The Ultimate Recipe Thread Volume II

Miscellaneous and Personal Stuff I Must Share
21

Stole this from chowhound, too. I switched the wording around a bit, and I think it was from someone’s personal recipe stash, so I don’t think i have to give credit to anyone, because I can’t remember who it was. Anyway.

Umm Ali (“Mother of Ali”)

10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
2 tablespoons lemon juice
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream
Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the pastry into the dish and mix with the nuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boiling point, then slowly add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle with rose water. Top with the cream and bake for about 30 minutes, until golden.

Serves 6.

22

Heroin Chicken Wings– from Dana Carpenter’s Low-carb E-zine

This is my new favorite food. They are very low in carbs and ideal for anyone on a low-carb diet and just about everyone else.
They are also completely and totally addictive- hence the name. :slight_smile:

I tweaked the recipe a little bit and use chicken breast strips instead of wings. Less prep time and less cooking time is needed.

Ingredients
4 lbs. chicken wings or thighs
1/2 cup butter
1 cup grated parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper

First, preheat the oven to 350.

If using wings, cut the wings up into “drummettes”.

Then combine the grated cheese and the seasonings.

Line a shallow baking pan with foil. (Do NOT omit this step, or you’ll still be scrubbing the pan come New Year’s Day!)

Melt the butter in a shallow bowl or pan.

Dip each piece of chicken in butter, roll in the seasoned cheese, and arrange in the foil lined pan.

Bake at 350 for one hour or until done.

23

I’d re-post my deep fried Mars bar and cheesecake recipes, but I might be shot. Anyone ever tried deep frying a twinkie?

24

Make these for your office sometime. If you have any nut lovers, these will go pretty fast. I must warn you: these are ADDICTIVE!!!

1 lb. pecans (or walnuts), toasted in 350 degree oven for about 10 minutes
1 c. sugar
1 tsp cinnamon (you can use as much or as little as you want)
1/2 tsp salt
1/2 c. water
1/2 tsp vanilla (again, adjust to taste)
1 tbsp butter

Rub butter around the top of a heavy, medium sized saucepan. Mix the sugar, salt and cinnamon well, add the water and stir.

Use a candy thermometer. Heat over high (or medium high if you are unsure and think you may burn it) sugar mixture until soft ball, which is about 232 degrees f. While heating, you only have to stir until it starts to boil, then you can just let it go.

Once it hits soft ball, pull it off the heat, add the vanilla and butter, and beat just until it starts to cream, maybe 3-5 minutes. Just before it creams, fold in the pecans gently (if they are still warm, it makes it easier) and then spread out on a buttered cookie sheet. once they are cool, you can break them up.

mmm, mmm good.

25

Recipe imported from the previous thread, 'cause Zenster made me:

HOT AND SOUR SOUP
1/4 lb BBQ pork (or shrimp)
3 tbsp cornstarch
1 tsp sherry
1/2 cup water
1/2 a brick of firm tofu, cubed small
4 tbsp rice vinegar
2 tsp chili oil (or less if a wuss like me)
2 tsp sesame oil
2 green onions, sliced
1 litre chicken stock
1 tbsp soy sauce
1 beaten egg
a few sliced mushrooms
1 julienned carrot

Prep the veggies and tofu. Combine vinegar, chili oil,sesame oil in wee bowl and set aside. In another bowl,stir cornstarch and water together. Add stock,sherry and soy sauce to pot and bring to simmer.Add mushrooms,tofu,carrots and pork/shrimp-simmer 10 minutes. Add cornstarch mixture to broth, lower heat and stir to thicken. Add vinegar/oil mix and stir.Slowly stir in beaten egg, then top with green onion. Make sure the egg cooks-about 1 minute. Eat like a god.

26

I posted this to Grace’s birthday-party thread, but they all wimped out and didn’t make it. (I’ve never made it myself either, but no matter.) It’s by memory from Bake it Like a Man, a cookbook I saw in the store but didn’t buy.
The Flaming Elvis

Cook a pound of bacon until crisp, and drain on paper towels. Mix peanut butter with chopped jalapenos to taste. (I’d put in some chopped garlic too.) Split a loaf of French bread, butter the cut sides, and toast under the broiler. Spread peanut butter on both sides, pile on the bacon, and close it up. Cut into short pieces to serve.

