Recipes to share

[Bluenose]

Hi guys,

Thought it might be fun to share some recipes.  No limits on what you put up, it can be an old family favourite, a recipe you made up yourself, whatever - the only criteria is that it must be delicious!

I will kick it off with one I made up when I was staying with a friend of mine who lives in the Australian Alps. 



High Country Lamb Shanks

Serves 4

Ingredients

4 Lamb Shanks
1 large Onion
4 medium potatoes peeled & cut into 2-3 cm (1 inch) cubes
2 large carrots, peeled and cut into thick diagonal slices.
3-4 cloves of Garlic
1 400g can Borlotti Beans, drained (400g is about 8 oz)
1 400g can Chick Peas, drained
2 400g cans of diced tomatoes
1 serve concentrated beef stock, or 1 crumbled stock cube
½ cup water
1 sprig each Rosemary & Thyme

Method

Slice the onion and brown in a large Dutch oven (or ovenproof casserole with a lid).  Reserve onion when browned.  Brown lamb shanks.  Crush the garlic with the flat of a large knife, peel and toss into pot.  Add remaining ingredients, including reserved onion.  Stir ingredients roughly together.  Bake at 180ºC (350ºF)for 2 hours.  Serve with broccoli or green beans.

[anthrobabe]

from veg-web but I make them all the time and they are goooooooood- I promise even you lovely carnivores will be happy.


any changes or ideas I have I put a * by

Recipe submitted by weaselshaman, 05/02/05

Fire Roasted Ancho Potato Tacos

Ingredients (use vegan versions):

    3 medium to large potatoes
    3 large Ancho chilis
    1 to 3 chipotle chilis(*try the ones in Adobo sauce)(*a chipotle is just a roasted jalapeno-but Oh what a fine thing it is)
    3 tablespoon olive oil
    1 large fire roasted onion, white(*I like red onions just don't burn or it will be too bitter)
    1/4 cup fire roasted tomato
    fresh corn tortillas
    sea salt
    radish (optional)(*my note slice very fine it is good on tacos)
    shredded lettuce (optional)(*my note we like shredded cabbage on ours-try it)
*chopped cilantro(gotta have cilantro on a taco)


Directions:

Dice potatoes 1/2 inch, steam or boil.(*bake them in the oven instead of boiling or steaming)

Roast onion, peel and finely chop.

Roast anchos on hot hot pan. Put in 2 inches water and let soak for ten minutes.  Remove from water, deseed, and chop finely.

Combine anchos, chipotles, oil, onion and tomato in blender. Blend till smooth. Add ancho water if needed.

Mix together potatoes, sauce, salt to taste, and serve on fresh corn tortillas (there's no reason to bother with packaged tortillas)(*gotta have those fresh hot tortillas de maize!!!!)

*if you have guests and want to blow their minds for breakfast make these and add some egg to a hot skillet and scramble them then add the potaoes and sauce and salt if wanted-- you will get kissed! My sister in law is from Guadalajara and she makes lots of stuff with potatoes- they are really a staple in mexican foods. she uses very little cheese.

Serves: 6

Preparation time: 20 min.

[anthrobabe]

Pico de Gallo
often when you get pico from a resturant you get the chopped onion,jalapeno,tomato and cilantro mixture- which is good but try this spin...

as near as I can tell Pico means almost anything that is cut up and seasoned spicy- much of my family are from mexico and they call lots of stuff Pico and here is one of our favorites...


mango pico
do not make this in a metal bowl
adjust amounts to fit your needs--less or more

5 or 6 fresh mangos,peeled,cut off the seed and diced
2 oranges, peeled,white pith removed and seperated into sections
1 medium jicama,peeled and diced
1 bunch of radishes, or 1 small bag, washed and dried and tops and  roots removed
2 cucumbers, washed and diced(you may peel if very waxy)
1/2 bunch of fresh cilantro,stems removed and discarded and leaves chopped well
fresh limes- to taste
Tajin seasoning or Tapatio hotsauce or chili-powder- to taste

mix the mango,orange,jicama,radish,cucumber and cilantro in a non-metal bowl. next halve the limes and squeeze the juice into the bowl-do this to taste, for a recipie this size I'll probably use 4 limes(to get the most juice from them wash the limes and dry them,then roll them firmly on the counter top,really press them and squeeze them but don't burst them then pierce them once on one side and put in the microwave for about 15 to 20 seconds-you'll be amazed at the juice), then sprinkle on the Tajin or chili-powder or Tapatio to taste also- we like hot stuff so add some and taste it then add more if you want. We make big bowls of this and just eat it for a snack-if you chop the food very small you can use it as a salsa. We made vats of this for my daughters quinceanera and it was gone at the end of the night.

