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    Thread: The original recipe thread

    1. Member Sunil's Avatar
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      01-22-2004 08:44 AM #101
      Here's a great recipe for Tandoori chicken. Once you marinate the chicken, there's lots of options - grill, bake, stir-fry, whatever.
      Marinate the chicken in the morning or the day before for best results (duh).
      Ingredients:
      1 small chicken, about 3 lbs. (1.5kg), cut into serving pieces and skinned. You can also use chicken breasts or chicken legs.
      Marinade
      ½ cup (125g) Plain yoghurt
      2 tablespoons fresh lemon juice or white wine vinegar
      1 tablespoon chopped garlic
      1 tablespoon peeled and crushed ginger
      2 teaspoons salt (or to taste)
      2 tablespoons tandoori masala powder (available at any Indian grocer)
      Vegetable oil for brushing
      Fresh cilantro (garnish)
      Slices of cucumber, red onion, tomato, lemon (garnish)
      Stick the chicken all over with a fork, and cut horizontal slashes with a knife so the marinade can get into the chicken. Place the chicken in a large, shallow dish.
      In a large bowl, combine yoghurt, lemon juice, garlic, ginger, salt, and tandoori masala powder. Stir until well mixed, then pour over the chicken and rub it into the chicken with your hands. Cover and let marinade in the refrigerator for at least 8 hours or overnight. Remove from refrigerator at least 30 minutes before cooking.
      Grilling
      Remove chicken from marinade, and press lightly to remove excess marinade. Brush with oil and grill on a charcoal grill, using more oil to baste the chicken and keep it moist. Keep turning to cook evenly, and remove when a cut shows the jujces are running clear.
      Oven Roasting
      Heat oven to 450 F (230 C). Place chicken and marinade in a roasting pan, brush with oil, and cook 25 – 30 minutes, turning once. When a cut shows juices are running clear, chicken is cooked.
      Add cilantro, tomatoes, cucumber, onions, and lemon to garnish.
      Serves 4
      Variations: I add onions, red and green peppers to the chicken before oven roasting - they soak up the marinade and when combined with bhasmati rice make an awesome meal.
      <edit> Forgot to add the required quantity of chicken


      Modified by Sunil at 3:51 PM 1-22-2004
      Ryder Hesjedal: "If you draw your sword and then drop it, you die."

    2. 01-25-2004 10:31 PM #102
      Fruit Salad with Mint-Lime-Tequila syrup
      Great for brunch, lunch, summertime dessert. Serves 4-6
      I got this recipe from my mom's husband, I'm not sure where he got it from but it's so incredibly good, I doubled the recipe and it was all eaten by 4 people.
      2 bunches mint, divided
      1/2 cup sugar
      1/4 cup gold Tequila
      2 limes
      1/2 cup water
      1 cup FRESH pineapple, cut into bite sized chunks
      2 bananas, cut into 1/4" slices
      1 cup strawberries, hulled and cut into halves or quarters
      Nonfat vanilla yogurt (optional)
      In a small saucepan, bring 1 bunch of mint, 1/2 cup sugar and 1/2 cup water to a boil. Reduce heat and bring to low simmer for 15 minutes. Add tequila and simmer for 5 minutes more. Remove from heat and add the juice of 2 limes. Cool and strain. Syrup can be made a day ahead and stored in the fridge.
      Chop up the other bunch of mint (or less to taste, if you're not crazy about mint) and mix in a large bowl with the chopped fruit and syrup. Top with a spoonful of vanilla yogurt, if desired. Looks impressive served in a margarita glass, garnished with a sprig of mint.


