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אַרְיֵה |
We have a BBQ thread, and a What Did You Make For Dinner thread; I would like to start a thread strictly for recipes. Comments, questions, and requests are welcome, as long as the focus is on recipes. Perhaps at a later date, somebody with more experience might be able to compile these into a PDF document or other document type that is suitable for downloading to an eBook reader; Kindle would be a good format, as there are free Kindle Reader apps available for most computer systems, smart phones, and tablets. הרחפת שלי מלאה בצלופחים | ||
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Fighting the good fight |
Ok, I'll copy over some of my recipe posts from the What Did You Make For Dinner thread, starting with... Shakshuka, a quick and easy North African dish consisting of eggs poached in spiced tomato sauce with onion and bell pepper. 2 tablespoons olive oil 1 medium onion, diced 1 red bell pepper, seeded and diced 4 garlic cloves, finely chopped 2 teaspoon paprika 1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 28-ounce can whole peeled San Marzano tomatoes 6 large eggs Salt and Pepper, to taste Fresh chopped cilantro Fresh chopped parsley Crumbled feta cheese Flatbread (Note that when it's just me, I usually halve the tomatoes and eggs in the recipe and use a small onion and small bell pepper. But I still use the normal amount of spices, even when making a half recipe.) 1) Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 2) Add garlic and spices and cook an additional minute. 3) Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. 4) Use your large spoon to make small wells in the sauce and crack the eggs into each well. 5) Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. 6) Garnish with chopped cilantro and parsley. Top with crumbled feta. Serve with flatbread (traditionally pita, though I often use naan or focaccia).  | |||
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| Fighting the good fight |
Focaccia, a type of Italian flatbread. It's pretty simple to make, just a little time-intensive (waiting for the yeast to rise, twice). Takes about 5 hours total, but 99% of that is simply waiting. 1 envelope active dry yeast (1.25 oz) 2 tsp. honey 5 cups all-purpose flour 1 Tbsp. kosher salt 6 Tbsp. extra virgin olive oil Flaky sea salt, for topping 1. In a medium-sized bowl, whisk together envelope of active yeast, 2 teaspoons honey, and 2.5 cups lukewarm water. Let sit for 5 minutes. (The yeast should start to foam.) 2. Add 5 cups flour and 1 tablespoon kosher salt, and mix with a spatula until no dry streaks remain. 3. Put 4 tablespoons of olive oil into the bottom of the the biggest mixing bowl you own. I use like a 20ish quart metal mixing bowl. Transfer dough to this big bowl, and turn the dough to coat it in oil. Cover with plastic wrap and set aside to rise at room temperature for 3 hours. It will double in size (or more). 4. Once the dough has risen the first time for ~3 hours, it's time to deflate it. Using two forks, or your oiled hands, gather up the bottom edge of the dough furthest from you and lift it up and into the center of the bowl. Turn the bowl a quarter turn, and repeat, doing this 4 times total. You should have folded each quarter of the dough into the center, and you should end up with a noticeably deflated ball of dough compared to the large mass you started with before folding. 5. Take out a rimmed baking sheet of roughly 10" x 15" (dimensions don't have to be exact; a slightly larger one will result in thinner bread, while a slightly smaller one will result in thicker bread). Pour 1 tablespoon of olive oil into the center. Transfer the ball of dough into the middle, pouring any remaining oil from your bowl onto the top of the dough. Turn the dough to coat with oil. 6. Let dough rise a second time uncovered on the baking sheet at room temperature for 1.5 hours. 