RE: The Recipe Channel (Full Version)

All Forums >> [Casual Banter] >> Off the Grid



Message

LadyBeckett -> RE: The Recipe Channel (7/23/2004 11:42:03 AM)

Sinergy, I was reading your recipe there, and I noticed the "2 of every pepper in the store". It reminded me of a conversation Mam had with a patient's husband. He would burn everything, just everything. His dog broke it's leg, and he fired his sword, and amputated/cauterized it all in one swoop. She told him, "Cure it quick, or Cauterize it quick, is not alway the right road, lad." and just shook her head.

Two of every pepper in the store would do the trick...lol [;)]



iwillserveu -> RE: The Recipe Channel (7/23/2004 3:16:15 PM)

I measure all day at work, so I want to avoid all measuring at home lest I have nightmares about pyncometers not at 25 degrees C. <<Shudder>>

Sometimes, however, I gotta cook something besides Betty Crocker or Chef Boy Ardee.

It sounds silly, but it works.

Spaghetti Sauce

Fry an Italian sausage. Polish or Portuguese will do in a pinch.
Add it to a jar of whatever sauce you could buy at the salvage store. (Good pesto, bad business, good bargains)
Add a can of tomato sauce.
Dice and add one onion.
Dice and add one bell pepper.
Dice and add one chili pepper. (Skip if children or wimps must eat sauce. Add two if your roommate steals your food.)
cut one tomato and add.

Add oregano to taste (and taste frequently to make sure you did not get a special oregano-y level, unless you gaulinized it in which case you are weird and have to clean the gaulin.)

Did I mention use a big pot? Add anything that might be going bad if it screams "spaghetti sauce" Note: fudge never screams "spaghetti sauce" and is never around long enough to go bad. Second note : NEVER USE RICE.

Normally it can be left alone over a low heat for a half hour or so. (Depending if the low heat thermometer was not calibrated by that idiot again [Oh, wait a minute, I calibrated that.[:)]].)

Seriously, watch it a few minutes. Some things sometimes sink to the bottom and burn. Alcohol, btw, boils at 87.8 degrees C or something so no one will get drunk on the sherry you added (or the Colt 45).

Serve over vermicelli. Freeze remainder or throw it out after letting your roommate try some.



NightDaughter -> RE: The Recipe Channel (8/12/2004 5:23:44 AM)

Garden Herb Bread

3/4 Cup Water
2 Cups White Bread Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Teaspoon Chives
1 Teaspoon Marjoram
1 Teaspoon Thyme
1/2 Teaspoon Basil
2 Teaspoons Active Dry Yeast

Follow the directions of your bread machine. 



NightDaughter -> RE: The Recipe Channel (8/12/2004 5:25:32 AM)

Chocolate Cherry Cordial

1 Quart Brandy
2 Bags Frozen Whole Dark Sweet Cherries
1 Small Chocolate Extract
1 Cup Honey
5 Teaspoons Almond Extract

In a 1 gallon glass container with tightly fitting lid, place the cherries and thaw. Pour brandy over cherries and seal. Place in a dark, cool place for 6 months, shaking gently once a month to stir.

After 6 months, pour through a strainer. Do Not Crush Cerries. Put the cherries in a ziplock bag and toss them in the freezer. Heat honey with 1 c water in a small saucepan until warm but not hot. Stir in extracts and stir into brandy.

Let stand 48 hours.

Pour through a fine cheesecloth filter (or coffee filters, but it takes longer) and bottle. 



NightDaughter -> RE: The Recipe Channel (8/12/2004 5:32:19 AM)

Mead

---Basic Mead---

1 gallon water
5 lbs dark honey
2 oranges, sliced
1 lemon, sliced
1/2 pkg champagne yeast

Place the honey, water, and fruit in a 2-gallon pot over medium heat. Bring the mead to a rolling boil, skimming off any "scum" which rises to the top over the next hour. Cool to lukewarm, strain out the fruit, and add the yeast (dissolved in 1/2 cup warm water). Allow this mixture to set, covered with a towel, for 7 days, until the first fermentation has slowed considerably. Strain again, pouring off only the clearer top fluids into bottles to age. These bottles should be lightly corked for about 2 months, then tightly sealed for 6 months before using.

Since it was honey, not sugar, which was the main source of sweetening for many centuries, simple mead recipes like this show up in almost every nation, with only minor variations appropriate to that culture.



---Quick Wine Mead---

As the name might imply, this mead is a charatan in that it is not made from scratch, but prepared when haste is needed. It is similar in flavor to a traditional mead made with grape juice, which in medieval Europe was called "pyment".

