The Recipe Thread

[WineKitty]

Tonight I tried a new recipe and it wasnt all that great. It was a salmon with spices. One of those spices was called Saigon Cinnamon which to me didnt smell or taste any different than regular cinnamon. It was okay but I think the cinnamon made it a wee bit strange. I WILL NOT be making this one again.

Here is the link:

http://www.mccormickgourmet.com/gcre...l.cfm?id=12950

I wouldnt recommend anyone waste money on Saigon Cinnamon. I fail to see how it differs from the much cheaper costing regular cinnamon.

[Sunshine009]

1 dead mouse
1 dead tweety bird
catnip
salt
pepper

remove feathers and fur and de-bone, cut in chunks, mix, sprinkle seasonings on liberally and enjoy

[WineKitty]

Well its my day off...I find cooking to be a relaxing thing for me to do. I really enjoy taking my time in the kitchen and preparing something from scratch.

Tonight I plan to make some standards...salsa and guacamole. And despite it being unseasonably warm I plan to make a big batch of chili. I freeze it and have enough for 4 or more meals (serving 2 people).

This is my own original recipe, I comprised this after a lot of trial and error.



Spicy Slow Cooker Chili

1 pound very lean ground beef
1 15 oz can each of dark red kidney beans and pinto beans, rinsed well and drained
1 ½ cups chopped sweet Vidalia onion
¾ cup chopped green bell pepper
Cayenne pepper to taste (aprox 1/2 to 1 tsp)
1.5 tbsp brown sugar
2 tbsp oregano
2-3 tsp coarse ground black pepper
1 tsp sea salt (optional)
3 tbsp ground cumin (you can use less, I really love cumin)
1/8 cup chili powder
1 to 2 tsp red pepper hot sauce (NOT a vinegar based one)
1 tbsp unsweetened cocoa
1 ½ tsp roasted minced garlic
1 15 oz can plain tomato sauce
1 ½ tbsp beef stock paste
2 cans diced tomatoes with juice

In large skillet, brown ground beef. Add onions and bell pepper cooking until softened a bit. Drain well, rinsing with water. Transfer to slow cooker. Add all remaining ingredients and stir to blend well. Cook on low for approximately eight hours. Serve with 2% grated cheese and a dollop of light sour cream.

Freezes well. Makes about 8 - 10 servings.

[Amocholes]

I did something very similar to that a week or so back. Instead of using ground beef I used a chuck roast and then shredded it when I got home. It was delicious

[solasum]

This is one of the few things that I cook.

Fudge Brownies
4 eggs
2 cups of sugar
1/2 cup flour
1/4 tsp. salt
1 c. melted margarine
1/2 cup unsweetened cocoa powder
2 tsp vanilla
boiling water

1. Start a small-ish pan of water on high temp and pre-heat oven to 325 degees F
2. In medium bowl w/ wooden spoon, beat eggs, sugar, flour, cocoa, and salt until well-blended
3. Mix in butter and remaining ing
4. Pour into 9x13 or smaller roasting pan (spray pan first). Put pan into larger pan, then fill larger pan with boiling water (water height should reach about an inch)
5. Bake 45 minutes or until it's set like custard and crusty on top; don't overbake

[Amocholes]

Cucumber sandwiches

2-8oz packages of cream cheese
Garlic powder
Pepper
Basil
1- 3oz pk of smoked salmon

Mix together and place in the fridge overnight.

Spread cream cheese mixture onto slices of "party rye" (the little 2"*2" slices of rye bread. Place a thin slice of cucumber on top. Arrange nicely on a plate and you're ready for company or to take to a party. It's also good on a bagel.

[WineKitty]

Hey I like that recipe. I love making appetizers so I think I will be trying that.

[WineKitty]

Here is a quick and easy and delicious pasta that I whip up often.

Whole wheat spaghetti or penne pasta

Fresh or frozen cooked veggies about a cup: I use whatever I have on hand, broccoli, carrots, sugar snap peas, asparagus tips -- and about 1/4 of an onion chopped

1 pkg Knorr Garlic and Herb white sauce made with 1.5 cups skim milk.

