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unabomber

Sep 21 2003, 12:51 AM

high protein fish patties

14 oz. can of salmon.

2-3 eggs

about a cup of oatmeal

take the can of salmon, and empty into a large bowl. pulverize it (grind it up, a fork will work) add the eggs (2 works, 3 is better) mix into fish. add oatmeal, and miix into salmon, add as much is needed to make it thick enough to make patties. cook the patties (frying pan works) until they don't fall apart when trying to flip them. when brown on both sides it is basicly done. you can cook it longer if we wish. serve as sandwiches with tarter sauce, or as a main dish, with your choice of veggies. makes about 4 servings, depending on patty size.

NiteGuy

Sep 21 2003, 03:48 AM

Since I do all the cooking at home, I'm always looking for great new recipes. Most of these here sound great. Here is one of my favorites: Mushroom Smothered Chicken.

Ingredients

1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
2-1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, drumsticks)
2 Tbsp olive oil or cooking oil
2 cups onion, chopped
6 cups halved, fresh mushrooms
2 cloves garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
2 Tbsp heavy whipping cream (optional)
Toasted baquette slices (optional)

Procedure

Combine flour, salt and black pepper in a plastic bag. Add chicken, a few pieces at a time, shaking to coat.

In a large skillet, brown chicken 8 - 10 minutes in hot oil, over medium high heat, turning occasionally. remove from skillet, and set aside.

Add onions, mushrooms and garlic to skillet. Cook 4 - 5 minutes, stirring occasionally, and scaping up any browned bits. Return chicken to skillet. Add white wine, chicken broth, basil and thyme. Bring to a boil; reduce heat, cover and simmer for 25 - 30 minutes, or until chicken is no longer pink inside. Remove chicken, cover, and keep warm.

Increase heat to medium, and gently boil sauce to thicken, uncovered, for 5 minutes. If desired, stir in heavy whipping cream at this point. Serve chicken and sauce over toasted baguette slices. Season to taste with salt and ground black pepper, if desired.

Serves: 6

Momof3

Sep 21 2003, 04:33 AM

I don't know if Jaime makes Pork Chops like I did when she was home. But her Brother and sister love them cooked this way.
I usually cook about 4 or 5 chops.

Fry pork chops in about a tablespoon of oleo or butter. Till they start to brown.
Add a can of Creme of Mushroom soup with about a 1/2 a can of water to form a gravy.

Let them simmer for about 1/2 hour covered with a lid.

They have to be served with mashed potatos. You already have your gravy.

They come out really tender.

Add a little more water if there is not enough gravy.

Curmudgeon

Sep 21 2003, 07:57 AM

In 1966, I began searching for a recipe for pizza dough. The consistent reference I got was to add 1 - 2 TBSP. of olive oil to a recipe for French Bread. By law, the cookbooks and history books would tell me; since the French Revolution, French Bread is limited to being made from flour, water, salt and yesterday's bread. The cookbooks would then go on to tell me I could not find French flour in America, or brick ovens, "but try this recipe" using yogurt, sour cream, or milk.

I got a sourdough starter ("yesterday's bread") from a friend after several strange experiments with trapping wild yeast and growing my own starter from scratch. The neighbor's white rat survived all the experiments, but my family wouldn't bite on a lot of those loaves of bread.

I lost my sourdough starter years ago, and I developed the following recipe as a result. It contains an odd ingredient, Malted Milk Powder. It's the unflavored Malted Milk Powder you find next to the Hershey's Syrup in the grocery store. It was chosen as a result of researching the history, and chemistry of bread baking. Wheat shipped to England during , as I recall, WWI (I developed this recipe over 30 years ago.) sprouted during shipping. It was milled into flour anyway, and it made a bread which everyone felt was improved as a result; rather than the expected inferior product made from the "spoiled" wheat. Following the war, research was done at a French government institute, and a sugar called Maltose was determined to have caused the reported improved raising, even texture, thinner crust, faster rising, etc. I wanted to experiment with that magic ingredient (check most bread ingredient labels!) but I couldn't find it. I researched "malting" further and...

I developed this original recipe:

Mock Sourdough French Bread

In a large non-metallic bowl, Mix:
1 package commercial yeast
1/2 cup cold tap water
1 TBSP. Malt powder

Cover with a clean dishtowel draped over the top of the bowl, and let stand 1 hour.

Add:
1-1/2 cups cold tap water
3 cups flour.
Mix quickly with a wooden spoon, cover with the towel again and let stand another hour.

Stir in:
1 TBSP. salt (DO NOT OMIT. Salt is not an "optional ingredient" in bread.)
(1 TBSP. Olive oil if you are making Pizza or Italian Bread.)
Approximately 3 cups flour.
Turn out and knead until smooth. (See Pizza*) Cover and let rise another hour.

Shape into two long loaves. Place on a lightly greased cookie sheet. Cover with towel, and let rise until doubled, about one hour. If you have shaped them into traditional French loaves, you will want to make several quick slashes with a sharp knife before baking. Moisten the tops of the loaves with a spray bottle of water or by quickly brushing some water on. Paradoxically, as the water evaporates from the surface, it gives you a harder, dryer crust.

Bake in an oven preheated to 425 F. for 10 minutes, and reduce heat to 350 for an additional 20 - 25 minutes. Bread when done, has a golden => brown crust, and sounds hollow when the bottom of the loaf is baked. If you have air-bake insulated cookie sheets, you may want to put the loaves directly on the oven racks for the last five - ten minutes.

If you experience problems with the loaves spreading thin instead of rising up, you can divide the dough into six long strips, and braid three strips into a single loaf. It fights the spread, and makes a very attractive loaf that can be easily shared by pulling them apart.

I used to take this bread to church potlucks. It was popular enough that I started donating bread to the annual church fundraiser, an auction. The best price that it ever brought was for a loaf of bread with the recipe. A professional auctioneer, not a church member, had been telling his wife what my bread had sold for each year. One year he came with instructions to bring home a loaf. He paid $25.

Among the compliments I have been paid.
My oldest daughter's French teacher, called her following a summer in France. "Could your dad bake me some French bread? The bread they sell in Paris is nowhere near as good."
Friends returning from a vacation in San Francisco didn't bring me back the promised loaf of San Francisco Sourdough bread for the same reason.

*Pizza
To make Pizza Dough, I add a Tablespoon of olive oil with the salt. After kneading the dough; instead of putting it back into the bowl, divide and knead into 2 balls and let rise until doubled. Preheat oven to 425 F. Spread a bit of olive oil onto two large pizza pans. (Mine are Graniteware.) Each ball can be rolled out with a rolling pin, tossed on the back of your hands, or spread with the fingertips to evenly reach the edges of the pans. Spread a little olive oil on the top of each crust. There is no need to let the crust rise any further before adding toppings.

I have always used 8 oz. of commercially available pizza sauce or marinara sauce, and a sprinkle of oregano, followed by about 8 oz. of grated mozzarella on each pizza. Add further toppings to taste. Bake 18 - 20 minutes in a preheated 425 F. oven.

Some caveats:
Bread dough, and especially sourdough mixtures, are reportedly acid. I often intended to, but never took any samples to work to check the pH. I am presuming that this dough is acidic, and bread has been baked using non-metallic equipment for this reason for 6,000 years. The custom of breaking bread began because early breads were often acidic enough to damage knives; and with pre Iron Age copper or brass knives, poison the bread.

Some people, with high blood pressure, try to bake homemade bread without using salt. Glutenin and gliadin, 2 proteins in wheat flour, combine with water and salt to form gluten, a plastic like protein that is stretched by the kneading process. It is the gluten that traps the Carbon Dioxide generated by the yeast, and allows the bread to rise.

Please note this is a "mock sourdough!" Some friends have tried to keep sone of the "starter" overnight. I have heard more than once of exploding, or overflowing jars. Traditional sourdough is used daily, and it takes about 24 hours to make a batch of bread. This is a quick, but very satisfactory substitute.

These are notes from a failing memory. Five years ago, I baked nearly all of our bread. Lately, I have found the shelves at the grocery a more reliable source. If someone would please try this, and let me know if there are any problems, I will try to research, modify, etc. until we get the problems worked out.

This post approved by Spell Check

Tomorrow, The best Rye Brad recipe I have ever encountered!

Beladonna

Sep 21 2003, 12:52 PM

I must truly love ya'll to share these two recipes.

