recipes..get your recipes here!

POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26624
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MSG

Friday, September 1, 2006 5:49 PM

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

ASORTAFAIRYTALE

Friday, September 1, 2006 5:59 PM

Wow, that sounds yummy! I might even try to make it. Of course whenever I try to cook it gets ruined...does anyone have a fruity oaty bars recipie?
------

We're all just floating...

MSG

Friday, September 1, 2006 5:59 PM

and another
First- put 1/4 cup lemon juice, 2 Tablespoons salt, 1/3 cup salad oil, 1/4 cup chopped chives, and pepper in a bowl and wisk.
then putfield greens ( or whatever you like as a base)into your salad bowl.Then layer on chickpeas( also called garbanzo beans)
grape tomatos, and sliced cucumbers. Now sprinkle extra virgin olive oil in a frying pan on med heat and put whole cloves of garlic in. When the garlic gets slightly squishy move it to the edges of the pan and put in slices of portabello mushroom and saute until the moisture has left and the slices are darkish brown and garlic is golden brown. Transfer garlic and mushrooms( still warm) to salad, re-wisk dressing and pour over top...ENJOY

I choose to rise instead of fall- U2

PENGUIN

Friday, September 1, 2006 6:07 PM

*drools*

King of the Mythical Land that is Iowa

SUNNYJ

Friday, September 1, 2006 6:13 PM

Yum yum. Theres some great recipies here msg. I like this thread very much.

'Poor little thing. Never even saw the light of day, now its in showbusiness!'

MAVOURNEEN

Friday, September 1, 2006 6:18 PM

Best. Dip. Ever. Tastes just like a BLT.

*This is not even pretending to be diet food. I serve this once a year, at New Year's Eve, and begin a diet the next day. It's from allrecipes.com. I am always asked for the recipe.

BLT Dip
INGREDIENTS:
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 large tomato - peeled, seeded and diced

--------------------------------------------------------------------------------

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving
Serve with toasty bread rounds.

"Have you ever been with a Warrior Woman?"

SAFEAT2ND

Friday, September 1, 2006 6:37 PM

Here's a quick easy one. It's a bit on the spicy side but you can tone it down depending on the peppers you like.

-Jalepeno/hot Banana peppers.
-Philidelphia cream dip (your choice for flavour although I like the garlic and herbs)
-Bacon

-Slice the peppers lengthwise in half and trim just the stem off, not the top of the pepper.
-Scoop out the seeds.
-fill with cream dip.
-Wrap in bacon and use a toothpick to hold the bacon in place (pierce through the pepper, makes for handy utensils for eating too)
-Bake in an oven until bacon is cooked. (Hint, cook with cream side up or there will be none left in the pepper.)

You can tone this down by using sweet peppers. I like to cook them on a rack, keeps them out of the grease.
Use gloves if you use the hot peppers, when preparing, or don't touch your eyes afterwards (I speak from experience...)

__________________________________________________
"Stop doing that thing"
"What thing"
"That thing where your mouth moves and noise comes out"

ADAMWANKENOBI

Friday, September 1, 2006 6:40 PM

Have you guys seen the official Serenity recipes at the official Serenity site? They can be found on Book's character page. They even provide a downloadable .pdf!

MSG

Friday, September 1, 2006 8:05 PM

ok since we're on dips:)
Hot Crab Dip

1 package ( 8 oz) cream cheese
1 cup sour cream
1 tablespoon worchestshire sauce
1 tablespoon creamy horseradish
1/2 pound crab meat or imitation crab meat

Mix all ingredients. Place in small casserol dish and bake at 350 degrees for 20 minutes.

I choose to rise instead of fall- U2

CALIFORNIAKAYLEE

Friday, September 1, 2006 8:41 PM

Thought I'd post a couple of my specialties as well...

Bread-Machine Challah Bread

(Traditional Jewish Sabbath bread, but good any time. I use a bread machine to simplify the process, but my sister has hand-kneaded the dough with good results.)

Ingredients:
2 eggs
7/8 cup water (7 fluid oz)
1/2 Tablespoon salt
1/3 cup olive oil
1/3 cup honey
4 cups all purpose flour
2 teaspoons active dry yeast

Put ingredients in order listed into the bread machine. Set bread machine to dough cycle (2 lb size, if applicable). When dough cycle is complete, remove dough from machine. Divide into three equal pieces, roll each into rope the length of a cookie sheet. Braid together, tucking the ends under. Place on greased cookie sheet and cover with slightly damp cloth, allow to rise 40 minutes to 1 hour. Beat 1 egg, and brush over the top of the loaf. Bake at 350 degrees (F) for 30 to 45 minutes, until crust is a golden brown. Serve warm, with butter or olive oil for dipping, if desired.

(My apologies to anyone who grew up Jewish if I mangled this recipe. I'm working towards converting and am trying to learn a few traditional recipes along the way. I've gotten good reviews of this recipe from friends and family, it tastes like the other challah I've tried, and it's kosher. But it's just my best attempt, so again, my apologies.)

~CK

You can't take the sky from me...

MICJWELCH

Friday, September 1, 2006 8:44 PM

My signature recipe (Yes, I'm a guy. Yes, I can cook) is an Orange Creamsicle Fudge.

* 3/4 cup butter
* 3 cups sugar
* 3/4 cup whipping creme
Cook and stir over medium heat until sugar is dissolved. Bring to a boil, cook and stir for 4 minutes. Remove from heat.

Stir in
* 1 package (10 to 12 oz) vanilla chips
* 1 7oz jar marshmallow creme
Blend until smooth

Remove 1/2 and set aside.

