Bumpity-bump.
C’mon, somebody else post! I don’t want to be She Who Killed The Thread!
OK
Risotto Yum Yum (sorry, I’m in a cutsey mood)
2 cups homemade warm chicken stock
2/3 cup Arborio rice
1 med onion, very finely chopped
1/3 cup mushrooms, very finely chopped(you can Cuisinart the onions and 'shrooms together)
glass of white wine
handful of grated parmesan(off the brick, no cardboard can crap!)
handful chopped parsley
Heat up a saucepan to about medium, add some oil or oil and butter to it, then add onions and mushrooms and sautee until soft. Add the dry rice and stir around a bit until all the grains are covered in oil-add a bit more oil if you have to. When the moisture from the veggies has evaporated, add a glug of the wine until it just comes up to the level of the rice and onions-maybe a 1/4 cup. Stir until the wine evaporates.
Time for stock. It has to be warm to aid in cooking the rice. I put the broth in a 2 cup pyrex measuring cup and give it a minute in the microwave. Pour in enough to barely cover the rice, and stir. When that bit has cooked into the rice, add another glurp of broth, and stir/cook in again. You don’t have to stir risotto every freaking second, but do it often enough to keep it from sticking to the bottom of the pan. If some does stick, get that glass of wine and use some to deglaze. Continue with the glurp/stir routine until the broth is used up. If the broth cools off, give it a brief nuke.
After about a 1/2 hour you should have used up all the broth. Give it a wee taste. The rice should not be crunchy. If you need to add more moisture, use the wine. The finished product should have the consistency of oatmeal. Just before serving, toss in the parmesan and parsley and give it a stir.
Now, you can drink whatever wine’s left in the bottle.
My specialties: Dessert!
Lindsay’s Tasty Apple Pie Filling Stuff
five or six Granny Smith Apples
Honey
cinammon
nutmeg
ground cloves
flour
brown sugar
Peel, core and slice the apples. Cover them with enough honey to thourougly coat them, then add about 1/2 teaspoon cinammon and 1/4 teaspoon nutmeg and ground cloves. Add a couple spoonfuls of flour and several more of brown sugar, stir like crazy. Mess around with the ingrediants until you like the taste, then either fill up a piecrust and bake like normal, or you can eat them raw, because they are very tasty that way, too.
Chocolate Orange Cake
A box of some rich chocolate cake mix
orange juice
1 carton whipping cream
Hot chocolate mix
Bake the cake according to the instructions on the box, only use orange juice instead of water.
For the frosting, whip the whipping cream and add chocolate powder to it until it is nice and chocolatey. Add a little orange juice, just to make it even more orange-y.
Put the frosting in the fridge to cool a little and solidify while the cake bakes and cools. Frost your cake, and it’s all good.
The frosting is kind of soft, so it doesn’t work very well for piping or anything. I guess you could agg some royal icing to it, but I haven’t tried, so you can experiment as you wish.
You can tell I just make up stuff when I cook, can’t you?
Dolmas
Stuffed Grape Leaves
Preparation time: 2 Hours
Serves: 6-8 People
Ingredients:
Filling:
2 Cups Uncooked long grain white rice
1 Lb. Ground beef or lamb
6 Oz Tin tomato paste (small)
1 Tsp - 1 Tbs Crushed dried mint leaves
1 Tsp Salt (to taste)
½ Tsp Ground allspice
½ Tsp Ground black pepper
Broth:
5 Cloves of crushed or minced garlic
¼-½ Cup Lemon juice (1-2 Lemons)
1 Tbs Tomato paste
¼-½ Tbs Salt (to taste)
¼-½ Tsp Crushed dried mint leaves
Additional Ingredients:
1 Lb. Jar of prepared grape leaves
5-15 Cloves whole garlic
Preparation:
Mix all items listed under ‘Filling’ together in a large bowl. Crumble meat finely while adding to other ingredients. Blend completely to avoid any pockets of rice or meat. For more intense flavor, do this ahead of time and let rest for one or two hours.
Pour out the prepared grape leaves into a large bowl. Place a waxed paper covered cutting board in front of you. Lay out one of the grape leaves with the stem pointing towards you. The leaf should be heart-shaped when laid out flat. Avoid any folds or wrinkles in the leaf.
