Recipe Thread of Doom.

[Mighty Nikkisaurus]

Hundred Year Egg

I spoke on the phone with my grandmother recently and she brought up the hundred-year eggs that her family would eat when they got really sick. She said it was a trick/recipe that ran from a family line from Mongolia (upon further research hundred year eggs are traditionally asian). For shits and giggles I asked her how to make them.. for the terribly adventurous, ha. I've had one and it wasn't horrible but I think it's definitely an acquired taste.

Boil up 1/2 gallon of tea (black). Add:
2 cups quicklime
3 cups sea salt
5 cups wood ash

Wear gloves. Coat your eggs with this mixture. Cover with rice husks, rye seeds, etc-- something to keep them from sticking to each other. Store in a cool, covered container (but not airtight) for about two months or until the coating has turned crisp and hard. The "whites" should turn an amber color and the yolk should turn dark jade.

[diethx]

wtf... ew.

[Mighty Nikkisaurus]

wtf... ew.

Homemade penicillin!!

You know you want one.

[diethx]

That's fucking nasty dude, ffs. I'm gagging just thinking about it. I have a VERY low tolerance for stuff like that... ugh. I can't even take liquid medicine without gagging/throwing up in my mouth, heh.

[Mighty Nikkisaurus]

It's a delicacy in Asian countries, but I can't fault you for finding it gag-worthy. I have an iron stomach and even I hesitated before trying it, haha.

[Kayse]

Artichoke Dip:

2 sm. jars of Artichoke
1 8oz. tub of sour cream
1 block cream cheese
1 triangle Parmesan cheese-shredded
1 bunch of green onions

Mix cream cheese and sour cream until smooth
add artichokes and mix again
add green onions and most of the parm
Sprinkle remaining parm on top and bake.

Bake at 375 for 45 mins.

[diethx]

Fucking crazy Asians.

And that artichoke dip sounds yummy, and has redeemed this thread. Yay.

[Clove]

Ever since I re-posted my Slow-Fuse Chili recipe I've been itching for chili. So I've got a pot simmering today. For those of you with the means, you can swap the teaspoon of cayenne with ground chipotle for the same level of heat with a whole lot "smokey pepper goodness". If you're one of those people that needs more heat, just increase the cayenne 1/2 teaspoon at a time until you hit your desired "heat spot".

[Clove]

Keith's Damn Codcakes

1 lb of shredded or finely chopped cod meat
1/3 cup cracker crumbs
1/3 cup flour
1/4 cup fat-free mayo
1 egg
1/2 cup finely diced onion
1 finely diced ancho chile pepper
1/4 cup finely shredded carrot
1 teaspoon worchestershire sauce
1 teaspoon dry mustard
1/2 teaspoon granulated garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground chili
1/2 teaspoon ground pepper
punch of salt.
Flour for dusting
About half cup olive or peanut oil for frying

Mix all ingredients well in a large bowl. Form into 8 equal sized cakes. Dust both sides with flour and carefully pan fry in hot oil until golden on both sides (about 3 minutes each side). Serve with tartar sauce. Sooooo good.

[Beguiler]

Clove, is that cod raw or pre-cooked (ie poached)?

[Clove]

Clove, is that cod raw or pre-cooked (ie poached)?Either works, it cooks fine both ways although raw fish results in a more moist, loose cake and cooked fish results in a firmer, denser cake. I use raw fish because it saves time.

Pros and Cons of Raw:

Con - more of a pain to shred or cut up.
Con - wetter" or "looser" cake that is more delicate to form, handle and fry

Pro - About 30 minutes less prep time

Pros and Cons of Cooked:

Pro - Very easy to shred
Pro - "firmer" cake that's easier to form, handle and fry

Con - About 30 minutes more prep time

[Kayse]

Dunno what you call this but it's damn good:

1 box of corn Crispix (smaller of the box sizes)
11.5 oz bag of chocolate chips (milk, dark, whatever)
(I'm not sure how much, I usually just eye it) Powdered sugar

Start by melting the chocolate. I usually use a double boiler method. I boil water in a pot then place a clear glass bowl over the pot. Put the whole bag of chocolate chips in the bowl and stir.

Pour the whole box of Crispix into a large bowl. Once the chocolate is melted pour some of the chocolate over the Crispix and stir carefully (Don't want to break the pieces!). Keep adding chocolate until all the pieces of Crispix are covered in melted chocolate.

Dump the chocolate covered Crispix into a paper bag and add the powdered sugar. You'll want to do this while the chocolate is still warm. Close the bag and shake. Continue until all the pieces are completely white and sugar coated.

Now you have a sugary addicting snack! It's rather messy but very good! My mom has added peanut butter into the chocolate as well when melting, so that's an option as well.

[diethx]

chocolatey Crispix heaven

holy moly... /skeet

[Mighty Nikkisaurus]

holy moly... /skeet

My stomach rumbled so loudly.

:(

God damn you, Kayse.

[Clove]

That was a pretty awesome recipe-of-excess Kayse. My teeth were actually aching as I read it and think I literally felt my pancreas shift as it tried to hide behind my liver!

I humbly bow. My BTU brownies cannot stand up to firepower of that magnitude.

[Parkbandit]

Ever since I re-posted my Slow-Fuse Chili recipe I've been itching for chili. So I've got a pot simmering today. For those of you with the means, you can swap the teaspoon of cayenne with ground chipotle for the same level of heat with a whole lot "smokey pepper goodness". If you're one of those people that needs more heat, just increase the cayenne 1/2 teaspoon at a time until you hit your desired "heat spot".

I can't believe you didn't try the good chili recipe in this thread.

Forshame.

By the way, Chipotle has so much less heat than cayenne pepper. Chipolte is the smokey flavor, not really the heat as it has the same amount of heat as say a jalapeno. Cayenne, as bland as it tastes, really packs a heat punch in comparison.

If I'm using a cayenne, I'm using a Carolina Cayenne. It's much hotter than the regular cayenne, so you use much, much less with the same amount of heat.

[Mighty Nikkisaurus]

I somehow managed to come down with a cold in summer, so I made a huge batch of Miso soup.

Miso Soup

1 3x5 inch block thin-fried tofu (usu-aged if you get it at a Japanese market)
6 cups dashi
2 cups slivered daikon
Handful daikon leaves, cut into ribbons
2 1/2 tablespoons miso (red or white)
1 tablespoon sake

Take small sauce pan, put an inch of water in the bottom and bring to a boil. Add tofu, and simmer for a minute turning the tofu a few times. Remove from heat, drain tofu, and slice into small pieces. Put dashi in a pot, add daikon slivers and bring to a boil. Cook until the daikon turns somewhat transculent (about five minutes). Stir in daikon leaves, tofu, and sake and bring the mixture back to a boil. Reduce the heat to medium, simmer for 2 minutes (until leaves are tender). Whisk in miso, turn off heat, and serve.

[Allereli]

Not really a recipe, but:

Pierogies ftw:

heat pan with small amount of garlic olive oil
spray with pam
open frozen pierogies and put five or six in the pan
let cook for four minutes
turn all
toss in a handful of onions, frozen or fresh
toss in some bacon (I use turkey)
cook another four minutes

DONE!

[Mighty Nikkisaurus]

Mmmmmm pierogi. That's my comfort food, right there!

I usually use a couple tablespoons of butter, a few cups of chopped onions and then kielbasa slices.

Speaking of kielbasa, here's how I prepare mine if I make it seperately from the pierogi-

1 kielbasa, cut into thin slices.
1 yellow onion, finely chopped
2 apples, cored, peeled and finely chopped
2 tablespoons of butter
1 tbs. real maple syrup
1 tsp. cayenne pepper
2 tablespoons black pepper

Throw this all into a frying pan and fry up the kielbasa until done. Om nom nom nom.

[Kayse]

If the Crispix one was too much chocolately goodness for you, turn away now :)

Chocolate Lava Cakes-

Cake Batter:
7 oz bar of Dark Semi Sweet Chocolate
8 TBSP Butter
1 TSP Vanilla
3 Eggs
1/3 Cup Sifted Cake Flour
1/8 TSP Salt
1/8 TSP Cream of Tartar
1/4 Cup Sugar

Lava Centers:
2 oz. Dark Semi Sweet Chocolate
1.5 oz. heavy cream
1 TSP Butter

Cake Batter Directions:
1) Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.

2) Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.

3) Add well sifted cake flour, and gently incorporated into the above chocolate mixture.

4) Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.

5) Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.

6) Deposit the batter into large "non-stick" muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder.

7) Push a Chocolate Lava Center into the center of each cake batter.

8) Bake at 375F degrees for 15 minutes.

9) Remove from oven, wait 5 minutes, then unmold. Best if eaten right away, but you can put in the fridge and reheat in the microwave.

CHOCOLATE LAVA CENTERS (ganache) Directions:

1) Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.

2) Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.

3) Fill a pastry bag with the ganache. Pipe-out "cherry" sized portions. Place these mounds into the freezer until ready to use.

I always put ice cream on them because they are waaay too much chocolate, even for me:

http://i35.photobucket.com/albums/d184/filmgrl4/cake1.jpg

http://i35.photobucket.com/albums/d184/filmgrl4/cake2.jpg

http://i35.photobucket.com/albums/d184/filmgrl4/cake3.jpg

[Kayse]

Awesome pasta dish

Ingredients:
1 pkg of mild Italian sausage
1 jar of peppercinnis
1 pkg of spinach
1 jar minced garlic
1 pkg pasta, I prefer fettuccine for this
(you're not going to want to use the whole jar/package of the Garlic, Spinach or peppercinnis. I usually just guesstimate what I want.)

Cook sausage on stove. Usually put some water in a pan and cover. Flipping the meat occasionally. (that's what she said) Once they are done cut up into pieces and put to the side. You can also substitute the sausage for like Tofurkey or whatever other vegetarian sausage-like-meat is out there.

While the sausage is cooking, cut up the peppers into tiny pieces or ringlets. If you can find the already cut peppers, I recommend using those. Yes, I'm lazy. I wouldn't use the whole jar either unless you like the dish really spicy, which I do, so I use a whole jar. It's a small one though.

Put the cut peppers into a pan and add some olive oil. Let them cook a bit then add some garlic.

Chop up some spinach. I usually use like a cup or so, not much. Add it to the mixture. Stir around for a bit, then add in the sausage. I usually try and brown the sausage a bit more, but you want to be careful you don't burn the garlic or spinach.

http://i35.photobucket.com/albums/d184/filmgrl4/pasta3.jpg

During this time you can start cooking the pasta as well. Add Parmesan and all done!

http://i35.photobucket.com/albums/d184/filmgrl4/pasta7.jpg

http://i35.photobucket.com/albums/d184/filmgrl4/pasta5.jpg

[Mighty Nikkisaurus]

Mmmmmm pierogi. That's my comfort food, right there!

I usually use a couple tablespoons of butter, a few cups of chopped onions and then kielbasa slices.

Speaking of kielbasa, here's how I prepare mine if I make it seperately from the pierogi-

1 kielbasa, cut into thin slices.
1 yellow onion, finely chopped
2 apples, cored, peeled and finely chopped
2 tablespoons of butter
1 tbs. real maple syrup
1 tsp. cayenne pepper
2 tablespoons black pepper

Throw this all into a frying pan and fry up the kielbasa until done. Om nom nom nom.

I was inspired by Kayse to include a photo of pierogi I had the other night, and then post two more recipes with corresponding pictures!

http://img.photobucket.com/albums/v72/PsiElement/pierogi.png

[Mighty Nikkisaurus]

Raspberry Chocolate Mousse

I made up this recipe on the fly because I didn't feel like digging through my 12 inch thick holy grail of baking to find a suitable recipe.

Whip up 1 cup of very cold heavy whipping cream into soft peaks. Bloom about 1 tsp of gelatin in cold water, heat until dissolved, and then slowly add into beating cream. Once cream is almost to stiff peaks, melt 1/2 cup of semi-sweet chocolate in double boiler (or even microwave I guess), and slowly add into the whipping cream while whipping at medium. Stop once incorporated, move into a separate bowl. Gently stir in by hand about 1/2 cup raspberry coulis (strained to remove any seeds or chunks).

Whip 3 egg whites until soft peaks form, then add two tablespoons of sugar and 1/2 teaspoon vanilla. Whip until stiff peaks form, add 1/2 teaspoon lemon juice, stop whipping.

Fold whites into whipped cream mixture carefully until well incorporated and blended. Dish into martini glass, and garnish with crumbled and whole cookies.

I just bought the cookies because I was too lazy to actually make them, even though they're pretty simple. Make your basic tuile in a triangle shape, then once out of the oven spread a bit of ganache on one end and roll up while very hot, trim the ends, and voila.

http://img.photobucket.com/albums/v72/PsiElement/mousse.png

[Clove]

Raspberry Chocolate Mousse[/IMG]"Raspberry is an expected flavor"

[Mighty Nikkisaurus]

"Raspberry is an expected flavor"

Fuck that.

[Clove]

Inspired by that pecan chicken recipe.

Maple Pecan Salmon Croquets

1 lb salmon fillet sliced into 8 "fishstick-sized" strips
2 egg whites
1/3 cup AP flour
1/2 cup pecans
1/4 cup roasted sesame seeds
1/4 cup plain breadcrumbs
1/4 ts salt
3 T brown sugar

Grind or chop pecans medium fine. In a shallow bowl mix chopped pecans, bread crumbs, sesame seeds, salt and brown sugar. In another bowl beat egg whites until frothy. Place flour in another bowl. Dredge salmon sticks in flour, then dip in egg whites and roll in pecan mixture until coated. Bake at 350 for 20 minutes. Enjoy.

[Mighty Nikkisaurus]

This isn't really but it's quick and easy and as far as I know pretty damn healthy. Tastes so yummy too.

1 bag frozen rice (preferably a bag that you can steam in the microwave or oven)
1 bag frozen vegetables including baby corn, carrot ribbons and snap peas (asian medley or something similar, preferably in steamer bag)
2 eggs
1 tablespoon soy sauce
salt and pepper to taste

Make rice. Make vegetables. Scramble eggs, making sure to stir constantly so they break into tiny pieces. Pour rice into a bowl, stir in eggs and soy sauce. Add vegetables on top, season with salt and pepper to taste.

OM NOM NOM NOM.

[kookiegod]

My favorite quick and easy high protein and low work meal.

1+ lb ground turkey breast
1 cup frozen onions and red and green peppers (can do fresh if you want)
3 cups of rice (preferably instant or frozen, brown is better)
4 eggs, scrambled
Yoshida sauce, about 1/3 cup

Basically, this is stupid and simple, but it works, scramble eggs, saute the turkey with the onions and peppers, cook the rice, sauce, mix.

I pack it in 4 servings, tons of protein and damn simple.

Paul

[kookiegod]

Another one, but this is more a party one...

1 bar fat free cream cheese
1 can fat free refried beans
1 lb of ground turkey breast
1 cup onions
1 cup mixed peppers (your choice, red, yellow, jalapeno, etc)
2 cups fat free cheese
1 bottle salsa


Melt the cream cheese in a pan till it coats the bottom then freeze till it sets again, meanwhile saute the onions and peppers and the ground turkey.

Layer beans, turkey, onions and peppers and cheese till none left.

Cover with salsa and bake at 350 for 15 minutes.

Serve with chips and guac.

