Topic: Hey Dallas : The Recipe Thread. (Read 23180 times)

Sirgod · « **on:** December 10, 2003, 01:38:49 pm »

I was just wondering how the Soup turned out. Don't worry If you didn't like It, But I would like to know If It was ok. I forgot also to mention that abit ofGarlic wouldn't hurt It.

stephen

Dallas · « **Reply #1 on:** December 10, 2003, 07:56:24 pm »

Hey bud,
Sorry I didn't post earlier. The soup came out decent even though
I totally screwed it up.

First, I didn't use enough potatoes.
Second, I used to much condensed milk.
Third, the cheese I got was this hardcore yuppie swiss and the
flavor was really overpowering.

I'm gonna try it again soon and see if I get it right.

JMM · « **Reply #2 on:** December 10, 2003, 09:55:51 pm »

Uh oh, Stephen and big D been trading recipes again... LOL

Rat_Boy · « **Reply #3 on:** December 10, 2003, 10:19:46 pm »

With Dallas, I thought they'd be trading picks of scantily-clad females.

Dallas · « **Reply #4 on:** December 10, 2003, 10:57:14 pm »

Quote:

With Dallas, I thought they'd be trading picks of scantily-clad females.

I sent him a bunch of pics from my private collection and all I got in return was
a recipe for potatoe soup.

TheShadow · « **Reply #5 on:** December 10, 2003, 11:01:50 pm »

Ok, not to really change the subject, but does anyone here think we should create a forumite cookbook? I know I have a ton of recipes, some of which have been passed down in my family for hundreds of years.

Toasty0 · « **Reply #9 on:** December 11, 2003, 12:42:08 am »

I'm all for that. What I'd like to to is add a section called Taldranite recipes and then include all those posted here.

Yeah, yeah, that's the ticket.

I'm scared at the thought of what SteelClaw and that crazy pink tutu wearing Gorn my want to include. <shudder>

TheShadow · « **Reply #11 on:** December 11, 2003, 12:57:11 am »

Do you think the mods would put a sticky on a recipe thread?

Toasty0 · « **Reply #12 on:** December 11, 2003, 01:04:59 am »

I don't see why not.

TheShadow · « **Reply #13 on:** December 11, 2003, 01:06:39 am »

Thanks man, let the calories roll.

Sirgod · « **Reply #14 on:** December 11, 2003, 08:46:51 am »

Hehe, Well, I Usually use about 10lbs If not more.

The recipe I gave him was for potatoe Soup.

10 lbs of Potatoes, One or two Large onions, Swiss Cheese, 1-2 cans of Milnot 9depending on how creamy you want It).

Basicly I boil the Potatoes and onion, a bit of Garlic doesn't hurt. When they Get to the Texture I like, I drain most of the water off, an add the Milnot. When It starts to boil, I back ogg the heat, and add abit of swiss cheese.

I might have forgotten something though when I first gave you recipe Dallas, I was too busy looking at those pics you sent me.

Stephen

Sirgod · « **Reply #15 on:** December 11, 2003, 10:02:58 am »

Here's another one to get the thread Started.

Pizza Puff.

A package of frozen pastry sheets (thawed)
A jar of Ragu or similar pizza sauce
Shredded mozzerella cheese ( i use feta cheese)
Sliced pepperoni (i use hard salami) re-sliced into quarters or chopped
Black olives sliced or chopped
Olive oil
Oven (pre-heated to 425 F)

1. Place a pastry sheet on a large baking sheet.
2. About 1/2 inward from the edges, spoon about 1/2 tablespoon of sauce onto the pastry sheet. Thinly spread the sauce so that it covers and area about 2 inches.
3. Sprinkle that with cheese.
4. Add about 1/2 tablespoon each of olives and pepperoni.
5. Sprinkle with cheese again.
6. Fill the entire pastry sheet with piles of stuff leaving about 1/2 inch of space between piles.
7. Lay the top pastry sheet over that, pressing out any air pockets with your fingertips and pinch around the edges to seal.
8. Brush lightly with olive oil
9. Sprinkle lightly with garlic powder or mozzerella cheese
10. Cut out eaach pastry with a blunt edge, such as a spatula or top edge of a knife.
11. Bake for 12-15 minutes at 425 or until pastry turns golden brown.
12. Get some cold beer and friends and enjoy!!!

Stephen

IKV Nemesis D7L · « **Reply #16 on:** December 11, 2003, 04:56:38 pm »

Fruitcake

Sirgod · « **Reply #19 on:** December 11, 2003, 05:57:49 pm »

I know man, It was just personally Funny to me, Actualy My Aunts Cakes are quite good, and I usualyy try and order at least 3 from her every year. One for ourselves, One for the In-Laws. and one for a nieghbor.

Stephen

WaterTiger · « **Reply #20 on:** December 11, 2003, 06:09:21 pm »

Here are some tasty ...... ummmmmmmm..... universal recipies from the Knights of Hegemony.

Check out their cookbook.

Hydran S'mores anyone? ... KFC, perhaps? ( Klingon Fried Carcass)

These guys get my vote for the Recipies of the Week.

Pickled Romulan ears are my personal favorite, Dallas.

WaterTiger

TheShadow · « **Reply #22 on:** December 11, 2003, 10:52:25 pm »

In case none of you can tell, I like sweets. Not candy, cakes & pies. So here goes.

DRIED APPLE STACK CAKE

3/4 C. plus 2 Tbsp. sugar
2 Tbsp. molasses
1/2 C. butter/shortening
1 egg
1/2 Tsp. vanilla
1/4 C. buttermilk
3 C. flour
1/2 Tsp. soda
1/4 Tsp. salt
1 1/2 Tsp. baking powder
1/2 Tsp. cinnamon
1/4 Tsp. nutmeg

Cream butter and sugar, add molasses, vanilla and egg, blend well. A mixer may be used to this point. The rest should be done by hand because you will end up with a dough, not a batter. Combine dry ingredients. Add alternately with buttermilk to the creamed mixture. Mix well. This will be thicker than a biscuit dough. Divide dough into six balls. Pat each ball into a prepared 9 inch layer cake pan. Bake at 375º for 10-12 minutes. Cool slightly before removing from pan. Put apple filling between layers.

APPLE FILLING

1 pound dried apples
1 1/2 C. sugar
3/4 C. brown sugar
1/2 Tsp. nutmeg
1/2 Tsp. Cloves
2 Tsp. cinnamon

Place apples in saucepan and barely cover with water. Simmer until tender. Remove from heat and mash. Add sugar and spices and stir to dissolve sugar. Heat slightly if necessary. Divide into six equal parts. Put between layers of Stack Cake, ending with apple filling on top. This cake is best if made two or three days before serving.

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IRISH POTATO CAKE

2 C. sugar
2 C. flour
1/4 C. cocoa
1 Tsp. each nutmeg, cloves, cinnamon & vanilla
1/2 C. milk
1/2 C. shortening, softened
1 C. creamed potatoes
1 C. raisins
1 C. pecans

Mix dry ingredients together in a large bowl. Cream potatoes and shortening together, add milk and mix well. Gradually incorporate dry ingredients into potato mixture. Add vanilla and beat for 2 minutes. Fold in raisins and pecans. Divide into 2 prepared 9 inch layer cake pans. Bake in hot oven 425º, until cake springs back when touched. Top with your favorite chocolate icing.

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DARK FRUIT CAKE

1 Pound each; flour, brown sugar, butter, dates, and figs
2 Pound each; raisins, nuts
1/2 Pound each; citron, lemon/orange peel, cherries
2 Rings crystallized pineapple
1 glass each; grape and blackberry jelly
1 C. each; black molasses, grape juice
1 Tsp. each; cinnamon, cloves, allspice, and nutmeg
1 Tsp. soda dissolved in 1 tsp. boiling water
1 Dozen eggs Reserve
1 C. flour.

Combine all fruits and nuts, except pineapple rings and a handful of nuts for garnish, into a large bowl, sift reserved flour over mixture and stir, coating well. Set aside. In a very large bowl cream butter and brown sugar. Add jellies, molasses and juice, mixing well. Sift together flour and spices, gradually incorporate into liquid alternately with eggs. Mix in soda water. Fold in fruit and nut mixture. Turn into specially prepared pans grease pans with shortening, line with brown paper, then grease again. Place pineapple rings and nuts or cherries in bottom of pan in a decorative fashion gently, filling half full. Tap pans to remove air bubbles. Bake at 250º- 300º for 4 hours. Tube pans may be used or you may want to bake in loaf pans to give as gifts during the Holidays. These cake may be made ahead as much as a month and soaked in rum or pineapple juice

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MOLASSES CAKE

1/2 C. butter
1/2 Tsp. soda
1 C. sugar
1/2 Tsp. cinnamon
1 egg
1/2 Tsp. nutmeg
1 C. sifted flour
3/4 C. buttermilk
1/2 Tsp. salt
1/2 C. molasses
1 Tsp. baking powder

Cream butter and sugar together, add molasses and buttermilk. Mix well, add egg. Sift dry ingredients together and gradually add to liquid mixture. Pour into a prepared 8 inch square cake pan. Bake at 325º for 45 minutes. Mix 1/4 C. hot water and 1/2 C sugar and pour over cake. This makes the cake moist.

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RED VELVET CAKE
2 eggs
1/2 Tsp. salt
2 C. sugar
1 1/2 Tsp. soda
1 C. butter
1 Tsp. vanilla
1 C. buttermilk
1 Tbs. cocoa
2 1/2 C. cake flour
1 Tbs. vinegar
2 oz. red cake coloring

Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of vinegar , and cocoa and add to mixture. Sift salt and soda with flour, add to mixture alternately with buttermilk. Blend well. Beat in vanilla and cake coloring. Pour into prepared cake pans and bake at 350º for 30 minutes.

FILLING
1 C. milk
2 Tsp. flour
1 C. butter
1 Tsp. vanilla
1 C. sugar
1 C. chopped nuts
1 can flake coconut

Cook milk and flour on low heat until thick. Set aside and allow to cool completely. Cream sugar and butter; add flour mixture. Beat until mixture looks like whipped cream. Add chopped nuts, coconut flakes and vanilla. Blend well and spread on layers.

More to come....

TheShadow · « **Reply #23 on:** December 13, 2003, 11:09:44 pm »

What, No one else has recipes?

TheShadow · « **Reply #24 on:** December 13, 2003, 11:47:05 pm »

Ok, here's a few more of mine.

STRIPE IT RICH CAKE
1 Pkg. cake mix
2 pkg. Jell-O inst. pudding
1 C. powdered sugar
4 C. cold milk

1. Prepare cake mix as directed on pkg., baking in 13x9" pan. 2.Remove from oven. Poke holes at once down through the cake to the pan with round handle of wooden spoon at 1" intervals. 3. Next, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed of electric mixer for not more than 1 minute. Do not over beat. 4. Quickly, before pudding thickens, pour about 1 of the thin mixture evenly over warm cake and into holes to make the stripes. 5. Allow the remaining pudding to thicken slightly;then spoon over the top, swirling it to frost the cake. Chill at least 1 hour. Store cake in the refrigerator.