Add
* 3 tsp orange extract
* 12 drops yellow food color
* 5 drops red food color

Pour white mixture into 9 x 13 pan. Drop orange mixture by tablespoons over the top. Swirl with knife or spatula. Cover and refrigerate until set.

If you want to try substituting the orange for strawberry or something else, go for it.

BTW - there is a place here for Firefly related recipes. http://www.fireflyfans.net/referencelist.asp?s=recipe Some of them look alright.

"We may experience some slight turbulence, and then... explode."

CALIFORNIAKAYLEE

Friday, September 1, 2006 8:49 PM

This recipe is actually one of my mother's creations, one of those recipes I had to call and get from her after I moved out.

Extra Moist Corn Bread

Ingredients:
1 cup flour
1 cup yellow cornmeal
2 Tablespoons white sugar
1 box (small to regular size) vanilla pudding mix
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup melted butter or melted shortening

Mix flour, cornmeal, sugar, pudding mix, baking powder, and salt together; set aside. Mix eggs, milk, and melted butter together, beating eggs well. Slowly combine wet and dry mixtures, mixing just until uniformly wet. Pour into greased 9x9 pan, bake at 425 degrees (F) for 20 to 25 minutes, or until a toothpick inserted into the center comes out bready (bread should not be completely dry, but also should not still be doughy). Serve warm.

~CK

You can't take the sky from me...

CALIFORNIAKAYLEE

Friday, September 1, 2006 8:56 PM

This is another recipe I got from my mom, and should be a favorite of college students and PMSing women everywhere.

Super Easy Fudge

Ingredients:
1 12 oz jar chocolate icing/frosting
1 12 oz bag chocolate chips
1 7 oz jar marshmallow creme (or 1 bag mini marshmallows)
1 to 1 1/2 cups chopped walnuts (or other nuts), to taste

Melt icing and chocolate chips together over medium heat. Add marshmallow creme and stir until melted or almost melted. Add nuts and remove from heat. Pour into buttered/greased pan (9x9 or larger) and chill in refrigerator for at least an hour. Cut into small squares and serve.

(I've found that using mini marshmallows instead of marshmallow creme yeilds fudge with bits of marshmallow. Up to personal taste.)

Sounds too easy to be true, but it really does produce very tastey fudge. Its so good that I had to hide the recipe so I would stop making it, and had to figure out where I'd hidden it so I could post it here!

~CK

You can't take the sky from me...

ODDSBODSKINS

Friday, September 1, 2006 9:52 PM

h'mmm, several to try out there i think ^^

hokay, not sure i'd call it a recipe per say, it's just how i do pork but, anyway.
indcidentally, i don't really do specific quantities either, i tend to play it by ear, so i hope that doesn't make it harder to follow then needs be.

1 1/2-2 pork chops per person.
about half the volume of pork chops in cherry tomatoes.
half a large onion per 2 chops.
small button mushrooms (about a third of the volume of the tomatoes)
pine nuts.
crusty bread.

Firstly cut the pork into strips, about half an inch square, then soak half of the strips in honey and ginger. let them be for about two hours (outside the fridge, longer if in) and cover the other half of the chops in a mixture of chili powder, brown sugar and sage. it's basicaly then just a case of shallow-frying it all and trying to make sure you keep it all seperate (if you overcook bits, or don't use fresh-that-day tomatoes, they tend to mush down and it isn't the same) and crispy, especially the onions ^^

once it's done, place a couple of slices of bread onto a plate, and heap everything on top of it, all the juice's soak through the bread and it's all rather tasty.

if simplistic (all the better, to my mind) xD

_______
jailbait.

NRDPWR

Friday, September 1, 2006 10:54 PM

This may sound strange but these cookies are really good (espcially with cream cheese frosting, everything's better with cream cheese frosting...cookies, cakes, research papers...)

Ricotta Cookies

2 sticks butter, softened
2 cups sugar
1 lb ricotta cheese
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
4 cups flour

Cream the butter and sugar together. Add the rest of the ingredients (except the flour) and mix. Add the flour one cup at a time. Drop by tablespoons onto greased cookie sheet. Bake for 10-12 minutes at 350F or until lightly browned on the edges.Frost and decorate if you want. This recipe makes a ton of cookies so you can cut the recipe in half if you want. Unfrosted, these cookies freeze really well.

____________________________________________________

"Do you know what the chain of command is here? It's the chain I go get and beat you with to show you who's in ruttin' command."

Pasadena Volunteers

KANEMAN

Saturday, September 2, 2006 8:33 AM

Quote:
Originally posted by Mavourneen:
Best. Dip. Ever. Tastes just like a BLT.

*This is not even pretending to be diet food. I serve this once a year, at New Year's Eve, and begin a diet the next day. It's from allrecipes.com. I am always asked for the recipe.

BLT Dip
INGREDIENTS:
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 large tomato - peeled, seeded and diced

--------------------------------------------------------------------------------

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving
Serve with toasty bread rounds.

"Have you ever been with a Warrior Woman?"

Whoot! Made this tonight. Good Good Good...Thank you for killing me. I am in heaven!!!!

SPACEANJL

Saturday, September 2, 2006 10:31 AM

This one is because it's cold and vile here...

Chicken marengo

Toss pieces of chicken (2-3 chopped breasts) in a couple of tablespoons spiced flour (salt, pepper, herbs and a pinch of paprika), reserve flour.

