Favorite recipes & recipe requests

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Favorite recipes & recipe requests

Post by Mel on Wed Oct 01, 2014 10:47 am

As the subject line suggests, this is a thread for posting your favorite recipes, and for requesting a recipe if you want to make something but aren't sure where to start!

A couple of my faves:

The tastiest soft chocolate chip cookies ever - I usually only make half of this recipe as that's still a ton, and you can play around with different types of pudding mix to adjust the flavor of the dough--butterscotch and chocolate are both nice.

Very yummy lasagna - Freezes well; I've usually made two and frozen one uncooked for later, which makes the long prep time more worthwhile. Also converts well into a "Greek" lasagna--I use ground lamb instead of beef, add a package of frozen spinach to the tomato mixture, replace half the ricotta with feta, replace half the oregano with rosemary, use half as much mozzarella, and sprinkle extra feta on top. Sooo good.
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Re: Favorite recipes & recipe requests

Post by fakely mctest on Wed Oct 01, 2014 11:14 am

For when you want to impress someone with a pie that's a little offbeat: salty honey pie

I was in Charleston, SC this summer and these biscuits from the Hominy Grill are now my go-to recipe.

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Re: Favorite recipes & recipe requests

Post by UristMcBunny on Wed Oct 01, 2014 11:34 am

I don't have links, but here are some of my recipes...

Caramelised Red Onion Chutney
10 red onions, halved, peeled and finely sliced
4 cloves garlic, crushed
500g golden caster sugar
750ml approx red wine vinegar
pinch cinnamon
Tablespoon pickling spices


Sprinkle the sliced red onions and the garlic into a deep pan on a high heat. Sprinkle with a handful or two of the sugar - just enough to coat the onions - and toss them in it lightly. Allow the onions to sweat in their own juices, until they become translucent and shiny, and the sugar has melted - do not over-stir, but don't let it stick, either.

Add about 1/3 of the vinegar, or just enough to cover. Add another handful of the sugar, add the cinnamon, and continue to cook on a high heat for ten minutes or so, stirring gently.

Tie the pickling spices into a muslin bag and drop into the pan. Add the rest of the vinegar, then the rest of the sugar and stir well. Once the contents are thick, syrupy and bubbling - but not quite at the setting stage - spoon into clean, dry jars and seal. Store for at least one month before you open them to eat, as the time allows the flavours to deepen and mature. It gets eaten quickly once opened so I have no data on shelf-life, except to say the jar we opened and consumed after three months of maturing was FUCKING DELICIOUS.

Ridiculously Rich Chocolate Mousse
200g dark chocolate - Bournville if you can get it
300ml double cream
2 large eggs
generous glug of rum/brandy/amaretto


Break the chocolate into pieces, and put in a bowl set over a pan of boiling water on a medium heat. While the chocolate melts, separate the eggs. Beat the whites of the eggs until they reach the stiff peak stage. Check the chocolate periodically, but DO NOT stir it. When it has almost totally melted, leaving only a few small pieces, add the glug of alcohol, stir in and remove from the heat. Gently fold one egg yolk into it, and then gradually beat in the cream until smooth, dark and shiny. Allow this to cool to room temperature, and then gently fold in the egg whites, so as to keep as much of the air in them as possible. Refridgerate for at least two hours before serving. This will serve a fairly large group of people as it is very rich. You can either spoon it into the serving bowls before chilling, or into one large bowl to be portioned out when ready. Can be served alone, with fruit, with chocolate shavings or flaked nuts or, if you have absolutely no sense of restraint, melt a bar of white chocolate of similar size in heated single cream, add the remaining egg yolk and pour over the mouse as a sauce.

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Re: Favorite recipes & recipe requests

Post by reboundstudent on Wed Oct 01, 2014 2:35 pm

http://www.familyfreshmeals.com/2012/09/the-perfect-fall-cheese-ball.html



This is a "fall themed" cheese ball that always wins me lots of compliments. It's a rather odd mixture of stuff (salsa, cumin, onions) but tastes amazing.
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Re: Favorite recipes & recipe requests

Post by Chickpea Sarada on Sat Oct 04, 2014 12:57 am

I tend to eyeball this recipe and am trying to recall it from memory alone, so the amounts listed may not be exact. You can adjust them as desired.

