Recipes -- for those designers that love to eat too!

[garricks]

Glad you enjoyed it, Muse!

I was going to make it myself, but I don't have the right bread. I've been buying artisinal bread that's about 6 x 3 inches, so it won't hold the egg in the muffin cup properly. :( So I ended up making fried eggs and toast.

[garricks]

Muse, this might be another fun one to make with the kids...I'm thinking it would be good for a work breakfast. If I bake it in a glass pie plate the night before, I can just throw it in the microwave and reheat at work.

Wagon Wheel Sausage Pie
Yield: 6
Ingredients:

12 ounces Sausage -- little sizzlers
3 cups Hash browns, loose --
Frozen
1/2 cups Green onions -- chopped
2 tablespoons Milk
1/2 teaspoons Salt
1/4 teaspoons Pepper
8 ounces Cream cheese
3/4 cups Bisquick
1/3 cups Milk
2 Egg

Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
plate. Mix together next 5 ingredients and spread over potatoes. Arrange
sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes.

[a_muse]

That sounds really good too, my husband is to sausage what we are to bacon, he buys it obsessively, it's always on sale apparently ;)

I think the kids would like it too, I have one, the 5 year old boy who doesn't want to eat anything but bread, carrots and apples, it's almost impossible to get protein in him but he usually likes sausage.
Loves chick peas though, I think he'll grow up to be the vegetarian, misunderstood artist that all the girls swoon over, but then they'll want to change him and "save" him. lol

[tuliptree]

You know muse, my 8 year old is very picky, and she is a vegetarian (partially out of pickiness, but in the past year it's been a conscious choice). Her main protein sources are peanut butter, cheese and kidney beans (yes, of all the things a picky eater could eat, I'm so glad it's beans! She has a small and strange diet but it's actually very healthy). She just had a blood panel done at her 8 year check up because I wanted to make sure she's getting what she needs, and it came back very normal and healthy! Somehow their bodies know what they need. She also told me that she'd rather submit to periodic blood tests than to eat meat. So, as long as her body is getting what she needs, I'm very content.

[garricks]

I could be a vegetarian if I had never tasted Prime Rib or Beef Wellington...or BACON!

Seriously, if that's your choice more power to you. I can't do it.

[a_muse]

I was a vegan briefly in college, it was really hard though and very inconvenient, it didn't last too long :o .
I do feel horrible about eating meat when I really think about it though (It's so tasty though!). One of my good friends is a vegan and was even doing that raw diet for a bit, the food was surprisingly very yummy (I got the chocolate avocado pie recipe from her).

You know muse, my 8 year old is very picky

My pickiest are my 8 year old daughter and my 5 year old son. Tonight we had simple fajitas, plain no spice, he had just chicken and cheese on his flatbread and we had to fight him to eat it. I am a bit concerned about him, his iron was low a couple years ago, I need to have it rechecked, but he refused to take a supplement, I try to get ground pumpkin seeds into everything he eats, they are super high in iron (sunflower seeds are pretty good too). He eats a lot of peanut butter, cheese and beans too, and frozen peas, doesn't like them cooked though :rolleyes:

[garricks]

(It's so tasty though!)

ROFL, that reminded me of this! (http://www.youtube.com/watch?v=ZlRRQ81ZRJs)

[a_muse]

Wow, you're on a roll tonight with youtube! :)
I love that one, lol :D

[tuliptree]

I could be a vegetarian if I had never tasted Prime Rib or Beef Wellington...or BACON!

Seriously, if that's your choice more power to you. I can't do it.

LOL! I know what you mean garricks. I was an on again off again vegetarian from age 19 all the way to age 26, when I finally did it. I stopped eating meat for about two years, then only ate a little for another two years, and when I became pregnant with my 8 year old, I was so hungry and craved meat so much that I just gave up trying to be total vegetarian. I just like meat. My diet is extremely varied though, I like most everything including beans and grains, so I can go back and forth between vegetarian meals and meat based easily.

Muse, have you ever tried blackstrap molasses milk (or even added to rice milk) for your son? I do that for my daughter, I started her young and she aquired a taste for it. You don't need to put a lot in, and if need be you can add it to chocolate milk. Good source of iron there, too!


And a huge LOL at Lucy! That's great. Aww, she was so cute, too.

[budafist]

I love vegetables, but I love meat too. I would only become vegetarian if all the meat in the world were diseased or unaffordable.

I've yet to try beef wellington. I see them cook it all the time in Gordon Ramsey's shows but never seen it on a menu before.

[garricks]

Oh, Beef Wellington is Awesome. I've actually made it at home. The key is to not fully cook the meat so that it finishes after you put the paté on and encase it in puff pastry... Mmmm, I'm hungry now.

[urstwile]

I've only had it once. I have a weird relationship with paté, I'm not a big fan.

