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 Receipe Thread (2012)

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Morgain Le Fay
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PostPosted: Sun Jan 29, 2012 7:35 pm Reply with quoteBack to top

Not wanting to necro a thread called Serious Recipe Thread http://forum.419eater.com/forum/viewtopic.php?t=205803&highlight=recipes I will start anew since this is 2012

Cooking is a joy again what with my new stove/oven! We have been making do for over a year since we thought we would have to cut the old one out. Discovered this weekend the old stove was "glued" to the sides of the cabinets. Now I am the proud owner of a wonderful new stove (cooker). Mr. MLF gave up the last weekend of hunting season (deer) to take out old stove and install new one! Laughing

So here is a recipe for those wanting a dip for the Super Bowl.

BUFFALO CHICKEN DIP

8 oz package cream cheese (softened)
1/2 cup Ranch salad dressing
1/2 cup Frank's REDHOT Buffalo Wing Sauce (or equivalent)
2 cans (12.5 oz each) Chunk Breast of Chicken (drained) (de-chunked with a fork)
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I did not have so I used grated Parmesan cheese)

HEAT oven to 350 degrees.
Place cream cheese into deep baking dish.
Stir until smooth.
MIX in salad dressing, wing sauce and cheese. Stir in chicken.
BAKE 20 mins or until mixture is heated through. Stir. Garnish as desired.

Serve with crackers or cut up veggies.

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Pastor Frank
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PostPosted: Sun Jan 29, 2012 8:07 pm Reply with quoteBack to top

I have some lentil soup on the stove as we speak. I don't measure much, it all just gets tossed in.

Sweat onion, celery, carrot and garlic in olive oil.

Add a can of diced tomatoes, chicken stock, water, cumin, lemon zest and some juice, coriander, basil, salt and pepper and a splash of apple cider vinegar.

Add one pound of lentils.

I also add some chopped up ham.

Bring to a boil and simmer until the lentils are soft and it reduces. Mash some of the lentils until you get the consistency you want. Serve with crusty bread and cold beer.

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Morgain Le Fay
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PostPosted: Sun Jan 29, 2012 8:24 pm Reply with quoteBack to top

^^ Sounds good. When is dinner?

We are having crab cakes (crab straight from the Gulf) and baked sweet potatoes, with brown sugar and butter. Apple pie for dessert. And a few rounds of Canasta with friends. What a great Sunday!

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Fowan Nyne
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PostPosted: Sun Jan 29, 2012 10:11 pm Reply with quoteBack to top

@PF I've got a ham shank and yellow lentils in the slow cooker as I type.
It's tomorrow's evening meal. - With crusty bread and beer, of course!

Now, I love cumin but never thought of it in there, might grind a little seed and try it.

BTW, we're very close to "pease pudding" here... Very Happy

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PostPosted: Sun Jan 29, 2012 10:26 pm Reply with quoteBack to top

I am a fan of the way PF cooks, or described in that recipe anyway. I tend to throw stuff at the pan, bowl etc and see what happens. Its very rare i measure past the point of a physical amount like 1 pepper etc etc.

One of the few i do measure for is chocolate mousse or souffle if cooked.

Ingredients to make for 2 people.

2 eggs.
70 grams of 60% cocoa minimum dark chocolate (this is the important bit) this wont work with anything less, especially white chocolate.
caster sugar (never weighed this bit :s) do it to taste.

the how to bit:

separate the eggs, keeping the yolks as they are needed later. Whisk the whites into a stiff meringue adding sugar to taste ( not too much or it wont set properly).

While whisking the whites, start melting the chocolate in a dish over some hot water.

Once the chocolate has melted take off the heat and quickly stir in the yolks and roughly 1 third of the meringue mixture. Once this is done VERY carefully fold this mixture into the remaining meringue. Once its of an even consistency transfer to a ramikin and put in the fridge to set for at least 3 hours.

Once the mousse is set you can eat it like that or bake it in a hot oven until its nicely risen. (best to do this if you dont like the idea of eating a raw egg product)

Either way is tasty

Cool

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Pastor Frank
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PostPosted: Sun Jan 29, 2012 11:30 pm Reply with quoteBack to top

Fowan Nyne wrote:
Now, I love cumin but never thought of it in there, might grind a little seed and try it.


I'm a cumin fan. Cumin is a bit like cilantro, I find that people either love it or hate it.