Bela’s Gumbo

½ cup flour
½ cup vegetable oil
1½ cups smoked ham, cubed
3 cups cooked chicken, chopped
l lb. peeled, deveined shrimp
4 cups chicken stock
1 cup green pepper, chopped
1 cup celery, chopped
1½ cups yellow or white onion, chopped
1 cup green onions chopped (tops and bottoms)
2 or 3 cloves garlic, chopped fine
¼ cup parsley, chopped (or 1tsp. dried)
½ tsp. Thyme
1 tsp. KPaul’s Seafood Magic
½ tsp. KPaul’s Meat Magic
½ tsp. File Powder
2 T. Worcestershire
1 T. Louisiana hot sauce
Salt to taste

Make a roux with the oil and flour. Place roux in a 4 ½ quart pot and add green pepper, celery and onions to roux. Saute over low heat until tender.

Add garlic and parsley and saute for 2 or 3 minutes. Add, seasonings, spices, Worcestershire, hot sauce, chicken stock and ham. Simmer gently for 1to –1&1/2 hours then add chicken and shrimp. Simmer until shrimp turn pink.

Served over rice with warm French Sourdough Bread or omit the rice and serve with sourdough bread. Pass the hot sauce!!

Bela's Deviled Crab

8 OZ Crab Claw Meat (Don't buy that shelved canned stuff. Go to the seafood department and see if they sell it FRESH and declawed or go to a seafood market. And don't get that fake crab - YUCK!

1 Cup Progresso Bread Crumbs (I use the parmesan and herb)

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

1/2 cup finely chopped red bell pepper

1/4 tablespoon Cajun Seasoning

A Splash or four of Tabasco

(optional, but I LIKE it!!!)

1/4 stick of cream cheese at room temp

Salt and Pepper to taste.

Mix ingredients together adding crab last. Spoon the ingredients into a sprayed muffin tin. Fill each well to the top. Bake at 350 until cakes are brown and firm.

Jaime

Sep 21 2003, 04:48 PM

Bela, that Deviled Crab sounds heavenly. We have some leftover crab from last night's dinner....hmmm....wonder what I should do with it

I have a question for you about your first recipe - what is File Powder? Is that a brand or a type of spice or mix of spices?

Victoria Silverwolf

Sep 21 2003, 04:55 PM

QUOTE(Jaime @ Sep 21 2003, 12:48 PM)

I have a question for you about your first recipe - what is File Powder? Is that a brand or a type of spice or mix of spices?

If I may jump in here . . .

"File" or "gumbo file" (there should be an accent over the "e") is simply dried, powdered sassafras leaves. It acts as a thickening agent when added to liquids, and has an unusual flavor.

Information about gumbo file

Jaime

Sep 21 2003, 05:01 PM

Ahh! Thank you, Vic. I listen to Jimmy Buffett, I've heard of Filé gumbo.

Curmudgeon

Sep 22 2003, 10:10 AM

I tried to copy a recipe from my computer files to here yesterday. I must have clicked the wrong function. It deleted the file. Here's the promised recipe for rye bread. Some of the notes may be redundant, but you shouldn't have to print out two recipes to try one.

Notes:

In 1964, a girl that I was dating gave me a subscription to Gourmet Magazine. When it came time to renew, I purchased a life subscription. I received several notices from them over the years that I had died,

and needed to renew my subscription. About a decade ago, I realized that I had pretty much quit reading it anyway, and allowed the subscription to lapse.

One of the first issues that I received included a recipe for Swedish Caraway Rye Bread. It uses a technique which I have used often in the years since. A small amount of rye, fermented overnight, develops a relatively strong flavor. This recipe might bear a resemblance to the original, but I quit reading it in the 1960’s, and baked it as I do most breads; from the soul.

Yeast is a living organism, more likely to be killed by heat than cold. When I am writing out bread recipes, I often tell inexperienced bakers to use cold water. (Experienced bread bakers are free to ignore me, and use liquid temperatures that they are more comfortable with.) It retards the rising process only slightly; and in a recipe like this, that is irrelevant. The first “sponge” is allowed to rise overnight, and it will be room temperature by morning regardless. If a crisis develops, you can usually throw rising bread dough into the refrigerator and get back to it several hours later. This is a temperature friendly recipe in that respect, and is a good beginner’s recipe for that reason.

Bread pans or cookie sheets used for baking bread should either be non-stick, or lightly greased. Over time, greasing non-stick pans will cause them to lose that characteristic.

How do you like your loaf to look? A soft crust is created by brushing the freshly baked loaf with butter. (This is homemade bread!) A thick, crunchy crust is usually prepared by moistening the top of the loaf just prior to baking. I like to use a spray bottle, and mist my loaves with water. You can also use a basting brush. A glazed look is obtained by brushing a loaf prior to baking with a mixture of egg white and 1 TBSP. water whisked together.

A few decorative slashes can be cut into a loaf of bread just before baking, but it takes a delicate touch and a very sharp knife. It allows you to put your hallmark on the loaf, and it allows the bread to rise in the oven with less stress cracking.

Fermentation is a process that produces alcohol and carbon dioxide. It is also an acidic process that should never be done at home with metal bowls or tools. Use wooden spoons, glass or other non-metallic bowls, plastic scrapers, etc.

The required ingredients for bread are flour, water, salt, and “yesterday’s bread.” (Starter or yeast) Do not attempt to omit any of those ingredients from a bread recipe!

The original recipe calls for rye flour. A friend of Paladin Elspeth, who owned her own flour mill, once ground some fresh flour for me. That is addictive. Baking bread with warm, fresh flour! She ground among other things, a cracked rye for me. I loved the texture it gave this recipe. We have lost touch, and today, I usually go to the health food store for rye flakes. Based on the amount of white flour, this recipe is a white bread recipe; but the coarser ground rye flours give it more of a whole grain texture.

The original recipe contained a note that there is a Swedish legend that lovers who eat something containing caraway will never separate.

If you try to slice a hot loaf of bread. unless you are very skilled with a bread knife, you will crush it. It is not uncommon for a small group of people

to simply tear off pieces of bread and eat it fresh from the oven.

I learned to bake bread when I was still learning how to read. I omitted the yeast in the first batch, because there was none in the house, and I had no idea what it was. Mother paid for some cooking lessons. Grace Ford was a patient teacher who taught me that, in a recipe, everything is there for a reason; and you shouldn't omit anything until you know why it is there. For the next decade, 98% of the bread I baked was from the same recipe. I baked this once, and I’ve used the other recipe perhaps 2% of the time since.

Caraway Rye Bread

Sponge:
In a large non-metallic bowl, combine:
1 cup rye flour or flakes (Do not sift!)
1 Package commercial dry yeast (About 2-1/2 tsp., but if I have bulk, I use a full TBSP.)
1 cup cold water
Stir until smooth, cover with a towel, and allow to work overnight.

The next day:
In a saucepan, mix:
1 cup water
½ cup brown sugar
1 TBSP. Caraway seed
1 TBSP. Salt
1 TBSP. solid fat (Shortening, lard, margarine, butter, etc.)
Heat, stirring occasionally, to a simmer. Remove from heat. Let cool until the bottom of the pan is comfortable to the touch. Room temperature to lukewarm is okay, but no hotter than you would fix a baby bottle.

Add cooled liquid mixture to the sponge, and stir in 2 cups of all purpose or bread flour. Cover with a towel, and let stand about an hour.

Stir in, in small portions, another 2 – 3 cups of all purpose or bread flour. When it gets hard to stir, turn on to a clean floured surface, and start to knead. Lift the dough from one edge, and fold it toward the middle, adding flour as needed to keep it from sticking to you or the board. Kneading is a process of fold, turn, fold, and repeat. Knead around 10 minutes. One classic piece of advice I received was, “You know it is kneaded when it is as smooth, warm, and firm as a newborn baby’s bottom.” This recipe will be neither that smooth nor warm, but the guidelines are memorable. Put the kneaded dough back in the bowl, cover with a towel, and let rise until doubled, typically about an hour in a warm room. If you can push a hole in the dough with your finger, it is ready.

Divide the dough and shape into loaves. This will typically make two loaves of bread if you use bread pans, or three “free form loaves.” (Typically, these are round loaves baked on a cookie sheet.) Shaping into loaves is a repeat of the kneading process, but don’t spend more than a minute or so shaping each loaf. Place the prepared loaves into or onto the prepared pans, cover with a towel, and let rise until at least doubled in bulk. (My experience with this recipe is that it has less “oven rise” than most breads.)

