Register | Sign In


Understanding through Discussion


EvC Forum active members: 65 (9162 total)
1 online now:
Newest Member: popoi
Post Volume: Total: 915,819 Year: 3,076/9,624 Month: 921/1,588 Week: 104/223 Day: 2/13 Hour: 0/1


Thread  Details

Email This Thread
Newer Topic | Older Topic
  
Author Topic:   Recipes - Good Food we can all agree on
Lithodid-Man
Member (Idle past 2931 days)
Posts: 504
From: Juneau, Alaska, USA
Joined: 03-22-2004


Message 1 of 14 (436026)
11-24-2007 6:28 AM


This thread is about recipes. I am an evo but I also love to cook. I would like to share some of my favorite recipes and encourage others to do the same.
Jill’s Decadent Garlic Cheese Bread
Ingredients
2 loaves of fresh Italian bread (the ones about 4” thick and 5-6” wide work best)
pound of feta cheese (one of those 4”x4” squares)
1 pint heavy whipping cream
1/2 pound butter (two sticks) (One can work, but not as good)
AT LEAST one good bulb of garlic, more is better
Butter:
Allow butter to warm (room temp in some areas, delicate microwave in others) to point of being mixable easily.
Finely chop and crush 2 big cloves of garlic (or more). I use a fine cheese grater to get smallest pieces. Thoroughly mix with butter.
Cheese sauce:
Put cream into saucepan
Add feta, crumble as well as possible while adding
Heat at medium/low stirring often. The point is to dissolve the cheese without allowing it to burn. This can be done slow with low heat or faster with higher heats but if it burns it can be ruined. Should slowly boil down to slightly reduced volume. When looks homogenized (not many feta pieces visible at all) take off and put in freezer. Should remain in freezer until still warm but somewhat thick.
Bread:
Slice loaves evenly to about 1” or slightly less in thickness to about 3/4” from bottom (so that pieces stay attached. Put loaves onto aluminum foil piece that allows about 8” of foil to extend from each end. Put bread/foil on cookie sheet.
Preparation:
With a spoon or knife open each piece of bread and spread butter on one side of each slice. Distribute excess butter as needed.
Make sure foil is raised on each side of loaf, and again open each piece of bread and spoon cheese sauce onto one side of each slice. Distribute excess sauce on slices as needed.
Excess sauce can be poured/spread over top of bread. Fold foil to cover as much bread surface as possible.
Bake at 350 degrees until cheese starts turning brown.
Everyone I have met loves this bread; keep the recipe to yourself as much as possible! Makes you popular at potlucks!

"I have seen so far because I have stood on the bloated corpses of my competitors" - Dr Burgess Bowder

Replies to this message:
 Message 2 by Rrhain, posted 11-24-2007 6:52 AM Lithodid-Man has not replied
 Message 3 by Rrhain, posted 11-24-2007 6:54 AM Lithodid-Man has not replied
 Message 4 by Rrhain, posted 11-24-2007 7:02 AM Lithodid-Man has not replied
 Message 12 by macaroniandcheese, posted 11-25-2007 2:48 PM Lithodid-Man has not replied
 Message 13 by macaroniandcheese, posted 11-25-2007 2:59 PM Lithodid-Man has not replied

  
Rrhain
Member
Posts: 6351
From: San Diego, CA, USA
Joined: 05-03-2003


Message 2 of 14 (436030)
11-24-2007 6:52 AM
Reply to: Message 1 by Lithodid-Man
11-24-2007 6:28 AM


Simple Tuna Dip
Simple Tuna Dip:
Ingredients:
1 6 oz can of tuna fish, drained
1 8 oz brick of cream cheese
1 8 oz tub of sour cream
Garlic
Salt
Worcestershire sauce
Lemon juice
Soften the cream cheese by letting it sit on the counter in the package until it comes to room temperature or by putting it in the microwave (unwrapped) for a few seconds. Cream cheese should be reasonably easy to spread.
Combine cream cheese and sour cream and stir until you no longer see any significant chunks of cream cheese in the sour cream.
Stir in the strained tuna fish.
Make a paste of the garlic by mincing it fine and then adding some coarse salt. Using the flat of your knife, press and smear the salt into the garlic. The salt will act as an abrasive and pulverize the garlic.
Add garlic paste, Worcestershire sauce, and lemon juice to taste.

Rrhain

Thank you for your submission to Science. Your paper was reviewed by a jury of seventh graders so that they could look for balance and to allow them to make up their own minds. We are sorry to say that they found your paper "bogus," specifically describing the section on the laboratory work "boring." We regret that we will be unable to publish your work at this time.

