LandzDown Forum

Miscellaneous => LandzDown Lounge => Topic started by: R-C on September 20, 2008, 08:03:00 PM

Title: The Recipe Thread:
Post by: R-C 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:
Title: Re: Big Tuc as requested the recipe
Post by: GR@PH;<'S 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:
Title: Re: Big Tuc as requested the recipe
Post by: R-C 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!
Title: Re: Big Tuc as requested the recipe
Post by: GR@PH;<'S on September 20, 2008, 08:29:35 PM
R-C,
No problam thanks for shareing them.


GR@PH;<'S   :Hammys pint:
Title: Re: Big Tuc as requested the recipe
Post by: Corrine 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. 
Title: Re: Big Tuc as requested the recipe
Post by: Paddy 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.. :)
Title: Re: Big Tuc as requested the recipe
Post by: R-C 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.
Title: Re: Big Tuc as requested the recipe
Post by: Niecarrah 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
Title: Re: Big Tuc as requested the recipe
Post by: R-C 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 !
Title: Re: Big Tuc as requested the recipe
Post by: BigTuc 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
Title: Re: The Recipe Thread:
Post by: Paddy on September 22, 2008, 06:18:36 PM
R-C I changed the title of the thread for ya.. :flowers:

numbnuts... :thumbsup:
Title: Pan-fried fillet of Seabass with Chilli.
Post by: Eric the Red 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.

Title: Re: The Recipe Thread:
Post by: R-C 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
Title: Re: The Recipe Thread:
Post by: Corrine 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. 
Title: Re: The Recipe Thread:
Post by: Corrine on September 22, 2008, 09:50:58 PM
Jerry loves soup and after we saw this on the Rachael Ray (http://www.foodnetwork.com/food/rachael_ray/0,1974,FOOD_9928,00.html) "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.
Title: Re: The Recipe Thread:
Post by: Eric the Red on September 23, 2008, 03:41:27 PM
Corrine,

For those of us who are metric or those who still use imperial measurements, how big is a cup? It may just be a male thing, I always have difficulty in judging cup sizes!
Title: Re: The Recipe Thread:
Post by: Corrine on September 23, 2008, 05:29:37 PM
Eric the Red,

I fear that there must have been something lacking in your British education and not necessarily attributable to males in general.  My husband had the advantage of attending school in three countries and has no difficulty judging cup sizes.  In fact, he can generally tell at a glance. 

Perhaps this will help:  http://www.onlineconversion.com/cooking_volume.htm
Title: Re: The Recipe Thread:
Post by: Temmu on September 25, 2008, 04:11:58 PM
pbj sandwich

ingredient list:
4 slices white name brand sandwich bread
1 jar name brand peanut butter
1 jar fruit jam - jelly just will not do...

lay 2 breads on plate
slather on peanut butter
slather on jam
lay other breads on top of first 2
slice diagonally from corner to corner producing 2 triangles per sandwich

serves 1 - 2

enjoy with ice cold lemonade (fresh squoze)



Title: Re: The Recipe Thread:
Post by: Corrine on September 26, 2008, 09:07:24 PM
Quote

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:
Temmu,

Are you certain you can vouch for that recipe?  Anyone who knows anything about PB&J knows that it is served with milk (https://www.landzdown.com/proxy.php?request=http%3A%2F%2Ffc19.deviantart.com%2Ffs13%2Ff%2F2007%2F101%2F8%2F7%2FMilk_by_Sasuya.gif&hash=3e4a79f12b7d6b035560bf7657dfb87d) as an accompaniment.  :smash:

Title: Re: The Recipe Thread:
Post by: Niecarrah on September 26, 2008, 09:47:59 PM
HERE HERE!!!!  Ice Cold Milk is the ONLY thing that goes with a PB&J!  Lemonade and sweet jelly/jam ooooooooooo!
Title: Re: The Recipe Thread:
Post by: Niecarrah on October 02, 2008, 05:43:49 AM
Anyone have a good recipe for Alfredo Sauce?
Title: Re: The Recipe Thread:
Post by: GR@PH;<'S on October 02, 2008, 07:26:57 PM
Anyone got any that would go down a treat at the office Halloween party (https://www.landzdown.com/proxy.php?request=http%3A%2F%2Fwww.getsmile.com%2Femoticons%2Fhalloween-smileys-79004%2Fhalloween8.gif&hash=463725167f2fd8fde9846b1012f7cf0c)

