recipes..get your recipes here!

Tuesday, September 12, 2006 11:02 AM

MSG

hungry??? ooh I can make you even hungrier:) Pasta time 2 pounds of pasta, and red, white and green sauces, in under 30 -- this menu ROCKS! 2 pounds penne rigate pasta Parsley Pesto: 2 cups Italian flat-leaf parsley 1 (3-ounce) jar or 1/4 cup pignoli nuts 1 clove garlic, cracked away from skin 1/2 cup extra-virgin olive oil, divided 1 teaspoon coarse black pepper 1 cup grated Parmigiano-Reggiano Tomato-Basil Sauce: 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 1 medium onion, chopped 1 (28-ounce) can crushed tomatoes, 1 (14-ounce) can diced tomatoes, drained Salt and pepper 20 leaves fresh basil, torn or shredded Gorgonzola Cheese Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup white wine 1 cup chicken stock 1/2 cup cream 2 tablespoons chopped sage leaves 3/4 pound gorgonzola cheese, cut into pieces Salt and freshly ground black pepper Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente. In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup olive oil. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining olive oil, stir to combine. Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the pot and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta. In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste. Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss. Serve the three pastas family style or buffet style, immediately. I choose to rise instead of fall- U2

Tuesday, September 12, 2006 10:24 PM

SPACEANJL

Wednesday, September 13, 2006 3:02 AM

KAELE

Wednesday, September 13, 2006 5:22 AM

MSG

wow nice curry SpaceAnJL- and hey that's 3 recipes for fruity oatie bars ...so I'd bet everyone can find something to their taste:) ooooh we should have a fruity oatie taste off:) I choose to rise instead of fall- U2

Wednesday, September 13, 2006 9:02 AM

MSG

Hey after talking to SpaceAnJL- thought I'd throw a few of my fav chinese recipes in ...sort of add to the Firefly theme and all:)I tried to pick finger foods or shared dishes for easy Firefly party stuff Hot and Sour Soup 2 ounces dried shiitake mushrooms 10 cups chicken stock or low-sodium chicken broth 2 tablespoons vegetable oil 1/3 cup chopped fresh ginger 2 tablespoons minced garlic 3/4 teaspoon crushed red pepper 1/2 pound chicken or tofu, cut into small bite-size strips or chunks 1/4 cup lime juice 3 tablespoons cornstarch 3 tablespoons mushroom flavored soy sauce 1 teaspoon sesame oil Hot chile oil, for drizzling 2 tablespoons thinly sliced scallions Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside. In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the chicken or tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil to taste, and garnished with some of the sliced scallions. Spicy Chinese Beans 3 cups Chinese long beans, cut into 3-inch pieces 1 tablespoon sambal 1/2 tablespoon sesame oil Salt and black pepper Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning. Lettuce wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. Steamed Fish 1 (5 to 6 pound) black cod, gutted, head and tail on 1/4 cup ginger, julienne 1/4 cup scallions, julienne Cabbage for lining steamer 2 tablespoons soy sauce Peanut oil, heated to simmer Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil. Dumplings the easy way 2 teaspoons soy sauce 1 teaspoon hot Chinese-style mustard 1/2 teaspoon minced fresh garlic 1/2 teaspoon sesame oil 1 (14-ounce) can chow mein vegetables, rinsed and drained very well 24 square wonton wrappers 1/2 cup canola oil Toasted white sesame seeds Black sesame seeds For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard Preheat oven to 350 degrees F. Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce. OTHER STUFF: Warm Shaoxing to drink Mao Tai or to drink Red and white wine Jasmine tea I choose to rise instead of fall- U2

Wednesday, September 13, 2006 11:09 AM

MSG

forgot the most important one...my chinese spareribs Jayne style ( mmm meat!) Spiced spare ribs: 2 (4-pound) racks pork spareribs, trimmed of excess fat 1/2 cup Chinese five-spice powder Sea salt and freshly ground black pepper Teriyaki glaze: 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red chili, minced 2 garlic cloves, smashed 2-inch piece fresh ginger, whacked open with the flat side of a knife 2 tablespoons sesame seeds, for garnish Chopped fresh cilantro and green onion, for garnish Preheat the oven to 300 degrees F. Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours. Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve. When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show). Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife ( hence Jayne style), pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. I choose to rise instead of fall- U2

