Cooking Recipes..!

This was originally posted by Claire,she was once an active member on g.b.,but not so much for awhile now.
Re: Hanker for a hunk of cheese! (Afterschool PSA [Re: Clementine]
Claire
member

Registered: October 04, 2006
Posts: 150
Loc: Near Nottingham, UK gunna try that chocolate one *drools*
Here's one I make every week. The chilli is an added extra to add a little bite to the dish. It's also good for the metabolism -

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EASY SPAG-BOL TOMATO SAUCE

You will need:
2 tbsp olive oil
1 red bell pepper
2 large mushrooms, chopped
About 200 grams lean minced beef
1 can peeled tomatoes (with juice)
1/2 green chilli(mild), chopped
1 clove garlic, chopped
1 tbsp tomato puree
3 tbsp chopped sundried tomatoes
2 tbsp red pepper pesto
1 tbsp red wine vinigar
1 tsp dried parsley
a splash of Lea & Perrins (optional)
salt & pepper to taste

1) Heat the oil in a large frying pan. Add the chopped chilli, garlic and red pepper and fry on moderate/high heat for 1 minute. Add the lean mince beef.

2) When mince is brown add the chopped mushrooms and red wine vinigar. Stir well, then add the sundried tomatoes and red pepper pesto - turn the heat down slightly if mixture becomes a little dry. Add a splash of Lea & Perrins (optional).

3) Poor tined tomatoes into a blender and add puree and dried parsley. Mix to desired texture.

4) Add blended tomato sauce into mince mixture and reduce heat to simmer for approx 5 minutes. Season to taste.

Real simple and better than pre-made sauces! You can use this for pasta dishes or even as a filler for vegetables. Replace meat with carrot, celery and peas if preffered. I don't usualy add onions as my sister hates them lol, but it's nice with or without them. It's great for pasta bakes too.


Edited by Claire (February 10, 2007 03:33 AM)
_________________________
"There is no choice... you're always a slave to something" - JtHM

Originally posted by Unsterblich

Unsterblich
active member

Registered: February 17, 2006
Posts: 350
Loc: KY I love inter-international quisine so here is my recipe that incorporates both Thai and South American ideas.
Thai Empanadas
(yeild 16)

Crust
2 1/2 c. all-purpose flour
1/2 tsp salt
1/2 c. solid vegetable fat
2 tbs. cold water

sift flour and salt in a bowl, cut in the vegetable fat until the mix is crumbly. Add the water and mix. Kneed into a dough and refrigerate 10-15 minutes. Roll out and cut into 16 3in. circles.

Filling
1 lb. pumpkin- cut into chunks
1 c. coconut milk
1 tbs. soy sauce
1 lemon grass stalk thinly sliced
1 lime leaf- torn
1 tsp Red Curry paste
1/2 red bell pepper- deseeded and diced
1/2 onion- finely chopped
3 tbs finely diced cooked carrot
3 tbs canned water chestnuts- finely diced

Put pumpkin, coconut milk, soy sauce, lemon grass, lime leaf, and curry paste in a suce pan, bring to a boil then let simmer for 15 min. or until pumpkin is tender.
Mash the mix in the pan (it shoudl be thick. If not leave it on the heat and stir occasionally until it is.)
Remove from heat and let cool. Then add the remaining filling ingredients to the cold cooked filling and mix.

Divide the filling among the cut dough, fold over and seal with a fork.
Cover the bottom of a frying pan with vegetable or peant oil, drop in a few empanadas so that they have a little space between each other. Cook over moderate heat 5-6 min. or until golden. Repeat.

I need a good baked bean recipe for a cook out.. any ideas??

http://www.justbeanrecipes.com/inxbbb.html

^If there isn't something there... it's hopeless.

Some of those look yummy. Too bad I can't cook

shortpsycho wrote:

I need a good baked bean recipe for a cook out.. any ideas??

INGREDIENTS

2 (28 ounce) cans baked beans
1 small onion, chopped
2 tablespoons brown sugar
3 tablespoons pancake syrup
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
4 slices bacon


DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
3. Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.

this is probably my specialty dessert........finger cookies...!!

1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly**

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.

Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full of dough into a thin log shape about 4" long for each cookie. Squeeze clost to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.

Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.

Meanwhile, melt jelly over low heat in a small saucepan.

Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with "blood.


** recipe calls for jelly, i used red icing.

A cachapa (Venezuelan corn pancakes) recipe I found in Live Journal:

Quote :

Cachapa (self-devised recipe)
Gather these ingredients: 1 lb frozen yellow corn kernels (from Trader Joe's) (or equivalent amount cut from a cob); wheat flour; yellow corn meal; salt; brown sugar; milk; corn or canola oil.