Gently dole out one heaping teaspoon of the seasoned rice and meat filling onto the grape leaf. Position the filling so that it forms a one inch long, small log ~½ -¾ of an inch above where the stem attaches to the leaf. Carefully fold the right and left sides of the leaf over most of the filling. Gently roll up the folded leaf into a short cigar shape. The final size should be ½-¾" in diameter and 1½-2" long. Place the finished dolma seam side down onto a waxed paper covered platter.
Continue folding the dolmas until you have used all of the grape leaves or the filling. Spare filling can be used to stuff baked tomatoes, peppers or cabbage leaves for another wonderful side dish. If you wish to stuff peppers with the mixture, the traditional long red pepper is recommended over the usual green bell pepper. If the pepper’s stem becomes detached or is not usable, stuff a single grape leaf into the top to seal it.
Traditional preparation suggests having a layer of short ribs or other bony cut of meat at the bottom of the pot. The dolmas must be kept away from the flame so that they do not scorch or overcook. Another method is to use a flat sort of perforated vegetable steamer specific to Middle Eastern cooking. A regular folding steamer may be used but it must be the type where the central lifting post may be unscrewed.
Put any meat at the very bottom of a medium sized pot. When fully assembled the liquid must cover all of the dolmas. Settle the steamer onto the layer of meat ensuring it is stable and level. Lay down closely packed rows of dolmas on the steamer with their seams facing down to prevent any unraveling. Sprinkle whole cloves of garlic over each layer before adding more dolmas on top. Continue until all the dolmas are stacked together closely. Find a flat plate of the correct diameter and place it over the layers of dolmas to press them into shape. A small pot of water or oven-proof container may be used as a weight.
In a separate bowl, mix together all ingredients on the ‘Broth’ list. Add a cup or two of water to thin the mixture. Taste for salt, remembering that there is also salt in the meat and rice mixture. Pour this liquid into the pot. Add enough extra liquid to cover the dolmas with ¼ -½" of water. Ensure the pressing weight is stable and cover the pot tightly. Bring the pot to a low simmer. Do not boil! Anything more than a simmer will unravel the grape leaves and turn everything into mush.
Note: I would like to give personal thanks to Mary Samaan and her husband Samaan Samaan plus their daughter Salam. They run the wonderful Middle East Foods store (26 Washington Street, Santa Clara) in my neighborhood. If you are in the Silicon Valley area, this is a treasure house of Arabic delights. They have fresh baked pita delivered every day, Ethiopian injera flat bread, French and Bulgarian feta cheese and the fabulous Lebne yoghourt.
Advisory: Please be aware that this recipe has not been tested by myself and may need some fine tuning. This entire preparation was described to me as I furiously took notes. You will want to adjust such things as the garlic, salt and especially the mint. I dislike mint but my first batch will be true to the recipe. The mint flavor in the finished product I tasted was subtle and I would not dream of changing anything until I have first tried the original method. Quite simply, these were the finest dolmas I have had in my entire life. I look forward to making this recipe. It will become a treasured part of my home’s cuisine.
Please contribute a recipe and come back soon!
[sup]THE NEW ACTIVE RECIPE INDEX IS HERE.[/sup]
As promised, here is a quick, simple recipe, ideal for camping, breakfast, or us poor university students. I’m posting this because, well, it’s one of my favorite treats, and it is simple to make. It is dirt cheap, uses a bare minimum of ingredients, and the dry mix can be made in large batches ahead of time, and mixed with water in smaller amounts prior to cooking. I keep mine in a large coffee tin, and measure out a small amount when I want to make it, just like pancake mix. It is really good with either syrup, or my preference, honey and butter.
For those unfamiliar with it, bannock is essentially a lump of fried dough, although this description does it very little justice. A very popular dish with hikers (like myself), as it is very filling, with a minimum of fuss.