Wednesday, September 13, 2006 2:49 PM

USBROWNCOAT

Friday, September 15, 2006 10:21 AM

MSG

OK have to add a side dish... Zoe's evereything you've got potatos 3-4 large potatos scrubbed well and chopped into 1/2 inch cubes 1/2 cup thinly sliced chives or scallions 1/3 cup sour cream 1/3 cup shredded cheddar cheese 3-4 sliced of bacon cooked till crisp and crumbled Bring a pot full or water to boiling and place potatos in. Let boil for 20-25 minuntes until potatos are tender when poked. Drain potatos and return to the pot on low heat, gently smash ( nto complete mash more roughly semi mashed)potatos. Then mix in all other ingredients and fold until well mixed. Serve piping hot. I choose to rise instead of fall- U2

Friday, September 15, 2006 10:23 AM

MSG

I did the ribs, the zoe potatos and the following recipe for squash for dinner on Thursday...MisterG loved it:) Simple squash 2-3 yellow crook necks squash sliced thinly 1/2 small onion 3 tablespoons butter Salt and Pepper Chop the onion into small pieces and place in frying pan with putter. Saute the onion until golden and add the squash. saute until squash and onion are soft. Salt and pepper to taste. I choose to rise instead of fall- U2

Friday, September 15, 2006 11:48 AM

MALLORY

Friday, September 15, 2006 11:58 AM

MSG

ok last recipe and then I have to go get my nails done Chicken for Margi 4-5 chicken breasts 1/2 pound button mushrooms large bunch asparagus 1 can artichoke hearts in brine Olive oil 1/2 cup white wine pesto ( see recipe) Pesto 3 tablespoons pine nuts 2 cups fresh basil leaves, 1 clove garlic 1 pinch sea salt 1/4 cup freshly grated parmigiano 3 tablespoons freshly grated pecorino 10 tablespoons extra virgin olive oil In a large stone mortar or food processor/blender, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil until consistency of sauce. Ok now back to the chicken Drizzle oil in pan and brown chicken nicely( cook nearly to done), add mushrooms, artichokes, and asparagus. Turn to medium heat and add wine. Allow it to shallow pan poach until veg are cooked through and wine is almost gone. Add pesto and turn up heat for 3-5 minutes until remaining wine is gone. Serve with nice yukon gold or similar potatos. I choose to rise instead of fall- U2

Saturday, September 16, 2006 3:05 PM

MSG

Thought since I put in Margi chicken ( invented for my baby sister Margi using her favorite ingredients) I throw in my sister in law's invention. She doesn't eat red meat and she missed sloppy joes so she invented this. We call them Sloppy Holly's Sloppy Holly's 4-5 chicken breasts 1 can coke ( not diet or anything else) 1 cup your favorite bbq sauce 1 cup catsup Place all ingredients into a slow cooker/crock pot and cook on low for 6-7 hours. With a fork, shred the meat up and serve on hamburger buns... works great with the Holly salad Holly Salad 1 pound bowtie past cooked al dente 1 pound red grapes cut in half 1 pound cooked chicken cut into chunks 1 cup chopped walnuts 4-5 sticks of celery well chopped 1/2 bottle Kraft coleslaw dressing Mix well and serve cold I choose to rise instead of fall- U2

Saturday, September 16, 2006 3:11 PM

PENGUIN

King of the Mythical Land that is Iowa

Sunday, September 17, 2006 9:15 AM

STINKINGROSE

Sunday, September 17, 2006 9:19 AM

STINKINGROSE

Monday, September 18, 2006 7:30 AM

MSG

Stinkingrose....yeah I blame J.D. Robb for diet failures...she's always describing or talking about pizza, meatball subs, pasta( spaghetti with meatballs)and burgers...all my fav things that I really shouldn't eat. I choose to rise instead of fall- U2

Monday, September 18, 2006 10:00 AM

MSG

As it is soooo cold right now ( weird cold snap we haven't hit over mid 60's in a week) I felt the need to post this Lamb Stew 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces 1/4 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1 tablespoon olive oil, divided 3 medium carrots, cut into 1/4-inch rounds 1 cup barley grits 4 cups chicken broth 2 teaspoons freshly chopped oregano In a medium mixing bowl, toss the lamb with the salt, pepper and flour. Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls. I choose to rise instead of fall- U2

