OT: Hellboy.com Recipe Thread (Good Eats!)

[jnapper]

Resurrecting the recipe thread from the old message board...

This isn't a recipe I've tried yet, but I'm totally looking forward to it for a party...

HOLIDAY CHEESE BALL

1 (8 oz.) package cream cheese
1 (4 oz.) package blue cheese
1 tablespoon Tabasco Red Pepper Sauce
1 tablespoon Tabasco Green Pepper Sauce
1 large clove garlic, minced
1 pound sharp cheddar cheese, shredded
1/2 cup finely chopped walnuts or pecans


Combine cream cheese, blue cheese, pepper sauces, and garlic in a food processor (or until well blended).

Add shredded cheese. Process until well blended.

Shape mixture into two balls and wrap in waxed paper. Chill several hours or until firm. Coat cheese balls with finely chopped walnuts or pecans.

Serve with crackers or fresh vegetables. Makes two 1-pound cheese balls.

--------
Optional: Add 2/3 cup dried cranberries when adding shredded cheddar cheese. Process until cranberries are coarsely chopped.

[jnapper]

This is a recipe I've made. It's been a while, but this one was yum.

PLAINS CHEESE RING

1 pound grated sharp cheddar cheese
1 cup mayonnaise
1 cup pecans, finely chopped
1 small onion, finely chopped
cayenne pepper to taste

Mix all ingredients together. Put in a lightly greased ring pan. Refrigerate overnight. Invert pan and lightly tap on sides to release onto plate. Serve with Ritz/butter crackers and preserves (strawberry).

[jnapper]

Andrea, if you get the time, will you repost that mexican recipe you made with jalapeno juice/brine and sour cream? Man, I was bummed to lose Hellmistress' recipes too!

[Otto66]

Please sticky this thread.

BEER.

1 - Large clean, chilled pilsner glass.
1 - Bottled Canadian BEER.

Stand with feet apart on an axis to shoulders.
Use bottle opener to open bottle. Place opened
bottle in right hand. Glass in left hand. Tilt glass.
Pour BEER into glass and adjust the tilt as the glass
begins to fill. If done correctly, you should have a glass
of BEER with a nice foam at the top. Practice to get
just the right 90/10 ratio. Repeat as needed.

Next: Pouring Vodka and making pyrogie.

[Ken O]

T-Wyrm's Lasagna (as made for his family Sunday)

2 Cans Ragu trational/meat/chunky mushroom (mix or match)
1 Can Alfrado sauce
2 cups Ricotta cheese (you may want to add more)
2 bags of Mozzeralla
1 crap load crushed red peppers
1 shit load Parmesian Cheese.
1.5 pds Ground Beef
1 pd Italian Sausage
1 package fresh mushrooms
1 onion
1 box of Lasagna noodles
1 egg

Step 1:
Dice mushrooms and onion. Throw in skillet with beef and sausage. Brown and drain.

Step 2:
Add Alfrado and red sauces in deep pan. Add crushed red pepper and contents of skillet.

Step 3:
Mix on egg into Ricotta cheese.

Step 4:
Layer in deep dish in this order: Noodles, Ricotta, meat sauce, parmesian, mozzeralla. Repeat unil you don't have anymore.

Step 5:
Cover with tinfoil, stick in oven preheaded to 375. Cook 30 mins. Remove tinfoil and cook additional 14 mins.

[Otto66]

Yummy, yummy, yummy!

[jnapper]

Please sticky this thread.

Done... The sticky power is mine again! buuhahahhahahah!


Next: Pouring Vodka and making pyrogie.

Otto, my mom makes pierogi with potato, cottage cheese, onion, butter, salt, and pepper! Yum!

There's a trick to pouring vodka?

[Otto66]

Done... The sticky power is mine again! buuhahahhahahah!
Nice.
Otto, my mom makes pierogi with potato, cottage cheese, onion, butter, salt, and pepper! Yum!
Looks like potato is the hands down fav. Still a 'kruat man, me.
There's a trick to pouring vodka?
Sure. If I have the time this evening, I'll explain. ;)

[Maija]

I would like to recommend that Pierogies be designated Official Hellboard Food.

I know it oughta be pamcakes, but I bet HB would luv pierogi too.

With Mundare kielbassa. And halupkis. Later, I will share my borscht recipe.

Otto, you'd better not be teasing with that pierogi recipe. Give it up, man!

[jnapper]

Later, I will share my borscht recipe.

Cool, ruta! I've actually never had it, the closest I get is Cabbage Soup (another Polish dish) that my mom makes with cabbage, sauerkraut, onions, browned pork chops, and salt and pepper-- it's very Eastern European and very yum, especially when served with hearty bread and butter.

Otto, I've never actually had the 'kruat pierogi, so I'm intrigued!

I know you can make dessert pierogi too with blueberries and such. Sorta like a blintz.

I know it oughta be pamcakes, but I bet HB would luv pierogi too.

hahahhaha... potato pamcakes too! Latkes!

[Otto66]

STOP!
I'm at work and hungry.

First the Vodka recipe. Then, if yer good. 'Kraut pyrogie. ;)

[Maija]

Borscht

6 c. water
3/4 Tbsp salt
1/2 c. fine chopped carrots
1/4 c. chopped green pepper (I omit this cuz I don't care for them)
1/2 stalk celery chopped
1 medium beet chopped
1/2 c. canned diced tomatoes
3 potatoes quartered
1/3 c. butter
3 c. finely shredded cabbage
1/2 c. chopped onion
1.5 c. canned diced tomatoes
1 diced potato
1/4 c. cream
1 Tbsp dried dill

(yes some of the ingredients seem to repeat themselves. Read on for details)

Bring to a boil in a large pot on high heat: water, salt, carrots, celery, beet, 1/2 c. tomatoes and potatoes.

Meanwhile, in a large skillet: melt butter & saute onions 5 minutes. Add 1.5 c. tomatoes. Decrease heat to medium-low & simmer 15 minutes. Reserve 1/2 cup of this mixture. Add 1/2 of the cabbage. Continue to simmer.

Remove potatoes from pot. Mash with 1 Tbsp butter and the cream.

Add the 1/2 cup reserved tomato-onion mixture to the stock pot. Also add the diced potatoes. When potatoes are tender, add the remaining cabbage. Bring to boiling point, but do not boil. Put tomato-cabbage mixture from skillet into pot. Add mashed potato mixture, dill and black pepper.

[1HELLBOY]

anybody ever heard of Buckeyes there great

ok here's what you start out with

1.jar of peanut butter
2.thick chocolate dipping sauce
3.toothpicks

ok first roll balls of peanut butter into 1 inch thick balls.
then chill them over night in the refrigerator.
next take them out the next day, stick the toothpicks in them and dip them in the chocolate and make sure when you put them on wax paper each time after you make the peanut butter balls and after you dip them.
then after you dip them, put them in the refrigerator and chill them again over night. next day pull them off the wax paper and enjoy

[Maija]

anybody ever heard of Buckeyes there great

I went into anaphylactic shock just reading that. :eek:

(peanut allergy)

Remember this for whenever we have the Great Hellboard Potluck.

[1HELLBOY]

Mmmmmmmmmmmmmm......Potluck

[hellboyone]

ADOBO: A FILIPINO STEW
I used to make this at least once every two weeks but now that my diet is severely restricted I'm not allowed to. So, please....someone enjoy it on my behalf. If you're afraid of its ethnicity, my very Caucasian girlfriend LOVES this dish. Try it!

ingredients for two

3 to 5 various pieces of chicken (recommended: remove skins)
half cup of vinegar (recommended: white vinegar)
half cup of soy sauce
3 cloves of garlic
3 tablespoons of vegetable oil
1 large potato, skinned and chopped into cubes

Crush garlic and cook in veg. oil on medium heat in a large pan. Watch as not to burn the garlic. When it's cooked, stir in both vinegar and soy sauce (if you like more sauce, add more of each, equal parts). After a couple of minutes, add the chicken. Make sure to soak it in the vinegar/soy mix. Cover and let simmer until cooked. When cooked, add chopped potatoes evenly. Cover again and simmer until cooked.

NOTES:
-this recipe can also be made with pork.
-also: like mushrooms? add them after the potatoes step. Same way. After potatoes are cooked, add the chopped fresh 'shrooms and simmer 'til cooked.
-tip: make sure it's well ventilated. This dish smells great, but is very rich (garlic, vinegar, soy, meat...).

Serve with steamed rice.

[jnapper]

Holy heck, Rick! First Pierogis, now Chicken Adobo!!!

My mom has an almost identical recipe that she got (while we lived in Charleston, SC) from a Filipino chef.

I grew up eating Adobo with white rice! (My mom's recipe doesn't have the potato.)

She makes hers with bay leaves (that you remove later) and LOTS of garlic! I love this stuff! Yum yum yum! You're not kidding about how great it smells!

BTW, we also ate tons of lumpia egg rolls. NO other egg rolls compare!

(My sister still makes her friend's mom's Pancit recipe.)

[jnapper]

Borscht

This sounds like an excellent winter soup, Ruta. hahahahha... I'll definitely save it to my harddrive in case the board disappears!!!

[jnapper]

Buckeyes

My grade school served these! I think we just called them peanut butter balls. There were also some that were rolled in flaked coconut. You gotta love school lunches!

Alas, no one has ever replicated the square slices of hamburger pizza that we were served in 3rd grade.

I know some kids had nightmare school lunches, but in elementary school, our hot lunches rocked.

[hellboyone]

Ah...yeah. My mom adds bay leaves, J. You can do that, too. I don't always have it handy so I tend to leave it out. My mom always had the potatoes. Mmmmm...

I'm buying a ton of lumpia for my girlfriend's birthday this weekend, special order. She loves those, too. Lucky for us LA has a ton of Filipino restaurants.

R.

[Maija]

Oh man, lumpia are tubes of JOY!! My friend's mom makes up a whole mess of them and they last about 30 seconds. I haven't had dinner yet and now you have me SO craving lumpia-- but it's not like there's a lumpia stand at the end of the street! :mad:

Ja, the borscht is good for winter-- freezes well tho for those rainy days in summer too.

I'll get around to restoring the more summery recipes I had previously posted (though not the cricket cake, unless someone had a burning desire for the taste of chocolatey insects).

I hope everyone else restores theirs too because I didn't have a chance to copy ANY of them down. :(

[petriacce]

I love mustards. Here's one I clipped from a newpaper many years ago. It's yummy. I sent it out for Christmas presents two years ago and people keep asking for more.

http://home.earthlink.net/~petriacce/mustard.jpg

[jnapper]

I love mustards. Here's one I clipped from a newpaper many years ago. It's yummy. I sent it out for Christmas presents two years ago and people keep asking for more.

