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[dangerpants]

As a new domestic goddess, I've realized that I am quite short on good recipes. Yes, I made some superhero burgers yesterday, and I plan to make awesome tacos tonight... But what about meatballs? And meatloaf? And potato, ham, and corn chowder?
So here's a thread to put up your recipes, vegan, meatatarian, and otherwise.

Superhero burgers (meatatarian):
1 pound ground beef (or turkey)
3 tablespoons chopped garlic
1 egg
A couple shakes of Adobo seasoning
A squirt or two of brown mustard
1/4 of a vidalia onion, chopped

Mix it all up and fry it in some oil at medium heat on the stove until browned, while wearing a cape. Makes about 4-5 normal sized burgers. If you're cooking it on the stove, keep them relatively thin so that you can cook them the whole way through without burning the egg or the onions. Serve with mayo and barbeque sauce.

Peanut sauce (to be eaten on rice or rice noodles) (vegan):
1 cup cold water
1 cup soy sauce
2 tablespoons vinegar (whatever kind is fine)
1/4 cup chunky peanut butter
1 tablespoon chili paste (or fresh chilis for extra hotness)
2 teaspoons ground ginger (fresh or powdered)

Mix all together and heat slowly on the stove until peanut butter melts. All measurements can be altered to change level of spiciness, thickness, and sweetness. This actually tastes amazing mixed with curry sauce.

which brings me to:
Dangergirl's World Famous Curry (vegan, to be eaten on rice [although some have used it as a condiment on burgers]):
1 vidalia onion
2 bell peppers
1 can diced tomatoes
1 can coconut milk
5-7 tablespoons of curry paste

Chop the onion and peppers into long strips, fry separately until you like 'em. I like them crispy on the outside, but still fresh and raw on the inside. Mix the canned ingredients in a large bowl. Add tablespoons of curry paste until it's the color, smell, and taste you want. I tend to be heavy handed with it. Heat up until bubbly on the outside in the pan with the fried veggies, allowing them to soak in the sauce. Add any other ingredients you want (chilis, veggies, ginger, soy sauce, etc.). If you mix together the sauce a day ahead of time and then heat it up with the veggies, it's actually three times better.

Dorm-style Peanut Soup (meatatarian+poor):
1 package chicken flavored ramen
1 tablespoon soy sauce
A teensy shake of powdered ginger
1-4 teaspoons curry powder
1 tablespoon chunky peanut butter

Break up the noodles into four sections (or leave them whole). Put into largish bowl with powdered ingredients and soy sauce, but not the curry or peanut butter. Heat up water in clean coffeemaker (or microwave, if your roommate isn't using it). Pour the hot water over the noodles, and place a plate over the bowl for three minutes. Stir, and then recover for another one or two minutes. Add peanut butter, mix well. Add as much curry powder as you deem necessary (to color and taste). I'm sure this can be done with the vegan and vegetarian ramen, but I haven't tried them yet. It's kickbutt with the chicken kind, though.

[[edit: wouldn't it be silly if we made a Shadowbox Cookbook?]]

[CeeGBee]

NOTE:  Dangah's cape is 100% FLAME RETARDANT.  If yours is not so protected, you should not wear it while cooking.
You couldn't be as cool as Ms. Dangerpants anyway, but setting yourself alight is a particularly bad way to start.

Also, I have eaten Dangah's curry...  It R Mi-T Tastey.

She also makes pancakes.

My only recipe worth sharing isn't so much a recipe as a tip:
When cooking beef, and probably bison, molasses is an excellent, but less-than-obvious ingredient.  I add
a bit to hamburger before making patties, and I mix it with worcestershire sauce to marinade roasts.

[dangerpants]

Nonsense, Cee. Your Dangah-safe brownies are seriously bad ass. Share that one. Also any tasty marinades you can think of. And your hot chocolate recipe.

Molasses? Dang. Imma hafta try that. How much of it?

[SeeAnne]

Adobo seasoning? Isn't that Filipino?

[CeeGBee]

Nonsense, Cee. Your Dangah-safe brownies are seriously bad ass. Share that one. Also any tasty marinades you can think of. And your hot chocolate recipe.

Molasses? Dang. Imma hafta try that. How much of it?

How much?  Um...  a bit...?
I'd generally use...  um...  I dunno, a tablespoon or three for a pound of ground beef...
For marinade, usually about 2 parts worcestershire to 1 of molasses, and a little olive oil.
Don't let that marinate too long or it will totally overpower your meat.  You can use a lot
of olive oil and marinate overnight, or just a little and let it sit for a few hours.  It's best
for cheaper cuts; anyone who uses this on a tenderloin should be slow-roasted himself.

Brownies:
Start with butter, unsweetened chocolate, eggs, salt, sugar, flour, and vanilla...
If you want to use nuts, that's your business, and I've never tried it with egg-substitute,
but it should work.  As our dear Dangah is adversely affected by even traces of cow-dairy,
I have prepared it with dairy-free spread (most margarine contains whey and/or buttermilk
solids), and it's worked fine.

In yer double-boiler, melt yer butter and chocolate...  How much you ask? Welll......
2 tablespoons of butter will give you very cake-like brownies, a cup and a half will yield
something very much like fudge.  I use about a half-cup...  (=1 stick)
...and at least 2 oz, but not more than 6 oz (really, there is such a thing as too much chocolate)
of 100% chocolate (or whatever unsweetened baking chocolate they have at your local grocery,
if you don't have a specialty shoppe nearby.  People get in fist-fights over brand preference, but
I like Ghirardelli, Vintage Plantations...  and of course, one can never go too far wrong with Hershey.   

So melt all that, then set it aside to cool (don't refrigerate).

Beat 4 eggs and about 1/4 tsp of salt until it's all well and truly beat-up.  (...and don't be afraid to
let your eggs get to room temperature before you start.  Cold eggs work fine, R-T works better.)

Beat in 2 cups of sugar (in about half-cup increments) and some vanilla.  I use about 1.5 to 2 tsp.
Once that's done, mix in the chocolate mixture, but don't beat it all to death.  It doesn't need to
be totally uniform in color or anything.

The beat in 1 cup of all-purpose flour.  If you wanna add nuts, again, that's your business, and if
you do, now's the time to add 'em, about a cup, not chopped too fine.

Bake at 350-Farenheit 'til they're done...  probably a little under  half an hour, but trust your
brownies, not a clock.

[CeeGBee]

Double-Post!!!

Hot Cocoa...  If you thought that brownie recipe was vague, wait 'til you read this...


Start with granulated sugar, powdered cocoa, and your favorite drinking milk or milk-substitute.
I've fixed this with: a 50/50 mix of whole milk and half & half, whole milk, 2%, 1%, skim, soy milk,
and rice milk, and all have been entirely palatable.  Fattier milk/cream sticks to the pan more.

Step 1: Put about 1/2 cup of sugar in a bowl...  more if you're making a lot of cocoa.
           You probably won't want to use the whole batch for one cup, but who makes
           only one cup of cocoa.
Step 2: Add powdered cocoa, and mix with a fork or whisk until there are no clumps
           of cocoa.  How much?  Entirely up to you...  I like a couple tablespoons per
           half-cup of sugar...  maybe a shade more.
Step 3: Heat milk (or substitute) in a saucepan on low-medium heat; stir frequently
           or it'll stick, and nobody likes that.
Step 4: When the "milk" is good and hot, but not necessarily boiling, start adding the
           cocoa/sugar slowly and stirring until it's dissolved...  KEEP STIRRING OR IT'LL
           STICK, and nobody likes that.
Step 5:  (The part most people forget) Add a few drops of vanilla extract.

Of course, if you want to add...  Well, damn near anything...  cinnamon, allspice,
peppermint, peppermint schnapps (not much)...  Knock yerself out.

[dangerpants]

Adobo seasoning? Isn't that Filipino?

It's a Goya product. Where the blend originated from, I have no idea... But for now, I'm sure it's safe just to blanket it with the term hispanic.

Not that it matters.

[Kenny Wisdom]

Kenny's Very Special Beef Stroganoff with Herby Potatoes.

This recipe is a delight, really simple but quite delicious. Use a good cut of fillet beef - note, that's "Fill-it" not "Fee-Lay", you Americano's.

Ingredients

About 1½ lb of fillet beef - sliced into strips. You can slice reasonably thinly to make the beef go further as it's an expensive cut.

About 2½ oz butter

Some olive oil

1 large onion THINLY sliced

About 12 oz button mushrooms THINLY sliced

About 10 fl oz Soured cream

1½ tbsp Paprika

Juice of one lemon

Chopped parsley

Good black pepper - I like to use cracked peppercorns. I usually have some to hand, coarsely crushed  in a pestle and mortar because it makes me feel cheffy.

Salt, to taste.

Potatoes, like maris piper, enough for how ever many you're serving. I haven't a clue really, I always do too much.
Italian mixed herbs
Celery Salt
Pepper

Method

For the pots

Slice and cube the potatoes. Easier than it sounds if you're not sure. Cut in half, then slice into thick "fries" (chips, as we'd say) then cut across to make cubes.

Parboil for 10 minutes in boiling water, or microwave on high in water for about 8 mins.

Drain, and transfer to a tray or roasting dish.

Drizzle with olive oil, just enough to coat the potatoes.

Sprinkle on the herbs, celery salt and pepper. Toss the potatoes to coat.

Put in a hot oven for about half an hour, so time it for the Stroganoff. When they're golden, they're done. You can afford to go over slightly - better to go over with the time than under.

For the Strog.

Have your ingredients prepared before hand, as cooking time is quick - about ten minutes. No time for slicing!

Heat a sautee pan / large frying pan and melt some of the butter with some oil. (Stops the butter burning). Fry the onions gently until soft, with the paprika. I tend to use more paprika than called for - aim for a nice rich golden brown colour.

Add the mushrooms and continue to soften gently - you're not trying to brown the onions and mushrooms.

Transfer this mixture to a bowl and set aside for a minute or two.

Bring the pan back up to heat and use some more butter / oil.

Flash fry half the fillet, seasoning with salt & pepper to taste. Keep turning, literally a minute or two, until the beef has turned colour. You'll see it.

Remove this beef to a plate or bowl, check the pan isn't dry, and fry & season the remainder. Remove the beef to the plate or bowl you're using. What's great is the beef is now resting.

With the pan still hot, pour in the lemon juice - this will deglaze the pan juices. Pour in the soured cream and stir all the juices together.

Return the onion / mushroom mixture to the pan and stir together for a minute.

Return the beef to the mixture and stir for no longer than a minute.

Finally, add the choppped parsley and serve, either in a bowl or to the plate with herby potatoes.

Lovely with a green salad.


Addendum: Having read back over CGB's posts, I realise that this recipe has just killed Dangah. Sorry 'bout that. If you can get a non-dairy cream, then just sour with another lemon and substitute the butter, which isn't wholly necessary, with marijuana, or just use oil.

[dangerpants]

Addendum: Having read back over CGB's posts, I realise that this recipe has just killed Dangah. Sorry 'bout that. If you can get a non-dairy cream, then just sour with another lemon and substitute the butter, which isn't wholly necessary, with marijuana, or just use oil.

Considering that food scientists came out with milk-free butter AND sour cream, and they taste exactly the same with exactly the same texture and mostly the same results in cooking... I think I'm still alive.

It's gonna take a lot more than THAT to kill me, Kennyboy. 

[Kenny Wisdom]

Don't worry. I'm on it.

[CeeGBee]

Potatoes, ...I always do too much.

No such thing.... 


Anyway, did Nigella teach ya that?  It looks tasty...

[Kenny Wisdom]

Nigella has taught me many things. She's an inspiration.

We haven't quite made it to the kitchen yet, but I hope so soon.

[CeeGBee]

Nigella has taught me many things. She's an inspiration.

We haven't quite made it to the kitchen yet, but I hope so soon.

You do realize you'll eventually have to untie her... right?

[Kenny Wisdom]

You do realize you'll eventually have to untie her... right?

Not for a while. I like the feel of her undies too much to take them off, just yet.

Poor Dangah. She's trying to eat, dontcha know?

[caddy]

now i want stroganoff.  mmm, delicious recipe.  will steal.

*thinks*

Russian Teacakes

1/2 cup of butter or margerine
2 1/4 cups of flour
3/4 cups of powdered sugar
teaspoon of salt
tablesoon of vanilla
1/4 cup of water/milk
an egg

extra powdered sugar


okay, here's what you do.  take all that shit above, and mix it together.  then get a cookie sheet, and separate the batter into wittle balls.  bake.  use the extra powdered sugar to coat them a few times, until they're thick enough with sugar to induce teh diabetes.

voila.

[Kenny Wisdom]

To make up for the debauchery, here's the most simple starter / light snack IN THE WORLD, but it's so good - it hurts.

Kenny's Very Simple Starter, So Good - It Hurts.

Ingredients

(Per person)

1 -2 Large Field Mushroom / Flat Mushroom, whatever you call them.

Stilton cheese, or cocaine if you're Dangah and can't do the dairy.

Slice of Parma ham

Method Ingenously simple, so don't let on. Tell 'em you were up all night, like Kenny with Nigella...

Place mushrooms with underside-up on baking tray.

Crumble generous slice of cheese into mushroom.

Wrap mushroom in slice of Parma ham.

Bake at 180ºC/ gas mark 4 for 10-15 minutes. Ham should start crisping and cheese melting.

Serve as a starter with a leafy dressing or small salad. It's divine - the saltiness of the ham provides enough seasoning so don't add any. If you're really adverse to Stilton use a strong cheese of your choosing, or heroin.

I like that this dish keeps both a vegetarian and a carnivore happy at the same time. Saves all those arguments!

                                                             

[Haushinka]

Once I can be bothered writing them out, I will give you my shortcake recipe, my mother's best birthday cake EVER recipe, My grandmothers ratatouille recipe and possibly my top-secret gooey chocolate cake recipe.


Oh, and my best-goddamn-chinese-thai-meal-on-the-planet recipe.

[Mali]

Superb Moo-Worthy Mashed Potatoes

5 boiled peeled potatoes (serves 2) Mash
3-seconds poured Soy-Milk (or 1/4 a cup, or until creamy) Pour and mash
2 tables spoons soft butter Smush in
Half of a garlic & herb Goatcheese Smush in
Salt/Pepper to taste Smush some more
It should be tangy, creamy, and just right.
Then:
Add one small slice of butter, one dab of the goatcheese, and one sprinkle of salt/pepper to the top.

And DIG IN.

[CeeGBee]

This tray is not Dangah-Safe, as it contains about 3/4 cup of honest-to-golly
cow's-milk-butter.....   yummmmm.

[Molotovna]

Recipe for Kachapuri, or Georgian [as in the country being flattened by Russia] Cheese Bread

Ingredients:

2 cups of flour
1 1/2 sticks of butter, brought to room temperature
1/2 teaspoon of salt
2 eggs
1/4 cup of plain yogurt
1/3 pound of grated mozzarella cheese
1/3 pound of grated Havarti cheese
1/3 pound of grated Muenster cheese

Instructions:

1. Mix together flour, salt and butter in a large bowl. Add in one egg and yogurt. Mix until a sticky ball is formed, then wrap and let chill for one hour.

2. Preheat the oven to 350 degrees. Roll dough out onto a cookie sheet into a large rectangle, 12 x 17 inches, or about a 1/8 inch thick, maybe a bit thinner.

3. Mix grated cheeses together. Beat and add one egg.*

4. Spread cheese mixture onto one half of the dough. Fold over the other half and pinch edges closed. Bake for 50 minutes to an hour, or until golden. Best served warm.



*Note: sometimes the cheese mixture doesn't seem to have enough moisture with just the one egg, so I occasionally add a bit of yogurt. I buy the 6 ounce cup of plain yogurt, use half for the dough, and sometimes add the rest into the cheese mixture. All turns out well enough!

It's a fun, simple dish to make, and is great for snacking!


More recipes to come when I find my great-grandmother's cookbook we have floatin' about...

[dangerpants]

Tasty Garlic Breads (Or pizza dough!)

2 cups flour
1 Tbsp baking powder (srs, a tablespoon.)
2/3 cup water
1/4 tsp salt (I use celery salt)
A f*ckton of chopped garlic (I get the kind in the glass jar, in water. Then I don't have to chop nothin! I usually use about 2 tablespoons)
Chopped onions (optional)
A liberal sprinkling of Adobo powder, oregano, pepper, and a touch of curry powder if you want it.