Incrediblely high in protein and low fat and damn tasty.
Paul

[B2]

I hate hate hate frozen veggies, especially peppers. I just can't take the limpness.

On a recipe note, I finally successfully remade this delicious eggplant salsa I got at a farmer's market months ago. I've tried like 6 different elaborate recipes with horrible results.

The one that worked?

Cut eggplant, red pepper, onion, garlic, jalepeno.

Put in 400 degree oven for 45 minutes.

...


How did I mess that up SIX times?

[TheRunt]

I can deal with frozen veggies in some things even peppers. What I want to know is where the hell do you get frozen rice? I've seen some veggie rice mixes but not just plain frozen rice.

[Mighty Nikkisaurus]

I hate hate hate frozen veggies, especially peppers. I just can't take the limpness.

On a recipe note, I finally successfully remade this delicious eggplant salsa I got at a farmer's market months ago. I've tried like 6 different elaborate recipes with horrible results.

The one that worked?

Cut eggplant, red pepper, onion, garlic, jalepeno.

Put in 400 degree oven for 45 minutes.

...


How did I mess that up SIX times?

I normally hate frozen veggies (except spinach, because I love cooked spinach that's been drained but is still all soggy and has some butter and pepper on it OM NOMNOMNOM), but the asian medley really works. It's snap peas, baby corns, water chestnut and carrot ribbons. It all stays crisp even after being steamed in the bag.

[Mighty Nikkisaurus]

I can deal with frozen veggies in some things even peppers. What I want to know is where the hell do you get frozen rice? I've seen some veggie rice mixes but not just plain frozen rice.

I'll have to go dig up the brand name but I found with a bunch of the frozen veggies these packages of frozen short grain white rice. You toss them into your microwave for 4 minutes and you have a bowl full of fluffy white rice.

[Keller]

All this talk of frozen veggies just made me realize I'm really going to miss California.

Fuck.

What did I do?

[diethx]

We have fresh veggies on the east coast.

[Keller]

We have fresh veggies on the east coast.

That's good to hear.

I've not had much but corn and tomatoes in the month I've been in Indiana.

[TheRunt]

I normally hate frozen veggies (except spinach, because I love cooked spinach that's been drained but is still all soggy and has some butter and pepper on it OM NOMNOMNOM), but the asian medley really works. It's snap peas, baby corns, water chestnut and carrot ribbons. It all stays crisp even after being steamed in the bag.

Try the spinach with a little cream cheese. :) And/or perhaps a bit of lemon juice.

[TheRunt]

That's good to hear.

I've not had much but corn and tomatoes in the month I've been in Indiana.

You haven't tried the Indiana grown cantaloupe? Shame on you. And what part of IN? But yes corn,tomatoes, and green beans are a lot of what you see. But if you look around especially if your near a rural area you can find damn near most of the standard veggies and some of the not so standard ones. Zucchini, yellow squash, cucumbers, various other summer and winter squashes. Peppers and various melons. Hell come on over and raid my garden. Although I don't do corn.

[Keller]

You haven't tried the Indiana grown cantaloupe? Shame on you. And what part of IN? But yes corn,tomatoes, and green beans are a lot of what you see. But if you look around especially if your near a rural area you can find damn near most of the standard veggies and some of the not so standard ones. Zucchini, yellow squash, cucumbers, various other summer and winter squashes. Peppers and various melons. Hell come on over and raid my garden. Although I don't do corn.

The City. We've got some good stands around -- I should pick up a canaloupe. I also forgot to mention I ate some peppers from my uncle's garden. Those were pretty good. I'm not into zucchini or squash -- but I will have to try the canteloupe.

[Tsa`ah]

There's plenty of variety in the corn belt ... but nothing compared to the costal and port areas.

A good farmers market or a grocery store that is far removed from the hood will probably have what you're looking for ... but you'll pay through the nose for it. Unless it happens to be a hispanic hood, but that's only if you've got the urge for good peppers and the like.

[TheRunt]

And the problem with the corn belt is unless you know someone that cans/freezes the shit. Come winter your out of luck. And pay through the nose? Maybe at the farmers markets. The one they have here I wont go to. Most if not all are selling the same shit as the local supermarket. Hell the fruit and vegetables even have the same little stickers on them. Head out into the country a bit and buy off the side of the road. Cheaper and better. I can get a dz ears of corn fresh picked that day for about $2-2.50 The local supermarket had it on sale 4 ears for a $1 And it was probably picked 4 states away about a week ago.

[Tsa`ah]

And pay through the nose? Maybe at the farmers markets.

You don't pay through the nose for things grown in and around the corn belt, you pay through the nose for things that are nearly exclusive to coastal areas ... or for shit that comes in off of boats. More so than you would pay in those areas.

Everyone knows, or should know, that you get the best sweet corn from locals that set up a road side stand (or park their truck and toss out a sign).

[diethx]

I miss stand food. Not so much fresh veggies, but ham, egg and cheese breakfast sammiches on kaiser rolls. And big fat hot salty pretzels with yellow mustard.

[Tsa`ah]

Did Giuliani do away with all of that as well or did you move?

[diethx]

I've lived in Atlanta for the past 4 years.

edit: But I was in NYC twice this summer and they still have street vendors. I got a kaiser roll breakfast nummy nummy sammich almost every day of the week on my first trip up.

[Tsa`ah]

Best foods I've ever had on the run were from stands ... unfortunately Daley killed that aspect of Chicago.

[diethx]

It was insanely awesome, really. For $3.50 I received a top notch best you've ever had kaiser roll with egg, ham, and cheese heaven, a coffee, and a bottle of Sunny-D.

[TheRunt]

You don't pay through the nose for things grown in and around the corn belt, you pay through the nose for things that are nearly exclusive to coastal areas ... or for shit that comes in off of boats. More so than you would pay in those areas.

Everyone knows, or should know, that you get the best sweet corn from locals that set up a road side stand (or park their truck and toss out a sign).

For that stuff yeah. I thought you were talking local food. And for stuff of the boats? I wish I could get that where I live. The closest thing I can get for fresh seafood.(not including panfish/bass/etc that I can catch myself) Would be overnighted mail order. And I'm not paying those prices. Yeah your going to pay a major premium on that shit. But during the summer unless your talking tropical fruits and such most of it can be grown in the area you just have to look around. But speaking of seafood the fall run is going to be starting for salmon pretty soon up on the big lake :love: :tumble:

[TheRunt]

Oh and since this is the recipe thread. A quick and dirty dinner.

2lbs ground beef
1 medium onion
1lb frozen sliced carrots
2 cans mushrooms soup
2lb bag tater tots
1/2 lb shredded chedder cheese
Theres two ways to do this the quick way I do it or the long way
Quick way
Crumble and brown beef in a pan
While browning dice up the onion
When beef is almost done saute onion with it
cook carrots in micro till almost done
Layer in casserole
beef/onions then carrots then soup then tots
bake at 350 for 45 minutes top with cheese and bake and additional 15
Long version
Use ground round or leaner meat
Don't cook
Layer in casserole as above
Bake 1:45 minutes then top with cheese and bake for 15 more
Eat and enjoy
Sounds nasty but damn its good

[TheRunt]

Oh and for the Zuch and squash hater try this one

Half a large or 1 medium onion diced
About 1-1/2 lbs each Zucchine and yellow squash slice about 1/2 thick
1-2 tsp italian seasonings (use a store bought mix or whatever you like oregeno basil rosemary etc.)
1 Can diced tomatoes or fresh
olive oil
parmesan cheese

Heat oil in pan enough to cover bottom
Saute onions then the Zucc and squash
Add spices and tomatoes and cook till desired doneness (I like mine with a bit of texture but most of my family likes it soft)
Toss with cheese
eat

Good side dish but for a main course brown some italian sausage and add it in with the onions and a few more tomatoes serve over pasta

[Keller]

Oh and for the Zuch and squash hater try this one

Half a large or 1 medium onion diced
About 1-1/2 lbs each Zucchine and yellow squash slice about 1/2 thick
1-2 tsp italian seasonings (use a store bought mix or whatever you like oregeno basil rosemary etc.)
1 Can diced tomatoes or fresh
olive oil
parmesan cheese

Heat oil in pan enough to cover bottom
Saute onions then the Zucc and squash
Add spices and tomatoes and cook till desired doneness (I like mine with a bit of texture but most of my family likes it soft)
Toss with cheese
eat


Sounds like an Indiana version of ratatouille.

[Clove]

My wife loves carrot cake so this recipe was built for her. She's allergic to walnuts so I use pecans; feel free to substitute walnuts for pecans.

Keith's Carrot Cake

1) 1 3/4 C all-purpose flour
2) 2/3 C whole wheat flour
3) 2 ts baking soda
4) 1/8 ts salt
5) 1 ts ground cinnamon
6) 3/4 ts ground allspice
7) 1/4 ts ground nutmeg

8) 3/4 C packed brown sugar
9) 3 T peanut oil (or veggie oil if you're allergic)
10) 2 eggs
11) 3 C shredded carrot (approx. 1 lb)
12) 1/2 C raisins
13) 1/2 C chopped pecans
14) 2/3 C lowfat buttermilk
15) 2 ts vanilla extract
16) 8 oz crushed pineapple in juice (drained)

Combine first 7 ingredients in a medium bowl and mix well together.

Combine sugar and oil in a large bowl and stir well. Add eggs to sugar one at a time mixing well until smooth. Stir in carrot, raisins, nuts, buttermilk, vanilla and pineapple until well mixed. Gradually add flour mixture while mixing until blended into a smooth batter.

Spoon batter into a 13x9 pan coated with cooking spray and bake at 350F for 30 minutes (or until a toothpick comes out smooth).

Cool for 20 minutes and then spread cream cheese icing over top. Cut into 18 servings and enjoy.

Cream Cheese Icing

1 T butter
8 oz Neufchatel cheese (or cream cheese)
3 3/4 C powdered sugar
1 ts vanilla

Beat butter and cheese with an electric mixture until fluffy. Gradually add sugar while beating until smooth and add vanilla and mix until smooth. Keep chilled until cake is cool and you're ready to spread it.

[Mighty Nikkisaurus]

Crab Rangoon Cheese Ball

2 packages cream cheese
1 cup shredded Monterey jack cheese
1 cup shredded mozzarella
1 package imitation (or real) crab meat
3 cups crushed ritz (or similar) crackers, 1 cup separated out
4 tablespoons dry dill weed, split in half
1 teaspoon black pepper
1 teaspoon salt

Mix cheeses, crab meat, 2 cups of the crushed crackers, 2 tbs of dill weed and salt and pepper together into a bowl into well mixed and incorporated-- shredding the crab meat as you go (pre-shred the meat if it helps you out). I use my hands for this.

Mix the remaining two tablespoons of dill in with the remaining 1 cup of crushed crackers, place on a clean, dry surface or bowl.

Roll crab and cheese mix into a ball with your hands and then roll into the crushed crackers, covering the whole thing thoroughly. Wrap with plastic wrap and put in the fridge overnight to let it firm up. Serve on a platter with crackers and pretzels.

Om nom nom nom.

[thefarmer]

It's not a recipe, but..

I just started cooking my (non seafood) version of gumbo (thanks to the non seafood living wife).. and realized I have no tomatoes.

Now I have to go out and get some while I'm in the middle of cooking.

I hate that.

[Mighty Nikkisaurus]

It's not a recipe, but..

I just started cooking my (non seafood) version of gumbo (thanks to the non seafood living wife).. and realized I have no tomatoes.

Now I have to go out and get some while I'm in the middle of cooking.

I hate that.

I do too.

That is why I am now the mise en place queen!

[thefarmer]

I do too.

That is why I am now the mise en place queen!

I'm normally like that, but the past few weeks we've eaten out more than usual, so I'm behind on being stocked.

[kookiegod]

Gah! No more seafood reciples! It's hurting me!

Heh, I apparently developed a shellfish allergy a few months ago, waiting on an appointment to see an allergist, started in May having a lobster tail in Atlantic City and I had to speak at 8am the next morning which I struggled thru and I couldn't even drive back the airport. A few weeks later a dinner of shrimp and chicken stirfry did the same thing.

Felt like my skin was totally disconnected, sweating, discombobulated. Its not so bad that I have breathing issues, but its scary enough.

The sad part is I LOVE shrimp, crab, and lobster.

<sigh>

As far as frozen veggies, since I live alone till the woman moves back, I waste money buying them and letting them go bad cooking for just me, so its a bit easier, and heck, its a lot faster, it loses something (a lot of something really), but I hate wasting stuff.

I need to post my calzone recipe...

~Paul

[diethx]

After coming to a new agreement on chores, and my fiance agreeing to take up the dish-washing, i've decided i'll start doing a lot more cooking. We need to save money anyhow, so this is good. However, with classes 4 nights a week and a crapton of homework, i'm not going to have a ton of time for prep work.

So, i'm inviting (pleading with) you all to post your favorite (either your own or something out of a book, off a website, whatever I don't care!) quick and easy recipes that I can either QUICKLY throw into a crock pot in the morning before I leave for class, or who's ingredients I can pick up on my way home and whip up with as little prep time as possible. I don't want us to start to get bored with the same old stuff, and let me say, i'm not the most experienced cook, so as much info (measurements, etc.) as possible is great.

I do see a lot of things in this thread that will work, however my J is picky about a few things, and I guess I am too. He doesn't want anything with mushrooms or tuna, and I am not big on seafood (except crab salad, omg someone please post a good recipe for sweet sweet delicious crab salad).

Yes, I suppose I could just scour some websites, but i'd prefer to try something that someone else will vouch for - like I said, we're kinda picky and totally not foodies.

:thanx: :heart:

[diethx]

Oh also, I forgot. Several pages back, PB promised to post his 3 cheese mac n cheese recipe, but never did. :(

POST PLZ!

[Parkbandit]

Sorry..

And to be honest, lest I get charged with PLAGERISM, it's not "my" recipe. It's someone famous I think.. my wife got it from Oprah or some cooking show.

1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS 1 tablespoon
3/4 cup shredded Good Muenster cheese
3/4 cup shredded Good mild Cheddar cheese
3/4 cup shredded Good sharp cheddar cheese
3/4 cup shredded Good Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.



I can't stress enough the importance of using GOOD cheese.. not some grocery store brand crap. And I use more than what the recipe calls for.. especially the extra sharp.

[B2]

I do this in the oven, but you can do it in the crock pot too.

Buy a Boston Butt Pork Roast. I usually go for the 3-4 pounder. With the bone.

To do it BBQ stylz, put it in the crock pot with 1 cup of apple cider vinegar, a quartered onion, some smashed and peeled garlic, 1/4 cup brown sugar, and 1 tbs cayenne or chili powder or red pepper flakes or paprika or whatever mix of spicy spices I grab at the time.

To do it cuban-ish, put it in the crock pot with 1 cup of white or apple cider or a mix of the two vinegar (Or 1 cup of mojo, if you have it), a quartered onion, some smashed and peeled garlic, some lime juice, some cumin, some black pepper, some basil or oregano, and again, whatever spicy spices you have.

Once it's done, throw out the onions and garlic. You will have to pull the pork apart with two forks. It should just fall apart deliciously. Mix in some of the cooking liquid (like 1/4 cup at a time) just to make it bind.

We throw the lime rinds in the rice while it cooks and make limey rice for the cuban pulled pork. They make good sandwiches, too.

