Got a recipe? Post it!

[bicentennial_baby]

Doesn't matter what it is....Appetizer, Entree, Soup, Cocktail, whatever you want. Post a recipe, people! :bounce:

I'll post one in a bit. :hi:

[bicentennial_baby]

1. Mock Shepherd's Pie

(Mock b/c its' nto made with Lamb :))

Shepherd's Pie:

Ingredients:

1 lb lean ground beef
1.5 lbs potatoes (preferably Yukon Gold)
1 medium onion
1 lg. carrot, peeled
2 cloves garlic, peeled
1 cup frozen peas
1 cup frozen corn
3 tbs (approximately) Extra Virgin Olive Oil
1 celery stalk
1 tbs. all purpose flour
1 cup beef broth
Salt
Ground Black pepper
Pinch of Thyme
Pinch of Oregano
3-4 tbs. butter
finely grated Parmesan cheese

*Pre-heat oven to 400 deg.*

1) Make mashed potatoes as you would normally make them (with butter, cream, etc.)

2) Dice onion, garlic, carrot, and celery.

3) Cook peas and corn together according to package directions, on stovetop.

4) Heat olive oil over low-med. heat in a deep frying/sautee pan

5) When oil is warm enough, sautee all vegetables together until soft.

6) Cook ground beef, and when finished, pour off fat

7) Combine flour, salt and pepper, thyme and oregano. Add this to vegetables, along with the ground beef, corn and peas.

8) Add beef broth to mixture of meat, spices, and vegetables, cook over med heat until liquid thickens and cooks down.

9) In a deep baking pan, spread meat/vegetable mixture . Cover this layer with the mashed potatoes.

10) Spread butter in small, thin slices across top of potatoes, and then liberally sprinkle grated parmesan over the butter slices.

11) cook in 400 deg oven for 30 minutes. If the top of the pie isn't browned and crusty at this point, put under broiler for 5-10 minutes. (If using broiler, watch carefully!)

12) Let pie cool for approx. 10 minutes and serve

:9

[yvr girl]

37. That's so different than how my family makes it

btw, I've never had it with lamb - and my dad is half English.

[bicentennial_baby]

50. How do they make it?

And all I know is that whenever I call this Shepherd's Pie, some foodie tells me it's not authentic if it doesn't have lamb in it. :P

[yvr girl]

55. We don't pre-cook the meat

(We use ground beef.) Ours is more like a meatloaf with the spuds on top.

[trackfan]

2. Spicy Curried Shrimp

3/4 lb. raw, medium shrimp, cleaned, with shells left on 2 tbsp olive oil
1 tbsp lemon juice 1 tbsp white wine worcestershire sauce
2-3 cloves garlic, minced
1 tsp Old Bay seasoning 1 tsp Tabasco sauce
1/2 tsp hot madras curry powder 1/4 tsp freshly ground black pepper
pinch of salt Salt & Pepper

Mix all ingredients (except shrimp) in a shallow dish. Add shrimp and coat thoroughly. Put shrimp on skewers. Barbecue a few minutes on each side, brushing with remaining marinade - just until shirmp skins are orange, and the meat is opaque white.

[ohiosmith]

3. Guinness

That is all.

[Louis Cipher]

4. I don't have a recipe but I've got quite an appetite.

[grace0418]

5. Vegan Chocolate Mousse.

I'm not a vegan or even a vegetarian. But my husband is diabetic and I am trying to lose weight and get healthy, so we are always in search of recipes that are delicious and satisfying but still okay for us to eat. This one will BLOW YOUR MIND. I'm not kidding. And I'm a total chocolate snob.

1 12 oz. container of silken tofu

10 oz. of good dark chocolate

1 tsp vanilla

2 tbl. of agave nectar (this is what makes it okay for diabetics, you can substitute maple syrup here, just make it 3 tbl)



Throw the tofu in a food processor or blender and blend until smooth. Melt the chocolate in the microwave or on the stovetop (carefully) and stir in the vanilla and agave nectar (or maple syrup). Pour chocolate mixture into the silken tofu. Blend thoroughly. Put in container and allow it to cool. Top with fresh raspberries and enjoy.

