DU Cooks converge!!! THE GREAT DU RECIPE THREAD!!!!!

I am compiling a database of recipes on my computer. Please post any and all of your favorite recipes. Curries, Stews, Sauces, Sandwiches, Hot Sauces, Barbecue, Soups, Desserts.....EVERYTHING!!!!

I'll contribute too if this thing gets legs.

Thanks in advance.

P.S. - BigMcLargeHuge - send me those Portuguese dishes!!!

Kitten KaBobs

Red Beans and Rice
Salsa Chicken

When do ya want 'em?

I'm compilin as we speak!

Okay, I'll get them and post them.

So....much....pressure....

Recipe to follow

in large saucepan:

1 cup milk
3 cups sugar
1 dash salt

stir, then heat on medium until boiled to one (small) notch past "soft ball" on your candy thermometer. (Do not stir while these ingredients are on stove.)

Remove from heat and add:

one cup peanutbutter
one cup marshmallow fluff
3 tbsp. butter or margarine
1 tsp. vanilla extract
1/2 cup chopped nuts (optional)

pour into a greased 13x9x2 pyrex dish. Allow to cool/harden.


HINT: have the peanutbutter, fluff, margarine, vanilla and nuts measured and ready before your milk and sugar mixture comes off the heat.

hope someone posts one.

The 2nd way with the saffron is how they make it in Spain.

There are two ways to make Portuguese Bacalhao, one is hot and served over boiled potatoes and one is cold and served as a salad. I will give the recipes for both.

What you need for the hot Bacalhao

One pound salt cod
One large Spanish onion
Tablespoon paprika
2 Tablespoons hot chopped red pepper
half cup extra light olive oil
one clove garlic

The night before you plan to serve this rinse the salt cod and soak in large pan of cold water. rinse and drain cod at least two more times before cooking (this gets rid of the salt used to preserve it)

You should have some nice little fillets now, place them in a medium sized saucepan and set to boil (let boil for 20 minutes, this gets the rest of the salt out).

Meanwhile, in a wide saute pan add olive oil and garlic and bring to medium heat. Slice onion in half, then slice each half so you have a whole mess of long strands.

Add paprika and hot chopped peppers to oil then add onions.

Stir constantly to ensure all the onions are coated in the oil mixture. keep stirring until the onions soften and become very plaible.

Rinse and drain cod in cold water, then crumble or chop it to smaller stringy pieces.

Add cod to onions and stir for another 10 minutes.

Serve over boiled new potatoes or in a big bowl with a side of crusty Portuguese bread.

Bacalhao salad

Repeat the steps in handling the fish as above, right through the boiling and rinsing step, let fish cool in fridge after boiling and shredding.

Then, in a large bowl (or big tupperware type jobbie) add a sliced spanish onion, thin sliced green and red peppers, table spoon of hot chopped red pepper, can of black olives (or about a quarter pound fresh pitted black olives).

Toss salad mixture.

add white vinegar until it almost covers the salad. (You can dilute the vinegar with water if you think it's too strong.)

Mix in boiled, cooled salted cod. Add tablespoon of chopped parsley (half tablespoon if fresh).

Stir.

Chill in refrigerator, serve cold in big bowl with nice crusty Portuguese bread.

Enjoy!

Thanks again biggie!

just make sure you get the salted cod not fresh. I'll hook you up with a barbequed cod recipe (requiring fresh cod) later this week.

1) Fill Hedges with booze.
2) Repeat.

:-)

pew!

vegan fare in honor of dennis :-)

2 zuccinis
2 yellow squash
2 onions
6 tomatoes
2 bell peppers
4 jalapenos
1 bunch cilantro
12-16 corn tortillas
8 oz. soy sation soy cheese cheddar substitute


slice the zuccinis and squash lengthwise. cut the onion into 1/4 inch slices. leave tomatoes, bell peppers and jalapanos whole. grill all the veggies except the cilantro. grill the zukes, squash and onions just long enough to give them a smoky flavor. grill the tomatoes, and peppers just short of scorching. let cool.

chop up zukes, squash, bell peppers, and half the onions.this will be the kucinichaladas filling.

take tomatoes, jalapanos, cilantro, and restof onions and put in a pot and cover with water. add cumin, salt, and pepper for flavor. boil until soft and flavorful. use immersible blender or regular blender to blend to sauce consistency. set aside.

heat some vegetable oil in a pan to medium heat. use tongs to dip corn tortillas, one at a time, in oil to moisten. this will keep tortillas from tearing when rolling. after moistoning with warm oil, roll the tortillas with the veggie filling chopped up previously. place in baking pan side by side. the pan should be just big enough to hold all the kucinicheladas.

cover kucinicheladas with previously made sauce and top with soy cheese. bake at 350 dgree oven for 20 - 30 minutes or until done.

:thumbsup:

its very very cheap, and its good. split pea soup

crock pot-

chop an onion, a couple of carrots and stalks of celery. Put a little butter and the veggies in the crock pot and give them a head start on cooking.

In about an hour, dump in a couple of cans of chicken broth, about 4 cups of water, some chopped leftover ham or ham bone, some salt, and about 21/2 cups of split peas. Go to work, will be done when you get back. Makes about 2 dinners worth of soup, If you are very broke, you can leave the ham out, its still good.

but it's at home and I don't know it by heart.