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CARROT GINGER MUFFINS
Pam
1 C. low-fat buttermilk 1 tsp. baking powder{ C. corn syrup 1 C.brown sugar{ C. walnuts 1 C. raisins3 C. grated carrots 1 tbs. fresh gingers
4 lg. egg whites
2 tbs. vegetable oil
1 C. water
3C. oat bran

Preheat oven to 400°. Spray 16 muffins tins with Pam. Combine baking powder with buttermilk, add corn syrup, brown sugar, walnuts, raisins, carrots, ginger, egg whites, oil and water. Stir well. Gently fold in the oat bran, a little at a time. Mix until just moistened. Divide among 16 muffin tins. Bake at 400° for 25 minutes until lightly brown and firm to the touch. Allow the muffins to cool for 5 minutes, remove from,pan. Muffins may be stored chilled for 3 weeks, or frozen forU3 months. Reheat in microwave for 30 seconds or oven at 350°Ufor 10 minutes.

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SHRIMP WITH ARTICHOKE HEARTS & MUSHROOMS

Serves 6, each serving: 173 Calories. 3 tbs. olive oil
1 tbs. safflower oil
2 C. sliced mushrooms, s
alt & pepper to taste
3/4 oz. boletus dried
2 cloves garlic, chopped soaked 15 min.
1 C. sliced scallions
3/4 C. dry white wine
2 tbs. minced mint
1 tsp. crushed rosemary
9 oz. artichoke hearts
1 lb. lg. shrimp, with shells on

Heat oils in lg. skillet, add fresh mushrooms, salt and pepper. Cook on high until mushrooms start to brown. Drain dried mushrooms, reserving 2 tbs. liquid. Add dried mushrooms & liquid, garlic, scallions, wine, mint, and rosemary to the cooked mushrooms. Cover and cook over med. heat for 10 min. Blanch artichoke hearts in boiling water. drain when water returns to boil and add to mixture in skillet. Cover and cook about 10 minutes over low to med. heat. Taste for salt. Add shrimp, turn up heat, and cook until they turn pink. Do not overcook. Remove shells from shrimp before serving.

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TERIAKI BEEF STIR FRY
1 lb. round steak stir fry to be marinated in the following:
3 tbs. teriyaki sauce
2 tbs. vegetable oil
2 tbs. cornstarch

Mix together until well blended, add beef stirring to coat well. Place in refrigerator for 4 hours. Remove, and drain saving liquid. In large skillet or wok that has been sprayed with Pam, Stir fry at high heat until slightly brown.
Add the following all at once:
6 onions sliced thinly
2 bell peppers, cut into thin strips
marinade liquid

Continue stir frying until vegetables cooked lightly, and sauce thickens. Serve hot with rice.

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SAVORY BEEF SUPPER
1 Cup cubed cooked roast beef
1cups cubed raw potato
1cup condensed beef broth
1 8-ounce can stewed tomatoes
1 teaspoon seasoned salt
Dash pepper
1 8-ounce can small white onions drained

In sauce pan, combine ingredients except onions. Cover and cook till potato is tender, about 20-25 minutes, stirring occasionally. Add onions; heat through.

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BUTTER NUT CAKE
1 C. shortening
2 C. sugar
4 eggs
1 C. cake flour
1 C. self-rising flour
1 C. evaporated milk
1 tbs. butternut flavoring

Combine all ingredients as usual for cake. Pour batter into prepared tube pan. Bake at 350° for 1 hour. Let set 10 minutes before removing from pan.

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CHEESE BAKED CHICKEN
2 small chicken breast
1 tbs butter, melted
1/3 C grated parmesan cheese
2 tbs butter

Dip chicken in 1 tbs butter melted, then in parmesan cheese. melt remaining butter in shallow pie plate. Place chicken skin side up in pie plate. Bake in hot oven 400° about 50 minutes basting with pan juices twice. Cover with tin foil during last 15 minutes to prevent over browning.

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CRISSCROSS POTATOES
1 large baking potato
1 tbs butter, melted
Salt
Paprika

Scrub potato; cut in half lengthwise. Make diagonal slashes about 1/8 inch deep in cut surface of potato, forming crisscross pattern. Brush surface with butter; season with salt. Place in shallow pan or on foil. Bake in hot oven (400°) for 40 minutes. sprinkle potato with paprika then bake 10 minutes more till done. Use with Cinnamon Peach Crisp for complete meal.

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EASY BAKE CHICKEN CASSEROLE

1 pound boneless chicken breast cut into 1"cubes
1 jar any flavor RAGU CHICKEN TONIGHT
1 C. instant rice, uncooked (extra rice can be used for thicker consistency)

Preheat oven to 400°F. Place chicken in an 11"x7" baking dish. Add sauce, stirring to coat chicken evenly. Cover tightly and bake 35-40 minutes or until chicken is thoroughly cooked. Remove chicken from oven and immediately add rice to casserole; stir to mix well. Cover tightly and let stand 5 minutes or until rice is tender. Serves 4 to 6.

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CHICKEN STIR FRY
1 C. chicken broth
2 Tbs. Mazola oil divided
1 Tbs. soy sauce
4 C. cut-up fresh vegetables
1 Tbs. corn starch
2 cloves garlic, minced
1 tsp. ginger
1 lb. boneless, skinless chicken breast thinly sliced
1tsp. crushed red pepper

1. In bowl stir first 5 ingredients; set aside. 2. In skillet heat 1 tbs. oil over medium high heat. Add vegetables and garlic; stir fry 3 min. or until tender-crisp; remove. 3. Heat remaining 1 Tbs. oil. Add chicken; stir fry 4 Min., return vegetables. 4. Stir broth mixture; add to skillet. Stirring constantly, bring to boil; boil 1 min., serves 4.

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JERK CHICKEN
1 onion sliced
1 orange sliced 2 tbs oil
1 tsp. jerk seasoning or 2 tsp. Jamaican marinade
2 lb. chicken parts
2-4 green onions

In large baking dish place 1/2 of onions in layer fashion top with 1/2 the orange slices. Add chicken. In separate bowl mix remaining ingredients and pour over chicken. Cook uncovered in pre-heated oven 425° for 30 min. Turn chicken over and add remaining onions and oranges. Return to oven for 30 min. Should be served with Slaw.

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HEARTY BRUNSWICK STEW
1 pound lean pork
2 C. chopped tomatoes/juice
1 small chicken
3-4 diced potatoes
2 pounds hamburger
Ketchup to taste
2 C. cooked corn
Chili powder
1 C. lima beans
Salt/Pepper
2-3 diced carrots
Ground red pepper
2-3 onions, chopped
Worcestershire sauce.

Boil chicken and pork until done and then grind both chicken and pork; sauté ground beef then add all 3 to vegetable mixture. Mix everything together in a large pot and simmer, covered for 1-1 1/2 hours.

Sirgod · « **Reply #25 on:** December 14, 2003, 09:09:39 am »

I don't really like artichoke Hearts, but the SHRIMP WITH ARTICHOKE HEARTS & MUSHROOMS, sounds Pretty good Will.

I'll try and get some more recipes up this afternoon.

Stephen

TheShadow · « **Reply #26 on:** December 14, 2003, 04:59:40 pm »

Thanks Stephen, I was feeling a little alone in the recipe thread.

Oh, and for those reading this, those recipes Ive put up arent ones Ive found on the internet. Theyre from my recipe box. Excuse the odd symbols in a few. I originally typed them on an old Brother word processor and saved them to floppy. I tried to clean them up, but I missed a few.

Toasty0 · « **Reply #27 on:** December 14, 2003, 05:19:41 pm »

I just wanted to thank "yous" who've taken the time to post your recipes. I will start inputing them into Recipe KIng this week.

Thanks again.

Best,
Jerry

Strafer · « **Reply #28 on:** December 14, 2003, 11:02:40 pm »

Mayonaise Cake

1 1/2 cup sugar
1 1/2 cup baking flour
1 cup mayonaise
1 cup water (or milk for lighter colour)
3 tsp baking powder
3 tbsp cocoa
1 tsp baking soda
1/2 tsp salt

Mix all ingredients. Pour in large greased shallow pan or angelcake (big donut shaped) mold. 40-45min @ 350F
Pan needs these caracteristics as cake is thick and moist. Outside will burn and middle will still be raw.

EDIT: oh yeah. Let cool 10 minutes or so before trying to remove from mold. It'll tear apart otherwise.

(and for those of you who balk at the mayo... would you prefer 2 raw eggs?..

)

TheShadow · « **Reply #29 on:** December 15, 2003, 11:32:52 am »

Thanks Strafer.

The two main ingredients in Mayonaise are Raw Eggs (use the yolks and get Mayo with a yellow tint) and Vinegar. I should know, I make my own Mayo and Ketchup.

Edit: Use only egg whites and its almost fat free and white as snow. If ya'll want I'll post the recipes to Mayo and Ketchup later?

Toasty0 · « **Reply #30 on:** December 15, 2003, 12:12:09 pm »

Heck yeah! Post them as well when you have time.

Thanks a bunch all.

Best,
Jerry

TheShadow · « **Reply #31 on:** December 16, 2003, 02:50:46 am »

Sorry about adding these so late, but here you go.

Mayonaise
2 egg whites or 2 egg yolks or 1 whole egg
1 tsp. sugar
1 tsp. powdered mustard
1 tsp. salt
2 Tbsp. vinegar
2 C. olive oil
2 Tbsp. fresh lemon juice

Put eggs and seasonings in a small deep bowl and beat with a mixer until thoroughly blended. Add vinegar very slowly beating constantly. Add 1 cup of oil, one drop at a time, until 1/4 cup has been added. Then add oil one tablespoon at a time alternating with a small amount of lemon juice beating constantly. Add the other cup of oil one tablespoon at a time until mixture reaches correct consistancy and is completely blended. Refrigerate without stirring. Makes about 2 cups.

Ketchup
1/2 bushel ripe tomatoes
1/3 C. salt
1 Tbsp. whole cloves (in a spice bag)
1 whole nutmeg grated, or 1/2 tsp. ground nutmeg
1/2 tsp. cayenne pepper
1 quart cider vinegar

Skin and press tomatoes through a seive or food mill to remove seeds. Bring tomatoes to a boil over low heat, stirring frequently to prevent scorching. Add salt, spices, and vinegar, stirring often to prevent scorching, until liquid is reduced by half. Remove spice bag. Can ketchup (while liquid is hot) as soon as possible, filling pint jars to with 1/2 inch from top. Makes about 3 quarts.

moofighters · « **Reply #32 on:** December 17, 2003, 09:38:27 pm »

Ingredients
1 oz Light Rum
1 oz Creme de Bananes
1 1/2 oz Cream
1 dash Grenadine
1 slice Banana
Nutmeg

Serverd in a Cocktail Glass

moofighters · « **Reply #33 on:** December 17, 2003, 09:41:04 pm »

Ingredients
3/4 oz Bailey's Irish Cream
3/4 oz Bourbon Whiskey
3/4 oz Vodka
2 - 3 oz Orange Juice

Served in a Highball Glass.

Toasty0 · « **Reply #34 on:** December 19, 2003, 12:59:43 am »

Ok, Stephen, I got at least one of your recipes entered. You'll find it under the menu Taldrenites-->Sirgod-->Pizza Puff

RecipeKing_Sirgod_Pizza_Puff

Proof it and let me know if that's how you want it to remain.

Best,
Jerry

Sirgod · « **Reply #35 on:** December 19, 2003, 09:22:13 pm »

thanks ToasyO, I'll give it the Critical eye tomorrow sometime and get back with you on It..