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Morgain Le Fay
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PostPosted: Mon Jan 30, 2012 12:14 am Reply with quoteBack to top

@Fowan Nyne Pastor Frank has the best recipe for radishes - they are yummy on a sandwich and in salads. PF you should post it up again! Please!

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PostPosted: Mon Jan 30, 2012 12:19 am Reply with quoteBack to top

^ Found it.

Quote:
@ TheFae, pretty basic refrigerator pickle recipe. Add, subtract, substitute and modify as you see fit.

The brine:

1C Vinegar
1C Water
1C Sugar
Turmeric and Cayenne to taste, I used about a 1/2 tablespoon of each.

Bring all to a boil and set aside to cool.

Slice Radishes into thin rounds, salt liberally, toss and set into a colander for about an hour or so to draw out excess water. Rinse well, pat dry and pack into a Mason jar with garlic, onion slices or whatever the hell else you please. Pour in brine and refrigerate for a few days.


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TheFae
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PostPosted: Mon Jan 30, 2012 2:02 am Reply with quoteBack to top

^^I made some. Absolutely wonderful!! ::smacking lips::

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PostPosted: Mon Jan 30, 2012 11:49 am Reply with quoteBack to top

Haggis lasagne works surprisingly well.
Unlike the recipe, I put tomatoes in every layer.

http://uktv.co.uk/food/recipe/aid/517131

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Big Al
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PostPosted: Mon Jan 30, 2012 1:04 pm Reply with quoteBack to top

Big Al has been cooking most of his adult life.

I make hot, garlic dill pickles by simply buying a jar of dill pickles and a jar of hot peppers, put them both into a larger jar with a tablespoon of garlic powder. Toss them in the fridge and let them set about a week.

I also make a dip that my ex-wife would eat like a bowl of chili:
1 Lb. Hamburger
1 Lb. Breakfast sausage
1 Can Kidney Beans
1 Can sliced Black Olives
1 10 Oz. Jar Picante Sauce (Mild, Med, or Hot to taste)
1 Lb. Velveeta
1 Large Diced Onion
1 Tsp. Seasoned Salt
1 Tsp. Garlic Powder
2 1Lb. Bags of Tortilla Chips.
Directions
1.Put Kidney Beans, Picante Sauce, & Cheese into a crock pot and put on low heat.
2.Put the Hamburger, Sausage, Diced Onion, Sliced Black Olives, Seasoned Salt, & Garlic Powder into a skillet and fry to brown. Add to Crock pot and stir until cheese is fully melted. Serve with Tortilla chips.

I also have a recipe for deep fried pork steaks that's very tasty. PM me if you want it and I'll send it along.


Last edited by Big Al on Mon Jan 30, 2012 3:43 pm; edited 1 time in total
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Morgain Le Fay
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PostPosted: Mon Jan 30, 2012 2:37 pm Reply with quoteBack to top

Al, could you define "processed cheese"? Would that be that famous cheese that comes in a box known as Velveeta?

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PostPosted: Mon Jan 30, 2012 2:55 pm Reply with quoteBack to top

I have a delicious chili recipe I'll share when I'm at home this evening. With respect to my mom and my grandmothers, this chili is better than any that they ever made. Smile

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conga22
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PostPosted: Mon Jan 30, 2012 3:03 pm Reply with quoteBack to top

Image

Cranachan is a traditionally Scottish dessert. Many Scots still use the name "crowdie cream" because, in the past, a soft Scottish cheese called crowdie was used in the place of cream.

Ingredients:(Serves two)

» Approx 300g/10½oz raspberries.
» 280ml/10 floz/one cup double (heavy) cream.
» 2 tablespoons good quality honey.
» 2 tablespoons single malt whisky.
» 2-3 tablespoons of oatmeal.

Method:
1. Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10-20 minutes.

2. Once the oatmeal is brown, turn off the heat and let it cool in the pan.

3. Place the cream in a bowl and whisk up until soft and relatively thick.

4. Add the honey and single malt whisky and fold it in with a whisk, until it is soft and creamy.

5. Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass, leaving a few for final decoration.
6. Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight colouring to the cream.

7. Spoon the mixture into the serving glasses, then add cream to the top to make an even base for the oatmeal.

8. By now the oatmeal will be cooler. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Build up a couple of layers of raspberry then oatmeal. Add a raspberry for the finishing touch and chill for about three hours, or overnight.