1 store bought poundcake cut into slices
lightly toast cake slices in 400 oven for 4 or 5 minutes
place 1 slice on plate
spread warm slice with Marscapone cheese
top with other slice
in bowl combine some Apricot Preserves with a couple tbls Amaretto
drizzel mixture over top of warm poundcake
sprinkel with Almond slivers

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

I pulled this one out of the ethers a few years ago and is especially good this time of year with fresh veggies available.

Soak beans the night before cooking.

Boil and add wild rice about half way through.

Sautee garlic (loads), onions, peppers (all four colors), add ginger soy sauce to cooked veggies.

Add cooked veggies to cooked beans and rice. Add more ginger soy. Add lots of curry. Stew for a while. Add fresh julienned green beans and cooked and about 4-6 ears of fresh corn (cut) Grated carrots optional. Add a bunch of cilantro and the juice of at least 4-6 limes.

I feed it to 5 families this time of year and they love it. Sorry there aren't exact measurements but I eyeball and taste everything I think I invent. It's truly scumptuous. "a veritable party in your mouth."

Oh and add some Kombu (the Japanese seaweed to prevent flatulance for safe measure)

e-mail them to you, PM me with your e-mail address...

EDITED TO ADD:

PERE RIPIENE
(CHEESE-STUFFED PEARS)

Ingredients:

12 small Seckel pears
2 tablespoons lemon juice
1/4 cup (1/2 stick) sweet butter
1 cup Gorgonzola cheese
1 cup crushed walnuts

Peel pears and cut in half lengthwise. Remove seeds and sprinkle pears with lemon juice. Beat butter and cheese together until creamy and spoon into pear half by teaspoonfuls. Place halves together (stuffing will act as adhesive agent). Dip in crushed walnuts and set on platter. Repeat process with remaining pears. Cover with plastic wrap and chill until serving time.

Makes twelve servings.

AND

EAST INDIAN STUFFING

Ingredients:

2 6 ounce bags seasoned dressing (stuffing mix)
1 cup oil
1 cup pineapple juice (from canned pineapple in its own
juice)
1 cup pineapple chunks
1 cup coconut
1 cup raisins
1 cup almonds
1 tablespoon curry powder

Combine ingredients in large bowl and mix well. Pack tightly into a greased 1 1/2 quart jello mold. Bake at 350F for 45 minutes.

1 1/2 tb Coriander seeds
1 tb Cumin seeds
6 Black peppercorns
6 stalks lemongrass chopped
1/2 c Cilantro leaves
1 2" piece fresh galangal
-(or ginger but galangal is more authentic and mustardy), peeled
2 ts Lime zest
8 Garlic cloves; peeled
4 Shallots; peeled
-coarsely chopped
6 Thai Bird chilies (or to taste)
1/4 c Thai fish sauce Water
1 tbs shrimp paste (heated till steamy in a tin foil packet in a skillet)

Mash things together in a mortar and pestle. Transfer to a food processor and process till its a paste.

One use for it.

Make some good Jasmine rice.

Sautee some chicken thighs, shallots, carrots, bell pepper, baby corn, bok choy and mushrooms in a wok. Add some quality coconut milk 3 big scoops of the curry paste (to taste) and some cubed pieces of pineapple and simmer for a few minutes. Serve over the rice! MM mm good!

Enjoy

If you need help locating any ingredients or if you want brand advice - you know where to find me!

but fish sauce water?

explicame por favor...

I will be doing this recipe. Curry from scratch is great.

will try to edit

you make your own green curry paste? Swoon. We buy ours... you are truly the Renaissance man. And you have a zester too? Have to show my hub this... get him working with that mortar and pestle that has too long sat dormant. (innuendo not intentional)

I have to bookmark this ... great thread!!!

I also have a mandolin, a tortilla press and a pasta maker - grrrroar!! ;)

you probably had to shoo the ladies away. Your fiancee' is very fortunate.

I say - I keep her well fed!

Time to write my chicken rollitini recipe!

a colleague of my husband's is an amazing cook, very sophisticated culturally and otherwise. But I think it is more than that "metrosexual thing", I think younger men ( born since the late sixties and seventies) are open to being much more complex people than men of the previous generation.

For the crab cakes you will need:
1 cup cracker meal or bread crumbs
1 egg
1/2 cup or so of milk
One tub of crab meat
Old Bay Seasoning
Parsley
Green onion
Hot sauce
Salt and pepper

Combine everything into a bowl and mix well. Form the mixture into 8-10 patties, about 3 in. across. Fry 'em up, about 3 minutes on each side on Med.

For the sauce:
One jar roasted red peppers
A couple of chipotle peppers
Mayonnaise
Mix it all up in a bowl.

:9:9:9

:P

I have a ton of plum tomatoes and I want to oven-dry them and pack them in oil with garlic cloves. How? Has anyone done this? What preservation techniques do I need to use to keep it all safe (currently suffering from the after-effects of eating elderly sausage).

I'll contribute later, but you all are so good with cooking I'm a little embarrassed.

strict canning sterilization techniques. Assuming you're good with that I'd suggest halving he tomatoes and oven roasting them at low temp. I'l pack em with your best olive oil, garlic, a few basil leaves, maybe some red pepper flakes.

Preheat oven to 300F - Halve tomatoes and place them on a baking sheet. Roast for 1 hour. Meanwhile sautee asome garlic in the oil your going to use Take tomatoes out of oven and sprinkle oil over them. Add a sprinkling of pepper. Return tomatoes to oven for 1 hour more, or until they are soft and caramelized around the edges.

This is for a carmelized flavor. If you just want em dried go into the 200-250 range.