Preheat your oven to 400 degrees. Mix the dry ingredients together, plus anything else you wanna put it (basil, bell peppers, whatevs you want in there). Add water and garlic, mix it all up. Knead it for a while, it doesn't take too long. If it's too sticky, add a little more flour until it's not stickyicky. It shouldn't take too much more than what I've called for.
If you're making pizza, flatten it on the tray or stone with flour under it so it don't stick and add toppings. If you like, you can brush butter or olive oil onto the crust. I like. Depending on how thick you're making it, stick it in the oven for 18-30 minutes. Keep checking it every 3-5 minutes after the 18 minute marker.
If you're making garlic breads, arrange the dough in short sticky type shapes with flour under them on a tray or stone. Melt some butter and put garlic powder in it (a dash'll do) and brush or spoon it onto the stickies. It took me almost 30 minutes in the oven to cook them, but I made 'em kinda thick. Serve them with marinara sauce, cheese sauce, or melted butter (with garlic!!). Or sour cream, if that's your pleasure.

[~Louise~]

Super Easy Fruit Cake

1kg mixed fruit
600ml fruit juice or nectar
2cups self raising flour
*optional: some tablespoons of grand marnier or other spirit

* put the fruit in a large bowl and soak in fruit juice (and spirit) overnight (or at least a few hours) until juice is all soaked up
* sift in flour and mix until combined
* put into a lined/greased cake tin and bake at 160C for about 1.5 hours or until skewer comes out clean. (check after 1hr)
* EAT!

[dangerpants]

When I turn on my tv, random channels come up. Mostly 3. It's weird. Anyway, Rachel Ray came up this morning, and she had what appeared to be a tasty chili recipe. Any "seasoned" (hehehe) chili chefs wanna tell me if this sounds good, or if I should adjust it somehow? Being Penna Dutch, I really want to add some sour cream to it.

TurkeychiliRachelRayissilly (meatatarian):
Ground turkey (she used lean, probably about a pound), brown that stuff. Chop up 1 bell pepper (whatever color), 1 large onion, and 1 large jalapeno pepper (seeded) into bite sized pieces. Add those, and once the veggies start to "sweat" (silly Ms. Ray), add the seasonings. She put in about 3 tablespoons of chili powder, 1 tablespoon allspice, 1/2 tablespoon cinnamon, 1/2 tsp cumin. Stir that all around, talk about jerk seasoning to a studio audience while moaning about how smell-o-vision hasn't been made yet, and then stir in about 3 tablespoons of tomato paste (it looked like more). Once that warms up, pour in a bottle of beer (she used IPA) for your dead homies. Cook off the alcohol, and then add about 3 to 4 cups of chicken stock. Again, stir the pot and talk to the audience. Take the poor little honeybear, and squeeze his honeyguts out. She claimed it was merely a "touch," but it looks like she put a thin covering over the whole pot. Keep stirring, ok? Give a lime a couple swipes on a grate, and squeeze both halves of the lime into the chili. She topped it with crispy-fried and salted okra. I don't like okra. So nyeeeeh.

[The King of Carrot Flowers]

Awesomeness: Make a quesadilla with whatever toppings you wish. Fry an egg (remove yolks if desired) and put it on top of the quesadilla.

I'll be back with some actual recipes...

[CeeGBee]

When I turn on my tv, random channels come up. Mostly 3. It's weird. Anyway, Rachel Ray came up this morning, and she had what appeared to be a tasty chili recipe. Any "seasoned" (hehehe) chili chefs wanna tell me if this sounds good, or if I should adjust it somehow? Being Penna Dutch, I really want to add some sour cream to it.

TurkeychiliRachelRayissilly (meatatarian):
[Rach-ipe]

Sounds OK...  I'm one of those weird folks what puts kidney beans in the chili.  It lets you make 5 times as much chili for
less than twice as much moneyz...  and buffers the muy-caliente a little.

[dangerpants]

When I turn on my tv, random channels come up. Mostly 3. It's weird. Anyway, Rachel Ray came up this morning, and she had what appeared to be a tasty chili recipe. Any "seasoned" (hehehe) chili chefs wanna tell me if this sounds good, or if I should adjust it somehow? Being Penna Dutch, I really want to add some sour cream to it.

TurkeychiliRachelRayissilly (meatatarian):
[Rach-ipe]

Sounds OK...  I'm one of those weird folks what puts kidney beans in the chili.  It lets you make 5 times as much chili for
less than twice as much moneyz...  and buffers the muy-caliente a little.

I was planning on putting them in anywayz... but Vic and I want the muy-caliente bit. Probably I'll add more peppers (or use the peppers that, when I touched it to my lip, caused me to need an ice pack for an hour. SRSLY!), and put it on super low with a lid for a lot longer than she did. Any other seasonings or additions?

[CeeGBee]

When I turn on my tv, random channels come up. Mostly 3. It's weird. Anyway, Rachel Ray came up this morning, and she had what appeared to be a tasty chili recipe. Any "seasoned" (hehehe) chili chefs wanna tell me if this sounds good, or if I should adjust it somehow? Being Penna Dutch, I really want to add some sour cream to it.

TurkeychiliRachelRayissilly (meatatarian):
[Rach-ipe]

Sounds OK...  I'm one of those weird folks what puts kidney beans in the chili.  It lets you make 5 times as much chili for
less than twice as much moneyz...  and buffers the muy-caliente a little.

I was planning on putting them in anywayz... but Vic and I want the muy-caliente bit. Probably I'll add more peppers (or use the peppers that, when I touched it to my lip, caused me to need an ice pack for an hour. SRSLY!), and put it on super low with a lid for a lot longer than she did. Any other seasonings or additions?

That sounds pretty good to me...  You could always experiment with different beers, or different things in place
of the beer.  I like  to use Guinness in chili.  (Generally, I think Guinness is too good to use for mere cooking, but
in this case, I think it's a good idea.)

[dangerpants]

When I turn on my tv, random channels come up. Mostly 3. It's weird. Anyway, Rachel Ray came up this morning, and she had what appeared to be a tasty chili recipe. Any "seasoned" (hehehe) chili chefs wanna tell me if this sounds good, or if I should adjust it somehow? Being Penna Dutch, I really want to add some sour cream to it.

TurkeychiliRachelRayissilly (meatatarian):
[Rach-ipe]

Sounds OK...  I'm one of those weird folks what puts kidney beans in the chili.  It lets you make 5 times as much chili for
less than twice as much moneyz...  and buffers the muy-caliente a little.

I was planning on putting them in anywayz... but Vic and I want the muy-caliente bit. Probably I'll add more peppers (or use the peppers that, when I touched it to my lip, caused me to need an ice pack for an hour. SRSLY!), and put it on super low with a lid for a lot longer than she did. Any other seasonings or additions?

That sounds pretty good to me...  You could always experiment with different beers, or different things in place
of the beer.  I like  to use Guinness in chili.  (Generally, I think Guinness is too good to use for mere cooking, but
in this case, I think it's a good idea.)

I was thinking about that... I loves me some Guinness. I need an excuse to buy it soon anyway. XD

[dangerpants]

Sorry for the double post, but does anyone know how to make chocolate bars? Without melting down other chocolate bars? And especially something that I can make without milk?

[Haushinka]

This website taught me everything I know. I no longer grind coffee as the damn thing is so greasy from the cacao.

http://www.chocolatealchemy.com/

[Haushinka]

I used to buy beans from a company called stone and giacomotto who were based in New Jersey, but I hear they may have gone out of business. Better to find a health food store.

[CeeGBee]

Gee...  thanks Haushinka....

I already know how slack I am for not making my own bread most of the time...
...or brewing my own beer....
...and the other day I learned that it's entirely possible for tea to thrive in my local climate;
all I've got to do is get to work on that...


...and now I suck 'cuz I don't fix my own chocolate.

Thanks a lot.

[CeeGBee]

Me again...

Here ya go, Danger dear...


LINKY LINKY

[dangerpants]

Thanks Haushinka! I was hoping for a way that was slightly easier... But I think this process would be FUUUUUUUUN.  I want to do it so baad!

[Pope Totalfrog]

I have found a brilliant recipe book. Probably no good if you have a nut allergy though.



Here it is.

[CeeGBee]

Awww...  took some balls to publish that one. 

[dangerpants]

I'm going to make turkey ravioli today.
MAKE it. Not boil up frozen ones.

Here's the recipe for ravioli dough I found online. What do you guys think of it?

2 1/4 cups flour
2 eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt

And the filling I'm going to use is basically just ground turkey and chopped garlic, prolly some oregano and egg in there too.
Can I get a hell yes? Or a "maybe not so much flour?" Or a something? What do your recipe books say?

[Pope Totalfrog]

^ Sounds right to me. Whenever I make pasta dough I follow the recipe and then tweak it a little until I think it feels right.

Oh and when you come to filling them make sure you get all of the air out of the ravioli. Otherwise they explode. I learned this the hard way. 

[The King of Carrot Flowers]

I'm going to make turkey ravioli today.
MAKE it. Not boil up frozen ones.

Here's the recipe for ravioli dough I found online. What do you guys think of it?

2 1/4 cups flour
2 eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt

And the filling I'm going to use is basically just ground turkey and chopped garlic, prolly some oregano and egg in there too.
Can I get a hell yes? Or a "maybe not so much flour?" Or a something? What do your recipe books say?

Try some basil too.

Awesomeness in a mug:

Take an ordinary coffee mug. Insert Rice Krispies cereal, peanut butter and Nutella. Eat with a spoon. Milk recommended.

[$ethie]

After working as a chef for the better part of my life, it's kind of sad that this is the recipe I use the most lately:

1. open freezer.
2. find food, remove packaging. disregard actual cooking instructions.
3. turn on oven. throw food in, usually just on the oven rack.
4. when you smell something and panic because you think your house is burning down, dinner's ready.

[dangerpants]

I'm making steamed turkey buns for dinner today... If they work, I'll post the recipe.
(They're supposed to be pork, but pork is bad for Vic. Plus I'm not the biggest fan of pork anyhow.)

But here's super easy Sloppy Joeses

1 pound ground beef or turkey, brown that shiz, adding bell peppers or onions is optional but tasty. Turn down the stove a little, add 1 cup ketchup, a coupla squirts of brown mustard, a teaspoon to a tablespoon of vinegar (depending on your tastes), and a tablespoon brown sugar. Stir it all up for a while. Once you're satisfied (mess with the recipe a little to get it perfect to your taste), put it on some breads and eat it!

[CeeGBee]

If you're feeling creative, you can brown up the aforementioned ground [meat], and just add virtually
any tomato-sauce-type preparation, from plain tom-sauce or paste to ketchup to salsa.  If you
use plain sauce, you really need to add onions, pepper(s) garlic.... something...  Whatever...
let it simmer for a while...  Add a little water if it starts to dry out...  If you know what spices you
like, add them...  If you don't, experiment until you learn.
Somehow, anything tastes better if you let it simmer a while...
Also, EVERYTHING tastes better if you use fresh veggies &c and put 'em together  yourself, instead
of just using whatever blend comes out of the can...  Cheaper too,
as a rule.

Then throw this stuff you've made over bread or tortillas, add whatever cheese (or imitation cheese
food product for you Dangah) you like, and enjoy...



Actually, speaking of tortillas... Anybody got a recipe?  They're probably the easiest
thing ever, but I've never actually tried to make them.

[dangerpants]

KK, steamed turkey buns! Plus the rest of dinner!

Dough!
2 1/4 c flour (you might end up with a little left over, so you can add this in as you go to make sure not to waste any!)
1/3 cup sugar (or more or less, depending on how you like 'em)
1 tblspn baking powder
1 tblspn shortening (the recipe calls for lard, but I don't like lard.  )
2/3 c water

Mix that all up, knead it for a while, and then let it rest under a damp towel for about 30 minutes (or more, doesn't matter). During this time, make some rice and set it aside.

Filling:
1/2 pound ground anything (I used turkey, you can use pork or beef or whatever suits your fancy)
Some minced veggies (I used a quarter of a large onion)
A tablespoon to 2 tablespoons minced garlic

Fry that shiz all up in a little oil. Srs.

Seasoning:
3 teaspoons soy sauce
2 teaspoons oyster sauce
1 tablespoon sugar
1 tablespoon corn starch
1/3 c water

Mix that all together in a bowl. When the meat is done, take it down to a low simmer and add the seasoning to the pan. Simmer until the sauce thickens.

Roll the dough into a long sausage shape, and cut it into 8-12 equal pieces. I think 8 is easier, since there's more dough to work with. Take those pieces and roll them into balls. With your hand, smoosh the balls (heh heh!) into a flat circle, and cup it in your hands (haha!). Put a teaspoon or two of the meat and sauce into the dough, and close it into a ball again. Put it in a steaming tray in a rice cooker and cook till it's done... Or put them in a steaming tray over boiling water for 10 minutes. If there's too many for your tray DO NOT CROWD THEM. Do it in batches. They can be reheated in a microwave.

Add the rice you made earlier to whatever meat and sauce is left, and heat it back up once the buns are done. You can add more soy sauce to the rice if that's what you like. Another tasty option is to crack an egg in there and scramble it into the rice.
AND EAT THEM AND BE MERRY, AND ALL NOT INVITED TO EAT SHALL LOOK UPON THEM AND DESPAIR!!

If you can't eat meat for one reason or another, try it with just veggies and no oyster sauce (if you don't like seafood neither). You can also fill it with sweet bean paste, or hummus, I'm sure. Play around with it!
OOH! And you can make bubble tea to go with it!! Mmmm. <3

[Pope Totalfrog]

^ That sounds awesome. I might try it tonight with some minced tempeh instead of the turkey.

[dangerpants]

^ That sounds awesome. I might try it tonight with some minced tempeh instead of the turkey.

That sounds tasty too! Tell us how that tastes if you make it!
I wanna try it with hummus. I just love chick peas so durn much... Little butt shaped beans! <33

Oh, and thanks for the tip on ravioli! I didn't get it until after I made them, but apparently my brain received the message 'cos none of them exploded! They were dang good, too. Suuuuper filling.

[Pope Totalfrog]

^You are most welcome - glad to hear there were no ravioli related mishaps in the Danger household.

 
Can one of you lovely Americans explain to me what a biscuit is?

[CeeGBee]

In American usage, it's a bread product, often made with shortening or lard, leavened with
baking soda or powder.  Properly made, they are marvelous and immensely versatile.  Made
poorly (and yes, it's one of those things that some cooks simply can't do right), or left out
for too long, they can resemble the appearance and/or consistency of  a hockey puck.

Pillsbury has, in the last very few years, done a fair job of making a frozen bake-at-home
product that approximates the genuine article.

I looked for a picture on google image search...  Try that; it'll give you an idea of the range
of things that people call "biscuits" (without even getting into the whole issue of those things
that Brits serve with their tea).

[dangerpants]

Ooh, I like biscuits. Flaky goodness. <3


Tasty with a big pat of ersatz butter in the middle, piping hot! Also great to dip in stews.

[Pope Totalfrog]

Hmmm. Looks like a scone with way more fat in the mix. Might try making them next time I make a stew.

[CeeGBee]

Some people actually define one as a sub-category of the other (usually "all scones are biscuits, but not
all biscuits are scones").  In my experience, scone dough is a lot stickier.

[The Angel Raliel]

STARGAZEY PIE

This Cornish Pie is probably so called because the fishes' heads are left outside the pastry, gazing upwards. Originally they were arranged like this because the oil drained back into the pie, so nothing was wasted and the pie was moistened.

In some parts of Cornwall a mashed potato crust is used instead of pastry. Pilchards were once so plentiful in Cornwall that they were hung on lines to dry. Stargazey pie was a fun dish, made for special occasions, or to amuse children.
Ingredients
Serves: 4-6

6 Tablespoon Fresh white breadcrumbs
150 ml Milk (5 fl oz)
2 Tablespoon Fresh parsley, chopped
3 Tablespoon Lemon juice, plus the zest
1 Medium Onion, chopped
6 Pilchards, filtered with heads left on
2 Hard-boiled eggs, chopped
1 Rashers Bacon, rinded and chopped
Salt and freshly ground black pepper
150 ml Dry cider (5 fl oz)
225 Gram Puff pastry, or shortcrust or flaky pastry (8 oz)
Method
Soak the breadcrumbs in the milk and leave to swell a little. Add the parsley, lemon juice, lemon zest and onion and mix well.