[Sibling Chatty]

Pico do Gallo, literally, Beak of the Rooster, is anthing that's got a sharp "piquant" taste to it.

Mango pico is very possibly the tastiest thing on the planet. Thank you for a good, authentic recipe. (The only one I had was a fake one using jarred mango and a bunch of other prepared stuff.)

One of my new favorite Mexican food places has a 'pico bar' with 12 different kinds of pico on it. Mas bueno...

[Aggie]

Pico do Gallo, literally, Beak of the Rooster, is anthing that's got a sharp "piquant" taste to it.

Hmmm... what's the Chinese translation?  I think I had that at a dim sum restaurant one time...   


BTW, if anyone tries recipes posted here, please let us know how they turn out! 

[Vita Curator]

Two of my favorite things to eat are seafood (although I promise I never have nor ever will eat Toadfish!) and pasta, and this is one of my favorite recipes that combine both.

Angel Hair With Shrimp and Crabmeat

½ pound large shrimp (if I am cooking for a crowd I usually add a lot more shrimp, at least 1 pound.)
1 garlic clove (or as many as you like, the more the better!)
olive oil
salt
pepper
2 ½ pounds plum tomatoes, peeled, seeded, and chopped
¼ cup dry white wine
1 teaspoon sugar
½ teaspoon chicken-flavor instant bouillon
½ pound lump crabmeat
1 bunch watercress, chopped
1 bunch fresh spinach
1 package angel hair pasta

About One Hour Prior to Serving:

1.Butterfly shrimp:  Remove outer shells from shrimp.  With knife, cut each shrimp three-fourths of the way through along center back: spread each shrimp open.  Rinse with running cold water to remove the vein.  Pat shrimp dry with paper towels.  Mince garlic.

2.In 12-inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook shrimp, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper, until shrimp are cooked through and lightly browned, 3-5 minutes.  With slotted spoon, remove shrimp to bowl.

3.To same skillet, add chopped tomatoes, wine, sugar, chicken bouillon, 1 teaspoon salt, ¼ teaspoon pepper, chopped spinach, and ½ cup water; over high heat, heat to boiling. Reduce heat to low; simmer 15 minutes to blend flavors.  (At the end of simmering if the mixture appears too thick, I add a little more dry white wine; the added wine gives it a nice flavor also).

4.Meanwhile, prepare angel-hair pasta as label directs.

5.Into tomato mixture in skillet, stir shrimp, crabmeat and watercress; heat through.

6.Drain angel-hair pasta; place on large deep platter.  Spoon seafood sauce over pasta.  Toss to serve.  Makes 6 main-dish servings.

[Aggie]

Chili con Carne

This makes an authentic Texas style chili. It even complies with Texas law (which prohibits making chili with beans, and it's a damned good thing). Beans are a side dish. IF you must have beans, have the decency to use pintos, or a small red bean, not those nasty kidney beans that people pretend are chilibeans. Some of the "championship chili" makers use tomato paste, tomato sauce or tomato something. This here one don', because they wasn't too much of that canned stuff around.

This is pretty much how chili was made before there was all the ground up, prepackaged powdered this and that and other crap. It's closer to the kind of chili that was served to cattle drovers and hands in the
days of the trail drives, one of the reputed places chili came from.

Servings:  6
Ingredients:

          3 lbs  boned beef chuck, or similar, coarse grind through a meat grinder You can use almost any meat. Venison's good, a combo of venison and wild javalina is very good. Improvise with what's available. Goat is OK, if you like the taste of goat.
          1 Tbsp bacon drippings
          6 or more dried ancho peppers, or can roast fresh ones
          2 cups cold water
          1 Tbsp oregano
          3 cups water
          1 Tbsp cumin seeds, crushed
          2 tsp  salt
          2 tsp  cayenne
          2      cloves garlic, peeled and crushed
          2 Tbsp masa harina (Mexican corn/hominy flour, not cornmeal)

Brown the meat in small batches in the bacon fat. (You can render suet if you want to, but bacon fat will do.) I use a cast iron skillet, fairly high heat. Transfer the cooked meat to a second large heavy skillet using a slotted spoon, and set aside.  Wash the peppers in cold water.  Discard the stems and seeds. Tear the peppers into small pieces, about 2" square.  Place the pieces in a small sauce pan with the first two cups of (cold) water, put the lid on and let it simmer for about half an hour.