I love mustard too, P. That's brilliant to attach a scan!

[petriacce]

I love mustard too, P. That's brilliant to attach a scan!Thanks. I got tired of typing it out for everyone that asked for it.

Here's recipe two of three that went in the Christmas basket.

http://home.earthlink.net/~petriacce/pearlime.jpg

[Otto66]

The best CAKE I ever baked.

BLACK MAGIC CAKE

• 2 eggs
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 2 cups sugar
• 1-3/4 cups all-purpose flour


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

[Maija]

The best CAKE I ever baked.

BLACK MAGIC CAKE

mmmmmmmmm... CAAAAAAKE...

arugharglelarlgelargle (Homer Simpson drooling sound).

Maybe I'll have a Stanley Cup party. And maybe I'll make that. Celebratory CAKE. :)

[Hellsaint]

mmmmmmmmm... CAAAAAAKE...

arugharglelarlgelargle (Homer Simpson drooling sound).

Maybe I'll have a Stanley Cup party. And maybe I'll make that. Celebratory CAKE. :)
I think "D'OH" would suit Homer more after eating the otto black magic cake...

[Otto66]

Maybe I'll have a Stanley Cup party. And maybe I'll make that. Celebratory CAKE. :)

Sure. The perfect CAKE for any celebration. ;)

Though this thread was sticky?

[Maija]

More for your Stanley Cup Party

Slush Drink

1 c. water
2 c. green tea, cooled
2 c. sugar
2 c. gin
1 c. frozen orange juice (undiluted)
1 c. frozen lemonade (undiluted)

Mix and put in freezer. Stir frequently (every hour) until slushy. Add sprite or 7-up when serving (or more gin!)

-----

Salsa

Stir together & set aside:
2 Tbsp lime juice
1 Tbsp lemon juice
1 Tbsp sea salt

Finely chop:
1.5 - 2 lbs tomatoes,
1 small red onion (or half of a large)
2 green onions (scallions)

Mince:
3 cloves garlic
1 Tbsp cilantro
1 Tbsp parsley
1 tsp jalapeno

Also:
1 pinch basil
1 pinch oregano
black peper (optional)
1/4 tsp dry mustard (optional)

Saute 1/3 of the chopped tomatoes & reduce to a paste. Cool slightly then mix together with the rest of the ingredients, including the juice/salt mixture. Let stand at least 1 hr. Mix & store in a metal or ceramic bowl NOT plastic.

[jnapper]

Thought this thread was sticky?

Hey Otto,

It's my favorite thread this week, but I unstuck it cause I was trying to clear a little space at the top...
more info here:
http://forums.comicbookresources.com/showthread.php?p=51748#post51748

You guys totally have me craving CAKE and SALSA! :)
But not together!

[Maija]

Hey Otto,

It's my favorite thread this week, but I unstuck it cause I was trying to clear a little space at the top...
more info here:
http://forums.comicbookresources.com/showthread.php?p=51748#post51748

You guys totally have me craving CAKE and SALSA! :)
But not together!

We'll just have to keep bumping it by adding recipes.:)

And no, don't mix your CAKE and salsa together, please!

BTW, the key is fresh, vine-ripened tomatoes, if you can get 'em.

[jnapper]

And no, don't mix your CAKE and salsa together, please!

Ohhhh, but I do like salsa in my corn bread!!!

[Otto66]

Somewhere, there has to be a recipe for Salsa CAKE.

Does the Mezco thread need to be sticky. Not like anyone
gives a rats patoot (Thursday is also no swearing day). :p

[jnapper]

Does the Mezco thread need to be sticky?

I guess I thought it was neat, being a contest and all. I want it to be a sticky for a while longer, maybe another week. One of the more popular emails I get: people asking if I know about any HB contests. :) Sometimes I use the message board as a tool (to reply to the emails I get.)

Per salsa cake:
Not the same, but I recall seeing a Autumn recipe that used dissolved red-hots and/or cayenne pepper in an apple crumble/pie!

[Otto66]

Per salsa cake:
Not the same, but I recall seeing a Autumn recipe that used dissolved red-hots and/or cayenne pepper in an apple crumble/pie!
Hmmm... the salsa/cornbread sounds better. Yum!

[Anakin]

Actually one of my family cooking accidents happened a few years back, when an overly curious little brother decided to open a few packets of herbal tea into my step-dad's homemade bread. It actually gives it a lot of flavor.

I shall have to dig up my grandmother's Stolen recepie, it'sa German sweetbread that we make around Christmas.

[Maija]

I shall have to dig up my grandmother's Stolen recepie, it'sa German sweetbread that we make around Christmas.

Oh, please do! For some reason it's a Cornish thing as well-- my cousins in Cornwall send us that or saffron cake every Christmas at any rate. (I assume it's the same "Stolen": really rich fruitcake with marzipan in the middle?)

[Anakin]

Stolen is actually a sweetbread with golden and black raisins soaked in rum. You bake it, then cover it with layers of melted butter and powered sugar.

[Maija]

Stolen is actually a sweetbread with golden and black raisins soaked in rum. You bake it, then cover it with layers of melted butter and powered sugar.

Yeah, that's the stuff, but with a nugget of marzipan in the middle for added caloric value.

[Celtic_Fiddler]

Andrea, if you get the time, will you repost that mexican recipe you made with jalapeno juice/brine and sour cream? Man, I was bummed to lose Hellmistress' recipes too!

Your wish is my command, dearie!

Chicken Enchiladas



STEP 1.

10 flour or corn tortillas
1 pkg thin sliced boneless, skinless chicken
1 medium Spanish onion, diced
2 TBS butter
1 tsp fajita seasoning
8 oz. Monterrey jack shredded

Sautee onions in butter, medium heat in skillet. When translucent, throw chicken in. Season with fajita seasoning. When done (10 minutes), place

1 TBS shredded Monterrey jack
1 ½ TBS chicken and onion mixture

into each tortilla; roll up. Place seam side down in a 9x13 casserole. Reserve some cheese for the last part of cooking.

STEP 2.

¼ cup butter
¼ cup flour
2 cups chicken broth + buillion
1 cup sour cream
2-5 jalapenos
1-2 TBS jalapeno brine

Melt butter in saucepan over medium heat, blend in flour. Add broth; cook, stirring constantly until mixture thickens and bubbles. Stir in sour cream, jalapenos and brine.

STEP 3.

Pour sauce over tortillas
Cover with foil
Bake in a 350 degree oven for 35 minutes
Remove foil
Sprinkle remaining cheese on top and cook 5 more minutes or until cheese melts

[Celtic_Fiddler]

The best CAKE I ever baked.

BLACK MAGIC CAKE



I'm impressed, Otto. Hockey, 'B'eer, charming repartee - all this, and a good CAKE recipe too!

Andrea

[MaskedMan]

Easy Mac

1. Pour macaroni into 2-cup microwaveable cereal bowl, Add 2/3 cup water.
2. Microwave uncovered, on HIGH 3 1/2 TO 4 MINUTES or until mararoni is tender DO NOT DRAIN, some water remaining in bowl is desirable and necessary to make cheese sauce.

CAUTION: BOWL AND MACARONI WILL BE VERY HOT!!!

3. ADD cheese sauce mix; mix well IF CHEESE SAUCE APPERS THIN, DO NOT PUT BACK IN MICROWAVE, CHESSE SAUCE WILL THICKEN UPON STANDING.

There is a great meal from yours truly, MaskedMan.

It's good eaten!

-MM

[Otto66]

I'm impressed, Otto. Hockey, 'B'eer, charming repartee - all this, and a good CAKE recipe too!
Andrea

If it wasn't for the hump, I'd be a real catch. ;)

[Maija]

Gonna make these tonight, I think, for my Tuesday night drawing crew:

Ginger Snaps

3/4 c. butter or margarine, softened
1 c. granulated sugar
1 egg
1/2 c. molasses
2.5 c. flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
granulated sugar for rolling

Cream butter & sugar well. Beat in egg. Mix in molasses. In separate bowl, stir flour, soda, ginger & salt together. Add dry to wet ingredients, mix well. Refrigerate overnight. Preheat oven to 350 F. Shape dough into 1 inch balls. Roll in sugar and place on greased cookie sheet. Bake 10-12 minutes.
Makes 6 dozen.

[Otto66]

Canadian artists hopped up on Ginger Snaps?
No wonder they chase buffalo off of cliffs. :p

Pyrogia recipe tonight if all goes well. ;)

[jnapper]

Easy Mac
It's good eaten!

hahahhaha... yay! Mac and Cheese! :)

--------

Ruta:
I love Ginger Snaps and Gingerbread cookies... I'm lame and somtimes make them with box mixes, but I always add minced-up crystalized ginger to give it an extra kick. ;)

--------

Your wish is my command, dearie!

Chicken Enchiladas

Thank you, Andrea!!! :)

--------

Otto, yo've got me so curious about those saurkraut pierogi. I know I could look up some recipes on http://www.allrecipes.com/, etc , but I shall live in suspense!
I AM SO HUNGRY!!!

--------

BTW, this is one of my other favorite recipe sites:
http://www.pigglywiggly.com/cgi-bin/customize?recipes.html

You can customize the recipes from 4 to 100 servings.
The South is the home to Church Suppers. ;)

[Zombie!!]

Ima bout to eat some mashed potatoes. you know PO-Tay-TOES

[Otto66]

Otto, yo've got me so curious about those saurkraut pierogi, but I shall live in suspense!
I know how to cook 'em, just never had to write it all down.
Working on it. :)

[E. Spears]

I don't know if it's already been mentioned, but I can make a MEAN spagetti carbonara.
And a decent pumpkin pie, too.

-Robert

[Otto66]

O.K., here we go:
Won Ton wraps can be used if you don't want
to make the dough. Follow Won Ton directions
then just add the 'kraut filling.

Dough:
5 cups of flour
2 eggs
1/3 cups vegetable oil
1/2 tsp Salt
1 cup warm water(use only as much as needed)
1 stick butter (melted in a pan and set aside)

Mix together the flour, eggs, oil and salt. Add warm water until a soft dough is formed.
On a floured board, knead until smooth and elastic. Cover and wait 15 minutes. Roll out dough on a floured surface to about 1/4 inch thick. Cut circles with a drinking glass. Place filling (spoonful) on each round and make a half moon, pinching edges of dough to keep filling from coming out during boiling.

Place pyrogie on a towel and cover until ready to boil. Let stand 30 minutes. Bring a pot of water to a boil and drop 8 to 10 at a time in the pot. Stir one time. When they rise to the surface, boil gently for 7 minutes. Remove with a slottes spoon to a colander and rinse in cold water. Coat with melted butter to prevent sticking. Serve with sour cream.