GR@PH;<'S   :Hammys pint:
Title: Re: The Recipe Thread:
Post by: Eric the Red on October 02, 2008, 08:26:09 PM
I haven't tried any of these recipes but the following link seems to be what you are looking for:

http://www.halloweenkitchen.com/
Title: Re: The Recipe Thread:
Post by: R-C on October 02, 2008, 08:48:52 PM
oh I have a really easy cake one that is great for Halloween, you get some of those gummy worm candies to put on it, it is on my other pc I will go fetch it.
Title: Re: The Recipe Thread:
Post by: GR@PH;<'S on October 02, 2008, 08:53:24 PM
Eric the Red,
VAMPIRE PUNCH Sound good to me  :mitch:
Fancy that me going to try it
all i need is

1 chilled 25.4-ounce bottle sparkling cider (about 3 1/4 cups)
1 chilled 1-quart bottle cranberry juice cocktail
1 chilled 1-liter bottle club soda or seltzer water
1 cup dark rum if desired  :cheers2:

GR@PH;<'S   :Hammys pint:
Title: Re: The Recipe Thread:
Post by: R-C on October 02, 2008, 09:03:58 PM
Ok there are 2 recipes you can use to do this kind of cake one is called Dirt Cake one is Kitty litter.

for Halloween the dirt cake works really well, instead of putting it in a flower pot I just put it in a metal rectangle cake pan, then I put those gummy worms poking up out of the "dirt" you can also get those little plastic RIP headstones to put on it or even small plastic skeletons.

Dirt Cake

1 (16-ounce) package chocolate cream-filled cookies

1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened

1 cup powdered sugar
1 teaspoon vanilla

2 (4-serving-size) boxes instant chocolate-fudge flavored pudding
3 cups milk

1 (12-ounce) container non-dairy whipped topping, thawed

1 new (8-inch) diameter flower pot, washed and dried
1 new garden trowel, washed and dried
Plastic flowers, cleaned and dried

3 large gummy worms

1.     Crush cookies until they resemble potting soil, set aside.

2.     Cream butter, cream cheese, sugar and vanilla until smooth and
fluffy. Set aside.

3.     Combine pudding mix and milk until well blended, fold in the whipped topping.

4.     Gently fold cream cheese and pudding mixture together.

5.     Line flower pot with plastic wrap.

6.     To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3 of the crumbs, the remaining pudding mixture and top with the remaining cookie crumbs.

7.     Refrigerate 10 to 12 hours or overnight. About 1/2 hour before serving, remove from refrigerator and decorate with flowers and gummy worms.

8.     Serve by digging out portions with the trowel.


Here is the kitty litter one.
KITTY LITTER CAKE

1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

  Prepare cake mixes and bake according to package directions (any size pan).

  Prepare pudding according to package directions and chill until ready to assemble.

  Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.

  When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.

  Line kitty litter box with the kitty litter liner. Put cake mixture into box.

  Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.

  Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.

it is very disgusting looking LOL  you can do this in a deep oven pan instead of the litter box if you don't want to get that graphic!

(https://www.landzdown.com/proxy.php?request=http%3A%2F%2Fimg517.imageshack.us%2Fimg517%2F5158%2Fdirtcakebigcj0.jpg&hash=b0c46215e8240e4d36b3600fd8af14d9)

(https://www.landzdown.com/proxy.php?request=http%3A%2F%2Fimg517.imageshack.us%2Fimg517%2F6930%2F104wv2.jpg&hash=cee668bc64b21140fae0ed73982a08f3)

(https://www.landzdown.com/proxy.php?request=http%3A%2F%2Fimg214.imageshack.us%2Fimg214%2F9544%2Fimage125st8.gif&hash=f20e7d52765af8e2862ed345e1c29260)
Title: Re: The Recipe Thread:
Post by: R-C on October 02, 2008, 09:05:50 PM
this is the Alfredo sauce recipe I usually use because it is so easy and it is good.
Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Title: Re: The Recipe Thread:
Post by: GR@PH;<'S on October 03, 2008, 07:20:19 PM
R-C,
Sounds good we will have to try one Kitty litter I thin looks the best more realistic looking  :tease:

GR@PH;<'S   :Hammys pint:
Title: Re: The Recipe Thread:
Post by: R-C on October 03, 2008, 10:21:03 PM
I know they look horrid but they are actually very good tasting cakes.
Title: Re: The Recipe Thread:
Post by: Corrine on October 03, 2008, 10:45:38 PM
I love noodles & pasta (grew up on a poultry farm and my grandmother made fresh home made noodles every week) and the Alfredo Sauce recipe sounds wonderful.  I would try it in a flash but unfortunately I need something "heart healthy" for my husband (doesn't hurt me either). 
Title: Re: The Recipe Thread:
Post by: R-C on October 14, 2008, 08:55:33 PM
This one is especially for all the diabetics here and I know there are a few of us.  This pie is awesome you really can not tell it is sugar free, in fact I like it better than regular type.