Brown chicken in a mix of butter and oil, set aside. (This works best in a casserole dish on the stove-top) Then fry up a chopped onion, a couple of rashers of chopped bacon or pancetta and a finely chopped clove of garlic. Add more butter or oil as neccesary, then add the flour to brown slightly. Mix in 3/4 pint chicken stock (and yes, I do make my own, but fake is fine, too) a tsp sugar and a couple tablespoons tomato ketchup (not passata, the bottled condiment kind) Put the chicken back in, stir in a handful or two of sliced mushrooms, and a generous slug of sherry. Once the pot is bubbling, stick it in a 180@ oven for about an hour.

This goes well with jacket spuds or mash.

SPACEANJL

Saturday, September 2, 2006 10:57 AM

Spiced mustard butter for jacket sweet potatoes

Crush 1Tb mixed peppercorns, add 2Tb brown sugar, 2TB grain mustard (or 1 grain, 1 cajun or provencal if you like heat) and blend into whatever 2oz butter translates into (1/4 of a stick?)

This goes well as a topping for grilled pork chops, in which case you can reduce down a couple of glasses of cider and mix the grill pan juices in to make a sauce.

Astonishingly, this is also good with broccoli. It stops tasting good for you.

Garlic is optional, but could be crushed in, if this is the pork topping.

SPACEANJL

Saturday, September 2, 2006 1:47 PM

Another chicken dish - this was a family recipe that made it's way to Washington DC.

Brown chicken breasts in butter and oil, with a little chopped garlic and paprika. Tip away the excess fat, pour in a generous glass of sherry, and cover the pan. Basically, cook and turn the chicken until it has a sweet brown glaze.

Then top with creme fraiche (full-fat - do NOT try this with half-fat cr*p, it goes into grey slurry) mixed with a little crushed garlic, paprika for colour and a good handful of grated cheese - use something mature, but not a monster. Grill until bubbling, and eat with new potatoes and some green beans.

DEADNUMBAT

Saturday, September 2, 2006 5:19 PM

The recipe for the best tasting cookies in the universe. Ever. Ever EVER ever ever times infinity ever. xP That I got from my middle school.

Husky Ultimate Chocolate Chip Cookies

Ingredients:
1 1/4 C. flour
1/2 tsp. Salt
1/2 tsp. Baking SOda

1 Large Egg
1/2 tsp. Vanilla
3/4 C. Chocolate Chips

1/3 C. Powder Pudding Mix (chocolate or vanilla)
1/2 C. Packed Brown Sugar
1/2 C. Butter/Margarine

Directions:
1. Combine: Flour, baking soda, and salt in a medium sized bowl.
2. Beat butter, powder pudding mix, and brown sugar and vanilla in a seperate bowl.
3. Add egg to the sugar-butter mixture.
4. Gradually add flour mixture into the egg-sugar-butter mixture. Mix until smooth.
5. Stir in chocolate chips. Using a spoon, place 10 cookies about 2 inches apart on a greased cooking sheet.

Baking Time:
Bake for 12 minutes at 350

Yield:
8-12 cookies depending on size. Enjoy!

And Mommy said, "You'd better be a good girl,"
The teacher said, Hey, turn that music down!"
And everyone said, "The girl's a troublemaker."
And all she would ever say
Was "Ain't life beautiful?"
-Storm Large, Beautiful

TEACHDAIRE

Sunday, September 3, 2006 2:44 AM

Quote:
Originally posted by asortafairytale:
Wow, that sounds yummy! I might even try to make it. Of course whenever I try to cook it gets ruined...does anyone have a fruity oaty bars recipie?
------

We're all just floating...

I do, more or less. A sort oaty bar. They taste great, but don't look too appetising at the moment, which is something I'm working on.

-------------------------------------------------
For every battle honour, a thousand heroes die along, unremembered and unsung...

BELOWZERO

Sunday, September 3, 2006 9:23 AM

Quote:
Originally posted by Adamwankenobi:
Have you guys seen the official Serenity recipes at the official Serenity site? They can be found on Book's character page. They even provide a downloadable .pdf!

URL please? Pretty please with fudge on top? *grin*

"Do not go gentle into that good night....
Rage, rage against the dying of the light. . ."
--Dylan Thomas

Though my soul may set in darkness
It will rise in perfect light.
I have loved the stars too fondly
To be fearful of the night.

CAPTURE

Sunday, September 3, 2006 2:31 PM

Hi Adam!

Do you have the link for Serenity's "official
page"???? Every time I try to find it I get the official site for "serenity" the porn star!!! Yikes...I don't think I want any of her recipes!

Thanks bunches!

Capture

ain't had nothing
twixt my nethers...weren't run on batteries.
Yup...still single...

GUENEVER

Sunday, September 3, 2006 3:02 PM

Here's my super easy chicken breast contribution:

Serves 4. Preheat oven to 400F

4 Chicken breasts all ~1/2 to 3/4 inch thick

Mix:
1 tspn dried tarragon
ground black pepper
1/4 cup bread crumbs
3 tblspn brown sugar

place the chicken breast on a foil covered baking sheet. Coat the top in spicy mustard. I like the grainy horseradishy type. Then put lots of the crumb mixture on the mustard and bake for 20-25 minutes.

MSG

Tuesday, September 5, 2006 4:44 PM

mmm we've got some great recipes here

Ok My lemon chicken rice salad

2 C cooked rice ( still hot from cooking)
1/2 c scallions chopped
1-2 cups cooked chopped chicken
1/2 c mayo
1/4 cup lemon juice
2 tablespoons garlic paste or powder
1 1/2 Tablespoons salt
1/2 c sour cream
1 cup chopped celery

Mix hot cooked rice with scallions and let them wilt while it cools. Then mix mayo, lemon juice, garlic, salt, and sour cream. Once rice/scallion mixture has cooled, mix in chopped chicken and celery, pour in sourcream/mayo mixture and stir until coverd. Place in refridgerator until it cools. Serve over sliced tomatos.