      Modified by mgratzer at 7:32 PM 1-25-2004

    3. Member Sunil's Avatar
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      01-26-2004 01:48 PM #103
      This is a variation on the tandoori chicken recipe I posted above. I just made it up this weekend. It's a bit easier, is quick to prepare, and holy crap is it good for leftovers.
      Ingredients:

      chicken breast or two - chopped into chunks
      Red and Green pepper chopped into squarish chunks
      1 whole onion - chopped into strips
      1 whole tomato - cubed
      3 or 4 cloves chopped garlic
      About same amount chopped ginger
      About 1/4 cup veggie oil

      Marinade:

      1 cup yoghurt
      1/2 cup sour cream
      bit less than a 1/2 fresh lemon (squeeze into the marinade)
      2 teaspoons salt
      2 fat teaspoons tandoori masala powder

      Heat the oven to 450 F. Dump the chicken chunks into a bowl with some oil, and throw in the garlic, ginger. Mix it around with your hands to get the garlic/ginger flavor into the chicken. Mix the Marinade ingredients together and taste. It should taste a little TOO salty - but this is good, b/c the chicken will need it. Dump the marinade over the chicken and mix around with your hands. Pour it all into a baking dish with the peppers, tomatoes, onions, and mix it thoroughly with a spoon. Bake it for about 30 minutes, stir it after 15 - 20 minutes. Serve it with some Bhasmati. This tastes even better the 2nd day.
      Ryder Hesjedal: "If you draw your sword and then drop it, you die."

    4. Member Sunil's Avatar
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      02-02-2004 04:56 AM #104
      Roasted Tomato Basil Soup
      I made this this weekend. It was awesome, and didn't require too much prep time, just a bit of waiting (like most soups).
      I got the recipe from "The Barefoot Contessa Cookbook", which I highly recommend.
      The recipe can be halved (which we did), and you can substitute dried thyme and basil (obviously not 4 CUPS of it! - a tablespoon or so should do). However, if you do so, the soup will need "sprucing up". We chopped up some pickled sun-dried tomotoes, grated a little cheddar cheese, and added it before we ate.
      Also, the "40 minute simmer" can be skipped if you're using dried spices. Total prep time for this is about 20 minutes of cooking, and 20 minutes of sitting around scratching yourself.
      3 pounds ripe plum tomatoes, cut in half lengthwise
      1/4 cup plus 2 tablespoons good olive oil
      1 tablespoon kosher salt
      1 1/2 teaspoon freshly ground black pepper
      2 cups chopped yellow onions (2 onions)
      6 garlic cloves, minced
      2 tablespoons unsalted butter
      1/4 teaspoon crushed red pepper flakes
      28 ounces canned plum tomatoes with their juice
      4 cups fresh basil leaves, packed
      1 teaspoon fresh thyme leaves
      1 quart chicken stock or water
      Preheat the oven to 400°F.
      Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

      In an 8-quart stockpot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.
      Serves 6 to 8.



      Modified by Sunil at 10:58 AM 2-2-2004
      Ryder Hesjedal: "If you draw your sword and then drop it, you die."

    5. 02-08-2004 11:16 AM #105
      I made these for our Grammy party tonight. Enjoy with a strong cup of coffee:
      TRUFFLE DESSERT BROWNIES
      1-1/4 c. (2-1/2 sticks) butter
      3/4 c. Hershey's Dutch Processed Cocoa
      1 c. plus 1 Tb. sugar, divided
      3 Tb. all-purpose flour
      2 tsp. vanilla extract
      4 eggs, separated
      Heat oven to 425 F. Grease bottom of 9-in. square baking pan
      Melt butter over low heat. Stir in cocoa and 1 c. sugar. Remove from heat; cool about 5 min.
      Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
      Beat egg whites with 1 Tb. sugar until soft peaks form; gradually fold into chocolate mixture. Spoon into prepared pan.
      Bake 18-20 minutes or until edges are firm. Center will be slightly soft. Cool completely. Refrigerate about 4 hours. Garnish with powdered sugar. 20 servings.