Tuesday, September 19, 2006 4:59 AM

MSG

Hey people get out there and post more recipes...I think I shall convert these to a web recipe book for Firefly fans if that is ok with everyone? I choose to rise instead of fall- U2

Tuesday, September 19, 2006 10:18 AM

MSG

Hey I had to share this, one of our teachers brought it in Tenderloin with asaparagus 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well) Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons Salt 4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total 4 teaspoons coarse black pepper, a rounded palm full 2 tablespoons butter 6 white mushroom caps, very thinly sliced 1/4 cup cognac or brandy, eyeball it 3/4 cup cream, eyeball it Chopped parsley leaves or chives, for garnish Preheat oven to 425 degrees F. Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink. While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside. I choose to rise instead of fall- U2

Wednesday, September 20, 2006 9:05 AM

MSG

taps her foot and waits for AnJL to post I choose to rise instead of fall- U2

Wednesday, September 20, 2006 1:44 PM

LIVLASS

Wednesday, September 20, 2006 1:54 PM

LIVLASS

Wednesday, September 20, 2006 2:56 PM

KAYNA I love my captain

Hmm. Here's something really simple the cooking challenged can make for family get togethers for thanksgiving and Holloween. Buy a can of pumpkin pie mix (not plain pumpkin). Mix in a regular sized container of Cool Whip (not the squirt can stuff) and put it in the fridge to set. Buy a box/bag of ginger snaps to dip with. It's like dippable pumpkin pie. I'll have to dig up a few of my family recipies. Dad's Spiral meatloaf, any of mom's deserts... Mom is an amazing pastry cook in her own right and she's pretty damn good any other deserty type thing too. For now I have a question. Does anyone on here have a decent recipe for Swedish Meatballs that can be made by an ok cook that doesn't involve cream of mushroom soup? Blegh. Hate that stuff. And I mostly have venison meat to work with. Much more lean than most beef, hard to do a decent rue. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Op: You're fighting a war you've already lost. Mal: Yeah, well I'm known for that.

Thursday, September 21, 2006 2:28 AM

LIVLASS

Thursday, September 21, 2006 3:05 AM

SPACEANJL

Thursday, September 21, 2006 3:15 AM

THEKNIGHT

Thursday, September 21, 2006 4:30 AM

LIVLASS

Thursday, September 21, 2006 4:34 AM

MSG

Here's a nice and simple one for the swedish meatballs...had to dig to find it in my mom's recipes, but it's a good one 2 slices fresh white bread 1/4 cup milk 3 tablespoons clarified butter, divided 1/2 cup finely chopped onion A pinch plus 1 teaspoon kosher salt 3/4 pound ground chuck 3/4 pound ground pork 2 large egg yolks 1/2 teaspoon black pepper 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 cup all-purpose flour 3 cups beef broth 1/4 cup heavy cream Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. I choose to rise instead of fall- U2

Thursday, September 21, 2006 4:56 AM

MSG

and in honor of SpaceAnJL's birthday...a recipe just for her! This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark chocolate embellished with white chocolate squiggles. Serve with Raspberry Sauce. 1 Chocolate Butter Sheet Cake, recipe follows Raspberry Simple Syrup, recipe follows 1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish 10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces 7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces 1/2 cup heavy cream 6 eggs 3/4 cup sugar 1/4 cup fine quality raspberry flavored liqueur, such as Chambord Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles. Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid. Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed. Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch. Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain. Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm. To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top. Chocolate Butter Sheet Cake 5 ounces unsalted butter, softened 7 eggs separated 4 ounces bittersweet chocolate, melted 1/8 teaspoon cream of tartar 1 cup less 2 tablespoons (7 ounces) sugar 1 cup and 2 tablespoons (4 ounces) sifted cake flour Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper. Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated. Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture. Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool. Raspberry Simple Syrup: 1/4 cup sugar 1/3 cup water 2 tablespoons raspberry sauce 1 teaspoon fine quality raspberry-flavored liqueur, optional Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using. Raspberry Sauce 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur Raspberry Sauce 2 cups raspberries (fresh or frozen) 1/4 cup sugar 2 teaspoons fresh-squeezed lemon juice 1 tablespoon raspberry-flavored liqueur In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. Yield: about 1 1/2 cups I choose to rise instead of fall- U2