Sugar Free Pecan Pie
1 cup sugar free honey (I have found this in most grocery stores with the regular honey, I get mine at walmart grocery, you have to look closely because it looks just like real honey)
1cup splenda
1tsp vanilla
1 9" deep dish pie shell
3 eggs
2 tablespoons butter
1 1/4 cup pecans

Pre heat oven to 350
In a large bowl combine the honey, eggs, splenda, and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell.
Bake for 50-55 minutes or until knife inserted  in center comes out clean.
Let cool.
this is the brand I get at walmart
http://www.walmart.com/catalog/product.do?product_id=10448151

I have found so many uses for the sugar free honey, I use it on toast, drizzle it in tea and drinks, it is an excellent sugar replacement, including in my oatmeal.  There are a lot of recipes online that use it.


another recipe I use the sugar-free honey in is
Honey Mustard Pork Tenderloin

1 pork tenderloin lean raw
4TBS of the honey
2TBS of cider vinegar
2TBS brown sugar (I use the splenda brown sugar)
1TBS dijon mustard

1 Combine all ingredients but tenderloin. Coat tenderloin well with sauce.
2 Heat oven to 375 degrees F and roast tenderloin 20-30 minutes or until meat thermometer registers 155-160 degrees F; baste occasionally. Slice thinly to serve.
I sometimes put a little lemon zest in there to give it that touch of citrus.
Title: Re: The Recipe Thread:
Post by: Corrine on November 10, 2008, 08:51:28 PM
For the Holidays:  Mrs. Claus' Cookbook (http://www.northpole.com/Kitchen/Cookbook/) (including Metric Conversions).
Title: Re: The Recipe Thread:
Post by: BigTuc on November 11, 2008, 10:03:15 PM
Corrine   :goodie: thank you looks like I am going to get fat this Holidays :hysterical: :laughing:
Title: Re: The Recipe Thread:
Post by: GR@PH;<'S on November 12, 2008, 07:08:01 PM
BigTuc,
 :blink: Oh no looks like you need Guinea Pigs to come see if they taste ok before you place them out for all to enjoy  :mitch:

Notice to you all he not do to bad a job a bit sweet mind but hmmmmmmm i sur ewe should have left him some for his friends  :laughing:

GR@PH;<'S   :Hammys pint:
Title: Re: The Recipe Thread:
Post by: Niecarrah on December 09, 2008, 07:06:44 PM
I want/need a recipe for a really moist Bread Pudding, anyone?
Title: Re: The Recipe Thread:
Post by: BigTuc on December 11, 2008, 05:32:30 AM
          BREAD PUDDING
I love bread pudding  my Mum's recipe, which I always use;

1lb white bread (soaked in water till sloppy then squeezed dry)
1lb dried fruit
3 tbsp sugar
3 tsp mixed spice
1/4lb suet
2 tbsp flour
(optional 2 tbsp marmalade)

Mix everything together, put in greased/lined baking tin (7or8" square is what I use), sprinkle a little extra sugar over and bake Gas 4 an hour to an hour and a half (depends how wet your mixture is).
Yum
Title: Re: The Recipe Thread:
Post by: Niecarrah on December 11, 2008, 05:22:01 PM
1lb dried fruit = Like raisins?
3 tsp mixed spice = what spices?
1/4lb suet = Eoow!

What oven temp? F or C  Have only electric.

    HELP  No eggs or Milk? Whatsup?

Title: Re: The Recipe Thread:
Post by: R-C on December 12, 2008, 05:23:08 PM
I have 2 that are very good this first one is by a great chef.

PALACE CAFE WHITE CHOCOLATE BREAD PUDDING

Source: Chef Dick Brennan Jr., Palace Café - New Orleans, LA

Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce.
Serves 8 to 10

Bread Pudding

3 cups heavy (whipping) cream

10 ounces white chocolate, chopped

1 cup milk

1/2 cup granulated sugar

2 eggs

8 egg yolks

1 loaf day-old French bread, cut into ¼-inch-thick slices

2 tablespoons chocolate shaving for garnish

 

White Chocolate Sauce

8 ounces white chocolate, chopped

1/3 cup heavy (whipping) cream

 

To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture.

 Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown.

 To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth.

 To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.

This one is with whiskey sauce and is quite yummy.

BREAD PUDDING WITH WHISKEY SAUCE

1/2 stick butter                         1/4 tsp. salt

2 cups milk                              1/2 cup sugar

1 qt.cubed day old French Bread          1/2 tsp. cinnamon

1/2 cup cubed pineapple                  1/2 tsp nutmeg

1/2 cup raisins                           1 tsp. vanilla

2 eggs, beaten

 

      Combine milk and butter in a saucepan and heat until

butter is melted.  In a large mixing bowl, combine bread,

pineapple and raisins.  Add milk and butter.  Mix and let stand

to let bread absorb liquid.

      Combine sugar, salt and spices.  Add beaten eggs and

vanilla and mix well.  Pour over bread and milk mixture and stir

well until mixed.

      Pour into a well greased 1 1/2 qt. baking dish or black

iron skillet. Bake at 350 degrees for 40 minutes.  Serve warm

with a whiskey sauce.

 WHISKEY SAUCE

 

1/2 stick butter          2 cups powdered sugar          1/4 cup bourbon

 
Cream together butter and powdered sugar.  Slowly beat

in bourbon.

both are excellent

Title: Re: The Recipe Thread:
Post by: Niecarrah on December 12, 2008, 07:03:31 PM
Thank You R-C, this one I will try, and I will report back!  Bourbon...me thinks I will like!



Title: Re: The Recipe Thread:
Post by: R-C on December 12, 2008, 09:19:32 PM
you will like it, every time I make it people want the recipe.
Title: Re: The Recipe Thread:
Post by: BigTuc on December 13, 2008, 11:31:20 PM
Niecarrah I'm sorry I forgot  2eggs  2cups milk .

Gas mark 4 is 350f   180c Moderate  Medium


R-C looks good. Hope you try them let us know how you get on. :goodie: :cheers2:
Title: peanut butter delights
Post by: Temmu on January 11, 2012, 02:15:03 AM
1 jar peanut butter
1 loaf bread
1 quart water

spread pb on bread.  eat.
the water, you say?  use it to wash down the sammich!
Title: Re: The Recipe Thread:
Post by: Corrine on January 11, 2012, 03:59:52 PM
Thanks, Temmu.  We needed a new, ah, recipe.  :thud:  You might find that substituting milk for the water enhances the flavor of your recipe. 

Others may prefer the Elvis favorite fried peanut butter and banana sammich (http://www.foodnetwork.com/recipes/nigella-lawson/elvis-presleys-fried-peanut-butter-and-banana-sandwich-recipe/index.html). 

Ingredients

    2 slices white bread
    2 tablespoons butter
    1 small ripe banana
    2 tablespoons creamy peanut butter

Directions

Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.
Title: Re: The Recipe Thread:
Post by: BigTuc on January 15, 2012, 05:18:52 PM
I am going to try this out I may be got for some time :sos: who said I was mad :smash:
Title: Horsey Carrots
Post by: WalnutCreek on November 01, 2012, 06:38:15 PM
Here is a great recipe for Thanksgiving.

Horsey Carrots

A former Chief of Dietetics Service in a large hospital where I worked gave me this recipe.  He said he and his wife have to have it every Thanksgiving.  We just love it.
 
1 bag of baby carrots or 12 carrots, pared/sliced
1 cup mayonnaise
2 Tbs grated horseradish, more or less to taste
1/4 - 1/3 cup grated onion
1 tsp salt
1/2 tsp pepper
1 cup fresh, buttered bread crumbs
 
Cook carrots until tender; drain.  Put in 1 quart baking dish.  Preheat oven to 300. Combine mayonnaise and horseradish.  Add onion, salt and pepper.  Mix well and stir into carrots.  Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish.  Bake 15 minutes.  Can be done ahead and baked before dinner.
Title: Wolfeymole's Finest Turkey Madras Curry
Post by: Wolfeymole on March 26, 2015, 03:54:17 PM
Thus:

Turkey Madras

Get your Mrs to throw this together or just do it yourself.

Ingredients:
4 Good size turkey breast fillets.
6 cloves of garlic (well crushed and finely chopped)
4 large onions.
4 tbls of vinegar.
4 tbls of good soy sauce (Kikkomans or Blue Dragon)
2 tbls sun dried tomato puree.
2 tins plum (not chopped as they contain all the crap) tomato's chopped.
1/2 pound of mushrooms.
5 tspns good quality curry powder (preferably from an asian shop)
2 tspns chilli powder
4 birds eye chilli's chopped (or scotch bonnet if you want it to blow your head off)
3 tspns sugar
3 good sized spuds cut into ½” cubes.
4 tbls of sunflower oil.

