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Ravyn
Posted: Thursday, June 03, 2010 12:59:28 AM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,054
Location: Bend, United States
The Best Bagels

1 ½ cups tepid water (105°F to 110°F) plus 1 tbsp for the egg wash
1 (1/4 oz) packet active dry yeast or (2 ¼ tsps)
4 cups bread flour
2 tbsp Malt Syrup (or substitute honey)
2 tbsp kosher salt
4 tsps granulated sugar
1 large egg white

Sesame seeds, poppy seeds, garlic powder, onion powder, basil, thyme etc for topping.

Place 1 ½ cups of the tepid water in a bowl and dissolve the yeast completely; set aside. Combine flour, malt syrup or honey, salt and the sugar in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.

Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into two pcs, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, not tacky or sticky, and somewhat stiff.

Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size)

Meanwhile, heat the oven to 425°F and arrange the rack in the middle.

Fill a large, wide, shallow pan (about 3 to 6 quarts) with water; bring to a boil over high heat then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper. Place a metal rack inside of a second baking sheet and set aside.

Turn the risen dough out onto a dry surface. Divide the dough in half, and then in half again until its cut looking like pizza slices with 8 pcs of equal size. Roll each piece in your hand to a ball and then start to flatten out and puncture a hole in the center and shape into an even bagel. Place shaped bagels under a damp towel and let rest for 10 minutes

Boil bagels 3 at a time making sure they have room to bob around. Cook for 30 seconds on each side until bagels have a shriveled look then remove to the baking sheet with the rack and let drain. Adjust the heat as necessary so the water stays at a strong simmer. Repeat until all are boiled

Whisk together the remaining TBSP water and the egg white. Brush the egg wash all of the bagels, then sprinkle as desired with any topping of your choice or leave plain. Place on the parchment lined baking sheet about 1 inch apart and bake 15 minutes. Rotate the pan and cook another 10-15 minutes until the bagels are a deep caramel color and have formed a crust on the bottom and top. Remove from the oven and place bagels on a cooling rack and cool for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.

Store the bagels after cooled…….wrap each in plastic wrap and then wrap each in foil. Either freeze or refrigerate.


Guest
Posted: Friday, June 04, 2010 5:13:32 AM

Rank: Lurker

Joined: 12/1/2006
Posts: 470,082
Margarita Pie


Crust
1-1/4 cups finely crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Filling
1 can (14oz) sweetened condensed milk
(not evaporated milk)
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 orange juice
1 container (8oz) frozen whipped topping, thawed

For crust, combine all ingredients in medium bowl; press onto bottom and up side of 9-inch pie plate.
For filling, combine milk, lime peel and juices in medium bowl; fold in whipped topping. Spoon into crust. Refrigerate until chilled, at least 30 minutes.
Ravyn
Posted: Friday, June 04, 2010 6:02:01 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,054
Location: Bend, United States
Granola

2 Cups Old Fashioned Rolled Oats (not quick cooking)
2 Cups 5 or 7 Grain Oats
¼ Cup Flax Seed
¾ cup Packed light brown sugar
¾ cups chopped pecans
1-1/2 cup sliced almonds
7 ounces of shredded coconut
½ tsp kosher salt
½ tsp cinnamon
½ cup vegetable oil
½ cup honey
½ cup Almond Butter (can leave out if you don’t have it)
1 tsp vanilla

Preheat oven to 325° Prepare a very large baking (15x10) tray lined with parchment paper.

In a large bowl combine the oats, flax seed, brown sugar, pecans, almonds and coconut. Mix well.
In a small saucepan combine honey, oil and almond butter till warm and combined then add vanilla off heat.
Pour the liquid over the grain mixture and mix until completely combined. Use your hands at this stage to get everything covered well. Spread mixture out onto baking tray if your trays are smaller use two.

Bake for a total of about 40-50 min depending on your oven timing it at 10 min intervals. Pull out and mix up the granola; bring the outsides in and so forth. Spread back out and bake another 10 min. Continue doing this until its golden brown and to the doneness you like.

Pull out and set on cooling racks. Press down on the mixture with the back of a wooden spoon so that it will stick together as it cools. Then break up into chunks and store in an air tight container.


