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Recipes
Since food seems to be such a popular topic on these boards, I wanted to poll the local swanksters for some of their best recipes...
would be tres cool to have a big thread with lots of cats and kittens sharing the recipes that feed their mojo, so here is a start! It can be recipes for everything from cookies to pasta to steak to chicken to vegetables. Your call, give us others some good ideas... Myself, im a big BBQ fan, so I cannot wait for spring/summer to get back here for some good BBQ parties! This one is one that is awesome.... http://barbeque.allrecipes.com/az/BeerSteak.asp Beer Steak INGREDIENTS: * 4 (1/2 pound) rib-eye steaks, or steak of choice * 2 tablespoons sea salt * 2 tablespoons lemon pepper * 2 (12 fluid ounce) cans or bottles beer of choice DIRECTIONS: 1. Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours. 2. Preheat grill for high heat. 3. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness. |
Mmmmm...steak:)
I like a nice steak salad on occassion. Cook some fillet steak to your liking (I marinate mine in oilve oil and ballsamic vinegar, with a little sea salt and cracked pepper first). Slice thinly and add to mixed leaves, cherry tomatos, sliced capsicum, sliced cucumber, thinly sliced red onion and sliced avocado (or any variation). Garnish with some toasted pine nuts if you wish. I dress this with a balsamic dressing. Yum!:) |
This was a bit of decadance I whipped up a little while back under the theory that there are few greater phrases in the English languag than "bacon-wrapped". I played it by ear, so bear with the rambling, no particularly precise instructions.
Bacon-wrapped Meatballs Ingredients: 1 lb ground beef, the leaner the better (def. no fattier than 85/15) 1/2 cup bread crumbs 1 large egg dried basil dried oregano crushed garlic bacon (at least 5 strips, I'll get to that) 1 Tblsp olive oil Start by seasoning the beef. This is important, do NOT SKIMP ON SEASONING. Go nuts. I dumped at least 3 Tblsp of basil in, a couple Tblsp of oregano, and the equivalent of about 6 or 7 cloves of crushed garlic (in the form of jarred crushed garlic that I swear by). Go ahead and add anythng else you might think is good, maybe some chili powder for spice, but the key is, go big. The meat's gotta have flavor, and lots of it. Mix those in thoroughly. Add the egg and bread crumbs, mix in well. Form into balls. I made 4, but they ended up cooking a little too slowly. You have a couple options. Either make them more patty-like so they'll cook faster, but then you'll probably need more than one strip of bacon to wrap all the way around (nothing wrong with that). Or shape them into 5, or even 6 smaller balls. That's probably the best option. Anyway, whichever you decide, wrap the balls with bacon. Sqeeze it on there so they stick. If I do this again, I might experiment with using a toothpick or something to hold it on, because that became an issue. Heat a wide skillet or a large wok to medium high. Add the oil and let it heat up. Turn the heat down a to just above medium and add the meatballs with the bacon ring horizontal (so the beef should be what's in contact with the pan). Cook slowly for about 7 minutes on each side. Now the tricky part, making sure the bacon gets cooked all the way through. If you're lucky, you'll be able to roll the meatballs so the bacon sides are down and you can just keep rotating until it gets cooked. However, if you can't, or the bacon doesn't stay on, that's no big deal. Just take the bacon off and cook it in the pan. The beef will have gotten the flavor already and will continue to cook in the bacon fat. Cook until the bacon and the meatballs are done (you don't want the bacon very crispy). Serve as desired. We had it with a brown gravy, egg noodles, and some steamed veggies. |
I posted this on my livejournal recently...