[Red Kittie Kat]

neither am I ... I would love beef wellington sans the paté :D

I love most any food .. but I don't do liver ... Ack!

[urstwile]

I think the one time I had Beef Wellington I ended up eating around the paté. The meat inside is extremely tender though, very yummy indeed.

[budafist]

You might remember how I went through a bit of a liver obsession phase a while back. It's such a super rich food that I wanted to be super by eating it. It's cheap and high in iron. Unfortunately I don't like really liver either. But I do like pate from time to time. I prefer chicken liver over lamb liver any day. Lamb liver is hard for me to stomach.

[Red Kittie Kat]

I will say I had chicken pate a long time ago that was filled with spices and some sort of creamy agent to make it very spreadable on crackers .. and it was rather tasty .. I think there we so many ingredients in it ... it masked the liver flavor :D

[a_muse]

I made chicken liver pate once a few years ago for a big anniversary party for my parents, it got rave reviews, everyone loved it, I have to admit, I even liked it, but I couldn't eat it anymore then just a taste, it was disgusting to make, the texture was really gross.
I am a texture wimp, if I haven't mentioned already. :)

[garricks]

There's such a small schmeer of paté that you hardly notice it.I happen to love it. But it's a once in a VERY great while treat.

I love chicken livers...rumaki...or just wrapped in bacon and broiled. Om nom nom nom

But I hate calves liver...thanks to Mom, who cooked it within an inch of its life, making it chewy and shoe leathery. :(

[budafist]

I love the texture of pate. As long as it is very smooth and creamy. If it had any lumps in it I would hurk.

Oh and I love the sound of rumaki, but the bacon would overpower the taste of the liver right?

[urstwile]

I think I've had goose liver paté and been okay with that. But I can only eat just a little teeny bit. Then again, I had a bad run-in with calves liver when I was little (long, somewhat depressing story) and it tainted me for most liver ever since.

[garricks]

Actually, buda, the bacon adds some flavor but doesn't overpower the liver, just adds some texture. And the water chestnut in the center adds a nice crunch!

[Virgo Nightingale]

Liver? No. Chicken hearts and gizzards? Any time.

[garricks]

These sound YUM!!! I'm sure buda will be happy to tell us more about Friands... ;)

Banana Cinnamon Friands
1 cup almond meal (ground almonds)
1/2 cup all purpose flour
1 cup sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter, melted
6 large egg whites
2 medium bananas, mashed (approx 1 cup)

Preheat the oven to 350F.
Generously oil or butter a mini muffin tin (or two tins, if one doesn’t have 30 mini muffin cups).
In a large bowl, whisk together almond meal, flour, sugar, cinnamon and salt. Whisk in butter, then add the egg whites in gradually, making sure that they are fully incorporated into the batter. Stir in mashed bananas.
Divide mixture evenly among prepared mini muffin cups. Each will be full almost to the top, but the friands do not rise much, so not to worry.
Bake for 16-19 minutes, until friands are golden brown around the sides and a toothpick inserted into the center comes out clean.
Turn friands out onto a wire rack to cool, loosening from the muffin tin with a knife, if necessary.
Serve warm or at room temperature.
Friands can be stored in an airtight container for several days.

Makes 30 friands.

[Red Kittie Kat]

They sound amazing :)

[budafist]

Huh?

I've never heard of a friand before. Weird that Wiki says it is popular here. You'd think I would have heard about them by now being the devourer that I am!

Though they do strike a resemblance to the common muffin.

[urstwile]

Liver? No. Chicken hearts and gizzards? Any time.
Me too! :D

[garricks]

buda, that's where I got my info too...I'm as surprised as you are!

urst, I gotta say no, you and Virgo can have the hearts and gizzards, I'll take the chicken livers. om nom nom nom!!!!

[budafist]

My Brazilian friend introduced me to bbq chicken hearts on skewers and they were good. I wouldn't eat a whole dinner of them, but 1 or 2 skewers is good.

[Typically]

i think just about anything bbq is good =] i'd eat some bbq hearts

[Yossarian]

MmmmMmm! I wouldn't mind having some banana cinnamon friends.

[budafist]

You can't have your banana cinnamon friends and eat them too.

[garricks]

In the fall my tastes always run towards heartier soups like this one:

Almost Marie Callendar's Potato Cheese Soup
Yield: 8
Ingredients:

8 cups Potatoes; peeled and cubed
2 cups Chopped onion
4 cups Chopped celery
2 teaspoons Salt
4 cups Water
4 cups Half-and-half
6 tablespoons Butter or margarine
1 cup Shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in blender
and puree until chunky. Return soup to pot and add half-and-half, butter,
and cheese. Simmer until hot. Do NOT Boil.