Filling:
4-6 strips of bacon (Amish if available, not as salty)
1 large onion minced
1 cup mushrooms chopped
1 14 oz can or jar sauerkraut - drained, rinsed and minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper

With clean hands, remove 'kraut from can squeezing each handful before placing into a colander. At the
sink under slowly running water, rinse the 'kraut.
Squeeze each handful and place in bowl. Repeat 2 more
times. Next, mince the 'kraut.

In a large skillet, cook the bacon over a medium flame. Remove cooked bacon and set aside. (save bacon for a BLT) To the bacon drippings add onions and mushrooms, and cook until tender. Stir in 'kraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Taste, add salt or pepper if needed.

The 'kraut recipe can be doubled or tripled to steam
fresh sausage. After 'kraut is cooked, place with
2 or 3 cut rings of fresh sausage into a roaster
or dutch oven and cook at 350 degrees, covered for
1 1/2 to 2 hours. Serve with potatoes.

[Otto66]

While the pyrogie are cooking, make yerself a Zombie.
ZOMBIE:
1 1/2 ounces dark rum,
3/4 ounce each of Jamaican rum, light rum, pineapple juice, and papaya
an ounce of lime juice,
followed by a float of 151-proof Demerara rum,
dusting of powdered sugar and cherry garnish

[Maija]

:eek:

I want to make those pyrogies RIGHT NOW.

They sound awesome Otto. Thank you so much for sharing that recipe. I'm seriously going to try it out as soon as possible. This weekend maybe I'll invite a slew of folks over for a feed. Could be good to eat whilst watching Game 6 ;). Followed by CAKE. :D

Robert: less taunting! More recipe posting!! Specially the punkin pie.

Mmmmm, pie.

[Otto66]

Be sure and make some with potato. Its best to balance your
pyrogie intake. ;)

[E. Spears]

ruta--I don't know the recipes off hand, I'll get back you ya soon!
The punkin pie is whatever is on the back of the can of punkin...but I make it well!
I shall return with recipes soon!

-Robert

[Teratomarty]

OK, I’m a newbie, both to the Hellboy books and to this message board. I only just got my hands on “Right Hand of Doom,” and at last I understand the pamcake references. Here, from Recipes, US Army Publication TM-10-412, 1946 edition, is the recipe that was probably used for those portentous grilled bread products. I note that Hellboy got more than the regulation portion of pancakes. A big eater even at age 2? The batch yield is conveniently scaled for Hellboy's adult appetite.

Breads and sweet doughs, No. D 025 00 Pancakes

Yield: 100 Portion: 2 cakes

Ingredient, weight, measure:

Flour, wheat, general purpose: 9-7/8 lbs (2 gal 1 qt)
Baking powder: 8-3/4 oz (1-1/8 cup)
Milk, dry: 13-1/4 oz (1 qt 1-1/2 cup)
Salt: 1-7/8 oz (3 tbsp)
Sugar, granulated: 12-1/3 oz (1-3/4 cup)
Eggs, whole: 2-2/3 lb (1 qt 1 cup)
Water: 13 lb (1 gal 2-1/4 cup)
Oil, salad: 1 lb (2 cup)

Method:

1. Sift together flour, baking powder, milk, salt, and sugar into mixer bowl.
2. Add eggs and water. Mix at low speed about 1 minute or until blended.
3. Blend in salad oil or melted shortening about 1 minute.
4. Grease griddle. Pour 1/4 cup batter onto hot griddle. Cook on one side 1-1/2 to 2 minutes or until top is covered with bubbles and underside is browned. Turn; cook on other side 1-1/2 to 2 minutes.

[Maija]

Breads and sweet doughs, No. D 025 00 Pancakes

That is so. bleeding. cool.

At first I thought you must be a very clever writer of fictional recipes, but that publication actually exists, as does the recipe, published in the same year as Questions and Answers about Meat. TB 10-405-2. Washington: GPO, April 29, 1944. 54pp. Superseded by TM 10-405 of August 28, 1946.

Welcome to the boards, Teratomarty!

[Otto66]

Mmmm... Army chow. How I don't miss it. :rolleyes:

[Hellsaint]

Hey anyone has a good recipe on beef stew? I love beef... :)

[Conundrum]

Beauty's Beef Stew

Prep time:40-45 min
cook time: 2 hours

2 lb (or so) boneless beef cut for stew
Pan searing flour
2 Tbsp Olive oil
2 strips bacon (I use turkey bacon and way more than 2 strips) sliced in 1/4 inch pieces
1 bag of stew vegetables with potatoes cut in half (if your store doesn't sell pre-packaged stew veggies, you'll want 6 small red potatoes, 6-8 small onions, 10 baby carrots and 3 stalks of celery chopped in 2 inch sections)
4 Tbsp tomato paste (1 of those little cans, I use the italian seasoned kind)
2 Bay leaves
2 Tbsp (or more, preferrably more) Herbes de Provence
2 cups red wine (YOU MUST USE RED WINE!, NO SUBSTITUTES or I'll come to your house and thrash you soundly. I use Franzia Chillable Red in the box. It's cheap, it tastes good and later there will be enough left for you and your sweetheart to get a little tipsy.)
4 cups Beef broth

Preheat oven to 350 degrees.

1.Dust beef with pan searing flour- I put the flour on a plate.

2. Heat oil over Medium in large pan (non-stick is good). Brown beef lightly on all sides, about 8-10 min. Remove beef; set aside. Add bacon and cook until crispy; remove from pan and reserve with beef.

3.Add stew vegetables (minus potatoes) to pan; cook 4-5 min, stirring occasionally. Add tomato paste, bay leaves, Herbes de Provence. Stir; cook 3 min. Add wine; reduce to syrupy consistency (about 10-15 min). Add broth; return beef and bacon to pan; add potatoes. Bring to simmer.

4. Cover, place on center rack of oven. Braise 1-1 1/2 hours. Carefully remove lid; continue to cook 30 min longer or until beef is fork tender.

I usually double this recipe. It's even better the next day. Serve with bread and a salad.

[Maija]

Italian Tuna Sandwich

I am the Sandwich Queen, so heed my words: this is the finest tuna sandwich you can hope to eat. I reverse-engineered it from a sandwich I got at an Italian coffee shop in Victoria, BC.

1 can Callipo yellowfin tuna in olive oil, drained
This is the flavour lynchpin of this sandwich, available at Italian grocery stores. You could probably use regular old tuna in oil, or even well-drained tuna in water with olive oil added, but if you can track down Callipo and are willing to shell out the little extra $, it is very well worth it.

maybe half dozen black olives, chopped
1 tablespoon or so capers
4 quarters or so marinated artichoke hearts, chopped
1 tablespoon or so of flat-leaf Italian or regular parsley, chopped
(don't confuse flat-leafed Italian parsley with cilantro, which would taste really gross. Cilantro smells like stale cigarettes. Parsley smells like... parlsey!)
pinch or so of hot pepper flakes
splash or so of red wine vinager
splash or so of lemon juice

Blend all of above and let rest for an hour or so in the refrigerator so the hot pepper flakes can let their flavour out. Shovel onto Italian rolls, with or without lettuce, salt, pepper. Whatever you do, don't mess it up with mayo.

All ingredient amounts are to taste, obviously. Be light with the addition of vinager and lemon juice-- you don't want it to be all drippy and make your bread soggy.

Eat in the park under a tree with a Brio Chinotto.

REGARDING OTTO'S BLACK MAGIC CAKE: I made it on the weekend and it's lovely. Very moist and very dark and chocolatey.

[MaskedMan]

Ramen Noodles anyone? Hot Noodles, they are always great!

-MM

[Otto66]

REGARDING OTTO'S BLACK MAGIC CAKE: I made it on the weekend and it's lovely. Very moist and very dark and chocolatey.
Best CAKE I've ever baked, glad you enjoyed it.

"Cilantro" - the devils weed. As a smoker I can tell you it smells worse
than stale cigs.

Tunafish sandwiches - *sigh* - Mom use to make 'em with tomato soup
when I'd get home from school. Miss her and the little talks we'd have.

Your recipe without mayo sounds like a dream. It has some of my favorite
things like black olives and marinated artichoke hearts. Think I'll try it
this weekend. Thanks.

[jnapper]

This thread makes me happy. Thanks, guys. :)

[Maija]

I'm making these for my Dad for this weekend. :)

Double Fudge Cream Cheese Brownies

BROWNIES:

1 c. butter/margarine
4 (1 oz.) squares unsweetened chocolate
2 c. sugar
1.5 c. flour
4 eggs slightly beaten
1 tsp salt
1 tsp baking powder
2 tsp vanilla
1 c. semi-sweet chocolate chips

FILLING:

1/4 c. sugar
2 Tbsp butter/margarine, softened
3 oz pkg. cream cheese, softened (I use 1/2 of a 250g. brick)
1 egg
1 Tbsp flour
1/2 tsp vanilla

Preheat oven to 350 deg F.

Stir together dry brownie ingredients (not including chips & chocolate). In a saucepan over a double-boiler, melt 1 c. butter & chocolate squares. Remove from heat. Stir in remaining ingredients except the chips. Fold in chips. Spread half of this mixture in a greased & floured 9 X 13 pan. Cream filling ingredients together. Spread/pour over brownie layer. Spoon remaining brownie mixture on top. Bake for 30-35 minutes. Use to make friends and influence people. :D

[Teratomarty]

"Cilantro" - the devils weed. As a smoker I can tell you it smells worse
than stale cigs.


I'm a genetics geek (among other kinds of geek) and it seems that the perceived taste of cilantro is a genetic trait. Did you do that "experiment" in high school bio where they gave you a little piece of paper saturated with sodium benzoate to taste, and about half the class tasted it as sweet and the other half didn't taste anything? That was down to genetics, and so's cilantro. Lots of people, especially folks with Asian/Pacific/Native American genetic heritage, taste it as pleasantly spicy. Other people taste it as cigarettes, soap, "basement-flavoured," or just plain nasty.

Just to show you it'd be a less interesting world if we were all alike, here's my late father's favourite recipe:

Cinnamon Toast 'n' Ham

Toast 2 slices of cinnamon bread.
Apply 1 tb honey mustard to one slice, 1 tb mayonnaise to the other.
Layer mustard slice with baked ham
Place Boston lettuce atop ham
Close sandwich with mayo slice

Best eaten on the couch at 11 pm while watching rubber monsters slug the bejeezus out of one another on the late show.

[jnapper]

I'm a genetics geek (among other kinds of geek) and it seems that the perceived taste of cilantro is a genetic trait.

Woo hoo!! Science wins!
I totally recall that experiment!

Welcome to the board, Teratomarty!

[Otto66]

Basement-flavoured? Can't say I've ever had that.

[Maija]

Restoring this one to the board, minus the contentious name. Just dunked a buncha steaks in this for tonight.

