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    Thread: The original recipe thread

    1. Administrator LangsamKafer's Avatar
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      Jul 17th, 2001
      2015 Equinox
      01-09-2003 12:29 PM #1
      A few guidelines for the recipes here:
      Standard forum rules apply
      Give your recipe a name
      Include a complete list of ingredients
      Use a standardized measurement system, ie:Imperial/Metric
      Include approximately how many servings one 'batch' will make
      Include what course or meal the recipe is intended, ie: Breakfast, Lunch, Dinner, apetizer, entreé, dessert etc.
      Include approximate prep. times & cook times
      If applicable, include a wine pairing for the meal

      Modified by LangsamKafer at 10:40 AM 2-28-2004

    2. Administrator LangsamKafer's Avatar
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      01-09-2003 02:21 PM #2
      Well, I'm gonna get things started here... I think Michele's chili looks awesome!

      Chipolte Chili
      2.5 pounds ground turkey (you could use beef, but I actually like turkey better)
      1 large yellow onion, chopped
      1/2 cup carrots, chopped
      1/2 bell pepper (any color), chopped
      6 garlic cloves, finely chopped
      1/4 cup chili powder
      2 TB paprika
      1/2 stick cinnamon
      1 small can tomato paste
      1 14 1/2-ounce cans beef broth
      1 cup canned crushed tomatoes with added puree
      1/2 cup stout or dark beer
      2 tablespoons minced canned chipotle chilies
      2 15 1/2-ounce cans beans (black, pinto, whatever), drained, rinsed
      1 1/2 cups sour cream
      2 tablespoons fresh lime juice
      1 tablespoon grated lime peel
      Corn tortilla chips
      Heat heavy large pot over high heat. Add turkey, onions, garlic and carrots; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Add chili powder and paprika. Sauté until fragrant, 3 minutes. Add broth, tomatoes, tomato paste, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
      Discard cinnamon stick. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
      Whisk sour cream, lime juice and lime peel in small bowl. Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips. Serves several hungry people.

      I'll use venison personally, but I know that the cinammon does add mystery to the chili... and a stout beer certainly can't hurt! That lime crema sounds excellent, I know of someone that will flip for that

    3. Administrator LangsamKafer's Avatar
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      01-09-2003 02:24 PM #3
      Sheesh Michele, your positively prolific!

      My own Biscotti (is easier than it looks, I swear)
      1 and 1/4 sticks of butter (10 TB)
      1 cup sugar
      3 eggs
      1 TB vanilla
      1 drop almond extract (optional)
      1/2 tsp ground cardamom seed (optional)
      3 1/4 cups flour
      2.5 tsp baking powder
      1/2 tsp salt
      1/2 cup toasted almond slivers (or other nut such as hazlenut pieces)
      1/2 cup dried tart cherries
      1/2 cup chocolate chips
      1 TB coarse sugar
      Preheat oven to 375.
      Mix/sift together flour, salt and baking powder in a medium sized bowl. Set aside.
      Melt butter in a large bowl in the microwave on medium heat. When melted, mix in sugar, vanilla, extracts and spices. Add eggs one at a time and mix until thoroughly blended. Gradually mix in the flour and baking soda. When blended, mix in remaining ingredients (nuts, cherries and chocolate chips).
      Seperate dough into halves. On a large cookie sheet, shape two long, flat rectangles the lenght of the sheet. Sprinkle with coarse sugar and bake for 25 minutes or until light to medium golden brown.
      Remove cookies from the oven and let cool one hour. When cooled, cut 1/2 inch thick pieces on a diagonal. They are fully cooked at this stage, and you can enjoy them as a softer cookie if you like. For traditional crispy biscotti, arrange slices on the cookie sheet and bake for another 15-20 minutes at 325 degrees. After 15-20 minutes, turn off the oven and let the cookies cool inside for another hour or two.
      Add your own variety of mix ins and spices. Suggestions: cinnamon, hazlenuts, candied orange peel, ground cloves, nutmeg, dried cranberries, white chocolate chips, candied ginger, ground ginger, anise seeds, coconut, etc.