[budafist]

It's springtime and I'm going to make a light soup tonight. I have to say Garricks, I've never put cheese in soup. That seems weird to me. But maybe that's because I always boil my soups instead of simmering.

[garricks]

i love creamy soups, and sharp cheddar gives soup a nice tangy flavor. :)

In springtime I like light vegetable soups with a thin broth of either beef or chicken stock. om nom nom nom

[budafist]

Yup, I'm going to brown garlic, onion and mushrooms together in a pan and then add chicken stock and cabbage. We've got some seasame buns left over from our bbq in the weekend (yay! first bbq of the "summer") so I might garlic butter those and pop them in the oven.

[tuliptree]

Yum soup!! I love soup, and I can't wait to start making lots of it again, too!

Your cheddar soup sounds delish! I can see adding a splash of white wine to it, too. I love potato soup with lots of wine. Buda, you should try a cheddar soup. Cheddar ale soup is yummy too, with big croutons floating in it. I think you may be pleasantly surprised!

[a_muse]

Broccolli and cheese soup is delicious! Or cauliflower and cheese, or potato and cheese, really any variety of soup with cheese is great, what about potato and bacon and cheese soup!

I made my first stew of the season last week.

[budafist]

Yum soup!! I love soup, and I can't wait to start making lots of it again, too!

Your cheddar soup sounds delish! I can see adding a splash of white wine to it, too. I love potato soup with lots of wine. Buda, you should try a cheddar soup. Cheddar ale soup is yummy too, with big croutons floating in it. I think you may be pleasantly surprised!

Booze soup? Is that for parties?

The soup we had last night had cabbage, mushroom, onion and peas in it. We had a loaf of garlic turkish type bread that I popped in the oven for a bit. It was a hit!

[Tea]

Is cheddar ale soup like the Beer Cheese Soup? We top it off with popped popcorn. Yummo!

[tuliptree]

Yes, cheddar ale soup is like a beer soup. Mmmm, it's so good. Buda, I'd eat it anytime. The beer gives it a nice rich flavor. Yum yum!!

[budafist]

Beer cheese soup? This madness might just work!

[urstwile]

Can't see why it wouldn't. Beer + cheese = yum. :)

[garricks]

Beer + Cheese = Welsh Rarebit! Frankster?
Welsh Rarebit
Recipe courtesy Alton Brown, 2003
See this recipe on air Thursday Sep. 25 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Toast Modern
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

[tuliptree]

You know, I've never had Welsh Rarebit. Hmmmm....I may have to rectify this!

Here's a Cheddar Ale recipe. I've never made this specific one, but it's close to one that I've made, and this one looks potentially even better. I'm going to add this to my recipes to try list!

cheddar beer soup (http://www.graphicdesignforum.com/forum/)Gourmet | March 2005


Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
Makes 4 to 6 servings.

INGREDIENTS:
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Preparation:
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil).
Discard bay leaf. Serve sprinkled with bacon.

[garricks]

:D

Taco-Seasoned Chex® Mix

Need a quick nibble? Chex® Mix is ready in minutes for a spicy snackin' fiesta!

Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1/2 cup each) Taco-Seasoned Chex® Mix

Ingredients
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
2 cups bite-size cheese crackers
2 cups bite-size pretzel twists
1 cup salted peanuts
3 tablespoons vegetable oil
2 tablespoons water
1 package (1 oz) Old El Paso® taco seasoning mix

Method
1. In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.
2. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

Nutrition Information
1 Serving: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 1g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Variation
For a Taco-Lime Chex® Mix, substitute 1/4 cup frozen (thawed) limeade concentrate for the water.

[budafist]

I caught Tofu eating a nacho chip today. I don't know where he found it – maybe someone dropped it during the bbq we had in the weekend. I should have taken it off him but he looked so happy.

[garricks]

I'm not entirely sure why, but that really gave me a chuckle, buda...did tofu have orange fur around his mouth after? :D

[urstwile]

I have finally achieved a measure of success in getting Sam not to give Darla Doritos (or chips of any kind) when I'm not around. We took her to the vet the other day, for a general checkup, and her weight was high. I admit it, I busted Sam, because I've been after him for a really long time to stop feeding her junk food (she'll eat just about anything). Not good for my little kitty. Once the doctor told him the risks, he finally acquiesced. Whew! I can't monitor those two 24-7, so I'm glad he finally listened, even if it wasn't me that convinced him. :rolleyes:

[budafist]

Sam is naughty! Why did he feed them to her? Did he not know that they were bad?

I don't feed Tofu naughty things on purpose.

Garricks, I didn't check his little mouth afterwards, but sometimes he gets an orange mouth from carrots. It's nice when he eats nice smelling things (like apple, mint, banana) and then gives you kisses (licks in the nose).

[urstwile]

He treats her like a dog, what he eats, she eats. He loves her a lot, just didn't listen when I told him that stuff was super bad for her.