Divide this stuffing between the fish, spreading it over the flat fillets. Fold them over, then put them into a round ovenproof dish, tails downwards and with the heads on the edge.

Put the chopped eggs, bacon, seasoning and cider all around and in between the fish.

Roll out the pastry to fit the dish. Press on, leaving the fish heads exposed on the rim.

Bake at 220 °C/ 425 °F/ Gas 7 for 15 minutes. Reduce the oven to 190 °C / 375 °F / Gas 5 and cook for a further 25 minutes.

You can use herrings or mackerel in place of the pilchards

[Mr. Leave Me Alone]

Oh my gosh.
I now understand what you said about being thankful for the other pies.

[The Angel Raliel]

now you get it!....
You should take the small, scissor wielding one, here............

http://www.pieandeel.co.uk/MALDN/service.asp?ccd=maldon_pie_eel_house

[___ampersand]

Mushrooms, sliced.
Throw in a frying pan with a healthy amount of salted butter.
Sautee until mushy.

[CeeGBee]

Today's question... 
As you may have noticed in "Things That Made Your Day", I acquired a pretty big beef roast
(11 pounds after trimming) for a really good price.  I opted to prepare it all at once instead
of freezing half of it...  Deep roasting pan, taters, onions, and carrots...

Pretty much a case-study in "pot-roast".

Now, given that:
1) Pot roast gets a little tastier each time you reheat it...  but...
2) Having the same meal too many times in a row gets old...

How long before I'm sick of it?

[Kenny Wisdom]

Well, CGB, take a tip from the old wives, who knew a thing or two.

Roast on Sunday.

Cold Cuts on Monday.

Shepherds pie on Tuesday...

You need to mince more. 

Mushrooms, sliced.
Throw in a frying pan with a healthy amount of salted butter.
Sautee until mushy.

Serve on toast for "Shitz on a raft". 

[CeeGBee]

Oooooh!   

Shepherd's Pie... 
...although, technically, wouldn't this be "Cowherd's Pie"?...  Meh, either way, yum.  Thanks!


Anyway, I suspect you do enough mincing around for both of us...

[Kenny Wisdom]

Oooooh!   

Shepherd's Pie... 
...although, technically, wouldn't this be "Cowherd's Pie"?...  Meh, either way, yum.  Thanks!


Anyway, I suspect you do enough mincing around for both of us...

Ah, at the risk of mincing some more, technically ackshully itz Cottage pie wiv beef and Shepherds pie with Larry the lamb.

And now, for something completely different. Well, not, actually, but this Shepherds Pie from one Gordon Ramsay (not a bad chef, I taught him everything he knows) is tried and tested, by moi, and it is truly delicious. French people, watch and learn how to cook proper.

Kenny's Take On Gordons Shepherds Pie. Serves 4-6 or just one greedy bastard.

Foody bits you need:

2 lbs very lean ground lamb (or beef)
2 T olive oil
1 large onion, grated
1 large carrot, grated
3 cloves garlic, finely minced
2 T Worcestershire sauce
1 ½ T tomato puree
1 tsp thyme
1 tsp chopped rosemary
1 C red wine
1 C chicken stock (broth, to you heathens)
2 tsp salt, or to taste
3 T grated Parmesan cheese for mashed potato.

Method

Heat a large pan. Add oil. Brown the mince. Sizzle, sizzle.

Add grated (or processed in a blender) carrots, onions and garlic. Sizzle, sizzle, stir, stir for 3 minutes.

Add the herbs (use dried if you really really have to but don't tell the Frenchies; they'll laugh at you) and
wine, purée & Worcester sauce. Stir and simmer until wine has reduced.

Add stock and simmer for a further five minutes until reduced and thickened.

Season with salt and a good hit of pepper to taste.

Transfer to a deep dish.

Make:

Mashed Potatoes
1½ pounds potatoes, peeled and quartered
water
½ tsp salt
¼ C heavy cream or half & half
2 T butter
salt to taste

Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash. Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Mix in two thirds of parmesan.

Spoon the mash on top of the lamb / beef mix.

 Make ridges with a fork in mash, sprinkle remaining parmesan cheese on top of the potatoes.

Bake for about 20 minutes at 400° F until potatoes nice and golden.

Serve (nice with shredded cabbage with a sprinkle of nutmeg for real comfort food), enjoy & then have hot sex.

[Molotovna]

Oooooh!   

Shepherd's Pie... 
...although, technically, wouldn't this be "Cowherd's Pie"?...  Meh, either way, yum.  Thanks!


Anyway, I suspect you do enough mincing around for both of us...

Or shred the beef and mix yourself up a tasty barbecue sauce, throw 'em together and have a barbecue sammich!

[The Angel Raliel]

YORKSHIRE CURD TART:

This is possibly the best version of this recipe for the reasons stated below.................

1. It is at least 250 years old.
2. The recipe is fairly unique in using rosewater.
3. The pastry is also at least 100 years old.
4. It describes how to make the curd (very easy).


PASTRY:
4 oz (120g) plain flour
1 oz (30g) icing sugar
2 oz (60g) butter
1/2 beaten egg

CURD:
3 pts (2 l) milk (not skimmed)
fresh lemon juice
4 oz (120g) butter
1-2 tablespoons rosewater
1 1/2 beaten eggs
cinnamon, nutmeg

To make pastry:
Mix flour and sugar and rub in butter.
Add beaten egg and mix.

To make curd:
Heat the milk almost to boiling, add lemon juice (1/2 to 1 lemon), and stir until it curdles.
Allow to stand until cool, and drain through a cheesecloth overnight.
This should produce about 10 oz (300g) of curd.

ROSEWATER: You can make this in the early summer by picking about 50g petals from a fragrant variety just as the buds are opening, covering with water, standing overnight, and straining. However the results are just as good with rosewater from a health food shop, chemist, etc.

Beat the butter with the rosewater.
Mix in the curds.
Mix in the beaten eggs, then grate in cinnamon to taste.
Line an 8" (20 cm) tin with pastry, fill with mix, sprinkle with nutmeg, and bake at 190oC for 25-30 minutes.


If you prefer, you can add a handful of currants to the mix.

[Mr. Leave Me Alone]

I know how to make marzipan and sugared rose petals and orange peels.
Must go find recipes.

[Haushinka]

Pretty much a case-study in "pot-roast".

Now, given that:
1) Pot roast gets a little tastier each time you reheat it...  but...
2) Having the same meal too many times in a row gets old...

How long before I'm sick of it?

Try eating pasta for lunch and pizza for dinner every day. I used to love them but OH MY GOD TEDIUM I THINK I'M NOW ALLERGIC TO TOMATOES PASTA STICKS TO MY INSIDES AND IF I EVER EAT A FUCKING PIZZA AGAIN I'LL KILL SOMEONE.

But I still eat it anyway.

[CeeGBee]

Pretty much a case-study in "pot-roast".

Now, given that:
1) Pot roast gets a little tastier each time you reheat it...  but...
2) Having the same meal too many times in a row gets old...

How long before I'm sick of it?

Try eating pasta for lunch and pizza for dinner every day. I used to love them but OH MY GOD TEDIUM I THINK I'M NOW ALLERGIC TO TOMATOES PASTA STICKS TO MY INSIDES AND IF I EVER EAT A FUCKING PIZZA AGAIN I'LL KILL SOMEONE.

But I still eat it anyway.

If I ever got so exposed to pizza that I didn't love it anymore...  I don't even wanna think about it; I'll probably
have nightmares...

Anyway, pursuant to a brilliant suggestion by Mr. K. Wisdom, I shredded up the remaining roast, mushed the hell
out of that and the remaining veggies, added a few more veggies and flavour-enhancements (I pulled spices/herbs
down off the shelf, sniffed each one, and if I thought it'd work, I added a pinch or two...), simmered the whole bit
until the gravy reduced (but not to the point that it dried out), and served with yummy smushed taters on top...

It was, once again, delicious...  but I still have about ten generous servings...

[Kenny Wisdom]

Note to the Angel Raliel recipe:

If you're going to use 100 year old pastry, store in an airtight container.

[The Angel Raliel]

MARZIPAN

450g (16oz) Ground Almonds
225g (8oz) Icing Sugar
225g (8oz) Castor Sugar
2 Eggs
1 tbsp Lemon Juice
1 tsp Almond Essence

Whisk eggs, essence and lemon juice.
Stir in the sugars and almonds.
Use your hands to form the mixture into a ball.
Knead well to produce a pliable dough.
Wrap in grease-proof paper and refrigerate until needed.

[The Angel Raliel]

Candied fruit

In making Candied Fruit, it is better to use fruit that is just ripe. Dried fruit can also be used. Starting from dried fruit takes 2/3 less time, but it does need to be rehydrated first. The candying process can take 6 to 14 days, or even several months. You put whole small fruits, or chopped larger fruits, into a sugar syrup, and gradually day by day increase the strength of the sugar syrup. The sugar syrup pulls the water out of the cells in the fruit, because sugar attracts water, and the water that leaves the cells gets replaced by the sugar.

[The Angel Raliel]

     

 
A more detailed recipe


Ingredients for Crystallized Fruit Or Fruit Peel
½ cup water
2 cups sugar
1 pound material to be crystallized

Instructions
Cook water and sugar to 223 degrees F.
Remove from fire and let cool off until entirely cold.
Place the material to be crystallized in rows in a flat tin pan in such a way that the particles of material do not touch each other.
Pour over them the cold syrup carefully and gradually, with as little disturbance of the material as possible.
When the material is all covered with the syrup, place over the top of the syrup a dampened cheesecloth.
Allow this to stand undisturbed for about 9 hours.
Remove cheesecloth.
Pour syrup and material over a wire sieve.
Let the syrup drain off entirely.
This requires about 5 to 6 hours.
The pieces of material are then dry and are covered with a fine white crystal.
Best results are obtained in crystallization by having the fruits sliced and by leaving on the skin or peel.
This also improves the flavor.



 

[Mr. Leave Me Alone]

I have those in a book somewhere.
Not the exact same ones, obviously, but...those ones.

[The Angel Raliel]

cool!

[Molotovna]

I have several period cookbooks floating about my house, but the most interesting thus far has been To The King's Taste: Richard II's book of feasts and recipes adapted for modern cooking. I'm looking forward to testing out the recipe for boiled garlic, or 'Aquapatys' as it's referred to in the text. The parsnip and apple fritters in ale batter also sound like a good time.

[Demitrious Pious]

step one:
    get cool whip
step two:
   get favorite cookie
step three:
   enjoy

but seriously, i'll go get my cook book and post later. I have a great dessert recipe for death by chocolate

[dangerpants]

Apple Cranberry Pie, or Apple Pomegranate Pie [could be vegan, if you use a different crust recipe]

Crust, makes enough for two pies (9in pie pan):
4 c flour
3/4 tsp salt
1 3/4 c butter, cold, cut into small pieces
1 TB    white vinegar
1 egg
1/2 c ice cold water (I used 2/3 c instead)

Mix flour and salt. Cut in the butter. It's fun to use your hands.  It should look crumbly when you're done, in case you were wondering.
Whisk the vinegar and the egg into the water. Mix that into the flour/butter mixture. Chill for 1 hour. While you're chilling, why don't you use the foil from the butter to butter the pans? K? K. Once the dough's chilled, you should probably also preheat your oven to 375 degrees. Cut the dough in half, then cut those in half. Roll one flat and circularishly, and lay it into the pan. Trim the excess, and return that to another ball of dough. Do that for the other pie pan too. In case you only wanted to make one pie, either halve the recipe or triple wrap the excess dough and freeze it.

Filling!
For the cranberry pie, pour about a cup of cranberries (can be dried, can be fresh) into the pan you prepared. For the pomegranate pie, put the seeds from one pomegranate into the pan. Then slice half an apple (whatever size slices you like) on top of the berries or seeds. In a mediumish bowl, mix one sliced apple, 3/4 c sugar (or 1/2 c sugar and the rest brown sugar, which I did), 1 TB lemon juice, 1 tsp cinnamon, 1/4 tsp salt, 1/4 tsp nutmeg, a dash or two of allspice, and 2 TB flour. Put that on top of the other fruit in the pan.

Roll the other half of the half of dough into a big flat circle, and lay that on top of the pan. Roll up the edges and crimp them with a fork. You can egg wash the crust if you like. Sprinkle 1 TB or so of sugar on the top of the pie. Bake at 375 for 50-55 minutes, then let cool before serving.

I have BOTH those in the oven right now. I'll let you know how they taste once I take 'em out.

[dangerpants]

Apple Pomegranate Pie

THIS PIE IS AMAZING OMG. The pomegranate flavor isn't strong, but the crunch of them is nice. <3

[CeeGBee]

Apple Pomegranate Pie

THIS PIE IS AMAZING OMG. The pomegranate flavor isn't strong, but the crunch of them is nice. <3

Can I just fill with chocolate pie-filling and mountains of whipped cream?

[dangerpants]

Apple Pomegranate Pie

THIS PIE IS AMAZING OMG. The pomegranate flavor isn't strong, but the crunch of them is nice. <3

Can I just fill with chocolate pie-filling and mountains of whipped cream?

If you really want a punch in the teeth, sure.

[CeeGBee]

Apple Pomegranate Pie

THIS PIE IS AMAZING OMG. The pomegranate flavor isn't strong, but the crunch of them is nice. <3

Can I just fill with chocolate pie-filling and mountains of whipped cream?

If you really want a punch in the teeth, sure.

Yeah?  Come down here and say that...

(I'll make some dairy-free pie...)

[dangerpants]

Apple Pomegranate Pie

THIS PIE IS AMAZING OMG. The pomegranate flavor isn't strong, but the crunch of them is nice. <3

Can I just fill with chocolate pie-filling and mountains of whipped cream?

If you really want a punch in the teeth, sure.

Yeah?  Come down here and say that...

(I'll make some dairy-free pie...)

I have two dairy-free pies on my stove. I'm self-sufficient.  'Sides, VA is faaaar away now. Maybe someday in the next year or so?

[CeeGBee]

Apple Pomegranate Pie

THIS PIE IS AMAZING OMG. The pomegranate flavor isn't strong, but the crunch of them is nice. <3

Can I just fill with chocolate pie-filling and mountains of whipped cream?

If you really want a punch in the teeth, sure.

Yeah?  Come down here and say that...

(I'll make some dairy-free pie...)

I have two dairy-free pies on my stove. I'm self-sufficient.  'Sides, VA is faaaar away now. Maybe someday in the next year or so?

You're welcome any time, even if you don't bring pie.

[dangerpants]

I'm going to make cranberrycocoacookies right now, because I can. XD
YAAAAAY

[dangerpants]

I'm going to make cranberrycocoacookies right now, because I can. XD
YAAAAAY

THEY ARE DELICIOUS. AND VERY EASY TO MAKE.
[can easily be vegan]

1 c flour
1/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c sugar
a little bit of brown sugar, for kicks. Maybe two tablespoons?
3/8 c oil (the recipe I found called for 1/4 c oil, but I added a little more). Try using coconut oil. I used canola. Butter would work nicely, too.
1 tsp vanilla extract (I accidentally added half a tsp more, I think it's better with the extra half)
1/4 c milk, coconut milk, almond milk, soy milk, whatever you like.
1/2 c cranberries (or raspberries, or chocolate chips, mint chips, grated coconut, toffee bits, or whatever you want!)

In one bowl, mix the flour, cocoa, baking soda, baking powder, and salt. In another bowl, blend the sugar, oil, vanilla, milk, and whatever you're adding (fresh cranberries are delicious). Slowly mix in the flour mixture. Make balls about 1 inch big with the dough, and bake for 10 minutes at 375 degrees. Because of the oil, you won't need to spray the pan with Pam or anything. It won't stick, I promise. Let it sit on the pan for 10-20 minutes outside of the oven, and then gently take them off and transfer them to a plate.

[dangerpants]

I HAVE A REQUEST!!

What should I make for my belated Thanksgiving dinner tomorrow? Turkey, obviously, and stuffing, and sweet potato pie... But what else?

[CeeGBee]

I HAVE A REQUEST!!

What should I make for my belated Thanksgiving dinner tomorrow? Turkey, obviously, and stuffing, and sweet potato pie... But what else?

there is a can in the corner
of the pantry
and it doesn't have an expiration date
we're both afraid to go near it
although it looks
to be some delectable green beans
and we both like green beans
we're both quite partial to green beans
and it looks to be some tasty canned green beans

...live large, buy a new can....   