Keep the bone in a bag in the freezer, and then throw it in with one of those bagged mixes for split pea soup. The bone gives the soup really good flavor.

[B2]

This isn't a crock pot meal, but it's super easy and we like it.

It's white people chicken adobo. Despite seeing it everywhere when I lived in Berkeley, I never tried it so I don't know if this is what it's supposed to taste like or not!

1 cup soy sauce.
1 or 2 sliced onions
2 or 3 diced/crushed cloves of garlic
1/2 cup vinegar (white or apple cider)
cracked black pepper
ginger (powdered or grated) if you have it
bay leaf
chicken or pork. I've done whole thighs, diced chicken breast, sliced pork chops, it all works.

I tend to throw mushrooms or peppers or whatever other vegetable we have in with it too, but that, from what I can find, is not standard.

I don't really ever do it the same way, but the above combination of soy/vinegar is what works for us and the current brand of soy sauce we have. If you have a more pungent soy sauce, you can reduce it to 3/4 of even 1/2 of a cup. Right now we just have kikoman.

Throw in pot. Bring to boil. Reduce heat and simmer for 30-45 minutes, shorter for chicken breast and longer for bone-in things.

Serve over white rice.

[diethx]

That mac n cheese sounds freaking delicious, as does the BBQ pork butt (haha, yes, I did).

[Parkbandit]

That mac n cheese sounds freaking delicious, as does the BBQ pork butt (haha, yes, I did).

You can hear your arteries closing up when you eat it.. so it's not an everyday dish... but yea, it's the best I've ever had. I've tried some variations on it.. adding finely chopped onions.. sprinkling GOOD Parmesan cheese on top.. but it's really the best the original way.

[Clove]

After coming to a new agreement on chores, and my fiance agreeing to take up the dish-washing, i've decided i'll start doing a lot more cooking. We need to save money anyhow, so this is good. However, with classes 4 nights a week and a crapton of homework, i'm not going to have a ton of time for prep work.

So, i'm inviting (pleading with) you all to post your favorite (either your own or something out of a book, off a website, whatever I don't care!) quick and easy recipes that I can either QUICKLY throw into a crock pot in the morning before I leave for class, or who's ingredients I can pick up on my way home and whip up with as little prep time as possible. I don't want us to start to get bored with the same old stuff, and let me say, i'm not the most experienced cook, so as much info (measurements, etc.) as possible is great.

I do see a lot of things in this thread that will work, however my J is picky about a few things, and I guess I am too. He doesn't want anything with mushrooms or tuna, and I am not big on seafood (except crab salad, omg someone please post a good recipe for sweet sweet delicious crab salad).

Yes, I suppose I could just scour some websites, but i'd prefer to try something that someone else will vouch for - like I said, we're kinda picky and totally not foodies.

:thanx: :heart:Get to know your Foreman Grill for quick and easy.

I’d start researching sandwiches they can be spruced up very easily and made millions of different ways.

Look in your bakery section for fresh breads and rolls that look appealing. Foccacia bread is a nice flat Italian herbed, potato bread that makes great sandwiches. Mayo can be jazzed up easily, my wife loves it when I put a 1/8 ts of chipotle powder in a T of mayo for her ham sandwiches. You can try cayenne, chile, cumin, garlic or onion powder to turn up ordinary mayo. Try other spreads that sound appealing like guacamole, salsa or salad dressings even a little yogurt with some dill or other green spice mixed in. Try fresh veggies as toppers like bean sprouts, sliced carrots, avocado or even fruit slices like mango or pears. Be creative.

Sides are easy too for sandwiches besides chips and fries, pasta salads, potato salads and ordinary green salads make great sandwich sides (and you can pick those up pre made).

You can grill your sandwiches on the Forman grill or in a frying pan to toast the bread and melt the cheese a bit. Possibilities are limitless.

You can search the web for sandwich recipes. A glance at the ingredients usually tells you if it’s something you’ll like and skill-level required to prep is usually low; and there’s something in it you don’t like, you probably won’t destroy the sandwich if you drop it or swap it.

[Sylvan Dreams]

Foccacia bread pizza is delicious.

Pasta is very cheap and you can do a lot with it.

Boxed meals aren't bad, things like hamburger helper and homestyle bakes. When living alone, 1 box of homestyle baked pasta would feed me for 2 days.

[Beguiler]

It's white people chicken adobo.

I can vouch for the above as being good, the Filipino adobo recipe calls for taking the meat out and frying it after cooking, but the above is very close in taste. My children won't let me get away with making adobo without making pancit bihon as well. Lots of ingredients, but well worth the effort.

Pancit Bihon
Ingredients:

1 8 oz. pack pancit bihon (rice stick) noodles
1 lb. pork steaks, diced (AND/OR 2 cups shredded cooked chicken breast)
1/2 lb cleaned shelled small shrimp
2 cups of chicken broth
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces (save some of the green top for garnish)
1 carrot, sliced into strips or shredded
2 tablespoons of cooking oil
3/4 cup diced celery
1/4 cup soy sauce
asian fish sauce (patis or nam pla) to taste
Salt and pepper to taste
calamansi or lemon, sliced
chinese red chili paste or red pepper sauce

Directions:

Soak the pancit bihon noodles in hot water to soften for 10 minutes

Saute garlic and onions in a large pan or wok with the cooking oil. Add pork and saute until no longer pink. Add the chicken broth, (and the shredded chicken breast if desired) and all the vegetables until cooked. Add shrimp, cook until pink. Mix in the drained pancit bihon noodles and add soy sauce and fish sauce to taste, cook for about 5-10 minutes or until the noodles are soft, may add a bit more broth if needed.

Salt and pepper to taste. Garnish with sliced scallion tops.

Note:

Calamansi / lemon, chili paste/hot sauce and soy can be added to individual portions as desired.

[Trouble]

So, i'm inviting (pleading with) you all to post your favorite (either your own or something out of a book, off a website, whatever I don't care!) quick and easy recipes that I can either QUICKLY throw into a crock pot in the morning before I leave for class, or who's ingredients I can pick up on my way home and whip up with as little prep time as possible. I don't want us to start to get bored with the same old stuff, and let me say, i'm not the most experienced cook, so as much info (measurements, etc.) as possible is great.

I have a book called The Four Ingredient Cookbook and it has some decent recipies and all are pretty simple. The way they can get away with 4 ingredients is sometimes they'll use a jar of enchilada sauce or something as one of the ingredients.

======


I have two questions for our chefs:

A) How long do corn tortillas (the soft kind) last, and how do you store them (fridge or counter)?

B) How long do onions and garlic last, and how do you store them?

Thanks.

[Clove]

I have a book called The Four Ingredient Cookbook and it has some decent recipies and all are pretty simple. The way they can get away with 4 ingredients is sometimes they'll use a jar of enchilada sauce or something as one of the ingredients.

======


I have two questions for our chefs:

A) How long do corn tortillas (the soft kind) last, and how do you store them (fridge or counter)?

B) How long do onions and garlic last, and how do you store them?

Thanks.I keep tortillas in an air-tight bag with my bread in a cabinet (to keep from my cat). Stored this way they keep for a month or two. You can store them in freezer-tight bags in the freezer for 4-6 months.

I store garlic and onions on top of my fridge :D. They keep about a month or two.

[Mighty Nikkisaurus]

I use whole wheat tortillas, but I freeze mine until use and then keep them in an airtight bag in a cabinet.

I keep garlic and onions in my fridge, they also keep for a month or so. If I'm gonna need to throw out the garlic and onion soon and haven't used it I chop it up into tiny pieces and dehydrate it to make garlic and onion flakes. Great for seasoning hamburger, etc and you're not wasting food.

[Clove]

That's a damn good idea (dehydrating).

[Mighty Nikkisaurus]

Dehydrating food is great if it's about to go bad.

For most vegetables, mince them and dehydrate them then turn them into mixes to use as seasoning.

Dehydrated fruits are delicious too. Apple chips are the best.

[CrystalTears]

I miss the dehydrator I had during my first marriage. That cockknocker took it. My favorite was dehydrating watermelon. It was like eating candy.

[Mighty Nikkisaurus]

I miss the dehydrator I had during my first marriage. That cockknocker took it. My favorite was dehydrating watermelon. It was like eating candy.

Ooh. I've never tried with melon before.. I wonder how cantaloupe is.

[Mighty Nikkisaurus]

My wife loves carrot cake so this recipe was built for her. She's allergic to walnuts so I use pecans; feel free to substitute walnuts for pecans.

Keith's Carrot Cake

1) 1 3/4 C all-purpose flour
2) 2/3 C whole wheat flour
3) 2 ts baking soda
4) 1/8 ts salt
5) 1 ts ground cinnamon
6) 3/4 ts ground allspice
7) 1/4 ts ground nutmeg

8) 3/4 C packed brown sugar
9) 3 T peanut oil (or veggie oil if you're allergic)
10) 2 eggs
11) 3 C shredded carrot (approx. 1 lb)
12) 1/2 C raisins
13) 1/2 C chopped pecans
14) 2/3 C lowfat buttermilk
15) 2 ts vanilla extract
16) 8 oz crushed pineapple in juice (drained)

Combine first 7 ingredients in a medium bowl and mix well together.

Combine sugar and oil in a large bowl and stir well. Add eggs to sugar one at a time mixing well until smooth. Stir in carrot, raisins, nuts, buttermilk, vanilla and pineapple until well mixed. Gradually add flour mixture while mixing until blended into a smooth batter.

Spoon batter into a 13x9 pan coated with cooking spray and bake at 350F for 30 minutes (or until a toothpick comes out smooth).

Cool for 20 minutes and then spread cream cheese icing over top. Cut into 18 servings and enjoy.

Cream Cheese Icing

1 T butter
8 oz Neufchatel cheese (or cream cheese)
3 3/4 C powdered sugar
1 ts vanilla

Beat butter and cheese with an electric mixture until fluffy. Gradually add sugar while beating until smooth and add vanilla and mix until smooth. Keep chilled until cake is cool and you're ready to spread it.

I didn't make this yet, but here's a picture of a carrot cake I did make. Now people will see it and crave carrot cake and make your recipe. :D

http://i140.photobucket.com/albums/r26/Nikkifotos/carrotcake.png

[War Angel]

Although it sounds weird, we tried chili cheese taco dogs tonight. Got the recipe from a fast meals cookbook. The kids liked it, and oddly enough, I prefer these to the regular chili dogs.

Needed:

Hot Dogs (can use turkey dogs, too)
Can of beanless chili
Ortega crunchy taco shells
grated cheddar cheese
- *optional (any combination)
diced onions
jalapenos
ketchup
mustard
hot sauce
sour cream

put taco shells in oven to bake
boil hot dogs in water (removes a lot of oil, blech)
microwave chili
grate cheese, unless you have the pre-grated stuff :)

When shells are crispy, remove from oven, place hot dog inside, cover with chili and cheese and eat.

[War Angel]

Chicken Eggrolls

3 boneless, skinless chicken breast
1 small (8 oz?)bag of pre-packaged cole slaw mix (no sauce, just cabbage and carrots)
1/2 small onion
soy sauce to taste
3 oz. can of diced water chestnuts
pepper
1/4 cup of oil
egg roll wrappers (24) (usually found in the produce department)

Boil 3 boneless, skinless chicken breast in water until cooked.
While the chicken is boiling, drain water chestnuts and dice into small pieces.
Dice onion as well.
Place water chestnuts and onions in a small bowl and splash some soy sauce on top. (1-2 Tbsp.) Set aside. When chicken is thoroughly cooked shred it into small pieces. Combine in one bowl the shredded chicken, water chesnuts/onion/soy sauce mix, cole slaw mix. Season with pepper to taste. I usually add extra soy sauce and mix it together.
Place a spoonful of mixture in egg roll wrapper, use water to seal. The instructions for folding egg rolls can be found on the package. I make all the egg rolls before I start cooking, or else you get sidetracked and burn a few.
Heat oil in pan and fry egg rolls until crispy on each side. (Usually 3 minutes)
Place some paper towels in the bottom of a bowl and when each egg roll is done, place them vertically in bowl to properly drain excess oil.
Serve with duck sauce, sweet and sour sauce, or whatever else you prefer.
Can be reheated by placing in 350 over for 5 minutes.

[Back]

Although it sounds weird, we tried chili cheese taco dogs tonight.

What kind of unholy cookbook are you reading from for god sake?



Turkey Tacos

1lb. ground turkey
1 small jar Pace Picante Sauce, hot
Salt, pepper, cumin to taste

Corn tortillas
1 cup vegetable oil

Lettuce
Tomato
Chedder cheese (I prefer NY white sharp)

1 can vegetarian Rosarita refried beans
1 tspn vegetable oil



Heat sauce pan. Add tspn. oil. Open refried beans and add to pan on low heat. Stir frequently until bubbles.

Chop lettuce, tomato, grate cheese.

Heat frying pan. Add ground turkey. Brown with salt, pepper, cumin to taste. Add jar of Pace. Simmer until bubbly.

Heat another frying pan. Add cup of oil on medium heat. Submerge corn tortillas on one side until the surface of the tortilla bubbles, then flip and fold into taco shell. Drain on paper towels.




Taco assembly


Open fresh fried tortilla

Spread refried beans on one side

Add turkey meat to bean side

Pile cheddar cheese on turkey

Add lettuce and tomato

Devour as many as you can before the taco buzz makes you pass out on the couch

[diethx]

Easy Italian-Style Chicken
(My mom used to call this chicken parmigiana, but we all know better by now. It still has major points for being easy and leaving great leftovers.)

I made this tonight, and it was really good, even if everything mushed together instead of staying in layers. But we just mushed it all together on top of spaghetti and it was freaking nummy. And I have a ton left over for tomorrow when I get home too late to cook. Yay.

[Mighty Nikkisaurus]

I made you a lovely tutorial.

http://img395.imageshack.us/img395/2008/spaghettitutele8.gif

[diethx]

ROFL, you are awesome.

[Shari]

I propose that any and all recipes from here on out are displayed like the last one.

kthx

[War Angel]

What kind of unholy cookbook are you reading from for god sake?



Pillsbury's Fall Planner 2006

[War Angel]

I made you a lovely tutorial.


Amazing! http://forums.speedgeezers.net/style_emoticons/default/clap.gif

[Dothstar's_Seven]

Breakfast Pizza.

Go to the grocery store.
Buy an onion.
Buy a package of bacon.
Buy a bag of hashbrowns.
Buy two to four packages of shredded mozzarella cheese.
Buy one of those pre-made pizza crust things.
Buy a stick o' butter.

Go home.

Cut up the onion.
Shred the bacon.

Put one to two packages of cheese on your pizza crust.
Add "desired amount of" hash browns and onion.
Put remaining cheese on pizza crust.
Add bacon.

Cook at 375-400 (OVENS MAY VARY!) for ~15 minutes.

Place stick o' butter against the crust and and proceed to wipe it around the perimeter at least three to four times, or until well melted.

Put stick o' butter back in the fridge.

Slice with pizza slicer.

Eat.

Tell your significant other to clean up the mess, or, if you do not have one, let it sit unattended to for however long you feel like not cleaning up.

If you want to make your own pizza crust, feel free to look up how to do that.
If you want freshly grated potatoes, buy potatoes and grate them.
If you want more vegetables, to turn it into some sort of sick, quasi vegi omelet thing without the egg... ugh. Whatever.