Stephen

Kortez · « **Reply #36 on:** December 20, 2003, 11:59:36 am »

I'm making a simple meal in commemoration of Hannukah, tonight. Beef Wellington is the main course.

Toasty0 · « **Reply #38 on:** December 20, 2003, 03:33:35 pm »

TheShadow,

I've entered one of your many recipes (thanks man) and thought you might want to rpoof it before I move on to other recipes.
TheShadow_Recipe_Irish_Potato_Cake

Thanks and enjoy.

Best,
Jerry

ChefAce · « **Reply #39 on:** December 22, 2003, 10:32:41 am »

Here's an easy to make recipie for the kiddies.

Lil apple pies

Take about 4 - 5 Granny Smith apples, core and peel. Thinly slice apples.

1 pack of 3"x3" wonton wraps.

In a large skillet, over med high heat, melt 1 tablespoon butter.

Add sliced apples

then add about4 tablespoons sugar

2 teaspoons Nutmeg...yummy

Cinnamon to taste.

Let apples sautee till tender and they become caramelized.

Next take your wonton wraps and add about 1 tablespoon of the apple filling.

Place in a deep fryer, 350 degrees, till golden brown.

Sprinkle with cinnamon and sugar while hot.

Wala, you're done.

Prep time 10 minutes.

Sirgod · « **Reply #40 on:** December 23, 2003, 04:49:52 pm »

POOR MAN'S PEPPER STEAK

Feed's 1-3 people.

Take one pound of Pork Cutletes (Beef for a kosher meal)
In a lightly Greased frying pan, place the meat evenly over the Flame.

add about 1/4 to 1/4 cups of Soy Sauce.

Blanket the Meat with crushed Red Pepper.

When It starts to Brown on the Bottem, apply 1/2 to 3/4 cups of minced Garlic, apply more Soy sauce to taste, and again Blanket the Meat with Crushed red Pepper.

Continue turning the meat andUsigng the sauce around It untill meat is done.

Total cost about $5.00 here in OK.

Stephen

PS. Jerry I'll have to Download .net again for some reason. My PC has been acting up though , But I haven't forget your Proggy.

P.S.S. what your recipe for Beef Wellington Kortez?

Sirgod · « **Reply #42 on:** December 26, 2003, 04:47:28 pm »

Elephant Stew

1 Elephant Seasoned Brown Gavry
2 rabbits (optional) Prep Time Approx. 3 months

Cut elephant into Bite-Sized pieces. This should take about 2 months. Cover with Brown Gravy and Cook over a Kerosine Fire at 450 Degrees for about 4 weeks. This will serve approx. 3800 people. If more is expected, Add 2 rabbits. Do this only if Necessary, as most people do not like to find Hare in there Stew.

Stephen

Khalee · « **Reply #46 on:** January 31, 2004, 08:41:12 am »

Since there are thoes who like to cook here, what Basic spices should one start out with.

Here is what I got on hand salt, pepper, onion salt. garlic pepper, lemon pepper,minced Garlic, seasoning.

What other spices should I get, but I dont like real spicy stuff, makes my ulser go nuts.

Sirgod · « **Reply #47 on:** January 31, 2004, 09:33:48 am »

Those are pretty much a good standard to have on hand. Might try getting ahold of Some Itallian Seasonings, Basyl, thyme, Etc.

also If you like Cilantro, here's a little hint. Don't chop the Cilantro, instead Slice It very gently. For some reason, If you chop It, It will start to curl and change color very quickly.

Stephen

TheShadow · « **Reply #48 on:** January 31, 2004, 02:44:45 pm »

Oregano, chili powder, dry mustard are good. If you bake dont forget cinnamon, nutmeg, cloves, and ginger. Paprika goes well with egg and tomato dishes.

Khalee · « **Reply #49 on:** February 04, 2004, 02:25:57 am »

Mannings Chilli I love it get it once in a while But how do you keep it from being so greasy, And what extra stuff do you put in. Im in a chilli kind of a mood.

Khalee · « **Reply #52 on:** February 07, 2004, 08:44:54 pm »

Need a good Pizza dough recipe I have a old cook book of my mothers like from the 50's has all kinds of recipes in it but no pizza dough Guess Pizza wasnt too popular yet back then.

Sirgod · « **Reply #53 on:** February 07, 2004, 09:14:38 pm »

I'll be honest with You Kahlee, Pilsbury makes a great Pre-made Pizza Dough, It's in the Section with there Canned Biscuits. Otherwise, I'll have to waiit until Morning to Pester Denise about One, as She's the one that does stuff like that from scratch.

But try that Canned Pizza Dough, It's easy to work with, alot less mess, and Is Yummy also.

Stephen

Khalee · « **Reply #54 on:** February 07, 2004, 09:18:41 pm »

But its not as good as home made dough.

Sirgod · « **Reply #55 on:** February 07, 2004, 09:20:21 pm »

that is true. I'll see what Denise has in the morning, and I'll get her to give Me the recipe. I hope you can wait untill then Bro.

Stephen

Khalee · « **Reply #56 on:** February 08, 2004, 08:29:47 am »

Spice Question How long do they nomaly last before they go bad, and or lose their flavor. Im talking about the one you buy in the store. Some of the ones I listed I have had for a while as they were my mothers, and she had them for a while as well. Just didnt cook a whole lot with spices before, we would use them a time or two then forget about them. I suppose I should err on the safe side and throw them away.

Sirgod · « **Reply #57 on:** February 08, 2004, 10:27:59 am »

As too the spices... It really depends on the Spice itself actually, I know for Thansgiving last year, I used some Sage, that must have been around 20 years old, But was kept up and out of the light. It turned out ok, But I'm not sue about the Half-Life of other Spices.

i asked my wife about her pizza dough, and she says she just uses Flour, Yeast, and water in her Bread machine. I've known her to also substitute wheat Flour, and that's pretty good also. She was in kind of a rush this morning , Have another Family Member who's having Emergancy Gall Bladder surgery this morning, so I didn't get the measurements.

The good news Is , I might get to watch my Nephew and Niece today. They Love me because I taught them how to hunt Snipe.

stephen

Khalee · « **Reply #58 on:** February 08, 2004, 11:05:53 am »

I had Gall stones at one time very painfull so I hope the surgery goes ok.

HM the bread Machine way Had one till it broke Did not really get the new wore off it havent gotten one sence then. guess Ill go with the Packaged dough mix. Oh well least you asked.

Sirgod · « **Reply #59 on:** April 06, 2004, 10:21:59 am »

I wonder where this little gem of a thread has been Hiding.

Stephen

Khalee · « **Reply #60 on:** April 06, 2004, 11:33:29 pm »

So the traditional all American meal is what?.

Khalee · « **Reply #61 on:** April 12, 2004, 05:20:05 pm »

Lamb chops vrs pork chops which is better, I have only ever eaten prokchops, so i really dont know anything about lamb.

Sirgod · « **Reply #62 on:** April 12, 2004, 05:23:25 pm »

Well, I happen to like both pretty well, However my wife doesn't care for Lamb.

also Pork chops are alot cheaper then lamb... But If I had to choose, It would be Lamb Chops IMHO.

stephen

Capt. Mike · « **Reply #63 on:** April 28, 2004, 07:58:18 pm »

For those who'd like a little British influence: http://www.britannia.com/cooking/recipes/steakkidneypie.html

The Steak and mushroom pie at the Trigger Pond (Oxfordshire) was good...also the Hook Norton bitter...but stay away from the Olde Farmer Brown..it makes vowels optional.

Mike

Sirgod · « **Reply #64 on:** December 10, 2003, 01:38:49 pm »

I was just wondering how the Soup turned out. Don't worry If you didn't like It, But I would like to know If It was ok. I forgot also to mention that abit ofGarlic wouldn't hurt It.

stephen

Dallas · « **Reply #65 on:** December 10, 2003, 07:56:24 pm »

Hey bud,
Sorry I didn't post earlier. The soup came out decent even though
I totally screwed it up.

First, I didn't use enough potatoes.
Second, I used to much condensed milk.
Third, the cheese I got was this hardcore yuppie swiss and the
flavor was really overpowering.

I'm gonna try it again soon and see if I get it right.

JMM · « **Reply #66 on:** December 10, 2003, 09:55:51 pm »

Uh oh, Stephen and big D been trading recipes again... LOL

Rat_Boy · « **Reply #67 on:** December 10, 2003, 10:19:46 pm »

With Dallas, I thought they'd be trading picks of scantily-clad females.

TheShadow · « **Reply #69 on:** December 10, 2003, 11:01:50 pm »

Ok, not to really change the subject, but does anyone here think we should create a forumite cookbook? I know I have a ton of recipes, some of which have been passed down in my family for hundreds of years.

Toasty0 · « **Reply #73 on:** December 11, 2003, 12:42:08 am »

I'm all for that. What I'd like to to is add a section called Taldranite recipes and then include all those posted here.

Yeah, yeah, that's the ticket.

I'm scared at the thought of what SteelClaw and that crazy pink tutu wearing Gorn my want to include. <shudder>

TheShadow · « **Reply #75 on:** December 11, 2003, 12:57:11 am »

Do you think the mods would put a sticky on a recipe thread?

Toasty0 · « **Reply #76 on:** December 11, 2003, 01:04:59 am »

I don't see why not.

TheShadow · « **Reply #77 on:** December 11, 2003, 01:06:39 am »

Thanks man, let the calories roll.

Sirgod · « **Reply #78 on:** December 11, 2003, 08:46:51 am »

Hehe, Well, I Usually use about 10lbs If not more.

The recipe I gave him was for potatoe Soup.

10 lbs of Potatoes, One or two Large onions, Swiss Cheese, 1-2 cans of Milnot 9depending on how creamy you want It).

Basicly I boil the Potatoes and onion, a bit of Garlic doesn't hurt. When they Get to the Texture I like, I drain most of the water off, an add the Milnot. When It starts to boil, I back ogg the heat, and add abit of swiss cheese.

I might have forgotten something though when I first gave you recipe Dallas, I was too busy looking at those pics you sent me.

Stephen

Sirgod · « **Reply #79 on:** December 11, 2003, 10:02:58 am »

Here's another one to get the thread Started.

Pizza Puff.

A package of frozen pastry sheets (thawed)
A jar of Ragu or similar pizza sauce
Shredded mozzerella cheese ( i use feta cheese)
Sliced pepperoni (i use hard salami) re-sliced into quarters or chopped
Black olives sliced or chopped
Olive oil
Oven (pre-heated to 425 F)

1. Place a pastry sheet on a large baking sheet.
2. About 1/2 inward from the edges, spoon about 1/2 tablespoon of sauce onto the pastry sheet. Thinly spread the sauce so that it covers and area about 2 inches.
3. Sprinkle that with cheese.
4. Add about 1/2 tablespoon each of olives and pepperoni.
5. Sprinkle with cheese again.
6. Fill the entire pastry sheet with piles of stuff leaving about 1/2 inch of space between piles.
7. Lay the top pastry sheet over that, pressing out any air pockets with your fingertips and pinch around the edges to seal.
8. Brush lightly with olive oil
9. Sprinkle lightly with garlic powder or mozzerella cheese
10. Cut out eaach pastry with a blunt edge, such as a spatula or top edge of a knife.
11. Bake for 12-15 minutes at 425 or until pastry turns golden brown.
12. Get some cold beer and friends and enjoy!!!