Did I mention that it's also REALLY easy? Well it is. And incredibly delicious. It has the silky mouth feel of the richest cream-laden dessert.

The next time I make it, I plan to use unsweetened chocolate and completely replace all sugar with agave nectar. If you want to try agave nectar, it's available at Whole Foods, Wild Oats and similar stores. It looks like thin honey but has a very pure sweetness with almost no other flavor (unlike honey, maple syrup, brown rice syrup, etc.). And you don't need as much as other sweeteners. We've tried a lot of sweeteners over the past year, looking for something that is natural, tastes good and won't spike my husband's blood sugar. Agave nectar was the clear winner, by a mile.

[some guy]

34. Thanks

I've seen agave nectar, but had no idea what it would be used for. I have a slightly different vegan chocolate mousse recipe, and I like it, but might try this one.

:hi:

[grace0418]

38. It's pretty amazing. We've tried it everywhere you might use sugar or honey and

it's worked wonderfully. I'm just so happy to find something my husband can have without having to resort to splenda or equal (gack). I think it's the most purely sweet sweetener, perhaps even slightly moreso than sugar, believe it or not.

I'd be interested in your recipe too!

:hi:

[Cannikin]

6. My easy red beans & rice with sausage

3 cans of red beans (I prefer Bush's Best)
1 can Rotel
1 chopped onion
Luzianne cajun seasoning and maybe a little salt(to taste)
andouille sausage (but any summer sausage will do)
2 - 4 cups of rice

Add ingredients into a large pot. Bring to a low boil, reduce and simmer for at least one hour (gets better the longer you cook it!)

Slice sausage and add to pot about 15 minutes before serving, or cook the sausage in an iron skillet or grill.

Serve over a bed of rice.


I hope I didnt leave anything out!

Let me know if you like it!

[hatredisnotavalue]

7. not a recipe but what we do here every summer night

either a bowl of rommaine or cooked pasta, all of the raw vegetables I have in the house cut up, some black olives, all of the deli meats and cheese I have on hand. Good selection of salad dressings. A loaf of nice bread. Grilled chicken, steak or Italian sausages. Or hamburgers and hot dogs.

Everyone builds their own salad, casear or pasta, with a small piece of the grilled meat.Dinner time for the four of us runs here from 4 to 8PM cause of two teenagers and a husband who works eratic hours.

[begin_within]

8. Since Hass avocados are coming into season...

Easy and great guacamole

1/4 teaspoon salt
1 lime
Cilantro (optional)
1 large or 2 small cloves garlic
1/4 cup green taco sauce - not red
4 large Hass avocados, very ripe
Fresh tortilla chips

Use only Hass avocados - do not use Fuerte, Bacon or Zutano avocados as they do not have the right texture. Pinkerton avocados are acceptable if Hass are not available, but the results are best with Hass. When fully ripe, the avocados will be completely black on the outside, and soft but not squishy.

Squeeze juice from the lime into a bowl. Cut the squeezed lime peel in a few pieces, and drop into the lime juice. Add salt and mash lime peel down. Allow to sit for a few minutes to let the lime oil come out of the peel. Mash or press if necessary to get the lime oil to come out. This will improve the flavor of the guacamole. Then discard the lime peel.

If you love cilantro, add a tablespoon of finely chopped cilantro leaves at this point. If you hate cilantro, pretend you didn't read this part.

Use only fresh garlic. Mash the garlic with a garlic press, then add to lime juice mixture. Add the green taco sauce. A can of diced mild green chiles can be substituted for the taco sauce. Use a stronger taco sauce if you want it more spicy, but do not use red taco sauce or red chilis, as they will ruin the bright green color of the guacamole. Stir mixture until thoroughly mixed.

Cut avocados in half and remove pits. If there is any brown flesh on the inside, cut that away. The green areas in the same avocado is still perfectly usable. Using a knife, dice the avocado flesh while still in the shell, then scoop out with spoon and into the lime juice mixture.