[diethx]

Hehe, that sounds good!

[CrystalTears]

A sauceless pizza? Hmm. Reminds me of white pizzas we have around here, and even then it still amazes me.

[AnticorRifling]

I made you a lovely tutorial.



Win.

[Dothstar's_Seven]

A sauceless pizza? Hmm. Reminds me of white pizzas we have around here, and even then it still amazes me.

Sauce does not belong on breakfast pizza.

Sacrilege.

[CrystalTears]

Sacrilege is not eating normal pizza for dinner and eating the leftover cold ones for breakfast.

[diethx]

It's not sacrilege when you don't live within 500 miles of a decent pizza joint.

[CrystalTears]

That's sacrilege in and of itself.

[diethx]

Welcome to the South, get out while you can.

[Dothstar's_Seven]

Sacrilege is not eating normal pizza for dinner and eating the leftover cold ones for breakfast.

Hence the breakfast pizza, so that you do not have to feel dirty and shamed the morning after.

Either way, I always have bacon on my pizza. And bacon is a breakfast food. So I'm good either way. Throw a few slices in the toaster oven and get it back to that warm, gooey state of yum, and you're good to go.

[CrystalTears]

You lost me at feeling dirty and shamed. WTF.

[Dothstar's_Seven]

You lost me at feeling dirty and shamed. WTF.

... dirty and shamed for eating cold, leftover pizza, which is sacrilege as you so said.

WTF did you think I was talking about?

[CrystalTears]

Oh no, you misunderstood me. I was saying you're supposed to just eat leftover cold pizza in the morning. Not make something fresh. It just defeats the whole purpose!

[Dothstar's_Seven]

Yeah... no.

Hot, gooey pizza > Cold, stiff pizza

It's like the difference between sex0r with the living and sex0r with the dead.

DID YOU ALSO KNOW THAT IHOP SEZ YOU CAN HAS BREAKFAST FOR DINNAR!?!?

[AnticorRifling]

Yeah... no.

Hot, gooey pizza > Cold, stiff pizza

It's like the difference between sex0r with the living and sex0r with the dead.

DID YOU ALSO KNOW THAT IHOP SEZ YOU CAN HAS BREAKFAST FOR DINNAR!?!?

How long have they been dead?

[Dothstar's_Seven]

How long have they been dead?

... fifty seven and a half hours?

[AnticorRifling]

... fifty seven and a half hours?

It's still pizza.

[Clove]

Dothstar is on crack.

Not only does hot pizza=cold pizza
hot meatloaf=cold meatloaf sammiches
hot fried chicken=cold fried chicken
hot ham for dinner=cold ham the next day
hot fresh turkey=cold turkey sammich leftovers

etc. etc. etc.

Don't be a pussy. Eat cold leftover pizza if you want pizza for breakfast like a normal American you fuckin' Commie.

We know it's you Backlash.

[Dothstar's_Seven]

Dothstar is on crack.

Not only does hot pizza=cold pizza
hot meatloaf=cold meatloaf sammiches
hot fried chicken=cold fried chicken
hot ham for dinner=cold ham the next day
hot fresh turkey=cold turkey sammich leftovers

etc. etc. etc.

Don't be a pussy. Eat cold leftover pizza if you want pizza for breakfast like a normal American you fuckin' Commie.

We know it's you Backlash.


You've got me on turkey and ham.

... maybe the Commie bit, too.

But fuck the rest of that shit. :)

[AnticorRifling]

You've got me on turkey and ham.

... maybe the Commie bit, too.

But fuck the rest of that shit. :)
Are you really prepared to say pizza isn't pizza? Turn in your man card.

[Dothstar's_Seven]

Are you really prepared to say pizza isn't pizza? Turn in your man card.

JFC with the base literal breakdown.

Pizza = Pizza

With the addition of modifiers.

Hot != Cold
Hot Pizza != Cold Pizza

[Mighty Nikkisaurus]

Yummy clam chowda.

2 cups water
2 cans (6 1/2 oz. each) minced claims, drained, juice reserved
1 chicken bouillon cube
2 cups finely diced potatos
1 medium onion, finely chopped
2 ribs of celery, finely chopped
1 cup of peeled, thinly slice carrots (I generally use a cheese grater for this)
2 tbsp. chopped parsley (from an herb shaker is fine)
1 can (10 3/4 oz) condensed cream of celery soup
2 cups of evaporated, canned milk
4 strips of bacon, cooked crispy and crumbled!
Salt and Pepper (to taste)
8 oz. shredded Monterey Jack cheese

In a large saucepan, combine water and reserved clam juice. Add bouillon cube, potatos, onions, celery, carrots, and parsley. Bring to boil, reduce heat and simmer until vegetables are to desired tenderness. Stir in soup, clams, canned milk, bacon, salt, and pepper. Once nearly all the way to desired heat, stir in all of the cheese and stir until the cheese has melted.

Makes: A LOT.

Warning: Do not boil this soup once you have added in the second batch of ingredients, and DEFINITELY not once you've added in the cheese. It'll ruin the whole batch, so take your time heating it!

[Mighty Nikkisaurus]

Yummy clam chowda.

2 cups water
2 cans (6 1/2 oz. each) minced claims, drained, juice reserved
1 chicken bouillon cube
2 cups finely diced potatos
1 medium onion, finely chopped
2 ribs of celery, finely chopped
1 cup of peeled, thinly slice carrots (I generally use a cheese grater for this)
2 tbsp. chopped parsley (from an herb shaker is fine)
1 can (10 3/4 oz) condensed cream of celery soup
2 cups of evaporated, canned milk
4 strips of bacon, cooked crispy and crumbled!
Salt and Pepper (to taste)
8 oz. shredded Monterey Jack cheese

In a large saucepan, combine water and reserved clam juice. Add bouillon cube, potatos, onions, celery, carrots, and parsley. Bring to boil, reduce heat and simmer until vegetables are to desired tenderness. Stir in soup, clams, canned milk, bacon, salt, and pepper. Once nearly all the way to desired heat, stir in all of the cheese and stir until the cheese has melted.

Makes: A LOT.

Warning: Do not boil this soup once you have added in the second batch of ingredients, and DEFINITELY not once you've added in the cheese. It'll ruin the whole batch, so take your time heating it!

http://img.photobucket.com/albums/v72/PsiElement/clamchowdas.png

And here's a picture of it with some slices of crusty french bread. (I typically prefer sourdough but oh well)

[diethx]

Sweet crab salad recipe plz, superchef :D

[Clove]

crab. mayo. onion. spices. Christ woman.

[Clove]

15 step salmon croquettes

1 Salmon http://img403.imageshack.us/my.php?image=salmonca8.jpg

2 Pecans http://img145.imageshack.us/my.php?image=2pecansyw0.jpg

3 Sesame http://img176.imageshack.us/my.php?image=3sesamemu6.jpg

4 Breadcrumbs http://img114.imageshack.us/my.php?image=4breadcrumbskd1.jpg

5 Sugar http://img133.imageshack.us/my.php?image=5sugarvn6.jpg

6 Mix http://img167.imageshack.us/my.php?image=6mixrq1.jpg

7 Flour http://img156.imageshack.us/my.php?image=7flouruk0.jpg

8 Eggs http://img124.imageshack.us/my.php?image=8eggsvn8.jpg

9 Whisk http://img385.imageshack.us/my.php?image=9whiskbu7.jpg

10 Setup http://img206.imageshack.us/my.php?image=10admirejy3.jpg

11 Dredge http://img381.imageshack.us/my.php?image=11dredgezz5.jpg

12 Wash http://img185.imageshack.us/my.php?image=12washyb2.jpg

13 Coat http://img185.imageshack.us/my.php?image=13coatqq8.jpg

14 Pan http://img187.imageshack.us/my.php?image=14panjb5.jpg

15 Plate http://img99.imageshack.us/my.php?image=15plateqa1.jpg

Mmmm. Lunch.

[Mighty Nikkisaurus]

I'm not big into eating a lot of sweet food, but here's something I do like.

Take a banana and cut it into thin slices. Put them on a small tray lined with parchment, then covered with plastic wrap and put them in the freezer overnight.

Take them out, take about 1/4 cup of dark chocolate chips (I use my couverture for this), melt on the stove or in your microwave and pour into a little bowl.

Dip the banana slices into the chocolate and eat. Om nom nom nom.

OH.

And, if for some reason you ever serve a coursed meal to someone and you need to serve a pallate cleanser, freeze seedless white grapes and serve a tiny bunch of those instead of the classic sherbet.

[Kainen]

My favorite chicken recipe.

1 large whole chicken
5 medium potatoes cut in half
3-4 pounds of whole peeled carrots
1 package of italian dressing mixed according to the directions but substitute balsamic for the regular vinigar

Preheat oven to 350.
Take a large roasting dish (the cheap ones you get to make a turkey in work great) and put the carrots in one layer across the bottom.
Put in one cup of water.
Place the chicken over the carrots, put the potato halves around the chicken then drizzle the italian dressing over the whole thing.
Cover loosely with foil and bake at 350 degrees for about a hour and 15 minutes. Or untill the chicken is cooked and the vegies are easily pierced by a fork.
Set aside half the carrots and potatoes and use them, along with any leftover chicken to make an easy chicken pot pie.

[joehollywood]

Someone needs to post a recipe for "hen in a pumpkin"!!!

[thefarmer]

It's not a recipie, but it deserves being said.

Costco has the best chicken salad I've ever had, not made at home. I think the reason is instead of normal cooked/boiled chicken they use rotisserie cooked chicken.

Edit: I'm currently scooping out some from a bowl on ritz crackers, as I type this.

[diethx]

It's not a recipie, but it deserves being said.

Costco has the best chicken salad I've ever had, not made at home. I think the reason is instead of normal cooked/boiled chicken they use rotisserie cooked chicken.

Edit: I'm currently scooping out some from a bowl on ritz crackers, as I type this.

nom nom... are there onions in it? I hate raw onions :(

I wonder if there's a Costco around here...

[thefarmer]

There are some, but they're a super fine dice. Smaller than say a scallion garnished on your plate.

[diethx]

Doesn't matter, raw onion = raw onion = nasty, no matter how finely diced. It saddens me how hard it is to find good chicken salad. LE SIGH.

[Mighty Nikkisaurus]

Doesn't matter, raw onion = raw onion = nasty, no matter how finely diced. It saddens me how hard it is to find good chicken salad. LE SIGH.

I make chicken salad without putting raw onion in it.

I'm with you-- I cannot stand raw onion, finely diced or not, that shit has to be cooked. I'll post my recipe here tomorrow, it's pretty easy to make and tastes great on salads, crackers, or in sammiches.

[thefarmer]

Onions are great.

Celery, not so much. Normally I won't eat anything with celery in it, but in this chicken salad, I will.

[Mighty Nikkisaurus]

Onions are great.

Celery, not so much. Normally I won't eat anything with celery in it, but in this chicken salad, I will.

THey are yummy when cooked.

Similarly, I'll eat celery when cooked. I can't stand most raw celery. Blehh.

[diethx]

I make chicken salad without putting raw onion in it.

I'm with you-- I cannot stand raw onion, finely diced or not, that shit has to be cooked. I'll post my recipe here tomorrow, it's pretty easy to make and tastes great on salads, crackers, or in sammiches.

That would be awesome, thank you.


Onions are great.

Celery, not so much. Normally I won't eat anything with celery in it, but in this chicken salad, I will.

Blech!!!

I love celery though - especially nice and clean with creamy peanut butter on it. nom nom!

[Mighty Nikkisaurus]

I love celery though - especially nice and clean with creamy peanut butter on it. nom nom!

When I was a kid I'd take off the raisins from my ants on a log, then lick all the peanut butter, then I'd usually bravely try to eat a bit of the celery but wouldn't even be able to swallow the bit I'd chewed off. Even recently I've tried and just can't do it. Everything from the texture to the flavor just makes me sick.

Carrots and baby spinach leaves are my two ultimate vegetable snack foods.

[Clove]

Doesn't matter, raw onion = raw onion = nasty, no matter how finely diced. It saddens me how hard it is to find good chicken salad. LE SIGH.That's because good chicken salad has delicious onions in it :D

[Clove]

I love celery though - especially nice and clean with creamy peanut butter on it. nom nom!Can we get a picture of you licking the peanut butter off a celery stick? For culinary research...

[diethx]

Ahahahaha no!

[Miss Ismurii]

Does anyone have a good recipe for pumpkin bread?

[Mighty Nikkisaurus]

Chicken Salad

4 cups rotisserie chicken, shredded and cut
1 cup mayo
2 tbs. lemon juice
1/2 tsp pepper
1/2 tsp. garlic powder
1 teaspoon dijon mustard
1 teaspoon dill weed (from herb shaker is fine)
1/2 cup toasted slivered almonds
2 stalks celery, finely diced


Mix all of the above together in a bowl. Profit.

[diethx]

dill weed, lol

[Mighty Nikkisaurus]

dill weed, lol

ITS TASTY OKAY

[diethx]

OKAYY

[CrystalTears]

Dill is an underrated spice, imo. It gives food a really nice tang of flavor.

[Clove]

Mmmm dill. I have to admit I do like this spice but sparingly. IMO a little dill goes a long way. I feel the same way about anise. Delicious but be careful.

[Beguiler]

Pumpkin Nut Bread
make 1 loaf


2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1 c Libby's pumpkin
1 c Sugar
1/2 c Milk
2 lg Eggs beaten slightly
1 c Chopped nuts (I like pecans, but use your favorite)
1/4 c Butter

Preheat oven to 350 deg.

Sift together flour, bakng powder, baking soda, salt, cinnamon, & nutmeg. In another bowl combine pumpkin, sugar, milk and eggs. Add dry Ingredients and butter mixing until just moistened.

Stir in nuts an spoon into well greased and floured 9x5 loaf pan

Bake 65 min or until wooden toothpick comes out clean...

Cool 10 min before serving...

This is also just as good without nuts if someone's allergic. It's especially sinful if you put cream cheese frosting on the top.. nom nom.

[Beguiler]

This is one of my family's favorites. I like to make a bunch of this and give it as holiday gifts. Sooo good!

Strawberry Bread:
makes 1 loaf

2 Eggs
1 cup Granulated sugar
1 1/2 cup All-purpose flour
2 tsp Ground cinnamon
1/2 tsp Salt
10 oz Package frozen, sliced strawberies in syrup, partially thawed
1 1/2 cup Coarsly chopped pecans or walnuts
1/2 cup Oil (canola or other veg oil)

Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking
soda and salt. Beat until well blended (batter should be thick). Stir in
the partially thawed, undrained berries and the nuts.

Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350 F for 55-65
minutes, or until wooden toothpick comes out clean.

Let cool in pan for 10 minutes. Romove from pan and cool completely on a
wire rack. Wrap and store in refrigerator.

NOTE: This is also fabulous with frozen raspberries in syrup.

[Beguiler]

My paternal grandparents immigrated from Germany in the early 1900's. My great-grandmother used to make this for Saturday night family dinners. I know not everyone is into sauerkraut, but this is actually very good. It's the only way my kids will touch sauerkraut (except on a brat!).

