Recipe Thread!

[pussy+dickdenice]

I found even I can make it well,

Cucumber Soup

Ingredients:
Cucumber 2
Onions 1
Potato 1
Low fat milk 1 cup
Butter 1tbsp.
Black pepper powder 1 tsp.
Salt to taste
Sugar to taste
Finely chopped coriander leaves for decoration.


Method:
1. Peel off onion, potato, cucumber and cut into small pieces.
2. Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
3. Add 3 cups water and bring it to boil. Reduce the heat and cook till tender.Add sugar and salt.
4. On cooling, blend it in an electric blender with milk.
5. Pour soup in individual bowls garnished with coriander leaves.
6. Serve hot or Keep it in freezer and serve chilled. Both taste good.

 

[slowhand]

Pork Rib Stew



2 pounds pork spareribs up to 3 pounds

1/2 cup hot water

1 medium potatoes pared and halved

1/2 cup green beans canned or cooked with liquid

1 salt to taste

1 black pepper to taste



Directions

Brown spareribs in frying pan without added fat. Add water and simmer for 1
hour.

Add potatoes to meat and cook until tender - about 25 minutes.

Add beans and liquid the last 10 minutes of cooking. If raw beans are used,
add with the potatoes.

Season with salt and pepper. Skim off excess fat before serving.

To complete the meal: Serve with crisp lettuce, tomato and celery salad,
and Apple Betty with lemon sauce for dessert.

For variety: beef short ribs may be used with longer cooking.

Corned beef, ham hock, or ham bone may be used in place of short ribs. Cover
with water and simmer about 3 hours or until tender. Omit salt, and
continue as above. Good with sauerkraut.

 

[member006]

mmmm Sounds good SH.

Here's a quick fix for shrimp lovers. Another "in under 30 minutes" recipe.

Brothy Shrimp & Rice Scampi

3 1/2 cups Chicken Broth
3/4 cup uncooked regular long-grain white rice
1 tbsp. olive oil
1 lb. fresh or frozen large shrimp, shelled and deveined
4 cloves garlic, minced
2 tbsp. lemon juice
2 medium green onions, thinly sliced (about 1/4 cup)



DIRECTIONS:
HEAT broth to a boil in medium saucepan over high heat. Stir in rice. Cover and cook over low heat 20 min.
HEAT oil in medium skillet. Add shrimp and garlic. Cook 5 min. or until shrimp turn pink, stirring often.
PLACE shrimp in 4 bowls. Stir lemon juice into rice mixture and pour over shrimp. Top with green onions. Serves 4.


LL

 

[pussy+dickdenice]

Prawn Malaikari

Ingredients:
1/2 lb medium sized Prawns.
Coconut Milk 3 table spoons. (If this is not available, then use grated coconut and cream mixed in the grinder)
2 Potatoes chopped into small pieces and then boiled mildly.
4/5 Bay leaves
Cardammom
Cinnamon
Cloves
Salt to taste
1 table spoon Sugar
1/2 table spoon Ginger powder
1 table spoon Coriander powder
1 table spoon Jeera powder
1/2 table spoon Garam Masala powder
2 table spoon Vegetable Oil
Finely chopped Coriander leaves

Method:

1. Heat oil in a deep pan. Add cloves, cinnamon, cardamom and bay leaves when oil heats up. After a couple of minutes when you can smell the fried spices, add the prawns. Stir them in medium heat. Do not deep fry...as the prawns curl up and are barely golden brown, add coconut milk.
2. Add the chopped and boiled potatoes. Add sugar and salt. Add jeera and corriander powder. If you want thick gravy, do not add water. Otherwise add half cup water. After the stuff boils, pick up a couple of pieces of potato and smash them using the back of the spatula. Then mix it with the curry. This gives a better taste. Finally, just before serving spirinkle the corriander leaves. Hope you like it!!!

These ingredients will be available in a Indian-Mart.

 

[ChefChiTown]

Here is a recipe that I made to go on the menu of the restaurant that I work at...