LusciousLola
Posted: Friday, June 04, 2010 6:16:16 PM

Rank: Forum Guru

Joined: 3/5/2010
Posts: 2,873
Location: Island of tranquility
Here is one for a salad dressing that I am currently addicted to:

Ginger pear dressing

2 pears peeled and cut into 1/4" pieces
1 onion ( I use sweet onions) chopped
pinch and a half of thyme
salt and pepper
Saute in olive oil until cooked through and looking lovely

While that is cooking:
grate a teaspoon or so of fresh ginger
mince a few cloves of garlic

Add to the pear onion mixture.

Also add
a few tablespoons of a light vinegar ( I use light pear balsamic)
and some honey to taste
add additional salt and pepper if needed
cook for a bit while assembling your salad

I love it on spinach or some mixed greens, with some goat cheese, and dried cranberries.
Some toasted nuts would be wonderful on there as well.
Enjoy!
verity
Posted: Saturday, June 05, 2010 2:24:40 AM

Rank: Story Verifier

Joined: 7/31/2009
Posts: 614
Location: between fantasy & reality, United Kingdom

Beef in Red Wine Casserole

The cooking times for this recipe are specifically for a slow cooker
but works just as well simmering slowly for 1 ½ hours on a conventional hot plate

1.35kg (1½ Ibs) rump/stewing steak
1 tbsp vegetable oil
3 medium carrots, cut into 1cm pieces
Small onion, chopped
400g (14oz) good quality chopped tomatoes
250ml (½ pt) red wine
1 tsp dried herbs - eg; basil, oregano
Ground pepper
1 bay leaf

Wine can be substituted for vegetable or beef stock if preferred

1. In a large non stick frying pan, brown the beef in batches
2. Transfer into slow cooker add carrots & onion
3. Combine the tomatoes, stock, wine, herbs, salt, pepper and bay leaf
Pour onto the vegetables and steak
4. Cover and cook on Low for 6 - 8 hours or high for 3 -4 hours
or auto 8 - 9 hours

Serve with accompaniment of choice & sprinkle with basil leaves

Delicious!



*The Dark Room*

How do you talk to an Angel available from Amazon.

iceman
Posted: Saturday, June 05, 2010 6:36:21 AM

Rank: Forum Guru

Joined: 10/30/2009
Posts: 536
Location: Caifornia
This is a recipe for my version of baked beans. I've been making these for many years and taking to any cookout I've been invited to. You'll notice it's a large quantity, that's because the leftovers are so good!

JERRY'S BAKED BEANS


INGREDIENTS

1 Gal can Pork N Beans (I use Campbell's)
1 Pound Bacon (plain not flavored) (diced)
1 Large Onion (white or yellow) (chopped med to fine)
2 Cloves Garlic (minced)
1 Box Dark brown sugar
* * Dark molasis (optional)
1/2 Cup Yellow mustard
1/2 Cup Ketchup


DIRECTIONS

Use a stock pot. Place diced bacon in pot and cook until browned, drain. Add all ingredients and mix well to combine. Heat until starting to bubble, reduce heat. Cook over low heat for approximately 1 hour. CAUTION - Stir frequently to prevent burning.

Serve and enjoy

Note: The leftovers are great! Just like many other mixtures, if left in the refrigerator a day or two, gives more time for everything to marry. While it can be eaten cold, it's much better reheated.

BBB856
Posted: Saturday, June 05, 2010 3:33:55 PM

Rank: Forum Guru

Joined: 8/16/2009
Posts: 311
I've been playing with this recipe for a while, hope you like it.

CHOCOLATE & BRANDY MOUSSE (6 PTNS)

CHANTILLY CREAM
250 ML CREAM DBL
4 TSP HONEY
2-3 DROPS VANILLA ESSENCE
50 ML BRANDY
ITALIAN MERINGUE
60 GM SUGAR
5 TSP WATER
1 EA EGG WHITE
CHOCOLATE
150 GM DARK CHOCOLATE

