Okay, this is the most recent Recipe Thread - Page 14

Chocolatl · 10-29-2007, 10:05 PM

Enchilado de Camarones

Kind of like a seafood stew. Can be made with lobster, chicken... lots of other stuff, but shrimp is the best.

Ingredients
1 pound shrimp, peeled and deveined
The juice of 1 lime
1 onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic minced
1/2 cup tomato paste
1/2 cup to 3/4 cup white wine (I use sauvignon blanc)
Fresh flat-leaf parsley, chopped
Ground cumin
Salt & pepper
Cayenne pepper (optional)
1 tablespoon of olive oil

Directions
Put the shrimp in a small bowl. Mix in all of the lime juice, a sprinkling of cayenne pepper, and salt & black pepper to taste. Cover and marinate in the fridge for 30 minutes to an hour.

While the shrimp finishes marinating, heat the olive oil in a large non-stick skillet over medium heat. Add the onions, bell peppers, garlic, and about a teaspoon of cumin. Cook for a few minutes until lightly browned. Turn the heat up to high and stir in the tomato paste -- cook for about a minute. Stir in the wine and bring to a boil. Stir in the shrimp and the marinade, and reduce the heat to a medium low. Simmer for 3 to 5 minutes or until the shrimp is cooked through. Add more wine if needed (it should have a consistency similar to spaghetti sauce) and flavor with more cumin, s&p, or cayenne paper to taste. Serve and sprinkle the parsley on top.

Goes really well with yellow rice, but plain white rice will do.

Grendel T. Troll · 10-30-2007, 02:45 AM

FORTUNE'S FAVORITE RECIPES: #8
Christmas Rum Cake

1 or 2 quarts rum 1 tbsp. baking powder
1 cup butter 1 tsp. soda
1 tsp. sugar 1 tbsp. lemon juice
2 large eggs 2 cups brown sugar
2 cups dried assorted fruit 3 cups chopped English walnuts

Before you start, sample the rum to check for quality. Good, isn't it? Now
select a large mixing bowl, measuring cup, etc. Check the rum again. It
must be just right. Be sure the rum is of the highest quality. Pour one cup
of rum into a glass and drink it as fast as you can. Repeat. With an electric
mixer, beat one cup butter in a large fluffy bowl. Add 1 seaspoon of tugar
and beat again. Meanwhile, make sure the rum teh absolutely highest quality.
Sample another cup. Open second quart as necessary. Add 2 orge laggs, 2 cups
of fried druit and beat untill high. If the fried druit gets stuck in the
beaters, just pry it loose with a screwdriver. Sample the rum again, checking
for toncisticity. Next sift 3 cups of baking powder, a pinch of rum, a
seaspoon of toda and a cup of pepper or salt (it really doesn't matter).
Sample some more. Sift 912 pint of lemon juice. Fold in schopped butter and
strained chups. Add bablespoon of brown gugar, or whatever color you have.
Mix mell. Grease oven and turn cake pan to 350 gredees and rake until
poothtick comes out crean.

DucksNuts · 11-03-2007, 06:05 AM

This is an awesome dessert, really easy and quick, plus it looks snazzy!!

This is the healthy-ish version

Choc Berry Parfait

1 pkt Chocolate Mousse or Pudding Mix - Sugarless or Weight Watchers
1/2 cup low fat plain yoghurt
Small tub low fat cottage cheese
1 tsp Splenda or similar Sugar replacement
1 cup fresh raspberries or chopped strawberries
4 Dessert glasses

Mix dessert as per instructions, set aside to set slightly
In a separate bowl, combine yoghurt, cottage cheese and splenda
Layer glasses in the following order....dessert mix, yoghurt mixture and then berries. Repeat layers at least twice
Refrigerate for at least 30 mins.

Aliantha · 11-03-2007, 06:22 PM

I make something like that in summer time but I don't use any pudding mix. I make a fruit puree and (if I'm feeling keen) I set it with gelatine. If I just want to do it quick, I use the puree unset. It still looks good in the glasses.

