Recipe Thread of Doom.

[Kyra231]

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.

Sounds awesome, I think I'll put this on the next time we have steaks on the grill!

[Parkbandit]

3rd time smoking something. First was baby back ribs that came out great.. second was a whole chicken that I over smoked and was dry (but delicious!) I was called away for work and left it in the hands of my wife who doesn't "get it"...

Today is bone in Boston butt (pork shoulder for pulled pork sandwiches). Started with a combination of 75/25 yellow mustard to dijon mustard over the entire piece of meat.. followed by a pork rub I purchased at the butcher that he recommended. Now, it's a matter of reaching 190 degrees internal temp (about 7-8 hours) and then wrapping it in aluminum foil, 2 towels and stowed in a warmed cooler for another 2 hours.

I'll let you know how it turns out.

[Clove]

Orange-Peach Glazed Salmon

Approx 1lb boneless salmon fillet cut in four pieces
1/2 Cup OJ
6 Tablespoon Peach Jam
1 teaspoon fresh ground ginger
1 Tablespoon dijon mustard

Combine all ingredients (except salmon) and mix well into a marinade. Place salmon fillets in a ziploc bag add marinade and chill in the fridge for 30-60 minutes.

Preheat oven to 500F.

Remove fillets from fridge pour off marinade and place on foil-lined cookie sheet (non-stick foil works best). Allow fillets to come up to room temperature.

Set oven to broil.

Place cookie sheet on top rack and broil salmon for 7-8 minutes until cooked through (the fillets will start to brown on top from the caramelized sugar at that point you want them out). Do NOT overcook.

[ViridianAsp]

That sounds really good. I must try.

[Clove]

That sounds really good. I must try.It's simple and adds a little sweetness to an already delicious fishy! Let me know if you like it.

[Mighty Nikkisaurus]

3rd time smoking something. First was baby back ribs that came out great.. second was a whole chicken that I over smoked and was dry (but delicious!) I was called away for work and left it in the hands of my wife who doesn't "get it"...

Today is bone in Boston butt (pork shoulder for pulled pork sandwiches). Started with a combination of 75/25 yellow mustard to dijon mustard over the entire piece of meat.. followed by a pork rub I purchased at the butcher that he recommended. Now, it's a matter of reaching 190 degrees internal temp (about 7-8 hours) and then wrapping it in aluminum foil, 2 towels and stowed in a warmed cooler for another 2 hours.

I'll let you know how it turns out.

Plz invite me over for pulled pork sammiches. :( I will pretend to be a republican and make delicious dessert in return.

[Clove]

Plz invite me over for pulled pork sammiches. :( I will pretend to be a republican and make delicious dessert in return.If you want some pulled pork Narc...

[zhelas]

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/109416.jpg
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!

Made this for my girlfriend and brought it to the office for her. The pan came back licked clean.

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk (You can use less if you don't want as much moisture in the cake. Adjust to your liking.)
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (I personally go buy one of those pre chopped bag of Heath bits)
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. (You can make slits with a knife, fork, toothpicks...etc etc the idea is to have enough holes in the cake for the warm topping mixture to seep into the cake)

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

[Parkbandit]

Plz invite me over for pulled pork sammiches. :( I will pretend to be a republican and make delicious dessert in return.


Many of my friends are BHLs.. so it's not a pre-req. :P

The butt turned out perfect! It was so juicy and perfectly cooked. It took longer than I anticipated though.. started smoking it at 6am and it never hit 185 degrees until about 4pm. I had wanted to wrap it for 2 hours, but ended up only being able to do that for an hour.

My next smoking feat will be to do a big beef brisket on a Saturday and use it and the wet pan drippings as a base for my chili.

[Clove]

Baked Haddock (serves 2)

1lb haddock fillet in two pieces
1/8 t pepper
1 small clove of garlic, minced
1/4 t dried thyme
1/4 t salt
1/8 t paprika
3 T butter, melted - divided
2 slices stale or lightly toasted bread (ends work fabulously) cubed

Salt and pepper both sides of haddock fillet and place on a cookie sheet or shallow baking dish, skin side down.

Toss bread cubes with thyme, salt, pepper and garlic. Add 2T of butter to bread cubes and lightly toss until stuffing is moist then spread over haddock. Drizzle remaining T of butter over stuffing and then sprinkle paprika over all.

Bake at 350F for 15-20 minutes until cooked through and stuffing is toasted.

Top with chopped parsley and freshly squeezed lemon.

Serve with white rice and steamed veggies. Mmmmm.

[Clove]

Stromboli

1 can crescent rolls
6-8 slices prosciutto
6-9 slices salami
6-9 slices provolone
6-9 slices mozzarella
1/2 C ricotta
3 cloves garlic minced
1 egg beaten
Olive oil

Spread out crescent roll dough in one continuous sheet, pinch seams together and rub olive oil over it. Roll out dough until it is thin and about an 8"x11" sheet. In a bowl mix ricotta and garlic then spread over the first 1/2 of the dough sheet. Next place a layer of provolone over the entire sheet of dough, then salami, then mozzarella, then prosciutto. Roll up jelly-roll style from the ricotta side then carefully set on an oiled cookie sheet. Brush dough with beaten egg and bake at 350F for 30-40 minutes until crust is golden.

http://img50.imageshack.us/my.php?image=stromboli.jpg

[Back]

This is a post from April '06. I use Pilsbury Pizza Dough.


WARNING: DO NOT ATTEMPT IF YOU HAVE A HEART CONDITION> DO NOT ATTEMPT IF YOU FAINT AT THE SIGHT OF POOLING RED GREASE>

Strombolistein

Serves 4 grown men, 1 grown man and a family of 4, or 16 women and children.

Ingredients (all found at any local supermarket):
1/4 pound sandwich pepperoni (larger diameter pepperoni, apprx. 12 slices)
1/2 pound capricola ham
3 cooked italian sausages, sliced
8oz. Kraft shredded Italian cheese (mozzarella with parmesan)
13oz. Pilsbury Pizza dough in the can
2 tablespoons of spaghetti sauce (I used Safeway Arabiata)
1 decent sized ripe tomato sliced thin


Preheat oven to 350. Bust out pizza dough. Lay out rectangle on large cookie sheet. Brush on spaghetti sauce. Lay out pepperoni. Lay out sliced tomato. Lay out capricola ham. Empty package of cheese evenly over the whole thing. Lay out sliced italian sausage. Roll that bad motherfucker up on the longest side. Do not let it scare you. Slice dough every two inches along the top. Bake for 20 minutes. Remove from oven and tilt to drain away excess red grease. Rejoice at your creation then slice, eat, and enjoy the Strombolistein buzz. Guaranteed to have your neighbors sniffing at your door.

[thefarmer]

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

[TheRoseLady]

There's a deli here in Columbus called Block's Hot Bagels. It's not at all like the Carnegie Deli....it's more like an Ohio hole in the wall (in a strip mall) that sells their own bagels, breads, cookies and other deli sandwiches.

They have a chocolate chip cookie that is about the size of a whopper bun. It's my very favorite chocolate chip cookie and I'm trying to pick it apart and see if I can find a recipe like it. (The store is not at all convenient for me, therefore I seldom get to have their tuna, matzo soup or cookies.)

The cookie has the texture of a shortbread (sort of like pecan sandies too). It's not hard as a rock, but it's not cakey either. I'm convinced that they have a good bit of shortening in them, but I don't know for sure... They are not brown at all, the only part that shows any browning at all is the very edge on the bottom of the cookie, otherwise, they are pretty "white" looking.

Anyone know of a cookie that sounds like this?

[Clove]

This is one of my all-time favorite cakes. I normally wait until I visit Miami (so someone else has to do all the work) but I had a special family dinner and this cake NEVER fails to be a crowd pleaser (see picture of my finished work at the end of the recipe).

It's a little time consuming but so worth it.

TRES LECHES CAKE (Three Milks)

**
Cake Ingredients:
2 cups cake flour (or 1 3/4 C all purpose flour + 1/4 C cornstarch)
2 teaspoons baking powder
½ teaspoon salt
6 large eggs, separated
2 cups granulated sugar
2 teaspoons vanilla extract
½ cup whole milk
*
Syrup Ingredients:
1 (14-ounce) can low-fat sweetened condensed milk
3 (5-ounce) cans evaporated milk (or non-fat evaporated milk)
1 ¼ cups light cream
2 tablespoons rum*

Frosting Ingredients:
4 egg whites
½ teaspoon cream of tartar
½ cup water
1 ½ cups sugar
1 cup light corn syrup
Cherry pie-filling (optional topping)
*

Bake the cake:
1.*** Preheat oven to 350 degrees F. Grease and lightly flour a 9 x 13-inch baking dish.
2.*** To prepare the cake, sift together the flour, baking powder, and salt.
3.*** Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks and vanilla extract with an electric mixer. As you continue mixing, slowly add the milk. Then add the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whiles until completely mixed.
4.*** Pour batter into the baking dish. Back for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Remove from oven and cool on a wire rack for 20 minutes. Invert the cake onto a baking tray or plate with a raised edge on it . Use a fork to pierce the cake throughout its top.

Add the syrup:
5.*** Whisk together condensed milk, evaporated milk, light cream, and rum in a mixing bowl, until well blended. Slowly spoon syrup over the cake a little at a time and let it soak in. Be patient! Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.
6.*** Cover the syrup-drenched cake in plastic wrap and refrigerate for at least 3 hours before frosting (best if it sits overnight).

Frost:
7.*** For the frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over high heat, stirring constantly, until a candy thermometer reads 230 degrees F. If you don't have a candy thermometer wait until the mixture is clear and boiling (all the sugar should be dissolved in the corn syrup). Remove from heat. While beating the egg whites with an electric mixer, pour the hot syrup into the egg whites all at once; continue beating for about 5 minutes. With the addition of the hot syrup, your frosting should “puff up” and thicken. Let the frosting cool at room temperature. Use a wet spatula to spread a thick layer of the frosting on the top and sides of the cake.
8.*** To serve, cut individual squares and top with a spoonful of cherry pie-filling!

http://img8.imageshack.us/my.php?image=treslechespiece030809.jpg

http://img8.imageshack.us/my.php?image=treslechescake030809.jpg

[Clove]

The tres leches cake was dessert for this meal:

http://img209.imageshack.us/my.php?image=familydinner030809.jpg

Roast leg of lamb with rosemary potatoes and baby carrots, mixed green beans and whole-wheat buttermilk biscuits.

[Beguiler]

Clove, that dinner sounded fantastic! I had just seen an episode of Alton Brown's Good Eats where he made a Tres Leches cake, and though it looked scrumptious. I hope your family appreciates you..<grin>

[Clove]

Clove, that dinner sounded fantastic! I had just seen an episode of Alton Brown's Good Eats where he made a Tres Leches cake, and though it looked scrumptious. I hope your family appreciates you..<grin>I was just thinking the same thing and I think it's safe to say that sex0ring the Clove is mandatory for my wife tonight :D. BTW I -love- Good Eats and Alton Brown. My wife never misses Iron Chef either.

[Killer Kitten]

There's too much thread to search through, so I'll just ask here if Clove put up his brownie recipe.

Whenever I need to bring home kittens I just make Clove's Brownies and the husband will agree to anything!

[Clove]

BTU Brownies (because you have to measure the food energy in British Thermal Units instead of calories). Don't think I've put it up yet; I'll dig it up and post it.

[kookiegod]

3 large yellow onions - sliced
1/2 stick butter

Saute onion till crisp tender...

Add to slow cooker, cook 2 hours on high.

Add 6 cups beef stock and 1/2 bottle of merlot.

Salt and pepper to taste.

Cook 8 hours on low.

Toast some french bread slices and drop in bowl, add a slice of good gouda cheese or your favorite other cheese.

Ladle hot soup over.

Total prep time: 15 mins tops.
Total awesomeness: 100 bazillion stars.

[Brattt8525]

5 bunches of green onions
1 large white onion
chuck steak
Sesame oil
Red chip peppers
salt
pepper
garlic powder
soy sauce
Rice

Cut steak in very thin strips
slice up both green and white oninon
Layer onions and steak in pot
Add sesame oil/red pepper/black pepper/soy sauce/salt/garlic powder
<I add about 1/3 cup water as well>
Simmer over low heat until meat is cooked and onions are soft.

Serve over rice.

[Back]

5 bunches of green onions
1 large white onion
chuck steak
Sesame oil
Red chip peppers
salt
pepper
garlic powder
soy sauce
Rice

Cut steak in very thin strips
slice up both green and white oninon
Layer onions and steak in pot
Add sesame oil/red pepper/black pepper/soy sauce/salt/garlic powder
<I add about 1/3 cup water as well>
Simmer over low heat until meat is cooked and onions are soft.

Serve over rice.

I am so there.

[Kyra231]

The tres leches cake was dessert for this meal:

http://img209.imageshack.us/my.php?image=familydinner030809.jpg

Roast leg of lamb with rosemary potatoes and baby carrots, mixed green beans and whole-wheat buttermilk biscuits.

Holy gods, I want to eat at your house. That looks so damn good.

[Clove]

Holy gods, I want to eat at your house. That looks so damn good.I try to do a family dinner for whomever can show once a month. To date nobody attending has ever had "just one plate"- so I guess the dinners don't suck.

[Beguiler]

I try to do a family dinner for whomever can show once a month. To date nobody attending has ever had "just one plate"- so I guess the dinners don't suck.

What time should we show up next month? (I'd say I was kidding but I'm not entirely sure I AM!!!)

[Clove]

Dinners are typically on Saturday. Time varies depending on the menu but ranges between 3-5pm. If you lived in New England it might be worth the trip... but the commute from Illinois might be pushing it :P.

PS: The typical "cost of admission" (no matter where you live) is that you be family. This keeps the seating down to a manageable level for me- however, if you're a healthy, atractive, female I may grant temporary status (for dinner purposes) after a brief "audition." Do not doubt the veracity of this offer; my wife's audition went so well, she ended up with permenant status!! *flees*

[Clove]

3 large yellow onions - sliced
1/2 stick butter...
Total prep time: 15 mins tops.
Total awesomeness: 100 bazillion stars.I'm totally doing this recipe. My wife adores french onion soup. But the cheese will have to be gruyere (can't comprimise on that).

[kookiegod]

I'm totally doing this recipe. My wife adores french onion soup. But the cheese will have to be gruyere (can't comprimise on that).

Works for me, I didn't have any on hand when I decided to make this one cold day recently. House smelled great as it simmered slowly and it really blended together nicely without a lot of work.

While its cooking, enjoy the other half bottle of wine. :)

~Paul

[Jorddyn]

3 large yellow onions - sliced
1/2 stick butter
Saute onion till crisp tender...
Add to slow cooker, cook 2 hours on high.
Add 6 cups beef stock and 1/2 bottle of merlot.
Salt and pepper to taste.