This recipe was a creation of my late husband Alan (and this is written in his own words):

Butter Poached Lobster Tails

Lobster Tails
Water
¼ cup cider vinegar
¼ cup shallots
1 tbsp. each of chopped chives, Italian parsley and basil
1 cup of European unsalted butter cut into small chunks
Pinch of salt
¼ cup white wine
1 tbsp. half and half or heavy cream
Olive oil


I first read about butter-poached lobster in the NY Times, but when I decided to make it, I couldn’t find the recipe, so through trial and error and a few times playing with my own method, I came up with this.

First, parboil the lobster tails by placing them in a bowl or deep dish, pouring boiling water and cider vinegar over them and letting them sit for no more than 2-4 mins. Remove from bowl and gently pry them out of their shells. I usually take shears and cut both the top and bottom, and they come out easily. Remove the veins running down the center as well. Set aside.

In a saucepan big enough to put the tails, sauté the shallots in a bit of olive oil with the chives, Italian parsley and basil. Over low heat, add, a bit at a time, the chunks of butter, along with small amounts of the white wine and cream and keep whisking. This part is a little time consuming, but worth it. Make sure you keep alternating a bit of butter, wine and cream, until it’s all been whisked together. Once you’re done that, turn up the heat to medium low, add the tails and poach for about 5-6 mins. Voila, you’re done! Remove the tails, and use the remaining sauce for dipping. Mmmmmmm!!!

:D

:hug:

Take water and put into a teapot.
Turn on heat
When the teapot whistles you know your water is boiling.

Seriously - no skillsets when it comes to cooking. No wonder my damn cats prefer eating just cat food and not begging for table scraps. The cats know....

I looove making this sauce for my farfalle pasta. Here are the ingredients:

6 to 8 chopped roma tomatoes (plum tomatoes)
six cloves of garlic, finely sliced
one bunch of coarsely torn basil
two tablespoons of butter
Olive oil
Shredded pecorino cheese

While the farfalle is cooking in the pot of water, put the butter to melt in the pan. Lift pan up and twist slightly around so that the butter covers the entire bottom of the pan. Put on low heat, and slice the six cloves of garlic. Put the garlic into the pan, add a little bit of olive oil, about one tablespoon to the pan. Then add the chopped tomatoes. Stir whenever fit to do so. Add the basil leaves for the last. Turn the heat up to about mid-heat, and stir.

Drain pasta. Put the pasta into the pan, and toss liberally. Serve immediately with heavy garnishes of shredded pecorino cheese.

Also, if you want a side dish to the pasta, here's my roasted rosemary potatoes recipe.

Slice baby red potatoes in half. (About half a pound will do). Arrange in single layers on the cookie sheet with the oven preheated to 450 degrees. Add black pepper and salt all over the potatoes. Melt butter in a small saucepan, add rosemary leaves. Take butter off the stove and drizzle all over the potatoes. Put in the oven for about thirty minutes or until golden-brown. Take out and put on a platter. Enjoy!

I'd do the roasted rosemary potatoes first before getting the pasta ready.

Bon appetit!

The front page has lots of GOOD macro vegan recipes...

:hi:

I owe you my fealty!

the link in my signature...

The website is designed & operated by my friend Gary Miller, actually.

Veggie Soup

Brown lb. meat o'choice with a chopped onion..bell pepper and 4 stalks celery

Add large can diced tomatos....can corn...can sweet peas...can green beans/blk beans/pintos....season with garlic...salt/pepper...parsley flakes...basil...thyme...other seasonings o'choice to taste.

Bring to a boil and add small box maccaroni..on edit..add maccaroni if you don't use any beans to thicken...bring back to a boil untill pasta is tender....let stand to meld seasonings untill cool..then reheat to serve.

Broccoli Bread

Mix in LARGE bowl....2pkgs. Jiffy Cornbread or other SWEET cornbread mix...4 eggs...1 small grated onion...1 carton copped broccoli..thawed and drained...12oz cottage cheese...5 dashes o'Tobasco.....1 1/4 sticks melted real butter.

Pour into a 9x13 greased pan....bake for 40mins. in a preheated 400 degree oven...or untill golden brown....will be soft on the inside....can be kept in fridge several days and warmed as needed.

:9 :9 :9

dice green peppers, onions, black olives, and hard boiled egg whites only. Use as much of these ingredients as you like. Boilpasta. I like ziti or salad shells. Drain and cool. Add everything together with Hellmann's mayo(again as much as you like). Add salt to taste, a little garlic powder, and some pepper. Form into whatever dish shape you like. Top with Kraft parmesan cheese, cover with plastic wrap, and refrigerate over night. It tastes better the next day. Serve cold.

Cut up bacon in small pieces and fry very crispy. Drain. Set aside. Dice onions, cilantro, tomato, and jalapeno. No seeds for less hot, seeds for more hot. Open 2 cans of already cooked pinto beans. Drain the juice. Add al the ingredients to a pot except the bacon. Add a little chicken broth. Simmer about 30 minutes. Add the bacon at the end and serve. Caution - may be gas inducing. Really.

flatulation

Dice some onions. In a frying pan fry the rice and onions with a little oil. Let it get almost brown. Add comino if you like it. While still very hot add chicken broth. 3 to 1 liquid to rice. Add salt, pepper, and garlic powder to taste. Cover with a tight fitting lid and simmer at a low to medium flame until almost all of the liquid is absorbed. Let sit ten minutes before serving. Do not - I repeat do NOT lift the lid or stir the rice while it is cooking or you will have all stuck together gluey rice.

