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dreenessOffline
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PostPosted: 24-10-2013 14:02    Post subject: Cooking With Recipes Reply with quote

Yeti Spaghetti


A delightful spaghetti dish for cold winter nights!


For this recipe, you must first cook some spaghetti, in the manner that you would ordinarily cook spaghetti.

Then, you must prepare the special Yeti Spaghetti sauce:


* 2 tablespoons butter or 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* ¼ teaspoon salt
* 1 cup milk
* 1 dash white pepper
* 1 cup shredded sharp white cheddar cheese
* 1 small piece of parmesan cheese

Directions:

1. Melt butter in sauce pan over low heat, blend in flour, salt and a dash of white pepper.

2. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.

3. Remove sauce immediately upon bubbling.

4. Add 1 cup shredded sharp white cheddar cheese. Blend sauce thoroughly.


Plate the spaghetti, and add the sauce to it. Grate some parmesan cheese over the sauce. Serve.


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Meaner Wieners


Wieners with an extra-spicy kick!


First, you will need a package of perfectly ordinary wieners.

You will also need a bottle of Tabasco Sauce or similar, and some cayenne pepper.

You will also need a large Ziploc freezer bag.


Directions:


1. Open the package of wieners, and arrange the wieners on a clean cutting board.

2. Stab the wieners many times, with a sharp fork or poultry skewer, or similar.

3. Place the stabbed wieners inside the large Ziploc freezer bag.

4. Add 1 cup of cold water to the freezer bag.

5. Add 2 tablespoons of Tabasco Sauce to the freezer bag.

6. Add 1 tablespoon of cayenne pepper to the freezer bag.

7. Seal the freezer bag, and place it in the refrigerator. Allow the wieners to marinate for 12 hours.

8. Remove the freezer bag from the refrigerator after 12 hours. Remove the wieners from the freezer bag, using tongs. Cook the wieners as you would ordinarily cook wieners, barbecue them or sautee them in a skillet or something. Serve.

_________________

A pumpkin pie recipe that's easy to make, and the pie tastes great!


Will Squirrel's Pumpkin Pie

Mix Together:

2 cups cooked mashed pumpkin
3 beaten eggs
1 cup sugar
one half cup buttermilk
one half stick melted butter (or margarine)
1 teaspoon vanilla extract
1 teaspoon nutmeg powder
1 teaspoon cinnamon
one half teaspoon lemon juice

Mix thoroughly and pour into deep pie shell. Bake for 15 minutes at 400F, then complete baking for 40 minutes at 350F. Allow the pie to cool and serve with whipped cream.

__________


Improvised Chai

Here is a reasonable facsimile of chai tea than you can throw together in a hurry, with some common spices.

You will need:

A foot or two of clean new butcher cord
A large paper coffee filter, of the "basket" type
About 40 whole cloves
one half teaspoon of finely-ground black pepper
one teaspoon of star anise
one teaspoon of nutmeg powder
one teaspoon of ginger powder
one teaspoon cinnamon powder, if desired (but I think cinnamon makes it bitter and nasty)
two teabags of ordinary black tea
a large teapot
water

Place the spice ingredients in the coffee filter, and use the butcher cord to tie the filter securely closed. (This is now a "spice bundle".)

Place the spice bundle in the teapot. Place the ordinary black teabags in the teapot. Boil water, and fill the teapot will boiling water. Allow the tea to steep for 5-7 minutes. Serve.

(Some people like to serve chai in a shallow bowl or saucer, with milk and perhaps sugar or honey. But if these seems too peculiar, by all means just serve it as you would any tea.)

Note: This recipe is for 8-10 cups of tea. If you don't want to make that much tea all at once, reduce the amounts of spices accordingly.

_____________
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OneWingedBirdOffline
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PostPosted: 24-10-2013 19:44    Post subject: Reply with quote

I tried this one from BBC Food Recipes at the weekend:


Quote:
Pumpkin pie

Antony Worrall Thompson shows how to make your own pumpkin pie in eight simple steps - no need to be spooked!
Ingredients


For the pastry

sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)

For the filling

450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks

2 large eggs plus 1 yolk (use the white for another dish)

3 oz/75g soft dark brown sugar

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

10 fl oz/275 ml double cream

Preparation method

Pre-heat the oven to 180C/350F/Gas 4.

Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.

To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.

Then lightly whisk the eggs and extra yolk together in a large bowl.

Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

Now add the pumpkin pureé, still whisking to combine everything thoroughly.

Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.

Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.


tbh I think it might have worked better with a bit less pumpkin than suggested, although using my home made pumkin puree may just have made it too thick/stodgy... and it came out a lot darker than pictured.

also I used double the suggested amount of spice because I always do. Laughing

http://www.bbc.co.uk/food/recipes/pumpkinpie_70659
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rynner2Offline
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PostPosted: 24-10-2013 20:25    Post subject: Reply with quote

I hardly ever use recipes. I just make do with whatever I have in the house.

Yesterday I fancied something different for lunch, and I thought a sardine sandwich would make a change. But I only had cans of sardines in oil, so I added some tomato paste, chile sauce, ground pepper, etc, and mashed it all up with a finely chopped small half-onion I had left over from something else. (I'd wrapped the half-onion in foil, knowing it would come in handy in future. It keeps for days in the fridge.)