    4. Administrator LangsamKafer's Avatar
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      01-09-2003 02:26 PM #4
      ..and from ninaf: http://forums.vwvortex.com/zerothread?id=628713


      • 1 bag (8 oz.) HERSHEY'S KISSES Chocolates
      • 1/2 cup shortening
      • 3/4 cup REESE'S Creamy or Crunchy Peanut Butter
      • 1/3 cup granulated sugar
      • 1/3 cup packed light brown sugar
      • 1 egg
      • 2 tablespoons milk
      • 1 teaspoon vanilla extract
      • 1-1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • Granulated sugar

      1. Heat oven to 375°F. Remove wrappers from KISSES Chocolates.
      2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
      3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
      4. Bake 8 to 10 minutes or until lightly browned. Immediately press a KISS into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

    5. Administrator LangsamKafer's Avatar
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      01-09-2003 02:29 PM #5
      ...and another from ninaf:

      Oatmeal Chocolate Chip Cookies
      1 cup shortening
      3/4 cup packed brown sugar
      3/4 cup white sugar
      2 eggs
      1 1/2 cups all-purpose flour
      1 teaspoon baking soda
      1 teaspoon salt
      2 cups rolled oats
      2 cups semisweet chocolate chips
      1 Preheat oven to 350 degrees F (180 degrees C).
      2 In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
      3 Combine the baking soda, salt and flour and stir into creamed mixture
      4 Add oatmeal and chocolate chips and stir until well blended.
      5 Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

    6. Administrator LangsamKafer's Avatar
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      01-09-2003 02:44 PM #6
      From BrandonC (in the same thread)

      Fudge Ecstasy cookies:
      1 12oz. pkg. chocolate chips
      2 squares unsweetened chocolate
      2 tbsp. butter
      1/4 c. flour
      1 tsp. baking powder
      dash of salt
      2 eggs
      2/3 c. sugar
      1 tsp. vanilla
      1 c. chopped nuts, optional

      Preheat oven to 350. Lightly grease cookie sheet.
      In a heavy saucepan, heat 1 c. of the chocolate chips, the unsweetened chocolate squares and butter until melted, stirring constantly.
      Transfer to large mixer bowl to cool slightly.
      In a separate bowl, stir together flour, baking powder and salt.
      Add eggs, sugar and vanilla to cooled chocolate mixture and beat well.
      Add flour mixture and beat again.
      Stir in rest of chocolate chips and nuts.
      Drop by heaping teaspoonfuls on cookie sheet.
      Bake for 8 to 10 minutes.
      Edges should be firm, and the surface should be dull and cracked.
      Cool on cookie sheet for 1 minute, then remove.

      YUM, YUM, YUM. Kind of like a brownie in cookie form, but better.

    7. Administrator LangsamKafer's Avatar
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      01-09-2003 02:46 PM #7
      Katie's grandmom's recipe for:

      Soft Ginger Cookies
      1 c shortening
      1 c molasses*
      1 c sugar
      4-6 c flour
      2 tsp ginger
      1 tsp ground cloves
      4 tsp baking soda
      2 tsp cinnamon
      1/2 tsp nutmeg
      1 c sour milk (add 1 tsp white vinegar to 1 c milk - let stand 5 min)
      Cream shortening and sugar until fluffy. Add molasses. Sift 2 c flour with spices. Put soda in sour milk and add to the first ingredients. Add enough flour (small amounts at a time or the dough will be stiff and produce a tough cookie) to produce a rollable cookie dough.
      Roll about 1/4 inch thick and cut with a cookie cutter.** If the dough is too sticky, refrigerate for about two hours before rolling. Bake on a greased cookie sheet for 8-10 min at 375.
      * I've tried this with light, dark and blackstrap molasses and I like light the best, but it's up to you.
      ** You can also make drop cookies if you don't want to roll and cut. This recipe isn't well suited for sheet-type squares, though.

    8. Administrator LangsamKafer's Avatar
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      01-09-2003 03:18 PM #8
      From ClownCar: http://forums.vwvortex.com/zerothread?id=141792

      Sticky Date and Toffee Pudding
       1 ½ cups pitted dated, finely chopped
       1 tsp. baking soda
       1 ¼ cups boiling water
       3 tbs. butter
       1 cup granulated sugar
       2 eggs
       1 ½ cups all-purpose flower
       2 ½ tsp. baking powder
       ½ tsp. salt
       ½ tsp. vanilla
       3 cups lightly packed brown sugar
       1 cup whipping cream
       ½ lb. butter
       1 vanilla bean, split

      1. Preheat oven to 375F; butter an 8-inch square baking pan.
      2. Combine dates and baking soda. Pour boiling water over mixture and set aside.
      3. Cream butter and sugar then beat in eggs one at a time. Fold in flour combined with baking powder and salt. Stir in date mixture and vanilla. Pour batter into prepared pan.
      4. Bake in centre of oven for 25 to 30 minutes or until toothpick comes out clean.
      5. To make sauce, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove vanilla bean. Makes 3 ¾ cups. Pour a little sauce over the pudding then return to the oven for 2 to 3 minutes so the sauce soaks into the pudding. Remove from the oven, cut into squares and pour remaining sauce over top. Garnish with whip cream. Makes 9 servings.
      Deadly and delicious. I really hope someone tries it. Let me know what you think.