Bake in a preheated 350 degree oven for 40 - 50 minutes. When fully baked, the bottom of a loaf should sound hollow. If you use air bake cookie sheets, you may want to bake the loaves directly on the wire oven racks for the last 5 - 10 minutes.

To avoid sticking to the pans, transfer to a cooling rack as quickly as possible.

This post approved by Spell Check

kmsouthern

Sep 23 2003, 09:07 AM

Ooooh, my kinda thread!

Here are some of my favorite main dish recipes:

_________________

Cajun Chicken & Pasta

2 Boneless skinless chicken breast halves, cut into strips
2 Teaspoons Cajun/Creole seasoning
2 Tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 Teaspoon dried basil
1/4 Teaspoon lemon pepper seasoning
1/4 Teaspoon salt
1/8 Teaspoon pepper
1/8 Teaspoon garlic powder
1/4 cup grated parmesan or romano cheese
4 Ounces linguine or fettuccine, cooked and drained
oil

Sauté chicken in oil until juices run clear. Set aside. In medium saucepan, melt butter. Add cream and other ingredients (not pasta

) to butter and whisk until blended. Let sauce thicken while arranging chicken on top of pasta. Pour sauce over chicken and pasta and serve.

_________________

Deep Dish/Pan Pizza Dough (similar to Pizza Hut)

½ tsp. sugar
1 package yeast
1/3 c. yellow cornmeal
½ tsp. salt
2 ½ to 3 c. all-purpose flour
1 c. warm water (110-115 F)
1 ½ tbsp. olive oil
additional olive oil (about 1/3 c. per pizza)

In a large bowl, combine the sugar, yeast, cornmeal, salt, and 2 cups of the flour, and mix until well blended. Combine water and oil and slowly add to flour mixture. Add remaining flour (as necessary), and mix until stiff dough forms and pulls away from sides of bowl. Knead for 2 minutes more. Put dough in bowl and cover with plastic wrap. Let dough rise in a warm place 1 hour, or until doubled in bulk.

Preheat oven to 450F. Coat bottom of 9 x 13 casserole dish with olive oil. When the dough is ready, punch it down and roll it out on a lightly floured surface. Transfer dough to well-oiled deep dish pizza pan and add desired toppings. Reduce heat to 400F and bake about 20 minutes. Let cool for a few minutes before slicing.

_________________

Great Grandma’s Melt-in-your-mouth Pot Roast

1 top round or bottom round roast
2 pkg. brown gravy mix
1 cube beef bouillon
1 white onion, peeled and halved (or LOTS of onion powder)
garlic powder
flour
oil
pepper (if desired)

Rub oil onto roast and lightly flour. Sprinkle with garlic powder and pepper as desired. Place roast into Dutch oven with 1-2 Tbsp. oil (just enough to coat the bottom) over medium-low heat and brown on all sides. Browning should not take more than 15 minutes, total (if you brown for too long the roast will not be as tender). Once browned, remove from Dutch oven and discard any remaining oil/fat. Return Dutch oven to heat and add gravy (mixed with amount of water as directed on package), bouillon, and garlic to taste. Return roast to Dutch oven, cover, and simmer over lowest possible heat for 1 hour. Transfer roast to cutting board and slice in ½" thick slices. Place slices into Dutch oven and make sure they are mostly covered with the gravy. Cover and simmer for 3-5 hours (the longer the better!), making sure to check every 30 minutes so the slices don't stick to the bottom of the Dutch oven. Serve with mashed potatoes. This roast gets better each time you reheat it, so leftovers are better than the original

. This is the ONE non-breakfast meal that I can eat any time of day, breakfast, lunch, dinner - it's THAT good!

_________________

Quick Quiche Lorraine

1 egg beaten
1 c. evaporated milk
½ tsp. salt
½ tsp. Worchestershire sauce
1 c. shredded swiss cheese
1 large can french fried onion rings
1 can crescent dinner rolls

Preheat oven to 325ºF. Combine egg, milk, salt, and Worchestershire sauce in a medium mixing bowl. Unroll and separate dough into 8 triangles. In 9 inch pie pan, press triangles together to form a crust. Sprinkle half of onions over crust, sprinkle cheese over onions and pat down and press together (do this so that the egg mixture will stay on top of cheese without seeping through - it will seep through a little, but too much will cause the crust to be soggy...after making this quiche a million times with soggy crust, I decided to pat down the cheese to see if that helped and it worked perfectly). Pour egg mixture on top and sprinkle remaining onions on top of egg mixture. Bake for 25-30 minutes. Allow to cool 5-10 minutes before cutting/serving.

_________________

Drunken Italian Chicken

4 boneless, skinless chicken breasts
LOTS of garlic
1 jar of any flavor pasta sauce
8 oz. shredded mozzarella cheese
1 c. sangria or fruity red wine
12 oz. cooked linguini or penne
parmesan cheese for topping

Preheat oven to 325ºF. Sauté desired amount of garlic in pan with small amount of olive oil. Add garlic to sauce. In same pan, fry chicken in small amount of olive oil until golden brown. Lightly coat bottom of large (13x9) baking dish with oil and arrange chicken breasts on bottom. Prick some more holes into chicken and pour ½ cup of wine over breasts. Pour sauce on top and bake for about an hour. Halfway through, pour remaining ½ cup of wine on top. With 10 minutes remaining, sprinkle cheese on top. Serve with sauce over pasta and sprinkle with parmesan cheese, if desired.

_________________

Easy Pork Chops

4 pork chops
2/3 c. - 1 c. white wine (can be cooking wine or an actual white wine)
1/2 tsp. basil
1/2 tsp. oregano
1 -2 tsp. garlic powder (coarse-ground/California blend) or equivalent in pressed/chopped garlic
3 Tablespoons butter
oil
all purpose seasoning (something with salt, pepper, parsely, etc. - like Morton's "Nature's Seasoning")

Rub pork chops with a small amount of all purpose seasoning and sauté in oil until lightly browned (about 3 minutes on each side). Reduce heat and add wine. Cover and cook for 15-20 minutes (on lowest possible simmer) or until pork chops are cooked. Remove chops and set aside. Add butter, basil, oregano, and garlic powder to wine/sauce. Cook to reduce and thicken slightly (this will be a thin/light sauce). Serve with pork chops and rice.

Wertz

Oct 18 2003, 02:25 AM

Some of you may have noticed, no doubt with more delight than chagrin, that my presence here has been a bit scarce for the past couple of weeks - and will continue to be pretty erratic for the next month. What is this doing in the recipe thread, you may ask? Well, the reason for my absence is that I am on a sort of temporary assignment to another department at work and have been working as a coordinator on the Epcot International Food and Wine Festival (which opens tomorrow). While the hours have been long-ish (I've put in about forty-five in the past three days), one of the perks is that I have access to all the recipes from all the participating countries for the duration. I will be sampling the fare over the next four weeks and, as I come across anything particularly tasty, will post the recipe for it here.

As I said, the Festival opens tomorrow and there are a few favorite dishes which are making a return visit this year. I know one of the first things I will definitely be sampling is the Canadian Cheddar Cheese Soup and, if it is as good as I recall, that will no doubt be my first contribution here.

I realize I'm bending the rules of this thread a bit by submitting recipes that are not my own, but to make up for posting other peoples' stuff, I will post my recipe for yam-stuffed oranges in time for Thanksgiving.

Watch this space...

Jaime

Oct 18 2003, 03:22 AM

QUOTE(Wertz @ Oct 17 2003, 10:25 PM)

I realize I'm bending the rules of this thread a bit by submitting recipes that are not my own...

The recipes are supposed to be our own? Oopsie.

I look forward to your contributions to this thread, Wertz. Although I can't help but imagining that Cheddar Cheese soup is just really liquidy nacho cheese. Mmmmm...nachos...

Cyan

Oct 18 2003, 06:01 AM

QUOTE

The recipes are supposed to be our own? Oopsie.

No, they don't have to be your own.

I didn't create either of the recipes that I posted, and if I had, I would highly recommend that you didn't eat them. Domestic goddess, I am not.

Jaime

Oct 18 2003, 06:34 AM

I've wanted to post some of my own versions of recipes that I just "know" but I find it's very difficult to quantify things like 'handful' 'pinch' and 'splash.'

