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baldjeanfriede -> The recipe thread (8/24/2007 3:07:30 AM)

Since we own a restaurant, we thought we would start a recipe thread. To begin with here is one of ours:

Cassoulet
Ingredients:
1 large can of white beans
2 Cabanossi (Italian kind of sausage, should be available at any good delicatessen; here a pic: http://www.flickr.com/photos/triotex/414007408/ )
500 grams of minced beef (you can use minced lamb too, if you want to give it a slightly different flavor)
2 cloves of garlic (feel free to use more if you like garlic)
2 onions
50 ml of red wine
salt, pepper, herbs de provence (in essence thyme, oregano, basil, marjoram, rosemary)
2 spoonfuls of olive oil
breadcrumbs

Dice onions and garlic. Fry onions in olive oil until they get glassy, then add garlic and minced meat. Stir until minced meat has all turned gray, then add the wine. Put beans into a fireproof pot and mix with the meat. Cut Cabanossi into slices of about half an inch thickness and mix them under too. Hack the spices, add them and mix them under. Put a layer of breadcrumbs on top, then put pot into preheated oven at 200 Celsius (400 F). Wait until breadcrumbs turn brown, then remove pot from oven, mix the breadcrumbs under, put another layer of breadcrumbs on top and put into oven again until breadcrumbs turn brown again. Serve with a baguette and red wine. Delicious, but illegal, immoral and fattening.



InnocentYoungSub -> RE: The recipe thread (8/24/2007 3:31:25 AM)

^That sounds great.

Here's one I like to make:

Honey Walnut Shrimp

Ingredients:
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned, sweetened condensed milk
1/4 cup mayonnaise
4 egg whites
2/4 cup all-purpose flour
1 cup water
2/3 cup white sugar
1/2 cup walnuts
1 cup vegetable oil for frying

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry. Whip egg whites in a medium bowl until foamy. Stir in the flour until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.



MladyAlanna -> RE: The recipe thread (8/24/2007 3:40:11 AM)

I dont normally do this but why not....the below is one of My "going to a party what do I take" kind of recipes...EVERYONE loves it! Enjoy



Whole Wheat-Honey Bread
**can make the dough and refrigerate up to 8 hrs before baking**

1 3/4 cup all purpose flour
1 1/2 cup whole wheat flour
1 teaspoon salt
1 pkg yeast
1/2 cup milk
1/2 cup water
1/4 cup honey (yum)
2 tablespoons margarine or butter

1 egg white and 2 teaspoons cold water


1) Combine 3/4 cup all purpose flour, wheat flour, salt, and yeast in large bowl. Heat the milk, water, honey and margarine in small bowl about 2 min in the microwave. Mix all together.
2) Add remaining flour (keep out about 1/4 cup for dusting the counter to roll out dough) to make a soft but NOT sticky dough. Dust half the 1/4 flour on the counter and knead dough for about 5 min. dust rest on counter and Roll out dough to about 8x11 size. Roll long ways into a long about 8inches long.
3) Pinch seam to make stick and roll under ends slightly for smooth look. Place on lightly greased (Pam works great) cooking sheet and cover for 20 to rise in warm space. (I place on top of stove while oven is preheating) Preheat oven to 400 degrees.
4) Combine the egg white and cold water. Cut 4 diagonal slashes in the top of the bread then spread the mixture over it.
Bake for 25 min.

This is very dense bread!

MladyAlanna



pahunkboy -> RE: The recipe thread (8/24/2007 4:32:17 AM)

micorwave eggs.

mix 3 eggs in a paper bowl.

add poppy seeds, and raisens.

nuke for 2 minutes.

separate egg from dish. lay on top slice of swiss cheese.

serve on bread of your choice-potato bread, english muffin, or no bread.



baldjeanfriede -> RE: The recipe thread (8/24/2007 5:09:21 AM)

Here another one of us:

Tipsy pea soup.