METHOD

FOR THE ITALIAN MERINGUE
1. PLACE THE SUGAR AND WATER INTO A PAN AND SLOWLY BRING TO THE BOIL.
2. AT THIS STAGE, PLACE THE EGG WHITES IN THE BOWL OF AN ELECTRIC BEATER AND WHISK UNTIL FIRM PEAKS FORM WHEN THE WHISK IS REMOVED.
3. REMOVE THE SUGAR PAN FROM THE HEAT. WITH THE BEATER AT ITS LOWEST SPEED, POUR IN THE MELTED SUGAR, IN A STEADY STREAM, MAKING SURE IT IS CLEAR OF THE BEATERS.
4. CONTINUE BEATING FOR ABOUT FIVE MINUTES, UNTIL THE MERINGUE IS TEPID.
FOR THE CHANTILLY CREAM
5. PLACE THE CREAM, HONEY, BRANDY AND VANILLA ESSENCE INTO A BOWL AND MIX.
6. WHISK UNTIL FIRM PEAKS FORM WHEN THE WHISK IS REMOVED.
7. MELT THE CHOCOLATE, THIS CAN BE DONE IN THE MICROWAVE, BEING CAREFUL NOT TO BURN THE CHOCOLATE.
8. ADD THE CREAM AND MERINGUE TO THE DARK CHOCOLATE AND MIX CAREFULLY.
9. PLACE THE MIX IN THE FRIDGE FOR 5 MINS TO ALLOW TO FIRM.
11. PLACE THE MIX INTO THE CUPS/GLASSES READY TO SERVE.
BBB856
Posted: Saturday, June 05, 2010 3:38:12 PM

Rank: Forum Guru

Joined: 8/16/2009
Posts: 311
Easiest Souffle recipe, so far I have not found anyone who has been able to completely get it wrong.

STRAWBERRY SOUFFLÉ & VANILLA SHORTBREAD (2 PTNS)

FOR THE SOUFFLÉ
250 GM STRAWBERRIES, HULLED
75 GM CASTER SUGAR, PLUS EXTRA FOR DUSTING
½ EA VANILLA PODS, SPLIT LENGTHWAYS
4 TSP CORNFLOUR
SOFT BUTTER, FOR GREASING
2 EA EGG WHITES
SIFTED ICING SUGAR, TO DUST
FOR THE SHORTBREAD
200 GM BUTTER
90 GM ICING SUGAR, SIFTED
250 GM FLOUR
2-3 DROPS VANILLA EXTRACT
PINCH SALT

METHOD

1. TO MAKE THE JAM BASE FOR THE SOUFFLÉ, BLEND THE STRAWBERRIES AND 50 GM OF THE SUGAR IN A BLENDER OR FOOD PROCESSOR TO A PUREÉ.
2. RUB THROUGH A FINE SIEVE INTO A HEAVY-BOTTOMED PAN. SCRAPE IN THE VANILLA SEEDS FROM THE POD.
3. BRING TO THE BOIL OVER A MEDIUM HEAT, WHISKING CONTINUOUSLY.
4. STIR THE CORNFLOUR WITH ABOUT EIGHT TBSP OF WATER JUST TO SLACKEN, THEN WHISK INTO THE STRAWBERRY PUREÉ UNTIL THE MIXTURE THICKENS. COOL, THEN CHILL.
5. BRUSH THE INSIDES OF TWO SOUFFLÉ DISHES THAT ARE 9 CM DIA AND 6 CM DEEP WITH SOFTENED BUTTER, THEN DUST WITH CASTER SUGAR. CHILL.
6. TO MAKE THE SHORTBREAD, BEAT THE BUTTER AND ICING SUGAR TOGETHER, THEN GENTLY MIX IN THE FLOUR, VANILLA AND SALT TO MAKE A DOUGH.
7. ROLL INTO A CYLINDER ABOUT 5-6CM IN DIA, WRAP IN CLING FILM AND CHILL IN THE FRIDGE.
8. PREHEAT THE OVEN TO 1800C/GAS 6.
9. CUT THE CHILLED DOUGH INTO 5MM THICK SLICES AND PLACE ON A BAKING SHEET.
10. BAKE FOR 10-12 MINUTES OR UNTIL GOLDEN AROUND THE EDGES. SLIDE ONTO A WIRE RACK TO COOL AND CRISP. LEAVE THE OVEN ON.
11. TO FINISH THE SOUFFLÉ, WHISK THE EGG WHITES WITH THE REMAINING CASTER SUGAR TO SOFT PEAKS.
12. FOLD INTO THE SOUFFLÉ JAM BASE.
13. DIVIDE THE MIXTURE AMONG THE TWO DISHES, FILLING THEM TO THE TOP, THEN LEVEL WITH THE BACK OF A KNIFE.
14. BAKE FOR 9-11 MINUTES OR UNTIL RISEN ABOVE THE RIM BY HALF.
15. REMOVE FROM THE OVEN AND IMMEDIATELY DUST THE TOPS WITH ICING SUGAR. SET EACH SOUFFLÉ ON A LARGE PLATE. PUT A PIECE OF SHORTBREAD TO THE SIDE. SERVE AT ONCE.

