All Things Food

[bobsgirl]

I know we have a foodie or two amongst us, so I think we need a thread devoted to food.

What do you like? What do you hate? I want to hear about anything food related, whatever. Got a good recipe? I'm all ears.

I'll start.

The Incredible Runaway Pot Roast

I couldn't have been married long when this happened. I was fixing dinner for the dreaded in-laws, and to say I was nervous is an understatement. I worried for days over what to prepare for dinner, and finally settled on good old-fashioned pot roast, with all the trimmings.

The day came and things had been going smoothly, I thought. However...
When I went to transfer the pot roast to the seving platter, the tongs I was using slipped out of my hand, the plate tipped, and you guessed it. The pot roast went flying. Hit the floor, and that sucker slid across the floor, and only came to a stop when it hit the back door. Oh. My. God.

I had no choice. I stabbed that damn pot roast as hard as I could, impaled it on a cooking fork, rinsed it off, covered with it with gravy and served it. And nobody ever knew.

 

[Sarojaede]

My favorite lazy day pasta salad:

Greek Style Chicken Pasta Salad

1 can (10 oz.) chunk white chicken, drained and cut into bite size pieces
1 cup crumbled Feta cheese
1 3.25 oz. can sliced ripe black olives
1 cup grape style tomatoes
1 cup diced cucumber with peel
½ cup sliced red onions
3 cups cooked tricolor Rotini pasta, chilled

Dressing
½ cup olive oil
½ cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon dried oregano leaves
½ teaspoon salt

1. Combine pasta, chicken, vegetables, Feta cheese, and olives.

2. Mix together the dressing ingredients.

3. Pour the dressing over the pasta mixture and lightly toss until coated with dressing.

4. Chill until ready to serve.

 

[wicked woman]

A favourite dessert in our family...tastes great and not fattening for a cheesecake.


Lemon Cheesecake
(from Crazy Plates)

1 pkg. (3 oz) lemon-flavored jelly powder (I use light Jello)
1 c. boiling water

1 1 /2 c. graham cracker crumbs
3 tbsp butter or margarine, melted

8 oz. light cream cheese
1 c. sugar (I've substituted Splenda here and it tastes fine)
2 tbsp. lemon juice
2 tsp. grated lemon zest (I use the zest of the whole lemon)
1 tsp. vanilla
4 c. light frozen whipped topping, thawed (Ultra Light Cool Whip)


• In a small bowl, dissolve Jello in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes)

• Meanwhile, prepare crust. In a small bowl, combine crumbs and melted butter. Stir well using a fork. Spray a small springform pan with non-stick stray. Press crumb mixture evenly over bottom of pan. Refrigerate while making filling. (You can also use a regular pie plate or a 9 x 13 baking pan)

• To prepare filling, in a large mixing bowl beat together cream cheese, sugar, lemon juice, lemon zest and vanilla at high speed of electric mixer. Beat until smooth. Add thickened Jello and beat on medium speed until well blended. Fold in Cool Whip.

• Pour lemon mixture over prepared crust and spread evenly to edges of pan.

Refrigerate for at least 4 hours, until set.

Hint: this dessert looks great when served with fresh fruit or a spoonful of blueberry or cherry pie filling on top of each piece.

 

[rosebud5446]

This stuff is so good, my boyfriend says I cook better than his mom. "Don't tell her that!" i said...

Vodka Cream Pasta
(Rachel Ray)

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing


Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

I usually just baste over french bread (fresh from Albertsons... ::drools: with extra virgin olive oil, and put it in the broiler, and serve a vinegrette salad before hand.

 

[wally2450]

Turnip Greens-For those that like them

Brand: Glory Sensibly Seasoned. Excellent!

 

[bobsgirl]

CHOCOLATE CARAMEL BROWNIES from Mr. Food

1 box German or other chocolate cake mix
1 1/2 sticks butter, melted
2/3 cup evaporated milk (small can)
1 cup chopped nuts
14 oz. Caramels
1 cup chocolate chips

Preheat oven to 350. Coat a 13x9 pan with cooking spray or line with foil. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk, and the pecans, stirring with a spoon until a dough forms. Press half the dough into the pan and bake for six minutes, reserving the remaining dough. Meanwhile in a med. Saucepan, melt the caramels with the remaining 1/3 cup evaporated milk over med. Heat, stirring frequently. Remove the pan from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top. Bake for 20 minutes. Let cool, then refrigerate for at least 1 hour before cutting.

 

[bobsgirl]

Vegetable Ribbons with Horseradish Lemon Butter

Recipe courtesy Gourmet Magazine

2 carrots, peeled
2 small zucchini, scrubbed
2 small yellow summer squash, washed well
2 tablespoons unsalted butter
1 teaspoon drain bottled horseradish
2 teaspoon fresh lemon juice
Salt and pepper, to taste

With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into“ribbons,” reserving the center cores for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well.



Yield: 4 servings

 

[midwestyankee]

Damn, bg, now I'm hungry and all these other Litsters want to do is drink.

