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| | Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage. | | Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage. |
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| − | ===Bean Soup, by [[User:Iceberg3k|Iceberg3k]]===
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| − | Now, this is largely an adaptation from the Moosewood Restaurant Low-Fat Cookbook. As such, I can't legally post the recipe itself, just my variations to it. If you're interested in the base, find the cookbook and look up "Minestrone Genoa" on page 86. This is a hearty soup with a long pedigree in Italian cooking, with only 12.6g of fat and 255 calories per serving, and it's very different from the Tuscan-style minestrone we're normally used to here in the States, lighter yet heartier, without the strong flavor of tomato overwhelming the rest of the soup's ingredients.
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| − | *Additions:
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| − | **1 tsp dried basil
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| − | **2 tsp cumin powder
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| − | **(optional) One 2"x1"x1" piece of salt pork, removed before service (if you want a meat flavor underscoring the vegetables and beans).
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| − | *Substitutions:
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| − | **1 15-oz can of red or black beans for 1 15-oz can of great northern (or "navy") beans
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| − | *Modification to procedure:
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| − | **Increase simmer time from 20-25 to 30-35 minutes
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| | ===ABC Soup, by [[User:CyanideBreathmint|CyanideBreathmint]]=== | | ===ABC Soup, by [[User:CyanideBreathmint|CyanideBreathmint]]=== |
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| | Preheat oven to 350 degrees. | | Preheat oven to 350 degrees. |
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| − | Mix together the meat and wet ingredients in a bowl. Add breadcrumbs until the mix coheres into a nice lump without feeling too wet (ie there shouldn't be egg white or hoisin sauce sloshing around). I probably end up using about a cup of breadcrumbs, but as I'm pouring them straight into the mix I can't be precise. If you think you've added too many breadcrumbs and the mix feels too dry, throw in a little more soy and/or hoisin sauce. | + | Mix together the meat and wet ingredients in a bowl. Add breadcrumbs until the mix coheres into a nice lump without feeling too wet (ie there shouldn't be egg white or hoisin sauce sloshing around). I probably end up using about a cup of breadcrumbs, but as I'm pouring them straight into the mix I can't be precise. |
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| | Put the mix in a greased loaf pan (9" x 5"), and optionally brush the top with extra hoisin sauce. Bake until cooked through, about 50 minutes. | | Put the mix in a greased loaf pan (9" x 5"), and optionally brush the top with extra hoisin sauce. Bake until cooked through, about 50 minutes. |
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| | <b>Tips and Variations:</b><br> | | <b>Tips and Variations:</b><br> |
| − | If you've got one of those piston measuring cups Alton Brown so loves, it's the best way to measure and dispense the thick hoisin sauce. Also, cold hoisin sauce is almost impossible to pour: microwaving the sauce for at least a minute (2 is plenty!) will help with this. | + | If you've got one of those piston measuring cups Alton Brown so loves, it's the best way to measure and dispense the thick hoisin sauce. |
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| | Tonkatsu sauce makes a sweeter alternative to hoisin sauce. | | Tonkatsu sauce makes a sweeter alternative to hoisin sauce. |
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| | ===Kickass vinaigrette, by [[User:Teucer|Teucer]]=== | | ===Kickass vinaigrette, by [[User:Teucer|Teucer]]=== |
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| − | 1 tablespoon balsamic vinegar<br> | + | 1 tablespoon balsamic vinegar |
| − | 2 tablespoons sesame oil<br> | + | 2 tablespoons sesame oil |
| − | 1 chile japones (or to taste)<br> | + | 1 chile japones (or to taste) |
| − | 1 teaspoon Chinese hot mustard<br> | + | 1 teaspoon Chinese hot mustard |
| − | 1 dash ground ginger (optional)<br> | + | 1 dash ground ginger (optional) |