Drain, reserving the cooking water, then peel the skin from the peppers.
If you're using fresh peppers, or can't get anchos and have to fake it-- the best advice is to end up with about 2 to 2 and1/2 cups of pepper mass. (Roast fresh anchos over an open flame, dunk into ice water and slip off the skin. Can do with any other peppers, adding jalapenos and/or habaneros as you see fit.) Here's the big decision. You can either use a food processor, or you can go the hard way and smash 'em up by hand. Me? My Mama raised a fool, but he don't live here. (Place the pepper mass in the work bowl of a food processor.  Add the reserved water. Puree with short pulses.)  Mix the pepper puree into the beef.  Add the second measure of water (3 cups).  Bring to a boil over high heat, then  reduce to a slow simmer.  Cover.  Simmer for 30 minutes.

Stir in all the remaining ingredients except the masa harina.  Cover.
Simmer 45 minutes.  Mix in the masa harina.  Cover.  Reduce heat to the
lowest possible.  Cook 30 minutes longer, stirring occasionally so that
the mixture doesn't stick.  If too thick, thin with small amounts of
boiling water. (The masa is a flour. You may need to save out a half cup of water to mix it in to make a paste to work into the chili, or else, you'll have tho sprinkle and stir, sprinkle and stir.)

Now, some folks use beer for part of the liquid, some us coffee for a part of it. (Some use both.) The pepper mass can be changable, depending on what peppers are available. Anchos make a smooth, flavorful chili, as they're a larger, tastier chili, and when dried properly have an almost smoky taste. BUT they aren't as hot as some chilis.

This is authentic. Later day chili makers use boullion, MSG, chili powder, basil, sage, and FSM knows what else.

Serve it with chopped onion, some grated cheese, pinto beans and cornbread. (Pintos are to be cooked with some diced onion, a hambone, a little bit of cilantro, some salt and pepper. No hambone, add a bit of finely chopped ham.)

Leftovers go over a bowl of Fritos with cheese and onions. IF you have leftovers.

Had to save this one!

[Sibling Chatty]

That recipe's been in the family well over 150 years, in one form or another. I did modernize it, and spell stuff a little better than the original.

It's good chili weather.

[anthrobabe]

It is very good chili weather today (wet,drizzle, rain) and I agree with Texas no bean law-- do you want bean salad or do you want chili?
speaking of bean salad:

yes this is from cans- but you can cook fresh beans and it would be very wonderful

Bean and Hominy "salad"
this recipie changes from time to time so feel free to play with it-- I often use shelled,cooked soybeans instead of the hominy.

*2 cans dark red kidney beans
*2 cans garbanzo beans(chick peas)
*2 cans hominy(White or yellow or one of each)
*a small bottle of your favorite Russian dressing
*a small bunch of clean cilantro(yes I put it in everything), stems removed, leaves chopped very fine
*a small onion, peeled and very finely chopped
*salt and pepper to taste
*1 generous teaspoonful Tapatio hotsauce(or your favorite brand)

mix everything except the salt, pepper and dressing in a bowl. Pour on dressing to taste, I don't like is swimming just coat it but you can use the whole bottle if you want. Lastly add salt and pepper and taste, adjust salt and pepper as needed.
This is both sweet and spicy.
It makes a good take along dish and is not terribly expensive so you can make larger amounts-- just add cans of beans and hominy and more dressing,cilantro and hotsauce.

Do y'all want the recipe for cornbread salad?

[Bluenose]

Made this one up last night, quick, simple and very yum.

Chicken with no name

Severs Serves 4

4-6 skinless chicken thigh fillets (quantity depends on size, you may need 8 if very small)
1 medium onion
1 tspn chinese five-spice
1/2 tblspn salt reduced soy sauce
1/2 tblspn ketchap manis (Indonesian/Malay sweet soy sauce)

Remove fat and gristly bits from chicken, cut into small bite sized pieces
Chop the onion and saute in a heavy pan until just starting to brown.  Add chicken and brown.  Add remaining ingredients and stir, turn down heat and cook slowly for about 15 mins until chicken is done.

Serve with rice, avocado. and salad.

[Bob in a quantum-state-of-faith]

Made this one up last night, simple and very yum.

Chicken with no name

Severs 4

Man! that must be SOME SPICY SAUCE, if it SEVERS 4!  Would that be 4 arms? Legs? LOL!

[Bluenose]

 

I'll fix it.  Just shows that I should use the spell check a bit more often...



Nick

[Aggie]

1/2 tblspn ketchap manis (Indonesian/Malay sweet soy sauce)

Oh!  That's a lovely base ingredient in many recipes, or even as a marinade with a little garlic added.  A must-have for the kitchen.  I prefer the medium-sweet (less sugar).

[Aggie]

Yelps!  What do I do with a dozen lbs of pumpkin??? 

I'm roasting about a third and stewing the rest, but not sure what I'll do with the results.  It's jack-o-lantern (uncarved - but bred for size, not sweetness) so probably not overly tasty.