7. After 1.5 hours, preheat oven to 450 degrees. While oven preheats, pour a little oil onto your hands, and use your hands to stretch out the dough to the edges of the baking sheet to fill it. 8. Using your oiled fingers, dimple dough all over, driving your fingers all the way through the dough to the bottom of the pan. Do this all over the surface. You should end up with several dozen dimples in the dough, which will partially spring back. 9. Using a basting brush or similar, spread the remaining tablespoon of olive oil over the top of the dough, and sprinkle with coarse, flaky salt (like sea salt flakes or similar). You can also add herbs like rosemary and thyme here if you'd like, but I usually don't. 10. Bake on the middle rack of a 450 degree oven for 25ish minutes, until golden brown all over. As mentioned, you can vary the thickness of the final bread by using a larger or smaller baking sheet. If you make it thinner using a larger sheet, you can use this recipe as a kind of fluffy pizza dough. If you make it thicker using a smaller baking sheet, you can cut the finished product into squares, slice it into halves, and use it for sandwich bread. I usually like it in-between using the aforementioned 10x15ish sheet (as shown in the phot), for use as table bread or breadsticks for dipping into soup/stew. This recipe makes a decently large amount of bread, which is good for family dinners. But if there's just one or two of you, that's fine, since it freezes well. When it's just me, I usually cut the final product in half, eating one half of the bread over the next few days, and freezing the other half in a couple freezer bags. When ready for the second round, simply thaw/reheat the frozen bread on a baking sheet in a 300 degree oven.  Building off the above, you can use the Focaccia recipe to make pizza with homemade dough and sauce. Prepare a batch of Focaccia dough as described above, through to Step 8, using about half the dough on a large baking sheet, and stretching out the dough to a relatively thin depth. Skip adding any more oil or salt, and bake the dough in its baking sheet at 450* for 5-10ish minutes, just until the dough starts to firm up but before it starts to brown. While the dough is in its initial bake, prepare this easy but delicious pizza sauce: 6 oz tomato paste 15 oz tomato sauce 1 TBS oregano 2 TBS Italian seasoning 0.5 tsp garlic powder 0.5 tsp onion powder 0.5 TBS garlic salt 0.25 tsp freshly ground black pepper Red pepper flakes to taste (I like ~1 TBS) Mix the tomato paste and tomato sauce together in a medium bowl until well combined, with no lumps of paste remaining. Then mix in all the rest of the ingredients. Once the dough had firmed after baking ~10 minutes, remove from the oven, top with a thin layer of sauce, then add shredded mozarella cheese and the pizza toppings of your choice. Return pizza to 450* oven for another 10-15 minutes, until the toppings are hot, the cheese is melted and starting to brown, and the crust is golden brown. | |||
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| אַרְיֵה |
I had always wanted to try my hand at baking bread, but never did until I found a Secura bread machine on WOOT! for around forty-five bucks. I tried some of the basic recipes in the user manual that came with the machine, they were fine, and then I found this one, which my wife and I think is absolutely fantastic! Onion bread. Great when lightly toasted with butter or cream cheese to accompany the morning coffee. Excellent for sandwiches (not PB & J!). Caution: The bread is somewhat delicate, so it's easy to burn when toasting. No preservatives, so it needs to be in the refrigerator if not consumed fairly quickly, especially in a humid environment like Florida, lest mold develop.