+ 1lb chuck roast chopped into little tiny bits
- about 5 cups stock
Serve over egg noodles.

So very yummy.

[Clove]

While its cooking, enjoy the other half bottle of wine. :)

~PaulOh I have every confidence in your cooking... and don't worry I wouldn't dream of letting the wine go to waste. :)

[Clove]

Pizza Bianca di Salerno

Pizza dough (Google it. Flour, yeast, water, olive oil).
2 C ricotta
2 C shredded mozzarella
1 tomato sliced thin
2 slices prosciutto cut into strips
4 cloves garlic (minced)

Preheat oven to 400F

Roll out dough in to a rough square place on baking sheet (or pizza peel if you're using a baking stone). Roll up edges.

Stir garlic with ricotta. Spread ricotta over dough. Sprinkle mozzarella over ricotta and layer tomatoes and prosciutto over all. Bake 9-13 minutes.

http://img522.imageshack.us/my.php?image=whitepizza.jpg

[Clove]

Devil's Food Cake with Boiled Icing

http://img17.imageshack.us/my.php?image=devilaf.jpg

Cake Ingredients:

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease a 9x13 cake pan and line bottom with a rectangle of waxed paper. Grease paper and dust pan with flour, knocking out excess flour.

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk and vanilla.

In a large bowl with an electric mixer beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition.

Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition.

Spoon batter into baking pan and bake 25 to 30 minutes, or until a tester comes out clean and cake begin to pull away from sides of pan.

Cool cake in pan on rack 10 minutes then turn out onto rack to cool completely.

Boiled Icing Ingredients:

4 egg whites
½ teaspoon cream of tartar
½ cup water
1 ½ cups sugar
1 cup light corn syrup

Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over high heat, stirring constantly, until a candy thermometer reads 230 degrees F. If you don't have a candy thermometer wait until the mixture is clear and boiling (all the sugar should be dissolved in the corn syrup). Remove from heat. While beating the egg whites with an electric mixer, pour the hot syrup into the egg whites all at once; continue beating for about 5 minutes. With the addition of the hot syrup, your frosting should “puff up” and thicken. Let the frosting cool at room temperature. Use a wet spatula to spread a thick layer of the frosting on the top and sides of the cake.

[Hips]

Devil's Food Cake with Boiled Icing, Pizza Bianca di Salerno

So I'll be over in ten for delicious nomnoms, k?

[iJin]

I want cake now.

[kookiegod]

[QUOTE=Clove;906834]Pizza Bianca di Salerno

QUOTE]

Ok, I cheated and used a store bought dough, but this was yummy.

Made it as an appetizer for a poker game. Had to make a second one people scarfed it down, and lucky i bought enough for a second.

~Paul

[Clove]

Works fine with store-bought dough or even pre-made pizza shells. Pizza dough takes approx. 90 minutes to rise so unless you freeze it it's a PITA for a spur of the moment lunch or dinner.

Corned beef and cabbage recipe next...

[ElanthianSiren]

A friend of mine just told me she's making turkey chili for a get together.

She's on a carbohydrate and semi-fat controlled diet, so my question is what goes with turkey chili .... before 7:00 tonight EST? Some kind of veggie thing? Green bean casserole? Why does it seem chili is a meal all to itself? Should I take a salad?

Impart me with your wisdom, oh PC cooks... for I can burn water with the best of tea drinkers.

[Parkbandit]

If I had to name the perfect thing to go with chili, it would be cornbread. I have a great hot iron skillet cornbread recipe but it's at home.

[Clove]

Cornbread or plain white rice are the only two things I ever serve with chili.

[Beguiler]

This is just delicious...this serves 2, but can be doubled.

Lemon Sole

1/2 cup all-purpose flour
Kosher salt /ground black pepper
4 3-4 ozsole fillets
6 tbs unsalted butter
1 tsp lemon zest
6 tsps fresh squeezed lemon juice (about 3 lemons)
1 tbs minced parsley


Preheat the oven to 200 degrees F.

In a large shallow plate or pie dish, combine the flour, 2 tsp salt, and 1 tsp pepper. Pat the sole dry with paper towels and sprinkle one side with salt.

In a 12 inch saute pan, melt 3 tbs of butter over medium heat until it JUST begins to brown. Dredge 2 sole fillets in the seasoned flour on both sides. Place them in the butter, and lower the heat to med-low, cook for 2 minutes each side. Turn carefully with a spatula, and cook another 2 minutes.

While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on two ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven. Repeat with the remaining 2 fillets. When they're done, add fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper. Serve immediately.

Excellent with a tossed salad and some crusty bread to soak up the juices.

[Beguiler]

Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic
1/2 cup peeled grated fresh ginger root
2 (3 1/2 pound) chickens, quartered

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Serve immediately over hot cooked rice. Excellent with steamed sugar snap peas or sauteed snow peas with red pepper strips.

NOTE: You CAN use jarred minced garlic in this, but fresh turns out so much better. 1/4 cup takes about 8-12 cloves of fresh garlic.

It turns out nomnomnom good...

[Mighty Nikkisaurus]

S'more Pop Tarts

2 1/2 c all-purpose flour
1 tsp salt
2 tsp sugar
1 c cold unsalted butter, cut into small pieces
1/2 c very cold water
marshmallow fluff
1 cup chocolate chips
1/4 c powdered sugar
1 tbs milk or cream
1 tbs crushed graham cracker
1 tbs chocolate shavings

Combine flour, salt, and sugar. Add butter and mix with your hands until mixture is coarse and mealy. Add in water and mix with a fork just until everything comes together. Turn onto floured surface and knead once, then divide down in half into 2 squares. Wrap with saran wrap and refridgerate for an hour.

Heat oven to 425 F. When dough is ready, roll out on floured surface until thin, and cut into small rectangles (mine were 2x3 inches). Using a small offset spatula, spread 1 tsp marshmallow fluff in the center of every other rectangle. Then push chocolate chips into the marshmallow fluff in lines or just randomly. Using water, wet the edges of the rectangles without anything on them, then lay wet-side down over the tops of the filled rectangles. Using a fork, crimp the edges tightly, and use a knife or bench scraper to cut off any excess and make the edges straight and even. Cut a small V shaped vent in the top of each pop tart. Arrange on parchment lined tray and bake for 7-10 minutes, or until lightly browned.

Meanwhile, use a fork to blend powdered sugar and cream into a thick glaze. When the pop tarts are out of the oven and are slightly cooled, spread glaze on top and sprinkle with crushed graham cracker and chocolate shavings. Any that you won't be eating and want to reheat in a toaster later, do not apply glaze to and instead wrap tightly in saran wrap and freeze.

[Back]

Skittle Infused Vodka (http://mixthatdrink.com/skittles-vodka-tutorial/)

Vodka
Skittles

Put Skittles in vodka. Seal, let sit over night, shaking every so often. Filter, chill, and enjoy in moderation!

[Stanley Burrell]

1) The secret blend of eleven herbs and spices
2) Chicken
3) A nearby KFC

[Clove]

Taste a rainbow of disgusting flavor.

[CrystalTears]

Yeah I'd rather use, you know, the real fruit.

[Mighty Nikkisaurus]

Skittles vodka sounds disgusting. Why not infuse with an actual fruit medley?

--

Oh and here's a pic of my pop tarts:

http://img256.imageshack.us/img256/673/poptartfin.jpg

[Clove]

Skittles vodka sounds disgusting. Why not infuse with an actual fruit medley?

--

Oh and here's a pic of my pop tarts:

http://img256.imageshack.us/img256/673/poptartfin.jpgGod dammit Narcissiia. That was an actual fucking picture of actual fucking pop tarts. I thought that was code.

[Back]

Those pop tarts look gorgeous.

[Mighty Nikkisaurus]

I'm making citrus rosemary chicken with fried leek, tonight.

I feel like lighting stuff on fire, so Bananas Foster may be dessert.

[ViridianAsp]

Skittles vodka sounds disgusting. Why not infuse with an actual fruit medley?

--

Oh and here's a pic of my pop tarts:

http://img256.imageshack.us/img256/673/poptartfin.jpg

Ohh, pretty I bet they are tasty too.

[Parkbandit]

If I had to name the perfect thing to go with chili, it would be cornbread. I have a great hot iron skillet cornbread recipe but it's at home.


Hot Skillet Cornbread

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 cup, plus 2 tablespoons vegetable oil
1 1/2 cups buttermilk
2 large eggs

Preheat oven to 425°F
Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring until just mixed (DO NOT OVERSTIR).
In a medium-sized cast iron skillet, add the 1 to 2 tablespoons oil, shortening or bacon fat (use bacon fat), and heat until very hot (smoking). Quickly pour the prepared batter into the hot skillet and with a potholder, transfer the skillet to the oven. Make sure you stand back as it does splatter a bit.
Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed. Best served warm.

[Back]

Damn that sounds good. Cast iron skillets for the win.

[War Angel]

A friend of mine just told me she's making turkey chili for a get together.

what goes with turkey chili ....?

Grab some fat free sour cream,
some cheddar cheese,
pico de gallo (chopped cilantro, diced tomatoes, diced onions & diced jalapenos and with a little lime juice)
and some french's onions. (in place of tortilla strips)
People can mix and match what they like, but all of it in small doses over white chili was amazing. (and close enough to low carb for me :) )

[Mighty Nikkisaurus]

Cast iron skillets for the win.

Indeeeeed.

I have one that I use just for when I make blackened meats. I'm terrified that it will break soon :(

[ViridianAsp]

Indeeeeed.

I have one that I use just for when I make blackened meats. I'm terrified that it will break soon :(

Really? What the hell are you doing with it? Kicking your boyfriend's ass? That's what I do with mine btw, it was a hand-me-down from my grandma, but she was notorious for keeping things in excellent shape.

[Keller]

Here is my wife's recipe blog: http://whatlaurencooks.blogspot.com/

She recently started it (like a week ago), but she's already put up four recipes:

- Slow Cooker Black Bean Soup
- Stove-Top BBQ Pork Chops (w/ BBQ Sauce)
- Chorizo Mussels
- Quick Spicy Black Beans

[Clove]

Ohh, pretty I bet they are tasty too.We're still talking about the damn pastry aren't we *sigh*.
Here is my wife's recipe blog: http://whatlaurencooks.blogspot.com/

She recently started it (like a week ago), but she's already put up four recipes:

- Slow Cooker Black Bean Soup
- Stove-Top BBQ Pork Chops (w/ BBQ Sauce)
- Chorizo Mussels
- Quick Spicy Black BeansChorizo Mussels sounds bangin.
Hot Skillet Cornbread
You may be childish but you can obviously make a killer cornbread.

[Mighty Nikkisaurus]

Really? What the hell are you doing with it? Kicking your boyfriend's ass? That's what I do with mine btw, it was a hand-me-down from my grandma, but she was notorious for keeping things in excellent shape.

The last pan I had was uber-seasoned like my current one, and I accidentally dropped it. It cracked right down the middle and I was a very sad panda :( Maybe it was just a fluke, but I know some people who've had the same thing happen.

[Mighty Nikkisaurus]

Speaking of blogs, I have a food blog now, and I recently got onto TasteSpotting (http://www.tastespotting.com) for the first time. Yay exciting!

http://parsnipandpear.blogspot.com/


Anywho, I'll post the most recent recipe here:

http://img18.imageshack.us/img18/2307/carrotcakecookies.jpg

Carrot Cake Cookies with American Neufchatel Frosting

1/2 c. smart balance margarine (or butter if you're not trying to be healthy)
3/4 c. brown sugar
3 tbs. maple syrup
2 eggs
3/4 c. shredded carrot
1/2 c. raisins
1/4 c. dried, flaked coconut
1 8oz can crushed pineapple, drained and rinsed
1/2 c. finely chopped walnut
2 1/4 c. AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbs. cinnamon
1/4 tsp nutmeg
1/2 tsp allspice

Cream margarine with brown sugar. Add in maple syrup and continue to beat until blended and slightly fluffy.

Beat in eggs one at a time, making sure each is incorporated before moving on.

Stir in carrots, raisins, walnuts, coconut, and pineapple.

Sift together dry ingredients and mix into wet mixture until combined. The dough will be very moist.

Drop rounded tablespoons of dough onto a greased cookie sheet and press down on them, and bake at 350 F for 15 minutes.

Makes 26 cookies


Frosting

2 packages American Neufchatel cheese
4 tablespoons maple syrup
1 tablespoon vanilla extract

Wait until cheese is soft and put in mixer with syrup and vanilla extract. Whip for 5 minutes until soft and fluffy.

Pipe onto cooled cookies.

[Clove]

The last pan I had was uber-seasoned like my current one, and I accidentally dropped it. It cracked right down the middle and I was a very sad panda :( Maybe it was just a fluke, but I know some people who've had the same thing happen.That's happened to me too and I still don't have a replacement. Cast iron is brittle. One day I'll get the motivation to season a new one.

[ElanthianSiren]

I made this from a recipe my boyfriend/fiance/whatever you like to call him found. It turned out pretty damn well and quite succulent. Decent for not requiring a tandoori.


Chicken Tikka

Ingredients:
1 cup fresh yogurt
(I used plain lowfat yogurt and added splenda to elminate sugar-- no sour yogurt)
1 cup coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns
2 red chillies dry
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 skinless chicken breast cubed into 2" chunks
1 large onion cut into very thin rings
Lemon/Lime garnish
1 tsp Chaat Masala


Preparation:
1. Grind coriander (keep some for garnish), ginger paste, garlic paste, GARAM masala, peppercorns, red chillies, and food coloring in a food processor.
2. Pour the above mix into a large bowl and add yogurt.
3. Mix well.
4. Add the chicken pieces. Mix again.
5. Cover the bowl and refrigerate overnight.

Day 2:
1. Thread the chicken onto wooden skewers.
2. Lay the skewers across grill racks with a tray underneath for drippings.
3. Roast without lid until the chicken is browned and tender.
4. Remove from skewers and put the chicken on a plate.
5. Squeeze lime/lemon juice over onions.
6. Sprinkle onions with chaat masala
7. Mix, make sure onions are fully coated.
8. Garnish the Chicken Tikka with onions and remaining coriander.
9. Enjoy num nums.

[Clove]

Red Velvet Cake


Ingredients
Cake:

2 1/2 cups AP flour
1 t baking soda
2 T cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups Smart Balance Omega Cooking and Salad oil
1 t vinegar
1 oz (1 bottle) red food coloring
1 teaspoon vanilla
1 cup low-fat buttermilk

Frosting:

3/4 cup butter or margarine
12 oz (1 1/2 packages) neufchatel or reduced fat cream cheese
24 oz (1 1/2 boxes) confectioners' sugar, sifted
3/4 t vanilla
1 cup chopped pecans

Cake Directions:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.


