Cooking- Post your recipes and thoughts here!

[GuruGuru214]

Originally Posted by Giant Tope

Is that nougat in the middle?

No, they're these appetizer things kind of like pinwheels. They're tortillas filled with a mixture of cream cheese, red and green bell peppers, green onion, black olives, green chiles, and shredded cheese.

[GaryCXJk]

Spinache pasta sauce

Ingredients
1 kg / 2 pounds spinache
1 onion, chopped
1 clove of garlic, chopped or pressed
125 g mozarella
a bottle of cooking cream
300 g (smoked) salmon, shredded or chopped
pepper and salt
about 2 tablespoons of oil

Heat the oil, then add the onion and garlic. Stir until transparent. If you want to, you can add pepper and salt. Add the spinache for about five minutes, or until you think it's done. Next, drain it in a colander. You do not want to squeeze out the fluids, as you might risk the chance of squeezing out the taste itself.

Next, put the spinache back in the pan, and add the cooking cream. Make sure you taste it, and add pepper or salt to your liking. Stir until it's cooking, then add the mozarella in parts. You can simply take chunks off the mozarella, or slice it with a knife. The purpose is to make the mozarella mix as quickly as possible, because I assume by this point you're hungry. Finally, when the sauce is somewhat smooth, given that the spinache makes a smooth sauce very difficult, add the salmon.

Serve with pasta.

Variation tips:

You can replace the spinache with broccoli.

You can replace the salmon with chicken fillet, in which case, make sure you fry or at least pre-process the chicken first, to avoid food poisoning.

[GuruGuru214]

Taco Soup



1 lb hamburger
1/4 cup onion
16 oz can petite diced tomatoes
16 oz can pinto beans
16 oz can corn
4 oz can diced green chiles
8 oz can tomato sauce
1 packet taco seasoning
2 cups water

Brown beef and onion, drain. Add canned ingredients (including liquid), taco seasoning, and water. Simmer 20 to 30 minutes. Serve with cheese, lettuce and tomato, as desired.

Here goes, guys. I give you the secrets to my mom's holiday baking. I can't tell you how glad I am that I've been helping her for years and they aren't lost. No recipe for the sugar cookies. We had no time for that, so we threw in some refrigerated dough while the oven was empty.



1 - Banana Nut Bread

1 3/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tbsp milk
1 cup banana
1/4 cup chopped walnuts
2/3 package milk chocolate chips

Stir together flour, baking powder, and baking soda. Set aside.

In a mixing bowl, beat sugar and shortening until light. Add eggs one at a time, then milk. Add dry ingredients and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts and chips.

Turn batter into lightly greased loaf pans. Bake at 350°F for ~40 minutes or until toothpick inserted in center comes out clean.

Makes about 3 medium sized loaves (triple recipe pictured).

2 - Cranberry Pumpkin Bread

2 eggs
2 cups sugar
1/2 cup oil
1 cup pumpkin
2 1/4 cups flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 cup chopped cranberries

Preheat oven to 350°F. Combine eggs, sugar, oil, and pumpkin, mix well and set aside.

In a large bowl, combine flour, pie spice, and soda; make well in center. Pour pumpkin mixture into well, stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter into greased and floured loaf pans. Bake ~40 minutes or until toothpick inserted in center comes out clean.

Makes about 3 medium sized loaves (double recipe pictured).

3 - Jam Thumbprints

1 1/2 cups flour
2/3 cup butter
1/3 cup sugar
2 egg yolks
1 tsp vanilla
2 egg whites, slightly beaten
3/4 cup finely chopped walnuts
1/3 cup jam

Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover* and chill 1 hour.

Shape into 1 inch balls**; roll in egg whites, then roll in walnuts. Place 1 inch apart on an ungreased cookie sheet. Press down centers with thumb***; fill centers with jam. Bake in a 350°F oven for 15 to 17 minutes.

*The first trick I learned from my mom on this one is to pack the dough into a gallon Ziploc bag and form it into a slab about 1 inch thick before putting it in the fridge.
**The second trick she taught me is to cut that slab into cubes and roll the cubes into balls.
***The third trick is to use a melon baller instead of your thumb. It's easier and more uniform.

4 - Fudge
Adapted from Kraft's Fantasy Fudge

6 cups baker's sugar*
1 1/2 cups (3 sticks) butter
10 oz (2 small cans) evaporated milk
24 oz (2 bags) semi-sweet chips (mini-morsels if possible, the smaller the better)
14 oz (2 jars) marshmallow creme
2 cups chopped walnuts
2 tsp vanilla

Line deep cookie sheet with heavy duty foil. Bring sugar, butter, and milk to full rolling boil on medium heat, stirring constantly. Continue stirring and boil 4 minutes, or until 234°F on candy thermometer. Remove from heat. Add chocolate and marshmallow creme; stir until melted. Stir in nuts and vanilla. Pour into pan. Cool.