(Elvis allegedly liked his PB-and-bacon deep-fried. With this version, you may live longer. Or not.)

27

Just for fun, I’m going to link to my deep-fried cheesecake thread. I think I’m being inspired by the box of doughnets sitting next to me.
Lamb Stew

It’s just lamb, mushrooms (mixture of button and cultivated wild) a little olive oil, red pepper flakes and salt and pepper. Put in the oven at 325-350 and it’s done in about 1 1/2 hours. You could add the potatoes. The ratio of meat to mushrooms is about 1:1 by weight. Yum.
Cheesecake

28

Here’s a quick and easy alternative to boring old mac and cheese. Here’s what you’ll need:

1 box of your favorite mac and cheese dinner
3 tablespoons of chopped onions
3 heaping tablespoons sour cream
2 teaspoons butter
1/4 teaspoon black pepper

Prepare the mac and cheese per the directions on the box. In a frying pan over medium heat, melt the butter and dump in the onions. Sautee them to a nice brown color, and mix them into the finished mac and cheese. Stir in the sour cream and black pepper and mix thoroughly over a low heat until just hot. Enjoy!

I’m having some now, and it’s very tasty. :slight_smile:

29

I was brought up on these, and they were always a favourite of mine.

Ginger Snaps

Pre-heat oven to 350 F.

Cream:

  • 3/4 cup shortening

Slowly mix in:

  • 1 cup sugar

Beat in:

  • 1 egg
  • 1/4 cup molasses

Sift in:

  • 2 cups flour
  • 1 tbsp. ginger (or more)
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon

Form into 1-inch balls, roll in sugar, and arrange well spread out on an ungreased cookie sheet. Do NOT press down! Bake at 350 about 8 minutes (don’t overbake!) and place on a rack to cool (at least enough that you don’t burn your mouth). Makes about 3 dozen wonderful chewy cookies.

30

It’s the only way to eat steak! You can skip the shrimp sauce if you like.

Chile Rubbed Steak With Baja Shrimp Sauce

Baja Shrimp Sauce Ingredients (yield: 2-3 cups):
1 TBSP. Olive oil
1 Large ear fresh corn, roasted and cut from cob
½ cup poblano peppers, ¼” dice
½ cup onions, ½” dice
1 clove garlic, minced
2 TBSP. Cream sherry or dry white wine
2 cups heavy cream
2 cups fresh cilantro, chopped (optional)
½ TSP. Oregano
2 TSP. Mustang Spice*
½ TSP. Salt (or to taste)
¼ TSP. Fresh-ground black pepper
½ cup fresh tomato, ½” dice
1 TBSP. Cornstarch
2 TBSP. Milk
8 spears asparagus, cut on ¼” bias
1 cup shrimp deveined, shelled & cooked (or crawfish or crabmeat)
Directions Baja Shrimp Sauce:

  1. In a large skillet, heat oil and sauté corn, poblanos, onions and garlic.
  2. Cook over medium-high heat for about 5 minutes until crisp-tender
  3. Deglaze pan by adding the sherry and stirring to loosen any browned bits
  4. Add cream, herbs and spices. Bring to a boil. Add tomatoes.
  5. Reduce for 3-4 minutes, then stir in the cornstarch which has been dissolved in the milk.
  6. Cook 2 minutes more until sauce thickens slightly. (Can be prepared in advance.)
  7. When ready to serve, stir in asparagus tips and cooked shrimp and heat through.
  8. Serve immediately, over steaks (below). Also great over your favorite cut of grilled fish or chicken.
    Steaks:
    2 (8-12 oz.) tenderloin or NY strip steaks
    2 TBSP. Mustang Spice*
    1 cup Baja Shrimp Sauce
    Directions:
  9. Rub steaks all over with Mustang Spice and let sit for 20 minutes
  10. Grill to desired temperature and top with heated Baja Shrimp Sauce.
    *Mustang Spice:
    ½ cup New Mexican Red Chile Powder
    ½ cup Cajun Blackening Spice
    1 Tbsp. Salt
31

Cream of Asparagus Soup

First course

Preparation time: 45 Minutes
Serves: 4-6 People

Ingredients:

2-3 Lbs Asparagus
1-2 Qts Chicken stock
1-2 Cups Heavy cream
2 Tbs Butter
2-4 Oz Pancetta or regular bacon
¼ Cup Flour
¼ Tsp Ground white pepper
Salt to taste
Preparation:

Reduce the volume of chicken stock by half. Homemade or canned stock is best. Do not use bullion cubes. Melt the butter over low heat in a deep sauce pan and stir in the flour. Make a roux by lightly browning the butter and flour mixture over low heat to form a thin paste. Allow the roux to cool and rest for fifteen minutes before using.