Hamburger patties plantation style
2 pounds ground beef
1/4 large onion
2-3 stalks celery (depends on how much you like celery; may be optional I guess)
1-2 forkfuls minced garlic (I use garlic from the jar, so fresh may be different)
A few bread ends or slices
Some milk (just enough to soak the bread)
Black pepper
1 tablespoon Worchestershire sauce
1 egg


Mince onion and celery, saute with garlic until onions are transparent. In a separate bowl, soak the bread in milk, wring until it's wet but not dribbling milk everywhere. Combine the bread and celery/onion mixes with the beef. Add egg, worchestershire sauce and pepper (sorry, I don't have an exact measurement). Mix thoroughly. Roll and pat handfuls of the mixture into patties and fry in a large flat pan over medium to medium-high heat (too high will burn the outside of the patties while leaving the inside undercooked). Flip them over to cook both sides.

Can be topped with gravy or put in sandwiches. I tend to actually use 1/2 of an onion, and the other 1/4 that doesn't get minced for the patties instead gets sliced and cooked in the same pan as the hamburgers.
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Re: Favorite recipes & recipe requests

Post by IHaveToes on Sat Oct 04, 2014 7:47 pm

I love this recipe for Paneer Butter Masala. If you've never had it before, I don't know how to describe it, other than creamy and delicious. Paneer is a type of soft cheese cube (kinda looks like tofu) and Masala means spiced gravy in this context (that's what my non-Hindi speaking, Indian BF tells me). This is one of the only ways I will eat tomatoes.
Tips and how I modify the above recipe for my taste:
-All the spices and ingredients (the paneer, garam masala powder, and Kastoori methi especially) that don't sound familiar are really easy to find in any Indian grocery store.
-Didn't add the cashews, found it didn't change the taste much
-I don't use the tomato sauce, just the pureed tomatoes
-I don't fry the paneer (but it tastes fine either way)
-You know the tomatoes are done when they turn red (the puree starts as pink) and the smell changes.
-It's better when it's a bit watery, not too think
-Add a few pinches ofturmeric powder a little while after adding the milk/spices. It helps mute bad flavors and add some color.
-DON'T FORGET THE SALT!!!

This could be eaten with rice, but usually we eat with rumali roti (easy to find frozen at Indian stores) or heated up plain white tortillas, whichever is on hand.

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Re: Favorite recipes & recipe requests

Post by WJMorris3 on Sun Oct 05, 2014 7:07 pm

Found this recipe for Old-Fashioned Soft Pumpkin Cookies on Nestle's website, which my sister made a couple alterations to:

1) She doubled the batch and slightly cut down on the pumpkin by just using a full can.

2) Swapped out the cinnamon and the nutmeg for an equal measure of pumpkin pie spice.

3) Omitted the glaze, the cookies really don't need it.

Try it - trust me, you'll like it!

Oh, and Bunny?

UristMcBunny wrote:300ml double cream

This recipe looks awesome but can you translate this ingredient to American? The measurement doesn't throw me but we don't have that product here.

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Re: Favorite recipes & recipe requests

Post by UristMcBunny on Sun Oct 05, 2014 7:36 pm

WJMorris3 wrote:

Oh, and Bunny?

UristMcBunny wrote:300ml double cream

This recipe looks awesome but can you translate this ingredient to American? The measurement doesn't throw me but we don't have that product here.

Ooh you know, it never even occurred to me that we'd call cream different things! Actually, researching this since you asked has brought up an interesting difference between UK and US dairy products.

Single cream, 18% butterfat, is an unsterilised pouring cream
Whipping cream, 35% butterfat, is a cream that whips easily and can be piped once whipped
Double cream, 48% butterfat, is very thick cream that whips up very quickly
Extra thick double cream, 48% butterfat, is double cream which has been very quickly heated and then cooled, and is too thick to pour - being sort of like a thick ricotta in consistency
Clotted cream, 55% butterfat, is like extra thick double cream but with a cracked, clotted top layer - very rich, thick and solid

Now, based on what I've been able to find out, I don't think any US cream comes as high in butterfat as our double cream, because the cows out there aren't bred for high butterfat milk like our Jersey cows are. But I think your heavy whipping cream is pretty similar, at around 38% butterfat. Apparently a lot of ex-pat Brits in the US use heavy whipping cream as a substitute in their recipes. So you might need to chill the mousse for longer, or possibly whip the cream and fold into the chocolate, and then fold in the whipped eggs on top of that, to get it thick enough.

