I knew you'd have some ideas. Thanks!

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. :)

Buy the bottle of pomegranate juice from Costco!

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

But I like eating the little devils just as they are.

OMG, POM JUUUUUUUUUUUUICE!!!

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

You might say I have a way w/fruit.


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HAHAHAHAHAHAHAHAHAHAHA

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

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.

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:

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! :)

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

hahaha, that's awesome, Trish. AND GOOD FOR YOU!!!! :)

surbs, did your mom try it yet?

eureka!
 

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

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. :)

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. :)

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!!

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.

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

Aww! Tremendous! Very happy it went well :D

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.

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.

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.

^^ i hate you for posting this

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

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

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.

:)


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!

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

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.

^^^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.

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

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

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

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

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.

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.

:D

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

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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.

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.