Ingredients: (Enough for 2 people)

2 pieces of trout, 6-8 oz
2 oz rice flour
2 oz walnut flour (you can just puree some walnuts on your own for this)
2 whole peaches, cut into thin slices (about 12 each)
4 TBL rice vinegar (or red **** vinegar)
1 shallot, cut into julienne (matchstick/thin strips)
2 TBL brown sugar
1 TBL garlic, minced
2 TBL white ****
2 oz bacon
3 big handfuls of raw spinach
Salt TT
Pepper TT
4 TBL butter

Method:

- Place 2 TBL butter in saute pan and let it bubble
- Dredge the pieces of trout in the rice flour/walnut puree mixture
- Saute in the melted butter until fish is browned on one side, flip, brown on other side
- Once fished is cooked, wrap in foil for a few minutes until rest of recipe is completed
- Cook bacon in saute pan until crispy, then add spinach, add white white and salt TT...cook until spinach is cooked
- In another saute pan, add rest of butter, shallots and garlic, cook for about 30 seconds
- Add peach slices and vinegar, cook until vinegar is au sec (until vinegar is pretty much gone), then add brown sugar
- Cook peach mixture for about 1 minute

- Put bacon/spinach mixture on bottom plate
- Place cooked trout on top of spinach
- On top of trout, gently place the peach mixture
- Enjoy

 

[slowhand]

Inside-Out Cheeseburgers


Ingredients

1/4 cup shredded Cheddar cheese

1/4 cup shredded Gruyere cheese

1 pound 90%-lean ground beef

1 tablespoon Worcestershire sauce

1 1/2 teaspoons paprika

1/4 teaspoon freshly ground pepper



Cooking Instructions

1. Preheat grill to medium-high or preheat the broiler.

2. Combine Cheddar and Gruyere in a small bowl.

3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

 

[alexios]

Russian Mushroom and Potato Soup


5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

DIRECTIONS

1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.

2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.

3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

 

[member006]

I love soup anytime and potatoes and mushrooms totally rule my culinary world, onions being third. I'm not kidding either this is my two favorite foods combined. I make many versions of my own and will try this too. Not sure about the dill but I will try anything once. Thanks for sharing.

LL

 

[alexios]

I love soup anytime and potatoes and mushrooms totally rule my culinary world, onions being third. I'm not kidding either this is my two favorite foods combined. I make many versions of my own and will try this too. Not sure about the dill but I will try anything once. Thanks for sharing.

LL

It's good with or without the dill....but I promise you will like it. :thumbsup:

 

[pussy+dickdenice]

For Ladylove & other Potato lovers:

Potato Surprise
Ingredients:
1 small boiled potato chopped
1 small carrot grated
1 stem spring onion finely chopped
1 tsp. coriander leaves finely chopped
1 bread toast crumbled coarsely OR
2 tbsp. puffed rice OR
2 tbsp. cornflakes
2 pinches pepper powder
1/2 tsp. sugar ground
1/4 tsp. vinegar white
salt to taste


Method:

1. Mix all ingredients, except toast, or cornflakes or puffed rice.
2. Just before serving toss in the flakes, etc.
3. Serve with hot steaming rice and curds or with hot breads Or
4. Sandwich between two slices of buttered bread or bun and grill till soft.
5. Serve hot with sauce.

Making time: 20 minutes
Makes: 3 servings
Shelf life: Prepare salad form beforehand, mix in seasoning an hour or so before serving.

 

[member006]

I like the idea of a potato sandwich. mmmmm Thank you.

LL

 

[AFA]

I'm not much of a cook but some of these receipes have me drooling!

 

[slowhand]

Wild Rice Chicken


Ingredients

2 (6 ounce) packages uncooked long grain and wild rice
2 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) jar diced pimento peppers, drained
1 onion
1 cup shredded Cheddar cheese, divided

Cooking Instructions

Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.

In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.

Place in preheated oven briefly, to melt.

 

[anomaly]

1 London Broil
4 Cloves garlic
1 bottle red ****
2 limes
2 tbsp extra virgin olive oil
Juice limes in a bowl, add olive oil, enough **** to cover the London Broil while it marinades overnight and roughly chop the garlic into the mix. Cover the meat and marinade overnight then grill to medium rare.

 

[slowhand]

Bourbon-Brined Pork Chops


Ingredients

4 Loin Pork Chops (each 1 inch think and 10 to 12 ounces)
1 small Onion, thinly sliced
2 Bay Leaves
1 Cinnamon Stick
10 Black Peppercorns
5 Allspice Berries
3 Cloves
3 tablespoons Brown Sugar
3 tablespoons Coarse Salt
1 cup Hot Water
2 cups Cold Water
3 tablespoons Bourbon
2 tablespoons Walnut, Hazelnut, or Vegetable Oil, plus 1 to 2 tablespoons for basting







Cooking Instructions

Rinse the pork chops under cold running water and blot dry with paper towels. Arrange the chops in a baking dish just large enough to hold them or in a resealable plastic bag. Arrange the onion, bay leaves, cinnamon stick, peppercorns, allspice, and cloves over the meat.

