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Favorite home-cooked foods


Guest ncm2169
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A friend of mine makes an absolutely FABULOUS shortbread sugar cookie and I asked her for the recipe once.

 

She started with "2 POUNDS of butter" and I knew why the cookies were so good. The cookie was basically a vehicle to carry butter into your mouth. ;-)

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Guest RandyRon

Two easy ones:

 

Artichoke and Grapefruit Salad

 

1 package of frozen artichoke hearts (cooked as directed)

2 large pink grapefruits (peeled and sectioned)

Italian salad dressing

 

Mix and refrigerate for a couple of hours or overnight.

 

 

Pudding or Cake?

 

This one is almost foolproof and the results depend on the proportions of whipped cream to cookies - more whipped cream and you get a pudding; more cookies and it comes out more like a cake.

 

Real Whipping cream - whipped with sugar and vanilla

Your favorite type of HARD cookie - if you can find them use Mama's devil food

Nuts - pecans, almonds, walnuts - you choose

 

Layer cookies, whipped cream and nuts, cover and refrigerate overnight to let the cookies adsorb the cream.

 

For a variation, sprinkle the cookies with bourbon or rum.

 

:9 :9

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Guest ncm2169

OK, Turkey Day is fast approaching. We all must have a favorite dish/recipe. What's yours? Here's one of mine:

 

Wild Rice Pilaf

 

Once again, the Wild Rice Primer - buy the long grain version which may have been harvested in either Minnesota or Canada.

 

1 cup uncooked wild rice

4 cups chicken broth

2 tbsp grated lemon peel/jest

1/4 cup fresh lemon juice

1/2 cup diced green onions (scallions)

1 tsp. dried thyme

2 small jars diced pimientos

1(4 oz) can mushrooms - pieces and stems - drained

1 (8 oz.) can artichoke hearts, chopped (NOT marinated)

 

Combine wild rice and chicken broth, covered, over high heat until it reaches a boil; turn down heat to simmer and cook covered for about 25-30 minutes until rice is barely "opened", but not yet fully cooked.

 

Pour rice and broth into a 9 x 11 casserole. Combine remaining ingredients with the rice and broth and stir well. Bake, covered, in a 350 degree oven for 30 minutes or until the liquid is absorbed by the rice. (Can be prepared in advance and kept covered in the fridge; if you do that, increase cooking time by about 10 minutes).

 

Makes at least 6 servings.

 

Happy Thanksgiving from Minnesota!! :9

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Guest josephga

pumpkin bread souffle

 

Ingredients:

1 cup whole milk

1 cup heavy cream

9 ounces challah cubes, cut into 1/2-inch cubes

(Challah is a type of bread, much like brioche but made without butter, Should be found easily enough in any bakery.

 

3 1/2 ounces (7 tablespoons) butter

1/4 cup brown sugar

1/4 teaspoon cinnamon

Pinch of cloves

Pinch of nutmeg

4 egg yolks

1 cup pumpkin purée, at room temperature

2 egg whites

1 tablespoon sugar

1/2 teaspoon salt

Cooking Instructions:

Preheat oven to 375°F.

In a small saucepan, bring milk and cream to a simmer over low heat. Place challah cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the challah.

In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, cloves and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

Fold the soaked challah into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean.

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Most nights when I get home from work the last thing I want to do is make something complicated so either I head out for rare beef pho (mmmmmmmm pho:P) and a side of fresh steamed veggies swimming in chicken stock or I'll make a very simple pasta dish. So this leads me to pasta. The other night I was browsing the shelves of sauce and came across Safeway's brand of garlic pasta sauce. I am not too uppitty and turn my nose up at some private label foods. This pasta sauce is chopped full of actual cloves or what ever they are called of garlic! You can see them happily swimming around the sauce. I thought hmmm this can't be half bad can it? And really it wasn't! Just throw in some seasoning and a few more garlic (I love garlic! Stinking Rose anyone?) and it was freaking amazing! I've never tasted a yummier sauce with garlic before and for being private label it was damn good. So if any of you love garlic give it whirl.

