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-   -   Request for Recipes (http://cellar.org/showthread.php?t=31282)

fargon 08-30-2016 08:31 PM
Baked in the cornbread.

captainhook455 08-30-2016 08:33 PM
Get head of ice box lettuce, peel a few leaves off one at a time, place leaves in bowl with water and ice for couple minutes. Remove leaves, use scissors to cut leaves into a circle, place ingredients in leaf, fold like taco or just fold over like slice of bread. Enjoy.

tarheel

Clodfobble 08-30-2016 10:14 PM
I would put some form of avocado or guacamole with it.

Undertoad 08-31-2016 11:19 AM
Both of those ^ ^^

footfootfoot 09-01-2016 08:20 PM
Quote:
Originally Posted by Gravdigr (Post 967867)
I'm iguana make that.

footfootfoot 09-01-2016 08:23 PM
Quote:
Originally Posted by bbro (Post 967960)
They don't explain how to transmogrify the chicken into pork, just before the final broiling. Will it still taste OK without going through the chicken>pork>chicken phase?

bbro 09-02-2016 08:40 AM
I was lazy and went with fried chicken instead :/

@foot - you don't have that feature on your oven? LAME! :cool: Yes, I believe it will taste just fine.

TheHermit 09-20-2016 10:41 AM
I can contribute, yay! So you are looking for some original recipes? Something unique? Here, catch this!

fargon 09-20-2016 10:58 AM
Welcome to the cellar TheHermit. I looked at a couple of recipes and liked what I saw, thank you.

xoxoxoBruce 11-02-2016 05:44 PM
1 Attachment(s)
Quickies...

captainhook455 11-04-2016 08:42 AM
You know what? I have asked on two different forums several times for a Louisiana gumbo recipe. Do you think I would get a gumbo recipe? Must be no one lives this far south to know a gumbo recipe. I am a transplanted Yankee and have tried a few gumbo recipes from the net, but those are missing something as I have consumed much gumbo in NOLA and can taste the difference. Lets see I've mentioned gumbo five times, six now. Someone must have a bonifide gumbo (7) recipe.

tarheel

Lola Bunny 11-04-2016 05:36 PM
Quote:
Originally Posted by elSicomoro (Post 967959)
The Mrs made this last night...it was very good.

http://cookiesandcups.com/slow-cooker-crack-chicken/
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? :confused::confused: The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.

captainhook455 11-04-2016 08:03 PM
I made a deer stew today. Took 3 hrs. Longer if including marinating the meat in CocaCola. Bring water to boil. Add ingredients. Back to boil. Turn down heat and use a lid. Stir until the liquid calms down. I fry the meat and pour off excess liquid into bowl. Add onions then garlic. Half can of petite tomatoes. Parsley and can of string beans. Do not add water. Put lid on and simmer for 2 hrs. Taters are last. Fill with just enough water to cover potatoes and be sure to taste it through the cooking. Take juice from bowl to add to rice.

tarheel

fargon 11-04-2016 08:53 PM
Lola you have to put liquid in the pot with the meat and vegetables. Some things you stir and some things you don't. And you can always find recipes on line for just about anything you want to make. Crock Pots Rule!

fargon 11-04-2016 08:55 PM
Oh and put large cuts of meat on top of the vegetables.

limey 11-05-2016 03:49 AM
Quote:
Originally Posted by Lola Bunny (Post 972772)
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? :confused::confused: The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.
Crock pots do rule. Root veg go in the bottom with just enough liquid to cover (or less as more will be produced by the cooking process) and I usually put the meat on top.
Sometimes I stir it after a few hours.