1 pound green split peas
1 large onion
4 cloves garlic, or to taste
2 carrots
2 stalks celery
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh marjoram
2 bay leaves
salt and pepper
4 tablespoons of whipped cream (one for each dish)
champagne

Sort and rinse peas, then mash them. Put in a large pot with 6 cups water, mix, bring to a boil and reduce heat to maintain a simmer. While the peas cook, chop onion, carrots and celery, including celery leaves, if available. Add the chopped vegetables to the peas and cook, stirring occasionally, until onion softens, about 10 minutes. Add rosemary, marjoram, bay leaves and minced or pressed garlic. Stir in well and cook for several minutes to develop flavors.Simmer until peas are soft, 10 to 30 minutes, depending on the age of the peas. Taste for seasoning and serve hot. When serving, add a spoonful of whipped cream into the middle of each plate and pour in some champagne.



FullCircle -> RE: The recipe thread (8/24/2007 10:37:58 AM)

quote:

ORIGINAL: pahunkboy

micorwave eggs.

mix 3 eggs in a paper bowl.

add poppy seeds, and raisens.

nuke for 2 minutes.

separate egg from dish. lay on top slice of swiss cheese.

serve on bread of your choice-potato bread, english muffin, or no bread.


Thats more fun if you don’t crack the eggs open first.
I name that dish exploding microwave eggs on toast.



Najakcharmer -> RE: The recipe thread (8/24/2007 10:48:54 AM)

I make cassoulet with flageolet beans and duck confit, but that recipe sounds a lot easier.

For my contribution to the thread, try pairing roasted or steamed sweet potato slices with ginger, either pickled Japanese style, ginger chutney, ginger-honey mustard, or just a sprinkle of ginger juice or powder.  It's an intriguing taste as well as a healthy one.







DiurnalVampire -> RE: The recipe thread (8/24/2007 10:55:47 AM)

Triple Espresso Brownies

Yield: 36 servings

-----brownies-----
1/2 c Water
1 Egg
1 ts Vanilla
1/4 c Butter, softened
1 Egg
1 ts Vanilla
3 Chocolate bars, sweet dark/b
1/2 c Semi-sweet chocolate chips
1/8 ts Espresso granules, instant
21 1/2 oz Brownie mix (1 pkg. pillsbur
1/4 c Oil
2 ts Expresso granules, instant
-----filling-----
1/2 c Brown sugar, firmly packed
2 ts Espresso granules, instant
1 c Walnuts, coarsely chopped
-----glaze-----
1 tb Butter or margarine
1 ts Milk or whipping cream

Calories per serving: 160 Fat grams per serving: 9 Approx. Cook
Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom
only of 13x9-inch pan. In large bowl, combine all brownie ingredients.
Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30
minutes. Remove from oven.
Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t.coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies.
Bake an additional 17 to 20 minutes or until light brown.
In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency.
Drizzle over warm brownies. Cool completely. Cut into bars.

Trust me, they are to die for :)

DV



e01n -> RE: The recipe thread (8/24/2007 8:18:01 PM)

Dib Iab Kib Xyaw Koojtis Qaib
(Stir-Fried Bitter Melon with Chicken Wings)

Trim the ends off of 2 chinese bitter melons (about 1 lb. total) and halve each lengthwise. Using a spoon, scoop out and discard the seeds and spongy insides. Cut each bitter melon half into 1⁄3"-thick slices on the bias and transfer to a large bowl. Cover with water and swish the slices around with your hands until the water is cloudy; drain well and set aside. Heat 5 tbsp. peanut oil in a wok over medium heat. Add 6 whole chicken wings (each cut into 4 pieces) and cook, stirring occasionally, until golden brown, 8–10 minutes. Carefully add bitter melon and salt to taste and stir-fry until crisp-tender, 3–4 minutes more. Transfer to a large platter and serve hot. Serves 4.



michaelOfGeorgia -> RE: The recipe thread (8/24/2007 9:16:18 PM)

Shrimp Tortellini

Prep Time: 10 Minutes    Cook Time: 15 Minutes

1 (9-oz) package refriderated fresh cheese-filled tortellini

3/4 pound shelled & deveined shrimp

1 Tablespoon butter or margarine

1 (12 1/2 oz) can condensed cream of shrimp soup

1/4 cup milk

1/4 cup grated Parmesan cheese

2 teaspoons lemon zest

1/8 teaspoons ground pepper

1 cup frozen peas

1 cup halved pear tomatoes


1. Cook tortellini according to package directions. Drain & keep warm
2. Meanwhile, in a 12-inch nonstick skillet, saute shrimp in butter over medium-high heat until shrimp turns pink. Blend in soup, milk, cheese, lemon zest and peppers. Bring to a boil, stirring. Add peas & tomatoes; reduce heat & simmer 2 minutes to blend flavors. Stir in tortellini and heat through.

serves 4

Recipe Note: Simple yet elegant, this recipe is easy as well as delicious.

