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Food Fest! - 12/2/2008 7:25:20 AM

MissEnchanted

Posts: 510
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I love to cook and want to provide a place on CM to share some of our favorite recipes. I think the whole process of cooking is a sensual and sensational experience. When my home is filled with the scent of fresh chopped herbs, fresh flowers from the garden, something simmering on the stove, a glass of wine in hand and friends around, well all of this makes me very happy!
I grow my own herbs and all kinds of veggies.
Please feel free to add your yummy recipes here and we might have some fun testing and debating them in a friendly manner, if you'd like to chime in.

I'd like to stay on topic if we can and everyone is welcome to contribute.

I have done this Brined and Roasted Turkey recipe with my own minor modifications and have had rave reviews from family and friends. This makes the most tender and delicious white meat I've ever tasted:
http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html

The gravy recipe there is fantastic and I always freeze some for use later in the year. I also buy extra cranberries and freeze them.

If you have tried this recipe from Oprah's site please let me know how it worked out, ok?
http://www.oprah.com/recipe/food/recipespoultry/20081118_tows_turkey

Share away...

< Message edited by MissEnchanted -- 12/2/2008 7:32:23 AM >

Post #: 1

RE: Food Fest! - 12/4/2008 10:57:58 AM

MissEnchanted

Posts: 510
Status: offline

ps: On topic would mean...We could talk about gardening , growing your own food, recipes, funny cooking/gardening experiences, etc.

I am also curious to see if anyone grows their own veggies and uses a lot of local produce and products for better future survival.

Or, we could let this thread die a quick death, what do you think?

(in reply to MissEnchanted)

Post #: 2

RE: Food Fest! - 12/4/2008 11:25:07 AM

pahunkboy

Posts: 33061
Joined: 2/26/2006
From: Central Pennsylvania
Status: offline

holy cow! Im moving you in. :-)

i was thinking maybe of growing potatos. (trying to)

(in reply to MissEnchanted)

Post #: 3

RE: Food Fest! - 12/4/2008 11:35:02 AM

MissEnchanted

Posts: 510
Status: offline

pahunkboy,

at your 'moving in' comment.
How's your soil?

Also, have you eaten sweet potatoes? Not yams, but sweet?
They taste even better than regular potatoes and are loaded with nurtitional value.

I believe that those people who grow their own veggies will have a much better position to barter for other goods in the precarious future we ar facing, don't you?

Me

(in reply to pahunkboy)

Post #: 4

RE: Food Fest! - 12/4/2008 12:25:47 PM

xxblushesxx

Posts: 9318
Joined: 11/3/2005
From: Kentucky
Status: offline

I have made this pumpkin pie (a recipe supposed to have been used in the White House) http://www.recipezaar.com/Opals-Pumpkin-Pie-102073

This French Onion soup recipe (with a few additions...some bouillon "paste"_a tablespoon_ and some red wine. I also simmered the soup quite a bit longer than called for.) Make sure you use older french bread, or slowly toast bread in oven at about 225. (this will take a while)
http://www.recipezaar.com/Easy-French-Onion-Soup-11181

This pot roast is the best I have ever had! SO much better than what you get with the mix packets. I did substitute tomato sauce for the water, and the "paste bouillon" for the cubes. I also added a bit of red wine. I cooked it in the slow cooker.
http://www.recipezaar.com/Beef-Pot-Roast-In-Pot-Oven-or-Slow-Cooker-Another-One-160202

This is HM's favorite shrimp now. Make sure to use high quality vermouth, and do not skip this step. We do cut back on it by about a third though.
http://www.recipezaar.com/Pasta-with-Shrimp-in-Tomato-Cream-16325

My kids and I like this Pasta E. Fagioli (similar to Olive Garden's) when I change it up a bit to suit our tastes. This one is easy to add a bit or take away a bit and still keep the same basic flavor.
http://www.recipezaar.com/Olive-Garden-Pasta-E-Fagioli-Soup-in-a-Crock-Pot-Copycat-31717

And anyone who lives in an area that carries Mullens French dressing (please send me some!!!) You can marinate chicken breasts in it, and then grill it, and people will think you're a genious!