Please note: This dish works just fine without the scallops, if seafood aren't your thing. "Sinful Scallop Pasta" Ingredients 1 Pound Scallops (fresh or thawed) 1 Pound Fiorentine Pasta (Trader Joe's) or any tube shaped pasta 1 Medium shallot, minced 6 cloves of garlic, minced 1/2 cup of minced onion 2 med. portabello mushrooms, cut into strips 4 Tblsp. fresh chopped basil 1/2 tsp. each oregano and thyme 1 1/2 Cup white wine (I used a Sauvignon Blanc) 1/2 cup Olive Oil I Tblsp. white truffle induced olive oil (optional) 1 Tblspoon of butter (I actually used Smart Balance tonight though) Saute scallops in butter over high heat for 1 to 2 minutes until slightly browned, cover and set aside. Saute shallots, onion, and garlic in olive oil over high heat for 2-3 minutes Add mushrooms, oregano and thyme and continue to cook for about 2-3 minutes. Add white wine and a bit of salt and pepper and reduce over med-high heat (3 minutes?). Add scallops, basil, and truffle oil and simmer for final 2 minutes. Start pasta cooking about the same time that you add the mushrooms and both should be done about the same time. Mix pasta, scallops and sauce. Serve in pasta bowls with PLENTY of fresh grated Romano and fresh italian bread to sop up the sauce. Some of the factors to consider if anyone tries this are: 1) Don't burn the garlic! Watch it carefully. 2) Be careful with the cooking times. I have the misfortune of using an electric stove. Gas would probably alter some of the times, and be a heck of a lot easier. I curse electric stoves! 3) If presentation is important to you, gently scrape the bottoms of the portabello mushrooms with a spoon to remove the frilly stuff underneath. Otherwise, they can discolor things a bit. 4) Taste frequently and add salt / pepper accordingly. |
I think we need some cocktail recipes:
This is a past and recent favorite: The Bhura Peg First take a cube of sugar and coat it with some Peychaud bitters (the original recipe calls for Angastura, but Peychaud works much better with the other ingrediants IMHO) Drop the sugar cube into a Chapagne Flute Pour in 1 oz Cognac (or Brandy) Fill the rest of the glass with Champagne (be carefull the sugar incresses the effervessence of the Champagne) Delightfully refreshing, swanky, and potent - drink with caution. |
This is probably the best food item in the world:
Tart de bry 9" pie crust made with butter 6 egg yolks 1 1/5 lb Brie cheese 3/8 t ginger 3 T sugar 8 threads saffron 1 t water 1/16 t salt Mash cheese and egg yolks together. Crush saffron into water to draw out the color, then mix that and the sugar and spices with the cheese. Put in crust and bake 50 minutes at 350deg. Cool before eating. |
Going with GD's bacon-o-rama....we had this last night!
BBQ Bacon Chicken 4 Boneless Chicken Breasts 1 Bottle of BBQ Sauce - pick your favorite 1/2 pound thick sliced bacon Place chicken in a baking dish, cover with 1/2 BBQ sauce...then lay strips of bacon over the chicken in criss cross pattern. Top with other 1/2 of BBQ sauce. Bake at 350 for 45 minutes. It was wonderful! We had it with wedge salads (bleu cheese crumbles, bleu cheese dressing, tomatoes, red onions and bacon) and au gratin potatoes. The chicken was very very moist! And it smelled so good cooking! Tonight I made a pot roast in the crock pot! Roast, can of cream of mushroom, can of cream of celery, 1/2 cup water. OH MY GOSH good! Made it's own gravy! Certainly not swanky...but easy and yummy! |
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update this.... - heres a few good ones
Pita Chicken Cayenne, salsa, onion and garlic punctuate this Tex-Mex pita sandwich stuffed with seasoned chicken, tomato, avocado, sour cream and lettuce. Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Makes: 2 servings Ingredients 2 skinless, boneless chicken breast halves - cut into strips 1 tablespoon olive oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/4 cup salsa 2 pita breads 8 ounces diced tomato 1 cup shredded lettuce 1/2 cup sliced avocado 2 tablespoons low-fat sour cream Directions 1. Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes). 2. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat! |
Also looks good
Chicken Scarpariello A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice. Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Makes: 2 servings Ingredients 1 1/4 pounds skinless, boneless chicken breast halves 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 teaspoons butter 2 tablespoons shallots, minced 2 cloves garlic, minced 1 cup water 1/2 cup white wine 1 cube chicken bouillon 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1 pinch ground black pepper Directions 1. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour. 2. In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm. 3. To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes). |