1 gal red wine (medium dryness)
2 lb honey
2 oranges, sliced
1/4 fresh lemon
Spices as desired

Warm the wine over very low head, adding honey slowly to dissolve thoroughly. Divide this between 2 (1-gallon) containers, with equal portions of fruit and spices in each. Cork and shake daily for 3 days before using. This should be served warm. The amount of honey can be decreased to suit personal tastes.

Alternative: Try apple wine instead of red wine, and stir with a cinnamon stick.

The taste of Mead is kind of like Honey with a dash of lemon.. so I think whites do just as well as reds, just remember to get (at least) a partially dry wine... the honey and citrus will sweeten it up, and a sweet wine will be a little too much for the recipe.



iwillserveu -> RE: The Recipe Channel (2/10/2005 3:25:01 AM)

My kids like the cartoon Megas XLR. The lead cartoon character likes Philly cheesesteaks (wrapped in bacon). Unfortunately the Super Bowl prevented me from making Philly cheessteaks. (I live in New England. No one would know, but it would bug me like cheating on chastity in a long distance relationship.)

Now I'll make them. Here is a recipe for the greasiest sandwich I know of. (I qualify that because I'm sure a "Deep Fried Lard" sandwich exists.[:)]

1. Use steak-ums. This is not the preferred method, but I doubt you have a meat slicer so you can slice rib eye real thin. If you do, real thin ribeye is better. (The was if a recipe calls for butter is better than margarine,)
2. Use a fresh high quality Italian roll.
3. Decide if you want your steak with or without fried onions, mushrooms, pizza sauce, peppers, pickles or diced tomatoes.
4. Either Provolone or American can be used, but it is a substitution. A traditional Philly cheese steak uses Cheez Whiz. (Yup, Cheez Whiz.. )
5. Start to cook. Sauté the onions, peppers, and mushrooms if used until soft.
6. Fry your steak-um (or steak shavings) until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
7. If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
8. Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
9. Garnish your sandwich with pizza sauce, hot or sweet peppers, diced tomatoes, or pickles as you choose.

Yeah, it is a greasy, artery clogging cholesterol bomb. (Wrapping in bacon optional.)[:)]



SirSTRYKER -> RE: The Recipe Channel (2/10/2005 7:04:59 AM)

DIPPIES...for lack of a better name
It's actually a pork roast cut into small strips then cut into chunks.
Using Worchester sauce, stir fry the chunks of pork until browned or until the sauce is soaked up in the meat, only about two minutes.
Then dip the tastey morsels into ranch dressing, or BBQ sauce and enjoy.
It's so simple, even I can do it, and your friends will love it. Enjoy



sub4hire -> RE: The Recipe Channel (2/12/2005 8:06:11 AM)

quote:

DIPPIES...for lack of a better name


Dipping sticks?



juliaoceania -> RE: The Recipe Channel (6/18/2006 11:18:31 PM)

Resurect a good idea, more recipes!

Persimmon Cookies

1 cup persimmon pulp
1 tsp baking soda
1cup sugar
1/2 shortening or butter
1 egg beaten
2 cups flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
dash of salt
1 cup walnuts
1 cup raisins or chocolate chips

Cream sugar and shortening, then add persimmon pulp beaten with the baking soda. Add egg and flour sifted with spices. Drop by the spoonful on greased cookie sheet. Bake at 375 for 12 to 15 minutes



acissej -> RE: The Recipe Channel (6/19/2006 6:18:00 AM)

Sesame noodles (different than the ones you'd find in a Chinese restaurant)

1 lb. dried udon noodles or linguine, cooked till al dente per package directions
1 bunch scallions, thinly sliced
4 Tablespoons sesame seeds, toasted
-----------
for sauce:
6 Tablespoons dark sesame seed oil
6 Tablespoons Worchestshire sauce
4 Tablespoons roasted peanut oil (do not use regular peanut oil, must be roasted peanut oil!)
4 Tablespoons soy sauce
3 teaspoons chile and garlic puree (I use China Bowl brand, but most supermarkets will have some variation in the Asian food aisle)
1/4 teaspoon crushed red pepper flakes

Mix sauce ingredients together.  It's pretty spicy to begin with, but if you want it spicier, just up the red pepper or the chile/garlic puree.  Pour over noodles and toss.  It will look like way too much sauce, but leave at room temperature till sauce is mostly absorbed, mixing a few times.  Once sauce is absorbed, garnish with sesame seeds and scallions.  Refrigerate and let it marinate for at least a few hours (overnight, ideally).  Serve cold. 



acissej -> RE: The Recipe Channel (6/19/2006 6:42:31 AM)

While I have my recipe book out...