[The Meromorph]

Tian de potiron
*This one is from Provence.*

From Debra F. Weber,
Your Guide to French Cuisine.


Pumpkin Tian

INGREDIENTS:
2 lbs pumpkin, peeled, seeded and diced (butternut squash makes a nice substitute)
3 TBS olive oil
1 onion minced
2/3 cups cooked rice
½ cup freshly grated swiss or Parmesan cheese
1 egg beaten
1 teas. salt
freshly ground pepper
2 TBS bread crumbs

PREPARATION:
Preheat oven to 375 degrees.
1. Heat oil in large frying pan and cook onion until tender - 8 to 10 minutes.

2. Add the pumpkin and cook for 10 minutes. Stirring occassionally. Remove from heat, allow to cool.

3. Blend cheese, rice, parsley, egg, salt, and pepper, and combine with pumpkin and onion.

4. Oil a shallow baking dish. Spread mixture into dish.

5. Sprinkle the bread crumbs over the top. Drizzle with 1 TBS olive oil.

6. Bake for 20 minutes and serve immediately.

[The Meromorph]

Pumpkin Casserole
*This one is from Utah*
from:  Diane Gledhill of Tremonton, UT

Ingredients

1 Medium Pumpkin (gutted ) Save Pumpkin Top

1 lb. Ground Beef cooked

1sm Onion

2 ½ to 3 cups Minute Rice Cooked

2 cans Cream of Mushroom Soup

1 Tbs. Soy Sauce

1 tsp. Brown Sugar

1 sm can Water Chestnuts (optional)

Salt and Pepper to taste

Precook rice. Cook ground beef and onion until done. Add remainder ingredients to the ground beef and rice mixture. (If mixture is too sticky add a little milk or water)
Once stirred thoroughly pour mixture into pumpkin and bake (yes the whole pumpkin) at 375 degrees for 20 minutes or until hot in the middle.
Serve with breadsticks, cornbread, or garlic bread.

[Aggie]

Hehe... this one's already resting in pieces.    (oh, do see the previous recipe)

Besides, it wouldn't have fit in the oven... it was a BIG one.  That recipe would be nice with the smaller sugar pumpkins, I bet.

I might try to get the stewed bit turned into something pudding or pie-like eventually; it's already been spiked with cinnamon sticks, whole cloves, some chunks of (pickled) ginger and a splorch of molasses.  The piece in the oven is taking a LONG time to cook; I think it might be turned into hobak juk eventually.

[Bob in a quantum-state-of-faith]

Roasted / toasted pumpkin seeds are supposed to be quite tasty.  I had some once, years ago, but I don't know a recipe - I remember them being good, though.  (but, then again, I remember lots of things that later turn out to be -- well wrong. )

[Sibling Chatty]

The pumpkin mass can always be used to make pumpkin bread.

I use my banana bread recipe and just put in pumpkin and change the spices...but I don't actually measure anything so...Google for a recipe??

It'll also work with a zucchini bread recipe.

[Aggie]

Sounds like the ticket.  I tried to make "no measurement" pumpkin pancakes this morning...  they turned out way too moist.  I've got a big potful of the stewed stuff to try to deal with still.

[Vita Curator]

Does anyone have a good recipe for pumpkin soup?  I'd like to make a pot for Thanksgiving.  I found a few on the net but I'd rather use a "tried and true" recipe.

Thanks in advance!

[Aggie]

Can I send you some pumpkin?

[Duke]

I've got a recipe. It's not much, but I invented it. 

So, do any of ya'll know that Torani Syrup stuff? Anyway, they use it in italian sodas in coffeeshops on the Mainland (did I just say mainland?). You need that (whatever flavor you want), tap water, cream (the stuff we have is called "Heavy Whipping Cream", but it's not whipped, just a liquid) and a cup. You fill the cup nearly full (or however much you want), and pour the Torani in until it the water looks pretty colored by the syrup (it's not a science). Then you take the whipping cream, and pour some in (not too much, a little goes a long way). Stir, and if it doesn't look creamy enough, put some more in (I told you, it's not a science). Once it's well mixed, you can put some ice in it, stir it a little more if you like, and drink it.

Well, I like it.


Duke

[anthrobabe]

Roasted / toasted pumpkin seeds are supposed to be quite tasty.  I had some once, years ago, but I don't know a recipe - I remember them being good, though.  (but, then again, I remember lots of things that later turn out to be -- well wrong. )

They are really good:
this is what I do and one reason I really like Halloween- jack o-lanterns and roasted fresh pumpkin seeds

Pumpkin seeds/roasted

take the fresh seeds from old Jack and get as much of the stringy goop off as possible- it helps to put them in a collander and rinse and such under cool running water.