    6. Member
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      02-08-2004 11:36 PM #106
      Chicken Chili
      1lb ground chicken (or turkey), browned and drained
      3 (15 oz.) cans diced tomatoes
      2 (15 oz.) cans dark red kidney beans
      1 (15 oz.) can black beans
      1 large diced onion
      spoon of sugar
      pepper to taste
      Simmer in crock-pot (high for <8 hrs, med, for >8 hrs)

    7. Banned Taddd's Avatar
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      02-08-2004 11:42 PM #107
      tortellini ( i have it everyday)
      boil some water , test the temperature w/ your finger.. ( i advise doing the "palm" test...laying your hand on top of the boiling water)
      make sure its boiling
      get a bag of tortellini
      get scissors and cut a corner of the bag off
      tilt the bag downward at a 45 degree angle and empty contents of the bag into boiling hot water making sure you splash yourself
      after this is completed, add a pinch of salt and a squirt of olive oil
      boil until they rise and pick the pot up and trip and fall as you are going to the sink
      find a strainer and separate the pasta from the water ( difficult process )
      empty wet pasta into a white porcelain bowl and let cool for 30 secs
      pour gobs of red tomato sauce on the tortellini , "accidentally" spilling some of the tomato sauce on the floor for sparky to eat
      after the sauce is "applied" ..get a handful of oregano and throw it on the pasta while saying "Bam!" all at the same time
      grab your fav beverage and enjoy your tasty Italian treat
      ciao!


      Modified by Taddd at 11:43 PM 2-8-2004

    8. 02-09-2004 08:50 PM #108
      very orginal recipe...i will have to try it sometime!

    9. 02-12-2004 11:02 PM #109
      Quote, originally posted by Sunil &raquo;
      This is a variation on the tandoori chicken recipe I posted above. I just made it up this weekend. It's a bit easier, is quick to prepare, and holy crap is it good for leftovers.

      I just made this tonight. Easy, chicken turns out really tender and really tasty over Jasmine rice. However, I didn't use nearly as much oil (more like 1 TB of olive oil) and I used nonfat yogurt and reduced fat sour cream. The juice in the pan tasted good, but was rather runny - was this from the lowerfat dairy products, or is that just what happens? I will still make it again (and this would be really good in pita pockets). I'll probably also try it with lamb.

    10. Member Sunil's Avatar
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      02-13-2004 08:32 AM #110
      Quote, originally posted by mgratzer &raquo;
      I just made this tonight. Easy, chicken turns out really tender and really tasty over Jasmine rice. However, I didn't use nearly as much oil (more like 1 TB of olive oil) and I used nonfat yogurt and reduced fat sour cream. The juice in the pan tasted good, but was rather runny - was this from the lowerfat dairy products, or is that just what happens? I will still make it again (and this would be really good in pita pockets). I'll probably also try it with lamb.

      I'm pretty sure it is due to the lowfat dairy products. I have made this with nonfat yoghurt, with just a little sour cream, and it always turned out too runny for my tastes.
      If you want to take away the runnyness, try adding some flour to the chicken when you mix the marinade. That should soak up the water, and will give the chicken a nice texture.
      I only use lowfat dairy when I'm going to grill. Then the runnyness doesn't matter much. Glad you liked it! Tell me how the lamb turns out!
      PS - your Paprikas Csirke (sp?) was freakin' awesome. My GF makes great potato dumplings, and this was an ideal sauce. Thanks! Malzeit.
      Ryder Hesjedal: "If you draw your sword and then drop it, you die."

    11. 04-19-2004 04:13 PM #111
      Alright, I know that this one might turn some folks off, but it is a fairly old-fashioned dish that makes a good supper. It does not take very long to prepare (30 minutes or so), and it combines several of my favorite ingredients: bacon, chicken liver, mushrooms, garlic, onions, and sour cream.

      Chicken Livers and Bacon Stroganoff

      3 tablespoons olive oil (or less; see below)
      1 pound chicken livers, rinsed and trimmed
      6-8 slices bacon
      2 cups chopped onion
      4 ounces sliced fresh mushrooms (or more if desired)
      1 tablespoon paprika
      1/3 cup dry sherry (or apple juice)
      1½ cups sour cream
      2 cloves garlic, finely minced, or equivalent
      salt and pepper to taste
      1 (12-ounce) package medium egg noodles
      1. Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
      2. While the noodles are getting started, cook the bacon in a large heavy skillet until tender. Remove bacon from skillet leaving the grease in the skillet if desired. In the same skillet have sufficient bacon grease and/or olive oil to make about 3 tablespoons. Add onions, and cook over medium heat, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers and garlic; season with paprika, salt, and pepper. Add the bacon, broken/cut into small pieces back to the skillet, and cook all these ingredients for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not overcook because the livers will become tough and leathery.
      3. Remove the skillet from the heat, and gradually whisk in the sherry or apple juice, then the sour cream until well blended. Serve over hot egg noodles.
      Makes 6 servings

