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OK folks. Any type or style of recipe is welcome here, as is any course, whether it is a meal, dessert, appetizer, etc... but in the honor of Moni's new oven I'll start with this nice Italian dish...
Italian Cod Type: Entree Serves: 4 Ingredients: 2 tbsp butter 2 cups whole wheat bread crumbs 1/4 cup chopped walnuts grated rind and juice of 2 lemons 2 sprigs rosemary, stalks removed 2 tbsp chopped parsley 4 cod fillets, each about 5 1/2 ounces 1 garlic clove, crushed 3 tbsp walnut oil 1 small fresh red chili, diced salad greens, to serve 1) Melt the butter in a large skillet 2) Remove the skillet from the heat and add the bread crumbs, walnuts, the rind and juice from one lemon, half the rosemary and half the parsley. 3) Arrange the cod fillets in a single layer in a shallow, foil lined roasting pan and press the bread crumb mixture over the top of the fillets, spreading it out evenly. 4) Bake in a preheated oven at 400 degrees F for 25-30 minutes or until tender. 5) Mix the garlic, the remaining lemon rind and juice, rosemary, parsley and chili in a bowl. Beat in the walnut oil and mix to combine. Drizzle the dressing over the cod fillets as soon as they are cooked. 6) Transfer to serving plates and serve immediately. ------------------ "Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind." Kormar [This message has been edited by Kormar the Wanderer (edited 07-24-2001).] [This message has been edited by Kormar the Wanderer (edited 07-24-2001).] |
Zabaglione
Type: Dessert Serves: 4 Ingredients: 5 egg yolks 1/2 cup superfine sugar 2/3 cup marsala wine or sweet sherry fresh fruit or amaretti cookies, to serve if desired 1) Place the egg yolks in a large mixing bowl 2) Add the superfine sugar to the egg yolks and beat well with a fine whip until the mixture is very pale and thick and has doubled in volume 3) Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water. 4) Add the marsala or sherry to the mixture and continue beating until the mixture becomes warm. This may take up to ten minutes... 5) Pour the mixture, which should be frothy and light into four wine glasses. 6) Serve the fresh zabaglione warm with fresh fruit or amaretti cookies if you wish. /variations/ Semifreddo Zabaglione (iced) can be made by following the steps above, then continuing to beat the mixture while the bowl rest in a pan of cold water. Beat 2/3 cup heavy cream until it just holds it's shape. Then fold into the foan and freeze for about 2 hours, until just frozen. Also, try using other types of liqueur, such as Kahlua or creme de cassis and experiment with different flavors... ------------------ "Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind." Kormar |
Chickem Turenne
Style: Cajun Type: Entree Serves: 6 Ingredients: 3 (2 pound) spring chickens Salt and Pepper 2 Sticks butter 12 ounces chicken broth 1/2 pint sherry 12 artichoke hearts, boiled and sliced 8 ounces mushrooms, sliced 1) Disjoint the chickens and season to taste with salt and pepper. 2) In a large skillet melt the butter on high heat. 3) Add the chicken to the skillet and fry until golden brown, turning occasionally. 4) Cover with broth and sherry and add artichoke hearts and mushrooms. 5) Reduce flame and allow to simmer. 6) Using a slotted spoon divide the chicken and other ingredients equally between plates then cover generously with sauce and serve. ------------------ "Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind." Kormar |
OK, last one for tonight...