Thursday, September 21, 2006 6:07 AM

SPACEANJL

Thursday, September 21, 2006 7:02 PM

KAYNA I love my captain

Quote: Originally posted by msg: Here's a nice and simple one for the swedish meatballs...had to dig to find it in my mom's recipes, but it's a good one... Thanks so much! I can make the meatballs just fine (1lb ground venison, 1 tube of breakfast sausage usually) but the sauce was killing me. My recipe was cobbled together out of three different internet recipies and my own imagination. It tastes pretty good but the sauce just isn't right. Not enough of it and too greasy for start. Must try this out soon. And Livlass, thanks for the tip about adding cheap beef to the venison. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Op: You're fighting a war you've already lost. Mal: Yeah, well I'm known for that.

Friday, September 22, 2006 8:31 AM

LIVLASS

Friday, September 22, 2006 4:02 PM

KAYNA I love my captain

I've never had venison mixed with pork. We have a guy who hunts on our property and the place he takes it too does a good job. They make great venison jerky. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Op: You're fighting a war you've already lost. Mal: Yeah, well I'm known for that.

Monday, September 25, 2006 6:07 AM

MSG

well I do have another fun meatball recipe 1 pound ground beef 1 pound ground pork or pork sausage 1/2 onion chopped 1-2 stalks celery finely chopped 2 tablespoons garlic powder 1 teaspoon tumeric 2 tablesppons coarse ground salt and pepper 1/2 teaspooon coriander 2-3 slices bread 1 egg 1 tablespoon hot pepper sauce or red pepper flakes 4 oz tomato paste metal muffin tin( for baking) saute onions, celery, and spices in a pan coated with olive oil. when tender, set aside to cool. tear bread into small pieces and place in mixing bowl with ground meats. Add spice/onion mix and one egg and red pepper sauce. knead together to evenly distribute the mixture throughout. Divide meat mixture into 12 equal portions and form rough balls. Place each ball into one of the muffin cups and "frost" with the tomato paste. Bake 350 degrees for 20-25 minutes. I choose to rise instead of fall- U2

Monday, September 25, 2006 6:36 AM

MAVOURNEEN

My Gran's Gammon (Ham/Hamsteak) Sauce • 2 tbs Finely chopped onion • 1 tbs or more Brown sugar • 2 tbs Whiskey • 1 tbs Flour • 1 tbs Butter • 3/4 c Water or stock Salt or pepper to taste Sauce: Saute onions in butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce is too thick, add more water. Add whiskey and season to taste. "Have you ever been with a Warrior Woman?"

Monday, September 25, 2006 6:51 AM

MSG

Nice one Mavoureen Have you tried this? Fisherman's pie 1 1/2 cups corn flakes 2 hard-boiled eggs, chopped 2 tablespoons bread crumbs 1 tablespoon chopped parsley leaves 1/2 cup unsalted butter 1 cup diced leek 1/3 cup diced carrots 1/2 diced onion 1/2 cup dry white wine 2 cups fish stock 1 cup diced potatoes 4 cups boneless haddock, cut into a large dice 3/4 cup chopped smoked salmon 3/4 cup heavy cream 3 tablespoons roughly chopped cilantro leaves 1/2 teaspoon lemon juice Kosher salt and freshly ground black pepper Preheat the oven to 350 degrees F. In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside. Heat the butter in a large saucepan over medium heat. Add the leek, carrot and onion and cook, stirring, until tender. Add the wine and reduce by half. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender. Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes. Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste. Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins. Sprinkle with the topping and bake until lightly browned, about 10 minutes. Serve immediately. and of course Irish Soda Bread 5 cups sifted all-purpose unbleached flour 3/4 cup sugar 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1/4 pound (1 stick) butter 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained 3 tablespoons caraway seeds 2 1/2 cups buttermilk 1 large egg, slightly beaten Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans. Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds. Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans. Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool. I choose to rise instead of fall- U2

Monday, September 25, 2006 8:57 AM

MSG

Feel the need to share Tristan's joy Honey Vanilla Ice Crea 1/2 cup honey 2 cups heavy cream 1 cup half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 1/4 cup sugar 1 cup creme fraiche or sour cream Paper milk/juice container In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker. Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours. I choose to rise instead of fall- U2