Algol
Posted: Saturday, June 05, 2010 3:50:31 PM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
Blueberry Muffins
Makes 12 reg or 6 large.

These are not sweet muffins but they are very good!

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 cups blueberries



Grease 12-cup muffin pan or a 6 large cup pan. Preheat oven to 375 degrees. In large bowl with mixer on medium speed. (a stand mixer works well if you have one) cream butter or margarine and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Ad alternately to creamed mixture with milk and vanilla. Crush 1/2 cup blueberries and add to batter. Folding remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes. Cool in pan for 5 minutes and turn onto wire rack.



Algol

iceman
Posted: Saturday, June 05, 2010 7:14:59 PM

Rank: Forum Guru

Joined: 10/30/2009
Posts: 536
Location: Caifornia
What we need here, is a "print" option for the forum, so people can select and print their favorite recipe's, or a "download recipe" option... printing by capture is quite a waste of paper because of all the other stuff that gets included. but both should be used only on selected threads.

coffee
Ravyn
Posted: Monday, June 07, 2010 8:50:53 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,054
Location: Bend, United States
French Onion Salisbury Steak

For the Steak
1 ¼ # Ground Beef
1/8 Cup Chopped Shallot
1 tsp Kosher salt
½ tsp pepper
Flour for dusting patties

For the Sauce
1 Tbsp olive oil
2 cups sliced onion
1 Tbsp minced garlic
1 Tbsp tomato paste
2 cups beef broth (low sodium)
¾ Tsp kosher salt
¼ cup dry red wine
½ tsp dried thyme leaves

Combine the beef, shallot, salt and pepper. Divide evenly into 4 portions and shape each into ¾ to 1” thick oval patties. Place flour into a shallow dish and dredge each patty into the flour, shaking off any excess.

Heat 2 Tbsp oil into pan over medium high heat and sauté on each side for 3 minutes or until browned. Remove from pan.
Add 1 Tbsp olive oil if needed to pan drippings. Add onions sauté for 5-7 min or until slightly softened. Stir in garlic and tomato paste; sauté 1 minute. Sprinkle 1 Tbsp flour over onion mixture and stir; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
Return the meat to the pan; bring sauce to a boil. Reduce heat to medium low, cover and cook for 10 min. Turn patties and cover and cook another 15 min.
Serve steak on Cheese toasts with onion sauce ladled over. Garnish with additional cheese and chopped green onions.

Cheese Toasts: Slice 4 pieces of French bread or baguette in ½ in thick slices on the diagonal. Combine 2 Tbsp butter with ½ tsp minced garlic, pinch of paprika spread over each slice of bread and top with, ¼ cup Swiss or gruyere cheese and 2 Tbsp fresh grated parmesan cheese Mixed. Bake on a cookie sheet at 400 until bread is bubbly and crispy about 10-15 minutes.

Per Steak: 281 Cal; 11g total fat (3g sat); 77mg chol; 14g carb; 1218mg sodium; 2g fiber; 31g protein
Per Toast: 196 cal; 9g total fat (5g sat); 23mg chol; 22g carb; 314mg sodium; 1g fiber; 6g protein


Ravyn
Posted: Tuesday, June 08, 2010 4:42:52 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,054
Location: Bend, United States
Chicken Tortilla Soup

Preheat oven to 425°

Pat 2 chicken breasts on the rib dry. Remove all moisture. Season with salt and pepper and drizzle with olive oil. Place on a foil lined baking tray and roast in the oven for 30-40 minutes until cooked and the juices run clear. Let cool, then skin and debone and shred. Set aside.

In a large saucepan with a lid heat on medium coat with 2 tablespoons olive oil and sauté until translucent but not browned
1 large onion chopped
1 shallot chopped
1 leek chopped and soaked make sure you get all the dirt out from in between each layer (use up to where the leek starts to turn light green.)
4 – 5 tablespoons of chopped garlic (more or less depending on your taste for garlic)

Add:
4 oz can of diced green chilies
15 oz. can of Italian Stewed Tomatoes
4 cups of homemade chicken broth (canned if u don’t have it)
1 tsp pepper
1 tsp salt
2 tsp Worcestershire Sauce
1 tsp chili powder
½ tsp hot sauce (more depending on the level of spice you want)
1 can of small white (cannellini) beans
1 can of black olives sliced

Combine all ingredients and cover simmer on low for an hour to 2 hours.