Anyway, on to the recipe:
1 cup all purpose flour
1 pinch of salt (~1/4 tsp if converting for larger batches)
1 tablespoon of sugar
1 - 1 1/2 tsp baking powder
Now, the measurements of this recipe are not exact. You can change things around to suit your palette with no fear. I usually put in more sugar, because I like the bread sweeter, and it tends to brown better. Also, the amount of baking powder that you put in will determine how fluffy and airy it gets. The more powder, the more air pockets.
Now, once you have your ingredients together, start adding water. Again, the amount that you add is variable. I just add a bit at a time until the desired consistency is reached. What you are looking for is a thick batter. You don’t want it dough like, as it will cook with no air inside, and be pretty doughy. It should be thick enough to spread and just fill the pan you are cooking in. Once you have enough water, you need to stir. Like mad. I usually give it a minute or two of solid stirring. This breaks up lumps, and incorporates air into the batter, which is very important. If there are still some lumps left in the mix, don’t worry about them if they are small, they won’t be noticeable when cooked.
Now, to cook, all you need is a pan on medium heat, with a bit of butter or margarine in the bottom. This prevents sticking, and adds flavour. Cook on one side until it is browned. The top will start to have bubbles forming, just like with pancakes. Carefully flip , and cook again until the bottom is brown. It is better to use too low of a heat than too high of a heat, as a high heat will brown the outside before the middle is fully cooked. After the flip, you may cut it in half or quarters to check the inside, or allow it to cook in the middle a bit easier. Once the bannock is cooked, serve with butter and honey, or syrup. Jam is also very good. Basically, anything that you would put on toast.
I was lucky enough to recently take a one-day cooking course in Chengdu, the capital of China’s Sichuan province, during which we learned the following recipe for Kung Pao Chicken. It’s gotten rave reviews from everyone who’s tried it, including my girlfriend, a native of China, who badgers me to cook this at least twice a week.
Gongbao Jirou (Kung Pao Chicken)
Stir-fried Chicken with Peanuts and Red Peppers
Serves 4, or three hungry people
Ingredients:
Stir fry
2 boneless skinless chicken breasts
2 cucumbers, peeled*
2 sprigs of green onion
2/3 cup dry roasted peanuts**
2 cloves garlic, finely chopped
1 in ginger root, finely chopped
2-5 dried small red chili peppers [depending on how spicy you like it]
2-3 pods star anise [optional]
1/2 tsp ground sichuan pepper
1 1/2 tsp cornstarch
2 tsp salt
1 tsp ground white pepper
3 tb vegetable oil
Sauce
2 tsp cornstarch
2 tsp sugar
2 1/2 tb white vinegar***
2 1/2 tb soy sauce
Preparation:
Slice the chicken into 1/4 inch wide strips, then dice into medium-size pieces. Place into a small bowl, and add to this 1 1/2 tsp cornstarch, 1 tsp salt, and a few drops of water. Mix until all the chicken is coated with cornstarch and set aside.
Slice the cucumber into similar-sized pieces using the method above. Cut the dried peppers in half. Finally, chop the green part of the green onion into 1-inch lengths, and discard the white root base.
Heat the oil in a large wok, and when hot add the garlic, ginger, and dried peppers. Stir-fry for about 30 seconds, and then add the chicken and peanuts.
Stir-fry these until the chicken is uniformly whitish, about 2 minutes. Then add cucumber, star anise, ground white and Sichuan pepper, 1 tsp salt, and stir fry for another 1-2 minutes. Turn heat to low, and add the green onions and sauce. Stir until well mixed and sauce thickens. Serve hot over rice.
Notes:
As this was a recipe I made in Sichuan using Sichuanese ingredients, I’ve found it difficult to find a few items here in small-city Midwestern America. So I’ve made a few substitutions.
- The original recipe instead called for hearts of Chinese lettuce, which is apparently quite difficult to find in the US. I’ve substituted cucumber, which is in my opinion the closest approximation in terms of taste and texture that’s widely available.
** The original recipe called for fried peanuts, which even in China are something that have to be made yourself. If you’re a DIY type of person, you can make them by putting raw peanuts in cold oil and slowly heating it over low to medium heat. As soon as the oil bubbles, immediate remove them, as they’re done…if the peanuts change color, it’s too late. If you use this method, add the peanuts at the end, along with the sauce. You’ll need to make a fresh batch every time, as fried peanuts only keep for a day or so.