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| | Saute the chile in the sesame oil until it begins to brown. Then remove the oil from the heat and take out the pepper. Wait for the oil to cool, and then put it and all the other ingredients into a small jar. Close tightly and shake vigorously. Shake well before serving. | | Saute the chile in the sesame oil until it begins to brown. Then remove the oil from the heat and take out the pepper. Wait for the oil to cool, and then put it and all the other ingredients into a small jar. Close tightly and shake vigorously. Shake well before serving. |
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| | Author's notes: The recipe doesn't make a lot, but you don't want to overdo this one; it packs a wallop. It's meant to be served on steak, though other meat would work fine. | | Author's notes: The recipe doesn't make a lot, but you don't want to overdo this one; it packs a wallop. It's meant to be served on steak, though other meat would work fine. |
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| | ===Buttermilk biscuits made really, really easy, by [[User:Teucer|Teucer]]=== | | ===Buttermilk biscuits made really, really easy, by [[User:Teucer|Teucer]]=== |
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| − | 2 cups flour<br> | + | 2 cups flour |
| − | 1 teaspoon baking powder<br> | + | 1 teaspoon baking powder |
| − | 1/3 stick salted butter (aka 1/6 cup)<br> | + | 1/3 stick salted butter (aka 1/6 cup) |
| − | buttermilk as needed<br> | + | buttermilk as needed |
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| | Stir the flour and baking powder together. With floured hands, work in the butter, breaking it up into small pieces. Then add buttermilk, a little bit at a time, working it in (with your hands; the only reason they should be remotely clean at the end is because the dough tastes good enough for you to lick it off your fingers) until you have an even-consistency dough, about the texture of bread dough. Form into biscuits of the desired size. I'm a fan of "cat head" biscuits - those that, when risen, are roughly the size of the head of a cat. I've never heard anyone use that term in real life, but it rocks and I'm told it used to be more common. This recipe makes four of those, depending on the size of the cat. For smaller biscuits, you might stretch it to six or even eight. | | Stir the flour and baking powder together. With floured hands, work in the butter, breaking it up into small pieces. Then add buttermilk, a little bit at a time, working it in (with your hands; the only reason they should be remotely clean at the end is because the dough tastes good enough for you to lick it off your fingers) until you have an even-consistency dough, about the texture of bread dough. Form into biscuits of the desired size. I'm a fan of "cat head" biscuits - those that, when risen, are roughly the size of the head of a cat. I've never heard anyone use that term in real life, but it rocks and I'm told it used to be more common. This recipe makes four of those, depending on the size of the cat. For smaller biscuits, you might stretch it to six or even eight. |
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| | Fill with things of your choice, and wrap them into rolls, or just flap the other half over the other one. | | Fill with things of your choice, and wrap them into rolls, or just flap the other half over the other one. |
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| − | ===Eggnog Bread, by [[User:BethDragon|BethDragon]]===
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| − | 2 eggs, beaten<br>1 cup eggnog<br>1/3 cup sour cream<br>2 teaspoons rum-flavored extract<br>1 cup white sugar<br>1 teaspoon vanilla extract<br>1/2 cup butter, softened
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| − | 2 cups all-purpose flour<br>2 teaspoons baking powder<br>1/2 teaspoon salt<br>1/4 teaspoon ground nutmeg
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| − | <br>
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| − | Preheat oven to 350 degrees. Grease bottom only of a 9-by-5-inch loaf
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| − | pan, or three 3-by-5-inch loaf pans.
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| − | Blend together the eggs, eggnog, sour cream, rum extract, sugar,
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| − | vanilla and butter. Sift together the flour, baking powder, salt and nutmeg.<br>
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| − | Add the dry ingredients to eggnog mixture and stir just enough to moisten; pour into prepared pan. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly and store in refrigerator.