Stephen

IKV Nemesis D7L · « **Reply #80 on:** December 11, 2003, 04:56:38 pm »

Fruitcake

Sirgod · « **Reply #83 on:** December 11, 2003, 05:57:49 pm »

I know man, It was just personally Funny to me, Actualy My Aunts Cakes are quite good, and I usualyy try and order at least 3 from her every year. One for ourselves, One for the In-Laws. and one for a nieghbor.

Stephen

WaterTiger · « **Reply #84 on:** December 11, 2003, 06:09:21 pm »

Here are some tasty ...... ummmmmmmm..... universal recipies from the Knights of Hegemony.

Check out their cookbook.

Hydran S'mores anyone? ... KFC, perhaps? ( Klingon Fried Carcass)

These guys get my vote for the Recipies of the Week.

Pickled Romulan ears are my personal favorite, Dallas.

WaterTiger

TheShadow · « **Reply #86 on:** December 11, 2003, 10:52:25 pm »

In case none of you can tell, I like sweets. Not candy, cakes & pies. So here goes.

DRIED APPLE STACK CAKE

3/4 C. plus 2 Tbsp. sugar
2 Tbsp. molasses
1/2 C. butter/shortening
1 egg
1/2 Tsp. vanilla
1/4 C. buttermilk
3 C. flour
1/2 Tsp. soda
1/4 Tsp. salt
1 1/2 Tsp. baking powder
1/2 Tsp. cinnamon
1/4 Tsp. nutmeg

Cream butter and sugar, add molasses, vanilla and egg, blend well. A mixer may be used to this point. The rest should be done by hand because you will end up with a dough, not a batter. Combine dry ingredients. Add alternately with buttermilk to the creamed mixture. Mix well. This will be thicker than a biscuit dough. Divide dough into six balls. Pat each ball into a prepared 9 inch layer cake pan. Bake at 375º for 10-12 minutes. Cool slightly before removing from pan. Put apple filling between layers.

APPLE FILLING

1 pound dried apples
1 1/2 C. sugar
3/4 C. brown sugar
1/2 Tsp. nutmeg
1/2 Tsp. Cloves
2 Tsp. cinnamon

Place apples in saucepan and barely cover with water. Simmer until tender. Remove from heat and mash. Add sugar and spices and stir to dissolve sugar. Heat slightly if necessary. Divide into six equal parts. Put between layers of Stack Cake, ending with apple filling on top. This cake is best if made two or three days before serving.

...........................................................

IRISH POTATO CAKE

2 C. sugar
2 C. flour
1/4 C. cocoa
1 Tsp. each nutmeg, cloves, cinnamon & vanilla
1/2 C. milk
1/2 C. shortening, softened
1 C. creamed potatoes
1 C. raisins
1 C. pecans

Mix dry ingredients together in a large bowl. Cream potatoes and shortening together, add milk and mix well. Gradually incorporate dry ingredients into potato mixture. Add vanilla and beat for 2 minutes. Fold in raisins and pecans. Divide into 2 prepared 9 inch layer cake pans. Bake in hot oven 425º, until cake springs back when touched. Top with your favorite chocolate icing.

...........................................................

DARK FRUIT CAKE

1 Pound each; flour, brown sugar, butter, dates, and figs
2 Pound each; raisins, nuts
1/2 Pound each; citron, lemon/orange peel, cherries
2 Rings crystallized pineapple
1 glass each; grape and blackberry jelly
1 C. each; black molasses, grape juice
1 Tsp. each; cinnamon, cloves, allspice, and nutmeg
1 Tsp. soda dissolved in 1 tsp. boiling water
1 Dozen eggs Reserve
1 C. flour.

Combine all fruits and nuts, except pineapple rings and a handful of nuts for garnish, into a large bowl, sift reserved flour over mixture and stir, coating well. Set aside. In a very large bowl cream butter and brown sugar. Add jellies, molasses and juice, mixing well. Sift together flour and spices, gradually incorporate into liquid alternately with eggs. Mix in soda water. Fold in fruit and nut mixture. Turn into specially prepared pans grease pans with shortening, line with brown paper, then grease again. Place pineapple rings and nuts or cherries in bottom of pan in a decorative fashion gently, filling half full. Tap pans to remove air bubbles. Bake at 250º- 300º for 4 hours. Tube pans may be used or you may want to bake in loaf pans to give as gifts during the Holidays. These cake may be made ahead as much as a month and soaked in rum or pineapple juice

...........................................................

MOLASSES CAKE

1/2 C. butter
1/2 Tsp. soda
1 C. sugar
1/2 Tsp. cinnamon
1 egg
1/2 Tsp. nutmeg
1 C. sifted flour
3/4 C. buttermilk
1/2 Tsp. salt
1/2 C. molasses
1 Tsp. baking powder

Cream butter and sugar together, add molasses and buttermilk. Mix well, add egg. Sift dry ingredients together and gradually add to liquid mixture. Pour into a prepared 8 inch square cake pan. Bake at 325º for 45 minutes. Mix 1/4 C. hot water and 1/2 C sugar and pour over cake. This makes the cake moist.

...........................................................

RED VELVET CAKE
2 eggs
1/2 Tsp. salt
2 C. sugar
1 1/2 Tsp. soda
1 C. butter
1 Tsp. vanilla
1 C. buttermilk
1 Tbs. cocoa
2 1/2 C. cake flour
1 Tbs. vinegar
2 oz. red cake coloring

Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of vinegar , and cocoa and add to mixture. Sift salt and soda with flour, add to mixture alternately with buttermilk. Blend well. Beat in vanilla and cake coloring. Pour into prepared cake pans and bake at 350º for 30 minutes.

FILLING
1 C. milk
2 Tsp. flour
1 C. butter
1 Tsp. vanilla
1 C. sugar
1 C. chopped nuts
1 can flake coconut

Cook milk and flour on low heat until thick. Set aside and allow to cool completely. Cream sugar and butter; add flour mixture. Beat until mixture looks like whipped cream. Add chopped nuts, coconut flakes and vanilla. Blend well and spread on layers.

More to come....

TheShadow · « **Reply #87 on:** December 13, 2003, 11:09:44 pm »

What, No one else has recipes?

TheShadow · « **Reply #88 on:** December 13, 2003, 11:47:05 pm »

Ok, here's a few more of mine.

STRIPE IT RICH CAKE
1 Pkg. cake mix
2 pkg. Jell-O inst. pudding
1 C. powdered sugar
4 C. cold milk

1. Prepare cake mix as directed on pkg., baking in 13x9" pan. 2.Remove from oven. Poke holes at once down through the cake to the pan with round handle of wooden spoon at 1" intervals. 3. Next, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed of electric mixer for not more than 1 minute. Do not over beat. 4. Quickly, before pudding thickens, pour about 1 of the thin mixture evenly over warm cake and into holes to make the stripes. 5. Allow the remaining pudding to thicken slightly;then spoon over the top, swirling it to frost the cake. Chill at least 1 hour. Store cake in the refrigerator.

............................................................................

CARROT GINGER MUFFINS
Pam
1 C. low-fat buttermilk 1 tsp. baking powder{ C. corn syrup 1 C.brown sugar{ C. walnuts 1 C. raisins3 C. grated carrots 1 tbs. fresh gingers
4 lg. egg whites
2 tbs. vegetable oil
1 C. water
3C. oat bran

Preheat oven to 400°. Spray 16 muffins tins with Pam. Combine baking powder with buttermilk, add corn syrup, brown sugar, walnuts, raisins, carrots, ginger, egg whites, oil and water. Stir well. Gently fold in the oat bran, a little at a time. Mix until just moistened. Divide among 16 muffin tins. Bake at 400° for 25 minutes until lightly brown and firm to the touch. Allow the muffins to cool for 5 minutes, remove from,pan. Muffins may be stored chilled for 3 weeks, or frozen forU3 months. Reheat in microwave for 30 seconds or oven at 350°Ufor 10 minutes.

............................................................................

SHRIMP WITH ARTICHOKE HEARTS & MUSHROOMS

Serves 6, each serving: 173 Calories. 3 tbs. olive oil
1 tbs. safflower oil
2 C. sliced mushrooms, s
alt & pepper to taste
3/4 oz. boletus dried
2 cloves garlic, chopped soaked 15 min.
1 C. sliced scallions
3/4 C. dry white wine
2 tbs. minced mint
1 tsp. crushed rosemary
9 oz. artichoke hearts
1 lb. lg. shrimp, with shells on

Heat oils in lg. skillet, add fresh mushrooms, salt and pepper. Cook on high until mushrooms start to brown. Drain dried mushrooms, reserving 2 tbs. liquid. Add dried mushrooms & liquid, garlic, scallions, wine, mint, and rosemary to the cooked mushrooms. Cover and cook over med. heat for 10 min. Blanch artichoke hearts in boiling water. drain when water returns to boil and add to mixture in skillet. Cover and cook about 10 minutes over low to med. heat. Taste for salt. Add shrimp, turn up heat, and cook until they turn pink. Do not overcook. Remove shells from shrimp before serving.

............................................................................

TERIAKI BEEF STIR FRY
1 lb. round steak stir fry to be marinated in the following:
3 tbs. teriyaki sauce
2 tbs. vegetable oil
2 tbs. cornstarch

Mix together until well blended, add beef stirring to coat well. Place in refrigerator for 4 hours. Remove, and drain saving liquid. In large skillet or wok that has been sprayed with Pam, Stir fry at high heat until slightly brown.
Add the following all at once:
6 onions sliced thinly
2 bell peppers, cut into thin strips
marinade liquid

Continue stir frying until vegetables cooked lightly, and sauce thickens. Serve hot with rice.

............................................................................

SAVORY BEEF SUPPER
1 Cup cubed cooked roast beef
1cups cubed raw potato
1cup condensed beef broth
1 8-ounce can stewed tomatoes
1 teaspoon seasoned salt
Dash pepper
1 8-ounce can small white onions drained

In sauce pan, combine ingredients except onions. Cover and cook till potato is tender, about 20-25 minutes, stirring occasionally. Add onions; heat through.

............................................................................

BUTTER NUT CAKE
1 C. shortening
2 C. sugar
4 eggs
1 C. cake flour
1 C. self-rising flour
1 C. evaporated milk
1 tbs. butternut flavoring

Combine all ingredients as usual for cake. Pour batter into prepared tube pan. Bake at 350° for 1 hour. Let set 10 minutes before removing from pan.

............................................................................

CHEESE BAKED CHICKEN
2 small chicken breast
1 tbs butter, melted
1/3 C grated parmesan cheese
2 tbs butter

Dip chicken in 1 tbs butter melted, then in parmesan cheese. melt remaining butter in shallow pie plate. Place chicken skin side up in pie plate. Bake in hot oven 400° about 50 minutes basting with pan juices twice. Cover with tin foil during last 15 minutes to prevent over browning.

............................................................................

CRISSCROSS POTATOES
1 large baking potato
1 tbs butter, melted
Salt
Paprika

Scrub potato; cut in half lengthwise. Make diagonal slashes about 1/8 inch deep in cut surface of potato, forming crisscross pattern. Brush surface with butter; season with salt. Place in shallow pan or on foil. Bake in hot oven (400°) for 40 minutes. sprinkle potato with paprika then bake 10 minutes more till done. Use with Cinnamon Peach Crisp for complete meal.