*** This is as the original recipe directs. However, in my home experimentation I’ve been using half vinegar and half white wine, and I like the taste better that way.
Orange Cake
Combine 1 c. sugar and 5 eggs in saucepan and place over low heat. Stir constantly until mixture is lukewarm - watch carefully - do NOT let it get too hot.
Remove pan from the heat and add 2 tbsp orange juice and 2 tbsp cold water and beat mixture until it is cold - about fifteen minutes - it should be light and stiff.
Add 1 tbsp grated orange rind, 1/4 tsp of orange extract, and 1/4 tsp of mace.
Fold mixture gently into two c. sifted flour.
Pour batter into a greased and floured pan and bake at 325 F. for 30-40 minutes, but do not over bake.
This cake keeps very well. You can even freeze it.
Note: the following recipe does not use exact measurements for ingredients, as I usually eyeball amounts while cooking and don’t have the patience to convert everything to tablespoons.
yBeayf’s Sweet Really Hot Pork
Heat a skillet, and drizzle with a bit of olive oil. Take two thin boneless pork chops, and place in the skillet. Cook until the outsides are slightly browned and the meat is at a safe temperature (not long). Cut meat into bite-sized pieces and set aside. In the same skillet, add half a chopped medium onion and an orange habañero, diced, and cook until the onion is translucent and you can put your face over the pan without dying. Add half a good handful each of chopped fresh mint and basil, and cook until the herbs are just wilted. Add the juice of three good-sized limes, and a decent pour of sweetish red wine, and allow to cook until the liquid is reduced and somewhat thick. Add a shot of lemon-lime soda, cook until it stops fizzing and the liquid just starts to thicken again. Add as much salt as you think is necessary, and immediately pour over meat.
I usually serve this on some pasta drizzled with olive oil, though I rarely “serve” it to others, though, as I’m the only one I know who’s willing to eat the stuff. I’m surrounded by wusses. It’s not that hot, really.
Chicken A La Bob
I invented this one as a poor college student many years ago. There are many imitations, but they don’t hold a candle to this.
1 chicken, cut up in your favorite manner.
1/2 bottle of vinegar and oil Italian Dressing Wishbone or Kraft, DO NOT use reduced or oil free)
1 softball-sized onion, cut into thick slices
1 Tbsp garlic
1 Tbsp oregano
1 Tbsp basil
1 large squirtgun or spray bottle, full of water
Clean up and prep chicken as usual. Lay out in large flat bowl or pan and add Italian dressing. The correct amount of dressing should cover the largest pieces about halfway. Evenly distribute spices over the top of the chicken, and cover with the onion slices. Let chicke marinate at least 2, and up to 24 hours.
The best possible way to cook this is over a medium-hot charcoal fire, and the worst is in a convection oven. The oven will be the safest. If you use the charcoal fire, you will need the squirtgun, because the chicken will flare because of the oil. Let it, but try to control it with the water spray. Don’t let the skin char, and broil as usual. The onion slices make a tasty treat to keep the chef happy when broiled alongside the chicken, and the use the leftover marinade to baste the chicken as it broils.
This recipe is shamelessly stolen from Cooking Light magazine. I brought some to work one day, and later that day, my inbox was flooded with emails wanting the recipe.
It only uses 7 ingredients, and 2 of those are salt and pepper, which hardly count. It’s best if you really use the chicken thighs. They can handle the long oven time much better than chicken breasts.
Lemon-Garlic Chicken Thighs
1/4 Cup fresh lemon juice
1 Tbsp molasses
2 tsp Worcestershire sauce
4 garlic cloves, chopped
8 skinless boneless chicken THIGHS
salt
pepper
Combine lemon juice, molasses, Worcestershire, and garlic in a large bowl. Add the chicken. Cover and marinate for an hour in the fridge.
Preheat oven to 425.
Reserving the marinade, arrange the chicken in a single layer in a large casserole dish. Pour the marinade over the chicken. Sprinkle with salt and pepper.
Bake at 425 for 20 minutes, then baste. Bake an additional 15 -20 minutes.
