Recipes Requested

[lavender]

I'm going to be baking, cooking, etc. this weekend. I want to have some stuff prepared such as cookies, candies, cakes what not as well as some little stuff to munch on. I'd also like to have some stuff that I can store safely in the freezer to heat up as main meals in the coming week. I'm in the mood. I'm going to the grocery store in about an hour and would love to hear some of your favorite recipes, including ingredients needed. I'll report back to you when I make them and give you massive kudos.

 

[lobito]

Lavy, how long do you have to make thse things?
I can give you a beef & barley soup recipe if you want it, but it takes 5 hours to make (off & on).

 

[lavender]

Lavy, how long do you have to make thse things?
I can give you a beef & barley soup recipe if you want it, but it takes 5 hours to make (off & on).

Actually I would love that. I could probably put it in a crock pot and work on it as I bake the other stuff, huh?

 

[lobito]

better off on the stovetop, but crock put MAY work if you brown the meat first on the stove. let me trun the laptop on, and pull the recipe off there, and yes, it's my own recipe.

I hope the store has oxtails, if not ask the butcher what they have as an equivilant, maybe a chuck roast or something....

BRB

 

[Johnny Mayberry]

I'm going to be baking, cooking, etc. this weekend. I want to have some stuff prepared such as cookies, candies, cakes what not as well as some little stuff to munch on. I'd also like to have some stuff that I can store safely in the freezer to heat up as main meals in the coming week. I'm in the mood. I'm going to the grocery store in about an hour and would love to hear some of your favorite recipes, including ingredients needed. I'll report back to you when I make them and give you massive kudos.

Is soup an option? I'm still madly in love with my potato soup recipe.

Or, just do what I do, and deep-fry everything! My batter consists of:

1 cup flour
1 cup corm meal
1 tablespoon cayenne pepper
dash of italian seasoning for color


Mix all of it together, coat the meat or fish once while 'dry' or with an egg wash, dip in buttermilk, them coat it again. Fry until yummy.

 

[ma_guy]

Fried Twinkies

6 Hostess Twinkies
6 wooden popsicle sticks
4 cups vegetable oil
Flour, for dusting
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. To make batter: Mix together milk, vinegar, and oil.
4. In another bowl, blend flour, baking powder, and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth.
6. Refrigerate while oil heats.
7. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter.
8. Rotate Twinkie until batter covers entire cake.
9. Place carefully in hot oil.
10. The Twinkie will float, so hold it under with a utensil to ensure even browning.
11. It should turn golden in 3 to 4 minutes.
12. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
13. Remove Twinkie to paper towel and let drain.
14. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Now, that's the basic instructions but I like to decorate them with chocolate syrup and a light dusting of confectionary sugar after all of that.. It just makes them a little more festive.

 

[badasschick]

Oh that hurts!

 

[lavender]

LOL

I'd prefer to stay away from the fried foods.

 

[nitelite33]

I can post a recipe for some *excellent* brownies, but some ingrediants may be harder to find then others

 

[schwaantz_nj]

rumor has it...

those fried twinkies are good...

and the frying extends the shelf life %@$#%..I mean half life to about 300000 years

 

[lobito]

here you go...

Oxtail Soup Recipe

What you will need:

4 Quarts (approximate) of Water

1/2 to 1 cup of Pearl Barley (Cebada) - depends on how much you like barley

1-2 packages of Oxtail meat/soup bones (rabo de buey)

Salt & Pepper & other Spices to taste

2-3 cups of sliced Carrots (zanahorias)

1 cup of chopped Celery (apio)

2 cups of chopped Onions (cebolla)

18 oz of Tomato Paste the THICK stuff (pasta del tomate)

2 Potatos cut roughly into 1/2 inch chunks (Papas)


Approximately a 6 quart Soup Pot


What to do:

1 - Brown Oxtails in Olive Oil, (preferably), on all sides, and top & bottom.

2 - When the meat is browned on all sides, reduce heat, add water & Celery to stock pot. Simmer for approximately 1-2 hours. Keep the lid on as much as possible during the whole cooking process.

3 - Add Barley & Tomato Paste, continue cooking for another 30 minutes.

4 - Add remaining vegetables & simmer for approximnatly 30 more minutes, or until vegetables are tender.

5 - Flavor with spices to taste.

6 - SERVE & ENJOY!

 

[lavender]

What is oxtail?

 

[badasschick]

What is oxtail?

exactly what it is.

 

[lavender]

Um, I'm weird about meat - I can substitute with no problem I hope. And bones? I have to buy a package of bones?