הרחפת שלי מלאה בצלופחים | |||
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| Fighting the good fight |
Thai Coconut Chicken Curry -2 to 3 tablespoons coconut, avocado, or olive oil -1 medium/large sweet Vidalia or yellow onion, diced small -1.25ish pounds boneless skinless chicken breast, diced into bite-sized pieces -3 cloves garlic, finely minced or pressed -2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped -2 teaspoons ground coriander -14-ounce can of coconut milk (use full-fat for a richer/thicker result but lite coconut milk can be substituted) -1 to 1 1/2 cups grated/shredded carrots -1 large red bell pepper, diced into bite-sized pieces -2 to 8 tablespoons of red, green, or yellow Thai curry paste, to taste (I used the whole can - 8 TBS/4 oz - for this recipe, but I prefer bolder and spicier flavors) -1 teaspoon kosher salt -1/2 teaspoon freshly ground black pepper -2+ tablespoons lime juice (I like a lot of lime) -1/4 to 1/3 cup fresh cilantro, finely chopped for garnishing -1 to 2 tablespoons granulated sugar, optional and to taste -Rice (jasmine or basmati) for serving Note: Yellow curry paste will be the mildest, green curry paste is medium, and red curry paste is hotter. You can vary the intensity within each by using more or less curry paste. Also, it helps to buy high quality curry paste. The cheap jars of Thai Kitchen curry paste sold in most grocery stores suck. Go to an Asian market (or order online) and get cans of Maesri curry paste instead.  1) Add the oil to a large skillet over medium-high heat, then add the onion and sauté over until the onion begins to soften, about 5 minutes. 2) Add the chicken and cook for another 5 minutes, or until chicken is done; flipping and stirring often. 3) Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant, stirring frequently. 4) Add the coconut milk, carrots, bell peppers, Thai curry paste, salt, and pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until thickened slightly. 5) Add the lime juice and cilantro, and stir to combine. Taste and optionally add sugar, or additional curry paste, or more salt/pepper, if needed. (I don't usually add any sugar, but some curry pastes can sometimes have a slightly bitter edge that can be muted by adding a little sugar at the end.) 6) Serve ladled over freshly steamed rice.  | |||
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| Member |
One of my go-to favorite chicken recipes is a bistro vinegar chicken: Poulet au vinaigre I found it on French Cooking Academy website, I probably make it at least several-times a year, very easy with layers of flavor. Serve with mashed potatoes, over rice, noodles or, a pilaf. I skip the passing through a sieve unless you're looking for a super-smooth sauce. 8 pieces of chicken (breast , legs and thighs) one chicken liver ( optional) 1 medium sized onion roughly chopped 1 shallot roughly chopped 2 cloves of garlic 2 tbsp freshly chopped tarragon 1 tbsp tomato paste 400 ml (13.5 fl oz) of liquid cream (heavy whipping or double cream) 500 ml (17 fl oz) of chicken stock 400 ml (13.5 fl oz) of white burgundy wine 200 ml (6.8 fl oz) of red wine vinegar (or tarragon vinegar) Salt and pepper to season the meat 1 tbsp butter and oil to cook the meat Start by making the white chicken stock (or use good quality stock cubes in water mixed with a few chicken wings half a carrot and half an onion and thyme). Wash peel and cut the onions, shallot and garlic. Weigh your liquids (wine and cream) and have all the other small ingredients ready. Season the chicken with salt and pepper. To pre-heat the chicken, on a medium heat, add a tablespoon of plain unsalted butter in a large skillet or dutch oven. As soon as the butter foams, add the chicken pieces skin side first and saute on each side until they have light golden color. When done set aside in a dish and cover. To prepare the sauce, add the onion, garlic and shallots to the pan you used to cook the chicken and leave to cook on low heat for 2 or 3 minutes. Add the tomato paste and leave to cook for 30 seconds and then raise the heat to high, before adding the vinegar. Allow to reduce to a syrupy consistency and then add the wine and leave to boil for 1 or 2 minutes. Add the stock and reduce for 10 minutes. Reduce the heat to low and add the thyme and the tarragon leaves (I used sage in the video). Then add the chicken pieces to