Here is one such recipe. It's for Tzatziki Sauce. I know it's not authentic but it's REALLY good and makes a great sauce for gyros or calamari. Sorry I can't be any more exact.

Tzatziki Sauce

One third portion sour cream
One third portion mayonnaise
One third portion shredded cucumber, skin on
finely diced garlic - to taste (I prefer lots)
splash worchesterstershire sauce
splash of lemon juice
pinch of parsley or celery salt

Mix all together, let sit in fridge for at least half hour before using so it can set-up a bit; it will be a bit watery when you initially make it because of the cucumber. It helps to squeeze out some of the water from the cucumber after you shred it to reduce the wateriness.

This stuff lasts for days too.

Opa!

Wertz

Oct 20 2003, 05:54 AM

As promised, here's the Cheddar Cheese Soup recipe. At park closing on Saturday, opening staff members were allowed to sample whatever they wanted free of charge (one of the reasons I wasn't even fit to log on Saturday night). I went for three portions of this soup.

Canadian Cheddar Cheese Soup

(Six 8 oz. servings)

3 cups whole milk
3 cups chicken stock, fresh made or low sodium
1/4 cup smoked bacon, medium dice
2 tablespoons unsalted butter
1 medium red onion, medium dice
3 stalks of celery, medium dice
1 cup all purpose flour
1 1/2 cups white cheddar (Canadian Black Diamond, if possible), grated
3 dashes of tabasco
3 dashes of Worshestershire
1/2 cup Canadian ale (ideally Moosehead), warm
Kosher salt and fresh ground black pepper to taste
1 tablespoon chives, thinly sliced (garnish)
2 tablespoons smoked bacon, rendered crisp, fat removed (garnish)

1. Heat milk and chicken stock in saucepan and bring to a simmer. Hold hot for soup.

2. Put bacon in a large heavy bottom, non-reactive soup pot over medium heat and cook bacon halfway.

3. Add butter, onion, and celery and cook until onions are translucent and bacon has crisped.

4. Stir in flour to make a roux and cook 7 minutes, stirring often. Whisk in milk and stock, stirring constantly; ensure that there are no lumps. Bring to a gentle simmer. stirring often. Let simmer 15 minutes, taking caution not to scorch liquid. Remove from heat and quickly whisk in cheese until completely incorporated.

5. Stir in tabasco, Worchestershire, and warm ale; season with salt and pepper. Ladle into bowls and sprinkle with chives and rendered bacon. Eat all six servings yourself.

Mmnnn...

Beladonna

Oct 28 2003, 11:56 PM

Sweet Potato Cheesecake (smiling at Jaime)

2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups sweet potato puree
1/2 teaspoon cinnamon
Pinch each ground cloves, ground ginger and ground nutmeg
1 (9-inch) graham cracker crust

Preheat over to 350F. In an electric mixer bowl, beat cream cheese until smooth. Add sugars and vanilla beat until thoroughly blended. Add eggs 1 at a time, beating well after each addition. Add sweet potato puree and beat well. Add cinnamon, cloves, ginger and nutmeg; mix well thoroughly blended.

Pour batter into crust. Bake 45 to 50 minutes. Cool completely before serving.

Wertz

Nov 2 2003, 07:24 AM

I've been a bit too busy to have been posting here as often as I'd hoped, but I had to include this recipe. This is honestly one of the best things I've ever tasted in my life...

Coconut Curry Cauliflower Soup with Shrimp Dumpling

The Dumplings

6 cups Water
Kosher salt and pepper to taste
8 oz Shrimp (small size 50-60)
2 Tbs. Curry powder, toasted
2 Tbs. Clove garlic, chopped fine
1/2 cup Scallion, diced fine
1/4 cup Cornstarch
1/4 cup Onion, diced
2 ea Whole egg
1/2 cup Flour
3 Tbs. Worchestershire sauce

1. Boil water on the stove and add salt and pepper to taste.
2. Place the rest of the ingredients in a food processor and mix until paste consistency.
3. Using a small scoop or 2 small spoons, scoop the shrimp paste mix into the boiling water.
4. Let dumplings cook until done and remove from the pot.
5. Add to Coconut Curry Cauliflower Soup (see below).

The Soup

3 Tbs. Cornstarch
3 Tbs. Water
3 cups Chicken stock
1 lb. head Cauliflower, cleaned and sliced
2 1/2 Tbs. Curry powder, roasted
3 cups Coconut milk
1/4 cup Soy sauce
1/4 cup Sugar
8 oz American cheese
Kosher salt and pepper to taste
Scallions, sliced - for garnish

1. In a small bowl, mix together cornstarch and water. Set aside.
2. In a small pan, place chicken stock with sliced cauliflower, let simmer for 1/2 hour.
3. Remove from heat, place cauliflower and stock in a blender and puree until smooth.
4. Place the pureed mixture back on the stove and add coconut milk, soy sauce, and sugar. Bring to boil.
5. Add cornstarch mix and continue cooking for three minutes.
6. Remove from the stove, add American cheese, stir until cheese is melted.
7. Adjust seasoning with salt and pepper.
8. When ready to serve, place the soup in a bowl and add 3 shrimp dumplings, then garnish with scallion.
9. Prepare yourself for a wondrous combination of aroma, texture, and taste.

YUM YUM YUM

::::::::::::::::::::::::

And, just for Jaime...

Shallot-Free Crab Cakes with Creole Sauce

1 lb. Lump crab, picked through, shells removed
2 Tbs. Celery, minced
2 Tbs. Onion, minced
1 Tbs. Fresh parsley, washed, no stems - chopped
1 Tbs. Dijon mustard
2 Tsp. Worchestershire sauce
1 Tbs. Lemon juice
2 Tsp. Old Bay Seasoning
1 ea Whole egg
1/2 cup Breadcrumbs
1/2 cup mayonnaise
2-3 Tbs. Cooking oil

1. Place crabmeat in a medium sized bowl. Add all the ingredients except for the egg, breadcrumbs, and mayonnaise; mix thoroughly.
2. Add egg and breadcrumbs, mix well.
3. Add mayonnaise and mix.
4. Portion into 4 equal size patties and refrigerate.
5. Heat a large sauté pan over medium high heat. Add oil and continue to heat for 2 minutes. Place each of the crab cakes into the sauté pan and cook on one side until golden brown. Turn each cake over and continue cooking until heated through.
6. Serve with Creole Sauce (1/4 cup mayonnaise mixed well with 2 Tbs. Creole mustard). Broccoli slaw makes an excellent side.

Wertz

Nov 23 2003, 12:44 PM

The Food & Wine festival ended last Sunday, but I've been a bit busier this week than anticipated with the post mortem. In fact, the Festival kept me a bit busier in general than I'd anticipated. I still have a few more recipes to share, but to make up for lost time, here's an entire Chinese meal, courtesy of the People's Republic...

All of the following make 4 servings.

Beijing Scallion Pancakes
These are very simple, but very tasty.

2 cups All purpose flour
1 cup Boiling water
1 tbs. Sesame oil
1/2 cup Sliced scallions
1/2 cup Vegetable oil
Sea salt to taste

1. In a bowl, sift flour. Slowly add boiling water in a steady stream while mizxing with a wooden spoon. Keep adding water to form a ball-shaped dough. Let ball of dough relax for about 30 minutes and cover with a damp cloth.
2. On a floured surface, roll out dough into a thin rectangle. Brush on sesame oil, cover with sliced scallion and season with salt. Carefully roll dough and cut into 4 pieces. Take one piece and twist three times. Make a spiral out of this and roll again flatten to make a 5 to 6 inch pancake. Repeat with the other four pieces.
3. Coat a hot non-stick pan with vegetable oil and pan-fry both sides until golden brown. Cut into wedges, grate some sea salt on top of each and serve immediately.

Dan Dan Noodles
This is also pretty simple - once you have all the ingredients.

8 ounces Dan Dan noodles or lo mein noodles
1 tbs. Chopped green onion

Sauce
1 tsp. Peanut butter
1/2 tsp. Sesame paste
1/4 tsp. Sesame oil
1 tsp. Soy sauce
1 tsp. White vinegar
Fresh ginger juice to taste
1/4 tsp. Minced garlic
1/2 cube Chicken bouillon
1 tsp. Chili oil
1 tsp. Szechuan peppercorn oil
Granulated sugar to taste

1. Cook Dan Dan noodles in hot water until soft. Drain, cool, and refrigerate.
2. Mix all ingredients under "sauce heading together until blended. Put aside.
3. When ready to serve (noodles should be cold), top Dan Dan noodles with sauce and garnish with green onion.