Hope that helps!

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Re: Favorite recipes & recipe requests

Post by adamhunter1223 on Tue Oct 07, 2014 11:56 pm

College friendly (read: cheap and made in a crock pot) tex-mex style chicken.

Ingredients:

2lbs frozen chicken breasts (this recipe works equally well with pork or beef, and if you choose to sub in one of those pick a cut that benefits from long, slow, wet cooking like an arm roast or a chuck roast)

2 10.5oz cans of black beans

3 packages taco seasoning (brand name unimportant)

1 large onion

2 large or 3 medium limes

1 can chipotle chiles (use just one if you aren't a fan of spicy food, they're powerful suckers flavor-wise, so you don't have to worry about missing out on flavor if you skimp on these, but you WILL notice if you leave them out entirely)

1 large can of salsa (brand name unimportant, choose a heat level appropriate for you)

1 can tomato juice.

1-5 cloves of garlic (depends on your personal taste, I love garlic, so I use five cloves minimum and sometimes more than that)

Hardware:

A crock pot/slow cooker depending on your regional parlance

Blender/food processor

Knife

Bowl to hold lime juice

Wooden spoon

Juicer (not strictly necessary, but it definitely helps)

Preparation:

Step one:Peel the onion and give it a rough chop.

Step two: Juice the limes.

Step three: Peel garlic (protip: smash it with the flat side of your knife or the bottom of a pot, this makes removing the paper much easier)

Step four: Toss onion, chipotle(s), taco mix, lime juice, and garlic into your food processor and blend until liquified. This may take a while depending on your machine, but stick with it. The end result should be a slightly grainy, vibrantly red liquid that sears your eyeballs and nose when you take the lid off the blender.

Step five: Combine everything into the crock pot and stir well. If you're using frozen chicken breasts they can go in whole, just make sure to give everything a good stir and get them well covered by the liquid. If you're using beef or pork roasts cut them into chunks first.

Step six: Set the slow cooker and forget it. Cook times depend on your crock pot, but as a general rule I like to get everything ready in the morning and set it for eight hours, it's usually done before then (depends on if your meat is frozen or not).

Variations


Variant 1: If you like, you can use a slotted spoon to take out the beans, leaving you with a few cups of liquid perfect for cooking rice in. By doing this you can extend the meal even further (fed my family for two days this way, not bad when you consider there's five of us) and you're getting two complete proteins in one meal.

Variant 2: If you have a stick blender, or a regular blender and a great deal of patience you can blend the beans and remaining vegetation from the salsa (most of which tends to break down over the long cooking process) and shred the meat to make tex-mex black bean soup.

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Re: Favorite recipes & recipe requests

Post by celette482 on Thu Oct 23, 2014 2:14 pm

I am making brownies at this second of my own devising. Here's how they go

3/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup AP flour

Preheat the oven to 350. Mix the cocoa, oil, water, eggs, sugar, and vanilla. Shake or sift on the salt and flour. Mix just to combine. Bake in a 8x8 pan for 25 minutes or until a toothpick comes out clean. (Hint: I like to take parchment paper and cut it to make a sling around the brownies for ease of removal.)
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Re: Favorite recipes & recipe requests

Post by reboot on Thu Oct 23, 2014 2:23 pm

We are getting into soup season, so wanted to post 2 of my favorites:

Ezo Gelin Çorbası: This is a lentil and bulgur wheat soup common in Turkey, Syria, Iraq http://almostturkish.blogspot.com/2006/09/ezo-bride-soup-ezo-gelin-orbas.html

Yayla Çorbası: a yogurt soup seen from Turkey to Afghanistan, maybe even more places! http://almostturkish.blogspot.com/2007/01/yogurt-soup-yayla-orbas.html
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Re: Favorite recipes & recipe requests

Post by WJMorris3 on Tue Dec 23, 2014 6:25 pm

There's a recipe out there for Lumps of Coal. Think Rice Krispie treats but with crushed up Oreo cookies instead.