    9. 01-09-2003 03:20 PM #9
      Ok, here I go:
      Creamed Spinach
      (serves 4-6)
      2, 10 oz. packages of frozen chopped spinach
      4 slices bacon
      1 small minced onion
      2 cloves minced garlic
      2 tablespoons flour
      1 teaspoon seasoned salt (Lawry's works)
      1/2 teaspoon fresh ground black pepper
      2 cups milk
      Thaw and drain spinach well, and squeeze out excessive moisture with hands; chop finely and set aside. Fry bacon until crisp; remove, drain, and chop. Saute' onion and garlic in bacon drippings; add flourl seasoned salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat and serve.
      I gets banned if I do, gets banned if I don't
      So sometimes I will and sometimes I won't

    10. Administrator LangsamKafer's Avatar
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      01-09-2003 03:21 PM #10
      aliengti's recipe for:

      Summer Salsa
      5 Roma tomatoes
      3/8 green bell peppers, diced
      1-1/8 stalks celery, chopped
      1-1/8 jalapeno peppers, seeded and minced
      3/4 teaspoon white sugar
      5/8 clove garlic, minced
      5/8 (4 ounce) can diced green chiles
      1-1/4 teaspoons salt
      3/4 teaspoon dried oregano
      1/2 teaspoon ground black pepper
      3/8 onions, chopped
      1-1/4 teaspoons chopped fresh cilantro
      1 In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
      2 In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
      3 Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
      4 Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.

    11. 01-09-2003 05:08 PM #11
      I'll volunteer my recipe from the signature dishes thread of 2001. http://forums.vwvortex.com/zerothread?id=146861

      quote:Same here! I'm especially interested in boybaha's risotto.
      Ok. Dug it up.
      1 tbsp minced garlic
      3 tbsp butter at room temp
      1 tbsp tomato paste
      2 artichoke hearts, diced and blanched
      6 shallots, minced
      2 tbsp olive oil
      1 1/2 cups Arborio rice
      3 cups vegetable stock (you can use chicken, but I'm vegetarian)
      1 cup dry white wine
      basil and oregano (I use about 1/2 tbsp of each when fresh)
      1/2 cup grated parmesan cheese
      Mix up about 1 1/2 tbsp of butter with about 1/4 tsp of garlic. Combine with the tomato paste. Mix until it's a smooth mixture. Set aside.
      In a medium pot, saute the shallots and half of the artichokes in the remaining 1 1/2 tbsp of butter and the olive oil until both are softened (about 5 minutes). Stir in the rice and cook, stirring until it colors slightly, about 5 minutes.
      Stir in 1/2 cup of stock and throw in the basil and oregano and cook over medium heat until the stock is absorbed, then repeat with another 1/2 cup of stock.
      When that stock is absorbed, begin adding the wine. When that is absorbed, add the rest of the artichokes and continue adding the remaining stock and the rest of the garlic.
      When the rice is al dente, the risotto is ready. Stir in the parmesan cheese. Serve each portion with a dab of tomato butter.
      Chug the rest of the dry white wine.
      There you go! Enjoy! It's easier than it sounds.
      [Modified by boybaha, 2:39 PM 11-6-2001]

    12. Member vr6Cop's Avatar
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      01-09-2003 05:11 PM #12
      Here's one of mine, it is a favorite of several of my friends.
      Two-day Chicken & Dumplin's
      1 whole chicken, cut up
      Kosher Salt
      Black Pepper
      White Pepper
      Red (Cayenne) Pepper
      Garlic powder or granulated garlic
      Dried Thyme
      Flour tortillas (about 10 fajita size)
      Directions: Put chicken in a crock pot and fill with water to the top. Put a tablespoon or so of the Kosher salt in the water, then the peppers to taste. Put a teaspoon or so of granulated garlic in, and a teaspoon or two of the dried thyme. Let it cook for about 8 hours on low.
      Take the chicken out of the broth (be careful, it's hot!) and put it in a bowl. Cover it and put it in the refrigerator. Put the lid back on the broth and put it in the refrigerator overnight. The fat in the broth will rise to the top and solidify overnight. Take the fat off the top with a spatula, then pur the broth in a big boiling pot. Bring it to a full boil.
      As you are heating the broth, tear the chicken into smallish pieces as you de-bone it. Put the chicken into the boiling broth. You can leave the fat off of it for a lower-fat meal.
      Cut the tortillas into 1"x2" strips with a pizza cutter or knife and put them in the boiling broth.
      Let the chicken & dumplins boil for about 15-20 minutes and then eat.
      For a lower fat recipe, use low fat tortillas
      Cheers, Adrian
      726 bottles of beer on the wall.