If I want it to be a bit creamier, I add in some whipped cream to the yoghurt.

Kids love this dessert. Mine go crazy for it. They'd probably go even crazier for it if I put pudding in as well. lol

Urbane Guerrilla · 11-04-2007, 02:56 AM

Maybe you should tell them they can have all they want, with the pudding, but they have to eat it in the back yard -- where they can be hosed off before being allowed back in the house!

Sundae · 11-05-2007, 04:02 PM

Not too basic at all, that is great, thank you

It is easy but by using a sauce base fulfils my need for real cooking, where I get to decide exactly what ingredients are used.

HM makes a pretty mean cheese sauce, and it's the one thing he cooks from scratch. I've been too embarrassed to admit that for all my chopping, soaking and liquidising skills I never did get the hang of the correct proportions of a flour based sauce!

limey · 11-05-2007, 04:17 PM

About twice the volume of flour to fat (hence a level tbsp fat and a rounded tbsp flour above), this is about the right amount for half-a-pint of milk, but experiment.
NEVER try to add more flour on its own once you've started - that is the route to guaranteed lumps.
Cooking something in the fat and then adding the flour, as above, as pretty foolproof.
If you're after a classic white sauce, melt the fat, add twice the volume of flour and mix over heat until it forms a soft ball. Gradually add the milk as above, stirring and beating it in until it is completely smooth before adding more.
If you get lumps make sure you've got a balloon whisk (wire whisk) handy and beat the shit out of the sauce when no-one's looking.
And finally ...
it's always edible, even if it doesn't look it!

Aliantha · 11-05-2007, 05:01 PM

And if you want to make it cheesy, just add cheese. To convert it to a beschemelle sauce, just use parmesan cheese and fry off a bit of garlic when you melt the butter at the start.

It really is too easy...especially if you use the whisk right from the start.

limey · 11-06-2007, 01:38 AM

Quote:

Originally Posted by Aliantha

...too easy...especially if you use the whisk right from the start.

Where I grew up that's called cheating

! (but who's to know?)

Aliantha · 11-06-2007, 01:57 AM

lol...really? Doesn't it just make sense to make cooking as simple and easy as possible?

There's no need to be a hero in the kitchen in my opinion. I'd much rather be fairly certain that what comes out will be good to eat and have taken the minimum of fuss to prepare. Also, avoiding cooking mishaps (like lumpy white/cheese sauce) only makes sense to me.

limey · 11-06-2007, 12:29 PM

I'm with you, there, Ali. But what you grow up with very often seems "normal" until someone questions it ...

Aliantha · 11-06-2007, 04:12 PM

Well, to be honest, I learned how to make white sauce with a wooden spoon. My mum was very traditional in the kitchen. She didn't even own a whisk!

When I had my own kitchen, I had whisks (a couple of different sizes) and they just make life so much easier. I'd never bother going back to the old way of doing it...and I am not intending to teach my kids the old way either.

There are some things about old traditions that just are not better than creating new ones.

Urbane Guerrilla · 11-06-2007, 09:21 PM

Hmm... is there anything in the idea of putting a bit of sherry or wine into that kind of cheese sauce to make macaroni & cheese more adult? I presume it would go in last.

Sundae · 11-08-2007, 04:15 PM

Quote:

Originally Posted by Urbane Guerrilla

Hmm... is there anything in the idea of putting a bit of sherry or wine into that kind of cheese sauce to make macaroni & cheese more adult? I presume it would go in last.

I put sherry or wine in cheese fondue, I know that much.
I also know I'd perform barely legal sex acts to have a cheese fondue right now

Aliantha · 11-06-2007, 09:24 PM

I wouldn't put sherry or wine in, but I do use different types of cheeses or put some mustard in or other spices. You really can dress up a white sauce to be anything you like.

