Royal Gossip

Non Royal Things => Off Topic Chatter => Topic started by: Princess Alucard on December 20, 2010, 04:47:59 pm



Title: Recipes!
Post by: Princess Alucard on December 20, 2010, 04:47:59 pm
I dunno if there is a topic already on this but thought it would be nice to swap recipes since it's the holiday season. I'll start off with a simple cranberry sauce recipe I learned from Chef John on Foodwishes Blog .  :cookie:

http://www.youtube.com/watch?v=-uvErudqk4E


Title: Re: Recipes!
Post by: Earth Angel on December 20, 2010, 11:23:29 pm
My contribution to the family's Christmas Eve Buffet:

Hot Chicken Salad

4 cups cooked chicken, cubed
3/4 c. mayonnaise
1c. chopped celery
2tbs. lemon juice
2tbs. chopped pimentos
1tbs. salt
1tbs. minced onion
4 hard boiled eggs, chopped
1 can of cream of chicken soup

Combine and put in 2 quart dish.

Top with:
1 c. grated sharp cheese
1 and 1/2 c. crushed potato chips
1c. slivered almonds

Refrigerate overnight and then bake for 45 minutes at 350 degrees

It's a family favorite that I make every year. ...



Title: Re: Recipes!
Post by: Yooper on December 20, 2010, 11:43:57 pm
YUM!  And thank you for having this thread to take my 'mind' off of other topics here.

My kid's favorite mashed taters.

A bunch of yukon gold potatoes, peeled and boiled in water with 2 cups milk.
Drain or don't.
Mash to smithereeens.
Add one container each of cottage cheese and sour cream
Fresh garlic squeezed
1/2 cup green onions

Use mixer to blend well.

Place in oven - 350 or so for about 45 minutes

Before serving, dot with butter and slivered almonds and brown under the broiler.

To Die For.

So...when are we having a pot luck???


Title: Re: Recipes!
Post by: Earth Angel on December 21, 2010, 12:32:49 am
^^^ sounds good too! I've never had mashed potatoes with cottage cheese, but the ones I've had with sour cream, cheddar, & garlic were delicious!

For our traditional Thanksgiving & Christmas Day dinners:

Waldorf Salad

4c. diced, unpeeled, crisp apples (4-5 lg. apples)
3c. red seedless grapes
2c. diced celery
1c. mayonnaise
2/3 cups coarsely chopped walnuts

salt & pepper to taste

Combine ingredients and toss. If you'd like to serve individual portions, mound salad in lettuce cups and garnish with maraschino cherries.

Serves 8


~compliments of the Waldorf Astoria Hotel in NYC

 


Title: Re: Recipes!
Post by: Yooper on December 21, 2010, 01:14:36 am
Waldorf Salad!  My favorite!!!!  Ever!!!!

All we need now is my infamous stuffed turkey breast, a standing rib and my black cherry pie.

And grog.  What's grog anyway?  Rum?

Oh, we stilll need veggies, no?


Title: Re: Recipes!
Post by: Earth Angel on December 21, 2010, 01:39:53 am
Bleu Green Beans


16oz. fresh green beans, blanched
8 oz. crumbly bleu cheese, room temperature
oil & vinegar to taste


toss string beans with the oil & vinegar
place in 8x12 baking dish
sprinkle with bleu cheese
blace in oven warmer for 5 minutes to further soften the cheese

salt & pepper to taste


Squash

3 medium size squash, peeled & cubed
approx. 8 oz. maples syrup
1/2 stick of butter

Bring 3 quart sauce pan to boil, with squash already in the water. Cook until soft, then mash. add butter and maple syrup to taste.

I'll leave the bird & dressing to you. I just do side dishes! And I've no idea what grog is, but I could raid my papa's homemade wine cellar!  :BFF:




Title: Re: Recipes!
Post by: Yooper on December 21, 2010, 01:46:35 am
Oh, good heavens, I'm gonna die at this dinner menu which I totally intend to steal.  Thank you!  Green beans and bleu cheese?  Earth Angel!!!!  Ambrosia!

What's the deal with you, in the UK, and your plum pudding? I watched A Christmas Carol last night and got kinda excited to make it.  Easy/not easy?


Title: Re: Recipes!
Post by: Yooper on December 21, 2010, 01:47:39 am
One last little thing.  May I have the honor of making the gravy?  My grandmother taught me over a wood stove and I have it DOWN.  It's legendary.


Title: Re: Recipes!
Post by: Earth Angel on December 21, 2010, 02:00:20 am
The Gravy's all yours! And the bleu green beans are my daughter's favorite. I think they're wonderful too, but I only usually make them for Easter, my grandmother does them for Christmas dinner. And she makes ambrosia salad too! One of my favorites also. We use olive oil & red vinegar (forgot to specify) for the green beans.

I've never had plum pudding, but I'm interested in a recipe for it. Any of our British forum members have some good pudding recipes? black pudding? bread pudding? Any pudding except tapioca!


Title: Re: Recipes!
Post by: Yooper on December 21, 2010, 02:04:23 am
Oh, what a lovely party we'd have, huh?  Too bad I didn't win the lottery and we could rent a chalet and cook away for a weekend.  It would be fabulous.  Especially with the snow we have been 'gifted' with in California.  In the mountains, of course (47" at Mammoth Mtn!  In one and a half days!).  All I have is beautiful, glorious, rain.  No one appreciates rain more than a San Diegan, or an Arab.  J/K.

Keeping on topic, any of the Brit pudding recipes would be greatly appreciated.  In the Christmas Carol, the pudding was on fire.  ???


Title: Re: Recipes!
Post by: Earth Angel on December 21, 2010, 02:11:08 am
Yikes! Skip the black pudding recipe! It's meat cooked in blood, not really pudding at all!  :ick:


Title: Re: Recipes!
Post by: Yooper on December 21, 2010, 02:15:37 am
YIKES is right.  Thanks anyway, Mr. Dickens.  I'll stick with rum pudding or black cherry pie with pecans.  Very American, but for whatever reason, Christmas has a Brit-touch to it.  Anything local would be appreciated and I'll do my best to try and make an authentic UK dish.


Title: Re: Recipes!
Post by: caribbean_lady on December 21, 2010, 05:19:54 am
Here's a Butterfinger delight recipe for the holidays!

1 baked 10-inch angel food cake
6 (2.1-ounce) Butterfinger candy bars
1 (16-ounce) box powdered sugar
1 cup butter, softened
1 (16-ounce) container frozen nondairy whipped topping, thawed

 1) Tear angel food cake into bite size pieces and place in large mixing bowl.
 2) Crumble the butterfinger candy bars and add to the cake pieces
 3) Then cream the powdered sugar and butter together well. Fold in the whipped topping until just blended.
 4) Fold creamed mixture into cake/butterfinger candy bar mixture, blend well
 5) Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish; cover with plastic wrap and then refrigerate for 4 hours before serving

Makes 12 servings! 



Title: Re: Recipes!
Post by: Earth Angel on December 21, 2010, 05:27:31 am
^^^ooh, I love butterfingers and will most definitely try this making this eventually. Right now I've got far too many Christmas cookies, but this recipe sounds delightful! I'll let you know what I think in a few months (seriously, I'm involved in a massive cookie exchange and even though I give away gift packages, between my mother & I, we freeze some & all of our family will be eating them for the next 2-3 months!)


Title: Re: Recipes!
Post by: Yooper on December 21, 2010, 05:32:10 am
Oh my goodness, I will definitely try the butterfinger recipe.  Evil that it is!!!!  YUMMMMMEEEEE. 