Beef/Bison Marinade

4 cloves garlic, minced
2 shallots, minced
1/4 c. fresh parsley, chopped
1/4 c. fresh rosemary (or 1 Tbsp dried, but fresh rosemary is what makes this marinade)
1/2 c. beef broth
2 Tbsp soy sauce
1/4 c. lemon juice (from 2 lemons, approx)
1 Tbsp grated lemon zest (from 1 lemon, approx)
1/2 Tbsp peppercorns

Marinate steaks in fridge for 4-24 hrs. Remove from marinade & pat dry. Grill rare to medium (for bison, which overcooks easily).

[jnapper]

Beef/Bison Marinade

Danks, Ruta :)

Everyone, keep your fingers crossed for me-- I just ordered a cook book off of Abebooks.com-- it's from 1961. It's a 5 ring-bound notebook like my mum has (only without a gazillion spills/stains, hopefully). ;)

Betty Crocker's New Picture Cook Book (1st Ed - 2nd Printing) 1961.

My mom's the the 3rd printing... I hope they aren't too different.

[Otto66]

I can go to the butcher to buy beef, but shouldn't there
be instructions on how to hunt for the buffalo meat?
Unlike the folks in Albert Land, were the bison sleep on
yer lawn each night, who know a good buffalo steak from
a poor one. What would be some tips? :confused:

Lady J? Fingers and toes. Do you collect old cookbooks?

[Hellmistress]

For dear Lady J, as per her request ...

STICKY TOFFEE PUDDING

A packet of chopped dates, suger-rolled if you can get 'em.
1 cup of boiling water
1 teaspoon of Bicarbonate of Soda

Add the soda to the dates, pour on the boiling water, mix well and leave to fester.

Meanwhile ...

Cream together 2oz of margarine/butter/other revolting substitute for proper food with 1 cup of caster sugar.

ADD - 1 1/2 cups of plain flour
ADD - 1 beaten egg
ADD above to date mixture. Bake in a moderate oven in whatever tin you have handy. (It will cook in a microwave if you're pushed for time)

TOPPING

5 tablespoons of soft brown sugar
2 tablespoons of butter (no rubbish substitutes please, this is supposed to be calories in a bowl, folks! Rick - DON'T GO NEAR IT!)
3 tablespoons of cream

Mix together gently until boiling. Pour onto hot or cold cake. Serve with whipped cream/ice cream/both.

Retire to the bedroom and lie there in a groaning, bloated but happy heap. Now you can die happy.

HM

[Hellmistress]

Excellent for those long, dark, cold evenings when you have to go out into the cattle sheds to check your beasts and you return to the house with incipient frostbite:

4 pints of mild ale
1 teaspoon of grated nutmeg
1/2 cup sugar
3 eggs
1/2 pint whisky

Put the ale into a saucepan, add nutmeg and bring to JUST BELOW boiling point. Stir in sugar and let it dissolve. Beat the eggs very well (think of someone you dislike intensely, like Tony Blair or Britney Spears) and add them GRADUALLY to the beer, stirring all the time so it doesn't curdle. Add the whisky and heat up, but on no account let it BOIL! Pour the liquid from the saucepan into heated tankards, back and forth so that it becomes clear and sparkling. It can also be made using white wine instead of ale and substituting brandy for whisky.

HM

[jnapper]

Lady J? Do you collect old cookbooks?

Not really, this one is just exceptional (to me)--

It's full of great recipes and totally hip illustrations and doodles from the 60's.

Everything in it is from scratch, so I've always been a bit confused about what Betty Crocker produced in the 60's-- cause this book sure doesn't have anything to do with cake mixes.

It's a great cooking "bible" for me. :)

[jnapper]

For dear Lady J, as per her request ...

You guys are so nice to me :)

[Otto66]

Luv those Scotts. Cooking with Ale and Whisky. Thank you, Mistess.

The BC books past and current are the starting point for most
cooks. Simple, easy, wholesome meals. Found at bridal showers,
and house warmings from coast to coast.

[morna]

ok here's a really complicated one: marinade for fresh salmon

equal parts beer and soya sauce for 15 minutes

hardly seems worth the bother right ... well it's one of those things where the sum of the parts blah blah blah (sorry have been into the gin)

taught to me by this old salmon fisherman the day I caught my first big fish -11lb Northern coho (mmmmmmm)

anyway it is quite magical but you have to experience it ... go !

[Celtic_Fiddler]

Danks, Ruta :)

Everyone, keep your fingers crossed for me-- I just ordered a cook book off of Abebooks.com-- it's from 1961. It's a 5 ring-bound notebook like my mum has (only without a gazillion spills/stains, hopefully). ;)

Betty Crocker's New Picture Cook Book (1st Ed - 2nd Printing) 1961.

My mom's the the 3rd printing... I hope they aren't too different.


Oooooo! Good luck! I learned from my mother's 1951 edition of Betty Crocker - she received it as a wedding gift, and like you mum's, has a gazillion spills and also a few pages just lying in it where the binding came apart.

I bought a pristine condition Betty Crocker cookbook just like hers in the mid-1980's for $20 at a bookstore, and I've been using it ever since - gently though, because I want it to last. It still has the best recipes for CAKE. :D

Andrea

[Celtic_Fiddler]

The BC books past and current are the starting point for most
cooks. Simple, easy, wholesome meals. Found at bridal showers,
and house warmings from coast to coast.

You sure know your bridal showers, Otto!

:D

Andrea

[Otto66]

You sure know your bridal showers, Otto!
Did I mention that I work as a "Party Boy" on the weekends? :D

[jnapper]

marinade for fresh salmon

equal parts beer and soya sauce for 15 minutes

hardly seems worth the bother right ... well it's one of those things where the sum of the parts

No, it sounds cool, Morna. Thanks for the tip!

[petriacce]

Cinnamon-Lemon or Ginger-Lemon Cookies
1 cup (25cl) sugar
1/2 cup (12.5cl) butter
1 egg
1 teaspoon (5ml) vanilla
1 1/2 cups (37.5cl) flour
1 1/2 teaspoons (7.5ml) ground cinnamon*
1 teaspoon (5ml) baking powder
1/2 teaspoon (2.5ml) grated lemon peel
1/4 teaspoon (1.25ml) salt
-----
Cinnamon Sugar - mix 1/4 cup sugar (6.75cl) and 1 teaspoon (5ml) ground cinnamon)


Mix everything together except the Cinnamon Sugar.
Refrigerate for about 2 hours.
Shape dough into balls and roll in Cinnamon Sugar.
Bake at 350F (175C) for 10 minutes.

*Can substitute 1 1/2 teaspoons (7.5ml) of ginger for ground cinnamon. I prefer freshly-ground.
You can also add a pinch of nutmeg.

[Otto66]

Not sure I'd trust anyone with that avatar. :D

[jnapper]

Okay, this is going to sound insane, but...
I tried these the other day and I LOVE THEM. They're only 80 calories each!!!

Smart Ones: Giant Fudgescicle (sp?) Bars
http://shop.safeway.com/productimages/200x200/142200284_200x200.jpg

They're heaven on a cool summer's day. (Don't know about eating them on a hot summer's day-- that might have to be a fruit juice bar, not chocolate.)

[petriacce]

Not sure I'd trust anyone with that avatar. :DOh, it's safe. Try a cookie.

No, not that one. The one just to the left of that one. :evilsmile

[Otto66]

Oh, it's safe. Try a cookie.

No, not that one. The one just to the left of that one. :evilsmile

Aarrrrrrrgggggaaaaaawwwwwww! *THUD*

[petriacce]

Aarrrrrrrgggggaaaaaawwwwwww! *THUD*Next? The recipe makes a couple dozen.

[Celtic_Fiddler]

Next? The recipe makes a couple dozen.

Uuuuhhhh... think I'll pass, Patrick. But thanks. Anyway.


Andrea

<running as fast as I can the other way>

[Maija]

Savory Buffalo Roast
Serves 4-6

1/2 C Dijon mustard
1 C honey mustard
10 cloves garlic, chopped fine
3 Tbsp fresh sage, chopped
3 Tbsp fresh oregano, chopped
1 tsp black peppercorns, cracked
2 lb sirloin tip or inside round roast

Mix ingredients in bowl.
Sear roast in oven at 500 deg F or on stove top in a hot pan.
Season with salt and pepper and a little paprika.
Top with savory crust mixture.
Roast at 325 deg F in uncovered pan.
Used meat thermometer and cook to medium rare 145 F or no more than medium 155 F.
While roast is resting, prepare a Jus or gravy from the drippings.
Slice thinly at right angles to the grain.

Don't let the buffalo give you any lip when you're shooting it. Serve with a nice cabernet sauvignon.

[Otto66]

Does killing the buffalo with yer bare hands effect
the taste of the meat?

Nice hat. ;)

[Maija]

Killing the buffalo with your bare hands tenderizes the meat and is good exercise. Kids should have to do it in PE.

I just made a batch of the following for my dad. If you're allergic to almonds as my dad is, just leave out the almonds and substitute more vanilla for the almond extract.

Mocha Biscotti

Preheat oven to 350 deg F

Sift together:
3 c. flour
1/4 c. cocoa
2.5 tsp baking powder

In another bowl, cream together:
8 Tbsp butter or margarine (I just measure a 1/2 cup)
1 c. sugar
3 eggs
1 egg white

then blend in until coffee is dissolved:
1.5 Tbsp corn syrup
1 Tbsp instant coffee granules
1.25 tsp vanilla
1.25 tsp almond extract


Add wet ingredients to dry and mix well. Fold in 1/2 cup chocolate chips (1 cup if eliminating almonds or if you like chocolate) and/or 1.5 cups almonds. Roll out into 2 logs and flatten slightly on well-greased cookie sheets. (The dough is on the gooey side, and refrigerating it might firm it up, but I usually just grease my hands with butter and pat the gobs of dough into shape rather than rolling them). Bake once for 35 minutes or until firm. Cool slightly. Slice logs crosswise with a very sharp knife and bake the cookies again 16-20 minutes or until centers are firm.

They tend to be hard. They're intended for dipping in coffee or other beverage.

[Otto66]

Angel Food CAKE.

12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Fruit or frosting, optional
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.

Bake in preheated 375°F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.

*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

[jnapper]

CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

It's only been in the past year that I had even heard of adding the cocoa powder to totally change a regular angelfood cake to chocolate. My mum made it for me and it was delicious.
(I've been a lame-o angelfood box-mix girl for a long time now.)

Serving suggestion: I had thawed frozen raspberries (with the delicious syrup) on the chocolate version. YUM.