Add diced avocado to the mixture, and stir just until it blends in. It should still have hundreds of tiny chunks of avocado throughout, it should not be a completely smooth paste. If you are a salt fiend, taste the guacamole and if it is not salty enough for you, add 1/4 teaspoon more salt. But remember the tortilla chips will also supply salt. Do not add cumin or any other seasonings. Do not add tomatoes!

Cover tightly and refrigerate for one hour. Serve within 4 hours of making it - it will only last one day. Serve with the freshest tortilla chips you can get - go to a Mexican bakery if possible. This recipe never fails - set it down at a party and watch it vanish within minutes. Enjoy!

[stuntcat]

16. were you the one

.. who told me once before about the Hass avacadoes??? That helped me tons, learning that, I'd had no clue there were different avacadoes.
And that green taco sauce is all ready in a jar from Trader Joe's! :headbang: It's so tastee

[begin_within]

18. Yes, I have posted that recipe before in the DU Lounge, so it has to be me.

They are just now coming into season, so they should be relatively cheap this summer. The ones from Chile are no good - too many dark, mushy areas. Wait for the ones from California.

[stuntcat]

23. TY!

& for the Calif/Chile tip too :headbang:

[bicentennial_baby]

21. I got some beautiful Hass yesterday...

Just perfectly ripe, guac was better than ever. :9

:hi:

[bicentennial_baby]

9. These are great! Keep em coming!

I'll post another after I get back from the store :hi:

[Shakespeare]

10. Tres Leches cake (yumyumyum)

For the cake:

1 box white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
toasted coconut and/or banana slices for garnish


1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. Poke top of cake every 1/2 inch with long-tined fork (I usually use a bamboo skewer for this--lots of poking, but finer holes), wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting (recipe below) over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.

Whipped Cream Frosting:

8 ounces cream cheese , room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream

Place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

[bicentennial_baby]

11. Woman, you are going to kill me!

*thud*

F'n delicious, that sounds.... :9

:loveya:

[Shakespeare]

12. To. Die. For.

It's REALLY rich (which is why I use a whipped cream frosting with it, because it's a little less sweet than a buttercream frosting).

And it's surprisingly easy to make, too. :*

[begin_within]

17. I really love Tres Leches cake... but the recipe looks difficult and exhausting

Thanks very much for posting it though, it's good to have the recipe. I think I'll just have to settle for buying it from a Mexican bakery.

[Shakespeare]

20. It really isn't difficult at all--I've made it several times. n/t

[begin_within]

25. It probably becomes routine after the first few times.

I'm just not all that good with cakes though. I appreciate the recipe, I'm saving it!

[Shakespeare]

26. Hey, if you can mix up a boxed cake mix, it's a snap.

The ingredient list looks daunting, but the last half of it is what you soak/garnish it with. It comes together very quickly; even the whipped cream icing is a snap (just make sure the cream cheese is softened all the way to room temp).

The keys are to let it cool completely before you pour the "tres leches" over it (and make sure there are lots of holes), and to soak it overnight. The recipe says "2 hours or overnight," but 2 hours just isn't long enough for it to soak up all the good stuff.

You already know this (since you know this kind of cake), but it's SO good with really good quality, strong coffee.

[begin_within]

27. Thanks - I'll give it a try sometime.

I can't wait that long though, after reading this I'll have to go to Pancho Villa Farmer's Market, where they have a bakery that makes it daily - and they sell it by the slice, or in a sheet, or in a round - and they'll decorate it however you want. And it's so juicy and messy and good.

[The Velveteen Ocelot]

13. This cake is unique:

http://www.dvo.com/newsletter/monthly/2004/october/jest.html

[smtpgirl]

61. Ocelot - That is the most disgusting cake I have ever seen

WANT TO HAVE FUN AT A PARTY? (Not really)

SERVING "DISHES AND UTENSILS (why not use "used" serving dishes & utensils)
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper




CAT LITTER CAKE

WANT TO HAVE FUN AT A PARTY?
PREPARE THIS RECIPE! COMPLETELY EDIBLE, BUT YOUR FRIENDS MAY NOT THINK SO!