Sent by thought transference

captainhook455 11-05-2016 01:55 PM
I can see y'all from somewhere else. Lol. Ok, put just enough water to cover the string beans(oops), because the can vegetables are full of water. I cook all in one pot as I was single for 38 yrs. Meat is in the bottom getting seared and was cut in small pieces,then garlic, salt, pepper, Mrs. Dash, parsley whatever. I don't want a roast,Thats another dish. When finally putting in the taters add just enough water to cover them. I don't want to dilute the broth. I ended up making rice too although the potatoes are enough starch. Seems I had four people and six cats to feed.

tarheel

captainhook455 11-05-2016 02:26 PM
Time for a roast. I will try to make this one easier as I am an amateur recipe giver. Adolph's meat tenderizer is for these 10 yr old cows we eat. It is salt, but not table salt. Fork it all over and put the Adolph's to it yesterday. I use a large square Teflon baking pan with foil on top. Put roast in pan, more salt, pepper and garlic powder. Coat both sides. Put your vegetables around the sides. If using taters these go first. Then string beans etc. I use stick butter and slice pieces around the sides. Cover, in the oven for hour and half at 350°. Ck with meat thermometer. Stick through foil.

tarheel

xoxoxoBruce 11-06-2016 10:25 AM
Quote:
Herb & Apple Bread Pudding
Serves 8 to 10

This bread pudding is based on the Thanksgiving stuffing that I’ve been making for Jeffrey for decades. I prefer to roast my turkey without stuffing because it cooks faster and stays moister. Bread pudding that bakes alongside the turkey is the best of both worlds: moist turkey and crispy stuffing.

8 cups (¾-inch-diced) country bread cubes, crusts removed
4 tablespoons ½ stick) unsalted butter
3 ounces pancetta, ½-inch-diced
2 cups chopped yellow onions (2 onions)
1 ½ cups medium-diced celery
1 Granny Smith apple, peeled and chopped
½ cup medium or dry sherry
2 tablespoons minced fresh rosemary leaves
Kosher salt and freshly ground black pepper
½ cup chopped fresh parsley leaves
7 extra-large eggs
2½ cups heavy cream
1¼ cups chicken stock, preferably homemade
2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided

Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.

Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.

Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 13 × 2-inch oven-to-table baking dish. Sprinkle with the ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.

Make Ahead:

Assemble early in the day, cover with plastic wrap, and refrigerate. Bake just before serving.

elSicomoro 11-06-2016 11:58 PM
Quote:
Originally Posted by Lola Bunny (Post 972772)
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? :confused::confused: The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.
We just put it all in and stir occasionally. You really don't have to do much with slow cooking, though there are occasional misfires...usually in our case, they involve forgetting to turn the Crock Pot on.

Gravdigr 11-13-2016 10:52 AM
Quote:
Originally Posted by elSicomoro (Post 972889)
...usually in our case, they involve forgetting to turn the Crock Pot on.
Did that. Once.

Got so pissed off when I came home and found the cold pot, I threw it, ingredients and all, out into the backyard.

Stupid pot, not turning itself on...

Gravdigr 11-22-2016 08:43 AM
Fool-proof roast turkey:

xoxoxoBruce 12-09-2016 06:37 PM
1 Attachment(s)
Cheap, quick, and easy...

xoxoxoBruce 12-29-2016 12:09 AM
Quote:
BEER BRAISED BEEF SHORT RIBS

If you use bone-in short ribs, check the meat after 3 hours of braising. They likely will need an extra hour of braising.

Servings: 8

2 tablespoons extra-virgin olive oil, divided

5 pounds boneless beef short ribs

Kosher salt and ground black pepper

2 cups thinly sliced yellow onions

2 medium carrots, coarsely chopped

11/2 tablespoons minced garlic

2 tablespoons tomato paste

1 sprig fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

Two 12-ounce bottles beer

4 cups low-sodium chicken broth

1/4 cup plus 1 tablespoon all-purpose flour

11/2 tablespoons Dijon mustard

1/2 cup water

2 teaspoons lemon juice

Heat the oven to 325 F.

In a large Dutch oven over medium-high, heat 1 tablespoon of the oil. Use paper towels to pat the ribs dry, then season them on all sides with salt and pepper. Reduce the heat to medium, add a quarter of the ribs to the pot and brown on all sides, about 10 minutes. Transfer them to a large platter or bowl. Repeat with the remaining oil and short ribs, transferring them to the platter or bowl when finished.

Return the pot to the heat and add the onions and the carrots. Cook, stirring occasionally, until golden brown, 10 to 15 minutes.

Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf, then saute for 2 minutes. Transfer the vegetable mixture to the bowl with the ribs. Return the pot to the heat and add the beer. Bring to a boil and simmer until the beer is reduced by about three-quarters.