This message is a reply to:
 Message 1 by Lithodid-Man, posted 11-24-2007 6:28 AM Lithodid-Man has not replied

  
Rrhain
Member
Posts: 6351
From: San Diego, CA, USA
Joined: 05-03-2003


Message 3 of 14 (436032)
11-24-2007 6:54 AM
Reply to: Message 1 by Lithodid-Man
11-24-2007 6:28 AM


Teriyaki Marinade
Got this from my father:
Teriyaki Marinade:
4 parts teriyaki sauce
2 parts soy sauce
1 part Worcestire sauce
1 part olive oil
Crushed garlic to taste
Mix all together and marinate chicken or beef for at least two hours. Then, broil or grill.

This message is a reply to:
 Message 1 by Lithodid-Man, posted 11-24-2007 6:28 AM Lithodid-Man has not replied

  
Rrhain
Member
Posts: 6351
From: San Diego, CA, USA
Joined: 05-03-2003


Message 4 of 14 (436034)
11-24-2007 7:02 AM
Reply to: Message 1 by Lithodid-Man
11-24-2007 6:28 AM


Baked Pork Chops
Also from my father:
Ingredients:
Thick pork loin chops, about an inch thick.
Bread crumbs
1 egg
Olive oil
Pre-heat oven to 400 degrees.
Crack egg and whisk to make a wash. Dip chop in egg and then coat in bread crumbs.
Put a skillet over medium-high heat and drizzle a small amount of olive oil in the bottom, just to coat. When the oil starts to shimmer, place the chops in the heat for a couple minutes on each side. This is to solidify the bread crumb crust.
After frying the chops on each side, put in a baking dish and bake in the oven for 25-30 minutes until done.
Note, since rice takes about 25-30 minutes to make, rice makes a good side since it and the chops will be done at the same time.
We would fry the remains egg and give it to the dog. When I was on my own and had a cat, I did the same and he looked at me as if I were trying to poison him. Thus, it became an appetizer.
Edited by Rrhain, : Changed "at least" to "about" since these are chops, not a roast and I don't want people getting confused.

Rrhain

Thank you for your submission to Science. Your paper was reviewed by a jury of seventh graders so that they could look for balance and to allow them to make up their own minds. We are sorry to say that they found your paper "bogus," specifically describing the section on the laboratory work "boring." We regret that we will be unable to publish your work at this time.

This message is a reply to:
 Message 1 by Lithodid-Man, posted 11-24-2007 6:28 AM Lithodid-Man has not replied

Replies to this message:
 Message 6 by nator, posted 11-24-2007 7:20 AM Rrhain has not replied

  
nator
Member (Idle past 2170 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 5 of 14 (436039)
11-24-2007 7:18 AM


my favorite salad
Belgian endive or other crunchy salad green (Romaine works well)
a perfectly ripe pear or a crisp, not-too-sweet apple
toasted walnuts
a small amount of really good blue cheese, at room temperature
Tellicherry pepper
aged sherry vinegar
a flavorful extra virgin olive oil (I like a not-too-strong Tuscan for this) or roasted walnut oil, or a combination
Dijon mustard (please use a real one like Fallot or Maille)
one shallot, minced
sea salt
For the dressing (this makes enough for two):
In your favorite salad bowl, put the minced shallot and a scant tablespoon of sherry vinegar and let it stand for about 10 minutes. Add about a 1/4-1/2 teaspoon of Dijon, a generous pinch of sea salt and whisk with a fork until salt is dissolved and all is combined. Drizzle about 3 tablespoons of oil while whisking. The mustard will help it to emulsify. Taste and adjust the tartness and the salt to your taste, but be very careful with the sherry vinegar, as it is powerful stuff.
For the salad:
Cut the pear or apple into quarters, remove the core, then slice thinly. As you slice, toss the fruit into the bowl with the dressing gently. This will keep it from getting brown. It is not important that it gets coated completely. If the pear is too fragile for tossing, just set it aside.
Trim the endive and cut it crossways into 1/2" pieces. One large or two small per person for a generous side salad portion. Put the endive in the bowl on top of the fruit slices.
When ready to serve, toss the salad with the dressing, making sure everything is coated. Grind on a generous amount of Telicherry pepper and toss once more. Add the pear on top at this point if you haven't already. Top with toasted walnuts and crumbled blue cheese.
Devour immediately!

  
nator
Member (Idle past 2170 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 6 of 14 (436041)
11-24-2007 7:20 AM
Reply to: Message 4 by Rrhain
11-24-2007 7:02 AM


Re: Baked Pork Chops
If you do the frying in a cast iron skillet, you can put the whole shebang in the oven instead of transferring to another baking dish, thus eliminating a dish to wash.
I'm all about the lazy when it comes to cleanup.