On a recent visit to our veterinarian to get shots for our cat I found this recipe on the waiting room bulletin board. After recovering from hysterical laughter, I obtained a copy from the office staff so that my wife could make it, which she refused to do. I took it to work and gave the recipe to a lady at work who loves cats. The pictures below show the results of her work, which looks like S#%* but it's actually quite tasty, so I decided to pass it along.

CAKE INGREDIENTS
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

[BrotherBuzz]

14. San Francisco style Meatballs

San Francisco style Meatballs

1 lb. ground chuck

3 Tablespoons garlic, minced (we use a lot more)

3/4 cup Parmesan cheese (freshly grated)

1 teaspoon oregano

1 teaspoon pepper

2 teaspoons salt

2 eggs

4 slices San Francisco sour dough French bread- soak in water (dried French bread works well and is a good way to use it when it gets away from you)

Squeeze out water from soaked bread.

Spread out meat against inside of bowl- add ingredients and mix with fingers.

Form into balls 1 1/2- 2".

Bake 45 minutes at 375 degrees F. in cast iron skillet. (cast iron, accept no substitute)


Those meatball are to kill for, I guarantee it!

We like them as they are, but you can serve the with tomato sauce and pasta.
The sour dough French bread really makes it all work!

[Guava Jelly]

15. My grandmas Red Velvet Cake

[begin_within]

28. I have had that once, but never knew how to make it.

[bicentennial_baby]

19. Hot Rainbow Soup

I only have the ingredients, but it's your basic heat stock, cook chicken, add chicken and long cooking veggies first, add liquid to cover, etc etc...

2 cups Turkey Stock
1 lb boneless Chicken Breasts, chopped
1 cup Jasmine Rice
4 lg. Carrots, chopped
1 ea. Green, Red, Orange, Yellow peppers
1 jalapeno
1 large Leek
1 med. Onion, diced
2 lg. Celery stalks, chopped
5-6 cloves of Garlic, smashed
5-6 large Basil leaves
Salt, to taste
A pinch ea. of Thyme, Oregano, Cumin
1 Bay leaf
Water to cover

[LeftyMom]

22. sundried tomato and black olive pasta salad

You'll need a reasonably powerful blender (good) or a food processor (much better) a pound or penne or a similar pasta, a jar of sundried tomatoes packed in olive oil and a 6 oz can of whole pitted black olives, drained. Boil the pasta to al dente and while it's on the stove blend or process the olive mixture. What you'll need to do is put about 3-4 tbsp tomatoes, a pinch or two of italian seasoning blend and a healthy splash of the oil the tomatoes are packed in to your blender or food processor. Run them through until only a little chunky, then add the olives and process them until chunky but ideally not until you have olive paste.

Drain the pasta when it's ready, fold in the olives mixture, then cover and refrigerate.

Add salt and a little fresh-ground black pepper to taste and serve cold.

[bicentennial_baby]

24. Could you use Kalamata olives?

Those are my favorite :9

I have to get a food processor, stat...For several things.

:loveya:

[LeftyMom]

31. I'm sure you could give it a shot

I need to get one. I was getting by with my nice blender, but my sister took it to a party, and well.. heavy glass blender jar, drunk kids...

:shrug:

[bicentennial_baby]

29. I'm loving this thread! You guys rock!

:bounce: Share the knowledge!

:hi:

[sandnsea]

30. Baked Onions

Okay, this is Emeril's, but it's so dang good. I used all low fat, including low fat cheese. And a package of boxed Safeway wild rice. Yum, omg, yum.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17363,00.html?rsrc=search

[VenusRising]

32. Zeppole - Italian Doughnuts

1 cup warm water
1 teaspoon active dry yeast
1 tablespoon sugar
2 cups all purpose flour
1 teaspoon salt
Vegetable oil for frying
Confectioner's sugar or Cinnamon and sugar mixture

Sprinkle yeast and sugar over water in measuring cup. Stir until yeast dissolves.