Crepes Suzettes (recipe originally from Brennan's restaurant) Style: French Type: Dessert Serves: 4 For the crepes: 2 eggs 3/4 cup sifted flour 1 teaspoon sugar pinch of salt milk (optionally, you may add a hint of cinnamin to the mix as well) 1) Pour the flour, sugar and salt into a large bowl and make a small well in the center of it. 2) With a fine with, add the eggs one by one and fold them into the flour mixture. 3) Slowly add milk and whip the mixture until it is the consistency of condensed milk, beating until smooth. 4) Bring a 6 inch skillet to high heat that has been oiled with vegetable oil. 5) Pour about 2 tablespoons of the batter onto the skillet, tilting it as necessary to coat the pan evenly. 6) Brown the crepe on both sides, remove, and keep warm. 7) Re-oil the skillet with a pastry brush and repeat until the batter is used up. Sauce: 1/2 stick butter 1/4 cup sugar Peel of 3 oranges in thin slivers Peel of 1 lemon in thin slivers Juice of 1 orange Juice of 1/2 lemon 3/4 ounces cointreau 3/4 ounces Grand Marnier 2 ounces brandy 1)Melt the butter in a chafing dish, add sugar and mix well. 2)Add orange and lemon peels and juices and simmer until peels are transparent. 3) Place 3 crepes at a time in this sauce and fold into halves and then quarters, repeating until 12 crepes are in the chafing dish. 4) Pour over the couintreau and the Grand Marnier and then the brandy. 5) Ignite, tipping slightly. 6) Level the pan and move backwards and forwards until the flame dies down. 7) Serve 3 crepes per person, spooning some of the liquid over each portion. ------------------ "Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind." Kormar |
bumping this is a great thread Kormar, thanx! http://www.tgeweb.com/cgi-bin/ubb/no...iles/smile.gif
------------------ http://members.aol.com/lasttrueprinc...s/lioness1.jpg Official teaser and ranger of the HADB Clan Waitress and entertainer at Cloudy's Cafe in GD |
Keep the good recipes coming, I'm hungry
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OK, anyone having a special occasion that wants something truly delicious and special (cut the recipe measurements in half for a candlelight dinner on this one...) and doesn't mind spending some money, try this one out...
Lobster Diavolo (originally from Masson's restaraunt) Type: Entree Serves: 4 Ingredients: 2 2 1/2 pound lobsters Fish stock or water 1 stick butter 1/4 cup white wine 1/2 cup chopped shallots 1 clove chopped garlic 1/2 cup sliced mushrooms 1 bay leaf Pinch each basil and oregeno 4 tablespoons olive oil 2 cups canned italian tomates, peeled and cored Salt and pepper 1) Boil lobsters in fish stock or water 2) Cut in half lengthwise and remonve meat from bodies and claws. 3) Simmer meat in 1/2 stick butter and white wine in a skillet. 4) In another pan, saute green onions (shallots,) garlic, mushrooms, bay leaf, oregeno and basil and basil in the remaining butter and olive oil until shallots are soft. 5) Add tomatoes and salt and pepper to taste. 6) Combine meat and sauce and simmer for 6-8 minutes and serve in cleaned lobster shells or in a casserole. ------------------ "Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind." Kormar |
Um...will you come cook for me Kormar? Pretty please? http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif
Here is a recipe that isn't all that fancy, but one I enjoy: Chicken or Turkey Casserole turkey tenderloin or boneless chicken breasts 1 onion - sliced margarine sliced swiss cheese 1 can of cream of chicken soup 1/3 to 1/2 can of milk (mix soup and milk) sour cream parmesean cheese Brown meat in margarine; add onions and saute. Can be finished in the skillet or in the casserole dish. Layer meat, onions, soup, and swiss cheese (one slice on each piece of meat); spread with sour cream and sprinkle parmesean cheese on top. Bake at 350 degrees for about 30 minutes. Yummy! [This message has been edited by CyberPixie (edited 07-25-2001).] |
And a dessert:
Chocolate Chip Cupcakes In a small mixing bowl, mix together: 1/3 c sugar, 1 8oz package of cream cheese, 1/8 teaspoon salt, 1 unbeaten egg. Beat well, then stir in 1 c of chocolate chip bits. Set aside. Mix together in a separate bowl: 1 1/2 c flour, 1 c sugar, 1/4 c cocoa, 1 teaspoon baking soda, 1/2 teaspoon salt. After mixing, add 1 c of water, 1 tablespoon vinegar, 1/3 c cooking oil, and 1 teaspoon vanilla. Beat well. Fill the cupcake cups (I use the foil cupcake papers) 1/3 of the way with the chocolate batter. Top off with a heaping spoonful of the cream cheese mixture. Bake at 350 degrees for 20 to 25 minutes. Makes 2 - 2 1/2 dozen. |
And an appetizer:
Spinach dip 16 oz mayonnaise 16 oz sour cream 3 green onions, chopped 1 10 oz package of frozen, chopped spinach, thawed and drained 1 package of vegetable soup mix (I use Knorr Vegetable soup mix) Stir all of this together well and chill for at least 2 hours before serving. (I find it's best if you chill for at least 6 hours, but this will still work if you're in a hurry.) What's really good is to serve this dip in a round bread bowl - either sourdough or sweet Italian bread is good. Use the bits of bread left over after hollowing out into a bowl to eat with the dip. Veggies and crackers are also good. This is also good without the spinach, by the way. (I sometimes put two packets of the mix in if I don't put spinach in the dip.) I made this dip one time and thought that something seemed off. It tasted and looked different, but still was good. Hmmmmm....what could it be? I forgot...the spinach! That's pretty sad....forgot to put spinach in spinach dip http://www.tgeweb.com/cgi-bin/ubb/no...miles/wink.gif |
like putting tofu in fried chicken. Gross white blocky crap....