    13. 01-09-2003 05:15 PM #13
      And from the soup thread: http://forums.vwvortex.com/zerothread?id=165292
      Pea Soup with Chorizo and Sage
      2 tablespoons olive oil
      1/2 pound chorizo, sliced 1/2-inch thick (available at Spanish specialty stores, sometimes at oriental markets)
      2 large onions, chopped
      1 teaspoon salt
      1/2 teaspoon black pepper
      4 cloves garlic, minced or pureed
      2 carrots, peeled and sliced 1/2-inch thick
      2 ribs of celery, sliced 1/2-inch thick
      2 Yukon Gold potatoes, peeled and diced
      2 cups green peas
      6 cups chicken stock
      2 cups water
      1 bay leaf
      1/2 bunch parsley, washed and chopped
      1 bunch fresh sage, leaves sliced thinly crosswise
      A tablespoon of Knorr Aromat seasoning (optional)
      Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.

    14. 01-09-2003 05:16 PM #14
      A long time ago, somebody posted a recipe for Italian Wedding Soup. I tried it and it was fantabulous. I tried searching for it, but for the life of me, can't find the right search string.
      Anybody know who made that Italian Wedding Soup?

    15. Administrator LangsamKafer's Avatar
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      01-09-2003 06:07 PM #15
      BigElliot's recipe for:

      Potato Watercress Soup
      1 bunch watercress
      6-8 medium sized potatoes
      1 qt broth of your choice (we use Pacific Foods veggie broth, but anything would probably work)
      1 large onion
      8oz cream, OR sour cream (both work equally well)
      salt to taste (about 1 tsp)
      pepper to taste
      olive oil (only for sauteeing the onion)
      *possibly additional milk/soy milk to thin soup
      *a few carrots are a nice addition, although nontraditional
      cooking steps:
      1)sautee onion in the pot you're going to use for the soup. cook until translucent
      2)cube and nuke potatoes until about 75% cooked...add a little water to keep from drying them out
      3)add broth to onions when they're translucent and add potatoes when they're 75% done. bring to slow boil. add salt/pepper to taste.
      4)rinse and chop watercress finely.
      5)add watercress and cream/sour cream to soup.
      6)keep at simmer while stirring until evenly mixed.
      7)this step is to blend it all together. A hand blender works best, but if you don't have one, I suppose you could remove the soup from the pot into a normal blender or mixer. Whatever you do, blend until smooth (I like to leave a few lumps for texture). If it looks too thick, add a little more cream/milk/soy milk. It shoud be a thick soup, but not toooo thick.
      8)eat. good stuff. we made it last night and had leftovers for lunch today.

      [Modified by LangsamKafer, 8:02 AM 1-10-2003]

    16. Administrator LangsamKafer's Avatar
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      01-09-2003 06:08 PM #16
      My recipe for Potato Leek Soup:
      AKA: Vichysoisse
      I just made a batch saturday:
      (all quantities are give'r'take)
      3T butter (1/2 stick)
      3C of leeks (washed well and cut up)
      4C of potatoes (skinned, cut up)
      8C water
      2C Heavy cream (2 little cartons)
      salt & pepper
      in a big pot, melt butter, sauté the leek until glassy
      add potatoes and cook a bit
      add water, salt and pepper
      bring to a boil, then reduce heat and continue cooking till potatoes are soft.
      remove 1/2 to 3/4 of soup and run through a blender till smooth & add back to pot
      add heavy cream, return to simmer, serve
      I probably used about 3t of salt, 1.5t fresh ground pepper and 0.5t nutmeg for giggles. Vary the amount of water according to how thick you like it. If you do the math... notice it makes a fairly large batch... I went heavy on the leeks & potato and ended up with about 20C in my stock pot!! Yumm!

