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41

I might as well re-post this from an OP that sank like a stone a few days ago…

Roast chicken that even a lazy-ass bachelor can cook

Get a free-range roasting chicken. Wash, dry. Rip out the kidneys because they skeeve me out. Wash, dry again.
Chop an onion and a stick of celery.
Wash some thyme and sage.
Preheat oven to 350.
Cut off a couple good-sized pats of cultured butter. Shove some butter and thyme under the skin of the breast. Melt the rest of the butter in the roasting pan.
Put the celery and some onion in the cavity along with the sage and the rest of the thyme. Truss.
Put the chicken in the roasting pan. Rub some excess butter on the top.
Realize that I forgot to season the chicken. Too lazy to un-truss, so I just sprinkle a bunch of kosher salt over the chicken.
Put the chicken in the oven for a little more than half an hour.

While the bird is cooking, roughly chop 3 each carrots, parsnips, and beets. Add the rest of the onion. Toss with grapeseed oil and kosher salt, dump in another roasting pan, shove in oven.

When the oven timer goes off, turn up the oven temperature to 450 and set the timer for another 25 minutes. Stir the vegetables.

Halve a double handful of kumquats. Dump in a pot with a little water (enough to reach the top of the fruit). Add some sugar (I didn’t measure, but probably somewhere around 6-8 heaping teaspoons). Set on medium heat till the fruit softens and the water cooks out enough to form a syrup.

When the oven timer goes off again, take out the chicken. Check for doneness. Discover that it ain’t done yet. Un-truss and cut between the thighs and body. Turn down the oven to 350, take out the veggies, and put the chicken back in for another 15 minutes.

Remove the chicken from the oven and let rest for another 15 minutes.

Serve with the roasted veggies and the stewed kumquats (the sweet/sour/bitter flavor goes nicely with the chicken).

Wine: Alexandria from the La Frenz winery. (I actually grabbed the wrong bottle–I meant to get a bottle of chard. The Alexandria is a little sweet & fruity, but works okay.)

42

Anyone else cutting and pasting and sending e-mails to your home e-mail? :wink:

Cunctator, if I wanted to use boneless skinless chix breasts, what would that do to cooking time?

43

No…I cut and paste into Notepad, and then save the file in my Recipes folder in My Documents. I’ve got something over 50 recipes in there. I don’t know for certain how many I DO have, because if I have several different recipes for one dish, I’ll just put them all in the same file.

44

How do you wash anything with a fork? Especially your pr… :dubious: Oh. Uh. Never mind.

Can I share recipes off e-zines, or do they have to be reasonably original?

45

Simple, and outstanding:

  1. Put Corned Beef brisket into crockpot with whatever spices it came with (mostly carraway seed).
  2. Fill with water till there’s just the tiniest bit of the brisket sticking out of the water.
  3. Cover
  4. Cook on LOW for 24 hours.

That’s right… 24 hours. Not 8, not 16, not 23 1/2… a full 24. You will thank yourself.

46

Struffuli

This is a traditional Italian dessert with many regional variations. My family makes it mostly for Christmas, forming it into a wreath shape.

Ingredients:

3 eggs
Flour
Canola Oil
16 oz Honey
Colored Sugar or Sprinkles

Tools:

Deep Fryer
Baking Pan
Rolling Pin
Knife
Large Spoon
Serving Plate

Procedure:

Scramble eggs until roughly uniform
Mix in 3 cups flour
Add flour by the half-cup until dough can be handled
Roll dough out on floured surface to 1/8" thickness
Cut into thin strips (about 1/4" wide)
Cut strips into pieces (1/4" square)
Put Baking Pan on stovetop, covering 2 burners
Coat bottom of pan with honey, put burners on medium
In Deep Fryer, fry pieces in Canola Oil until golden brown
Put still-hot pieces into the warm honey, stir with spoon until coated
Arrange honey coated pieces on Serving Plate
Top with colored sugar

47

Here’s a recipe for a dish that I’ve made a couple of times this past week. It’s a favorite with my wife and I, especially when we’re sick. I usually measure and cook by eye, but I’ll try my best to quantify the ingredients. Fu Gwa is a very bitter vegetable and might be an acquired taste for some, but once you get used to it it’s a wonderful dish!