 

Hugs,

Greg

seaboy4hire@yahoo.com

http://seaboy4hire.tripod.com http://www.daddysreviews.com/newest.php?who=greg_seattle

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Guest ncm2169

Time for Turkey Leftovers. :9 :9 Come on - serve up your best recipes here!!

 

Here's one of my all time faves which is EZ and wonderful. :p :P

 

Turkey Tetrazzini

 

Tempting turkey main dish...from northern Italy.

 

Ingredients

 

* 8 ounces rigatoni

* 1/2 cup margarine

* 1/2 cup flour

* 1 cup 2 percent milk

* 1 (14 1/2 ounce) can 1/3 less sodium chicken broth

* 3 cups cooked, cubed turkey

* 1/2 pound mushrooms, sliced

* 3/4 cup half and half

* 1/4 cup dry sherry

* 1 teaspoon salt

* 1/2 teaspoon white pepper

* 1/8 teaspoon nutmeg

* 1/2 cup freshly grated Parmesan cheese

* 1/2 cup sliced almonds

 

Directions

 

Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.

 

Amount: 8-10 servings

 

P.S. I first had this years ago (over 35) at a restaurant and they made it with spaghetti pasta. You can make it with your favorite pasta, whatever that is. }( Also, I sometimes add a small amount of sauteed diced celery and/or sauteed diced green pepper.

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Guest CURIOUS35

:-) :-) :-) :-) :-) :-)

 

Adobo is a popularly common dish found in the Philippines, thus a national dish among the Filipinos. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

 

The standard accompaniments to adobo — and ultimate comfort meal for many Filipinos — are mung bean stew (monggo guisado) and lots of white rice. Unless adobo is eaten for breakfast, in which case fried or scrambled eggs, garlic-fried rice, chopped tomato & onion salad, and atchara (green papaya pickle) are the tradition.

 

Outside the dish, the essential flavoring of the food has been acquired and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.

 

 

[edit] Ingredients

Traditionally adobo is one of the first dishes Filipinos learn to cook, it is simple and requires just a handful of ingredients. In good-tasting adobo, none of the spice flavors dominates but rather the taste is a delicate balance of all the ingredients. The most widely preferred type has been traditionally pork adobo, followed by chicken adobo — although chicken adobo is very popular these days for health reasons.

 

Other ingredients such as squid, beef, lamb, game fowl like quail and snipe, catfish, okra, eggplant, string beans, and water spinach (kangkong) are also made into adobo, using a variety of recipes. Squid adobo (adobong pusit), for instance, is quite different. While most adobos have a brownish sauce, squid adobo, due to its ink, has a deep, purplish-black sauce, not unlike the Spanish dish calamares en su tinta.

 

Yet there are more varieties of adobo that use either: coconut milk giving the sauce a creamy pastel color and a milky thickness; distinct Chinese ingredients such as star anise, rock sugar, and rice wine typically found in the Chinese-Filipino community; a Mexican ingredient particularly the earthy red-coloured spice achiote (atchuete in the Philippines), also known as annatto, found in a beef variety from Batangas province in the Philippines; sugar, or sweet orange juice or pineapple juice yielding a sweet variety. Yet another variant uses the addition of hot chili peppers.

 

 

[edit] Presentation

As with most dishes, there will be slight variations in the ratios of the ingredients or the cooking process, and the cook's unique touch is impressed upon the final outcome. One noteworthy preparation style is the pinatuyo or, literally, dried method. In this method, the traditional pork or chicken in the adobo is dried of its sauce by slow-frying, resulting in a delicious caramelization of the meat and the creation of the much desired crispy bits that go so well with a plate of freshly cooked, steaming hot rice. This style of adobo has parallels with the Mexican pork dish called carnitas, which employs a similar cooking method. Another presentation of adobo uses combinations of several main ingredients. Typical combinations include adobo made with pork and string beans, or pork/chicken adobo with hard-cooked eggs and potatoes.

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Isn't Tetrazzini Italian for "Lefotvers"? ;-)

 

My recipe is a little more simple and uses cream of mushroom soup, but the result is the same.

