Author Topic: The Recipe Thread:  (Read 48622 times)

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Offline R-C

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The Recipe Thread:
« on: September 20, 2008, 08:03:00 PM »
Ok this is how I make Clam Chowder, I use a crockpot or slow cooker to make it.  Anyone else feel free to post your recipe too!

Crockpot Clam chowder

Ingredients:

    * 5 (6 1/2 oz.) cans minced clams 3 of them with their juice
    * 1/2 lb. salt pork or bacon, diced (I prefer using the bacon)
    * 1 cup chopped onion
    * 6 to 8 medium potatoes, peeled and cubed ( l like fresh red potatoes)
    * 3 c. water or chicken broth for more flavor
    * 3 1/2 tsp. salt
    * 1/4 tsp. pepper
    * 4 c. half and half cream or milk (better with the cream)
    * 3 to 4 tbsp. cornstarch
chopped fresh parsley, for garnish
I add some diced garlic with the onions.

Preparation:
Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion + garlic until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

optional extras that can be added, diced celery which would be cooked with the onions.
more seasonings, I like to add a little Cajun seasoning or Old Bay seasonings. :goodie:
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Offline GR@PH;<'S

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Re: Big Tuc as requested the recipe
« Reply #1 on: September 20, 2008, 08:12:04 PM »
R-C,
Feel free to ad more recipes to this topic as I feel a recipe page coming on  :tease:

This is open all members but anyone who puts up a recipe must only do so if they have tried it out personally and can vouch for it   :tease:

GR@PH;<'S   :Hammys pint:
press Enter then have a Brandy then if the problem is still there have another Brandy
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A: It does seem to for a few hours at least.

Offline R-C

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Re: Big Tuc as requested the recipe
« Reply #2 on: September 20, 2008, 08:22:31 PM »
hahahaa I just this minute put a suggestion for that in the suggestion area.

I love recipe areas on forums, I have been on many and some of my best liked recipes I got from those forums.
I never post a recipe if it is not one I truly love and use! But I happily share!
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Offline GR@PH;<'S

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Re: Big Tuc as requested the recipe
« Reply #3 on: September 20, 2008, 08:29:35 PM »
R-C,
No problam thanks for shareing them.


GR@PH;<'S   :Hammys pint:
press Enter then have a Brandy then if the problem is still there have another Brandy
Q: does it work
A: It does seem to for a few hours at least.

Offline Corrine

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Re: Big Tuc as requested the recipe
« Reply #4 on: September 20, 2008, 10:04:39 PM »
Thanks, R-C.  Starting a recipe thread has been on my list of "things to do" for quite a while.  Here is one of the recipes I shared with Ripley.  I came up with it when I needed to make adjustments due to my husband's dietary restrictions. 

Chicken & Squash

Ingredients:

Extra Virgin Olive Oil (EVOO)
1 Bay Leaf
1 teaspoon Basil
1 teaspoon Thyme
Pepper to taste
Red Pepper flakes to taste
2 or more teaspoons minced garlic (1 or 2 cloves, based on preference)
1 medium onion, sliced/rough chopped
1 medium yellow squash, washed and cut in bite-size pieces
1 medium zucchini, washed and cut in bite-size pieces
1 can diced tomatoes (14.5 ounces with liquid)
1 small (4 ou) can tomato sauce
1 package chicken tenders or 2-3 boneless/skinless chicken breasts, cut in bite-size pieces
Pasta (1/2 pound – any, “bow tie” pasta preferred for presentation, about 3 cups uncooked)
Pecorino Romano (or similar) grated cheese
Optional:
½ green pepper, chunks or diced
Small can mushroom stems & pieces or about ½ cup fresh mushrooms
wine

Steps:

1.   Add EVOO to the bottom of a large pot.  Add the bay leaf as the oil is heating (which releases the flavor of the bay leaf)
2.   When the bay leaf has started to brown, add the garlic & onions and cook until the onions are translucent.
3.   If including green pepper and fresh mushrooms, add now and sauté until slightly soft.
4.   Add chicken pieces and cook until chicken is no longer pink on the outside
5.   Add squash, zucchini and spices (basil, thyme, pepper, red pepper flakes) and canned mushrooms if using instead of fresh
6.   Stir well to “coat” chicken and squash with spices.  Continue sautéing a few minutes so squash softens slightly
7.   Add wine (I actually prefer a robust red wine ~ ¼ cup) and continue sautéing a couple minutes longer.
8.   Add diced tomatoes and small can of tomato sauce, stir, bring to a simmer, cover and reduce temperature to low.
9.   Cook pasta according to package directions, drain and add to chicken/squash
10.   Serve with a sprinkling of Pecorino Romano grated cheese on top.