1 tbsp basil
1 tbsp parsley
1 big tsp or so of minced garlic

Cook pasta. While pasta is cooking, add milk and sauce mix, whip with a whisk and cook until boiling, then for another minute and set aside. Drain pasta.

Steam veggies in microwave.

Add sauce, veggies and spices to drained pasta. Serve with garlic bread. YUMMY!!!!!!! My husband loves this. Goes well with a buttery, dry chardonnay.

[rafaelapolinario]

Originally Posted by Medicine Wheel

http://www.youtube.com/watch?v=TE_L8...eature=related

I was bored one day and cooked some Chicken Adobo... Filipino recipe that my grandfather use to always cook so i pulled it up. Video comes with a little story too

How I love Chicken Adobo. I can do it with my eyes close. Ha,ha. Sometimes, I do combine it with pork and its then called "Pork Chicken Adobo" no joke. Secret to this recipe I've learn is that it just taste better if you mix all the ingredients altogether with your hands. Deliciousness! I don't know but it just taste better when I do that. Or was it just my hands?

[WineKitty]

This is a new recipe I tried today...came out great! Dont be shy with the garlic, I only used a clove and definitely could have used more.

Penne Genovese

12 oz whole wheat or multigrain penne
1 ½ cups packed fresh basil leaves
1 -2 cloves garlic
3 tbsp water
3 tbsp extra virgin olive oil
Salt and pepper
½ cup grated Parmesan
1 small onion chopped
1 can cannelloni beans, rinsed and drained
1 pt grape tomatoes (red yellow and orange mix if available)

Heat large covered sauce pot of salted water to boiling on high. Add pasta and cook according to package directions.

Meanwhile, make pesto. In food processor with knife blade attached, blend basil, garlic, water, 2 tbsp oil, salt and pepper (about ¼ tsp each) until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan, pulse to combine.

In 12-inch skillet, heat remaining 1 tbsp oil on med until very hot. Add onions and cook 5 to 7 minutes or until beginning to soften. Stir in white beans and cook 5 minutes longer, stirring occasionally.

Reserve ¼ cup pasta cooking water. Drain pasta and return to saucepot, stir in white bean/onion mixture, pesto, cut up tomatoes and cooking water. Toss to coat

Each Serving (makes 6)

About 375 calories, 15 g protein, 59 carbs, 10 g total fat (2 sat), 9 g fiber, 5 mg cholesterol, 435 mg sodium.

[Kelly]

I am so going to make that, Penny.

Have a nice day,
Kelly

[FairleighCalm]

I love baking sweet potatoes and instead of butter/sour cream, I squeeze lemon, salt, pepper and add some hummus. It's delish.

[papaSmurf]

This thread is pretty much amazing! I've been trying to teach myself to cook for the past few months, so I'll be sure to post some of the better recipes soon.

[Kelly]

Chick Pea and Roasted Tomato Curry.

http://www.eatbetteramerica.com/reci...ato-curry.aspx

Prep Time:30 min
Start to Finish:30 min
makes:6 servings (1 cup each)

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
Hot cooked rice, if desired
Plain yogurt, if desired

1. In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook about 2 minutes, stirring frequently, until onions are tender.

2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.

3. Serve over rice; top each serving with yogurt.

High Altitude (3500-6500 ft): No change.

Nutritional Information 1 Serving: Calories 270 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 12g % Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron30% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2Very Lean Meat; 1 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

For the record, canned, fire-roasted tomatoes don't exist in Germany. Instead, I roasted cherry tomatoes in the oven at about 400 degrees F (200 C) for about half an hour. They were drizzled with olive oil. I added salt, pepper, garlic, and dried basil. I used a dry, white wine in lieu of the liquid from the can. I did this after I went to every grocery store in Mainz trying to find canned, fire-roasted tomatoes.

It was delicious. I would use a bit more curry powder though. I also halved the recipe, since there's only one of me. And I have leftovers.

