat, cut into strips or chunks
1 can black olives, drained well

Saute cut up chicken in LARGE frying pan, in a little olive oil. When chicken is half done, add vegetables. Saute another 5-10 minutes. In a big saucepan, mix alfredo sauce w/the can of tomatoes & their juices & seasonings. When chicken is fully cooked & vegetables are tender, transfer chicken mixture into sauce pot. At the VERY END, RIGHT before serving, mix in the black olives.

Serve over hot cooked pasta of your choice. I like angel hair nests.

Smartypants

09-18-2005, 11:49 PM

Chocolate Chirpie Chip Cookies (http://www.ent.iastate.edu/misc/insectsasfood/chirpie.html)

melissa

09-18-2005, 11:53 PM

Did you make those this weekend, Smarty?

Jack Flanders

09-19-2005, 07:39 PM

This is a yum warm soup recipe that is really easy to make and freeze later.

Curried Pumpkin Soup Makes 6 cups but easy to double, triple... the recipe.

1/2 lb sliced mushrooms
1/2 c. diced onions
2 T unsalted butter
2 T flour
1 T curry powder
3 c chicken stock
1 lb can plain pureed pumpkin (not the stuff ready to dump right into premade pie shells)
1 T honey
pinch of nutmeg
1 c half & half or heavy cream

In a heavy sauce pan cook mushrooms and onion in the butter over moderate heat, stirring until onion is softened.

Add flour and curry powder to pan over low heat, stirring constantly for 5 minutes but leave one hand free to drink some already poured wine of choice rmr.

Remove pan from heat, add chicken stock in stream, whisking (I like that word!) and stir in pumpkin, honey, nutmeg and salt & pepper to taste.

Simmer soup, stirring occasionally for 15 min.

Stir in cream and reheat soup when ready to serve - do not let it boil.

Rich enough to have as a meal with some good crusty bread. I have a Halloween party every year and make up a pot of this soup and a big pot of chili w/cornbread.

Yummmm

trisherina

09-23-2005, 02:04 PM

Chicken with 40 cloves of garlic
-------------------------------
Ingredients:
3 whole heads garlic, or about 40 cloves
2 cut up chickens, about 3 1/2 lb each, 8 pieces each
Salt
Fresh ground pepper
1 T unsalted butter
2 T good olive oil
1 1/2 c dry white wine
3 T cognac
1 T fresh thyme leaves
2 T all-purpose flour
2 T heavy cream (half and half OK)

Recipe serves six, but halves easily, or makes good leftovers/snacks.

Drop the cloves of garlic into a pot of boiling water. Wait for 60 seconds, then drain garlic, separate heads into cloves, peel, and set aside. Season the chicken liberally w/salt and pepper, and heat the oil and butter in a LARGE pot over medium-high heat. In batches, saute the chicken, skin-side down first, until nicely browned, about 3-5 minutes each side. Turn with tongs or a spatula (don't pierce with a fork), and if the oil is burning, lower heat to medium. When each batch is done (I did 8 pieces at a go), transfer it to a plate.

Next, add all the garlic to the pot. Lower the heat and saute for 5-10 minutes, turning often, until evenly browned. Add wine and 2T of the cognac, bring to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat possible for about 30 minutes, until all the chicken is cooked through (I found this took more like 40 minutes, and snake, you will probably want to take that long too).

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together flour and 1/2 c of the sauce from the pot, and then whisk it back into the sauce in the pot. Raise the heat to medium-high, add cream and the remaining T of cognac,and boil for 3 minutes. Add salt and pepper to taste. Pour the sauce and the garlic over the chicken and serve hot.

Outcome got rave reviews here.

madasacutsnake

09-24-2005, 07:49 AM

^^

As soon as I can stand up again, I'll try it.

Here's the honey mustard chicken recipe I filched from the 'net the other day.

8 chicken legs
1/2 cup dijonnaise mustard
1/2 cup honey
100g butter

Melt the butter, mustard and honey together in an oven proof pan. When combined, add the chicken legs. It's best to have the legs only half covered in the sauce so choose a pan that will allow that to happen. Baste the exposed parts of the chicken in the sauce and the skin will go beautifully crispy. Bake at 180C for 1 1/4 hours.

trisherina

09-29-2005, 01:39 PM

I cooked this and ate it. Others here ate it too. There is no question that the meat and cheese substitutes deserve to have quotation marks wrapped around them. Still, makes a decent meal with some decent leftovers.

Lazy Vegan Lasagna
Ingredients:
1 pkg."no boil" lasagna noodles
1-2 cans spaghetti sauce (I used one 700mL can)
1 pkg. firm tofu, liquified
1/2 teaspoon Italian seasoning or fennel (optional)
1/2 pkg. casein-less soy or nut "cheese", shredded
1 cup prepared textured soy protein or other meat substitute, precooked.
various vegetables (optional)

Directions:

1. Get a baking pan (around 9 by 13 or so), and spread a layer of spaghetti sauce on the bottom.

2. Top the spaghetti sauce with 2 or 3 of the lasagna noodles, depending on the size you buy.

3. Pour another layer of spaghetti sauce over the noodles.

4. Top this layer of spaghetti sauce with the tofu spread, then the "cheese", and finally with the cooked "meat".

5. Repeat steps 1 through 4 until either you use all of your ingredients, or you overfill the pan. (I topped it all with the "cheese" and covered in foil.)

6. Place the pan in an oven preheated to 350-400 degrees, depending on the oven. Cook for about a half hour or until noodles are tender.

Serves: 4

Preparation time: 15 minutes

rmr

09-29-2005, 01:43 PM

I cooked this and ate it.

sold!!

lapietra

09-29-2005, 06:32 PM

Chicken with 40 cloves of garlic
-------------------------------

I meant to tell you this earlier, Trish, but somehow keep getting sidetracked - I made this for Amanda's birthday with some multicolored gnocchi and sauteed green & yellow summer squash - definitely one of the best things I've ever put in my mouth. :D How can something so easy be so freakin' good?

trisherina

09-29-2005, 10:07 PM

How can something so easy be so freakin' good?
My heart sinks that you call this an "easy" recipe (to me it was a whirlwind of frenzied activity!), but hey, I'm glad you liked it. :p

lapietra

09-30-2005, 05:57 PM

My heart sinks that you call this an "easy" recipe (to me it was a whirlwind of frenzied activity!)

Try making something from scratch from an Indian cookbook sometime ;) It's worth the effort, but the grinding and cutting and draining and waiting overnight... jeez. No wonder you see so many slender Indians... the waiting for the food to be done! :rolleyes:

trisherina

09-30-2005, 06:18 PM

Okay, since we're sort of on the topic, I have a couple of questions for you people who actually cook.

1. Now, regarding the chicken with forty cloves of garlic. When you guys peel the garlic, do you use the thwacking with the flat of the cleaver method that I've read about to get the sweet little clove to come out of its jacket with less fuss? In other words, does this actually work, and is there a trick to it? I painstakingly nipped the end off each clove with a paring knife and peeled it by hand, which was not exactly backbreaking labour, but not exactly fun either.

2. I ran out of pepper and accidentally bought a glass container of black peppercorns (it looked so much like the ground black pepper that I usually buy). Now, without buying a mortar and pestle (which, sorry, I simply won't do), is there any conceivable way I can use these babies for my day to day pepper needs? And, if so, how many corns will equal how much pepper?

The cooking challenged among us appreciate your assistance. :)

melissa

09-30-2005, 08:10 PM

Yes, to the garlic question.

dinzdale

09-30-2005, 08:24 PM

Answer to question 2

1 plastic bag full of peppercorns + 1 hammer + 1 man to help you = 1 bag full of pepper.

trisherina

09-30-2005, 09:00 PM

^^^I was kinda looking for a fresher, smaller quantity option. :rolleyes:

madasacutsnake

09-30-2005, 11:05 PM

2. Buy a pepper mill. Fresh pepper every time. Yum.

Gatsby

10-01-2005, 12:00 AM

Do you use the thwacking with the flat of the cleaver method that I've read about to get the sweet little clove to come out of its jacket with less fuss?

It absolutely works. You don't need a cleaver, just any knife with a broad blade - I use a big chopping knife, and it works marvelously. Actually, you could use anything flat - even the bottom of a cup.

Just lay a single clove of garlic down on a cutting board, lay the knife flat on top of it, and give it a could of decent smacks with the heel of your hand. It'll smash the clove, and you can slip it out of the peel with far more ease than peeling it whole. And you don't have to mess with snipping off the ends. I used to do that, but over the years have found it to be a waste of time.

Is there any conceivable way I can use these babies for my day to day pepper needs?

Exactly what Snake said. You can get a decent pepper grinder for under $10 at Target or Wal-Mart. Nicer versions will let you adjust for the coarseness/fineness of the grind, but really any old one will do.

