Serious recipe thread. Srsly.

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Posted: Sat Jul 23, 2011 8:51 pm

Like it sez, no joking. We have members from so many different places, so it would be a treat to share favorites and have it all in one place. Not "I love cheetos" <---my fav or "I like this beer", etc. An actual recipe that you use and like.

I hope this isn't asking too much. I recognize that ingredients will sometimes be regional, but we can improvise!

So here's to taste!

Always the optimist,
~Fae

Posted: Sat Jul 23, 2011 9:22 pm

So, you first! Very Happy

What's your favorite regional recipe????

Posted: Sat Jul 23, 2011 10:01 pm

I like this beer!

Oh wait, you said NOT to say that. Sorry.

I guess we can paste my cashew chili here. I'll do that when I feel like typing it out again Razz

Besides, as Juan said, you go first Very Happy

Posted: Sat Jul 23, 2011 10:23 pm

I, Bart Fargo will go first:

Bart Fargo's awesome chili recipe!! (Note: This is just my recipe only I came up with, please don't comment that it isn't the way to make chili. There are more ways to make chili than there are scammers in West Africa)

1lb of sweet or spicy italian sausage, ground
2 16oz cans of black beans
1 15oz can of diced tomatoes (with or without the green chilis)
1 8oz can of tomato sauce
1 small packet of chili powder (whatever brand makes you happy)
2 cloves of garlic, finely chopped
2 green peppers, diced
1 small chili pepper (whatever kind you like, mild to wicked hot)
Optional: Half cup of very hoppy ale, whatever kind you like

Cook up the italian sausage first, drain
Drain also the liquid from the black beans and diced tomatoes
Cook all of this in a crock pot (my preferred way) Medium head until it starts bubbling, them simmer for about 3 hours.

Once you taste this, you will name your children after me, it's that good!!

Posted: Sat Jul 23, 2011 10:37 pm

Fine, Bart, you go first, you sexy devil you.

Cashew Chili

2 Tbsp Olive oil
4 red onions, chopped
2 large green bell peppers, chopped
2 stalks celery, minced
4 tsp garlic
1 tsp dried basil
1 tsp oregano
1/2 tsp chili powder
1 tsp cumin
1 tsp black pepper
15 oz. can tomato sauce
16 oz. can stewed tomatos
2 tbs red wine vinegar
1 bay leaf
1 cup cashews (Whole or halves and pieces)
1/3 cup raisins
3 cups dark red kidney beans

Saute the vegetables in the oil till no longer raw and crunchy, then add everything else and simmer to your liking. Add crushed red pepper to taste if you want. Oh and, remove the bay leaf before serving, you don't wanna eat that. Razz

Better than it sounds!

Posted: Sat Jul 23, 2011 10:37 pm

@Bart, you forgot to mention "serves 2." Very Happy

Seriously though, that does sound good.

*** BANNED *** Joined: 18 Jul 2004 Posts: 2049

I keep this recipe in a very small folder labelled "TDF". (To Die For)

Very Simple but a real crowd pleaser.

Quote:

Mandarin Pork Chops
Serves: 6

3 tablespoons flour
2 tablespoons bread crumbs dry (I like Panko)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (not garlic salt)
6 pork chops 1/2 -inch thick, trimmed
2 to 3 tablespoons vegetable oil
1 11-ounce can mandarin orange segments undrained
1/2 cup orange juice concentrate
1/4 cup brown sugar packed (I use only a tablespoon - works fine)
1 tablespoon dijon style mustard
1 tablespoon lemon juice
Hot seasoned cooked rice (especially good with brown basmati)

On a shallow plate or sheet of waxed paper, mix flour, bread crumbs, pepper and garlic powder. Generously coat chops on both sides with mixture.

In a large non-stick skillet over medium heat, cook chops in hot oil about 5 minutes on each side or until browned.

Meanwhile, drain mandarin oranges into a small bowl; set segments aside.

To liquid, add orange juice, brown sugar. Dijon mustard and lemon juice, stirring with a whisk or fork until blended. Pour over chops. Cover tightly and simmer over medium heat for 15 minutes or until chops are fork tender.

Spoon juices over chops, add orange segments, cover and simmer 5 minutes longer. Remove chops and oranges to a heated serving platter.

Posted: Sun Jul 24, 2011 12:38 am

Juan Freizwidatt wrote:

@Bart, you forgot to mention "serves 2." Very Happy

Seriously though, that does sound good.

For more than 2 servings,yes just double up on the ingredients

Posted: Sun Jul 24, 2011 6:38 pm

I make this little thing for breakfast AND dinner a lot. I came up with it myself, but I'm sure it's been around for a while.