Method:
Remove the membranes that run down the middle of the turkey fillets and cut into 1" chunks.
Combine the turkey pieces with 2 cloves of crushed garlic, 1 tbls of vinegar, 1 tbls oil, 1 tspn of curry powder, 1 tbls soy sauce and marinade for at least 24 hours.

I use a large wok but you can use a large frying pan, bear in mind the ingredients will be enough for 2 people for 2 days.

Chop the onions and chilli's and fry with the garlic together with 2 tbls of soy, 2 tbls vinegar and 1 tbls oil until tender then transfer to another pan for a bit.

The Roux
Combine the curry powder, chilli powder, tomato puree, sugar, remaining vinegar, soy and oil then fry for about 15 minutes on a low to medium heat, Add water if the roux thickens.

Finally
Add the onion/garlic mixture back to the wok together with the tinned tomato's, mushrooms and add the potatoe's.
Fry for about 15 minutes on a medium heat then fill the wok/pan with water, bring to the boil then simmer until the desired thickness is reached.
As we know Turkey/Chicken doesn't take 2 minutes to cook so I usually add the turkey after about 4 hours of simmering.
Usual cooking time is roughly 5 hours, this may seem like a long time but nothing that tastes good is rushed.
Title: Re: The Recipe Thread:
Post by: vger on March 28, 2015, 08:06:35 AM
Boston Baked Beans

Pans needed: Heavy lidded pot for slow cooking, such as a bean pot or a cast iron dutch oven; plus a medium to large sized bowl to prepare the spices. You may want to use an especially huge pot for this one! (But, be certain the pot will fit into your oven!)

1 large pork roast, pork shoulder, or any cut of meat for preparing pulled pork - weighing from 8 to 12 pounds
2 pounds Great Northern beans, dried (or navy beans if Great Northern isn't available) or can pork n beans.
8 ounces (1/2 pound) slab bacon, uncooked (sliced bacon can be used if you prefer) In this i used a previously cook ham.
1 large onion, chopped
1 cup brown sugar
1 cup molasses
1/2 teaspoon kosher salt
1 tablespoon ground black pepper
1 and 1/2 teaspoons dry mustard
12 ounces tomato paste
3 tablespoons sugar
3 tablespoons vinegar
3/4 teaspoon ground cloves
The traditional method for preparing Boston baked beans requires a lot of time: the beans need to be soaked overnight, and when they've been prepared they will need to be baked, alongside and beneath the pork, in a 260 degree (Fahrenheit) oven for eight to ten hours.

Soak the beans overnight in water: in a plastic or glass bowl, pour in the beans and add enough water to cover the beans, plus at least an inch of extra water. A 12-hour soak does the job fine. Cover the beans with water to about two inches above the beans; cover the bowl with plastic wrap, and set it on your counter. Don't put the beans in the refrigerator; the cold air in the fridge keeps the beans from softening. If the beans soak too long, they spoil and smell terrible; which is why a 12-hour soak works just about right. (If you're worried about them contracting bacteria when soaking on the countertop, the 10 to 12 hour cook in the oven at 250 or 260 degrees will take care of that.) The beans will expand as they soak, which is why the additional water is needed. After soaking the beans, drain the bowl with a colander and reserve the soaking liquid, so that it can be re-used with the beans as vegetable (bean) broth.

Preheat your oven to 260 degrees Fahrenheit. Slice the bacon into small pieces or cubes. Peel and chop the onion.

In a separate bowl, combine the brown sugar, molasses, salt, pepper, dry mustard, tomato paste, vinegar, sugar, and cloves. (This mixture makes a decent barbecue sauce, as well!)

Arrange the beans in a cast iron dutch oven of at least 6 to 8 quart size. Spread a layer of beans across the bottom of the pot, then lay the bacon and onions on top. Cover the bacon an onions entirely with the remaining beans. Pour two-thirds of the baked bean sauce over the beans, and mix them all together. (Set the remaining sauce aside, for coating the pork roast.)

Pour in enough of the reserved bean water to fully cover the beans. plus a bit more. If there isn't enough bean water, make up the difference with tap water or chicken broth. It will look as though there is far too much liquid in the pot, but this will work fine.