Load it up with the peppercorns, and the twisting action of the grinder will yield pepper flakes the same size and consistency of the pre-ground kind that you buy, except with much more flavor. (Note that more flavor doesn't necessarily equal more spiciness - you can still use the same amount of grounds that you always have, no measurement adjustments necessary.)

trisherina

10-01-2005, 12:29 AM

Thanks for the swell answers! :o Didn't think of buying a pepper grinder, yeesh.

Gatsby

10-01-2005, 12:38 AM

Here's something I like to do with plain old chicken breasts.

1 can chopped pineapple
4T brown sugar
1T dijon or honey-dijon mustard
1t paprika
chicken breasts (however many)

Drain the liquid from the pineapple into a saucepan. Add the brown sugar, mustard, and paprika. Simmer until the sauce starts to cook down and get gooey.

Meanwhile, season the chicken breasts with a little salt & pepper and throw them in the oven to start baking.

When the chicken breasts are about 1/2 done, and the sauce is getting gooey, baste the chicken breast tops with some of the sauce. (But be careful to not cross-contaminate your sauce.)

Finish baking the breasts. With about 5 minutes left, throw the pineapple chunks into the remaining pinapple/mustard sauce and heat.

Pour the sauce over the breasts. Garnish with a dash of paprika.

Mmmmmm.

Gatsby

10-01-2005, 12:48 AM

Trish's query about peppercorns made me start thinking about this dish that I used to be able to get at this little Italian restaurant that I love. Unfortunately, they took it off the menu. I was able to get it for a while after that by special ordering it when they had the ingredients available, but then the chef left and it's gone, gone, gone.

If anyone's heard of something like this, I would LOVE the recipe. I usually don't eat meat, but I would make an exception for this.

It had huge shrimp served with figs in a cognac cream sauce with green peppercorns and tarragon.

taramosalata

10-01-2005, 02:40 AM

Morello Cherry Tart

Ingredients :
Base :
6 eggs, separated
100g sugar
80g ground almonds
60g biscuits (Digestives work very well)
40g butter
Vanilla
Cinnamon

Filling :
1 glass milk
1 egg
20g flour
240g icing sugar
200g butter

Topping :
1 bar eating chocolate
Cherry jam

Recipe :
Base :
Beat 50g sugar and 4 egg yolks until the mixture has a mousse consistency.
Grill the ground almonds under a low heat, stirring constantly with wooden spoon.
Beat the 6 egg whites until stiff and white, add the rest of the sugar and mix well.
Crush the bicuits.
Add half of the beaten egg white, the almonds, biscuits, vanilla and cinnamon to the egg yolk mixture and stir with a wooden spoon. Add the rest of the egg white and 30g melted butter little by little, stirring carefully.
Grease a flan dish and line with greaseproof paper.
Pour in mixture.
Cook at a medium heat for 25 minutes.

Meanwhile, make the filling.
Sieve the flour into a saucepan and add the egg yolk and 1 or 2 teablespoons of milk. Stir well and add the rest of the milk.
Bring to the boil, stirring constantly.
Remove from heat and leave to cool.
Stir butter until creamy and sieve in jam, then add icing sugar.
Spoon in cooled mixture and mix carefully.

Remove base from oven.
Fill with filling.
Add cherry jam or cream to top and chocolate shavings.

madasacutsnake

10-01-2005, 03:23 AM

Any-one who posts a recipe for their first post is so in like Flynn.

lapietra

10-01-2005, 05:41 AM

... regarding the chicken with forty cloves of garlic. :)
Christopher Farms pre-peeled. I mean, come on... life's too short.

2. I ran out of pepper and accidentally bought a glass container of black peppercorns ... is there any conceivable way I can use these babies for my day to day pepper needs? And, if so, how many corns will equal how much pepper?

Get yourself a Turkish coffee grinder. They're kind of expensive, but you will NEVER need to buy another peppermill... What's cool is, they have a reservoir at the bottom, ostensibly to catch coffee grounds, but what it's really great for is grinding mass quantities of fresh pepper. ;)
I can't tell you how many corns... depends on what kind of pepper it is, I guess. :o

lapietra

10-01-2005, 06:07 AM

It had huge shrimp served with figs in a cognac cream sauce with green peppercorns and tarragon.

Were they fresh or dried figs, and were they Mission figs or that lovely green with the pink inside? (I bet they were the green ones... so pretty...)

laughingbuddha

10-01-2005, 07:13 AM

what does rabbit taste like?

karma_queen

10-01-2005, 10:21 AM

it sort of has the texture of chicken, except more tender. and it has quite a strong flavour... though i'm not entirely sure what it reminds me of...

Frieda

10-01-2005, 10:31 AM

^^^ of duck

laughingbuddha

10-01-2005, 11:35 AM

^^^ of duck

haha.. from the worst jokes thread....

Duck sou(a)p

:D

craig johnston

10-01-2005, 12:14 PM

rabbit's nice, specially in stew.

cous cous - the crappy cook's friend!

;)

karma_queen

10-01-2005, 12:18 PM

mmm cous cous! i saw a sign the other day with a picture of a blackbird ordering a cous cous salad and a latte

laughingbuddha

10-01-2005, 12:28 PM

and cous cous is... ?

craig johnston

10-01-2005, 01:08 PM

http://www.middle-east-online.com/pictures/big/_10167_algeria-couscous-3-6-2004.jpg

laughingbuddha

10-01-2005, 01:21 PM

wow... thats a lot for one man... did you say you ate it all on your own?

craig johnston

10-01-2005, 01:39 PM

as you can see i invite my mates round
and kill a fatted ox or two.
:)

trisherina

10-01-2005, 02:05 PM

Any-one who posts a recipe for their first post is so in like Flynn.
And what a recipe, drooooool.
Morello Cherry Tart

Ingredients :
Base :
6 eggs, separated
100g sugar
80g ground almonds
60g biscuits (Digestives work very well)
40g butter
Vanilla
Cinnamon

Filling :
1 glass milk
1 egg
20g flour
240g icing sugar
200g butter

Topping :
1 bar eating chocolate
Cherry jam

Recipe :
Base :
Beat 50g sugar and 4 egg yolks until the mixture has a mousse consistency.
Grill the ground almonds under a low heat, stirring constantly with wooden spoon.
Beat the 6 egg whites until stiff and white, add the rest of the sugar and mix well.
Crush the bicuits.
Add half of the beaten egg white, the almonds, biscuits, vanilla and cinnamon to the egg yolk mixture and stir with a wooden spoon. Add the rest of the egg white and 30g melted butter little by little, stirring carefully.
Grease a flan dish and line with greaseproof paper.
Pour in mixture.
Cook at a medium heat for 25 minutes.

Meanwhile, make the filling.
Sieve the flour into a saucepan and add the egg yolk and 1 or 2 teablespoons of milk. Stir well and add the rest of the milk.
Bring to the boil, stirring constantly.
Remove from heat and leave to cool.
Stir butter until creamy and sieve in jam, then add icing sugar.
Spoon in cooled mixture and mix carefully.

Remove base from oven.
Fill with filling.
Add cherry jam or cream to top and chocolate shavings.

funkytuba

10-01-2005, 08:57 PM

1. Now, regarding the chicken with forty cloves of garlic. When you guys peel the garlic, do you use the thwacking with the flat of the cleaver method that I've read about to get the sweet little clove to come out of its jacket with less fuss? In other words, does this actually work, and is there a trick to it? I painstakingly nipped the end off each clove with a paring knife and peeled it by hand, which was not exactly backbreaking labour, but not exactly fun either.

With garlic, the finer you chop it, the stronger the flavor is. If you're peeling it as a step towards mincing or chopping or slicing it, then this method works fine.

If the recipe calls for whole garlic cloves, do it the slow way. You want the cloves to remain intact because it produces a very different flavor after cooked. Whole garlic cloves cooked a long time are fairly sweet with a garlicy twang.

Avalon

10-02-2005, 12:41 AM

EG^^^^^^^^^^^^^ baked garlic..omg!!

Jack Flanders

10-02-2005, 12:59 AM

I love garlic but OMG the dreams I have that night after eating it are :eek: :eek: :eek: :eek: :eek: and just about everyone I've ever met are in them.

trisherina

10-02-2005, 01:26 AM

Okay, good point. The recipe did call for whole cloves. I wondered if you could do the thwacking method and still end up with an intact clove. I guess the answer is no!

Jack Flanders

10-02-2005, 01:52 AM

Yes you can. Thwack it lightly, peel off the skin and cut off the ends like an onion.

funkytuba

10-02-2005, 02:42 AM

http://www.cooksillustrated.com/images/document/howto/SO00_ISgarlictips.pdf

Lightly is the key word. You want to deform the cloves as little as possible.

Garlic cloves contain the amino acid alliin and the enzyme allinase but in alternating cells within the clove. They are kept apart as long as the cell boundaries are not breached. Once they're busted the alliin and allinase mix to create allicin which is the chemical that gives garlic its bite.