When the beer is reduced, add the chicken broth and bring to a boil. Return the meat and vegetables to the pot and cover with a piece of kitchen parchment. Put the lid on the pot and set in the oven on the lower shelf and cook until the meat is very tender, 4 to 5 hours.

Use tongs to transfer the ribs to a platter. Let them stand until cool enough to be handled.

Meanwhile, strain liquid in the pan into a bowl. Discard the solids and return the liquid to the pot. Let stand for several minutes, then skim off any fat that floats to the surface (or use a fat separator).

In a small bowl, whisk together the flour and water. Set the pot over medium-high heat and bring the cooking liquid to a boil. Add half of the flour mixture in a steady stream, whisking. Bring the sauce to a boil, check the consistency and if you would like it thicker, whisk in more of the flour-water mixture. Simmer for 8 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.

Add the meat to the pot along with any juices from the platter. Cook gently, just until heated through. To serve, arrange some rib meat on each plate and spoon some of the sauce over each portion.

Nutrition information per serving: 620 calories; 290 calories from fat (47 percent of total calories); 32 g fat (13 g saturated; 0 g trans fats); 170 mg cholesterol; 15 g carbohydrate; 2 g fiber; 3 g sugar; 57 g protein; 820 mg sodium.

xoxoxoBruce 01-03-2017 09:33 PM
1 Attachment(s)
Wesson makes veggies better...

BigV 01-03-2017 09:51 PM
And cats too!

xoxoxoBruce 02-13-2017 02:25 PM
4 Attachment(s)
Something different. :eyebrow:

Gravdigr 02-13-2017 03:28 PM
Quote:
Carrots Celebrate Recovery of Popularity
A long time ago:

My buddy's father was staying with my buddy and his girlfriend (remember 'Baby'?) and she had made pot roast. She brought buddy's dad a plate and said "It would have been better, but, I was out of carrots."

Buddy's dad, who sounded just like 'Carl' from Slingblade, responded with "Ain't nothing ever been made better by a damned carrot."

:lol2:

ETA: I miss that old guy, he was a trip.

xoxoxoBruce 03-03-2017 11:21 PM
Sandwiches

Cannibal Sandwich
Chop raw beef and onions very fine, season with salt and pepper and spread on lightly buttered brown bread.

Bummers Custard Sandwich
Take a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with olive oil and the other third with Worcestershire sauce. mix all together and place between split water biscuits toasted. Good for a stag lunch.

Aspic Jelly Sandwich
Soak one box (two ounces) of gelatin in one cup of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a little parsley, celery, three cloves, a blade of mace and a dash of salt and pepper. Strain into a dish and add a little shredded breast of chicken; set in a cold place to harden; when cold, slice in fancy shaped and place on slightly butter whole wheat bread. Garnish with a stick of celery.

Violet Sandwich
Cover the butter with violets over night; slice white bread thin and spread with the butter. Put slices together and cover with the petals of the violets.

Mexican Sandwich
A spoonful of baked beans mixed with catsup and butter, served atop a large square cracker.

The Oriental Sandwich
A spread made of cream cheese, maple syrup, and sliced maraschino cherries.

Dyspeptic Sandwich
gluten-free bread… sprinkled with brown bread crumbs.

Popcorn Sandwich
Popcorn which is passed through a meat chopper and combined with sardines, prior to being spread with Parmesan and slid under the broiler.

Peanut butter
Chopped peanuts and the cook’s choice of mayonnaise, sweetened whipped cream, sherry or port wine.

School Sandwich
Buttered white bread and brown sugar.

xoxoxoBruce 03-04-2017 07:46 PM
1 Attachment(s)
I like it cold.

xoxoxoBruce 03-30-2017 05:08 PM
We will have to depend on cookbooks written the old fashion way for awhile.

The Silicon Gourmet: training a neural network to generate cooking recipes.

Quote:
Here’s a recipe my network has generated:
Pears Or To Garnestmeam
meats
¼ lb bones or fresh bread; optional
½ cup flour
1 teaspoon vinegar
¼ teaspoon lime juice
2 eggs
Brown salmon in oil. Add creamed meat and another deep mixture.