Anyway, he's been disciplined, the vet told him the risks of feeding her junk food, and he'll be good now. :)

[Pointyhat]

You know, I've never had Welsh Rarebit. Hmmmm....I may have to rectify this!



I know this might be cheating but Stouffers makes an awesome frozen Welsh Rarebit. Truly scrumptious on really thick toasted pieces of sourdough bread.

[garricks]

These sound amazing as appetizers, but I think I'd like to make them with red potatoes or Yukon Golds!

Baby Potatoes Coated with Almonds
Yield: 8
Ingredients:

3 pounds Baby new potatoes
2 tablespoons Almond oil
2 Jalapeno peppers; seeded & minced
2 tablespoons Grated ginger
1/2 cups Powdered almonds*
2 tablespoons Cilantro; minced
Salt & pepper
Lemon juice


Steam potatoes till just tender, about 15 minutes. Set them aside. Combine
oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes &
toss till well coated. Season with salt & pepper & sprinkle with lemon
juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve
hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds,
place blanched almonds in a food processor & pulese until they are reduced
to a powder.

[garricks]

Baked Chicken Burgers
Yield: 6
Ingredients:

1 cup Chicken, cooked -- cut up
1 tablespoon Onion, minced -- instant
1 cup Celery -- chopped
1/4 teaspoons Salt
1/2 cups Cheese, american, processed
1/8 teaspoons Pepper
6 Burger bun -- split and
Butter
1/4 cups Mayonnaise


Heat oven to 350. In bowl, mix all ingredients except buns. Fill buns
with chicken mixture. Wrap each sandwich in square of aluminum foil; place
on baking sheet. Bake 20 minutes or tilhot.

[BJMRGTIVR6]

Well, I may have to try and remember what I throw together tomorrow night.
Basically a caribbean-style rice dish with Mangos, pineapple and coconut rice.

I made it before and used chicken but tomorrow I will be using shrimp.

I happened to smell my wife's body wash (which was supposed to be a flower scented one but at home it smells totally different) ANYWAY, it smelled like Pina Colada and while in the shower, I thought up the recipe and so after church when heading to the store, i told her about my idea, bought teh ingredients and it was tasty.

I will get back tomorrow with details.

[garricks]

Here's a favorite St. Louis recipe. I swear I can eat an entire cake in one sitting it's so good. I was excited to see Cook's Country magazine take on this recipe. The America's Test Kitchen staff works over recipes dozens, sometimes hundreds, of times to make sure it's perfect. Enjoy!

Sweet! Gooey butter cake recipe gets national recognition
By Judith Evans
St. Louis Post-Dispatch

I can’t count the number of times that visiting food writers and cookbook authors have asked me about gooey butter cake. They’re invariably intrigued. What is it, they ask? It is what it sounds like, I say — a buttery cake with a sweet, gooey topping. I’ve pointed them to classic recipes with a yeast-dough crust, and to the ever-popular cake mix version.

Cali Rich of Cook’s Country magazine took those questions and ran with them. Her magazine (along with its sibling, Cook’s Illustrated) is known for experimenting with recipes until they reach perfection. The secrets to her success, as reported in the November issue: vanilla instant pudding mix (”a few tablespoons … added flavor and provided the creamy, gooey-yet-sliceable texture I’d been looking for”) and light corn syrup (”the secret to a gooey topping”).

Here’s the recipe, plus variations for butterscotch and chocolate versions.

ST. LOUIS GOOEY BUTTER CAKE
Yield: 9 servings

For dough:
1/4 cup whole milk , heated to 100 degrees
1 1/2 teaspoons instant or rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 tablespoons unsalted butter, cut into 6 pieces and softened

For topping:
1/2 cup granulated sugar
4 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
2 tablespoons light corn syrup
1 large egg, room temperature
1 teaspoon vanilla extract
1/3 cup all-purpose flour
3 tablespoons instant vanilla pudding mix
2 tablespoons confectioners’ sugar

1. For the dough: Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Line 8-inch square baking pan with foil sling. Grease foil and medium bowl.

2. In bowl of standing mixer fitted with paddle attachment, mix milk and yeast on low speed until yeast dissolves. Add sugar, eggs, vanilla, salt, and flour and mix until combined, about 30 seconds. Increase speed to medium-low and add butter, one piece at a time, until incorporated, then continue mixing for 5 minutes. Transfer batter to greased bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes. Spread batter in prepared pan. Heat oven to 350 degrees.

3. For the topping: In bowl of standing mixer fitted with paddle attachment, beat granulated sugar, butter, and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and add corn syrup, egg, and vanilla until combined. Add flour and pudding mix and mix until just incorporated. Portion dollops of topping evenly over batter, then spread into even layer.

