Share your recipes - cooking/food

[WildBill]

Breakfast Burritos

Sounds terrific. Thanks for sharing.

[The Annoyed Man]

Anybody got a good recipe for skeet? We'll have a bunch of them to skin and gut after tomorrow morning.

[Hoi Polloi]

We always ate that over mashed potatoes, lonewolf. We called it a Bird's Nest. Comfort food indeed!

I was just introduced to those bottle caps, Stew. The person who introduced me to them called them hockey pucks. I think I like your name better.

Anybody got a good recipe for skeet? We'll have a bunch of them to skin and gut after tomorrow morning.

Hmmm... limestone and petroleum pitch. What would that go well with? Boiled crow, old Rowley’s hat, and humble pie?

[Yankee Girl]

This is a really good pesto, I picked up the recipe from a restaurant in Phoenix:

T-Cook’s Basil Pesto (Scottsdale, AZ)
Serves: 8

1 1/2 c canola oil 2 Tbsp lemon juice
2 Tbsp pine nuts, roasted 2 garlic cloves, peeled
8 oz (about 5 1/3 c) fresh basil salt & pepper to taste
2 oz (about ½ c) grated parmigiano

Blend the oil, lemon juice, pine nuts and garlic in a blender or food processor. Slowly add the basil and all the cheese. Blend well and season to taste. Refrigerate any leftovers.
To make a bread dip, mix a small amount of pesto with olive oil.
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this is my Bolognese sauce (spaghetti sauce for the non-Italians):

Serves: 6

1 small onion, minced ¼ cup extra virgin olive oil
1 stalk celery, minced ½ - ¾ med carrot, minced
½ cup dry white wine 1 c milk, hot
1 cup beef broth 28-oz can crushed tomatoes
3 oz prosciutto (2-3 slices), chopped – plus 1 ½ lb lean ground beef
OR
1 ½ lb mild Italian sausage

Sauté onions in oil over medium-high heat until soft and translucent but not brown, 4-5 minutes. Add celery and carrots, cook 3 minutes more.
Add meat (crumble beef or sausage), season with about 1 tsp salt and 1/8 – ¼ tsp ground pepper. Break up beef, stirring constantly, until meat is just cooked and still a little pink, about five minutes more (if you cook until meat is browned, it will be tough and overdone).
Stir in wine and cook until wine is evaporated, about 3 minutes. Reduce heat to medium and add milk, stirring occasionally until milk has evaporated. Heat broth and tomatoes (with their juice) together in a small sauce pan until hot, then add to meat mixture.
Reduce heat to low and simmer at least 30 minutes, stirring occasionally. Sauce may be kept simmering longer, but add a bit more beef broth or milk every hour to keep the mixture from getting too thick. Do not simmer longer than 3 hours.
Taste and add salt or pepper as needed.
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This makes a nice light appetizer:

Gamberetti all’olio e limone (Shrimps with Oil and Lemon)
Serves 6 as an appetizer

2 Tbsp red wine vinegar 1 carrot, peeled
1 stalk celery
1 ½ lb small or medium fresh shrimp, de-headed and washed in cold water but still in shell

½ cup olive oil ¼ cup lemon juice
freshly ground pepper to taste 1 Tbsp salt
French or Italian baguette (small-diameter loaves)

Cut the carrots and celery into large pieces. Put the celery, carrot, vinegar, and salt in a saucepan with 2-3 quarts of water and bring to a rapid boil. Add the unpeeled shrimps. If very small, not over ½ inch in diameter, they will be cooked shortly after the water returns to a boil; medium shrimp cook in 2-3 minutes.

When cooked, drain the shrimp, peel, and de-vein. Put them in a shallow bowl and – while the shrimp are still warm - add the oil and lemon juice with about 1 tsp salt and pepper to taste while the shrimp are still warm. Mix well and let them steep in the seasonings at room temperature for 1 to 1 ½ hours before serving.

Serve with crusty French or Italian bread, sliced thin.

This is better if never chilled, but if necessary, it can be prepared a day ahead of time and kept in the refrigerator. Always return to room temperature before serving

[WildBill]

This is the recipe for another one of my entries for my company's annual Bean Cook-Off in the Vegetarian/Vegan Category.

Wild Bill's Tuscan Style Beans

1 lb Great Northern Beans
Soak overnight in 6 cups of water

Add the beans, soaking water and the remaining ingredients to a large stock pot.
Bring the mixture to a boil, lower heat and simmer for 3 hours.

2 cups Mirepoix Blend (onion, celery, carrot), fresh or Kroger Brand Recipe Beginnings
1 can (14.5 oz) Diced Tomatoes
2 cups, Collard Greens, chopped
2 small zucchini, sliced
4 cloves garlic, minced
2 Bay Leaves
1 tsp Fines Herbes, Penzey's
1 tsp Italian Seasoning, Penzey's
1 tsp Minced Garlic, Penzey's
1 tsp White Pepper, freshly ground, Penzey's
8 Tbl Betty Crocker Bac-Os
32 oz Organic Vegetable Broth, Pacific Natural Foods
2 oz Busha Browne, Hot & Spicy Pepper Sherry
2 oz Extra Virgin Olive Oil

[WildBill]

Anybody got a good recipe for skeet? We'll have a bunch of them to skin and gut after tomorrow morning.