Have a nice day,
Kelly

[WineKitty]

Okay...here is one I made the other day. This came out wonderful. Its got simple subtle flavors and the best part-- you have to open a bottle of a nice dry chardonnay (or a pinot grigio would work) and you get to drink the rest with the meal.

A note on cooking with wine: While they have "cooking wine" sold in grocery stores, I do not recommend one use these. You must use a wine that you like and would drink, because that is the flavor you will get in the food. Using a bitter, poor quality wine will result in that taste transferring to your food.

As long as the wine tastes good from the glass, it will be fine in your food.

Spaghetti With Clams

Spaghetti, 8 oz Dry (Original recipe called for twice this amount but I thought it would be too dry and I think I did the right thing)

Extra Virgin Olive , 3 tbsp, plus more for garnishing

FRESH Garlic Cloves, 3 ea, minced

Chardonnay ¼ cup or any dry white wine

Red Chili Flakes ¼ tsp

Chopped Clams, 2 Snow’s Brand 6.5 with broth

Italian Parsley ½ cup coarsely chopped ( or you can use 2 or 3 tbsp of a good dry parsley)

Salt and pepper to taste

Cook pasta according to package directions. While the pasta is cooking, make the sauce. Heat the olive oil in a large skillet over a medium burner. Add the garlic and cook until translucent about one minute. Add the wine and reduce by half. Strain the clams from the broth with a slotted sppon and set them aside. Add the clam broth and chili flakes and reduce by half over high heat, then turn the heat to low. Drain the spaghetti and add it to the skillet. Add the reserved clams and parsley, and season with salt and pepper. Toss well and serve with generous drizzle of olive oil.

[WineKitty]

Today, I am going to try to make a homemade thin crust pizza. Despite my love for cooking, I am horrible at baking so I have serious reservations about this. I dont even have a rolling pin but am going to try using a full bottle of wine as a substitute. I will let you all know how it comes out.

[Paul'sBunyon]

Haha, I envisioned you pounding the dough with the bottle but you're going to roll with it. duh.

I made a very tasty sandwich today. Very dense multi-grain bread, slathered with hummus, topped with red peppers (baked and peeled), olives and black beans. Wow.

[WineKitty]

That sounds really good. I like to make my own hummus, its so much cheaper that way and I like to add lots of sweet red pepper and garlic to make it interesting.

[Kelly]

I agree with Penny on two points: 1) Cooking wine is absolute ****. Only cook with wine you'd want to actually *drink* and 2) homemade hummus is one of the greatest things in the whole wide world.

Have a nice day,
Kelly

[downbutnotout]

I've never tried the meal, but i saw it on the film "once upon a time in mexico"

Sure looks interesting!

Puerco Pibil

Serves 4 - Preparation and cooking time - 4 hours 15 minutes

Ingredients
2½ tbsp Annatto Seeds
1 teasp Cumin Seeds
2 teasp Black Peppercorns
4 Allspice Berries
½ teasp Cloves
1 Habañero Chilli Pepper, deseeded and chopped
120ml/4fl.oz. Orange Juice
90ml/3fl.oz. White Vinegar
Salt
4 Garlic Cloves
The juice of 3 Lemons
A splash of the finest Tequila
1.2kg/2½ lb Lean Pork (from the leg)

Instructions

1. Preheat the oven to 170C, 325F, Gas Mark 3. Place the annatto, cumin, peppercorns, allspice and cloves in a grinder or use a mortar and pestle, and grind to a fine powder.

2. Transfer the ground spices to a blender or food processor together with the orange juice, vinegar, salt and garlic and blend until smooth.

3. Add lemon juice and tequila and blend again briefly.

4. Cut pork into 5cm/2-inch cubes and place in large mixing bowl together with the sauce. Mix well with your hands until the meat is well coated.

5. Line roasting pan with aluminium foil, add entire contents of the mixing bowl then cover very tightly with more foil. Traditionally, banana leaves are used to line the roasting tin and more placed over the meat, but always put extra foil on the top and make sure it is sealed well otherwise it will burn. Roast for 4 hours.



Serve hot with white rice.