the sauce and cook covered for 15 to 20 minutes depending on the size of your chicken pieces. When the chicken is cooked, remove them from the pan and set aside in a covered dish to keep warm while you finish the sauce. To finish the sauce, add the cream to the sauce and leave to reduce for 15 minutes or more. The cream needs to be reduced until it reaches napping consistency (as shown in the video). When the cream is the right consistency, reduce the heat to low, add the chicken pieces back in the pan, cover and wait until the chicken is warmed up enough to be served. To serve the poulet au vinaigre, you can simply place the pan on the table and allow everyone to help themselves. Or to serve on individual plates, remove the chicken pieces from the sauce and pass the sauce through a sieve. Place the chicken on a serving dish and pour the filtered sauce over. That way you get a smooth sauce without bits of onion, carrot ect. | |||
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| Fighting the good fight |
Chili Lime marinated chicken breasts Makes for outstanding eating on its own, or even better chopped up as fajitas. 1. Prepare spice mix: 4 tsp chili powder 2 tsp salt 2 tsp paprika 2 tsp brown sugar 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano 1 tsp cumin 1 tsp cayenne pepper (Makes enough for a couple batches; store excess in an airtight plastic container.) 2. Put boneless chicken breasts in gallon ziploc bag(s). I try to not put more than 3 breasts in each bag. If they're super thick breasts, you may need to butterfly them, to allow sufficient marinade penetration. 3. Squeeze 1 lime per chicken breast, plus 1-2 additional limes, into each bag. 4. Add one heaping spoonful per chicken breast of the spice mix from Step #1 into each bag. 5. Close bag loosely, then squish insides around to distribute the spices evenly. 6. Reopen bag, squeeze all the air out of the bag, reclose bag. The spicy lime liquid should cover all the breasts once all the air is removed. 7. Refrigerate bag(s) of marinating chicken breasts at least overnight, and preferably a day or two. Flip bag(s) over at least once about halfway through. 8. After marinating for a day or so, grill chicken over charcoal, to an internal temp of 165. | |||
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paradox in a box |
I knew this sounded familiar. I guess the printed version never happened. https://sigforum.com/eve/forum...935/m/4480060614/p/1 These go to eleven. | |||
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Member |
Bolognese adapted from America’s Test Kitchen (mine adds more tomato) Mod 2-7-21 Recipe doubles well • 1 lb. ground beef • 2 tablespoons water • ¼ teaspoon baking soda • Salt and pepper • 2 cups beef broth (or 1 cup condensed Better than Broth, 2 tsp in 1 cup water) • 14 oz can crushed tomatoes • 6 oz pancetta, course chopped (I will substitute uncured bacon when I don't have pancetta as it's not something I often stock, works just as well) – Boar’s head bacon is excellent • 1 onion, course chopped • 1 large carrot, course chopped • 1 celery rib, course chopped • 1 tbls unsalted butter • 1 tbls extra virgin olive oil • 3 tbls tomato paste • 1 cup dry red wine • 1 ounce Parmesan cheese grated (about ½ cup) 1. Toss beef w/ water, baking soda and ¼ tsp pepper in bowl*, set aside. 2. While beef sits, bring broth to boil and reduce by half (see shortcut above). If you use Better than Broth you don’t need to reduce down. 3. Pulse pancetta in food processor until finely chopped (15-20 pulses). Add onion, carrot, and celery and pulse until finely chopped and mixture has paste-like consistency (12-15 pulses). Don’t overload….do in multiple batches if needed. 4. Heat butter and oil in large Dutch oven over medium-high heat until shimmering. Once foaming subsides add pancetta/vegetable mixture and ¼ tsp pepper and cook, stirring occasionally, until liquid has evaporated (about 8 minutes). 5. Spread mixture in even layer on bottom of pot and continue to cook, stirring every couple minutes, until very dark browned bits form on bottom of pot (7-12 minutes). 6. Stir in tomato paste and cook until paste is rust colored and bottom of pot is very dark brown (1-2 minutes). 7. Reduce heat to medium, add beef, and cook using wooden spoon to break meat into pieces no larger than ¼” until beef just loses its raw pink color (4-7 minutes). 8. Stir in wine, scraping up browned bits, and bring to a simmer, cook until wine has evaporated and sauce has thickened (about 5 minutes). 9. Stir in Parmesan and broth, return to simmer, cover and reduce heat to low. 10. Simmer for 30 minutes (sauce will look thin). 11. Remove from heat and season with salt and pepper to taste. 12. Cook pasta in pot with 1 tlbs salt. Drain and add to pasta, adjusting consistency with reserved pasta water. * - By gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2 lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better. --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Member |