Slather with BBQ sauce and serve on a shingle.

[WildBill]

Anyone who uses vegan cheese have any troubleshooting tips?

Yeah, don't use vegan "cheese." My GF has tried to use vegan cheese and has given up on it. YMMV.

[Hoi Polloi]

I used the Daiya cheese a couple nights ago for the first time based on the recommendation of someone else. I put it on pizza and it came out very good. It melted well and had a smooth flavor. I'm thinking it might have been the rice cheese not transferring the heat or something that went wrong with the grilled cheese today.

We've been using vegan cheese for nearly a decade and are happy with it for most every use. Still needs some tweaking, though.

[lonewolf]

For TAM, skeet should be tenderized with buckshot........

[Piney]

Joy Pepper PinWheels

http://www.joypeppers.com" onclick="window.open(this.href);return false;

(She's at the Houston Hot Sauce Festival this weekend, btw)

Joy Peppers
Cream Cheese
Tortillias

Mic chopped peppers and a little juice in a paste.

Spread on tortillas. Roll em up tight.

Chill covered for a while. Cut into chunks about 1/2" or so.

[jimlongley]

No desserts?

Judi’s “Brownies Cockaigne”

Preheat oven to 350°

Butter a 9x13 pan.

Melt 4 ounces of unsweetened chocolate together with ½ cup of butter. This mixture must be cooled after melting or the brownies will be heavy and dry. I use the microwave to do the initial melt, not all the way, and then stir with a fork over very low heat to finish the job, and set aside to cool. And by cool, I mean room temperature, 72 to 76 degrees.

Beat until light and foamy in texture:
4 whole eggs at room temperature 72 to 76 degrees again.
¼ teaspoon salt
This can be done with a hand beater, but I like to use my Braun hand blender, using a regular blender also works well.

Add gradually and continue beating until well creamed, add slowly to maintain a moussy texture:
2 cups sugar
1 teaspoon vanilla
Lately I have been using "Baker's Sugar" which is more finely granulated than regular sugar, I have tried confectioner's sugar (the real stuff) but it's not real good.

Now comes the fun part.

USING A FEW SWIFT STROKES, combine the cooled chocolate/butter mixture with the egg/sugar mixture. This is NOT something you would do with an electric mixer under ANY circumstance, it is important to try to retain the moussy texture, and before the mixture becomes uniformly colored, fold in, again by hand.

1 cup sifted all purpose flour.

And if so desired:

1 cup nut meats (I don’t like nuts in my brownies, but some people do.)

Bake for 25 minutes (there is no really accurate way to test brownies for doneness, so just trust it this time and add or subtract time next time)

Add frosting if desired.

I use 2/3 cup confectioners sugar and 1/3 cup dark chocolate cocoa sifted together added to 1/3 cup butter creamed well. Add 2 to 4 tablespoons of milk to thin to desired texture. I have been known to do this with a whisk, but an electric mixer is better – sorry.

This recipe was given to me by my late wife, but years later I found it, almost identical, in "The Joy of Cooking."

[TLE2]

1) Drive to favorite restaurant.
2) Order food.
3) Remove plastic from pocket.
4) Pay for meal.

[Warhammer]

This is a forvorite of mine when I go camping because everything you need will keep with no to minimal refrigeration for several days. It's super easy to make, is very filling and tastes great. I also cook this at home, but it's REALLY good in the great outdoors!

What you'll need:

Cooking gear:
A pan or wok with a lid (I like to use a non-stick wok).
Tongs to stir and turn the sausages with.

Ingredients
5-6 rashers of good, thick, smoked bacon (I like peppered bacon)
A package of your favorite bratwurste, knackwurste, bockwurste, etc...
A package of sauerkraut
Salt and pepper to taste

Cut the bacon into small pieces and fry it in the wok until it is just nearing done. Add pepper if the bacon isn't already peppered. (Don't completely cook it or it will overcook before your finished.)

Move the bacon to the sides of the wok and add the wurste. Fry them in the bacon fat until browned on each side.

Remove the bacon and wurste, and dump out the fat. Return the bacon to the pan and add the sauerkraut. Salt and pepper to taste. Mix it well to get the bacon distributed throughout.

Now, lay the wurste on a bed of sauerkraut and then cover them with the remaining sauerkraut. Lid up the pan and let it cook on low heat for about 15 minutes.

Serve with spicy mustard, thick-cut bread and a good, dark beer.

Mmmmmmmmmm!!!

[BobCat]

Thanks for the sofrito recipe! I admit to being embarrassed using something out of a jar - I'll try scratch-making sofrito, probably next weekend.

And Wild Bill's Bean Chowder sounds like I need a big pot of it in the icebox for lunches this coming winter. There is a microwave at work and my trusty plastic bowls with lids will work for that.

Great thread!

[Sidro]

Easy Omelet

Mix how many eggs you want in it and pour into quart ziploc freezer bag. Add any thing else you want such as cheese, cooked bacon or sausage, ham, leftover brisket, salsa, onions or whatever you desire in one. Force air out of the bag and seal. Throw into boiling pot of water and boil 15 minutes for 2 to 3 egg omelet and 20 minutes for 4 egg. Cut bag open and put on plate. If you have a bunch of people let them build them the night before and put initials on bag with magic marker and cook all at the same time in the morning. Let your imagination drive what you put in yours. Has to be freezer bag.