............................................................................

EASY BAKE CHICKEN CASSEROLE

1 pound boneless chicken breast cut into 1"cubes
1 jar any flavor RAGU CHICKEN TONIGHT
1 C. instant rice, uncooked (extra rice can be used for thicker consistency)

Preheat oven to 400°F. Place chicken in an 11"x7" baking dish. Add sauce, stirring to coat chicken evenly. Cover tightly and bake 35-40 minutes or until chicken is thoroughly cooked. Remove chicken from oven and immediately add rice to casserole; stir to mix well. Cover tightly and let stand 5 minutes or until rice is tender. Serves 4 to 6.

............................................................................

CHICKEN STIR FRY
1 C. chicken broth
2 Tbs. Mazola oil divided
1 Tbs. soy sauce
4 C. cut-up fresh vegetables
1 Tbs. corn starch
2 cloves garlic, minced
1 tsp. ginger
1 lb. boneless, skinless chicken breast thinly sliced
1tsp. crushed red pepper

1. In bowl stir first 5 ingredients; set aside. 2. In skillet heat 1 tbs. oil over medium high heat. Add vegetables and garlic; stir fry 3 min. or until tender-crisp; remove. 3. Heat remaining 1 Tbs. oil. Add chicken; stir fry 4 Min., return vegetables. 4. Stir broth mixture; add to skillet. Stirring constantly, bring to boil; boil 1 min., serves 4.

............................................................................

JERK CHICKEN
1 onion sliced
1 orange sliced 2 tbs oil
1 tsp. jerk seasoning or 2 tsp. Jamaican marinade
2 lb. chicken parts
2-4 green onions

In large baking dish place 1/2 of onions in layer fashion top with 1/2 the orange slices. Add chicken. In separate bowl mix remaining ingredients and pour over chicken. Cook uncovered in pre-heated oven 425° for 30 min. Turn chicken over and add remaining onions and oranges. Return to oven for 30 min. Should be served with Slaw.

............................................................................

HEARTY BRUNSWICK STEW
1 pound lean pork
2 C. chopped tomatoes/juice
1 small chicken
3-4 diced potatoes
2 pounds hamburger
Ketchup to taste
2 C. cooked corn
Chili powder
1 C. lima beans
Salt/Pepper
2-3 diced carrots
Ground red pepper
2-3 onions, chopped
Worcestershire sauce.

Boil chicken and pork until done and then grind both chicken and pork; sauté ground beef then add all 3 to vegetable mixture. Mix everything together in a large pot and simmer, covered for 1-1 1/2 hours.

Sirgod · « **Reply #89 on:** December 14, 2003, 09:09:39 am »

I don't really like artichoke Hearts, but the SHRIMP WITH ARTICHOKE HEARTS & MUSHROOMS, sounds Pretty good Will.

I'll try and get some more recipes up this afternoon.

Stephen

TheShadow · « **Reply #90 on:** December 14, 2003, 04:59:40 pm »

Thanks Stephen, I was feeling a little alone in the recipe thread.

Oh, and for those reading this, those recipes Ive put up arent ones Ive found on the internet. Theyre from my recipe box. Excuse the odd symbols in a few. I originally typed them on an old Brother word processor and saved them to floppy. I tried to clean them up, but I missed a few.

Toasty0 · « **Reply #91 on:** December 14, 2003, 05:19:41 pm »

I just wanted to thank "yous" who've taken the time to post your recipes. I will start inputing them into Recipe KIng this week.

Thanks again.

Best,
Jerry

Strafer · « **Reply #92 on:** December 14, 2003, 11:02:40 pm »

Mayonaise Cake

1 1/2 cup sugar
1 1/2 cup baking flour
1 cup mayonaise
1 cup water (or milk for lighter colour)
3 tsp baking powder
3 tbsp cocoa
1 tsp baking soda
1/2 tsp salt

Mix all ingredients. Pour in large greased shallow pan or angelcake (big donut shaped) mold. 40-45min @ 350F
Pan needs these caracteristics as cake is thick and moist. Outside will burn and middle will still be raw.

EDIT: oh yeah. Let cool 10 minutes or so before trying to remove from mold. It'll tear apart otherwise.

(and for those of you who balk at the mayo... would you prefer 2 raw eggs?..

)

TheShadow · « **Reply #93 on:** December 15, 2003, 11:32:52 am »

Thanks Strafer.

The two main ingredients in Mayonaise are Raw Eggs (use the yolks and get Mayo with a yellow tint) and Vinegar. I should know, I make my own Mayo and Ketchup.

Edit: Use only egg whites and its almost fat free and white as snow. If ya'll want I'll post the recipes to Mayo and Ketchup later?

Toasty0 · « **Reply #94 on:** December 15, 2003, 12:12:09 pm »

Heck yeah! Post them as well when you have time.

Thanks a bunch all.

Best,
Jerry

TheShadow · « **Reply #95 on:** December 16, 2003, 02:50:46 am »

Sorry about adding these so late, but here you go.

Mayonaise
2 egg whites or 2 egg yolks or 1 whole egg
1 tsp. sugar
1 tsp. powdered mustard
1 tsp. salt
2 Tbsp. vinegar
2 C. olive oil
2 Tbsp. fresh lemon juice

Put eggs and seasonings in a small deep bowl and beat with a mixer until thoroughly blended. Add vinegar very slowly beating constantly. Add 1 cup of oil, one drop at a time, until 1/4 cup has been added. Then add oil one tablespoon at a time alternating with a small amount of lemon juice beating constantly. Add the other cup of oil one tablespoon at a time until mixture reaches correct consistancy and is completely blended. Refrigerate without stirring. Makes about 2 cups.

Ketchup
1/2 bushel ripe tomatoes
1/3 C. salt
1 Tbsp. whole cloves (in a spice bag)
1 whole nutmeg grated, or 1/2 tsp. ground nutmeg
1/2 tsp. cayenne pepper
1 quart cider vinegar

Skin and press tomatoes through a seive or food mill to remove seeds. Bring tomatoes to a boil over low heat, stirring frequently to prevent scorching. Add salt, spices, and vinegar, stirring often to prevent scorching, until liquid is reduced by half. Remove spice bag. Can ketchup (while liquid is hot) as soon as possible, filling pint jars to with 1/2 inch from top. Makes about 3 quarts.

moofighters · « **Reply #96 on:** December 17, 2003, 09:38:27 pm »

Ingredients
1 oz Light Rum
1 oz Creme de Bananes
1 1/2 oz Cream
1 dash Grenadine
1 slice Banana
Nutmeg

Serverd in a Cocktail Glass

moofighters · « **Reply #97 on:** December 17, 2003, 09:41:04 pm »

Ingredients
3/4 oz Bailey's Irish Cream
3/4 oz Bourbon Whiskey
3/4 oz Vodka
2 - 3 oz Orange Juice

Served in a Highball Glass.

Toasty0 · « **Reply #98 on:** December 19, 2003, 12:59:43 am »

Ok, Stephen, I got at least one of your recipes entered. You'll find it under the menu Taldrenites-->Sirgod-->Pizza Puff

RecipeKing_Sirgod_Pizza_Puff

Proof it and let me know if that's how you want it to remain.

Best,
Jerry

Sirgod · « **Reply #99 on:** December 19, 2003, 09:22:13 pm »

thanks ToasyO, I'll give it the Critical eye tomorrow sometime and get back with you on It..

Stephen

Kortez · « **Reply #100 on:** December 20, 2003, 11:59:36 am »

I'm making a simple meal in commemoration of Hannukah, tonight. Beef Wellington is the main course.

Toasty0 · « **Reply #102 on:** December 20, 2003, 03:33:35 pm »

TheShadow,

I've entered one of your many recipes (thanks man) and thought you might want to rpoof it before I move on to other recipes.
TheShadow_Recipe_Irish_Potato_Cake

Thanks and enjoy.

Best,
Jerry

ChefAce · « **Reply #103 on:** December 22, 2003, 10:32:41 am »

Here's an easy to make recipie for the kiddies.

Lil apple pies

Take about 4 - 5 Granny Smith apples, core and peel. Thinly slice apples.

1 pack of 3"x3" wonton wraps.

In a large skillet, over med high heat, melt 1 tablespoon butter.

Add sliced apples

then add about4 tablespoons sugar

2 teaspoons Nutmeg...yummy

Cinnamon to taste.

Let apples sautee till tender and they become caramelized.

Next take your wonton wraps and add about 1 tablespoon of the apple filling.

Place in a deep fryer, 350 degrees, till golden brown.

Sprinkle with cinnamon and sugar while hot.

Wala, you're done.

Prep time 10 minutes.

Sirgod · « **Reply #104 on:** December 23, 2003, 04:49:52 pm »

POOR MAN'S PEPPER STEAK

Feed's 1-3 people.

Take one pound of Pork Cutletes (Beef for a kosher meal)
In a lightly Greased frying pan, place the meat evenly over the Flame.

add about 1/4 to 1/4 cups of Soy Sauce.

Blanket the Meat with crushed Red Pepper.

When It starts to Brown on the Bottem, apply 1/2 to 3/4 cups of minced Garlic, apply more Soy sauce to taste, and again Blanket the Meat with Crushed red Pepper.

Continue turning the meat andUsigng the sauce around It untill meat is done.

Total cost about $5.00 here in OK.

Stephen

PS. Jerry I'll have to Download .net again for some reason. My PC has been acting up though , But I haven't forget your Proggy.

P.S.S. what your recipe for Beef Wellington Kortez?

Sirgod · « **Reply #106 on:** December 26, 2003, 04:47:28 pm »

Elephant Stew

1 Elephant Seasoned Brown Gavry
2 rabbits (optional) Prep Time Approx. 3 months

Cut elephant into Bite-Sized pieces. This should take about 2 months. Cover with Brown Gravy and Cook over a Kerosine Fire at 450 Degrees for about 4 weeks. This will serve approx. 3800 people. If more is expected, Add 2 rabbits. Do this only if Necessary, as most people do not like to find Hare in there Stew.

Stephen

Khalee · « **Reply #110 on:** January 31, 2004, 08:41:12 am »

Since there are thoes who like to cook here, what Basic spices should one start out with.

Here is what I got on hand salt, pepper, onion salt. garlic pepper, lemon pepper,minced Garlic, seasoning.

What other spices should I get, but I dont like real spicy stuff, makes my ulser go nuts.

Sirgod · « **Reply #111 on:** January 31, 2004, 09:33:48 am »

Those are pretty much a good standard to have on hand. Might try getting ahold of Some Itallian Seasonings, Basyl, thyme, Etc.

also If you like Cilantro, here's a little hint. Don't chop the Cilantro, instead Slice It very gently. For some reason, If you chop It, It will start to curl and change color very quickly.

Stephen

TheShadow · « **Reply #112 on:** January 31, 2004, 02:44:45 pm »

Oregano, chili powder, dry mustard are good. If you bake dont forget cinnamon, nutmeg, cloves, and ginger. Paprika goes well with egg and tomato dishes.

Khalee · « **Reply #113 on:** February 04, 2004, 02:25:57 am »

Mannings Chilli I love it get it once in a while But how do you keep it from being so greasy, And what extra stuff do you put in. Im in a chilli kind of a mood.