Discard filets. Discard head and turn into a nonstick spice. Pour 4 eggs onto clean a thin fat to sink halves.
Brush each with roast and refrigerate. Lay tart in deep baking dish in chipec sweet body; cut oof with crosswise and onions. Remove peas and place in a 4-dgg serving. Cover lightly with plastic wrap. Chill in refrigerator until casseroles are tender and ridges done. Serve immediately in sugar may be added 2 handles overginger or with boiling water until very cracker pudding is hot.
Yield: 4 servings
Quote:
Immediately Cares, Heavy Mim
upe, chips
3 dill loasted substetcant
1 cubed chopped whipped cream
3 unpreased, stock; prepared; in season
1 oil
3 cup milk
1 ½ cup mOyzanel chopped
½ teaspoon lemon juice
1 ¼ teaspoon chili powder
2 tablespoon dijon stem – minced
30 dates afrester beater remaining
Bake until juice. Brush from the potato sauce: Lightly butter into the viscin. Cook combine water. Source: 0 25 seconds; transfer a madiun in orenge cinnamon with electres if the based, make drained off tala whili; or chicken to well. Sprinkle over skin greased with a boiling bowl. Toast the bread spritkries.
Yield: 6 servings
Quote:
Tued Bick Car
apies
2 1/5 cup tomato whene intte
1 cup with (17 g cas pans or
½ cup simmer powder in patsorwe ½ tablespoon chansed in
1 ½ cup nunabes baste flour fite (115 leclic
2 tablespown bread to
¼ cup 12". oz mice
1 egg barte, chopped shrild end
2 cup olasto hote
¼ cup fite saucepon; peppen; cut defold
12 cup mestsentoly speeded boilly,, ( Hone
1 Live breseed
1 22 ozcugarlic
1 cup from woth a soup
4 teaspoon vinegar
2 9/2 tablespoon pepper garlic
2 tablespoon deatt

BigV 03-30-2017 08:52 PM
da fuq? go home, internet. ur drunk.

Upon further consideration, this is like baby talk. Babbling, exercising the mouth and lips and breath for the joy of the brain, figuring out how to copy mommy and daddy. This is to recipes as scat singing is to ballads.

bbro 04-24-2017 09:58 AM
Anyone got anything for sweet potatoes? That aren't baked sweet potatoes? Unless it's baked fries or chips or similar small bits of sweet potato without cornstarch, that is. I am trying to eat more of them, but They are way too sweet for me to enjoy as a regular baked potato. The last baked fry recipe I tried was disgusting. All I could taste was the corn starch

Gravdigr 04-24-2017 03:03 PM
Mashed?:p:

Yeah, I got nothing.

monster 04-24-2017 05:56 PM
Why are you trying to eat more of them? :yelsick:

Gravdigr 04-24-2017 06:07 PM
Yeah. Why?

M'self, I'd be all "See ya later, sweet potater."

bbro 04-24-2017 06:08 PM
On the suggestion of my nutritionist.

BigV 04-24-2017 10:32 PM
What preparation does the nutritionist suggest?

***

I'd say sweet potato pie.

Gravdigr 04-25-2017 12:17 AM
Sweet potato casserole?

bbro 04-25-2017 08:51 AM
Quote:
Originally Posted by BigV (Post 987455)
What preparation does the nutritionist suggest?

***

I'd say sweet potato pie.
Since it's my nutritionist, I am assuming as simply as possible, so I don't think pie will work.

Thanks for the suggestions, I am just going to try roasting it until I can figure it out.

fargon 04-25-2017 12:44 PM
I smoked a bunch Sunday and they were good.

bbro 04-27-2017 07:43 PM
I ended up making this without the sauce twice - pretty good.
http://www.dessertfortwo.com/melting-sweet-potatoes/

I made fries one night, but I burned half of them.