Another variation s to skip the comino but add some saffron right before putting on the lid. This gives it a unique Mediterranean flavor.

:thumbsup:

I literally ate myself sick at his Super Bowl party.

give it up!

Pick a good brisket from the store. Pick it up and bend it in half. If it is real flexible it is a good one. If it is hard to bend it has a giant chunk of fat in the middle. I wait till they are on sale her for .97 a lb and put about 3 or 4 in the freezer.

Get your charcoal and mequite coals going. Trim some(not all)of the fat off of the brisket. Spice it with salt(be careful), garlic powder, and McCormick's Spicy season all. Spice it good on both sides. Place it on the pit about 4 to 6 inches from the coals. Let it get real brown, but not black(burned). Bring it back in the house. Stoke your coal bed with more mesquite and charcoal and leave the lid open so it will get super hot. Lay out a real long piece of Super Heavy Duty tin foil on the cabinet or cutting board. Spice the hell out of the brisket again on one side and put that side down. Spice the hell out of the top side. Wrap the brisket in the heavy duty foil the long way, and then the short way about 4 or 5 times. You are creating a tin foil pressure cooker. PLace your brisket tin foil pack out on the pit and close the lid, but leave the top vent open. It will go 45 minutes or an hour on each side. Push on the tin foil pack and see how tender you want the meat. If you overcook it the brisket will be stringy. Bring in and let cool. Let cool then cut against the grain at an angle. This method has never failed me, never.

Brown some chicken in a deep pot. I like to use drumsticks or wings. Remove and drain. Add 3/4 cup rice, onion, 2 green peppers diced large, and a can of peeled tomatoes diced in quarters. Add the chicken and cover up entire mixture with chicken broth. Add salt and pepper to taste, garlic powder too if desired. I use about 5 or 6 cans. Bring to a boil. Put on the lid and simmer very slowly for about an hour or an hour and a half. The chicken will fall off of the bones.

One whole chicken or your favorite parts cooked, cooled and chopped
(Bay leaf is usually used in abundance)
White rice (approx 1-2 cups per lb. of chicken) cooked and cooled
3-4 plum tomatoes-diced
1-2 red bell peppers-diced
1 medium sweet onion-diced
3-5 cloves of garlic-minced
Adobo seasoning to taste
Achiote seasoning to taste (approx. 1-2 Tbsp)
Cilantro to taste--chopped finely
Salt and pepper

Heat a skillet or paella pan with lard or olive oil and sautee the onion, garlic and pepper.

Season with achiote and adobo.

When onion is translucent, add tomatoes

Reseason.

Add chicken and saute until chicken is warmed through.

Add rice

Reseason.

Top with chopped cilantro, saute and serve

************ham and/or shrimp are optional but recommended*********

I will though.

but worth it...:9 I got it from a Costa Rican whose great-grandmother had passed it down.

I'm trying your pork taquitoes(sp?) too.

I kind of go heavy on garlic sometimes. But you know as with any recipe you can put more or less or none or extra things depending on your taste buds.

GRAVLAX (SALMON MARINATED IN DILL)

3 lb Fresh salmon fillet -- center
-cut, cleaned & scaled
1 lg Bunch Dill -- fresh, whole
1/4 c Kosher salt (coarse, or
-regular is necessary)
1/4 c Sugar
2 tb White peppercorns (or black)
-crushed
1/4 c Aquavit

Cut the salmon in half lengthwise and remove the
backbone and the small, freebones, as well, or ask
your fish delaer to do it for you. Leave the skin on.
Place half of the fish, skin side down, in a deep
glass, enamel or stainless steel baking dish or
casserle. Wash and then shake dry the bunch of dill
and place it on the fish. (If the fill is of the
hothouse variety and not very pungent, chop the herb
coarsely to release it's flavor and sprinkle it over
the fish instead.) In a separate bowl, combine the
salt, sugar and crushed peppercorns. Sprinkle this
mixture evenly over the dill. Top with the other half
of the fish, skin side up. Cover with foil and set a
heavy plate or platter on top of it, slightly larger
than the salmon. Weigh it down with cans or jars and
refrigerate for at least 3 days, up to 7 days. Turn
the fish over every 12 hours or so, basting with the
liquid marinade that accumulates, separating the
halves a little to baste the salmon inside. Replace
the platter and weights each time. When the gravlax is
finished, remove the fish from it's marinade and
scrape away the dill and seasonings. Pat dry with
paper towels. Or leave the dill and seasonings in
place.

Score a pork tenderloin with a few X's....rub tenderloin with olive oil, minced garlic and rosemary. Bake in 375 degree oven for a half hour...

Meanwhile on the stovetop mix half apricot preserves and half spicy brown mustard in a saucepan until preserves melt. Optional: add a shot of bourbon, either in the sauce or in the cook.

Pour the preserves mixture on top of the tenderloin at the half hour mark and cook about 15 minutes more until pork is cooked. Pass remaining sauce at the table.

Very easy yet good enough for company, served with a salad, vegatable and rice pilaf.

a few more of my secret cooking tricks.

Beef can be substituted. Cube up some deer backstrap into 4" x 3" cubes. Butterfly them halfway open. Put a slice of jalapeno in there and wrap them in bacon and toothpick the bacon on really good. Marinate over night in Lawry's garlic and herb marinade. Cook over charcoal. The whole neighborhood will smell like a Greek restaurant when the marinade hits the charcoal. Serve on a bed of wild rice. Mmmmmmmmmmmmm.

any sources?