Serving:
Cranachan can be served on its own, or with double cream and more raspberries. For an extra treat, make up the cream and add the raspberries as in 3, 4 and 6 above. Then freeze in a container for a yogurty fresh ice cream.

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PostPosted: Mon Jan 30, 2012 4:31 pm Reply with quoteBack to top

Quote:
Buffalo Wing Sauce


Pah! Everyone knows the buffalo is a land mammal, and does not have wings.

Perfect pizza:

1) Find Menu, choose pizza
2) Dial number
3) Wait, with cash ready.

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Big Al
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PostPosted: Mon Jan 30, 2012 4:45 pm Reply with quoteBack to top

@ Morgain, I sent it as Velveeta to the website I tried to get it listed on. They never accepted and published it but they did change it away from Velveeta.
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conga22
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PostPosted: Mon Jan 30, 2012 5:19 pm Reply with quoteBack to top

@ Roy, even easier recipe:

Shout on wife/girlfriend* "IS DINNER READY YET" Laughing

*delete as appropriate

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Morgain Le Fay
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PostPosted: Mon Jan 30, 2012 7:42 pm Reply with quoteBack to top

@ conga22 I am trying that one. I love raspberries.

@P.F. Thanks for re-posting. You are a real sweetie. I am copying that down in my book.

Has anyone made any kumquat marmalade? Or have such a recipe that has been in their family.

A friend gave me a huge quantity of kumquats and I want to make marmalade out of them. FREEBIE food is good, except the bank will be broken with all the sugar UNLESS I am able to use Splenda or honey.

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Big Al
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PostPosted: Mon Jan 30, 2012 10:19 pm Reply with quoteBack to top

From my fav recipe site:


Ingredients
24 kumquats, rinsed and thinly sliced 2 oranges - rinsed, sliced and seeded 9 cups white sugar, or as needed 2 lemons, juiced 8 cups water, or as needed
Directions
Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken.

32 reviews, 699 saves. Somebody must like it.......


http://allrecipes.com/recipe/kumquat-marmalade/detail.aspx
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conga22
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PostPosted: Mon Jan 30, 2012 10:26 pm Reply with quoteBack to top

@ Morgain, let me know what you think of it.

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Morgain Le Fay
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PostPosted: Tue Jan 31, 2012 12:20 am Reply with quoteBack to top

^^ I will do that. One question. Since fresh raspberries are not in season, would it be possible to use frozen raspberries? Might be too mushy with frozen though.

@Big Al Thanks.

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conga22
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PostPosted: Tue Jan 31, 2012 3:09 pm Reply with quoteBack to top

Never tried it with frozen raspberries, but as long as they are properly defrosted I don't think it would matter.

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PLEASE,WE DO NOT WANT ANY URGLY SITUATION IN THIS TRANSACTION
There is a lot of spaces in the receipt for them to put their stamp, so why do they put the stamp on the 10 digital codes, and you know that without the correct number ,western union here cannot issue out the payment. (I know Laughing)
When i tell you how to do things well you will do the opposite Why?-Joseph D1ar4
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Morgain Le Fay
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PostPosted: Tue Jan 31, 2012 3:19 pm Reply with quoteBack to top

^^ Did a bit of research on crowdie cheese as it may not be available. I found some say you can use a soft low fat cottage cheese or you may make your own.

Quote:
"Crowdie is simply sour milk slowly heated, but never boiled, the solids separate from the liquid. It is then drained of all liquid and the solid part is put in a muslin cloth and hung to drip. This may be done on a tree outside or inside on a hook.:

Quote:

Originally the cream-crowdie would have been made with the Highland crowdie - a type of cheese. This is hard to get hold of now, so these days it’s usually made with double (or heavy/whipping) cream.


So I have a few avenues to pursue. Since I LOVE raspberries I am trying this!

http://www.tairis.co.uk/index.php?option=com_content&view=article&id=74:festival-recipes&catid=40:recipes&Itemid=8

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Pastor Frank
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PostPosted: Fri Feb 03, 2012 12:51 am Reply with quoteBack to top

Thought you guys might like these...

http://www.velvetaroma.com/

http://foodgawker.com/

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Morgain Le Fay
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PostPosted: Fri Feb 03, 2012 1:07 am Reply with quoteBack to top

^^^ Image I have bookmarked them.

Between them, Eater and my gun forums, I will be very busy. Wink

I am still on a learning curve with my new stove and have nearly burned a few things. The old 16 yr old stove was obviously not performing properly.

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