Topic: THE RECIPE THREAD  (Read 44993 times)

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Offline Ferretlxix_XC

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Re: THE RECIPE THREAD
« Reply #20 on: July 24, 2004, 01:56:16 am »
Ferret's Chops (appox coocking time : under 20 min)
Four Porkchops
1 1/2 TBS of dark borwn sugar
1 1/2 TBS of Blasalmic vinager
I TBS Molassas
1Tsp lemon juice
I can Tomato soup



Sear Chops in a large skillet or sauce pan and drain
Lower heat to a simmer
Mix the other 5 ingredients together and add to chops
Cover till chops are cook thouroughly and then uncover to thicken sauce.
 

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #21 on: July 24, 2004, 11:53:58 am »
Ooh that sounds sweet. I make a Smothered steak that is similiar.

Stephen
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Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #22 on: July 25, 2004, 04:13:41 pm »
Want to try something a little different for breakfast?

Capt Stumpy?s Kedgeree

This is my variation on the English version of the Indian dish Kicheri. This version is intended for breakfast but is good for lunch or dinner too. It's a quick and tasty use for leftover fish, lentels and rice from last night's dinner.

½ pound cold, cooked cod (or other fish) flaked
1 cup cooked lentils
2 cups cold, cooked white rice
2 hardboiled eggs, chopped
3 Tablespoons vegetable oil
½ Onion diced
1 clove minced garlic
½ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
dash cinnamon
1 bay leaf
Fresh Parsley sprigs.

Heat oil in wok or large skillet. Saute the onion and garlic until transparent but not browned. Stir in the spices and bay leaf. Add the rice and stir to coat the rice evenly with the oil and spices. Add the lentils and fish and cook over medium heat stirring occasionally for about 5 minutes or until heated through and slightly browned. Add a little water throughout the process until you reach a consistency you like (Some people like it almost like a soup, but I like this recipe drier so it makes a nice pile) Plate on a large plate or shallow bowl. Sprinkle egg on top, garnish with the Parsley.

Serves 4
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Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #23 on: July 26, 2004, 08:10:31 am »
Well Shadow, I never had the opportunity to try your recipe out.  It was bloody hot here on Sunday, so we decided to barbeque instead.  Picked up some nice steaks, put a little steak spice on them, and threw 'em on the barbie for a few minutes.  Those bloody things almost melted in our mouths...they were so good.

I'm going to have to give your recipe a try next week.  My parents are going on their vacation, so I will have the house to myself.  Perfect opportunity to have some people over for a meal.  Should be nice.
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #24 on: July 26, 2004, 08:34:21 am »
This is the chili recipe that I normally use.  Quite different than a normal chili, but it tastes amazing.

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
3 round steaks, cubed (1 kg total)
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons molasses

- Cook onions and garlic in oil, until Onions are soft.
- Add beef and cook until no longer pink.
- Add chili powder, paprika, cumin, coriander, allspice, oragano, cayenne, cinnamon, cloves, and mace.  Cook for one minutes while stirring.
- Add water, tomato sauce, red wine vinegar, molasses and bay leaf.  Let simmer uncovered for two hours.
- Remove bay leaf, salt and pepper to taste, and serve.

We normally serve it over rice, with some fresh buns as well.  Taste-wise it comes out both sweet and hot, and is really nice.  I normally avoid putting cloves in, or reduce the amount, as they have a rather strong taste.  Brown sugar can also be used in place of molasses.
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #25 on: July 26, 2004, 01:06:37 pm »
Well Shadow, I never had the opportunity to try your recipe out.  It was bloody hot here on Sunday, so we decided to barbeque instead.  Picked up some nice steaks, put a little steak spice on them, and threw 'em on the barbie for a few minutes.  Those bloody things almost melted in our mouths...they were so good.

I'm going to have to give your recipe a try next week.  My parents are going on their vacation, so I will have the house to myself.  Perfect opportunity to have some people over for a meal.  Should be nice.