Title: Re: Recipes!
Post by: YooperModerator on December 23, 2010, 05:43:29 pm
Ladies these recipes sound yummy, keep them coming! :sigh:
We usually don't cook great meals on Christmas eve because we still have go to the midnight mass after dinner, in our family the highlight is Christmas day!
For Christmas eve it's usually potato salad with Frankfurter kochwurst (the type sausages Americans use for their hot dogs)
On Christmas day we usually make stuffed goose, or at least we used to when my dad and grandma were still alive and my brother still lived here, now that it's just me and my mum we don't have a great feast any more also because I have to work at the airport until 10 in the evening so.... :(
I'm not sure what she's gonna do this year... :dontknow: :think: I'll see when I get home  ;)


Title: Re: Recipes!
Post by: Earth Angel on December 23, 2010, 06:03:48 pm
^^^ I hope you have a wonderful Christmas with your mum! I've got a big family and Christmas Eve is only a buffet with mostly hor d'ouvres, as some of my family goes to midnight mass also. Oyster Stew is the mainstay on Christmas Eve. I'm sorry you have to work.  :(  I don't know what I'd do if I didn't have time with my family during the holidays! Happy Holidays to you & yours Akasha!  :reindeerdance:


Title: Re: Recipes!
Post by: YooperModerator on December 24, 2010, 11:19:26 pm
Thanks my dear!  :BFF: kisss
yep unfortunatly the airport doesn't close during the holidays  :( so i gotta work, but i'm home with new years eve so that balances out


Title: Re: Recipes!
Post by: Contessa on January 04, 2011, 10:35:16 pm
Ok ladies, go for it!


Title: Re: Recipes!
Post by: Alexandrine on January 04, 2011, 10:40:07 pm
I want the recipe of this:

Apple strudel cookies :cookie:


Please  (http://www.formulatv.com/fotos/a/103000/103080/hq8lrhzmnsjiochmno4c4bec51868ee_el-gato-con-botas-de-shrek.jpg)


Title: Re: Recipes!
Post by: Scarlet Flowers on January 07, 2011, 02:16:48 am
I wish I could find my great grandmother's recipe for German Chocolate Cake!


Title: Re: Recipes!
Post by: Contessa on January 07, 2011, 05:50:50 am
I'm making curry sausages and while I was reading posts I could smell the aroma through the house.
So I thought I'd share this very simple and delicious recipe.

Boil sausages for 20 mins to get the fat out.
Drain.
Put back in boiler with string beans, carrots, sultana's which give it a sweet flavour. Or any veg's are optional.
Boil up, adding as much curry powder as you would like to tamper with. :curtsey:
Simmer for an hour.
To thicken, simply add a couple of tablespoons of Plain Flour, but make sure you stir it in well.

Serve onto mash potato and bon apetite.


Title: Re: Recipes!
Post by: mousiekins on January 07, 2011, 06:02:49 am
 :cookie: Yummy.

That is going in my long list of recipes.

I love to cook and am always looking for new ones to experiment on my family with. Haven't killed or made any of them ill yet  :ick:


Title: Re: Recipes!
Post by: Contessa on January 07, 2011, 06:06:35 am
^ :tehe:


Title: Re: Recipes!
Post by: Scarlet Flowers on January 07, 2011, 06:14:28 am
:cookie: Yummy.

That is going in my long list of recipes.

I love to cook and am always looking for new ones to experiment on my family with. Haven't killed or made any of them ill yet  :ick:

:teehee:  That's why I experimented on myself.


Title: Re: Recipes!
Post by: mousiekins on January 07, 2011, 06:16:55 am
My family are very good about being my Guinea pigs  :lips: I am very grateful.

Plus I know my little brother will always be 100% honest about it.  :rolleyes:


Title: Re: Recipes!
Post by: Contessa on January 07, 2011, 07:28:04 am
Already one son is not sure about eating the curry, as it smells too hot.
I haven't even dished it up yet!


Title: Re: Recipes!
Post by: mousiekins on January 08, 2011, 06:09:19 am
Here is one for a lazy day

Cider Pork Stew (serves 8 )

Ingredients
2 pounds pork, shoulder roast
3 medium potato(es), cubed (about 2 1/2 cups)
3 medium carrot(s), cut into 1/2-inch pieces (about 1 1/2 cups)
2 medium onion(s), sliced
1 medium apple(s), cored and coarsely chopped (1 cup)
1/2 cup(s) celery, coarsely chopped
3 tablespoon tapioca, quick-cooking
2 cup(s) juice, apple
1 teaspoon salt
1 teaspoon caraway seeds
1/4 teaspoon pepper, black ground
celery leaves, optional

Preparation
1. Cut meat into 1-inch cubes. In a 3 1/2- to 5 1/2-quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice or cider, salt, caraway seeds, and pepper.

2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves.


or here is a quicker one (20 mins) and is my brothers favourite

Mexican Lasagna (serves 4)

Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.




Title: Re: Recipes!
Post by: Contessa on January 09, 2011, 12:14:30 pm
mousie-kins, can these be done in a slow cooker?


Title: Re: Recipes!
Post by: mousiekins on January 09, 2011, 08:41:40 pm
Yes  :thumbsup:


Title: Re: Recipes!
Post by: Jenee on January 11, 2011, 02:30:17 am
Now that the holidays are over, its time to hit the gym and work off those extra pounds we all put on!! Here's a recipe for homemade energy bars:

http://www.active.com/women/Articles/How-to-Make-Homemade-Energy-Bars.htm?cmp=1747


Title: Re: Recipes!
Post by: ermilinda on January 11, 2011, 02:44:42 am
never had a problem with weight.... naturally thin..... good luck to those whom need it.


Title: Re: Recipes!
Post by: Alexandrine on January 17, 2011, 11:10:54 pm
I tried to do pesto today for the first time and it is really yummy although next time I will use less garlic  :KEZZA:


Title: Re: Recipes!
Post by: Mia on January 18, 2011, 12:19:06 am
I'd the same problem the 1st time I did pesto, too much garlic and was not yummy :tehe:


Title: Re: Recipes!
Post by: Contessa on January 18, 2011, 11:13:53 am
I've experimented many times with garlic cloves. I just use two teaspoons of the jar stuff.


Title: Re: Recipes!
Post by: Alexandrine on January 18, 2011, 03:50:32 pm
Mine was still yummy because I don't mind too much the garlic  but it could have been better, next time I will put less garlic and parmesan cheese and more basil.


Title: Re: Recipes!
Post by: YooperModerator on January 25, 2011, 03:39:53 am
Hmm I think I remember a recipe topic on the off topic board as well :think:
Oh well I'll just make this a sticky so I doesn't get lost ok :thumbsup:


Title: Re: Recipes!
Post by: YooperModerator on January 25, 2011, 03:42:41 am
Aha found it!  :idea:
See, I knew we had a recipes topic already!
Hmm should I merge this one with the other or not?
What do you think ladies?


Title: Re: Recipes!
Post by: mousiekins on January 25, 2011, 04:50:04 am
Merge the other with this I think  :thumbsup:

If you want my opinion  :tehe:


Title: Re: Recipes!
Post by: YooperModerator on January 25, 2011, 05:25:48 am
Ok I'll do just that!
Thanks MK  kisss

It's done, although for some reason it looks as if the answers are a bit scrambled... I think... :think:...  odd?! :dontknow:
 :idea: Oh I know...darn!
I forgot that one topic had 2 pages... I just squeezed the other topic in between I guess....shoot! Oh well  :shy: oopsy
Now how do I fix that? Should I fix it?
Aha fixed it! I hope!


