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more recipies - 4/9/2010 10:53:05 AM

switch2please

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I love to cook, and I'm always looking for inspiration.
I've been really craving bananas foster lately, so at the moment I have a gigantic banana-walnut pancake keeping warm in the oven while I'm reducing a maple-cinnamon-butter-rum sauce to go on top. It smells amazing, and I'm sure it'll taste pretty damn good too!
Does anyone have any culinary experiments to share? New ideas are great, and even if they don't turn out well...it's a funny story for us ;)

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RE: more recipies - 4/9/2010 11:09:17 AM

pahunkboy

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From: Central Pennsylvania
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Holy cow.

I am packing the weight on=- via the post. LOLOL

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RE: more recipies - 4/9/2010 2:40:57 PM

DarlingSavage

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That DOES sound yummy!

I made chicken soup this week and it's yummy.

1 whole chicken
1 T salt
celery
red onion
garlic
cumin
basil
rosemary
2 cans cream corn
2 cans Rotel tomatoes, 1 chunky, 1 hot - if you want to save money, just add jalapenos and tomatoes, that works, too, but a little harder to judge on heat.
carrots
red potatoes
roma tomatoes
water
1 BIG pot

chop up celery, onion, and garlic and put them in pot with chicken, basil, cumin, salt, and rosemary. Add just enough water to cover chicken. Heat to boiling. Reduce to medium after boiling and simmer for 30 minutes. Remove from heat, remove chicken from water, place broth in freezer to allow fat to rise. When fat rises to top, skim it off and put on pet food. Tear the meat off the chicken, give skin to pets. Put pot back on stove and heat, add remainder of ingredients. You can add any other veggies you like also.

I really like to place a piece of Swiss cheese on top. It's yummy!

< Message edited by DarlingSavage -- 4/9/2010 2:46:19 PM >

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RE: more recipies - 4/9/2010 2:57:51 PM

pahunkboy

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From: Central Pennsylvania
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DS,

I am moving you in hun.

yummy.

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RE: more recipies - 4/10/2010 1:34:13 AM

shallowdeep

Posts: 343
Joined: 9/1/2006
From: California
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CUSTARD FILLED ORANGE CREAM PUFFS
Makes approximately 16 puffs.

CUSTARD INGREDIENTS

1/2 cup sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
2 teaspoons orange extract

PASTRY INGREDIENTS

1/2 cup butter
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs
1 orange's zest

DIRECTIONS:

For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in the milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly to prevent caramelization and burning. The mixture should thicken before boiling. Boil for 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Important: Adding the yolks directly will scramble them, so do not skip the preceding step. Now, add the warm egg yolk mixture back to saucepan and stir, over heat, until the custard starts to bubble again. Remove the custard from heat and stir in the extracts. Cover and chill in refrigerator.
Preheat oven to 450 degrees F (230 degrees C).
For the pastry: In a medium saucepan, combine butter and water and bring to a boil, melting the butter completely. Sift together 1 cup of flour and a pinch of salt and pour it into the boiling mixture. Remove the pan from heat and stir vigorously until the mixture forms a ball. Allow the dough to cool until you can comfortably touch it. After it's cool, add the eggs one at a time, stirring vigorously after each addition. Add the orange zest and mix until evenly distributed. Drop dough by spoonfuls onto baking sheets.
Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Drizzle with chocolate. For an extra touch, quick tempered chocolate can be molded on the underside of leaves (to get better vein impressions), chilled, then peeled off. Using citrus leaves imparts a subtle but noticeable flavor to the first molding in my experience.

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RE: more recipies - 4/10/2010 8:56:22 AM

switch2please

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Sounds very good, and so pretty! Thank you :) I like nice presentation, I'll have to try this...

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RE: more recipies - 4/10/2010 10:17:43 AM

VaguelyCurious

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Joined: 12/2/2009
From: United Kingdom
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This one is time consuming, but it's not much more effort to feed 15 people with it than it is to feed 5, if you get help with peeling etc.

Chicken Dhansak (well, sort of...)

Boil
-some red lentils
*hard* in lots of salted water for 10 mins, skimming of the weird grey frothy stuff that rises to the top as you go.
Add
-a couple of star anise
-peeled and diced potatoes
-diced onion
-garlic
-ginger
-chilli
And whatever you've got out of:
-tomatoes
-red peppers
-aubergine (eggplant to the yanks)

Boil until everything has gone soft (20 more minutes, maybe), and then REMOVE THE STAR ANISE and blend into thick gloopy yumminess.

Fry in very hot oil for a few minutes:
-turmeric
-onion and/or mustard seeds
-chilli powder if you're well hard
-ground coriander
-cumin seeds
-ground black pepper
And then add to the sauce.

If you have the energy (or a sous chef with the energy) then batch fry however many chicken legs you need for a few minutes each, just to sear the outsides, then add to the sauce (if you cba then just add 5 mins to the cooking time). Bring sauce back to the boil, and then cook for 15 mins on a loooooow heat.

When you are ready to eat, bring back to the boil and then cook for another 15 mins. Serve with rice (and if you are a *bad* *person*, you can stir fried onions and black pepper through the rice just before you serve, but be aware that this option will result in being sent to hell for overindulgence).

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RE: more recipies - 4/10/2010 2:51:21 PM

somethingXclever

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here's something i just threw together today when i was looking through my kitchen for random bits and pieces to make into something edible. i call it the double pork lunch special

Serves 1 to 2

Ingredients:

1/2 lb stew pork
4-6 strips of bacon (hickory smoked works best)
1/3 white onion (chopped semi-fine)
1-2 cloves of garlic (chopped fine)
Optional:
red pepper sauce
1 pat of butter
chili powder

1) cook bacon in a large pan on medium low heat while you chop the onions and garlic, allowing the more bacon fat to render out (you will be using this as the grease for the pan for the later ingredients)

2) once all the bacon is cooked to you liking (a little crispier is better for this recipe) remove it to a plate with paper towel to drain. then add the onions and garlic to the pan and let the onions caramelize. (note: this is a great time to season your pork with salt, pepper, and any other seasonings you enjoy).

2a)if there isn't enough grease in the pan add a pat of butter with the onions and garlic.

3) once the onions have begun to reach that beautiful golden brown color of caramelizing add your pork into the pan, stirring occasionally.

3a) while the pork cooks break up your bacon into smaller pieces of varying size and shape

4) when the pork is almost done cooking add you bacon pieces back into the pan and allow the pork to finish cooking. (at this point add any extra seasoning you may want, such as red pepper sauce to the entire dish)

5) once the meat is finished cooking plate and serve (you may find it helpful to plate onto paper towel first to drain excess grease much like you would with bacon)

6) serve and enjoy

< Message edited by somethingXclever -- 4/10/2010 2:52:15 PM >

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