10-30-2007, 02:45 AM	#2
Grendel T. Troll Linux Minion Join Date: Oct 2007 Location: Pt. Hueneme, Ca., U.S.A., Orion Arm, Milky Way Galaxy, Universe Dimension #1276 Posts: 23	Christmas Rum Cake FORTUNE'S FAVORITE RECIPES: #8 Christmas Rum Cake 1 or 2 quarts rum 1 tbsp. baking powder 1 cup butter 1 tsp. soda 1 tsp. sugar 1 tbsp. lemon juice 2 large eggs 2 cups brown sugar 2 cups dried assorted fruit 3 cups chopped English walnuts Before you start, sample the rum to check for quality. Good, isn't it? Now select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. Be sure the rum is of the highest quality. Pour one cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat one cup butter in a large fluffy bowl. Add 1 seaspoon of tugar and beat again. Meanwhile, make sure the rum teh absolutely highest quality. Sample another cup. Open second quart as necessary. Add 2 orge laggs, 2 cups of fried druit and beat untill high. If the fried druit gets stuck in the beaters, just pry it loose with a screwdriver. Sample the rum again, checking for toncisticity. Next sift 3 cups of baking powder, a pinch of rum, a seaspoon of toda and a cup of pepper or salt (it really doesn't matter). Sample some more. Sift 912 pint of lemon juice. Fold in schopped butter and strained chups. Add bablespoon of brown gugar, or whatever color you have. Mix mell. Grease oven and turn cake pan to 350 gredees and rake until poothtick comes out crean.

11-03-2007, 06:05 AM	#3
DucksNuts Bitchy Little Brat Join Date: Sep 2005 Location: Queensland, Australia Posts: 5,067	This is an awesome dessert, really easy and quick, plus it looks snazzy!! This is the healthy-ish version Choc Berry Parfait 1 pkt Chocolate Mousse or Pudding Mix - Sugarless or Weight Watchers 1/2 cup low fat plain yoghurt Small tub low fat cottage cheese 1 tsp Splenda or similar Sugar replacement 1 cup fresh raspberries or chopped strawberries 4 Dessert glasses Mix dessert as per instructions, set aside to set slightly In a separate bowl, combine yoghurt, cottage cheese and splenda Layer glasses in the following order....dessert mix, yoghurt mixture and then berries. Repeat layers at least twice Refrigerate for at least 30 mins.

11-03-2007, 06:22 PM	#4
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I make something like that in summer time but I don't use any pudding mix. I make a fruit puree and (if I'm feeling keen) I set it with gelatine. If I just want to do it quick, I use the puree unset. It still looks good in the glasses. If I want it to be a bit creamier, I add in some whipped cream to the yoghurt. Kids love this dessert. Mine go crazy for it. They'd probably go even crazier for it if I put pudding in as well. lol __________________ Kind words are the music of the world. F. W. Faber

11-04-2007, 02:56 AM	#5
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Maybe you should tell them they can have all they want, with the pudding, but they have to eat it in the back yard -- where they can be hosed off before being allowed back in the house! __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

11-05-2007, 04:02 PM	#6
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Not too basic at all, that is great, thank you It is easy but by using a sauce base fulfils my need for real cooking, where I get to decide exactly what ingredients are used. HM makes a pretty mean cheese sauce, and it's the one thing he cooks from scratch. I've been too embarrassed to admit that for all my chopping, soaking and liquidising skills I never did get the hang of the correct proportions of a flour based sauce! __________________ Life's hard you know, so strike a pose on a Cadillac Last edited by Sundae; 11-05-2007 at 05:04 PM. Reason: Typo- think to thing