Title: Re: Recipes!
Post by: Contessa on January 25, 2011, 08:25:11 am
Who likes Anzac Biscuits?
Well, no matter 'cause here's the recipe anyway which my neighbour kindly made and gave to me last night. None left now.
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
125g butter
2 tblsps golden syrup
1/2 teaspoon bi-carb soda
2 tblsps boiling water
Mix altogether, spoon teaspoons into hand and flatten bwith a fork and bake 160 for 20 mins.


Title: Re: Recipes!
Post by: YooperModerator on February 02, 2011, 12:43:43 am
Recipe for Italian wedding soup.
someone mentioned it in an other threat and I googled it because I was curious :James:, it sounds and looks delicious!
http://allrecipes.com//Recipe/mamas-italian-wedding-soup/Detail.aspx

(just in case the link crashes)
Original Recipe Yield 10 servings
 
Ingredients

    * 1 pound extra-lean ground beef
    * 2 eggs, beaten
    * 1/4 cup dried bread crumbs
    * 2 tablespoons grated Parmesan cheese
    * 1 teaspoon dried basil
    * 3 tablespoons minced onion
    * 2 1/2 quarts chicken broth
    * 2 cups spinach - packed, rinsed and thinly sliced
    * 1 cup seashell pasta
    * 3/4 cup diced carrots

Directions

   1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
   2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.



Title: Re: Recipes!
Post by: YooperModerator on February 02, 2011, 12:52:57 am
Beer butt chicken (it looks hilarious and tastes delicious :laugh:)
http://www.ibabuzz.com/bottomsup/2008/05/25/the-great-beer-can-chicken-saga-and-how-to-do-it/

(in case the link crashes)
OK. I’m not a morning person. My wife should have known better than to ask me to go to the store at 9 a.m. on a Sunday morning. But she was anxious to try a new recipe: “Beer Can Chicken.”

So to the store I went. Trouble is, I was a bit unclear on the concept. We discovered the recipe in a cookbook and it sounded, well, interesting. The idea is to cook a chicken over an opened can of beer on a barbecue.

First I looked at the chickens in the meat section, then I wandered along the shelves of canned beer, not a section I often visit. But after looking at the chickens, then at the cans of beer, I was puzzled.

How in the world, I wondered, does one insert a chicken in a can of beer?

So, trying to be practical in my fuzzy, early-morning state, I bought the largest can of beer I could find—Foster’s Bitter—and I bought the smallest chicken I could find, the next step up from a Cornish game hen.

When I brought my purchases home, my wife almost fell to the floor, she laughed so hard. Finally, she recovered and told me the awful truth: One does not insert the chicken into the can of beer. No. You insert the half-full can of beer up the rear ofthe chicken! It turns out that this is a very popular Southern recipe, and down there the good ol’ boys call it “Beer Butt Chicken.”

Well, anyway you, er, stuff it, this is a delicious recipe. Once properly inserted, the beer vaporizes and infuses the chicken with a delicious liquid as the bird cooks. It was difficult to insert the Foster’s Bitter can into the chicken, so the next time we made it I chose an 11.2-ounce can of Bavik, a sweetish, undistinguished Belgian lager I found at Trader Joe’s.

But we ran into trouble. Unlike the Foster’s can, which stood up like a rock, the smaller can was hard to balance beneath the chicken. It was a disaster. The can kept tipping over. Since then we’ve always used Foster’s Bitter—and a big chicken.
BEER-CAN CHICKEN

    * 2 tablespoons chili powder
    * 2 tablespoons sugar
    * 1 tablespoon kosher salt
    * 1 tablespoon ground cumin
    * 1 tablespoon oregano
    * 1 teaspoon ground cinnamon
    * One 31/2- to 4-pound whole chicken
    * 1 can of beer—make it a large can

Blend or grind the spices, sugar, salt and chili together.
Discard neck and giblets of the chicken. Rub the chicken inside and out with the spice rub.
Cover with plastic wrap, refrigerate for at least four hours.

Prepare a medium hot grill.
Using a can opener, remove the top lid of the beer can. Drink half the beer, then slide the chicken over the beer can. Carefully place beer can with chicken on it in the middle of grill.
Grill about 1 1/2 hours until the juices run clear. Let chicken rest for 10 minutes, then gently lift chicken off of the can. Discard the remaining beer. Serves 6.


Title: Re: Recipes!
Post by: Earth Angel on February 02, 2011, 01:51:17 am
Recipe for Italian wedding soup.
someone mentioned it in an other threat and I googled it because I was curious :James:, it sounds and looks delicious!
http://allrecipes.com//Recipe/mamas-italian-wedding-soup/Detail.aspx

(just in case the link crashes)
Original Recipe Yield 10 servings
 
Ingredients

    * 1 pound extra-lean ground beef
    * 2 eggs, beaten
    * 1/4 cup dried bread crumbs
    * 2 tablespoons grated Parmesan cheese
    * 1 teaspoon dried basil
    * 3 tablespoons minced onion
    * 2 1/2 quarts chicken broth
    * 2 cups spinach - packed, rinsed and thinly sliced
    * 1 cup seashell pasta
    * 3/4 cup diced carrots

Directions

   1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
   2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.



 :thankyou: This recipe is very similar to my family recipe except escarole instead of spinach, acini de pepe pasta instead of shells, and there's celery & onions in the broth, along with chunks of cooked chicken, so it's got both the little meatballs and the chunks of chicken. Very yummy on a cold winter's day, like today!

And beer butt chicken is delicious, imo!  :thumbsup:


Title: Re: Recipes!
Post by: mousiekins on February 03, 2011, 11:29:10 am
The carrot and coriander soup EA asked for it serves 4

1 tbsp of oil
1 onion chopped
1tbsp of coriander
1 large potato chopped
450g of carrot chopped
2 pints of vegetable stock

Heat the oil in a large saucepan and soften the onion for 5 mins then add the coriander
Add the potato and carrot and soften for a few minutes.
Add the stock and bring to the boil then simmer for 20 mins
Then blitz in a food processor ( may have to do it in batches I do )
Put back in the pan and warm through
Serve with some crusty bread






Title: Re: Recipes!
Post by: Earth Angel on February 03, 2011, 05:41:47 pm
 :thankyou: MK~ I will try this after I buy the coriander. kisss


Title: Re: Recipes!
Post by: mousiekins on February 03, 2011, 06:31:21 pm
 :shy: I mean ground coriander not normal coriander  :KEZZA:


Title: Re: Recipes!
Post by: Earth Angel on February 04, 2011, 02:31:34 am
^^^ okay!     :BFF:

Here's the link to the original Bananas Foster recipe I referred to in a thread:

http://www.brennansneworleans.com/r_bananasfoster.html

Absolutely Delicious!


Title: Re: Recipes!
Post by: YooperModerator on February 04, 2011, 03:46:37 pm
 :flirt: oh it seem like you were faster then me, I was just about to post it, great minds think alike hey!?  :James:


Title: Re: Recipes!
Post by: Yooper on February 04, 2011, 04:39:02 pm
A shout out to my fellow Americans who will be watching the Super Bowl this weekend or anyone else!!!!!!

What're you going to cook for football snacks?  We usually have the usual, wings, spinach-dip bowl, etc, but our all-time favorite is the dried veggie soup with cheese hot dip.  For the record, I'm a Packer fan.   Weather doesn't look too good in Dallas, so far! 


Title: Re: Recipes!
Post by: Alexandrine on February 06, 2011, 09:12:23 pm
I bought ink pasta yesterday for the very first time but I'm not sure what to do with it. Any recommendations?