4. Once oven is fully heated, bake until exterior is golden and center of topping is just beginning to color (center should jiggle slightly when pan is shaken), about 25 minutes. Cool in pan at least 3 hours. Use foil overhang to lift cake from pan. Dust cake with confectioners’ sugar. Serve. (Cake can be refrigerated for 2 days.)

BUTTERSCOTCH GOOEY BUTTER CAKE: For dough, substitute ¼ cup packed light brown sugar for granulated sugar in step 2. For topping, substitute 3 tablespoons instant butterscotch pudding mix for vanilla pudding mix in step 3.

CHOCOLATE GOOEY BUTTER CAKE: For dough, replace 3 tablespoons flour with equal amount of Dutch-processed cocoa in step 2. For topping, substitute 3 tablespoons instant chocolate pudding mix for vanilla pudding mix in step 3.

[garricks]

It doesn't get easier or cheaper than this, mostly because you've already bought the potatoes for another use, right? I melted the butter and brushed it on, then sprinkled with Mrs. Dash. i baked them for 15 minutes so they weren't quite so crispy. om nom nom nom

Baked Potato Crisps
Yield: 24
Ingredients:

2 cups Potato peelings, with flesh
2 tablespoons Unsalted Butter

Preheat oven to 450 degrees F. Place skins on lightly oiled or buttered
baking sheet. Dot with butter. Bake until skins are quite golden and crisp
(about 20 minutes). Drain on paper towels and serve immediately.

Makes about 6 dozen potato "crisps."

[Riefnu]

Cheaper than Ramen.

1 1/2 cup of rice
1/2 lbs of ground pork
Sage (just my tastes)
1 tbs of butter
one small non-stick fryingpan (or butter a regular one)
One small pot/rice cooker

Only takes about 15 minutes. Mix in a big bowl the pork (or any meat really), extra butter, and rice. Cheaper than Ramen, and less salt too, but only if you go to like costco or Sam's club etc and buy the really big stuff. (And unless you eat Ramen raw dont give me that "cooking energy" guff)

[garricks]

In honor of all the cake <> pie talk going on right now.

Baked Marmalade Pancake
Yield: 4
Ingredients:

2 Eggs
1/2 cups All-purpose flour
1/2 cups Milk
1/4 teaspoons Almond or vanilla extract
1/4 pounds Unsalted Butter
6 tablespoons Orange marmalade =OR=- any citrus marmalade
2 tablespoons Confectioners' sugar


Preheat the oven to 400 F. In a medium bowl, whisk the eggs, flour, milk
and almond extract until blended. Melt the butter in a large ovenproof
skillet over moderate heat. Remove the skillet from the heat and pour in
the batter, tilting to cover the bottom of the pan evenly. Immediately
place in the oven and bake for 15 minutes, or until puffed and golden
brown. Transfer to a serving plate, spread with the marmalade and dust with
the sugar; serve immediately.

[garricks]

Vampire Cookies

Just in time for Halloween...Vampire Cookies! (http://bakingbites.com/2008/10/vampire-cookies/)

http://bakingbites.com/wp-content/uploads/2008/10/dsc_1149.jpg

[Red Kittie Kat]

mmmmm this is what we have on the dark side :D

[budafist]

Cheaper than Ramen.

1 1/2 cup of rice
1/2 lbs of ground pork
Sage (just my tastes)
1 tbs of butter
one small non-stick fryingpan (or butter a regular one)
One small pot/rice cooker

Only takes about 15 minutes. Mix in a big bowl the pork (or any meat really), extra butter, and rice. Cheaper than Ramen, and less salt too, but only if you go to like costco or Sam's club etc and buy the really big stuff. (And unless you eat Ramen raw dont give me that "cooking energy" guff)

Hey that sounds similar for my recipe for pork congee. But I don't add butter (or oil) and add lots of water, soy sauce and scallions instead.

[garricks]

For your Special Trick or Treaters! (And Red Kittie Kat, who likes Reeses Peanut Butter Cups!)

Mini Peanut Butter Cup Brownies

1 - 15oz. box brownie mix
1/4 cup canola oil
1/3 cup hot water
1 beaten egg
1 bag Reese's mini-peanut butter cups
mini-muffin paper liners
mini-muffin tin

In a bowl add brownie mix, canola oil, beaten egg and hot water--stir with a spoon until smooth. Line mini-muffin tins with paper liners. Fill each paper liner half full with batter. Unwrap a peanut butter cup and press it into the middle of the batter in the paper liner. Repeat with all batter and all peanut butter cups. Bake at 350 degrees for 15-20 minutes.

[Typically]

i saw this right before i went grocery shopping.... guess what i'm making later? :D

[garricks]

:D

Mangia! Post pics of the finished product!!

[Typically]

all didn't go as planed so hopefully today we get them done :)

[Typically]

they are in the oven :D

[Tea]

they are in the oven :D

I bet their done.
Don't mind me...I'm in smarty pants mode.