Sift flour, baking soda and cocoa together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla.

Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and flour mixture. Always start with the flour and end with the flour.

Pour batter in equal portions into pans. Tap them on the table to level out the batter and release air bubbles.

*Caution: Don't rush, but get your batter in your pans and in the oven in an expeditious manner- don't delay or pause here. Red Velvet cakes use vinegar and baking soda (remember your volcanos in grade school) to give it its texture, if you dally getting your batter into the oven you could end up with flat, unimpressive cakes.

Bake for 25 minutes or until a cake tester inserted near the middle comes out clean,

*Caution: Be careful not to over bake or you'll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool an additional 15 minutes before frosting.

Frosting Directions:


Let margarine/butter and cheese soften to room temperature. Cream well. Add sugar and beat until mixed. Add vanilla and nuts. Spread between layers and on top and sides of cake.

http://img11.imageshack.us/my.php?image=redvelvet032209a.jpg

http://img214.imageshack.us/my.php?image=redvelvet032209b.jpg

[Beguiler]

Red Velvet Cake!

OmNomNomNom

[kookiegod]

So this came from searching my cabinets and freezer for things I bought and never used for one reason or another.

Hot Chicken Curry

4 boneless breasts - pounded flat and diced
cooking spray
Hot curry paste (I used 4 tablespoons, add more for more spicy heat and mine is 4 alarm hot!)
1 cup water
1 can diced tomatos
1 yellow onion - diced
1 green pepper - diced
hot peppers - diced (to taste)
jasminne rice

Prepare rice as directed.

In a skillet, sauted the chicken breast till no longer pink. Transfer to second to cool a few, add in peppers and onions and saute a few minutes. Add water and paste and bring mix to a boil. Add chicken.

Turn down heat, cover, and simmer 20 - 25 minutes.

Serve over rice (or whatever you got in your cabinets, rice noodles, pad thai noodles, japanese noodles, whatever, your're cleaning out your pantry!)

Total prep - 10 minutes
cooking time - 30 minutes

Serves 4

Refrigerates very well, better the next day almost.

[Mighty Nikkisaurus]

Buffalo Chicken Crock-Pot Soup

5 c. milk
1 1/2 c. heavy cream
2 c. chicken broth
4 c. shredded, cooked chicken
1 1/4 c. hot sauce
1 c. sour cream
salt and pepper to taste

Combine in crock pot, stir. Heat on low heat at least 4 hours. Serve with tortilla chips, celery slices and blue cheese dressing.


http://img257.imageshack.us/img257/7886/buffalochicken1s.jpg
http://img19.imageshack.us/img19/6570/buffalochicken2.jpg

[kookiegod]

Hmmm, that looks really good Nikki, but ugh, the fat content.

Wonder if I could do it with skim milk, skip the heavy creame, low-fat sour cream, and thicken it some with a roux.

~Paul

[Mighty Nikkisaurus]

Hmmm, that looks really good Nikki, but ugh, the fat content.

Wonder if I could do it with skim milk, skip the heavy creame, low-fat sour cream, and thicken it some with a roux.

~Paul

Yeah, very high fat.

Use 5 c. skim milk, no cream, 1/2 c low fat sour cream, 5 c shredded chicken and the normal amount of chicken broth (use low fat if store bought, skim the fat if home made), normal hot sauce, and roux.

Cook it on the stove as well, rather than a crock pot, since roux requires more timing and not just long heat.

Should be comparable, albeit thicker.

[Clove]

I want to try this buffalo chicken soup! But I think I'll opt for the lower-fat version. Wife is exasperated enough at the high-fat cakes I've been baking lately (even though I get rid of the leftovers fast).

[Mighty Nikkisaurus]

Yeah, my house is more about intuitive eating rather than counting calories or fat grams. Food tastes better that way.

But you gotta do what you gotta do I guess, different strokes for different folks.. there's always decent lower-fat subs if you look for them!

[kookiegod]

Yah, I'm busting my ass in the gym. My workouts are crazy lately, so I want to eat to support that.

Good taste is awesome and a lot of what you and Clove post (and others) I been trying, but trying to keep my protein jacked thru the roof, carbs middling and fat down.

I love the soup idea, I actually think i'm gonna do it in the slow cooker to start, love how it blends things, and then finish it with the roux if needed on the stove.

Heck, I love soup and buffalo chicken, so this rocks.


~Paul

[Clove]

I agree with Narc (on food tasting better if you don't count fat and calories etc). But I've also been learning in the past 10 years that I can cut fat and boost fiber in recipes here and there without significantly effecting the experience. At my age every edge helps!

[Clove]

Ingredients

* 1 1/2 cups cake flour (or 1 cup + 5 tablespoons AP flour + 3 tablespoons cornstarch)
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
* 1 15 oz container whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto (or almond extract)
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to an hour. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

http://img22.imageshack.us/my.php?image=ricottacake.jpg

[TheRoseLady]

Clove - we need great pictures of your masterpieces. Nikki posts photos that really look great.

I know you're up to the task!

[CrystalTears]

Clove - we need great pictures of your masterpieces. Nikki posts photos that really look great.

I know you're up to the task!
He has been posting them.

http://img22.imageshack.us/my.php?image=ricottacake.jpg

[Mighty Nikkisaurus]

It probably helps that my sister and BIL are photographers, I have a light box, and a really great camera.

Clove's photographs have been getting a lot better.

My only suggestion is to use natural sunlight as much as possible, even if that means taking the pics outside. Like in this recent picture, if the shades were drawn up, it'd probably be even better lit.

[Clove]

I use an 8.1 megapixel Kodak ZD8612 IS and full-spectrum lamps. Trust me when I say the natural light in coastal Connecticut at 7pm isn't any better.

[Beguiler]

Last night's dinner. Thought I'd share, it was wonderful.


Curried Shrimp
Serves 4

2 oranges
1 pound large shrimp, peeled and deveined
1 tablespoon hot curry powder
1/4 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons olive oil
1 small onion, cut into 1/4-inch dice
2 stalks celery, strings removed, cut into 1/4-inch dice
1 teaspoon dried oregano
1 cup tomato juice
1/2 cup heavy cream

1. Zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.

2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.

4. Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.

5. Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in cream. Add remaining orange zest; season with salt and pepper. Serve over rice, and garnish with fresh oregano.



Serve with Cinnamon Basmati Rice with Golden Raisins (below):
Serves 4

Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."

1 tablespoon unsalted butter
1 medium yellow onion cut into 1/4-inch dice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup basmati rice
1 dried bay leaf
1 cinnamon stick
2/3 cup golden raisins
1 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 cups water

1. Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.

2. Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.

3. Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.

4. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

[Mighty Nikkisaurus]

I use an 8.1 megapixel Kodak ZD8612 IS and full-spectrum lamps. Trust me when I say the natural light in coastal Connecticut at 7pm isn't any better.

Lol I believe it. I don't usually take dinner pics.

[TheRoseLady]

He has been posting them.

http://img22.imageshack.us/my.php?image=ricottacake.jpg

Yum, that looks great!

I love red velvet cake....maybe we'll get a pix of that.

[Clove]

Yum, that looks great!

I love red velvet cake....maybe we'll get a pix of that.

Like this one?

http://img214.imageshack.us/my.php?image=redvelvet032209b.jpg

[TheRoseLady]

Like this one?

http://img214.imageshack.us/my.php?image=redvelvet032209b.jpg

Looks great!

[Jayvn]

I made these today.... i ended up eating too much batter and a few after they were done.... they were good but... holy crap... i don't know if i'm supposed to drink milk with them or beer..

Bacon Chocolate Chip Cookies
Makes 2 1/2 dozen *Must refrigerate for storage

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups 60% Cocoa Bitter-Sweet Chocolate Morsels
10-12 slices Smoked Bacon, cooked to a crisp and then finely chopped

PREHEAT oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add chopped, cooked Bacon and mix for 1 minute. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

[diethx]

:weird: :puke:

[CrystalTears]

Bacon in cookies? That's just wrong.

[Clove]

Paying too much for your cell-phone. Now that's wrong.

[Jayvn]

Maybe it's a guy thing... the kids ended up eating most of them.. it's an awesome blend of salty and sweet.
a REAL american eats bacon in everything.. TERRORIST CELLS don't eat bacon..
bacon is the new black.

[Back]

It’s not uncommon for people to dip bacon in their pancake syrup so I can see it.

Bacon makes everything better.

[CrystalTears]

There are better ways to get salty with the sweet. I'm one of those that lets maple syrup drown my bacon, so I love the salty sweet combo. Just... not in my cookies! :(

[Back]

Good cookies are in and of themselves salty sweet combos already, agreed. But I cannot dismiss the ultimate power that is bacon.

[Mighty Nikkisaurus]

For April Fool's Day I made mean/snarky fortune cookies.

http://img264.imageshack.us/img264/2488/snarkyfortunecookie.jpg

1 egg white
1/8 tsp vanilla extract
1/8 tsp almond extract
Dash of salt
2 tbs powdered sugar
1/4 c AP flour
2 tbs water

Preheat oven to 400 F.

Whip egg white and extracts until egg white is foamy. Sift together flour and sugar, add into egg mix. Add in salt. Stir. Add water-- batter should be thin and runny.

Grease a baking sheet with butter. Pour a tablespoon of batter onto the baking and use a small off-set spatula to spread it around into a 3-4 inch circle. Since the cookies have to be formed while hot, only make one or two at a time.

Bake for around 5 minutes, or when the edges are golden brown. Remove and immediately fold into the fortune cookie shape-- put the fortune in the middle and fold over to make a "taco" shape, then fold that over the edge of a glass. Place in a muffin tin to cool.

After all of the fortune cookies are made, reduce heat in oven to 250 F. Place muffin tin with fortune cookies in oven and bake for around 10 minutes, until crispy.

DIPPING
1/4 c chocolate chips or candy melts
Sprinkles

Melt chocolate/melts in a bowl. Dip the rounded back part of the cookies in the chocolate and immediately roll in sprinkles. Set on wax paper to dry.

[Clove]

How long do you bake 5 inches? :P

[Mighty Nikkisaurus]

Fixtttt

[MotleyCrew]

How long do you bake 5 inches? :P

Oooh god, the places I could go with that...must...resist...

[Jayvn]

So... I can't take pictures because we devoured it.. but I did spend like 30 minutes in the grocery store imaginary tasting trying to figure up this dinner... I started with the base idea of lemon pepper chicken..basically just pan fry some boneless chicken breasts and add some lemon juice while you fry it..then sprinkle it with lemon pepper when it's done.. Decided on jasmine rice to go underneath it ( I HEART MY RICE COOKER), got some squash in the produce section and sliced it thin, butter fried it and added just a little lemon juice. and I spent the majority of the time deciding what was missing..so I ended up doing a premix cranberry/orange muffin mix, did an 8 inch round pan style cut into sections.. oh and a bottle of white wine..figured with the chicken.. my wife drank a glass..I had the other 3... which is why this post isn't put together as well as it should have been probably.... holy crap..this meal was like a mouth orgasm... the rice needed something..maybe the lemon pepper was a bit overpowering from the chicken... but god the squash... I would drive back to the store right now if I were more sober to buy some more to cook the same damn way..... So.. to keep in accordance with the 'recipe' thread... I just had to post it here cause it's food and one of the better meals I feel I made in a while... I'll make it into recipe format OF DOOM
1 boneless chicken breast(lemon pepper style)
1 bed of jasmine rice(rice cooker style)
a few squashes(butter fried style)
some pretty good premix cranberry orange muffin mix(add half a cup of milk and bake for instant dessert style)
PLATING IS CRUCIAL..
ps I added thin lemon wedges on top of each piece of chicken..even though it's just boring in my house dinner... IT'S DINNER IN MY HOUSE WITH PLATING DAMNIT!...
oh..and
1 bottle of white wine(cheap stuff if you're poor like I still am)*

*sutter home
<3 jayvn
oh... Add all of that stuff together and cook it accordingly...by accordingly I mean the right way... lessthanthree

edited to add... quantify the recipe according to how many people you're filling

[Clove]

http://img18.imageshack.us/my.php?image=blondies.jpg

Blondies

Ingredients:

3/4 C light brown sugar
2 T dark brown sugar
1 large egg
2 t vanilla extract
8 T (one stick) unsalted butter, melted
1 C AP flour
1/2 C oat flour (you can grind up rolled or steel-cut oats in a food processor or spice grinder until they are a fine powder. I use steel-cut oats)
1/2 t baking soda
1/8 t salt
1 C pecans, toasted and coarsely chopped

Preheat oven to 325F

Butter an 8x8 pan

Sift together flours, baking soda and salt in a small bowl.

In a separate medium bowl beat egg and sugars with an electric mixer until light and fluffy (approx. 3 min).

Add vanilla and melted butter to the sugar/egg mixture and beat to mix well.

Gradually add the flour mixture to the butter mixture and beat until just incorporated do NOT over-mix.

Spoon in pecan and stir gently until the nuts are well distributed in the batter.

Spoon batter into the greased pan and use a metal spatula or butter knife to smooth the top.

Bake for 25-30 minutes until the top is dry and golden and a knife inserted in the center comes out clean (with just a few crumbs).

Cool on wire wrack then cut into 2 inch squares.

Substitute whatever nut you like most, my wife is allergic to many of them but she's okay with pecans.

[Clove]

Fixtttt
By the way my coworkers thought your fortune cookie idea was hilarious they were the ones that first asked how you bake 5 inches. I promised I would ask. :D

[Clove]

http://img412.imageshack.us/img412/2366/041109arrozimperiala.jpg

This was the main dish at our "Easter Dinner" this year (which we had on Saturday for convenience). The menu was Arroz Imperial, maduros (aka amarillos, fried, ripe plantains), salad and garlic bread with tres leches cake and coffee for dessert. We're all horribly stuffed!

Arroz Imperial (Rice Imperial)

Serves 8-10

Ingredients

Chicken filling:
Approx 3lbs whole chicken thighs (with bone and skin)
8 cups water
5 or 6 strips of bacon cut into slivers
1 1/2 cups onion, chopped fine
2 cups green bell pepper, chopped
3 green onions, trimmed and chopped
1 t oregano
5 cloves garlic, minced
1 15oz can tomato sauce
1 T sherry
1/2 cup frozen peas
Juice of 1 lime
olive oil
salt and pepper to taste

Wash chicken and place in a 6 or 8 quart stock pot, cover with 8 cups of water.

Bring to a boil, then reduce heat to low and simmer partially covered until meat is tender and falls off the bone approx. 45 minutes to an hour.

Remove chicken and reserve broth.

Skim excess fat from broth.

Allow chicken to cool then discard skin and bones and break chicken meat into small pieces by hand.

Saute bacon in a large (12"+) skillet about five minutes until fat is rendered. Drain most, but not all of the fat.