Khalee · « **Reply #116 on:** February 07, 2004, 08:44:54 pm »

Need a good Pizza dough recipe I have a old cook book of my mothers like from the 50's has all kinds of recipes in it but no pizza dough Guess Pizza wasnt too popular yet back then.

Sirgod · « **Reply #117 on:** February 07, 2004, 09:14:38 pm »

I'll be honest with You Kahlee, Pilsbury makes a great Pre-made Pizza Dough, It's in the Section with there Canned Biscuits. Otherwise, I'll have to waiit until Morning to Pester Denise about One, as She's the one that does stuff like that from scratch.

But try that Canned Pizza Dough, It's easy to work with, alot less mess, and Is Yummy also.

Stephen

Khalee · « **Reply #118 on:** February 07, 2004, 09:18:41 pm »

But its not as good as home made dough.

Sirgod · « **Reply #119 on:** February 07, 2004, 09:20:21 pm »

that is true. I'll see what Denise has in the morning, and I'll get her to give Me the recipe. I hope you can wait untill then Bro.

Stephen

Khalee · « **Reply #120 on:** February 08, 2004, 08:29:47 am »

Spice Question How long do they nomaly last before they go bad, and or lose their flavor. Im talking about the one you buy in the store. Some of the ones I listed I have had for a while as they were my mothers, and she had them for a while as well. Just didnt cook a whole lot with spices before, we would use them a time or two then forget about them. I suppose I should err on the safe side and throw them away.

Sirgod · « **Reply #121 on:** February 08, 2004, 10:27:59 am »

As too the spices... It really depends on the Spice itself actually, I know for Thansgiving last year, I used some Sage, that must have been around 20 years old, But was kept up and out of the light. It turned out ok, But I'm not sue about the Half-Life of other Spices.

i asked my wife about her pizza dough, and she says she just uses Flour, Yeast, and water in her Bread machine. I've known her to also substitute wheat Flour, and that's pretty good also. She was in kind of a rush this morning , Have another Family Member who's having Emergancy Gall Bladder surgery this morning, so I didn't get the measurements.

The good news Is , I might get to watch my Nephew and Niece today. They Love me because I taught them how to hunt Snipe.

stephen

Khalee · « **Reply #122 on:** February 08, 2004, 11:05:53 am »

I had Gall stones at one time very painfull so I hope the surgery goes ok.

HM the bread Machine way Had one till it broke Did not really get the new wore off it havent gotten one sence then. guess Ill go with the Packaged dough mix. Oh well least you asked.

Sirgod · « **Reply #123 on:** April 06, 2004, 10:21:59 am »

I wonder where this little gem of a thread has been Hiding.

Stephen

Khalee · « **Reply #124 on:** April 06, 2004, 11:33:29 pm »

So the traditional all American meal is what?.

Khalee · « **Reply #125 on:** April 12, 2004, 05:20:05 pm »

Lamb chops vrs pork chops which is better, I have only ever eaten prokchops, so i really dont know anything about lamb.

Sirgod · « **Reply #126 on:** April 12, 2004, 05:23:25 pm »

Well, I happen to like both pretty well, However my wife doesn't care for Lamb.

also Pork chops are alot cheaper then lamb... But If I had to choose, It would be Lamb Chops IMHO.

stephen

Capt. Mike · « **Reply #127 on:** April 28, 2004, 07:58:18 pm »

For those who'd like a little British influence: http://www.britannia.com/cooking/recipes/steakkidneypie.html

The Steak and mushroom pie at the Trigger Pond (Oxfordshire) was good...also the Hook Norton bitter...but stay away from the Olde Farmer Brown..it makes vowels optional.

Mike

Sirgod · « **Reply #128 on:** December 10, 2003, 01:38:49 pm »

I was just wondering how the Soup turned out. Don't worry If you didn't like It, But I would like to know If It was ok. I forgot also to mention that abit ofGarlic wouldn't hurt It.

stephen

Dallas · « **Reply #129 on:** December 10, 2003, 07:56:24 pm »

Hey bud,
Sorry I didn't post earlier. The soup came out decent even though
I totally screwed it up.

First, I didn't use enough potatoes.
Second, I used to much condensed milk.
Third, the cheese I got was this hardcore yuppie swiss and the
flavor was really overpowering.

I'm gonna try it again soon and see if I get it right.

JMM · « **Reply #130 on:** December 10, 2003, 09:55:51 pm »

Uh oh, Stephen and big D been trading recipes again... LOL

Rat_Boy · « **Reply #131 on:** December 10, 2003, 10:19:46 pm »

With Dallas, I thought they'd be trading picks of scantily-clad females.

TheShadow · « **Reply #133 on:** December 10, 2003, 11:01:50 pm »

Ok, not to really change the subject, but does anyone here think we should create a forumite cookbook? I know I have a ton of recipes, some of which have been passed down in my family for hundreds of years.

Toasty0 · « **Reply #137 on:** December 11, 2003, 12:42:08 am »

I'm all for that. What I'd like to to is add a section called Taldranite recipes and then include all those posted here.

Yeah, yeah, that's the ticket.

I'm scared at the thought of what SteelClaw and that crazy pink tutu wearing Gorn my want to include. <shudder>

TheShadow · « **Reply #139 on:** December 11, 2003, 12:57:11 am »

Do you think the mods would put a sticky on a recipe thread?

Toasty0 · « **Reply #140 on:** December 11, 2003, 01:04:59 am »

I don't see why not.

TheShadow · « **Reply #141 on:** December 11, 2003, 01:06:39 am »

Thanks man, let the calories roll.

Sirgod · « **Reply #142 on:** December 11, 2003, 08:46:51 am »

Hehe, Well, I Usually use about 10lbs If not more.

The recipe I gave him was for potatoe Soup.

10 lbs of Potatoes, One or two Large onions, Swiss Cheese, 1-2 cans of Milnot 9depending on how creamy you want It).

Basicly I boil the Potatoes and onion, a bit of Garlic doesn't hurt. When they Get to the Texture I like, I drain most of the water off, an add the Milnot. When It starts to boil, I back ogg the heat, and add abit of swiss cheese.

I might have forgotten something though when I first gave you recipe Dallas, I was too busy looking at those pics you sent me.

Stephen

Sirgod · « **Reply #143 on:** December 11, 2003, 10:02:58 am »

Here's another one to get the thread Started.

Pizza Puff.

A package of frozen pastry sheets (thawed)
A jar of Ragu or similar pizza sauce
Shredded mozzerella cheese ( i use feta cheese)
Sliced pepperoni (i use hard salami) re-sliced into quarters or chopped
Black olives sliced or chopped
Olive oil
Oven (pre-heated to 425 F)

1. Place a pastry sheet on a large baking sheet.
2. About 1/2 inward from the edges, spoon about 1/2 tablespoon of sauce onto the pastry sheet. Thinly spread the sauce so that it covers and area about 2 inches.
3. Sprinkle that with cheese.
4. Add about 1/2 tablespoon each of olives and pepperoni.
5. Sprinkle with cheese again.
6. Fill the entire pastry sheet with piles of stuff leaving about 1/2 inch of space between piles.
7. Lay the top pastry sheet over that, pressing out any air pockets with your fingertips and pinch around the edges to seal.
8. Brush lightly with olive oil
9. Sprinkle lightly with garlic powder or mozzerella cheese
10. Cut out eaach pastry with a blunt edge, such as a spatula or top edge of a knife.
11. Bake for 12-15 minutes at 425 or until pastry turns golden brown.
12. Get some cold beer and friends and enjoy!!!

Stephen

IKV Nemesis D7L · « **Reply #144 on:** December 11, 2003, 04:56:38 pm »

Fruitcake

Sirgod · « **Reply #147 on:** December 11, 2003, 05:57:49 pm »

I know man, It was just personally Funny to me, Actualy My Aunts Cakes are quite good, and I usualyy try and order at least 3 from her every year. One for ourselves, One for the In-Laws. and one for a nieghbor.

Stephen

WaterTiger · « **Reply #148 on:** December 11, 2003, 06:09:21 pm »

Here are some tasty ...... ummmmmmmm..... universal recipies from the Knights of Hegemony.

Check out their cookbook.

Hydran S'mores anyone? ... KFC, perhaps? ( Klingon Fried Carcass)

These guys get my vote for the Recipies of the Week.

Pickled Romulan ears are my personal favorite, Dallas.

WaterTiger

TheShadow · « **Reply #150 on:** December 11, 2003, 10:52:25 pm »

In case none of you can tell, I like sweets. Not candy, cakes & pies. So here goes.

DRIED APPLE STACK CAKE

3/4 C. plus 2 Tbsp. sugar
2 Tbsp. molasses
1/2 C. butter/shortening
1 egg
1/2 Tsp. vanilla
1/4 C. buttermilk
3 C. flour
1/2 Tsp. soda
1/4 Tsp. salt
1 1/2 Tsp. baking powder
1/2 Tsp. cinnamon
1/4 Tsp. nutmeg

Cream butter and sugar, add molasses, vanilla and egg, blend well. A mixer may be used to this point. The rest should be done by hand because you will end up with a dough, not a batter. Combine dry ingredients. Add alternately with buttermilk to the creamed mixture. Mix well. This will be thicker than a biscuit dough. Divide dough into six balls. Pat each ball into a prepared 9 inch layer cake pan. Bake at 375º for 10-12 minutes. Cool slightly before removing from pan. Put apple filling between layers.

APPLE FILLING

1 pound dried apples
1 1/2 C. sugar
3/4 C. brown sugar
1/2 Tsp. nutmeg
1/2 Tsp. Cloves
2 Tsp. cinnamon

Place apples in saucepan and barely cover with water. Simmer until tender. Remove from heat and mash. Add sugar and spices and stir to dissolve sugar. Heat slightly if necessary. Divide into six equal parts. Put between layers of Stack Cake, ending with apple filling on top. This cake is best if made two or three days before serving.

...........................................................

IRISH POTATO CAKE

2 C. sugar
2 C. flour
1/4 C. cocoa
1 Tsp. each nutmeg, cloves, cinnamon & vanilla
1/2 C. milk
1/2 C. shortening, softened
1 C. creamed potatoes
1 C. raisins
1 C. pecans

Mix dry ingredients together in a large bowl. Cream potatoes and shortening together, add milk and mix well. Gradually incorporate dry ingredients into potato mixture. Add vanilla and beat for 2 minutes. Fold in raisins and pecans. Divide into 2 prepared 9 inch layer cake pans. Bake in hot oven 425º, until cake springs back when touched. Top with your favorite chocolate icing.

...........................................................

DARK FRUIT CAKE

1 Pound each; flour, brown sugar, butter, dates, and figs
2 Pound each; raisins, nuts
1/2 Pound each; citron, lemon/orange peel, cherries
2 Rings crystallized pineapple
1 glass each; grape and blackberry jelly
1 C. each; black molasses, grape juice
1 Tsp. each; cinnamon, cloves, allspice, and nutmeg
1 Tsp. soda dissolved in 1 tsp. boiling water
1 Dozen eggs Reserve
1 C. flour.