Supreme Egg Scrambled Thing

2-3 large eggs
1/2 Bell pepper (any color, pick your favorite)
6-10 slices of pepperoni, chopped up to bits
2 small-medium jalapenos FRESH(we grow our own), seeded and diced
1/4-1/2 cup grated cheddar cheese (You can also use colby, monterey jack, whatever cheese you like on your egg dishes)
4/19th bottle of tylenol (For after reading any of my posts)
salt and pepper to taste

Start by mixing the eggs in a bowl, whip 'em real good. But don't make meringue. start frying them up, scramble them a bit, just until they're not completely liquidy, but far from cooked. add other ingredients. Keep chopping and stirring it all around until eggs are cooked. Veggies should still be a bit crispy.

Take tylenol.

Eat up Very Happy

Posted: Mon Jul 25, 2011 7:20 am

Christ the only thing I can do is coffee Laughing

Posted: Mon Jul 25, 2011 8:13 am

Coffee you say?

1 cup of good strong coffee (black, nothing in it)
1 tablespoon of cocoa powder (That bitter baking stuff)
1-3 teaspoons of powdered sugar

Mix together in a mug and drink.

Add a caffiene shot for a delicious kickstart in the morning.

Also, I don't recommend instant coffee. A good percolated cup of java
is where it's at Smile

Posted: Mon Jul 25, 2011 10:33 am

Good thread TheFae . I'd like to put in a request if that's ok.

Does anyone have a recipe for American southern fried chicken?

It's my birthday soon and I'm thinking of a US party food themed do. BBQ, home made hamburgers, fried chicken etc. Very Happy

Posted: Mon Jul 25, 2011 11:04 am

TheDane's Famous Meatballs
Danish: "Frikadeller"

Ingredients (serves 4 people):

2 pounds of minced pork (not too lean, as the meatballs will become dry - preferably 10-12 percent fat). Do not use veal, beef or lamb, nor mixed mince. It gotta be pork, if it has to be genuine. Wink

1 whole egg
1 big onion
Enough wheat flour
Milk
A dash of Cayenne pepper
Salt & Pepper, so it suits your taste
Butter or margarine

Mix the mince, the egg, and the spices in a bowl. Shred the onion and add it (this is important - when shredded, the onion juices will mix better with the meat dough and make your meatballs taste better than if it's merely chopped). Add 3-4 cups of milk and stir.
Add flour a little by little, while stirring the meat dough, until your arm starts to slightly cramp, or you can take a spoonful of dough and turn it upside down, without it coming off the spoon.
Fry in a pan, medium heat, until they are dark golden-brown. Do NOT use oil, as the higher temperatures of oil will screw up your meatballs and make them stick to the pan. Use butter or margarine, and don't be afraid to use enough of it.

Serve with potatoes and gravy, cabbage stew, dark bread, red cabbage and cucumber salad, or a nice, cold potato salad.

Bon apetit!

DISCLAIMER: Not my meatballs in the pic, but the photo is spot on.

Posted: Mon Jul 25, 2011 12:29 pm

Famous Tennessee Chicken Salad

Cooked (and cooled) chicken (white meat)
Shred the chicken.
Finely diced or chopped onion
White seedless grapes (cut in half)
Chopped pecans
Mayonnaise

For the chicken I use leftovers or cook up those frozen chicken tenders/breast meat.

For shredding the chicken I use one of those small food processors instead of standing for hours shredding.

Mayonnaise - We use Hellman's if you can get that; however, make sure whatever brand you get is mayonnaise and not "salad dressing".

I suggest chilling it for several hours for the ingredients to blend. You can salt to taste; I rarely use salt in my receipes.

I was raised on a farm so for measurements of ingredients, we just "winged" it.

Posted: Mon Jul 25, 2011 12:51 pm

^^ That's identical to my sister's recipe for Frikadeller TD.

I get sent emergency food parcels of red cabbage and those jars of potatoes from DK, two or three times a year. We can get tinned potatoes here but they not the same. Boiled fresh spuds won't do, it has the one's from a jar. Wink

*** BANNED *** Joined: 18 Jul 2004 Posts: 2049

Mortal wrote:

Christ the only thing I can do is coffee Laughing

Try this video - a super site for cooking Indian - but this is one for those people who drink instant coffee. Fun process Laughing

http://www.youtube.com/watch?v=DUU4reX5Yeo&feature=feedu

Reminds me of chai.

Posted: Mon Jul 25, 2011 2:01 pm

Speaking of coffee...

Ice coffee - Mortal (liqour) style Very Happy

What you need
Baileys (not necessary though)
Whipped cream
1-2 ice cubes
Instant coffee
Water

Put water and 1 teaspoon of instant coffee in either shaker or bottle. Put the lid/cap on and shake it for a while. Put ice cream in the glass (a big one, 0,5 l is good) and ice cubes too. Pour a little baileys on the cubes. Now, pour coffee in about 3/4 of the glass and spray it with a whipped cream. I also like to pour a little Baileys on the whipped cream too.

Another one, also great one. Not a coffee though Very Happy

Tomatoes and cheese salad
You need
Roquefort cheese
Eidam cheese
Cammembert cheese (We use czech Hermelin, which is similar)
About 6-8 Tomatoes
3-4 hard boiled eggs
Jar of mayonnaise
Slice the tomatoes, eggs and cheese into cubes and put all in a bowl. Add entire jar of mayonaise and mix it all. Add salt to taste. Really delicious, especially if you love cheese like me Very Happy

Posted: Mon Jul 25, 2011 4:09 pm

windypops wrote:

Good thread TheFae . I'd like to put in a request if that's ok.