Add about a T of olive oil to the pan and add onion, pepper, green onion and oregano and saute until onion is translucent.

Add garlic and saute additional minute

Add tomato sauce, sherry and chicken, bring to a boil then reduce heat and simmer 10 minutes uncovered to thicken the sauce.

Add frozen peas and lime juice and simmer an additional 5 minutes. Remove from heat and set aside.

Rice Ingredients:

7 cups reserved chicken broth (make up any difference with canned or concentrated broth)
4 cups parboiled rice
1 t salt
1 t turmeric
1/8 t saffron

In a large pot (3+ quart) mix rice with broth, salt, turmeric and saffron then bring to a boil.

Reduce heat to low and simmer covered until rice is tender and most of the liquid is absorbed (20-25 minutes).

Casserole Ingredients:

Preheat oven to 325F

9x13 Baking dish
7 T mayonnaise
2/3 cup grated parmesan
8 oz Monterey Jack cheese, shredded

Add mayonnaise a little at a time to the cooked rice until will blended.

Take one third of the rice and spread it over the bottom of a 9x13 baking dish.

Next spread the chicken filling over the rice.

Next spread a third of the rice over the chicken, then sprinkle 1/2 of the parmesan over it.

Take the rest of the rice and make a final layer, then top with the remaining parmesan and all of the Monterey Jack cheese.

Bake at 325F for 15-25 minutes until heated through and cheese melted.

[Beguiler]

Paprika Chicken

2 tbs kosher salt
2 tbs smoked paprika
1 tsp black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
1 tbs vegetable oil
2 med yellow onions, quartered and thinly sliced crosswise
2 med russet potatoes, diced
2 cups chicken broth
Extra salt and ground black pepper (optional)

Mix kosher salt, paprika, and 1 tsp black pepper. Pat chicken dry and rub the mixture all over. Preheat a 3-4 quart Dutch oven over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and pepper. Cook until golden and softened, about 3 minutes.

Add potatoes and broth and scrape browned bits from the bottom of the pan. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook about 30 minutes, until chicken is cooked through. Remove chicken to a plate and cover. Bring sauce to a boil over medium-high heat for about 10 minutes, until slightly reduced. Taste for seasoning, add salt/pepper as desired. Return chicken to the sauce in the pan, and serve.

[Hips]

Gasp! A Hungarian recipe! I'll have to compare this to my great-aunt's recipe.

[Beguiler]

Gasp! A Hungarian recipe! I'll have to compare this to my great-aunt's recipe.

<laugh> I think only the paprika is Hungarian, it's missing the sour cream element and adding in the potatoes, but shoot, throw in a half cup of sour cream when you add the chicken back in and call it Chicken Paprikash! Still yummy.

[Beguiler]

Now, this is arguably Hungarian, but something my German granny made fairly frequently..

Goulash Soup (Gulaschsuppe)

2 lbs. beef, small cubes
3 tbs. oil or butter
4 med onions, chopped
1 clove minced garlic
2 tbs. paprika
salt & pepper to taste
1 tsp. caraway seeds
3 tbs. tomato paste
1 bay leaf
3 cups water
2 cups beef broth
1/2 cup red wine
4 med potatoes, peeled & cubed

Brown the meat in oil or butter. Add the onions and garlic and fry until the onions are translucent.

Add the paprika, bay leaf, caraway seeds, water, and broth. Bring to a boil, cover, and simmer for about 45 minutes. Add the potatoes and simmer for an additional 45 minutes. Stir in the tomato paste and red wine. Salt and pepper to taste. Remove the bay leaf before serving. Nice with a dollop of sour cream.

[Mighty Nikkisaurus]

Salmon Burgers with Dill Mayo

http://img352.imageshack.us/img352/5118/salmonburger.jpg

Salmon Burgers
1 large can salmon (make sure it's precooked)
3/4 c fine bread crumbs
1 tbs lemon zest
5 tbs lemon juice
1 tsp dill
1/2 c. finely minced onion
1 cup shredded provolone

Combine the above in a bowl. Form into patties. Grill about 3 minutes on each side. During last 45 seconds, sprinkle each burger with provolone. Remove from h eat once cheese is melted. Serve on hamburger buns with a few baby spinach leaves and dill mayo.

Makes about 4-5 patties.

Dill Mayo
1 tsp dried dill
1 tsp lemon juice
1 tbs plain greek yogurt
4 tbs mayo

Whip the above with a fork until well combined. Spread on hamburger bun.

[Parkbandit]

Broke out the smoker for the first time since we moved and have 5 full racks of baby back ribs smoking. I put the ribs in a brine of apple juice, salt and molasses for a day, then put a rub on them yesterday. They've been in the smoker (hickory and oak wood) for just over 2 hours so far and should be ready by 5ish.

http://i36.photobucket.com/albums/e6/belike53/SmokedRibs.jpg

[kookiegod]

Fedex me kthx????

I really despise you at the moment! :)

~Paul

[Androidpk]

Damn those ribs look good.

[Clove]

Mmmm nothing like smoked ribs! Luckily my friend across town has a good smoker so I just mooch off him.

[Parkbandit]

Still smoking strong. I keep them moist by spraying them with apple juice and the natural sugar in it end up carmelizing on the ribs.

They "should" be done by 4:00-4:30ish.. that's the thing about smoking.. you never actually know when they are ready until they ARE ready.

[Mighty Nikkisaurus]

http://i36.photobucket.com/albums/e6/belike53/SmokedRibs.jpg

I just came.

[Parkbandit]

I just came.

BECAUSE YOU SAW MY MEAT!

[Mighty Nikkisaurus]

BECAUSE YOU SAW MY MEAT!

I can't deny, all that meat gets me pretty hot.

[Clove]

Actually that salmon burger recipe brought me a little mahogany...

[Clove]

Avocado Salsa

1 Avocado peeled and diced
1 15oz can black beans, drained
1 11oz can mexicorn, drained
2 T basalmic vinegar
4 T olive oil
1/2 C sliced green onion
2 T chopped fresh cilantro
Zest from 1/2 lime
Juice from 1 lime
Punch of salt

Blend oil, vinegar and lime juice and salt until smooth then pour over avocado, beans, corn, green onion, cilantro and zest and toss gently until well mixed.

[iJin]

Everytime Nikki posts here, it reminds me that I will always want to marry her.

[Parkbandit]

I can't deny, all that meat gets me pretty hot.

If you like meat.. you are going to love my baked beans:

http://i36.photobucket.com/albums/e6/belike53/Bakedbeans.jpg

There's a half pound of pulled pork and 10 slices of thick bacon in there... If you have high cholesterol, you might want to take an extra Crestor or 3.

[Androidpk]

More pics of the ribs when they're done plz.

[Drisco]

This thread needs more pictures. I love looking at food everyday people actually cooked.

[Jayvn]

Broke out the smoker for the first time since we moved and have 5 full racks of baby back ribs smoking. I put the ribs in a brine of apple juice, salt and molasses for a day, then put a rub on them yesterday. They've been in the smoker (hickory and oak wood) for just over 2 hours so far and should be ready by 5ish.

http://i36.photobucket.com/albums/e6/belike53/SmokedRibs.jpg

HOLY SHIT NOM NOM NOM... that looks insanely good... plus beer

[kookiegod]

Whats really funny, is I was watching the food tv network show while i was working out (my movie ended) Diners , Drives and Drivethrus, and they did a whole piece on smoking and bbq joints.

One guy had the best beans recipes, his beans, brown sugar, a little citric acid, liquid smoke, some peppers and onions, some mustard powder, some molalases, and the best part, he put in all of yesterday's chopped up brisket. Then tossed it all into his huge smoker with racks of ribs and briskets and chickens.

God damn I was hungry when I was finished.

Then PB shows me ribs.

<grumble>

I really expect them fedex'd! :)

~Paul

[Mighty Nikkisaurus]

Actually that salmon burger recipe brought me a little mahogany...

I may be exceedingly thick right now, but I don't get it.

[Stunseed]

I may be exceedingly thick right now, but I don't get it.

That's what he said.

Mahogany = wood. :)

[Androidpk]

Wood.

[Androidpk]

Whats really funny, is I was watching the food tv network show while i was working out (my movie ended) Diners , Drives and Drivethrus, and they did a whole piece on smoking and bbq joints.

One guy had the best beans recipes, his beans, brown sugar, a little citric acid, liquid smoke, some peppers and onions, some mustard powder, some molalases, and the best part, he put in all of yesterday's chopped up brisket. Then tossed it all into his huge smoker with racks of ribs and briskets and chickens.

God damn I was hungry when I was finished.

Then PB shows me ribs.

<grumble>

I really expect them fedex'd! :)

~Paul

Is that the one where they show the slow roasted pig? Damn that looked tasty.

[Mighty Nikkisaurus]

Harr, I r intelligentz.

[kookiegod]

Is that the one where they show the slow roasted pig? Damn that looked tasty.

Yah, dammit. :( Best I could do on short notice was grill a flank steak i had and grill some onions to go with it, sliced it with the grain and had it on a hoagie roll with some bbq sauce.

~Paul

[Clove]

http://img192.imageshack.us/img192/3963/pollofungidisalerno.jpg

Pollo Fungo di Salerno

2 large boneless chicken breasts
1/4 C + 2 T flour divided
1/2 C white wine
1 T tomato paste
2 T butter
1 C chicken broth
6 oz mushrooms sliced
3 or 4 cloves of garlic
Salt
Pepper
Olive oil

Coat a 12" frying pan with olive oil and heat on medium with cracked cloves of garlic (keep garlic cloves whole).

Sprinkle chicken breasts with salt and pepper then dredge in flour on both sides. Brown in frying pan for 5 minutes each side.

Remove chicken and garlic cloves (they'll burn) from pan and set aside.

Saute mushrooms in same pan until tender (about 5 minutes) then add butter and 2T flour then cook, while stirring gently for a couple of minutes until flour toasts and forms a rue with the butter.

Add wine and simmer about a minute. Add chicken broth and tomato paste stir then turn to low.

Return chicken, cover and simmer for 10 minutes until sauce thickens.

Consume with roasted or mashed potatoes.

[Kuyuk]

has anyone ever tried a recipe that was posted on here by someone else?

[Clove]

Yes.

[diethx]

Yes.

[Parkbandit]

Yes

[Beguiler]

Yes!

[Clove]

http://img26.imageshack.us/img26/968/avocadocakea.jpg

Avocado Cake

Very similar to a quick-bread and closely resembles banana bread in flavor and texture. Makes 8-10 servings.

1 1/3 cup Sugar
1/2 cup Butter, room temperature
2 Eggs
1 cup Pureed avocado(about 2-3 avocados)
1/3 cup Buttermilk
1/2 tsp Cinnamon
1/2 tsp Nutmeg, freshly ground
1/2 tsp Allspice
1/2 tsp Salt
1 1/2 tsp Baking soda
1 1/2 cup All purpose flour
1/2 cup Chopped dates
1/4 cup Golden raisins
1/2 cup Pecans

Pre-heat oven to 350 degrees F.
In a large mixing bowl, cream together the sugar and softened butter with an electric beater on low. Add the eggs. Add avocado puree and buttermilk and mix well.
In a smaller bowl, combine the spices, salt, baking soda and flour. Mix well.
Gradually, add dry ingredients to the wet ingredients, beating on low until well blended. Fold in the dates, raisins and walnuts.
Pour into a greased 9x9 inch baking dish or a bundt pan.
Bake for 50-60 minutes until top is golden brown and toothpick comes out clean.
Remove from oven, and allow to cool for 5-10 minutes on rack before serving.

[NocturnalRob]

that just sounds wrong.

[Clove]

Naw, no wronger than zucchini bread. Actually there are a lot of sweet avocado recipes. A friend who used to live in southeast Asia as a child recalls having them for breakfast with sugar and cream. Another friend who grew up in Cali. said his mother made a delicious avocado pie that was similar to key-lime.

[Beguiler]

Im' finding Clove is rarely wrong when it comes to good eats! And avocados are yummy in sweets.

Avocado Muffins

Ingredients:

¼ cup Butter Or Margarine
¼ cup Sugar
1 Egg
1 Mashed ripe Avocado
1 tsp Lemon zest
1 cup Toasted Slivered Almonds
1 cup Milk
2 cups Self-Rising Flour

Topping:

½ cup Brown sugar, firmly packed
1 tbs Butter or Margarine, softened
½ tsp Cinnamon
½ tsp Lemon zest
¼ cup Almonds, chopped & toasted

For topping, combine sugar, butter and cinnamon in small mixing bowl using fingers or pastry cutter. Stir in almonds and lemon zest and mix well.

Preheat oven to 400F and prepare muffin pans with paper cups/liners.

Cream butter, lemon zest and sugar. Beat in the egg. Blend in the avocado, milk and nuts. Lastly add the flour and mix gently but thoroughly until the ingredients are just moistened and combined.

Fill muffin cups in pans and sprinkle each with topping. Bake for 20 to 25 minutes.

Note: Almonds may be toasted quickly in the microwave or in a dry frying pan, stirring constantly to prevent burning.

[kookiegod]

Yep, why I post mine here for people to try, and I love Clove's, Beguiler's, Narcicilla's stuff for sure :)

I'm suing PB though, my ribs never arrived, dammit :)

~Paul

[Clove]

Yep, why I post mine here for people to try, and I love Clove's, Beguiler's, Narcicilla's stuff for sure :)Anyone who has ever seen my belly knows I have a strong relationship with food; I wouldn't steer you wrong.

I love Beguiler and Narc's stuff too (their recipes ain't bad either).


I'm suing PB though, my ribs never arrived, dammit :)

~PaulWe should make this a class-action; I want some of those ribs too!

[Beguiler]

I felt almost unfaithful, posting in the Slow Cooker thread, it really should be part of this one. Some good stuff there, too. And my Red Beans and Rice recipe is GOOD. ::le sigh:: love me some red beans and rice. Pass the hot sauce!

I won't even talk about the truly decadent chocolate pudding/cake recipe that made me drool on my desk...

[MotleyCrew]

has anyone ever tried a recipe that was posted on here by someone else?

Yes, I know the Clove love that is blondies.

[iJin]

avocado cake?

fucking ew.

[Clove]

avocado cake?

fucking ew.Have you had it?

[Bhuryn]

You guys are getting into the serious recipies so I'll post an easy one that you could make in the microwave if you had to:

16 oz egg noodles
1-2 cans of cream of mushroom soup depending on your preference. You can add more later.
As many swedish meatballs as you can fit in the pot you're using.
alittle mile

nuke the meatballs.
Boil the noodles, then strain, add the cream of mushroom soup, a touch of milk to thin the soup then the meat balls and STIR.

Feeds like 4 people, so cut it in half if you're solo.