 

[lobito]

exactly, like badass said....

it's better than it sounds, honest!

no, the meat is like chuck roast in flavor. the bone is in the meat, you take it out, when it's time to eat. Trust me you will be pleased, if you just try something new.

 

[ma_guy]

What is oxtail?

Its right there on the shelf in the butchers market. It'll be hanging right over the Ox ass.

 

[lavender]

Ok, I'm gonna make it.

What other spices do you use other than salt and pepper?

 

[lobito]

whatever spices you like to eat, we have here in the midwest, a thing called Cavendars, (greek seasoning) which I prefer, but just about anything, really...

 

[lavender]

Thanks so much Lo. I can't wait.

 

[lobito]

nor can I, for the report.

Don't forget to pick-up White chocolate chip cookie mix while you are at it, you'll need something to munch on while you're waiting for it to get done...

 

[Lost Cause]

Numm numms.....

Goo Goo Clusters


1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.


Oreo Cookies


COOKIE WAFERS:

1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

CREME FILLING:

3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your
hands until it is pliable like dough. Form dough into 3/4 inch balls
and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
a glass works nice for this. Bake 4 to 6 minutes or until cookies are
crunchy. I should think you could refrigerate the dough in cylinder
shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about 1/2 to
3/4 inch in diameter, again using your hands. Sandwich one
filling in the center of two cookies and carefully press down until
the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

 

[Lost Cause]

Dessert..

Ben & Jerry's Cherry Garcia


1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.

4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.

 

[Soblue]

Here's my favorite roast beef recipe, and it makes a lot of leftovers to eat all week.

Preheat oven to 350

3-4 lbs top sirloin or other good roast, no strings.

3-4 cloves garlic, or be like Emeril and use 10
teaspoon red pepper flakes
teaspoon oregano
about 1/4 pecorino romano cheese

Package of Au Jus gravy

Mix seasonings and cheese together, then cut deep slits in the roast and stuff the seasonings in.

Put the roast in a shallow baking pan with enough room to add water (later). Let the roast get nice and brown, at least 30-40 minutes, then add a tall glass of water over the roast.

Continue roasting until it's cooked how you like it. I use a thermometer and let it go until about 170, but I like mine cooked pretty well with just a little pink inside.

When it's done, let the roast rest on the counter for at least 20 minutes. Meanwhile, toast some french rolls and make the Au Jus according to the package, adding some cheese and red pepper, along with some juices from the roasting pan.

Then slice the beef very thin and serve as sandwiches. With giardiniera if you like it spicier.

Manga!

 

[kotori]

I haven't had roast beast in years.

 

[LadyDarkFire]

www.epicurious.com <-- Great for Recipes

One of my favorite things is Cobb Salad. Boiled eggs, crumbled bacon (no artificial bacon bits), poached chicken breast, green onion, blue cheese, romaine lettuce. Chop everything up and cover it with the dressing. Half Cup Olive Oil, 1/4 cup Red wine vinegar, and a small tub of crumbled blue cheese. Toss it in a small food processor, liquify, and voila. Basically everything can be cooked ahead of time, kept in the fridge and chopped up and tossed together. The Dressing is so easy, and it's a nice hearty salad.

Also, great pasta sauce that's faster than you'd think:
Start with a SMALL portion of Olive Oil, minced garlic (I use half a head, but I love garlic), and finely chopped yellow onion (half of one), sautee until the onion is clear, and the room smells great from the scent of the garlic. Add in about half a pound lean ground beef, cook, and if it's really greasy, drain, otherwise just leave the fat in. Throw in a can of stewed tomatoes, and a can of tomatoe sauce. Throw in every herb you feel like throwing in, plenty of salt and pepper, and throw it over a pound of pasta. It freezes well, it's simple, and the longer it cooks, the better it tastes, but it still tastes fine if you make it the day of. It takes about 20 minutes max. Usually, if you start it, and the pasta water at the same time, you'll have to wait on the pasta, not the sauce.

Next, Sandwhiches
I know this is a bit of cheating, but my family allows hearty enough sandwhiches to be considered dinner. We get Philly Steaks (they're very thin, in the freezer case, and carried by Safeway). Cook up two per each person (takes about 45 seconds a side), frizzle up some bacon until cooked, but still soft, get out the turkey slices, lettuce (romaine works best), tomatoe, and a little mayo. Use a crusty sandwhich roll, thin layer of mayo on each side, to protect it from the juices lettuce on each side, tomatoe on one side, two slices turkey, two slices bacon, and steak in the center. Generally, one sandwhich will serve two, unless you're starved.