In a small bowl combine 4 tbsp flour and ½ cup cold water. Whisk into soup, bring to a boil and simmer for 10-15 min longer until desired thickness.
Add shredded chicken in the last 10 minutes of cooking time to reheat but not dry out.

Serve soup garnished with shredded Jack and or Cheddar cheese, chopped green onions and homemade tortilla strips.

Homemade Tortilla Strips: Cut 1 package of either yellow or white corn tortillas into thin strips. You can either fry then in a shallow pan with some canola oil until they are crispy and then drain on paper towel. Or lay them out on a sheet try, spray the tortillas with oil and bake in a 425° oven till crisp.


Eeyore123
Posted: Thursday, June 10, 2010 10:08:10 AM

Rank: Forum Guru

Joined: 3/20/2010
Posts: 1,355
Location: United States
BLT summer time dip

1c bacon i used th pre cooked just put in microwave
1c shreded lettuce
1c diced tomatoes
1c sourcream
Mix well cover and chill

make toast triangles
or fav cracker ie: triscuits

Ravyn
Posted: Tuesday, June 15, 2010 5:17:01 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,054
Location: Bend, United States
White Chocolate Coconut Cookies

1 tsp baking powder
1 tsp baking soda
2 ¼ cups all purpose flour
½ tsp salt
2 sticks of butter, softened
½ cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup quick cooking oats
¾ cups shredded coconut

For garnish:
8 ounces white chocolate, melted
¾ cups toasted, shredded coconut flakes

Preheat oven to 350°.

In a small nixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and the shredded coconut flakes.
Form walnut sized balls of the mixture and drop 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for about 10 min until the bottoms of the cookies are golden brown. Remove from oven and cool completely.

When the cookies are cooled, dip or spread the melted white chocolate on the cookies and then dip into the toasted coconut. Set on a cooling rack till the chocolate sets.


Algol
Posted: Monday, June 21, 2010 7:32:01 PM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
Pineapple-melon salsa

1 tablespoon olive oil, divided
1 teaspoon finely grated fresh ginger, divided
2 teaspoons minced seeded jalapeño,
2 cups finely diced firm ripe melon
1 cup finely diced fresh pineapple
1 finely diced red bell pepper
1 diced green bell pepper
1/4 cup finely diced red onion
3 tablespoons rice vinegar
2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon kosher salt


Lime wedges and sprigs of mint for garnish

DIRECTIONS

Combine melon (try different ones or mix some, I used watermelon today… Awesome), pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with olive oil, ginger and jalapeño. Cover and refrigerate the salsa for at least 30 minutes up to 4 hours.




Algol

paco55
Posted: Tuesday, June 22, 2010 12:33:12 PM

Rank: Advanced Wordsmith

Joined: 4/22/2010
Posts: 54
Location: Michigan
Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

We use peanut butter chips with this as well.

Quote:
I make a offer, you can't refuse!
Guest
Posted: Monday, June 28, 2010 3:37:43 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 470,082
A remark about Iceman's Baked Beans Recipe. I had a family picnic yesterday (Sunday) Took a 5-quart crock pot of the beans. All I can say, What left overs?

E-mailed the Iceman, told him I may just tinker with the recipe just a bit by substitution of jalapeno's for the onions and cayenne pepper for some heat. Who knows may have left overs after this tinker. Shhh

Ice the 'e' u sent back, Damn son are you sure it was just the beans that brought the ladies to you.

Now here are three recipe's I actually don't know about: If there is anybody that has/will give these three a try. Well you know you have to tell.


From: Uncle John's Endlessly Engrossing Bathroom Reader; 22nd Edition by the Bathroom Reader's Institute Page 341

Real Redneck Recipes



Hillbilly Hash: Heat up an iron skillet and melt two teaspoons of butter. Add a cup of ground beef and 1/2 cup of finely chopped possum meat. When it sizzles, add in a cup of boiling water. Brown the meat and add two cups of diced, boiled tomatoes (2 1/2 cups if the possum meat is extra greasy). Let cook for about 10 minutes, and add a dash of moonshine whisky. Serve with fried eggs.