Italian Easter Pie (aka Italian Cheesecake)

for filling:
3 lb. ricotta (full fat!)
6 eggs, slightly beaten, but not fluffy
1 c. sugar
2 t. pure vanilla extract
4 pats butter
1 1/2 t. cinnamon
1 T. fresh lemon juice

for crust:
3 c. flour
1 c. sugar
2 eggs
1 1/2 t. salt
1/4 c. ice cold water
3 T. vegetable shortening

Preheat oven to 350 degrees.

Mix all filling ingredients together.  Mix by hand as an electric mixer will make the filling too smooth.

In a separate bowl, mix crust ingredients.  The crust likely will be crumbly, but if it's really falling apart, add some additional water till it holds.  Once crust is together, divide it into 2 balls, one with 2/3 of the dough, the other with 1/3.  Saran wrap the smaller section of dough and refrigerate while you work with the larger portion.

Press the larger ball of dough into a 12" x 17" glass baking dish, so the dough covers the bottom and sides of the pan in a very thin layer - about 1/8" thick.  If you prefer, you can roll it out, but the dough is tricky and I like to save myself the headache at this point.   Pour filling into the dish.

Take remaining dough from refrigerator and roll out with a floured pin on a floured surface.  Roll it into a rectangle that’s about 1/8” to ¼” thick.  Then, with a very sharp knife, cut the dough into strips that are 1” wide.  Arrange the dough strips so they criss-cross over the cheese filling.  Press the ends of the strips into the dough that is already hanging over the sides of the pan. 

Bake at 350 degrees until golden brown and knife comes out clean, roughly 45 minutes to an hour.  Let cool at room temperature and serve either warm or cold.  And disaster will ensue if you attempt to take the whole thing out of the baking dish, just serve from the pan.



slavejali -> RE: The Recipe Channel (6/19/2006 7:13:29 AM)




D/s TIN CAN ICE CREAM




1 (3 lb.) clean coffee can
1 (1 lb.) clean coffee can
Duct tape ( Found in every respectable toybag)
2 or more slaves
INGREDIENTS:
1 c. milk
1 c. whipping cream
1/2 c. sugar
1/2 tsp. vanilla (it's only a little bit of vanilla, dont worry)
1 egg (optional)
Fruit (smashed), chocolate, etc.
Rock salt
Ice (crushed or small cubes)
Pour all food ingredients into 1-pound coffee can. Duct tape lid on securely. Place inside 3-pound coffee can. Layer ice and salt around sides of small can. Duct tape 3-pound lid on. Roll briskly on hard ground for 10 minutes Two slaves kneeling and rolling it to each other on hard cement works best.Open lid and drain ice water. Open 1-pound lid and stir, scraping sides well. Re-tape. Re-pack big can with ice and salt. Re-tape and roll again. Makes about 3 cups of ice cream.



Chaingang -> RE: The Recipe Channel (6/19/2006 8:40:15 AM)

Savory Bread Pudding with Cheese, Herbs & Asparagus

12-16 Thick Slices of Dry Bread
2 1/2 - 3 C. milk
1 lb. asparagus
5 eggs
1 tsp. ea. salt & pepper
1/4 C. grated Romano cheese
4 oz. ea. Fontina & Swiss cheese, grated or slivered
1/2 C. chopped mixed fresh herbs, such as chives, parsley,
& tarragon, or sage, thyme & marjoram
1 T. butter, cut into small bits

Preheat over to 350 degrees. Butter a 3 Qt. pyrex or souffle dish.

Place bread in a single layer in a shallow dish. Pour 2 1/2 C. milk over
bread on let soak until milk has been absorbed and becomes soft, about 30
minutes. Press bread slices to extract the milk and measure the liquid;
you should have 1/2 cup milk after squeezing. If not, make up the
difference with more milk.

While bread is soaking, trim asparagus and cut stalks into think slivers
about 2" long. Steam asparagus until barely tender, 2 or 3 minutes. Place
cooked asparagus under cold water until cool. Drain and set aside.