 

[fallenupright]

Inside Out Manicotti
-all the wonderfullness of manicotti without all the work of stuffing it! For extra ease, just use whatever pasta sauce you have on hand... canned works

INGREDIENTS
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon salt
1 pint part-skim ricotta cheese
1 cup shredded low-fat mozzarella cheese
1 cup fresh spinach, chopped
1 egg
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
8 ounces whole wheat rotini

DIRECTIONS
-Cook pasta according to package directions. Drain.
-In a large saucepan, heat oil over moderately high heat. Add onion, spinach and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Stir in crushed tomatoes, tomato paste, basil, and salt. Bring to a boil, then reduce heat to moderately low. Simmer, covered, for 20 minutes..
-In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg.
-Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti. Top with remaining cheese mixture and sauce.
-Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until sauce is bubbly and cheese is melted.

 

[Verbiwhore]

Ok I have tried this twice but screwed it up the second time but even when rubbish it was good. It should have been gooey in the middle and crisp on the outside, but I couldn't get it past wobbly, my eggs were too cold I recon.

Melting Middle Souffle Cake
2 oz. fine quality Fair Trade bittersweet chocolate, broken
1 ½ sticks (3/4 cup) Slightly salted butter, cut into inch sized pieces
1 ½ tsp vanilla
¾ cup sugar
5 large eggs, separated and at room temperature for 30 minutes
¼ cup all-purpose flour

1. Put oven rack in middle position and preheat oven to 350 degrees F. Butter a 9 inch loose bottomed(nudge nudge) pan and line bottom with a round of parchment or wax paper, then butter paper.
2. Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water stirring frequently , then cool completely (try to avoid sticking you fingers in this too often.... even if it is just too taste, we are going with the cold egg excuse not that you ate half of the batter raw). Whisk in vanilla, and 6 tablespoons sugar. Add yolks one at a time, whisking well after each addition. Whisk in flour.
3. Beat whites with a pinch of salt in a bowl using an electric mixer at medium high speed until they hold soft peaks, then add remaining 6 tablespoons of sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
4. Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking pan, spreading evenly.
5. Bake until a wooden pick or skewer inserted in centre comes out with moist crumbs adhering, 35 to 40 minutes.
6. Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

Serves four or five (or one if nibbled every two hours and there is nothing that good on the telly)

I have highlighted some slightly smutty sounding words for those who want to combine hunger and mild sleeze.

 

[done_got_old]

Rum Balls
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup chopped pecans
3 tablespoons light corn syrup
1/2 cup rum

Directions:
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor Roll again in confectioners' sugar before serving.

 

[Nightbird]

I like to cook rabbit and venison..

Right now I am experimenting with a smoker I bought at a yard sale.

I should mention today while at a Craft show I tried some soy bean soup and ended up buying some packages from the Vendor to make in my slow cooker.

My true passion however is baking.. Bread...Bagels... You name it I can bake it.

 

[Sarojaede]

very refreshing

Orange Lemonade Twist

Country Time Lemonade or Pink Lemonade Drink Mix
2 cups cold water
2 cups cold orange juice
1 bottle (1 liter) cold ginger ale
Ice cubes

1. Measure drink mix into cap just to 2-quart line.

2. Place drink mix in a large plastic or glass pitcher.

3. Add water and orange juice; stir to dissolve drink mix.

4. Refrigerate until ready to serve.

5. Stir in ginger ale just before serving.

6. Serve over ice.


Note: To make into a punch, pour in a punch bowl and add 1 pint (2 cups) orange or lemon sorbet or sherbet in scoops into lemonade. Top with sliced oranges, lemons, and/or strawberries.

 

[Sarojaede]

Pesto Dip

1 jar (7.5 ounces) pesto**
¾ cup sour cream
¼ cup mayonnaise
¼ cup buttermilk

1. Stir together all ingredients in a medium bowl until blended.

2. Cover and chill.

3. Serve with assorted vegetables.

**I prefer to make this after making fresh pesto for pasta. I usually just make extra fresh pesto and them make the dip from the extra pesto. But, if you can find a good jar pesto, then this can be made all year long rather than just in the summer when you have fresh basil to make fresh pesto.

 

[Nightbird]

What is Pesto?

 

[bobsgirl]

What is Pesto?

Pesto is a condiment, I guess would be the best way to describe it. It's made from a good quantity of fresh herbs, usually basil, garlic, pine nuts, and good olive oil. I don't know the exact method of preparing it. I usually buy it already made. It's tasty.

 

[bobsgirl]

Orange Lemonade Twist

Country Time Lemonade or Pink Lemonade Drink Mix
2 cups cold water
2 cups cold orange juice
1 bottle (1 liter) cold ginger ale
Ice cubes

1. Measure drink mix into cap just to 2-quart line.

2. Place drink mix in a large plastic or glass pitcher.

3. Add water and orange juice; stir to dissolve drink mix.

4. Refrigerate until ready to serve.

5. Stir in ginger ale just before serving.

6. Serve over ice.


Note: To make into a punch, pour in a punch bowl and add 1 pint (2 cups) orange or lemon sorbet or sherbet in scoops into lemonade. Top with sliced oranges, lemons, and/or strawberries.