In a large bowl combine the flour and salt. Add the yeast mixture and stir until well blended.

Cover with plastic wrap and let it rise in a warm place for 90 minutes.

Heat oil to 375 degrees. Drop dough by tablespoons into the hot oil. Cook until puffy and golden. Drain on paper towels.

Put sugar or sugar/cinnamon mixture in a sandwich bag. Add zeppole a few at a time and shake to coat.

I also occasionally dice apples to put into the dough before I fry them. They're kind of mini apple fritter like. :9

[hippywife]

41. This is what my Italian grandma

always called "pizza fritte." Pizza dough fried and shaken in sugar to make a sweet, donut like treat.

[VenusRising]

45. And is there anything better than sweetened fried dough?

I submit that there is not.

:rofl:

I had to make a batch last night after I posted the recipe. :9

[hippywife]

46. LOL

You got me thinkin' about it, too. Been a while since I've made it.

[DU GrovelBot]

33. ## PLEASE DONATE TO DEMOCRATIC UNDERGROUND! ##

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This week is our second quarter 2007 fund drive. Democratic
Underground is a completely independent website. We depend on donations
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[chkchkitscrting]

35. a receipe

love, shallots, leeks, carrots, happiness, sultriness, smarminess, a dash of salt to bring H2O to boil (I HATE GETTING WET-theretically speaking) then also, (no sunshine), cloudy days, parsnips, strawberries for the side, a wedge of lemon, a bit of lime zest.

wait, i'm thinking of the movie 'like water for chocolate'

oops !

:nopity:

[Generic Brad]

36. Ice

Just add water to a container and freeze. Mmmm. Icy.

[mentalsolstice]

39. Mexican salad for a main entree

Chop up lettuce, green onions and cherry tomatoes, mix with 1.5 + cups of sharp cheddar cheese, and brown 1 lb of ground beef mixed with some hot chili powder, to taste. The key ingredient goes into the browning meat and onions...a bottle+ of Catalina dressing
.
Mix everything with tortilla chips, you have a flavorful dinner! cook, pour and mix! It's a very flexible recipe depending on size and hotness.

[RushIsRot]

40. Chicken Spaghetti

All measurements approximate.

Boil in water to which pepper and garlic have been added about 1/3 pound boneless, skinless chicken breast until quite tender
appx. 20-30 min.

To 1-2 TBS olive oil add 1/4 C. chopped onions and gently cook until clear.

Pour into skillet holding the onions 14.5 oz can petite diced tomatoes

Simmer for 30-45 min

4-5 TBS water may need to be added to keep mix hydrated

Add 1/2 tsp Old Bay Seasoning
Add 1/4 tsp salt or to taste
Add 1/8 tsp cayenne pepper or to taste

Finely shred boiled chicken and stir into other skillet ingredients

Cook 5-6 oz angel hair spaghetti according to package directions and stir into other contents of skillet

Simmer everything 5-10 minutes, serves 2

[Katina]

42. Turkey "saltinbocca"

1/2 boneless turkey breast cut into 3-4 steaks
baby spinach leaves
good parma ham (prociutto)

pound the turkey steaks flat till about 1/4" or so thick. cover with a layer of ham and layer of baby spinach leaves. Roll up and secure with pick. Season lightly with sea salt & fresh ground pepper.
In a saute pan with olive oil over med heat, brown turkey rolls on all sides. This should take about10 - 15 minutes depending on thickness of turkey. Remove rolls from pan, raise heat to high and deglaze pan with 1/2 cup of white wine and 1/2 cup turkey or chicken stock, reducing sauce by 1/2. Lower heat to med, return rolls to pan, rolling to cover all with stock, cover & cook for 5 minutes.
Remove rolls to plate and if possible, remove the picks. Add 1 tbs unsalted better to sauce. Spoon finished sauce over rolls & serve. This is easy, tasty and fairly low caloried and only takes about 30 minutes to prepare.