In a bowl beat together the eggs, salt, pepper and the 1/2 cup milk until
well blended. Layer 1/3 of the bread in the prepared dish. Set 6-8
asparagus slivers aside and top the bread with half of the remaining
asparagus and half of the chopped herbs. Strew 1/3 of each of the cheeses
over the asparagus. Repeat the layers using half of the remaining bread,
all the remaining asparagus and herbs, and half of the remaining cheese.
Arrange the remaining bread on top, strew the remaining cheese and
garnished with the reserved asparagus slivers. Pour the milk-egg mixtures
over the layers and dot with butter. Bake until the top is crusty brown
and a knife inserted in the middle comes out clean, about 45 minutes.



Reflectivesoul -> RE: The Recipe Channel (6/19/2006 5:48:57 PM)


Chilled Avocado Soup
7 ripe avocados, pitted and skin removed
6 cups vegetable stock
1/4 C fresh cilantro leaves
3 TBSP fresh lime juice
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
10 sprigs fresh cilantro, for garnish
1.) Chop 5 avocados into large chunks. Place in food processor with vegetable stock, cilantro leaves, lime juice and pepper. Process untill well blended. ( note: this may take two batches to complete) Adjust seasonings as needed. Chill for one hour.
2.) Slice remaining avocados into thing strips, lengthwise.
3.) Serve soup in individual glasses or bowls and garnish with cilantro sprigs and sliced avocados.



Reflectivesoul -> RE: The Recipe Channel (6/19/2006 5:53:36 PM)


Tropical Salsa
1C mango, diced small
1C tomato, seeded and diced small
1/2C red onion, diced
1/2C jicama or cucumber, diced
1/2C kiwi, diced
1/2C avocado, diced
2 jalapeno peppers, seeded and minced
1/4C fresh cilantro, chopped
2 oranges, juiced
3 limes, juiced
salt and pepper to taste
Toss all ingredients in a large bowl, salt and pepper to taste.
Serve with fried wontons or tortilla chips



Reflectivesoul -> RE: The Recipe Channel (6/19/2006 5:58:43 PM)


Shrimp Summer Rolls
<note: buy extra rice paper, trust me on this.... )
3 ozs bean thread noodles, cooked and drained
1C finely shredded cabbage
1/3C grated carrots
1/4C sliced green onions
1/4C sesame seeds, toasted (optional)
16 fresh cilantro leaves
16 fresh mint leaves
1lb shrimp, cooked, peeled, and split lengthwise
16 6" rice paper sheets ( also called spring roll wrappers)
1.) Combine first 5 ingredients in a large bowl. Place shrimp, cilantro, and mint in seperate bowls for easy usage.
2.) To soften rice paper, fill a pie plate or shallow baking dish with tepid water, place two or three sheets in water and soak for 45 seconds to one minute. Remove sheets one at a time and stack between paper towels. Continue until all sheets are softened. Turn stack over so that you start with the first sheet soaked.
3.) Place a softened sheet onto a clean working surface and pile 1/4C noodle mixture onto bottom third of sheet. Top with one shrimp half skin side down, a cilantro leaf and a mint leaf. Fold bottom paper over mixture and each side in twords the middle. Roll gently and as tightly as possible from the bottom up. Place finished roll seam side down onto a plate. Continue until all ingredients are used. Cover assembled wraps with wet paper towels and cover with plastic wrap. Store at room temp. Do NOT refrigerate.



Reflectivesoul -> RE: The Recipe Channel (6/19/2006 6:00:32 PM)


Ginger Lime-ade
9C sparkling water
2C freshly squeezed lime juice (about 20 limes)
2C beverage sugar ( superfine )
10 thin slices peeled fresh ginger
2 limes slices for garnish
Wisk all ingredients together in a large pitcher until sugar is completely dissolved. Allow mixture to steep for one hour, to bring out ginger flavor. Remove ginger slices before serving. Add lime sliced to sides of glasses filled with ice, pour lime-aid over ice and serve.



juliaoceania -> RE: The Recipe Channel (6/19/2006 7:20:38 PM)

Italian cheesecase..... drools all over myself.....yum!



juliaoceania -> RE: The Recipe Channel (6/19/2006 7:22:04 PM)

My prospective dom loves shrimp.. going to have to show him this recipe



kisshou -> RE: The Recipe Channel (6/20/2006 5:00:26 AM)

Praline question

I just attempted these, followed the recipe exactly and used a candy thermometer but they did not firm up and ended up more as caramel coated pecan halves.  Could it have been the humidity here in Florida?

Anyone have a tested recipe for them?



Page: <<   < prev  1 [2] 3 4   next >   >>

Valid CSS!




Collarchat.com © 2025
Terms of Service Privacy Policy Spam Policy
0.046875