    12. 05-10-2004 06:25 PM #112
      Here's one I make often. Very easy and incredibly tasty! I suggest making this in a flat pan, Foreman grill or a grill pan, as it will most likely fall through the cracks on an open grill. Recipe adapted from Epicurious.
      Salmon Burgers
      Burger ingredients:
      1 lb salmon, skinned, deboned and finely minced
      2 TB panko bread crumbs (found in the Asian aisle of most supermarkets)
      2 tsp finely minced fresh ginger
      1.5 TB whole grain mustard
      2 TB soy sauce
      Sauce ingredients:
      1 tsp fresh ginger
      1.5 TB whole grain mustard
      2 TB soy sauce
      3 TB mayonnaise
      In a large bowl, mix burger ingredients. Form into 3 large patties or 4 small patties, depending on preference. Heat 1TB vegetable oil in a large nonstick skillet over medium heat; cook patties 4-6 minutes per side (depending on size) or until golden brown.
      While patties are cooking, mix sauce ingredients.
      Serve salmon burgers on a toasted whole grain hamburger bun with fresh spinach, tomato, thinly sliced sweet onion and a heaping tablespoon of sauce ingredients.

    13. 05-14-2004 08:21 PM #113
      Quote, originally posted by StarrDLuX &raquo;
      We are doing 1 new dinner & 1 new dessert in our house per week... Here was my first dinner.
      4 cod filets
      French Beans (enough for 4)
      10 thin strips of pancetta
      Big handful of Pine Nuts
      2 lemons, quartered
      Olive Oil
      Salt & Pepper
      Place french beans in the bottom of a roasting pan in a single layer. Drizzle w/ olive oil & season w/ S&P.
      Place cod on top of beans
      Place pancetta on top of cod & through the beans
      Place lemon wedges throughout
      Sprinkle pine nuts over all
      Bake for 15 minutes or so at 425.
      OMG - This was SO good.

      I made this last night. Except, I was dumb and bought prosciutto instead of pancetta.
      However, the green beans were really tasty, and the lemons were unbelievable once roasted like that. The cod took longer than 20 minutes, and I'm not so sure I was very fond of it, it was my first time eating cod plain like this.
      Overall, it was good, healthy, easy and fast - what more can you want? I'll try this again with halibut and real pancetta next time.

    14. Banned
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      08-10-2004 01:55 AM #114
      Ok, heres my contribution. Feel free to whore it out, cause its GOOD!
      Not sure of the name of it - My Mom calls it Neapolitan Pie, I've heard it called Banana Split Pie....Whatever floats your boat....
      1 jar of hot fudge sauce
      1 row of Oreo or other "sandwich" cookie
      3 tablespoons buttah
      1 pint of your favorite strawberry ice cream
      1 pint of your favorite chocolate ice cream
      1 pint of your favorite vanilla ice cream
      4 (ish) ripe yellow bananas
      Whipped cream
      If you like, some chopped walnuts
      Maraschino cherries
      Set oven to 350F
      Crush up the cookies into really small bits (think: sand)
      Now, you need a pan....The best ones are the kind that have the "belt buckle" mechanism (not sure of the name of it). I use a 9x3
      Melt butter
      In your pan mix the butter and cookie crumbs til its all even. Now to get dirty...Press the mixture into a crust shape with your hand.
      Bake for 15 min.
      Put it in the freezer for an episode of Seinfeld (30min)
      In the same 30min put all of the ice cream into the refrigerator, so it gets a little soft
      What you do now is up to you....Take one of the ice creams and spread it over the crust (I do the strawberry first)
      Back into the freezer for about 40min. Let the ice cream get firm
      Meanwhile slice the bananas into 1/2 inch slices (or in half length wise - up to you)
      Okay - if your first layer of ice cream is frozen - proceed. If not go to jail.....Take your hot fudge and pour it evenly over the layer of ice cream
      Place the bananas on top of the fudge
      Cover and freeze for one hour.
      Take your next ice cream and spread it over the fudge and bananas
      Next - you guessed it freeze for 20min or til ice cream is firm
      Ready for the finale? Me too! Take the last pint of ice cream and spread it over the previous layer of ice cream.
      Freeze for 2-3hrs (you could watch Mad Max...)
      Garnish with the whipped cream, walnuts, and cherries.
      Now when you slice this bad boy up, put your knife in some hot water so it goes a lil easier.
      Substitutions Strawberry sauce in place of hot fudge sauce....Any of your other favorite ice creams - try to keep it simple though - ice cream with a lot of "extras" is a pain to work with.
      ENJOY!