Here it is $20 for a 1 lb piece of backstrap. Do you know any hunters up there ? Try going to where they process the deer meat and see if any of the hunters didn't pick up their meat. They might sell it to you for processing charges.

will do

thanks man

:yourock:

Cheesecake

5 bricks of cream cheese
3 eggs
1 1/2 cup sugar
1 cup sour cream
juice from 1/2 lemon
1 tsp vanilla
3 tbsp flour

Cheese at room temp. Mix with sugar, then eggs one at a time. Fold in lemon and sour cream. Sprinkle flour and mix in. Pour into graham cracker crust in 10" spring pan. Bake at 350 in water bath for 1 hour. Check for doneness.

For Chocolate, add 1/2 cup baking cocoa, omit lemon, increase sugar to 2 cups


Pork Chops

8 boneless chops
flour
milk
2 cans golden mushroom soup
1 can cream mushroom soup

Dredge chop through milk, then flour. Fry over high heat until brown, but do not cook all the way. Place chops in large pan for oven. Mix soups together with 1 can water and 1 can of milk, pour over chops. Cover bake at 350 for two hours. Serve with mashed potatoes. Sauce is excellent as a gravy.


Ribs... warning... time/ingredient intensive...

2 racks of ribs, baby back, whatever...

mix togtether:
3/4 cup brown sugar
1/4 salt
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp old bay
1/2 tsp ground cloves

rub ribs with mixture. wrap ribs in plastic wrap and refridgerate overnight, at least 8 hours, preferrably more.

the next day, make two aluminum foil pouches large enough for the rib racks and make sure they can be sealed well.

mix and bring to a simmer 1 1/2 cups white wine (I like Blue Nun)
1/4 cup red wine vinegar
1/4 cup Jack Daniels
2 tbsp steak sauce
1/4 cup ketchup
1/4 cup honey
1/4 molasses
2 cloves garlic, smashed
1 carrot chopped
1 VIDALIA onion chopped
2 bay leaves

place ribs in foil, seal up except for small spout. pout in half mixture in to each pouch. seal spout. place pouches on cookie sheets and bake in oven for 3 hours @ 225 degrees. Remove from oven, strain liquid into large frying pan. Let the ribs set. Bring sauce to a boil and reduce by half to 2/3, or until sauce begins to become syrupy. Coat ribs with sauce, grill on gas/charcoal grill for 10 minutes each side constantly basting and flipping ribs ribs with sauce until sugars carmelize on ribs and they begin to blacken.

quick & easy dessert

melt 1 stick of butter in pan
mix 1 cup flour, 1 cup sugar, 1 cup milk, 1 can fruit & cinnamon if desired
bake at 350

I use the good mole powder from the Chicago area. The brand name is
El Popular. It is made by V.F. Garza and sons in East Chicago, In. To call them it's 219-397-3728 or 312-731 1033. This mole powder is made from dried poblano peppers. The mole here in Tx I do not care for. It is sweet and sometimes has peanut butter in it. Yuk !

Prepare your filling. De-skin and crumble up 4 or 5 good chorizos. Add 1/2 cup of diced onions, and 2 potatoes that have been peeled, cubed small, boiled, drained, and cooled off. Fry this up for about 10 or 15 minutes until everything comes together.

Make your sauce. In another frying pan dissolve about half a jar of the mole powder in some oil. Make a loose paste out of it. Heat and add chicken broth until you have a soupy mixture. You can always add more chicken broth if you have to.

Spray a latge pyrex baking dish with Pam. Set aside. Dip each corn tortilla in the mole sauce and then put the filling in each one. Add a small amount of Mexican cheese to each enchilada. I use Chihuahua or Oaxaca. Place each enchilada in the pyrex baking dish seam side down. Repeat until your dish is full or you run out of ingredients. This makes a big mess in the kitchen so I go ahead and make a lot and freeze some for later. Hell I usually do the dishes anyway so what's the difference ? Pour the remaining sauce over the enchiladas. Cover with foil and bake at 325 for 25 to 30 minutes. Serve with shredded lettuce and diced onions on top.

Debone and cut up some pork steaks the long way. Rinse off all the band saw powder from them first. Brown up the pork steak strips pretty good. Place them in a pyrex baking dish along with 3 or 4 sweet banana peppers that have been diced up and deseeded, a green pepper that has been diced and deseeded, a diced up onion, a couple of cloves of crushed garlic, and a can of tomatoes that have been diced up. Use the juice too. Salt and pepper to taste. Cover with tin foil and bake at 350 for 35 minutes. This is really good served over white rice.

I love Greek food. Especially the spinach and cheese pastries.

We make this at the deer camp. It makes for some strange sounds in the middle of the night.

In a large pot brown and drain a lb of not too greasy ground chuck. Add 4 cans of already cooked pinto beans, a large diced onion, 4 or 5 cloves of garlic that have been diced up, a large can of diced tomatoes, comino, salt, chili powder, and cayenne(watch it) to taste. Pour in 3 or 4 cans of chicken broth.(Enough to cover up all the ingredients) Stir real good and let simmer for about 2 to 2 1/2 hours. I like to eat it with oyster crackers.

This is the basic dinner at a Filipino farm labor camp in the Delta in the forties, fifties, sixties and seventies. I had an uncle who cooked in the camps as well as my wife's father.