    17. Administrator LangsamKafer's Avatar
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      01-09-2003 06:10 PM #17
      Turbo GTI's recipe for:

      Minestrone Soup
      Makes 6 servings
      4 tablespoons margarine
      3/4 cup chopped onion
      1/4 cup chopped celery
      1/2 cup chopped carrots
      1 (19 ounce) can cannellini beans
      1/2 cup shredded cabbage
      1 (14.5 ounce) can stewed tomatoes
      1 tablespoon tomato paste
      1 1/2 cups cubed potatoes
      1 quart chicken broth
      2 cloves garlic, minced
      2 tablespoons dried parsley
      1 teaspoon salt
      1/2 cup elbow macaroni
      1/2 cup grated Parmesan cheese

      1 Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
      2 Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
      3 Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.
      optional: add Tabasco for some extra kick

    18. 01-09-2003 06:53 PM #18
      Pasta with Clam Sauce
      1 can of clams with juice
      1 cup milk (I use non-fat and it works great)
      1/4 cup of flour
      garlic (as much as you like)
      1TB Olive oil
      Salt for taste
      Cooked pasta (enough for 3-4 servings)
      Chop the garlic and put the garlic in the sauce pan with the olive oil heated on medium. Let it cook a little. Add the milk and let it heat up a little. Then add the flour. When you can tell it's getting thick add the clams. Don't stop stiring until its prefect thickness. Add as much salt as you want. I usually add about 1tsp. Pour over the pasta and serve.

    19. 01-09-2003 11:35 PM #19
      Thanks, LangsamKafer. I wish someone would try my stuff (ok, so it's not my stuff, but stuff I found) and tell me what they think.
      Here's a couple more
      Potato Gatto
      An ultimate comfort food
      Approximately 1.5 hours from start to finish
      3 pounds Yellow Finn, Yukon Gold or red potatoes
      Extra-virgin olive oil
      1 medium onion, diced
      Salt and pepper to taste
      1 1/2 cups coarse homemade breadcrumbs (I make mine in the food processor from a few slices of Grand Central's Como, with the crusts, plus a clove or two of garlic)
      4 tablespoons unsalted butter
      1 cup grated Parmigiano-Reggiano cheese
      1/3 cup milk
      1/4 pound soppressata (or any other spicy salami), sliced 1/8 inch thick and diced
      1 1/3 cups frozen peas, defrosted; divided
      1/2 pound fresh mozzarella, drained and sliced 1 inch thick
      Preheat the oven to 400 degrees. Place potatoes in a large pot, cover with water and bring to a boil. Turn the heat down and simmer 25 minutes or until a fork goes easily into the largest potato.
      Meanwhile, brown the onion in a scant tablespoon of olive oil over medium-high heat, seasoning with salt and pepper. Remove the onions into a bowl. Add a bit more oil to the skillet and sauté the breadcrumbs, seasoning with salt and pepper, until lightly browned (5 to 10 minutes). Remove the breadcrumbs to a bowl.
      Drain the potatoes and let cool 10 minutes.
      Slice the butter into a large bowl. Using a paring knife or your fingers, peel the potatoes then put them into the bowl with the butter, Parmigiano, milk and salt and pepper to taste. Lightly mash the potatoes; they should be fairly lumpy. Stir in the soppressata and half the peas.
      Oil an 8-inch square baking dish (Pyrex works well) and press half the potato mixture into the bottom. Top with the onions and remaining peas, then the mozzarella slices in a single layer.
      Spread the rest of the potatoes on top and smooth with a spatula or the back of a large metal spoon. Bake 30 minutes. Remove from the oven and top with the breadcrumbs. Bake 10 minutes longer.
      Feeds many as a side dish (like a dozen people) or a few very, very hungry men. If you serve as a main dish (as I do), serve with a salad on the side.

      Grilled Marinated Lamb Chops with Balsamic Vinegar Cherry Tomatoes
      Easy weeknight dinner (can be made in 30 minutes if desired)

      2 tablespoons honey
      2 tablespoons red-wine vinegar
      2 garlic cloves, finely chopped
      1 TB extra virgin olive oil
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      2 lamb shoulder chops (inexpensive cut and easier to cook than loin chops)
      1/2 lb cherry tomatoes (preferably on the vine)
      1 1/2 tablespoons balsamic vinegar
      Stir together honey, vinegar, garlic, oil, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour (or however much time you can spare, I usually only marinate for 20 min or so on a weeknight). Bring lamb to room temperature.
      Remove lamb from marinade, reserving marinade. Heat pan with a small bit of olive oil on medium-high heat. Add lamb, cook on each side about 2 minutes to sear. Turn heat to medium and let finish cooking almost to desired doneness, about 4-7 minutes. Add tomatoes and reserved liquids to pan and cook for another few minutes until liquid begins to boil and tomatoes turn soft and split.
      Serves 2.
      Serve with: cous cous and oven roasted cumin carrots
      oven roasted cumin carrots:
      Slice up 2-3 large carrots into french fry sized pieces. Sprinkle with about 1/2 tsp coarse salt, 1/2 tsp cumin and 1TB olive oil. Place on cookie sheet and bake in 400 degree oven for 15 min-20 min (depending on how soft or firm you like your carrots).