Mom's Chicken Divan 2-3 heads fresh broccoli, cut and save florets only 3 whole split chicken breasts (6 halves), cubed 3 cans cream of chicken soup 12 oz mayonnaise 3 Tbsp. lemon juice 2 Tbsp. curry powder 12-16 oz. grated cheddar cheese Make sauce of soup, mayo, juice and curry powder. In 9x12" Pyrex pan pan, (use bigger pan) put broccoli on bottom. Mix chicken with sauce and cover broccoli with Cover sauce wi cheddar cheese Cook 50' – 1 hr (until cheese browns)at 350° F and let sit for 10-15' Serve with wild rice, rice pilaf or brown rice --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Member |
This is the best stew Ive ever had...super complex, takes a long time to prep but worth it! Campfire Beef Stew Adapted for crock pot from Publix Aprons recipe Ingredients 6 slices center cut bacon, cut in half 2 to 2.5 lb boneless beef chuck roast* 1 tablespoon kosher salt 1 teaspoon black pepper 1 large yellow onion, coarsely chopped 1 teaspoon fresh thyme, leaves only 1 lb fresh presliced carrots 3 cloves fresh garlic 2/3 9oz tomato paste 1 and 1/2 cups dry red wine 1 qt cups no-salt-added beef stock 1 Tbsp Worcestishire sauce 3 - 16 oz cans whole new potatoes (sliced or whole as preferred) * Buy 3 lb chuck roast and cut meat into small 1” cubes for stewing. In dutch oven, cook bacon until clear. Remove and drain. While bacon is cooking, set up crock pot and put in the following items: Beef stock, tomato paste, garlic, ONLY 1 cup of red wine, thyme Poke holes in bag of carrots and microwave on a plate on high for 4 mins. Turn crock pot to high and stir ingredients. Cut onion into large chunks and sauté in bacon fat. Place into crock pot. Mix salt, pepper with flour to coat meat chunks and sauté in olive oil. Don't overload the dutch oven, split into 3 different rounds as needed. Put meat into crock pot. After last round of meat, heat pan and use remainder of wine to deglaze the pan and put contents into the crock pot. Add W sauce. Cook on high until temp is 180 degrees F, stirring occasionally, then cook 1 hr more. (My crock pot has a temp probe that cuts off to warm when set temp reached) Add thyme (1 tsp dried) and fresh ground black pepper to taste (1/2 tsp) At last half hour, add potatoes. CALORIES (per 1/12 recipe) 250kcal; FAT 12.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 480mg; CARB 9g; FIBER 2.00g; SUGARS 4g; PROTEIN 20g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10% --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Member |
Carcamusa I had this dish a few years ago in a bar off the main square in Toledo Spain and fell in love with it. Found a few recipes that I combined into this one. This is a traditional recipe from Toledo, the old and famous city in Spain, very important place that once was the main city where Muslims, Jews and Christians all lived together in harmony. It was also Spain`s Capital during the reign of the Visigoths in Spain, which took place from mid-5th century until the beginning of the 8th century. It is a very easy recipe and very tasty. INGREDIENTS: 1.5 lb pork cut into cubes. – Find some nice thick boneless pork chops 1 cup peas. 2 med onion, chopped 1 small can crushed tomatoes 2 tbsp tomato paste 2 cloves of garlic, chopped. 4 oz of Spanish chorizo cut into small cubes. 