I choose to rise instead of fall- U2

MSG

Tuesday, September 5, 2006 4:46 PM

oooh and I forgot to add my easy marinade for meats

1/4 c worchestershire sauce
1/4 c stone ground mustard
1 Tablespoon lemon juice.

Mix together and brush over meat while grilling or baking

I choose to rise instead of fall- U2

PENGUIN

Tuesday, September 5, 2006 4:49 PM

I wish you would stop talking about food and cook me some!

King of the Mythical Land that is Iowa

MSG

Tuesday, September 5, 2006 7:40 PM

hey drop by any time darlin...I suggest you round up Tristan and take a ski vacation here in Salt Lake and I'll make you something really good.
I've tried to keep the recipes here simple and easy for non chefs as well as those who cook, but I've many other more complicated ones and I'd love to cook for you :)

I choose to rise instead of fall- U2

PENGUIN

Tuesday, September 5, 2006 7:42 PM

*plans road trip*

King of the Mythical Land that is Iowa

TRISTAN

Tuesday, September 5, 2006 7:44 PM

*searching for the earliest flight plan to Salt Lake*
Hey, you said so!

These are some wonderful looking receipes...I'm dying to try some of them out! Thank you all for sharing!

______________________________________

MSG

Tuesday, September 5, 2006 7:49 PM

now for something more complex

Spaghetti sauce ( not the jar kind)
1/4 pound pancetta( kind of like bacon) chopped coarsely
1/2 onion chopped finely
6 cloves garlic minced
1/2 bunch ( about a handful) fresh basil
1/4 bunch ( about half a handful) fresh oregano
2 tablespoons fresh rosemary
1 1/2 teaspoons red pepper flakes
olive oil ( extra virgin)
1/2 pound mild pork sausage
1/2 pound ground beef
32 ounces crushed tomatos ( best if fresh from garden)
1 small can tomato paste
salt

In a large pan, combine pancetta, garlic, and onions. Saute until the onions and garlic have browned and caramelized and pancetta is crisp and brown. Drain the fat off and drizzle the olive oil over the mixture and add the red pepper flakes. cook 2 minutes on medium heat and add pork sausage and ground beef. Continue sauting until meat is browned. In large stock pot place crushed tomatos and their juices, and tomato paste. Transfer the seasoned meat mixture into the tomatos. Add fresh herbs and salt to taste. Simmer on the lowest possible heat for 3 hours. Serve over pasta Al dente ... or set aside to use with lasagne/manacotti

I choose to rise instead of fall- U2

MSG

Thursday, September 7, 2006 4:59 PM

ok as per requests...blue bacon burger

1 pound ground sirloin
1/2 cup blue cheese
8 slices bacon
lettuce
tomato
blue cheese salad dressing
4 hamburger buns
1/4 c grill seasoning
3 tablespoons worchestershire sauce
1/2 small onion

In a pan saute onions until brown. Remove onions from pan and give them about 5 minutes to cool. Then mix onions, grill seasoning, worchestershire sauce, into ground beef and mix by hand until ingredients are well distributed. make 8 thin, but large patties. In the center of 4 of the patties place a mound of blue cheese. Cover with second patty and pinch edges well to seal. Grill or pan fry burgers until they are done to medium ( 170 degrees). Make sure to flip carefully so edges aren't unsealed. While burgers cook, toast buns and cook bacon until crisp. Slather buns with blue cheese dressing and pile on lettuce and tomaton. Then when burgers are done, place them on the buns and criss cross bacon over the tops before you place top bun on....EAT ( and if you feel your arteries hardening, don't worry, that's normal.)

I choose to rise instead of fall- U2

SPACEANJL

Thursday, September 7, 2006 5:11 PM

Salmon with a sweet chili rub

Press salmon fillets into ; 1/2 red chili, 1 tsp soft brown sugar, 2 salad onions (scallions?) and a good bunch of dill, chopped fine and mixed with a little salt and pepper.

Then fry in a little garlic butter (chop one clove and let it get fragrant) for a couple of minutes a side.

Take salmon out of pan, and keep warm. Add a small pot of sour cream to the pan, off the heat, and maybe a little more dill.

This is best with something green and crunchy, and new potatoes lightly crushed, rather than mashed.

KELKHIL

Thursday, September 7, 2006 5:20 PM

MmmmmmmmmmmmMmmmmmmmmmmMmmmmmmmmmm!

Kelkhil

The Shirtless Forsaken

MSG

Thursday, September 7, 2006 5:36 PM

wow SpaceAnJL that sounds amazing...must go buy salmon tonight!!

oh and I feel compelled to add my special fries( chips) to go with the burgers

5 russset potatos well washed
extra virgin olive oil
6-8 sprigs fresh thyme
sea salt ( or table salt)

Pre-heat oven to 425 degrees.Slice potatos lengthwise and drizzle with olive oil, use your hands to move the slices around until they are completely coated with oil. Arrange them in a single layer on a baking dish. remove thyme from the stems and chop finely. Sprinkle chopped thyme and sea salt over the potato slices. Bake for 12-18 minutes depending on how thick the slice and how crisp you like them.

I choose to rise instead of fall- U2

MSG

Thursday, September 7, 2006 6:49 PM

oh and I forgot to put the snickerdoodles recipe on
here goes
1/2 cup unsalted butter, room temperature
1/2 cup butter-flavored shortening (recommended: Crisco)
1 1/2 cups sugar, plus 2 tablespoons for dusting
2 eggs
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F.