      [Modified by mgratzer, 9:02 PM 1-9-2003]

    20. Member
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      Sep 16th, 2000
      1994 Land Cruiser
      01-10-2003 10:19 AM #20
      What you are going to need.
      A leg of lamb 2 3/4- 3 1/2 lbs (~1.5 Kg)
      6 cloves garlic finely chopped
      1 tblsp dried oregano
      1 tblsp dried thyme
      1 tsp salt
      fresh ground black pepper
      4 tblsp olive oil
      Day 2
      Bottle of white wine
      2 medium onions
      Day1 Cooking
      - In a small bowl mix the garlic, herbs, salt and pepper and add two tblsp of olive oil. Mix.
      - Make 8 or 9 deep cuts into the lamb and insert the mixture reserving about a teaspoon and a half.
      - To the reserved mix add two additional tablespoons of olive oil mix then rub into the surface of the meat.
      - Marinade one hour at room temp or overnight in the fridge. It is a sin not to let it sit overnight IMHO.
      Day 2 cooking
      - Brown the lamb on the stove over medium high heat. Turn to brown evenly all over. You don't need to add oil or anything as the lamb is coated at this point. I use a oval le Creuset Dutch oven. Once browned remove from the heat and add
      500 ml white wine (drink the rest so buy something nice)
      2 medium onions sliced thin
      2 branches worth of rosemary, pulled from stem.
      - Place in the center of an oven, lid off, at 140C/275F/gas 1 for 4 hours, baste every 1/2 hour or so.
      - After 4 hours raise temp to 230C/425F/gas 7 for 1 hour. This will reduce the sause brilliantly.
      - Monitor so that the base of the pan doesn't go dry by basting occationally. You should shoot for about a cup to a cup and a half remaining at the end.
      The result should be Lamb that peels away with a fork and absolutely no fat on the meat.
      The Potatos.
      What you need..
      Floury potatos (Idahos/Russet)
      1/2 cup olive oil (or less)
      - Select 5-6 medium Idaho (Russet) or other Floury Potatos, peal, wash.
      - Boil to just done in salted water. (They should be just a bit firm to a fork).
      - Drain.
      - Coat the potatos in 1/4 to 1/2 cup of olive oil. The idea here is to coat them all with a thin film use less oil at the start and add more if needed.
      - Place on a cookie sheet as a single layer with good spacing and cook at 425F for one hour on the very top shelf of the oven. Turn after a half hour.
      I try and time the potatos so that they are ready to go into the oven at the same time as I turn up the lamb.
      Believe it or not I found both dry whites and fruity reds to pair very well. Try Rosemont estates cab/shriaz. should be under $10 bucks and is very nice.
      Any Questions, E-mail me

      [Modified by CBJ, 7:21 AM 1-10-2003]

    21. Administrator LangsamKafer's Avatar
      Join Date
      Jul 17th, 2001
      2015 Equinox
      01-10-2003 11:06 AM #21
      Katie's recipe for:

      Vegetable Beef
      1 beef soup bone with meat
      1 pound bag frozen mixed vegetables (it's a mix of cubed carrots, peas, green beans, corn)
      2 cups frozen spinach (any green will do)
      1 large onion
      1 can tomato paste
      1 large can whole or diced tomatoes (the biggest can at the store -- can't remember the exact size)
      1/3 cup barley (rice will also work)
      2-3 bay leaves
      salt & pepper
      some water if it's too thick
      Throw it all in a crockpot on Low and in the morning you have a boatload o' soup!
      Feel free to leave out any ingredients you find offensive. Spinach or greens aren't crucial, and neither is barley or rice. That's just to add hearty bulk. The only things I never change are the ingredients that make the stock: beef bone, tomatoes, onion, S&P. All others are whatever ingredients I have on hand. Enjoy!