Chicken Sha Cha with Peanut Sauce

1 lb. Chicken thigh meat

Marinade
2 tbs. Sha Cha sauce (available at Asian markets)
2 cloves Smashed garlic
1 tsp. Soy sauce
1/2 cube Chicken bouillon
Drizzle Sesame oil
Granulated sugar to taste
Ground black pepper to taste

Peanut Sauce
2 tbs. Sha Cha sauce
1 clove garlic - freshly chopped
Granulated sugar to taste
Drizzle Sesame oil
1/2 tsp. Corn starch
1/4 cube Chicken bouillon
1 tbs. Cooking sherry
1/4 cup Soy sauce
1 tbs. Water
1 tbs. Smashed peanuts

1. Create chicken marinade by mixing all ingredients under Marinade heading together and setting aside in a bowl.
2. Cut chicken thigh meat into 1 inch cubes. Marinate chicken cubes overnight.
3. Create peanut sauce by mixing together all ingredients under Peanut Sauce heading.
4. Skere chicken meat and grill until cooked. Serve with peanut sauce on bed of white rice.

Hainan Mango Mousse
This one isn't quite as easy - but it's way tasty.

14 ounces Mangos (canned with syrup)
1 tbs. Stem ginger (peeled), chopped
1 cup Heavy cream
4 tsp. Powdered gelatin (unflavored)
2 tsp. Hot water
2 Egg whites
1 1/2 tsp. Light brown sugar
Lime zest for garnish

1. Drain the mangos, reserving the syrup. Blend the mango and ginger in a food processor for 30 seconds or until smooth.
2. measure the puree and make up to 1 1/4 cups with the reserved mango juice.
3. In a seperate bowl, whip the cream until it forms soft peaks (I do this by and and I hate it). Fold the mango mixture into the cream until well combined.
4. Dissolve the gelatin in the hot water and leave to cool slightly.
5. Pour the gelatin into the mango mixture in a steady stream, stirring. leave to cool in the refrigerator for 30 minutes until almost set.
6. Beat the egg whites in a clean bowl until they form soft peaks (I hate this too), then beat in the sugar. Gently fold the egg whites into the mango mixture with a metal spoon.
7. Spoon the mousse into individual serving dishes and chill for another five minutes. Decorate with lime zest and a bit of stem ginger, if you've got any left.

This takes a bit of advance preparation (the marinade and the cooling of the noodles), but makes a great meal. Of course, the pancakes are very good on their own or as an appetizer for anything (though they do have a bit of bite). And the mousse is terrific any time.

Jaime

Nov 28 2003, 06:46 AM

Since it's Thanksgiving, I suppose it's appropriate to post this recipe. Although, I'll admit my true motive is to have it posted for posterity's sake. It is Mike's mom's stuffing recipe and every year we bother her for it. For some reason we can't keep it written down. I'm taking care of that here and now

1 lb. toasted white bread, cooled & cubed (1 lb usually equals one large loaf)
1 1/2 - 2 big white onions
2 cups celery
1 stick butter (1/2 cup)
3 chicken bullion cubes
2 cups hot water
2 tsp poultry seasoning

If you're toasting the bread yourself, start that early it takes awhile for the bread to cool (and don't stack the hot bread - it will get soggy)

Cube the onion and and celery. Saute with the butter until onions and celery get translucent.

Dissolve the bullion cubes in the hot water.

Cube the bread.

Place bread in a large bowl and add poultry seasoning; stir. Slowly mix in half of the bullion broth. Slowly mix in celery and onions. Continue to mix in the remaining broth until fully moist but not soggy. Bread should still retain cube shape.

Stuff in whatever you're stuffing or bake, covered at 325-350 for at least 25 minutes - but it can sit in your oven longer if you're baking it along with other things. It will be nice and mushy when it's done.

IndigoFlavours

Nov 28 2003, 03:01 PM

Description:
Broiled bread with cheese and spice toppings. My dad recreated this from a restaurant in Nashville TN. Somehow it became known as "Daddy" Bread.

Ingredients:
steak rolls or similar bread
butter
parmesan cheese
garlic powder
oregano
black pepper

Directions:
1. Slice rolls lengthwise.
2. Butter each half.
3. Sprinkle on the rest of the ingredients.
4. Broil until cheese is bubbly and bread starts to brown.

Preparation Time:10 minutes

Macaroni and Cheese

Okay this one I really like but many will probably find it gross. It's a much different taste than the kind in a box like Kraft's, but it's goooood.

Macaroni and Cheese Ingredients:
1 c. macaroni
1 T. butter
1 egg beaten
1 tsp. salt
1 1/2 tsp. dry mustard
1 1/2 c. milk
4 c. grated sharp cheddar cheese cheese (I use Sharp Vermont White Cheddar Cheese)

Directions:
Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg. Add cheese, leaving enough to sprinkle on top. Pour into buttered casserole dish.

Mix mustard and salt with 1 T. hot water and add to milk. Pour over macaroni and sprinkle with cheese. Bake at 350 degrees F for about 45 minutes, or until custard is set and top is crusty.

Number Of Servings:6

Wertz

Nov 28 2003, 07:15 PM

Oops - I was going to post this before Thanksgiving and forgot. Oh, well - it's good for Christmas, too - or any other meal, for that matter (especially is one is baking a ham). This one is semi-original - it's derived from a recipe of my step-grandmother's...

Yam-stuffed Oranges

This is not an exact science and I don't have precise measurements. What you will need for six to eight servings:

About 3 or 4 cups of cooked yams or sweet potatoes (you can use the kind canned in syrup or bake 5 or 6 large yams at 400 for about 45 mins. or so)
6 to 8 oranges
3 tbs. butter
2 tbs. apricot jam
1/4 tsp. nutmeg
1/2 tsp. cinnamon

1. Slice the tops off the oranges, leaving a hole about 2 1/2 inches in diameter. Scoop out the insides, leaving a clean orange rind "shell"; strain, reserving the juice, and clean the pulp.

2. If you've baked the yams in their skins, scoop them out as well. Otherwise, heat the canned yams in their syrup and drain. Reserve the syrup if you've used this method. (See below.)

3. Mash the yams with the orange pulp and butter and stir in the spices and jam. Add orange juice if necessary until the mixture is the consistency of mashed potatoes.

4. Spoon the mixture into the orange shells, sprinkle a little cinnamon on top, and bake at 350 for about 20 mins. until heated through. My step-grandmother used to top these with miniature marshmallows, but I found this a bit too sweet - and kinda tacky.

Yummy option: If you've used the canned variety of sweet potato, you can add a bit of orange juice to the syrup (about 3:1) as well as another tbs. of apricot jam, a tsp. of cinnamon, and about 2 tbs. of brown sugar. Simmer until it's reduced to the consistency of maple syrup. This makes an excellent glaze for baked ham or a nice sauce to pour over it after serving. Mmmmm...

Ultimatejoe

Nov 28 2003, 10:42 PM

I know it's not really on topic... but do you guys know a good substitute for chicken-soup powder? I'm making an actual chicken soup tomorrow and my family always uses it to augment the flavour a bit.

kmsouthern

Nov 29 2003, 12:10 AM

QUOTE(Ultimatejoe @ Nov 28 2003, 11:42 PM)

"chicken soup powder"? What is this concoction of which you speak? LOL...I will assume you are referring to chicken bouillon? If so, Wyler's makes a chicken flavored "shaker" bouillon that I use in just about EVERYTHING that calls for chicken soup/chicken broth or any sort of "stew" with chicken in it. You can use just the amount you're looking for and it doesn't require any dissolving or anything. There's a chicken and garlic flavored one that I have, plus the regular chicken flavored one. If that's not what you're talking about, then please clue me in

hmmmm...odd...I posted this like an hour ago and it never showed up! That's a first. I must not have paid attention after hitting "add reply" and it just never went through. So anyway, it's here now

Mike

Dec 20 2003, 02:05 AM

Wertz, I made your Canadian Cheddar Cheese Soup recipe tonight. This soup rocks!

Instead of Bacon, I used some leftover ham from earlier this week (1 cup cubed). As a result, I had to add extra butter to compensate for the lack of bacon fat. I added 4 tablespoons of extra butter.