Oh! speaking of marinating, here is the best beef/pork marinade evah!! I swear this stuff will win you accolades, spankings or anything else you might want!
http://www.recipezaar.com/Kittencals-Beef-or-Pork-Marinade-and-Tenderizer-75737

_____________________________

~Christina

A nice girl with a disturbing hobby

My femdom findom blog: http://www.MistressAvarice.com

(in reply to MissEnchanted)

Post #: 5

RE: Food Fest! - 12/4/2008 3:11:39 PM

pahunkboy

Posts: 33061
Joined: 2/26/2006
From: Central Pennsylvania
Status: offline

I have a range of soil. Tho the soil near the busy highway is a no go. One should not eat plants that boarder a highway.

I prefer regular potatos. I seen a blurb how anyone can grow potatos in some old tires. Tomatos too, I will plant. Tho I think I want the plants, not the seeds. I wish I could grow alphalpha sprouts.

I am terrible at what I eat. There is so much I refuse to eat- as I consider it junk. That tho- will change is we go into hard times. I usually have a variety of fresh fruits and vegas on hand. I also tend to cook up meats instead of noodles or rice.

I wonder what it is that Amish and other tribes DO... like they have a life force glow that most of us dont have. So they are doing something different.
Maybe it is modern living. For too many years my body was a garbage disposal. ANyhow to prepare better soil, I toss orange peals and the like to the ground where I will grow things. I also empty the bird cage there... the poop is great for plants. same thing with coffee ground. over the winter this will decomose- it handles abit different then in the summer. :-)

(in reply to xxblushesxx)

Post #: 6

RE: Food Fest! - 12/4/2008 3:39:06 PM

housesub4you

Posts: 1879
Joined: 4/2/2008
Status: offline

I plant a large garden, I plant tomoto's, onions, Red peppers, chili peppers, I use the seeds from the year before.

Then I make a chili sauce 30-40 ripe tom., 20-30 green peppers, 15-20 large spanish onions, 20-30 chili peppers, white ving, and some spices (depending on what i have) No real measurements, just run it all through a grinder, till it reaches a certain level in the pot then cook all day, then into the jars and hot bath to seal.

Makes about 20-30 pints and lasts us through the winter. I love the sauce on just about any meat.

(in reply to pahunkboy)

Post #: 7

RE: Food Fest! - 12/5/2008 5:27:16 AM

pahunkboy

Posts: 33061
Joined: 2/26/2006
From: Central Pennsylvania
Status: offline

we ought to start a commune of sorts.

(in reply to housesub4you)

Post #: 8

RE: Food Fest! - 12/5/2008 6:16:40 AM

MissEnchanted

Posts: 510
Status: offline

blushes,
Quick answer:

Wow! Thanks so much for sharing all those recipes!
Have you tried 'Better than Bullion"? It is the best product I have ever used.

I will be back to respond later. Running out the door now...

(in reply to xxblushesxx)

Post #: 9

RE: Food Fest! - 12/5/2008 7:08:13 AM

xxblushesxx

Posts: 9318
Joined: 11/3/2005
From: Kentucky
Status: offline

Yes, the better than bouillon is what I was referring to.

_____________________________

~Christina

A nice girl with a disturbing hobby

My femdom findom blog: http://www.MistressAvarice.com

(in reply to MissEnchanted)

Post #: 10

RE: Food Fest! - 12/6/2008 3:56:32 AM

MissEnchanted

Posts: 510
Status: offline

quote:

ORIGINAL: pahunkboy

I have a range of soil. Tho the soil near the busy highway is a no go. One should not eat plants that boarder a highway.

I prefer regular potatos. I seen a blurb how anyone can grow potatos in some old tires. Tomatos too, I will plant. Tho I think I want the plants, not the seeds. I wish I could grow alphalpha sprouts.

I am terrible at what I eat. There is so much I refuse to eat- as I consider it junk. That tho- will change is we go into hard times. I usually have a variety of fresh fruits and vegas on hand. I also tend to cook up meats instead of noodles or rice.