I may attempt chips another day. I've switched to pasta because I didn't feel like waiting tonight. Too hungry

xoxoxoBruce 07-05-2017 01:32 AM
1 Attachment(s)
These were popular in the '50s and '60s, when housewives (remember them), got bored with the same old recipes, or needed something different for a special occasion. But when her MIL was coming it had better be fool proof so these suggestions from food companies and supermarkets were comforting. They didn't have to worry about what it tastes like, only that it looks right.
I assume Bowman is the name of a market.

xoxoxoBruce 08-11-2017 11:30 AM
Fortune Cookies
 
Homemade Fortune Cookies Yield: 16

INGREDIENTS
2 egg whites from extra large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup sugar
Handwritten fortunes (optional)
1 cup chocolate chips (optional)
Sprinkles, for garnish (optional)

INSTRUCTIONS
Preheat the oven to 350ºF. Line a sheet tray with parchment paper or a Silpat.
In a large bowl, whisk together the egg whites, vanilla, cinnamon, flour and sugar.
The batter will be very loose.
Using a small spoon, scoop about 1 tablespoon of batter onto the lined cookie sheet.
Use the back of the spoon to smooth the batter into a very thin circular layer. Repeat this process with additional batter to form two or three circles of batter on the cookie sheet. (See Notes below.)
Bake the cookies for 5 to 7 minutes, or just until the edges of the cookies begin to brown.
Remove the cookies from the oven, place the handwritten fortunes in the centers of the cookies, and then use a flat spatula to very carefully release the cookie from the sheet tray. Fold it in half, then pinch the edges inward (as shown above) to create the fortune cookie shape. Continue this process with the remaining cookies, which will harden within 30 seconds of being formed.
As an optional garnish, melt the chocolate chips in the microwave in 20-second intervals then dunk the hardened and cooled cookies into the chocolate. Immediately decorate the chocolate-dipped cookies with sprinkles and let harden.

NOTES:
It may seem tedious to only portion out one or two cookies per batch, but I found that trying to bake three or more cookies and shape them all before the last one completely hardened was difficult to do. Baking the cookies in batches of one or two guarantees you'll have enough time to fold them into the perfect fortune cookies.

fargon 08-11-2017 11:36 AM
I like fortune cookies, but not that much.

xoxoxoBruce 08-21-2017 11:11 AM
1 Attachment(s)
Aetna (health insurance) sent me this recipe for salad. It sounds tasty but a 3/4 cup serving is preposterous. After doing the work to make it 3/4 cup won't cut it. :headshake

bbro 08-21-2017 11:20 AM
Quote:
Originally Posted by xoxoxoBruce (Post 994288)
Aetna (health insurance) sent me this recipe for salad. It sounds tasty but a 3/4 cup serving is preposterous. After doing the work to make it 3/4 cup won't cut it. :headshake
That's to make it a recipe for a side instead of a whole meal. They might want to be able to make it a certain number of servings or have the macronutrient numbers be a under a specific number. Personally, I would just make it 4 servings.

xoxoxoBruce 08-21-2017 07:15 PM
A friend in Canada questioned the Olive oil to greens ratio, saying why bother.

xoxoxoBruce 09-10-2017 07:38 AM
1 Attachment(s)
Freeze your own corn for winter...

xoxoxoBruce 12-18-2017 09:29 AM
1 Attachment(s)
Bet you haven't tried this.

BigV 12-18-2017 11:29 AM
You win the bet..

Now I have to rinse the puke from the phone....

Gravdigr 12-18-2017 02:45 PM
I prefer to drink my fermentations, thanks anyway.

xoxoxoBruce 12-18-2017 05:08 PM
1 Attachment(s)
Maybe a tasty treat to go with that drink.

BigV 12-18-2017 08:47 PM
Quote:
Originally Posted by xoxoxoBruce (Post 1000457)
Maybe a tasty treat to go with that drink.

BigV 12-18-2017 09:02 PM
Quote:
Originally Posted by Gravdigr (Post 1000435)
I prefer to drink my fermentations, thanks anyway.
Amen to that!

CHEERS!

Sláinte!

Kampai!

xoxoxoBruce 03-24-2018 02:45 PM
1 Attachment(s)
Mrs Crumb's 5 Joint Soup...

Gravdigr 03-24-2018 03:01 PM
Fascistically?

xoxoxoBruce 04-10-2018 09:44 PM
1 Attachment(s)
Comfort food... comfort for you, not your cardiologist. ;)


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