[Otto66]

Who ever thought of making chocolate angle-food cake should
get a Nobel Prize. They should stop giving them to those people
for Economics and start giving them to people who make
delicious food more delicious. Think I'll go send some emails. :)

[Ose]

I really shouldn't have started browsing this thread when I'm hungry. Great recipes everybody! I'll definitely be saving 'em all to my harddrive so I can try them out sometime.

I'll see what I can dig up to contribute. Offhand, I can think of one recipe I can bug my mom for. Pfeffernusse cookies, or "pepper nuts" for those who don't want to stumble over the awkward German word. They're delicious, and if you like chai tea, you'll love pfeffernusse!

[Hells Orc]

I really shouldn't have started browsing this thread when I'm hungry. Great recipes everybody! I'll definitely be saving 'em all to my harddrive so I can try them out sometime!


I should'nt have either...heh, Making my mouth water and I still have to go out for a run before I get to eat anything :p . This is a neat idea though, can't think of any recipes offhand...least not any I think people'd care for.

[Ose]

Pfeffernusse Cookies ("Pepper Nuts")

3 eggs, beaten
1 cup sugar
1/4 cup ground almonds
1/4 cup each candied orange peel and citron, finely chopped (you can add more to the recipe if you find the first time you make the cookies that they're a little on the dry side)
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
Grated rind of 1 lemon
3 cups sifted all-purpose flour
Rum (about 1/4 cup)
Confectioners sugar

Beat eggs and sugar together until frothy. Add almonds, orange peel and citron. Add spices and lemon rind to flour; combine with egg mixture, knead to firm smooth dough. Shape into a long roll, about 1 1/2 inches in diameter. Chill, then cut into 1/2 inch slices. Place slices on greased baking sheets, let stand uncovered overnight. Next day, turn over the "nuts", then bake at 300 F. for 20 minutes or until lightly browned. While still warm, sprinkle with rum and confectioners sugar (or mix the rum and sugar together to form a glaze, and drip or spread it on each cookie). After they are completely cold, store in an air-tight container.

A note about these - the longer they sit, the chewier they get and the stronger the flavor becomes.

[jnapper]

Pfeffernusse Cookies
Sounds like a cool Christmas-y cookie! Yum! Probably really good with tea (as you mentioned earlier)!

hahahhaha... right now I'm missing Fall weather, I guess!!

Thanks for the recipe, Ose!!

[Otto66]

The cookies sound tasty. Do we have a potato salad recipe?

Potato Salad
1/2 cup mayonnaise
1 Tbsp. mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked (red skin)
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup dill pickle relish
1/2 cup almonds (op.)

MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

[rhox01]

I love food :)

but not ginger :eek: (same with people :D )

[KoryBing]

Not sure if anyone has posted this before, but here's my favorite recipe- Cheesecake!

I wouldn't be suprised if this has been posted already, seeing as it's a pretty generic (but sinfully good) version of the treat. And did I mention it's pretty damned easy to make as well?

Plain Cheesecake!

1 1/3 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 pkgs (8 ozs each) cream cheese, cubed
1 cup sugar (yes, a separate cup)
1 teaspoon grated lemon rind (secret ingredient!)
3 eggs

Preheat oven 300 degrees F!
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into bottom and halfway up sides of 9-inch springform pan (I use a glass pie bowl). In large mixing bowl, beat cream cheese until smooth; gradually add 1 cup sugar, beating until fluffy. Add lemon rind. Add eggs, one at a time, beating until blended. Pour into pan. Bake for 60 minutes. Turn off oven and leave door agar for 30 minutes. Remove from oven, cool and refriderate for at least three hours or overnight!

Beautiful! You can add whatever the hell you want to to this, since it's a fairly simple recipe (like strawberries!), but damn, it sure is good. Don't go and buy already made graham cracker crusts; those are never as good as making your own. And you get to eat the crust while you're making it, which makes it even better.

[Mike Cross]

Um, open box, boil water, pour macaroni in...drain water when boiled, add milk, butter, cheese mix, stir, then add Kam (or Spam for you american friends....)

But i am trying to make my first Lasagna tomorrow...

[petriacce]

Um, open box, boil water, pour macaroni in...drain water when boiled, add milk, butter, cheese mix, stir, then add Kam (or Spam for you american friends....)

But i am trying to make my first Lasagna tomorrow...I recommend ground hamburger or turkey for lasagna instead of Kam. ;)

[Otto66]

I recommend ground hamburger or turkey for lasagna instead of Kam. ;)
Maybe buffalo meat? Hear they have a lot of that in Canada. :)

Mmmm... cheeseCAKE. Thanks, KB.

[morna]

Maybe buffalo meat? Hear they have a lot of that in Canada. :)

Hmm I've never seen it.

Here's the secret ingredient of my bewilderingly popular devilled eggs:

Habenero oil

fresh habenero peppers - preferably little orange guys
extra virgin olive oil

Poke the peppers so they don't explode. (!) Heat the peppers in the oil 'till sizzling...you might want to use ventilation 'cause the fumes can be an irritant.
Put in clean jars... make sure the oil covers the peppers or the exposed parts will eventually get mouldy. Use sparingly - unless you're me.

This is really damn hot but oh so delicious. Habeneros have a lovely fruity complexity which is enhanced by the olive oil.

Use as a condiment wherever you need a little heat! (I love it on pasta with salt and butter) mmmmmmmm.......

[KoryBing]

Maybe buffalo meat? Hear they have a lot of that in Canada. :)

Mmmm... cheeseCAKE. Thanks, KB.


Buffalo sausage = good eatin'.

That cheeseCAKE is good eatin'. I'm going to make it tomorrow just because writing the recipe got me hungry for it.

[Petersen]

I just had saralee cheesecake...no where near as good as homade, but not as bad as some I have tried...

btw, KB, Love the new avatar! it's you!

[jinnaboy]

ribena beer and nacho chips, i'm typing with orange fingers as we speak

[KoryBing]

I just had saralee cheesecake...no where near as good as homade, but not as bad as some I have tried...

btw, KB, Love the new avatar! it's you!

Nothing beats homemade.

Unless, of course, you suck at cooking.

I'm glad you like my avatar! I just finished it today. :)

[rhox01]

I'm glad you like my avatar! I just finished it today. :)

Did your realy draw that yourself, thats great :D
__________________________________________________ ___

How do you make your own :confused:

[KoryBing]

Did your realy draw that yourself, thats great :D
__________________________________________________ ___

How do you make your own :confused:

I did make it, thanks for the compliment. I'm feeling all warm and fuzzy by the amount of compliments I'm getting on it.

It's not hard to make your own, just draw it, scan it, resize it, upload it. :)

[jnapper]

Wow! New num-nums!

Thanks for the cheesecake, potato salad, and hot pepper recipes!

[icbm1987]

Ok... I've waited a long time until I could submit a recipe of my own... and now I think I've got it.

Beef Jerky
1 lump of meat(Size depends on how big your oven is and how much you want)
Pepper (Powdered black & Red)
Salt
Garlic Powder
Other spices you like

So, take that lump of meat, and put it in the freezer for about 30 minutes or more until it gets just a little hard (makes for easier cutting). Slice off all the fat and do what you want with it (Dogs like it!). Then cut the meat against the grainso that it is extremely thin (which makes it take less time to dry out).

Add spices and marinate over night.

Then lay out the meat on a broiling pan, and spread the spices over it. Cook it at 200 degrees for 2 hours and then turn it down to 150 and cook for at least 6 hours more.

If anyone has comments or suggestions on this, I'd be happy to hear them. The jerky I've been cooking has been in the oven for about 2 and 1/2 hours by now, and it's turning out well.

Good eating everyone!

(and yes JT, this is me, I haven't been brainwashed)

icbm1987

edit: revising recipe... and the batch I'm making today is tasting so good...

[jnapper]

Ok... I've waited a long time until I could submit a recipe of my own... and now I think I've got it.

Beef Jerky
1 lump of meat(Size depends on how big your oven is and how much you want)
Pepper (Powdered black & Red)
Salt
Garlic Powder
Other spices you like

ICBM, much thanks for the cool recipe-- I've known people who have made it for camping, but I've never known the temp/time of cooking.

[Maija]

Thanks for the jerky recipe, ICBM. It's really expensive to buy in stores, of course. Someday soon I will have a food dehydrator for drying food for backpacking so the recipe will be handy!

[jinnaboy]

Ribena Beer and white chocolate ice craem oreo

ingredients: bottle of beer, Ribena cordial that is 1/3 of beer.
Oreo + Dove White chocolate + vanilla ice cream

for ribena beer, mix beer and ribena and voila!
for that other thing, put slab of dove white chocolate in microwave for 30 seconds till it softens (but not fully melted) twist oreo and dunk some vanila ice on it. then the white chocolate. sandwich the oreo back t gether with new ingredients and eat.

and finally, you would wanna do this near a toilet or sink

[M Polo]

Well I'm a bachelor on my own so my cooking skills are the suck at this point. Since I can't contribute with a food recipe how bout a drink recipe:

Green Tea:

1 Part Bacardi Limon
1 Part Midori
1 Part Sprite
1 Part Sour Mix


Stir and Enjoy, Dang GOOD chaser for a shot of Chilled Patron Silver Tequila!

[Teratomarty]

Beef Jerky
1 lump of meat(Size depends on how big your oven is and how much you want)


MEAT!! Dear gods, I've been living among the vegetarians for too long- I forget to eat the amount of meat crucial to my carnivorous survival. I read this and my stomach began sending urgent chemical messages to my brain demanding raw, bloody beef. Hence, this recipe for steak tartare:

8 oz. raw steak from a trustworthy source
1/2 onion
1 egg
Salt
Flat-leaf parsley

Roughly mince the steak. Finely mince the onion. Lightly beat the egg in a stainless steel bowl. Combine the ingredients with salt to taste. Garnish with a sprig of parsley. Serve chilled, with a glass of tomato juice for preference (serves 2).

[icbm1987]

Do we cook the meat or eat it raw?

[Athena]

It's raw, dear.
YUCK!!!!

I'm going to have to think of a recipe now.
Pants.

[Otto66]

I'm going to have to think of a recipe now.
Pants.
You have a recipe for Pants! :eek:
Well, the British diet is somewhat different than what we have
here in the states... but... still... :)

[JohnThompson]

and yes JT, this is me, I haven't been brainwashed
They brainwashed you into saying that, didn't they? :eek:

[Otto66]

icbm1987 - the Manchurian Hellboarder. :D

[JohnThompson]

icbm1987 - the Manchurian Hellboarder. :D
Glenn Close does a surprisingly good Angla Lansbury impression, don't you think?

See? Now I can always stay on topic with the new Hellboy html code!

[Otto66]

Glenn Close does a surprisingly good Angla Lansbury impression, don't you think?
*cough*Meryl Streep*cough*

I think ruta should play icbm's mom
in the Hellboard version. :D

[JohnThompson]

*cough*Meryl Streep*cough*

D'oh! I was thinking Streep, but Close is the word that came out. Stupid me!