[Typically]

oh done and about halfway gone now =] i've been doling them out to people when they stop by and the rest are coming with me to my parents for dinner tonight. wickedly good!

[garricks]

OK, I've seen the "snowman poop" joke gift idea, but this takes the cake (or pie, or chain pickerel):

http://organizedchristmas.com/index-poop-gifts

I was looking for a silly Hallowe'en gift for my coworkers and came across the Pumpkin Poop. :D

[Red Kittie Kat]

haha ... those are too cute :D

[budafist]

I made this for dinner tonight and it was a win! I had never eaten or made this before, but my new philosophy in cooking is just to use ingredients I love and hope for the best. I love chicken. I love mushrooms. I love garlic. I love cream. I love onions. What could go wrong?

Buda's creamy mushroom stuffed chicken

2 pieces of chicken breast
3 mushrooms, sliced
1/4 an onion, diced
1/2 cup of breadcrumbs
1/2 cup cream
3 cloves garlic, sliced
Generous Sprinkle of salt, pepper, tarragon (or whatever herbs you have)

Preheat oven to 200C.

In a bowl, combine all ingredients except for the chicken.

Slice each chicken breast into thirds but do not cut all the way through. The aim is to make pockets to stuff the mixture into.

Squirt some oil into the base of an oven proof dish. Mush the chicken into the oil so that it is coated. Spoon the a quarter of the mixture into each of the 2 pockets in each piece of chicken. Season chicken with salt and pepper and bake in the oven for 30-40 minutes.

Serve with a salad or mash or whatever you please.

Enough for two people.

[garricks]

Ooh, sounds yum, buda! I'd be tempted to work some cheese in somewhere...but that's me and my sick relationship with cheese. ;)

[Red Kittie Kat]

sounds delish :D

[garricks]

http://aht.seriouseats.com/images/20081024-cheeseburgerdonut.jpg

Earlier this week we mentioned the cheeseburger doughnut from Donna's Donuts in Tewksbury, Massachusetts, but now we have real photos of the doughnut courtesy of the bakery. The chocolate honey-dipped "patty" looks exceptionally beefy.

The "cheese" looks like vanilla custard filling!

SOURCE (http://aht.seriouseats.com/archives/2008/10/photo-of-the-day-real-cheeseburger-donut-from-donnas-donuts.html)

[budafist]

Ooh, sounds yum, buda! I'd be tempted to work some cheese in somewhere...but that's me and my sick relationship with cheese. ;)

I'm sure cheese could be worked into there somewhere. Our cheese was inedible so I left it out. The cream was enough though and I didn't feel like it was missing cheese.

[garricks]

For that special occasion:

Baklava Rolls
Yield: 6
Ingredients:

1/2 pounds Walnuts, finely chopped
2 1/2 tablespoons Sugar
1/2 teaspoons Cinnamon
1/8 teaspoons Ground cloves
Syrup:
1 1/2 cups Sugar
1 1/2 cups Water
1 Cinnamon stick
2 teaspoons Lemon juice
1/2 cups Honey
1 pound Phyllo Dough
3/4 pounds Unsalted butter, melted


Heat oven to 350 degrees. Mix first four ingredients together for filling.
Combine syrup ingredients and cook until sugar dissolves and mixture turns
syrupy. Set aside to cool. Remove cinnamon stick before using.

To Assemble:

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise,
into thirds. Cover phyllo not being used with a barely damp towel. Using
two pieces of phyllo - phyllo sheets are so thin they must be doubled - and
keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2
teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of
sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling.

Place a clean pencil on top of fold and roll into a cigar-like cylinder.

Push both ends toward center and remove pencil. Place roll on cookie sheet
and generously brush with butter. Repeat with remaining filling and phyllo.

Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup -
kitchen tongs work well for this. Place onto a platter to cool. Cover and
refrigerate. Can be frozen.

[garricks]

Red Kittie Kat's fluffernutter lunch today inspired me to find this:

Vanilla Marshmallow Fudge
(by Shirley McNevich)

1 - 12oz. can Carnation evaporated milk
1 - 7.5oz. jar Fluff marshmallow
4 cups white sugar
2 TBSP butter (NO SUBSTITUTES)
1-2 tsp. vanilla (1 tsp. if pure vanilla, 2 tsp. if imitation vanilla)
candy thermometer
chopped nuts (optional)

Butter an 8" square fudge pan--set aside. In a saucepan over medium heat add evaporated milk, white sugar and butter--cook and stir. Insert candy thermometer and keep cooking/stirring until candy thermometer reaches 238 degrees. When temperature is reached, remove saucepan from heat and let it rest for 1-2 minutes. Add the Fluff and vanilla to the fudge mixture--stir with a spoon vigorously until smooth and creamy. Pour/scrape fudge batter into the prepared pan. Lightly sprinkle chopped nuts on top of the fudge (if you wish). Let the fudge cool to room temperature, then refrigerate until fudge gets hard. Remove fudge from refrigerator and cut into squares.