Combine the butter, shortening, sugar and eggs in the bowl of a mixer. Blend in flour. Form dough into 1-inch balls. Combine 2 tablespoons sugar and 2 teaspoons cinnamon. Roll the balls in the sugar-cinnamon mixture and bake 8 to 10 minutes.

I choose to rise instead of fall- U2

MSG

Thursday, September 7, 2006 7:39 PM

ok one more and then I will stop for today. This one's actually Rachel Ray's but it rocks!!
1 tablespoon vegetable oil, 1 turn of the pan
4 tablespoons butter, divided
1 pound ground chicken breast
1 small McIntosh apple peeled and finely chopped
1/4 cup pure maple syrup, eyeball it
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, eyeball it
4 jumbo/sandwich size English muffins, fork split
8 large eggs
Splash of cold milk
Salt and pepper
1/4 pound Cheddar, thinly sliced or shredded

Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.

Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.

Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.

Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.

I choose to rise instead of fall- U2

MSG

Thursday, September 7, 2006 7:44 PM

ok and smashed cauliflower ( Rachel Ray again)

1 full head of cauliflower
1 cup broth
1 package garlic herb spreadable cheese ( reccomended Boursin)
1/2 cup shredded parmesan

In large pot place trimmed cauliflower and broth. Cover and turn on high heat until all liquid has cooked away. Break up and add Boursin and Parmesan and mash using potato masher until similar in consistency to mashed potatos....this is one incredible side dish

I choose to rise instead of fall- U2

GUENEVER

Thursday, September 7, 2006 11:41 PM

Quote:
Originally posted by SpaceAnJL:
Salmon with a sweet chili rub

This is best with something green and crunchy, and new potatoes lightly crushed, rather than mashed.

Ooh, that sounds good!

SPACEANJL

Friday, September 8, 2006 9:18 AM

MSG snickerdoodles - I make something like this, but you can replace a spoonful or two of the flour with finely ground almonds. These are good with marscapone mousse. Or hot espresso over ice cream.

MSG

Friday, September 8, 2006 2:24 PM

oooooooooh SpaceAnJL that sounds nummy. I must try that:)
Ok and as I keep bringing it up in the Forsaken...here's the breakfast casserole thing. It's great because you have to make it the night before and it cooks for a long time so you can have guests over and have time to get ready and sit with them and sip mimosas while you wait. I serve it with nice ripe strawberries , coffee, and melon with parma ham.

8 slices bread
5 eggs(or equivalent in egg subsitute)
1 pound sausage links cooked and cut up into thirds( I actually use meatless Morningstar farms sausage, but the real thing is fine too)
1 1/2 cups milk
1/2 c milk
1 teaspoon powdered mustard or 2 of the wet
2 teaspoons salt and pepper
2 cups shredded cheddar cheese
1 can cream of celery soup ( or you can make your own)

In a greased baking dish, rip the bread slices into bite sized chunks, then combine with sausage chunks. Mix 1 1/2 c milk, eggs, mustard, salt and pepper and beat until frothy. Pour egg mixture over bread and sausage and mix until bread is completely soaked and covered. Cover with shredded cheese. Refridgerate over night( at least 8 hours) Next morning mix 1/2 c milk with cream of celery soup and spoon gently on to the top of the casserole in a thin layer. Bake at 300 degrees for 1 1/2 hours.

I choose to rise instead of fall- U2

HEIGHTSRAIDER

Friday, September 8, 2006 2:51 PM

Best. Porkchops. Ever.

1 1/2 inch thick porkchops, 1 per person.

Glaze:
1 tbsp olive oil
1 shallot chopped fine
1/2 cup all fruit preserves (I like blackberry)
3 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp coarse ground pepper

Brine:
1 quart cold water
1 cup salt
1 cup brownsugar
1 tbsp whole black peppercorns

Mix water, salt, and sugar until combined to make a brine. Add peppercorns, and then submerge the porkchops in the brine for 2 hours.

Heat olive oil in a small sauce pan. Add shallots, and cook until tender. Add fruit preserves, balsamic vinegar, coarse ground black pepper, and lemon juice. Stir to combine, and heat until just bubbling.

Heat grill to high. Take chops out of the brine and lightly rinse and pat dry with paper towels. Put chops on the grill, and cook for 2 1/2 minutes, rotate (not flip) chops 90 degrees to get crossing grill marks, cook for another 2 1/2 minutes. Turn the chops on the grill, and spoon the glaze over the cooked side. Cook for another 4-5 minutes.

Serve with wild rice and sauteed spinach.

MSG

Friday, September 8, 2006 3:47 PM

Wow- I'd heard that putting porkchops in brine really improved their moistness and flavor. I have to try this:)

I choose to rise instead of fall- U2

MSG

Friday, September 8, 2006 5:34 PM

In response to the request for the fruit oatie bars

Cookie:
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 egg whites
1 teaspoon vanilla or maple extract
1/2 teaspoon butter-flavored extract

Filling:
1 1/2 cups peach preserves
1 teaspoon ground cinnamon, plus extra for dusting, optional
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 teaspoon lemon extract
Powdered sugar, for dusting, optional

Preheat oven to 350 degrees F.

For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.

For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.