Title: Re: Recipes!
Post by: mousiekins on February 06, 2011, 11:23:27 pm
The most common recipe I see for Ink Pasta is to serve the pasta with squid.

Do you like squid?


Title: Re: Recipes!
Post by: Alexandrine on February 06, 2011, 11:31:53 pm
Squid with ink rice is my favourite recipe!  :tehe: I thought about doing the pasta with squid and shrimp but I wanted to know if anyone had more ideas.  :flower:

I usually use this site http://foodgawker.com/ to find new recipes but there was nothing good for ink pasta.  :(



Title: Re: Recipes!
Post by: mousiekins on February 07, 2011, 12:04:36 am
Done some digging for you.

Ink pasta with courgettes and crab Serves 4

50-200g ink pasta
1 or 2 crabs weighing about a kilo, cooked, white meat removed
Greek basil, to garnish
The juice of half a lemon
1tsp Dijon mustard
2tbsp vegetable or corn oil
2tbsp olive oil
Salt and freshly ground black pepper
1 medium courgette

For the crab stock

2tbsp vegetable oil
The shells from the crab, broken into piece
1 medium onion, peeled and roughly chopped
1 small fennel bulb, roughly chopped
6 cloves of garlic, roughly chopped
10 black peppercorns
A few sprigs of thyme
A good pinch of saffron
2tbsp tomato purée
2 litres fish stock

First make the stock: heat the vegetable oil in a heavy-based saucepan and fry the crab shells, onion and fennel on a low heat for about 4-5 minutes, stirring every so often. Add the rest of the ingredients, bring to the boil and simmer for an hour, skimming every so often. Strain the stock through a fine-meshed sieve, then transfer half of the stock to a saucepan and simmer until it has reduced down to about a tablespoon or so, then transfer to a bowl. You can freeze the rest for another time or make it into a soup.

Whisk the reduced stock with the lemon juice, mustard and oils and season to taste. Cut the courgette into 4cm lengths then cut into ¼cm slices and shred them into matchstick-like pieces.

Cook the pasta in boiling salted water according to the manufacturer's cooking instructions, and then drain and leave to cool.

To serve, toss the pasta with the courgettes and dressing and arrange in serving bowls or one large bowl. Scatter with the white crab meat and Greek basil.

Black Pasta in a Pink Gorgonzola Sauce serves 6

Ingredients

1 (16 ounce) package black squid ink pasta
1/4 cup extra virgin olive oil
3 shallots, minced
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
1/4 cup half-and-half cream
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips
Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.

Black Ink Pasta In Vongole Sauce

Ingredients Black Ink Pasta In Vongole Sauce :

1500 ml mineral water
225 grams of black pasta
10 grams garlic, minced
30 grams onion, chopped
150 grams of green mussel meat
150 grams of tomato slices
0.3 grams of tarragon leaves
150 grams of parmesan cheese
0.3 grams of fresh basil leaves
100 grams olive oil
How to make Black Ink Pasta In Vongole Sauce :
1. Cook water until boiling, add a little olive oil, put the black pasta and cook until cooked for about 7 minutes.
2. Lift, move into the cold water, then drain.
3. Heat the olive oil. Saute garlic and onion until fragrant, then add the green mussel, tarragon leaves, and tomato slices.
4. Add pasta that has been boiled, and season with salt and pepper.

Serve with a sprinkling of parmesan cheese.


Title: Re: Recipes!
Post by: Alexandrine on February 07, 2011, 02:51:33 pm
 :AWW: :thankyou:

Those two look good


Title: Re: Recipes!
Post by: mousiekins on February 07, 2011, 03:41:16 pm
I hope you like one of the three I posted.

I haven't tried any of them  :legs


Title: Re: Recipes!
Post by: Alexandrine on February 07, 2011, 04:04:18 pm
They gave me great ideas but I will experiment with them.  :thumbsup: When I finally cook the past I will tell you what I did with it.  :tehe:


Title: Re: Recipes!
Post by: Mia on February 07, 2011, 04:19:04 pm
Now I'm hungry :bat:


Title: Re: Recipes!
Post by: YooperModerator on February 08, 2011, 07:13:54 pm
Yep, I know mia  :hiss:
It happens to me each time I read this topic.  :sigh:
The idea's in here sound yummy (http://i1095.photobucket.com/albums/i462/akasha2411/Smileys/tongue0022.gif)


Title: Re: Recipes!
Post by: pyrenees on February 26, 2011, 12:01:32 am
mooseballs (alternative to meat balls)

Ingredients:

    * 1 small onion, finely chopped
    * 1 tablespoon vegetable oil
    * 2/3 lb lean ground moose (boiled in H2O with a bit of backing soda to remove the wild smell)
    * 1/3 lb ground lean pork
    * 1/2 cup breadcrumbs
    * 1 cup milk
    * 1 egg, lightly beaten
    * 1 teaspoon salt
    * 1 teaspoon black pepper
    * 1/4 teaspoon ground allspice
    * 1 tablespoon vegetable oil (for frying)
    * 1 (10 ounce) can beef gravy
    * 1/2 cup 10% cream

      Change Measurements: US | Metric

Directions:

Prep Time: 30 mins

Total Time: 45 mins

   1. 1 Saute onions in first tablespoon of oil until translucent. Set aside and let cool.
   2. 2 Combine breadcrumbs and milk, let soak for 10 minutes.
   3. 3 In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form tablespoon of the meat mixture into balls.
   4. 4 Over medium heat, fry meatballs in second tablespoon of oil until brown on all sides.
   5. 5 In a small saucepan, combine gravy and cream; heat through but do not boil.
   6. 6 Serve meatballs with gravy, boiled potatoes and lingonberry preserves.



Title: Re: Recipes!
Post by: Wombat on March 11, 2011, 12:14:53 am
The Aussies in the house will appreciate this recipe...

Wombo Tim Tams

Step 1: Go to fridge.
Step 2: Find packet of Double Coated Tim Tams
Step 3: Remove packet of Double Coated Tim Tams from fridge
Step 4: Open packet and remove 1 2 3 ..just take the whole packet with you
Step 5: Eat.

OMG..heaven :hot:


Title: Re: Recipes!
Post by: YooperModerator on March 11, 2011, 12:40:50 am
 :laugh: :laugh: :laugh:
euhm just to clarify this are TimTams
http://1.bp.blogspot.com/_3DEmWgW0InM/SnBC_XJNs2I/AAAAAAAAADQ/Hz4c0vKNFCg/s1600/tim%2Btam
http://republiquecricket.files.wordpress.com/2008/01/tim-tam.jpg

Oh man they sure look yummy!..... damn now I want one as well  :hiss:  :tehe:


Title: Re: Recipes!
Post by: Duchess Georgiana on March 28, 2011, 09:43:01 am
Please don't *despise* me for posting this. My grandma loves PW because of Diana. She said she's going to make it on the day of the wedding. Well, I must say my mouth is watering already. I'm not going to wait until April 29th to try it.