Allow the corn to defrost. When it's completely unfrozen, place it in a blender and add just enough milk (maybe a quarter of a cup at first, adding a little more as needed) so that the corn will liquify. As the corn and milk are liquifying, add salt and brown sugar, tasting as you go, until the mixture has a strong raw cachapa taste -- i.e., it should be sweeter and saltier than cachapa normally tastes, and since the corn is raw it will have a raw taste, with a slightly bitter aftertaste. When you've achieved that taste, pour the liquified corn into a mixing bowl.

In a separate bowl, place 5 or 6 HEAPING soup spoons of flour and 4 HEAPING soup spoons of corn meal. Mix together thoroughly.

Fold the dry mixture into the wet mixture gently, like you would any pancake mixture (to keep the batter as light as possible; to prevent it from becoming sticky/gluey, like bread dough). Also fold in about 4 tablespoons of corn or canola oil. If the resulting batter is too thick to spread relatively easily on the surface of your frying pan or griddle, fold in a little more milk until it will spread relatively easily. Also, taste the batter to make sure it tastes like raw cachapa (it will still have the aftertaste). You may want to fold in a little more brown sugar and/or salt to get just the right taste.

Preheat a large frying pan or griddle as you would for cooking pancakes. I usually keep individual cachapas relatively small (maybe 5 or 6 inches diameter), because they're easier to flip (as you're cooking them) and eat and store. Cook the cachapas as you would pancakes.

These days I usually eat my cachapa with Havarti cheese I get at Trader Joe's

I have a great recipie for potato soup if anyone is interested

Go ahead and post it.

Short psycho's Potato soup

1 can campbells cream of onion
6-8 med to lrg baking potatoes cut into bite sized pcs.
4-8 oz. cheddar cheese (depends on how cheesey you want it)
1 can spam
Milk
salt, pepper, and red pepper to taste

1) Boil cut potatoes until tender, drain. (while potatoes are boiling slice spam)
2) add canned soup and milk. Add enough milk so you can just see tips of the potatoes sticking out from under the milk, stir
3) add cheese, spam, salt, pepper, and red pepper
4) stir untill cheese is melted

Alt recipie for people who cannot find cream of onion:



1 can campbells cream of Brocoli or cream of chicken
1/2- 1/4 chopped onion
6-8 med to lrg baking potatoes cut into bite sized pcs.
4-8 oz. cheddar cheese (depends on how cheesey you want it)
1 can spam
Milk
salt, pepper, and red pepper to taste

1) Boil cut potatoes until tender, drain. (while potatoes are boiling slice spam)
2) add canned soup and milk. Add enough milk so you can just see tips of the potatoes sticking out from under the milk, stir
3) add cheese, spam, salt, pepper, and red pepper
4) stir untill cheese is melted

Not exactly cooking,but a how to for making your own Vodka Gummy Bears and Worms.

An interesting idea.

OH my those vodka soaked gummy bears look delectable. Now I am thinking about vodka soaked cinnamon gummy bears.

I baked this for my son's culture Chinese lunch and I have to admit this is the easiest cake I have ever done and the end results are perfect. The taste is a little cross between a cinnamon powdered doughnut and a sponge cake.

Chinese dessert cake


Beat until thick 3 eggs, add 1 1/2 cups sugar, beat well. Add 1 1/2 cups flour, 1 1/2 tablespoons baking powder, dash of salt. Beat. Add 3/4 cup scalded milk.

Bake at 350 degrees for 30 to 40 minutes in square or oblong pan. After baking, while still hot brush on 1 stick butter, melted. Sprinkle with powdered sugar and cinnamon.

Vampire Cupcakes

Oh myyyyyyyyyyyyyy chocolate covered peeps ...I have to go into the stores stockroom everyday and see this skid piled high with a mountain full of colored sugar peeps. Thanks to the recipe that Ravengrim provided I will now be thinking of chocolate covered peeps while passing this skid.

^^^OMG OMG OMG!!!!! I can finally put to use that double boiler I bought a couple of months ago! I LOVE Peeps! I love chocolate! I'm getting a sugar high just thinking about it! Life is good!

And I can finally put to use all the holiday Peeps we get from my husband's mom! Awesome! Thanks Ravengrim!

(In fact, she might really like some of those...)

Slow again at work, so I'm online like the big dork I am... anyway...

I'm speechless:
http://theppk.com/blog/2009/03/30/peanut-butter-pillows/#comments

I'm never going to fit into my bikini at this rate!

Brain Cupcakes

^^That looks good! I shall bookmark if for future use.