This message is a reply to:
 Message 4 by Rrhain, posted 11-24-2007 7:02 AM Rrhain has not replied

  
Lithodid-Man
Member (Idle past 2931 days)
Posts: 504
From: Juneau, Alaska, USA
Joined: 03-22-2004


Message 7 of 14 (436044)
11-24-2007 7:35 AM


Carne Oaxaca
This is one of our favorite meals. The recipe is from Oaxaca Mexico (pronounced wha'-ha-ca).
Ingredients:
2 pounds pork or beef
3 cans (26 oz) tomatllios
2 tablespoons cumin
1 teaspoon cayenne pepper
1 sprig of cilantro, chopped fine stems
(optional) Nopalitos (cactus)
Preparation:
Cut meat into 1" cubes. Fry until browned
In blender combine tomatillos, cumin, and cayenne (may take two blenderfuls). Use gentle chop setting to reduce tomatillos to size, do not liquefy them.
Mix meat with tomatillo sauce, stir at medium heat for two hours until meat is soft. Add chopped most of one sprig of cilantro stems, and nopalitos while cooking.
Serve with flour tortillas, heated until soft.
Most people make burritos from this although traditionally tortillas are torn and used to grab and spoon meat and gravy from this
Edited by Lithodid-Man, : Added important cooking information

"I have seen so far because I have stood on the bloated corpses of my competitors" - Dr Burgess Bowder

  
crashfrog
Member (Idle past 1467 days)
Posts: 19762
From: Silver Spring, MD
Joined: 03-20-2003


Message 8 of 14 (436158)
11-24-2007 3:19 PM


Tell me what to do with this
I've been frying up pork chops, then frying some onion and then deglazing with a mix of basalmic vinegar (the cheap fake stuff), white wine (from a box), and diced Fuji apples (or any other reddish-gold sweety-tart apple). I reduce it all into a sauce and put it over the pork chops.
The general reception is that the apple/onion mixture is delicious; the chops they could take or leave. I kind of agree. My wife and I usually pick over the chops and then wind up shoveling the apple stuff into our mouths.
What on Earth can I do with a basalmic apple/onion mixture? It's pretty thick stuff if I keep reducing it. Kind of like a really chunky mincemeat. Should I bake it in a pie crust? Apple tacos? I'm at a loss, I guess.

Replies to this message:
 Message 9 by jar, posted 11-24-2007 3:23 PM crashfrog has not replied
 Message 10 by nator, posted 11-24-2007 7:01 PM crashfrog has not replied
 Message 11 by Rrhain, posted 11-25-2007 9:56 AM crashfrog has not replied

  
jar
Member (Idle past 394 days)
Posts: 34026
From: Texas!!
Joined: 04-20-2004


Message 9 of 14 (436163)
11-24-2007 3:23 PM
Reply to: Message 8 by crashfrog
11-24-2007 3:19 PM


Re: Tell me what to do with this
Down here, anything that slows down, wrap in a tortilla and slap on lots of BBQ sauce.

Aslan is not a Tame Lion

This message is a reply to:
 Message 8 by crashfrog, posted 11-24-2007 3:19 PM crashfrog has not replied

  
nator
Member (Idle past 2170 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 10 of 14 (436230)
11-24-2007 7:01 PM
Reply to: Message 8 by crashfrog
11-24-2007 3:19 PM


Re: Tell me what to do with this
quote:
What on Earth can I do with a basalmic apple/onion mixture?
Sounds like a yummy, chutney-like sandwich condiment to me.
Try it with turkey, chicken, meatloaf (especially if it is made with lamb), and a grilled cheddar cheese would be fantastic. Open-faced, under the broiler.
Would also be nice, I think alongside stronger fish like salmon and bluefish, or conversely with crispy breaded and fried fish.