I thought you were talking to me.

... easy and great, unless you don't like okra :)

1 lb fresh okra
1 cup corn meal
1 tsp salt
1 tsp fresh ground black pepper
oil to cover

Go ahead and start heating your oil to 375 - 400 degrees.

Rinse your okra. Slice into 1/2" pieces, pitching the stalk and the little end. Mix corn meal, salt, pepper in a brown paper lunch bag. Toss in the okra and mix well.

Use whatever method you prefer to separate the loose corn meal from the okra. Put the okra in the oil. Keep the heat high, let it cook until you see the insides of some slices turning brown. Some like it really brown, take it out when it looks done :)

Eat the whole pound by yourself. It's good for you :)

I have had trouble with that.

The answer is, not much of it is supposed to stick! That is what ruins restaurant okra, they batter it (or more precisely, a food processor somewhere batters and freezes it, and they fry it).

There should only be a little corn meal sticking to the final product. Unfortunately, this will have the effect of leaving a bit of corn meal in your oil. If you wish to re-use the oil, you can cut some fresh slices of potato and fry them in it, they will "pick up" a lot of the corn meal.

Brown a family pack of pork chops. Spray Pam in a large pyrex baking dish. Put them in the pyrex baking dish with a diced up onion and a large(family size) can of cream of mushroom soup. I use Cream of Mushroom Lite because I am a fat ass. Add about half a can of water. Add some fresh cracked pepper to taste. To taste means none if you don't like it. Cover with foil and bake 45 minutes at 350. I usually make microwave baked potatoes to go with this because the gravy is so damn good.

(AKA Crawfish, Crayfish)

http://www.lacrawfish.com/recipes_crawfish.html

I've had them shipped live to New England and they were great!

Adapted from a Russian Tea Room recipe:

Make a stock out of approximately one pound of meat (whatever you have on hand -- we used bone-in short ribs, a pork chop and a couple of chicken pieces), a handful of fresh parsley, (the following chopped): one carrot, one onion, 1 clove garlic, one leek; plus a few juniper berries and cloves, lots of cloves, and a couple of bay leaves, a little salt. Cover the whole mess with water and simmer for 4 hours. Skim off fat; strain soup, and reserve the meat separately. (You don't need the veggies -- they gave their all to the broth.)

At the same time, make a beet broth. Wash (don’t peel, but cut off the ends) about 8 ounces of beets; stick it in a pot with water and simmer for 40 minutes. Add 1 teaspoon pickling spice, 3/4 c. white vinegar, a bunch of fresh thyme and a couple of bay leaves. Simmer for 3 hours or so. Strain and reserve the broth. Peel and shred the beets; get rid of the rest.

OK, now the rest -- fry 4 strips of bacon, chopped, in a big pot. To the bacon fat, add some butter and 1 onion, 1 carrot, 1 cup cabbage, 2 cloves garlic, all chopped. Cook until veggies are soft, then add 1 teaspoon each tarragon and dill. To the veggies, add equal parts beet broth and meat stock (until the soup is at the consistency you want), and add the beets back. Simmer for 15 minutes or so until everything blends.

To serve, ladle in bowls, garnish with the meat (shredded), sour cream and fresh dill.

We made this with (improvised) Russian dumplings on the side -- take a basic pasta dough (3 eggs, 2 cups flour), roll into thin sheets, and fill like ravioli with a mix of (cooked!) pork, beef, and onion, seasoned with Penzey’s Russian Sausage seasoning, which is a mix of salt, pepper, nutmeg, mace, cinnamon and garlic. Boil until they’re soft, serve topped with sour cream, horseradish and dill.

never seen a borscht recipe I might like til this one

thanks!

Cut some bacon up in small pieces. Fry very crispy. Spray a pyrex baking dish with Pam. Put 3 or 4 cans of pork and beans with the juice drained out in the baking dish. Add the bacon, diced onions, diced green peppers, brown sugar, worcestershire sauce, and mustard. Bake uncovered on the middle shelf of the oven at 325 for 1 to 1 1/2 hours. Place an old pizza pan or cookie sheet underneat because sometimes this dish bubbles over. Serve chilled. Tastes better the next day.

My granddaughter is here. I have to get off the computer now so she can do her frogapult and her spongebob games.

1) Whole roasting chicken
Olive or vegetable oil
Rub: half cup of salt, half cup of pepper, quarter cup of garlic powder *feel free to substitute for your personal preference.
1) CAN of beer. Doesn't matter what kind.


Take chicken, coat inside and out with oil, then apply rub on the outside. Open beer, drink about three quarters, or give beer to someone else to drink if you don't want to. (beer is a terrible thing to waste)
Insert beer can into chicken cavity so that the closed end is left sticking out. Heat oven or barbecue to 350 degrees. place chicken inside, "standing up" with the beer can and the legs on the bottom. Cook for one hour 15 minutes. When finished, chicken should have a crispy skin, but the meat should be very tender and juicy.

I started it quite some time ago. Initially, I did not put the names of the posters, but later started adding them. If you would like this file, please pm me. I'd be happy to share.

I'm sure I missed a few.

Please, all other vegetarians, please post some meatless recipes.

Instead of using the beef broth, use a veggie stock, seasoned similarly to the meat stock (maybe cut back on the cloves). Use oil instead of bacon to fry up the veggies, and maybe up the volume of both the veggies and the shredded beets to make up for the lack of meat volume. (I'm thinking a meat substitute wouldn't work well in this recipe.)