Enjoy.
When I was a kid my mother made the best cornmeal pancakes for breakfast. I adored them and I’ve always preferred savory pancakes to the sweet varieties. Lately I’ve been using a recipe for cornmeal pancakes combined with another of my favorites, scallions. Eat them any time of the day.
Cornmeal Scallion Pancakes
[ul]
[li]1 1/4 cups buttermilk[/li][li]2 eggs[/li][li]2 tablespoons butter, melted[/li][li]1 tablespoon sugar[/li][li]1/2 teaspoon salt[/li][li]1 cup cornmeal (preferably whole stone-ground)[/li][li]1/2 cup all-purpose flour[/li][li]1/2 teaspoon baking soda[/li][li]2 teaspoons baking powder[/li][li]1/3 cup sliced scallions, white and green parts (more or less as you prefer[/li][/ul]
Lightly beat eggs, add milk and butter, mix. Combine dry ingredients then add to egg mixture, stir just until mixed, don’t overdo it. Fold in scallions. Drop by spoonfuls (I use a soup spoon) onto a hot griddle. When bubbles appear on the top, flip them over and cook until done, not too long usually-depends on the griddle. Serve immediately with plenty of butter.
I make these often and frequently skip the mixing of dry/wet ingredients separately and just plunk it all into a bowl. It seems to work just as well. I’ve also held left over batter in the refrigerator overnight, well sealed, to cook the next day. The pancakes come out a bit less fluffy but still good.
I have a few vegetarian and vegan recipes to post. The Pot Pie is a complicated recipe, but the result is so good you’ll be glad you tried it even if you’re a meat eater. It’s so amazing.
If you want a few more veggie/vegan recipes, I’ll post 'em, but I’m not sure if people want to see them, so these are it for now.
Vegan Banana Bread
Preheat oven to 350.
1 Ener-G egg replacer or 1 egg
1/3 stick soy margarine
1/3 c. soy milk
1 tsp vanilla
1 1/2 c. flour (I use 1/2c. white flour, 1/2c. soy flour, and 1/2c. oats. You can use all white flour or all soy, but I wouldn’t use more than 1/2c.oats)
1/2c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
dash of cinnamon
2 overripe bananas, mashed
raisins and chopped nuts optional
Mix together egg replacer, margarine, vanilla, and soy milk. Add bananas. Sift together dry ingredients then add wet to dry. If batter is too dry, add more soymilk and margarine. Mix well, then spread in a well-greased loaf pan and bake for 45 minutes or until firm on top. Once cooled, bread will become more solid.
This bread doesn’t rise as much without an egg in it, but it tastes great. You could probably make it into muffins by putting batter into a muffin tin and baking until firm.
Vegan Pot Pie with Greens (from Vegetarian Times Cookbook, modified to be vegan by me)
olive oil
1/2 c. sliced onion
1/4c. water
2 c. cubed red potatoes
1/2 c. diced carrots
2 medium leeks, halved lengthwise and chopped thinly
2 c. coarsely chopped tomato
2 c. chopped kale, spinach, collard or turnip greens
3 tablespoons minced fresh parsley
1 Tbsp. soy sauce
1 c. cold vegetable stock (I use vegetable bouillon cubes for this) mixed well with 1 Tbsp. cornstarch
1 recipe Basic Biscuit Crust (see below)
Preheat oven to 300. Grease a loaf pan or 2 qt. casserole dish. In a large pot heat oil, add onion and cook, stirring, until golden. Add the water, potatoes, and carrots and cook 2 minutes, stirring. Add the leeks, tomatoes and greens; cook until the greens wilt, about 3 minutes.
Lower the heat and add the parsley, soy sauce, and stock mixture. Cook, stirring frequently, until the sauce thickens.
Spoon the mixture into the greased pan or dish. Lay the biscuit crust on top. Do not seal the edges. Bake until crust is lightly browned, about 30 minutes. You might want to put tin foil under the pan in case the sauce bubbles out, as it is wont to do.