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| − | ===Pina' Colada Bread, by [[User:BethDragon|BethDragon]]===
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| − | Blend these together well:<br>
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| − | 2 cups crushed pineapple<br>
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| − | 1 cup sugar<br>
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| − | 3 eggs<br>
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| − | 1 cup oil<br>
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| − | 1 1/2 tsp cinnamon (premix with sugar to prevent clumping)<br>
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| − | 1 1/2 tsp rum extract (or rum)<br>
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| − | 1/2 cup coconut<br>
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| − | <br>
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| − | Dry Indgredients:<br>
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| − | 3 cups flour<br>
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| − | 1 tsp salt<br>
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| − | 1 tsp baking soda<br>
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| − | 1/4 tsp baking powder<br>
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| − | 1 cup nuts (optional)<br>
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| − | <br>
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| − | Blend dry ingredients into wet ingredients with mixer on low.
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| − | Batter will be like that of cake batter. Bake one hour in bundt pan that has been greased and floured.
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| − | ===Sauteed Mixed Greens, from [[User:litlfrog|litlfrog]]===
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| − | Sauteed Mixed Greens<BR>
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| − | 2 lbs. collard greens, finely chopped<BR>
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| − | 2 lbs. mustard greens, finely chopped<BR>
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| − | 1 bunch of watercress of sorrel, chopped<BR>
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| − | 1 tbsp. olive oil<BR>
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| − | 1 large onion, thinly sliced<BR>
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| − | 5 cloves garlic, minced<BR>
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| − | 1 small chili pepper, seeded and minced<BR>
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| − | 1 red or green bell pepper, seeded and diced<BR>
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| − | 1 tsp. salt<BR>
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| − | 1 tbsp. sugar<BR>
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| − | 2 tbsp. raspberry vinegar or cider vinegar<BR>
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| − | 1 cup dry white wine<BR>
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| − | 1/2 tsp. allspice<BR>
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| − | 1 tsp. black pepper<BR><BR>
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| − | To clean greens, fill large basin or bowl with salted water and soak for ten minutes. (The salt causes the dirt to fall to the bottom.) Drain and, using unsalted water, repeat the process three more times. Remove stems and chope fine. Heat the oil in a large, heavy skillet and saute the onions for 20 minutes, until browned. Add the garlic, chili pepper, and bell pepper and cook until the garlic is lightly browned. Add the greens and cook for 25 minutes. Mix together salt, sugar, vinegar, wine, and allspice and pour over the greens. Cook for an additional 20 minutes, tossing the greens to mix. Add pepper and let sit, covered, off the stove for 15 minutes.<BR>
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| − | If you don't have a mix of different greens, by all means use what you can get. This works very well on Swiss chard as well, when you can get it.
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| − | ===Crunchy Cashews and Beef, by [[User:Lolth|Lolth]]===
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| − | ~800 grams/2 lb of cheap sort of beef strips<br>
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| − | 1 yellow bell pepper<br>
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| − | 1 red bell pepper<br>
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| − | 1 small tin of pine apple chunks in its juice<br>
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| − | 1 medium leek<br>
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| − | 1 tin of bamboo shoots<br>
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| − | 2 red chilis, spiciness to taste<br>
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| − | 200 grams/1/2 lb of shiitake mushrooms<br>
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| − | Unsalted cashews, to taste<br>
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| − | Oyster sauce<br>
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| − | Soy sauce<br>
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| − | Cooking oil<br>
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| − | Water<br>
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| − | 2 teaspoonfuls of maize flour<br>
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| − | Optional:<br>
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| − | Onion<br>
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| − | Garlic<br>
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| − | Whatever vegetable stuff you like: peas, beans, etc. Handy for adding volume in case of surprise-guests.<br>
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| − | Chop up everything into bite-sized and smaller bits.
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| − | Start by frying meat on a skillet; continue until nicely brownish and no longer leaking. Put meat into a kettle, sprinkle some salt on top, and pour in the contents of the pineapple tin. Put a cup of hot water on skillet and wash all good meat-juices into the kettle.
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| − | Let the meaty goodness slowly bubble on a stove for an hour. Put aside.
