Recipes!

[damoyorkie]

Originally Posted by sexner

Should probably be in "Jokes and Cartoons" but it is appropriate following here:
Q; Do you know why the British like their beer warm?

A; Lucas makes their fridges!

The number of laughs I have had with Lucas bits on my old Jaguars - you would not believe how true your comment is. Thanks Sexner, really funny.

[jdc]

Serves two generously

Whole crab - prepare yourself or buy dressed. Tip a male crab has larger claws and more white meat.

Garlic small clove diced
quarter/half red onion
one large vine tomato
Half red pepper diced
Glass dry white wine
Lemon
Olive oil
Basil leaves to dress dish
Spaghetti or angel hair

Boil pasta to taste

mix crab meat with lemon juice add pepper and reserve for later

Fry onion and garlic in olive oil for a few minutes do not let it colour, then add tomato and pepper cook for a minute, season with salt and pepper add wine and let reduce for approx five minutes.
Drain pasta and mix with above fried mixture and crab or serve the crab on top of the pasta. Add basil leaves to garnish.

Champagne or Prosecco goes well with this dish

[crazzycat]

Originally Posted by jdc

Serves two generously

Whole crab - prepare yourself or buy dressed. Tip a male crab has larger claws and more white meat.

Garlic small clove diced
quarter/half red onion
one large vine tomato
Half red pepper diced
Glass dry white wine
Lemon
Olive oil
Basil leaves to dress dish
Spaghetti or angel hair

Boil pasta to taste

mix crab meat with lemon juice add pepper and reserve for later

Fry onion and garlic in olive oil for a few minutes do not let it colour, then add tomato and pepper cook for a minute, season with salt and pepper add wine and let reduce for approx five minutes.
Drain pasta and mix with above fried mixture and crab or serve the crab on top of the pasta. Add basil leaves to garnish.

Champagne or Prosecco goes well with this dish

Tnx for your recipes, i like dishes with crabs, now try to cook it myself

[Gedanken]

Aww, cold beer's an acquired taste, but ice in Scotch? There oughtta be a law, I tell ya!

Even worse, when Sash and I were in Bangkok, we went to a restaurant that served refrigerated red wine - it was so bad I didn't have enough to tell what kind of red it was.

[Lisa]

Garsh, you guys. Hope it turns out okay - please let me know! Just taste test to be sure it's not too spicy for the kiddos. If it is, lots of cheese'll fix it right up....

[Gerry]

From an Italian girl I once knew. Thank you, Isabella, wherever you are!

Ingredients:
4 egg yolks,
4 tblsp sugar,
Two mugs of very strong black coffee (cooled),
250g (1 tub) Mascarpone cheese,
1 packet of sponge fingers,
1 tblsp cocoa powder/hot chocolate/milo/grated
chocolate ... you get the idea!
1 rectangular takeaway container

Directions:
1. Blend egg yolks with sugar until it forms a yellow
paste
2. Blend mascarpone cheese with yolk/sugar paste until
it's completely mixed
3. ONE BY ONE, dip the sponge fingers in the coffee
and make a layer in the container
4. Pour half the cheesy mixture on the layer of soaked
sponge fingers

Repeat steps 3 and 4

5. Evenly sprinkle the chocolate powder on top

6. Cover the container and either refrigerate
overnight or put it in the freezer for a couple of
hours

Remember, chef gets first chance at licking the
cheesy, creamy mixture bowl! The colder it is, the
more it tastes like it actually has alcohol.

7. Serve and try to appear modest while accolades are
heaped upon you


Make this and your partners will thank you

[Gedanken]

Originally Posted by Gerry

From an Italian girl I once knew. Thank you, Isabella, wherever you are!

Ingredients:
4 egg yolks,
4 tblsp sugar,
Two mugs of very strong black coffee (cooled),
250g (1 tub) Mascarpone cheese,
1 packet of sponge fingers,
1 tblsp cocoa powder/hot chocolate/milo/grated
chocolate ... you get the idea!
1 rectangular takeaway container

Directions:
1. Blend egg yolks with sugar until it forms a yellow
paste
2. Blend mascarpone cheese with yolk/sugar paste until
it's completely mixed
3. ONE BY ONE, dip the sponge fingers in the coffee
and make a layer in the container
4. Pour half the cheesy mixture on the layer of soaked
sponge fingers

Repeat steps 3 and 4

5. Evenly sprinkle the chocolate powder on top

6. Cover the container and either refrigerate
overnight or put it in the freezer for a couple of
hours

Remember, chef gets first chance at licking the
cheesy, creamy mixture bowl! The colder it is, the
more it tastes like it actually has alcohol.