    15. 08-29-2004 06:25 PM #115
      This is the single weirdest recipe I've ever tried, but it turns out excellent cookies. I suspect you could use any flavoring with lemon, maple, butter rum and plain vanilla coming to the top of my list.
      Ingredients:
      3 eggs
      1 C sugar
      1/4 tsp anise oil
      1 1/2 C flour
      Instructions:
      Beat eggs and sugar for 30 minutes; seriously. Mix in anise oil and flour. Drop by rounded teaspoon on lightly greased cookie sheets. Let sit uncovered at room temperature overnight; seriously. Back at 350 degrees for 12-15 minutes.
      Enjoy!

    16. Member
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      10-12-2004 12:02 PM #116
      Ok, so there aren't many tofu recipes yet so here's one:
      Saigon Sizzle Tofu
      Main Ingredients:
      1-2 Tbsp Peanut oil (can substitute other wok cooking oils - just not Olive Oil!)
      1 pkg Firm or Extra-Firm Tofu (family size)
      2 medium Zucchini*
      1 8oz pkg Mushrooms*
      5-6 Green Onions (scallions)
      1-2 Tbsp Soy Sauce
      Garlic Salt
      Ground Pepper
      Ground Ginger
      Sauce Options:
      Either buy House Of Tsang - Saigon Sizzle Stir Fry sauce
      - or -
      make your own:
      2 hot peppers of your choice (chili, jalapeno or what-have-you)
      1 tsp Rice Wine Vinegar
      1-2 Tbsp Soy Sauce
      more Ground Ginger (~1/2 tsp)
      more Garlic Salt/Powder (~1/2 tsp)
      Instructions:
      Press Tofu to remove excess liquid. Cut Tofu into 1/2 inch (2 cm) squares. Slice whole mushrooms - try to get about five slices per mushroom. Cut Zucchini in half length-wise and then slice thinly. Chop green onions.
      Add Peanut Oil to a large wok over medium-high heat. Add Tofu before oil is hot to avoid splatters. Brown Tofu while stirring continuously to avoid burning/sticking. For those who haven't cooked Tofu like this before, it is done when the outside is firm and light brown in color (colour) - this should take between 10 and 15 minutes. It is normal for it to stick a little bit and you may loose a few "layers" while stirring.
      Once the Tofu is brown, sprinkle with Ginger, Garlic Salt and Ground Pepper to taste (I use a lot of all three). Add the Soy Sauce. Now add the Green Onions and, if you are making your own sauce, the hot peppers (minced), then the Mushrooms and Zucchini. If all the oil has cooked off, add some more to prevent sticking. Let the Mushrooms and Zucchini cook until they are both soft. The Zucchini is over-done when it becomes transparent/limp.
      Now lower the heat to medium-low and add either the Saigon Sizzle Sauce or the aforementioned make your-own-sauce ingredients.
      Simmer for another 2-3 minutes and then serve over rice (preferably Jasmine or other Oriental rice).
      This will serve 3-4 depending on side dishes (egg rolls, soup... cheese curds??(just kidding - that would be gross)).
      * You can really use any vegetables you want: bok choi, broccoli, green or red bell peppers, bamboo chutes, asparagus are all good - whatever you are in the mood for. You can also use fresh Garlic and Ginger Root instead of the ground varieties