Sounds good! Hope you like it. :thumbsup:




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Offline Khalee

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Re: THE RECIPE THREAD
« Reply #26 on: July 27, 2004, 05:22:10 am »
Question how long can cooked rice last for. As I have desided to try a make some fried rice, but what I made up I know I wont be able to finish it all in one setting. So I thought make Half of it today for supper and the rest maybe thursday or friday. Could what I dont use keep that long.

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #27 on: July 27, 2004, 02:18:33 pm »
It probably could, as long as you add some water and heat it back up to boiling.




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Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #28 on: July 27, 2004, 02:56:40 pm »
Question how long can cooked rice last for. As I have desided to try a make some fried rice, but what I made up I know I wont be able to finish it all in one setting. So I thought make Half of it today for supper and the rest maybe thursday or friday. Could what I dont use keep that long.

I find that cooked rice lasts 3 or 4 days. I always make my fried rice from previously cooked rice. Somehow the drier texture of the older leftover rice works better for frying.
Insanity: doing the same thing over and over again and expecting different results. -Albert Einstein

It is impossible to reason someone out of something that he did not reason himself into in the first place. - Jonathan Swift

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #29 on: July 27, 2004, 03:33:53 pm »
That recipe sounds Good Cpt. Stumpy,I might have to try It out tomorrow.

Kinda OT. I got a Membership into the Cooking Club of America today in the mail. It's about a Buck a month, But It looks interesting.

I think I'll give It a shot.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

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Re: THE RECIPE THREAD
« Reply #30 on: July 27, 2004, 04:34:58 pm »
Sour Cream Walnut Cake.

1/2  cup butter(unsalted)
1  cup sugar
2  eggs
1  teaspoon vanilla
1/2  pint sour cream
1  teaspoon baking powder
1  teaspoon baking soda
2  cups flour
7  walnut halves,whole

Topping:
1/2  cup chopped walnuts
1  teaspoon cinnamon
1/4 cup sugar

Mix topping ingredients set aside,Cream butter and sugar;mix in eggs and vanilla,then sour cream.
Sift together flour,soda,and baking powder;fold into butter mixture until smooth.

Pour 1/3 of batter into a greased,lightly floured bundt pan.
Sprinkle top of batter in pan with 1/3 of the topping mixture.
Repeat procedure 2 more times,Decoratively arrange the walnut halves on top of batter(sink them in a wee bit)

Bake at 350 degrees for 45 to 60 minutes.
Cake is done when it passes the toothpick test.
(note test often near the end to avoid over baking)

Let cake cool on a rack,when comfortable to touch,flip cake upside down,gently work the cake out.
Flip back over so that nuts are on top,let cool completely before serving.
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Offline Khalee

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Re: THE RECIPE THREAD
« Reply #31 on: July 29, 2004, 03:50:55 am »
Ok some one tell me how to make a good creamy potato soup. I like it But the few times Ive made it its allways been a little to runny.

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #32 on: July 29, 2004, 08:29:02 pm »
O.K.  Here's my Lumpia recipe I got from my Phillippino housegirl in '75 (and yes, my wife hired her..I ain't stupid)

Lumpia Wrappers (found in most oriental food stores)
Green beans (about 1 1/2 cups)
1 cup bean sprouts
1 cup carrots
1 cup celery
2 cups onions
1 1/2 cups green peppers (other colors can be substituted)
1 cup finely shredded cabbage
1 lb ground (add your own meat, combo, whatever)
1 cup soy sauce
3 cloves of garlic (or to taste)
1 cup of water

Slice green beans at 30 to 45 degree angle, finely, but not too
soak fresh bean sprouts
cut cabbage and put in large bowl
cut remaining vegetables in cubes or strips (your choice), but remember, they are going in Lumpia wrappers...put vegetables in the large bowl
brown and drain meat
sautee' onions, garlec and peppers until tender
Then add cabbage, then put all into the large pan..simmer 2-3 minutes
Add soy sauce
add green beans and sprouts
add 1 cup of water
add meat and simmer entire mixture 15 to 20 minutes on LOW heat

Let cool to room temp
Wrap mixture in wrappers (makes more than a dozen  :D )

Deep fry until wrapper is brown

The mixture can be seasoned to taste...we usually use beef or pork...