 

Layer. Bake until it bubbles. Eat. Sleep all afternoon.

 

(Not surprisingly, my Tuna casserole is much the same only with frozen peas.;-))

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Guest ncm2169

Hey, Tom --

 

Glad you enjoyed it! :p

 

Since you're acquainted in this area, you might recognize some names - the recipe is from a cookbook published by the owners of Byerly's, recently acquired by Lund's.

 

Are you coming to MSP any time during the holidays?

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Guest ncm2169

Carbonnade Flamande (Belgian Beef/Beer Stew)

 

For those of us in the North Country, a good stew is indispensable this time of year. I've made variations of this for years, but I just got a new recipe which I "integrated" into my standard recipe. I made it last weekend and after DJ and a buddy and I got into it, it barely survived 4 helpings. Be sure to err on the side of making a lot. Of course, like most stews, it's always better when it's re-heated.

 

Since one of our members here looms large from Brussels, I have asked Steven Draker to weigh in with his version of this Belgian delicy. Of course, Brussels Sprouts as an accompaniment is/are de rigeur. (Hint - steam them and serve them with melted butter, lemon juice, and caraway seeds). :9

 

3 lbs boneless stewing beef-cut into cubes

flour for dredging

1 stick butter, or more, plus olive oil

1 cup beef stock (canned broth will do)

2 slices uncooked bacon, diced

2 Xtra large onions

1 tbsp flour

1 tbsp brown sugar

8 oz. mushrooms, sliced

24 oz. flat beer

1-2 bay leaves

pinch of thyme (fresh or dried)

pinch of allspice

salt and pepper

 

 

Serves 4-6

 

Pre-heat oven to 350 degrees.

 

Season stew meat generously with salt & pepper, and coat beef in flour. Melt stick of butter in large frying pan or stew pot. Working in batches, brown the meat on all sides over medium high heat, adding butter or oil as necessary to keep from burning. Remove browned beef from pan with slotted spoon and set aside.

 

Deglaze the pot by adding a splash of beef broth and scraping up any browned bits with a wooden spoon. Drop the chopped bacon into the pot and fry it over medium heat until it's brown. Remove the bacon and the broth and bits with a slotted spoon and set aside with the beef.

 

Add more butter or butter/olive oil to pan. Chop 2 Xtra large peeled onions and add to pan; saute over medium heat until wilted, stirring occasionally, about 15 minutes; DO NOT let the onions burn. After the onions have been cooking for a few minutes, sprinkle over the brown sugar, which will help them caramelize slightly.

 

Once the onions are cooked, sprinkle the flour over them and stir it in (a lot of recipes call for tossing the beef cubes in flour before browning them, but I’ve found that you wind up browning the flour instead of the meat when you do this, so I do both). Then add the beef, bacon and any accumulated juices to the onions in the pot.

 

Meanwhile, saute the sliced mushrooms in 1 tbsp butter; when they are wilted and have given up their juice, add to the stew pot and stir.

 

Bring the beer to a low boil and add to the cooking pot.

 

Add enough beef broth to cover everything, along with the bay leaf, thyme, allspice, and some salt and pepper.

 

COVER and bake in pre-heated 350 degree oven for 2 1/2 hours.

 

Uncover and turn up oven heat to 425 degrees and let the broth thicken, about 15-20 minutes, or to desired consistency. Taste and adjust for desired seasoning. (My tastebuds are deadened after years of cigar smoking, and I find it mostly bland at this point, and I always add more salt, pepper, and thyme. You make your own judgment).

 

Serve over boiled new potatoes (hearty/heavy)

 

Or serve over Egg noodles (lighter).

 

If left overs, do not mix noodles and beef together-heat separately.

 

NOTE: The onions will cook down to almost nothing and will help thicken the broth.

 

Enjoy!!}(

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Guest ncm2169

RE: Egg Nog Recipes??

 

The Holiday Season means lots of Egg Nog will be had. Surely there are several favorite Egg Nog recipes out there. :9

 

Let's hear about them!!