Monday, September 25, 2006 9:18 AM

MSG

For my beloved NV Potatos for munchkins Smashed Potatoes: 2 pounds new potatoes or baby Yukon gold potatoes 1/2 cup sour cream 2 tablespoons butter 3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp) Salt and pepper Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender. Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth. Sprinkle chives or chopped green onions and serve and since you mentioned he likes garlic Idaho potatoes, peeled 1 1/2 quarts vegetable oil, for frying 3 tablespoons butter 1 tablespoon pressed garlic 2 tablespoons shopped parsley 1 teaspoon salt 1/8 teaspoon freshly ground black pepper With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic , add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute. and of course what my mom calls potatos from hell ( they taste so good and are soooo bad for you) 2 pounds potatoes (Yukon gold, white, or red potatoes are best, but or baking potatoes, like russets, work well too) Too much butter Too much olive oil 6 cloves garlic, diced 1 medium-size cooking onion, diced 1/2 cup fresh rosemary, thyme, or dill, stems discarded before measuring Salt and freshly ground black pepper Quarter potatoes, skin on, and boil them in 8 cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork. Drain water. In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here). As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased. Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides. If the potatoes start burning before they brown, reduce the heat. Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy. When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well. Serve immediately on warmed plates. Note: It's all in the timing of adding the garlic and onions (which can only really be learned through trial and error). Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing. I choose to rise instead of fall- U2

Monday, September 25, 2006 9:21 AM

MSG

This is the simplest of all and is what you do with leftover mashed potatos.When I was a kid, my mom devised this way of using leftover mashed potatoes the next day. I actually prefer these to plain old mashed potatoes. She coats them in seasoned flour then cooks them very slowly in lots of butter. You have to be patient with this recipe, because if you try to turn the cakes too soon, you won't get the delicious buttery crust. Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form. 2 cups chilled mashed potatoes (see Note) 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1/2 cup all-purpose flour, for dredging 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties. Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot. I choose to rise instead of fall- U2

Monday, September 25, 2006 9:31 AM

MSG

The knight- from Atlanta so I know what you mean...Oh I probably should have warned you all...the measurements for 90% or my recipes are inexact at best as it's my best guess for about how much of each ingredient I throw in...sorry if it doens't work. Let me know if something's a flop and I'll try to re-do or describe in more detail as I don't use measuring cups of any kind...more of a throw this in and all kind of thing. I choose to rise instead of fall- U2

Monday, September 25, 2006 2:30 PM

STINKINGROSE

Tuesday, September 26, 2006 3:32 AM

DEEPGIRL187

Quote: Originally posted by msg: There's been some talk amongst the chefs in the groups and we decided to start a recipe thread... so if you have a nice recipe you'd like to share with others, please post it here. First recipe One pan nutritious chicken 4 chicken breasts 1 16 oz can chopped italian tomatos 5 cloves garlic roughly chopped 1 cup chicken stock or broth 1 1/2 cups uncooked rice( brown or white) 2 cups fresh or frozen spinach salt and pepper( to taste) 1/2 cup feta or other cheese In a greased baking dish, place rice on the bottom, then put the chicken breasts and sprinkle the chopped garlic, salt and pepper over them.Arrange spinach around the chicken. Pour in the whole can of tomatos over the chicken, spinach, and rice without draining and pour broth over it as well. cover with foil or lid and bake at 350 degrees for 1 hour. Remove cover and sprinkle cheese on it. Turn oven to broil and broil until cheese is lightly browned and bubbly. Enjoy This is a nice one dish meal that has 2 servings fruit and vegetables, 1 serving starch, 2 servings meat, and 1 serving of milk. You only mess up one pan and get a complete balanced meal:) I choose to rise instead of fall- U2 Very shiny, MsG. Me and my ma ate well last night. Now I only have to try the few dozen other recipes on this thread... ************************************************* "So long and goodnight."