I choose to rise instead of fall- U2

MSG

Friday, September 8, 2006 11:07 PM

party meatballs newly invented

Browncoat meatballs

1 1/2 pounds ground beef
1/4 c grill seasoning
1/4 c worchestershire sauce
1 12 oz can whole cranberry sauce
1 8 oz can red chili sauce

mix ground beef, grill seasoning and worchestershire sauce well and form one inch meatballs. Brown in a frying pan and place in baking dish. Mix cranberry and chili sauces, cover meatballs liberally and bake 350 degrees for 20-25 minutes. Serve with small sword drink toothpicks on a buffet table and watch Shindig:)

I choose to rise instead of fall- U2

PATIENCE

Friday, September 8, 2006 11:37 PM

Here's my recipe for a Honey Bun Cake. Be warned, mateys--this cake is NOT diet friendly at all. B2V loves it dearly.

Honey Bun Cake

Get a box of plain yellow cake mix
3/4 cup of oil (I use canola oil)
1 cup of brown sugar (I use dark)
4 eggs
8 ounces of sour cream (I use the light kind)
A tablespoon or so of ground cinnamon

Preheat your oven. I put mine on about 325-350. Mix together your eggs, oil, cake mix, and sour cream. (Mix it by hand.) Pour about half the batter into your baking dish.

Mix the brown sugar and cinnamon together. I use a fork and really mix it up good. Cover the batter in the pan with the sugar and cinnamon mix. Cover that with the rest of the batter. (I usually save out just enough of the cinnamon mix to sprinkle it lightly over the top of the second layer of batter.

Bake until done.

For the icing, take 4 tablespoons of milk, 1 tablespoon of vanilla (I use the real vanilla), and 2 cups of confectioner's sugar. Use a wire whisk to beat it smooth, then drizzle it all over the top of the done cake, while it's still hot.

Enjoy!

_______________________________
You do that, and you'd best make peace with your dear and fluffy lord.

DEEPGIRL187

Saturday, September 9, 2006 9:49 PM

I hope nobody minds, but I copied everything here and put it on my computer. No profit is intended here, just want a chance to sample some of the nummies.

EDIT: And while I'm at it, I'll add my mom's recipe for lemon custard pie.

Lemon Custard Pie

1/2 cup of lemon juice
1/2 pint of heavy whipping cream
1 can of condensed milk

Mix ingredients together, pour into a pie shell and chill for three hours. You can use a graham cracker crust or make one of your own.

*************************************************

"I left my conscience pressed between the pages of the bible in the drawer."

PATIENCE

Saturday, September 9, 2006 9:56 PM

MMmmmmmMMMMMMMMmmmmm.....graham cracker crust....

*drools*

_______________________________
You do that, and you'd best make peace with your dear and fluffy lord.

MSG

Monday, September 11, 2006 6:49 PM

depgirl- that was the whole point. To share and enjoy recipes:) I'll add some new ones here. Got them at the greek festival

spanokopita
1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400 degrees F.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

Baklava
For the Syrup:
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom

Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound phyllo, thawed according to package instructions

To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.

To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.

Melt the butter over low heat in a small saucepan.

Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.

Open the package of phyllo and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of phyllo dry out very quickly if left uncovered.

Preheat the oven to 350 degrees F.

Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered phyllo sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.

Use a sharp knife to make four lengthwise cuts through the layered phyllo at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut d

SAHARA

Monday, September 11, 2006 7:07 PM

That tears it, tomorrow I'm bringing in some recipes to post.

I just ate lunch, now I'm hungry all over again! Dang!

Sahara
Blackbird fly into the light of the dark, black night.

MSG

Tuesday, September 12, 2006 9:02 PM

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

SPACEANJL

Wednesday, September 13, 2006 8:24 AM

Here's a fun one

Prawn Pathia

Chop 2 onions finely, and let them brown in a little oil (not olive)

Also fine chop together 3-4 fat green chilis, 2 cloves garlic and a teaspoon cumin seeds. (This is where one of those little machines designed to chop babyfood comes in handy) Scrape this paste into the onions, and fry for two minutes.

Then add this mix; 1/2 tsp cumin, 3/4 tsp coriander, 3/4 tsp chili (straight, not seasoning), 1 tsp garam masala and 1/2 tsp turmeric powders (these are fractions, not whole tsp) Stir in for 1 minute, then add a couple of finely chopped tomatoes and leave for five minutes. Add a splash of water if it looks like it's sticking.

Then stir in 1/4 tsp tamarind paste, 1-2 TB dark brown sugar, and a 1/4 cup of finely chopped coriander (cilantro?) with a few curry leaves mixed in. Salt to taste, and then add 3/4 cup water. Simmer for five minutes.

Sling in a good half pound of prawns. Best result is raw king prawns, but you can use the ready cooked jobs, they just take less time to heat through. Cook until done, which isn't long.

This is hot, sweet, dark and evil.

Serve with plain rice and plain yoghurt.

KAELE

Wednesday, September 13, 2006 1:02 PM

Ok, someone asked for fruity oaty bars and this one I 'altered' from a recipe in Diane Mott Davidson's book Catering to Nobody. They're so good you'll eat the entire batch. I swear it. I've made them for the teacher's lounge at school and after the first time I made them, they disappeared faster than I could get my own piece.

Fruity Oaty Bars

Ingredients:
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
1/2 salt
1/4 yeaspoon baking soda
1 cup oats
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup dried cherries

Directions:
Preheat oven to 350F.
Grease a 9- by 13- inch pan.
Cream butter and sugars together.
Beat in eggs and vanilla.
Add flour, salt and baking soda.
Stir in oats and fruits.
Spread in the prepared pan.
Bake in preheated oven 30 minutes.
Cool slightly and cut into 32 bars.

