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The Recipe Thread

The Recipe Thread

Old Mar 19th 2007, 8:25 pm
  #16  
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Default Re: The Recipe Thread

Originally Posted by Tracym View Post
They'll never notice, they'd have to bother reading the first 26 steps first.
can we deal out bad karma
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Old Mar 19th 2007, 8:27 pm
  #17  
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Default Re: The Recipe Thread

Scones - nice and easy

2 cups flour (all-purpose, plain)
4 tsp baking powder
1/2 tsp salt
2 oz powdered (icing or caster) sugar
2 oz butter, softened
1 egg (large)
5 Tbs milk (whole)
milk to brush tops

1 Preheat oven to 400° F.
2 Sift dry ingredients.
3 Rub in butter.
4 Beat egg. Make well into dry ingredients and stir egg in with a fork.
5 Add milk gradually to form a soft dough.
6 Roll out to about 3/4 - 1 inch thickness, cut in 2 inch rounds. Re-form scraps and cut additional rounds.
7 Dip top of scones in milk.
8 Put onto greased baking sheet or use parchment paper.
9 Bake around 12-15 mins (till they're done), Tops will be lightly browned.

Last edited by Tracym; Mar 19th 2007 at 8:30 pm.
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Old Mar 19th 2007, 8:27 pm
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Default Re: The Recipe Thread

Oh you are exempted, already said you're welcome here. I was only discussing the rest of your gender.
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Old Mar 19th 2007, 8:29 pm
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Default Re: The Recipe Thread

Originally Posted by cindyabs View Post
I make a damn fine real McCoy lasagna, but it easily takes half a day to make AND the pan weighs about 10 pounds when the stuff is in there!
makes a damn fine lasagna and that was as far as it got. WHERE THE HELL IS THE RECIEPE THEN??? there is a name for people like u LOL... JACK!!!!!
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Old Mar 19th 2007, 8:32 pm
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Default Re: The Recipe Thread

Originally Posted by Deedee13 View Post
makes a damn fine lasagna and that was as far as it got. WHERE THE HELL IS THE RECIEPE THEN??? there is a name for people like u LOL... JACK!!!!!
Now we'll end up with ten different lasagne recipes - you'll be kept busy for a month trying them all.

Last edited by Tracym; Mar 19th 2007 at 8:39 pm.
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Old Mar 19th 2007, 8:33 pm
  #21  
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Default Re: The Recipe Thread

Here's another one - you're up Cindy...

Lasagne

1 lb ground beef
1/2 lbs hot Italian sausage, bulk or links
1 large onion, diced
42 oz canned whole tomatoes
18 oz tomato paste
1 1/2 Tbs sugar
2 1/2 tsp salt
2 tsp oregano
1 1/2 tsp thyme
2 tsp crushed red pepper flakes
1 1/2 tsp garlic powder
2 bay leaves
14 Lasagne noodles (most of 1 pkg)
2 eggs 15 oz Ricotta cheese
16 oz Mozzarella cheese, diced

Sauce:
1 If using sausage links, crumble sausage out of casings.
2 Brown beef, sausage, and onion.
3 Add tomatoes, breaking up with spatula.
4 Add tomato paste and spices (put bay leaves in tea ball, etc.).
5 Bring to a boil, cover, and simmer at least 30 minutes to 3 hours.
6 Remove bay leaf.

Assembly and Baking:
1 Preheat oven to 375°.
2 Cook noodles according to package directions. Do not rinse.
3 Mix eggs and ricotta.
4 Put 1/2 of noodles lengthwise, overlapping, in nonstick lasagne pan. Spread with 1/2 ricotta mixture. Sprinkle with 1/2 mozzarella and spread with 1/2 sauce.
5 Repeat layers.
6 Bake 45 minutes. Let stand 10 minutes


You can freeze the sauce, or cut baked lasagne into pieces and freeze.

Last edited by Tracym; Mar 19th 2007 at 8:35 pm.
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Old Mar 19th 2007, 8:35 pm
  #22  
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Default Re: The Recipe Thread

Was too lazy to type it up, so copied it from a great site :

http://www.leitesculinaria.com/recip...t/rissois.html

Rissóis de Camarão
(Shrimp Turnovers)
)
Makes about 3 1/2 dozen

These rissóis can be made ahead and frozen before frying (see NOTE following recipe). When you have unexpected guests, just take as many as you need from the freezer and fry them up. Make them small or make them a bit larger, but make them. Serve with your favorite wine.



Ingredients

Pastry
2 cups milk
4 tablespoons unsalted butter
1 teaspoon salt
2 cups all-purpose flour

Filling
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 cup milk
1/2 tablespoon finely chopped cilantro or parsley
1 to 2 teaspoons hot-pepper sauce, or more to taste
1/2 teaspoon coarse salt, or more to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon nutmeg
2 tablespoons cornstarch or flour
2 tablespoons water (I use the shrimp water that I've set aside)
1/2 pound shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups) (keep the water from boiling the shrimp in)

Frying
3 large eggs, beaten with 1/4 cup water for egg wash
Fine plain breadcrumbs
Olive oil or corn oil for frying




Method

MAKE THE PASTRY
1. In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.


2. Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.

3. Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.

MAKE THE FILLING ( I generally make the filling before the dough)

1. Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.

2. Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.

3. Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.

ASSEMBLE AND FRY THE PASTRIES

1. Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.

2. Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together (I use a fork to make little pretty indentations ). Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.

COOK THE PASTRIES


1. Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.

2. Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped in. Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.

NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month, but you most likely will use them before that time.

VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.


They're great served with a plain green salad doused in Olive oil vinaigrette, fries and some tomato rice (fry onion and loads of chopped up tomato in olive oil, when brown throw in water and cook rice as per the usual). That's the way they're served in Portugal anyway.
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Old Mar 19th 2007, 8:36 pm
  #23  
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Default Re: The Recipe Thread

Can we stick to recipes that just require opening something and nuking it for a few minutes?
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Old Mar 19th 2007, 8:38 pm
  #24  
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Default Re: The Recipe Thread

Originally Posted by Jerseygirl View Post
Can we stick to recipes that just require opening something and nuking it for a few minutes?
Go for the scones, they're easy. And then you can put the Grand Marnier in your tea.

Ok, I'll find you an easy one - what would you like?
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Old Mar 19th 2007, 8:41 pm
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Default Re: The Recipe Thread

Originally Posted by Jerseygirl View Post
Can we stick to recipes that just require opening something and nuking it for a few minutes?
Ah, but where' the joy in that?

Ingredients

Newman's Own organic Popcorn

Method

Cut plastic off one popcorn packet.
Insert side up in Microwave.
Press Popcorn button in front.

Hey presto! Your very own homemade popcorn.
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Old Mar 19th 2007, 8:52 pm
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Default Re: The Recipe Thread

Originally Posted by TouristTrap View Post
Ah, but where' the joy in that?

Ingredients

Newman's Own organic Popcorn

Method

Cut plastic off one popcorn packet.
Insert side up in Microwave.
Press Popcorn button in front.

Hey presto! Your very own homemade popcorn.
Grand Mariner in tea....gimme a break. Only one way for GM to be drunk...straight up.

Popcorn....ewww can't abide the stuff...the smell...ewww.

I mean something I can give hubby for dinner.
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Old Mar 19th 2007, 8:53 pm
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Default Re: The Recipe Thread

Hang on Jerseygirl, I'll look for an easy dinner. But in the meantime, people sounded homesick for custard.

Custard Sauce

1 cup milk (whole)
1/2 cup heavy whipping cream
4 egg yolks
1 1/2 oz sugar
1/2-3/4 tsp vanilla extract

1 Place the egg yolks and sugar in a bowl, beat until thick and creamy.
2 Bring the milk almost to the boil, remove from the heat.
3 Slowly whisk milk into egg mixture.
4 Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil), stirring constantly, until the custard thickens.
5 Add vanilla extract to taste.

Cooking Tip: If the custard becomes lumpy, strain it.
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Old Mar 19th 2007, 8:54 pm
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Default Re: The Recipe Thread

Oh, that's easy then.

Pop down to the grocer and pick up a Hungry Man.



*runs fast
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Old Mar 19th 2007, 8:55 pm
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Default Re: The Recipe Thread

Originally Posted by Tracym View Post
Hang on Jerseygirl, I'll look for an easy dinner. But in the meantime, people sounded homesick for custard.

Custard Sauce (for puddings) Not Betty's recipe, but goes with the Cloutie Dumpling. file:///C:/Program%20Files/Radium%20...Recipe1423.jpg 1 cup milk 1/2 cup heavy whipping cream 4 egg yolks 1 1/2 oz sugar 1/2-3/4 tsp vanilla extract 1Place the egg yolks and sugar in a bowl, beat until thick and creamy. 2Bring the milk almost to the boil, remove from the heat.3Slowly whisk milk into egg mixture.4Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil), stirring constantly, until the custard thickens.5Add vanilla extract to taste. Cooking TipsIf the custard becomes lumpy, strain it.

Custard tastes best out of a box made from scratch American style scratch that is..
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Old Mar 19th 2007, 8:58 pm
  #30  
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Default Re: The Recipe Thread

Originally Posted by Jerseygirl View Post
Grand Mariner in tea....gimme a break. Only one way for GM to be drunk...straight up.

Popcorn....ewww can't abide the stuff...the smell...ewww.

I mean something I can give hubby for dinner.
Was just giving you a hard time re the tea lol

Here's an easy easy pasta recipe, does this suit?

Fettucini with Tomato-Cream Sauce and Basil

1 Tbs butter
1/4 cup minced onion (not dried, just diced fine)
1/2 tsp dried basil
1/8 tsp red pepper flakes
14 oz can whole tomatoes, undrained
1/4 tsp salt
1/3 cup heavy whipping cream
9 oz fresh Fettucini noodles (dried ok, just cook longer)
1/4 cup fresh basil leaves, julienned
grated Parmesan cheese

1 Heat large pot of water to boiling.
2 Melt butter in large skillet. Add onion, dried basil, and red pepper flakes; cook over medium-low heat until tender, about 5 minutes.
3 Add tomatoes and salt. Cook, crushig tomatoes with spoon, until almost dry - 8 to 10 minutes.
4 Meanwhile, cook pasta according to package directions.
5 Stir cream into tomato mixture and bring to a boil; boil 1 minute.
6 Drain fettucini and toss with sauce, fresh basil, and parmesan cheese.

Ok, I'm hogging the thread - someone else?

Last edited by Tracym; Mar 19th 2007 at 9:04 pm.
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