------------------ All your base are belong to us! [1diablo] [/1diablo] |
Sorry - I never use quantities in my cooking - I go by eye and taste.
The Ultimate Decadent Seafood Cocktail The Salad Base 1 red frilly edged lettuce Assorted salad leaves - rocket, fennel etc Fresh herbs - parsley, spear mint, thyme are good Firm strawberries Avocado Mushroom Camembert - not too soft Jarlesbrg cheese - or anyother sweet nutty cheese Cherry tomatoes Arrange the frilly leaves around the outer edge of individual plates. Shred the other leaves and place in a large bowl with the herbs. Cut the avocado, strawberries, mushroom and cheeses into large cubes add to bowl Cut the tomaotes in half and add ot bowl Toss the saldad lightly then arrange over the leaves, leaving a well i nthe centre The Seafood Use fresh seafood, the larger the peices the better. Use things with a nice firm texture. My favourie mix is as follows - Crayfish tail roughly cut(like lobster but stronger) Cubes of smoked yellow fin tuna Whole peeled prawns Scallops Bluff oysters Cockles Toss the seafodd with just a little lemon juice to keep it fresh and fill the wells in the centre of the plates The Dressing Sour cream Tomato ketchup Worcester Sauce Cottage cheese Tabascoe Lemon juice Mix a punnet of sour cream with two or three table spoons of ketchup. As all ketchup is different taste it as you go to see if you like it. Add a few drops of Worcester Sauce to taste. Whip the cottage cheese till it is smooth and use it to increase the quantity of the dressing. Last of all add th elittle bit of lemon, and a few drops of tobascoe - make it as hot as you like! Dollop the sauce over the seafoood and then sprinkle a little paprika over it as a decoration. Sprinkle finley chopped chives over it and then garnish with thin lemon twists. ENJOY! ------------------ There is only one kiwidoc, accept no substitutes http://www.timhope.pwp.blueyonder.co.uk/doctor.gif STANDARD OPERATING PROCEEDURE www.judyhope.co.uk THE ABYSS - FREE FORM ROLEPLAYING http://pub76.ezboard.com/btheabyss40673 |
Ok Here it is...the ultimate one skillet, low-to-no mess meal that I have melted the stomachs er, I mean hearts of many a man with!
A wonderful meal by candlelight in an intimate setting or even out in the front room, watching TV with a few good friends. Easy to make and easier to eat! http://www.tgeweb.com/cgi-bin/ubb/no...miles/wink.gif I got this out of a Better Homes Magazine, circa 1958 and have sent copies around the world, mostly by request from my friends who have had it and wanted to share it with their family & friends. <H3> <font color=#D8B114>Chicken Cioppino</H3> Chicken and shrimp in an Italian Sauce. Great with garlic bread sprinkled with a little red wine and a pinch of oregano or garlic bread with shredded mozarella cheese toasted on it. Serve with a vegetable salad and follow with a desert or not. http://www.tgeweb.com/cgi-bin/ubb/no...miles/wink.gif 2 1/2-3 lbs boneless breasts or whole cut-up chicken 1/2 tsp salt A dash of pepper 1/4 cup butter 1 Recipe Italian Sauce (see below) 1 lb cleaned raw shrimp <H3>Italian Sauce></H3> Mix two 8 oz. cans Italian Seasoned Tomato Sauce 1/2 cup cooking claret or red wine <font face="comic sans ms" size=2> (I use Sutter Home Cabernet Sauvingon whenever I can't find cooking claret. They come in little 4-packs and one bottle makes one recipe Italian Sauce and leaves you with enough left over to sprinkle your garlic bread with and even have a sip or two. http://www.tgeweb.com/cgi-bin/ubb/no...miles/wink.gif ) </font face="comic sans ms" size=2> 1 clove garlic, minced 3 tablespoons snipped parsley 1 teaspoon crushed basil 1 bay leaf, crushed Season chicken with salt and pepper. Brown slowly over med heat for 20 minutes, turning once or twice. Add Italian Sauce; cover and simmer until chicken is tender, about 35 minutes. Add shrimp, being sure to immerse in sauce. Cover and allow to continue cooking until shrimp are done, 5-10 minutes. Makes 6 servings. http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif </font color=#D8B114>Moni ------------------ http://members.aol.com/lasttrueprincess/images/ltp4.gif [This message has been edited by Moni (edited 07-25-2001).] |
Some say math is the universal language. I saw recipies are. Hmmm hmm hmm!