Combine all fruits and nuts, except pineapple rings and a handful of nuts for garnish, into a large bowl, sift reserved flour over mixture and stir, coating well. Set aside. In a very large bowl cream butter and brown sugar. Add jellies, molasses and juice, mixing well. Sift together flour and spices, gradually incorporate into liquid alternately with eggs. Mix in soda water. Fold in fruit and nut mixture. Turn into specially prepared pans grease pans with shortening, line with brown paper, then grease again. Place pineapple rings and nuts or cherries in bottom of pan in a decorative fashion gently, filling half full. Tap pans to remove air bubbles. Bake at 250º- 300º for 4 hours. Tube pans may be used or you may want to bake in loaf pans to give as gifts during the Holidays. These cake may be made ahead as much as a month and soaked in rum or pineapple juice

...........................................................

MOLASSES CAKE

1/2 C. butter
1/2 Tsp. soda
1 C. sugar
1/2 Tsp. cinnamon
1 egg
1/2 Tsp. nutmeg
1 C. sifted flour
3/4 C. buttermilk
1/2 Tsp. salt
1/2 C. molasses
1 Tsp. baking powder

Cream butter and sugar together, add molasses and buttermilk. Mix well, add egg. Sift dry ingredients together and gradually add to liquid mixture. Pour into a prepared 8 inch square cake pan. Bake at 325º for 45 minutes. Mix 1/4 C. hot water and 1/2 C sugar and pour over cake. This makes the cake moist.

...........................................................

RED VELVET CAKE
2 eggs
1/2 Tsp. salt
2 C. sugar
1 1/2 Tsp. soda
1 C. butter
1 Tsp. vanilla
1 C. buttermilk
1 Tbs. cocoa
2 1/2 C. cake flour
1 Tbs. vinegar
2 oz. red cake coloring

Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of vinegar , and cocoa and add to mixture. Sift salt and soda with flour, add to mixture alternately with buttermilk. Blend well. Beat in vanilla and cake coloring. Pour into prepared cake pans and bake at 350º for 30 minutes.

FILLING
1 C. milk
2 Tsp. flour
1 C. butter
1 Tsp. vanilla
1 C. sugar
1 C. chopped nuts
1 can flake coconut

Cook milk and flour on low heat until thick. Set aside and allow to cool completely. Cream sugar and butter; add flour mixture. Beat until mixture looks like whipped cream. Add chopped nuts, coconut flakes and vanilla. Blend well and spread on layers.

More to come....

TheShadow · « **Reply #151 on:** December 13, 2003, 11:09:44 pm »

What, No one else has recipes?

TheShadow · « **Reply #152 on:** December 13, 2003, 11:47:05 pm »

Ok, here's a few more of mine.

STRIPE IT RICH CAKE
1 Pkg. cake mix
2 pkg. Jell-O inst. pudding
1 C. powdered sugar
4 C. cold milk

1. Prepare cake mix as directed on pkg., baking in 13x9" pan. 2.Remove from oven. Poke holes at once down through the cake to the pan with round handle of wooden spoon at 1" intervals. 3. Next, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed of electric mixer for not more than 1 minute. Do not over beat. 4. Quickly, before pudding thickens, pour about 1 of the thin mixture evenly over warm cake and into holes to make the stripes. 5. Allow the remaining pudding to thicken slightly;then spoon over the top, swirling it to frost the cake. Chill at least 1 hour. Store cake in the refrigerator.

............................................................................

CARROT GINGER MUFFINS
Pam
1 C. low-fat buttermilk 1 tsp. baking powder{ C. corn syrup 1 C.brown sugar{ C. walnuts 1 C. raisins3 C. grated carrots 1 tbs. fresh gingers
4 lg. egg whites
2 tbs. vegetable oil
1 C. water
3C. oat bran

Preheat oven to 400°. Spray 16 muffins tins with Pam. Combine baking powder with buttermilk, add corn syrup, brown sugar, walnuts, raisins, carrots, ginger, egg whites, oil and water. Stir well. Gently fold in the oat bran, a little at a time. Mix until just moistened. Divide among 16 muffin tins. Bake at 400° for 25 minutes until lightly brown and firm to the touch. Allow the muffins to cool for 5 minutes, remove from,pan. Muffins may be stored chilled for 3 weeks, or frozen forU3 months. Reheat in microwave for 30 seconds or oven at 350°Ufor 10 minutes.

............................................................................

SHRIMP WITH ARTICHOKE HEARTS & MUSHROOMS

Serves 6, each serving: 173 Calories. 3 tbs. olive oil
1 tbs. safflower oil
2 C. sliced mushrooms, s
alt & pepper to taste
3/4 oz. boletus dried
2 cloves garlic, chopped soaked 15 min.
1 C. sliced scallions
3/4 C. dry white wine
2 tbs. minced mint
1 tsp. crushed rosemary
9 oz. artichoke hearts
1 lb. lg. shrimp, with shells on

Heat oils in lg. skillet, add fresh mushrooms, salt and pepper. Cook on high until mushrooms start to brown. Drain dried mushrooms, reserving 2 tbs. liquid. Add dried mushrooms & liquid, garlic, scallions, wine, mint, and rosemary to the cooked mushrooms. Cover and cook over med. heat for 10 min. Blanch artichoke hearts in boiling water. drain when water returns to boil and add to mixture in skillet. Cover and cook about 10 minutes over low to med. heat. Taste for salt. Add shrimp, turn up heat, and cook until they turn pink. Do not overcook. Remove shells from shrimp before serving.

............................................................................

TERIAKI BEEF STIR FRY
1 lb. round steak stir fry to be marinated in the following:
3 tbs. teriyaki sauce
2 tbs. vegetable oil
2 tbs. cornstarch

Mix together until well blended, add beef stirring to coat well. Place in refrigerator for 4 hours. Remove, and drain saving liquid. In large skillet or wok that has been sprayed with Pam, Stir fry at high heat until slightly brown.
Add the following all at once:
6 onions sliced thinly
2 bell peppers, cut into thin strips
marinade liquid

Continue stir frying until vegetables cooked lightly, and sauce thickens. Serve hot with rice.

............................................................................

SAVORY BEEF SUPPER
1 Cup cubed cooked roast beef
1cups cubed raw potato
1cup condensed beef broth
1 8-ounce can stewed tomatoes
1 teaspoon seasoned salt
Dash pepper
1 8-ounce can small white onions drained

In sauce pan, combine ingredients except onions. Cover and cook till potato is tender, about 20-25 minutes, stirring occasionally. Add onions; heat through.

............................................................................

BUTTER NUT CAKE
1 C. shortening
2 C. sugar
4 eggs
1 C. cake flour
1 C. self-rising flour
1 C. evaporated milk
1 tbs. butternut flavoring

Combine all ingredients as usual for cake. Pour batter into prepared tube pan. Bake at 350° for 1 hour. Let set 10 minutes before removing from pan.

............................................................................

CHEESE BAKED CHICKEN
2 small chicken breast
1 tbs butter, melted
1/3 C grated parmesan cheese
2 tbs butter

Dip chicken in 1 tbs butter melted, then in parmesan cheese. melt remaining butter in shallow pie plate. Place chicken skin side up in pie plate. Bake in hot oven 400° about 50 minutes basting with pan juices twice. Cover with tin foil during last 15 minutes to prevent over browning.

............................................................................

CRISSCROSS POTATOES
1 large baking potato
1 tbs butter, melted
Salt
Paprika

Scrub potato; cut in half lengthwise. Make diagonal slashes about 1/8 inch deep in cut surface of potato, forming crisscross pattern. Brush surface with butter; season with salt. Place in shallow pan or on foil. Bake in hot oven (400°) for 40 minutes. sprinkle potato with paprika then bake 10 minutes more till done. Use with Cinnamon Peach Crisp for complete meal.

............................................................................

EASY BAKE CHICKEN CASSEROLE

1 pound boneless chicken breast cut into 1"cubes
1 jar any flavor RAGU CHICKEN TONIGHT
1 C. instant rice, uncooked (extra rice can be used for thicker consistency)

Preheat oven to 400°F. Place chicken in an 11"x7" baking dish. Add sauce, stirring to coat chicken evenly. Cover tightly and bake 35-40 minutes or until chicken is thoroughly cooked. Remove chicken from oven and immediately add rice to casserole; stir to mix well. Cover tightly and let stand 5 minutes or until rice is tender. Serves 4 to 6.

............................................................................

CHICKEN STIR FRY
1 C. chicken broth
2 Tbs. Mazola oil divided
1 Tbs. soy sauce
4 C. cut-up fresh vegetables
1 Tbs. corn starch
2 cloves garlic, minced
1 tsp. ginger
1 lb. boneless, skinless chicken breast thinly sliced
1tsp. crushed red pepper

1. In bowl stir first 5 ingredients; set aside. 2. In skillet heat 1 tbs. oil over medium high heat. Add vegetables and garlic; stir fry 3 min. or until tender-crisp; remove. 3. Heat remaining 1 Tbs. oil. Add chicken; stir fry 4 Min., return vegetables. 4. Stir broth mixture; add to skillet. Stirring constantly, bring to boil; boil 1 min., serves 4.

............................................................................

JERK CHICKEN
1 onion sliced
1 orange sliced 2 tbs oil
1 tsp. jerk seasoning or 2 tsp. Jamaican marinade
2 lb. chicken parts
2-4 green onions

In large baking dish place 1/2 of onions in layer fashion top with 1/2 the orange slices. Add chicken. In separate bowl mix remaining ingredients and pour over chicken. Cook uncovered in pre-heated oven 425° for 30 min. Turn chicken over and add remaining onions and oranges. Return to oven for 30 min. Should be served with Slaw.

............................................................................

HEARTY BRUNSWICK STEW
1 pound lean pork
2 C. chopped tomatoes/juice
1 small chicken
3-4 diced potatoes
2 pounds hamburger
Ketchup to taste
2 C. cooked corn
Chili powder
1 C. lima beans
Salt/Pepper
2-3 diced carrots
Ground red pepper
2-3 onions, chopped
Worcestershire sauce.

Boil chicken and pork until done and then grind both chicken and pork; sauté ground beef then add all 3 to vegetable mixture. Mix everything together in a large pot and simmer, covered for 1-1 1/2 hours.

Sirgod · « **Reply #153 on:** December 14, 2003, 09:09:39 am »

I don't really like artichoke Hearts, but the SHRIMP WITH ARTICHOKE HEARTS & MUSHROOMS, sounds Pretty good Will.

I'll try and get some more recipes up this afternoon.

Stephen

TheShadow · « **Reply #154 on:** December 14, 2003, 04:59:40 pm »

Thanks Stephen, I was feeling a little alone in the recipe thread.

Oh, and for those reading this, those recipes Ive put up arent ones Ive found on the internet. Theyre from my recipe box. Excuse the odd symbols in a few. I originally typed them on an old Brother word processor and saved them to floppy. I tried to clean them up, but I missed a few.

Toasty0 · « **Reply #155 on:** December 14, 2003, 05:19:41 pm »

I just wanted to thank "yous" who've taken the time to post your recipes. I will start inputing them into Recipe KIng this week.

Thanks again.

Best,
Jerry

Strafer · « **Reply #156 on:** December 14, 2003, 11:02:40 pm »

Mayonaise Cake

1 1/2 cup sugar
1 1/2 cup baking flour
1 cup mayonaise
1 cup water (or milk for lighter colour)
3 tsp baking powder
3 tbsp cocoa
1 tsp baking soda
1/2 tsp salt

Mix all ingredients. Pour in large greased shallow pan or angelcake (big donut shaped) mold. 40-45min @ 350F
Pan needs these caracteristics as cake is thick and moist. Outside will burn and middle will still be raw.