Per Serving: 375 calories, 44 grams carbohydrate, 17 grams protein, 15 grams fat, 6 grams fiber, 56 miligrams cholesterol, 1086 miligrams sodium.



Termyn8or -> RE: The recipe thread (8/25/2007 8:22:48 AM)

Killer Chicken Breast

This can be used for a sandwich or stirfry, whatever, lightly breaded for the lower carb folks and has some fat, but not a whole lot.

Bacon grease (optional, use something else if you like)
Onion powder (not salt)
Garlic powder (not salt)
Dill seed (can be ground)
Thyme (can be ground)
White pepper (ground)
Cayenne pepper (optional to taste)
Flour
Frozen boneless chicken breast

Partly thaw the breast, then stick it with a knife at about 3/8" invervals. Paralell to the grain on one side and perpendicular one the other. Rinse thouroughly leaving it wet. While rinsing, work the meat around, this will thaw and tenderize it. Squeeze it and bend it etc.

Still wet put it on a plate and put on the spices. Let them soak in for a minute and then sprinkle flour over it. Fully cover it and pat it down with the palm of your hand. Pour some flour onto another plate, fully covering the area of the breast. Flip the breast over onto this flour and apply the seasonings to this side now. Thrn cover with flour, a paper plate is recommended, because you can bend the sides up to get the flour on the sides of the breast.

Preheat the bacon grease in a pan, you want it about 1/2 way up the thickness of the breast(s). keep it hot, shake it ariound, do not attempt to flip until it frees itself from the pan. Flip it over when it is nice and brown, continue frying. When that side gets to about that point, you can turn it down if it is a thicker breast and needs a little more time. You can actually remove the grease and cover it to completely cook it.

When done, I usually let it sit on the spatula and drain the grease. It is too hot to eat anyway, and too much grease is no good.

After you try this, if successful you'll see that it makes a mess. Also once you use the bacon grease for chicken, it must be thrown out. So it is a good idea to have some friends over and make them all these breasts, whether as part of a plate or a sandwich. They do very well in chicken parmesian. You can also cut the chicken up for a storfry and have it this way, if the pieces are small enough the spices will penetrate. If you go this route, a po'boy is another option. Just V cut a bun and make a modified stirfry, no pasta or rice. Peppers, onions, whatever you think would be good.

Wow, I just thought of my beef po'boy recipe, I'll put that in another post. One thing about that, it's a one panner and doesn't make the mess like the KC. And they were also raved about.

Yup, dill and thyme together for chicken. Try it, even if you don't want to do this exact recipe, those two spices along with garlic and onion powder set chicken off.

Give it a try, whatever. Nutritional information is pretty much a void here. If it is fried in grease you know what you got and chicken has what it has. Also, all fat is cut off the chicken breast of course.

Of course there are political ramifications to this. Since I gave out the recipe I won't be able to start my chain of restaraunts, get rich and take the Presidency in 2028. But oh well.

T



slaveboyforyou -> RE: The recipe thread (8/25/2007 8:40:51 AM)

Here's one I love to make.  It's rich, but it is quite good.  I usually make it with fettuchine alfredo and a spinach salad. 
 