Gigi's Noodles and Sauerkraut Bake
serves 6-8

2 medium onions chopped
2 tablespoons vegetable oil
1 stick butter
1 can sauerkraut -- 27oz
1 bag medium-wide egg noodles -- 12oz
1 pkg lite turkey smoked sausage

Saute onions in oil plus 2 tablespoons of the butter over low heat until lightly browned 3-4 minutes. Empty into bowl.

Slice smoked sausages into 1/2 inch coins, add to onion until lightly browned, 3-4 minutes. Return onion to pan.

Meanwhile, put sauerkraut in strainer and rinse with 1/2 cup water. Drain,
squeezing out excess liquid. Add sauerkraut to onions, mixing well.

Boil noodles according to package directions but cook only for 5 minutes.
Drain then add remaining butter.

Add noodles to sauerkraut/sausage mixture, stirring to mix well. Spoon into 3-quart casserole or dish. Cover and refrigerate overnight.

When ready to bake, remove from refrigerator and bring to room temperature.
Preheat oven to 350 degrees. Dot casserole with butter. Bake in preheated
oven 45 minutes.

[Clove]

I'm too lazy to make my own pie crusts, but this is my pumpkin pie filling recipe. I've been using it to make anywhere from a dozen to a score of pies every Fall to give to friends, family and neighbors- to rave reviews. I look forward to making them every year and my family and friends look forward to eating them!

Note: I always double this recipe and make two pies at once. Frozen shells come in pairs and it's just as much mess and time to make two than it is to make one (and trust me one will disappear fast, better off having two).

Pumpkin Filling:

3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 teaspoon salt

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Pie will puff a good deal as it bakes but afterwards it will sink BELOW the fill-line so fill your shells accordingly. Bake the pie at 400F for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with whipped cream. Store any leftovers in the refrigerator.

[ElanthianSiren]

Does anybody else cringe at the idea of nuts in baked goods? I can't be the only one. However, it's only in baked goods, as I like a handful of salted nuts from time to time.


Yes, I realize I'm leaving myself open, and I don't care. I'm genuinely curious.

[Clove]

This cookie recipe is my wife's favorite. She likes pumpkin cookies even more than the pies. My coworkers adore this recipe too and cookies are easier to bring into an office than pies, so I make a batch for work every Fall (though I generally have to fight my wife to get them out of the house, she wants to keep them herself).

Note: This is a stiff and sticky batter, be sure you have strong arms if you're going to mix by hand or a good sturdy electric mixer.

Glazed Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
3/4 cups white sugar
3/4 cups brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the butter, shortening and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Cool for 15 minutes on wire racks then generously drizzle cookies with glaze.

Glaze

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Drizzle glaze over cooled cookies.

[Clove]

Does anybody else cringe at the idea of nuts in baked goods? I can't be the only one. However, it's only in baked goods, as I like a handful of salted nuts from time to time.


Yes, I realize I'm leaving myself open, and I don't care. I'm genuinely curious.I don't mind nuts in baked goods as long as they're chopped and not overdone. I don't like huge chunks of nuts in anything.

[Clove]

Bump.

[CrystalTears]

I'll post one of my Cuban dishes that my husband loves.

Carne Con Papas (meat and potatoes)

2 lbs of stew meat
1 medium onion, finely chopped
1 medium pepper, red or green, finely chopped
5-6 cloves of garlic, minced
1 lb of potatoes, diced
2 cans of Manwich
1 tsp of cumin
1 tsp of ground oregano
2 cups of beef stock

Brown the stew meat in large skillet on medium heat. Remove meat and then cook the onion, pepper and garlic for about 5-10 minutes until translucent. Add the meat and simmer in 2 cups of water or beef stock for 45 minutes on low heat. Add the potatoes and sauce and simmer for another 45 minutes or until potatoes are tender.

Serves many. :) Hey, I'm Cuban. We cook in volume.

[diethx]

Fantasy Fudge:

6 Cups sugar
3 sticks butter
1-12 oz. evaporated milk
1-18 oz. peanut butter (creamy)
1-13 oz. jars of marshmallow crème
2 teaspoons vanilla

Combine the sugar, butter and milk in a heavy 5 quart dutch oven, (use a pot if you don't have one), bring it to a full rolling boil, stirring constantly. Boil for 5 minutes over a medium or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in peanut butter, add marshmallow crème and vanilla, beat until its well blended. Pour into 1 greased 15x10in pan. Cool it from temperature; cut into squares. This recipe makes 6lbs.

[NocturnalRob]

I'll post one of my Cuban dishes that my husband loves.

Carne Con Papas (meat and potatoes)

2 lbs of stew meat
1 medium onion, finely chopped
1 medium pepper, red or green, finely chopped
5-6 cloves of garlic, minced
1 lb of potatoes, diced
2 cans of Manwich
1 tsp of cumin
1 tsp of ground oregano
2 cups of beef stock

Brown the stew meat in large skillet on medium heat. Remove meat and then cook the onion, pepper and garlic for about 5-10 minutes until translucent. Add the meat and simmer in 2 cups of water or beef stock for 45 minutes on low heat. Add the potatoes and sauce and simmer for another 45 minutes or until potatoes are tender.

Serves many. :) Hey, I'm Cuban. We cook in volume.

wtf is manwich? is that like ground beef?

edit: but unless Manwich is code for "buttered shit," that sounds like something i would eat the hell out of on a cold day.

[diethx]

Are you serious? You dunno what Manwich is? It's sloppy joe sauce.

[NocturnalRob]

Are you serious? You dunno what Manwich is? It's sloppy joe sauce.

yeah, i looked it up. had sloppy joe's growing up, but i don't think my mom ever used manwich stuff.

sorry. i'm ill-informed!!!

[diethx]

FORGIVEN!!11

[Mighty Nikkisaurus]

Apple Kielbasa

1 kielbasa, cut into thin slices.
1 yellow onion, finely chopped
2 apples, cored, peeled and finely chopped
2 tablespoons of butter
1 tbs. real maple syrup
1 tsp. cayenne pepper
2 tablespoons black pepper

Throw this all into a frying pan and fry up the kielbasa until done. Om nom nom nom.

http://img.photobucket.com/albums/v72/PsiElement/kielbasalatkeandpierogi.png

There's how my kielbasa turns out using this recipe.

Served with it are some latkes and pierogis.

[diethx]

What exactly is a kielbasa? Sausage?

It looks so tastylicious.

[Mighty Nikkisaurus]

Keith's Damn Codcakes

1 lb of shredded or finely chopped cod meat
1/3 cup cracker crumbs
1/3 cup flour
1/4 cup fat-free mayo
1 egg
1/2 cup finely diced onion
1 finely diced ancho chile pepper
1/4 cup finely shredded carrot
1 teaspoon worchestershire sauce
1 teaspoon dry mustard
1/2 teaspoon granulated garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground chili
1/2 teaspoon ground pepper
punch of salt.
Flour for dusting
About half cup olive or peanut oil for frying

Mix all ingredients well in a large bowl. Form into 8 equal sized cakes. Dust both sides with flour and carefully pan fry in hot oil until golden on both sides (about 3 minutes each side). Serve with tartar sauce. Sooooo good.

I made these only I omitted some of it and added some different stuff.

I didn't use any onion, paprika, chili, or worchestershire sauce. I did however use dill, cayenne pepper, parsley and lemon zest (not in the same quantities, I eyeballed it). I also mixed some dill and cayenne with the flour and used that for dusting.

Turned out DELICIOUS, so thank you Clove!!!

http://img.photobucket.com/albums/v72/PsiElement/codcakes2.png

[Winter's Kiss]

Hm.. Oh the possibilities..

1 pint heavy whipping cream
1 bag of garlic & cheese tortellini
about a pound cubed ham
1 bag of 6-Cheese Italian Blend shredded cheese
Garlic salt to taste.

Saute ham in three tablespoons of butter & garlic salt over Medium heat, cook tortellini according to directions on bag.
Add cream to ham slowly, cook until it steams slightly.
Add cheese to cream & ham sauce carefully, one hand full at a time until one hand full is left in bag.
Stir slowly until cheese is melted and sauce is thick.

Serve over tortellini with extra cheese on top with garlic bread.


Hubby goes nuts for it every Sunday. Enjoy!

[Mighty Nikkisaurus]

What exactly is a kielbasa? Sausage?

It looks so tastylicious.

Yup, polish sausage and based mostly on pork but at times has other meats included in it.

If I can get smoked I go for that but I tend to always cook it with some sort of sweet element, I've just found I like the apple and onion flavor than just the pure onion. Some people simply boil it too but I think boiled food is rather bland.

[diethx]

I'm gonna have to try that. It looks really good.

[Clove]

I made these only I omitted some of it and added some different stuff.

I didn't use any onion, paprika, chili, or worchestershire sauce. I did however use dill, cayenne pepper, parsley and lemon zest (not in the same quantities, I eyeballed it). I also mixed some dill and cayenne with the flour and used that for dusting.

Turned out DELICIOUS, so thank you Clove!!!

http://img.photobucket.com/albums/v72/PsiElement/codcakes2.png

Yeah the spices can go a lot of different ways depending on what you like (and if you feel comfortable making your own spice themes). My wife enjoys heat but is more timid than I am so I tend to avoid too much cayenne (hence the chili).

Use any mild white fish for this too (not just cod), I buy whatever's on sale. Cod, flounder, haddock, monkfish or tilapia all work fine. If you've got lump crabmeat you can make crab cakes with this recipe too.

[CrystalTears]

Ugh! Shut up about the fish cakes! It's making me want some!

[ViridianAsp]

So, I love making ice cream. I recently got an ice cream making machine, very nice. So I started hunting down recipes on the internet. I found one on one of the sites. The guy says it's from a Ben&Jerry's cook book. It's really fast (and even for being fast it is delicious), I was able to whip it up in like five minutes and throw it in the machine.

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract (I used French Vanilla.)

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes 1 Quart **variation: add 1 cup coarsely chopped Reece's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing. (On this part, instead of peanut butter cups, I put in 3/4 cup of cherry pie filling, to make cherry vanilla, it came out great. 1 cup sounds a bit much to me for one quart.)

[Clove]

"Stuffed" Flounder

4 crackers (crushed)
1 T mayo
1/4 t dijon mustard
1 egg yolk
1 egg white
1 T finely diced pepper
1 t paprika
1/4 t worchestershire sauce
1 C crab meat
1 lb flounder fillet
1/4 C melted butter

Arrange flounder in a lightly greased baking dish. Brush with melted butter.

Whisk egg whites fold into crab then add mayo, worchestershire, mustard, cracker crumbs, peppers and paprika and mix well.

Spoon crab filling over fillets.

Bake uncovered at 400F for 15 minutes

Turn oven up to 450F and brush egg yolk over dressing then bake an additional 5-10 minutes until top is golden brown.

Serves 4.

[Clove]

Fried Flounder

(yes flounder was on sale)

1/3 cup flour + extra for dredging
1/3 cup polenta
1/3 cup corn meal (harina de maiz)
1 t garlic powder
1 punch ground pepper
2 punches kosher salt
1/2 t paprika
1/2 t ground chili
1/4 t ground chipotle
1/2 cup lowfat buttermilk
1/2 cup lowfat milk
1 egg
1/2 lb of flounder fillet

Blend spices, polenta, flour and cornmeal in a shallow dish
Whisk egg, milk and butter milk in a separate shallow dish
Drop about 1/3 cup of flour in a third shallow dish.

Dredge flounder in flour, coat in buttermilk mixture and then coat in cornmeal breading. Repeat until fillets are coated. Deep fry in peanut oil at 375F until golden brown. You can also bake at 350 for about 20 minutes.

[Sean of the Thread]

Blaspheming New Englander!

Nothing beats fresh caught flounder from the gulf flats filleted and cooked in it's skin on the grill. Wrapped in foil with real butter or olive oil and garlic and some fresh parsley on top.

Eat right off the skin with a fork.

[Clove]

Dude we eat a lot of seafood around here. You bring me a fish and I guarantee you we have 10 recipes for it.

[Sean of the Thread]

It's still not fresh from the flats gulf flounder. So there.

[Clove]

It's still not fresh from the flats gulf flounder. So there.Yeah, we don't bother importing inferior fish up here.

http://www.flandersfish.com/

[Sean of the Thread]

Just realized I forgot to add a slice of fresh lemon on top of the fish in the foil.


And I'm just kidding obviously. I only eat fish that I catch except haddock. That probably belongs in the food oddity thread.

And North Atlantic flounder is probably better anyways. Fish not caught in the winter here tend to have big ass worms throughout their flesh (one of the reasons I prefer to eat only fish that I catch) and nobody bothers to pull them out if they're not eating the fish themselves.

Gulf flounder being a typically mud/sand dwelling sedentary fish + warm water = worms.


It's still one of my favorite fish to eat. Hogfish from the keys probably #1 on the list.


*I forgot to add that flounder is second only to sheepshead on the difficulty to clean list. Maybe it's a tie they're both a real bitch.

[Brattt8525]

Stuffed hamburgers.

Depending on how many burgers you want depends on how much of each item is needed.

Basic process is cook bacon and crumble, add cheese of choice and ranch dressing.
Make 2 patties put filling on one then seal with the other patty. Cook.

I have also used this with meatloaf and the kids love it that way as well.

[Clove]

Rigatoni with Sausage and Vodka Sauce

1 C heavy cream
1/3 C vodka
1 C grated parmesian
1 lb sweet Italian sausage
1 28oz can diced tomatoes with italian seasoning
1 bell pepper diced
1 small onion diced
1 t paprika
1/8 t cayenne
2 cloves minced garlic
1 T olive oil
1 lb rigatoni

Dice sausage or remove from casings and fry over medium heat in a large saute pan with olive oil about 5 minutes until browned. Drain excess fat then add garlic, onions and peppers. Sautee together for another 5 minutes or until peppers begin to soften. Add tomatoes, bring to a simmer. Add vodka and cream, paprika and cayenne bring to a simmer fold in cheese then turn to low.

While sauce is simmering bring salted water to a boil and cook rigatoni until 8-11 minutes until al dente. Drain, toss with sauce. Enjoy.

Serves 6.

[Clove]

Ping.

I have a lot of smoked salmon to use, so I'll be coming up with a recipe shortly. I'm thinking of rigatoni baked in b&#233;chamel sauce with smoked salmon and fontina and parmesan... maybe some fresh italian parsley. More later.

[Clove]

Okay while this is fresh in my mind

Baked Rigatoni with Smoked Salmon

1 lb rigatoni
1 quart whole milk (room temp)
1 stick + 2 T butter
1/2C + 2T AP flour
3/4C chopped onion
1 1/2C smoked salmon broken into chunks
1C shredded fontina cheese
1/2C shredded parmesian
2T chopped fresh flat Italian parsley
Dash of nutmeg
Dash of white pepper
Dash of salt

Preheat oven to 450F

Cook rigatoni in boiling water until it begins to soften but isn't quite al dente. You'll want your pasta a little "crunchy" since you'll be baking it. Drain and set aside.

In a large (2 quart skillet) melt 1 stick of butter over medium heat and fry onions until almost clear (about 3 minutes). Stir in flour and mix until smooth over medium heat for 1 or 2 minutes until your rue is a nice light peanut-butter color. Slowly add milk while stirring and turn down heat to low medium (to avoid scalding the milk). Stir scraping the bottom of the pan constantly until sauce thickens enough to coat the spoon. Remove from heat add dash of nutmeg, pepper and salt to taste.