Chocolate Crunch Cake (a Prince William of Wales favorite):

Ingredients

    * 4oz/110g margarine/butter
    * 300g milk chocolate
    * 400g tin condensed milk
    * Large packet of rich tea biscuits or digestives or half of each
    * (Optional) 15 Glace cherries (chopped)
    * 2oz raisins
    * variety chopped nuts

Method

   1. In a large bowl crush the biscuits, or even crush them your own way
   2. (optionally) In the bowl stir into the biscuits: the cherries, raisins and nuts
   3. Melt together in a pan the margarine, condensed milk and half the bar of chocolate
   4. 4. Pour the chocolate mixture over the biscuit mixture. Stir well until the crushed biscuits are all coated
   5. Line a tin, basin, OR box with greaseproof or parchment paper. Pour the mixture into it
   6. Freeze for at least 2 hours or until needed. When needed take out and leave for 2 hours
   7. Melt the remaining chocolate and spread on the top of the cake
   8. Cut into pieces and serve

Source: http://www.nigella.com/recipes/view/easy-chocolate-crunch-cake-2147 (http://www.nigella.com/recipes/view/easy-chocolate-crunch-cake-2147)


Title: Re: Recipes!
Post by: Alexandrine on July 13, 2011, 11:48:14 pm
I tried the black pasta with calmaris, shrimp and lots of refrito; it was delicious  :worship:


Title: Re: Recipes!
Post by: YooperModerator on July 14, 2011, 01:08:16 am
I wanna add these yummy recipes to the list, they are Hungarian in origin and my granny is from there, so I ate those often as a kid!  :sigh:
Paprika chicken
http://www.food.com/recipe/chicken-paprikash-139901

    4 (4 ounce) boneless chicken breasts, patties
    2 tablespoons flour
    2 teaspoons sweet Hungarian paprika (http://www.reimerseeds.com/images/products/sweetpepper/Paprika_Supreme_Sweet_Peppers_Seeds.jpg), divided (they looks like big chilli peppers but they are not as strong)
    1/4 teaspoon ground black pepper
    1 tablespoon butter
    1/4 cup finely chopped onion
    1/4 cup chicken broth
    1/2 cup light sour cream

Directions:
    1 Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
    2 Add chicken pieces; shake to coat.
    3 Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
    4 Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
    5 Remove from skillet.
    6 Add onion; cook until tender.
    7 Reduce heat to low.
    8 Stir in chicken broth, sour cream and remaining paprika; mix well.
    9 Cook until just heated through.

next as a side to the chicken
gnocki
http://www.food.com/recipe/hungarian-nokedli-dumplings-54823
    2 eggs
    1/2 teaspoon salt
    3/4 cup water
    2 cups all-purpose flour
    1 large pot filled with salted boiling water

Directions:
    1 Place large pot filled with salted water and bring to boil.
    2 Combine eggs, salt, and water, beating well with whisk.
    3 Add flour, a little at a time.
    4 Add only enough flour to make a soft, sticky dough.
    5 Let mixture rest for about 10 mins.
    6 Beat mixture again.
    7 Using the side of a teaspoon, spoon small amount of dough into boiling water.
    8 Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
    9 The noodles are done when they float to the top.
    10 Remove from water with large slotted spoon, and place in colander.
    11 Rinse with cold water.
    12 You may want to make the dumplings in 2 or 3 batches so they dont overcook.
    13 Serve with chicken paprikas.
    14 The dumplings are also nice added to a stew.
    15 You can heat the dumplings in a frying pan with melted butter.
    16 Do not let the dumplings get too brown or crisp.

Then a classic goulash
http://www.food.com/recipe/hungarian-goulash-59805
    1/4 cup shortening
    2 lbs beef chuck or 2 lbs beef round steak, cut into 1 inch cubes
    1 cup sliced onion
    1 garlic clove, minced
    1/4 cup catsup
    2 tablespoons Worcestershire sauce
    1 tablespoon brown sugar
    2 teaspoons salt
    2 teaspoons paprika
    1/2 teaspoon dry mustard
    1 dash red cayenne pepper
    1 1/2 cups water
    2 tablespoons flour
    1/4 cup water
    3 cups hot cooked noodles
Directions:
Prep Time: 30 mins
Total Time: 3 hrs

    1 Melt shortening in large skillet.
    2 Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
    3 Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
    4 Cover; simmer 2 to 2 1/2 hours.
    5 Blend flour and 1/4 cup water; stir gradually into meat mixture.
    6 Heat to boiling, stirring constantly.
    7 Boil and stir 1 minute.
    8 Serve over noodles.
    9 To freeze: Assemble as directed. Cover and freeze.
    10 To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

And this one is to die for! (http://i1095.photobucket.com/albums/i462/akasha2411/Smileys/happy0166.gif) (http://i1095.photobucket.com/albums/i462/akasha2411/Smileys/tongue0022.gif)
I swear, nobody makes this as good as my granny did!
Hortobágyi Húsos Palacsinta
http://www.chew.hu/hortobagyi_husos_palacsinta.html
Hortobágy Meat Pancakes
 serves eight people.

Ingredients:
For the chicken paprikás:
700 grams/1.5 lbs chicken breast filets
1.5 onions
600-700 millilitres/ 20 to 25 oz water
3 teaspoons paprika
Salt
Ground black pepper
Peppers and tomatoes if desired

For the thickening agent (habarás):
175 milliliters/6oz sour cream
50 grams/1/4 cup flour

8 pancakes

Method:
Wash the chicken breast fillets, cut them into small pieces, and set aside. Dice the onion and roast in a little oil. Add salt and black pepper. When the onion turns reddish, add meat and fry. Add paprika and enough water to cover the ingredients. If desired, add peppers and tomatoes. Steam under cover for 40 minutes. Make the thickening agent: Mix the sour cream and the flour until smooth. Filter the meat but keep the water. Set the meat aside, place the water back on the cooker and thicken it. Cook while stirring until the "flouriness" is gone. Once the sauce is thick, set it aside. Grind the meat, place a 3-4-millimeter thick amount of ground meat in a square on the pancakes and pour the sauce on top. Fold the pancakes, pour more sauce on top, decorate with parsley and serve with sour cream.

You can use minced meat instead of chicken fillets that's what my granny always did!
Well that's it from me  :hi:


Title: Re: Recipes!
Post by: The Chocolate Princess on October 17, 2011, 08:45:23 pm
Yummy :hot:

That all sounds delicious.

I'm in the kitchen now, making Tiramisu.  (An Italian desert)   (http://img.dooyoo.de/DE_DE/175/Essen-trinken/rezepte/tiramisu.jpg)
I'll post the recipe later -right now I need to get going! I'M HUNGRY (http://i42.photobucket.com/albums/e329/The_Chocolate_Princess/smilies/evilsmile.gif)

I have some great recipes I am willing to share...  Especially My Chocolate Cake :cookie:


Title: Re: Recipes!
Post by: The Chocolate Princess on October 17, 2011, 11:54:43 pm
Chocolate Cake       (http://www.godine.co.uk/blog/wp-content/uploads/2009/09/Chocolate-cake-recipe.jpg)

This recipe is different because you use your stove to melt part of your ingredients. Usually you's have to mix it till all the sugar crystals are dissolved. But if you melt it it is quicker.

IMO the effort of making just one cake is too high. Therefore I double the ingredients and divide it into 2-3 baking pans. People love to get cakes as a present. It's weird because making a Lasagne is the same work but people value cakes more (so I heard).


OK, here we go. My version of the recipe. (the cake is best if you bake it 1 day in advance. Then it will be really moist and yummy.)

it takes you 15min. time to prep. (though I guess 20 min. would be more likely for the first time)
OMG the time I used to write this here I could have made the cake myself. :rolleyes:

You'll need:       (http://i42.photobucket.com/albums/e329/The_Chocolate_Princess/smilies/chocolate.gif)                                                                                 USA:                     

150g Butter                                                                                          little more than 4oz
150g Suger (I prefer brown)                                                                      5 oz sugar
+100g hacked dark Chocolate (or more)

2 Eggs
125ml Milk                                                                                            ½ cup milk
2 spoons powdered cocoa  (optional)

250g flour                                                                                            9oz plain flour
2 teespoons baking powder (aka baking soda)

(I always flavour it with vanilla sugar and lemon, but that is optional to your liking.) ie. now that it Chrismas season you could flavour it with gingerbread or cinnamon.