      Modified by mzd at 11:04 AM 10-12-2004

    17. Member BennyEatsBunnyPancakes's Avatar
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      12-01-2004 11:31 PM #117
      Quote, originally posted by Preppy &raquo;
      This is super yum... (and really easy to make)
      2 Cups Penne Rrggate pasta
      1/2 Cup Tomato sauce
      2 Cups Grated cheddar cheese
      1/4 Cup Grated Parmesan
      2 Cups Milk
      1/4 Cup Butter
      2 Tbsp Flour
      1 Small tomato
      1 Small clove garlic
      2 Tsp Oregano
      1 Tsp Salt
      1 Tsp Pepper
      Tobasco Sauce and Worchesteshire Sauce to taste (a couple of drops).
      Melt butter and add flour, stirring out lumps.
      Slowly add milk, stirring frequently. Continue stirring until thinkened.
      Add grated cheese, stir until melted.
      Add spices and tobasco and worchesteshire.
      Add tomato sauce and garlic. Mix thoroughly.
      In a baking dish, combine cooked pasta and cheese sauce. Mix through. Slice tomato and place (3-4) slices on top of pasta (don't cover it all). Sprinkle surface with grated parmesan.
      Bake @ 350F for 30 min.

      I've just tried this.. it's in the oven right now, so i'll let you guys know how it comes out

    18. Member BennyEatsBunnyPancakes's Avatar
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      12-01-2004 11:37 PM #118
      Quote, originally posted by redsox &raquo;
      Ok, heres my contribution. Feel free to whore it out, cause its GOOD!
      Not sure of the name of it - My Mom calls it Neapolitan Pie, I've heard it called Banana Split Pie....Whatever floats your boat....
      1 jar of hot fudge sauce
      1 row of Oreo or other "sandwich" cookie
      3 tablespoons buttah
      1 pint of your favorite strawberry ice cream
      1 pint of your favorite chocolate ice cream
      1 pint of your favorite vanilla ice cream
      4 (ish) ripe yellow bananas
      Whipped cream
      If you like, some chopped walnuts
      Maraschino cherries
      Set oven to 350F
      Crush up the cookies into really small bits (think: sand)
      Now, you need a pan....The best ones are the kind that have the "belt buckle" mechanism (not sure of the name of it). I use a 9x3
      Melt butter
      In your pan mix the butter and cookie crumbs til its all even. Now to get dirty...Press the mixture into a crust shape with your hand.
      Bake for 15 min.
      Put it in the freezer for an episode of Seinfeld (30min)
      In the same 30min put all of the ice cream into the refrigerator, so it gets a little soft
      What you do now is up to you....Take one of the ice creams and spread it over the crust (I do the strawberry first)
      Back into the freezer for about 40min. Let the ice cream get firm
      Meanwhile slice the bananas into 1/2 inch slices (or in half length wise - up to you)
      Okay - if your first layer of ice cream is frozen - proceed. If not go to jail.....Take your hot fudge and pour it evenly over the layer of ice cream
      Place the bananas on top of the fudge
      Cover and freeze for one hour.
      Take your next ice cream and spread it over the fudge and bananas
      Next - you guessed it freeze for 20min or til ice cream is firm
      Ready for the finale? Me too! Take the last pint of ice cream and spread it over the previous layer of ice cream.
      Freeze for 2-3hrs (you could watch Mad Max...)
      Garnish with the whipped cream, walnuts, and cherries.
      Now when you slice this bad boy up, put your knife in some hot water so it goes a lil easier.
      Substitutions Strawberry sauce in place of hot fudge sauce....Any of your other favorite ice creams - try to keep it simple though - ice cream with a lot of "extras" is a pain to work with.
      ENJOY!