I used extra sharp white Vermont cheddar, and lots of it. I used 8oz of cheese total, probably about 2 - 2.5 cups.

Also, instead of chives, I used green onions. When the difference between chives and green onions is over $2, it's an easy decision.

Oh yeah, and I used white pepper instead of black pepper.

This soup was amazing! This stuff is restaurant quality. It is very cheesy, and has a great flavor.

If anyone is considering making this soup, definitely do it. It is excellent, and I'll definitely be making it again.

Next time, I think I'm going to steam a few red potatoes to cube and add in at the last minute. That would be an excellent addition.

Mike

kmsouthern

Dec 22 2003, 08:00 PM

First things first...I NEED a cheesecake recipe...nothing fancy as I don't have a springform pan and am using a prepared graham cracker crust (for shame, I know). I don't like cheesecake (strange since I love cream cheese and everything else IN cheesecake - just don't like it together I guess), but my husband LOVES ti and I've yet to make him one. I decided since cream cheese was on sale, I'd try it. I don't want to make a crappy cheesecake since it'll probably be a long time before I make another, so if anyone has a good recipe (just a plain cheesecake...NY or whatever but nothing with like caramel, chocolate, or any other additions other than fruit topping), PLEASE share here!!!!!!

Now a few more recipes for the holidays. I'm making the Almond Crescents, one of my favorite cookies ever, tonight. Jaime...want me to bring some to chat?

Almond Crescents

1 c. butter, softened
⅓ c. sugar
1¾ c. all-purpose flour
¼ c. cornstarch
½ tsp. vanilla extract
1 tsp. almond extract
powdered sugar, if desired

Preheat oven to 325ºF. Beat butter and sugar in large bowl until fluffy. Mix in flour, cornstarch, and extracts. Shape tablespoons of dough into crescents. Place 2” apart on ungreased cookie sheet. Bake 22-25 minutes or until light brown. Cool 1 minute then remove to wire rack to cool completely. When cooled, dust with powdered sugar, if desired.

Challah (not my mother's yummy recipe, but not too bad either...it's good in a pinch)

2 1/2 c. warm water (110 ºF)
1 Tbsp. active dry yeast
1/2 c. honey
4 Tbsp. vegetable oil
3 eggs
1 Tbsp. salt
8 c. unbleached all-purpose flour

In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add flour 1 cup at a time, beating after each addition, graduating to kneading as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp cloth and let rise for 1½ hours or until dough has doubled in bulk. Punch down dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1½ inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. Preheat oven to 375ºF. Beat the remaining egg and brush a generous amount over each braid. Bake for about 40 minutes. Cool on a rack for at least one hour before slicing.

Sour Cream Spritz Cookies

1 c. butter, softened
¾ c. white sugar
1 egg yolk
⅓ c. sour cream
1 tsp. vanilla extract
2¾ c. all-purpose flour
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. baking soda

Preheat oven to 375ºF. Cream together butter and sugar. Beat in egg yolk, sour cream and vanilla. In a separate bowl, mix flour, cinnamon, salt and baking soda. Stir flour mixture into butter mixture. Place dough into a cookie press and press cookies onto ungreased baking sheets. Bake 10-12 minutes, until golden. Cool 5 minutes on sheet before moving to wire rack to cool completely

Magic Window Cookies

3/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla or ½ tsp. lemon extract
2 ½ c. flour
1 tsp. baking powder
1 tsp. salt
6 pkg. of Lifesaver candy

Mix shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover and chill one hour. Heat oven to 375ºF. Roll dough ⅛ inch thick on heavily floured board. Cut into desired shapes, using cookie cutters of two sizes to obtain cutouts or design your own patterns of cutouts in the cookies with a sharp knife. Place the cookies on a well greased, foil covered baking sheet. For larger cookies, transfer the dough to the baking sheet before cutting out the designs. Place one candy in each cutout (small cutouts may require the candy to be broken into smaller pieces). Fill cutouts until candy is just level with dough. If cookies are to be hung on the tree, make a hole in each ¼ inch from the top of the cookie with the end of a plastic straw. Bake 7-9 minutes or until cookies are light brown and candies are melted. When cooled, remove with metal spatula.

Cyan

Jan 23 2004, 10:52 PM

Does anyone have a good recipe for green chili?

Wertz

Jan 24 2004, 06:05 AM

Can't help you, Cyan, but as we're making requests, does anyone have a decent recipe for sausage gravy?

Bela?

Desert Resident

Jan 24 2004, 07:59 AM

Here are three Green Chili recipes just for you, Cyan. Enjoy!

QUOTE

Willie's Green Chile Chili by Wm. D. Beatty of Mesa, AZ from Chili Lover's Cookbook

1 pound hamburger
2 medium onions, chopped
2 6-oz. cans tomato paste
1 7-3/4-oz. can tomato sauce
1 14-oz. stewed tomatoes
3 teaspoons chili powder
1 4-oz. can chopped green chili
1 15-oz. can red kidney beans

Brown hamburger and chopped onion. Add juice from kidney beans and remaining ingredients EXCEPT beans and green chile. Simmer, covered, for two hours. Add green chile and beans. Simmer, uncovered, for one-half hour before serving. Serves 4.

Green Chili from Arizona Cook Book

1 small pot roast (2-3 pounds)
1 small onion
1 clove garlic
1 teaspoon oregano
1 teaspoon salt
1 tablespoon flour
1/4 tsp pepper
1 14-1/2 oz. can tomatoes
1 4-oz. can chopped green chili

Cook pot roast until meat is tender and will shred easily. Remove meat, shred it and set it aside. Add finely chopped onion, garlic, and spices to meat liquid and simmer for ten minutes. Make a flour and water paste, add to liquid and stir until thickened. Add tomatoes and chopped chilis, and the finely shredded pot roast. Simmer for a brief time to blend flavors, but watch that mixture does not become to thick.

Green Chile Con Carne from Arizona Cook Book

1 tablespoon shortening
1 pound stewing beef
2 pounds green chile
2-3 cloves garlic
1/2 teaspoon salt
1 teaspoon flour
4 cups water or broth

Cube meat and brown in shortening by adding flour. Dice chile and garlic and add to meat. If hot mixture is wanted, do not remove seeds from green chiles. Add water or broth and simmer for one hour.

AND......

Sausage Gravy for Wertz:

1 pound loose pork sausage
6-3/4 cups half-and-half or whole milk
3/4 cup all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder

Note: This is a large recipe and can be halved. After cooking, it can be cooled and refrigerated up to several days.

Brown the sausage over medium heat, stirring and breaking into small pieces as you cook. When sausage is browned, drain off all the grease. Pour only 6 cups of half-and-half (or whole milk) (reserve 3/4 cup for later use in recipe) over the sausage and increase the heat to medium-high. Heat until hot, but do not let it come to a boil.

In a small bowl, mix the flour with the remaining 3/4 cup half-and-half (or whole milk) and whisk or stir with a fork until the mixture is smooth and without lumps. Whisk or stir the mixture into the sausage mixture. Reduce the heat to medium-low and continue stirring until the gravy thickens, about 5 to 10 minutes. Remove from heat and stir in seasonings. Serve immediately or let cool, cover, and refrigerate until ready to use.

Christopher

Jan 24 2004, 08:18 AM

All right you people are all evil. These recipes are all too good to pass up. So to be fair.

Every guy can make chili. Every guy tries way to hard to make chili spicy and as hot as all hell, which ruins the chili. They key is getting a good burn that sort of hovers over the top of the tongue. It should only cause light perspiration not rivulets pouring off your forehead. My cure for this phenomenon is to use crushed Red Pepper. The kind you get at pizza joints. My twist is to use tomato soup. This adds a sweetness that really complements the burn nicely.

Christopher’s 3-Day Chili (don’t worry its easy and takes little time)
Ingredient List
5-10 pounds of meat. Use the leanest hamburger you can. Splurge a little on the steak.
Chicken breasts, pork loin and Andouille Smoked Sausage. The mix is important. Sausage can be any spicy type but the Cajun Andouille is best.
2 cans black beans
2 cans red beans
1 can Cambells Tomato Soup
1 can Tomato sauce 16oz
1 can green chilis
bottle of Tabasco (green)
large shaker of crushed red pepper
¼ cup chili powder
tablespoon of paprika
½ clove garlic
1 snow cone any flavor

Day one
Cut the steak chicken and pork into nice finger length pieces.
Slice up the sausage. Place all the meat into a nice size plastic bag
(You can break it up into smaller bags but get an even mixture of meat.)
Take your crushed red pepper and evenly cover the top layer of the meat. Don’t completely drown the meat but get good coverage over the top.
Next use green Tabasco and again just cover the top layer of meat.
Close the bag securely and then knead the sauce and pepper flakes throughout the bag.
Make sure to get it mixed up real good in there.
Put in Fridge for 24hrs.