10-29-2007, 10:05 PM	#1
Chocolatl Glutton for Gluttony Join Date: Oct 2007 Location: Tampa, FL Posts: 1,409	Enchilado de Camarones Kind of like a seafood stew. Can be made with lobster, chicken... lots of other stuff, but shrimp is the best. Ingredients 1 pound shrimp, peeled and deveined The juice of 1 lime 1 onion, finely chopped 1 red bell pepper, finely chopped 3 cloves garlic minced 1/2 cup tomato paste 1/2 cup to 3/4 cup white wine (I use sauvignon blanc) Fresh flat-leaf parsley, chopped Ground cumin Salt & pepper Cayenne pepper (optional) 1 tablespoon of olive oil Directions Put the shrimp in a small bowl. Mix in all of the lime juice, a sprinkling of cayenne pepper, and salt & black pepper to taste. Cover and marinate in the fridge for 30 minutes to an hour. While the shrimp finishes marinating, heat the olive oil in a large non-stick skillet over medium heat. Add the onions, bell peppers, garlic, and about a teaspoon of cumin. Cook for a few minutes until lightly browned. Turn the heat up to high and stir in the tomato paste -- cook for about a minute. Stir in the wine and bring to a boil. Stir in the shrimp and the marinade, and reduce the heat to a medium low. Simmer for 3 to 5 minutes or until the shrimp is cooked through. Add more wine if needed (it should have a consistency similar to spaghetti sauce) and flavor with more cumin, s&p, or cayenne paper to taste. Serve and sprinkle the parsley on top. Goes really well with yellow rice, but plain white rice will do.

11-05-2007, 04:17 PM	#7
limey Encroaching on your decrees Join Date: Feb 2004 Location: An island within the south-west coast of Scotland Posts: 7,016	Limey's secrets for a lump-free sauce About twice the volume of flour to fat (hence a level tbsp fat and a rounded tbsp flour above), this is about the right amount for half-a-pint of milk, but experiment. NEVER try to add more flour on its own once you've started - that is the route to guaranteed lumps. Cooking something in the fat and then adding the flour, as above, as pretty foolproof. If you're after a classic white sauce, melt the fat, add twice the volume of flour and mix over heat until it forms a soft ball. Gradually add the milk as above, stirring and beating it in until it is completely smooth before adding more. If you get lumps make sure you've got a balloon whisk (wire whisk) handy and beat the shit out of the sauce when no-one's looking. And finally ... it's always edible, even if it doesn't look it! __________________ Living it up on the edge ... of civilisation, within the southwest coast of

11-05-2007, 05:01 PM	#8
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	And if you want to make it cheesy, just add cheese. To convert it to a beschemelle sauce, just use parmesan cheese and fry off a bit of garlic when you melt the butter at the start. It really is too easy...especially if you use the whisk right from the start. __________________ Kind words are the music of the world. F. W. Faber

11-06-2007, 01:57 AM	#10
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	lol...really? Doesn't it just make sense to make cooking as simple and easy as possible? There's no need to be a hero in the kitchen in my opinion. I'd much rather be fairly certain that what comes out will be good to eat and have taken the minimum of fuss to prepare. Also, avoiding cooking mishaps (like lumpy white/cheese sauce) only makes sense to me. __________________ Kind words are the music of the world. F. W. Faber

11-06-2007, 12:29 PM	#11
limey Encroaching on your decrees Join Date: Feb 2004 Location: An island within the south-west coast of Scotland Posts: 7,016	I'm with you, there, Ali. But what you grow up with very often seems "normal" until someone questions it ... __________________ Living it up on the edge ... of civilisation, within the southwest coast of

11-06-2007, 04:12 PM	#12
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	Well, to be honest, I learned how to make white sauce with a wooden spoon. My mum was very traditional in the kitchen. She didn't even own a whisk! When I had my own kitchen, I had whisks (a couple of different sizes) and they just make life so much easier. I'd never bother going back to the old way of doing it...and I am not intending to teach my kids the old way either. There are some things about old traditions that just are not better than creating new ones. __________________ Kind words are the music of the world. F. W. Faber

11-06-2007, 09:21 PM	#13
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Hmm... is there anything in the idea of putting a bit of sherry or wine into that kind of cheese sauce to make macaroni & cheese more adult? I presume it would go in last. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

11-06-2007, 09:24 PM	#15
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I wouldn't put sherry or wine in, but I do use different types of cheeses or put some mustard in or other spices. You really can dress up a white sauce to be anything you like. __________________ Kind words are the music of the world. F. W. Faber

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