So, a tasty sandwich filling, but I had some left over. Into the fridge it went in a plastic container. In fact, I used it for supper, on fried bread!

That sounds easy enough, but I don't have a frying pan, and so I've never made fried bread since I've lived here! But I'd often wondered if I could make it in my big saucepan, so I found an old fish-slice and bent it through a right angle, and, although not perfect, it did the job! Loverly crisp, golden-brown fried bread! Very Happy

My final gourmet tip - there's nothing better than fried bread spread with HP sauce!

(Don't knock it till you've tried it! Wink )
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dreenessOffline
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PostPosted: 25-10-2013 07:40    Post subject: Reply with quote

Confused

Something that scares me is electric frying pans, they just get too hot, too fast. If an ordinary frying pan is getting too hot, you can lift it off the heat, let it cool down quick, but an electric pan, you can't do that.
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MercuryCrestOffline
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PostPosted: 10-11-2013 14:17    Post subject: Reply with quote

Not a recipe per se, but I just found this out and wanted to shout it from the rooftops if it wouldn't have resulted in my neighbors asking each other, "What the hell is that chap doing on the roof of the apartment, screaming about bread?"

If you're after a softer loaf, one a little more like store-bought, but without all the crap in it, try this:

When you knead your dough, instead of using additional flour to keep it from sticking, keep a dish with a tablespoon of vegetable oil nearby. When you feel the dough get sticky, dip your fingertips in the oil, gently wipe on the dough, and continue kneading.

It sounds so simple, but it's what I've been missing all these years in making the perfect sandwich bread.
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Spudrick68Offline
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PostPosted: 10-11-2013 22:56    Post subject: Reply with quote

My wife is off to Paris for 4 days next week. So to go with my real ale collection I am going to make my own pork scratchings. I've never made them before, so will let you know how they turn out. Smile
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JamesWhiteheadOffline
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PostPosted: 10-11-2013 23:08    Post subject: Reply with quote

My simplest recipe.

Top and tail a few small onions, leaving them in their papery skins. Place on a lightly oiled tray and bake alongside your baked potato.

I'm surprised how few people do this. They will soften within the hour but longer will allow them to caramelize. The result is sweet and rich but a knob of butter enhances them. Smile
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dreenessOffline
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PostPosted: 11-11-2013 06:09    Post subject: Reply with quote

This is not exactly a recipe, but if you coat ordinary breakfast bacon with

this stuff

and then fry it as you would normally, it's very nice.
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OneWingedBirdOffline
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PostPosted: 11-11-2013 17:48    Post subject: Reply with quote

Quote:
I'm surprised how few people do this. They will soften within the hour but longer will allow them to caramelize. The result is sweet and rich but a knob of butter enhances them. Smile


I have to try this!
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OneWingedBirdOffline
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PostPosted: 21-12-2013 17:29    Post subject: Reply with quote

I made this one for my birthday recently and took it in to work... it was absolutely gorgeous.

Manjar Branco

Quote:
Ingredients
For the Manjar

1l Full Cream Milk
1 Can sweetened condensed milk
(395g)200ml coconut milk
100g Desiccated coconut
8 Tablespoons corn flour(starch)
250ml Water

For the Prune Caramel

250g Pitted Prunes
2 Cups Sugar
1 Cup Water

Instructions
For the Manjar

In a small bowl dissolve the corn flour in the water
In a medium sauce pan mix the milk, the condensed milk and the water with the corn flour
Bring the Mixture to boil under medium heat stirring all the time
Stir in the coconut and the coconut milk
Cook for 5 minutes more, stirring all the time
Leave it to set in the fridge in a wet pudding mould or make individual portions using wine glasses

For the Prune Caramel

Put the sugar, water and prunes in a small sauce pan
Bring it to boil over high heat, reduce the heat to low and leave it boiling until it starts to thicken up (don't leave for a long time or you will end up with a hard caramel - a good way of testing is putting a drop of the caramel on cold water and test the consistency)
Remove from the heat and let it cool down out of the fridge.


However I will advise against using a rabbit blancmange mould like I did, as when you put the prunes in caramel sauce around it, it looks like the bunny has pooped itself:

http://img.photobucket.com/albums/v233/BlackRiverFalls/rabbitpoo3_zpsd476ae70.jpg
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gncxxOffline
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PostPosted: 22-12-2013 15:06    Post subject: Reply with quote

Do you know, I've never eaten a prune? I like dried dates and figs (keeps you regular) but prunes have never crossed my palate.
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MythopoeikaOffline
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PostPosted: 22-12-2013 15:16    Post subject: Reply with quote

Prunes were a regular item in school meals when I was young.
Not really my thing, though the prune juice is not entirely awful.
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gncxxOffline
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PostPosted: 22-12-2013 15:32    Post subject: Reply with quote

Yeah, I remember prunes and custard back then but never partook of them.
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PostPosted: 22-12-2013 16:17    Post subject: Reply with quote

Aaahh, prunes.

A relative once had a job delivering free samples. She had to give out little cartons of creamy custard one month and then snack-sized packets of juicy plump prunes the next.

The company delivered about four times as many boxes of as she needed and wouldn't take them back so the whole extended family lived on prunes and custard for weeks. Cool
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OneWingedBirdOffline
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PostPosted: 22-12-2013 16:58    Post subject: Reply with quote

Dana Andrews said prunes, gave him the runes. Laughing
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