Start boiling one or two cups of unsalted water in a separate large cook pot. As the water heats, rinse off and pick over the asparagus spears. Remove any wilted, withered or mushy ones. Cut the dense fibrous white length from the bottom end of the spears. Pencil thin asparagus is best. If only larger spears are available, peel them starting two inches below the tip. Remove the woody part of the spear before peeling. This is done by holding each end of the spear and bending it until it snaps. The spear will naturally break at the point where good eating begins.

Once all of the spears have been prepared, remove the top two inches of the tip. Reserve these for later use. Cook off the lower portion of the spears in the cup or two of boiling water until tender. Save this water for cooking off the tips later. Puree the cooked lower portion of the asparagus in a food processor or using a hand blender. Force this mass through a chinoise or strain it with a large mesh sieve using the edge of a spoon to rub it through. Reserve the leftover pulp for later use. If the puree is difficult to force through the sieve, first mix it with some of the reduced chicken stock to facilitate its passage.

Begin frying the pancetta or bacon until crisp but not too brown. Cook off the asparagus tips in the same water that was used before. Slowly mix a very small amount of the reduced chicken stock into the cooled roux in order to temper it. This will help to avoid any lumps. Continue adding half of the reduced stock very slowly until a thin gravy is made. Begin heating this mixture to a low boil in order to thicken it. Once the soup begins to thicken, adjust its texture by first adding the reserved asparagus cooking water. Work in the pureed and strained asparagus stalks next then add the cream. For a coarser country style soup, add some or all of the reserved pulp.

Five or ten minutes before service, season the soup with the ground white pepper and salt to taste. Add the remaining reduced stock if it does not thin out the soup too much. Pour each serving into a bowl, garnish by floating two crossed asparagus tips and top with the coarsely crumbled pancetta or bacon. Serve immediately.
Notes: The unsmoked Italian style pancetta bacon is preferred over regular smoked bacon. Get it sliced very thinly to make it crumble easily. The hickory flavor of most commercial bacons will interfere with the delicate taste of the soup. You will also have lots of asparagus tips left over for another course or meal.

I recently served this as a first course for pancetta wrapped game pheasants napped in Italian blood orange sauce. The diners agreed unanimously that this soup outshone all the other courses.

32

This is a two-part, two-day recipe, unless you buy premade stock (please don’t). I usually make stock on a weekend, you will see why.

Chicken stock- soup base

In a large stockpot half full of water, add 2 bunches of celery cut up, 2 large onions quartered, 1 bunch of carrots cut up, 1 bunch of parsley and one roasted or poached chicken (you can pick some or most of the meat off if you want- more meat = more flavor). Fill to the top with water if necessary.

Bring to a boil, then simmer for 6-12 hours. Strain through a cloth into another pot (throw out the soggy chicken & veggies), cover and refrigerate overnight. In the morning, scrape off the fat with a large spoon. Divide the stock into ziplock baggies (I use 2 cups per baggie) and freeze until needed.

Chicken soup- with or without noodles

Take 2-4 cups of chicken stock and 1-2 cups water and bring to a boil.

Add diced cooked chicken, celery, onion and carrot (or whatever veggies you like). You can also cook small bow tie pasta, broken-up spaghetti or orzo in another pot until almost al dente, then add to the soup as well.

That’s it! Season and serve!

That’s the beauty of making your own stock. Right now, I have a bunch in my freezer, and on a moment’s notice I can defrost some and add poached chicken and veggies and viola! Homemade soup!

This is also great for people who want to strictly monitor what they eat- you control the fat, salt, etc. I will never like soup from a can again- waaaay too salty.

You can use the same stock recipe for other types of soup by substituting turkey, beef or veal for the chicken, or simply make a vegetable stock. Stock is also an excellent base for gravy (make with a roux please, don’t just dump flour into it!). Roasting the meat before you put it into the stock pots helps give your stock a lovely color, but don’t expect something really dark. Your stock will probably be rather clear.

