Okay, this is the most recent Recipe Thread

[busterb]

I should stay out of this, because I use self rising meal and flour most. UG is correct about making sour milk in post above. The hot pan thing above is good also. Zippy. If you let pan cool a little after oven, it won't stick as much. I cook mine in a cast iron skillet and how much,what I put in mix depends on size of skillet. Some put oil, grease in mix. I use a TB spoon of bacon grease in hot pan, swirl around to grease pan and dump in mix. Sometimes I use no flour or maybe 3 TBs to a cup of meal. Also I cook nothing in my bread skillets but bread.
Son brought me a bag of the asskickin mix before X-mas. Wow! Just be careful of the package of pepper, it's like dust. Here's a little read on baking soda, powder. http://users.rcn.com/sue.interport/food/bakgsoda.html

[Sundae]

I can't get the Ass Kickin mix over here any more - no UK sites seem to sell it & the US sites won't ship to the UK. Hence falling back on making my own.

Am I right in thinking a skillet is like a frying pan? I was going to cook mine in a ceramic overproof dish.

[wolf]

You're better off with a sheet cake pan of the dimensions stated on your recipe.

[Urbane Guerrilla]

Skillet = frying pan. I concur with Wolf on using the cake tin or loaf pan, but I'd be hard pressed to describe any difference of results from putting a frying pan or a cake pan into the oven to bake this recipe.

[busterb]

ceramic overproof dish. It'll work if not too deep.

[zippyt]

BB I have NEVER personaly cooked any corn bread , but i have seen it done , the best tasting used the bacon fat in the skillet , I just assumed it also helped it not stick , but well ,hell what do I know !!!

[busterb]

I just assumed it also helped it not stick.

Right, but letting in cool for just a minute or so before trying to dump from pan will help.

[busterb]

I fixed the Ass kickin chili today for dinner, supper and a few more meals. I didn’t use all the Habanero pepper; hey someone else might like to try it.
I took a chuck roast, trimmed and cubed it. Then to freezer for a few minutes, ran it thru food processor. Think I might have trimmed too much fat off. Guess I’m use to the store ground crap. I also add some ground Chipotle pepper, more chili powder, which I think might have been too old. More black pepper and cumin.
I truly think it needed more fat. Anyway I wouldn’t have paid for the mix. It was a X-mas present. The ass-kickin cornbread was good. BTW I’m working on a knockoff of it. Got the dried bell pepper today.

[skysidhe]

3/4 c granulated sugar
1 large egg
1 tsp. vanilla extract
1 c peanut butter
1 tsp baking soda


Heat oven 350 degrees. ( calls for parchement paper on baking sheet but I didn't use any)
Mix sugar, egg,vanilla with mixer for 3 minutes on low.
Mix on medium until dough comes together, about 30 seconds.
Place 2-teaspoon balls one inch apart on baking sheet. Press down with fork or make indent with thumb and fill with jam. 1/2 tsp.
Bake until lightly brown. 12 to 14 min.


These are really really yummy!

[Urbane Guerrilla]

Anyone have a recipe for vegetarian lentil soup that actually tastes worth a tinkers' damn? There are a lot of mediocre, uninteresting veggie lentil soups out there -- mediocre when they are not downright nasty.

Meat stock in lentil soup works better, and even adding saturated fat in the form of bacon grease or butter improves veggie lentil soup -- looks like the addition of chopped cooked bacon may be just the thing. Of course, that wouldn't do for a vegetarian recipe -- so who has one they actually like, beyond faint praise? Trying the pea-soup trick of adding a few drops of dark sesame oil seems to show promise.

[skysidhe]

I've not tried this recipie but sometimes rice is a good filler for meat. I personally would use white rice so as not to overpower the lentils. I would also add celery and carrots too. I like bean soup but have been skeptical about trying lentils.

I think the onion soup mix might give you the flavor you desire. I have some creole seasoning mix that is really good for beans too.


LENTIL & BROWN RICE SOUP 3/4 c. dried lentils
1/2 c. brown/reg. rice, uncooked
6 c. water
1/2-1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1/2 pkg. onion soup mix (I sub. 2 bouillon cubes)
2 cloves minced garlic
3 oz. spinach, cut into 1/2" strips (about 1 c.)
2 tbsp. snipped cilantro or parsley
3 tbsp. lemon juice
Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes.Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slices if desired.

[busterb]

An old friend came by for lunch today. We made 1/2 of this. I had the breast cooked in butter and olive oil when she came. She did the rest was great.

Bundles
1/4 cup butter or margarine
8 boneless skinless chicken breasts (about 4 oz each)
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (4 oz) garlic-and-herb spreadable cheese
1 egg, beaten, if desired

2. Meanwhile, heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
3. Unroll both cans of the dough and separate into 8 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
4. Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
5. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.

[Urbane Guerrilla]

I'll probably be making a batch of this this week sometime.


Sauce Bolognese
Prep time 90 min to 2 hrs. This is the old-school stuff from an 80-y.o. Italian mama.

5 cloves Garlic, 3 and 2
¼ cup Olive Oil
about 1 lb. Ground Beef or Ground Pork
2 cans Crushed Tomatoes
¼ cup White Wine
fresh Parsley
fresh or dried Basil, optional
Black Pepper, Red Pepper, to taste – light on the Red

1. On low heat, brown three of the Garlic cloves in the Olive Oil.
2. Remove cloves, add ground Beef or Pork, brown.
3. In a separate pan, simmer crushed Tomatoes over low heat. Keep at light simmer. Use diffuser if necessary – like if you have cheap cookware.
4. When meat is browned, drain excess oil if necessary, add White Wine, simmer about 5 minutes.
5. Add meat to the simmering tomatoes, cook about 1 ½ hours. Cooking time depends on your taste for the acidity of the tomatoes (longer cooking means less acidic?), and how acid they are.
6. ½ hour after adding meat, add fresh Parsley and the other two cloves Garlic, and the Basil – 1 sprig if fresh Basil, or sprinkle in some dried, to taste.

[Urbane Guerrilla]

Tried it out last night. Definitely simmer two hours if not more, or at the two-hour mark do what I did and stir in one small can of tomato paste to thicken without burning. Slow simmer really seems to be the secret. Something else that will affect how long you cook it is how wet you want the sauce -- I dislike sauce that leaves a puddle of red water under the pasta, so I'm going with longer simmering.

Cranberry Liqueur

24 oz Cranberries; pkgs fresh
4 c Sugar
3 c Gin (the most inexpensive
Chop Cranberries in food processor or blender. Put in a large lidded jar.
Add sugar and gin. Store for 2 weeks, turning or shaking container daily. Strain off cranberries reserve for dessert topping, or use in cranberry nut bread.
Decant liqueur into appropriate bottle. Keeps indefinitely.
(To strain off cranberries I use a bandanna and squeeze the hell out of them)
This is awesome in champagne
To make a cranberry martini
In good whiskey
Just on ice
The dregs are awesome on ice cream with a reduction of the liqueur, mmmmmm