1 red pepper cut in 1/2 “ strips then half again 4 oz Spanish Serrano ham cut into small cubes 1 tsp Marjoram 1 tsp Oregano 2 tsp smoked paprika ¼ cup chicken stock ¼ cup dry cooking sherry 1 cup dry red wine 1 cup Ore-Ida diced potatoes (like in less than cm cubes), baked 425 for 20 min or until brown and crispy METHOD: In a frying pan or cataplana, put five tablespoons of olive oil. When pan is hot, fry the pork slightly and put aside in a pan. Add some salt, carefully because the ham and chorizo will bring lot of salt to the stew. Remove pork. In the same oil (add more if needed), fry the onion and the pepper. Add the garlic and continue for a few mins. Add to the frying pan chorizo and ham and turn four or five times. Fry for a couple of minutes and add the liquid ingredients on med-high heat. Mix well and leave for a minute to evaporate the alcohol. In a dutch oven, combine tomato ingredients and spices and add back everything from frying pan. Bring to low boil then reduce heat to low and simmer. Add peas and continue for 1 hour or so, until the meat is tender (the time will depend on the type of meat). You have to control the water, it should be a sauce not too liquid. Serve crispy potatoes on top of the stew.  --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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Czirkepaprikás Tejföllel Haluska (Hungarian Paprika chicken with sour cream) from The Gourmet Cookbook 2 large finely chopped onions 2- 2lb. chickens, cut into pieces 1 1/2 tbsp. Hungarian (Széged) paprika 1/2 cup broth made from giblets (or canned chicken broth) 1 green pepper, chopped 1 c. sour cream, scalded Heat 4 tbsp. chicken fat or butter in deep earthenware casserole or dutch oven with tightly fitting cover. Stir in onions and cook until golden brown. Add paprika and blend well. Add chicken and brown on all sides. Add broth, green pepper and salt to taste. Cover tightly and cook over low heat for 45 minutes, or until chicken is tender and falling apart. Add more broth if neccessary. Pour off gravy and strain, and add sour cream to gravy. Add more paprika to taste and stir the liquid over low flame until smooth and boiling. Return gravy to pot and blend with chicken pieces. Serve over dumplings or egg noodles. --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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Paula Deen Shrimp and Grits 4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 1/2 cup shredded sharp cheddar cheese ½ lb Andouille sausage, diced ½ cup diced green onion ½ cup diced white onion ½ green pepper, diced 1.5 lb 20-25 ct shrimp, peeled and de-veined 1 Tsp black pepper 1 clove garlic, minced ½ tsp red pepper flakes 1 to 2 tablespoons chicken stock ½ cup heavy cream 1 cup parsley, chopped Directions Bring water to a boil. Add salt and pepper. Add grits and cook uncovered until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Saute sausage until almost crisp, remove to plate with paper towel. Remove oil from pan and saute vegetables in olive oil until onions are translucent. Add garlic, pepper and pepper flakes. Add shrimp and saute until shrimp are pink. Remove from the pan and set aside. Deglaze the pan with chicken stock. Slowly add the cream and let reduce until thickened. Divide grits among 3-4 serving bowls. Divide shrimp evenly in bowls. Pour sauce over shrimp. Garnish with chopped parsley. Serves 3-4. --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Fighting the good fight |
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God will always provide |
I have been making this pie for many yrs. Undoubtably the best peanut butter pie ever to cross my lips. Me I prefer Jiffy’s crunchy peanut butter.  Mrs. Olaf Simonsen's Peanut Butter Pie Recipe Ingredients 1/3 cup 65g / 2.3oz Peanut butter 3 Egg yolks - beaten 3/4 cup 148g / 5.2oz Confectioner's sugar 2 tablespoons 30ml Butter or margarine 9 Pastry shell - baked Cream filling-- 1 teaspoon 5ml Vanilla extract 1/3 cup 20g / 0.7oz Flour 1/2 cup 99g / 3.5oz Sugar 1/8 teaspoon 0.6ml Salt 2 cups 474ml Scalded milk Meringue-- 3 Egg whites 9 tablespoons 135ml Sugar 1/4 teaspoon 1.3ml Cream of tartar 1 teaspoon 5ml Cornstarch Recipe Instructions The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not mix the peanut butter into the filling. Note that everything is made from scratch. This extra effort will reward you with excellent flavors. The following recipe is from the private collection of a deceased Swedish woman who with her husband, Olaf Simonsen, operated a restaurant for over 25 years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut Butter Pie. This recipe is published in the "Indian River Cuisine". OVEN : 350F for 15-20 minutes. Blend peanut butter and confectioners sugar together as for pastry until well mixed and mealy. Spread about 2/3 of mixture over baked pie crust. Reserve remainder for top. Combine flour, sugar, and salt together; blend in scaled milk. Blend mixture into slightly beaten egg yolks. Return to double boiler and cook about 2 minutes more. Add butter and vanilla. Turn into pie shell and top with meringue. For meringue, beat egg whites until stiff enough to hold their shape. Add cream of tartar and beat until blended. Mix sugar and cornstarch and add to egg whites. Beat until very stiff. Spread on filled pie shell and sprinkle on remaining peanut butter crumbs. Bake in 350F oven for 15-20 minutes. Cool away from draft. | |||