Toss rigatoni into bechamel sauce until well coated add salmom, parsley, 1/2 cup of fontina and 1/4 cup of parmesan and toss until everything is evenly mixed.

Turn rigatoni into a greased, glass 9x13 baking pan. Smooth top and dot with remaining 2T of butter. Cover top with remaining cheese.

Cook uncovered for 20-25 minutes at 450F or until top is golden brown.

Serves 6.

http://img528.imageshack.us/my.php?image=bakedrigatoniwsalmonex7.jpg

[Tisket]

Anyone have any interesting recipes using pumpkin? Not pie or bread or muffins or cookies...I'm all over those. Some sort of bars would be good though. An entree might be interesting as well.

[Sean of the Thread]

Requires 1 pumpkin. Knife to make a hole. Penis.

1. pumpkin fucker

One who thoroughly enjoys and engages in the activity of fucking pumpkins.
"I just saw Toby carve a hole in that pumpkin and stick his penis inside. What a pumpkin fucker"


1) One who inserts penis into pumpkins
2) One who fucks pumpkins

[Beguiler]

ARGENTINIAN STEW IN A PUMPKIN SHELL

2 lb Beef stew meat, cut in 1 1/2-in. cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 lg Tomatoes; chopped
1 lg Green bell pepper; chopped
Salt, pepper
1 ts Sugar
1 c Dried apricots
3 White potatoes, peeled and diced
3 Sweet potatoes, peeled and diced
2 c Beef broth
1 md Pumpkin
Butter or margarine; melted
1/4 c Dry sherry
1 cn Whole kernel corn (1 lb), drained

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.

Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender.

Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.

Yield: 6 servings

[Beguiler]

I usually make this around Halloween, though it's fun to make as part of the meals on the Thanksgiving weekend.

STUFFED PUMPKIN

1 Small pumpkin
2 tb Butter
1 c Chopped onion
1 c Chopped celery
1/2 c Chopped green pepper
2 Garlic cloves, minced
1 1/2 lb Ground beef
3 Fresh or canned tomatoes-
Chopped
6 Carrots, sliced in rounds
5 Potatoes, in 1/2" cubes
1 ts Oregano
1 ts Parsley
1 tb Worcestershire sauce
1 c Grated cheddar cheese
Salt and pepper

Preheat the oven to 350F. Wash the pumpkin, cut off the top and empty out the seeds with pith. Score the pumpkin flesh on the inside, but do not pierce through the shell. Bake for 30 inutes.

Meanwhile, saute the onions, celery and green pepper in butter until tender. Add the meat, tomatoes, carrots and potatoes. Season with oregano, parsley, pepper and Worcestershire sauce. Simmer for 15 minutes.

Stuff the pumpkin with the meat mixture. Bake at 350F for 15 minutes. Sprinkle on the grated cheese and bake another 5 minutes.

[Mighty Nikkisaurus]

This is like the cheapest comfort food ever.

Buttered Noodles

1 package of noodles (I use penne, shells or rotini usually)
1 1/2 sticks of butter (I use salted for this)
4 tbs Parmesan
1 tbs basil
2 tsp garlic powder
salt and pepper to taste

Boil the noodles until al dente. Drain (don't rinse), place back in the pot and immediately add butter. Let the butter melt over the noodles, stirring to make sure it coats the noodles. Once melted, add spices, salt, pepper and Parmesan, mixing thoroughly.

http://img.photobucket.com/albums/v72/PsiElement/butternoodles.png

[ElanthianSiren]

Every one of those noodles would be pepper saturated if I made that. Not sure why, but I really like pepper on pasta and steamed vegetables to the point of being spicy.

[Mighty Nikkisaurus]

Every one of those noodles would be pepper saturated if I made that. Not sure why, but I really like pepper on pasta and steamed vegetables to the point of being spicy.

I like a lot of pepper on a lot of stuff, but on my butter noodles I usually cut back and add a little extra salt. Weird!

[NocturnalRob]

totally agree. so quick. i usually use spaghetti though because i like spinning it up on my fork. just like the visual.

if you're up for something a little heavier--pasta carbonara.

spaghetti
evoo
2 eggs
fresh grated pecorino
kosher salt and black pepper
thick cut pancetta

easy as hell.

1) eggs, handful of pecorino, salt and pepper in a large bowl. mix enough to break up the yolks.
2) bring water to a boil, add some kosher salt, wait 30-60 seconds, add pasta
3) while the pasta is cooking, evoo in skillet over medium high heat. add pancetta (you can pick up little packets for $5 at the store where the pancetta comes cubed. works fine). once the pancetta is browned, move them to the side and wait for the pasta to finish
4) pasta al dente. drain, dump the whole thing in the bowl from #1, add another handful of pecorino and mix until the cheese is melted and pasta is coated
5) pancetta should be slightly cooled/crispy by now, dump it on top and about half the grease (yum). wait another minute or so (if you mix it up too early the grease could cook the eggs, which ruins it IMO).
6) mix it up and serve. if you're serving more than yourself, make sure the guest gets the original bowl with all the sexiness at the bottom.

[NocturnalRob]

made wine-cooked pasta, double-baked chicken, and peppered broccoli raab last night. it was teh hotness. recipe to come!!

[ElanthianSiren]

mmmm you may cook for me any time.

[Mighty Nikkisaurus]

Spicy Peanut Pumpkin Soup with Herbed Bacon Toast Triangles

4 c. chicken stock
3 c. pureed pumpkin (canned will do)
1/4 c. rum
2 tbs sour cream
2 tbs smooth peanut butter
1/2 tsp real maple syrup
1/2 tsp french mustard
1 tsp cayenne pepper
1 tbs black pepper
1 tbs garlic salt
1 tsp allspice
1/2 tsp nutmeg
1 tsp parsley
2 tsp cinnamon
salt to taste
2 c. heavy whipping cream

Combine in all of the above ingredients, EXCEPT for the cream, in a pot. Put on heat to medium-high, start gently whisking soup. Bring right to the brink of boiling, whisk well to make mixture homogenous as possible, cover, and turn down heat to low.

Cook on lowest heat for around 5 hours. Put into airtight container, store overnight in fridge.

Next day: thoroughly mix in cream, reheat (do not boil). Ladle into ramekin/bowsl, place on small plate, garnish with parsley and crumbled bacon, and arrange the toast triangles on the plate around bowl.

Herbed Bacon Toast Triangles

Bread of your choice
2 tbs butter
2 strips crisp, cooked bacon (crumbled)
1/4 tsp parsley
1/4 tsp rosemary
salt and pepper

Melt butter, mix in crumbled bacon and herbs. Put in fridge until hardened/set, take out of fridge.

Toast bread, cut off crust, cut into triangles.

Spread with herb and bacon butter.

http://img389.imageshack.us/img389/1372/peanutpumpkinsoupsz8.png

[Jayvn]

Ok... I decided I wanted to make stuffed peppers..but didn't feel like the normal rice and ground beef thing.. I ended up tryin to figure up a way to get a pizza inside of one... caved in for using breadsticks since i think dough would have ended up in a fail mess.. I didn't take measurements either..so..it's not really so much a recipe...

1/3 onion sliced thin...
can of ragu traditional pizza sauce
bag of pepperoni's.... armour..cause i'm a poor bastard
3/4 bag of shredded cheese..i used a four cheese blend
gutted out bell peppers
breadsticks... i used coles cause they're retardedly easy..open box- cook

i also got a bag of premix salad and some balsamic vinegrette spritz stuff..and some pepperocinis to go on the salad too...

So browned the onions in a little bit of oil added this parmesian garlic seasoning i have while i was browning em.. cut the pepperonis in half and threw it in to sautee, dumped in the pizza sauce and most of the cheese..

i buttered the outsides of the bell peppers cause i was afraid they'd dry up, filled em with the pizza'y stuff put their caps back on, put aluminum foil over the glass dish thing... cooked em like 35 minutes at 350....

about five minutes prior to takin it out I put some more cheese on top and uncovered them and tossed the caps

i probably should have cooked em longer.. they were still a little crispy..but i dont like mushy peppers..
I did my half assed plating to make it look ok... even though with the breadstick it looks kinda phalic... or my mind is just in the gutter all the time...

http://i251.photobucket.com/albums/gg294/brandtfamily2007/002.jpg

http://i251.photobucket.com/albums/gg294/brandtfamily2007/004.jpg

[Cephalopod]

You know how I know you're gay? (that does look rather tasty, though...)

[Daniel]

Wanna do somthing diff with porkchops. Someone give me ideas.

[Allereli]

Wanna do somthing diff with porkchops. Someone give me ideas.

go to Trader Joe's and get the ones with the apple stuffing, if they still sell them (it's an old item)

[Daniel]

I already have the porkchops in my fridge.

[thefarmer]

From http://www.cookitsimply.com/recipe-0010-058c38.html

Faggots recipe
ingredients
1 lb (450 g) pig's fry
3 small onions, chopped
3 oz (75 g) fresh breadcrumbs
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
salt pepper
1 pig's caul or veil, soaked in warm water

method
1. Put the pigs' fry and onions in a saucepan, cover with water and bring to the boil. Simmer for 45 minutes.

2. Drain off the liquid, reserving a little to moisten the breadcrumbs.

3. Mince the pigs' fry and onions, then mix in the moistened breadcrumbs, herbs, salt and pepper.

4. Drain the caul and cut into 2.5 or 5 cm (1 or 2 inch) squares.

5. Divide the mixture between the squares and shape into balls.

6. Pack the balls closely into a greased roasting tin.

7. Bake in a preheated moderately hot oven 190&#176;C (375&#176;F) Gas Mark 5 for 45 minutes or until well browned.

8. Serve with a good gravy and creamed potatoes.

serving amount

serves 4

[Killer Kitten]

Our head vet at the zoo used to gift us with pumpkin bread at Christmas time. One year he did coffee mugs full of chocolates and barely made it home alive. After that the pumpkin bread was back, much to all of our joy. When I retired he gave me his wife's recipe:

Ellen’s Amazing Pumpkin Bread

Preheat oven to 350. Grease & flour 5 small loaf pans (the cheap metal ones you buy at the supermarket.)
Mix the following ingredients together (really REALLY big bowl!):
4 ½ cup sugar
5 1/4 cup flour
2 ½ tsp cinnamon
2 1/4 tsp salt
2 1/4 tsp nutmeg
3 tsp baking soda
1 1/4 cup oil
6 eggs
1 30 oz can Libby’s Easy Pumpkin Pie Mix

Mix all ingredients together until smooth. Then add:
1 cup chopped walnuts
1 cup raisins
Spoon equally into the 5 loaf pans. Bake approximately 1 hour.

Let cool and prepare to die of pleasure...

[Mighty Nikkisaurus]

Wanna do somthing diff with porkchops. Someone give me ideas.

Pork chops with apples and cider cream sauce

3 tbs unsalted butter
1 large shallot, minced
1/2 c. apple cider
1/2 c. cider vinegar
1/4 tsp dried, crumbled sage
1 1/4 c. chicken broth
2/3 c. heavy cream
4 pork chops
2 golden delicious or gala apples, peeled, cored and cut into 8 wedges a piece.
2 tbs. packed brown sugar
salt and pepper

Melt 1 tbs butter in heavy saucepan over medium heat. Add shallot and cook, stirring, until tender (about 5 min). Add apple cider, vinegar, and sage and bring to a boil until reduced to about 1/2 c (about 8 min). Add 1 cup of broth, and boil until reduced to about 3/4 c (about 12 min). Add cream and boil until reduced to about 1 cup (about 8 min).

Meanwhile, sprinkle pork with salt and pepper after patting dry. Put 1 tbs in new skillet over moderately high heat, add chops and cook until just cooked through (turning once, about 6-8 min). Transfer to warm platter, cover w/ foil to keep warm.

Pour fat off of skillet, add remaining 1 tbs butter, add apples and cook over medium heat. Stir/flip occasionally, until apples are golden and soft (4-5 min) then transfer to a bowl and toss with brown sugar.

Add remaining 1/4 cup of stock to skillet and boil it for one minute, scraping any brown bits and stirring the stock constantly. Stir into sauce, along with any meat juice that's accumulated on your platter, and then add salt and pepper to taste.

Plate each pork chop with a few apple wedges on top of it, and spoon the sauce right over the top.

---

Don't be daunted by all the reduction steps, this is actually a REALLY fast recipe to make.

[Jayvn]

So... I was craving dead cow last night after drinking... had the wife pick up some steak before she left work... ended up with thin steaks that I cut into squares and pan fried in some oil an everglades seasoning (it's a pwn florida season that I can't put into words how amazing it is). cut up red potatos, onions, and baby carrots and cooked them in the stuff the steak had left in the pan plus I added some water and spritzed it with balsalmic breeze to keep them moist, covered it with foil and let them simmer... threw the meat back in after the potatos were done... holy bejesus it was good... dead cow craving remedied.

http://i251.photobucket.com/albums/gg294/brandtfamily2007/steak2.jpg

[diethx]

That steak looks kinda gross. The rest looks okay though.

[Mighty Nikkisaurus]

All of that looks tasty to me except for the salad. Get a spring mix or something, it's healthier for you and has more flavor!

ANYWAY.

Mike and I are living like poor people until tomorrow. So I've been scrounging to make meals out of whatever I find in the house.

Last night I made a spicy macaroni bake. No leftovers and it was a hit.

1 box of macaroni and cheese, cooked and prepared as per the directions
1/2-full jar of salsa
ground meat, browned
2 cups cooked mixed veggies (corn, peas, carrot squares. Frozen, out of a bag)
1/2 tbs cayenne pepper
black pepper to taste
2 tsp basil
2 tsp parsley

Mix all of the above together, put into casserole dish.

3 tbs parmesan
1/2 cup shredded mozzerella
1/2 cup finely crushed bread crumbs
1 tbs melted butter

Mix the four above ingredients together then sprinkle evenly across the top of the casserole.

Heat oven to 350 F, cook casserole 20-25 minutes or until topping is browned.

[CrystalTears]

Oooh, that sounds awesome. I may try that out.

[diethx]

Oooh, that sounds awesome. I may try that out.

Ditto.

[Kayse]

Sorry..

And to be honest, lest I get charged with PLAGERISM, it's not "my" recipe. It's someone famous I think.. my wife got it from Oprah or some cooking show.

1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS 1 tablespoon
3/4 cup shredded Good Muenster cheese
3/4 cup shredded Good mild Cheddar cheese
3/4 cup shredded Good sharp cheddar cheese
3/4 cup shredded Good Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.



I can't stress enough the importance of using GOOD cheese.. not some grocery store brand crap. And I use more than what the recipe calls for.. especially the extra sharp.


I made this recipe a few weeks ago and have been meaning to post. It came out pretty damn good. Still need to perfect it but....NOM NOM NOM. So thanks!

[CrystalTears]

It's the Velveeta, amirite?! :D

[Kayse]

It's the Velveeta, amirite?! :D

lol, it might just be.

I never really cared much for velveeta, but my bf made me a grilled cheese with it and it was the best freakin' grilled cheese I ever had in my life.

[TheRoseLady]

I found this recipe and want to post it for posterity. Actually I want to ensure that I have access to it when I'm not home.

Grandma's Oatmeal Cookies Recipe





1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (Do NOT use instant.)
3/4 cup chopped walnuts (use 1/2 cup if using raisins)
1 cup raisins (optional)
Absolutely rocks the house with Hershey cinnamon chips.