EDIT: oh yeah. Let cool 10 minutes or so before trying to remove from mold. It'll tear apart otherwise.

(and for those of you who balk at the mayo... would you prefer 2 raw eggs?..

)

TheShadow · « **Reply #157 on:** December 15, 2003, 11:32:52 am »

Thanks Strafer.

The two main ingredients in Mayonaise are Raw Eggs (use the yolks and get Mayo with a yellow tint) and Vinegar. I should know, I make my own Mayo and Ketchup.

Edit: Use only egg whites and its almost fat free and white as snow. If ya'll want I'll post the recipes to Mayo and Ketchup later?

Toasty0 · « **Reply #158 on:** December 15, 2003, 12:12:09 pm »

Heck yeah! Post them as well when you have time.

Thanks a bunch all.

Best,
Jerry

TheShadow · « **Reply #159 on:** December 16, 2003, 02:50:46 am »

Sorry about adding these so late, but here you go.

Mayonaise
2 egg whites or 2 egg yolks or 1 whole egg
1 tsp. sugar
1 tsp. powdered mustard
1 tsp. salt
2 Tbsp. vinegar
2 C. olive oil
2 Tbsp. fresh lemon juice

Put eggs and seasonings in a small deep bowl and beat with a mixer until thoroughly blended. Add vinegar very slowly beating constantly. Add 1 cup of oil, one drop at a time, until 1/4 cup has been added. Then add oil one tablespoon at a time alternating with a small amount of lemon juice beating constantly. Add the other cup of oil one tablespoon at a time until mixture reaches correct consistancy and is completely blended. Refrigerate without stirring. Makes about 2 cups.

Ketchup
1/2 bushel ripe tomatoes
1/3 C. salt
1 Tbsp. whole cloves (in a spice bag)
1 whole nutmeg grated, or 1/2 tsp. ground nutmeg
1/2 tsp. cayenne pepper
1 quart cider vinegar

Skin and press tomatoes through a seive or food mill to remove seeds. Bring tomatoes to a boil over low heat, stirring frequently to prevent scorching. Add salt, spices, and vinegar, stirring often to prevent scorching, until liquid is reduced by half. Remove spice bag. Can ketchup (while liquid is hot) as soon as possible, filling pint jars to with 1/2 inch from top. Makes about 3 quarts.

moofighters · « **Reply #160 on:** December 17, 2003, 09:38:27 pm »

Ingredients
1 oz Light Rum
1 oz Creme de Bananes
1 1/2 oz Cream
1 dash Grenadine
1 slice Banana
Nutmeg

Serverd in a Cocktail Glass

moofighters · « **Reply #161 on:** December 17, 2003, 09:41:04 pm »

Ingredients
3/4 oz Bailey's Irish Cream
3/4 oz Bourbon Whiskey
3/4 oz Vodka
2 - 3 oz Orange Juice

Served in a Highball Glass.

Toasty0 · « **Reply #162 on:** December 19, 2003, 12:59:43 am »

Ok, Stephen, I got at least one of your recipes entered. You'll find it under the menu Taldrenites-->Sirgod-->Pizza Puff

RecipeKing_Sirgod_Pizza_Puff

Proof it and let me know if that's how you want it to remain.

Best,
Jerry

Sirgod · « **Reply #163 on:** December 19, 2003, 09:22:13 pm »

thanks ToasyO, I'll give it the Critical eye tomorrow sometime and get back with you on It..

Stephen

Kortez · « **Reply #164 on:** December 20, 2003, 11:59:36 am »

I'm making a simple meal in commemoration of Hannukah, tonight. Beef Wellington is the main course.

Toasty0 · « **Reply #166 on:** December 20, 2003, 03:33:35 pm »

TheShadow,

I've entered one of your many recipes (thanks man) and thought you might want to rpoof it before I move on to other recipes.
TheShadow_Recipe_Irish_Potato_Cake

Thanks and enjoy.

Best,
Jerry

ChefAce · « **Reply #167 on:** December 22, 2003, 10:32:41 am »

Here's an easy to make recipie for the kiddies.

Lil apple pies

Take about 4 - 5 Granny Smith apples, core and peel. Thinly slice apples.

1 pack of 3"x3" wonton wraps.

In a large skillet, over med high heat, melt 1 tablespoon butter.

Add sliced apples

then add about4 tablespoons sugar

2 teaspoons Nutmeg...yummy

Cinnamon to taste.

Let apples sautee till tender and they become caramelized.

Next take your wonton wraps and add about 1 tablespoon of the apple filling.

Place in a deep fryer, 350 degrees, till golden brown.

Sprinkle with cinnamon and sugar while hot.

Wala, you're done.

Prep time 10 minutes.

Sirgod · « **Reply #168 on:** December 23, 2003, 04:49:52 pm »

POOR MAN'S PEPPER STEAK

Feed's 1-3 people.

Take one pound of Pork Cutletes (Beef for a kosher meal)
In a lightly Greased frying pan, place the meat evenly over the Flame.

add about 1/4 to 1/4 cups of Soy Sauce.

Blanket the Meat with crushed Red Pepper.

When It starts to Brown on the Bottem, apply 1/2 to 3/4 cups of minced Garlic, apply more Soy sauce to taste, and again Blanket the Meat with Crushed red Pepper.

Continue turning the meat andUsigng the sauce around It untill meat is done.

Total cost about $5.00 here in OK.

Stephen

PS. Jerry I'll have to Download .net again for some reason. My PC has been acting up though , But I haven't forget your Proggy.

P.S.S. what your recipe for Beef Wellington Kortez?

Sirgod · « **Reply #170 on:** December 26, 2003, 04:47:28 pm »

Elephant Stew

1 Elephant Seasoned Brown Gavry
2 rabbits (optional) Prep Time Approx. 3 months

Cut elephant into Bite-Sized pieces. This should take about 2 months. Cover with Brown Gravy and Cook over a Kerosine Fire at 450 Degrees for about 4 weeks. This will serve approx. 3800 people. If more is expected, Add 2 rabbits. Do this only if Necessary, as most people do not like to find Hare in there Stew.

Stephen

Khalee · « **Reply #174 on:** January 31, 2004, 08:41:12 am »

Since there are thoes who like to cook here, what Basic spices should one start out with.

Here is what I got on hand salt, pepper, onion salt. garlic pepper, lemon pepper,minced Garlic, seasoning.

What other spices should I get, but I dont like real spicy stuff, makes my ulser go nuts.

Sirgod · « **Reply #175 on:** January 31, 2004, 09:33:48 am »

Those are pretty much a good standard to have on hand. Might try getting ahold of Some Itallian Seasonings, Basyl, thyme, Etc.

also If you like Cilantro, here's a little hint. Don't chop the Cilantro, instead Slice It very gently. For some reason, If you chop It, It will start to curl and change color very quickly.

Stephen

TheShadow · « **Reply #176 on:** January 31, 2004, 02:44:45 pm »

Oregano, chili powder, dry mustard are good. If you bake dont forget cinnamon, nutmeg, cloves, and ginger. Paprika goes well with egg and tomato dishes.

Khalee · « **Reply #177 on:** February 04, 2004, 02:25:57 am »

Mannings Chilli I love it get it once in a while But how do you keep it from being so greasy, And what extra stuff do you put in. Im in a chilli kind of a mood.

Khalee · « **Reply #180 on:** February 07, 2004, 08:44:54 pm »

Need a good Pizza dough recipe I have a old cook book of my mothers like from the 50's has all kinds of recipes in it but no pizza dough Guess Pizza wasnt too popular yet back then.

Sirgod · « **Reply #181 on:** February 07, 2004, 09:14:38 pm »

I'll be honest with You Kahlee, Pilsbury makes a great Pre-made Pizza Dough, It's in the Section with there Canned Biscuits. Otherwise, I'll have to waiit until Morning to Pester Denise about One, as She's the one that does stuff like that from scratch.

But try that Canned Pizza Dough, It's easy to work with, alot less mess, and Is Yummy also.

Stephen

Khalee · « **Reply #182 on:** February 07, 2004, 09:18:41 pm »

But its not as good as home made dough.

Sirgod · « **Reply #183 on:** February 07, 2004, 09:20:21 pm »

that is true. I'll see what Denise has in the morning, and I'll get her to give Me the recipe. I hope you can wait untill then Bro.

Stephen

Khalee · « **Reply #184 on:** February 08, 2004, 08:29:47 am »

Spice Question How long do they nomaly last before they go bad, and or lose their flavor. Im talking about the one you buy in the store. Some of the ones I listed I have had for a while as they were my mothers, and she had them for a while as well. Just didnt cook a whole lot with spices before, we would use them a time or two then forget about them. I suppose I should err on the safe side and throw them away.

Sirgod · « **Reply #185 on:** February 08, 2004, 10:27:59 am »

As too the spices... It really depends on the Spice itself actually, I know for Thansgiving last year, I used some Sage, that must have been around 20 years old, But was kept up and out of the light. It turned out ok, But I'm not sue about the Half-Life of other Spices.

i asked my wife about her pizza dough, and she says she just uses Flour, Yeast, and water in her Bread machine. I've known her to also substitute wheat Flour, and that's pretty good also. She was in kind of a rush this morning , Have another Family Member who's having Emergancy Gall Bladder surgery this morning, so I didn't get the measurements.

The good news Is , I might get to watch my Nephew and Niece today. They Love me because I taught them how to hunt Snipe.

stephen

Khalee · « **Reply #186 on:** February 08, 2004, 11:05:53 am »

I had Gall stones at one time very painfull so I hope the surgery goes ok.

HM the bread Machine way Had one till it broke Did not really get the new wore off it havent gotten one sence then. guess Ill go with the Packaged dough mix. Oh well least you asked.

Sirgod · « **Reply #187 on:** April 06, 2004, 10:21:59 am »

I wonder where this little gem of a thread has been Hiding.

Stephen

Khalee · « **Reply #188 on:** April 06, 2004, 11:33:29 pm »

So the traditional all American meal is what?.

Khalee · « **Reply #189 on:** April 12, 2004, 05:20:05 pm »

Lamb chops vrs pork chops which is better, I have only ever eaten prokchops, so i really dont know anything about lamb.

Sirgod · « **Reply #190 on:** April 12, 2004, 05:23:25 pm »

Well, I happen to like both pretty well, However my wife doesn't care for Lamb.

also Pork chops are alot cheaper then lamb... But If I had to choose, It would be Lamb Chops IMHO.

stephen

Capt. Mike · « **Reply #191 on:** April 28, 2004, 07:58:18 pm »

For those who'd like a little British influence: http://www.britannia.com/cooking/recipes/steakkidneypie.html

The Steak and mushroom pie at the Trigger Pond (Oxfordshire) was good...also the Hook Norton bitter...but stay away from the Olde Farmer Brown..it makes vowels optional.

Mike

News:

Topic: Hey Dallas : The Recipe Thread. (Read 23180 times) var addthis_config = {"data_track_clickback":true};

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Topic: Hey Dallas : The Recipe Thread. (Read 23180 times)