Vinegar Pie: Combine 1 1/4 cups of sugar, 1/4 cup of flour, and a tablespoon of lemon zest, and blend together in a heated saucepan. Stir in two cups of water and a 1/2 cup of apple cider vinegar. Bring to a boil, remove from heat, and combine with a mixture of three beaten eggs. Pour into pie crust and bake.

Black Stew: Fry two cups of chicken gizzards, chicken livers, or possum in a skillet until crispy. Add in a whole chopped onion and fry for a few minutes. Dump it all into a large pot and add six cups of boiling water. Throw in five cups of collard greens, two cups of wild mushrooms, a cup of pinto beans, a chopped potato, and anything else you've got lying around that might be good in a stew. Just before serving, add in a spoonful of butter and 1/2 cup of bacon grease.
Guest
Posted: Saturday, July 03, 2010 5:16:50 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 470,082
I saw a recipe, well not really, for a bluetini yesterday. Part blueberry vodka, part vanilla vodka and Blue Curacao. Then a few blueberries in the bottom of the glass. It was pretty and sounded interesting. I've never had vanilla vodka.



Algol
Posted: Sunday, July 04, 2010 6:58:41 PM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
The lime adds a tang... refreshing and light, I made this to go with fish tacos... good stuff.

Creamy Cilantro-Lime Slaw
Makes 6 to 8 servings

The slaw would be perfect with grilled pork or lamb, or use it as a topping for fish tacos.

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice (juice of one and a half limes)
1 1/2 teaspoons finely grated lime peel
1 Serrano Chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)
print a shopping list for this recipe


Preparation Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, Chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Season slaw with more lime juice, salt, and pepper, if desired, just before serving.


I did make a few adjustments... That's the fun part right?

I substituted jalapeno and used only half a (large) cabbage.

I used the food processor for the cabbage, put in the chop blade and tossed in the pepper, green onion and Cilantro and hit the pulse it a few times then mixed that with the shredded cabbage.



Algol

votreamant24
Posted: Sunday, July 04, 2010 11:33:23 PM

Rank: Active Ink Slinger

Joined: 7/2/2010
Posts: 22
Location: Somewhere that is Nowhere
Made with 5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world's most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It's sweetened and infused with fresh passion fruit, orange and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgenceserved with a petite mother of pearl spoon and topped with a gilded sugar flower.



Car quand le soleil brille de ses rayons d'or sur votre beauté, il ya rien que je puisse le comparer à. Vous êtes l'âme de mon cœur et la joie de mon amour. Vous êtes le jour de ma nuit et doux à mon aigre. Nous serons toujours ensemble pour toujours et à jamais jusqu'à la fin des temps. Puissions-nous vivre ensemble une vie éternelle, car je ne peut pas se permettre de vous perdre.
-Николаевна Романова
chrscllngs
Posted: Tuesday, July 06, 2010 2:18:58 AM

Rank: Forum Guru

Joined: 9/2/2009
Posts: 178
Location: devon
This is my famous marinade, use on chicken thighs or drumsticks.
I never measure anything so it really is just a list of ingredients, add them all but taste to how you want it!!!
The marinade wants to be thick enough to cover and stick to the chicken, but thin enough to use as a brush marinade when cooking

Honey
Soy sauce
Cider/Balsamic Vinegar
Tomato sauce
grated ginger
crushed garlic
chilli (a fresh chopped chilli will burn on a bbq so I use chilli flakes)
wholegrain mustard
salt & cracked mixed pepper

Score the chicken quite deeply and massage the marinade well into the meat. I leave for a good hour before cooking
myself
Posted: Thursday, July 08, 2010 10:46:19 AM

Rank: Forum Guru

Joined: 3/17/2010
Posts: 966
Location: .showyourdick.org/
just tried a blueberry buckle recipe -still baking sure making the house smell good -let you know how it turns out : )


Ingredients

* 1/4 cup butter, softened
* 3/4 cup sugar
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 2 cups fresh blueberries
* TOPPING:
* 2/3 cup sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/3 cup cold butter

Directions

1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.



