recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 8 of 14
not angl, but here goes an easy one - chop up about 1/4 head of cabbage, put in a covered microwave container with water just covering the bottom. nuke for 5 min. add 1/2 cup canned tomatoes and 1/4 cup cut up melty cheese (- from munster to velveeta, your taste!) nuke 'til cheese melts. (about a minute) s&p to taste. i came up with this after grating for cole slaw and was wondering what to do with the leftover bits.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
add some chopped garlic to the squash recipe and kick it up a notch! lovely stuff! another squash recipe - halve butternut squash, deseed, and bake, cut side down, for 1/2 hour @300. while still hot, season with butter, cinnamon, and a sprinkle of sugar. (hubby uses splenda, which works pretty good too). mmmmm!
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Hmm. Here's something really simple the cooking challenged can make for family get togethers for thanksgiving and Holloween.
Buy a can of pumpkin pie mix (not plain pumpkin). Mix in a regular sized container of Cool Whip (not the squirt can stuff) and put it in the fridge to set.
Buy a box/bag of ginger snaps to dip with. It's like dippable pumpkin pie.
I'll have to dig up a few of my family recipies. Dad's Spiral meatloaf, any of mom's deserts... Mom is an amazing pastry cook in her own right and she's pretty damn good any other deserty type thing too.
For now I have a question.
Does anyone on here have a decent recipe for Swedish Meatballs that can be made by an ok cook that doesn't involve cream of mushroom soup? Blegh. Hate that stuff. And I mostly have venison meat to work with. Much more lean than most beef, hard to do a decent rue.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Op: You're fighting a war you've already lost.
Mal: Yeah, well I'm known for that.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
anyone on here have a decent recipe for Swedish Meatballs that can be made by an ok cook that doesn't involve cream of mushroom soup? Blegh. Hate that stuff. And I mostly have venison meat to work with. Much more lean than most beef, hard to do a decent rue. >>>>>>>>>>>>>>>>>>no recipe, but a quick tip. when i cook with venison, i mix it with some really cheap ground beef, 1/3 beef 2/3 venison. that way it doesn't get dried out,and you should get a decent rue. we use pure venison, don't let the butcher mix it with pork like some of them do. got a roast? insert slices of garlic cloves, rub all over with oil (again, keeps it moist), and cover with applesauce(tenderizes). mmmm! good luck!
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
I tried to post the fudge etc, but the site crahsed and ate it. (Obviously tasty) Will try again later.
btw - it's my birthday, so there may be champagne-drinking later, too...
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Oh how nice, a cooking thread. I was going to add a recipe, but then I remembered I don't cook from recipes. But next time I am able to get into the kitchen ( I am currently displaced from my South Louisiana digs for a study abroad in Hong Kong) I will start writing down what I do so that I can share recipes with everyone else. By the way, just about everything that has been posted so far sounds amazing. I wish I could get in the kitchen to try them out. Hope this thread keeps going for a while, even though I am a 20 year old Jayne clone, I do love to cook, and talk about cooking.
1:40 AM after a fraternity party is not a good time to make a signature.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
happy birthday spaceanjl! with all the recipes on here, there should be enuff to get a virtual shindig going! let me find one of my sweets recipes... who has candles for the honey bun cake?
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
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
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
I choose to rise instead of fall- U2
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
and in honor of SpaceAnJL's birthday...a recipe just for her!
This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark chocolate embellished with white chocolate squiggles. Serve with Raspberry Sauce.
1 Chocolate Butter Sheet Cake, recipe follows
Raspberry Simple Syrup, recipe follows
1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish
10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces
7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces
1/2 cup heavy cream
6 eggs
3/4 cup sugar
1/4 cup fine quality raspberry flavored liqueur, such as Chambord
Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
Chocolate Butter Sheet Cake
5 ounces unsalted butter, softened
7 eggs separated
4 ounces bittersweet chocolate, melted
1/8 teaspoon cream of tartar
1 cup less 2 tablespoons (7 ounces) sugar
1 cup and 2 tablespoons (4 ounces) sifted cake flour
Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
Raspberry Simple Syrup:
1/4 cup sugar
1/3 cup water
2 tablespoons raspberry sauce
1 teaspoon fine quality raspberry-flavored liqueur, optional
Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
Raspberry Sa
NOTIFY: N | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME
Cajun Ice-cream
Mix 1 cup creme fraiche with 2 1/2 cups custard (the full cream and egg kind), 6TB caster sugar and a dash of vanilla essence. Chill in freezer until almost firm, whisk until smooth again, then freeze for another two hours.
Add 4oz melted dark chocolate, or 8oz melted fudge with 3Tb milk, for other flavours.
Bailey's fudge sauce
2oz unsalted butter, 4oz soft brown sugar and 4oz golden syrup in a pan, heat gently until dissolved then boil for five minutes, no longer. Take off heat, add a dash of vanilla, 1/4 pint double cream and Bailey's to taste.
NOTIFY: Y | REPLY | REPLY WITH QUOTE | PERMALINK | TOP | HOME