~Kaele

Join the fight.
Become a part of the Browncoat Army.
[url] http://forum.serenityday.org

MSG

Wednesday, September 13, 2006 3:22 PM

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

MSG

Wednesday, September 13, 2006 7:02 PM

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

MSG

Wednesday, September 13, 2006 9:09 PM

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

USBROWNCOAT

Thursday, September 14, 2006 12:49 AM

This and the BLT dip WILL be the death of me. I will die smiling!!!!!

MSG

Friday, September 15, 2006 8:21 PM

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

MSG

Friday, September 15, 2006 8:23 PM

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

MALLORY

Friday, September 15, 2006 9:48 PM

I'm not sure how long ago, but msg asked me to post one of my vegan recipes in this thread. And, with fall approaching, I thought I'd share a favorite fall threat with you all. :)

**WARNING: I'm one of those health nuts, so I don't use a lot of sugar, fats (Heating oils causes damage to the fats!), or other processed ingredients. lol.**

"Autumn Muffins"

Ingredients:
-2 cups whole wheat pastry flour (half all-purpose, half whole wheat, or use all ww if you don't need it to be fluffy)
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt (optional)
-2 tsp cinnamon
-1/2 tsp ground nutmeg
-1/2 cup sugar (May want to up this to 3/4 or so if you're used to eating lots of sugary foods)
-1 cup water
-1/2 cup unsweetened applesauce
-2 tblsp blackstrap molasses

1. Preheat oven to 375
2. Sift dry ingredients together
3. In a separate bowl, mix liquid ingredients (except molasses)
4. Stir in liquid mixture with the dry ingredients
5. Stir the molasses into the batter
6. Pour the batter into greased muffin tins
7. Bake for approximately 20-25 minutes
8. Enjoy after a hard day of raking leaves!

"My own dear love, he is all my heart, --/And I wish somebody'd shoot him." -Dorothy Parker

MSG

Friday, September 15, 2006 9:58 PM

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

MSG

Sunday, September 17, 2006 1:05 AM

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

PENGUIN

Sunday, September 17, 2006 1:11 AM

King of the Mythical Land that is Iowa

STINKINGROSE

Sunday, September 17, 2006 7:15 PM

Spaceanjl, thank you for pointing me to THIS thread. Oooohhh. Yum!
Cousin Saul's Grilled Chicken:
Take your favorite cut of the bird (breast, leg, whatever)
Rub it all over with curry powder (or your own marsala if you prefer)
Let it sit a little while, then put it in a container that can hold it to marinade for a few hours in the fridge. Glop on Dinosaur Barbecue's "Wango Tango" sauce, you could substitute your favorite or your own as long as the sweet/spice/hot ratio remains pretty much the same, and let 'er sit in the cold for a while.
Room temp marination of chicken can lead to a tummy ache. If you don't have time for all this sitting around then just rub, glub, and go.
*Wash your hands before you touch anything sensitive on your body!!* (eyes, etc.)It's a little firey.

Grill on open fire.
Prepare to find yourself gnawing on the bones and looking for more.

STINKINGROSE

Sunday, September 17, 2006 7:19 PM

If you want to drool while you read check out Steven Brust's Vlad Taltos series. The man is evil in his descriptive ability. You just want the recipe and you know you could probably substitute chicken for.. um...kethna. Some of his critters sound a bit like rabbit, which can be quite nice. The desserts are probably vegetarian..

MSG

Monday, September 18, 2006 5:30 PM

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

MSG

Monday, September 18, 2006 8:00 PM

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

MSG

Tuesday, September 19, 2006 2:59 PM

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

MSG

Tuesday, September 19, 2006 8:18 PM

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

MSG

Wednesday, September 20, 2006 7:05 PM

taps her foot and waits for AnJL to post

I choose to rise instead of fall- U2

LIVLASS

Wednesday, September 20, 2006 11:44 PM

not angl, but here goes an easy one - chop up about 1/4 head of cabbage, put in a covered microwave container with water just covering the bottom. nuke for 5 min. add 1/2 cup canned tomatoes and 1/4 cup cut up melty cheese (- from munster to velveeta, your taste!) nuke 'til cheese melts. (about a minute) s&p to taste. i came up with this after grating for cole slaw and was wondering what to do with the leftover bits.

LIVLASS

Wednesday, September 20, 2006 11:54 PM

add some chopped garlic to the squash recipe and kick it up a notch! lovely stuff! another squash recipe - halve butternut squash, deseed, and bake, cut side down, for 1/2 hour @300. while still hot, season with butter, cinnamon, and a sprinkle of sugar. (hubby uses splenda, which works pretty good too). mmmmm!

KAYNA

Thursday, September 21, 2006 12:56 AM

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.

LIVLASS

Thursday, September 21, 2006 12:28 PM

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. >>>>>>>>>>>>>>>>>>no recipe, but a quick tip. when i cook with venison, i mix it with some really cheap ground beef, 1/3 beef 2/3 venison. that way it doesn't get dried out,and you should get a decent rue. we use pure venison, don't let the butcher mix it with pork like some of them do. got a roast? insert slices of garlic cloves, rub all over with oil (again, keeps it moist), and cover with applesauce(tenderizes). mmmm! good luck!

SPACEANJL

Thursday, September 21, 2006 1:05 PM

I tried to post the fudge etc, but the site crahsed and ate it. (Obviously tasty) Will try again later.

btw - it's my birthday, so there may be champagne-drinking later, too...

THEKNIGHT

Thursday, September 21, 2006 1:15 PM

Oh how nice, a cooking thread. I was going to add a recipe, but then I remembered I don't cook from recipes. But next time I am able to get into the kitchen ( I am currently displaced from my South Louisiana digs for a study abroad in Hong Kong) I will start writing down what I do so that I can share recipes with everyone else. By the way, just about everything that has been posted so far sounds amazing. I wish I could get in the kitchen to try them out. Hope this thread keeps going for a while, even though I am a 20 year old Jayne clone, I do love to cook, and talk about cooking.