Day 2
Place all of the meat in the largest pot you can. You are going to need room.
Start to brown the meat. It will take some effort to move that much dead animal but no pain no gain.
Do not brown all the way. When it seems to be half way add the tomato soup and sauce.
Add the spices, Mix thoroughly.
Now set the heat for a light simmer
Allow to cook for around 3 hours (stir occasionally)
At three hours add the beans.
Cook another 40 min
Scoop and serve.

Oh the third day is to relax from all the chili you shoveled down. And you can guess where the snow cone is for.

Beladonna

Mar 14 2004, 01:21 AM

Easter is upon us and in my family that means another pigfest. Here's a Coconut Cake recipe I am required to make every Easter.

16 oz. sour cream
16 oz. frozen coconut
2 cups sugar
1 container cool whip
1 butter recipe cake mix

In a bowl mix first three ingredients and place in fridge so it will get firm.

Bake cake in 2 round cake pans. Let them cool completely.

Slice cakes in half so you have 4 thin layers.

Take one cup of the icing mixture from the bowl and set aside.

Ice the top of all layers except the top layer.

Mix the remaining cup of mixture with the cool whip and ice the top layer and sides.

Place the cake in an air tight container for three days before serving.

It is very important that you place the cake in an airtight container and let sit for the three day period. It makes it SO moist!!!

Also, sometimes I add crushed pineapple to the cake mix!

Beladonna

Mar 14 2004, 01:33 AM

Bird Nest Treats (A great Easter treat for kids and young at heart adults like ME!)

1/4 cup butter or margarine
4 1/2 cups miniature marshmallows
1/4 cup creamy peanut butter
1/4 cup semisweet chocolate chips
4 cups chow mein noodles

1 cup jelly beans or candy eggs.

Marshmallow chicks.

In a large sauce pan over medium heat, melt butter and marshmallows until smooth, stirring occasionally.

Add the peanut butter and chocolate chips, heat and stir for 2 minutes or until smooth.

Remove from heat, stir in the chow mein noodles until well coated.

Divide into 12 mounds on wax paper.

Using fingers, shape each mound into a nest, place a few jelly beans or candy eggs into each nest and top with a marshmallow chick.

Wertz

Mar 14 2004, 02:14 AM

Great, Bela. I'm just getting over my Girl Scout Cookie withdrawal and you post a Coconut Cake recipe - and Bird's Nest Treats. My waistline wants to have a word with you outside.

By the way, Desert Resident, I tried your Sausage Gravy recipe and it was great. I went with 2 teaspoons of garlic salt (I am known to some as Greta Garlic) and 1 teaspoon of sea salt - and added a half dozen strips of bacon cut into small pieces, which I browned with the sausage. Mmmmm...

Here's a recipe I tried for a pot luck thing a few weeks ago with the last of the winter squash. It was tasteee.

Delicata Squash with Herb Butter and Cider Glaze

2 medium delicata squash (about 2 lbs.) or other firm winter squash
3 tbs unsalted butter
1/4 cup coarsely chopped fresh sage
1 tbs. coarsely chopped fresh rosemary
1 1/2 cups unfiltered apple cider (or juice)
1 cup water
2 teaspoons of red wine vinegar
1 tsp. salt
freshly ground black pepper

1. Peel the squash (this is one of the worst jobs on earth - when Ronco comes up with a Squash-o-matic, I will be a happy man), cut lengthwise in half, and scoop out the seeds with a spoon. Cut each piece lenghtwise in half again, then crosswise into 1/2 inch thick slices

2. Make an herb butter by melting the 3 tbs. in a 12-inch skillet over low heat, then adding the sage and rosemary. Cook, stirring, until the butter just begins to turn golden brown - about 3 to 5 mins. (don't brown the herbs)

3. Add the squash to the skillet, then the cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender - 20 to 30 mins. Season with pepper and additional salt, if necessary

This makes about six servings. It doesn't look like much, but it is deeelicious.

I quadrupled the recipe (and was in squash-peeling hell for about an hour or so) for 30 people - and, despite the fact that there were about twenty-five dishes at this feast, there was none left. This was satisfying, but I would've loved to have brought some home afterwards...

Oh, by the way, one of my favorite restaurants recently featured a variation on the Coconut Curry Cauliflower Soup with Shrimp Dumpling recipe I posted here previously - but without the dumplings. It was still pretty darned good. Despite the odd variety of ingredients, I still heartily recommend it.

Ultimatejoe

Mar 14 2004, 03:25 AM

QUOTE(Beladonna @ Mar 13 2004, 08:21 PM)

Easter is upon us and in my family that means another pigfest. Here's a Coconut Cake recipe I am required to make every Easter.

So where's the pork in that recipe?

It's not really a recipe, but a good food idea:

Next time you're making spaghetti (so long as you're using a thin traditional tomato sauce) blanche some rappini and put some chili into the mix... add's a nice dimension.

pheeler

Mar 14 2004, 03:25 AM

My mom's delicious salsa recipe:

4 Roma tomatoes (or 2 regular tomatoes)
1/2 a bunch of cilantro
1/2 of a red onion
1 clove of garlic
1-3 jalapeno or habanero peppers (depending on how spicy you want it)
1 tsp cumin
1/2 tsp salt
1/2 tsp sugar
a couple squeezes of lime juice
8 oz can of tomato sauce

Dice the veggies and put all the ingredients in a food processor or blender. My mom likes to chop up the garlic clove too just because she wants to be sure she doesn't bite a chunk of garlic. Blend well and let it sit in the fridge overnight. Enjoy it the next day.

For a more authentic homemade salsa look, put it in a mayonaise jar with the label torn off. Oh and if you're worried about making it too hot, take the seeds out of the peppers first. You keep the pepper taste without so much hotness.

Desert Resident

Mar 14 2004, 07:10 AM

Your additions to the Sausage Gravy sound interesting and tasty, Wertz.

Here are some vegetable recipes:

Creole Corn Pudding:

3 Tablespoons butter
1 onion, chopped fine
1/2 bell pepper, chopped fine
2 cups whole kernel corn, canned or fresh
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
3 eggs, well beaten
1/2 cup grated Cheddar cheese

Melt butter in skillet. Saute onion and bell pepper. Add corn, sugar, salt, and pepper. Cool and add cheese and well-beaten eggs. Pour into buttered 2 quart casserole and set in pan of hot water. Bake 35 minutes in a 350 degree oven. Serve at once. Serves 6 people.

Note: You can make this ahead of time except for beaten eggs which should be added just before baking.

Candied Yams:

Peel and cut into large chunks 2 large sweet potatoes. Cover with warm water and 1 tablespoon baking soda. Soak for 10 minutes.

3/4 cup granulated sugar
1/2 cup water
1/2 teaspoon salt
1/2 orange, sliced thin

After letting potatoes soak for 10 minutes, then drain in a colander. In saucepan, combine sugar, water, salt, and orange slice. Bring to a low boil, then add the raw potatoes and cook until syrup is thick and potatoes are done. Just before serving add 2 or 3 tablespoons butter. Serves 3 to 4 people.

Vidalia Onion Pie:

1/2 cup (1 stick) butter or margarine
5 medium-size Vidalia (best) or sweet onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 shakes Tabasco sauce
1/4 teaspoon dry mustard
3 eggs, well beaten
1 cup sour cream
1 9-inch deep-dish pastry shell, unbaked
1/2 cup grated sharp Cheddar cheese

Preheat oven to 450 degrees
Heat the butter in a frying pan, add the onions, and saute until the onions are translucent but not brown.
Combine the salt, pepper, Tabasco, mustard, eggs, and sour cream in a medium-sized bowl and mix well. Stir in the onions. Pour the mixture into the pastry shell and top with the grated cheese.
Bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake until the filling is set and the top is golden brown, about 20 minutes more. Let cool for at least 10 minutes before cutting into serving pieces.