1 Cream shortening and sugars, add eggs and vanilla and beat well.
2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.
3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
Makes about 2 dozen cookies.

[Parkbandit]

I need a good Navy Bean recipe. I've looked on the typical sites.. but nothing looks that good. My beans are currently soaking and my big ol' ham bone is ready to go.

And good navy bean soup = no tomato shit in it.

[Parkbandit]

I found this recipe and want to post it for posterity. Actually I want to ensure that I have access to it when I'm not home.


Oh good idea... and just in time for the email I just got from my crazy liberal sister:

Well, you moron, I just returned from taking Alysia to work (which I was telling you I had to do but you kept talking OVER me, and heard your ok imitation of Al Gore. So here:

AUNT ALMA'S FRUIT SALAD

2 1/2 PINTS HEAVY CREAM
2 EGGS
4 T. SUGAR
2 T. VINEGAR
2 T. MARGARINE
BANANAS

ORANGES (OR 2 LARGE CANS FRUIT COCKTAIL, 1 LARGE CAN
MANDARIN
GRAPES ORANGES, 1 LARGE CAN PINEAPPLE TIDBITS - ALL
DRAINED)
CHERRIES
PINEAPPLE

MIX EGGS, SUGAR, VINEGAR, AND MARGARINE AND COOK OVER LOW HEAT UNTIL BROWN AND DRY. SET ASIDE TO COOL. CUT UP FRUIT (IF APPLICABLE) INTO COLLANDER TO DRAIN. WHIP HEAVY CREAM WITH COLD BEATERS UNTIL THICKENED AND STIFF PEAKS ARE FORMED. WHIP IN COOLED EGG MIXTURE.
FOLD FRUIT INTO MIXTURE. COOL.

Enjoy.

Hey, how about sending some pictures of my gorgeous nieces?
Also, would they like to spend some winter time here during school break?

Love you lots,

Your politically superior sister, Donna

[Parkbandit]

To My Shamelessly Republican Brother;

Here, AGAIN, is the family scalloped oysters recipe:

2 pint containers of oysters, shucked - save the juice
3 - 4 sleeves saltines - crumbled
1 1/2 - 2 c. melted butter
1 1/2 - 2 t. salt
1 t. pepper
1 - 1 1/2 c. half 'n half

DRAIN OYSTERS AND SAVE JUICE. COMBINE CRACKER CRUMBS, BUTTER, SALT, AND PEPPER. SPREAD 1/4 OF MIXTURE ONTO BOTTOM OF GREASED CASSEROLE PAN. COVER WITH 1/2 OF THE OYSTERS. TOP WITH ANOTHER 1/4 OF CRUMB MIXTURE. COVER THAT WITH REMAINING OYSTERS. TOP WITH ANOTHER 1/4 OF CRUMB MIXTURE. COMBINE OYSTER JUICE AND HALF 'N HALF, AND POUR ONTO CASSEROLE. TOP WITH REMAINING CRUMB MIXTURE. BAKE AT 350 FOR 40-45 MINUTES, OR UNTIL BROWN AND BUBBLEY.

[Parkbandit]

The fruit salad recipe is really good.. but the brown mixture you put it in sounds disgusting.. but it's to stabilize the cream in the very acidic salad and prevents it from curdling.

[Mighty Nikkisaurus]

I need a good Navy Bean recipe. I've looked on the typical sites.. but nothing looks that good. My beans are currently soaking and my big ol' ham bone is ready to go.

And good navy bean soup = no tomato shit in it.

This is the recipe I usually use when I make navy bean soup right after Christmas. Turns out pretty well and you can adjust it slightly to your personal preferences.

1 1/2 lbs. navy beans
Tied together bundle of 8 sprigs parsley, 2 sprigs rosemary, and 1 bay leaf
1 sprig of parsley, chopped (or use dried parsley)
hamhock
1/2 c. leftover cooked ham, chopped
1 medium onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery stick, finely chopped
2 tsp butter
4 c. chicken stock
4 c. water
salt + pepper

Put butter in pan and sweat the onion, garlic celery, and carrot. In large pot, combine stock and water, add in sweated veggies, herb bundle, beans, and hamhock. Boil, cover, reduce heat and simmer until beans and hock are tender (1 1/2 hrs). Remove from heat, remove herb bundle + hock (take any meat from the hock first, chop it up and set aside with other ham) and throw away.

Puree 4 cups of the soup beans with some of the liquid in a blender. Stir back into soup, along with chopped parsley and chopped ham. Reheat and season to taste with salt and pepper.

[TheRoseLady]

Your politically superior sister, Donna

That's awesome. She must be great fun.

[TheRoseLady]

Narc,

My mom used to throw a handful of oatmeal into the cookie dough before she baked them. (Not oatmeal cookies but like chocolate chip, peanut butter etc.) Do you have any idea why she might have done this?

She's been gone for quite awhile and I simply can't recall why she said she did this...

[TheRoseLady]

Have you ever had this type of salad? When I was a kid, my Mom would make a salad that included the following ingredients:

Iceberg lettuce, hard boiled eggs (chopped), small yellow onion quartered and sliced... and the hard part...the dressing. It was a sweet (mayo based) dressing that was not thick (more like coleslaw dressing) - it was poured over the entire bowl and mixed in with the other ingredients.

As I alluded to in my previous post, this is one of the recipes that I didn't manage to get down on paper. There's really no one in the family that would know/I could ask... I thought perhaps someone here might have an idea (or an older Mom or Grandma that they can ask.)

[Mighty Nikkisaurus]

Narc,

My mom used to throw a handful of oatmeal into the cookie dough before she baked them. (Not oatmeal cookies but like chocolate chip, peanut butter etc.) Do you have any idea why she might have done this?

She's been gone for quite awhile and I simply can't recall why she said she did this...

It was probably to keep them chewy longer. If the cookie had butter in it (rather than shortening), they tend to crisp up after a day or two and the oatmeal keeps it chewy/soft for longer. She may have also just liked the added texture of oatmeal, or the nutritional value.

Almost all of my drop cookies use shortening, or a butter and shortening blend. I know some people say that only cookies with butter are tasty, etc but that's bull. So, replacing some or all of the butter with shortening is a way to nix the oatmeal thing if you don't want the texture and nutrition from it.


Have you ever had this type of salad? When I was a kid, my Mom would make a salad that included the following ingredients:

Iceberg lettuce, hard boiled eggs (chopped), small yellow onion quartered and sliced... and the hard part...the dressing. It was a sweet (mayo based) dressing that was not thick (more like coleslaw dressing) - it was poured over the entire bowl and mixed in with the other ingredients.

As I alluded to in my previous post, this is one of the recipes that I didn't manage to get down on paper. There's really no one in the family that would know/I could ask... I thought perhaps someone here might have an idea (or an older Mom or Grandma that they can ask.)

Try this?

1 small can evaporated milk
1/3 c. salad oil
3 tbs sugar
2 tbs white vinegar

Whisk together, pour over the salad.

[TheRoseLady]

This recipe is from a department store chain that was ultimately absorbed into the Macy family.I remember eating there a few times, but it was "the" place to go, in the 50's-60's I guess.

Lazarus' Bread Pudding with Whiskey Sauce

2 loaves bread, French or Sourdough
1/4 c Pecans, toasted
4 oz Butter, melted




--------CUSTARD MIX--------
2 c Sugar
1 t Salt
8 x Eggs, large
5 1/2 c Milk
1 t Vanilla


-------WHISKEY SAUCE-------
8 oz Butter, melted
2 c Powdered sugar, sifted
2 x Eggs, large, beaten well
1 oz Whiskey


CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9x13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 50-55 minutes. Test with knife. *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.

WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm.

[diethx]

7 LAYER Magic BARS

1 stick butter, butter (melted)
1 1/2 c. graham crackers, crumbs
1 c. chopped walnuts
1 c. Nestles semi-sweet chocolate morsels
1 c. Nestles butterscotch morsels
1 c. flaked coconut
1 can Eagle Brand condensed sweetened milk

Melt butter, mix with graham cracker crumbs - press into 13 x 9 x 2 inch pan. Pour Eagle brand milk over the crumb mixture, ensuring to cover it. Add the remaing ingredients in order listed. Bake at 350 degrees for 25 minutes or until golden brown. Cut into bars after they cool.


Swirled Mint Cookies

Servings: 144

2 c Flour
1/2 ts Baking powder
1 c Butter
1 c Sugar
1 Egg
1 ts Vanilla
1/2 ts Peppermint extract
10 dr Red food coloring
10 dr Green food coloring


Combine flour & baking powder. Beat butter until softened. Add sugar & beat until fluffy. Add egg & extracts & beat well. Add flour mixture & beat till well mixed.

Divide dough into thirds. Stir red food coloring into one third, green into another, & leave one third plain. Cover each and chill one hour. Roll each color into 1/2" diameter ropes. Using one rope of each color, twist together (Like a three-colored candy cane). Slice twisted ropes into 1/4" pieces.

Place slices 2" apart on ungreased cookie sheet and flatten to 1/4" thickness with bottom of a glass dipped in sugar. Bake in 375~ oven until just set (do not brown), about 8 minutes. Remove and cool on racks.


Peanutbutter Blossoms

1 bag (8oz) Hershey's Kisses
1 egg
1/2 cup shortening
2 tablespoons milk
3/4 cup peanut butter
1 teaspoon vanilla
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/3 cup packed light brown sugar
1/2 teaspoon salt
additional granulated sugar

Heat oven to 375F. Remove candy wrappers.

In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.


Snickerdoodles

1 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoons baking soda
cinnamon and sugar mixed to taste

Preheat oven to 400F. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.

I usually make the "bites" for a cookie exchange at work. Basically, I buy some Wilton brand 1 1/4in baking cups. (Tiny cupcake papers), I either make this snickerdoodle recipe or I buy snickerdoodle dough premade at Walmart. I third each square of dough, drop one into each paper and bake them for about 8 min. After they come out, I sprinkle 3 or 4 cinnamon chips on the top of each "bite". If I can't find cinnamon chips (Hershey brand), I use white chocolate chips.


http://www.amazon.com/dp/B001680U2S/ref=nosim/?tag=prontocom11129-20&creative=380333&creativeASIN=B001680U2S&linkCode=asn

So I don't forget where these are later in the year.

[diethx]

My mom used to always make a billion cookies during the holidays. My 3 favorites have always been cheery macaroon kisses, pumkin raisin drops and rasberry turnovers. The cool thing was, she found this base mix for the first two recipes.


__________________________________________________ _______________

FAST & FESTIVE COOKIE MIX

6 cups all purpose or unbleached flour
3-1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) margarine or butter

Lightly spoon flour into measuring cup; level off. In 4-quart bowl or container combine half each of the flour, sugar, baking powder and salt. With fork or pastry blender cut half of the margarine or butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients. Transfer to tightly covered container. Store in refrigerator or freezer. Use within four weeks. Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.

(High altitude - above 3500 feet: increase flour to 6-1/2 cups. Decrease sugar to 2-1/2 cups.)
__________________________________________________ ______________

CHERRY MACAROON KISS COOKIES

3 cups Fast & Festive cookie mix
1 cup coconut
1/3 cup finely chopped maraschino cherries, well drained
2 teaspoons almond extract
1 egg
36 milk chocolate candy kisses

Grease cookie sheets. Dip measuring cup into mix, level off. In large bowl, combine mix, coconut, cherries, almond extract and egg at low speed until well blended and dough forms. Cover with plastic wrap, refrigerate one hour for easier handling.

Heat oven to 375 F. shape dough into one inch balls. Place 2 inches apart on prepared cookie sheets. Bake at 375 F. for 10 to 15 minutes or until set and edges are light golden brown. Immediately place chocolate kiss in center of each cookie, pressing down lightly. Remove from cookie sheets, cool completely. Makes 3 dozen cookies.

(high altitude - above 3500 feet - no change).
__________________________________________________ _______________

PUMPKIN RAISIN DROPS

4 cups Fast & Festive Cookie Mix
1 cup canned pumpkin
1-1/2 teaspoons cinnamon
½ teaspoon nutmeg
1 egg
1 cup raisins
½ cup chopped nuts
1 can Pillsbury Frosting Supreme Ready to Spread Cream Cheese Frosting
Nutmeg

Heat oven to 350 F. Lightly grease cookie sheets. Dip measuring cup into mix; level off. In large bowl, combine mix, pumpkin, cinnamon, nutmeg and egg at low speed until well blended and soft dough forms. Stir in raisins and nuts. Drop by rounded teaspoonful two inches apart onto prepared cookie sheets. Bake at 350 F for 12 to 17 minutes or until set. Cool completely. Frost cooled cookies; sprinkle with nutmeg. Cover and refrigerate any remaining frosting. Makes 4 dozen cookies.

(High altitude - above 3500 feet - no change).

__________________________________________________ _______________
(can't use the festive mix with these, but ohhh so worth it!)

RASPBERRY TURNOVERS

1 cup Gold Medal all-purpose flour
½ cup margarine or butter, softened
1 teaspoon finely grated orange peel
1/8 teaspoon salt
1 package (3 oz) cream cheese, softened
¼ cup raspberry preserves
Orange Glaze (below)

Mix flour, margarine/butter, orange peel, salt and cream cheese. Cover and refrigerate at least 1 hour.

Heat oven to 375 F. Roll dough 1/8 inch thick on lightly floured surface. Cut into 2-1/2 inch circles. Spoon about ½ teaspoon preserves onto half of each circle. Moisten edge on half of each circle with water. Fold dough over preserves. Press edges with fork to seal. Place 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Immediately remove from cookie sheet, cool. Drizzle with Orange Glaze. Makes 2-1/2 dozen cookies.

Orange Glaze

1 cup powdered sugar
1 teaspoon finely grated orange peel
2 tablespoons orange juice

Mix all ingredients until smooth and spreading consistency.

(one cookie has 75 calories)

Oh and these too.

[Kayse]

Pork chops with apples and cider cream sauce

3 tbs unsalted butter
1 large shallot, minced
1/2 c. apple cider
1/2 c. cider vinegar
1/4 tsp dried, crumbled sage
1 1/4 c. chicken broth
2/3 c. heavy cream
4 pork chops
2 golden delicious or gala apples, peeled, cored and cut into 8 wedges a piece.
2 tbs. packed brown sugar
salt and pepper

Melt 1 tbs butter in heavy saucepan over medium heat. Add shallot and cook, stirring, until tender (about 5 min). Add apple cider, vinegar, and sage and bring to a boil until reduced to about 1/2 c (about 8 min). Add 1 cup of broth, and boil until reduced to about 3/4 c (about 12 min). Add cream and boil until reduced to about 1 cup (about 8 min).

Meanwhile, sprinkle pork with salt and pepper after patting dry. Put 1 tbs in new skillet over moderately high heat, add chops and cook until just cooked through (turning once, about 6-8 min). Transfer to warm platter, cover w/ foil to keep warm.

Pour fat off of skillet, add remaining 1 tbs butter, add apples and cook over medium heat. Stir/flip occasionally, until apples are golden and soft (4-5 min) then transfer to a bowl and toss with brown sugar.

Add remaining 1/4 cup of stock to skillet and boil it for one minute, scraping any brown bits and stirring the stock constantly. Stir into sauce, along with any meat juice that's accumulated on your platter, and then add salt and pepper to taste.