1:40 AM after a fraternity party is not a good time to make a signature.

LIVLASS

Thursday, September 21, 2006 2:30 PM

happy birthday spaceanjl! with all the recipes on here, there should be enuff to get a virtual shindig going! let me find one of my sweets recipes... who has candles for the honey bun cake?

MSG

Thursday, September 21, 2006 2:34 PM

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

MSG

Thursday, September 21, 2006 2:56 PM

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 Sa

SPACEANJL

Thursday, September 21, 2006 4:07 PM

Cajun Ice-cream

Mix 1 cup creme fraiche with 2 1/2 cups custard (the full cream and egg kind), 6TB caster sugar and a dash of vanilla essence. Chill in freezer until almost firm, whisk until smooth again, then freeze for another two hours.

Add 4oz melted dark chocolate, or 8oz melted fudge with 3Tb milk, for other flavours.

Bailey's fudge sauce

2oz unsalted butter, 4oz soft brown sugar and 4oz golden syrup in a pan, heat gently until dissolved then boil for five minutes, no longer. Take off heat, add a dash of vanilla, 1/4 pint double cream and Bailey's to taste.

KAYNA

Friday, September 22, 2006 5:02 AM

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.

LIVLASS

Friday, September 22, 2006 6:31 PM

Livlass, thanks for the tip about adding cheap beef to the venison.>>>>>>>>>>>>>>>>>
no problem! i always hated the venison mixed with pork. it tasted "off". since we've been mixing it with cheap beef it really makes a difference.

KAYNA

Saturday, September 23, 2006 2:02 AM

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.

MSG

Monday, September 25, 2006 4:07 PM

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

MAVOURNEEN

Monday, September 25, 2006 4:36 PM

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?"

MSG

Monday, September 25, 2006 4:51 PM

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

MSG

Monday, September 25, 2006 6:57 PM

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

MSG

Monday, September 25, 2006 7:18 PM

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 po

MSG

Monday, September 25, 2006 7:21 PM

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

MSG

Monday, September 25, 2006 7:31 PM

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

STINKINGROSE

Tuesday, September 26, 2006 12:30 AM

Veggie recipe!!
Pumpking Gnocci with a Chanterelle Parsley Cream
serves 4

1lb peeled floury potatoes, 1lb peeled pumpkin (chopped), 2 egg yolks, 1 3/4 C all purpose flour (plus a little), pinch of ground allspice, 1/4tsp ground cinnamon, pinch of grated nutmeg, finely grated rind of 1/2 orange, salt and pepper
For sauce:
2tbsp olive oil, 1 shallot, 6oz/2C fresh chanterelles (sliced), or 1/2oz-14C dried soaked for 20 min in warm water, 2tsp almond butter, 2/3C creme fraiche, a little milk or water, 5Tbsp chopped fresh parsley, 1/2 C grated parmesan or romano cheese.

1) Cover the potatoes with cold salted water, bring to a boil and cook for 20 minutes. Drain and set aside. Place the pumpkin in a bowl, cover and microwave on full power for 8 inutes. Alternatively, wrap the pumpkin in foil and bake at 350F for 30 minutes. Drain well, the add to the potato and pass through avegetable mill into a bowl. Add the egg yolks, flour, spices, orange rind and seasoning and mix well to make a soft dough. Add more flour if the mixture is too loose.

2)Bring a large pan of salted water to the boil, then ligtly cover a work surface with all purpose flour. Spoon the gnocchi mixture into an icing bag fitted witha 1/2inch plain nozzle. Pipe onto the floured surface to make a 6 inch sausage. Roll in flour and cut into 1 inch pieces. Repeat the process making more sausage shapes. Mark each lightly with a fork and coodk for 3-4 minutes in the boiling water.

3) Meanwhile, make the sauce. Heat the oil in a nonstick frying pan, add the shallot and fry until soft without coloring. Add the chanterelles and cook briefly, then add the almond butter. Stir to melt and stir in the creme fraiche. Simmer briefly and adjust the consistency with milk or water. Add the parsley and season to taste.

4) Lift the gnocchi out of the water with a slotted spoon, turn into bowls and spoo the sauxce over the top. Sprinkle with parmesan cheese.

If planning ahead, gnocchi can be shaped ready for cooking up to 8 hours in advance.

DEEPGIRL187

Tuesday, September 26, 2006 1:32 PM

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."

SPACEANJL

Tuesday, September 26, 2006 1:58 PM

Just found my birthday recipe, MsG. Thank you. Will get the H to make it - he has the baking talent!

MSG

Tuesday, September 26, 2006 2:30 PM

it's a little complex, but the results are incredible:)

I choose to rise instead of fall- U2

RYANGOODMAN

Tuesday, September 26, 2006 6:45 PM

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

MSG

Tuesday, September 26, 2006 6:50 PM

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

LIVLASS

Wednesday, September 27, 2006 2:10 AM

and i'm getting hungry again, gorramit! ah, well, the fam is eating pretty good this past week from all the new recipes. thanks to all who are posting, it's always nice to have something different. after cooking for 34 yrs of marriage things get kinda same ole, same ole, and you face the kitchen with dread some nites.

MSG

Monday, October 2, 2006 4:16 PM

bump:)

I choose to rise instead of fall- U2

MSG

Monday, October 9, 2006 7:08 PM

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

MSG

Monday, October 9, 2006 7:34 PM

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

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