Fu Gwa and Pork w/ Black Beans (For 2)

Ingredients:

1 Large Fu Gwa (A.K.A. Bitter Melon). You can find these at any reputable Asian market. It should be green and shiny, wrinkled but slightly firm.

~ 1/4 lb boneless pork loin.

6 cloves of garlic

2 tablespoons of Salted, fermented Black Beans. Also available in asian stores. They come salted/dried in round cardboard containers. If you are lazy, you can get canned black bean paste (if you do, reduce the amount of garlic listed above), but these are much, much better.

1/4 to 1/2 cup of chicken stock (or vegetable stock)

2 tablespoons of vegetable oil

ground white pepper

kosher salt

1 tablespoon corn starch

1/8 cup hot water
Prep:

  1. Rinse the fu gwa, then cut it in half lengthwise. Cut the lengths crosswise into 1/2 inch pieces. Set aside.

  2. Cut the pork loin into skinny strips about 1/4 inches wide, 1/4 inches thick and 2 inches long. Cut as much as you want for the dish, ideally you will have twice as much fu gwa as pork. Sprinkle a little white pepper onto the pork, mix, and set aside.

  3. Mince the garlic cloves and set aside.

  4. Rinse the black beans to remove the excess salt and slightly rehydrate them. Do not leave them sitting in water. They may break up slightly when rinsed, but do not mash them any more than necessary. Set aside or mix with the garlic.

Cook:

  1. Heat up your wok (This dish is hard to make without a wok, but you could use a skillet) until hot and add 1 tablespoon of the vegetable oil. When the oil is hot (slight wisp of white smoke) add the garlic/black beans. Stir them into the oil until well coated and sizzling, but take care not to burn the garlic!

  2. When the garlic/black beans are sizzling, add the fu gwa. Stir-fry under high heat. Sprinkle on some salt to taste, one good pinch should do. When the fu gwa starts to look slightly crispy and/or browned around the edges, remove the mixture from the wok and set aside in a bowl.

  3. Add the remainder of the vegetable oil to the wok. When the oil is hot, add the pork and stir-fry until slightly browned. Toss in the fu gwa/garlic/black bean mixture and stir fry for a minute until everything is well mixed. Add the chicken (or vegetable) stock. The correct amount will be when the stock about halfway covers the mixture, no more than that.

Reduce the heat to simmering, and cover the mixture with a bowl, aluminum pan, pot lid or what have you that will cover closely and not the entire wok. Let simmer for about 15 minutes. The longer it simmers, the less bitter the fu gwa will be, but you don’t want to simmer it to the point where it gets too soft! Remove the lid to stir once or twice.

  1. While the dish is simmering, take the hot water and stir in the cornstarch. The right amount of cornstarch will have the water turn milky white. You want a thin slurry, not a paste. If you added too much corn starch, just add more hot water until it thins out.

  2. After 15 minutes of simmering, remove the lid from the dish and “scrape” it up against the side of the wok. The fu gwa, pork etc should be resting high up along the side of the wok while the stock and juices are drained to the center. If you are using a skillet instead of the wok, you will have to remove the mixture completely, leaving the stock and juices in the skillet.

  3. Turn the heat back to high until the stock/juices start to boil. Slowly add the cornstarch/water mixture while stirring continuously until the stock/juices start to thicken into a sauce. It is very important that you do this step correctly or else you will end up with a goopy mess! When it reaches the right consistency (Not as thick as gravy, about as thick as that shiny sauce you are familiar with when it comes to Chinese food, which is what were are doing) stop adding the corn starch/water.

