recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 9 of 14
Quote:
Originally posted by msg:
Here's a nice and simple one for the swedish meatballs...had to dig to find it in my mom's recipes, but it's a good one...
Thanks so much! I can make the meatballs just fine (1lb ground venison, 1 tube of breakfast sausage usually) but the sauce was killing me.
My recipe was cobbled together out of three different internet recipies and my own imagination. It tastes pretty good but the sauce just isn't right. Not enough of it and too greasy for start.
Must try this out soon.
And Livlass, thanks for the tip about adding cheap beef to the venison.
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Op: You're fighting a war you've already lost.
Mal: Yeah, well I'm known for that.
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Livlass, thanks for the tip about adding cheap beef to the venison.>>>>>>>>>>>>>>>>>
no problem! i always hated the venison mixed with pork. it tasted "off". since we've been mixing it with cheap beef it really makes a difference.
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I've never had venison mixed with pork. We have a guy who hunts on our property and the place he takes it too does a good job. They make great venison jerky.
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Op: You're fighting a war you've already lost.
Mal: Yeah, well I'm known for that.
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well I do have another fun meatball recipe
1 pound ground beef
1 pound ground pork or pork sausage
1/2 onion chopped
1-2 stalks celery finely chopped
2 tablespoons garlic powder
1 teaspoon tumeric
2 tablesppons coarse ground salt and pepper
1/2 teaspooon coriander
2-3 slices bread
1 egg
1 tablespoon hot pepper sauce or red pepper flakes
4 oz tomato paste
metal muffin tin( for baking)
saute onions, celery, and spices in a pan coated with olive oil. when tender, set aside to cool. tear bread into small pieces and place in mixing bowl with ground meats. Add spice/onion mix and one egg and red pepper sauce. knead together to evenly distribute the mixture throughout. Divide meat mixture into 12 equal portions and form rough balls. Place each ball into one of the muffin cups and "frost" with the tomato paste. Bake 350 degrees for 20-25 minutes.
I choose to rise instead of fall- U2
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My Gran's Gammon (Ham/Hamsteak) Sauce
• 2 tbs Finely chopped onion
• 1 tbs or more Brown sugar
• 2 tbs Whiskey
• 1 tbs Flour
• 1 tbs Butter
• 3/4 c Water or stock
Salt or pepper to taste
Sauce:
Saute onions in butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce is too thick, add more water.
Add whiskey and season to taste. 
"Have you ever been with a Warrior Woman?"
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Nice one Mavoureen
Have you tried this?
Fisherman's pie
1 1/2 cups corn flakes
2 hard-boiled eggs, chopped
2 tablespoons bread crumbs
1 tablespoon chopped parsley leaves
1/2 cup unsalted butter
1 cup diced leek
1/3 cup diced carrots
1/2 diced onion
1/2 cup dry white wine
2 cups fish stock
1 cup diced potatoes
4 cups boneless haddock, cut into a large dice
3/4 cup chopped smoked salmon
3/4 cup heavy cream
3 tablespoons roughly chopped cilantro leaves
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside.
Heat the butter in a large saucepan over medium heat. Add the leek, carrot and onion and cook, stirring, until tender. Add the wine and reduce by half. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender. Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes.
Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste.
Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins. Sprinkle with the topping and bake until lightly browned, about 10 minutes. Serve immediately.
and of course Irish Soda Bread
5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound (1 stick) butter
2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg, slightly beaten
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
I choose to rise instead of fall- U2
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Feel the need to share Tristan's joy
Honey Vanilla Ice Crea
1/2 cup honey
2 cups heavy cream
1 cup half-and-half
1/2 vanilla bean, split lengthwise
9 egg yolks
1/4 cup sugar
1 cup creme fraiche or sour cream
Paper milk/juice container
In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours.
I choose to rise instead of fall- U2
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For my beloved NV
Potatos for munchkins
Smashed Potatoes:
2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)
Salt and pepper
Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
Sprinkle chives or chopped green onions and serve
and since you mentioned he likes garlic
Idaho potatoes, peeled
1 1/2 quarts vegetable oil, for frying
3 tablespoons butter
1 tablespoon pressed garlic
2 tablespoons shopped parsley
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic , add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute.
and of course what my mom calls potatos from hell ( they taste so good and are soooo bad for you)
2 pounds potatoes (Yukon gold, white, or red potatoes are best, but or baking potatoes, like russets, work well too)
Too much butter
Too much olive oil
6 cloves garlic, diced
1 medium-size cooking onion, diced
1/2 cup fresh rosemary, thyme, or dill, stems discarded before measuring
Salt and freshly ground black pepper
Quarter potatoes, skin on, and boil them in 8 cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork. Drain water.
In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here). As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased. Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides. If the potatoes start burning before they brown, reduce the heat.
Add garlic, and onions and continue cooking for 15 more minutes, or until po
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This is the simplest of all and is what you do with leftover mashed potatos.When I was a kid, my mom devised this way of using leftover mashed potatoes the next day. I actually prefer these to plain old mashed potatoes. She coats them in seasoned flour then cooks them very slowly in lots of butter. You have to be patient with this recipe, because if you try to turn the cakes too soon, you won't get the delicious buttery crust. Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form.
2 cups chilled mashed potatoes (see Note)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.
I choose to rise instead of fall- U2
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The knight- from Atlanta so I know what you mean...Oh I probably should have warned you all...the measurements for 90% or my recipes are inexact at best as it's my best guess for about how much of each ingredient I throw in...sorry if it doens't work. Let me know if something's a flop and I'll try to re-do or describe in more detail as I don't use measuring cups of any kind...more of a throw this in and all kind of thing.
I choose to rise instead of fall- U2
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