7. Serve and try to appear modest while accolades are
heaped upon you


Make this and your partners will thank you

Well bugger me - all this time I thought tiramisu had booze in it! I'll have to try this out - it could be a lifesaver with Sash when I work late nights.

[Carolina]

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

[mailman]

Originally Posted by Carolina

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

Those are good We just finished off a jar the other day. I'm not kidding. Thanks anyway

If I can find the recipie for stuffing them with breadcrumbs, pouring honey over them and baking them, I'll post it.

[Carolina]

Oh rats!. Well, considering you're Italian, I knew going in that you might already have this one. Maybe Nancy will like them!

If you find that other recipe, post it. It sounds intriguing!

[away36]

Originally Posted by Carolina

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

This sounds AWESOME! I love putting little containers of stuff like this in Al's lunch. I'm going to buy the ingredients this week and try it! Sounds delicious!

[Gedanken]

Originally Posted by Carolina

Here is an Italian delicacy my BIL taught me to prepare:


Ingredients:

1 jar of whole cherry peppers (hot or sweet)
a large chunk of sharp provolone cheese
1/4 lb thinly sliced proscuitto
2 garlic cloves


Remove cherry peppers from jar, and reserve brine. Cut a thin slice from the top of each pepper. Cut cheese into small cubes, approximately the size needed to fit into each pepper. Wrap each cheese cube with a scice of proscutto, and stuff into a cherry pepper. Put stuffed peppers back into original container, along with garlic cloves, and reserved brine (fill to top). Place in refrigerator at least 2 weeks (4 is better) and turn bottle every few days. Enjoy!

Man, waiting four weeks to eat it? I'd be doing the Homer, "I'm missing the chilli cookout!".

Seriously, I'm going to have to give that a try!

[Carolina]

Originally Posted by Gedanken

Man, waiting four weeks to eat it? I'd be doing the Homer, "I'm missing the chilli cookout!".

Seriously, I'm going to have to give that a try!

These little guys are definitely worth the effort. And in our house, they generally don't make it to 4 weeks!

[mailman]

First, cut a hole in the pepper and remove the stem, heart and as many seeds as you can.

Mix some bread cumbs with a little bit of olive oil in a bowl.

Stuff the peppers with the bread cumbs.

Put a little bit of olive oil in the bottom of a glass dish

Bake at 350F uncovered for about 20 min.

After the 20 minutes are up, remove the dish from the oven and pour some honey over the peppers. Let them cool and serve them either warm or at room temp.

You can use either hot or sweet peppers. It all depends on your taste.

[away36]

Originally Posted by mailman

First, cut a hole in the pepper and remove the stem, heart and as many seeds as you can.

Mix some bread cumbs with a little bit of olive oil in a bowl.

Stuff the peppers with the bread cumbs.

Put a little bit of olive oil in the bottom of a glass dish

Bake at 350F uncovered for about 20 min.

After the 20 minutes are up, remove the dish from the oven and pour some honey over the peppers. Let them cool and serve them either warm or at room temp.

You can use either hot or sweet peppers. It all depends on your taste.

Ohhhh.....this sounds so good! Thanks for posting it!!!!

[Lisa]

Carolina, by chance did you try some chili for your dinner get together? If you haven't yet, you might want to add a can or two of sardines.

[Carolina]

Aaaarrghhh! (slams door)

(we had to cancel our dinner to go car shopping)!

[away36]

Originally Posted by Gedanken

Well, it's high time we had a thread on recipes, and discussions on other threads have prompted this. Hell, I might even make it a sticky.

Yesterday we were both home all day. Our workplaces were closed because of a big snowstorm. Seemed like a good time to have something simmering in the crockpot all day, so it turned into one of those....."Ok...what's in the freezer that I can throw together for a cold winter's day "comfort food" meal?" This was the end result and it turned out pretty good. Al appreciated coming back into the house to the delicious smell of simmering stew after a few hours of snowblowing both our place and a couple of the neighbours'.



Snow Day Stew

2 lbs stewing veal
4 or 5 medium potatoes
2 cups frozen green beans
2 cups frozen corn
2 medium onions cut into chunks
2 cloves garlic, chopped
1 tsp dried bay leaf
1/2 tsp celery seed
6 cups cold water
6 tbsps Bisto Gravy mix
1/4 cup olive oil

Dredge veal pieces in flour and brown in olive oil. In the meantime, add 6 tbsps Bisto Gravy Mix to 6 cups cold water and heat until well
blended. Cut potatoes and onion into chunks. Place all ingredients into crockpot and cover with Bisto mixture. Stir to blend well.
Cover and set at high for 3 hrs and then low for another 4 or so.