[Otto66]

Stupid me!
Who am I to argue? :D

[jnapper]

A recipe that I can't ever seem to make well is Crab CAKEs-- I think I'm trying too hard. If anyone has a yummy crab CAKE recipe, post away. :)

[Otto66]

Sara Moulton is a cooking Goddess. This is her recipe.
(Otto *heart* Sara)

1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
Tarragon tartar sauce, as an accompaniment -- Recipe follows
Lemon wedges, as an accompaniment


In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200 degree oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.


TARRAGON TARTAR SAUCE
Recipe courtesy Gourmet Magazine
1 1/2 cups mayonnaise
3 shallots, minced
4 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), minced
18 green olives (preferably brine-cured), pitted and chopped
1 1/2 tablespoons minced fresh tarragon leaves
1 tablespoon cider vinegar, or to taste
Hot pepper sauce, to taste


In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled).
Yield: 2 cups

[Ose]

Just thought I'd mention that I finally got to try Rick's Adobo recipe and it's delicious! I didn't have any fresh mushrooms so I decided to throw in some of the snow peas from my garden. Very, very yummy and the leftovers are probably going to be lunch tomorrow. Now I'm going to have to see if I can adapt the recipe for the oven so that I can make it when I go back to college.

[Athena]

Whilst stayingin our Country Manor, Lord Fitzroy and I often breakfast late. As a more substantial breakfast, to tide us over until arfternoon tea, we have:

Devilled Kidneys!
You need:
Kidneys (not Ottos, lambs ones are fine)
Spring Onions/Shallots finely chopped
Butter
Olive oil
Stale sliced bread.

Warm up the butter and pour in some olive oil so it doesn't burn. When it goes nice and golden, put in your finely chopped shallots/spring onions. DON'T LET THEM BURN!!!
Pop in the kidneys and fry them until they look TASTY!
take them out and rest them on a piece of absorbent kitchen paper while they rest (keep the oil and onions in the pan, hot like.)
Get you bread and put the slices in the pan. They will soak up all they LOVELY juice and become golden brown and crispy if you keep turning them.
You MUST add more butter and oil if it starts to smoke, otherwise it will taste like JTs' knickers. Put the bread on a warm plate with the onions and pop the kidneys on top.
Serve with a nice cup o' tea wiv milk and a fried egg on top if you like them (but it has to be runny). If you want sauce, just stick some cream in the warm pan and heat it up. The tasty bits will make a nice sauce for you to pour on.
WARNING! It may set off your smoke alarm, and you will smell funny for a couple of days, but it is really tasty!

[JohnThompson]

You MUST add more butter and oil if it starts to smoke, otherwise it will taste like JTs' knickers.
My knickers make a fine tea, though!

[Otto66]

My knickers make a fine tea, though!
Only to you, artboy. :eek:

Athena? When will you start the "Ask Athena" thread? :confused:

[morna]

MMmmmm.... kidneys! I've never had lamb ones. I will try them next. I asume you're at least halving them to cook??

Gary and I like 'em sauted in lots of butter - maybe some fresh garlic ... turn 'em out and deglaze the pan with a mighty splash of a good port... reduce 'till a sauce-like consistency...pour over kidneys ...mmmmm

also works well with chiken livers ( add a few grains of sugar) Key with both is not to over cook them.

Other things that go with both: bacon... a nice ripe tomatoe...tons of choped parsley...sauteed mushrooms...

and sour cream with the livers

[bushpig]

Recipe for:

Bushpig's Bachelor Chow!

ingredients:
Ramen Noodles (Top Ramen is my favorite)
water

equipment:
a cooking pot suitable for boiling water
a bowl
a pair of chopsticks (the only way to eat this!)

Directions:
1. heat water in a pot until boiling.
2. open the pack or noodles and add the ramen to the pot.
3. let in for 2-4 mins.
4. pour the noodles and some of the water (not too much!) in the bowl. the water is to keep the noodles from drying out as you eat them.
5. add the enclosed flavor packet
6. mix up really well.
7. enjoy!


this recipe is great for people that just moved out of their parent's/legal guardian's home to start their own life. it's inexpensive, delicious and fun. the best part is that when your sick of one flavor, their are about three thousand others to try! my favorite is cajun chicken (kinda hard to find in williamsport, pa since the only place that still sells this flavor is Giant which is all the way on the golden strip. since i don't have a car, this means stocking up every time i go there.)

[Otto66]

With learning how to boil water, bushpig. You have taken the first
step in being able to feed yourself. Imagine, boiling water can take
any number of pasta sizes. In another pot you can have pasta sauce.
Mix them together, a meal. Now, if you had a pan, on the third burner,
you could have put olive oil, heat it up, put in garlic, onion, mushrooms
and cut chicken breasts and now you have not only a meal for yourself,
but something to share with friends. Everything else is just how creative
you want to be. Small steps, but your headed in the right direction.

[Teratomarty]

It has just started to get chilly around here; not cold, just pleasantly crisp. In response, I have begun craving protein and fat. My Beast wants to fatten up for the cold, dark months of hunger ahead (The Beast does not understand electric lights, gas heat, or imported produce). Having given up on attempting to explain to The Beast that the risk of a cardiologic researcher starving to death in a snowdrift was quite small, I decided to appease The Beast with an offering of bacon cheeseburgers.

1 pound hamburger (85% lean, since The Beast doesn’t understand office jobs, either)
1 small onion
6 strips thick-cut bacon
6 deli slices of cheese
6 onion buns
3 medium tomatoes

Mince the onion, and combine with the hamburger by mixing them gently with your fingers. (Some people add a pinch of salt here, but I let the next ingredient take care of that). Form the hamburger into patties. Heat a large skillet, and toss the patties in. When the patties are cooked halfway and brown on the bottom, flip them over and throw the bacon strips in beside them. You may have to pour off the grease periodically; we’re just satiating The Beast, not giving it (and incidentally ourselves) a coronary. As the patties are 3/4 done, put a slice of cheese on top of each. Halve and toast the onion buns. Slice the tomatoes into rounds as you’re waiting for the meat to finish cooking. Place the bacon, patty, and tomato slice on each bun. Feed! Feed five of your friends as well, actually, since it’s unwise to eat half-a-dozen bacon cheeseburgers by yourself.

[para_owl]

No pancake recipes???

--Will
:p

[HBMomma]

No pancake recipes???

--Will
:p

You're kidding? No pamcakes recipes??

Okay, here's mine. Yes, I make pamcakes from scratch. (And technically, I usually use gluten-free flour because my dh and my kids are intolerant, but sometimes I make myself some regular ones with this same recipe.)

PAMCAKES:

1 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Mix together in a bowl.

2 eggs
1/4 cup vegetable oil
1 cup water or milk (approximate!)
3 tbsp sugar or honey

Add liquid ingredients to dry ingredients, holding back a little of the water so you can adjust for the right consistency. Mix all ingredients with a hand mixer until well-blended. Adjust with water or flour as needed to get the right consistency. Pour onto med-low heated skillet. Flip when you see deep bubbles on the top.

Notes: If it drops off the spoon in globs, it's too thick, but it shouldn't stream off, either. If it reminds you of old films of lava, thick but still flowing, that should be perfect. Always have your griddle/skillet pre-heated; it makes better pamcakes. Pamcakes should only be flipped once. Pour the batter, and when the top has several deep bubbles, it's time to flip. Let the second side cook about the same amount of time as the first, then remove from heat.

I usually quadruple this recipe, refridgerate the leftovers, and reheat the pamcakes in the toaster. I have no idea why, but quadrupling the baking powder, soda, and salt doesn't work well. Apparantly there's a limit on how much of those things ANY recipe needs! So, if you increase the recipe, leave the baking powder, soda, and salt the same, increase everything else as usual. Re-heating in the toaster can get messy if the pamcakes are crumbly, so if you plan to re-heat with a toaster, watch for fire.


I make my own syrup, too. No, I'm not Martha Stewart, quit throwing things at me! It's really not hard.

Make your own PAMCAKE SYRUP:
2 cups sugar
1 cup water
1 tsp pure maple syrup OR
1/2 tsp artificial maple flavor

Place ingredients in a pan and heat over low heat until the sugar is *completely* dissolved. Increase heat to high and boil for 5 minutes, stirring occasionally. Serve.

The best thing about making your own syrup is that you can flavor it any way you want, and make blueberry syrup, for example.

Enjoy! :)

[morna]

This time of year a lot of people get colds and various nasty afflictions. I find the chemical remedies way too harsh and no more effective than god ol' chicken soup and loads of vitamin C. Here is one thing I really reccomend especially for people with small wolves in the throat...

Ginger Tea:

a handful of thin thin slices of fresh ginger (we love the mandolin for this )
honey to taste
juice of half a lemon

Take the most copious mug in the house ( love the double walled camping mugs the most) throw in the ginger and pour the boiling water over them, give it a stir and add the honey and lemon. It is better the longer it sits. That's it!

I usually will just add more ginger to the mug for sucessive doses. I will often make it with just ginger and water too.

I hope this makes your next cold a bit less miserable. :)

[jnapper]

I find the chemical remedies way too harsh and no more effective than god ol' chicken soup and loads of vitamin C.

Chicken soup really helps me too!

Also, one thing I swear by now is nibbling on Sauerkraut when I have a sore throat. I had heard about it on NPR a few years ago and it really does seem to help.

(I also take Emergen'C and BC Powder too.)



Ginger Tea:

a handful of thin thin slices of fresh ginger (we love the mandolin for this )
honey to taste
juice of half a lemon

And ginger tea is great for upset tummies too.

[Maija]

Oh thanks Morna. I'll have to go out and get some ginger today. I've been drinking rooibos tea with lemon and honey.

Here's a soup of my own invention which I find also helps:

Tortellini in broth

4 c. chicken stock
(for all my soups I use either homemade chicken stock-- I save $ by buying breasts with the bone and skin on which I cut off and boil for several hours together with a couple of carrots, celery tops, a quartered onion, several whole garlic cloves, peppercorns, thyme, sage and rosemary-- then strain the whole mess, refrigerate, and skim off the fat; OR I use McCormick's stock cubes which taste great, are all vegetable and contain no MSG and come in vegetable, chicken and beef flavour but contain no animal products-- handy if you have vegan friends)
1 pkg fresh cheese-filled tortellini (or other favourite filling)
1 lb asparagus (optional-- if in season) cut into 1 inch pieces
coupla cloves garlic, minced (more if you want to keep away colds, vampires AND loved ones)
1 tsp thyme
about 1/4 c lemon juice (add and taste)
about 1 oz (or so) vodka OR 1/4 c (or so) white wine (add and taste)
lots of pepper
salt to taste

Bring stock to a boil. Add tortellini (you may not want to use *all* of the tortellini because quite a lot comes in a package-- add just as much as you want), garlic & thyme. Boil according to tortellini package directions or until they are cooked. If adding asparagus, add it and boil for a few minutes more until asparagus is al dente. Add lemon juice and alcohol and allow to reheat, but don't boil because you don't want to eliminate all of the vitamin C and alcohol! Grind in lots of black pepper. Serve with grated Parmesan.