*Baker's sugar is much finer than regular granulated sugar, so it melts better. The result is a smoother fudge, avoiding the common problem of gritty fudge. Baker's sugar is preferred, but if it isn't available, you can put regular sugar in the blender to make it finer.

5 - Tortilla Roll-ups


Sorry about the messy plate, this is the only picture I have of one sliced open.

4 oz can diced green chiles
4.25 oz can chopped black olives
~ 1/2 cup each chopped red and green bell pepper (about 1/2 an average size pepper, each)
1/2 cup shredded Mexican blend cheese
1 sprig chopped green onion (green part only)
16 oz softened cream cheese
~5 burrito sized tortillas

Chop peppers and green onion in food processor, separately (green onion may be chopped with one of the peppers). Remove any large pieces. Remove excess moisture between paper towels, and combine. Remove excess moisture from green chiles and olives, add both to mixture. Add cheese and mix thoroughly. Use mixer to blend mixture into room temperature cream cheese. Slice about 1 inch off opposing sides of tortillas. Spread thin layer of mixture on tortillas and roll. Pack mixture into any remaining space on ends of tortillas. Roll in plastic wrap and refrigerate overnight. Cut into 1/2 inch slices to serve.

[Alcoremortis]

This thread makes me so hungry.

[dustpuffs]

I have a fairly easy, yummy crumb cake. Sorry it got eaten before I could take a picture!

Crumb Cake

2 cups brown sugar
1 cube butter
1 teaspoon cinnamon
1/2 cup finely chopped pecans
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk

Mix sugar, butter, cinnamon, and pecans. Set aside 1 cup of this mixture, leave remainder in mixing bowl. Add to mixing bowl the flour, salt, baking powder, and milk. Mix thoroughly. Pour mixture into lightly greased 8x8 pan. Sprinkle 1 cup of set aside ingredients over the top of mixture.
Bake at 350 degrees for approximately 30 minutes.

[GuruGuru214]

Today I learned that fresh garlic is a pain in the ass and that poblano peppers are really weird.

[coolsome]

• kerosene
• propylene glycol
• artificial sweeteners
• sulphuric acid
• rum
• acetone
• red dye no. 2
• scumm
• axle grease
• battery acid
• pepperoni

[Jennifer]

How'd I manage to miss this thread all this time? I'll cross-post some recipes I posted in a recipe thread on another forum I used to frequent:

Ginger Beer Pork

12 ounces of Ginger beer
12 ounces of ketchup
8-10 pork chops
7 teaspoons of ground five peppercorn mix
4 teaspoons of lemon salt

Preheat the oven to 350 degrees Fahrenheit.

Mix the peppercorns with the lemon salt in a bowl. Lightly cover the pork with the mixture on both sides. Grill each piece of pork for 2-3 minutes. I used the George Foreman grill because it's Autumn now and because its easier. You can use a propane, charcoal, or wood grill instead of course.

Set the pork in an oven-safe pan.

In a large bowl, mix the ginger beer with the ketchup. Pour the sauce over the pork.

Cover the pan with aluminum foil and bake on the second rack in the oven for 1 hour.

Now you can take the pork out (being careful of steam when removing the foil), and serve.

That's all there is to it.

[tana]

http://www.buffalotomsgourmetsauce.c...-hot-sauce.php


I was published! I think he would love you to buy his hot sauce but if you had to sub Red Hot sauce would work

[Alcoremortis]

Note to self... do not read this thread while very hungry and not likely to eat for four more hours.

[Noname215]

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

Sauce recipe:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

[GuruGuru214]

This came out so good. It was perfect with the carnitas I made. The bowl I made the first night was gone after dinner. All that's left of this bowl, which I made for the leftovers, is a tiny little cup.



Pico de Gallo (from Qdoba's Facebook page)

1 1/4 cups tomato, seeded and diced
1/4 cup red onion, diced
1 tbsp diced jalapeño, to taste (I seeded what I put in and diced the rest whole for my dad)
1 tbsp fresh garlic, minced (I used two cloves)
2 tbsp cilantro, chopped, to taste
Juice of two limes
Kosher salt and pepper

Combine fresh ingredients in a bowl. Add lime juice, salt, and pepper. Toss ingredients.


Tomorrow: Caramel Cheesecake