Rinse off the pork roast, and pat it dry with paper towels. Place the pork roast into the pot, on top of the beans, with the fat cap facing UP on top. This will allow the fat to melt and meld into the meat and the beans; also, the excess fat will be easy to scrape off the top when the pork and beans have finished cooking. Pour the remaining the bean sauce over the top of the pork roast, and spread it all around to coat the surface of the roast.
Title: Re: The Recipe Thread
Post by: vger on March 29, 2015, 12:49:08 AM
This was quite good,had it tonight... :thumbsup:




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.. :)
Title: Re: The Recipe Thread:
Post by: techie on April 12, 2015, 10:21:30 PM
Throughout your travels, you tend to find things and one of my favorites is Hillbilly Hotdogs.

There is some variances, but the average best is pretty simple, a little work, but well worth it.

Of course you need hotdogs boiled or grilled and buns. I like grilled the best.

the sauce recipe

HILLBILLY HOT DOG SAUCE

1 lb. hamburger
1 1/2 c. water
1 can tomato paste
1 onion, cut fine
3/4 t. chile powder
1 t. salt

Cook hamburger, drain.
Mix hamburger with all ingredients and simmer for 45 minutes.
Hamburger should be very fine. Place over weiner in bun.
Add raw diced onions and mustard on top of the sauce. A true Hillbilly hotdog will have coleslaw as the last topping.

It is a no bean meat chili sauce.

It is really amazing how closed minded people are. Do you like hotdogs, do you like chilli, do you like onions, do you like coleslaw?

Hotdogs are kind of an area thing, with different toppings, depending on locations. The Coney dog I believe has chilli with beans, I know some areas use ketchup, mustard, onion and pickle relish. Some areas use chilli and cheese.

If I could just find a good recipe for curry-sauce, for some bratwurst. One of my favorites while in Germany currywurst.

Title: Re: The Recipe Thread:
Post by: Wolfeymole on April 13, 2015, 07:27:01 AM
Did you miss my recipe Techie?

Just don't include the turkey.

http://www.landzdown.com/landzdown-lounge/the-recipe-thread/msg174531/#msg174531
Title: Re: The Recipe Thread:
Post by: Niecarrah on April 13, 2015, 07:58:55 PM
In these parts we would call that a "Texas" Hot Dog!
Title: Re: The Recipe Thread:
Post by: vger on April 14, 2015, 07:44:31 AM
Here in NC,we call that a hot dog all the way..
Title: Re: The Recipe Thread:
Post by: winchester73 on April 14, 2015, 03:54:05 PM
Here in NC,we call that a hot dog all the way..

Has Miller & Kasper really closed?
Title: Re: The Recipe Thread:
Post by: Corrine on April 14, 2015, 06:22:58 PM
It isn't a hot dog unless it is Zweigles, preferably a white hot.  Even better, a garbage plate (http://americanfood.about.com/od/extremeamericancuisine/a/garplate.htm)!  Nice write-up at Hot Dog Of The Week: Zweigle's | Serious Eats (http://www.seriouseats.com/2010/01/zweigles-hot-dogs-upstate-new-york-rochester-red-hots-nick-tahou-hots.html).
Title: Re: The Recipe Thread:
Post by: vger on April 15, 2015, 12:41:25 PM
Here in NC,we call that a hot dog all the way..

Has Miller & Kasper really closed?


Don't know never heard of it..
Title: Re: The Recipe Thread:
Post by: Niecarrah on April 17, 2015, 03:37:21 PM
I do love a Good 12" Hot Dog with a drizzle of ketchup and mound of coleslaw heavily peppered!   YUMmmm   Coleslaws' for this purpose in my neck of the woods, are slightly sweetened and uses vinegar too.
Title: Re: The Recipe Thread:
Post by: Wolfeymole on April 18, 2015, 06:19:45 AM
One day we may get round to talking about proper food.  :Hammys pint:
Title: Re: The Recipe Thread:
Post by: Ozzie on October 01, 2015, 05:47:48 PM
Thought I would post this since T-Day is going to be here soon.

Cranberry Sauce Grand Marnier

2 cups fresh cranberries
1 cup sugar
1/4 cup Grand Marnier
pinch of salt

Preheat oven to 275°F.

Mix ingredients well in a baking dish. Bake, uncovered, for 1 1/2 hours, stirring every 20 minutes or so. When the sauce is baked, remove from oven and cool to room temperature. Store, tightly covered, in the fridge until ready to serve.

Notes:  The larger amount of berries in the bigger pan takes longer to bake. Allow at least 3 hours.