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Guest Wetnwildbear

RE: Egg Nog Recipes??

 

WILD EGG NOG

 

 

3 - 1/2 Gallon Containers of WaWa Egg Nog (Its a PA/NJ/DE Thing) or

the best premade local eggnog

 

add -

 

-1 Litre Southern Comfort

-1 Litre Jack Daniels

-1 Litre Myers Dark Rum

-1/2 Cup of Powdered Sugar

-1Tsp Cinnamon

-1/4 Cup of Coke (not a Cola)

-28 Percodan Ground Fine

(Not Percocet - The Tylenol is Bad for the Liver)

15 Viagra Minced

-Mix all ingredients Together - Chill

 

-Garnish with Five Well Hung Uncut Men

-Sprinkle each with a Tbsp of Slutmeg

-Fill the Pouch that can be formed from the Scrotal Sack and the foreskin then Lick Clean

 

Serves 20ppl - at least twice - But not all can enjoy simultaneously!

 

 

HO-HO-HO Mary Greetings for the Holiday Celebratory Season!

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  • 3 months later...
Guest ncm2169

St. Paddy's Day Corned Beef and Cabbage

 

I'm supposedly 1/16 Irish, so I pay homage to that heritage once a year by cooking Corned Beef and Cabbage. It's time for a new recipe. Anyone here have something that works? :9

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Well here's a basic brine recipe I've used:

 

4 quarts water

1 cup kosher salt

12 cloves garlic, crushed

3 tablespoons pickling spices

8 bay leaves

1 teaspoon saltpeter (optional)

 

Bring the water to a boil. Remove from heat and add the salt and saltpeter (optional). Stir until the salt is completely disolved. Allow to cool. Stir in the garlic, pickling spices and bay leaves. The brine is now ready for use.

 

But I suspect that isn't what you're looking for. ;-)

 

If you don't want to start with a fresh brisket, I just wash the brisket and do it like a SLOW ROASTED pot roast, but I only add the cabbage after the brisket has been simmering SLOWLY for a couple of hours, and I add the carrots and potatos last.

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Guest Bluedawg

RE: Corned Beef and Cabbage??

 

OH MY WORD!

 

Given the nature of this forum, I'm a little stunned to see we've turned into a recipe swap and cooking clatch!!!!!!

 

So can we re-phrase the topic slightly? What tasty, home-made food would you most like to EAT OUT OF YOUR ESCORT's BUTT CRACK?

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Guest Bluedawg

RE: Corned Beef and Cabbage??

 

OH MY WORD!

 

Given the nature of this forum, I'm a little stunned to see we've turned into a recipe swap and cooking clatch!!!!!!

 

So can we re-phrase the topic slightly? What tasty, home-made food would you most like to EAT OUT OF YOUR ESCORT's BUTT CRACK?

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Guest ncm2169

RE: Corned Beef and Cabbage??

 

Given that there have been (before your post) 67 responses to my original post, I think you're in the minority here, Dawg. ;-)

 

Butt, to answer your question, I prefer eating my food from a plate or bowl, using a knife, fork, and/or spoon. Each to his/her own.

 

Now, back to the Corned Beef and Cabbage recipes. :9

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Guest ncm2169

RE: Corned Beef and Cabbage??

 

Given that there have been (before your post) 67 responses to my original post, I think you're in the minority here, Dawg. ;-)

 

Butt, to answer your question, I prefer eating my food from a plate or bowl, using a knife, fork, and/or spoon. Each to his/her own.

 

Now, back to the Corned Beef and Cabbage recipes. :9

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Guest Bluedawg

RE: Corned Beef and Cabbage??

 

Sigh. I'm a sex crazed, orgiastic pleasure #### who's trapped in a thread with a bunch of Suzy Homemakers...!!!! :7

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Guest Bluedawg

RE: Corned Beef and Cabbage??

 

Sigh. I'm a sex crazed, orgiastic pleasure #### who's trapped in a thread with a bunch of Suzy Homemakers...!!!! :7

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