Apple Cider
Dump jug of apple juice into pan. Add spices. Whole spices. No namby pamby ground up stuff. I usually add: 1 nutmeg, 8 or so cloves, cinnamon stick (1/2 stick if using the real thing, 2 sticks if using the crap from the grocery store), half-a-dozen or so allspice berries, and some orange peel. Heat. To serve, pour through tea strainer into mugs. |
When in college, I created a number of starving student dishes. Here are two of them:
"Who has time for lasagne?" 1 box of your favorite shaped pasta 1 jar of your favorite bottled red sauce 1 brick mozzerella (whatever's on sale) Ground meat product (optional) Boil pasta until mostly done. Brown ground meat bits (if using). Grate cheese. Spread the bottom of a casserole dish (didn't your mother buy you one because who can live without a casserole dish?) with a small amount of red sauce. Add half the pasta. Top with half the remaining sauce and half the meat (if using). Sprinkle on half the cheese. Repeat layers. Bake, uncovered, at a convenient temperature (I suggest 300-ish F) until cheese starts to brown. "What the heck am I having for dinner?" Chicken. Rice. Kraft Italian salad dressing. (Yes, it has to be Kraft. The others don't taste the same.) Mix-ins of your choosing. This is a good way to use cheap chicken bits you bought on sale. Cook them somehow. I take big ol' on sale hindquarters and boil 'em. Shred into pieces as soon as you can do so without burning yourself. Meanwhile, make rice. Some rice. However much you want to eat. When rice is done and chicken shredded, stir chicken into rice. Add Kraft Italian salad dressing to taste. If you have company, you can stir in some chopped up green onions or frozen peas or something. |
I was searching for a chicken soup crock pot recipe, actually, but I came across this, which, when you replace the freshly cooked beans with the canned variety, would be SUPER easy:
Bean Soup with Ham This bean soup recipe contains Great Northern beans, tomato sauce, potatoes, carrots, onions, and diced ham. INGREDIENTS: 8 ounces Great Northern beans, soaked overnight, drained 4 cups water 2 (8 oz.) cans tomato sauce Seasoned salt and pepper to taste 2 med. potatoes, diced 2 carrots, shredded 2 small onions, chopped 1/2 to 1 cup diced ham PREPARATION: In a kettle, cover beans with fresh water; bring to a boil, reduce heat, then simmer for 30 minutes. Drain beans. Combine beans and remaining ingredients in Crock Pot. Stir. Cook on low 8 to 10 hours. |
Does anyone have the recipe for energy bars?
Here's what I remember was in it: Rice Krispies Oatmeal Marshmallows Peanut Butter Raisins Peanuts Butter Sesame Seeds? I tried looking it up on Google but there's toooo many to look at. |
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:) More info... You don't have to bake it, you melt all the ingredients (peanut butter and butter and marshmallows) together and then press it into a pan. I get the general idea of the recipe, I just need to know the amounts. |
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It was weird to go to the beginning of this thread (from 2005) to see three posters who do not post any more.
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I miss UvaGirl and Baileykat! :(
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:D |
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(I'm just kidding with you, Mr. Disney-Axe-in-the-Head.) :D |
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I miss UvaGirl :(
mhrc4 is alive and well. For now. |
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Oh H, you know I'm such a Good Eats fangirl...
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Anybody have a good chicken soup recipe?
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2 cartons of chicken stock (found at Trader Joe's) 1 chicken breast diced into cubes (raw) 1/2 small onion diced 1 rib of celery diced 1 carrot diced any other veggie of your choice chopped flat leaf parsley salt & pepper, 1/2 a bay leaf and any other herbs you like in soup noodles bring 1 carton of chicken stock to a boil and cook the noodles for the soup. In a second pan, saute & salt & pepper the chicken breast until browned (I use olive oil or a little butter), remove from pan and set aside. I do not usualy cool it through, only enough to sear it. Add oil or butter as needed to the pan, quickly saute the onion, celery and carrot with the bay leaf, until partially translucent, add chicken stock, add back in the chicken, salt & pepper to taste, simmer for about 10 minutes until veggies are done to your taste. Remove bay leaf and add parsley. Put noodles in the bowl of choice, ladle soup over it, and enjoy. I made this today and hope that it will help my cold which is now a week old. |
Morrigoon, have been looking for one myself and found this.....going to try it next weekend.