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Re: Favorite recipes & recipe requests

Post by Caffeinated on Tue Dec 23, 2014 8:08 pm

Had these at my friends' house the other day and was blown away by the deliciousness: Slutty Brownies. Not that I appreciate the name, but wow are they yummy.

http://www.sluttybrowniesrecipe.com/
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Re: Favorite recipes & recipe requests

Post by Chickpea Sarada on Sat Jan 31, 2015 12:41 pm

Bumping this thread because I tried making this last night and it was a hit with my parents. We're trying to cut down on carbs, and mom said this satisfied her craving for spaghetti.

Healthy Stuffed Peppers

- about 2 lbs. ground turkey
- 1 cup quinoa
- about 1/2 large onion, chopped
- 1 bell pepper (I used a yellow one) for chopping, at least 9 more for stuffing (I used green)
- 4 cloves minced garlic
- 1/4 cup worchestershire sauce
- salt & pepper to taste
- 1 can (~14 oz.) diced tomatoes, drained
- 1 can (~6 oz.) tomato paste
- Optional: cheese (Pizza or Parmesan)

Cook quinoa in rice cooker. Preheat oven to 350 degrees. Saute garlic, onion and chopped bell pepper. Add turkey, worchestershire sauce, salt and pepper. Cook until turkey browned. Add tomatoes and tomato paste, cook until most of the liquid is absorbed. Add quinoa. Stuff mixture into hollowed bell peppers. Put onto baking pan lined with tinfoil, leave in oven about 30 minutes or until you can poke through the peppers with a chopstick. Can top with some cheese and put back into oven to melt.
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Re: Favorite recipes & recipe requests

Post by Wondering on Sun Jul 05, 2015 9:16 pm

I have a recipe request, primarily of the Canadian forum goers: Poutine. My husband loves it. I've tried making it a few times, but didn't have much luck finding a recipe that worked for me. It's not a common dish in the US. I can make oven fries and I can make gravy and I can acquire cheese curds, but I can't really get the curds to melt and the dish to come together.

And tips or just recipes you've used that work for you?

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Re: Favorite recipes & recipe requests

Post by Enail on Sun Jul 05, 2015 9:57 pm

Sorry, I fail in Canadian Sad
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Re: Favorite recipes & recipe requests

Post by bomaye on Sun Jul 05, 2015 10:23 pm

Huh, I always thought it was just cheese and not cheese curds :s

I'm in way way way way way western Canada though, so I'm exempt from fail because en francais s'il vous plait is quite a way away from us Wink
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Re: Favorite recipes & recipe requests

Post by Enail on Sun Jul 05, 2015 10:33 pm

Cheater! Disapproving
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Re: Favorite recipes & recipe requests

Post by Wondering on Sun Jul 05, 2015 11:18 pm

The first poutine my husband got was in BC, at a restaurant called...White Spot? On our way back from Alaska. It definitely had cheese curds on it.

No western Canada exemptions for you! Grin

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Re: Favorite recipes & recipe requests

Post by bomaye on Sun Jul 05, 2015 11:55 pm

Uh-oh
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Re: Favorite recipes & recipe requests

Post by CP96 on Mon Jul 06, 2015 7:34 pm

Spicy falafel wraps

400g chickpeas
Olive oil
1 onion
1 garlic clove
Cumin
Coriander
Parsley
Sea salt
1 Egg
1 Red pepper
Crispy lettuce
Tortillas
1 Small pot of houmus
Chilli and/or peri peri sauce

Finely chop the onion and garlic. Fry on a low heat with olive oil until soft. In the meantime, mash the chickpeas, then add a dash of olive oil, one egg, a pinch of salt and however much cumin, coriander and parsley as you want to taste. Mix the whole lot into a paste, then add the onions and garlic and keep mixing. Shape the paste into patties and fry in olive oil until crispy brown on the outside. Spread houmus on a tortillas, add chopped red pepper and crispy lettuce, one newly cooked falafel and a generous splash of chilli sauce and roll into a wrap. Enjoy.

Also, ale and cheese soup in a fresh trencher.
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