Plate each pork chop with a few apple wedges on top of it, and spoon the sauce right over the top.

---

Don't be daunted by all the reduction steps, this is actually a REALLY fast recipe to make.


Holy freakin' delicious batman. My bf loved them and so did I. I was pretty nervous cooking them because I was afraid I wasn't going to do the reduction steps right, but it is pretty easy.

Can't wait to have the leftovers tonight! ;)

[B2]

The soup thread got me thinking. Last week I was on a soup kick. I hate most broth-based soup, but asian type soups and blended veggie soups I like. I made a really bleh butternut squash soup, and a really great cauliflower soup.

They were both cheap, easy, and not all that unhealthy.

I still have another butternut squash if anyone has a recipe that they swear by!

Silky Cauliflower Soup:

http://www.foodnetwork.com/recipes/dave-lieberman/silky-cauliflower-soup-with-parmesan-crisps-recipe/index.html

* 1 head cauliflower
* 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 quart low-sodium chicken stock
* 1/2 cup finely grated Parmesan
* Salt and freshly ground black pepper

Directions

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. (I pulled out the removable center part) This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

My blender started spewing soup from the bottom, as if I wasn't going to make a big enough mess on my own.

[Sweets]

Chocolate Cheesecake

3 packages of cream cheese
1 cup sugar
1 tsp vanilla
1 package of semi-sweet baker's chocolate (8 squares)
3 eggs
18-20 orea cookies, crushed
2 tbsp butter

Preheat oven to 325.
Mix crushed oreos with butter and press into a 9 inch spring form pan. Set aside.
Melt chocolate in microwave. I do it at 30 sec intervals, mixing inbetween. Put in fridge to cool for about 5 min.
Soften cream cheese in microwave for about 1minute. Beat together on slow the cheese, sugar and vanilla until creamy and smooth. Add cooled chocolate and beat until well mixed. Add one egg at a time, beating until well blended.
Pour mixture into pan with orea crumbs and bake for about 40-50 min.

[Liagala]

Jose Cuervo Christmas Cookies


http://i534.photobucket.com/albums/ee346/None1414/Jose.jpg

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila


Sample the Cuervo to check quality. Take a large bowl,
check the Cuervo again, to be sure it is of the highest quality,
pour one level cup and drink.

Turn on the electric mixer. Beat one cup of butter
in a large fluffy bowl.

http://i534.photobucket.com/albums/ee346/None1414/holly.jpg

Add one peastoon of sugar. Beat again. At this point
it's best to make sure the Cuervo is still ok, try another
cup just in case.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup
of dried fruit.

Pick the frigging fruit off the floor.

Mix on the turner.

http://i534.photobucket.com/albums/ee346/None1414/holly.jpg

If the fried druit gets stuck in the beaters just pry
it loose with a drewscriver.

Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who geeves
a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can
find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall
over.

Don't forget to beat off the turner.

http://i534.photobucket.com/albums/ee346/None1414/holly.jpg

Finally, throw the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas !

[NocturnalRob]

Seared pork tenderloin w horseradish (bc...well, I'm a dude, and don't actually know that many recipes), homemade garlic mashed potatoes, but the best part was this seasonal provencal thing.
Arugula
Lemon juice from 1 whole lemon
Sugar
Minced garlic

Combine 2, 3, 4 to taste. Some people like it a little tarter. Others like the garlic. I use about 3 T. Of sugar and half a clove. Mix that shit up and chill for an hour.

Heat a pan over medium heat, pour the mix in, as it heats up (before boiling bc otherwise bye bye sugar) toss the arugula in and wilt that shit.

Takes...90 seconds? Remove. Serve. Eat. Enjoy. Bust a nut with happiness. Simple dishes are the best.

Also, anyone who likes chianti (silence of the lambs jokes can chill), check out the tenuta santedame 2005. It's a castelinna chianti and it gives me a boner. $18/bottle. Extremely affordable.

[Back]

If I Die A Bacon-Related Death, I'd Like It To Be Because Of This (http://www.holytaco.com/if-i-die-bacon-related-death-id-it-be-because)

Step 1: Weave Bacon.

Click the link for the rest of the steps with pics.

[NocturnalRob]

If I Die A Bacon-Related Death, I'd Like It To Be Because Of This (http://www.holytaco.com/if-i-die-bacon-related-death-id-it-be-because)

Step 1: Weave Bacon.

Click the link for the rest of the steps with pics.

My love of bacon is known in my office. My co-worker sent me that a few days ago...and I pretty much had a coronary right there. That being said, my brother and I are making it over the holidays. It was nice knowing you guys...

[Sean of the Thread]

Bruce Springsteen loves bacon? This forum is awesome.

[Sean of the Thread]

Damn just clicked on the link.


That looks delicious.

[diethx]

The bacon looked a little fatty for me. I like mine super crisp.

[Back]

Rob started it with his love of pork.

[NocturnalRob]

Why do you keep calling me bruce springsteen? I R confused. Explain yourself, sir!!

[Sean of the Thread]

Why do you keep calling me bruce springsteen? I R confused. Explain yourself, sir!!


Lol because you look like him.


*Hey that's not really a bad thing the dude is rich and famous. Oh and say hi to your mother.

[Back]

Bruce Springsteen loves bacon? This forum is awesome.

I think he looks like...


http://images.businessweek.com/ss/06/09/ceo_socnet/image/burger-king.jpg

[Sean of the Thread]

I'm really to lazy(drunk) at the moment to post the side by sides but anyone that's seen his pick must agree with me.

He actually inspired me to buy a springsteen shirt just because it's funny as hell.

[NocturnalRob]

Umm...I don't see it, but fair enough. My second bottle of chianti is calling me. That slut...

[diethx]

I don't think Rob looks like Springsteen.

[Sean of the Thread]

WHAT?!?!? Damn rob I don't give a pass often but if you insist on it you got it.

Come ON.... JUST A LITTLE BIT? Okay I'm just bustin balls... but.... a little bit?

http://www.indiancomedian.com/BruceSpringsteen.jpg

[diethx]

I still don't see it.

[Mighty Nikkisaurus]

I still don't see it.

Me neither :/

[Sean of the Thread]

You guys are nuts if you don't see it.


lolz I'll never stop the comparison rob sorry. I see it.. someone else has to as well.


JUST LIKE BRATT LOOKS LIKE CHRIS.


http://i20.photobucket.com/albums/b236/Japgross/bratf.jpg


Shit I just said sorry to everyone I've fucked with and I just did it again.

[diethx]

What website was that from?

[Allereli]

Kiwi champagne cocktails

champagne (martini & rossi worked fine)
dole pineapple juice (a little)
midori
thick chunks of fresh kiwi
ice

[Back]

Kiwi champagne cocktails

champagne (martini & rossi worked fine)
dole pineapple juice (a little)
midori sour
thick chunks of fresh kiwi
ice

Wow.

Noted.

[TheRoseLady]

This is a great recipe for No Bakes. They aren't overly sweet, and set up very nicely.

No Bake Cocoa Cookies

1 3/4 cups white sugar
4 tablespoons unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup peanut butter
3 cups quick cooking oats

DIRECTIONS

In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.

Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

[iJin]

Here is my version of the super yummy green bean casserole I like making. It's super easy and so delicious and cheesy. It serves about 7 people, and is good for holidays or a special lunch! heh

3 cans of Campbells Cream of Mushroom
6 cups of drained and cook green beans
2 cups of herbed corn bread stuffing
1 pinch of ground red pepper
1/2 teaspoon of medium ground black pepper
3 cups of shredded mozzarella cheese
2 cups of breaded fried onions
2 cups of milk

1. Mix the 2 cans of cream of mushroom with 2 cups of corn bread stuffing. Gradually whip and fluff the mixture while adding 2 cups of milk. Mix until creamy.
2. After cooking and draining the green beans, mix with the soup stuffing mixture in a large casserole dish.
3. Sprinkle pinch of ground red pepper and half a teaspoon of black pepper over the top.
4. Shake the breaded fried onions ontop as you prefer and top it off with 2 cups of mozzarella cheese. Bake at 350°F for 15 minutes covered with aluminum foil.
5. After the 15 minutes, take off foil and sprinkle the last cup of mozarella cheese ontop and bake until fried onions are a dark brown.
6. Enjoy!

[thefarmer]

Making some really simple wontons right now with the wife and daughter. You can jazz it up with just about anything you like but I typically use the dipping sauce for fancy things and keep the wontons plain. Makes it easier to make soup and other dishes.

1/2lb ground beef
1/2lb ground pork
small bag (1/2lb I think) carrots finely diced
small bag shredded coleslaw diced
Half clove minced garlic (or a good spoon of the pre-crushed stuff works fine)
Small onion diced
Small tofu block Optional
Dark soy sauce
Toasted Sesame Oil
Salt
Pepper
3 eggs
3 packages of wonton wrappers

Mix meat, add salt and pepper to taste (I use a few pinches of salt and a few turns of the peppergrinder)
cook mixture until almost dark brown then set aside.
Drain pan, leaving a spoonful of the liquid
Add chopped onions and cook until translucent
add carrots and continue cooking until carrots are soft
add garlic
add chopped coleslaw, salt+pepper to taste too
keep cooking for another minute then set aside to cool

Mix cooled meat and veg
2 tsp of soy sauce (optional)
2 tsp of sesame oil (optional)
3 eggs beaten together to hold mixture together

Set wrapper on wax papper, and spoon mixture into middle. Depending on the size of the wonton wrappers, a small tsp or a tsp and 1/2 should work.
Wet all four edges of the wrapper and either fold longways or sideways. As long as you press firmly (going back over with a fork makes sure and gives a nifty design) either works and will fry the same.

Deep fry or pan fry in 350 degree oil until tan/light brown. Set aside in a paper towel to get the excess oil off.

I use a soy sauce, sesame oil, red chili paste, scallion dipping sauce, but like I said up top, you can add what you like.

It's simple and not that complicated. It just takes a bit of time to wrap since this makes enough for a family of four.

Apologies for the fairly amateur directions. I'm typing this inbetween cooking and it's more a basic guideline I follow in my head, versus anything I have written down.

[NocturnalRob]

Making some really simple wontons right now
http://calpattypress.files.wordpress.com/2008/08/liar3.jpg

[diethx]

http://calpattypress.files.wordpress.com/2008/08/liar3.jpg

lol, and true

[thefarmer]

Bah.

Simple as in it's not fancy. My cousin makes another version that adds in like 10 different vegetables, a bunch more spices and only puts in a quarter of the meat.

:(

Edit: Pic of fried goodness

http://c4.ac-images.myspacecdn.com/images02/50/l_6f3a4d36d0fe4d31816232b92f10b5db.jpg

[NocturnalRob]

My cousin makes another version that adds in like 10 different vegetables, a bunch more spices and only puts in a quarter of the meat.
SACRILEGE!!

[thefarmer]

SACRILEGE!!

Agreed.

Edit WILL TRADE WONTONS 4 UNEDITED PICS OF NAKED PC MEMBERS. Must be female.

[TheRunt]

THINGS

Yes a strange name but thats all I've heard them called, A good vegetarian dish if made the normal way a great non-vegan meal the way most of my family makes it.

9 eggs
3/4 t basil
dash pepper
1 1/2 heaping t oregano
1 t salt
dash garlic powder
3 T parsley
1 1/2 C grated parmesan

Beat eggs slightly add all other ingredients. Shape into little sausages(I normally do about 3/4-1" diameter by about 1 1/2-2"long) brown in olive oil

Add to sauce
1-46oz can tomato juice
2-15oz can tomato sauce
little sugar
basil
oregeno
garlic powder

simmer for at least 30 minutes

Thats the recipe I got. For the seasonings for the sauce go to your taste.
Add ins Lb link italian sausage cut into 2" or so pieces and browned
pepperioncinis as many as you like and juice from the jar
crushed red peppers sauted with the things depending on how hot you like it.

[MotleyCrew]

For Zuie>

Came across this in a crockpot cookbook and thought of you. I've never tried it, but anything that starts with 8 cups of DP can't be all bad, can it?

Mulled Dr. Pepper

8c Dr Pepper
1/4 c packed brown sugar
1/4 c lemon juice
1/2 t ground allspice
1/2 t whole cloves
1/4 t salt
1/4 t ground nutmeg
3 cinnamon sticks (3 inches)

In a 3-qt cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until desired temperature is reached. Discard cloves and cinnamon sticks before serving.

Yield : 8-10 servings

[diethx]

Ewwwww. So cinnamonny cough syrup. :(

[Parkbandit]

I purchased a smoker last week and have been smoking anything that doesn't move. Currently smoking a beer can chicken (I hope the damn thing stays upright.) I plan on smoking an whole pork shoulder this weekend when friends come over.

Any good/bad experiences with smokers?

[CrystalTears]

I purchased a smoker last week and have been smoking anything that doesn't move. Currently smoking a beer can chicken (I hope the damn thing stays upright.) I plan on smoking an whole pork shoulder this weekend when friends come over.

Any good/bad experiences with smokers?
I can haz smoked salmon, plz?

[NocturnalRob]

I can haz smoked salmon, plz?
http://www.ellenrixford.com/graphics/SoftSculptureGraphics/SmokedSalmonwebpix.jpg

[Vesi]

I don't really measure things, so with that said:

raw asparagus
grape tomatoes
virgin olive oil
key lime juice (or fresh lime juice)
red pepper flakes
tabasco sauce
freshly ground black pepper
kosher salt

Basically, just break off tough ends of asparagus and put them into a plastic container. Add the tomatoes. Add rest of ingredients to taste. (depending on how hot you want it) I've also discovered that the normal dressing of 3/4 oil 1/4 acidic substance should not be used with this. Put more key lime in than you normally would. Close container, shake, put in fridge. (or eat right then) If you don't eat right then, make sure you take it out maybe 15 minutes before you eat just so the oil isn't all thick. Shake before using. (that's why I use the plastic container with the lid)

Also, this same recipe is good thrown on a cookie sheet and roasted. Another thing you can do is substitute fresh broccoli and add some shallots and garlic and roast that instead.

Both quick and easy and good.

[Back]

That actually sounds like a nice salad.

But what people really want is real food (http://thisiswhyyourefat.com/).

[Paradii]

I purchased a smoker last week and have been smoking anything that doesn't move. Currently smoking a beer can chicken (I hope the damn thing stays upright.) I plan on smoking an whole pork shoulder this weekend when friends come over.

Any good/bad experiences with smokers?

I was kidnapped and locked in a dungeon once by a smoker.

No bad experiences though.

[Vesi]

That actually sounds like a nice salad.

But what people really want is real food (http://thisiswhyyourefat.com/).

Well, if you're talking about what I posted, it is a sidedish.

Oh and that link doesn't really apply to me. I don't eat meat. (but I don't care if anyone else does!) I'm not a PETA type person.

[Back]

Well, if you're talking about what I posted, it is a sidedish.

Oh and that link doesn't really apply to me. I don't eat meat. (but I don't care if anyone else does!) I'm not a PETA type person.

I meant it. That does sound like a lovely salad. Or side.

I was just being obnoxious with the link considering the other recipes in this thread.

[iJin]

I need a baja sauce for fish tacos. Someone gimmie.

Edit: I'm considering mixing a bit of mayo, crema, red chili powder, lime, and chopped cilantro for this. We'll see if it works.