Canned broth is not stock, and never will be! Make your own and you won’t be disappointed, I promise! All it takes is time, not expertise. You can also experiment- use peppers for a different taste, etc.

33

You will also see that chicken stock is an important part of many recipes, and using salty canned chicken broth will wreck the flavor of the dish.

34

Bacon Wrapped Chicken Breasts
Easy Poultry Main Course

Preparation time: 45 Minutes
Serves: 4 People
Ingredients:

4 Boneless and skinless chicken breasts
1 Package sliced bacon
2 Tbs Vegetable or olive oil
¼ Tsp Ground white pepper
¼ Tsp Salt
¼ Tsp Onion powder
¼ Tsp Garlic powder
¼ Tsp Ground thyme
Preparation:

Mix all of the dried spices and herbs together. Rub the chicken breasts with oil. Sprinkle the spice mixture over all surfaces of the chicken. Carefully wrap 3-4 slices of bacon around each chicken breast until they are completely covered. On a sheet of waxed paper, lay out the strips of bacon side by side with their long edges touching. Place the chicken top side down, centered on the bacon. Then bring up each of the bacon strips to cover the breast entirely. Tuck alternate ends under each other to secure them. Grill on top shelf of barbecue or roast on a rack in a 340°F oven for 30-40 minutes. During the cooking process, very carefully turn them over once. Remove when the bacon is crisp and juices run clear. Let the chicken rest for five minutes before serving.
Note: This is one of the most simple recipes I have ever invented. I made this dish without any of the spices and it was still very tasty. Apple-wood smoked bacon would add a fabulous dimension of extra flavor to this preparation.
Please contribute a recipe and come back soon!

[sub]THE ACTIVE RECIPE INDEX IS HERE.[/sub]

35

Dad’s Favorite Chicken

Marinade
4 boneless skinless chicken breasts
¾ C beer
1 T each Worcestershire and hot pepper sauce

Sauce
½ C yogurt
½ C light mayonnaise
2 T each liquid honey and Dijon mustard
¼ tsp ground ginger

Between plastic wrap, pound chicken to ¼ inch thickness. Marinate in plastic bag for 4 hours. Sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, 12 minutes. Top with cheese if desired. Spread sauce on rolls. Garnish with lettuce, tomato, onion, pickle, and hot peppers.

36

I did amazing sesame noodles a few nights ago. Boil one package fresh spaghetti until it’s tender- say about a pound of noodles. But first (you should have done this first) mix up (I’m guessing on the proportions here) 4 tbsp brown sugar, 4 tbsp tahini, 1/4 c. good soya sauce (I recommend Kikkoman), 1/2 tsp powdered ginger, 6 minced cloves of garlic, some cayenne, 1 tbsp roasted sesame oil, and 3 tbsp Chinese black vinegar or rice wine or something. I used balsamic because I don’t have black vinegar yet.

Thin the stuff out a bit with water or chicken stock, so it’s pretty soupy. You’ll want a cup or so of sauce for the noodles. Let it sit for half an hour to let the flavours combine, and taste it. Add whatever you think it needs- more ginger, more sesame, whatever.

Having cooked the noodles, drain them and let them cool, then toss with the sauce. This would be excellent topped with shredded cooked chicken, chopped green onions, or bits of green, red, or hot peppers. Bean sprouts would work, too.

It just occurred to me that that would be a great marinade for green beans. Yum.

37

By request: Vegan-friendly Chocolate Cake

Chocolate Wacky Cake

350 degrees, approximately 35 minutes

1.5 cup flour
3 Tbsp cocoa powder
1 cup white sugar**
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1 tsp white vinegar
1 cup COLD water
3 Tbsp melted margarine, vegan butter (mm, made with real vegan’s milk!) or whichever alternative you like

Mix all dry ingredients together. Make three wells in the dry ingredients: one for melted margarine, one for water, one for vinegar. Mix with a spatula, pour into pan. Makes one 8x8 square or 8" round cake.

**If you’re going to use a substitute for white sugar, make sure you adjust for sweetness. This isn’t an overly sweet cake, but it is very yummy. I like to make it and I’m not even vegan or vegetarian, so it’s not one of those “Oh I guess I’ll have to settle” desserts.