Pour them out of the collander on to paper towels or a very clean cloth towel and let them dry out. A couple of hours will do- or even overnight.

When they are dry take and place in a shallow layer on an oiled cookie sheet- then add some more oil- kind of eyeball it- you want them coated but not drippy- stir very well- I prefer canola oil, but you can try what you have.

next sprinkle on the seasoning. Salt is "traditional" but try some chili powder or make a sweet/hot mix with chili powder and some sugar. For 1st timers I suggest sticking with salt and then branching out!

Then roast the seeds in a 300 degree oven until dry and crunchy- watch them and stir them every 10 to 15 minutes- the time it takes to roast them varies due to water content in the seeds themselves ( before you have only dried the outside not the inside) now you are roasting the seeds themselves. Take one out and crack it open and try it- when they are the "consistancy" of roasted sunflower seeds they are done. If you have left stringy goop on them it will burn a bit but usually does not hurt the flavor- just pick stuff out if it gets to burned as you are stirring them.

Good luck!

[Bob in a quantum-state-of-faith]

Roasted / toasted pumpkin seeds are supposed to be quite tasty.  I had some once, years ago, but I don't know a recipe - I remember them being good, though.  (but, then again, I remember lots of things that later turn out to be -- well wrong. )

They are really good:
this is what I do and one reason I really like Halloween- jack o-lanterns and roasted fresh pumpkin seeds

Thanks!  That is easy enough, I must try it.  Too bad pumpkins are out of season 'round here...

[anthrobabe]

I've tried buying extra pumpkins during season- but then I wind up just eating totally disgusting quantities( ever see Prymat Conehead cook breakfast?) of seeds instead of using the "daisy seal- a -meal" thingie I have to store them for later.

I really like to go to the bodega and buy the chili-lime flavored pumpkin seeds in the plastic bag.

Oh and DUKE---- you know you've been in HI too long when you start referring to it as the mainland. 

[Bluenose]

Been thinking about comfort food, and my wife's favourite is rice pudding, so I thought I might post the recipe here.  Just note that making a rice pudding is not an exact science, you can vary the ingredients and play around with it to suit your heart's content.

RICE PUDDING

3 Tablespoons calrose rice (medium grain) - but any rice will do in a pinch
3 cups milk
1/3 cup full cream milk powder (skim milk powder also works, but the result is not as creamy)
1 teaspoon sugar
1/2 teaspoon vanilla essence
pinch of salt
Fresh ground nutmeg

Method:

Put the rice in a large saucepan (you need one with a close-fitting lid) and pour in enough water to just cover the grains.  Place over medium heat, stirring occasionally until water has almost completely been absorbed.  Add remaining ingredients, except nutmegg and stir to ensure rice does not stick.  Return to heat and, stiring frequently to prevent the rice sticking, bring almost to the boil then turn heat right down as far as it will go, on a gas range use a heat spreader as well, and put the lid on the saucepan.

Cook for about 40 minutes to an hour stirring occasionally until the rice has expanded and the liquid is fairly thick, but not so much that the whole lot has turned to stodge!  Pour out into a pudding basin, or individual serving bowls and lightly sprinkle with freshly ground nutmeg.  Allow to cool until quite warm and serve with a generous dollop of home made raspberry jam.

Sibling Bluenose

[Kiyoodle the Gambrinous]

I've decided to share a little recipe I got from my mother. I've made it on Tuesday and had a few friends over for lunch, and they loved it. So here it comes:

Jufka (would probably be written in English as Iufka)

We need:
1 Chicken (can be a whole one, but better is 4 legs)
100g of bacon
1/2kg of wide noodles
4-5 onions (depending on size)
1 carrot
1/4 parsley
1/4 celery
salt, pepper, paprika, some kind of spice you use for soup (I use Vegeta, but don't know how available it is)

1) We cut 3-4 onion and the bacon and roast it
2) We take the chicken and put it in about one litre of cold water, together with one onion, carrot, celery, parsley (the vegetable should not be cut in pieces), add a little pepper, salt, and the soup spice and cook it till the chicken is soft (we get a kind of soup)
3) We put the roasted bacon and onions in a pan, then the boneless chicken, we sprinkle it with two spoons of paprika and cover it with the noodles (uncooked)
4) Then we pour the water, we cooked the chicken in, over it, till the noodles are covered (without the vegetables). If you like spicy food, you may add some chili paprikas
5) We bake the whole thing for about 3/4 hour (might take longer, depending on the oven) during that time we sink the noodles under the water, so they don't turn black from above.