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| − | Put some oil on a skillet (use a large one or a wok!), and when hot, pour in chopped up mushrooms and chili. (Add garlic and onion at this point, if you're gonna use any.) Fry for a while (mushrooms should shrink), then add leek, and bamboo shoots and cashews, after a minute or so, add bell peppers but not before cashews get some color to them.
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| − | Stir and let stew a bit (you want veggies in crunchy-but-sublemely-soft state); meanwhile, mix two teaspoonfuls of maize flour, soy sauce to taste and 3 or 4 tablespoonfuls of oyster sauce to 3/4 cup of water. Stir well.
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| − | Add meat into the skillet, and let simmer for a while, then pour in mixture. Check taste, add soy sauce and oyster sauce to taste.
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| − | Serve with rice, noodles or alternatively, some broccoli, peas, green beans and peas in shells.
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| − | ===Less Messy Hot Wings, by [[User:SheWolf|SheWolf]]===
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| − | 3lbs chicken wings and drummettes (or just drummies, or just wings. Whatever)<br>
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| − | 2tbs butter, melted <br>
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| − | 5tbs tobasco<br>
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| − | Shredded cheese of your choice<br>
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| − | Cook @ 400F for 45 mins. Meanwhile, melt the butter and tobasco. Mix well. Coat chicken with tobasco mix. Add a handful of shredded cheese to the top. Mix well, and return to the oven for 10 minutes.
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| − | Serve with either ranch or nothing and some napkins.
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| − | ===Lolth's White Chocolate Dessert Guaranteed to Cause Salivation, by [[User:Lolth|Lolth]]===
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| − | ::1 egg yolk per eater
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| − | ::1 1/2 tablespoonfuls of caster sugar per eater
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| − | ::1 1/4 desilitres of thick, thick, thick cream per eater
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| − | ::20 grams of good-quality white chocolate per eater
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| − | ::1 teaspoonful of vanilla sugar (real vanilla) or "to taste" per eater
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| − | ::Gelatin powder/leaves as per packet instructions, with a dab of hot water to go (the recipe I use is about 1 teaspoonful of gelatin powder dissolved into 1/4 desilitre of water per eater)
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| − | ::Raspberry or strawberry jam (high quality -- none of the cheap crap will do)
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| − | ::1 decent-sized bowl per eater.
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| − | # Dissolve gelatin powder into hot water and put aside (note: first water, then powder; stir well, no chunks allowed).
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| − | # Smear jam to the bottoms of the dessert bowls.
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| − | # Separate yolks from whites, and put the whites aside; you can turn them into meringue if you like, or fry 'em later. Separating the yolks from whites is the easiest if you "jump" the yolk from eggshell half to another. It does not matter if there's just a touch of white in the yolk left, the yolks don't need to be completely dry of whites.
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| − | # Pour the yolks, sugar and vanilla sugar into a ceramic bowl, and put the bowl on top of a kettle of water. Whisk the mix like crazy, and THEN turn on the stove (order important, otherwise impeding catastrophy looms).
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| − | # Whisk lazily until the mixture starts to thicken, and the water in the kettle boils. Chuck in the choccy and keep whisking; the chocolate starts to melt at some point. Pour in the cream little by little and put some speed into your wrist, you don't want this to congeal.
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| − | # Let heat up some more (eh, two or three minutes), whisk, whisk, whisk, whisk, and add gelatin mixture.
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| − | # Pour into bowls and put into the fridge, let settle for couple of hours until your treat is bouncy. Serve.
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| − | '''Note:''' this is very easy recipe to modify (use dark chocolate, white chocolate, forget chocolate and use berries, spice with a touch of coffee, whatever) and you can also use it for a pie filling or cake topping.