Torture the data long enough and they will confess to anything.
myself
Posted: Thursday, July 08, 2010 7:20:01 PM

Rank: Forum Guru

Joined: 3/17/2010
Posts: 966
Location: .showyourdick.org/
The buckle is great! We used to make huckleberry buckle every picking season when we lived in the Northwest - The blueberry is just as good! yum : )

Torture the data long enough and they will confess to anything.
Southern_Sass
Posted: Thursday, July 15, 2010 12:22:26 PM

Rank: Miss Sassy Pants

Joined: 3/14/2010
Posts: 6,508
Location: Ridin the Waves of Lush, United States
Algol wrote:
The lime adds a tang... refreshing and light, I made this to go with fish tacos... good stuff.

Creamy Cilantro-Lime Slaw
Makes 6 to 8 servings

The slaw would be perfect with grilled pork or lamb, or use it as a topping for fish tacos.

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice (juice of one and a half limes)
1 1/2 teaspoons finely grated lime peel
1 Serrano Chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)
print a shopping list for this recipe


Preparation Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, Chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Season slaw with more lime juice, salt, and pepper, if desired, just before serving.


I did make a few adjustments... That's the fun part right?

I substituted jalapeno and used only half a (large) cabbage.

I used the food processor for the cabbage, put in the chop blade and tossed in the pepper, green onion and Cilantro and hit the pulse it a few times then mixed that with the shredded cabbage.



OMG AL...This is sooooooooo yummy!!! Thanks honey

Ravyn
Posted: Monday, July 19, 2010 4:14:04 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,054
Location: Bend, United States
Grilled Salmon Gyros

Serves: 6 servings

Salmon marinade:
• 1 teaspoon chopped oregano leaves
• 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 tablespoons grape seed oil
• 1/4 teaspoon hot pepper flakes
• 1/2 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
• 4 pita breads – Recipe follows
• Tomatoes and Onions, recipe follows
• Cucumber Dill Sauce, recipe follows
• 1 cup shredded iceberg lettuce, optional

Directions
Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through.

Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.

Tomatoes and Onions:
• 3 cups seeded and diced tomatoes
• 3/4 cup quartered and thinly sliced red onion
• 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped oregano leaves
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons grape seed oil

Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.

Cucumber Dill Sauce:

• 1 cup Greek yogurt
• 1 1/2 cups peeled, seeded, finely diced English cucumber
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons minced garlic
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt

Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

Pita Bread

Serves: 8 servings

• 2 teaspoons active dry yeast, from 1 package
• 1 1/4 cups warm water
• 1 tablespoon agave syrup
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour, plus more for dusting
• 2 tablespoons grape seed oil

Directions

Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.

Preheat the oven to 425 degrees F and if possible, use a baking stone.

Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.



Algol
Posted: Tuesday, July 20, 2010 6:34:56 PM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
iceman wrote:
This is a recipe for my version of baked beans. I've been making these for many years and taking to any cookout I've been invited to. You'll notice it's a large quantity, that's because the leftovers are so good!

JERRY'S BAKED BEANS


INGREDIENTS

1 Gal can Pork N Beans (I use Campbell's)
1 Pound Bacon (plain not flavored) (diced)
1 Large Onion (white or yellow) (chopped med to fine)
2 Cloves Garlic (minced)
1 Box Dark brown sugar
* * Dark molasis (optional)
1/2 Cup Yellow mustard
1/2 Cup Ketchup


DIRECTIONS

Use a stock pot. Place diced bacon in pot and cook until browned, drain. Add all ingredients and mix well to combine. Heat until starting to bubble, reduce heat. Cook over low heat for approximately 1 hour. CAUTION - Stir frequently to prevent burning.

Serve and enjoy

Note: The leftovers are great! Just like many other mixtures, if left in the refrigerator a day or two, gives more time for everything to marry. While it can be eaten cold, it's much better reheated.



Ice,
I made the beans to serve as one of the sides with 2 pork shoulders I smoked over the weekend, all received rave reviews. To save some time while I was babysitting the smoker, I baked them in the oven for an hour maybe more at 350 degrees uncovered they were excellent...Thanks!