[Molotovna]

Anyone have a good recipe for Lemon Rice Soup? Haven't found anything I particularly care for by doing google searches, and was hoping maybe someone had a family recipe for it.

[Pope Totalfrog]

Chocolate Awesomeness

1 can condensed milk (about 400ml/13oz)
1 cup packed Brown Sugar
125g (4.5oz) butter
200g (7oz) Dark Chocolate
2 cups cubed Savoiardi  biscuits

Place first three ingredients into saucepan and bring to boil then simmer on low heat for three to four minutes.
Remove from heat and add chocolate - stir until chocolate is melted.
Add Savoiardi and mix.

Press into a lined tin - place in fridge for 4 hours - slice and eat.

Completely addictive and bad for you

[dangerpants]

Anyone have a good recipe for Lemon Rice Soup? Haven't found anything I particularly care for by doing google searches, and was hoping maybe someone had a family recipe for it.

Kinda? I have a "recipe" for my tom yum, but that's lime... You could always put lemon juice in instead.

As much chicken or beef stock as you deem necessary (1 c? 2 c?) and you can always add a little water.
Sliced cooked chicken, beef, or tofu
a whole bunch of mushrooms, sliced into thin pieces
about a tablespoon of basil
1/2 teaspoon ground ginger
about a tablespoon minced garlic
a lot of lime juice... Roughly 5 TB if I had to guess, but more if you like it sour. To taste, basically.
1 tb chili paste (more if you like spicy!)
2 tb fish sauce
1-3 sliced dried peppers (more if you like spicy!)
a dash or so of salt and pepper

Heat up the stock, spices, and juice. Mix in the paste, sauce, and peppers, and cook the mushrooms in it until they're soft. Throw in the meat/tofu and let it heat up. Bring it to a near boil, and you're done! Add in rice, noodles, etc if it pleases you.

[Annebelle.]

Chocolate Awesomeness

1 can condensed milk (about 400ml/13oz)
1 cup packed Brown Sugar
125g (4.5oz) butter
200g (7oz) Dark Chocolate
2 cups cubed Savoiardi  biscuits

Place first three ingredients into saucepan and bring to boil then simmer on low heat for three to four minutes.
Remove from heat and add chocolate - stir until chocolate is melted.
Add Savoiardi and mix.

Press into a lined tin - place in fridge for 4 hours - slice and eat.

Completely addictive and bad for you

that sounds like something i should try to make tomorrow!

[Pope Totalfrog]

that sounds like something i should try to make tomorrow!

You should! It's the easiest thing I have ever made.

[Annebelle.]

that sounds like something i should try to make tomorrow!

You should! It's the easiest thing I have ever made.

do i just put it in the fridge, or should it be like.. eh, frozen? (ugh, my english is soooo bad)

[renegadeoptician]

Mango Ceviche

Ingredients
1/2 pound bay scallops
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro leaves
1/2 tablespoon peeled and grated fresh ginger
3 limes, juiced
1 large mango, peeled, seeded, and diced
1 head butter lettuce, cleaned
Directions
In a large bowl, mix the scallops, green onions, cilantro, ginger, and lime juice until well combined. Cover and refrigerate for at least 1 hour. Remove the scallop mixture from the refrigerator and mix in the mango until well combined. Divide the butter lettuce leaves equally among 4 plates. Divide the scallop mixture evenly over top the lettuce and serve immediately.

PORKFEST

Ingredients
3 tablespoons vegetable oil
1/2 pound Homemade Andouille, or other spicy smoked sausage, removed from casings and finely chopped
1/2 cup chopped yellow onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups crumbled corn bread
1 cup chicken stock
2 tablespoons finely chopped fresh flat-leaf parsley
4 (14 to 16-ounce) double-cut, bone-in loin pork chops
1 tablespoon Essence, recipe follows
16 slices bacon
Ham Hock Gravy, recipe follows
Directions
Preheat the oven to 400 degrees F.

In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the andouille and cook, stirring, until brown, about 3 minutes. Add the onions, bell peppers, and celery and cook, stirring often, until tender, about 4 minutes. Add garlic, 1/2 teaspoon of the salt and the black pepper, and cook, stirring, for 1 minute. Add the corn bread and chicken stock and cook, stirring, until the corn bread is soft, about 1 minute. Remove from the heat and mix in the parsley. Let cool for about 10 minutes. Meanwhile, with a thin sharp knife, cut a slit into the side of the pork chops about 2 1/2-inches across and 1-inch deep. Season the chops on both sides with the remaining 1/2 teaspoon salt and the Essence. Then stuff each chop with about 1/2 cup of the cooled corn bread stuffing. (The chops will be very full.) Wrap 4 slices of bacon around each chop, making sure that each end of bacon overlaps the next, so that the chop is completely wrapped. Heat the remaining 2 tablespoons oil in a very large heavy ovenproof skillet over medium-high heat. Carefully lay the chops in the pan. Cook until the bacon is crispy, about 4 minutes per side. Transfer the skillet to the oven and roast for 20 minutes.

Remove from the oven. Transfer the chops to a platter and tent with aluminum foil to keep warm and serve with Ham Hock Gravy.

Ham Hock Gravy:
3 tablespoons olive oil
1 cup chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon tomato paste
1 cup dry red wine
2 medium ham hocks (about 11/2 pounds)
6 cups veal stock, or rich beef stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove from the heat. Remove the ham hocks and set aside to cool.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken, about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool.

Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes until thickened. Cover to keep warm.

Remove the fat and skin from the ham hocks and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt and pepper to taste, and keep covered until ready to serve with the stuffed pork chops.

Although I Talk
About Bacon as Often as
I Talk about Sex

But I Mostly Eat
Vegetarian

Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into a loaf, cover and refrigerate for 30 minutes or overnight.

Bake in a 350 degree oven for 30-40 minutes until it's heated through and there's a light crust on top.

[Pope Totalfrog]

that sounds like something i should try to make tomorrow!

You should! It's the easiest thing I have ever made.

do i just put it in the fridge, or should it be like.. eh, frozen? (ugh, my english is soooo bad)

Just put it in the fridge. DO NOT freeze it - I am not sure what would happen if you did but I don't think it would work.

[Emilly]

An easy peasy one that I've been living off for a couple of weeks now...

Natural yoghurt
Berries (raspberries and cranberries work well)
Chocolate muffin (choc chip is def the best)

Crumble up the muffin, drop it into a glass. Add the berries and as much yoghurt as you fancy and mix a little. Then eat.

It's brilliant if you've got a load of people around and don't have time to bake a cake or anything

[CeeGBee]

Many years ago, my dear sister developed a fondness for Yorkshire pudding on those
occasions when we'd serve an appropriate chunk of meat.  She's asked me to find her
a recipe.


One catch:  Dear sister has since adopted a vegetarian diet.

Anyone got a recipe that actually tastes like Y.P., but without the meat drippings?
Is it even possible?  (I sorta doubt it, but I have found that the veggies here are an inventive lot.)

[~Louise~]

if im thinking of the right thing, my mum makes them with no meat products, but i have no idea what the recipe is.  i could find out

[CeeGBee]

if im thinking of the right thing, my mum makes them with no meat products, but i have no idea what the recipe is.  i could find out

Assuming your mum's have any flavour whatsoever, I would appreciate that.

[Pope Totalfrog]

Many years ago, my dear sister developed a fondness for Yorkshire pudding on those
occasions when we'd serve an appropriate chunk of meat.  She's asked me to find her
a recipe.


One catch:  Dear sister has since adopted a vegetarian diet.

Anyone got a recipe that actually tastes like Y.P., but without the meat drippings?
Is it even possible?  (I sorta doubt it, but I have found that the veggies here are an inventive lot.)

I just make them like normal but cook them in veggie oil instead of beef fat. They DON'T taste exactly the same but they are awesome with mushroom gravy.

(This is also one of the few things I make using real eggs, people say that egg replacers work but I have tried and they don't puff up as well)

[CeeGBee]

Many years ago, my dear sister developed a fondness for Yorkshire pudding on those
occasions when we'd serve an appropriate chunk of meat.  She's asked me to find her
a recipe.


One catch:  Dear sister has since adopted a vegetarian diet.

Anyone got a recipe that actually tastes like Y.P., but without the meat drippings?
Is it even possible?  (I sorta doubt it, but I have found that the veggies here are an inventive lot.)

I just make them like normal but cook them in veggie oil instead of beef fat. They DON'T taste exactly the same but they are awesome with mushroom gravy.

(This is also one of the few things I make using real eggs, people say that egg replacers work but I have tried and they don't puff up as well)

Well, that's been the problem.  It's like butter/margarine.  They're very similar, and in some
cases you can just switch it, but if something's supposed to have the actual "butter flavor
flavour", it just doesn't work....  I can fake the texture and consistency, but it never tastes right.

[~Louise~]

if im thinking of the right thing, my mum makes them with no meat products, but i have no idea what the recipe is.  i could find out

Assuming your mum's have any flavour whatsoever, I would appreciate that.

ill have a look next time im there

she usually adds sausage pieces to it, but just the batter mix with gravy is really good

[The Angel Raliel]

yorkshire puddings can be made of simple eggs milk and flour but a good splash of beer in the batter  to replace half the milk helps enormously
use butter to grease you tray and make sure the oven is very hot before you put them in

[Kenny Wisdom]

I am the Yorkshire Pudding King. FACT!

Some professor just did some survey for the ultimate YP recipe recently, but we don't need that.

All good suggestions above and yes, it can be cooked in any hot oil without too much compromise. Some other tips:

1. Must be plain flour. NOT self-raising, else it won't rise! I know! Go figure!!

2. Good pinch of salt and pepper in the batter mix.

3. After making the batter, let it rest a while. But it does not need to go into the fridge like what some false YP prophets say.

4. If you stick (cook them first though) sausages in the tin with the batter you create Ye Olde English dish called "Toad in the Hole". Gotta have gravy, though. It's the law. Good onion gravy.

5. Some people have trouble with the simple instruction, "Take flour, eggs, milk, season and make a batter" because

(i) They are not, and simply never will be, as awesome as me.
(ii) They can only work a recipe when given quantities.

If that's you, then use this village-idiot-proof guide to a perfect YP batter: (Note I state "1 cup" as a unit of measurement. That is not me becoming a Barackian American. I have no idea what a "cup" is in American. However, for this method, the cup can be the size of the Eiffel Tower, so long as you use:

1 cup of flour.
1 cup of eggs.
1 cup of milk.

Mix by hand, make batter.

Season to taste.

(For those who don't know what we're talking about, you'd then heat oil in the bottom of a tin, or one of those baking tins with the individual sections, to smoking point i.e. very hot, then you'd pour the batter in and put back into the oven until the mix had risen and cooked to create a Yorkshire Pudding - what used to be a filler-upper in days of yore to make the expensive meat go further. Traditionally served with roast BEEF. People less culturally refined than me think it's ok to serve it with other meats. That's fine; they live in high-rise blocks on council estates and wear Burberry, I expect.)

If, reading this, you are tempted to use two girls and one cup, you've gone wrong somewhere...

[CeeGBee]

If that's you, then use this village-idiot-proof guide to a perfect YP batter: (Note I state "1 cup" as a unit of measurement. That is not me becoming a Barackian American. I have no idea what a "cup" is in American. However, for this method, the cup can be the size of the Eiffel Tower, so long as you use:

1 cup of flour.
1 cup of eggs.
1 cup of milk.

Mix by hand, make batter.

Season to taste.

"Mix equal volumes flour, eggs and milk"...?

(For those who don't know what we're talking about, you'd then heat oil in the bottom of a tin, or one of those baking tins with the individual sections, to smoking point i.e. very hot, then you'd pour the batter in and put back into the oven until the mix had risen and cooked to create a Yorkshire Pudding - what used to be a filler-upper in days of yore to make the expensive meat go further. Traditionally served with roast BEEF. People less culturally refined than me think it's ok to serve it with other meats. That's fine; they live in high-rise blocks on council estates and wear Burberry, I expect.)

I've always used beef, but I am sorely tempted to try fixing it with a leg of lamb....

[buttercup.]

So my mom can't do butter right now, so I took my goat yogurt cookie recipe and did peanut butter instead of butter.
And it's the healthy kind, that they aren't recalling 
Hoping I didn't just waste half a jar of expensive peanutbutter....

[dangerpants]

So my mom can't do butter right now, so I took my goat yogurt cookie recipe and did peanut butter instead of butter.
And it's the healthy kind, that they aren't recalling 
Hoping I didn't just waste half a jar of expensive peanutbutter....

Sounds tasty! You can also replace butter with mashed bananas (equal measurements) or various cooking oils (I think the rule is for every cup of butter called for, you should use 3/4 c of oil. I find that's a little much, but it makes cookies tasty either way).


New recipe!
Spagetts and white margarine mushroom sauce <3
Saute up some sliced mushrooms in a little oil (add other veggies or meats if you so choose). In a saucepan, simmer 1 c soy milk, 1 c margarine, 4 ounces fake cream cheese, and any seasonings you would like. I used garlic, oregano, and basil. Add a shitton of pepper and salt (that is to say, to taste). Add the mushrooms. Keep it at a very low heat, mind you, and let it be for a while. Serve over spaghettis!

I actually threw some drumsticks in a baking pan and poured the sauce over it, and baked it until the chicken was done.
Keep in mind that this recipe is EXTREMELY FILLING. I normally eat seconds and thirds, and I could barely finish one serving. If you're only cooking for yourself or two people, halve this recipe. You'll have enough for left-overs, believe me.

[Kenny Wisdom]

If that's you, then use this village-idiot-proof guide to a perfect YP batter: (Note I state "1 cup" as a unit of measurement. That is not me becoming a Barackian American. I have no idea what a "cup" is in American. However, for this method, the cup can be the size of the Eiffel Tower, so long as you use:

1 cup of flour.
1 cup of eggs.
1 cup of milk.

Mix by hand, make batter.

Season to taste.

"Mix equal volumes flour, eggs and milk"...?

(For those who don't know what we're talking about, you'd then heat oil in the bottom of a tin, or one of those baking tins with the individual sections, to smoking point i.e. very hot, then you'd pour the batter in and put back into the oven until the mix had risen and cooked to create a Yorkshire Pudding - what used to be a filler-upper in days of yore to make the expensive meat go further. Traditionally served with roast BEEF. People less culturally refined than me think it's ok to serve it with other meats. That's fine; they live in high-rise blocks on council estates and wear Burberry, I expect.)

I've always used beef, but I am sorely tempted to try fixing it with a leg of lamb....

Oh, dear. I said village idiot-proof, didn't I?

[CeeGBee]

Oh, dear. I said village idiot-proof, didn't I?

Well.....  Dubya has gone back to his village....

I don't know if he cooks though.

[buttercup.]

The cookies turned out delicious. 

[~Louise~]

mums yorkshire pudding recipe

100g plain flour (or 50g of plain 50g self raising for a lighter mix)
1/4 tspn salt
1 egg, beaten
approx 200ml milk
1tspn oil

sift flour and salt into bowl
make a well in centre, add egg and half milk
beat until smooth
gradually beat in remaining milk
heat oil in oven dish until very hot.
pour in mix and cook for about 30 mins until browned and cooked through

[buttercup.]

I just made ranch dressing 
I got the recipe from here: http://thepioneerwoman.com/cooking/2008/06/homemade-ranch-dressing/

[dangerpants]

HOLY CRAP I NEED TO TRY THIS YOU COULD MAIL THESE AND GIVE THEM AS GIFTS!!!!!!!!!!!

http://www.notmartha.org/tomake/piesbakedintinyjars/

CAKE IN A JAR! PIE IN A JAR! JARJARJARJAR!!!

(I'm pretty sure it's sad that I'm this excited by this whole jar thing...  )

Edit: the whole point of me posting this was to ask if anyone had ever tried it and how it worked out for them and if the jars exploded, but I got too excited by the whole JAR and MINI aspect, and I forgot... So, has anyone ever tried this? My mom puts cake mix in jars and gives it to people unbaked and dry... But this sounds AWESOME.

[dangerpants]

Update on the jar baking... I've currently got 4 jars in the oven full of half of Cee's brownie recipe (which you can find on the first page of this thread), and it seems to be working nicely...