      Made this for desert BTW.. so hopefully that comes out good too.. man.. im having a vortex dinner.. Kinda like thos ghetto TV dinners

    19. Senior Member
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      12-11-2004 07:04 PM #119
      Two recipes from Thanksgiving ...
      This was modified from a recipe in the newspaper the week before:
      Country Sausage and Corn Bread Stuffing
      1 pound pork sausage meat
      4 tablespoons butter or margarine
      3 stalks celery, coarsely chopped
      1 large onion (12 ounces), coarsely chopped
      1 red pepper, coarsely chopped
      14½-ounce can chicken broth or 1¾ cups homemade chicken broth
      ½ teaspoon coarsely ground black pepper
      ¾ cup water
      16-ounce package corn bread stuffing mix (Pepperidge Farm makes one)
      ¼ cup chopped fresh parsley
      Heat a large pot over medium-high heat until very hot. Add sausage meat and cook, breaking up sausage with side of spoon, until browned, about 10 minutes. With slotted spoon, transfer sausage to large bowl. Discard all but 2 tablespoons sausage drippings.
      Add butter or margarine, celery, onion and red pepper to the pot.
      Cook, stirring occasionally, until vegetables are golden brown and tender, about 10 minutes. Stir in chicken broth, black pepper and water. Heat to boiling, stirring until browned bits are loosened from bottom of pot.
      Add vegetable mixture, corn bread stuffing mix, and parsley to sausage in bowl; stir to combine well. The recipe calls for 14-oz. stuffing mix. The Pepepridge farm bag is 16 oz. I added it all, then added boiling water with stirring to get the consistency I wanted.
      Use to stuff turkey; or, to serve in baking dish, spoon stuffing into greased 13-by-9-inch baking dish. Cover with foil.
      Makes about 12 cups stuffing.
      Nutrition information per ½ cup stuffing: about 137 cal., 4 g pro., 15 g carbo., 7 g total fat (2 g saturated), 13 mg chol., 414 mg sodium.

      THIS IS VERY, VERY GOOD AND VERY EASY (everyone that tries it wants the recipe):
      Mashed Sweet Potatoes with Caramelized Onion and Bacon
      Adapted from “Tish’s recipe on http://www.recipezaar.com.
      2 lbs. sweet potatoes, peeled and cut into halves or thirds
      2 tsp. tablespoons olive oil
      4 oz. diced bacon
      1 medium onion, coarsely chopped
      1 tsp. red wine vinegar
      ¼ c. cream cheese (2 oz.)
      ¾ tsp. teaspoon salt
      ¼ tsp. teaspoon ground pepper
      1. In a large pot of boiling salted water, add peeled sweet potatoes.
      2. In a non-stick wok, start to cook the diced bacon with the olive oil.
      3. When the bacon begins to brown, add the diced onion and cook until the onions brown a little. If there is more bacon grease than you would like, drain a little (not me ).
      4. When the sweet potatoes are soft, remove them to a bowl with a slotted spoon and pour the water down the sink. Return the sweet potatoes to the pot and mash.
      5. Add 2-oz. cream cheese, salt, pepper, and mix.
      6. Add the vinegar to the bacon/onion mixture, stir, and add it to the sweet potatoes. Stir.
      7. Serve or transfer to a greased, casserole dish and cover.
      8. Re-heat in the oven when needed.
      Modified by Cooper at 7:07 PM 12-11-2004


      Modified by Cooper at 7:11 PM 12-11-2004

    20. 12-13-2004 07:52 PM #120
      Here are three variations, similar but different, on Chopped (Chicken) Liver...good as an appetizer, salad, or on a sandwich. These recipes are from various Jewish cookbooks or websites

      Val’s Hungarian Jewish Chopped Liver
      “If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pâté; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!"
      2 tbsp. vegetable oil
      1 tbsp. unsalted butter (optional)
      1 large white onion, chopped
      2 pounds fresh chicken livers
      6 hard-cooked eggs
      1 small white onion, finely chopped
      1 bunch green onions, chopped
      salt and pepper to taste
      2 tbsp. paprika
      2 tbsp. chopped fresh parsley, divided
      1 head romaine lettuce
      2 sprigs fresh parsley

      In a large skillet, heat oil and butter over medium high heat. Sauté the diced onion until fairly soft. Add chicken livers and sauté over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
      Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
      To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
      Makes 6 to 8 servings