Note: This can be sliced in thin wedges to eat without a fork. Or the filling may be baked in mini-quiche shells and the onions should be diced rather than sliced.

Curmudgeon

Aug 28 2004, 06:10 AM

We were having dinner with another AD member while on vacation recently. PE mentioned Oatmeal Potato Bread, and one thing led to another. I was told I had never shared the recipe on-line. I ended up baking bread in someone else's kitchen in the wee hours of the morning, and getting a PM on my return that someone had an "attack of conscience" from eating too much bread. At least four members of AD have told me I need to post this recipe.

Notes:

Even if you have never baked bread from scratch before, try this recipe. I bake bread to relax, and this is a very easy recipe which I created. I don't recall having any failures. I am including enough instructions for a reasonably experienced baker; but if you need instructions for instance, on how to knead bread, most cookbooks have pictures on how to do it.

Bread, by tradition is made from flour, water, salt, and "yesterday's bread." (Sourdough starter) Baker's yeast, available in the baking department of your grocery store, is used to raise bread in most modern recipes. The flour, water, and salt however; are still very essential ingredients.

If you bake homemade bread on a regular basis, flours identified as being bread flour or better for bread, have a higher protein content; and as bread, raise better. Such flours are worth the extra few pennies a bag if you are going to use them.

Directions will include, "cover with a towel." I prefer a tightly woven dishtowel such as a "flour bag towel." Terry cloth dishtowels will stick to the dough if it doesn't have enough flour in the dough.

Caveat: I have never owned a pH meter, but I have often been told that bread dough is an acid, and that it can be poisoned by using metal bowls. Please use wooden spoons, plastic scrapers or spatulas, and non-metallic mixing bowls anytime you male home-made bread. It is not just traditional, it is a safety issue.

Oatmeal Potato Bread

In a large mixing bowl, put:
1/2 cup uncooked oatmeal
2 TBSP Margarine
1 - 2 TBSP. of salt to taste
1/4 cup brown sugar

Peel, and slice thinly, a medium potato. Cover it with cold water, bring to a boil, and cook until tender. Reserve one cup of the potato water, and stir it in to the mixing bowl.

Mash the potato well and add it to the mixture. (I usually use about 1/2 cup, but I tend to be very casual about my measurements.)

Add 1 cup cold pasteurized milk. (Bread recipes which use milk usually call for scalded and cooled milk. It is to break down an enzyme that kills yeast. I have used pasteurized milk all my life, and have never had a problem with it.)

Add two packages of commercial yeast to two cups of flour. (A couple TBSP if you buy yeast by the pound.) Stir it into the mixing bowl. Cover the mixture (sponge) with a towel or a plate, and place in a warm place for about a half hour to an hour.

The sponge should be bubbling at this point. Stir in 3- 4 cups flour until it is difficult to stir. Turn out onto a floured surface and knead until it is firm. This particular bread tends to be a little bit lumpy on the surface. Place it back in the bowl, and cover with a towel. Let it rise in a warm place until it is about double in bulk, or until when you press a finger into the top of it, the depression remains and makes no effort to spring back.

On a smooth, solid floured surface; knead until firm, and then shape into two loaves of bread. Until the twentieth century, loaves were usually "freeform" or round. If you have bread pans, you're likely comfortable shaping loaves already. If you don't have a good bread slicing knife, you can divide the dough into six pieces, roll them out like long strings of clay, and braid them like hair into two long loaves. Place the shaped loaves in lightly greased bread pans, or on lightly greased cookie sheets, cover with a towel, and let raise in a warm place until doubled in bulk. (Traditionally about an hour.)

Bread was traditionally baked in large stone ovens, where a fire heated the stones, and was then taken out before the bread was placed in the oven. Bread rises for a short while in a hot oven, and then finishes baking over a period of time. The crust that forms is a caramel created from sugars in the flour. I try to simulate this by using a preheated 400 deg. oven for the first ten minutes of baking, and then setting the oven temperature back to 350 deg. for the next half hour or so. Smell and color are two good indicators that bread is baked. Fresh baked bread should sound hollow when tapped on the bottom with a fingertip, but you need to be confident it is ready before turning a loaf out of a pan.

Once baked, bread should be cooled on a wire rack until it is about room temperature before slicing. Cooled bread can be wrapped in plastic and frozen. There are no preservatives in this recipe, and it will usually only stay fresh for about a day.

Notes to avoid an "attack of conscience" from eating too much bread. Bread originated in Egypt. I was once told that, according to a translation from an Egyptian Book of the Dead, one of the questions the Gods will ask you before you are allowed to pass on to the next world is, "When someone told you they were hungry, did you offer them bread?" The woman who first taught me to bake bread told me that to keep your skills up, one should always bake at least one extra loaf to give away. Braided loaves can be torn apart, buttered, and shared while still warm...

I usually keep some baking raisins around. A six ounce envelope added to the recipe at the beginning makes an excellent raisin bread. (Paladin Elspeth likes her raisin bread frosted.)

Briarcliff

Aug 28 2004, 06:56 AM

Crab Bisque Chincoteague #261
by Linton's Seafood

4 tablespoons butter
4 tablespoons flour
4 cups milk
3/4 cup sharp cheddar cheese
2 teaspoons seafood seasoning
1/2 teaspoon lemon pepper
2 tablespoons cooking sherry
1 pint whipping cream
1 tablespoon parsley, chopped
salt
1 lb crabmeat

6 servings

1. Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux.
2. Slowly add milk until it is well blended.
3. Stirring constantly, add cheese and cook until mixture thickens.
4. Reduce heat and add seasonings, sherry, cream, and parsley.
5. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.

Wertz

Aug 30 2004, 03:17 PM

I can vouch for Curmudgeon's Oatmeal Potato Bread - it is very tasty.

If you bake, you have to try this. If you don't, it looked pretty easy. Sort of.

Briarcliff

Aug 30 2004, 08:33 PM

Mrs. Field's Triple Layer Lemon Bars

Crust
1/2 cup (1 stick) salted butter, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup flour

Cream Cheese Filling
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1 large egg
1 teaspoon lemon extract

Lemon Curd
4 large egg yolks
1 tablespoon cornstarch
3/4 cup granulated sugar
3/4 cup water
2 medium lemons, grated, for 2 teaspoons lemon peel,
and squeezed for 1/4 cup fresh lemon juice
2 tablespoons salted butter, softened

Topping
2 tablespoons confectioners sugar

Preheat oven to 325 degrees F.

Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla extract and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8-inch square baking pan. Refrigerate until firm, about 30 minutes.

Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown.

Cool on rack to room temperature.

Make the cream cheese filling: While crust is baking, beat cream cheese and sugar until smooth in medium bowl with electric mixer set at high speed. Add egg and lemon extract and beat at medium speed until light and smooth. Cover bowl tightly and refrigerate.

Make the lemon curd: Blend the egg yolks with the cornstarch and sugar in a medium non aluminum pan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium low and cook, stirring constantly until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

Assemble the bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars.

Dust top with confectioners' sugar.

Makes 12 bars.

Wertz

Nov 23 2004, 12:29 AM

With Thanksgiving and the rest of the holiday season coming up, I thought it might be a good time to bump this thread. And I have a very good reason. My housemate's mother - a sort of Everymom - is visiting at the moment and just made some pumpkin muffins that are dee-licious (and quite simple).

Pumpkin Muffinss (as dictated by Brian's mother):

Combine a spice cake mix with a 15 oz. can of pumpkin pie filling, two egg-whites, and 3/4 cup of water. Blend on a low speed for about 30 secs., then on high speed for about 2 minutes. Scoop into muffin cups and bake at 350 in a pre-heated oven for 18-21 mins. As an option they can be iced with butter cream frosting, but they are fine on their own. Makes 24 muffins. Yum.

Another decent recipe - and even simpler - which I came across a couple of weeks ago is curried green beans, which makes an interesting alternative to the traditional green bean casserole.

Curried Green Beans

Cook 1 lb. of frozen green beans according to the package instructions. Meanwhile, melt 2 tbsps. of butter (or margarine) in a frying pan over a medium heat. Add 1/3 to 1/2 cup of coarsely chopped peanuts and a tsp. of curry powder and sauté, stirring constantly until peanuts are coated and warm. Stir peanuts into drained green beans and serve (I prefer using 1/2 cup and reserving some peanuts as a garnish on top). 6 servings.

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