    22. 01-10-2003 11:19 AM #22
      Some I've collected:

      (Can be made a day or two ahead)
      2 tblsp. butter
      2 onions, chopped (2 cups)
      1 Tblsp. chopped garlic
      2 zucchini, cut into half rounds (2 cups) (cut lengthwise, then in about 1/2" segments) 2 cucumbers, peeled, cored and sliced 3 carrots, sliced (2 cups) 1 Tblsp. curry powder 6 cups veggie or chicken broth 1 cup heavy cream
      Melt butter in large pot. Add onion and garlic. Saute a few minutes. Add zucchini through curry. Saute 5 minutes. Add broth. Bring to boil, then reduce to simmer. Simmer, covered, 20 minutes or until veggies are VERY tender. Puree soup in small batches in blender. Return to pot and add cream. Heat to just below simmer or chill. Serve hot or cold. Serves 8. (Makes great
      This is so easy because it doesn't really matter how you cut the veggies as long as they're somewhat equal in size. When I puree, I have another pot or bowl to put the pureed soup in. I take it out of the big pot, puree it, and put it in a bowl. Then I pour it all back into the pot when done pureeing. At this point it can either be heated up or put into the fridge for another day. I usually don't add the cream until before I'm going to serve it. If someone's really watching their weight, you can use FF half and half and it will be just fine.
      Serve with a sprig of parsley as garnish or a few chive sprigs if you'd like.


      Summer Pasta with Olives, Roasted Peppers and Capers
      2 red bell peppers, roasted and chopped
      2 yellow bell peppers, roasted and chopped
      3 Tblsp. olive oil
      1 large onion, chopped
      2 garlic cloves, minced
      1/3 cup chopped parsley, fresh
      2 lbs. tomatoes, chopped (regular of plum)
      1/2 cup Kalamata olives, chopped
      1/4 cup capers
      2 tsp. marjarom
      1/2 cup water
      1 pound medium shells
      1 cup Romano cheese
      Heat oil in large pot or skillet. Add onion, garlic, half of parsley.
      Saute 3 minutes. Add peppers-water. Reduce heat, cover and simmer 15 minutes.
      Season with salt and pepper. (Can be made 1 day ahead. Reheat to simmer before
      Cook pasta. Add sauce and 1/2 of cheese. Toss. Sprinkle with remaining
      parsley. Serve, passing remaining cheese.
      (OC, they just say Romano cheese to be different. you can use Parmesan
      or Asiago as well. Whatever you have. And the recipe can be halved, also.)


      Walnut Risotto with Roasted Asparagus
      4 1/2-5 cups veggie broth
      3 tsp. olive oil
      1/3 cup chopped onion
      1 1/4 cup arborio rice
      1/2 cup dry white wine
      1 lb. asparagus
      1 large garlic clove
      1/4 cup chopped, toasted walnuts
      2 Tblsp. grated parmesan
      Preheat oven to 450. Bring broth to simmer in medium pan. Cover and remove from heat. Heat 1 1/2 tsp. oil in heavy medium pan over med.-high heat. Add onions and sauté until golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until it evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until absorbed, stirring almost constantly. Continue adding 1/2 cup at a time until rice is tender and creamy, about 25 minutes.
      Meanwhile place asparagus and garlic in shallow dish. Drizzle 1 1/2 tsp. oil over. Sprinkle with salt and pepper. Toss to coat. Bake until tender, turning occasionally, about 16 minutes.
      Mix walnuts and grated parmesan into risotto. Season with salt and pepper. Arrange asparagus in center of 4 plates. Top with risotto. Serves 4.
      To get asparagus ready for cooking, place in sink of cold water. Take each stalk out, hold one end in each hand and gently bend until the tough end snaps off. It will automatically do it at the right spot.



      5 large egg yolks
      1/2 cup plus 2 Tblsp. sugar
      2 cups whipping cream
      1 Tblsp. vanilla
      2 oz. semi-sweet chocolate chips
      Preheat oven to 300. Whisk yolks and 1/2 cup sugar in large bowl. Bring cream to simmer in heavy small pan. Pour a little hot cream into yolks while whisking. Then pour that mixture of yolks and cream into the cream, whisking constantly. Whisk in vanilla. Divide chocolate among 4 3/4 cup custard cups. Ladle custard over chocolate. Place cups in baking pan. Add enough water to go 1/2 way up cups. Bake until just set in center, about 55 minutes. Cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1 Tblsp. brown sugar over each souffle. Broil about 2" from heat until caramelized. WATCH CAREFULLY. Can be made ahead and caramelized right at the end or all done ahead. But the best is when the custard is cold and the caramel is hot.
      These usually fit into a 9x11 cake pan. The purpose of cooking them this way is so they cook evenly without burning.
      You can bring the cream to a simmer in the microwave if you watch it very carefully, perhaps in a 4 cup glass measuring cup.
      The dishes are usually about an inch deep and 3-4" across. Cooking until just set means that when you jiggle the dish, the center should move just a little bit, not be firm, nor be real runny.