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| Little ray of sunshine  |
Texas Red Chili jhe888 Sautee a very large chopped onion Add five minced cloves of garlic Add and brown 2 pounds of red meat - beef, pork, or venison, cubed or coarsely ground Add and lightly sautee chopped fresh peppers to taste: 2 poblanos (Not hot, don't skimp) 2 jalapenos 2 serranos 4 tablespoons chili powder (more to taste) 1 to 2 teaspoons cumin dried crushed red chili to taste whatever other peppers you want Add a bottle of beer One small can crushed tomatoes 1 to 2 teaspoons black pepper 1/2 teaspoon cocoa powder Salt to taste A teaspoon or two of oregano (Mexican if available) 2 or 3 bay leaves Simmer for two or three hours, longer won't hurt Add liquid (beef broth) if needed Thicken before serving with masa flour in a little water (regular flour or cornstarch will work) The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Little ray of sunshine |
Tom Kha Gai (Thai Coconut Chicken Soup) Ingredients 16 oz boneless and skinless chicken breast or thighs, cut into strips or thin pieces Half an onion, chopped medium 8oz to 16 oz Mushrooms, sliced (I like oyster mushrooms for this) 2 cans coconut milk (not sweetened) 2 stalks lemongrass cut into 3-inch lengths and pounded 10 kaffir lime leaves lightly bruised to release the flavor 10 slices galangal 4 to 8 bird's eye chilies lightly pounded (to taste) 3 tablespoon fish sauce 2 tablespoons lime juice or to taste 2 cups chicken broth 4 tablespoons coarsely chopped cilantro Instructions Sweat onions in a little vegetable oil, do not brown Add chicken, cook the outside, do not brown, don’t have to cook through Turn heat down to medium low to low Add Coconut milk, stir gently DO NOT BOIL, Add mushrooms Add galangal, lemon grass, lime leaves, fish sauce (start with 2 spoons and adjust to taste), lime juice and chilis Add half the cilantro Simmer, taste – adjust fish sauce if needed, and add a little brown sugar if wanted to taste – not much, if you want it a little sweeter, try a teaspoon and see how that tastes If the broth is too thick add a little more stock Just before serving, add the rest of the cilantro Serve with rice Once it is all assembled, it only needs 30 minutes or so on low heat The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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| Dances With Tornados |
Giving credit to Suite Travels for sharing their recipe. This is a very good and tasty recipe as well as easy. RACHELLE'S FAVORITE CASSEROLE This is one of our favorite meals, and Kellie makes enough just before we travel to have leftovers available to heat up in the microwave when we get to our destination. Ingredients: 1 pound ground beef 2 cans cream of mushroom soup 2 cans drained green beans 2-4oz. packages instant mashed potatoes or one 8oz family size one pound shredded cheddar cheese 1 lb ground beef (or meat of your choice 2 cans cream of mushroom soup 2 cans of drained green beans 2 – 4 ounce packages instant mashed potatoes or one 8 ounce family size one pound shredded cheddar cheese salt and pepper Instructions: Brown your ground beef and drain if needed. Add green beans and cream of mushroom soup to cooked beef and stir until blended then scoop mixture into your casserole dish and evenly distribute it until the dish is covered at the bottom. In same pan add 4 cups of water and bring to a boil. Shut off the burner and add potatoes, whisk and let sit until absorbed. Top the meat mixture with the potatoes then top that with cheese! Microwave for 10-15 minutes or until it is hot and bubbly. Enjoy!! | |||
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| Fighting the good fight |
That sounds like northern Midwestern "hot dish". | |||
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