I will forward this on to my sister.

One of my nieces is getting married in February, and her bridal shower (given by all her loving aunts ) is coming up. thirty-five women of varying ages in the same room.

I might suggest spiking it to liven things up.

 

[midwestyankee]

A (not so) light dessert

Chocolate Bombe (the name says it all!)

2 packages (3 oz. each) ladyfingers
½ cup Grand Marnier (substitute dark rum or crème de cacao)
3 packages (12 oz. each) semisweet chocolate bits
2 cups (1 pound) butter at room temperature
4 cups sifted confectioners’ sugar
16 large egg yolks
1-1/2 tablespoons vanilla extract

Glaze:
1 package (12 oz.) semisweet chocolate bits
2 tablespoons unsalted butter

1. Line a 2-quart mixing bowl with plastic wrap. Brush the pre-split sides of each ladyfinger with the liqueur. Line the bowl with the ladyfingers, reserving the remainder for the top.

2. Melt the chocolate, stirring constantly, in the top of a double boiler over simmering water until smooth. Beat the butter, sugar, and egg yolks in a large mixing bowl at high speed until fluffy. At low speed, gradually beat in the melted chocolate and the vanilla extract.

3' Pour the chocolate mixture into the ladyfinger-lined bowl. Cover the top completely with the reserved ladyfingers. Refrigerate the bombe overnight to set.

4. The following day, invert the bombe onto a serving plate. Prepare the glaze: Melt the chocolate and butter in a small saucepan, stirring constantly over low heat until smooth. Spread the glaze completely over the bombe.

5. Serve the bombe slightly chilled in thin wedges.

Makes 20 to 24 servings.

 

[bobsgirl]

Mmmm. Gives a whole new meaning to the phrase "bombe threat."


Just an observation. Velveeta cheese is gross.

 

[kitsune_kun]

family's version of death by chocalte.... can't give awy the EXACT measurings and everything, but I can tell you what it involves, and let the resident cooks figure it out for themselves.

Base level is a dark chocolate cake, topped with a thin layer of chocolate pudding, topped wit a nother thin layer of chocolate cake, topped with a thin layer of chocolate whipped cream, covered in a layer of plain whipped cream with chocolate shavings on top of it and hot fudge poured on it.....

 

[silverwhisper]

NB: pesto is italian for paste. traditionally, it's used as a pasta sauce most often but has since been used as a dippin sauce and other uses. it's served cold and is made, as BG noted, of olive oil, fresh basil (traditionally; other non-basil pestos are so identifed), garlic, parmesan cheese and pignoli (pine) nuts.

in general, pesto always used to be made in a mortar & pestle but it's a serious PITA to do that way. my wife uses our blender to do this.

ed

 

[Sarojaede]

Chipotle Cheddar Mashed Potatoes

2 ½ pounds Yukon Gold potatoes, with skins, scrubbed and cut into 1-inch cubes
2 ½ teaspoons salt
1 cup milk
2 tablespoons butter
1 teaspoon ground cinnamon
1 cup shredded sharp white cheddar cheese
2 canned chipotle chilies in adobo sauce, chopped (1 tablespoon chopped)
1 teaspoon adobo sauce from canned chipotle

1. In a large saucepan, combine potatoes, 2 teaspoons salt and enough cold water to cover the potatoes.

2. Bring to a boil over high heat.

3. Reduce heat to medium; gently boil for about 30 minutes or until fork tender.

4. In a small saucepan, combine milk, butter, cinnamon, and remaining ½ teaspoon salt.

5. Bring to a boil, then set aside.

6. Drain potatoes.

7. Return potatoes to large saucepan.

8. Place over medium heat; toss about 1 minute to dry out.

9. Remove from heat.

10. Add cheese; stir to combine.

11. Add milk mixture, chipotle and adobo sauce.

12. Mash all ingredients together.

 

[midwestyankee]

Chipotle Cheddar Mashed Potatoes

<snip>

These sound terrific and the recipe has been copied and printed.

 

[5pintshefound]

ok, my favorite recipe to make is Swiss Steak

MEAT-- chuck, round, london broil, doesnt matter.. actually if your not really worried about the fat, the chuck makes the tastiest, . whatever u use, cut it into portions i usually use about 3lbs of meat
2 large onions -sliced
2 large cans stewed tomatoes
1 small tomato sauce
garlic {powder or fresh chopped--- doesnt matter}
sugar
4 cubes beef boulion
salt N pepper
worcestershire sauce
flavored meat tenderizer

layer tomatoes,onion and meat in baking dish. each layer add the spices. End with a layer of tomatoes on top
cover dish

bake @ 250 for about 3-4 hours.
serve over mashed potatoes with a side of corn


oh, and whats left over?? makes an excellent base for chili for next nights dinner!

 

[Sarojaede]

These sound terrific and the recipe has been copied and printed.

THey are terrific.

You can adjust the heat in the potatoes by adjusting the amount of adobo sauce, but you don't want to make the potatoes too thin in doing so.

Or you can add an extra chili, chopped.

I tend to like mine spicier so I play with the amounts of chili and adobo sauce.