Basic Biscuit Crust
1 3/4 cup unbleached white flour or whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp.soy or safflower margarine
3/4 c. soy milk
2 tsp. honey or brown rice syrup
In a large bowl, sift together flour, baking powder, baking soda, and salt. Using a fork, cut in the margarine and mix until it resembles a coarse meal. In a measuring up, combine the soy milk and honey. Mix well, then add the liquid to the flour mixture, stirring with a fork to form a stiff dough. Add more soymilk if it’s too dry. Knead lightly in the bowl until dough is no longer sticky, 3-5 minutes. Turn out dough on lightly floured surface. Roll or press to desired shape.
This dough can be used for lots of things: making biscuits, of course. I once cut it into long strips, coated with a cinnamon and brown sugar mixture, and rolled into a cinnamon roll shape. Baked on a greased cookie sheet at 300 until brown, and then coated with a mixture of powdered sugar and vanilla soymilk to form an icing. Yummy as hell.
Soujouk
Arabic Kebab Sausage
Preparation time: 2 hours
Serves: 4-8 People
Ingredients:
1-2 Pounds ground lamb
Spiced with: (per pound of meat)
1 Tsp Ground allspice
½ Tsp Garlic powder
½ Tsp Salt
¼ Tsp Garlic powder
Dash of Cayenne powder (optional)
Preparation:
Soak 10-20 bamboo skewers in a tall container of water for 30 minutes. Up end the skewers and submerge their other end at least once to assure that their entire length is soaked with water.
Mix all of the dry spices in a small bowl. Scatter one quarter of the dry spice mix in the bottom of another large bowl. Crumble half of the meat into medium size chunks. Scatter half the remaining spices over the crumbled meat. Finish crumbling the meat into the bowl and dust with the final portion of dry spices.
Use your hands to mix and knead the meat until the spices are thoroughly distributed in it. There should be an even color and noticeable tinge to the meat from the allspice. If in doubt, cook off a small sample of the meat to test for correct flavor balance. There should be enough salt to where none will be desired at table. The pepper and garlic should be equally matched and marching behind the allspice in the flavor parade.
Permit the meat and spices to marry up for one hour while heating up the grill. When ready, fashion the spiced meat into long narrow logs less than one inch in diameter and about six inches long. Thread the skewer through the center of each log leaving a few inches of bamboo exposed at each end.
Grill the kebabs over very low heat (~350-425°F), preferably on a second or third shelf above the main grill. It is desirable to get a nice browning action and grill marks before the meat cooks through. Watch for flames and promptly extinguish any that start with a squirt gun or spray bottle. Small kebabs will cook in 30 minutes, larger ones will require 45 minutes of cooking time.
Note: Serve the soujouk with warm pita bread, foul madumas, hummus or tabouleh. Garnish with harissa or dip into tzatziki yoghourt sauce.
Please contribute a recipe and come back soon!
[sub]THE ACTIVE RECIPE INDEX IS HERE.[/sub]
I first made the following Swedish Meatball recipe when I hosted a dinner for friends that were, like me, fans of the show Babylon 5. I made several dishes mentioned in different episodes, like Garibaldi’s bagna cauda. There was fruit, including oranges, nectarines, and plums,(the black ones, not the red ones!)
I told Zenster in another thread that I couldn’t send him steaks through the mail, for the wake for JB, but I could post a recipe in his honor. So here it is.
Swedish Meatballs
One pound lean ground beef(450 grams)
One pound ground pork(450 grams)
1/2 cup finely chopped onion(120 mls by volume)
1/2 cup dried bread crumbs(120 mls by volume)
2 teaspoons salt(less or optional)(10 mls)
1/2 teaspoon allspice(3 mls)
1/4 teaspoon pepper(1-1/2 mls)
1 cup milk(240 mls)
1 egg
Mix above ingredients thoroughly and chill. Scoop into small balls and roll in flour. Brown in 1/4 cup(60 grams) melted margarine, or fat of choice.
Mix together into a sauce 2 tablespoons flour(20 grams), 1-1/2 cups(355 mls) water, a dash of pepper and a beef bouillon cube. In place of the latter you may use the bouillon granules, or, if you have your own good strong broth on hand, use 1-1/2 cups of it in place of the instant bouillon.