*starts copying down recipies and printing them out* A college boy needs all the help he can get http://www.tgeweb.com/cgi-bin/ubb/no...miles/wink.gif |
Waluin,
May I suggest a Betty Crocker cookbook as an accessory for your kitchen? Betty knows, man! Betty knows! Easy and great tasting recipes as well as all the best kitchen techniques. My son demanded that I relinquish ownership of the one I got when I was seventeen when I came to Texas a couple of years ago. I had to buy a new one and he has the one he grew up seeing in our kitchen...22 years old and looking like it LOL. Unfortunately, (for me anyway LOL), I left hand copied recipes in it that I had kept since I was 15. He sure appreciates them though. http://www.tgeweb.com/cgi-bin/ubb/no...iles/smile.gif http://www.tgeweb.com/cgi-bin/ubb/no...iles/smile.gif Moni ------------------ http://members.aol.com/lasttrueprincess/images/ltp4.gif |
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Hehe, ok I'll go score myself one. But I always find that recipies from people and friends are often the nice surprise on occasion as well! http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif |
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I just recommend Betty to anyone out on their own who might miss mom's cooking, provided their mom was a good cook LOL! The updated versions have salsa and all kinds of yummy new stuff in them too. http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif Best thing is, the recipes are all easy and recognizable as stuff you know you will like or not. http://www.tgeweb.com/cgi-bin/ubb/noncgi/smiles/485.gif http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif Moni ------------------ http://members.aol.com/lasttrueprincess/images/ltp4.gif |
Here's the Chocolate Candy Recipe that my mom always made us.
<font color="white"> 2 cups sugar (Domino's preferred, or other fine granulated) 2 heaping tbsp. Cocoa 2 tbsp. butter or margerine (parkay preferred) 8 oz. evaporated milk. greased bowl Combine all ingredients, and raise temp. gradually until boil. Continue to stir until you reach the soft ball stage Remove from heat, add 1 tbsp. (approx.) to mixture, and beat until you feel it getting firm. Quickly pour into greased dish, and cool. Note...if you cook too long, the candy will be rock hard, too difficult to cut. If you do not boil it long enough, it will never harden. Extra note...high humid weather is bad when trying to make candies...(Learned from my wife's nutrition class http://www.tgeweb.com/cgi-bin/ubb/no...iles/smile.gif)</font> ------------------ http://members.aol.com/lasttrueprinc...ges/larry2.gif Devoted member of the Ironworks Loyal guardian of the OHF Member of the Ancients' club Witness of the 4,000th post by Cloudposter Currently engaged in the Trials of the Luremaster downloadable expansion set |
Living in Mexico taught me alot about fresh fruits and veggies and ways to make drinks from them. In the US, at least here in the south, I had never seen anyone be able to take a cucumber and make a great tasting drink from it!... Or from rice...(horchata for those of you that know what that is...)Anyway, my and my wife's favorite one is Watermelon....
<font color="white"> Fill blender full of water melon Add water just to the level at whaich the melon reaches. Add sugar to taste. Blend filter if desired,(like if you left the seeds in, etc...) . Horchata (rice water) Leave rice in water over night, or boil to soften. Place in blender with your choice of milk or water or both. Add cinnamon and sugar to taste. Filter solids out. The rice water is also one part of a three part mix to making a great piña colada. After making the rice water, boil a fresh pinapple to extract the juice from it, and have some cocunut milk on hand, as well. </font> ------------------ http://members.aol.com/lasttrueprinc...ges/larry2.gif Devoted member of the Ironworks Loyal guardian of the OHF Member of the Ancients' club Witness of the 4,000th post by Cloudposter Currently engaged in the Trials of the Luremaster downloadable expansion set |
I used to make these as a teenager at least once a week. They are really good! Between me, my siblings and our friends, they never lasted until the next day. http://www.tgeweb.com/cgi-bin/ubb/no...iles/smile.gif But beware of eating too many! They are a laxitive in disguise!