1. Put the butter (150g) in a pot with medium heat on the stove and let it melt. (don't forget to stirn once in a while)

2. Heat the oven to 180° Celsius.
3. take a round or square baking pan with 20-25cm size (8-10 inch US-size) and grease it with fat

4. Put the sugar (150g) into the butter until all is liquid. (don't forget to stirn once in a while)

5. If you have a Kitchen Aid mixing machine that you can leave alone then mix the two eggs with a sip of milk until it is creamy/foamy. Add cocoa powder so it has a light brown colour. (I would add vanilla sugar and lemon) If you only have a hand mixer then wait one step.

6. Take the butter/sugar pot from the stove and put the hacked chocolate in it.  (don't forget the stiring)

7. measure the flour and baking soda in a big bowl. 

8. are the mixed eggs ready?

9. Put the rest of the milk in the chocolate mix.

10. Now hurry: Dump the chocolate mix in the flour bowl and start mixing it all together with a big spoon. (Not a whip!) Last are the eggs. Don't overstir it!! Just stir until it is all evenly mixed, so the dough will stay fluffy.

11. Fill it in the baking form and put it in the oven.

12. it says 40minutes until the cake is done. But I'd recommend you to use a wooden toothpick. Pick into the cake and if it is moist the cake still needs 7-10 minutes. But if there are crumbs you'll need to take it out.


---
I wait at least 2 hours until I glaze it with Chocolate.  (100g cream + 100g dark chocolate) but you can easily glaze it the next day -just wrap it airtight (in foil).
Chocolate glaze=> heat 100g of cream on the stove. (don't boil it!! If it the temperature is too high (55°C and higher) The fat and the chocolate will part which doesn't look good later on. )
When the cream is warm -put hacked dark chocolate (100g) in it and stir until all the pieces are liquid.
Then put it on the cake.
If you want the consistency to be more fluid you can take less chocolate or add coconut fat (like Crisco/ Biskin). The colder it gets the harder it will get.
If you bake it for someone then: make more and let the rest cool -> then fill it in a decorating bag. Like THIS (http://www.fashionminutes.com/wp-content/uploads/2011/07/Chocolate-cake-design-1.jpg)

The chocolate bars, cakes, pasties, etc. you can buy usually have a very thin layer of chocolate. To make it thinner you have to use fat.
The rule is: The thinner -> the more fat. Which is why I am using cream instead of coconut fat. (in the USA they use Crisco)



filling:
You can cut the cake in half and put a layer of the chocolatecream or jelly in it - Jelly will make the cake more fruity, depending on your flavour. But plain chocolate is fine.

ideas:   you have one or two "old" -brown bananas?  Mash it with a fork and mix it in your dough -so you'll get a Chocolate banana Cake.
You can add everything. cherries (later use cherry jam as a filling)  You can put all kinds of nuts in there walnut, macadamia, hazelnut.
If you want an more elaborate cake you can change 150g of flour with grinded almonds.
 
Like I said I take twice the ingredience and I make 2-3 different cakes.
You could fill one half of the dough in the baking pan and the mix the rest with the mashed banana.  Then fill it in another baking pan and put both in the oven. (baking time will be longer)

You can bake the cake 2 days before you need it. (but wrap it is foil.) Which comes in handy if there is an event that requires most of your time.

If you don't eat it(or just a small piece). Lets say you make this cake for a party. Then you can add 20g more sugar and butter. I used less in this recipe than in the original one.


DONE (http://i42.photobucket.com/albums/e329/The_Chocolate_Princess/smilies/lila-glas2.gif)                         

edit:  eat within 4 days.


Title: Re: Recipes!
Post by: YooperModerator on October 18, 2011, 12:37:01 am
yummy!
this sounds soo good i'm soo going to try that one tomorrow!
thank you honey!
 kisss


Title: Re: Recipes!
Post by: Grace on October 18, 2011, 10:43:27 am
This chocolate cake is amazing,thanks for sharing :thankyou:


Title: Re: Recipes!
Post by: YooperModerator on October 18, 2011, 03:24:35 pm
Little snack that I love, quick easy and yummy!
French Toast

Ingredients:
    4 eggs
    1 teaspoon sugar, optional
    dash salt
    1 cup milk
    10 to 12 slices white bread
    butter
    maple syrup or other syrup

Preparation:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.
http://southernfood.about.com/od/frenchtoastrecipes/r/bl30118b.htm


Title: Re: Recipes!
Post by: lynda on January 01, 2012, 10:46:38 pm
Am so happy that you have RECIPES here...........I love to cook and share our favorites...............Lynda


Title: Re: Recipes!
Post by: lynda on January 01, 2012, 10:55:47 pm
EGG SALAD w/my twist

2 cups of peeled & LOSSELY chopped hard-boiled eggs (probably 6-eggs)------large piece of egg
1/4 cup crumbled cooked-drained bacon  (I cut this up with my kitchen scissors)
1 ++ tablespoon chopped FRESH parsley  (I cut this up with my kitchen scissors)
1/8 cup grated carrots (for color & sweetness)
2 ++ ounces cream cheese
1/8 cup sour cream
1/4 cuo (NOT diet) Hellmann's maynonnaise
fresh group pepper ----to taste
wee bit of finely chopped onions........again, to taste


Mix everthing together  EXCEPT  for the eggs.......you don't want to make the eggs look like mush
Chill in fridge until ready to serve

I usually serve over a bed of lettuce/salad greens............or in a baked puff pastery, or you could make a sandwich
sprinkle paprika on top (pretty).........................serve with pretty/colorful fruit
 Enjoy.......so easy....................Lynda


Title: Re: Recipes!
Post by: Fernanda Nunes on February 01, 2013, 04:53:13 pm
www.bigboxfirenze.it
Delivery: 8 euros for the whole of Italy and 30 euro for EU, UK, USA and Ukraine
To make italian food :cookie:


Title: Re: Recipes!
Post by: mysha on July 27, 2013, 10:46:36 pm
The Aussies in the house will appreciate this recipe...

Wombo Tim Tams

Step 1: Go to fridge.
Step 2: Find packet of Double Coated Tim Tams
Step 3: Remove packet of Double Coated Tim Tams from fridge
Step 4: Open packet and remove 1 2 3 ..just take the whole packet with you
Step 5: Eat.

OMG..heaven :hot:

Miss Aussie stuff, but these I can get. Nice frozen or dunked in tea :)


Title: Re: Recipes!
Post by: Fernanda Nunes on November 01, 2013, 01:14:34 am
http://www.bigboxfirenze.com/receitas/index.php


Title: Re: Recipes!
Post by: Fly on the wall on November 15, 2013, 06:02:57 pm
http://300sandwiches.com/

she have some neat sandwiches on her blog


Title: Re: Recipes!
Post by: serene grace on November 26, 2013, 01:10:05 pm
I tried the black pasta with calmaris, shrimp and lots of refrito; it was delicious  :worship:

 :thumbsup: That sounds so yummy.  :cookie:


Help, I'm practicing my Christmas baking early, doing some test runs. I'm in Norway where I can't seem to find everything exactly as made or listed in the US on ingredients..of course....Can someone tell me is Bicarbonate powder, the same as Baking Soda?

The recipe list needing both baking powder AND baking Soda.....all I could find at
Norwegian stores is Baking Powder and Bicarbonate powder....... Any info would help......thnx


Also Looking for a good scone recipe.