Simmer the meatballs gently in the sauce, in a covered pan, for about fifteen minutes or until done as desired.
One can play around with this recipes, adjusting spices and such. When I had the party, to give it a more exotic air, I used ground emu meat in place of the beef.
Zenster, I hope you can make it to Topeka someday. I’ll show you my cookbooks, pick up some pointers, and cook you a good dinner. Take care of yourself! BTW, if any other Dopers ever need to stay over in Our Fair City, let me know. No point in paying for a room if you don’t have to.
Zen, love, when you come back???
How do you keep the meat from being too moist and falling off the stick? Leave it out on the counter for the afternoon?
I know I’m a shite to intrude with such a mundane matter at at time like this 
** Super easy but tastes difficult Banana Cake **
Cake
1 boxed yellow cake mix
1 cup mashed bananas
3 extra large eggs
Water
Frosting
1 cup granulated sugar
1 tbsp vanilla extract
1 stick real butter
1 8 oz brick cream cheese
1/2 cup crushed walnuts (0ptional)
Pre-heat oven to 350
Mix cake according to package directions, omitting the oil and adding whatever measure of water the manufacturer indicates. Add the mashed bananas (the riper the better) to the mix and blend well. Pour into pan(s) and bake as directed. Let cool.
Soften cream cheese and butter to room temperature, combine all ingredients and whip the living daylights out of them to thouroughly cream the sugar. Not too sure about that vanilla measurement, it’s usually about that much I glurp outta the bottle into the bowl. Whip at high speed until fluffy, spread on cooled cake, sprinkle with walnuts if desired.
Chicken Pot Pie
Baked Main Course
Preparation time: 1 Hour
Serves: 4-6 People
Ingredients:
1 Frozen double pie crust (or home made)
½-¾ Lb Leftover cooked boneless chicken
2 Cups or 1 Can (14 Oz) Chicken broth
½ Cup Milk or cream
¼ Cup Cooked diced carrot
¼ Cup Cooked sliced celery (including the heart)
¼ Cup Frozen or canned baby peas
¼ Cup Sauteed mushrooms
¼ Cup Cooked diced potatoes
¼ Cup bleached flour
¼ Lb butter (or more)
¼ Tsp. Salt
¼ Tsp Onion powder
Dash of ground black or white pepper
Dash of hot sauce
Pinch of ground thyme
Pinch of ground coriander
Pinch of celery salt
Pinch of garlic powder (or more)
Optional:
3-4 Cups leftover mashed potatoes
½-1 Stick salted butter
Preparation:
Start a small sauce pan over low heat to make the roux. Melt half a stick of butter with the flour and stir until they form a medium thick paste. Allow the roux to cook gently until brown. When it is done, it will have a nutlike aroma. Let the roux rest for at least ten minutes before use.
In a separate pan, heat the chicken stock, then add the diced potatoes, celery and carrots. While they cook off, sauté the sliced mushrooms in another pan with a few pats of butter. When the mushrooms have released most of their liquid, drain that off and add it to the chicken stock. When the potatoes and carrots are cooked through add the baby peas and turn off the pan’s heat after stirring once.
Drain off the chicken stock and add it to the roux. Over low heat, begin to stir the roux until it becomes a very thin but well mixed paste. Continue heating the roux until it begins to bubble a little. Continue stirring and increase the heat if needed to begin thickening the roux. After five to ten minutes, the roux should begin to thicken. Reduce the roux until it forms a fairly thick gravy. Mix all of the dry spices and other flavorings together and stir them into the thickened gravy until well mixed.
While the gravy cooks down, defrost the frozen double pie crust and gently separate the two layers provided. Reserve them for assembling the pot pie. At this time, preheat the oven to 350-400°F.
Once the gravy has enough body, add the milk or cream and taste it for salt and spice balance. It should be thick enough to cling onto the back of a wooden spoon yet still run slightly. If needed, reduce the gravy over medium heat until it is thick enough. Stir in the cooked vegetables and mushrooms and turn off the heat. Shred the cooked chicken and add that to the gravy and vegetables.