2 cups of diced onions
1 1/2 cups of diced green bell peppers
1 cup of diced celery
1 can stewed tomatoes
2 large tomatoes, cored
1 cup okra, chopped
3 large cloves of finely diced garlic
1 1/2 teaspoons of white pepper
4 finely diced jalapeno peppers
2 finely diced habañero peppers
1/2 teaspoons of cayenne pepper
1/2 teaspoons of black pepper
1 pound of Cajun-style sausage, cut into medallions
1 pound of peeled, tailless large shrimp
1/2 pound of oysters
1/2 pound scallops
1 pound chicken, skinned and deboned
1 pound white fish cut into slices
3/4 pound butter
3/4 cup flour
2 bay leaves
1/2 teaspoons of dried thyme leaves
1/4 teaspoons of dried oregano
1/2 teaspoons of salt
2 teaspoons of Gumbo File
1 bottle of red wine
2 cups cooked rice

Start making a roux-melt the butter in a frying pan and begin to stir in flour when it bubbles. Keep stirring in flour until it thickens, but (unlike other roux) don't brown. Remove from heat and put aside. This will make a blond roux.
In a stock pot, melt 1/4 lb butter, and saute onions, peppers, celery, okra jalapenos and habaneros. Add 6 cups of water, stewed tomatoes, and tomatoes. Leave on heat and begin to boil. As gumbo is heating, add garlic, white pepper, black pepper, cayenne pepper, salt, thyme, oregano, and bay leaves. Add seafood, chicken, and sausage. Cover and bring to a boil. When boiling, reduce heat to simmer and add wine. Begin stirring in roux to thicken. When gumbo is near desired consistency, remove from heat. Add rice. Let cool 5-10 minutes, and begin stirring in gumbo file (IMPORTANT: do not use file over heat!) to help thicken and darken the gumbo. Additional thickening will occur upon standing.

we should publish and list it in the store.

:thumbsup:

we are hoping to raise money for Kerry.

whipped together. Cut apples or other fruit and DIP! Excellent.

For a crowd and slices freeze well for reheating.

It's a really inexpensive dish when money is tight. If you like potato pancakes you will love this.

5 pounds of potatoes
4 eggs
one giant onion
1/2 pound bacon or more if you can handle it
1 small can of condensed milk
black pepper to taste

Start frying bacon that's cut into smallish pieces.

Wash and grate potatoes into a roasting pan you spritzed with Pam. If you can't grate them by hand, leave the skins on, cut into chunks and grate them in a blender a bit at a time.

If you use a blender, try not to get them too finely grated. Add some egg, the condensed milk and onion with each batch to keep the blender from getting overheated.

Add the crispy bacon pieces and mix well. Add black pepper if you like it. Go easy on it.

It will look very weird about now but don't worry!

Bake uncovered in a 350 to 375 degree oven until it's done in the middle. The top will get nice and brown. Test it with a knife. When the knife comes out sort of clean, it's done. If your roasting pan is very shallow, it will take less time to bake.

Spoon out and serve with applesauce or sour cream.

This is good the first day. But after the first day it's great if you cut a slice of it and reheat it in a heavy, dry fry pan. Gets a little crisp on the outside.

Adjust the recipe down for a smaller batch. These ingredients are user friendly.

made this. My grandmother taught me (and my 2 brothers) how to make this when I was 6!

We eat it at EVERY holiday or family event. Its oue "family dish". Wow - for a while I thought my grandmother (who came from Lithuania when she was 8 in the 1920s) made it up.

:wow:

My grandmother tells of how it was originally made with a tarta (a picee of metal with nail holes banged through to grate the potatoes).

We make it with various meat - bacon, sausage, hocks - you name it. And we bake it in a large cast iron pan. Then you reheat it - as you said and it just gets better.

This is a real staple in Lithuanian families!

Time for research!
Thanks so much - you made my day

:yourock:

It's been around for many years http://www.angelfire.com/ut/recipes/

One tip re: their Cold Beet Soup recipe. My family omitted the buttermilk. So, if you try that recipe, you can always add it later to compare flavors and find your favorite of the two. But whatever you do, I *highly* recommend you try making chilled beet soup during the summer and have it outdoors. It will speak to your genes!

P.S. You've posted so many terrific recipes! I have to try some!!!

truly!

This is sort of a National Dish in Vietnam - I have't been - yet!. I get this at Pho shops which dot central CT (we have a good sized Vietnamese communty in the Hartford area) but you can make it.

5 pounds Beef bones with marrow
5 pounds Oxtails
2 pounds Short rib plate -- or 1 lb steak
2 large Onions, unpeeled -- halved studded with 8 whole -- cloves
3 Shallots -- unpeeled
2 ounces Fresh ginger root
4 Star anise
1 Cinnamon stick
4 medium Parsnips -- cut into 2-inch
2 teaspoons Salt
1 pound Beef sirloin
2 Scallions thinly sliced
1 tablespoon Cilantro chopped
2 medium Onions -- sliced paper-thin
1 pound 1/4-inch-wide dried rice -- sticks (banh pho)
1/2 cup Nuoc mam (Vietnamese fish -- sauce)
Freshly ground black pepper

Accompany with:
2 cups Fresh bean sprouts
2 Fresh red chile peppers -- sliced
2 Limes -- cut into wedges
1 bn Fresh mint leaves
1 bn Fresh Asian basil
Fish sauxe
Sriracha Chili sauce

You can substitute the sirloin with some jumbo shrimp. (my favorite)

In order to cut the beef into paper-thin slices, freeze the pieces of meat
for 30 minutes before slicing.