**I had no onions in the house so I actually used a 1/4 cup of dehydrated
onion flakes. Worked well.

[Gedanken]

Originally Posted by away36

Yesterday we were both home all day. Our workplaces were closed because of a big snowstorm. Seemed like a good time to have something simmering in the crockpot all day, so it turned into one of those....."Ok...what's in the freezer that I can throw together for a cold winter's day "comfort food" meal?" This was the end result and it turned out pretty good. Al appreciated coming back into the house to the delicious smell of simmering stew after a few hours of snowblowing both our place and a couple of the neighbours'.



Snow Day Stew

2 lbs stewing veal
4 or 5 medium potatoes
2 cups frozen green beans
2 cups frozen corn
2 medium onions cut into chunks
2 cloves garlic, chopped
1 tsp dried bay leaf
1/2 tsp celery seed
6 cups cold water
6 tbsps Bisto Gravy mix
1/4 cup olive oil

Dredge veal pieces in flour and brown in olive oil. In the meantime, add 6 tbsps Bisto Gravy Mix to 6 cups cold water and heat until well
blended. Cut potatoes and onion into chunks. Place all ingredients into crockpot and cover with Bisto mixture. Stir to blend well.
Cover and set at high for 3 hrs and then low for another 4 or so.

**I had no onions in the house so I actually used a 1/4 cup of dehydrated
onion flakes. Worked well.

That's a timely recipe, Nancy. We're in the middle of summer here, but Melbourne being Melbourne, we had autumn for half os last week. I might try this recipe if the thermometer takes a dive again soon.

[Shah]

sometimes guys cooks better than women..:)

[away36]

Originally Posted by Shah

sometimes guys cooks better than women..:)

ABSOLUTELY!!!!!!!!!!!!!!!

[Carolina]

Paulie, I wanted to tell you that I made the cherry pepper recipe you posted, and it was a huge hit! I think the peppers I made were consumed in about 30 seconds flat!

[mailman]

Originally Posted by Carolina

Paulie, I wanted to tell you that I made the cherry pepper recipe you posted, and it was a huge hit! I think the peppers I made were consumed in about 30 seconds flat!

Alright They're good, aren't they

[Ashley]

One of my favourite recipes:
1) Brown rice
2) Mushroom soup from a can
3) Ground beef or turkey

Mix the soup and meat together, pour on top of rice, voila! It is also good when mashed potatoes replace the rice. I used to eat this as a kid, it was what my mom called
"Ghetto food" because we didn't have much money back then. Still one of my favourites!

[oneillba]

Originally Posted by Gedanken

Well, it's high time we had a thread on recipes, and discussions on other threads have prompted this. Hell, I might even make it a sticky.

Did someone say food? Bring it on. I love to cook. Great idea. Will post some favorites soon.

[Oscar]

I have come by the latest release Cook Book by Jamie Oliver today. It was emailed to me. It was sent as a Word Doc. I have since converted it to PDF. It is far too large to post on TRF Recipes.

If anyone is interested in a PDF copy of his new cookbook please PM me. I'll require an email address to send it on.

This is really hot off the press too. It is not a gag either.



Michael

[spam_artist]

i love rachel ray and her 30min meals!

but my most fave comfort food is:
fried spam and rice!

[Carolina]

Here is the recipe for my world famous summer coffee drink:

All measurements are approximate.

In a blender put the following (in this order):

1 tsp instant coffee
2 - 4 T sweetened condensed milk or 2 - 4 T sugar
1 tsp unsweetened cocoa powder
a couple of heaping cups of crushed ice
1/2 C milk
optional: 1 T of your favorite liqueur such as Baileys, Kahlua, etc

Blend for a couple of minutes, or until thoroughly mixed.
Garnish with a squirt of caramel syrup.

Enjoy!

[Lisa]

Originally Posted by Carolina

Here is the recipe for my world famous summer coffee drink:

All measurements are approximate.

In a blender put the following (in this order):

1 tsp instant coffee
2 - 4 T sweetened condensed milk or 2 - 4 T sugar
1 tsp unsweetened cocoa powder
a couple of heaping cups of crushed ice
1/2 C milk
optional: 1 T of your favorite liqueur such as Baileys, Kahlua, etc

Blend for a couple of minutes, or until thoroughly mixed.
Garnish with a squirt of caramel syrup.

Enjoy!

Yum. Will try it as soon as Violet loses her fear of the blender!

[Carolina]

Originally Posted by Lisa

Yum. Will try it as soon as Violet loses her fear of the blender!

If my kids are any indicator, it may be a couple of years!