[kookiegod]

Mostly Healthy Chicken Fried Rice

4 cups brown rice (cook the night before)
4 chopped chicken breasts
1 cup egg white substitute
1 medium onion, chopped
1 green onion, diced
2 small cans mushrooms
1/2 cup shredded carrots
vegetables as you want (brocolli, peas, whichever)
Light Soy Sauce
Oyster sauce (to taste)
Salt
Pepper
Cooking spray

Stir fry the egg whites (or use 4 normal eggs), add salt and pepper (cracked of course) and oyster sauce splash, stirfry and set aside to cool and chop.

Stir-fry the onion on high heat till translucent. Stirfry whatever ever veggies you want to add here as well.

Spray the wok again with cooking spray, add everything to heat and add soy sauce to taste.

Garnish with green onion.

Pretty low fat, sodium is a bit up there, lots of protein.

~Paul

[Clove]

Giada did a similar BBQ sauce. And motherfucking Bobby Flay stole my dry-rub (I'm pretty sure he was lurking here scamming for ideas).

1 C balsamic vinegar
1 6 oz can tomato paste
3 cloves of garlic, minced
5 T honey
1 T white vinegar
1 T dijon mustard
1 T Coca-Cola
1 T Worchestershire sauce
1/2 t pepper
1/2 t salt
1/2 t liquid smoke
1/2 t ground chile
1/8 t ground chipotle

Blend all ingredients together and bring to simmer on low for 10-15 minutes to blend flavors.

Brush that bitch on chicken, pork or steak and BBQ.

[Bhuryn]

Giada did a similar BBQ sauce. And motherfucking Bobby Flay stole my dry-rub (I'm pretty sure he was lurking here scamming for ideas).

1 C balsamic vinegar
1 6 oz can tomato paste
3 cloves of garlic, minced
5 T honey
1 T white vinegar
1 T dijon mustard
1 T Coca-Cola
1 T Worchestershire sauce
1/2 t pepper
1/2 t salt
1/2 t liquid smoke
1/2 t ground chile
1/8 t ground chipotle

Blend all ingredients together and bring to simmer on low for 10-15 minutes to blend flavors.

Brush that bitch on chicken, pork or steak and BBQ.


Bah, only someone from the NE would put that much crap in BBQ sause =P

[Clove]

Bah, only someone from the NE would put that much crap in BBQ sause =PI thought Texans didn't use bbq sauce (or put vegetables in their chili) so... what do YOU know? Or so I thought...

http://generalhorticulture.tamu.edu/prof/Recipes/BBQsauce/BBQsauce.html

I don't know though... seems to have a lot of crap in it...

[Beguiler]

My sister sent this, if you like grilled fish, Om nom nom nom! She did hers with swordfish, but at 4 bucks a pound less I got halibut..

Grilled Halibut Steaks

Butter baste:

2 tablespoons dark brown sugar
2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon light soy sauce
1 clove garlic, minced
1/2 teaspoon ground black pepper
pinch cayenne or red pepper flakes (optional)

Combine this in a small saucepan, cook and stir until butter melts, save,

4 halibut steaks 5-6oz each

Coat grill with cooking spray before starting the grill. Grill halibut with cover on over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting frequently with the butter baste.

Goes wonderfully with grilled veggies and should be enough butter baste to hit the vegs, too. Enjoy!

[Cephalopod]

1/2 t liquid smoke


Sounds good except for this. Am I the only person in the world who hates the smell and taste of Liquid Smoke?

[Clove]

Sounds good except for this. Am I the only person in the world who hates the smell and taste of Liquid Smoke?Well I prefer the taste of real smoke and if you're going to be grilling with this BBQ sauce, you can totally leave it out of the recipe. BUT when I can't get real hardwood smoke (because I'm cooking with range, oven or slow-cooker) it gets the job done.

[Mighty Nikkisaurus]

Sounds good except for this. Am I the only person in the world who hates the smell and taste of Liquid Smoke?

No, I do too.

If I can't get the real thing I'd rather not have even the Liquid Smoke.

May just be a personal preference though.

[Beguiler]

I have unfaithfully posted a recipe for Tamale Pie in the Slow Cooker thread.

I thought about cross-posting, but that seemed overkill.

[Clove]

No, I do too.

If I can't get the real thing I'd rather not have even the Liquid Smoke.

May just be a personal preference though.I feel that way if its overused, but I don't think its any more inferior than vanilla extract vs. real vanilla.

I find it's an acceptible sub for a mild smokey flavor. If I need the phenol (aka smoke) flavor to be prominent, it has to be the real thing, liquid smoke won't do. But I feel the same way about most extracts. If I need vanilla, chocolate, rum, almond, cherry etc to be the prominant flavor an extract just won't do.

[Mighty Nikkisaurus]

I feel that way if its overused, but I don't think its any more inferior than vanilla extract vs. real vanilla.

I find it's an acceptible sub for a mild smokey flavor. If I need the phenol (aka smoke) flavor to be prominent, it has to be the real thing, liquid smoke won't do. But I feel the same way about most extracts. If I need vanilla, chocolate, rum, almond, cherry etc to be the prominant flavor an extract just won't do.

This is true, I think I'm just scarred from people abusing it, heh.

[kookiegod]

I feel that way if its overused, but I don't think its any more inferior than vanilla extract vs. real vanilla.

I find it's an acceptible sub for a mild smokey flavor. If I need the phenol (aka smoke) flavor to be prominent, it has to be the real thing, liquid smoke won't do. But I feel the same way about most extracts. If I need vanilla, chocolate, rum, almond, cherry etc to be the prominant flavor an extract just won't do.

Yep, agreed, but a little bit of liquid smoke in mid-winter, or when your not up to grilling outside is ok, you can't overdo it, its too heavy. I use it when its raining too hard to be outside, got 12 inches of snow and i aint just gonna fire up the grill, etc.

Chocolate, always the real thing, vanilla, i chop the root and make my own in some alcohol , almonds and cherries are easy to get and grind, and rum, yah, use the real thing, sheesh.

~Paul

[Clove]

This is true, I think I'm just scarred from people abusing it, heh.Totally understand; and there are so many better ways to abuse you:P


Yep, agreed, but a little bit of liquid smoke in mid-winter, or when your not up to grilling outside is ok, you can't overdo it, its too heavy. I use it when its raining too hard to be outside, got 12 inches of snow and i aint just gonna fire up the grill, etc.

~PaulBasically. If you're using this BBQ sauce in the summer for outdoor grilling, skip the liquid smoke. If you're using it February for indoor baking, use it. 1/2 ts in 2 cups of BBQ sauce will give it just that little extra.

[NocturnalRob]

presentation, not my strong suit. taste, my strong suit.

steak--cook it however you want. i use salt, pepper, and kisses.

pepper-crusted potatoes--take creamer potatoes, boil them, drain, couple tsps of butter back in the same pot, salt, pepper, high heat for 4-5 minutes, stir a couple times to coat

greek watermelon salad--watermelon, sweet onion, avocado, kalamata olives, crumbled feta, fresh mint leaves in a bowl. top with olive oil, lemon juice, kosher salt, black pepper, tobasco, and balsamic. Chill in fridge for 20-30 minutes.

warm chocolate cake with marscapone cream--my timing on this wasn't very good, as i should have put it in right as i was eating, but the orioles game was on, so...whatever. anyway, the recipe is too damn long, so...please to see page 52 of food and wine, july 2009 edition. i know the cream looks like...well, a blob of nothing, but i will say that it has vanilla seeds & lemon zest in it. a huge pain in the ass to make, but sofa king good.

PICTURES!! These are clearly very professional.

http://i411.photobucket.com/albums/pp194/nocturnalrob/pc-spgws.jpg

http://i411.photobucket.com/albums/pp194/nocturnalrob/pc-wccwmc.jpg

[Cephalopod]

All of these look like things that come out of my dog at various times, but I have no doubt it was all totally delicious.

[NocturnalRob]

yeah, presentation...meh.

also, you should start a restaurant with your dog as the head chef. that's a money maker right there.

[Jorddyn]

greek watermelon salad--watermelon, sweet onion, avocado, kalamata olives, crumbled feta, fresh mint leaves in a bowl. top with olive oil, lemon juice, kosher salt, black pepper, tobasco, and balsamic. Chill in fridge for 20-30 minutes.


I will be stealing this. I might leave out the avocado and tobasco, though.

[NocturnalRob]

it's just a couple dashes of tobasco. and it's really just to cut the lemon juice. the avocado is awesome. don't leave it out!! it'll get lonely!!

[Jorddyn]

it's just a couple dashes of tobasco. and it's really just to cut the lemon juice. the avocado is awesome. don't leave it out!! it'll get lonely!!

I'll let it mix with the tobasco in the guacamole I make the next night!

I'm just not a fan of the texture of it in salads. LOVE it on sandwiches and in dip, though.

[Beguiler]

pepper-crusted potatoes--take creamer potatoes...

What do you mean by 'creamer potatoes'?

[Androidpk]

Creamer potatoes are small and tender.

[NocturnalRob]

What do you mean by 'creamer potatoes'?
white creamer potatoes are harvested early so they're smaller and more tender.

http://www.recipetips.com/images/glossary/p/potatoes_creamer.jpg

[Beguiler]

I posted the crock-pot version of this in the other thread, but it turns out even better this way.

Grandma Gigi's Pot Roast

Preheat oven to 325 degrees F.

1 3-4 lb boneless chuck roast
1 lb baby potatoes (Yukon Gold, red, fingerling) or more if you want
1 small/med bag baby carrots
1 medium onion peeled and sliced into 8 wedges
3 celery ribs
1 can tomato soup
1 can golden mushroom soup (or cream of mushroom)
1 4oz can sliced mushrooms
2 tbs worcestershire sauce
2 bay leafs
flour
salt
freshly ground black pepper

Dredge the chuck roast in flour seasoned well with salt and pepper. In cast iron dutch oven heat olive oil on high heat, sear/brown chuck roast on all sides. Drain oil from pan.

Wash and halve baby potatoes (no need to peel). Clean and slice celery ribs, and clean and cut onion into wedges. Place all vegs around the chuck roast in the dutch oven.

In a mixing bowl, combine the soups, mushrooms, worcestershire sauce, and bay leafs. Stir well, and pour over chuck roast and vegs. Bring to a simmer over medium heat on top of stove. Cover tightly, and put in oven, leave for 2 1/2 to 3 hours. Serve sliced roast with the vegs and gravy. Perfect with biscuits and a crispy salad on the side.

[NocturnalRob]

Oh man, I fucking LOVE meals like this. Especially when it's cold out. So good. I have a perfect biscuit recipe for this too. I'll have to dig it up when I get home.

[kookiegod]

Ok, new expiriment....

Verdict - f'n awesome....

I picked up a 2lb fajita seasoned roast at Costco, and with my hand being smacked up, didn't want to mess with grilling or such, so decided to make fajitas in the slow cooker.

Ingredients:
1 each medium green, sweet red and yellow pepper, chopped
1 sweet onion, sliced up
2 pounds boneless beef
3/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon cayenne pepper
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
homemade guacamole (i used a packaged spice mix and 2 avacados, seed, chop, mix, refrigerate a few hours)

Directions:
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender.

Dice the meat with 2 forks. You can use chicken breasts/thighs or pork loin here too.

Warm some 6 inch low fat tortillas (i prefer whole wheat), can microwave them wetted, steam, or in a frying pan sprayed with cooking spray (best!).

Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon guac.

Eat.

Repeat.

This was yummy.

~Paul

[Kuyuk]

Poached Shrimp and Carmelized Onion Bruschetta

1 bag U50/60 shrimp (the tiny ones, raw, shelled), Thawed
1 Lemon
Few Sprigs of thyme
Bowl of ice water


-Bring small pot of water to boil, zest and juice lemon into water, toss in the lemon halves as well. Drop thyme into water also.
-Drain and rinse shrimp if needed - place shrimp into boiling water, let cook ~ 1 minute. Strain out and place cooked shrimp into ice water to stop cooking.


2 onions, small diced
1/2 cup golden raisins, rehydrated and chopped
2 Tbl Capers, drained, chopped
Sliced Baguette, toasted


Over medium high heat- saute onion until translucent, turn heat down to medium low, and let cook until golden brown ~25 mins or so ( You can cover it if you want)

Once caramelized, add chopped capers and raisins, cook ~5 minutes.

Place spoonful of mixture on top of baguette slice, top with cooked shrimp, pop in oven for 2 minutes ~ 350, and snarf.


K.

[Back]

Tex-Mex Turkey Tacos

1lb ground turkey
cumin
garlic salt
pepper
I medium sized jar of Pace Picante Sauce (mild, medium or hot)

Brown ground turkey, add seasonings to taste, pour in Pace. Cover and simmer to reduce liquids while you prepare the other fillings and shells.

Dice tomato, chop iceberg lettuce, grate cheese (I prefer sharp cheddar), open and stir sour cream, make some guacamole (Pace is also good for this).

Shells...

I like thin white corn tortillas
corn oil

Fill frying pan with corn oil about a quarter of an inch. Heat medium a while. If it smokes its way to hot. Use prongs to slide a tortilla in so its submerged. Let it bubble. Flip and fold. Cook until desired crispness. Drain upright on papertowels. Too crisp and they break. I like mine a little chewy.

You can also leave them flat if you like tostadas.

Another filling I always use is Rosarita Vegetarian Refried beans. A little oil in a pot, dump them in, simmer until bubble.


Now you’re ready!

I layer my tacos in a specific way... open shell, add refried beans to one side of the taco shell, add a layer of saucy ground turkey, add grated sharp cheddar, then everything else. Enjoy.

PS. have plenty of napkins on hand

[Beguiler]

This is an oldie but a goodie. It's for a crockpot, but when I've been in a hurry I've done this on the cooktop, took about 45-50 minutes simmer time. But the crockpot method really makes the flavors meld well.

CREOLE CHICKEN

Ingredients:

8 chicken thighs
1/2 pound cooked ham, cut into one inch cubes
1 (16 ounce) can diced tomatoes
1 green bell pepper, chopped
3 ribs celery, chopped
6 green onions, chopped OR 1/2 small sweet onion, chopped
1 (6 ounce) can tomato paste
1 teaspoon kosher salt
2 dashes hot pepper sauce OR 1-2 tsp cayenne or Cajun seasoning (to taste)
1/2 pound smoked sausage. sliced in 1/2" pieces diagonally

Directions:

In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours.

Sizzle sausage in a dry skillet until lightly browned. Mix the sausage into the slow cooker. Cover, and cook on High for 20 -25 minutes. Serve over hot cooked rice.

Note: For the ham I get the deli to slice about a one inch section of smoked ham. You know how much heat you like in a dish, add as much or as little of the hot stuff as you like, as long as you add at least a little for the kick. You can use skinless, boneless chicken breasts, but I like the heartier flavor of thighs. It's all good.