No-Bake Chocolate Oatmeal Cookies Ingredients 2 c. Sugar 1/4 c. Butter 1/2 c. Milk 1/3 c. Cocoa 3 c. Quick Cooking Oats 1 tsp. Vanilla 1/2 c. Peanut Butter Directions Mix together in large saucepan Sugar, Milk, Butter and Cocoa. Heat on high until boiling. Hard boil exactly one (1) minute. Remove from heat and in the same saucepan add peanut butter, oats and vanilla. Do not let cool off. Spoon immediately onto wax paper and let cool. Eat and enjoy!!!!! http://www.tgeweb.com/cgi-bin/ubb/no...es/xomunch.gif http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif Moni ------------------ http://members.aol.com/lasttrueprincess/images/ltp4.gif |
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------------------ Nid yw'r hoff o lyfr yn fyr o gyfaill. |
A wonderful idea. Here is my mother-in-law's favorite. It is actually low-fat, but don't let that deter you, it doesn't taste low-fat. It doesn't have a regular cake texture, more like a cross between a cheesecake and a cake. I take this one to work a lot, for morning meetings.
Cinnamon-Apple Cake 1-3/4 cups sugar, divided 1/2 cup stick margarine, softened 1 teaspoon vanilla extract 6 ounces block-style far-free cream cheese, softened (about ¾ cup) (you can also used reduced-fat cream cheese) 2 large eggs 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon (or more – I love cinnamon, so I use more, and I usually use Vietnamese cinnamon, which is stronger than the normal variety) 3 cups peeled, chopped Rome apple (about 2 large) Vegetable cooking spray 1) Preheat oven to 350. 2) Beat 1-1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of an electric mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture, beating at low speed until blended. 3) Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. 4) Bake at 350 for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool cake completely on a wire rack, and cut, using a serrated knife. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes. |
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http://www.tgeweb.com/cgi-bin/ubb/no...es/biggrin.gif Moni ------------------ http://members.aol.com/lasttrueprincess/images/ltp4.gif |
Well, I'm kinda new here, and was hanging out in Cloudy's Cafe with a big mug of Chai. Thought this might be appropriate for a first post.
CHAI CREME BRULEE 1 cup Darjeeling tea leaves 12 extra large egg yolks, beaten 1 cup brown sugar 4 cups heavy cream 1 tablespoon chai spice powder 1 cup light brown sugar Chai Spice Powder: 1 teaspoon Cardamom 1 stick Cinnamon 1/2 teaspoon black pepper corns 1/4 teaspoon whole cloves Steep 1 cup Darjeeling tea leaves in 4 cups boiling water for 7 minutes. Strain tea leaves and reduce to 3/4 cup. Grind spice to powder. Preheat the oven to 325 degrees. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until bubbles form around the edge. Remove from heat and, whisking constantly, pour into the egg and sugar mixture. Add the spice powder and the reduced tea liquid. Continue whisking until the sugar has dissolved and the mixture is well combined. Pour the mixture through a very fine sieve into 6 crème brulee dishes, filling them only half full. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use. When ready to serve, preheat the broiler. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brulee dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately. Yield: 6 servings ------------------ "That looks pretty fatal. I think you have to return to the Character generation section." One player to another [URL=http://www.asnsoup.com/Nachtrafe%20273x1361.jpg] [This message has been edited by Nachtrafe (edited 09-08-2001).] |
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Have I really been unable to get in here so long that this thread has gone down to the second page? Wow! I'll have to go get a few of my recipes from the Mithril Hall Board and post them here... And why hasn't this moved back up after I responded? ------------------ "Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind." Kormar [This message has been edited by Kormar the Wanderer (edited 08-11-2001).] |
*BUMP*
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umm... Now we have two recipe threads. Never mind, I'm sure it'll work out...