[Indja]

Not a recipe, just a tip - if the recipe for brownies calls for flour and eggs and you don't have them, don't just leave them out and make them anyway. You end up with edible chocolatey tarmac, which, though delicious, will give you the most incredibly unhappy tummy for about 3 days after the first mouthful. Also, when you tip them sideways, Stuff dribbles off it.

[dangerpants]

Not a recipe, just a tip - if the recipe for brownies calls for flour and eggs and you don't have them, don't just leave them out and make them anyway. You end up with edible chocolatey tarmac, which, though delicious, will give you the most incredibly unhappy tummy for about 3 days after the first mouthful. Also, when you tip them sideways, Stuff dribbles off it.

If I don't have eggs, I replace them with water, vinegar, and baking powder. Sounds gross, but it works.

As for replacing flour... I always have flour. So I don't really need to worry about it... XD

[Indja]

Not a recipe, just a tip - if the recipe for brownies calls for flour and eggs and you don't have them, don't just leave them out and make them anyway. You end up with edible chocolatey tarmac, which, though delicious, will give you the most incredibly unhappy tummy for about 3 days after the first mouthful. Also, when you tip them sideways, Stuff dribbles off it.

If I don't have eggs, I replace them with water, vinegar, and baking powder. Sounds gross, but it works.

As for replacing flour... I always have flour. So I don't really need to worry about it... XD

Ah, well, I think the difference between you and me&mybrother is that you know what the fuck you're doing in a kitchen! Seriously, we're both Just Awful. But I will remember the egg thing - what're the quantities?

[dangerpants]

Quantities? ...I have no idea. I don't measure. Probably about two TB water, 1 TB vinegar, and 1 TB baking powder.
http://www.thecookinginn.com/eggsub.html This site is particularly helpful, especially if you happen to have agar powder on hand... XD

[Indja]

I'll keep it in mind the next time mon frere and I get left in the house together

[CeeGBee]

Edit: the whole point of me posting this was to ask if anyone had ever tried it and how it worked out for them and if the jars exploded

As demonstrated by our lovely model here:


...you can do this with ice-cream cups (the flat-bottomed kind), and they don't break, so as long
as you don't take the hot jar-cakes and put them in cold water or something, I can't imagine there
being any problem.  (Just remember the first rule of science-lab: hot glass looks just like cold glass.)

[Molotovna]

Just finished baking Brown Sugar Cookies, a recipe commandeered from the America's Test Kitchen website, and man, are they spectacular. 

Brown Sugar Cookies: Makes about 2 dozen cookies

14 T unsalted butter (1 3/4 sticks or 7 oz)
1/4 cup sugar
2 cups packed light brown sugar (dark brown sugar can also be used)
2 cups plus 2 T unbleached all-purpose flour (10 1/2 ounces)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp table salt
1 large egg
1 large egg yolk
1 T vanilla extract

1. Heat 10 tablespoons (5 oz) butter in small saucepan over medium-high heat until melted. Continue to cook, swirling pan frequently until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons (2 oz) butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In a pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined. Whisk flour, baking soda, and baking powder together in a small bowl.

3. Add the remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain.  Scrape down sides of bowl with a rubber spatula. Then add the egg, yolk, and vanilla and mix until fully incorporated. Scrape down the sides of the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart.

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking.



The browned butter in them is spectacular. I also added about a teaspoon of cinnamon to the flour mixture before mixing dry and wet ingredients. GO BAKE THEM NOW!

[CeeGBee]

I love that show.  The host guy kinda bugs me, but the way they cover stuff makes up for him.

[THE BLACK SHEEP]

HEY ALL,,

this may sound strange but maybe amanda and brian , could sell  the finnshed book and call it "the food that killed amanda plamer "?

oh how can i print out the recipes?? i am a pretty good ish cook ( i take the food off before the smoke alarm goes off ) and having the recipe close may make it alittle bit easier ,,


the black sheep 

still boils grass dry and burns it ,,,

[CeeGBee]

The recipes here?

Easiest probably just to copy-and-paste to a word-processor...  format as you like, then print.

[dangerpants]

Fried Chicken ala dangereux

Mix together some flour (1 c), corn starch(6 TB), chili powder (2 TB), curry powder (2 TB), garlic powder (2 tsp), salt (to taste), pepper (to taste), crushed red peppers (to taste), and adobo (2 tsp). The amounts are based on how much chicken you're making (everything in the parenthesis should do you quite well for a pound of chicken), and how spicyish you want it. Basically, add stuff to a bowl until it smells good.
Put half an inch (seriously) of cooking oil (I use canola, but peanut oil would be DELICIOUS) in a skillet, and warm it up to medium heat. Throw some chicken in the bowl and mix 'em around. They don't have to be drumsticks. Whatever suits your fancy. Little bite-sized pieces are good too. Put your floury chicken in the skillet. Turn it frequently to avoid burning and sticking and losing-of-the-flour. When it's done (if you stab it and the liquid comes out clear, it's done. If red stuff comes out, that's blood. You're not done.), drain the pieces on some paper towels or something.

Feel free to skip the flour, by the way.

What to serve it with? How 'bout you make some rice, and replace half the water with chicken stock, and add a sazon packet? That's what I did. Corn and some salsa would be tasty too.

[buttercup.]

my cashew/chocolate chip/whole wheat cookies...
aka

WICKED AWESOME cookies.
Pre-heat the oven at 375

combine:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted butter
2 eggs(I used eggs this time, though I'm sure yogurt (4 tablespoons per egg) would work great, I just didn't have any)
2 cups whole wheat flour
1 teaspoon baking soda in 1 tablespoon hot water
1 teaspoon salt
1/2 teaspoon vanilla
1 pinch ginger
1 pinch cinnamon
1 bag semi-sweet chocolate chips
1 handful of RAW cashews, chopped finely (some chunks is okay, but the flakey bits are best)

Cook large-spoon-sized lumps for 10 minutes.

They are SO mothereffing good.

[CeeGBee]

Fried Chicken ala dangereux

Mix together some flour (1 c), corn starch(6 TB), chili powder (2 TB), curry powder (2 TB), garlic powder (2 tsp), salt (to taste), pepper (to taste), crushed red peppers (to taste), and adobo (2 tsp). The amounts are based on how much chicken you're making (everything in the parenthesis should do you quite well for a pound of chicken), and how spicyish you want it. Basically, add stuff to a bowl until it smells good.
Put half an inch (seriously) of cooking oil (I use canola, but peanut oil would be DELICIOUS) in a skillet, and warm it up to medium heat. Throw some chicken in the bowl and mix 'em around. They don't have to be drumsticks. Whatever suits your fancy. Little bite-sized pieces are good too. Put your floury chicken in the skillet. Turn it frequently to avoid burning and sticking and losing-of-the-flour. When it's done (if you stab it and the liquid comes out clear, it's done. If red stuff comes out, that's blood. You're not done.), drain the pieces on some paper towels or something.

Feel free to skip the flour, by the way.

What to serve it with? How 'bout you make some rice, and replace half the water with chicken stock, and add a sazon packet? That's what I did. Corn and some salsa would be tasty too.

...or add some bread crumbs to the coating...


The taters I made tonight...  (sorry, not terribly precise, and not vegetarian safe)

• Boil taters whole; after about 10 minutes, take 'em out and let 'em cool.
• While they're cooling, fry up some bacon... I just used the grease, but there's no reason you
  couldn't cruble the bacon into the taters if you want.
• Sautee about half of a medium onion in the bacon grease, add a couple Tbsp of brown sugar
  and stir that in until it's completely dissolved.
• Mix about 1/4 cup of cider-vinegar and about 1.5 Tbsp of dry mustard (more if you like a little
  sauce around the spuds, but not too much.)
• Slice the spuds into a baking dish, stir in the onions/grease (and crumbled bacon if ya want),
  then pour in the vinegar/mustard.
• Cover and bake at about 300 degrees for...  about 40 minutes...  It really just has to get hot
  all the way through, then simmer for as long as ya want.

I found this quite tasty... 

[$ethie]

Adobo seasoning? Isn't that Filipino?

It's a Goya product. Where the blend originated from, I have no idea... But for now, I'm sure it's safe just to blanket it with the term hispanic.

Not that it matters.

This quote is hella old, but I feel the need to enlighten the box, just in case anyone was curious.

The seasoning blend that we all know and love is latin american in origin, specifically Peru, Ecuador, and Bolivia, as well as Spain, even though spain isn't in latin america. I'm pretty sure that Adobo is the spanish word for seasoning or mariniade, used as a noun, and the word for a meat which has been seasoned with an adobo is referred to having been adobada. (spanish speaking people of the 'box, please correct me if I'm wrong)

The Filipino version of adobo refers not to a seasoning, but to a cooking process. When the spanish entered the philipines in the 1600s, they encountered a cooking process which involved stewing with vinegar and seasonings and cooking slowly over low heat. Since the meat was marinated, they referred to the dish as 'adobo'.  The name stuck.

So, the adobo dish in filipino cuisine and the adobo spice in spanish and latin american cuisine are quite similar, but refer to different things because of the double meaning of the word 'adobo'.

[Mockery]

Has anyone heard of root beer float cake?

[Indja]

No. Wtf is float cake? Aaaand wtf is root beer?

[Mockery]

No. Wtf is float cake? Aaaand wtf is root beer?

I can understand not knowing about the cake but how can you not know about the soda? its everyone's favorite past time!



INGREDIENTS (Nutrition)

    * 1 (18.25 ounce) package yellow cake mix
    * 1 (12 fluid ounce) can or bottle root beer
    * 1/4 cup vegetable oil
    * 3 eggs
    * 1/2 cup confectioners' sugar
    * 3 tablespoons root beer

    * add to recipe box Add to Recipe Box
      My folders:
    * add to shopping list Add to Shopping List
    * Customize Recipe
    * add a personal note Add a Personal Note

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
   2. In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
   3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
   4. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

The recipe I use calls for cake mix with pudding in it. Makes it more moist. And with this recipe, you can use whatever soda you want!

[Indja]

Soda... Weird word. Sooo-daaa. Mmff. I just call it "pop" and be done with it.

And root beer is crap. I've decided. I like ginger beer ^.^

[CeeGBee]

Soda... Weird word. Sooo-daaa. Mmff. I just call it "pop" and be done with it.

A&W root beer is crap. I've decided. I like ginger beer ^.^

You are correct, A&W root beer is crap.

Virgil's, however, is God's Gift to the World (and it comes in "party kegs")


It has all the subtle flavouring and texture (what beer- and wine-snobs would call "mouth feel") that the
mass-market brands lack.  Also, it's all-natural...  and they make cream soda, black cherry cream soda,
and cola.

And if, by some chance, you really don't know what a root-beer float is, you take the most enormousest
glass you can find ('cuz you can never have too much RBF), put ice cream in it, vanilla being traditional,
but one might experiment...  then fill with Virgil's (or another quality root beer, not A&W, Hires... )...

Allow the ingredients a couple minutes to get properly acquainted, then enjoy.

[Indja]

Ooh ooh, send me some ^.^

[CeeGBee]

Ooh ooh, send me some ^.^

So much better if mixed up fresh...  The ice cream has to be, well, frozen... but you
don't want to freeze the root beer.  Also, you need to have both drinking straws and
long spoons...

[Captain Oblivious]

I used to work in a diner that did Coke floats. They were quite popular, but they never really appealed to me.

[Indja]

Ooh ooh, send me some ^.^

So much better if mixed up fresh...  The ice cream has to be, well, frozen... but you
don't want to freeze the root beer.  Also, you need to have both drinking straws and
long spoons...

Is it like when you put sugar in coke and it all fizzes up?? Cos that's cool. And I meant send me some root beer - we don't have it over here.

[CeeGBee]

Ooh ooh, send me some ^.^

So much better if mixed up fresh...  The ice cream has to be, well, frozen... but you
don't want to freeze the root beer.  Also, you need to have both drinking straws and
long spoons...

Is it like when you put sugar in coke and it all fizzes up?? Cos that's cool. And I meant send me some root beer - we don't have it over here.

[searchsearchsearchsearch...]

Okay... Do you live anywhere near an ASDA store?  Say,
Manchester Fort Living
Unit 4&5 - Manchester Fort, Cheetham Hill Road
Manchester
M8 8EP

They sell Carter's root beer, or so I'm led to believe...

americansoda.co.uk (yes, folks, the internet really has EVERYTHING) sells a couple
of brands...  WOW!  They even have T@B (read "tab") diet cola, and that's tough to
find here...  but root beer in a can is just a bad idea, and I don't know the bottled
brand  they stock...

Okay, I know THIS BRAND (available by mail-order).  It's not as good as Virgil's, but it's OK.

I don't know if they'd let me send glass bottles of carbonated liquid through the mail.....

[Indja]

Ooh ooh, send me some ^.^

So much better if mixed up fresh...  The ice cream has to be, well, frozen... but you
don't want to freeze the root beer.  Also, you need to have both drinking straws and
long spoons...

Is it like when you put sugar in coke and it all fizzes up?? Cos that's cool. And I meant send me some root beer - we don't have it over here.

[searchsearchsearchsearch...]

Okay... Do you live anywhere near an ASDA store?  Say,
Manchester Fort Living
Unit 4&5 - Manchester Fort, Cheetham Hill Road
Manchester
M8 8EP

They sell Carter's root beer, or so I'm led to believe...

americansoda.co.uk (yes, folks, the internet really has EVERYTHING) sells a couple
of brands...  WOW!  They even have T@B (read "tab") diet cola, and that's tough to
find here...  but root beer in a can is just a bad idea, and I don't know the bottled
brand  they stock...

Okay, I know THIS BRAND (available by mail-order).  It's not as good as Virgil's, but it's OK.

I don't know if they'd let me send glass bottles of carbonated liquid through the mail.....

You could soak a piece of paper in root beer and then dry it and post *that* to me...

Ok, so I'm tipsy on the SB again. Sorry.

[PRK]

2 outback steakhouse cheeseburgers
ask for a side order of spicy ranch sauce
dip in spicy ranch sauce
cum

[Captain Oblivious]

The best thing I can make is noodles. In my house, everyone comes to me if they want noodles (the rest of my family are fantastic cooks, somewhere along the way I lost it), so here is what I do.

You need:
Bowl of some sort (not metallic)
1xpacket dried noodles (with flavour sachet included)
300ml boiling water (depends on noodles, check the packet)

Instructions:
Pour the boiling water into the bowl.
Open sachet of flavour and empty into the water.
Stir the flavour until all of the water is the same colour. This part is essential.
Break the noodles as you like best (I prefer them all smushed, but most prefer them in 4 or 5 pieces)
Add noodles to the flavoured water.
Put in microwave for 4 minutes.

Voila! Yummy tasty noodles =]

Also, scrambled egg:

You need:
2 eggs per person
Pinch of salt
Pinch of pepper
Corner of butter (want to say knob, but jokes will ensue)

Instructions:
Crack the eggs into a bowl
Add salt and pepper
Add butter (melted not essential)
Whisk until it's a consistent colour
Put into microwave for 1 minute at a time, stirring each time
Repeat for 3-4 minutes.

And then you get lovely scrambled egg. Best served with toast and tea/coffee

[CeeGBee]

It's a start....

If you can fix those noodles, you can probably fix spaghetti...  or tea...  or instant oatmeal.   

[Captain Oblivious]

Oh, I can make tea, and coffee!
And yummy yummy pizza

I can do pasta sometimes and spaghetti bolognese sometimes, but it's never that good

[CeeGBee]

Oh, I can make tea, and coffee!
And yummy yummy pizza

Frozen pizza from a box, sauce/cheese/etc. on a store-bought crust (do you have Boboli
pizza crust/bread there?), or totally from scratch? 

I can do pasta sometimes and spaghetti bolognese sometimes, but it's never that good

More than a start, a starting point:  What don't you like about it?  Texture? Taste?
Is the problem with the pasta, the sauce, or both?

[Captain Oblivious]

Oh, I can make tea, and coffee!
And yummy yummy pizza

Frozen pizza from a box, sauce/cheese/etc. on a store-bought crust (do you have Boboli
pizza crust/bread there?), or totally from scratch? 

I can do pasta sometimes and spaghetti bolognese sometimes, but it's never that good

More than a start, a starting point:  What don't you like about it?  Texture? Taste?
Is the problem with the pasta, the sauce, or both?

LOL pizza from a box.
Also, it is just not as good as my mums, I think that's what it is.
I lived alone for a year, still not sure how I didn't die.
EDIT: toast and peanut butter, and cheese toasties. I am allergic to bread, but it kept me alive.