[Androidpk]

I hate reading this thread before lunch.

[CrystalTears]

Christ why do I read this thread at all?! I always walk away from it hungry.

[kookiegod]

Christ why do I read this thread at all?! I always walk away from it hungry.

Heh, me too, guess my slow cooker doesn't need to be put away, that creole chicken sounds yummy, but why the OR between the hot sauce and the spices? Why not both???? :)

Cajun spice, start with 4-5 dashes of the hot sauce, and work from there. I like it hot. :)

~Paul

[Beguiler]

... but why the OR between the hot sauce and the spices? Why not both???? :)

Cajun spice, start with 4-5 dashes of the hot sauce, and work from there. I like it hot. :)

~Paul

Heh, actually, I do throw in all three, but we like it hot, too. But for some poor folks who can't take the heat, it's still good with smaller portions of the incendiarly devices. Oh, and I've made this with Andouille sausage instead of smoked and it's RAWR, and you can get that stuff pretty hot, too!

And the leftovers are even better the next day. I keep telling myself to make a pot, set it aside a day THEN reheat and serve, but it just never makes it, let that smell permeate the house, the family is lined up at the crockpot spoons in hand a half hour before dinner...

[kookiegod]

Heh, actually, I do throw in all three, but we like it hot, too. But for some poor folks who can't take the heat, it's still good with smaller portions of the incendiarly devices. Oh, and I've made this with Andouille sausage instead of smoked and it's RAWR, and you can get that stuff pretty hot, too!

And the leftovers are even better the next day. I keep telling myself to make a pot, set it aside a day THEN reheat and serve, but it just never makes it, let that smell permeate the house, the family is lined up at the crockpot spoons in hand a half hour before dinner...

Awesome!

Yah, gonna shop tonight for the stuff after the gym.

~Paul

[Clove]

Beef shishkabobs on a bed of couscous and pinenuts.

http://img13.imageshack.us/img13/3138/1000821p.jpg

[4a6c1]

I had a single gals dinner tonight but it was mmm, mmm good.

Vege rotini tossed with rosemary from my garden in extra virgin olive oil.

(success!)

[iJin]

Cherry jello mix
Vodka
=
Success!

[TheRoseLady]

Mom's Ranch Stew Casserole

2.5 lbs of stew meat, cubed
Dredge in flour seasoned with salt and pepper, and 2 gloves of crushed garlic.
Brown in 3 tbsp veg oil or crisco.
Place in casserole with 1 lg. onion stuck with 3 cloves.
1 tsp thyme or oregano, with 1 cup of water. Cover casserole and place in 350 degree oven for 1.5 hours.

Parboil 6 young carrots until almost tender, reserve liquid from carrots and onion, add 2 bouillon cubes - boil for 10 minutes.

Knead 3 tbsp butter with 2 tbsp of flour - sprinkle balls of butter and flour in the liquid, stir until smooth and thickened.

Add liquid, carrots, onion to casserole - cook until tender.

Make a separate batch of mashed potatoes. And prepare a package of frozen peas separate.

Remove casserole from the oven, place the stew in the middle of the serving platter, border the stew with the mashed potatoes in a circle. Heap the peas onto the top of the stew in the middle and serve.

This is how my mom wrote the recipe in our heirloom recipe book. :)

[TheRoseLady]

Mom's pie crust - 1 cup shortening, 2 cups of flour, 1/2 tsp salt, 1/2 cup water.

Mix shortening, flour, salt then add water. Mix then roll onto floured surface.

[Jorddyn]

Bacon Cheddar Cornbread Muffins (stolen and tweaked from Food Network)

Dry:
1/2 c corn meal
3/4 c flour
2 tsp baking powder
1 tsp salt
2 T brown sugar

Wet:
1 egg
3/4 c whole milk (trust me on this)
4 T melted butter
Hot sauce

Stuff to add:
Bacon (10 pieces or so)
Sharp Cheddar Cheese (1/4 lb or so)
Green onions (4-5)

Instructions:
Brown bacon (the crispier the better) and set aside on paper towels to cool.

Mix dry ingredients in one bowl, wet in another. Pour wet on top of dry and mix just until everything is combined (3-4 times around the bowl).

Chop bacon, cheddar, and onions into little tiny pieces. Add to batter above, again just until combined (3-4 times around the bowl). (Chop, don't grate, the cheddar. It makes nice little cheesy pockets)

Let sit 20 minutes.

Bake in greased mini-muffin tins, 11-12 minutes, at 350.

So so so tasty - went perfectly for the opening tailgate. There was also a recipe for cream cheese "frosting", which I didn't do - cream cheese, hot sauce, and honey. Maybe next time!

[Clove]

http://img233.imageshack.us/img233/3873/1001139n.jpg

Fried Chicken with Redeye Gravy

1 1/2 T flour
1/2 t paprika
1/4 t salt
1/4 t pepper
2 boneless, skinless chicken breasts butterflied and split
2 T butter
1/2 C ham, cubed
1/2 C strong coffee
1/4 C water
1 T brown sugar
8 portobello mushroom slices
1 T flour
1 T water

Combine flour, paprika, salt and pepper in a ziploc or paper bag. Add chicken and shake until chicken is evenly coated.
Melt margarine in a 12" skillet over medium high heat.
Add chicken and cook approx. 2 minutes each side until brown.
Combine ham, coffee, water and sugar and pour over chicken.
Reduce heat to low, cover and simmer 3 minutes.
Add mushrooms, cover and simmer 5 more minutes.
Remove chicken and mushrooms with a slotted spoon and plate. Keep warm.
Whisk flour and water in a small bowl, then temper with a few tablespoons of the gravy until thin. Add rue to gravy and bring to a boil stirring constantly until thickened.
Spoon gravy over chicken and a couple mushrooms.

4 servings. Approximately 20 minutes prep-time and 10 minutes cook-time.

[Beguiler]

Yummy noodle dish! Good either hot or cold.

Peanut Butter Noodles
(Serves 4)

Ingredients:

1/2 cup chicken broth
1 1/2 tbs minced fresh ginger
3 tbs soy sauce
3 tbs peanut butter
1 1/2 tbs honey
2 tsp hot chile paste
3 cloves minced garlic
8 oz Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts

Directions:

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

[Hips]

These last three recipes sound fantaaastiiic! Especially the noodles, nom.

[kookiegod]

Noodles and muffins as soon as I go shopping.

Noodles and cornbread bacony muffins seem to work together...

~Paul

[kookiegod]

Could add shrimps to the noodles too for a meal, just saying...

~Paul

[CrystalTears]

I'm all for peanut noodles. It's what I love to get at Thai restaurants. If it has a peanut (or sweet curry) sauce, I'm there.

[diethx]

So it's just like cold sesame noodles? I guess without the sesame seeds on top though...

Either way, sounds good.

[Clove]

Mmm. Chickeny peanuty noodles.

[Beguiler]

Could add shrimps to the noodles too for a meal, just saying...

~Paul

Sure you could, and I've made the noodles with diced chicken breast/thighs and Om Nom Nom Nom...but it's just as good without, which is good because you'd eat all the chicken out and have just noodles left over for lunch and still not feel deprived... ::nods sagely::

..and Diethx, you can sprinkle sesame seeds on it if you want, I can't see that it would hurt a thing..

[Clove]

So it's just like cold sesame noodles? I guess without the sesame seeds on top though...

Either way, sounds good.It is. Except it's not. Cold. Hot. Cold. Hot. See the differences :D

[diethx]

It is. Except it's not. Cold. Hot. Cold. Hot. See the differences :D


Yummy noodle dish! Good either hot or cold.

Smoke moar pole plz, Clove.

[Clove]

Pizza's good cold or hot too, but it's prepared hot.

[Parkbandit]

I lost a really, REALLY good steak fajita marinade recipe. Anyone have a good one?

[Kuyuk]

Lime juice, cumin, paprika, salt, olive oil, touch of cinnamon, chili powder, garlic powder or granulated garlic, onion powder, ground black pepper

[kookiegod]

Sure you could, and I've made the noodles with diced chicken breast/thighs and Om Nom Nom Nom...but it's just as good without, which is good because you'd eat all the chicken out and have just noodles left over for lunch and still not feel deprived... ::nods sagely::

..and Diethx, you can sprinkle sesame seeds on it if you want, I can't see that it would hurt a thing..

Well, i'll be making this, thanks love :)

~Paul

[Tsa`ah]

Smoked Corned Beef Reuben .... though my dad insists it's a bastardization hybrid of a Reuben and a Rachel.

Boil
2 quarts of water (I really suggest you do something evil and buy a NY bottled water, maybe Adirondack brand ... it's really key for a good NY flavor when making things like bagels, pizza dough, and yes ... brine.)
1 c kosher salt
1/4 tsp KNO2/Saltpeter
3 Bay leaves
1/4 tsp ground cloves
2 tsp whole peppercorns
1/2 tsp allspice
1 tsp mustard seeds
1/3 c white vinegar
1/3 c brown sugar (since we're smoking ... brown is better than white)

After bringing the brine to boil, let it cool to room temp and then transfer to a plastic with lid or a big old ziplock. Place your brisket in the brine with about 5-7 smashed up garlic cloves. Don't use a press, don't chop them ... take a mallet and beat them into a mash or use a mortar and pestle. Put it in the fridge and forget it for no less than 14 days, no more than 21. If you're using a tub and the brisket is floating ... put a plate on top of it to keep it submerged.

Now this is where the bastardization takes place.

You'll make this portion and use it for steaming and then as the rub for the smoke finish.

First

1/2 tsp whole cloves
4 tsp peppercorns
2 tsp white peppercorns
2 tsp allspice
2 tsp mustard seeds
6 minced garlic cloves
1/4 c Kosher Salt

Mix well and divide in half. One half goes into a steam pot with your brisket ... the other into a mill with 1 tsp of juniper berries and 1 tbs brown sugar. Mill the mixture.

Let the brisket steam for half the cooking duration (depends on your weight) and then let cool at room temperature until you can comfortably hold the brisket in your hands. Roll the brisket in the milled spices and then kneed them into the brisket.

Since this corned beef is pastrami like ... you would normally use maple as your smoking wood. I like wet apple mixed with a little seasoned cherry.

Hook it and put it in the smoker the duration of the cooking time. It's hard to gauge how long until "done" ... but you don't want your heat exceeding 250. 220-230 would be optimal. If you want, mix a shot of Jack and a shot of honey into a spray bottle and give it a spritz every 20-30 minutes. Mine is "done" when I can press the meat of the brisket the "give" is similar to what the palm of my hand feels like when I press the tip of my middle finger to the tip of the thumb on the same hand. Do that and push on your palm ... that's what the brisket should feel like. Or just yank it out with an internal temp of 155 ... it'll rise to 160-165 on it's own.

And ya ... don't trim the fat cap off until after the brisket has smoked and cooled. Don't worry ... if you over cook it, leave the fat cap in place and let it steam prior to carving. You'll get it next time.

Instead of sauerkraut I use a horseradish slaw.

1 head of thinly sliced/finely chopped green cabbage (or you can cheat and grab a bag with all that crap already in it.
1 Fennel head prepared the same way
1 Fist full of arugula ... same fine chop
1 Small Vidalia, good thin slicing
3 tablespoons prepared horseradish
1 julienned granny smith apple
1/3 cup apple cider vinegar (julienne the apple and drop them in the vinegar to keep them from browning)
2 tbs sugar (in fact, warm the vinegar, stir in the sugar, toss in the apples)
1 tsp lemon juice
1/3 cup of greek yogurt (you could use mayo or sour cream ... I like using the yogurt because it's lighter).

Best if everything is mixed just before you start constructing the sandwich. If you do it ahead of time, press it down into a bowl with plastic wrap ... browning slaw with fridge taste isn't pleasant.

You want a good soft rye bread, half inch slice. Brush the outside with a 50/50 mix of clarified butter and olive oil.

Construction is crucial.

I use a flat cast iron griddle ... but use whatever you have to get hot and keep hot.

Med heat, pan ... place the two pieces of rye, brushed side down, onto the iron. Place some nice thin sliced gruyere (standard swiss is fine, but I like the gruyere) on each slice of rye. Thinly carve off two good hand fulls of your smoked corned beef and allow them to warm up on the iron. Warm ... not cook. You should have a good inch or two of beefy goodness by the time you move it onto one slice of gruyere covered rye. Next spread your russian dressing, maybe a tablespoon ... whatever floats your boat, over the beef and to the top of that add a half hand of slaw ... now cover the slaw with the other piece of gruyere covered rye (it should be melting).

And that is what we're having Sunday for lunch for the first kickoff at pop's. We're still arguing about dinner.

[diethx]

Pizza's good cold or hot too, but it's prepared hot.

Cold sesame noodles is also first hot, or did you think they boiled the noodles in cold water?

[kookiegod]

Wow, lot of work Tsa'ah, but damn, sounds good.

Now I'm hungry!

~Paul

[Cephalopod]

Cold sesame noodles is also first hot, or did you think they boiled the noodles in cold water?

I believe the implication is that the laws of physics cease to exist on your stove. Or Clove's stove. Someone's stove.

(I emailed myself that PB noodle recipe, gonna make it tomorrow with chicken and shrimp)

[Clove]

Cold sesame noodles is also first hot, or did you think they boiled the noodles in cold water?Cold sesame noodles also has SESAME. Or did you think peanut=sesame oil and seeds?

[Jorddyn]

It is all suddenly very clear why we as a country can't decide on a viable health care option - we can't even agree on noodles!

[diethx]

Cold sesame noodles also has SESAME. Or did you think peanut=sesame oil and seeds?

Every bit of cold noodles i've ever had came with PEANUT SAUCE, and was topped with sesame seeds. That's why I asked if it was just like them except WITHOUT THE SESAME SEEDS. Do you really need something to argue about that fucking badly? Jesus christ, shut the fuck up already.



Also... it's true, water soaks into a grit faster on my stove than anywhere else.

[Clove]

Every bit of cold noodles i've ever had came with PEANUT SAUCE, and was topped with sesame seeds. That's why I asked if it was just like them except WITHOUT THE SESAME SEEDS. Do you really need something to argue about that fucking badly? Jesus christ, shut the fuck up already.



Also... it's true, water soaks into a grit faster on my stove than anywhere else.You first. Sesame... peanuts... sesame... peanuts. See. They're not the same, are they?

[Clove]

I lost a really, REALLY good steak fajita marinade recipe. Anyone have a good one?Yes.

[diethx]

You first. Sesame... peanuts... sesame... peanuts. See. They're not the same, are they?

I never said they were, you twat.

[Clove]

I never said they were, you twat.Do you really need something to argue about that fucking badly? Jesus christ, shut the fuck up already.

[diethx]

Do you really need something to argue about that fucking badly? Jesus christ, shut the fuck up already.