The result should look s=something like this:

[anthrobabe]

Cornbread Salad.
This is a good main dish that's different.

I'll be that being from Texas Sibling Chatty has a version of this.

It's really flexible- take out what you don't like and add what you do.
I make this for a crowd, you can make less.


Cook and cool your cornbread- day old is fine- this is probably how the recipe began-with leftovers. for this I would use about 1 deep 12 inch skillet of cornbread. If you use the Jiffy mix ( shhh, I won't tell) it would be about 4 boxes mixed and cooked

crumble the cornbread into rather large chunks in the largest bowl you can find, you will be mixing more later so you don't want to start with( and end up with) fine crumbles.

next add the following:
*1 can rinsed and drained dark red kidney beans
mix well but be gentle
*1 can drained whole kernel corn
mix well -gently
*1 medium finely chopped red onion( or one bunch green onions/scallions)
mix well-gently
*1 small jar of diced pimento drained
mix well-gently
*1 and 1/2 half cups your favorite shredded cheese
mix well-gently
*1 cup diced ham/turkey/chicken ( optional)
mix-well-gently
*about 1 cup Ranch salad dressing. You want to make everything moist but not glooey and clumpy, this is going to be in the icebox to marinate so go easy and add more later if it's not enough. Some ppl like to use 1 cup sour cream and 1 cup mayonaise mixed with one packet of dry ranch dressing mix- it's good too.
again mix well- gently
*salt and black pepper to taste
Cover the bowl and put it into the icebox for at least 2 hours-
Instead of mixing- some people like to layer the ingredients.
serve cold.

now - I add everything to it-this is just a basic start. Can you put in mushrooms and black olives? Yes. Could you use a different dressing? Yes. I even put jalapenos in it once ( I love the nacho slice ones in the jar).

good luck and let me know of any good variations you come up with.

[ivor]

I'll bet that would be good with some diced Mango and Jalapeños. 

[Sibling Chatty]

The only one I know is made like tater salad, but with a lot of ham added in, and no eggs.

I pretty much like cornbread no matter what you do to it (except crumble it in a glass with buttermilk. That's DIS-gusting, and hard to wash out of the glasses).

[anthrobabe]

MentalBlock: It most certainly is good with jalapenos! I think I'll try mango also next time. It's a kitchen sink thing- it's all good.

Sibling Chatty: I don't do cornbread in buttermilk either.

[Aggie]

Cajun red beans and rice (RBR), with the beans prepared with no meat, and half the rice made with butter, half without, then the sausage to the side.

Oh, Chatty....!  Recipe please!  Well, a rough sketch of ingredients, anyways...  don't need exact measurements.

I'm planning to serve either Moros y Cristanos or RBR for the reception, but haven't nailed down a recipe for either yet.

I don't eat red meat but I'm not a vegetarian
I like ice cream/ but not much dairy
'cause it gets in my nose
it makes me gotta blows
snot like a farmer and it gets on my clothes
it's rather unsightly/ can even be frightening
but cold medication/ should not be taken nightly
because everything dat I put in/ it comes out again
and if I eat lean/ it helps me stay thin
check out my hair I keep it dreaded
about my corn? I like it breaded
hot from the oven? MMMM! you said it!
straight to the stomach my fuel is unleaded
But not fossil fuels/ I like olive oil
I like my eggs scrambled/ I never eat 'em boiled
The way to my heart/ is with a garlic clove
it smells hella sexy/ when it's on the kitchen stove

(chorus)
Red beans and rice, red beans and rice, red beans and rice,
make everything nice
red beans and rice, red beans and rice, red beans and rice
I could eat a plate twice. So nice. So nice. So nice.

Most people on the planet/ eat beans and rice
some can't afford beef or they think cows are nice
If you talk table manners don't believe all they
told ya I eat with my fingers like an African soldier
I don't know which fork is for meat or for salad
I haven't got a clue when they say "whet your palate"
eat a lot a prunes it'll keep you loose
skin'll turn orange if you drink carrot juice
I think beef jerky tastes like a boot
when I'm on the street I chew a licorice root
and if I have a soar throat /then I eat ginger
and I will break bread /with those who are strangers
so come into my cave / tonight I will show you
food is for life / and life I will show you.
If you're havin' problems/ I invite you here
step into my kitchen /we will cook away your fears

(chorus)

Amazing grace how sweet the sound that
saved a wretch like me
Dammit let's eat!
Mi casa es su casa. Mi cocina es su cocina.
you know what I meana!

(bridge)
get some boilin' water! Yeah!
get a pound aof beans! Yeah!
get some spice and make it nice! Yeah!
you know what I mean!