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| − | ===Rice cooker Chicken, by [[User:SheWolf|SheWolf]]===
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| − | 1 pound Boneless Skinless chicken breasts<br>
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| − | salt and pepper to taste <br>
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| − | 2 cups jasmine rice<br>
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| − | 4 cups water<br>
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| − | Take the chicken and slice into thinner widths, then into halves. Lay in the steamer basket of the rice cooker, thicker pieces towards the edge of the basket. Sprinkle the salt and pepper on the chicken. Pour the water (follow the manufacturer directions for your cooker) into the bottom bowl of the cooker. Place the basket and lid on the cooker, and cook for 15 minutes. Remove the basket, and add in the rice. Replace the basket and lid and cook another 20-25 minutes (again, follow your cooker's instructions for rice).
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| − | Serves 2 adults and 3 children
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| − | '''Note:''' it can't be said enough - follow your specific machine's directions with regards to cooking rice. You can adjust the amount of rice and chicken to suit your needs.
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| − | ===Oberon's Pepper Sauce, by [[User:Tolknor|Tolknor]]===
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| − | *Liquids & Vegetables
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| − | **1 Cup Mild Hot Sauce. A Louisiana style.
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| − | **1 Cup Beef Broth
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| − | **1 Cup Red Wine.
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| − | **1 cup Water
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| − | **1 bulb of garlic, cleans & chopped.
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| − | **2 large yellow onions, diced.
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| − | **2 cups diced, tomatoes, undrained.
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| − | **10 jalapenos, topped, unseeded. chopped
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| − | **10 Serrano Peppers, topped and chopped.
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| − | **5 Habenaros, seeded. Chopped.
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| − | **1 tablespoon cracked black pepper
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| − | **10 Peppercorns
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| − | Bring to boil. Simmer 20 minutes.
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| − | *Meats
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| − | **1/2 lb bacon. Diced small. Drained of bacon grease.
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| − | **3 lbs beef, Cubed, seared with salt, pepper, garlic powered and flour.
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| − | *Brown meat till coated.
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| − | *Deglaze pan with a cup of the liquid mixture.
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| − | ====Preparation====
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| − | *Place Liquids, Vegetables, and Meats in slow cooker.
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| − | *Cook for 8 hours on high.
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| − | *Remove, shred meat, cool.
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| − | *Place in food processor and blend till mostly smooth.
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| − | *Bottle and refrigerate.
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| − | *Will keep well for 6 months.
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| − | *Frozen. Keeps well.
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| − |
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| − | ====Common Uses====
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| − | The pepper sauce is used in a wide various methods and applications.
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| − | *Topically over meats of all kinds.
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| − | *As a sauce over Potatoes
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| − | *Topically over Pasta, Rice, mixed Vegetables.
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| − | *As a dip, with or without yogurt or sour cream
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| − | *As a currency in some realms.
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| − | *Topically over roast mushrooms.
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| − | ===Purlow, by Nate_MI===
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| − | * One pound chicken breast
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| − | * Half pound ground or diced sausage
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| − | * One onion, chopped
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| − | * One or two teaspoons chopped garlic
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| − | * Cooking oil
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| − | * One cup rice
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| − | * Salt
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| − | * Any other desired seasonings
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| − | * One medium-sized pot
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| − | * One frying pan
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| − | * One large pot
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| − | * Cutting board & knife
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| − | * Stirring fork or wooden spoon
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| − | Place the chicken breast in a pot and cover with salt and water. Bring the water to a boil and then let it simmer for about an hour. In the meantime, cook the sausage and onion in a pan with oil. Once the chicken breast has been fully cooked (it should have an internal temperature of about 165 degrees Farenheit/75 degrees Celsius) remove it from the pot and set it aside. Pour the chicken stock into the large pot; add rice, sausage, onion, garlic, and any desired seasonings and bring it to a boil then let it simmer. While it's simmering, slice or cube the chicken breast. Add it to the large pot and let the whole thing cook for about an hour, stirring frequently until the rice is thoroughly cooked.
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| − | Serves 3-5.
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