[HERVEPA]

43. If anyone has a good vegetarian meatloaf recipe, please post.

Thanks

[bicentennial_baby]

44. Have you looked in the recipe thread

in the vegetarian/vegan forum? :)

[Xipe Totec]

47. Cactus Salad

http://images.google.com/imgres?imgurl=&imgrefurl=http://www.fabulousfoods.com/recipes/salads/veg/cactussalad.html&h=144&w=162&sz=6&hl=en&start=20&um=1&tbnid=LZQn6pwyFN2BkM:&tbnh=87&tbnw=98&prev=/images%3Fq%3Dcactus%2Bsalad%26svnum%3D10%26um%3D1%26hl%3Den%26rls%3DGGLG,GGLG:2006-06,GGLG:en

[datasuspect]

48. grancyzk

1 dl obrstepyk

25 ml ogorky

generous chlebm

handful of zaprasamy

season to taste.

dobze dobze!

[jgraz]

53. I'm out of chlebm, can I substitute florgin?

[bicentennial_baby]

49. And we're back! Got any more?

:bounce:

My Guac:

2-3 Haas Avocadoes
5-6 cloves of garlic, peeled and minced
1/2 vine ripened tomato, cored, scooped out and diced
Juice of 1/2 lemon or 1 whole lime
Kosher Salt
Ground Black Pepper

Dice the garlic and tomatoes, add to bowl
Peel/Skin the avocadoes, remove pits, mash the flesh in a separate bowl (cut up with a knife first to make it easier to mash)
Add the mashed avocado to the tomato and garlic
Add lemon or lime juice
Salt lightly
Add a generous amount of black pepper
Mix well

If not serving immediately (which i never do, i like to let the flavors marry), cover with plastic wrap that is pushed against the surface of the guac, so that the guac is not in contact with the air. Put in fridge.

:9

[seemunkee]

51. Vegan Pate

Yield: about 2½ cups
Time: 15 minutes to prepare, plus 2 hours to chill

Ingredients:
4 T olive oil
8 oz tempeh, crumbled
1 c onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
8 oz mushrooms, sliced or chopped
½ c walnuts, chopped
2 T soy sauce
2 T red wine

Directions:
Sauté the tempeh, onion, celery, and garlic in the oil over medium heat, stirring frequently, until onion is translucent, about 6 minutes.

Add mushrooms and continue sautéing until tender, about 5 minutes. Stir in remaining ingredients and cook over low heat until all liquid has been absorbed. Let cool for up to an hour.

Place all of the ingredients in blender and process until you see nothing but a smooth brown paste.

Spread into bowls, cover, and refrigerate for at least 2 hours.

[flvegan]

58. Damn, that sounds good.

*marks shopping list for tomorrow*

Thanks!

[seemunkee]

59. Be sure to get a good crusty bread to spread it on.

It looks and tastes a lot like chopped liver.

[emad]

52. Winter warmer

Winter warmer
You will need:

2 lbs large black cherries, stones removed
Six large heaped spoons brown sugar (muscovado, demarera, soft brown - any of these are ok)
One nutmeg
One bottle brandy
Airtight jar

STONE the cherries, drop them into the jar, add nutmeg crushed or whole, add sugar, pour the brandy over the whole lot.
CLOSE jar, seal lid.
LEAVE to infuse at least three months, six is best, or until most of the dark purple color leaves the fruit and colors the liquid. Needs to be stored in a cool dark place.
SWEAR to yourself you won't even take a peek at it during the heady summer months ahead.
DECANT one week before Christmas/Hannukah/Divali etc
POUR carefully into cocktail glass/wine glass/half pint mug/bucket according to your proclivities and enjoy.

The remaining fruit can be used to add to a traditional recipie Christmas cake mix.