[budafist]

What happens if you can't get a hold of Fluff marshmallow? Is there a substitute? Regular marshmallow?

[Red Kittie Kat]

You can melt normal marshmellows but thats a lot of work and then the moment would be lost ;)

[garricks]

Yes, you can use an equal amount by weight... the 7.5 ounce jar is by weight, not volume. I'd use the regular large marshmallows cut up into 1/4ths.

You might also look for marchmallow creme...there might be another name brand out there... :D

EDIT:

Heh. Kittie, we were posting at the same time.

I suppose you could microwave the marshmallows to melt them, but that would work better for the fudge than a fluffernutter sandwich.

[budafist]

We had to melt down marshmallows in the microwave for a cake icing recipe. It was such a sticky mix!

[Tea]

I found out that I will be hosting the Turkey Dinner at my house. Today, I'll be starting to prepare for that event by making pies and my cranberry sauce today. Yea!

[budafist]

We had strawberries left over from the weekend so I got inspired.

Here's my recipe. I just made it up but I was inspired by some online recipes for the butterscotch sauce.

STRAWBERRY PASTRIES WITH BUTTERSCOTCH SAUCE FOR TWO

Butterscotch sauce ingredients
4 teaspoons sugar
4 teaspoons water
4 tablespoons palm sugar
4 tablespoons butter
A dash of milk

In a small saucepan, simmer 4 teaspoons of sugar with 4 teaspoons of water. Add more water if it looks like it will burn. Stir for a few minutes until thick. Add palm sugar and stir until dissoved. Stir in butter and milk. I promise you this stuff is hot. Don't blow on the spoon and then lick the sauce. It will burn you. Trust me! I know!

Strawberry Pastries ingredients
1 sheet of puff pastry
A small punnet of strawberries (we ate some of the punnet already)

Preheat oven to 200°C.

Cut a square sheet of puff pastry in half and put each half onto a grease baking sheet. Wash and remove tops of strawberries. Slice strawberries vertically and reserve 2 end pieces to shape into hearts for garnish. Heap strawberries onto 1 half of each pastry rectangle. Leave a 1.5cm border free on 3 edges for sealing the pastry later. Drizzle a little butterscotch on the strawberries and on the clear border as a glue. Fold pastry in half and use a fork all around to press the edges together. Top with the strawberry heart garnish. Bake in oven for 20 minutes or until golden brown. Serve in shallow bowls and drizzle the remainder of the butterscotch sauce on top. Give it a moment to cool and dig in.

We didn't have ice cream or whipped cream, but those would be nice to serve these with.

Enjoy!

http://img90.imageshack.us/img90/6569/dsc00666ph4.jpg

http://img90.imageshack.us/img90/5671/dsc00668nw8.jpg

[garricks]

Hmmm.

Palm sugar? Is that like castor sugar or granulated sugar? I'm not familiar.

And I found punnet = British : a small basket for fruits or vegetables, so I'm guessing a pint?

Man, it's stuff like this that makes coming to GDF so much fun...I learn something new every day! :D

[Red Kittie Kat]

oh those look goooood :D

[Typically]

oh man that looks uber good!!!!! i'll have to try it out next time i get some strawberries =]

[Yossarian]

Those are purty, buda.

In context, I figured punnet must be one of those little baskets. Now if I heard it out of context, I would have guessed that a punnet is a small sparrow-like bird.

[budafist]

Ok sorry guys! This is what we call a punnet. It's a little plastic box with drainage holes. So a large handful of strawberries.

http://www.istockphoto.com/file_thumbview_approve/2054025/2/istockphoto_2054025_punnet_of_strawberries.jpg

Palm sugar is used in asian cuisine I think. Mostly to sweeten curries and stuff. I've never actually used it for sweet dishes. It's a brown caramel and has a nice flavour. I guess it's quite similar to russian fudge.

You can buy them in packets of round discs or in sticks.

http://static.flickr.com/33/90499573_0a2365d495.jpg

[garricks]

OK, I know where I can find it now. We have a Pan-Asian market I can visit. :)

[budafist]

If you can't get it, I'm sure you could use any old brown sugar.

[garricks]

I'll check with Jay Asia...it will give me an excuse to hit the South Grand neighborhood. I used to live there. :D

[garricks]

For those who need a little variety with their pancaking...