But if a friend has gas /then he's passin'
it gives me a headache end I gotta take aspirin
it makes me dizzy/ I fix him fizzies
to calm his stomach/ when it's feelin kinda
busy some like it white/but I like it brown
I like spicy chicken/ and I can throw it down
chilis come red /and chilis come green
when it's on the table/ I lick my plate clean
Then I drink a toast to the host and hostess
But first we give thanks/ to God the Mostest
'cause if I am a guest/ I always wash my plate
sip a sip a soda while I sing Amazing Grace
rings on my fingers /left round the tub
bass fulla bubbles/ bumpin like a wash tub
think about my troubles/ goin down the drain
dryin' up the puddles in the back of my brain

[Sibling Chatty]

Recipe?? Uhh...

OK, start with small red beans/Cajun red beans/whatever, a meaty bean, not a mealy bean. DO NOT use red kidney beans unless there is absolutely no alternative. (I will mail you a bag of 'em if the 'laws' allow it.)

There are two ways to do the seasoning. The EASY and easiest to adjust way is by using Zatarain's Liquid Crab and Shrimp Boil. It's essentially bay and red (cayenne) pepper oils. The hard way is by cooking with lots of cayenne and remembering to take out the bay leaf before you serve. If you can't find the Zatarain's up there, let me know. (I see on their website that they now make it with onion and garlic added!! WOOT!) I would still put some cut up onions in 'em. The traditional recipe calls for chopped bell peppers and celery as well, but I can't tolerate bell pepper, so I get the 'depth' of flavor it adds from the bay in the crab boil. As to celery...meh. It's bland, all it has going for it is crunch, and when you boil it you got no crunch left.

Rinse the beans in a colander to remove any grit or sand, soak 'em overnight in a big container, then flood the 'top' of the water off, drain and cook. (You may find a sort of foamy/scummy stuff on the water. You flood it off to make sure you're rid of it, then drain and rinse.)

The actual cooking isn't all that long once you've done a good soaking. The recipe on the Zatarain's site says cook an hour and a half, then add the onions and stuff, but I start off with the onions and garlic in there.

http://www.zatarain.com/index.php

Now, this is where the published recipes never get specific. For the first 30-45 minutes after the beans come to a boil, there will be a funky foam that boils up. Skim it off and toss it. You'll have much less personal methane build-up later on. After that, I take them to a slow boil, and at this point, I add the salt and the liquid crab boil. You have to go by desired level of spiciness, but when I cook 6 pounds of beans, I use a scant ounce out of the 4 ounce bottle for mild, and double it for spicy.

I always undersalt and underseason a bit, put a salt shaker, some Tabasco, one or two of these http://www.zatarain.com/products/product.php/67/Seasoning_and_Spices/Creole_Seasoning
and a straight shaker of cayenne pepper (I'm sure Z's has that, too) to the side.

I cook my medium grain (so it'll be kinda sticky) rice and set the pans side by side to encourage folks to get their own proportions. Make sure you've added plenty of water to the beans, and smush up some of them to thicken the bean juice. If you're keeping them warm, for long, you may have to water them periodically.

Rather than mess with trying to find an authentic andouille sausage, just use any well made beef/pork mix smoked sausage, or straight pork if you prefer. (I have used venison/pork as well. Yum.) Cut the sausage into angle cut inch to inch and a half pieces and heat them up in the oven, then put them just beyond the beans and rice if you're preserving vegan/vege status on the beans. If you end up with 2 pots, drain the sausage and dump it into the non-veg one.

For mixed vege/non crowds, I usually cook the beans all together and split them for serving, putting the buttered rice with the sausage and beans and olive oil-cooked rice with the vege.
(I used to hand-letter signs that said "Animal products included" and STILL have to explain the vegetarian/nonvegetarian options.)

Pretty much, a pound of dry beans cooks up to serve even with a scant pound of dry rice, cooked, and you can feed 6-10 people off a pound of each, depending on if they're eating sausage with it. A quarter to a third of a pound of sausage per person. This is figuring the averages, you know the drill. If you've got a lot of big eaters, or big mean eaters, adjust. (I always figure for the crowd and add 15% to be on the safe side.)

I also bring along some zip-lock storage bags, and mix it all together at the end, bag it up and send it home with folks for the next day. The rice holds the bean juice and it's yummy and portable.

I also usually have extra rice on hand, because there's nothin' better than a bowl of warm rice to settle your stomach after you eat too much cayenne.

Have I rattled on enough? What did I forget?

[Aggie]

Sounds good!

Um, what's with the long-distance psychic static this month?  We tossed together an 'instant meal' for a buddy who's just moved out but has no food in his fridge on Sunday, and grabbed some Zatarain's Dirty Rice mix for stuffing peppers with.