Dip in favorite sauce...serve with rice


Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline S'Raek

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Re: THE RECIPE THREAD
« Reply #33 on: July 29, 2004, 11:00:05 pm »
Ummm ummmm....lumpia! 

Veritas vos Liberabit -- Semper Vigilo, Fortis, Paratus, et Fidelis

Offline Who

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Re: THE RECIPE THREAD
« Reply #34 on: July 31, 2004, 12:18:32 am »
Oh Great Scots!  You've got access to Lumpia??!!!
Then how about the recipe for Pancit!  You've got to get the recipe for Pancit!!! (you know the fried noodle dish)  Bring on the Pancit! :P

Offline Khalee

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Re: THE RECIPE THREAD
« Reply #35 on: August 01, 2004, 10:32:56 pm »
My Hamburgers enough for one or two people I suppose

1 or 2 lbs hamburger

One slice onion not to thick chopped up fine

Clove or two of Garlic chopped fine

Sauce; can use 57, A1,or Worcestershire sauce, or soy sauce I used combo of 57 and Soy tonight maybe 2 or 3 tablespoons of 57 and tablespoon of soy didn't measure so don't really know

Tablespoon paprika Tablespoon chili powder

Mix altogether let set preferably overnight if not then least hour in fridge then Grill or fry and enjoy


Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #36 on: August 01, 2004, 10:59:21 pm »
I like to put some onion soup mix or ranch dressing mix in my burgers. I also like to make double chili cheeseburgers using the same mixes.  :o




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Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #37 on: August 07, 2004, 10:41:34 am »
Pizza Crust Recipe

Very simple and easy to make, comes out fluffy and soft, but with a firm crust.

2 1/2 Cups Flour
1 Cup Warm Water
2 1/2 Tsp. Yeast
1 Tsp. Sugar
3/4 Tsp. Salt
2 Tbsp. Oil

- Place yeast in warm water, let sit for 5 minutes.
- Add sugar, salt and oil to yeast/water mix and stir.
- Fill bowl with flour, mix in yeast/water mix.
- Mix until sticking together, then take it out and knead it on the counter top.
- Place a small amount of oil in a bowl, slide the ball of dough in it and cover with wax paper and tea towel.
- Place covered bowl in warm (not hot) oven, and let sit for 1 hour.
- Take dough and knead out all the air.
- Spread on pizza tray, add toppings and cook at 425 for 15 to 20 minutes.

(Obviously toppings are personal choice, though I suggest making the sauce a half and half salsa and pizza sauce mix.  Add a nice taste and a bit of bite.)
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #38 on: August 20, 2004, 02:17:49 pm »
Well, not much action here recently, so, what I had last night

Cube Steak Parmesan

2 Cube steaks, wash in egg and a mixture of flour, bread crumbs and spices (your choice)
sear in pan with olive oil until brown on both sides
place in oven at 350 degrees for 35 minutes....

while this is going on, cook your tomato sauce

After 35 minutes, put your choice of cheese(s) on top and bake for another 10-15 minutes

during this time, cook the pasta of your choice

after the cheese is nicely melted, put some of your tomato sauce on the cube steaks, and bake until the pasta is done...no definate time as this can depend on altitude and humidity..


plate


enjoy, it was good


Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #39 on: August 20, 2004, 02:32:57 pm »
I'm going to fix some Parmesian Pasta Tonight for the wife and Mother.

I went with Pasta Bows, and I made my Sauce using two pounds of finaly Grated Parmasian, a cup and a half of milnot, and A Spoonfull of Butter. (real butter mind you), I might add some Tiny shrimp to It, but I'm not sure.

Anyway, I'll sprinkle some ground Garlic over each plate, and use some store bought Breadsticks oven roasted.

Stephen getting hungry.

"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War