Does anyone have a recipe for American southern fried chicken?

It's my birthday soon and I'm thinking of a US party food themed do. BBQ, home made hamburgers, fried chicken etc. Very Happy

I don't have a particular friend chicken recipe myself, but tons on the net, this one looks real good to me: http://www.foodnetwork.com/recipes/paula-deen/southern-fried-chicken-recipe/index.html

BBQ steaks and burgers, basically how I do it: First have a really good sized BBQ grille. With hamburgers, mix plain ground beef with dried onion soup mix (1 pkt per 2lbs beef) slap the patties on the grill. Steaks: Have them marinade overnight in your favorite steak marinade sauce, slap on grille, or put the steaks as is on the grille, pour BBQ sauce on them as cooking, each side as you flip the steaks over.

I'm thinking my fellow North Americans will have some more extensive and better ideas. But to accompany your American BBQ party, for the adults, Budweiser or Pabst Blue Ribbon, soda or lemonade for the kids (and I mean real lemonade, from real lemons) Have a kiddie pool for the kids, lounge chairs for the adults, talk about baseball or football (handegg version) yell at the kids every once in a while to behave, and if your daring, surly drunk relative who you have to kick out of your yard or call the cops on. (American accents optional)

Hope it goes well for you!!

Posted: Mon Jul 25, 2011 5:01 pm

If ya are havin' southern fried chicken you will also need gravy and biscuits and lots of potato salad.

Breasts, thighs, legs, and wings cook at different rates because they are differently sized, so you need to bear this in mind when you make a southern fried chicken recipe.

Smaller pieces seem to fry best. If you use large chicken pieces in your chicken recipe, it is easy to overcook the crust while the middle is still half raw.

Also there is no one specific southern fried chicken recipe as many southern families have their own style of frying the bird.

Do we southern fry chicken at our southern home?
Laughing

Just as easy to go to Kentucky Fried Chicken or the local cafeteria that serve fried chicken.

Now for truly Sunday Southern Fried Chicken, ya go out in the yard find you a chicken, chop its head off, let it run around til it flops over , defeather it in bucket of hot water, then singe the bits of feather off, and take it into the kitchen for further processing.

Posted: Mon Jul 25, 2011 10:13 pm

Now we're rolling. Very Happy

I was hanging back and will post some recipes soon. Only problem is, (my family get at me for this) I make them up and don't write them down.

So, I've got some cooking to do while I measure what a "fingernail" and a "palm full" equate to. Smile

Posted: Mon Jul 25, 2011 11:18 pm

Nice Video for you yanks on how to make some beautiful fish'n'chips.
http://www.youtube.com/watch?v=razq7QIALSg

I'll post some of my delicious greek recipes later Laughing

Posted: Mon Jul 25, 2011 11:57 pm

@Pastor Frank I made the radish pickles. Pretty good except I put too much pepper in it.

http://forum.419eater.com/forum/viewtopic.php?t=205606&postdays=0&postorder=asc&start=25

Baiting Guru Joined: 31 Jan 2007 Posts: 12237

^^ The color turns lovely, doesn't it?

Not quite a Newb Joined: 07 Jul 2010 Posts: 79

You can haz fudge?

I've been making this for years. I always have a problem with fudge setting in humid weather, but apparently I'm alone in that. Embarassed

Peanut Butter Fudge

1/2 stick of butter
2/3 can of evaporated milk
2 c sugar
big handful of little marshmallows
1 bag of peanut butter chips
dash of salt, dash of vanilla

In a medium saucepan over medium heat, melt the butter, add the evap milk, and bring to a bubbling. Add the sugar, combine well, bring to a boil. Stir constantly, and if you get dark flecks in there, just reduce the heat and keep stirring. Do this for 3 mins by the clock, then add marshmallows. Once melted and combined, boil another 5 mins.

Add pb chips, vanilla, and salt. Stir till melted.

Pour into a prepared (greased AND lined with wax paper, trust me on this) 8x8" or 9x9" pan. Place in the fridge to set it faster.

Very good stuff. : )

**You can do this with chocolate fudge, too... just use 1/2 stick of butter, and after you add the marshmallows, about 2.5 mins after, add a big chunk of room temp cream cheese. Then walnuts or almonds, if you want.**

Posted: Tue Jul 26, 2011 6:17 am

Thanks Bart and Morgain,

I'll look for, and try some recipes on line with a bit of my own experimentation. I was hoping to get some secret family methods that tasted exactly like KFC that I could prepare and impress the guests. Spices etc. Very Happy

We had a cooking series here a while back, where they showed how to make copies of well known fast foods, but I missed it. I'm pretty sure KFC would have been on the list.

Googling "make your own KFC" seems to suggest MSG is the secret ingredient. Shocked

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