[CeeGBee]

LOL pizza from a box.

I lived alone for a year, still not sure how I didn't die.
EDIT: toast and peanut butter, and cheese toasties. I am allergic to bread, but it kept me alive.

Allergic to bread, but you can eat pizza...  I'm confused.

Anyway, pizza from scratch might be a little advanced...

Also, it is just not as good as my mums, I think that's what it is.

...and it never will be.  (One of the immutable laws of the universe.   )

[Captain Oblivious]

LOL pizza from a box.

I lived alone for a year, still not sure how I didn't die.
EDIT: toast and peanut butter, and cheese toasties. I am allergic to bread, but it kept me alive.

Allergic to bread, but you can eat pizza...  I'm confused.

Anyway, pizza from scratch might be a little advanced...

Also, it is just not as good as my mums, I think that's what it is.

...and it never will be.  (One of the immutable laws of the universe.   )

Technically, I can't eat pizza. Or noodles. hehe. Or pasta, or spaghetti unless it's spelt flour.

[Captain Oblivious]

Also, it is just not as good as my mums, I think that's what it is.

...and it never will be.  (One of the immutable laws of the universe.   )

I wonder how good the first mothers food was. Cos if it's never as good as your mum's, then it must be getting worse every generation. Or so you'd think.

[old news]

Well, that does make sense...

Perhaps that is why new recipes turn up. Otherwise we'd be making pretty terrible stews from the 11th Century...

This reminds me, I need to ask my mum about some of her cakes.

[Molotovna]

For any other food nerds connoisseurs out there, I've found several wonderful blogs run by creative and crafty people that post spectacular recipes.

The Pioneer Woman Cooks
Dutch Girl Cooking
Pink of Perfection


Last night I commandeered the recipe for cinnamon rolls from Pink of Perfection and made two batches of GINORMOUS cinnamon buns that were terribly simple and wonderfully sticky.


And Cee, I totally agree with you about the host of America's Test Kitchen. Super strange man...

[CeeGBee]

Ya know...

We should get DangahDangah to go through this thread and copy all the cool links
back into her original post.  Gee, I'd do it, but I don't wanna hafta re-read all that am not the O.P.   

[Pope Totalfrog]

My Nana's Soup (which contains meat so I don't eat it - but everyone else does so I make this a lot)

2 decent sized lamb shanks
1 onion
2 large potatoes
2 large carrots
1 largeish piece of broccoli
3 stalks celery
1/2 cup french lentils
1/2 cup uncooked soup pasta
6 cups veggie stock.

1. Dice all the veggies and throw them into slow cooker with the lamb, lentils and stock.
2. Cook for 7 1/2 hours.
3. Remove shanks and shred the meat - return meat to soup and discard bones.
4. Add soup pasta
5. Cook for another 15-20 minutes or until pasta is cooked through.
6. Serve with yummy home made sourdough bread (the only part of this meal that I actually eat)

You can substitute the veggies for whatever you happen to have - but the carrot/onion/celery kinda have to be in it. I usually add a turnip and tonight I used sweet potato and apparently that made it even nicer.
This makes enough to feed a few people but you can freeze it and reheat it another time.
I made it tonight and when my mother and sisters came over and smelled it cooking they invited themselves over for dinner. Even the kids eat it!

[unfortunate slip]

For any other food nerds connoisseurs out there, I've found several wonderful blogs run by creative and crafty people that post spectacular recipes.

The Pioneer Woman Cooks
Dutch Girl Cooking
Pink of Perfection

Last night I commandeered the recipe for cinnamon rolls from Pink of Perfection and made two batches of GINORMOUS cinnamon buns that were terribly simple and wonderfully sticky.

That's so funny, I made cinnamon rolls two nights ago! I made these ones (because they looked the easiest and I've never made them before), and they came out pretty well, but I think I'll try the Pink of Perfection ones next time. They look slightly similar to these cinnamon rolls from The Pioneer Woman Cooks, but much less difficult.

I'd like to add Smitten Kitchen to the food bloglist, because she has gorgeous pictures and her recipes always work out for me. I made this banana bread a couple of weeks ago, and it was FABULOUS. I must admit that I ate at least a quarter of the loaf myself, before anybody else could get to it.
I did tweak the recipe somewhat, though, to give it a slightly Jamaican flavor, with Appleton rum and allspice:
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
About 1 cup dark brown sugar (It was all I had, but it tasted delicious with the bananas!)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon golden rum (Yum!)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 cup of flour

And the instructions are so easy they're idiot-proof (idiot=me!): With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan and stick in a 350°F preheated oven. Bake for 50 minutes to 1 hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

[Molotovna]

That's so funny, I made cinnamon rolls two nights ago! I made these ones (because they looked the easiest and I've never made them before), and they came out pretty well, but I think I'll try the Pink of Perfection ones next time. They look slightly similar to these cinnamon rolls from The Pioneer Woman Cooks, but much less difficult.

I'd like to add Smitten Kitchen to the food bloglist, because she has gorgeous pictures and her recipes always work out for me. I made this banana bread a couple of weeks ago, and it was FABULOUS. I must admit that I ate at least a quarter of the loaf myself, before anybody else could get to it.
I did tweak the recipe somewhat, though, to give it a slightly Jamaican flavor, with Appleton rum and allspice:
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
About 1 cup dark brown sugar (It was all I had, but it tasted delicious with the bananas!)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon golden rum (Yum!)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 cup of flour

And the instructions are so easy they're idiot-proof (idiot=me!): With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan and stick in a 350°F preheated oven. Bake for 50 minutes to 1 hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

The thing I liked about the Pink of Perfection cinnamon rolls was that no real kitchen equipment was necessary. The dough is easily kneaded by hand -- and for someone that likes to pretend she an 18th century Virginian farmer's wife with a gaggle of children whilst cooking -- I really liked that. Any time I can do something by hand and avoid using a hand mixer, bread machine, food processor, etc., it makes cooking for me so much more enjoyable.

I'll have to try out your banana bread recipe, since I've got some over-ripe nanners lying around the kitchen.

Oh, and SmittenKitchen is wonderful, thanks for posting it!

[Indja]

Pasta, beans and cheese.... Mmff!!

[Molotovna]

I have raspberry cheesecake brownies in the oven right now.

 

[Pope Totalfrog]

I have raspberry cheesecake brownies in the oven right now.

 

I want one!! Now I have to figure out how to make it froggie friendly (vegan).

[CeeGBee]

I have raspberry cheesecake brownies in the oven right now.

 

I want one!! Now I have to figure out how to make it froggie friendly (vegan).

We've got some recently-out-of-work CIA operatives who will come to your home and
torture you until you agree to eat dairy....   Really, it'd be no trouble.

[Pope Totalfrog]

I have raspberry cheesecake brownies in the oven right now.

 

I want one!! Now I have to figure out how to make it froggie friendly (vegan).

We've got some recently-out-of-work CIA operatives who will come to your home and
torture you until you agree to eat dairy....   Really, it'd be no trouble.

What are they going to do, waterboard me with milk?
I will never surrender.

[~Louise~]

they look so yum, too many eggs for my tummy though

[Molotovna]

I have raspberry cheesecake brownies in the oven right now.

 

I want one!! Now I have to figure out how to make it froggie friendly (vegan).

I hope you can figure out some substitutes! They're are definitely worth trying.

[dangerpants]

I have raspberry cheesecake brownies in the oven right now.

 

I want one!! Now I have to figure out how to make it froggie friendly (vegan).

If they have Better Than Cream Cheese in your neck of the woods, BUY IT. It tastes just like and bakes just like real cream cheese.
Also, they make vegan dark chocolate.
Also also, just replace the eggs with mashed nanners or pureed raspberries or something.
DONE AND DONE. Make the brownies!!

[Molotovna]

If they have Better Than Cream Cheese in your neck of the woods, BUY IT. It tastes just like and bakes just like real cream cheese.
Also, they make vegan dark chocolate.
Also also, just replace the eggs with mashed nanners or pureed raspberries or something.
DONE AND DONE. Make the brownies!!

Or egg substitute.

[dangerpants]

If they have Better Than Cream Cheese in your neck of the woods, BUY IT. It tastes just like and bakes just like real cream cheese.
Also, they make vegan dark chocolate.
Also also, just replace the eggs with mashed nanners or pureed raspberries or something.
DONE AND DONE. Make the brownies!!

Or egg substitute.

Or apple sauce!
Try using mashed fruit in your next baking project in place of butter or eggs. Or both. It makes it more dense and moist  and delicious!!

[Molotovna]

If they have Better Than Cream Cheese in your neck of the woods, BUY IT. It tastes just like and bakes just like real cream cheese.
Also, they make vegan dark chocolate.
Also also, just replace the eggs with mashed nanners or pureed raspberries or something.
DONE AND DONE. Make the brownies!!

Or egg substitute.

Or apple sauce!
Try using mashed fruit in your next baking project in place of butter or eggs. Or both. It makes it more dense and moist  and delicious!!

I like using applesauce or yogurt in place of both, but in the case of brownies, I'll stick with butter. 

[CeeGBee]

If they have Better Than Cream Cheese in your neck of the woods, BUY IT. It tastes just like and bakes just like real cream cheese.
Also, they make vegan dark chocolate.
Also also, just replace the eggs with mashed nanners or pureed raspberries or something.
DONE AND DONE. Make the brownies!!

Or egg substitute.

Or apple sauce!
Try using mashed fruit in your next baking project in place of butter or eggs. Or both. It makes it more dense and moist  and delicious!!

I like using applesauce or yogurt in place of both, but in the case of brownies, I'll stick with butter. 

yogurt/yoghurt = not vegan-friendly

Otherwise, yay to all of the above...

[Molotovna]

yogurt/yoghurt = not vegan-friendly

Otherwise, yay to all of the above...

Oh, I know it's not vegan-friendly, I just meant I like using it occasionally.

[buttercup.]

Soy yogurt works for veganarians.

[dangerpants]

I have like, 3 pounds of strawberries.

WUT SHULD I DUUUU??

Any good strawberry recipes? The Joy of Cooking is surprisingly light on them...

[Molotovna]

Strawberry pie with a shortbread crust! Or strawberry rhubarb pie [hmm, might be tough finding rhubarb right now, though...]! Or jam, or smoothies, or slice and put over angelfood cake and make a sauce by macerating and reducing them in simple syrup and pour that over the cake too!

[CeeGBee]

...or shortcake, or just eat 'em as-is...

...or bake 'em into a cake...

...but really, if I simply had to choose just one, it'd be strawberry pie...
...no, wait, shortcake...
...or pie...
...naw, shortcake... definitely shortcake...
...or, ummm, maybe pie....



Didja notice that the Joy of Cooking strawberry preserves recipe only calls for 1 quart of berries?
p.837 of the edition I have...   

[dangerpants]

Didja notice that the Joy of Cooking strawberry preserves recipe only calls for 1 quart of berries?
p.837 of the edition I have...   

I did, strangely enough. I think Imma make pies.

[CeeGBee]

Didja notice that the Joy of Cooking strawberry preserves recipe only calls for 1 quart of berries?
p.837 of the edition I have...   

I did, strangely enough. I think Imma make pies.

Of course, there's no law that says you have to restrict yourself to just one....

You could just shove them in your face in whatever forms and preparations until you yourself
actually turn into a strawberry....   

[Molotovna]

One of the best purchases I've ever made. It was only $4.99 at Borders.


I'm thinking of making lemon and honey ricotta cake for Easter tomorrow.

[dweezil]

I love the name of that book!

This is one of my favourites. Has a delicious recipe for chocolate tea bread. I can post it up later.

[Indja]

HOW DO YOU MAKE HOT CROSS BUNS???

[The King of Carrot Flowers]

Something totally awesome from American Classics, a cookbook released by Cook's Illustrated magazine.

It's a glaze for a ham. A Coca-Cola glaze. Supposedly it tastes really good, and my mom is using it for our Easter ham. I'll have a fuller report tomorrow. There are three parts to the recipe: A brined ham, a garlic/herb paste and a glaze.

Recipe:
Ham and brine:
1 bone-in fresh half ham with skin, 6-8 pounds, shank end preferred (as opposed to sirloin), rinsed
3 cups kosher salt or 1.5 cups table salt
6 litres Coca-Cola Classic (not diet or caffiene-free)
2 heads garlic, cloves separated, lightly crushed and peeled.
10 bay leaves
0.5 cup crushed black peppercorn

1: Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern on ham. DO NOT cut into meat.
2: In a large bucket or stockpot (about 16 qt), dissolve salt in Coke. Add garlic, bay and peppercorn. Submerge in Coke/salt mixture and refrigerate for 8-24 hr.
3: Set large disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine, rinse under cold water and dry thoroughly with paper towels. Place ham, wide cut-side down, on the rack. Let it stand, uncovered, for 1 hr at room temp.
Garlic and herb paste:
1 cup lightly packed sage leaves from a single bunch
0.5 cup parsley leaves from single bunch
8 medium garlic cloves, peeled
1 tablespoon kosher salt or 1.5 teaspoons table salt
0.5 tablespoon ground black pepper
0.25 cup olive oil

1: Meanwhile, adjust your oven rack to its lowest position and heat oven to 500 degrees F. In workbowl of food processor (fitted with steel blade), process the sage, parsley, garlic, salt, pepper and oil until the mixture forms a smooth paste (takes ~30 s). Rub past on all sides of ham.

Glaze:
1 cup Coca-Cola Classic
0.25 cup juice from 2 limes
2 cups packed dark or light brown sugar
2 medium jalapeños, cut crosswise into 0.25-inch thick slices.

1: Bring Coke, lime juice, brown sugar and jalapeños to a boil in small, non-reacitive (what?) saucepan over high heat.
2: Reduce heat and allow to simmer until syrupy and reduced to about 1-1/3 cup (takes 5-7 minutes).
3: The glaze will thicken as it cools between bastings; heat over medium heat for about a minute, stirring once or twice, before you use it.

COOKING THE HAM (IMPORTANT):
1: Roast ham at 500 degree F for 20 min.
2: Reduce oven temp to 350 deg F and continue to roast, brushing ham with glaze every 45 min, until the center of the ham registers between 145 and 150 deg F on an instant-read thermometer (whole process takes about 2.5 hr).
3: Tent ham loosely with foil and let stand untill center of ham registers between 155 and 160 deg F.
4: Carve the ham.

CARVING THE HAM (assuming you are using shank end):
1: Place the ham skinless-side down on a clean cutting board.
2: With a sharp carving knife, carve lenghtwise along the bone. You should have one boneless piece significantly larger than the other.
3: Cut both pieces into 0.5 inch slices.

Happy Easter!

[Ashleetalks_toastronauts]

Perfect stonger food recipe:

Ramen noodles, beef flavor.
Cook them until the water is bowling and they're almost done and crack open an egg or two.
Let the egg, or two, cook.
And add a piece of sandwhich cheese on top and stir it up.

Random, but good.

[CeeGBee]

Perfect stonger food recipe:

Ramen noodles, beef flavor.
Cook them until the water is bowling and they're almost done and crack open an egg or two.
Let the egg, or two, cook.
And add a piece of sandwhich cheese on top and stir it up.

Random, but good.

Add the eggs to the cooking noodes?

Sounds interesting, and nice to have a little protein with the pure starch that is ramen...

[[CPCTC]Mrs.Picklez]

Perfect stonger food recipe:

Ramen noodles, beef flavor.
Cook them until the water is bowling and they're almost done and crack open an egg or two.
Let the egg, or two, cook.
And add a piece of sandwhich cheese on top and stir it up.

Random, but good.

Add the eggs to the cooking noodes?

Sounds interesting, and nice to have a little protein with the pure starch that is ramen...

Add in some hot sauce, so gooooood. 

[Molotovna]

Made my lemon and honey ricotta cheese cake and chocolate chip cookies for dinner later. Also made a raspberry sauce for the cake. If all turns out well, I'll post the recipes.

Happy Easter cooking, everyone!

[CeeGBee]

Happy Easter cooking, everyone!

The ham just came out (the second time, after glazing), and the lamb's just ready to go in. 

[The King of Carrot Flowers]

Happy Easter cooking, everyone!

The ham just came out (the second time, after glazing), and the lamb's just ready to go in. 

We're working on our Easter ham right now - it's lookin' good!