Title: Re: Recipes!
Post by: Alexandrine on November 26, 2013, 02:55:14 pm
^I don't know if you can use this trick but what when I don't know something in english I search it in wiki and then change it to spanish to see what it is. You could do that with norwegian and even if you don't understand the article you could ask your husband/norway friends.

Yeah according to wiki both are the same thing:

Baking soda /bicarbonate powder http://en.wikipedia.org/wiki/Sodium_bicarbonate





Title: Re: Recipes!
Post by: serene grace on November 26, 2013, 03:11:25 pm
Oh thank you. I wasn't sure, since I don't bake very much.

I've been using google translate but it sometimes gives me weird translations from English to Norwegian, but it's better than guessing. I asked the people in the store and as soon as I said "baking Soda" they sent me to the pop drinks aisle.  :dontknow:

I found some bicarbonate powder, on my own in the dried fruits aisle,  :-  so I purchased it just in case they were the same.

Alexandrine, do you have a recipe for that pasta dish you had with calamari and shrimp?


Title: Re: Recipes!
Post by: YooperModerator on November 26, 2013, 11:17:04 pm
I for sweet bakings usually use 'backin' from doctor oetker http://www.ihr-lieferant.com/media/catalog/product/cache/1/thumbnail/600x600/9df78eab33525d08d6e5fb8d27136e95/b/a/backin.jpg
It makes nice fluffy cakes and wafers

For bread and bun's I use real yeast (small cubes wrapped in silver foil, I usually find it next to the prepared doughs, yoghurt and butter in the supermarket fridges) http://www.misterie.be/Beeld/Gist%20verse%2042g.jpg

according to google translate the nordic for yeast is gjær or something like that... :dontknow:


Title: Re: Recipes!
Post by: serene grace on November 27, 2013, 12:52:47 am
Good idea on the yeast.

I start back in my Norwegian language classes after the New Year, I can't wait.

Shopping is fun, I do a lot of translations before I go, then try to pronounce the words which always gives the clerk at the store a good giggle.  :tehe:


Title: Re: Recipes!
Post by: Alexandrine on December 01, 2013, 12:16:45 am
I bought tofu but I don't really know what to do with it. Any simple ideas?


Title: Re: Recipes!
Post by: YooperModerator on December 01, 2013, 12:45:00 am
Euhm just eat it? lol
I think you can use it in a wok like chicken.

http://allrecipes.com/recipes/everyday-cooking/vegetarian/vegetarian-protein/tofu/


Title: Re: Recipes!
Post by: KGap on November 22, 2014, 04:43:04 pm
A quick, easy, and delicious pumpkin dip!
http://www.mybakingaddiction.com/pumpkin-dip/


Title: Re: Recipes!
Post by: YooperModerator on November 22, 2014, 05:04:20 pm
My grandmother's Pumpkin Praline Pie (a winner every year):

Fresh mashed or one large can of pumpkin
2 eggs
1 regular sized can sweetened condensed milk
pumpkin spices to preference (1/4 tsp each) - I use allspice and cinnamon with a dash of clove
2 T butter room temp

Deep dish pie shell
I small back of pecans, crush or crush 'em yourself with wax paper and rolling pin
1/4 - 1/2 C of brown suger

Line deep dish pie with crust (homemade or store bought Pillsbury if you're in a hurry)

Mix pumpkin ingredients and set aside to blend a bit (15 minutes), while you:

Using two forks, your hands or a cutter, blend butter, brown sugar and crushed pecans

Put the butter/sugar/pecans in the bottom of the pie shell

Pour pumpkin pie mixture over

Bake at 350 degrees for about an hour with either a crust protector or foil for the first half hour or until a pierced knife in the center comes out clean.  Serve warm or cold.

Use real whipped cream for this one if you can.

Enjoy!



Title: Re: Recipes!
Post by: KGap on November 22, 2014, 05:27:52 pm
That sounds really good!


Title: Re: Recipes!
Post by: YooperModerator on November 22, 2014, 06:41:41 pm
^It really is and it's super easy.  A nice twist on a standard fave.


Title: Re: Recipes!
Post by: KGap on November 22, 2014, 07:57:41 pm
I made a plain old pumpkin, a regular Apple, and a caramel apple pie for Thursday.


Title: Re: Recipes!
Post by: Rosella on November 22, 2014, 10:33:51 pm
Maids of Honour are among my favourite little cakes and they are great for the Christmas Season to hand around.

http://www.food.com/recipe/maids-of-honour-old-english-tudor-cheesecakes-216860


Title: Re: Recipes!
Post by: cate1949 on November 23, 2014, 12:27:41 am
Rosella - I have looked all over for that other Christmas fav - those little mince pies - do you know of a recipe?


Title: Re: Recipes!
Post by: YooperModerator on November 23, 2014, 12:41:55 am
^I haven't had a mince pie in forever.  That sounds delicious.  I hope somebody (Rosella?) has one that isn't too complicated.  It's been a long time since I made one and my grandmother was supervising.


Title: Re: Recipes!
Post by: cate1949 on November 23, 2014, 01:08:17 am
the problem is all the recipes I find require suet - huh - suet is what I give the birds - do not know where one would even find suet for human consumption plus it sounds messy high in fats.  So I need a suet free mince pie recipe for those tiny mince pies.


Title: Re: Recipes!
Post by: Rosella on November 23, 2014, 02:54:26 am
the problem is all the recipes I find require suet - huh - suet is what I give the birds - do not know where one would even find suet for human consumption plus it sounds messy high in fats.  So I need a suet free mince pie recipe for those tiny mince pies.

Do you want to do it all, cate, as in making the pastry, doing the mincemeat yourself (kept in preserving jars. I used to do a lot, and I've got an old family recipe for that?) If you are in a hurry.-- 8 ounces shortcrust pastry (sheets from supermarket) 8 to 12 ounces of mincemeat from a jar, beaten egg, icing sugar or castor sugar. Beaten egg.

Roll out the pastry thinly and divide in half. Cut out 2 and a half inch rounds to fit patty tins and fill with about 1 dessert spoon of mincemeat. Roll out the remaining pastry and cut out 2 inch lids for the pies. Moisten the edges of the pies with water and cover with the lids, pressing the edges together to seal. Brush with egg, make a slit in the top of each and bake in a hot oven for 15-20 minutes. Dredge with sugar.

Shortcrust pastry.
8 ounces plain flour (non self raising, in other words)
Quarter teaspoon salt
4 ounces butter
2-3 tablespoons cold water

Sift flour and salt into mixing bowl. Cut the butter into the flour with a knife then rub it in until mixture resembles fine bread crumbs. Sprinkle the water over and mix in first of all with a knife then with fingertips. (Nice cool hands throughout!) Knead quickly until smooth. Roll out lightly on a floured surface using floured rolling pin.

I have an old family recipe for mincemeat which we have used in all our mince pies but it uses masses of ingredients. Tell me if you want it.


Title: Re: Recipes!
Post by: Rosella on November 23, 2014, 03:01:06 am
Just realised-stupid me- my family recipe has suet,
but
http://allrecipes.co.uk/recipe/6334/homemade-mincemeat.aspx


Title: Re: Recipes!
Post by: cate1949 on November 23, 2014, 03:57:40 am
thanks Rosella - what do you use for suet?  where do you get it ?

I am determined to make the mince meat from scratch -  the recipe you linked to looks very good


Title: Re: Recipes!
Post by: Rosella on November 23, 2014, 04:21:04 am
Suet's mainly used in the rather heavy pastries that are common to steak and kidney pies and also in some puddings like jam roly-poly and spotted Dick.
I go to butchers here and get it, though sometimes they have to get it in for you. I hope you have a few independent butchers' shops near you or there might be a problem. Although, who knows, some supermarkets might stock it.