Old Fashioned Chicken Soup for Crock Pot INGREDIENTS: 2 onions, chopped 3 carrots, sliced 2 stalks celery, sliced 2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon dried basil dash dried leaf thyme 3 tablespoons dried parsley flakes 1 package frozen peas (10 oz.), about 1 1/2 cups 1 2-1/2 to 3 lb. whole fryer 4 cups chicken stock 1 cup noodles PREPARATION: Place all ingredients in slow cooker except noodles, in order given. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return meat to slow cooker. Add noodles. Turn to HIGH. Cover and cook 1 hour. |
Nice!
I'm a little concerned about my "crock pot". It's one of those dinky ones basically useful for keeping items warm at a party. I'm doubting its ability to actually cook anything as it doesn't even get the ceramic pot hot to the touch (warm yes, but I can literally pick it up with my bare hands). Are they supposed to be that cool or is mine not getting hot enough? I'm actually making a bastardized version of that bean soup right now using what I had around: I used a can of (drained) white beans, a can of diced tomatoes (with garlic and onion, poured in water and all), some chopped carrots, half a red onion chopped, about 15 tater tots thawed and chopped up, and about 4 slices of bacon, diced. Since I don't trust my crock pot, I put it in a saucepan and brought to a good boil for a couple minutes before pouring into the crock pot. Just to make sure the bacon is good. |
Time to buy a new Crock Pot....maybe?
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Watch the sales - you can usually get one for around $20 or less.
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Actually, the soup's at a pretty nice hot temp now :) Oh, and it's awesome :)
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On the soup theme, came up with this one on the fly the other night. Easy and delicious:
Chicken meatball soup Meatballs: 1/3 cup uncooked rice 1lbs lean ground chicken 2 Tblsp chopped fresh cilantro 1 egg 1/3 cup bread crumbs 2 tsp corriander salt and pepper to taste Soup: 3 cans broth (I did 2 cans fat-free veggie and 1 can fat-free chicken) 3-4 cloves garlic, chopped 1 small onion, coarsely chopped 2 Tblsp butter 1 Tblsp all purpose flour 1/2 cup white wine 2 carrots, chopped into 1/4 inch thick discs 8 oz. mushrooms (oyster mushrooms worked nicely), coarsely chopped 2 Tblsp dried cilantro leaves salt & pepper to taste PREPARATION: Begin cooking the rice according to instructions on package. When done, drain and rinse with cold water. In a soup pot, melt butter over med-high heat. Saute garlic and onions until onions wilt and begin to change color (~3-4 minutes). Add salt and pepper, stir, then add flour stirring until it's well incorporated into the butter. Add broth, wine, and carrots. Bring to a boil, then reduce heat and cover, keeping a fast simmer. While that simmers, mix all meatball ingredients, including rice. Form into balls ~1.5-2 inches in diameter. Add to the simmering soup. (I ended up not putting the last 4 meatballs' worth of meat into the soup, it was getting full. We set it aside and fried up little chicken patties later on, made a nice snack.) Add the mushrooms at this time as well. Return soup to boil, cover again, reduce heat and simmer for ~30 minutes. Serve. Makes about 6 servings. |
I went to Target the other night and the red crock pot was on sale for $20! I have to get one too. There ain't nothing better than warm happy food waiting when I walk through the door.