[The King of Carrot Flowers]

I have April break starting on Saturday, so I think I'll take a look through my cookbooks - I'll have to have my dad teach me his rigatoni casserole recipe at some point...

[imaginary friend]

It's a glaze for a ham. A Coca-Cola glaze. Supposedly it tastes really good, and my mom is using it for our Easter ham. I'll have a fuller report tomorrow.


Happy Easter!

Nigella Lawson swears by Coca-Cola for glazing ham, so it's gotta be good. 

#@!

[The King of Carrot Flowers]

It's a glaze for a ham. A Coca-Cola glaze. Supposedly it tastes really good, and my mom is using it for our Easter ham. I'll have a fuller report tomorrow.


Happy Easter!

Nigella Lawson swears by Coca-Cola for glazing ham, so it's gotta be good. 

#@!

IT IS! The combination of the Coke glaze, the garlic & herb paste and the brine make it taste so wonderful!

[~Louise~]

made a hummingbird cake for easter yesterday, it turned out really yummy. waiting for todays anzac slice to cool down.  i love having time to bake stuff

[Molotovna]

made a hummingbird cake for easter yesterday, it turned out really yummy. waiting for todays anzac slice to cool down.  i love having time to bake stuff

The cookbook I posted has a recipe for hummingbird cake, and I want to try it for the name alone, haha.

[~Louise~]

you should.  the one i made had pineapple passionfruit banana and cinnamon, and pineapple cream cheese icing. so yum

[Molotovna]

you should.  the one i made had pineapple passionfruit banana and cinnamon, and pineapple cream cheese icing. so yum

I think the recipe I have calls for all the same fruits, but I can't be sure about the passionfruit...

[~Louise~]

the passionfruit adds a nice flavour.  i used half a cup of passionfriut pulp, 1 cup mashed banana and 440g crushed pineapple

[Ecstasia]

I've always wanted to try to make my own bread but it always seemed too complicated (plus, I never had yeast).  But a few weeks ago, I found a bread recipe on a blog I read and it didn't look particularly difficult, so I decided to try it and my first loaf came out really well!  There is nothing like the taste (and smell) of homemade bread.  I've been making a few loaves every week now and have forgotten what regular bread even tastes like.  I'll just post the link to the blog because there are pictures and tips for bread-making novices:

http://50shousewife.blogspot.com/search/label/Bread

It's the first recipe on the page.  Also, I should add a piece of advice of my own.  She says to bake the loaf in a well-oiled pan, but when I used oil the bottom stuck and my efforts to get it out of the pan ended in a really deformed loaf.  I used cooking spray after that and haven't had a problem since.  She also states that the second rising time should take about 30 min.  I find that letting it rise for another hour makes a bigger, fluffier loaf.  Other than that, I have no complaints.

[dangerpants]

Ecstasia- perhaps by well-oiled, she actually meant a well-oiled and floured pan... Because I believe Pam is just oil and flour. And maybe a couple other chemicals. So next time you wanna make bread, and you're out of cooking spray, try that and see how it works for you.

[Ecstasia]

I'll have to try that.  The dough is pretty sticky, though.  Do you think that would be a problem?

[dangerpants]

I'll have to try that.  The dough is pretty sticky, though.  Do you think that would be a problem?

Nah, I don't think it would be. I'll publicly apologize if it is, though, for bein' wrong.

Ask Cee, he's an encyclopedia for these things.

[CeeGBee]

Cooking  spray is really  just oil  with a propellant (a variety of alcohol is generally used, I think).
It's a miracle in that it covers a pan evenly and easily, while using only a tiny bit of oil, but you
should be able to get results just as good by putting a few drops of oil in the pan and spreading
around with a napkin.  You could also use shortening.  Flouring the pan after oiling shouldn't hurt
your bread at all, and might help prevent sticking.

And yeah, homemade bread is the shi...  really good.  The only problem is that you get used to it,
and  you don't  wanna eat  the store-bought kind, so you have to make time in your schedule for
baking...  Actually, that's not a bad problem, is it?

["Pam for Baking" actually has flour in the can...  It's a clever idea, but it's never worked well for me.]

[Molotovna]

You think the bread might stick if you lined with pan with parchment paper instead, Cee?


And yes, Ectasia, homemade bread is absolutely spectacular and makes the house smell wonderful. 

[CeeGBee]

You think the bread might stick if you lined with pan with parchment paper instead, Cee?

I doubt it.

Parchment is marvelous stuff... 

Do you have any recipes you like for the sort of bread that you simply plop in a pile on a
baking sheet and make a round loaf?  That would be ideal if you like parchment.

[$ethie]

Do drinks go in this thread? Do we have a drinks thread?

Eh, either way:

4oz top shelf vodka
1oz simple syrup
1-1/2 oz lime juice

Shake with ice, and consume. Enjoy the orgasm in your mouth.

Wait, I just realized that that's a vodka gimlet, except instead of rose's lime, I make my own. Fuck. I thought I made something new.

[CeeGBee]

Do drinks go in this thread? Do we have a drinks thread?

Eh, either way:

4oz top shelf vodka
1oz simple syrup
1-1/2 oz lime juice

Shake with ice, and consume. Enjoy the orgasm in your mouth.

Wait, I just realized that that's a vodka gimlet, except instead of rose's lime, I make my own. Fuck. I thought I made something new.

It's a strange thing...

Fresh [anything] is better tasting, but sometimes the convenient-from-a-bottle becomes
so entrenched that people forget....  Your version is better.

[$ethie]

Do drinks go in this thread? Do we have a drinks thread?

Eh, either way:

4oz top shelf vodka
1oz simple syrup
1-1/2 oz lime juice

Shake with ice, and consume. Enjoy the orgasm in your mouth.

Wait, I just realized that that's a vodka gimlet, except instead of rose's lime, I make my own. Fuck. I thought I made something new.

It's a strange thing...

Fresh [anything] is better tasting, but sometimes the convenient-from-a-bottle becomes
so entrenched that people forget....  Your version is better.

Yeah, it totally is. I made a few of those for friends last night, and they were stunned until they realized that I had just served them gimlets.

But I just managed to improve upon it. I followed that recipe exactly, then threw in a splash of rosewater, because I bought some and then realized that there need to be more cocktails that contain rosewater. It's pretty epic.

[Molotovna]

Found a concoction online for Rhubarb sodas! Have yet to make them, but sounds like fun, and I absolutely adore rhubarb.

Ingredients
   1½    cups rhubarb, roughly chopped
   1    cup sugar
   1½    cups water
   ~    Sparkling water
   ~    Ice
Steps

   1. Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
   2. Turn off the heat and allow to cool. Strain syrup into a large jar.
   3. To make each soda, measure ¼ cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.


Yesterday, as a post-Father's Day celebration for the owner of the store I work at, I made him these:



Not my picture -- I didn't have time to take any -- but mine looked similar enough.

[Pandora]

Millionaires shortbread is like, my favorite thing in the world. It's like Twix, only better. I get requests to make this all the time, some people actually offer to pay me to make it for them. Which is stupid, because it's ridiculously easy to make. Takes a pretty long time though.

Ingredients (Biscuit Base):
200g  plain flour
150g butter
75g caster (fine white) sugar
1 tsp vanilla essence
Pinch of salt
Ingredients (Filling):
A large tin of condensed milk
Ingredients (Topping):
200g  light brown chocolate
Method:
Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar, vanilla essence and salt. Spread the mixture evenly into a 23cm square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C (160C if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
Boil the closed tin of condensed milk in a thick-bottomed saucepan filled with water for 2½ hours. Make sure the water level never drops lower than the tin. After 2½ hours, let cool completely. When cooled, open the tin and spread the caramel over the base.
Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.

I bake stuff like cookies and pies all the time, it's very therapeutic for me and it helps me relax. I can't do it as often as I want though, because I don't have enough people to eat everything I bake, and if I ate it all myself, I'd get fat.

[Alyss]

[turtle club]

pandora that sounds yum!




recipe for really simple microwave muffin/mugcake that actually tastes good (in my opinion) - takes about 8 minutes total;

1 egg
3 tablespoons olive oil
3 tablespoons milk (i use full cream but it probly doesn't matter)

4 tablespoons sugar (caster or raw)
4 tablespoons self raising flour
2 tablespoons chocolate flavour of your choice (i use milo or drinking chocolate or cocoa, depends what i have available- they all taste different, but good)

*healthier version is 2 tablespoons sugar and 6 tablespoons srf, and it tastes pretty much the same; i use this*


ok.

in a cup, crack the egg and lightly whisk it w. a fork. add the oil and milk, stir it to mix.

in a big big mug or small bowl (needs to fit roughly 500 ml (australian) and be microwaveable) mix the sugar, chocolate flavouring, flour and get rid of lumps.

now, pour the liquids in, and mix it all really well. i usually use a chopstick for this; you should end up with what looks like a sticky mess - MAKE SURE you mix it well; you don't want dry bits.

put it in the microwave for 4 minutes on a plate in case it overflows. (you may need to cook for only 31/2 minutes, depends on microwave)

get it out, with tea towel/ heat proof floves because it will be hot. grab a fork and poke it, marvel at how the fork stands up by itself, and consume!!!!




 

[The King of Carrot Flowers]

Toad-in-the-hole: Best thing to come out of England since Audrey, Sarah and all other Brit 'Boxers.

You need: 1-1/2 cups white flour
2 eggs
1-1/2 cup whole milk
1 tablespoon olive oil
1 lb pork sausage
Salt and pepper, to taste

1: Preheat oven to 425 degrees F; while doing this, sift flour into a bowl with salt and pepper and make a small well in the bowl. Gently whisk in eggs and milk to make a smooth batter. Make sure there are no lumps and let sit for half an hour.
2: Brown the sausages and cook them through with olive oil.
3: Put the sausages in a roasting pan and cover them with the batter. Let them bake in the oven for about 20 minutes.

You can also make a batter out of buttermilk or Yorkshire pudding. Also, instead of batter, you can make a casing out of puff pastry, which allows for them to be stored for later consumption.

[Pandora]

O my God, I just found a recipe for bubblegum ice cream I'm sooooooo gonna try (I've never had bubblegum ice cream, it's not available in my country). Anybody have any experience with bubblegum ice cream?

[CeeGBee]

O my God, I just found a recipe for bubblegum ice cream I'm sooooooo gonna try (I've never had bubblegum ice cream, it's not available in my country). Anybody have any experience with bubblegum ice cream?

When I was rather young, the Bresler's ice cream store near me sold bubblegum ice cream.  (They
advertized 33 flavours total, back before there actually were 33 ice cream flavours...)

I seem to recall that it was essentially vanilla ice cream with Chicklets gum mixed into it.


The candy shell of the gum partially dissolved into the ice cream, creating brightly coloured streaks
in the white ice cream.

[Pandora]

O my God, I just found a recipe for bubblegum ice cream I'm sooooooo gonna try (I've never had bubblegum ice cream, it's not available in my country). Anybody have any experience with bubblegum ice cream?

When I was rather young, the Bresler's ice cream store near me sold bubblegum ice cream.  (They
advertized 33 flavours total, back before there actually were 33 ice cream flavours...)

I seem to recall that it was essentially vanilla ice cream with Chicklets gum mixed into it.

The candy shell of the gum partially dissolved into the ice cream, creating brightly coloured streaks
in the white ice cream.

Is Chicklets gum just bubblegum with a candy shell around it? We don't have those here Was the ic cream good? It sounds pretty weird, ice cream with actual pieces of bubblegum in it. I think I'll just go for the flavour, not for the texture

[slyvia k]

that sounds weird Cee. did people actually swallowed the gums? or spit them out? an embarrassing icecream, not for first dates

[CeeGBee]

Is Chicklets gum just bubblegum with a candy shell around it?

Exactly.

Was the ic cream good? It sounds pretty weird, ice cream with actual pieces of bubblegum in it.

I honestly don't remember.  I think we just got it because it was weird and different.

I think I'll just go for the flavour, not for the texture

Probably a better idea.  By now, someone has probably developed a way to make actual ice cream
that actually tastes like bubblegum, rather than just hiding bits of gum in it (frozen gum, mind you...)

that sounds weird Cee. did people actually swallowed the gums? or spit them out? an embarrassing icecream, not for first dates

Again, I was very young, so date-implications weren't really an issue, and while I suspect we just ate the
gum, I really don't remember.

[Haushinka]

Ugh I just typed up a HUG post with a three course meal, then lost it. UGH!

[turtle club]

ummm, not really a recipe, but i highly reccomend
VEGEMITE.

it's awesome when you use the tiniest smear (about the size of your pinky nail) per piece of toast, after covering the toast in butter.

[Pope Totalfrog]

ummm, not really a recipe, but i highly reccomend
VEGEMITE.

it's awesome when you use the tiniest smear (about the size of your pinky nail) per piece of toast, after covering the toast in butter.

I stand by my opinion that vegemite tastes like salty, black death.

Instead try some yummy brownies. I have been making these for the last couple of weeks. They are awesome. And vegan. But still awesome.


I leave out the walnuts and add extra choc chips because Mr Frog is allergic to nuts and I use 1 cup of plain flour instead of the half wholemeal half white flour. It is enough that they are vegan. They don't have to be super healthy too .

Everyone loves these - especially straight from the oven with ice cream.

[CeeGBee]

Take hamburger, store-bought spaghetti sauce, and plain rice.

Brown and drain the 'burger, add sauce and as much plain water, keep hot 'til it boils.
Stir in the rice, lower the heat, cover and allow to get acquainted for about 20 minutes.

I served it with green beans, and the combination seemed most suitable.

Scale-able for 3-300 servings.

[Molotovna]

Taken from the Pink of Perfection blog. As a person who generally doesn't care much for coffee -- other than thinking that the aroma is heavenly and most comforting -- this pudding cake was wonderful. I switch it up by occasionally using dark cocoa powder and adding chocolate morsels before spreading into the baking dish. This time [I have one in the oven as I type!] I ran out of brown sugar, so I mixed up some white sugar with a spoonful of black strap molasses. Will have to get back to you on the outcome, but something tells me it can't be too bad.


King Arthur Flour Fudge Pudding Cake
Serves 8-10

1 1/4 cups whole wheat flour
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk (I used 1% to no obvious detriment)
2 teaspoons vanilla extract
1/2 teaspoon instant espresso powder
4 tablespoons unsalted butter, melted
3/4 cup, packed, light or dark brown sugar
1 1/2 cups hot brewed coffee or hot water

Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, 1/2 cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add wet ingredients to dry and mix gently to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.

Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top and do not mix.

Place pan in oven and bake 35 to 40 minutes, until batter appears set and sauce is bubbling. Remove to a rack and let rest 15 minutes before serving.

[CeeGBee]

You don't have my King Arthur recipe book, do you?  I can't find the damn thing anywhere.

[Molotovna]

You don't have my King Arthur recipe book, do you?  I can't find the damn thing anywhere.

Ack, no! I'm so jealous! I want a King Arthur recipe book too!

[CeeGBee]

You don't have my King Arthur recipe book, do you?  I can't find the damn thing anywhere.

Ack, no! I'm so jealous! I want a King Arthur recipe book too!

I bought this:

...a couple years ago.  I went to look something up in it a few months back, and it had
disappeared off my shelf.  Given the quicksand nature of my book collection, I fear I may
never see it again. 
(Amazon says there are three different ones...  )

[$ethie]

Is anyone else still hyped about cranberries, even though it's way after thanksgiving? I made a whole berry sauce, then turned it into granita by adding juice and vodka. It's awesome.

Thankfully, it didn't taste like this:
http://www.tvgasm.com/archives/food_network/001570.php

[Molotovna]

Made and assembled an ice cream cake last night for my friend's birthday today. Spreading frosting over the ice cream was a bit difficult, I must admit. Had to keep putting it back in the freezer so that I could make it work. Stupid melting! Although I must say it doesn't look as appealing as I had hoped. The frosting didn't spread as smoothly as I had liked, due to having to shove it back into the freezer every 10 minutes. It would then proceed to harden and making smoothing incredibly frustrating.

Maybe I'll just chop up some chocolate, spread it over the top and refer to it as "rustic", which seems to be an acceptable excuse for a not-nearly-as-pretty-as-it-could-possibly-look dish, I suppose. 