  4. Stir the entire mixture together until everything is well coated. Remove from the wok and serve with rice!

48

Easy-simple-your-friends-will-think-you’re-a-3-star-chef appetizer;
red peppers (one per person)
sea scallops (2 per person)
2 cloves of garlic (sliced)
pesto (2 tbs per person)
grated parmesan cheese
Preheat oven to 400F
Wash peppers, cut in half through stem, remove seeds but leave stem-end attached. Place cut side up in a baking dish. Place 2 slices of garlic in each half, drizzle with olive oil and pepper/salt.
Bake in oven for 45mins.
Remove from oven. Pop a scallop in each pepper. Top with one tbs of pesto.
Bake for an additional 10mins
Remove from oven and serve sprinkled with parmesan cheese

49

Here’s one I stole and tweaked off some TV cooking show. Simple and Awesome.

Tomato Pancetta Pasta

8 oz of Pancetta, diced (you can substitute unsmoked Bacon if you want)
1 Large Onion, diced
2 cloves garlic, chopped (I usually use the minced stuff in the jar)
28 oz can of Tomato puree
1 pound Linguine
Olive Oil
Kosher Salt
Crushed Red Pepper Flakes
Parmesan Cheese, grated (use the good stuff)

Get a big ass pot of water boiling for the pasta. In the meantime chop up your onion and pancetta. Toss the pancetta into a large skillet over medium heat with a couple tablespoons of olive oil. Saute until the pancetta renders and browns, then add the onion and some salt and cook until tender, stirring frequently. Toss the pasta into the boiling water and add salt. When the pancetta and onion are cooked add the garlic and a few pinches of red pepper flakes (to taste) and saute briefly, about 30 seconds. Finally add the tomato puree to the mixture. Stir together and let simmer while the pasta finishes cooking. Taste the sauce and adjust seasonings if needed.

Drain the pasta when finsihed. Reserve a little of the cooking water. Toss the pasta into the sauce and mix together. Add a little of the pasta water if neccessary to thin the sauce to coat it all.

Top with a generous amount of grated parmesan when serving.

And here’s a quickie for the bachelors out there:

Drunk Concoction

1 box Mac & Cheese
1 can Cream of Mushroom
1 can Tuna

Boil the macaroni until tender, then stir in the condensed soup, tuna and cheese sauce mix until thoroughly conbined. Gorge yourself.
Perfect if you’re tipsy and lacking the butter and milk to prepare the mac and cheese normally.

50

Can the skins be crumbled and added to the soup? I seem to recall having some baked potato soup at a California Dreaming somewhere many years ago, and I think the recipe was similar to yours (at least, I detected those ingredients), but had crumbled skins. It was very good.

51

You’ll want to make sure that grubby sweatshirt has large horizantal stripes, so people can tell if you’re walking, or rolling.

52

You’ll want to make sure that grubby sweatshirt has large, contrasting, horizontal
stripes, so people can tell if you’re walking, or rolling.

53

OOPS! Little help?

54

I don’t see why you couldn’t, if they’re nice and crispy. The fun part about this dish is adding different ingredients.

I’m not sure recipes are copyrightable, unless you’re talking about the recipe for Coca-Cola or Original Recipe KFC. I got my Baked Potato Soup recipe out of a Southern Living Cookbook, but I substitued 6 cups of milk for 3 cups of milk and 3 cups of half and half. Is it still the same recipe, or is it a variant? Do I need to attribute Southern Living? Hmmm…maybe we need a mod ruling…

55

I’m not sure what the legal status of recipes is, frankly. But I’d like to suggest that if you find a recipe in a cookbook, that you reference that book or website rather than just copy the recipe. Most cookbooks are available at the public library, if they’re not online, and most recipes are similar in dozens of cookbooks. Not a lot of different ways of making scrambled eggs, say.

I’ll look into the legal aspects – might take a day or so – but I think most people would enjoy not just getting a recipe, but finding a source that might have other interesting recipes. Thus, I think that providing the reference is a friendly and valuable service (which I’m sure the cookbook authors would appreciate, as well.)

56

What I’ve heard is that recipes cannot be copyrighted, but the way they’re written up can be copyrighted. So you could use the same proportions of milk, flour, etc. but as long as you’re describing the steps in a different way, you’re all clear. IANAL.