Thanks for unearthing this thread, Moni! http://www.ironworksforum.com/ubb/no...iles/smile.gif I can't find this cheesecake recipe... come to think of it, one of the ingredients is quark, which I haven't seen yet in America. ------------------ http://faceweb-004.facelink.com/edit...72/4711972.jpg I am the great Kazara [This message has been edited by Kaz (edited 09-01-2001).] |
Epona said she would add a link to this one in the other one http://www.ironworksforum.com/ubb/no...iles/smile.gif
Now she doesn't have to look for it. http://www.ironworksforum.com/ubb/no...miles/wink.gif http://www.ironworksforum.com/ubb/no...es/biggrin.gif ------------------ http://members.aol.com/lasttrueprincess/images/ltp4.gif You know childhood is over when a puddle seems like an obstacle instead of an opportunity. Is Too! Is Not! Is Too! Is Not! |
Gods, people, I'm away for a couple of hours and this lands on page 2!! As I want to bake a cheesecake today, I unearthed the recipe. Not sure you get all the ingredients in the US, and I'm having trouble with the translation. Here it is...
TADAHHH!!! Ingredients: For the dough: 125g sugar 125g margarine 1 packet vanillin sugar 1 egg 1 smoothed teaspoon baking powder 250g flour For the top part: 500g quark (you can use cottage cheese I think but it doesn't taste NEARLY as good) 200g sugar juice of one lemon 2-3 eggs 1/2 liter milk 1/2 cup oil 1 packet custard powder/pudding powder (?) (German Sahnepuddingpulver) Knead the ingredients for the dough together and press into a greased cake form (German Springform - can anyone help me here?). Mix the other ingredients to a soupy liquid and pour into the form. Bake 60-90min at 160-175 degrees celsius. ------------------ http://faceweb-004.facelink.com/edit...72/4711972.jpg I am the great Kazara |
On the Chefs thread, Liliara requested a recipe for Tamales. I lost my original recipe when we moved, but this is a close approximation. I only really followed the recipe in order to make the dough (and usually I just read the dough recipe off of the side of the masa flour bag -- luckily I've studied a bit of Spanish). Sorry I can't be more helpful. If I find a more precise recipe, I'll post a link.
If you have trouble finding the specific type of peppers, you can experiment with whatever variety you have available. Tamales: 1 (7-ounce) bag of corn husks 1 recipe masa (tamale dough) 1 recipe cooked pork (3lbs or so) or chicken (whole chicken) Prepare the pork or chicken ahead of time. The best way I've found to do this is to put a pork roast in a crockpot or slowcooker with some garlic (6 cloves or more), oregano (a couple of tablespoons), salt (add until it tastes right? -- sorry, I don't usually measure salt), and about six ancho cili peppers (I've only been able to find dried peppers here in our town). If you feel really adventurous throw in a half dozen jalapenos or so. The jalapenos add a real zip to your pork -- take the seeds out if you don't want it too spicy. I usually let the pork cook all day and prepare the tamales at night. *Make sure to save the broth from the pork roast. I also trim some of the fat off of the pork and save it for the dough.* To make the dough is pretty simple. It's just masa harina (a finely ground corn flour, lard (although I use vegetable shortening and some of the fat from the pork roast), salt, and water (I add the broth from the pork first and then water after). I modified the rest of these instructions from a recipe at http://chickenrecipe.com/az/tmls.asp To make the masa (dough): BEAT 2/3 cup lard in large mixer bowl until creamy. Combine masa harina (the corn flour stuff) and salt in medium bowl. Alternately add masa harina and broth to lard, mixing well after each addition. Gradually add melted lard, mixing until consistency of a whipped cake frosting. To make the tamales: SPREAD 1/4 cup masa dough, using back of spoon, to form a square in the center of one husk. Place about two tablespoons of meat filling in center of masa square. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining ingredients. If your corn husk is too small, you can use two husks to roll the tamale, although it is much easier to just use the big husks. To cook the tamales: Steam in a vegetable steamer for about an hour. Most recipes say to steam the tamales for 2 to 2 1/2 hours, but I'm not that patient. I usually finish the tamales by baking them in the oven (350 degrees) for about 20 minutes after I've boiled them. I've had tamales of all different varieties. Some add green beans and other vegetables. Some use beef instead of pork. The other great thing is that tamales can be frozen and saved for another day. They reheat very well in the microwave (just leave them in the corn husks when freezing and reheating). ------------------ Most Subtle Official Straightman of the Laughing Hyenas -- Grammarian Brigade. |
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