I wonder what it is that Amish and other tribes DO... like they have a life force glow that most of us dont have. So they are doing something different.
Maybe it is modern living. For too many years my body was a garbage disposal. ANyhow to prepare better soil, I toss orange peals and the like to the ground where I will grow things. I also empty the bird cage there... the poop is great for plants. same thing with coffee ground. over the winter this will decomose- it handles abit different then in the summer. :-)

Pahunk,
I have heard that chicken poop is some of the best fertilizer around.
Please say more about how you think you're eating habits are terrible. With plenty of fresh fruits and veggies; do you think you're eating too much meat?

I looked at quite a few links on old tires used as planters for veggies and it surprised me that I didn't see anything definitively saying it was toxic for growing veggies.

Anyone have a good link for old tires and veggie growing?

How to grow Alfalfa sprouts:
http://www.backyardnature.net/simple/alf-spr.htm

Me

(in reply to pahunkboy)

Post #: 11

RE: Food Fest! - 12/6/2008 4:58:23 AM

MissEnchanted

Posts: 510
Status: offline

quote:

This pot roast is the best I have ever had! SO much better than what you get with the mix packets. I did substitute tomato sauce for the water, and the "paste bouillon" for the cubes. I also added a bit of red wine. I cooked it in the slow cooker.
http://www.recipezaar.com/Beef-Pot-Roast-In-Pot-Oven-or-Slow-Cooker-Another-One-160202

blushes,

The recipe I use is so similar to your pot roast recipe!

I only add a tiny bit of thyme -1/8 t, and oregano- 1/4t. I haven't made that in a while now and you've got me craving it. I am going to put it on my list to cook it up the next couple of weeks.
HM's fave shrimp dish: Thanks for the heads up on high quality vermouth. I'll do that...Do you like French or Italian better?
My fave pasta and shrimp:
I sautee up a bunch of mushrooms with a little s and p in butter and olive oil till it 'sweats' and goes golden, toss in 8 cloves of garlic finely chopped, along with some chopped green onions, and as soon as the garlic starts to turn golden I add the shrimp and cook for 2-5 min depending on the size and then get it out of the pan. Then I add two long glugs of sauterne or dry vermouth, simmer for a few and toss the shrimp back in with a big handful of fresh chopped basil and parsley. Fresh parm ch on top and a salad with italian dressing, homemade garlic bread, Yum.

The Pasta Fagioli sounds like something we did in my family that was a no-name dish. 'Fagioli' sounds much better.

One variation uses a bunch of broccoli, blanched, tons of cheese, then under a broiler till the cheese starts to get brown. It tastes great but it isn't so healthy- for my waistline, anyway.
Some fresh parsley might be sprinkled on the top of that. You use any garlic when you cook that up?

The Mullens French Dressing you asked for is not one I am familiar with although I have a homemade French Dressing
Recipe that goes way back in my family.

I'll keep my eye out for Mullens so I can try that marinade. And, glad to find another Bet than Bul lover.

I saw the marinade link for pork and beef you love so much. It sounds like it is really good and I am going to use it on an inexpensive cut of beef first to test it out. That suggestion to 'let meat get up to room temp before you cook it' sounds like a good plan. I'll be doing that one next.

Thanks so much for all that you shared!
I haven't been there in a while and recipezaar.com is one of the very best, don't you think?

I know there is a site out there that is excellent for duplicating top restaurant recipes, and I remember that it was a very cooperative effort by the members. Link anyone?

Me

< Message edited by MissEnchanted -- 12/6/2008 5:30:23 AM >

(in reply to xxblushesxx)

Post #: 12

RE: Food Fest! - 12/6/2008 5:28:40 AM

MissEnchanted

Posts: 510
Status: offline

housesub,

That chili sauce sounds really good. Do you use a long hand blender like the kind used for soups? And, what are your favorite kinds of chili peppers to grow and use in that recipe?

You also like to bake, right? Want to share any of your favorites here with us?

I would so like to take some cake-decorating classes! Have you done any?

Me

(in reply to housesub4you)

Post #: 13

RE: Food Fest! - 12/6/2008 8:58:31 AM

xxblushesxx

Posts: 9318
Joined: 11/3/2005
From: Kentucky
Status: offline

Here are a couple but make sure your pop up blocker works!

http://www.recipegoldmine.com/classyclones/classyclones.html

http://copycat.cdkitchen.com/

_____________________________

~Christina

A nice girl with a disturbing hobby

My femdom findom blog: http://www.MistressAvarice.com

(in reply to MissEnchanted)

Post #: 14

RE: Food Fest! - 12/6/2008 9:19:58 AM

Lynnxz

Posts: 4813
Joined: 10/3/2006
From: Atlanta
Status: offline

I cannot cook. :(

This was my contribution to Thanksgiving, only because I wanted to cook with Mountain Dew. Strangly, it turned out really well.

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HBIC

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Post #: 15

RE: Food Fest! - 12/7/2008 2:55:39 AM

MissEnchanted

Posts: 510
Status: offline

quote:

ORIGINAL: Lynnxz

I cannot cook. :(

This was my contribution to Thanksgiving, only because I wanted to cook with Mountain Dew. Strangly, it turned out really well.

Lynnxz,

Well, you've started! Now there is no stopping you!

~~~~~~~~~~~~~~~~~~~~~~~~~

xxblushesxx,
Thanks for those links above. You were right about pop-up blockers.
I didn't find the recipes I was looking for, might be on another site, however I did get a few good ideas from the ones you posted.

I've been searching for Wood Ranch recipes. They have the best Tri-tip and their cole slaw is wonderful.

They don't give their recipes out, so I'm trying to find that and this copy-cat site I was a member of 10 years ago -that was exceptional.

< Message edited by MissEnchanted -- 12/7/2008 2:57:07 AM >

(in reply to Lynnxz)

Post #: 16

RE: Food Fest! - 12/7/2008 9:20:23 PM

xxblushesxx

Posts: 9318
Joined: 11/3/2005
From: Kentucky
Status: offline

quote:

ORIGINAL: MissEnchanted

HM's fave shrimp dish: Thanks for the heads up on high quality vermouth. I'll do that...Do you like French or Italian better?

Erm...we consider anything not made in KY an import...

_____________________________

~Christina

A nice girl with a disturbing hobby

My femdom findom blog: http://www.MistressAvarice.com

(in reply to MissEnchanted)

Post #: 17

RE: Food Fest! - 12/8/2008 6:58:13 AM

MissEnchanted

Posts: 510
Status: offline

(in reply to xxblushesxx)

Post #: 18

RE: Food Fest! - 12/8/2008 9:18:23 AM

Hippiekinkster

Posts: 5512
Joined: 11/20/2007
From: Liechtenstein
Status: offline

quote:

ORIGINAL: MissEnchanted

blushes,
Quick answer:

Wow! Thanks so much for sharing all those recipes!
Have you tried 'Better than Bullion"? It is the best product I have ever used.

I will be back to respond later. Running out the door now...

Been using it for years. Best retail "boullion". I used R.L.Schreiber bases when I had my restaurant. Seemsa it's available online http://www.rlschreiber.com/shop/about-us.asp

_____________________________

"We are convinced that freedom w/o Socialism is privilege and injustice, and that Socialism w/o freedom is slavery and brutality." Bakunin

“Nothing we do, however virtuous, can be accomplished alone; therefore we are saved by love.” Reinhold Ne

(in reply to MissEnchanted)

Post #: 19

RE: Food Fest! - 12/9/2008 6:51:24 AM

xxblushesxx

Posts: 9318
Joined: 11/3/2005
From: Kentucky
Status: offline

I have been "counting points" using a weight watcher's calculator, and I just found out something strange. The French Onion soup that I make (yes, even with the crouton and the cheese) cost me less points (10) than my wonderful yummy veggie soup (12).
Weird.
Link to calculator: http://www.weight-watcher-recipe.com/latest/weight-watchers-point-calculator.html

_____________________________

~Christina

A nice girl with a disturbing hobby

My femdom findom blog: http://www.MistressAvarice.com

(in reply to Hippiekinkster)

Post #: 20

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