“Texas Toast” is a tasty accompaniment. 


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Offline Paddy

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Re: Big Tuc as requested the recipe
« Reply #5 on: September 20, 2008, 10:39:49 PM »
Beef & Guinness Stew Recipe
Ingredients
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme.


Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil.
Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat.

Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan.
Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme.
Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours.
The stew may be cooked on top of the stove or in a low oven at 300 degrees F.
Taste and correct the seasoning. Scatter with lots of chopped parsley.
Makes: 6 to 8 servings.


IRISH CHAMP

Wash and peel 3lbs of potatoes. Boil in a saucepan until fully cooked, then mash.
Wash and clean about 1doz spring onions, chop small and add to the mashed potatoes.
Mix onions well in to the mashed adding a little milk as you go along.
Season with salt and pepper. Add  a knob of butter to the centre... And eat.


IRISH COFFEE

In to a warm whiskey glass pour a jigger of Irish whiskey.
Add some strong black coffee up to ¾ full. Add plenty of sugar and stair until completely dissolved.
Top up with pure or whipped cream, pour gently over the back of a teaspoon do not stair.

Drink and enjoy...   :GRAFX:



 
numbnuts.. :)
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Offline R-C

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Re: Big Tuc as requested the recipe
« Reply #6 on: September 21, 2008, 03:14:03 AM »
OHHH cool!!! I thought maybe y'all would want to make a specific area to keep it in.

I just wanted to answer Big tuc so he did not think I was ignoring him LOL

I have had lots of recipe forums and lists experience as those that know me can confirm!
That Cajun blood I reckon.
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Offline Niecarrah

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Re: Big Tuc as requested the recipe
« Reply #7 on: September 21, 2008, 05:37:53 AM »
Ooooo Corrine, that sounds yummy!  I shall try out this week.  Since I have an over abundance of Zucchini and Yellow Squash!  Thanx
I can't know...?
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Offline R-C

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Re: Big Tuc as requested the recipe
« Reply #8 on: September 22, 2008, 04:14:10 PM »
Hey why don't one of you Admin or Mods change the title of this post to The Recipe Thread since we are using it for that.

Ok now this is one of my all time fave recipes, I make this to take when we have any special events we go to and my husband gets instructed that I am to provide this for every office function LOL
It is very rich but amazingly good.  What I usually do is do crab and shrimp, since I do not always have crawfish tails available.  I do use the fake crab and it is wonderful in this dish.  One friend made this for a dinner and when she went to the kitchen to get something she found her brother in law in the kitchen licking the baking dish LOL. I think he liked it.  Serve it with a nice salad and some hot buttered French bread to mop up the goodness.

Crabmeat, shrimp, crawfish Au gratin (one of my favs)

2stalk celery chopped fine

1 c onion chopped fine( I use a whole med onion)

1/2 lb oleo or butter (I use butter)

1/2 c all purp flour

1 (13 oz) can evaporated milk (attention evaporated milk!)

2 egg yolks

1tsp salt

1/2 tsp red pepper (I use Tony Chacheres Cajun seasoning at least 1TBs)

1/2 tsp black pepper

1 lb white crabmeat drained (or fake crab)

Or cleaned peeled cooked shrimp

Or cooked crawfish tails (I sauté the tails in olive oil and garlic)

1/2 lb grated cheddar cheese (or more I use Colby jack)

 

Sauté onions and celery in the butter until onions are wilted.  Blend flour in well with this mixture.  Pour the milk in gradually, stirring constantly.  Add egg yolks, salt, red and black pepper, cook for 5 min stir constantly watch carefully.