Tuesday, September 26, 2006 3:58 AM

SPACEANJL

Tuesday, September 26, 2006 4:30 AM

MSG

it's a little complex, but the results are incredible:) I choose to rise instead of fall- U2

Tuesday, September 26, 2006 8:45 AM

RYANGOODMAN

I know this threads been going on a while, and there have been several Fruity Oaty Bar recipes, but I thought I'd add one. I actually found this on the website of The Signal (it was apparantly on the podcast at some point). It's sort of like the others on here, but with little variations. I actually made them this weekend, and thought they tasted great _____________________ Fruity Oaty Bars 1 cup (240 ml/225 g) butter, softened 1/2 cup (120 ml/96 g) brown sugar or light brown soft sugar 1/2 cup (120 ml/96 g) granulated or castor sugar 2 eggs 3/4 cup (180 ml/90 g) whole-wheat or wholemeal flour 1/4 cup (60 ml/32 g) wheat germ 1 cup (240 ml/80 g) rolled oats or porridge oats 1 cup (240 ml/160 g) mixed dried fruit, chopped 1/2 cup (120 ml/80 g) chopped dates Pre-heat oven to 350°F. Mix butter and sugars thoroughly. Mix in eggs. Stir in flour, wheat germ, oats and fruit. Spread mixture in greased rectangular baking pan, 9x13” Bake 25-30 minutes. Cool 10 minutes then cut into bars. Makes about 24. ______________________ When I made them, they were really tasty. Of course, I also added a little vanilla and honey because I thought that'd compliment the fruity/oaty flavors. However, they don't look very appetizing. I think next time I'm gonna make them in several smaller batches, and then soak each in a different color food coloring before swirling it all together in the baking pan. That should give it the rainbow-swirl coloration that they have in the commercial from the BDM. http://tv.groups.yahoo.com/group/piedmontbrowncoats

Tuesday, September 26, 2006 8:50 AM

MSG

Glad you enjoyed it deepgirl...here's another simple one just for you and your mom Fancy Mac and Cheese 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 pound chicken breast tenders, chopped Salt and pepper 1 small onion, chopped 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists 2 1/2 cups raw broccoli florets, available packaged in produce department 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon paprika 3 cups whole milk 1 cup chicken stock 3 cups yellow sharp Cheddar 1 tablespoon prepared Dijon mustard Place a pot of water on to boil for macaroni. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve. I choose to rise instead of fall- U2

Tuesday, September 26, 2006 4:10 PM

LIVLASS

Monday, October 2, 2006 6:16 AM

MSG

bump:) I choose to rise instead of fall- U2

Monday, October 9, 2006 9:08 AM

MSG

Had to add a new recipe or two from my beloved sister in law Holly Cream cheese chicken In a large oven safe pot or in a crock pot slow cooker Put 4-5 chicken breasts cut into small chunks 1 can cream of chicken soup 1 pkg italian dressing (dry) 1 package ( 8 oz) cream cheese 1/2 cup fresh parsley chopped fine place all ingredients in to slow cooker and turn on low. Or place all in an oven safe pot and put in oven on 200 degrees. Cook ( for both crockpot and oven) 6-7 hours stirring occasionally. Serve over warm egg noodles. I choose to rise instead of fall- U2

Monday, October 9, 2006 9:34 AM

MSG

and one of her other standouts Jambalaya Pasta 1/2 cup boned skinned chicken breast 2 1/2 tsp Creole seasoning (below) 1 TBS olive oil 2 Ounces chopped audouille or chorizo sausage 1/2 pound peeled and deveined medium shrimp 1/4 cup chopped scallions 1 TBS minced garlic 1 1/2 cup heavy cream 1/4 tsp Worcestershire 1/2 tsp hot pepper sauce 1/2 tsp salt 1/2 cup grated parmesan cheese 1/2 pound fettuccine Boil water and prepare fettuccine. While cooking: On a plate toss chicken strips in 1 tsp Creole seasoning to coat. In a large skillet heat oil to high heat. Add chicken and saute for 1 minute. Add sausage and cook Creole seasoning and saute for 1 minute. Stir in garlic and cream. Cook for 2 minutes Stir in Worcestershire, hot pepper sauce, salt and 1/4 cup parmesan cheese. Stir for 3 minutes. Blend noodles and sauce. Creole Seasoning Combine in a small jar 2 1/2 tsp paprika 2 TBS salt 2 TBS black pepper 1 TBS onion powder 1 TBS cayenne pepper 1 TBS dried oregano 1 TBS dried thyme I choose to rise instead of fall- U2