[emad]

54. Totally idiot-proof no-bake lemon cheesecake

You wil need:

For the cake base:
One large packet dry biscuits: digestive or wholemeal, use your favorites
Half a pound of butter

For the cheesecake topping:
Two pounds of cream cheese
One lemon
One small jar honey
One small pot double cream

BISCUIT BASE:
Put the biscuits into a plastic bag, seal, crush with a rollingpin/other heavy kitchen object until completely powdery
Pot crushed biscuits into a bowl

Melt the butter over heat in a saucepan and when just sizzling take off heat and add to crushed biscuits
Mix well

Spread the mixture on a large dinner plate, shape to suit, place in the fridge for half an hour to set

CHEESECAKE TOPING:
Grate the lemon and put the zest into a bowl
Slice the lemon and squeeze the juice, add to grated zest in bowl

Whip the double cream until thick

Put the cream cheese into a blender/food processor, add the jar of honey and whizz about 30 seconds or until smooth
Add the lemon and lemon zest and whizz for 5 seconds
Add the whipped double cream, whizz another 5 seconds


TAKE the plate with the biscuit base out of fridge, pour on the cream cheese/honey/lemon mixture making sure it doesn't fall over the sides

Put ackm into the frudge for about one hour and serve cold

[bicentennial_baby]

56. Oh that sounds lovely!

Thank you! :bounce:

[NewWaveChick1981]

57. This is the best banana bread ever...

:bounce: :toast: It's from an old farmer's magazine publication from the early 1950s. My mother clipped it back then and has been using it ever since. I modified it only a little to add even more bananas and vanilla, and it's amazing. It's more like a cake than bread, and it's so moist you won't believe it.

Note: overripe (almost rotten) bananas make the best banana bread. What I do is let overripe bananas turn very, very brown, then I peel them and store them in the freezer in a container or ziploc bag until I have enough to use.

Also, you can easily quadruple or quintuple this recipe without having to adjust any of the ingredients. I make this for Christmas gifts each year, and I always get raves about it.

One other note: When the banana bread comes out of the oven, if you flip the pan upside down onto a cooling rack and leave the pan on the bread for about fifteen minutes, the banana bread will be even more moist than it would be otherwise. :bounce: :D

Enjoy! :toast: :woohoo:


BANANA BREAD

3/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 cups mashed overripe bananas (3 medium) (NOTE: This is the way the recipe reads. I always add more bananas than this, but it's up to you.)
2 eggs, well beaten
1 teaspoon vanilla extract (NOTE: This is the way the recipe reads. I always add more than the recipe calls for, but it's up to you.)
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk or sour milk
3/4 cup chopped walnuts, pecans, or other nuts (optional) (Again, I usually throw in more pecans than this recipe calls for---but it's up to you.)

Cream butter and sugar thoroughly. Blend in bananas, eggs, and vanilla. Stir dry ingredients (except nuts) together. Add to banana mixture, alternating with buttermilk, mixing thoroughly after each addition. Add nuts; mix. Pour batter into greased and floured 9" x 5" loaf pan. Bake at 325 degrees for 1 1/4 hours, or until done. Yield: 1 loaf.

[Spock_is_Skeptical]

60. OOooh, this looks like a good recipe

Thanks for sharing the banana-ey goodness!

[NewWaveChick1981]

62. It's wonderful. You WON'T be disappointed!

:bounce: :toast: :hi:

[Lyric]

63. Irish Cream and White Chocolate Cheesecake

This cheesecake is baked in a springform pan, which is then placed into a larger pan of hot water during the baking process. It is to DIE for, yum!

Graham Cracker Crust:

2 1/2 cups graham cracker crumbs
1/2 cup plus 2 tbsp. melted butter

Mix well, using a fork to break up any large chunks. Cover bottom and sides of outside of a 10 inch springform pan with double layer of foil, to prevent water from seeping in. Spread graham cracker crumbs into the inside of the pan, and press firmly on the bottom, and an inch or two up the side.