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Totally... I've used my Crock Pot every night since Sunday :)
Tonight I stuck a chicken breast in there with some seasonings sprinkled onto it, (garlic powder, seasoned salt, poultry seasoning), then at the last minute threw in a spring of Rosemary I plucked from the bush in my front yard and rinsed really quick. Even if dinner doesn't rock, my house will smell AMAZING ;) |
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This sounds horrible: http://www.recipe.com/recipe.php?sb_id=2111
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Found a very cool tip last night on the side of a cocoa packet:
Mix 3 tbsp (1 packet) hot chocolate mix into a mug of milk, add 1/8 tsp vanilla extract and 1/4 tsp pumpkin pie spice. Makes a sort of chocolate chai drink. 'Twas good :) Next time I might make a variant on that by adding honey - because honey in hot chocolate is amazing (it only sounds gross until you try it, trust me!) :snap: |
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These actually aren't bad...minus the apricots. |
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Reminds me of George Carlin's old "Icebox Man" routine; "Does anybody want this? I'm only going to throw it away!" |
Well, I know someone who loves them and requests them specially, but I think the no-bake is cheating. Because I'm the cookie police.
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Then you and I need to get together. I adore making cookies... but I always need help eating them.
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...and the splobmorts themselves look and sound dreadful. OK, so the Splobmorts are "No-bake" not "No-cook". My bad for not reading the recipe title properly. Some people still call using a microwave OVEN "baking". So there. :p |
Rachael Ray just made a lovely-looking potato dish: recipe here
Looked better on tv than it does in the photo on this page, but if you need to see it, there it is. |
I don't know if the contents of this page change daily or not, but at least for right now, this is like the ultimate Thanksgiving food link page:
http://www.foodnetwork.com/food/prog...7__EST,00.html |
Can anyone give me a recipe of what is in this stuff:
 So many sausage dressing recipes ask for it, but we can't get it out here. :( . Is it just fine breadcrumbs with mixed herbs ? |
Yep, that's about all it is! Do you have Cubison's down there? Same thing.
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No, the only one we have (really!) is Tandaco:
 If a recipe calls for "one package" I take it you would use an 8oz not 16 ? Most seem to be 8 over there.. I think. |
I was looking for the recipe for some pinwheel cookies Alton Brown did the other night, and in searching, I found this awesome recipe for Steak Pinwheels with Sun-Dried Tomato Stuffing. Looks super easy!
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Great. I read this out loud, and Stoat now wants "Fluffy Mackerel Steak Pinwheels" for dinner... :( |
There doesn't seem to be a consistant package size. Some are 8, some 6, some 10, some 12 and some 16.
I've answered but I'm afraid it's not very useful is it? I'm curently making salsa. If it turns out I'll post the recipe. |
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Flufy Mackerel Pudding is now stuck in my brain. The saddest part is I giggle everytime! Thanks! |
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And some packages are simply alarming.
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*cough, cough* |
I haven't been keeping up with this thread. I think I've missed some outstanding developments!
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BTW Lisa: is Thurston still eating his "Thurston Treats"..... or should I change my avatar... ?
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Well, Thurston understands that when I say "NO" in a very loud voice, he needs to get out of the cat box. And, he hasn't absconded with an "almond rocca" yet. But, he's still VERY interested.
Your avatar would be enticing to dear little Thurston. |
KatieSue’s Salsa Recipe -
6 Medium Tomatoes 10 Jalapenos (red is best but you can use green) 1/4 Medium Spanish Onion 2 Cloves of Garlic 2 Tablespoons chopped fresh Cilantro 2 Tablespoons White Vinegar 2 teaspoons Salt 1 1/2 teaspoons mesquite-flavored liquid smoke 1. Preheat your barbeque grill to high temperature. (I used a grill pan and did this step on the stove) 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos. 3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapeños onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. 4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. 5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. 6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups. |
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Sounds like a Zingy little number. I must try. |
It was beyond delicious!
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Found a great recipe online today for Rosemary-Garlic Chicken. They're talking about it as a Hanukkah recipe, but what they forget to mention (til you get to the actual recipe) is that it is also a SLOW COOKER recipe! Huzzah!
Rosemary-Garlic Chicken |
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