38

<b>Raw tomato sauce with avocado, capers, and oregano</b> ( from Pasta e Verdura)

If my mother hadn’t made this and not told me what was in it, I might not ever have tried it, never mind make it myself. It’s awesome…slightly spicy and a little sweet and just make it.

4 medium tomatoes (about 1 1/2 lbs)
2 med cloves garlic, minced
2 tbsp drained capers, minced
2 tbsp minced fresh oregano leaves
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp hot red pepper flakes (or to taste)
1 lb pasta (if you make more, be sure to make lots more sauce, or the spicy will be diluted)
1 medium avocado (better yet, two)
2 tbsp lemon juice (4 if you’re using 2 avocadoes)

Cut the tomatoes in half in cubes. Toss them with garlic, capers, oregano, oil, salt, and hot red pepper flakes in a bowl large enough for the pasta. Set it aside for 20 minutes to allow flavors to blend. Add salt and pepper if necessary.

Cook pasta.

Peel and remove pit from the avocado. Cut it into quarter inch cubes and toss ti with the lemon juice and salt to taste.

Drain pasta and toss it into the bowl with the tomato mixture. Mix well and serve. Divide avocade and lemon juice mixture among servings.

39

I got this one from Cooks.com and tweaked it a bit.
BAILEY’S IRISH CREAM CHEESECAKE

CRUST:

12 whole graham crackers
1 1/4 c. pecans, about 5 oz
1/4 c. sugar
6 tbsp. (3/4 stick) unsalted butter, melted

Preheat oven to 325 degrees. Lightly butter 9" diameter spring form pan with 2 3/4" high sides. Finely grind graham crackers, pecans and sugar in processor or chopper. Add butter and blend with a spoon. Press crumbs onto bottom and sides of pan with spoon, refrigerate for 20 minutes.

FILLING:

1 1/2 lbs. cream cheese, room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey’s Irish Cream liqueur
1 tsp. vanilla
4 oz. white chocolate morsels (Nestle’s)
Using an electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey’s and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to the cream cheese mixture.

Transfer filling to the crust lined pan. Bake until edges are puffed and dry looking and center is just set, about 50 minutes. Turn off oven and cool in oven with door cracked.

TOPPING:

1 1/2 c. sour cream
1/4 c. powdered sugar
1 1/2 oz. white chocolate, chopped or grated
24 pecan halves (optional)
Mix sour cream and sugar in small bowl. Spread onto cooled cake. Refrigerate until well chilled, about 6 hours. Garnish with grated chocolate and place pecan halves around edge.

40

Hello, folks :slight_smile:

Here’s a recipe stolen- ahem, borrowed- from Healthy Cooking magazine. Hey wait, come back here! That’s better. Despite the source, this is a darn good recipe that has gotten rave reviews from everyone who tasted it. I would not submit anything less to the SDMB. So, without further ado…
Pecan Fudge; or, Chocolate Ecstasy

1 cup coarsely chopped pecans
Pinch of salt
1 14 oz. can nonfat sweetened condensed milk
1 12 oz. package Ghirardelli or similar quality chocolate chips (trust me, it makes a difference!)
1 tsp. vanilla

Line a 5 x 9 inch loaf pan (or any other size as long as you can cut the resulting fudge in 32 pieces) with plastic wrap. Scotch tape helps to secure the edges. Set it aside for now.

In a small skillet, cook pecans and salt on medium heat until nuts are toasted, stirring constantly. (How to tell? Follow your nose. When they smell toasty they’re done.) Remove and set aside to cool. If there’s anyone else home who likes nuts, hide them or your fudge will be nut-deficient.

Combine milk and chocolate chips in a medium saucepan over low heat. Cook until chocolate melts, stirring constantly. (I know it’s thick and gooey. Think of it as an upper arm workout.) Do not leave the chocolate or it will burn, and there is nothing sadder than burnt chocolate! Once everything’s all smooth and melted, stir in the nuts and vanilla.

Pour melty fudge mixture into your prepared pan and refrigerate until cool and firm. This will take at least a couple hours, depending on the shape of your pan and temperature of your fridge. Once it’s firm, take it out of the pan (that’s what the plastic wrap’s for! Wasn’t that easy?) and slice into 32 pieces. Trust me on this; a bigger piece than that will be too rich. Enjoy!