Filling:
3 large eggs
2 8-ounce packages softened cream cheese
1/2 cup sugar
2/3 cup melted white chocolate (not the candymelts--real white chocolate)
1/4 tsp salt
2 tsp. pure vanilla extract
2 1/2 cups sour cream
2/3 cup Bailey's Irish Cream liqueur

PREHEAT OVEN TO 350
Start boiling 2 quarts of water; remove from heat when it reaches a boil, so it will be slightly cooler by the time you need it.

In a large mixing bowl, cream the cream cheese and sugar well. Add eggs one at a time, beating well after each. Add remaining ingredients and mix well, scraping with a rubber spatula; pour into crust-bottomed, foil lined (outside) springform pan- 10 inch. Place springform pan into a larger pan full of VERY hot (but not boiling) water--the water should reach about 2/3 of the way up the pan. Bake at 350 degrees for 60-80 minutes, or until edges are set and center is still a little wobbly. Cool for at least 2 hours at room temperature, then cover with plastic wrap and chill in fridge for 4-6 hours.

To serve: Garnish with a few fresh raspberries, white chocolate shavings, and a dribble of Irish cream on the plate.

[querelle]

64. Osso Buco

One of my faves......

Ingredients:
3 lbs. Veal shanks Note: If you can’t find veal, or the cost is prohibitive, you might try lamb shanks. Some recipes say you can substitute beef shanks. Keep in mind, if you use lamb or beef, the meat won’t be as “fall off the bone” tender. The wonderful, meaty-vegetable stew taste will be there, however, so it’s still worth it. Additional Note: If you use veal, you may want to tie cooking twine around the shanks to keep them from falling completely apart during cooking.

3-4 T extra virgin olive oil
2 T butter or Butter Buds
1 red onion, coarsely chopped
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
5-6 cloves garlic, thinly sliced
1/3 cup Marsala wine (or dry sherry)
1/3 cup brandy
1 T balsamic vinegar
2 T tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups chicken broth (homemade chicken stock recipe)
Veal or beef stock can be substituted.
Salt and pepper to taste

Gremolata:
2 T chopped Italian Parsley
1 clove garlic, minced
½ t grated lemon peel
1 T lemon juice

Mix in a bowl and reserve to sprinkle over individual servings.

Preparation:
In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is down, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter or Butter Buds.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Make a “bouquet garni” out of the rosemary, thyme and bay leaves. (Wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken, veal or beef stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less. Lamb or beef might take a full hour and a half to reach maximum tenderness. Falling off the bone is probably not going to happen with lamb or beef, but the meat should be very tasty and quite tender.

Garnish with gremolata, and serve the osso buco with the above-mentioned risotto, or with creamy mashed potatoes.

In keeping with true gourmet cooking, here are a couple of variations for you:
1. Add either a 14 oz. or 28 oz. can of diced tomatoes at the point you add the Marsala and the brandy.
2. At the end of cooking, mix 1 cup of sour cream with 1 T of flour. Stir into the osso buco and remove from the heat. (This would give you a German version. Call it German Veal Shank Stew!)

[Callalily]

65. Here's a great salad recipe

Please don't dismiss it b/c it's beets. This salad is just fantastic. Would make a great accompaniment to almost any entreé.


Grated Beets with Shallots

3 T olive oil
½ teaspoon whole brown or yellow mustard seeds
2 large shallots, peeled and cut into fine slivers
1 fresh hot green chile, cut crosswise on a sharp diagonal into thin slices
1 pound beets, peeled and coarsely grated
1 teaspoon salt
1 T fresh lemon juice

Put the oil in a wide pan or a large frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds put in the shallots and green chili. Stir and fry for 30 seconds. The shallots should turn a little brown. Now put in the beets and stir for a minute. Put in the salt and ½ cup of water. Bring to a boil. Cover, turn the heat to low, and cook gently for 10 minutes. Uncover, turn the heat up to medium, and add the lemon juice. Stir to mix and turn off the heat.

Serves four.

[querelle]

66. Wow!

I love beets and am going to try your recipe tonight. I have dinner guests tonight and am going to make this for them.

Thanx!:hi:

Q

[blockhead]

67. moose/coot sausage. mix 50/50

one moose to one coot.:P