Apple Sausage Pancakes with Cider Syrup
Yield: 4
Ingredients:

1 Egg
1 cup Pancake mix
2/3 cups Milk
2 tablespoons Oil
1/2 teaspoons Cinnamon
1/2 cups Fresh apple; shredded
1/2 pounds Bulk pork sausage; browned and drained
1/2 cups Sugar
1 tablespoon Cornstarch
1/8 teaspoons Pumpkin pie spice
1 cup Apple cider
1 tablespoon Lemon juice
2 tablespoons Margarine or butter


Heat griddle to 375~. In small bowl, beat egg on high speed until thick and
lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring
cup; level off. Stir in pancake mix, milk, oil and cinnamon. Fold in apples
and sausage. Grease griddle lightly before making each pancake. Pour batter
from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear,
about 2 minutes on each side. Serve with hot Cider Syrup.
CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie
spice; stir in apple cider and lemon juice. Cook, stirring constantly,
until mixture thickens and boils for 1 minute. Remove from heat and stir in
margarine.

[Typically]

wow garricks that sounds amazing! i might have to try that out next weekend... bachelor party this weekend so i don't plan on being up for breakfast :D

[Tea]

wow garricks that sounds amazing! i might have to try that out next weekend... bachelor party this weekend so i don't plan on being up for breakfast :D

But think how popular you would be if you made these for all those boys in the morning!:D Serve it up with some French 75's or 76's and then call it a day.

[Typically]

haha yea it would be a good dead but we are going to atlantic city for the night so i won't have access to a kitchen :D

[garricks]

haha yea it would be a good dead but we are going to atlantic city for the night so i won't have access to a kitchen :D

gambling, booze and lap dancing...who could ask for anything more!?

[urstwile]

Bacon!

[Typically]

hahaha bacon does make everything better :D

[Yossarian]

You could even use bacon to tip the strippers! Cheaper than $1 bills too!

[Typically]

if they were dusted in cocaine it might work =]

[tuliptree]

Here's the recipe Jacki! I just realized I had already posted my rojas enchiladas sauce in this thread not too long ago! This is very similar, just removing a few ingredients and adding the tomatillos.

Tomatillo Sauce for enchiladas
(this is my own concoction, a blend of the verde and rojas enchilada sauce, you can omit the chocolate and the red tomatos entirely and substitute fresh serrano peppers for the dried ancho and chipotle chilies so it is the true verde sauce):

6-8 tomatillos (place them in a boiling pot until softened)
1-2 large ripe red tomatos
2-3 dried chipotle chilies
1-2 dried ancho chilies
3-4 cloves garlic
small handful fresh cilantro
1-2 tsp semi sweet bakers chocolate
salt

While you are preparing the tomatillos in the pot, deseed the dried peppers (leaving some capsicum and a few seeds if you want it hotter). Place the peppers in very hot (not boiling) water until they soften (15 min or so or you can even place them on a rack over the boiling pot of tomatillos and steam that way).

Cut tomatos in half and place on a baking rack and broil to remove skins.

Put tomatillos, tomatos and chilies in blender until pureed. Add the garlic, softened dried chilies, the cilantro and salt to taste.

In a sauce pan, heat the sauce, adding more salt as needed, and throw in a bit of the chocolate to sweeten the sauce lightly.

Sometimes instead of rolling out the enchiladas (if you do, dip the corn tortillas in sauce first to soften), I layer them into a casserole style dish by layering sauce, tortillas, sauce, filling of choice (shredded beef, chicken or sometimes I do a veggie filling of potatos, fresh serano, fresh bell pepper, onion and yellow squash), mexican cheese (or more often I use monterrey jack because my store doesn't always have the mexican cheese), then another round of sauce, tortillas, sauce, filling etc. and then top with cheese on the final layer. I cover in a baking dish and bake for about 30 - 35 minutes.

[frankster]

Wow, that sounds cool!

[garricks]

OK, it's that time of year, when I start to scour the corners of the Earth (meatworld and virtual) for cookie recipes. I usually do two or three cookie exchanges in December and January, so there's pressure to come up with something new.

Here's one I'm going to try...if you have a favorite you care to share, I'll give it a try!

Beatles
Yield: 100
Ingredients:

3/4 cups Butter or margarine
2 1/4 cups Sugar
3 Eggs
5 1/4 cups Flour
3/4 teaspoons Salt
3/4 teaspoons Baking soda
1 tablespoon Baking powder
1 1/2 cups Sour cream
1 1/2 teaspoons Vanilla
1/2 cups Semisweet chocolate pieces
2/3 cups Sugar
1 tablespoon Ground cinnamon


Cream butter and first amount of sugar. Add eggs and mix well. Sift flour
with salt, soda and baking powder. Alternately add to egg mixture with sour
cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoons
onto greased baking sheets. Combine remaining sugar with cinnamon and
sprinkle over each cookie. Bake at 375F 12 minutes.

[synthetik]

click me, i'm worksafe (http://www.graphicdesignforum.com/forum/showthread.php?p=595223#post595223)