On the beans, I think we've got adzukis or similar - small and a tad on the sweet side.  Lots of places to get alternatives, as well.

[anthrobabe]

Ok I added "Hicks" Tacos on the main page under general recipes.

They are fat loaded and not diet food- but they are soooooo good.

Try 'em sometime.

[Bluenose]

Made up a really quick and delicious meal tonight.  Quantities are not exact, just go with what you think.

Ingredients (for two):
1 100 g can of chunk tuna in brine
6 slices of red salad onion, chopped
2-3 large cloves garlic, crushed
Very small amount of sambal oeleck (crushed chilli), perhaps 1/8 teaspoon
Juice of half a lemon
White wine
Cream
Herbs to taste (I used lemon myrtle)
Baby Rocket leaves, chopped
Salt & pepper
Fresh grated parmesan.
Pasta

Bring a large pan of salted water to the boil and add your favourite pasta, small shells are good, cook until al dente.  While pasta is cooking, gently saute the onion, garlic and sambal until onions are translucent.  Drain the tuna and add to pan.  Break up the chunks into small pieces, then add the herbs and salt and pepper and stir well.  Add the lemon juice and a a generous splash of white wine or cooking sherry (or mirin, or if you don't take alcohol, then verjuice would be fine) turn up the heat a little and reduce stirring frequently until liquid is about 3/4 gone.  Add some cream, turn down the  heat to low and stir in well to combine, cook until it has formed a nice creamy sauce.  The pasta should be cooked by now, drain and then add the rocket to the sauce, stir in well and then immediately stir in the sauce to the pasta and serve right away with fresh grated parmesan.

Quick, easy and absolutely delicious!

[anthrobabe]

added to main page recipe 'book'

Spicy Thai style Jicama Salad----- mmmmmmmmmm

[anthrobabe]

added to main page recipe box

creamy slow cooker chicken--( crock pot chicken) mmmmmmmmm creamy cheesy comfort food.

[anthrobabe]

added to main recipe page some hot buttered rum recipes and something i saw on martha today (yes dirty secret I watch the bitch on TV) for baked stuffed artichoke hearts (more of a dressing on them than stuffed) sounds so good and easy.

[Bluenose]

Received this by email today, it's definitely going to be tried out soon:



The most dangerous cake recipe ever!


5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

a small splash of vanilla extract

1 large coffee mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using)
and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed! Allow to
cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you want to feel slightly more virtuous).(comment from Bluenose....AS IF!!!) And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

You are going to print this out straight away, aren't you?

[Pachyderm]

Bottle of Hendricks Gin
Bottle of Schweppes tonic
Ice



Combine the three in a glass. (measurements vary according to taste, size of glass and/or level of inebriation)

[Bluenose]

Bottle of Hendricks Gin
Bottle of Schweppes tonic
Ice



Combine the three in a glass. (measurements vary according to taste, size of glass and/or level of inebriation)

Can't fault this recipe, although I use Bombay Sapphire gin and add a slice of lime.  Sometimes I add a couple of drops of Angustura Bitters as well.

[Sibling Chatty]

Blue, I e-mailed your cake recipe about 15 minutes ago. I just got a phone call from my friend Lucy. There are 7 people in her kitchen, lined up to use the microwave...and she's low on eggs for breakfast!! (Her college age grandkids are all there.)

She said thank you, because she doesn't have to make dessert every night!

[Bluenose]

He he he he!

Hope it turned out well!

[anthrobabe]

If this works I'm bringing my microwave to work with me 

[Sibling Zono (anon1mat0)]

Here at home we like a 'natural juice' franchise called Jamba Juice, which we frequent from time to time. Servings go from $5 to $7 so trying to make the smoothies at home seems like a cheaper idea.

The fruits I'm using in this iteration are frozen strawberries, frozen peach, kiwi and banana, but you can use essentially any fruit you like in the combination you like. As a tip, using frozen fruit helps the texture of the smoothie.

The key ingredients here are apple juice and frozen yogurt, which will give both the base and texture of the smoothie. You can use orange juice too but so far it would seem that they use apple juice in most cases given that the flavor isn't too strong and blends well. If you want a thicker texture, place the juice base in ice trays although it is recommended to have at least some liquid while you blend. For the frozen yogurt I used plain vanilla.

As a last tip, use banana with moderation unless you want the flavor to be clearly noticed, for a 3 serving I use half banana.

Ingredients:

- 1 1/2 cups of frozen strawberries
- 1 1/2 cups of frozen peach
- 2 (peeled) kiwis
- 3 balls of vanilla frozen yogurt
- 3 cups of apple juice
- 1/2 banana

Put the ingredients on the blender and, er, well... blend.