      Black Bean Rice
      1 box coconut ginger rice
      1/2 cup raisins
      2 Tblsp. vegetable oil
      1 large carrot, grated (or thin sliced)
      1 medium red bell pepper, sliced
      1 Tblsp. chopped fresh ginger
      1/2 pound snow peas, trimmed (I used sugar snaps)
      1 15 oz. can black beans, rinsed and drained
      1 tsp. sugar
      1/2 tsp. salt
      2 Tblsp. fresh lime juice
      2 Tblsp. chopped cilantro
      Prepare rice according to package directions. (Box makes about 3 cups rice if
      you have to substitute.) When done stir in raisins. Set aside, keeping warm.
      In wok, heat oil. Add carrot, onion and red pepper. Stir fry until slightly soft, about 2 minutes. Stir in ginger and snow peas. Stir fry until peas turn bright green, about 30 seconds. Add black beans, stirring well. Add rice to pan and mix thoroughly. Add sugar, salt, lime juice and cilantro. Mix well.
      Serve warm.

    23. Member Clean97GTi's Avatar
      Join Date
      Nov 28th, 2001
      Las Vegas, NV
      '11 Jetta Sportwagen TDI
      01-14-2003 04:34 PM #23
      My Recipe for Pasta Crema Pomodoro
      Almost any pasta will work (I prefer Penne)
      16 oz pasta of your choice
      4-5 Medium sized tomatos
      1.5 Cups red wine (any will work, pick one you like)
      1 medium-small onion (i use Vidalia onions when I can find them)
      Fresh Basil (if using dried, use 1/2 tsp)
      Fresh oregano (if using dried, use 1/2 tsp)
      5 Bay Leaves minced
      a pinch of dill
      dash of olive oil for sauteeing veggies.
      1 cup heavy cream
      Boil water and cook pasta. -not too hard)
      WASH ALL PRODUCE! First, remove all seeds and pulp from tomatoes, it will only water the sauce down and make it thin and runny. Dice tomatoes and onions. Sautee veggies and when finished, slowly stir in wine and herbs. Let simmer for 25 mins. After simmering slowly pour in heavy cream. Simmer for 10 more mins. stirring occasionaly. For an extra twist, grill some chicken or shrimp and mix in while doing the final simmer. I baste my chicken with Italian dressing while grilling. Very good stuff. I don't like wine all that much, so I'll leave it up to you.

      Potato and Egg burrito
      3 eggs
      5oz mashed potatoes (seasoned works better)
      Jack and Cheddar cheese
      12" tortilla
      optional: bacon or sausage, crumbled.
      Scrable the eggs and when they are almost done, mix in the mashed taters. If you want, add the meat now as well. Stir around till its all hot. Warm up th tortilla and put the cheese in it. Put potato and eggs in tortilla and roll up. Very good and its pretty filling too. Yes it sounds wierd, but its really tasty.

    24. Member Clean97GTi's Avatar
      Join Date
      Nov 28th, 2001
      Las Vegas, NV
      '11 Jetta Sportwagen TDI
      01-14-2003 04:46 PM #24
      Killer Roasted Guacamole
      3 lbs Hass avocados
      2 red peppers
      2 green peppers
      3 medium sized tomatoes
      1 small red onion
      1/2 pound Jalpenos
      Fresh Cilantro
      Peel and mash avocados, chill. Cut open tomatoes and remove pulp and seeds. Cut open peppers and remove seeds. Peel onion. Remove stems from jalapenos. Roast all veggies except tomatoes. I kinda cheat when I roast mine. I take a large piece of foil and place all the veggies sans tomatoes and wrap them up in the foil. You want to creat a packet of sorts. You can add a little water if you want, but its not required. I place my foil packet on a hot broiler for about 25 mins. Turn them every few mins to reduce burning. After they are roasted, throw them into a food prcessor and mince them up. Remove veggies and add tomatoes. Chop them up, but leave them a little larger than the other veggies. Chop up the cilantro and mix in the avocado. You may need to strain the tomatoes to prevent runny guacamole. Mix all veggies in the avocado pulp and chill (the veggies are still hot) Once cold, you have an excellent dip that is great for an upcoming Super Bowl Party!

    25. 01-18-2003 10:36 PM #25

      I made this tonight and it was EXCELLENT. The best risotto I've had. I added 8oz of chopped, sauteed Argentinian red shrimp (has a lobster-like quality) and loved it. I was a bit skeptical about the tomato butter, but it was so good!

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