Make the brine: Combine the brown sugar and salt in a large bowl. Add the hot water and whisk until the brown sugar and salt are dissolved. Stir in the cold water, bourbon, and 2 tablespoons of oil. Pour this mixture over the chops, turning the chops a couple of times to coat evenly. Brine the chops, covered, in the refrigerator for 2 to 4 hours, turning once or twice to ensure even brining.

Set up the grill for indirect grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke.

When ready to cook, brush and oil the grill grate. Drain the pork chops and blot dry with paper towels, dusting off any loose spices. Brush the chops on both sides with the remaining oil. Arrange the chops in the center of the hot grate away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke the chops for 20 minutes. Then move the chops directly over the heat: If using a charcoal grill, place 2 chops on each side over the mounds of coals. If using a gas grill, place all 4 chops over the lit portion of the grill. Grill the chops, uncovered, until cooked through (about 160 degrees Fahrenheit on an instant-read meat thermometer), 4 to 7 minutes per side, rotating the chops 90 degrees after two minutes to create an attractive crosshatch of grill marks. Transfer the chops to plates or a platter and let rest for 3 minutes, then serve at once.

 

[ZoWhat]

Anybody have BBQ grill (gas) cooking tips for chicken. I picked up a package of leg quarters for $1 per pound from the grocery store and want to BBQ this weekend. I've never had much success with cooking chicken. What temperature? Direct Flame or indirect? Cooking time?

I've really good at cooking steak and burger but chicken makes me nervous.

 

[ChefChiTown]

Anybody have BBQ grill (gas) cooking tips for chicken. I picked up a package of leg quarters for $1 per pound from the grocery store and want to BBQ this weekend. I've never had much success with cooking chicken. What temperature? Direct flame or indirect? Cooking time?

I've really good at cooking steak and burger but chicken makes me nervous.

The proper internal temperature for cooking chicken (or any poultry) is 165 degrees. If you don't have a bimetallic thermometer, I would get one. You can get one at your local grocery store for around 5 bucks if you look. It's worth the investment, trust me.

My recommendation is to sear the skin side of the chicken first. Just get a saute pan hot, put a small amount of oil into it and sear the skin of the chicken until it is golden brown and crispy. (If there is skin on the chicken of course. If not, skip this step.) Searing the skin will give you a TON of extra flavor.

Your grill should be around 325-350 degrees for best cooking temperature. You can use direct flames if you want, but just be careful to not burn the bird. Turn and rotate often to avoid this. I would recommend using indirect though, as burning the chicken will be less of a problem.

I know that some people wrap their BBQ chicken in foil...there is nothing wrong with this. Personally, I don't do it just because the skin tends to get soggy and that's not what I want from a bird.

What I do is this...season chicken with salt and pepper, sear the skin side first in a saute pan, toss chicken in BBQ sauce of choice, place chicken on the grill (indirect heat) and cover for about 10 minutes. Baste chicken with more BBQ sauce, flip and rotate to get even cooking. Cover grill again and wait about 5 minutes. Check internal temperature. If chicken is cooked (165 degrees) then enjoy. If not, baste again with more BBQ sauce and cover grill until proper internal temperature is reached. Then...eat it.

Hope this helps.

 

[member006]

BLUE RIBBON SUGAR COOKIES

I've tried it, this is a very good as well as easy recipe. Everyone loves a buttery, crisp sugar cookie.


1 cup real Butter, softened
1/2 cup powdered sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
Sugar
Decorator sugars, if desired


Heat oven to 375°F. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Yield: 6 dozen cookies

Recipe Tip
If cookies spread too much, chill dough about 1 hour.

Nutrition Facts (1 cookie): Calories: 45, Fat: 2.5g, Cholesterol: 10mg, Sodium: 35mg, Carbohydrates: 5g, Dietary Fiber: <1g, Protein: 1g

 

[slowhand]

Slow Cooker Old-World Corned Beef and Vegetable


2 1/2 pounds medium new potatoes, (about 8), cut in half

2 cups baby-cut carrots

1 cup frozen small whole onions, thawed

1 corned beef brisket (3 to 3 1/2 pounds)

1/8 teaspoon pepper

1/2 cup water

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch

2 tablespoons cold water


1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.

2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.

4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.


Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

 

[maildude]

Maildude's Bachelor Mac 'N Cheese Surprise

1 box Mac 'N Cheese
1 small onion
butter
milk
1 cup Ritz crackers

Cook mac and cheese according to instructions, but add milk and butter by 50% more. Before adding macaroni, cook in diced onion. Allow to simmer. Add mac, and stir in crushed Ritz. Yum Yum.