Title: Re: Recipes!
Post by: KGap on November 24, 2014, 03:01:47 am
Maids of Honour are among my favourite little cakes and they are great for the Christmas Season to hand around.

http://www.food.com/recipe/maids-of-honour-old-english-tudor-cheesecakes-216860

This sounds so good!
This thread is quickly becoming my favorite! Bookmarked!


Title: Re: Recipes!
Post by: FutureDuchessofSussex2015 on December 16, 2014, 03:01:37 pm
What about this cake? :laugh: :laugh: :P :tehe: :flirt: :flower: :Kate:

http://baking.food.com/recipe/better-than-sex-cake-278873?ic1=obnetwork :laugh: :laugh: :laugh: :laugh: :laugh: :P :-X


Title: Re: Recipes!
Post by: Akasha 85 on March 06, 2015, 10:02:31 pm
Yum yum looks delish


Title: Re: Recipes!
Post by: Rebecca on April 01, 2015, 06:54:26 pm
In my part of the world the weather has turned quite warm already and strawberries are becoming more affordable. I made a favorite of my family's today, Strawberry Pie, and thought I would share the recipe ( although all measures are US ).

Needed Ingredients:
Approx 2 1/2 cups fresh strawberries
1 cup water
3/4 cup sugar
3 Tbsp cornstarch
few drops red food coloring
Cooked and cooled pie shell ( bottom crust only)

Directions
Measure and slice 1 1/2 cups strawberries and place in bottom of pie shell. Set aside. Slice remaining strawberries and place in sauce pan. Add 1 cup of water and cook berries for 3-5 minutes. Drain the strawberries, reserving the berry juice. Discard strained berries. Add juice back to sauce pan, along with 3/4 cup sugar. Dissolve 3 Tbsp cornstarch in a small amount of water and add to berry juice/ sugar mixture. Heat for a few minutes, while stirring, until mixture is thick and bubbly. Remove from heat, add a few drops of red food coloring and stir. Pour mixture atop the reserved strawberry filled pie shell. Refrigerate for a couple hours until set. Serve with whipped cream.


Title: Re: Recipes!
Post by: gingerboy24 on April 02, 2015, 11:42:37 am
Hmmmm, sounds very nice, I love strawberry anything, just love the flavour.  Thanks for sharing, will have to give it a go.


Title: Re: Recipes!
Post by: AnaBolena on April 04, 2015, 02:12:45 am
To USA ladies, why is pumpkin always canned over there?  I use fresh pumpkin and can't work out why the canned seems preferred in USA.  Different cultures interest me.


Title: Re: Recipes!
Post by: Rebecca on April 04, 2015, 03:05:55 am
Fresh 'pie pumpkins' are widely available in the US in the fall, and some people use them, rather than canned pumpkin. I have always used canned, as that's what my mother did, and hers before her. I found an article that explains why, to some, canned is preferable. Interestingly, canned pumpkin is actually a butternut squash variant.


http://www.forbes.com/sites/nadiaarumugam/2013/11/19/why-you-want-canned-pumpkin-for-a-better-pie-not-fresh/


Title: Re: Recipes!
Post by: Alexandrine on April 28, 2015, 08:32:43 pm
I'm getting addicted to the smitten kitchen blog http://smittenkitchen.com/ I love especially her baking posts. Everything I do from her looks awesome and tastes awesome though I don't use baking soda because it tastes strange to me.

I'm thinking of doing this next http://smittenkitchen.com/blog/2014/07/blueberry-crumb-cake/


Title: Re: Recipes!
Post by: Fredericka on August 19, 2016, 05:21:57 pm
I made a chicken, cashew nut and mango chutney pie for lunch today.  It was really delicious (if I say so myself!).  I used store-bought ready-made pastry, cooked shredded chicken (cold), a manufactured mango chutney (can't remember the brand), and unsalted cashews.  I layered everything - chicken, chutney, nuts, repeat - until I'd used all my ingredients, and then baked at 180C for 40 minutes.  We had it as cold leftovers for tea and it was just as delicious with a salad.


Title: Re: Recipes!
Post by: YooperModerator on August 20, 2016, 12:49:53 am
^Yummy!  I'm stealing this one.  Thank you!


Title: Re: Recipes!
Post by: Tessofthemiddletons on December 02, 2016, 08:31:52 pm
I absolutely love to cook. I love to prepare my own food from humble beginnings. I would love to know what are the favourite Christmas recipes from all the gossipers from around the world?


Title: Re: Recipes!
Post by: Akasha 85 on December 07, 2017, 01:20:49 am
pain perdu with a christmas touch yumyum

Total:57 min
Prep: 15 min
Inactive: 30 min
Cook: 12 min
Yield: 4 servings

Ingredients

French Toast:
4 large eggs, at room temperature
1/2 cup milk
2 teaspoons orange zest (from about 1/2 medium orange)
1/4 teaspoon ground cinnamon
4 (1/2-inch thick) slices whole grain bread or country white bread, preferably 1 day old
Syrup:
1 medium orange
3/4 cup sugar
1/2 cup water
1/4 cup orange liqueur or fresh orange juice
2 star anise pods
1 cinnamon stick or 1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature
1 cup (about 6 ounces) fresh blueberries
2 tablespoons finely chopped fresh mint leaves
Powdered sugar, for dusting

Directions

For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth. Pour the mixture into a 9-by-13-inch casserole. Add the bread slices in a single layer. Let the bread soak for 10 minutes, turning once.

For the syrup: Peel the orange and remove the white pith. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place in a small saucepan. Add the sugar, water, orange liqueur or orange juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove the star anise pods and cinnamon stick and discard.

Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side. Place on 4 serving plates and drizzle with the orange syrup and orange segments. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve.

Eggnog Cheesecake

Prep
30 m
Cook
55 m
Ready In
1 h 25 m

Ingredients

1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
http://allrecipes.com/recipe/24308/eggnog-cheesecake-iii/?internalSource=staff%20pick&referringId=187&referringContentType=recipe%20hub


Title: Re: Recipes!
Post by: YooperModerator on December 07, 2017, 01:27:29 am
^Yum!  Eggnog cheesecake looks positively evil good.


Title: Re: Recipes!
Post by: Akasha 85 on December 07, 2017, 01:46:57 am
Haven't tried that one but dang it sounds delish! :flirt:
thought I revive this topic with the holiday's on the way. :tehe:
I love making cookies/cake during the season!  :loveshower:
BTW the first recipe is from foodnetwork but the site is driving me batty with the whole 'disable your addblock' smuck! :pc-problem:


Title: Re: Recipes!
Post by: YooperModerator on December 07, 2017, 02:07:08 am
^What are you having for Christmas or holiday dinner?  Standing rib here.  The boys have spoken!


Title: Re: Recipes!
Post by: Akasha 85 on December 07, 2017, 02:30:04 am
My BF is the one that is cooking soo
St- germain soup
and bell pepper stuffed with wolf fish and a creamy lobster sauce
not sure about the desert probably something light without to much fat or sugar

We can't make too rich food because my brother, who has a heavy form of down syndrome, also has diabetes and we have to keep an eye on his levels cause he can't tell ya when he's feeling ill
So it's usually some fish dish or low fat meats like turkey when he's around, because it wouldn't be fair on him to have a lean meal while we're all munching on a big fat bird or roast (besides he has a naughty habit of switching plates and glasses when you're distracted! :tehe:)
My dad's face when he did it the first time with a glass of wine vs dietcoke was priceless! :laugh: