Okay, this is the most recent Recipe Thread - Page 5

footfootfoot · 06-26-2006, 12:28 PM

We have a winner! Wolf guessed scones, I was afraid the currant would give it away.

Note the rather large proportion of flour to sugar. And yes soda bread would call for more soda.

Trilby · 06-26-2006, 01:55 PM

I knew it was scones, too, but came in late (better than not coming at all, eh?)

footfootfoot · 06-26-2006, 04:06 PM

Like my sister always said: "Better late than pregnant."

Urbane Guerrilla · 06-26-2006, 07:54 PM

Quote:

Originally Posted by footfootfoot

. There are certain ratios that are constant, a little more or less and your muffin becomes a bar or a cookie, your chewy becomes crunchy, etc. Playing with these ratios can be like a musician riffing on a classic melody.

Okay, I'm filing that one away next to "The difference between soup and gravy is mostly how much you reduce it." Interesting, and it increases my understanding.

Quote:

Originally Posted by footfootfoot

The second one is harder since I didn't even write down what the ingredients were, just the quantities. Although I did write down time/temp.
1/4#
1/4#
2 C
4
1C
1/2t
1/2C
325 degrees f
20-25 minutes

This will doubtless go astray, but it looks to me like it would make cookies:

1/4# sugar
1/4# butter
2 C flour
4 eggs
1C old fashioned oatmeal
1/2 tsp baking powder
1/2 C raisins ... the slow oven says they get cooked gently.

footfootfoot · 06-26-2006, 08:27 PM

Nice idea, I may try it, but I think it would be a bit dry even for cookies.
You've got three cups of dry in total, and a cup of eggs would make it a pretty chewy cookie.

I'll be back later, I've got a meeting

skysidhe · 07-07-2006, 05:50 PM

Too simple to be true: ?

1 cup of magarine or butter

1/2 cup of cocoa

2 eggs

1 tsp. vanilla

1/2 cup of all purpose flour.

1/4 tsp salt

Bake at 350 for 25 to 30 minutes.

BigV · 07-07-2006, 05:54 PM

sounds too simple. not edible. equal parts cocoa powder and flour? Gah. Where's the sugar? I like my brownies sweet-er than that. And what would that yield? About a cup and a half of brownie mix? What do you make it in, a single serving rammekin?

footfootfoot · 07-09-2006, 02:49 PM

Possibly hot cocoa mix?

Not a rammekin, an easybake oven! Your sister can hook you up

Shawnee123 · 07-10-2006, 03:11 PM

When do you add the ganja?

07-10-2006, 04:12 PM

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
Grand-Prize Winner: Susan Rotter, Nolensville, TN

INGREDIENTS
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
½ cup (2 ounces) finely shredded Romano cheese
½ cup chopped Vidalia onion
¼ cup minced fresh basil
4 large boned chicken breast halves with skin
4 OSCAR MAYER Ready to Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy

INSTRUCTIONS
Stir together first 5 ingredients in a medium bowl. Set aside.

Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin.

Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.

Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.

Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels.

Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

Yield: Makes 4 servings
Prep: 25 min., Cook: 12 min. per batch

Roasted Red Pepper-and-Vidalia Onion Gravy

INGREDIENTS
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
¼ teaspoon MORTON Kosher Salt
3 tablespoons butter
REYNOLDS WRAP Release Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

INSTRUCTIONS
Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.

Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside.

Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.

Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.

Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.

Yield: Makes 3 cups
Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min.

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
Kids Love It! Winner: Stacy Lamons, Houston, TX

INGREDIENTS
1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix
1 teaspoon MORTON Iodized Salt
1 pound JIMMY DEAN Hot Pork Sausage
1 (15-ounce) can BUSH’S Black Beans, rinsed and drained
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning
2 cups (8 ounces) shredded Monterey Jack cheese
1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce
Garnish: fresh cilantro sprigs

INSTRUCTIONS
Cook rice according to package directions, using 1 teaspoon salt. Cool completely.

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.

Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.

Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Yield: Makes 28 egg rolls
Prep: 40 min., Fry: 3 min. per batch

Creamy Cilantro Dipping Sauce

INGREDIENTS
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1 cup sour cream
3 garlic cloves, minced
2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
Garnish: finely chopped fresh cilantro

INSTRUCTIONS
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.

Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

Yield: Makes 3 cups
Prep: 10 min.

footfootfoot · 07-11-2006, 10:28 PM

Balsamic vinegar:
this is what I'm talkin about

It's a party in your mouth, and everyone's ... invited!

skysidhe · 07-27-2006, 03:30 AM

Help. I need a good zucchini recipie. One that's tried and true!
I have a huge zucchini from my sisters garden that is just dying to be made into bread.

Dagney · 07-27-2006, 10:46 AM

I make 'faux crab cakes' out of my zucchinis....

Let me know if you want the recipe - I'll dig it out

Dags

skysidhe · 07-27-2006, 02:08 PM

eww, no dosn't sound good but thank for the offer?

crab is scary enough fresh let alone eating a faux tasting crab cake made out of zucchini. yuk..... seems too strange. You could post it and let me see the ingredients to satisfy my curiosity.?? .....I am a lot bit sceptical here.

Dagney · 07-27-2006, 03:28 PM

hehehe

it's really not as bad as you're imagining, but you need to like the taste of old bay.

1 shredded zucchini - smallish
1 egg
salt, pepper, old bay to taste
bread crumbs

Mash it all together - like you're making salmon or crab cakes.

Brush with melted butter, broil for 4 minutes.

06-26-2006, 12:28 PM	#61
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	We have a winner! Wolf guessed scones, I was afraid the currant would give it away. Note the rather large proportion of flour to sugar. And yes soda bread would call for more soda. __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

06-26-2006, 01:55 PM	#62
Trilby Slattern of the Swail Join Date: Jul 2004 Posts: 15,654	I knew it was scones, too, but came in late (better than not coming at all, eh?) __________________ In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic. "Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her. —James Barrie Wimminfolk they be tricksy. - ZenGum

06-26-2006, 04:06 PM	#63
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Like my sister always said: "Better late than pregnant." __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

06-26-2006, 08:27 PM	#65
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Nice idea, I may try it, but I think it would be a bit dry even for cookies. You've got three cups of dry in total, and a cup of eggs would make it a pretty chewy cookie. I'll be back later, I've got a meeting __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

07-07-2006, 05:50 PM	#66
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	Home Made Brownies Too simple to be true: ? 1 cup of magarine or butter 1/2 cup of cocoa 2 eggs 1 tsp. vanilla 1/2 cup of all purpose flour. 1/4 tsp salt Bake at 350 for 25 to 30 minutes.

07-07-2006, 05:54 PM	#67
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	sounds too simple. not edible. equal parts cocoa powder and flour? Gah. Where's the sugar? I like my brownies sweet-er than that. And what would that yield? About a cup and a half of brownie mix? What do you make it in, a single serving rammekin? __________________ Be Just and Fear Not.

07-09-2006, 02:49 PM	#68
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Possibly hot cocoa mix? Not a rammekin, an easybake oven! Your sister can hook you up __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

07-10-2006, 03:11 PM	#69
Shawnee123 Why, you're a regular Alfred E Einstein, ain't ya? Join Date: Jun 2006 Posts: 21,206	When do you add the ganja? __________________ A word to the wise ain't necessary - it's the stupid ones who need the advice. --Bill Cosby

07-10-2006, 04:12 PM	#70
rkzenrage Guest Posts: n/a	Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy Grand-Prize Winner: Susan Rotter, Nolensville, TN INGREDIENTS 4 ounces PHILADELPHIA Cream Cheese, softened 1 cup dry chicken-flavored stuffing mix ½ cup (2 ounces) finely shredded Romano cheese ½ cup chopped Vidalia onion ¼ cup minced fresh basil 4 large boned chicken breast halves with skin 4 OSCAR MAYER Ready to Serve Bacon slices 1 large egg 1 cup milk 1 cup BISQUICK Original All-Purpose Baking Mix 2 teaspoons Creole seasoning 1 teaspoon black pepper Canola oil Roasted Red Pepper-and-Vidalia Onion Gravy INSTRUCTIONS Stir together first 5 ingredients in a medium bowl. Set aside. Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin. Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture. Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels. Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy. Yield: Makes 4 servings Prep: 25 min., Cook: 12 min. per batch Roasted Red Pepper-and-Vidalia Onion Gravy INGREDIENTS 1 large Vidalia onion, halved vertically 1 large sweet red bell pepper, halved and seeded 1 tablespoon olive oil ¼ teaspoon MORTON Kosher Salt 3 tablespoons butter REYNOLDS WRAP Release Non-Stick Foil 3 tablespoons all-purpose flour 2 cups chicken broth 2 teaspoons Creole seasoning 2 tablespoons minced fresh basil Black pepper to taste INSTRUCTIONS Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper. Yield: Makes 3 cups Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min. Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce Kids Love It! Winner: Stacy Lamons, Houston, TX INGREDIENTS 1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix 1 teaspoon MORTON Iodized Salt 1 pound JIMMY DEAN Hot Pork Sausage 1 (15-ounce) can BUSH’S Black Beans, rinsed and drained 6 green onions, finely chopped 1 (1.25-ounce) package taco seasoning 2 cups (8 ounces) shredded Monterey Jack cheese 1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained 28 egg roll wrappers 1 large egg, lightly beaten 4 cups peanut oil Creamy Cilantro Dipping Sauce Garnish: fresh cilantro sprigs INSTRUCTIONS Cook rice according to package directions, using 1 teaspoon salt. Cool completely. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal. Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired. Yield: Makes 28 egg rolls Prep: 40 min., Fry: 3 min. per batch Creamy Cilantro Dipping Sauce INGREDIENTS 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 1 cup sour cream 3 garlic cloves, minced 2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes 2 cups loosely packed fresh cilantro leaves (about 1 bunch) Garnish: finely chopped fresh cilantro INSTRUCTIONS Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce. Yield: Makes 3 cups Prep: 10 min.

07-11-2006, 10:28 PM	#71
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Balsamic vinegar: this is what I'm talkin about It's a party in your mouth, and everyone's ... invited! __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

07-27-2006, 03:30 AM	#72
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	Zucchini Recipe Help. I need a good zucchini recipie. One that's tried and true! I have a huge zucchini from my sisters garden that is just dying to be made into bread.

07-27-2006, 10:46 AM	#73
Dagney The Prodigal Brat Returneth Join Date: Dec 2002 Location: North Cackalacky Posts: 1,107	I make 'faux crab cakes' out of my zucchinis.... Let me know if you want the recipe - I'll dig it out Dags __________________ The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.

07-27-2006, 02:08 PM	#74
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	eww, no dosn't sound good but thank for the offer? crab is scary enough fresh let alone eating a faux tasting crab cake made out of zucchini. yuk..... seems too strange. You could post it and let me see the ingredients to satisfy my curiosity.?? .....I am a lot bit sceptical here.

07-27-2006, 03:28 PM	#75
Dagney The Prodigal Brat Returneth Join Date: Dec 2002 Location: North Cackalacky Posts: 1,107	hehehe it's really not as bad as you're imagining, but you need to like the taste of old bay. 1 shredded zucchini - smallish 1 egg salt, pepper, old bay to taste bread crumbs Mash it all together - like you're making salmon or crab cakes. Brush with melted butter, broil for 4 minutes. __________________ The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.

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