57

US Copyright law:

So, best bet is to provide a link to the actual recipe. If you’ve adapted it, then it’s your own, and you can post it.

58

My mother’s Bavarian apple torte is not copyrighted, but it is a Family Secret and she will beat me to death with an electric mixer if I reveal it. However, I can assure you that it is the best thing you will ever taste in the world. :wink:

So, I lifted a recipe from here:

**Nanaimo Bar Ice Cream Cake

Ingredients**

• 1/4 cup (50 mL) Butter

• 2 tbsp (25 mL) Granulated sugar

• 1 Egg yolk

• 3/4 cup (175 mL) Chocolate wafer cookie crumbs

• 1/2 cup (125 mL) Shredded sweetened coconut

• 1/3 cup (75 mL) Finely chopped hazelnuts

• 4 cups (1 L) Vanilla ice cream

• 1/2 cup (125 mL) Whipping cream

• 3 oz (90 g) Semisweet chocolate, chopped

Preparation

In saucepan, melt butter with sugar over medium heat; stir in egg yolk, cookie crumbs, shredded coconut and 1/4 cup (50 mL) of the hazelnuts.

Line 9- x 5-Inch (2 L) loaf pan with foil, leaving 1-inch (2.5 cm) overhang for handles; grease foil. Press crumb mixture evenly into pan. Bake in centre of 350°F (180°C) oven for 25 minutes or until firm. Let cool completely on rack.

Soften ice cream in refrigerator for 30 minutes; pack firmly over crust. Freeze for 4 hours or until solid.

In small saucepan, bring cream to boil; remove from heat. Add chocolate; whisk until smooth. Let stand for 30 minutes or until cool and slightly thickened.

Pour chocolate sauce over ice cream layer, spreading evenly. Sprinkle with remaining nuts. Freeze for 1 hour or until firm. (Make-ahead: Cover with plastic wrap, overwrap in heavy-duty foil and freeze for up to 1 week.)

To serve, let frozen cake stand in refrigerator for 30 minutes. Dip pan into warm water. Using foil handles, remove cake from pan. Dip sharp knife into hot water; slice cake.

59

The meal we just finished eating. Just made it up to get rid of a few open ingredients in the fridge, namely half a can of chipotles in adobo sauce, half a can of tomato paste, and some sour cream.

Chipotle Meatloaf with Refried Beans

Meatloaf

1 1/2 lb. ground beef
1/2 (small) can of chipotles in adobo
2 tbsp sour cream
1 good splash/glurge/whatever of worcestershire sauce
1/2 cup Italian bread crumbs
2 tbsp dried minced onion
1 tsp dried minced garlic
1 tsp (more or less) Goya Adobo blend with cumin

Mix all and form loaf in a baking dish or pan.

Sauce

2 tbsp or so of tomato paste
2 tbsp or so of ketchup
2 tbsp of worcestershire sauce
2 tbsp enchilada sauce
few dashes of hot sauce (I used El Yucateco)
Some Goya Adobo
dash of chipotle powder
dash of chili powder

Mix together and spoon and spread half on the meatloaf. (I just save the other half for my family to add since they all love tons of sauce, but you don’t really need to do this.)

Bake at 325 for one hour. I sprinkled some parsley on top when it was about halfway cooked.

Refried Beans - I just heated up 2 cans of beans and heated up some enchilada sauce. I scooped the beans onto the plate as if they were mashed potatoes and the enchilada sauce on top as if it were gravy. Topped that with some shredded cheese, and served a dollop of sour cream and some chopped cilantro on the side.

It was excellent. The family devoured it and I’m making it a regular around here.

This one was pretty spicy, but everyone in this house loves the heat. Some folks might want to play with the amount of chipotles and hot sauce they add for more or less fire.

60

Oops. Forgot the wine (gee, I wonder why.) :slight_smile:

I paired this one with a cabernet sauvignon from Chile - Calina Reserve 2001. Was a very nice match. I think I’ll have another glass.