Put crabmeat or shrimp in a bowl suitable for mixing and pour cooked sauce over it.  Blend well then transfer into a lightly greased casserole (2.5 qt or 13x9) and sprinkle with grated cheese.  Bake at 375 for 15-20 minutes. You can use a combo of all the mentioned seafoods, which I usually do (about ½ lb of each), if you do cook it longer about 20-25mins and may have to use a 13x9 dish. It will be a beautiful golden brown. (Top may be decorated with lemon slices)(You can use the fake crab meat in this dish and it is very good, I usually mix shrimp and crab together, and serve with lemon halves.)

the reason it says attention evaporated milk is because for some reason people think of sweetened condensed milk and you do NOT want that !
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Offline BigTuc

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Re: Big Tuc as requested the recipe
« Reply #9 on: September 22, 2008, 05:40:36 PM »
  R-C      now that's  sound grate will have that for my tea tomorrow.
Oh yes the Clam Chowder was OK will need to try it again it's a big  :goodie:
KEEP them coming as I love my food. thanks to all

Offline Paddy

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Re: The Recipe Thread:
« Reply #10 on: September 22, 2008, 06:18:36 PM »
R-C I changed the title of the thread for ya.. :flowers:

numbnuts... :thumbsup:
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Offline Eric the Red

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Pan-fried fillet of Seabass with Chilli.
« Reply #11 on: September 22, 2008, 08:08:51 PM »
I like recipes that are simple and quick, here's a favourite

Pan-fried fillet of Sea Bass with Chilli.

Serves 4
Ingredients

4 fillets of wild sea Bass taken from approx. 800g fish
4 large tomatoes
10cm (4 inch) piece of ginger
2 shallots
2 cloves of garlic
1 small red chilli
1 tablespoon of sunflower oil
1 tablespoon of tomato passata (sieved tomatoes)
50g (2oz) unsalted butter
1 tablespoon of chopped coriander (fresh)
1 bottle of Chardonnay
Salt and pepper to taste.

Method

Open the wine and pour a glass.

Skin and de-seed the tomato and dice the flesh. Peel and very finely chop the ginger. Peel and chop the shallots and garlic and finely chop the chilli. Drink wine and pour another glass.

In a saucepan, sweat the ginger, shallot, garlic and chilli in the oil. Add the passata and one tablespoon of water and cook gently for 1½ to 2 minutes. Add the diced tomato salt and pepper and allow to heat through. Drink glass of wine whilst waiting and pour another.

Place the Bass skin side down in a hot pan to achieve crispy skin. Turn over to cook through sufficiently. Drink wine.

Just before serving, add the butter and chopped coriander, stirring so that the butter thickens the sauce. Serve with a crisp salad leaves and new potatoes and accompany with any wine left in the bottle.

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Offline R-C

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Re: The Recipe Thread:
« Reply #12 on: September 22, 2008, 08:22:28 PM »
thanks numbnuts for the name change! now everyone can find it.

we are off to a good start here these all sound wonderful
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Offline Corrine

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Re: The Recipe Thread:
« Reply #13 on: September 22, 2008, 09:26:50 PM »
It seems most of my favorite recipes are with chicken.  I wonder if it has anything to do with my growing up on a poultry farm. 

I got this recipe from AllRecipes.com and have fixed it quite a few times. 

Chicken and Peppers with Balsamic Vinegar

Ingredients:

1/4 cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
1/4 cup balsamic vinegar, divided

Directions:

1.   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.

2.   Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.

3.   Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Note:  I like to serve this over rice.  So while the chicken mixture is simmering, I prepare the rice.

I would suggest a glass of wine, but ETR seems to have finished it off with the Sea Bass. 


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Offline Corrine

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Re: The Recipe Thread:
« Reply #14 on: September 22, 2008, 09:50:58 PM »
Jerry loves soup and after we saw this on the Rachael Ray "Slurp Away" episode. I fixed it for us.  For R-C, I've left the shrimp version, although I modified the recipe and use chicken instead.  It is a quick to toss together, fun to eat with the spaghetti and tasty too.  Needless to say, I have fixed is quite a few times.

Spicy Shrimp and Bok Choy Noodle Bowl

Ingredients:

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice (or 1 extra cup chicken broth*)
1 1/2 pounds medium peeled and deveined shrimp (or two boneless, skinless chicken breasts cut into pieces*)
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Directions:
Heat a medium soup pot over medium-high heat.
Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger,
(This is where I add the chicken pieces and cook until chicken is no longer pink on the outside.)
Continue with adding mushrooms, and bok choy, then season with salt and pepper.
Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes.
Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

Note:  I cook the noodles separately and do not add any salt.


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