Deforming by cutting, chopping, crushing, pressing, smacking or thwacking, even lightly, causes the two to mix and will throw off the sweet yummy flavor you might be seeking in the recipe.

Just in case that wasn't geeeky enough, here's the chemical structures and an even drier discussion:
http://www.garlic-central.com/allicin-chemistry.html

funkytuba

10-02-2005, 03:17 AM

Drop the heads of garlic into a pot of boiling water. Wait for 60 seconds, then drain garlic, separate heads into cloves, peel, and set aside.

If you're blanching it like this then the peels should be all soft and squishy and easy to peel off. Also this starts the cooking process a bit.

trisherina

10-02-2005, 03:33 AM

I just found the ends (the root ends?) very tenacious. They were very large, organically grown heads. That garlic tip sheet is wonderful, thanks!

zenbabe

10-02-2005, 04:14 PM

oooooooooooooohhhhhhhhh, I am going to try that rubber jar opener trick!

taramosalata

10-02-2005, 06:09 PM

Chocolate and Banana Springroll
http://www.asiacuisine.com.sg/recipe/nacws199709/images/r0000162.jpg

Ingredients

The Lime Parfait
130 g : egg yolk, fresh
60 g : eggs, whole, fresh
90 g : sugar
180 ml : lime, juice, fresh
4 no : lime, zest
25 g : sugar, invert
600 ml : cream

The Pur Caraibe Ganache
180 g : Varlhona, chocolate, pur caraibe
200 ml : cream

The Flour Paste
100 g : flour
140 ml : water

The Springroll
3 no : banana, fresh
6 piece : fillo pastry
150 g : butter, clarified
80 g : almond
100 g : sugar
150 g : coconut, grated, fresh
1 l : oil, corn

The Pur Caraibe Chocolate Sauce
520 g : Varlhona, chocolate, pur caraibe
300 ml : milk
300 ml : cream

The Green Lime Puree
250 g : lime, pureed
2 piece : gelatine, leaves

Preparation
The Lime Parfait
Place the egg yolks, eggs, sugar, invert sugar and lime in a mixing bowl and mix well. Place the mixing bowl over a warm water bath. Gradually whisk until it turn light colour and sabayon texture. Remove from the water bath and place in a mixer, using a balloon whisk, whisk the mixture until cool. Meanwhile, whisk the cream to soft peak. When the sabayon mixture cooled, slowly fold in the whipped cream and add in the lime zest. Pour the parfait mixture to desired moulds and set in a freezer for at least 2 hours.

The Pur Caraibe Garnache
Bring the cream and milk a boil, reduce the heat to low and emulsify with chopped chocolate. The texture should be smooth, shiny and elastic. Remove and set.

The Flour Paste
Mix the flour with water in a mixing bowl until smooth paste. Set aside.

The Springrolls
Mix the sugar and grounded almond in a mixing bowl.
Place a piece of fillo pastry on working table, brush with clarified butter and cover with another layer of fillo pastry. Cut it into 8 equal square portions, place about 5mm long banana on the pastry and pipe some garnache on the banana. Fold the fillo pastry and seal all the edges to for a springroll. Cover the springroll with the flour paste and coat with grated fresh coconut. Place in the refrigerator.

The Pur Caraibe Chocolate Sauce
Boil the cream and milk in a saucepot over medium heat. Add in the chopped chocolate, gradually stir until a smooth, shiny and elastic texture. Set aside to cool.

The Green Lime Puree
Soak the Gelatin leaves in a pot of iced water. Strain, squeeze until dry and place in a saucepot with the lime puree. Bring to a boil and gradually stir until gelatin leaves dissolved. Remove for the stove and place aside.

Serve
Deep-fry the springrolls in a pot of oil or deep fryer at 160C until golden brown and crispy. Remove and place on paper towels. Dust the springrolls with icing sugar and place on the serving plates with moulded lime parfait. Serve chocolate sauce separately and spoon some green lime puree around on serving plates.

trisherina

10-20-2005, 06:11 PM

Any fabulous tips on how to get the sacs out of pomegranate?

Jack Flanders

10-20-2005, 07:02 PM

Lipposuction? Dunno.

priceyfatprude

10-21-2005, 12:33 AM

Any fabulous tips on how to get the sacs out of pomegranate?Break the skin very gently, w/your thumbs or a small knife. Try not to ruin any precious seeds! Peel it like an orange over a bowl. Let the seeds fall in there. Get all the white part off, it tastes nasty. Discard skin & white part.

Peef's Pom Salad

kiwifruits, peeled & sliced
mandarin oranges, drained & rinsed to get rid of syrup they are canned in
crushed pineapple
pomegranate seeds

Layer in a trifle bowl in order given. Can change up the fruits if you want, but there is nothing, NOTHING like pom seeds & crushed pineapple in your mouth. It's like a post prom party. :) So please respect that & finish w/those 2.

trisherina

10-21-2005, 12:39 AM

I knew you'd have some ideas. Thanks!

priceyfatprude

10-21-2005, 12:42 AM

You are welcome!

I took that salad (it might've had blackberries on it, too) to a Christmas Church Lady dinner & the exchange student from Brazil LOVED IT. :)

zenbabe

10-21-2005, 12:51 AM

Any fabulous tips on how to get the sacs out of pomegranate?

Buy the bottle of pomegranate juice from Costco!

Hermione

10-21-2005, 12:55 AM

peef i just emailed your pom salad recipe to my mama. she'll love it. thank youuu! :):)

trisherina

10-21-2005, 01:10 AM

Buy the bottle of pomegranate juice from Costco!
But I like eating the little devils just as they are.

priceyfatprude

10-21-2005, 01:14 AM

Buy the bottle of pomegranate juice from Costco!OMG, POM JUUUUUUUUUUUUICE!!!

Pom juice + Clearly Canadian blackberry flavoured, eh? = YUMMM, like a fancy sparkling drink.

priceyfatprude

10-21-2005, 02:51 AM

I knew you'd have some ideas. Thanks!You might say I have a way w/fruit.

.

.

.

.

.

.

.

.

HAHAHAHAHAHAHAHAHAHAHA

That is funny b/c I met Dan Savage last night, every faghag's dream. I will post about it tomorrow.

trisherina

10-23-2005, 12:30 PM

there is nothing, NOTHING like pom seeds & crushed pineapple in your mouth. It's like a post prom party.
When you're right about a thing, you're right.

There is no easy way to get the sacs out. It's just tedious. But that's ok.

trisherina

11-17-2005, 12:50 AM

Peef's Pom Salad

kiwifruits, peeled & sliced
mandarin oranges, drained & rinsed to get rid of syrup they are canned in
crushed pineapple
pomegranate seeds

Layer in a trifle bowl in order given.
I just wanted to let you know, peef, that I made this today. FOR THE FOURTH TIME IN THREE WEEKS.

When they ask, why aren't you productive anymore? I'm going to tell them. It's Peef's Pom Salad -- the tropical party in your mouth! :rolleyes:

Jack Flanders

11-17-2005, 12:56 AM

I'm looking for a cranberry sauce recipe that's not too complicated but cool. Help?

lapietra

11-17-2005, 02:01 AM

I'm looking for a cranberry sauce recipe that's not too complicated but cool. Help?

It'll depend on your crowd whether they go for this - I absolutely *love* it. :) All you need to make it is a food processor and a grater with a zest side (just like a regular grater but smaller). I've used a blender and that's okay too, but a food processor gives you better control over the texture.

2 cups washed raw cranberries
2 skinned and cored apples
1 large seedless (Navel) orange
2 cups sugar

With the peel still on the orange, grate the orange part of the entire orange peel and place the zest in a large bowl, then peel the orange and discard the peel. Chop the apple and orange into cubes, and place them and the cranberries in the food processor. Pulse the blades repeatedly until the entire mixture is chopped fine. Add to the bowl with the zest, pour in the sugar, and stir. Let it sit for at least fifteen minutes to let the sugar dissolve, then stir again. Chill for at least a couple of hours before serving.
This keeps getting better with time. You can also try adding fresh raspberries - YUM! :)

Jack Flanders

11-17-2005, 03:27 PM

^^^ Thank you! I will try it and definitely add the fresh raspberries - my fav fruit.

priceyfatprude

11-19-2005, 04:14 AM

I just wanted to let you know, peef, that I made this today. FOR THE FOURTH TIME IN THREE WEEKS.

When they ask, why aren't you productive anymore? I'm going to tell them. It's Peef's Pom Salad -- the tropical party in your mouth! :rolleyes:hahaha, that's awesome, Trish. AND GOOD FOR YOU!!!! :)

surbs, did your mom try it yet?

trisherina

11-19-2005, 10:44 PM

Today I was buying some more pomegranates, and there was a pomegranate lady there, with recipes and big fat pomegranates and EVEN SOME SAMPLES. Anyway, she shared with me this new way of getting out the seeds, and it works like a charm.

Cut the end off the pom. Cut him in half lengthwise. Yes, I know a few seeds will be murdered in the process, but fear not. Get a bowl half full of cold water. Put your pom halves in there, one by one. The water renders the pom suddenly defenseless, and it gives up its seeds and membranes with ease. A few minutes of turning inside-out, plucking and picking out the detritus, and you have a bowl full of almost-clean pom seeds in water. Run the whole mess through your colander, let it sit for a few minutes, pluck a bit more, and voila! You have the fruit, all jewelly and ready to go, in about one fifth the time it was taking me previously.

So I made a big batch. :D

priceyfatprude

11-20-2005, 05:15 PM

You explained it a lot better than some of the websites out there. I'm so glad you like it!! :) I'm making it this week Tuesday for a birthday @ work.

Peef's Potatoes
(easiest side dish you will ever make)

6-8 small red potatoes (tennis ball size or smaller)
1/2 stick or less of real butter
1-2 tablespoons freeze dried chive rings
1-2 tablespoons freeze dried parsley

Scrub potatoes w/a vegetable brush, get all the dirt off them. Put into medium saucepan, cover with water. Bring to a boil on stovetop & let them boil for awhile. Now when I say awhile, I mean a good 30 minutes. With the cover on. You want them fork-tender.

When you can get a fork into each one easily, you can take them off the heat & drain them, using the pan's lid to help you. (Keep tato's in the pan) Place back on heat (turn heat down a little though), and slice each potato in half, then if you like, in half again. Cut butter into smaller pieces & place all around potatoes. Sprinkle chives over that, then the parsley over that. Mix gently with fork you used to poke potatoes.

Serves 4-10. So easy, so good. :)

Coffee

11-20-2005, 06:47 PM

Juicing a Pom or 2 or 3 or 15:

De-seed al la Trish. Place 2-3 handfulls of seeds ina large brand new and washed cotton handkerchief (cheap but sturdy one...I found light wieght cotton kitchen rags at a Rite Aid store), fold corners up and twist around seeds forming bag full of seeds. Squeeze and twist bag tighter and tighter over a Large deep bowl till just juicless pulp is left in bag...empty bag, refill, repeat. Will stain/bleach your hands yellow temporarilly.

I have 8 poms so far...should get 10 more...Pom jelly time is near. :)

Jack Flanders

11-27-2005, 04:04 PM

It'll depend on your crowd whether they go for this - I absolutely *love* it. :) All you need to make it is a food processor and a grater with a zest side (just like a regular grater but smaller). I've used a blender and that's okay too, but a food processor gives you better control over the texture.

2 cups washed raw cranberries
2 skinned and cored apples
1 large seedless (Navel) orange
2 cups sugar

With the peel still on the orange, grate the orange part of the entire orange peel and place the zest in a large bowl, then peel the orange and discard the peel. Chop the apple and orange into cubes, and place them and the cranberries in the food processor. Pulse the blades repeatedly until the entire mixture is chopped fine. Add to the bowl with the zest, pour in the sugar, and stir. Let it sit for at least fifteen minutes to let the sugar dissolve, then stir again. Chill for at least a couple of hours before serving.
This keeps getting better with time. You can also try adding fresh raspberries - YUM! :)

Well, I made the sauce and it was a huge hit! I did add raspberries and used clementine oranges so I was able to use less sugar. I'm still eating it and plan to make another batch next weekend. Thanks for the help!!

madasacutsnake

11-28-2005, 09:35 PM

I just threw the most amazing mix of

chicken
onions
shallots
garlic
ginger
coriander
ground almonds
natural yoghurt
butter (!)
salt
chicken stock cubes
turmeric
garam masala
chili
paprika
cumin
diced tomatoes

into the crock pot and now it is going to slow cook all day.

Oh yeah baby.

Hyakujo's Fox

11-28-2005, 09:41 PM

Your search - "goat and rhubarb surprise" - did not match any documents.

lapietra

11-28-2005, 09:44 PM

Well, I made the sauce and it was a huge hit! I did add raspberries and used clementine oranges so I was able to use less sugar. I'm still eating it and plan to make another batch next weekend. Thanks for the help!!

Aww! Tremendous! Very happy it went well :D

Sapphire

11-29-2005, 01:32 PM

I really need to mark this thread as a favorite - I keep losing it and there are so many great recipes in here I want to try.

This isn't so much a recipe as another way of preparing a ham -

We get a bone-in shank, uncooked, no glaze, etc. My husband scores it, using a very sharp knife to cut about 1/2 an inch into it making a diamond pattern of lines all over it.

He lines a roasting pan with a "grid" made from skewers or wooden (disposable) chop sticks. We don't use a metal baking rack because the ham sticks to it too much. It's easier to pull off a few pieces of wood. He then puts about 1/4 of an inch of water in the bottom of the pan, puts in the ham, covers it with foil (tented above the ham) and puts it in a 375 degree (F) oven - 15 minutes per pound. 12 pound ham = 3 hours. He also checks internal temp, of course. At the end of the cycle, he glazes it, puts it back in for 20 minutes uncovered. Then takes it out of the oven and lets it sit (recovered) for 20 minutes.

The ham is so tender it falls off the bone.

His glaze is just:
brown "stadium" mustard
honey
brown sugar

Equal parts of each - say - 1/4 cup.

I hated ham until he started making this - we realized it's the flavor of the cloves I can't stand. No cloves in this, and I Love it.

madasacutsnake

11-30-2005, 05:37 AM

Busy Person's Crockpot Moussaka (yes, I did just buy a crock pot).

2 small eggplants
1 chopped onion
1 pound ground beef or lamb
two tins diced tomatoes
cup of red wine
shot of vodka
1 tbs crushed garlic
salt

Dice the eggplant and spinkle liberally with salt. Leave for twenty minutes to allow the water to osmose outta there. Rinse.

Mix all the ingredients together and season with the salt. Cook on low for eight hours.

Serve with bechamel sauce on top if you like it that way.

zenbabe

12-29-2005, 07:59 PM

Crab Gratin

Serves 6

Ingredients:

8 oz Dungeness Crab Meat
6 oz Grated Swiss Cheese
1/2 Chopped Onion
1 tsp Chopped Herbs
1 1/2 cup Heavy Cream
3 tbsp Butter
1/2 cup white wine
1/4 cup Sherry
1 clove of chopped garlic
1/4 cup diced bell peppers
1/4 cup bread crumbs

Instructions:
In a saucepan heat up 2 tablespoons of butter. Over medium heat sweat the onions. Cook for about 5 min then add white wine and sherry. Reduce this and then add the cream. Reduce the cream until quite thick. Add the crab, chopped herbs and the diced peppers. Cook for about 3 minutes then take off the heat and add the cheese. Place into an ovenware pan. Mix the bread crumbs with a little more chopped herbs and 1 tablespoon of melted butter. Sprinkle the bread crumbs on top of the crab. Bake at 350 for 5-10 minutes until the bread crumbs are brown.
Serve with some crispy bread.

rmr

12-29-2005, 08:11 PM

^^ i hate you for posting this

zenbabe

12-29-2005, 08:18 PM

^^^ If only I had a recipe for repressing your true feelings.

Jack Flanders

12-30-2005, 01:59 AM

Zenbaby - orgasm on a cracker!! rmr - you can have one cracker. I'm having many!! Ohhoo!!

Brynn

12-31-2005, 03:25 PM

OMG I'm doubling and taking the Zen Crab to a potluck tonight!

Following a cooking tip from the cooking guy on Queer Eye, this year my husband soaked a turkey in a big pot of brine, honey and various poultry seasonings overnight. When we cooked it the next day, it was the juiciest, most delectable turkey we have ever pulled out of the oven.

My favorite cranberry relish:

1 bag frozen cranberries
sugar (about a cup, but I like it sweet)
about half that amount chopped walnuts or pecans
8 oz. drained mandarin oranges (or more)
a handful of chopped crystalized ginger

Chop uncooked frozen cranberries in the food processer - not too fine, keep them fairly chunky. Freezing them keeps them chunkier and therefore tarter. Sweeten to taste, then fold in the rest.

zenbabe

12-31-2005, 06:58 PM

:)

ok, so I made it last night and it was DA BOMB! I used a red pepper instead of the green peppers, cause I don't really like green peppers.

I cut slices of a baguet and dipped them in olive oil and stuck them in the oven with the crab goo. It was pretty damn tasty!

priceyfatprude

01-03-2006, 01:26 AM

I was going to ask you if that was a red or green pepper. :)

Here's what I made for Christmas dinner: HOLY YUM, BATMAN! We skipped the sour cream.

Baked Yams with Lime and Honey

3 large Yams (abt 4 lbs)
1/2 cup Water
6 tbsp Honey
4 tbsp Unsalted butter at room temperature
Juice of 4 limes
1 1/2 tsp Salt
1/2 tsp Freshly-ground black pepper
Sour cream for garnish

Preheat the oven to 350 degrees.

Wash the yams and place in a baking dish with the water. Bake until the potatoes are soft and the skins puffy, about 1 1/2 hours. Set aside to cool slightly (leave the oven on).

Peel the yams and place in a medium baking dish. Add the honey, butter, lime juice, salt and pepper. Stir and mash well with a potato masher. Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through. Sprinkle the top with sour cream and serve hot.

This recipe yields 6 to 8 servings. AND IS ****ING YUM FOR BREAKFAST, BITCHEZZZZ

ambo

02-09-2006, 05:30 PM

Tried this recipe today and really liked it.It has so much flavor - Greg called it a flavor explosion !

Wild Rice Salad

8 oz. wild rice
1/2 cup pine nuts
1/2 cup sun dried tomatoes, drained and chopped
1/2 cup pitted and sliced black olives
1/2 cup marinated artichoke hearts (I drained these and cut them into smallish pieces)
1/4 cup olive oil
2 tbsp. rice vinegar
optional: salt, pepper, minced parsley (I didn't use them and it didn't seem to need it)

Cook rice in a large pot with an abundant amount of boiling salted water for 35 to 40 minutes or until grains have doubled in size and are tender. Drain rice and run cold water over to cool. Toast pine nuts lightly in a dry skillet until tan, then cool. Combine drained wild rice with pine nuts and remaining ingredients.

priceyfatprude

05-01-2006, 02:24 PM

^^^That looks great!! It's hard to find vegetarian things, so some days I just do something like this:

CHICKEN WITH LEMON-BASIL SAUCE
3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.

Spoon sauce over chicken and serve.

Makes 4 servings.
August 2004
Daveena Limonick
Los Angeles, California
http://www.epicurious.com

^^ok, so just get a good sized lemon & use the juice from that (roll it with the palm of your hand on the counter first to get all the juices going), and then just use that lemon for the lemon peel. Also, add a little more garlic. Very very flavorful sauce.

ambo

05-03-2006, 12:49 AM

Ooooo, that sounds good PFP!!!

I created this recipe when I tried the Atkins diet (didn't work for me, but the recipe is a keeper):

Lemon Parmesan Rosemary Chicken

Cut 2-3 boneless skinless chicken breast halves into large bite-size pieces
Mix grated parmesan cheese with lots of rosemary in a deep bowl (I use the parmesan that comes in the can, so it's very finely grated, and I use dried rosemary, but fresh would be okay too)
Roll chicken pieces in cheese mixture, and press until coated
Heat about 4 tbsps. butter in a skillet on medium-high heat
Place coated pieces of chicken into skillet and brown first side quickly (about 5 minutes)
Turn pieces over and brown other side about 5 minutes
Cover pan and cook a bit longer until chicken pieces are no longer pink (okay, this isn't very exact - adjust heat and time and test the chicken to see it is done but not overcooked)
You can add some more butter if you really want to, but there should be lots of chicken juices in the pan by now
Squeeze juice of one lemon into pan
Stir pieces all around in lemony juices and cook some of the lemon away (maybe 1 minute)
Pour out onto serving platter
Very lemony - yummy

priceyfatprude

05-03-2006, 01:30 AM

Oooooooh!!!!! Yum! The best part of dishes like these is sopping up the juices w/good crusty bread.

Jack Flanders

05-03-2006, 01:32 AM

Great recipe - just change the butter to canola oil - less fat but good flavor.

trisherina

05-03-2006, 01:22 PM

Thanks for the recipe, Ambo. I'm going to make it tonight. With a fresh baguette and BUTTER, sorry, Jack.

ambo

05-03-2006, 02:24 PM

Oooooooh!!!!! Yum! The best part of dishes like these is sopping up the juices w/good crusty bread.

Hell yeah!!!
And the butter was no concern to me - on Atkins, fat is a good thing - like I said, didn't work for me!
And I LOVE butter.
Hope you like it Trish - let us know how it came out.

trisherina

05-04-2006, 01:04 AM

The lemon parmesan rosemary chicken received rave reviews: "This chicken is soo tender!" "You should make this every day, Mum!" etc. Though it might have been the Ecstasy I grated over the accompanying Caesar salad.

ambo

05-04-2006, 11:27 AM

priceyfatprude

05-04-2006, 05:19 PM

Cranberry-Lime Margarita Punch
Original recipe yield: 10 servings.
Prep Time:10 Minutes
Ready In:10 Minutes
Servings:10 (change)

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

INGREDIENTS:
6 cups water
1 (12 fluid ounce) can frozen cranberry juice cocktail
1/2 cup fresh lime juice
2 cups ice cubes
1 cup ginger ale or tequila
1 lime, sliced

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

DIRECTIONS:
Combine water, cranberry juice, lime juice in punch bowl; Stir in ice cubes, ginger ale and sliced lime; garnish with fresh cranberries if desired.

priceyfatprude

05-04-2006, 07:07 PM

Italian Grilled Cheese

focaccia roll, split
1 slice fresh mozzarella
1 slice ripe tomato
fresh basil leaves
a sprinkle of balsamic vinegar.

Grill in a panini press. If you don't have one, use another (heavy) frying pan on top of the sandwich. Grill on both sides til cheese is melty & bread is crispy & browned.

priceyfatprude

05-04-2006, 07:11 PM

Italian Mac & Cheese

1 lean cuisine mac & cheese meal
2 slices provolone (can use lowfat), cut in small chunks
1 tsp or less garlic powder (I like McCormick's California Style as it's got pretty green things in it)
parmesan to top it off.

Cook mac & cheese like it says to on package. Mix into microwaveable bowl while still hot. Mix in garlic powder, and cracked black pepper, if you want. At this point mix in the chunks of provolone & stir until they are completely melted (Might have to microwave for a bit). Finish off w/a sprinkle of parmesan cheese, and bread crumbs drizzled w/butter if you're feeling fancy.

^^this is a good jumping off point, can add broccoli, peas, a can of tuna or chicken, anything you want, really.

Max Headroom

05-04-2006, 07:14 PM

I wish I could cook... I'm the knida guy that could burn water

Frieda

05-06-2006, 05:52 AM

got this recipe from the internet, tried to translate.. it's really very nice! serves 4, if nothing serious occurs you should be done cooking in 25 mins. it's about 745 kcal per person.

300-400 g tagliatelle (fresh, if possible)
8 pomodori tomatoes
salt, ground black pepper
1 dl olive oil
2 slices of crumbed bread
1 clove of garlic, chopped
handfull of pine nuts
3 tablespoons of chopped parsley
1 tablespoon of lemon juice
6 sundried tomatoes, chopped
100 g rucola lettuce
75 g grated parmesan

pre-heat grill. cook pasta al dente with a little bit of salt. cut tomatoes and put them in an oven dish, sprinkle with salt & pepper and olive oil. grill tomatoes for about 10 minutes.

mix bread crumbs with garlic, pine nuts and parsley.

in another bowl, mix lemon juice with 1 tablespoon of olive oil, sundried tomatoes and a bit of pepper. stir this through the pasta and heat it up again for a short while (without water).

get tomatoes from grill, sprinkle with bread crumb mix and a bit of olive oil, and grill tomatoes again for 2 minutes.

put rucola through pasta and serve with the tomatoes & parmesan cheese!

and when it's done, it should be looking a bit like this:

http://img57.imageshack.us/img57/7085/pasta7xm.jpg

not my own pic but stolen shamelessly from nu.nl

priceyfatprude

05-25-2006, 02:39 AM

That sounds very good & vegetarian friendly. :) thank you.

I don't know about the rest of the world but here in the States, everything's in a bowl now. I figured I could do this @ home for way cheaper & it would taste better. Tomorrow morning we will find out if I'm right!

Peef's Breakfast bowl:

a little butter
a little olive oil
1 red potato
2 eggs, slightly beaten
cheese of your choice
spices of your choice, I used seasoned pepper & spinach herb seasoning & some chives

Scrub the potato, poke holes in it. Microwave potato on HIGH for 5 minutes. While that is happening, scramble the eggs in a little bit of olive oil. (Add the seasonings to the eggs while they're still raw. I used this fantastic spinach-herb mixture I got at one of those tastefully simple (http://www.tastefullysimple.com/products/product.aspx?pid=48) parties) When finished cooking (you want them a little wet) set aside to cool.

When potato is done, slice into 1/2 inch slices or so. use a bit of butter in the pan at this point (no more than a tsp, you just want the flavor), and fry the potato slices. You want them brown & a little crispy. When halfway done cooking, add a little olive oil & your seasonings (I used seasoned pepper & chives). Cook until golden brown & crisp. LET COOL.

Layer in a Gladware square container (http://www.glad.com/containers/gladware_containers.php) in this order: potatoes, eggs, cheese of your choice. You now have a portable frittata you can take to work to heat & eat. :)

ambo

05-25-2006, 02:45 AM

Holy crap, that sounds good!
Let us know how it comes out, PFP......

priceyfatprude

05-27-2006, 01:55 AM

It would've been better eaten immediately, of course, but it turned out pretty good taken to work. I don't know that I would do chives next time. Maybe parsley?

lapietra

08-02-2006, 05:12 PM

This is a recipe I pieced together after eating it multiple times at Elephant Bar. It is SOOOOO GOOOOOOOOOD. :o What's also great is that you can put it in small ramekins, bake and freeze it, and heat them up in the oven for a quick treat.

Crust:

3 cups butter, softened
5/8 cup light brown sugar
5/8 cup confectioners' sugar
4 1/2 cups all-purpose flour<CONCORDANCE-BEGIN />

Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. (You can also do steps 2 and 3 with a food processor.)
Squeeze and work dough until it holds together.
Press into a 9 inch pie pan or indifvidual ramekins and chill for 2 hours.
Bake for 10 - 15 minutes, or until lightly brown around the edges. You'll need less time for small ramekins.Filling:

2 1/2 cups fresh or frozen blueberries
2 1/2 cups apples, cut into small chunks
3 tablespoons brown sugar
3 tablespoons cognac or orange juice
1 tablespoon lemon juice
2 teaspoons cornstarch
1 teaspoon ground cinnamon
Whisk brown sugar, cognac, lemon juice, cornstarch and cinnamon together in a bowl.
Pour mixture over fruit and toss gently to coat.
Let sit for about 20 minutes, tossing regularly to coat.
When crusts have cooled, spoon filling into them (or it, if you're doing one large cobbler).
Sprinkle streusel (recipe below) over the top generously and pat down gently.
Bake for 20 minutes at 375 F (or until streusel is golden brown and the fruit is bubbly.
Top with vanilla ice cream and enjoy!Streusel topping:

1 1/2 cups white flour
1/2 cup granulated sugar
1 teaspoons grated lemon peel
1 tablespoon ground cinnamon
10 tablespoons chilled, unsalted butter, cut into pieces
1 cup chopped walnuts
Mix flour, sugar, lemon peel and cinnamon in a large bowl.
Place all the pieces of butter in the flour mixture.
With two knives, one held in each hand cutting side down, pinch butter repeatedly into smaller and smaller chunks, until they're the size of small peas. (You can also do this with a food processor pulsed repeatedly - just don't let it turn into a ball of dough!)
Add the walnuts and mix gently, then use to top your cobbler.

priceyfatprude

08-02-2006, 06:24 PM

Ooooooooooh!!!!! With yellow apples???

*dies from the yum*

Jaime

08-02-2006, 06:25 PM

My Dad's Pork Marinade
(tastes so good on barbecued pork ribs)

Mix any kind of BBQ sauce with a couple of big scoops of marmalade, a little bit of liquid smoke, and a lot of pepper. Let the meat sit in this mix for at least a couple of hours before cooking.

lapietra

08-02-2006, 07:59 PM

Ooooooooooh!!!!! With yellow apples???

*dies from the yum*

You can use any kind of apples your heart desires - I used Cameo apples last time - sweet & crunchy! :) I bet it would be good with Granny Smiths too...

auntie aubrey

08-02-2006, 10:59 PM

*bookmarks thread*

Zeismyhero

08-03-2006, 10:33 AM

You'll need:

Olive oil
4 large diced tomatoes (a large can is ok, but drain)
Two tablespoons prepared pesto
Salt and pepper
Fresh mozzerellla sliced into small pieces (the kind packed in whey is best)
Shredded Parmesan cheese
Long baguette sliced into small pieces (crusty kind is best)

Preheat oven to 350.
In a non-stick sauce pan, heat two tablespoons olive oil.
Add tomatoes and pesto and stir. Salt and pepper lightly.
Once mixture is hot and liquid from tomatoes has cooked off, remove from heat.
On a cooking stone, place rounds of bread.
Lightly brush with olive oil.
Put a few slices of mozzerella on each piece of bread.
Heat in oven for several minutes, until cheese begins to melt and slightly brown.
Carefully remove stone from oven. Spoon tomato mixture onto each round.
Take a generous pinch of parmesan and press onto top of each tomato topped round.
Carefully place stone back into oven and bake until parmesan cheese has melted (about 5 minutes.) You may want to broil for a minute or two if you like your cheese "well done"

Enjoy!

:D

lapietra

08-03-2006, 03:09 PM

^^^^ *drools all over keyboard*
I LOVE bruschetta. :) I can't imagine a better recipe than this!

Frieda

08-03-2006, 06:26 PM

:) :) :) :) :)

mmmMMMMMMMMMMMMMMMMMMMMMmmmm!

ShopaholicChick

08-06-2006, 04:36 PM

Spaghetti Pie - aka what to do with spaghetti leftovers

need -
pie pan/casserol dish
enuf left over spaghetti (any shape or size mixxed in sauce) to fill it at least 3/4 full
bread crumbs
cheese - one or more of the following cheeses (provolone, mozzerella, romano, parmasean)

mix half the cheese into the spaghetti (leave enuf to cover the top of the dish)

put bread crumbs into bottom of pan/casserole dish enuf to cover the bottom about 1/4 inch (1/2 centimeter)

pour in the spaghetti carefully so the crumbs stay on the bottom cover

cover top with cheese

bake on 325 until cheese on top is bubbly & begins to turn golden.

allow to cool 15-20 minutes - cut like a pie & serve!!!

Avalon

08-06-2006, 04:42 PM

Original recipe by Zeismyhero:
You'll need:

Olive oil
4 large diced tomatoes (a large can is ok, but drain)
Two tablespoons prepared pesto
Salt and pepper
Fresh mozzerellla sliced into small pieces (the kind packed in whey is best)
Shredded Parmesan cheese
Long baguette sliced into small pieces (crusty kind is best)

Preheat oven to 350.
In a non-stick sauce pan, heat two tablespoons olive oil.
Add tomatoes and pesto and stir. Salt and pepper lightly.
Once mixture is hot and liquid from tomatoes has cooked off, remove from heat.
On a cooking stone, place rounds of bread.
Lightly brush with olive oil.
Put a few slices of mozzerella on each piece of bread.
Heat in oven for several minutes, until cheese begins to melt and slightly brown.
Carefully remove stone from oven. Spoon tomato mixture onto each round.
Take a generous pinch of parmesan and press onto top of each tomato topped round.
Carefully place stone back into oven and bake until parmesan cheese has melted (about 5 minutes.) You may want to broil for a minute or two if you like your cheese "well done"This or any other good bruschetta recipe; instead of putting it on the bread..pour over pasta. It is devine.

eta I forgot to give ZIMH credit for the original recipe. :o

ShopaholicChick

08-06-2006, 08:00 PM

that sounds yummy!!!

zenbabe

02-20-2007, 03:06 PM

I made this last night but only used 4 pieces of fish and about 4 teaspoons of lime juice, it was amazing and only had 94 calories and like zero fat. This was Da Bomb!

Orange Roughy with Dill Sauce Recipe

4 servings

30 min 10 min prep

5-7 orange roughy fillets
1/2 cup low-fat mayonnaise
2 teaspoons lemon juice
2 teaspoons lime juice
2 teaspoons Dijon mustard
2-3 tablespoons fresh dill, chopped
2 tablespoons grated parmesan cheese

Place fish fillets in a baking dish sprayed with Pam.

In a bowl, mix mayo, lemon, lime and mustard.

Add in dill and stir well.

Spread all of the sauce over the fillets.

Then sprinkle with the Parmesan.

Bake at 375 for 20 minutes (or until fish is done), then broil for 5 minutes to get top crispy and brown.

Jaime

02-27-2007, 03:48 PM

zenbabe

03-16-2007, 02:15 PM

Corned Beef with Cabbage.

Ingredients

3-pound point cut corned beef brisket, rinsed well

1 gallon water

5 allspice berries

2 bay leaves

4 whole cloves

3 cloves garlic, crushed

½ head cabbage, cut into wedges (about 2 pounds)

2 pounds new potatoes, washed

Preparation
Preheat oven to 300° F.

In large Dutch oven (which may be renamed an Irish oven just for today), place the corned beef, water, allspice, bay leaves, cloves and garlic. Bring to a boil, uncovered, and use a spider or skimmer to skim off any brown scum on top.

Put lid on pot tightly and transfer to the oven. Braise until tender (approx. 3 ½ hours).

Remove pot from oven and corned beef from pot. Cover meat with foil to keep warm. Add cabbage and potatoes to pot and bring back to a boil on stovetop. Simmer until potatoes are tender, about 20-25 minutes.

Serve with your favorite horseradish or mustard sauce.

priceyfatprude

04-01-2007, 11:45 PM

1 part Smirnoff or Stolichnaya raspberry vodka

1 part Orange Gatorade Endurance Formula Thirst Quencher

1 part Fresca

*but double it*Ok, I can't have Gatorade (almost killed myself that way once), but I am SO trying this with some Tang.

T.I.P.

04-05-2007, 05:48 AM

You'll need:

Olive oil
4 large diced tomatoes (a large can is ok, but drain)
Two tablespoons prepared pesto
Salt and pepper
Fresh mozzerellla sliced into small pieces (the kind packed in whey is best)
Shredded Parmesan cheese
Long baguette sliced into small pieces (crusty kind is best)

This bread makes for some very nice toasting (I tried it two days ago).

As a variant you can also replace the tomato + pesto with some

Simple Tomato Sauce

Boil and peel six (preferably plum, i.e. elongated) tomatoes, remove seeds
Dice two large onions
Warm a pan with olive oil in it
Fry the onions until they are golden brown, add the tomatoes
Cook the mixture for about 30 minutes, stirring regularly
Add a small can of tomato concentrate and continue cooking for 15 minutes.

The resulting sauce will have a very thick consistency. You can use it for
bruschetta or directly as spaghetti sauce (you may want to add a red pepper
in the latter case)...

Note: In this case you may want to add some fresh basil on top of the bruschetta

Now my mouth is watering...and it's only 10:30 AM :rolleyes:.

brightpearl

04-05-2007, 11:36 AM

Dear TIP,
Thank you for validating my deeply held belief that the unpeeled and unseeded tomato is the root of all suffering. Particularly when in a sauce.

Sincerely,
brightpearl

On to the recipe:
Eggplant Bolognese

olive oil
1 lg eggplant, nice-n-shiny, finely diced (1/4 cubes or so, unless you like extra chunky, and don't dice it until you're ready to pop it into the pot, or it'll turn a nasty brown color.)
1 medium onion, finely chopped
1 red bell pepper, finely chopped
2 or 3 cloves garlic, pressed
salt and pepper
1/2 pound ground soy, or the real thing if you're a carnie-vore
1 jar (about 26 oz.) of plain pasta sauce, or a large can of crushed tomatoes

Optional: splash of red wine, salt and pepper, parmesan, olives, fresh basil and/or oregano, what-have-you for that extra little oomph. Sometimes I add chopped zucchini or grated carrot instead of or in addition to the peppers.

In a big ol' pot, cook the eggplant in a little olive oil until it softens a bit (10 min or so), and set aside. Then saute the onions until translucent, add peppers and garlic, and cook unitl soft -- 10 min or so. Add the soy or meat and brown a bit, pour in the tomatoes and eggplant, and simmer for 20 minutes or so. Makes a great pasta sauce or pizza topping.

T.I.P.

04-05-2007, 12:37 PM

Dear TIP,
Thank you for validating my deeply held belief that the unpeeled and unseeded tomato is the root of all suffering.

That, and people who bump the back of your seat at the movies ;) .

zenbabe

04-12-2007, 06:40 PM

Baked Stuffed Shrimp

An easy appetizer that's sure to please, serve this shrimp platter with fresh lemon wedges for some extra tang.

Ingredients:
3 TB extra virgin olive oil, divided
3 cloves garlic, finely minced
1 cup fresh mushrooms, finely minced
2 lb jumbo raw shrimp, shelled, tail left on
1 cup bread crumbs or natural cracker crumbs
1/4 cup fresh parsley, finely minced
1/4 cup fresh chives, minced
1/2 cup butter, melted
Sea salt, to taste
Freshly ground pepper, to taste
Pinch of cayenne (optional)
Paprika to garnish
Lemon wedges

Instructions:
Preheat oven to 350°F.

Pour 2 tablespoons of the olive oil in a 9x13 glass baking dish. Spread the oil along the bottom. Set aside.

Cut the shrimp by making a slice along the length of the underside of the shrimp. Remove the vein while doing this. Don't cut all the way through the shrimp but just deep enough to open the shrimp to lay flat.

Sauté the garlic and mushrooms in the remaining 1 tablespoon of olive oil over medium-high heat for 5 to 10 minutes, stirring frequently, until mushrooms have given up their liquid. Remove from heat.

Add the bread crumbs or cracker crumbs to the mushrooms in the pan along with the parsley, chives, melted butter, salt, pepper and cayenne, if using.

Lay the shrimp open and flat in the prepared baking dish, and place even amounts of the crumb mixture on top of each.

Bake the shrimp for 15 to 20 minutes or until they are pink. Transfer to a serving platter. Lightly sprinkle with paprika. Serve with lemon wedges.

T.I.P.

04-26-2007, 10:44 AM

trisherina

04-29-2007, 07:27 PM

easy fresh salsa

3 firm tomatoes
1 medium green pepper
1 small onion
cilantro to taste (about 20 stems and leaves)
1 tsp salt
the juice of 2 limes

Chop all the vegetables up into very small pieces. Mix everything together! This is a swell salsa to put on barbecued steak, but if you eat vegetarian it is also great with tortillas and rice.

l'azizza

05-13-2007, 12:02 PM

Does anyone make a kick- ass roquefort dressing? I'm gonna need it thick.

zenbabe

05-13-2007, 02:29 PM

INGREDIENTS
2 cups mayonnaise
1 1/2 cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

DIRECTIONS
In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

(I say hold some of the cheese until everything is blended so you have some good chunks in there)

l'azizza

05-13-2007, 04:49 PM

Can I keep adding mayo and buttermilk until it's the consistency I want?
I will try it in the next few days and let you know how it was received.
Thank you!

zenbabe

05-14-2007, 06:13 PM

I would think if you want it thick, you would add more blue cheese.

Brynn

05-14-2007, 10:59 PM

With this thread, who needs porn? :D

Perfect, organic lamb chops:

Get the little bitty kind.
Marinate in thick Korean-style teriyaki sauce for a day.
BBQ outside over high heat on the grill until medium rare and ever so slightly blackened.

Eat with a simple salad. You'll want at least three.

l'azizza

05-14-2007, 11:49 PM

I would think if you want it thick, you would add more blue cheese.

Do you know how much this recipe makes? I think I'll use the 8 oz of cheese and use half of the other ingredients, I only need enough for a few salads. Thanks again.

auntie aubrey

10-06-2007, 04:51 PM

mashed spicy sweet potatoes.

here's what you need:
2 or 3 medium sized sweet potatoes (i like mine unpeeled but you could peel them)
1/2 tsp kosher salt
1 tsp garlic powder
ground black pepper to taste
1/4 cup no-fat sour cream or fat free plain yogurt (more or less to taste)
1 tsp adobo sauce (from 1 can chipotle peppers packed in adobo)
balsamic vinegar to taste

here's what you do:
cut up them sweet taters into 1/2" cubes and toss them in a steamer basket. steam until a knife slices through the potato bits without resistance. transfer the potato bits to a bowl and mash the heck out of them. add salt, pepper and garlic powder and mix. add sour cream and mix. add chipotle and a splash of balsamic vinegar and mix. taste. adjust with sour cream or balsamic as needed.

don't go too overboard with that adobo. 1 tsp is pleasantly spicy without being hot.

i'm telling you, it's like HEAVEN. i'm sure balsamic and adobo sounds like a strange combination but with the sweet potato flavor they're just awesome.

brightpearl

10-06-2007, 06:29 PM

^that sounds like an awesome way to support my potato habit
thanks auntie!!

auntie aubrey

10-06-2007, 07:34 PM

I THINK YOU MEAN TATER HABIT!

T.I.P.

10-10-2007, 05:45 PM

simple salad burrito

prep time 2 minutes

easy to make, fast, healthy and cheap

you need:
1 burrito style tortilla (soft taco tortilla ?)
1 salad
1 piece of parmesan cheese
olive oil
salt, pepper

Spread a bunch of salad on you burrito. Add some chunks of fresh parmesan on top. Add some olive oil. Salt and pepper it.

Fold the burrito, cut into halves.

Delicious !

brightpearl

10-10-2007, 07:07 PM

^Wait, how long do you melt the pasta strainer before serving?

:p

Frieda

10-14-2007, 08:55 AM

aubergine rolls with mozarella and basil

ingredients (serves 4):
2 aubergines (eggplant)
4 leaves of fresh basil
40 grams of flour
300 gr peeled tomatoes
2 cloves of garlic
1 bay leaf
400 ml vegetable oil (preferably corn oil)
100 gr mozarella
60 ml olive oil
40 gr parmesan cheese (grated)
salt, pepper, sugar

1. chop the garlic and fry it in olive oil. add the peeled tomatoes and heat the whole thing.
2. add bay leaf, salt and pepper and let the sauce stew for about an hour.
3. puree the sauce. add some sugar if it gets too sour.
4. cut the aubergine into thin slices and cover them in flour.
5. fry the slices golden brown in corn oil. let them leak on kitchen paper.
6. put mozarella and a basil leaf on the slices and roll them up
7. put some sauce in a baking tray thingy, add rolls and cover rolls with more sauce.
8. cover with parmesan cheese and heat in oven
9. serve on hot plates.
10. fwking eat!

disclaimer: it's a translation from dutch and my kitchen english isn't that good.. sorry!

brightpearl

10-14-2007, 09:16 AM

^kitchen flower = flour
laurel leaf = bay leaf
and I think you mean "fry" in a pan on a burner, instead of "bake" in the oven?
(your English is excellent, btw, Frieda)

That recipe sounds awesome!!

Frieda

10-14-2007, 09:21 AM

ah, thanks, i'll edit it before anyone gets ill :p :D

here we have fry (frituren) and bake (bakken) -- baking requires a lot less oil/butter while frying only can be done in huge amounts of oil. putting stuff in the oven also is called baking.

quite confusing, huh?? :D

i have tons of nice recipes but no idea how to translate them.. i'll post another and maybe you could check again? yes? please?

brightpearl

10-14-2007, 09:37 AM

^of course!! :D

Sticklers for gourmet cooking in English might draw a distinction between "fry" and "sauté" -- frying uses much more oil -- but most people use "fry" for both.

Frieda

10-14-2007, 09:47 AM

ok here's another one:

baked pineapple

http://img132.imageshack.us/img132/7169/friedpineapplewj9.jpg

ingredients: (serves 4)
1 pineapple
1 tablespoon of honey
200 grams lemon ice cream
2 cinnamon sticks
2 rosemary branches
1 vanilla stick thingy

1. remove skin of pineapple, cut in 4, remove heart.
2. chop rosemary, cinnamon and vanilla
3. poke little holes in pineapple and put rosemary/cinnamon/vanilla mixture in
4. put in baking tray and cover with little bit of honey
5. bake 45 minutes in oven at 160c, turn pineapple every 15 minutes
6. serve with lemon ice cream
7. eat!

if you're a true hero, you put them in a frying pan and set the whole thing on fire with XO cognac after baking it-- but that's a bit dangerous. but very very nice.

brightpearl

10-14-2007, 10:46 AM

^mmmm!
"vanilla stick thingy" is much more poetic than "bean"

Frieda

10-14-2007, 01:03 PM

:D i don't even know the word in dutch :eek:

Frieda

10-15-2007, 08:23 AM

lime gambas with mango salad

ingredients (serves 4):

40 grams brown sugar
8 gamba prawns (big ones)
10 gr cumin seed
fresh curiander leaves
1 lime (you only need the juice of half a lime but you'll have to buy a lime anyway)
2 mangos
4 fresh mint leaves
1 red chili pepper
40 ml sesame oil
1 onion

1. carve the back of the prawns with a bread knife, stick prawns on sticks
2. chop pepper, juice half a lime.
3. mix one half of the chopped pepper with half of the lime juice, all of the cumin seed and all of the sesame oil.
4. marinate the prawns with this mixture for at least 10 minutes.
5. remove skin of mango, cut the mango into thin slices. chop onion, mint and curiander. mix mango, onion, mint, curiander, other half of the chopped pepper, sugar, other half of lime juice and put on plates
6. grill the prawns and serve on top of mango salad
7. eat & enjoy!

can also be made with grilled chicken on sticks if anyone at the dinner table doesn't like shrimp! takes longer to marinate though.

brightpearl

12-16-2007, 09:58 PM

The only reason I haven't tried this recipe already is that I am so overcome with joy at finding it that I must lie down for a while.

Italian Fried Olives
- 2 cups medium-large green olives, pitted
- about 1/2 cup smoked mozarella bits (about 1/4"x1/2" in size or as big a piece you can fit into the whole of the olive)
- about 1/2 cup flour
- about 1/2 cup milk
- about 1 cup fine breadcrumbs or Panko
- 1 toothpick
- oil for frying

Directions
- Heat oil in a fryer or a large saucepan with about 3 inches of oil to 370 degrees.
- Stuff each olive with a piece of mozarella.
- Place flour, milk and breadcrumbs in 3 seperate small bowls.
- Using a toothpick, coat olive in flour. Tap off the excess flour. Dip olive in the milk. Then, coat olive thoroughly in the breadcrumbs. Set on a plate and repeat for remaining olives.
- Dip a flat sieve in the hot oil so that the breadcrumbs won't stick to it. Transfer about 1/3 of the olives to the hot oil using the sieve and fry for about 30-45 seconds. Drain on a plate covered with a paper towel. Repeat for remaining olives. Serve hot.
- Serves 4.

Jaime

12-17-2007, 04:30 AM

^ that sounds really good.

I have no official recipe, but I had a homemade Green Tea shortbread cookie today. The girl who made them just said to grind the tea up so it's very fine, and just put some in with a shortbread recipe. Very good. I will try it soon and let you know how it works out.

trisherina

12-31-2007, 12:42 PM

Recipes from bulletin.zefrank.com people that I made and ate since December 21st 2007:

Peef's Pom Salad
Zen's Buffalo Chicken Wing Dip
Sparticle's Nonsweet Yams (as elsewhere acknowledged)
Avalon's Apple Cake
Madasacutsnake's Butter Chicken
Not madasacutsnake's but she pointed me to it Crock Pot Beef Burgundy

Some of these recipes are not available in this thread... but some are! And all of them made me look good. :)

Pixie Cherries

01-02-2008, 07:39 AM

We make these every Christmas. My mom has the recipe, but here is one that is very close:

1 c. sugar
2 tbsp. shortening
2 eggs, beaten
1 c. molasses
1 c. milk, sweet or sour
4 c. flour
2 tsp. soda
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. ginger
1 tsp. cinnamon
1 c. raisins (optional)

Cream shortening and sugar. Add beaten eggs, then molasses, then milk. Sift all dry ingredients together and gradually add to first mixture. Add floured raisins last. Drop from spoon on greased cookie sheet. Bake in slow oven, 325-350 degrees, for 10-12 minutes. (These are called Cry Baby because little ones "cry" for more.)

l'azizza

02-09-2008, 03:50 AM

Does anyone have a great casserole recipe? It's for my very pregnant sister. She suggested chicken noodle. I said okay but would leave out the chicken.

Frieda

02-09-2008, 10:26 AM

^no casserole, sorry.. i'm not that much of a hero in the kitchen :eek:

frieda's favorite lazy saturday lunch:

cut 5 small mushrooms and 1 spring onion into bits and sautee in a bit of butter. sprinkle with a bit of garlic powder. or, if you're a little less lazy than i am, press half a clove and use this instead.

shove the sauteed mushrooms and onion on the side, add two small egs in the same pan and fry these. when one side is done, flip the eggs on their other side and cover the eggs with one thin slice of ham.

cover ham with a little bit of cheese (parmesan or emmenthal are best) and fold the eggs (ham and cheese on the inside). now let this fry for a minute to make the cheese melt.

eat on 2 slices of brown wholewheat bread. eat this with a big ripe tomato on the side and you will have all the proper enzymes to digest all of this!

mmmmmMMMMMMMMmmmmmmmmm :):)

trisherina

02-09-2008, 12:11 PM

For casseroles, potato bakes always get eaten and they contain no chicken. I have a new one that I don't want to type out for anyone until it's been tried in my kitchen, but I think Best of Bridge (http://www.bestofbridge.com/rcRecipe.aspx?id=174) can probably handle the job.

brightpearl

02-12-2008, 10:52 PM

These sound delicious, but I'm not sure I would recommend biting.

The original Nestle Troll House Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

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

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Frieda

07-08-2009, 09:05 AM

tomato yum yum

necessary:
- box of small, sweet tomatoes (cherry or tasty toms or something)
- fresh tomato sauce, or fresh tomato puree from your favorite chopping kitchen tool
- fresh basil (dried works but fresh is so much better)
- dried oregano
- can of anchovies filets in olive oil
- can of sardines in olive oil
- brown bread or other dark bread with lots of healthy bits.

pre-heat oven at 120c (10 mins)

wash tomatoes and cut them in half, but not completely through. the two halves are supposed to fold open and have to remain attached.

put the tomatoes in an oven dish, the inside facing upwards. fit in as many as you can.

cover every tomato with a layer of sardine stuff. on top of this, curl up an anchovies filet.

cover the fishy tomatoes with tomato puree and sprinkle with oregano.

completely cover all tomatoes with basil leaves.

put oven dish in oven, for about 5-10 minutes, depending on the size of the tomatoes. the skin is supposed to be still skinny, but if you bite one it should explode cherry-tomato-like with warm tomato stuff. eath with bread on the side.

don't overheat, or you'll burn your mouth very very badly!

eet smakelijk!
mmMMMMmmmm :)