Algol

tubby1961
Posted: Thursday, July 22, 2010 10:34:41 PM

Rank: Forum Guru

Joined: 4/24/2010
Posts: 2,074
Location: Down Under, Australia
White Chocolate Cake


Ingredients Cake
400g chopped Butter, 500g chopped Cadbury Dream White Chocolate, 2 cups Caster Sugar, 2 teaspoons Vanilla Extract, 4 lightly beaten Eggs, 2 cups sifted Plain Flour, 2 cups sifted Self-raising Flour.
Icing
600g chopped Cadbury Dream White Chocolate, ¾ cup Thickened Cream.
Preparation Cake
This cake is best made 5-14 days ahead as it gets moister with time.
Preheat oven to 150 degrees C. Grease and line a 8.5cm deep, 22.5cm square cake pan. Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave uncovered on high for 3-4 minutes, stirring every minute with a metal spoon, or until smooth. Add caster sugar and vanilla to chocolate mixture. Stir to combine and add eggs. Mix well. Sift flours together over chocolate mixture and stir until well combined. Pour mixture into prepared pan and bake for 1hr 50 minutes to 2 hours or until skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out and wrap in cling wrap, then in foil. Store in an airtight container at room temperature for 5-14 days.
Icing
One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave uncovered on medium for 2-3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency. Using a serrated knife, cut cake in half. Place base on serving plate, spread 1/3 ganache (icing) over the base and sandwich together with top half. Spread remaining icing over top and sides. Set aside for 24 hours to set. To serve, cut cake with a warm knife to prevent icing from cracking.
Variation
1. You can halve the ingredients and bake in a 6cm deep, 20cm round cake pan at 160 degrees C for 55-60 minutes.
2. You can double the ingredients and bake in a 7.5cm deep, 30cm square cake pan at 160 degrees C for 2.5-3 hours.

Sorry for the long post but this cake is worth it, I'm always been asked to make it for birthdays. The temperatures used are in Celsius so some of you will have to adjust them to suit your needs. Also I find that you really need more chocolate for the icing as the quantities listed above just don't cover it enough.


"Hey, don't knock masturbation! It's sex with someone I love." Woody Allen

"I am willing to admit that I may not always be right, but I am never wrong." Samuel Goldwyn
tubby1961
Posted: Thursday, July 22, 2010 10:43:08 PM

Rank: Forum Guru

Joined: 4/24/2010
Posts: 2,074
Location: Down Under, Australia
The following are treats I make for Christmas and they are very popular.

Bailey Balls


Ingredients
1 cup crushed Plain Biscuits, ¼ cup Sultanas, ½ cup Icing Sugar, 1 tablespoon Cocoa, ¼ cup Baileys Irish Cream, 1 tablespoon Honey, 1 tablespoon Water, ½ cup Coconut.
Preparation
Mix all the ingredients well together, roll into balls and coat in coconut. Chill.

Rum Balls


Ingredients
1 can Condensed Milk, 10 crumbed Weet-bix, 12oz chopped Mixed Fruit, 3 tablespoons Cocoa, 2 tablespoons Rum (can go a little heaver if you like, I do).
Preparation
Mix all ingredients together, roll into balls and coat in coconut. Chill.




"Hey, don't knock masturbation! It's sex with someone I love." Woody Allen

"I am willing to admit that I may not always be right, but I am never wrong." Samuel Goldwyn
sassycheergirl
Posted: Friday, August 20, 2010 11:59:47 AM

Rank: Lollipop Girl

Joined: 11/7/2009
Posts: 1,501
Location: a corn field , United States
Ok This is something I make once in awhile...When Ash comes over she actually demands I make it.

Wet Burrito Casserole

Hamburger about a pound or so
package of taco seasoning
10 Flour tortillas shells
2 cans of cream of mushroom soup
1 container (16 oz) of sour cream
package of cheese i use taco cheese

Preheat oven to 350 (F). Brown meat, drain, add taco seasoning and stir well. Then in a bowl combine soup and sour cream. Mix well. Put half in the bottom of a cake pan. Put meat in the tortilla shells, roll then up and place in pan. Cover with remaining sour cream/soup mix. Cover with cheese. Put in oven for about an hour, or till cheese is melted.
Top with what you like..hot sause...taco sauce..
Good with lettuce and tomatoes added on top.
And its really good rewarmed up too.

Enjoy and I hope you like it!




*smiles, hugs, and lollipops*



Sassy
Jillicious
Posted: Friday, August 20, 2010 11:06:19 PM

Rank: Forum Guru

Joined: 10/28/2009
Posts: 1,292
Location: United States
Gordon Ramsey's Fucking Omelette






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