I understand that you tried to pick a fight for no reason at all and failed miserably, but can't you at least come up with something original? There's always the tail between your legs option, too. Maybe you should try that before you make an even bigger ass out of yourself (if that's possible).

[CrystalTears]

Fucking hell, diethx, you're not seeing that you're no better by CONTINUING TO ARGUE THIS?! Goddamn. Watching you argue is like watching retarded kids play tag.

Now can someone please make me some goddamned peanut butter noodles so that I can nom nom nom tonight?!

[Clove]

I understand that you tried to pick a fight for no reason at all and failed miserably, but can't you at least come up with something original? There's always the tail between your legs option, too. Maybe you should try that before you make an even bigger ass out of yourself (if that's possible).No you! Do you really need something to argue about that fucking badly? Jesus christ, shut the fuck up already.

[diethx]

CT, you know me well enough by now to know that if someone picks a fight for no reason and fails as hard as Clove has, i'm gonna milk it for all it's worth. :P

[Clove]

CT, you know me well enough by now to know that if someone picks a fight for no reason and fails as hard as Clove has, i'm gonna milk it for all it's worth. :PActually I've succeeded, beyond my wildest dreams. Do you really need something to argue about that fucking badly? Jesus christ, shut the fuck up already.

[CrystalTears]

CT, you know me well enough by now to know that if someone picks a fight for no reason and fails as hard as Clove has, i'm gonna milk it for all it's worth. :P
Yeah, and I wish I could yell at every person who instigates you into an argument because you're worse than one of those little yapping dogs who pisses when it barks. Learn to fucking let it go once in a while.

He egged you into a stupid little argument about noodles and you ran with it. Seriously. If you can take a dick, you can take a joke.

[diethx]

Yeah, and I wish I could yell at every person who instigates you into an argument because you're worse than one of those little yapping dogs who pisses when it barks. Learn to fucking let it go once in a while.

He egged you into a stupid little argument about noodles and you ran with it. Seriously. If you can take a dick, you can take a joke.

So maybe since you and Clove are so fucking tight, you should tell him not to start shit with me if you don't like the outcome? I didn't start this, but that doesn't mean I won't finish it, and if you can't take the "piss" then maybe you should tell the dumb cunt to stop nipping at my ankles.

Also, what about this was a joke? This is Clove's MO, and nothing about it says it's a joke. Jokes are funny, he's just terminally obnoxious.

[Mighty Nikkisaurus]

FOR WHAT ITS WORTH, most sesame noodles I've had, had peanut sauce on the side with it.

In honor of the coming back of Pumpkin Spice stuff at Starbucks:

Pumpkin Spice Milkshake

1 scoop of ice cream
1/2 cup of pumpkin puree
1/2 cup of milk
Couple shakes of pumpkin pie spice (to make 1tsp of mix, mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice or ground cloves and 1/8 tsp nutmeg)

Blend, pour into a glass and top with whipped cream. Mmmmmm.

[Clove]

Also, what about this was a joke? This is Clove's MO, and nothing about it says it's a joke. Jokes are funny, he's just terminally obnoxious.Actually I think you're winning the obnoxious race at the moment (but don't let me disillusion your fantasy of "finishing it" by all means continue).

[Clove]

FOR WHAT ITS WORTH, most sesame noodles I've had, had peanut sauce on the side with it.I don't know a single cold sesame noodle recipe that doesn't include peanut sauce. But it does generally include sesame of some kind.

As soon as I'm able I'll post my pumpkin pie recipe (which is just like sweet potatoe pie, except that it isn't).

[Clove]

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup heavy whipping cream

1/2 cup 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.

Makes one 9 inch pie.

Pumpkin pie crust: Ask Narcissiia to make one for you.

[kookiegod]

Pie? Hmmm, I'd like some of Nikki's pie. :)

As far as the noodles, I made them this weekend with shrimpies and they were damn yummy. :)

And Ts'nah gots me looking at smokers, so many damn varieties. Sheesh. I need one for New England which I can use outside in winter and doesn't need a lot of attention.

Oh, question, anyone have a Zoup or Planet Beach around them. One buisness I am looking into acquiring a franchise as I need to start doing something. The investing is fun , but need to get motivated...

Feedback be nice...

www.zoup.com

www.planetbeach.com


~Paul

[Mighty Nikkisaurus]

I made this tonight with some fresh salmon and it was delicious.. I paired it with a simple rice pilaf (long grain brown rice with garlic, dill, and a little butter) and asparagus (roasted in meyer lemon oil with pepper).


Maple-Glazed Salmon

In a small bowl, whisk:

1/4 cup maple syrup
1 tbs. cold water
2 tsp. dijon mustard
1 tsp. lemon juice
Dash of soy sauce
Pinch of salt and pepper

Preheat oven to 375 F. Cut salmon into 2 inch strips, arrange on a pan covered with foil that's lightly coated with cooking spray. Generously brush the glaze over each piece of salmon, then bake for 9 minutes.. Remove from the oven, brush each piece again with the glaze and return to the oven for another 6 minutes. Enjoy!

[Beguiler]

Yeah, I've been on a pasta kick lately, so sue me!

Oriental Shrimp Penne

Ingredients:

1 box Penne Rigate
3 tbs peanut oil
2 tbs chopped fresh mint leaves
2 small Thai peppers, minced
1 tbs fresh cilantro leaves plus 1 tbs for garnish
1/4 cup cucumber, small dice
1/2 cup hearts of palm in brine, drained
2 tbs unsalted chopped peanuts, divided
1 tsp lemon zest
3 tbs water
2 tbs soy sauce
1 tbs lemon juice
1 lb. Shrimp (deveined, shelled, tail on of you wish)


Directions:

Cook pasta according to package directions.

Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.

Add cucumber, hearts of palm, 1 tbs chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 3 minutes. Add shrimp, stir, cover and cook until shrimp are pink (2-4 minutes depending on size of shrimp.).

Drain pasta (reserving ¼ cup cooking liquid, and add to pan. Add cooking liquid to pan, toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.

Note: If you want to bring down the heat a bit in this dish omit a portion of the peppers. (wimps!) If you like it spicy, two of these firecrackers are quite a kick.
I've made this with shredded leftover chicken and that works well, too. Even good without meat.

[Beguiler]

Clone of OG's soup, pretty close.

Italian Potato Sausage Soup

Ingredients:

1 lb hot Italian bulk sausage
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/4 cup crumbled bacon or canned real bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Directions:

Cook sausage in a skillet over medium heat until lightly browned, drain and set aside.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes.

Turn to low heat. Add kale and cream, heat through and serve.

Note: I use fat-free half and half, and reduced sodium chicken broth since I'll salt to taste later. Doesn't seem to affect the soup any if you're trying to lighten it up a little, but with sausage and bacon, who cares? :tumble:

[Mighty Nikkisaurus]

Ale and Pork Stew

4 large carrots
2 celery stocks
1 medium onion
4 large russet potatoes
1 1/2 lb pork shoulder, cut into cubes
4 slices of bacon, cooked crisp and crumbled
2 cans of beef stock
1 bottle of beer of your choice (I used Smithwicks)
2 cups black coffee
1 tbs apple cider vinegar
1 tbs olive oil
1/4 c. flour
3 tbs dried parsley
2 tsp garlic salt
1/2 tsp allspice
salt and pepper to taste

Clean, peel and cut all veggies into cubes (don't worry about uniformity, the stew should be a little rustic). Saute pork in pan with olive oil until browned. Add veggies and saute until onions are tender. Add flour, allspice, garlic salt, and vinegar, bring to a boil, stirring constantly and scraping the pan.

In a large pot combine the rest of the ingredients and add the contents of your pan. Simmer for at least 30 minutes, season with salt and pepper to taste.

[Clove]

http://img62.imageshack.us/img62/1826/1001564.jpg

I had Mahi Mahi at the Cheesecake Factory this weekend it was served over potatoes with diced tomatoes in a balsamic sauce. This is as close as I could get. Cod was on sale this weekend so I used it instead, since it's a leaner fish than Mahi Mahi, I pan-fried it to "rich it up" a little.

Fish:
1 lb cod fillet
1/2 C all-purpose unbleached flour
salt and pepper
2 T butter

Balsamic Wine sauce:
1 C white wine (Chardonnay is a good choice)
1/4 C balsamic vinegar
Zest of 1/2 lemon
1/2 t Basil
1 t capers
1 tomato, diced

Combine wine, vinegar, zest, capers and basil in a small sauce pan and simmer 15-20 minutes until the sauces is slightly reduced. Remove from heat and let cool 2-3 minutes then gently spoon in chilled, diced tomatoes.

Cut cod fillet into 2 even pieces. In a 12" frying pan melt butter over medium heat. Put flour in a medium paper or ziploc bag, add fillets and shake until well coated with flour. Remove fillets, then salt and pepper both sides. Gently place in frying pan and fry over medium heat 4-5 minutes each side until cooked through and light brown.

Serve fillets over white rice or mashed potatoes with a generous spoonful of the diced tomatoes and balsamic wine sauce.

Tart, sweet, citrus meet rich, buttery fish. Yum.

[Clove]

Apple Kuchen
http://img197.imageshack.us/img197/8641/1001710u.jpg

Kuchen (pronounced "KOO-hehn") is German for "cake". A version of kuchen that is something like a cheesecake and something like a fruit pie can be found in the United States wherever there are Amish or large concentrations of German immigrants. I had a peach kuchen for the first time about 19 years ago on a farm in New Hampshire, prepared (ironically) by a Bahamian national. Go figure. Anyway adored them ever since; nothing is quite like it.

Ingredients
Crust Ingredients:
1/2 C butter or margarine
1/4 C sugar
1/4 t vanilla
1 1/4 C all-purpose flour

Cheese filling Ingredients:
6 ounces cream cheese, softened
1/4 C sugar
1/2 t vanilla
1 egg

Apple filling Ingredients:
3 C peeled and chopped apples
1/4 C sugar
2 tablespoons apple juice
2 tablespoons brown sugar
1teaspoon ground cinnamon

Topping Ingredients:
1/2 t lemon juice
1/3 C brown sugar (packed)
1/3 C all-purpose flour
1/2 cup rolled oats
1/4 cup butter or margarine

Directions

Preheat oven to 350 degrees F

In a medium bowl, combine 1/2 cup butter, 1/4 cup sugar, and 1/4 teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom and up sides of 9-inch pie plate. Bake in oven for 5 minutes. Cool.

In another medium bowl beat cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust.

Mix apples, juice, 1/4 cup sugar, 2 tablespoons brown sugar, cinnamon and lemon juice. Spoon over cheese. Bake for 45 minutes.

Combine oats, 1/3 cup flour and 1/3 cup brown sugar. Cut in 1/4 cup butter or margarine, to resemble coarse crumbs. Sprinkle over pie. Bake for 15 to 20 minutes more.

It's delicious warm, but it will be a mess. Let cool and set about 30 minutes before cutting.

[Beguiler]

It just struck me that we're moving slowly but surely into the holidays again. There were so many wonderful things my grandmother used to bake, and these were and still are my favorite. One bite and I remember Grandma's kitchen sitting at the table eating cookies and drinking mulled cider.

Pfeffernüsse

¼ cup molasses
1 ¼ cups honey
¼ cup unsalted butter, cut into pieces
4 cups all-purpose flour
2 Tbsp. unsweetened Dutch process cocoa powder
1 tsp. baking soda
½ tsp. ground cardamom
½ tsp. freshly grated nutmeg
¼ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. freshly ground black pepper
Pinch salt
1 large egg, slightly beaten
¼ tsp. pure anise extract
confectioners sugar for dusting

In nonreactive pot, combine molasses, honey, and butter and stir over low heat until the butter has melted. The mixture will become thin but make sure it does not boil. Remove from heat, pour into large bowl, and cool to lukewarm. Sift together flour, cocoa powder, baking soda, spices, and salt. Once the honey mixture has reached lukewarm temperature, beat in beaten egg and anise extract. Mix well. Gradually stir in dry ingredients to make a stiff(but sticky) dough. Refrigerate until cold. Then, wrap and chill again - 5 hours to overnight.
-
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Roll dough into 1” balls and place on lined baking sheet, pressing each ball slightly.. Bake 11-14 minutes, switching sheet back-to-front about halfway through the baking. When done, they may have small cracks, but that’s fine. The cookies will also be soft at first, but harden as they cool. Cool cookies completely. Once cooled, roll the cookies in the confectioners' sugar, coating thoroughly.

Note: When storing in the airtight container, separate the layers with sheets of parchment or waxed paper. Like fruit cake, or pound cake, these cookies get better as they age. If desired, roll cookies in additional confectioners' sugar to coat once more before serving.

http://christianeandbryan.com/food/wp-content/uploads/2009/01/pfeffernusse-150x150.jpg

[Clove]

PfeffernüsseI'm so doing this one. It looks fabulous.

[Beguiler]

This version of pancit is quick and easy, and yummy. My son texted me from school 10 minutes ago to remind me I HAVE to make this tonight. Good thing about this is, most of the ingredients you can keep in your pantry, or will already have.

Corned Beef Pancit

1 pkg rice stick noodles
1 can corned beef
1 bunch green onions/scallions sliced small (white and green tops)
3 cloves garlic, finely minced
1 tbs grated gingerroon OR
1-2 tsp of jarred ginger
Hot water
1 tbs canola oil
2 small tomatoes, seeded and diced
3-4 tbs soy sauce (or to taste)
1 tsp sriracha sauce (or other hot sauce, to taste)
Hot cooked rice

Put rice stick noodles in a flat pan and cover with hot water for 10/15 minutes to soften.

Chop green onions, reserving about ¼ of them for garnish, and mince garlic. Remove corned beef from can, and dice. Place oil in deep skillet or dutch oven and heat over medium high heat. Add green onion, garlic and ginger, stirring often to prevent scorching. When onions are wilted, add diced tomatoes and corned beef, stirring frequently. The corned beef will fall apart. Add soy sauce, and enough hot water to make the mixture somewhat liquid.

Drain rice stick noodles (you may use kitchen shears to cut them a bit shorter if you wish) and add to the pan and stir until noodles and mixture are combined, adding a little hot water if you need to. Turn the heat to medium low and cover, cooking an additional 10-15 minutes, stirring occasionally. The noodles with absorb the meat mixture.

When the noodles are tender but not mushy, give it all a good stir, and season to taste with reserved green onions, additional soy sauce and the hot sauce. Serve with or without hot cooked rice.

Note: Traditionally this is served with MORE hot sauce, and Patis (fish sauce). Cut lemon or lime wedges will do the same, hot sauce and fish sauce are optional but mm mm good. (Filipino Patis or fish sauce can be replaced with Nam Pla)

[kookiegod]

It just struck me that we're moving slowly but surely into the holidays again. There were so many wonderful things my grandmother used to bake, and these were and still are my favorite. One bite and I remember Grandma's kitchen sitting at the table eating cookies and drinking mulled cider.