[Pope Totalfrog]

Made and assembled an ice cream cake last night for my friend's birthday today. Spreading frosting over the ice cream was a bit difficult, I must admit. Had to keep putting it back in the freezer so that I could make it work. Stupid melting! Although I must say it doesn't look as appealing as I had hoped. The frosting didn't spread as smoothly as I had liked, due to having to shove it back into the freezer every 10 minutes. It would then proceed to harden and making smoothing incredibly frustrating.

Maybe I'll just chop up some chocolate, spread it over the top and refer to it as "rustic", which seems to be an acceptable excuse for a not-nearly-as-pretty-as-it-could-possibly-look dish, I suppose. 

I just poor chocolate ganache over ice cream cakes and quickly whip them back into the freezer. It is too hard to frost them any other way (and I have absolutely no patience). Ice cream cakes are more about being yummy and less about being pretty anyway. Now I want icecream.

[CeeGBee]

Made and assembled an ice cream cake last night for my friend's birthday today. Spreading frosting over the ice cream was a bit difficult, I must admit. Had to keep putting it back in the freezer so that I could make it work. Stupid melting! Although I must say it doesn't look as appealing as I had hoped. The frosting didn't spread as smoothly as I had liked, due to having to shove it back into the freezer every 10 minutes. It would then proceed to harden and making smoothing incredibly frustrating.

Maybe I'll just chop up some chocolate, spread it over the top and refer to it as "rustic", which seems to be an acceptable excuse for a not-nearly-as-pretty-as-it-could-possibly-look dish, I suppose. 

I just poor chocolate ganache over ice cream cakes and quickly whip them back into the freezer. It is too hard to frost them any other way (and I have absolutely no patience). Ice cream cakes are more about being yummy and less about being pretty anyway. Now I want icecream.

I think you're supposed to fill the cake, then freeze the entire assemblage to the
consistency of building cement, then take it out, frost (ha ha) quickly, then back
into the freezer until just before time to serve.

[Molotovna]

I just poor chocolate ganache over ice cream cakes and quickly whip them back into the freezer. It is too hard to frost them any other way (and I have absolutely no patience). Ice cream cakes are more about being yummy and less about being pretty anyway. Now I want icecream.

I think you're supposed to fill the cake, then freeze the entire assemblage to the
consistency of building cement, then take it out, frost (ha ha) quickly, then back
into the freezer until just before time to serve.

I like the ganache idea, that would simplify it a lot. And nobody minded that it wasn't the prettiest cake in the neighborhood. It was dark inside anyway, haha. We had a Toxic Avengers marathon, so needless to say, it was a long evening and everybody seemed happy enough with even having a cake.


And Cee, I too lack the patience of Mrs. Frog of waiting until the cake is perfectly frozen to frost it. After assembling, I put it in the freezer for about an hour [the problem might also lie in the fact that I had to cram it in there with a ton of other things, so it didn't get cold enough] and then took it out and attempted frosting it, which took nearly 2 hours what with all the quick melting, screams of horror, and flash freezing I tried to enforce upon it.

[imaginary friend]

not a recipe (unless recipes for food-induced bliss count), but Zingerman's Deli in Ann Arbor, MI, has a

Bacon of the Month Club!

http://www.zingermans.com/Product.aspx?ProductID=G-BAC-3

...sure, it's ridiculously expensive, so ask Santa to sign you up! 

        

#@!

[Pandora]

I LOVE garlic, so I think these are divine:

'Garlicky Oven Fries

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper


Preheat oven to 225°C/475° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serve with ketchup, mayo or sour cream. '

My entire house smells like garlic right now.

[stallionbreaker]

Pandora, that sounds divine. I bet it would work with the sweet potatoes in my fridge, which would give it a sweet dimension to go with the salty/garlicky dimension. I know what I'm making for dinner tonight.

[Molotovna]

I LOVE garlic, so I think these are divine:

'Garlicky Oven Fries

They do sound good! I love garlic, too. I like to eat it raw whenever I'm chopping it up for something. I don't smell so wonderful after that, but I don't care, it's so incredibly good!

[slyvia k]

i love garlic when i eat it but i feel awful afterwards. maybe it's only mental but it really makes my throat hurt and i can taste death in my mouth. so unless it's something i really loooove (like pesto) i try not to eat it if it has garlic.

[Pandora]

i love garlic when i eat it but i feel awful afterwards. maybe it's only mental but it really makes my throat hurt and i can taste death in my mouth. so unless it's something i really loooove (like pesto) i try not to eat it if it has garlic.

Yeah the death taste is one of the downsides. It also makes me reeeaaally thirsty for some reason (I'm drinking massive amounts of water right now because I just finished my fries). Kinda weird that it makes your throat hurt though. It doesn't really sound mental.

[CeeGBee]

I have fixed myself cheese toast....
(Store-bought bread with medium- and sharp-cheddar, in 350-degree oven until the cheese is thoroughly melted.)


Om

Nom

Nom

[Pandora]

I have fixed myself cheese toast....
(Store-bought bread with medium- and sharp-cheddar, in 350-degree oven until the cheese is thoroughly melted.)


Om

Nom

Nom

Isn't it awesome how the simplest things in life can be the best?

[CeeGBee]

I have fixed myself cheese toast....
(Store-bought bread with medium- and sharp-cheddar, in 350-degree oven until the cheese is thoroughly melted.)


Om

Nom

Nom

Isn't it awesome how the simplest things in life can be the best?

Yes indeedy

[CeeGBee]

You don't have my King Arthur recipe book, do you?  I can't find the damn thing anywhere.

Ack, no! I'm so jealous! I want a King Arthur recipe book too!

I bought this:

...a couple years ago.  I went to look something up in it a few months back, and it had
disappeared off my shelf.  Given the quicksand nature of my book collection, I fear I may
never see it again. 
(Amazon says there are three different ones...  )

FOUND IT!!!   

[red_roses1337]

I have the most amazing chocolatechip cookie recipie memorized. If anyone wants it. They're the BEST ever.

[Agonistes]

i need a recipe for lamb.

[red_roses1337]

i need a recipe for lamb.

depends on what kind you get.

if you get lamb chops, you can just throw some rosemary on them and stick them in the broiler for around 20 minutes (more or less depending on the thickness of them)
that's really delicious and simple.

[Agonistes]

i need a recipe for lamb.

depends on what kind you get.

if you get lamb chops, you can just throw some rosemary on them and stick them in the broiler for around 20 minutes (more or less depending on the thickness of them)
that's really delicious and simple.

true it is, and i love em like that; i like to roast garlic with them too.  but what about a roast-sized sort of thing?  i'm not a big fan of mint or mint jelly, but i'd like to maybe try something with more indian seasonings.  i don't cook a lot of indian food, even though i love it, so i'm wary.

[slyvia k]

i'm looking for an easy EASY EASYYYY cupcake recipe?

[CeeGBee]

i need a recipe for lamb.

depends on what kind you get.

if you get lamb chops, you can just throw some rosemary on them and stick them in the broiler for around 20 minutes (more or less depending on the thickness of them)
that's really delicious and simple.

true it is, and i love em like that; i like to roast garlic with them too.  but what about a roast-sized sort of thing?  i'm not a big fan of mint or mint jelly, but i'd like to maybe try something with more indian seasonings.  i don't cook a lot of indian food, even though i love it, so i'm wary.

I think the "roast-sized" presentation and Indian spices are kinda mutually-exclusive...

...or at least they always have been in my experience.  Typically, one either roasts the
big hunk of meat with a bit of rosemary, or one cuts it into thin strips and spices it up.

That said, I see no reason why one couldn't serve the roast with a nice spicy sauce,
even if it means fixing the meat and sauce separately. 

Let us know what you come up with.

[Pope Totalfrog]

i need a recipe for lamb.

depends on what kind you get.

if you get lamb chops, you can just throw some rosemary on them and stick them in the broiler for around 20 minutes (more or less depending on the thickness of them)
that's really delicious and simple.

true it is, and i love em like that; i like to roast garlic with them too.  but what about a roast-sized sort of thing?  i'm not a big fan of mint or mint jelly, but i'd like to maybe try something with more indian seasonings.  i don't cook a lot of indian food, even though i love it, so i'm wary.

Tandoori is the way to go. You can marinate large pieces of meat and roast or grill them. 

# 1 cup thick, plain yoghurt
# 1 garlic clove, crushed
# 2cm piece ginger, peeled, grated
# 1 tablespoon lemon juice
# 1 tablespoon olive oil
# 1 teaspoon garam masala
# 1 teaspoon ground coriander
# 1/2 teaspoon chilli powder
# 1/2 teaspoon turmeric

Mix together and marinate meat for at least 3 hours. Works best on chicken and lamb. (But I have been known to make little faux meatballs and marinate them in it too)

[Pandora]

This website is possibly the most beautiful mouthwatering website I've ever visited: http://foodgawker.com/
They're such pretty pictures, and most of the stuff is pretty easy to make too.

[caddy]

I don't know if anybody has this yet, but I discovered it, and it's been working out.


Homemade Teriyaki Sauce

1/2 cup of low-sodium soy sauce
1/2 of sweet rice wine
1 tbs of brown sugar
1 tbs of white sugar
2 tsp of cornstarch


Basically, measure everything out to taste, but that's the way I make mine.  If you like it sweeter, add more rice wine.  If you like it saltier (which I don't like) add more soy sauce.  I used low-sodium because regular soy sauce makes my soul hurt.

The cornstarch thickens the mixture slightly so that it's not so soupy, unless that's your style, yo'.


Use this sauce to cook delicious meats in, like salmon or shrimp or chicken or beef or tofu or whatever, man.  This is the most delicious sauce I have ever tasted, and modified it after a teriyaki sauce I had in a sushi house-style restaurant.  I usually serve the meat with rice and veggies (preferably broccoli florets).



If anybody likes Thai Panang curry the way I like it, I can hand that out as well.  Those have been my go-to recipes as of late.  *joy*

[caddy]

i need a recipe for lamb.

depends on what kind you get.

if you get lamb chops, you can just throw some rosemary on them and stick them in the broiler for around 20 minutes (more or less depending on the thickness of them)
that's really delicious and simple.

true it is, and i love em like that; i like to roast garlic with them too.  but what about a roast-sized sort of thing?  i'm not a big fan of mint or mint jelly, but i'd like to maybe try something with more indian seasonings.  i don't cook a lot of indian food, even though i love it, so i'm wary.

Tandoori is the way to go. You can marinate large pieces of meat and roast or grill them. 

# 1 cup thick, plain yoghurt
# 1 garlic clove, crushed
# 2cm piece ginger, peeled, grated
# 1 tablespoon lemon juice
# 1 tablespoon olive oil
# 1 teaspoon garam masala
# 1 teaspoon ground coriander
# 1/2 teaspoon chilli powder
# 1/2 teaspoon turmeric

Mix together and marinate meat for at least 3 hours. Works best on chicken and lamb. (But I have been known to make little faux meatballs and marinate them in it too)

Oh.  Do want.

[caddy]

i'm looking for an easy EASY EASYYYY cupcake recipe?

Boxed cake mix, prepared, and poured into cupcake cups.  o_O'


TRIPLE POAST.

[CeeGBee]

i'm looking for an easy EASY EASYYYY cupcake recipe?

I happen to know that Ms. Totalfrog has an excellent chocolate cake/cupcake recipe,
which she would probably be willing to share if asked nicely.  (I'd give it to you, but,
well, it's hers and I'd feel like I was violating some copyright law or something...)

Anyway, it's delicious, moist, VEGAN-FRIENDLY, and really simple to fix.





(...and if she doesn't post it soon, I'll do it for her, cuz I'm a hardcore internet recipe-sharing pirate....)

[Mr. Leave Me Alone]

Well...this is a fairy cake recipe...Don't know if it's what you're after, but it's pretty simple:

Basic recipe for fairy cakes

Makes 24 mini cakes or 12 larger ones.

For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

# 125g / 4 1/2 oz softened butter
# 125g / 4 1/2 oz caster sugar
# 2 eggs, lightly beaten
# 1 tsp vanilla extract
# 125g / 4 1/2 oz self-raising flour
# 2 tbsp milk

   1. Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
   2. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
   3. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
   4. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

(http://www.ivillage.co.uk/food/experts/coach/articles/0,,177274_673444,00.html)

[Pope Totalfrog]

i'm looking for an easy EASY EASYYYY cupcake recipe?

I happen to know that Ms. Totalfrog has an excellent chocolate cake/cupcake recipe,
which she would probably be willing to share if asked nicely.  (I'd give it to you, but,
well, it's hers and I'd feel like I was violating some copyright law or something...)

Anyway, it's delicious, moist, VEGAN-FRIENDLY, and really simple to fix.





(...and if she doesn't post it soon, I'll do it for her, cuz I'm a hardcore internet recipe-sharing pirate....)

Here it is

    * 3 cups all-purpose flour
    * 2 cups white sugar
    * 1 teaspoon salt
    * 2 teaspoons baking soda
    * 1/2 cup unsweetened cocoa powder
    * 3/4 cup vegetable oil
    * 2 tablespoons distilled white vinegar
    * 2 teaspoons vanilla extract
    * 2 cups cold water

DIRECTIONS

   1. Mix everything together and pour into a greased and floured 9x13 cake tin

   2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

[CeeGBee]

^ ...or make cupcakes.   

[Pope Totalfrog]

^ ...or make cupcakes.   

And don't leave it in the oven as long if you do.

[Pandora]

Step one: take sugar
Step two: throw it into a saucepan and add a tiny little bit of water
Step three: melt and caramelize the sugar on the stove
Step four: chuck in pecans and stir till all the pecans are covered in caramelized sugary goodness
Step five: dump the mixture on some baking paper or something
Step six: when it's cooled, chop into pieces (this is optional, you could also just bite or break chunks of the oddly shaped pecan caramel brick)

It tastes sooooooooo good and it's sooooooo easy. My mom just buys pecans sometimes and casually mentions she bought them, but really she is begging for me to do this.

[FrailAndBedazzled]

^PECAN BRITTLE NOM NOM NOM

[Oh Symphonia]

I'm making black-bottom cupcakes right now... surprisingly easy for how delicious they are.
The recipe is from Smitten Kitchen, which is the food blog I'm obsessed with (and have been for some time) http://smittenkitchen.com/2007/06/pot-bellies-black-bottoms/

[THE BLACK SHEEP]

HEY ALLL ...


this website is getting 2 thumbs up from the sheep !!!!weed grass crackers !!



the black sheep
 

[$ethie]

I need to know how to make maple vinegar. A friend of mine makes it, but she's being a stingy bitch and won't give me her recipe. I used some of her maple vinegar in my recipe for wilted greens, and now it just doesn't taste right without it. In return:

$ethie's $uper Awe$ome Amazing Hummu$:

14oz cooked chickpeas (follow the directions on the bag, or use the canned ones. I have a canned food phobia, so I use the dried ones)
3 tablespoons Tahini
1/2c Olive Oil (I use a greek single origin kalamata, but anything will do)
Juice of one lemon
2 garlic cloves
1tsp. cumin
1tsp. paprika
salt
1tbsp. za'atar (you can find this at middle eastern grocery stores. It's a Lebanese spice, a blend of thyme, sumac, sesame seeds, salt, and fennel seed. This is crucial. Do not forget the za'atar. You could actually just forget making the hummus, and get some pita bread, and dip that in olive oil and hummus. It's just as good if not better)

Combine everything except half of the za'atar in a blender. Blend until it's very smooth, and add more olive oil or water until it's the right consistency. Spoon onto a serving dish, and make a well in the center. Pour in some olive oil, sprinkle the rest of the za'atar around the olive oil, and serve slightly warm.

[slyvia k]

oooh thanks for the recipe, froggie<3 i'll definitely try it.

i baked this cake (for the second time only) today and it is rather yummy

ingredients

    * 1 cup of yogurt (i used fat free plain yogurt, but you can use all sorts, the recipe mentioned ''vanilla yogurt'')
    * 2 cups of sugar (brown or white, both work)
    * 3 cups of flour
    * 1/3 of a cup of olive oil or a bit less
    * 3 eggs
    * 3 teaspoons of baking powder
    * chocolate chips

mix thoroughly the yogurt with the sugar, and when it becomes smooth, add (alternating them, so 1 cup then 1 egg then another cup then egg ...) the 3 cups of flour and 3 eggs.

then add oil, the chocolate chips, and the backing powder.

pour in a buttered pan with a bit of flour so it won't stick,

and cook for 30 - 40 minutes (i cooked it 40 minutes) at 350 °F

[SeeAnne]

SeeAnne

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