This message is a reply to:
 Message 8 by crashfrog, posted 11-24-2007 3:19 PM crashfrog has not replied

  
Rrhain
Member
Posts: 6351
From: San Diego, CA, USA
Joined: 05-03-2003


Message 11 of 14 (436362)
11-25-2007 9:56 AM
Reply to: Message 8 by crashfrog
11-24-2007 3:19 PM


Re: Tell me what to do with this
crashfrog writes:
quote:
What on Earth can I do with a basalmic apple/onion mixture?
It's essentially the basis for Rachel Ray's "Stuffin' Muffins." She makes up an onion/apple mixture, puts in chicken broth and croutons, then takes the mass, scoops it into a muffin tin, and bakes it to get a crispy exterior. Her Thanksgiving in 60 episode of 30 Minute Meals has more details, but I'm sure you can figure it out on your own.

Rrhain

Thank you for your submission to Science. Your paper was reviewed by a jury of seventh graders so that they could look for balance and to allow them to make up their own minds. We are sorry to say that they found your paper "bogus," specifically describing the section on the laboratory work "boring." We regret that we will be unable to publish your work at this time.

This message is a reply to:
 Message 8 by crashfrog, posted 11-24-2007 3:19 PM crashfrog has not replied

  
macaroniandcheese 
Suspended Member (Idle past 3928 days)
Posts: 4258
Joined: 05-24-2004


Message 12 of 14 (436391)
11-25-2007 2:48 PM
Reply to: Message 1 by Lithodid-Man
11-24-2007 6:28 AM


extra pumpkin pumpkin cheesecake
here is my revised pumpkin cheesecake recipe. it's revised from joyofbaking.com. i like pumpkin, so i double it.
1 large can pumpkin puree or equivalent fresh steamed pumpkin.
either pumpkin pie spice or cloves, ginger, nutmeg, cinnamon, mace, allspice to taste
2/3 c dark brown sugar
2 packages of neufchatel (the 1/3 less fat cream cheese)
4 eggs
crust:
1.5 cups or so crumbled graham crackers (a package and a half, generally.)
melted butter to mush (it says 5 tablespoons, this might not be enough)
1 tablespoon (white) sugar
a touch of the spice from the cake
bake at 350 for 30-50 minutes
lower to 325 for 10-20 minutes
it should be mostly gelled when you remove it from the oven. if it's too goopy, put it back in.
i should poke around for my cheeseball recipe i made last year. my mom and i invented it and it was amazing.
Edited by brennakimi, : No reason given.

This message is a reply to:
 Message 1 by Lithodid-Man, posted 11-24-2007 6:28 AM Lithodid-Man has not replied

  
macaroniandcheese 
Suspended Member (Idle past 3928 days)
Posts: 4258
Joined: 05-24-2004


Message 13 of 14 (436394)
11-25-2007 2:59 PM
Reply to: Message 1 by Lithodid-Man
11-24-2007 6:28 AM


Apple Pepperjack Cheeseball
i couldn't find the recipe, but cheeseballs are generally "mix cheeses, add flavor"
2 packages of cream cheese (as before, i always use the neufchatel)
1c grated cheddar cheese
2c grated pepperjack cheese
a bit of apple juice to loosen as necessary
crushed apple chips
mix everything together except the chips. stir longer. stir until they homogenate.
roll in apple chips. chill. serve with cracker of choice or spoon. om nom nom nom nom.

This message is a reply to:
 Message 1 by Lithodid-Man, posted 11-24-2007 6:28 AM Lithodid-Man has not replied

  
Hyroglyphx
Inactive Member


Message 14 of 14 (436643)
11-26-2007 10:39 PM


Strata
Take 10 bread slices. Cube them in to bite-sized portions.
1 lb. bulk pork sausage, cooked and drained.
1 4-oz. can sliced mushrooms, drained.
1 9-oz. package frozen cut asparagus, thawed and drained.
2 cups grated Cheddar cheese. (Mild, Medium, or Sharp - though the dish is versatile enough where you could any heavier cheese).
2 Tbsp. flour
1 Tbsp. dry mustard
2 tsp. dried basil leaves
1/2 tsp. salt
2 Tbsp. melted butter
8 eggs
3 cups milk
Preheat the oven 350 degrees. Grease 13x9" glass baking dish. Layer 1/2 of bread, cooked sausage, mushrooms, asparagus and cheese in dish. Repeat layers, ending with cheese.
In a large bowl, combine the remaining ingredients and beat well to full mixture. Pour over the layers in baking dish. Cover it well and refrigerate overnight. In the morning, preheat oven to 350 degrees.
Bake the casserole for 60 to 70 minutes until puffed and light golden brown.
Edited by Nemesis Juggernaut, : edit to add

  
Newer Topic | Older Topic
Jump to:


Copyright 2001-2023 by EvC Forum, All Rights Reserved

™ Version 4.2
Innovative software from Qwixotic © 2024