Pfeffernüsse

¼ cup molasses
1 ¼ cups honey
¼ cup unsalted butter, cut into pieces
4 cups all-purpose flour
2 Tbsp. unsweetened Dutch process cocoa powder
1 tsp. baking soda
½ tsp. ground cardamom
½ tsp. freshly grated nutmeg
¼ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. freshly ground black pepper
Pinch salt
1 large egg, slightly beaten
¼ tsp. pure anise extract
confectioners sugar for dusting

In nonreactive pot, combine molasses, honey, and butter and stir over low heat until the butter has melted. The mixture will become thin but make sure it does not boil. Remove from heat, pour into large bowl, and cool to lukewarm. Sift together flour, cocoa powder, baking soda, spices, and salt. Once the honey mixture has reached lukewarm temperature, beat in beaten egg and anise extract. Mix well. Gradually stir in dry ingredients to make a stiff(but sticky) dough. Refrigerate until cold. Then, wrap and chill again - 5 hours to overnight.
-
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Roll dough into 1” balls and place on lined baking sheet, pressing each ball slightly.. Bake 11-14 minutes, switching sheet back-to-front about halfway through the baking. When done, they may have small cracks, but that’s fine. The cookies will also be soft at first, but harden as they cool. Cool cookies completely. Once cooled, roll the cookies in the confectioners' sugar, coating thoroughly.

Note: When storing in the airtight container, separate the layers with sheets of parchment or waxed paper. Like fruit cake, or pound cake, these cookies get better as they age. If desired, roll cookies in additional confectioners' sugar to coat once more before serving.

http://christianeandbryan.com/food/wp-content/uploads/2009/01/pfeffernusse-150x150.jpg


I think I love you. :)

Seriously, I grew up on these, and other German cookies, snacks, toys, etc. My mom married my dad in Germany in 65 (he was in the Army), so was a childhood full of interesting toys and snacks no one had seen or heard of.

I still import a bunch of stuff from my Aunt and cousin who live in the Rhineland.

~paul

[Beguiler]

This was ALWAYS fresh baked during the holidays between Thanksgiving and New Year's. Sliced with some butter and coffee, it was breakfast, snack, dessert. I'll bet Paul remembers this, too..

Stollen


1/2 c Raisins
1/2 c Candied red cherries, halved
1/4 c Currants
1/4 c Candied citron/citrus peel, diced
1/4 c Rum
4 1/2 c Flour, all-purpose
2 Yeast, active dry packages
1 c Milk
1/4 c Butter or margarine
1/4 c Sugar
1/2 tsp Salt
2 Eggs
1 tb Orange peel, finely shredded
2 tsp Lemon peel, finely shredded
1/2 c Almonds, blanched chopped

Confectioners' glaze:

1 c sifted powdered sugar
1+ tbs milk.

Mix together sugar and milk. Add milk, 1/2 teaspoon at a time, until spreading consistency.

In a medium bowl combine raisins, cherries, currants, citron or
citrus peel, and rum. Set aside.

In a large mixer bowl combine 1-1/2 cups of the flour and yeast.

Heat milk, butter, sugar and salt over low heat, stirring
constantly until warm (120F to 130F).

Add to dry ingredients along with eggs and fruit peels. Beat at
low speed of electric mixer for 1/2 minute, scraping sides of bowl.

Beat 3 minutes at high speed. Stir in fruit-rum mixture, almonds
and enough of the remaining flour to make a soft dough.

Turn out onto a lightly floured surface and knead in enough of
the remaining flour to make a moderately soft dough that is smooth
and elastic (5 to 6 minutes). Shape into a ball. Place in a greased
bowl, turning once. Cover. Let rise until double (1 hour).

Punch dough down. Divide in half. Cover and let rest 10 minutes.

On a lightly floured surface roll each half to a 10x8-inch oval.
Fold lengthwise in half so the top half overlaps to within 1/2 inch
of the bottom half. Press folded edge firmly. Place about
4-inches apart on greased baking sheet. Cover and let rise until
double (45 minutes).

Bake at 375F for 15 to 20 minutes or until golden brown. Cool.

Serve spread with confectioners' glaze and decorate with candied cherries.

Makes 2 loaves.

[Beguiler]

By special request....you know who you are! :kiss:


Gigi's Apple Dumplings

6 Apples, peeled and cored
Lemon juice
1/2 c White sugar, approx
1 tsp. Cinnamon
Brown sugar
Slivered Almonds
Butter
2 Pie pastry for 2 pies

Sugar Sauce:
2 c Water
3/4 c Sugar
2 tsp. Vanilla
2 tbl. Butter
1/4 tsp. Nutmeg
1/4 tsp. Mace

Roll out pastry and cut into squares enough to cover apples completely. Peel and core apples. Roll in lemon juice. Then roll in white sugar and cinnamon combined. Place on pastry square. Stuff core cavity with brown sugar, butter, slivered almonds in equal parts. (The amount depends on size of core cavity, just stuff full.) Fold pastry up around apple to completely enclose it. Place in pan.

Prepare sugar sauce by mixing water, sugar, vanilla, butter, nutmeg, and mace and boiling for 1 minute. Let cool slightly. Pour over apples. Bake in 375 F oven for 1 hour. Serve warm.

Note: Grandma made her own pie crust (yay, lard!), but I’ve found the refrigerated premade pie crusts work just fine if you’re pressed for time.

[kookiegod]

So I got stuck entertaining with about 4 hours notice the other day, and really didn't have time to even shop, so worked with my pantry and freezer, and made a decent little pasta meal...

Sauce
-------
In a slow cooker went...

1 lb ground turkey breast
2 jars bottled pasta sauce
1 can tomato paste
1 bag frozen diced onion/pepper mix
5 heaping tablespoons crushed garlic
2 tablespoons crushed red pepper
oregeno, italian seasoning, salt, pepper to taste
1 bay leaf

4 hours on high

Pasta
=====
1 box protein-enriched whole wheat pasta - cooked and drained


Mini-Bruchetta
---------------
Had a bag of frozen crusty rolls

Split rolls, brush with melted butter and toast

top with garlic, olive oil, chopped the one tomato I had and fresh parmesan.

Toss under the broiler for 2 minutes to melt cheese.


High protein, low fat, and spicy tasty! Got raves from the guests.

~Paul

[Methais]

1 hot dog bun (Flower brand from Sam's if possible)
Add maple syrup
Microwave 20-30 seconds

Tastes exactly like a pancake. Add butter for even more win.

[peam]

2 cups of walnuts
1/2 cup of REAL maple syrup - none of that eggo shit.


Saute the walnuts until they're close to toasted then incorporate the syrup, folding it into the walnuts. Agitate occasionally until syrup has caramelized.

Pour on wax paper, let cool, and NOM NOM NOM

[Clove]

This is my pumpkin pie filling recipe. It makes enough custard for one 9" pie. Use your favorite crust recipe or even store-bought crust or frozen shells. The magic is all in the custard.

http://img19.imageshack.us/img19/5902/pumpkinpie.jpg

Clove's Damn Pumpkin Pie

3 extra large eggs
2 C (480ml) fresh pumpkin puree or 1 15oz (425g) canned pure pumpkin puree
1/2 C (120ml) heavy cream
1/2 C (110g) light muscovado sugar (or light brown sugar)
1 t ground cinnamon
1/2 t ground ginger
1/8 t ground clove
1/8 t ground nutmeg
1/8 t ground allspice
1/2 t salt

Preheat oven to 400F.

In a medium bowl whisk eggs until creamy. Add cream and whisk until well blended. Add sugar whisking until dissolved into the egg-cream mixture. Add spices whisking until well distributed. Gently whisk in pumpkin puree until everything is well blended.

Spoon custard into prepared 9" crust. Custard will puff up as it bakes but after it's done and cools it will sink BELOW the fill line so fill accordingly. Bake pie on a cookie sheet at 400F for 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). A knife inserted about 1 " from the side of the pan will come out almost clean.

Cool the baked pie on a wire rack and serve at room temperature with whipped cream. Refrigerate leftovers (hello, cream).

Tips:
Double this recipe and bake two pies at a time.

Pre measure your spices into a small bowl so you can add them quickly. The cream, eggs and puree tend to separate if it sits for more than a few minutes.

The fresher the ingredients the better. If you have a mortar and pestle or spice grinder try grinding whole cloves, nutmegs, allspice and cinnamon sticks; you won't believe the flavor.

Muscovado sugar can be a bit tough to find but it's worth it; but if you can't get it, ordinary light-brown sugar works just fine.

Use foil or pie shields to protect the edges of your crust from burning. This pie cooks a long time to set and it's easy to burn the crust at the edges otherwise. Pie shields are SO much easier than trying to crimp foil around them. They can usually be found inexpensively at Bed Bath and Beyond type stores.

[kookiegod]

As it gets colder in New England, playing around with soups / chilis in my crock pot. This was good...

3 1/2 lbs boneless skinless chicken breast (or thighs, or mix), cut into 1-inch pieces
1 1/2 cup onion, diced
1 cup diced peppers (red, green, jalapenos, mixed)
1 cup celery, chopped
1 cup carrot, diced
2 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can black OR red beans, drained and rinsed
1 cup chicken broth, fat free
2 teaspoons chili powder
1/2 teaspoon salt
1 cup buffalo wing sauce
crumbled blue cheese or jack cheese, or whatever cheese you like (optional)
sour creme to taste (fat free is my preference) (optional)
tortilla cheeps or crusty bread (for dipping, optional too)

Spray a 5- to 6-quart slow cooker with cooking spray.

In cooker, mix all ingredients except buffalo wing sauce and cheese.

Cover; cook on low heat setting 8-10 hours.

Stir in buffalo wing sauce.

Serve sprinkled with cheese, if desired.

Seriously a huge amount of protein and spice with a bunch of veggies, keep it on warm for a day or two, grab a bowl, some bread, some cheese, and no cooking required.

~Paul

[Sean of the Thread]

Move to Florida already Paul.

[Clove]

Why would anyone move to Florida when we have so much awesomeness in the Northeast?

[Sean of the Thread]

Because I want some kick ass chili /shrug

[Allereli]

My lasagna bake off recipe (judging is this weekend, and I've never made a lasagna before, and I suck at cooking in general)

half-cooked noodles
2 jars of sauce (trader joe's organic, no salt added) mixed w/ 2 patties worth of buffalo burger meat, fresh basil, and garlic oil
cottage cheese
ricotta
fresh sliced garlic
shredded mozzarella

12x9 foil tray
small layer of sauce
noodles
sauce, ricotta, cottage
noodles
sauce, ricotta, cottage, garlic
noodles
sauce, mozarella

bake covered at 350 for 45 mins
remove cover and further bake for 15 mins

I had leftover noodles and a little sauce, so I made:

half-cooked noodles
leftover sauce from above mixed w/ one jar of barilla garlic/mushroom marinara, rest of the sliced garlic
cottage cheese
ricotta
shredded mozzarella
4 oz quick frozen scallops (the small kind), boiled to defrost

12x9 foil tray
small layer of sauce
noodles
sauce, ricotta, cottage, scallops
noodles
sauce, ricotta, cottage, scallops
noodles
sauce, mozarella

bake covered at 350 for 45 mins
remove cover and further bake for 15 mins

I tasted the 2nd one, it was actually good

[Clove]

4 T muscavado, raw or light brown sugar
4 oz Irish whiskey (I like Bushmills)
8 T heavy cream
24 oz strong black coffee

Stir 1 T sugar with 1 oz whiskey in the bottom of four large mugs. Fill mugs with hot coffee leaving enough room for cream, let settle a few seconds. Float 2 T heavy cream (per mug) over coffee.

Consume mass quantities.

[Paradii]

Hey, I needs a bang ass pizza dough recipe. Any suggestions PC?

[Clove]

http://www.facebook.com/photo.php?pid=519319&l=9710f7ff89&id=1618748396
Pumpkin Gnocchi with Sage Brown Butter

2 3/4 C flour
2 C pumpkin puree

Knead flour and puree until it forms a soft dough. Add flour if dough is too sticky. Divide into 6 balls and refrigerate for 30 minutes. On a floured surface roll balls out into 1" thick sticks. Chop sticks in to bite-sized dumplings.

Place gnocchi in boiling water and cook stirring occasionally until all dumplings float (about 7 minutes).

Sage Brown Butter

3/4 stick of butter
4 sage leaves chopped
1 T balsamic vinegar

Melt butter over medium high heat, scraping constantly until milk fats just start to brown. Remove from heat and toss in sage. Careful, butter will froth violently. Stir in vinegar.

Toss gnocchi in butter and serve topped with fresh grated parmesan and chopped walnuts.

[Kuyuk]

made some pineapple cake today with a pineapple I had lying around.

butter + brown sugar + rum + cinnamon, cook - add chopped pineapple, cook ~5 mins, strain pineapple out, return liquid to heat, reduce 50%; cool

Butter - 2 sticks
Sugar -2C
B. Sugar - 1/2 C
Cinnamon
- Cream together
Flour(cake pref.) - ~2.5C
Baking powder - 1 T
Baking Soda - 1t
- Fold in dry
Add half of reserved juice, plus 4T Rum


Grease pan(s), add reserved juice, chopped pineapple, then top with cake batter

Bake @ 325 until done.

[Back]

Does anyone have a good recipe for a truly black martini?

Everything I have tried ends up dark purple and tastes nasty.

[Clove]

2 jiggers Blavod vodka
1 jigger vermouth
dash of bitters
1 green olive

[NocturnalRob]

If anyone's interested in taking a look, my brother started a food blog. He's a much better cook than I, and actually worked at 2941 (in VA), which is considered one of the best restaurants in the DC/MD/VA area. He picks a different culinary ingredient or object each week and creates a dish around it. The recipes are easy to follow, and the pictures are pretty decent too.

This week is Banana Leaf.

http://oddfooddude.blogspot.com/

http://4.bp.blogspot.com/_lKwdCFju_ts/SvHJE1_5U-I/AAAAAAAAAFk/MoSlz3naY_c/s320/Snapper+w+Crust.JPG http://1.bp.blogspot.com/_lKwdCFju_ts/SvHOq7yShDI/AAAAAAAAAFs/7nZyYJcmi6g/s320/Snapper+Wrapped+and+Cooked.JPG http://4.bp.blogspot.com/_lKwdCFju_ts/SvHRsR4bhkI/AAAAAAAAAF0/8PB2VHCJmto/s320/Snapper+Plated+1.JPG

[kookiegod]

Nothing I'd try, but he's entertaining...

~Paul

[Sean of the Thread]

Yeah fuck that dish posted here.

But bravo to him. He's got his shit together for sure.