Won't cure your cold but you'll be able to taste it through your congestion!! And you'll feel better for a little while after eating it. :)

[morna]

aaahhhhh... the healing power of pasta. That sounds really good!

Another variation of chicken soup I often make when sick ( or not!) is chicken, corn, and jalapeno.

Have simmering good homemade chicken stock.
cut the kernels from one cob of not-too-old-and-chewy fresh corn, scraping the whitish juice too. Throw in the stock. Simmer five minutes or so. Add finely sliced jalapeno peppers* and say a quarter cup of cream (optional - I sometimes avoid dairy if mucous formation seems a problem) and bits of cooked chicken if handy. Let the new additions warm up a bit and serve.
*I like it screaming hot... some vague idea about cooking the germs to death. Unfortunately, I find jalapenos can not be trusted these days - they used to be more or less consistently medium hot but I've had 'em lately where you'd think you're eating a bell pepper.

I like to add chopped fresh garlic soaked in olive oil and salt when serving to really terrify those germs. This same magical combination is awesome on lentil or bean dishes and sirred into youghurt... or almost anything really.

[JohnThompson]

Here is one thing I really reccomend especially for people with small wolves in the throat...
I don't get "wolves" in the throat....

...only....

BEAST!

Thanks for the recipe!

[Maija]

I don't get "wolves" in the throat....

...only....

BEAST!
So THAT'S the name of your small, yipping Chihuahua.

:D

[jnapper]

Every month, I like to do a few days of using this Liver Flush drink. I swear it helps re-energize me. It's a modified version of a recipe I scored from trainer tips on VH-1.

* 4-6 oz. orange juice (or juice of a large orange)
* 2 Tablespoons lemon juice
* 1 Clove garlic (no need to peel)
* 3-4 whole cloves (the little tiny sprig looking things)
* Couple of hearty sprinkles of ground red cayenne pepper
* 1 hearty Tablespoon of dried parsley (or a handful of fresh parsley)
* Slice of fresh or dried ginger (the size of a quarter) or a 1/8 tsp. powdered ginger

Blend till really smooth. Strain well through a mesh strainer. Drink only once a day.

It sounds like it tastes awful, but really, it's more like a V8.

Anyhow, I'm about to go make one, so I figured I'd post it here--

[Celtic_Fiddler]

Cool recipe, Jonell - I have all those spices but they are in powder form. Does it matter, or must they all be fresh?


Andrea

[jnapper]

Cool recipe, Jonell - I have all those spices but they are in powder form. Does it matter, or must they all be fresh?

I haven't used parsley or clove powders, but ginger and cayenne pepper powders work for me! :)

[Celtic_Fiddler]

Heh. Was silly about the parsley - I buy the fresh stuff or have dried. :)

Okay, here's a new one.

I was watching Rachel Ray's 30 minute meals on the food channel last night, and realized I had all the ingredients for the dish she was making. So I ran into the kitchen (literally) and made it up for dinner:

Saute in butter chopped onion, red bell pepper, celery.
After a little while add corn and let it cook for about 10 minutes. Salt and pepper to taste.

I just tossed in frozen corn - of course she was using fresh corn off the cob. She added fresh thyme - I didn't have it. But ooooooooh! it was delicious. Very flavorful.

She served it with pork chops, home made apple sauce, and that broccoli/cauliflower hybrid.

YUM! It's my new favorite side dish.

Andrea

[Maija]

I just made these for breakfast/brunch. I make them often, because they're way less work than regular pancakes. The texture is like a thick crepe.

German Pancakes

4 eggs
1 Tbsp sugar
1/2 tsp salt
1 tsp vanilla
2/3 c. milk
2/3 c. flour

Preheat oven to 400 deg F. Blend the above ingredietns together in a blender. In a 9X13 pan in the heated oven, melt 2 Tbsp butter until beginning to foam. Take pan out and roll the butter around the pan to coat bottom, then pour in the batter. Stick back in the oven for 20 minutes. Turn heat down to 350 and bake for another 10 minutes (I find it needs 5 or less additional minutes, so check to make sure it's not getting too brown).

That's it!! Cut into slabs and consume with lots of MAPLE SYRUP!!

*buzzed on maple syrup right now*

For leftovers: I cut up the remainder and put it in the fridge then pop slabs into the toaster oven for breakfast on subsequent days. Otherwise it serves 3 - 4 people.

[Maija]

There is now an index to this thread (http://forums.comicbookresources.com/showthread.php?p=645959#post645959)

[morna]

I mentioned these as a part of the fameous Christmas Lambchop breakfast and thought you might like to try 'em. They're easy and yummy and heart-cloggingly good.

I never follow recepies and don't measure stuff so all measurements are approximate. (good thing , and probably why, I don't bake)

Christmas Potatoes

4 big spuds
4-6 strips bacon cut small and cooked crispy
1/2 cup o' sour cream
maybe 2 T butter
say 1/2 cup green pepper chopped small
same with green onion
salt and pepper
(grated cheddar)

basically you make mashed potatoes with tons of butter and sour cream add all the other stuff ...plop into a buttered baking dish and bake at 350 for half an hour or so. If you like you can put cheese on top before popping into the oven. SO good!

[morna]

Ok I am about to divulge our top secret recipe for THE BEST CHEESE BALL EVER. We make a couple of these for every opening we have at the studio. People go absolutely nuts for it - and it's so easy!

two packages cream cheese
4 big cloves garlic chopped fine
pesto - we get the kind that's sold in a plastic bag with a cardboard tent over it - with the fresh pastas
sundried tomatoes (packed in olive oil)- chopped up a bit
nuts for coating - either whole pine nuts or sliced almonds
waxed paper

Spread 1 box of cream cheese out onto wax paper as evenly as possible. I find cold cream cheese and fingers works best.
Distribute 1/2 the garlic over the cream cheese
Spread a layer of pesto on the cream cheese, using say a quarter of the package
Spread a layer of SDTs - say a quarter cup over that
Roll the whole mess up and cover the thing with nuts - the nuts hide a multitude of sins. Don't worry too much how it looks - it won't last long anyway.
Repeat and you'll have two!
Good on most crackers, melba toast, baguette - whatever

ENJOY!!

[KoryBing]

Texas Choclate Cake (a native Missouri treat ;))

2 cups of sugar
2 cups of flour
2 sticks of margarine
4 tablespoons of cocoa
1 cup water
1/2 cup buttermillk
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla

Use 15 1/2 by 10 1/2 by 1 inch baking pan

Preheat oven at 400 degrees.
1. Place sugar and flour in bowl
2. Melt margarine, cocoa, and water. Bring to boil
3. Pour this mixture over flour/sugar mixture.
4. Add milk, baking soda, eggs, vanilla, and blend.
5. Bake at 400 degrees for 20 minutes.

Frosting
1 Melt 1 stick margarine, add 6 tablespoons milk and four teaspoons of cocoa. Bring to boil.
2. Add 1 box powdered sugar and 1 teaspoon vanilla.
3. Beat and spreak on warm cake.

[KoryBing]

Waffles! Positively the best waffles on the face of the planet. Not those puny Belgian things. These are good waffles.

2 eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1 3/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt

Lightly brush waffle grids with vegetable oil. Close unit and preheat at medium setting. In small bowl, beat egg white until stiff, but not dry. Set aside. In large bowl, beat egg yolks until thick and lemon colored; continue beating adding milk and vegetable oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites.

Pour 4/5 cup batter evenly onto preheated grid. Close unit and bake (about 3 minutes).

Yum! Slather on the butter.

[KoryBing]

Pumpkin Cheesecake

This is my newest recipe. I made it for Thanksgiving and I must say it was a hit.

1 1/3 cup graham cracker crumbs (I use Best Choice)
1/4 cup sugar
6 tablespoon butter, melted
2 8-ounce packages cream cheese, softened
1 cup canned pumpkin
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 eggs
1 cup light cream

Crust
Combine graham crackre crumbs, 1/4 cup sugar and butter. Press into bottom and 2 inches up sides of a 9-inch sprinform pan. Bake in a 325 oven for 5 minutes.

Filling
For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat till blended.

Add eggs, beating with electric mixer on low speed just till blended. DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan.

Bake in a 325 oven for 50 minutes.

[KoryBing]

Okay, here's my last one for the moment.

This is a serious Bingaman Tradition. This recipe is Home for me. Best damned breakfast food ever.

Sugarloaf Coffee Cake
2 1/2 cups flour
1 1/4 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
3/4 cup shortening
1 cup raisins
1 cup milk or buttermilk
1 egg, beaten

Heat oven to 3/75. Grease a square pan, 9x9x1 3/4 inch. Mix dry ingredients well in bowl. Cut in shortening until mixture looks like meal. Set aside 1 cup for topping. To remainder, add raisins. Mix milk and egg; stir in just until dry ingredients are moistened. Pour into pan. Sprinkle reserved misture over top. Bake 40 to 45 minutes. Serve warm.

If you have kids, make this before they wake up so they can experience the best smell to wake up to in the known universe.

[morna]

Woah that sounds good KoryBing. I don't really go for deserts that much (except a pronounced weakness for baked custards) but I do like a bit of coffee cake now and then.

This one was a family fave and Christmas tradition when my Mom was alive. I make it sporadically - usually at christmas. It's a crowd pleaser too.

Crab Dip:

!/2 cup Heinz chili sauce
1/2 cup real mayonaise
T worcheshire sauce
T horseradish
1 L clove garlic chopped fine
t dry mustard
1 can crab meat (picked over for cartilage bits)
2 hardboiled eggs


Mix together all but last two ingredients. Refrigerate 1 hour. Chop or grate eggs and add, throw in crab. Stir it up well and serve with good old plain potatoe chips. I don't have dry mustard around anymore so I just use dijon.

[Maija]

Ooooo, yummy new recipes! Thanks KB & morna. :)

Hurray for waffles!

Index (http://forums.comicbookresources.com/showthread.php?p=645959#post645959) updated!

[jnapper]

I heard an NPR broadcast about Señor Pie (http://www.npr.org/templates/story/story.php?storyId=4274785) (in Albuquerque, NM). Oh man, I really want to try those pies-- they're actually not supposed to be spicyspicy, just flavorful. To order from Señor Pie, call (800) 873-5589 or write: 6431 Gibson Blvd. SE, Albuquerque, NM 87108. Pies are shipped via two-day FedEx.