      Chopped Chicken Liver 1 (Pareve)
      6 chicken livers [sautéed]
      2 large onions [chopped, sautéed]
      2 hard-boiled eggs
      oil for sautéing
      1. Sauté chopped onions in oil, until golden brown.
      2. Sauté chicken livers in oil [not the oil previously used].
      3. Chop together: sautéed onions, sautéed livers, and eggs.
      4. Season with salt and pepper to taste.
      Makes 4 servings

      Chopped Chicken Liver 2 (Pareve)
      1 lb. fresh chicken livers (approx.)
      1 really large Spanish onion, finely chopped
      chicken fat (Mrs. Kornbluth's chicken fat rendered with onions is commercially available and a great alternative, if you choose not to render your own)
      3 hard-boiled eggs, chopped (more or less to your taste)
      salt/pepper to taste
      In a skillet, over a medium heat add a generous dollop of chicken fat and heat/melt it. When hot, add the liver and sauté (fellow JEWS! Don't incinerate them!). They should be cooked, but still pink and tender in the middle.
      When cooked, remove the livers from the skillet and chop. Add the chopped onions to the skillet and sauté (this is my secret). Scrape up all the brown bits from the bottom of the pan left by the livers into the onions. Gently cook the onions until soft and transparent and even ever so slightly, barely browned.
      Take EVERYTHING from the skillet, scrape it all out: fat, onions, "brown bits", etc. into a bowl. Add the chopped livers & hard cooked eggs and combine. I'd add some salt and fresh ground pepper. If you wish a creamier, more spreadable texture (as opposed to a firmer more “pâté” texture) add more chicken fat and mix.
      Makes 6-8 servings




      Modified by buckhead at 8:19 PM 12-13-2004

    21. 12-31-2004 09:17 AM #121
      Quote, originally posted by 2001Wolfy &raquo;
      This is the single weirdest recipe I've ever tried, but it turns out excellent cookies. I suspect you could use any flavoring with lemon, maple, butter rum and plain vanilla coming to the top of my list.
      Ingredients:
      3 eggs
      1 C sugar
      1/4 tsp anise oil
      1 1/2 C flour
      Instructions:
      Beat eggs and sugar for 30 minutes; seriously. Mix in anise oil and flour. Drop by rounded teaspoon on lightly greased cookie sheets. Let sit uncovered at room temperature overnight; seriously. Back at 350 degrees for 12-15 minutes.
      Enjoy!

      it's like you're trying to give us salmonella or something!

    22. 01-27-2005 01:14 PM #122
      White Bean Dip
      1 can cannellini beans, drained and rinsed
      1 garlic clove
      1/4 cup flat-leaf parsley leaves, loosely packed
      3 TB fresh lemon juice
      1/4 cup olive oil
      1/4 tsp cumin
      1/4 tsp salt
      fresh cracked pepper
      pinch cayanne
      Blend beans through olive oil in a food processor until smooth and creamy. Add spices, and season to taste. Serve with pita chips and crudites.
      I think next time I'll try adding some fresh grated parmesan cheese to the mix.

    23. 02-08-2005 01:14 PM #123
      Quote, originally posted by munkey &raquo;
      it's like you're trying to give us salmonella or something!

      I think you're more likely to get hearing damage from the mixer running for 30 minutes. And that's why we stick it in the basement and go for a 1/2 hour walk!
      I tried it with almond flavoring a couple of weeks ago, and it was wicked good! And no salmonella. Yet.

    24. 03-11-2005 12:14 PM #124
      Quote, originally posted by penya79 &raquo;
      Chicken Chili
      1lb ground chicken (or turkey), browned and drained
      3 (15 oz.) cans diced tomatoes
      2 (15 oz.) cans dark red kidney beans
      1 (15 oz.) can black beans
      1 large diced onion
      spoon of sugar
      pepper to taste
      Simmer in crock-pot (high for <8 hrs, med, for >8 hrs)

      In the slow cooker now [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG] [IMG]http://**********************/smile/emthup.gif[/IMG]


    25. Member
      Join Date
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      PA
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      03-12-2005 03:12 PM #125
      cool

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