Begin to assemble the pie. Pour half the mixed meat and vegetables into the uncooked pie crust and spread it around until level. Add some more of the mixture until it is nearly even with the top of the pie tin. Tap out the second thawed pie crust onto a sheet of waxed paper and gently flatten it without cracking or fragmenting the crust.
Move one hand under the waxed paper and slowly lift it up so as to gain control over the thawed crust. Carefully peel it off of the waxed paper and unfurl it across the surface of the waiting filled pie tin. Make sure that the second crust has completely covered the filled pie tin without any gaps. Once the second crust is in place, begin to pinch the crusts together, slowly working your way around the perimeter of the tin.
Trim off any excess crust from the perimeter and use those pieces to create leaf shapes or other decorations to place on the surface of the second crust. Make slits in four equally separated locations or poke several holes in the top crust so steam may escape.
Line a middle rack with tin foil or place the finished pie on a cookie sheet and begin baking for around thirty to forty-five minutes. Once the top crust begins to brown nicely, turn off the oven and allow the pie to finish as the oven cools down. If the top crust goes beyond a dark golden brown, remove immediately and allow to cool on a wire rack for ten to twenty minutes before serving.
Note: To make two English style “shepherd’s pies,” use the optional mashed potatoes to create a top crust for a pair of less well filled pies. The layer of mashed potatoes should be ¼"-½" thick. Dot the top layer with small chunks of the butter. Dust them with salt and pepper. Leave some of the lower pie crust exposed. Once the lower crust begins to show as tan or brown remove the pies or briefly broil them to brown the mashed potatoes as well.
For a quick and convenient version of this recipe, combine a tin of Campbell’s cream of chicken or cream of mushroom soup with the milk or cream. Drain a can of Veg-All™ (mixed carrots, peas and potatoes) and stir into the thinned soup. Thicken with a lesser quantity of roux if time permits. Thin the roux with some liquid from the drained vegetables. Add the spices according to taste and assemble per preferred instructions to make regular or shepherd’s pies.
Serve with grilled cheese sandwiches, pork chops or steamed broccoli and cheese sauce. Chilled beer or cider accompanies this dish rather well.
Please contribute a recipe and come back soon!
[sup]THE NEW ACTIVE RECIPE INDEX IS HERE.[/sup]
Annie, your question is perfectly reasonable.
The mixed meat should have a fairly solid consistency. The trick is not attempting to place too much of it on a single skewer. Roll out a log that is firmly packed and only one inch in diameter at most. Thread the pre-soaked skewer through this and allow it to rest for ten minutes before placing on the grill. To prevent the meat from sticking, be sure to clean your grill’s rack with a wire brush beforehand. It is also helpful to oil the grill before using it.
Do not try to move or turn the kabobs for at least ten minutes after they have been placed on the grill. Attempting to do so will possibly tear them or remove some of the crust that is forming. If you have a lot of difficulty with the meat sticking, you can lightly coating the exterior of each kabob with a sheen of olive or vegetable oil. For best results, be sure to have your grill at low heat or on its lowest setting and place the kabobs on the second or third rack above it.
I hope this helps to clarify the cooking technique.
hi there,
since the op mentioned Kheema and i guess no one had posted it as yet i just googled it and came around this interesting recipe. i hope you like it.
Kheema Fry
Ingredients
Kheema - 250 gms
Onions - 2 small
Tomato - 1 medium sized
Fresh Green Peas - 1 tbsp
Ginger-Garlic Paste - 1tsp
Garam Masala - 2 tsp
Red Chillie Powder - 1 tsp
Oil - 1 tbsp
Salt to taste
Method
Put oil in a kadai or a frying pan.
Add a pinch of turmeric powder , ginger-garlic paste and finely chopped onions in hot oil.
Saute onions till light brown and add into it finely chopped tomato.
Saute it till cooked properly and add into it the chillie powder and garam masala.
Stir well and add kheema to it.
Stir the mixture till oil leaves the sides and add some water to cook the kheema.
After kheema gets properly cooked add salt and green peas,stir well and serve with hot paraths or rotis.
Got the recipe and with your permission, I will name it Uncle Willi’s Chicken Pot Pie by Zenster.
He would have loved it, I know.
You’re the best, Dude!
Quasi