Chicken a la suisse

6 medium whole chicken breasts, skinned and boned
6 thin slices Swiss cheese
6 thin slices cooked ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup heavy cream

Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so chicken covers cheese and ham; fasten edges with toothpicks. Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender.
Place chicken on warm platter; remove toothpicks. Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.



michaelOfGeorgia -> RE: The recipe thread (8/25/2007 8:45:31 AM)

quote:

ORIGINAL: MladyAlanna

I dont normally do this but why not....the below is one of My "going to a party what do I take" kind of recipes...EVERYONE loves it! Enjoy



Whole Wheat-Honey Bread
**can make the dough and refrigerate up to 8 hrs before baking**

1 3/4 cup all purpose flour
1 1/2 cup whole wheat flour
1 teaspoon salt
1 pkg yeast
1/2 cup milk
1/2 cup water
1/4 cup honey (yum)
2 tablespoons margarine or butter

1 egg white and 2 teaspoons cold water


1) Combine 3/4 cup all purpose flour, wheat flour, salt, and yeast in large bowl. Heat the milk, water, honey and margarine in small bowl about 2 min in the microwave. Mix all together.
2) Add remaining flour (keep out about 1/4 cup for dusting the counter to roll out dough) to make a soft but NOT sticky dough. Dust half the 1/4 flour on the counter and knead dough for about 5 min. dust rest on counter and Roll out dough to about 8x11 size. Roll long ways into a long about 8inches long.
3) Pinch seam to make stick and roll under ends slightly for smooth look. Place on lightly greased (Pam works great) cooking sheet and cover for 20 to rise in warm space. (I place on top of stove while oven is preheating) Preheat oven to 400 degrees.
4) Combine the egg white and cold water. Cut 4 diagonal slashes in the top of the bread then spread the mixture over it.
Bake for 25 min.

This is very dense bread!

MladyAlanna


got a recipe for white bread? wheat tastes terrible.



Rumtiger -> RE: The recipe thread (8/25/2007 8:46:16 AM)

Last time we had one of these everyone stopepd posting when I gave my baby killer chili recipe...

cmon...the names not that bad.



michaelOfGeorgia -> RE: The recipe thread (8/25/2007 8:50:14 AM)

ever think of renaming it to be more appealing to others?



Rumtiger -> RE: The recipe thread (8/25/2007 8:55:09 AM)

the fact your posting this in a serious tone gives me less hope for mankind.



michaelOfGeorgia -> RE: The recipe thread (8/25/2007 8:56:52 AM)

haven't you already figured that out yet? there is no hope for mankind...humanity, on the other hand, just might stand a chance.



Rumtiger -> RE: The recipe thread (8/25/2007 8:58:46 AM)

...you make me sad...

-bangs a couple coconuts together and rides off-



Najakcharmer -> RE: The recipe thread (8/25/2007 12:25:43 PM)

Oh man, I love bitter melon.  My favorite application of it is in bitter melon soup.  Here's one recipe I found for the stuffed version, though I usually make it with strips of pork and a rich pork or chicken broth to serve it in.

2    tablespoons soy sauce - mushroom   
1/2    teaspoon    salt   
1/2    cup    ground pork   
1    pinch    ground pepper   
1    clove    garlic, minced   
1    bitter melon

Cut both ends off from the bitter melon and slice it into 3-4 sections. Scoop out the seeds and the white fluff part. Be careful not to break the melon.

Mince garlic and mix it into the ground pork. Add salt and black pepper. Mix well. Stuff each section of the bitter melon with the pork. Do not over-stuff the melon. The melon seems to shrink more than the pork when it is all cooked.

Add 4-5 cup of water into a pot. Add the stuffed bitter melon and 2 tablespoons of soy sauce. Let it boil for half an hour. When the melon turns a little yellowy green and soft, it is ready. Serve hot with rice. This is a dish that tastes good today and better tomorrow.

Learn more about this and other similarly prepared Clear Broth Soups (Gang Jeud) recipes


quote:

ORIGINAL: e01n

Dib Iab Kib Xyaw Koojtis Qaib
(Stir-Fried Bitter Melon with Chicken Wings)

Trim the ends off of 2 chinese bitter melons (about 1 lb. total) and halve each lengthwise. Using a spoon, scoop out and discard the seeds and spongy insides. Cut each bitter melon half into 1⁄3"-thick slices on the bias and transfer to a large bowl. Cover with water and swish the slices around with your hands until the water is cloudy; drain well and set aside. Heat 5 tbsp. peanut oil in a wok over medium heat. Add 6 whole chicken wings (each cut into 4 pieces) and cook, stirring occasionally, until golden brown, 8–10 minutes. Carefully add bitter melon and salt to taste and stir-fry until crisp-tender, 3–4 minutes more. Transfer to a large platter and serve hot. Serves 4.



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