I've been in a very Southwest frame of mind for about a year now-- if one day I can take a trip to Miraval (http://www.miravalresort.com/about.php) in Arizona, I think I'll be all spa-cowgirl-happy!
Maybe it was "cowboy day" that started it all? Hahhahahahha!!

[jnapper]

Hey guys-- I've been a funk per cooking lately. Any suggestions for some uber-easy breakfast yummies?

I have a raisin bagel with raisin-walnut cream cheese from my favorite bagel store almost every morning. Mostly because I love the coffee and the bagel, but also for the ritual.

I'm sorta tired of health-shakes right now? Would love to discover some egg sort of breakfast thing.

(Wow, that is so not specific. :p)

[Maija]

My favourite breakfast egg thing is the non-McDonald's egg McMuffin.

I put a slice or two of Schneider's fat-free dijon ham on a piece of tinfoil (so I have no clean-up) and put it in the toaster oven for one medium toast cycle. Then...

I crack an egg into a mug or microwave-safe little custard dish, beat it a little bit with a fork and cover it with wax paper with the corners tucked under the dish/cup (this is important for the inevitable egg explosion). Microwave on hi for 30 seconds. Take it out and flip the half-cooked egg over. Micro for another 30 seconds. Towards the end it might pop, but it won't hurt anything as long as the wax paper is tucked in. (Saran Wrap just gets too melty and can't withstand egg explosions)

You could also poach it or fry it on the stove top, but that takes more work. :p

While the egg is cooking, I cut an English muffin in half and put a cheese slice on one half and put it in the toaster oven and toast it. It usually is ready just after the egg. I put some light mayo on the other half of the English muffin and then put on the ham and the egg. Takes all of about 2 minutes.

Another one I do is egg-in-the-hole, which is easiest if you keep bread in the freezer like I do. I butter both sides of a slice of bread (or you could spray the fry pan with cooking spray) then cut a hole in the middle. Heat up the pan, throw in the bread and crack an egg in the middle. Poke the yolk so it cooks a bit faster. Flip after a few minutes. Fry the hole too. MMmmmm fried bread.

[Maija]

Slightly more complicated but you could make them the night before and you'll have them to eat for a few days is

Banana Custard Oat Bars

Crust:
2-3 Tbsp brown sugar
2 Tbsp butter/margarine
3 Tbsp vegetable oil
1 c. whole wheat flour
1/2 tsp cinnamon
1/4 tsp salt
1 c. oats

Filling:
1/2 c. coarse chopped dried apple or pear soaking in
1/2 c. hot water
2 large bananas cut in 1" pieces
1 large egg
2 large egg whites (I just use another egg instead)
3 Tbsp honey
1/4 tsp ground ginger

Preheat oven to 375 F. Grease a 9 X9 X 2" pan. Process sugar, oil and margarine in food processor until smooth (or manually, like I do with a wooden spoon). Add flour, cinnamon & salt. Process in pulses until mixture resembles coarse meal. Add oats; process just until combined. Set aside 1/2 cup of this. Press remainder into the bottom of the pan. Bake for 20 minutes.

Soak apple pieces in hot water for 15 minutes then drain. Process bananas, eggs, honey, and ginger until smooth (I use my blender). Add apples and pulse just until combined.

Pour banana mixture onto hot crust. Sprinkle remaining 1/2 cup of oat mixture on top. Bake for 15 minutes more. Let stand until cooled (warm), then cut into squares. Keeps in the refrigerator for 4 days.

[Celtic_Fiddler]

I've been in a very Southwest frame of mind for about a year now-- if one day I can take a trip to Miraval (http://www.miravalresort.com/about.php) in Arizona, I think I'll be all spa-cowgirl-happy!
Maybe it was "cowboy day" that started it all? Hahhahahahha!!


:eek:

Thank you for posting that link, Jonell. I was wondering what to do for our 20th wedding anniversary in 2007. Now I know. A bit pricey; I'm gonna start savin' now!

Woooooo

Andrea

[jnapper]

:eek:

Thank you for posting that link, Jonell. I was wondering what to do for our 20th wedding anniversary in 2007. Now I know. A bit pricey; I'm gonna start savin' now!

Woooooo

Andrea

Doesn't that look beautiful, Andrea? Request a brochure/catalog if they still offer them-- I would really like to check this place out sometime.

[Petersen]

Banana Custard Oat Bars
Those sound yuuuuuummmmmmmmy!

"Julia...I printied something out for you to look at...."

[jnapper]

Those sound yuuuuuummmmmmmmy!

"Julia...I printied something out for you to look at...."

Hahahaha!! Yeah :)

Thanks for the recipes too, ruta!

[shade13]

Please sticky this thread.

BEER.

1 - Large clean, chilled pilsner glass.
1 - Bottled Canadian BEER.

Stand with feet apart on an axis to shoulders.
Use bottle opener to open bottle. Place opened
bottle in right hand. Glass in left hand. Tilt glass.
Pour BEER into glass and adjust the tilt as the glass
begins to fill. If done correctly, you should have a glass
of BEER with a nice foam at the top. Practice to get
just the right 90/10 ratio. Repeat as needed.

Next: Pouring Vodka and making pyrogie.


I might just try this one...A LOT! :D

[Maija]

Summer has officially arrived when my basil plants, coaxed for months from seed, are finally big enough to clip off enough leaves to make pesto. It is truly a food of the gods, a near perfect combination of heavenly ingredients.

The most important part is the basil, though, and if you've got money to burn, you might buy up a bunch of droopy, seriously overpriced sprigs from the grocery store, but I strongly advise you grow your own. If you've got LOTS of direct sunlight (southfacing--best-- or west--okay-- area) it's easy to grow (from seeds or garden center plants). Just don't overwater it. Let the soil get pretty dry and then give it a good soaking, then let it dry out again. Don't keep it moist. It doesn't like to be watered a lot and when it's overwatered it gets droopy and looks like it wants water, but actually its roots are rotting and it's on the way to dead. Grow it in a container so you can move it to a dry place if you've got a week of rain. Give it lots of sun and reap the rich, gloriously-scented rewards in the form of pesto, bruschetta, pasta primavera and tons of other stuff.

Basil Pesto
(for 4-6 servings of pasta)

2 cups basil leaves
1/2 c pine nuts
2 fat peeled cloves garlic
large pinch coarse salt

Work the above into a paste in a mortar with pestle (traditional, shoulder-hurting method) or food processor (much easier). Work in 1/2 c freshly grated Parmesan (the real Reggiano stuff--seems expensive but a chunk lasts a long time and it tastes way better than the Kraft sawdust kind). Gradually add 1/2 cup extra virgin olive oil, working it in thoroughly with a wooden spoon to make a thick creamy sauce. Put pesto in a screw top jar and it will keep in the refrigerator for several weeks (mine lasts a few days because I eat it!!)

Bliss!!!

[morna]

mmmmm I'm a gonna try that - I'm even going to try to follow the recipe (!) and thanks for the basil growing tips the make a lot of sense. I never have any luck - but I think I know what I'm doing wrong - too soggy.

[Maija]

Eh, you don't really have to follow the recipe. I don't exactly measure things. I probably use more basil and less olive oil than what is called for.

Spread some on a little round of bread and put a half a cherry tomato on it with a little slice of provolone and ooooooooooooooooo, baby.

Or put some on fresh pasta.

I made a half recipe this morning and now it's all gone. :o

[jnapper]

My mom and I made this pie at the start of May-- it's a total keeper!

Regardless of the cream cheese, it has a "light" taste-- not rich. The AllRecipe.com reviewers had said that it tastes even better the next day-- and they were 100% right.

Don't eat this dessert warm-- it needs to cool (or be chilled) for at least 3 hours before serving.

(It's an easy-peasy recipe!)

Award Winning Peaches and Cream Pie
Submitted by: Debbi Borsick
http://pie.allrecipes.com/AZ/AwardWinningPeachesandCrea.asp
(369 calories for 1/8th of pie.)

AllRecipes.com is a really fun food site.

[Maija]

Alas, I don't have a recipe off hand to bump this thread with but I got confirmation from Matt on the CBR Q&A forum that threads prior to November 2004 are cleaned away for good, and just wanted to nudge this thread back from the brink.

[jnapper]

Danks, ruta :)

[Mike Cross]

Ok, here's my contribution to this thread:
SkinnyMikeC's Wife's Ice Cream Cake

1 2L Vanilla Ice Cream
1 2L Chocolate Ice Cream
1 box or big bag Chunk Chips Ahoy cookies
4-5 Crispy Crunch or other assorted Chocolate bars
1 can caramel or fudge sauce

Leave the ice cream out to soften.
Take bags of cookies and smash with hammer or other heavy implement until pulverized in smaller chunks, layer in bottom of quart dish
Spread Chocolate ice cream over the cookie layer, using however much you desire
Use entire can or sauce as the next layer
Smash the chocolate bars into suitable tinier chunks also, I've used Oreo cookies as this layer which is quite good as well.
Layer Vanilla ice cream on top, then place into freezer to enable the ice cream to harden again, usually a couple hours
Cut and serve into slices. We usually use a square quart pan, onyl because we do not have a circular one. I have used a Spiderman cake pan before, but the cake tends to come out rather flat in that type, so go big or go ...um..wherever.

Mike

[...]

Bravo ruta!
by Jane Grigson (www.penguin.co.uk/nf/Author/AuthorPage/0,,0_1000013084,00.html)
Italian Carrot and Almond Cake (Torta di Carotte e Mandorle)
4 egg yolks
250 g (8 oz) sugar (= 1 1/3 cups US)
grated rind of a lemon
250 g (8 oz) finely grated carrots (= 2 cups US)
250 g (8 oz) grated almonds (= 4 cups? US)
1 heaped tablespoon self-raising flour (= 3 level tablespoons US)
4 egg whites, stiffly whipped
pine kernals (optional)
icing sugar

Beat the yolks, sugar and rind thoroughly together. Mix in the carrots, almonds and flour. Fold in the whites gently with a metal spoon. Line a 5 cm (2 in) pan, about 20 cm (8 in) in diameter, with vegetable silicone parchment. Put in the cake mixture. If you have some pine kernels, sprinkle a heaped tablespoon over the top of the mixture before you put it in the oven. Bake at 180C/350F/Gas Mark 4 for about 45 minutes.Sprinkle with icing sugar before serving.
The almonds must be freshly grated with an almond grater - under no circumstances whatsoever use powdered ground almonds; it helps if the almonds are chilled before grating. Do use the very best quality, freshest egg yolks you can get (but week old egg whites, I am told, are better than fresh). Use very fresh bunched carrots and