You can make the broth in advance and freeze it so you can make this more easily when ever you want. Its great for cold days, hot days AND HANGOVERS :)

The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. (This will help loosen the impurities inside the bones. When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.)

Place the beef bones, oxtails and short rib plate in a large stockpot. Add water to cover and bring to a boil. Cook for 10 minutes. Drain. Rinse the pot and the bones.

Return the bones to the pot and add 6 quarts of water. Bring to a boil. Skim the surface to remove the foam and fat. Stir the bones in the bottom of the pot from time to time to free the impurities. Continue skimming until the foam ceases to rise. Add 3 quarts more water and bring to a boil. Skim off all the residue that forms on the top. Turn the heat to low and simmer.

Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the simmering broth. Simmer for 1 hour.

Remove the short rib plates. Pull the meat away from the bones. Reserve the meat and return the bones to the pot. Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2-inches in size. Slice the reserved short rib meat paper-thin. Set aside.

In a small bowl, combine the scallions, coriander and half of the slice onions. Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes. Drain and set aside.

When the broth is ready, remove and discard all of the bones. Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer.

In another pot, bring 4 quarts of water to a boil. Drain the noodles, then drop them in the boiling water. Drain immediately. Divide the noodles among 4 large soup bowls. Top the noodles with the sliced meats. bring the broth to a rolling boil. Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). Garnish with the scallion mixture and freshly ground black pepper.

Taken from "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori
& Chang. 1989.

2 - 1 1/2 lb lobsters
1 bn fresh basil
1 /2 can San Marzano Tomatoes (use whole can if you want this redder)
4 cloves Garlic
Quality olive oil
PLENTY of black pepper (more than you think you need - taste it though)- this is a mildly spicy dish based on black pepper (sort of a Sicilian spin) You want it black pepper spicy but not ruined by over spicing.
2 shallots
1/4 cup quality white wine (pinot grigio works for me)
1/4 cup heavy cream
1/4 stick butter at finish
Pecorino Romano - grated to taste
1 lb linguine (fresh or dried)

Boil the lobsters for 7 minutes - crack and shell those babies

Start cooking the linguine (unless using fresh - common sense here) in some well salted water. Cook till AL DENTE - drain under cold water to stop cooking process.

Sauté the shallots till translucent add garlic. Cook for 1 minute add tomatoes - crush them with your wooden spoon. Cook for 3 or 4 minutes to lose the tomatoes acidity. Add wine. Cook for 1 minute. Add pepper and add lobster, stir for 30 seconds. Add cream and butter - stir till butter is melted in then add the pasta to the sauce and cook till the pasta is the desired consistency. Add roughly chopped basil and grated pecorino.

Serve with glasses of the wine you used in the sauce.

Bon appetito

wink wink nudge nudge

any new recipes folks ?

Lots of variety and pricing at that site. They even have chestnut roaster pans. I can now see why when hubby and I tried to roast some in the oven they exploded! Success might just depend on having the right pan. :)

I know I can find them on the web and fancy cooking stores but they're very pricey. Any recommendations for a decent one at a good price? Or one that's at least the best value if I have to pay bigger bucks?

Thanks in advance! I"m dying to see how they cook and why they make a difference in results.

Brown ground chuck and drain the fat. Add canned(or fresh) mushrooms, diced garlic cloves(as many as you like), diced onion, a large can of diced tomatoes, fresh basil, and oregano. Simmer about an hour on low. Serve over pasta with Parmesan cheese.

Alot of fresh basil. 2 large bunches. Just the leaves now.
Your finest Olive Oil
3/4 cup of pecorino romano
4 cloves of garlic (I like it very bitey with garic. Remember its raw so put less in if you want it less garlicy)
1/2 cup Pignoli nuts (Pine Nuts)

Put the Basil, cheese and garlic in a food processor and chop itinto a paste. Drizzle a little oil in to keep it moving, but not too much.

Transfer paste to a bowl and add oil till it has that wet paste pesto consistency. I don't like emulsifying it in the processor as I don't like my pesto to mayonaise-ish.

Salt and pepper to taste. These measurements are totally arbitrary. I add more of one or another ingredient till its right - experiment - its fun!

Use it on pasta, in casseroles, on bruschetta, chicken breasts, portabellas, pizzas, sandwiches - you name it!

Then experiment with other ingredients - roasted peppers, roasted garlic, dried tomatto, artichoke - go nuts!

Keep em coming.

:)

Thanks for posting.

:hi:

Come on DU cooks - Tell us your cooking secrets.

1 pound chicken livers
1 large onion
4 hard-boiled eggs
Salt to taste

Wash the chicken livers, pat dry (if you're keeping strictly kosher, this is a more involved process, but since I don't keep kosher, I don't know exactly what's involved). Grill or broil until there's no pink left (should only take a few minutes).

Chop the onion and sautee until translucent.

Peel and chop the eggs.

Put everything into a food processor or blender, and pulse until it's at the desired consistency. If you want a very smooth pate, add a little schmaltz (chicken fat!) or vegetable oil and puree until it's smooth.

Serve with crackers, challah or matzoh.

Now I need a gefilte fish recipe

yummy!

But we have done a jellied salmon (basically, poach salmon steaks in a white wine broth, and then let set up overnight).

I would assume its the bones that make it jellied, right?

That's why you want the steaks, not the fillets.