1/4 cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to
taste
1/8 teaspoon fresh habanero* -- minced
plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1 chicken(2 1/2-3 1/2 lbs) -- cut in serving
pcs
1/2 cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1 tablespoon Dijon-style mustard
*or other hot chile pepper, to taste
In a large nonreactive bowl, prepare a marinade with the
lemon juice, onions, salt, pepper, the 1/8 teaspoon
minced chili and 1/4 cup of the peanut oil. Place the
chicken pieces in the marinade, making sure they are all
well covered, and allow them to marinate for at least 2
hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving
the marinade, and place them in a shallow roasting pan.
Broil them until they are lightly browned on both sides.
Remove the onions from the marinade. Cook them slowly in
the remaining 1 tables poon oil in a flameproof 3-quart
casserole or dutch oven until tender and translucent. Add
the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled
chicken pieces, the pricked chili, the olives, carrots,
mustard and 1/2 cup water. Stir to mix well, then bring
the yassa slowly to a boil. Lower the heat and simmer for
about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.
2 pounds of ground beef
2 tablespoons of melted butter
1/4 cup of finely chopped green onions
1 teaspoon of salt
2 teaspoons of freshly ground black pepper
Mix together beef, butter, green onions, salt and pepper. Form into 4 cakes
and broil.
Serve each hamburger cake topped with a hot soft-fried egg.
For accompaniments, have plain boiled potatoes liberally dressed with butter
and chopped parsley, tomatoes broiled with a seasoning of chopped garlic and
basil, and plenty of cold ale. A fitting dessert would be fresh strawberries
flavored with orange juice, port wine and Grand Marnier and folded into whipped
cream at the last moment. Serve black Italian coffee at the end of this hearty
meal.
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can chopped tomatoes, with juice
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons crushed basil leaves
Directions
Heat oil in a large saucepan and add onions, carrots and garlic; saute until
tender. Stir in green pepper, red pepper, celery and chili powder. Cook, stirring
often, until vegetables are tender, about 6 minutes.
Add mushrooms to the pan, and cook 4 minutes. Stir in tomatoes, kidney beans,
corn, cumin, oregano and basil. Bring to a boil and reduce heat to medium. Cover
and simmer for 20 minutes, stirring occasionally.
propz to the trolls who defended my honor against that dirty AC biatch. i dedicate my next recipe to the solidarity of the slashdot trolling community!
6 ounces spaghetti
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
5 fresh mushrooms, sliced
1 (14.5 ounce) can stewed tomatoes
1 (16 ounce) package frozen mixed vegetables
1 teaspoon salt
ground black pepper to taste
1 tablespoon grated Parmesan cheese
Directions
1 In a large pot with boiling salted water cook spaghetti pasta until al dente.
Drain.
2 Meanwhile, in a large skillet heat olive oil over medium heat. Add onion,
garlic, basil, sliced mushrooms, and chopped tomatoes and cook for 5 minutes.
Stir in California-style vegetables, salt, and ground black pepper. Cook for
approximately 10 minutes, stirring often, until vegetables are tender and crisp.
3 Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle
with grated Parmesan cheese and serve.
2 tablespoons corn oil
1 (8 ounce) package tempeh, broken into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 1/2 cups chopped green bell pepper
1 (4.5 ounce) can sliced mushrooms, drained
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped green chile peppers
1 tablespoon chopped fresh cilantro
1 tablespoon dried minced onion
Directions
Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and
lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile
peppers, cilantro and dried onion.
Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
Cook pancetta in medium skillet over medium heat until brown, stirring often,
about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain.
Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and
crushed pepper to drippings in skillet; bring to boil. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté
until tender, stirring occasionally, about 10 minutes. Transfer to large plate.
Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini
can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite. Drain well. Return pasta to pot.
Meanwhile, place eggs in their shell in small bowl. Add enough hot water to
cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring
cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs.
Mix in 1/2 cup Parmesan cheese.
Add sauce to pasta and toss over medium heat until sauce coats pasta (do not
boil). Add pancetta and zucchini and toss to heat through. Season with salt
and pepper. Serve, passing remaining cheese.
APPLE AND CINNAMON OATMEAL PANCAKES
Can be prepared in 45 minutes or less.
1 1/4 cups buttermilk
2/3 cup quick-cooking rolled oats (not instant)
1 large egg, beaten lightly
2 tablespoons firmly packed light brown sugar
2/3 cup firmly packed grated peeled Granny Smith apple, excess juice squeezed
out
6 tablespoons all-purpose flour
6 tablespoons whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons vegetable oil plus additional for brushing the griddle
maple syrup as an accompaniment
In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture
stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar,
and the apple. Stir in the flours, the baking soda, the salt, the cinnamon,
2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk
and combine the batter well. Heat a griddle over moderate heat until it is hot
enough to make drops of water scatter over its surface, brush it with the additional
oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes
for 1 to 2 minutes on each side, or until they are golden and cooked through.
Serve the pancakes with syrup.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
Into a bowl sift together flour, salt, and baking powder. In a large bowl with
an electric mixer beat butter until creamy. Gradually add sugar, beating until
mixture is light and fluffy. Add egg and vanilla and beat until combined well.
Gradually add flour mixture, beating until mixture just forms a dough.
Divide dough between 2 large sheets of wax paper and form each half into a
10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least
4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let
dough soften slightly before cutting. Preheat oven to 375F. and lightly
butter a baking sheet.
Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart
on baking sheet. Bake cookies in batches in middle of oven until golden around
edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool.
Cookies may be kept in an airtight container at room temperature 5 days.
16-Ounce Box golden pound cake mix (disregard
mix instructions)
4 egg whites
2/3 cup water
Filling:
2 tsp Butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drop lemon extract
Instructions
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12
x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)
Preheat oven to 325 degrees F.
Fold each piece of foil in half twice. Wrap the folded foil around the spice
bottle to create a mold. Leave the top open for pouring the batter in. Make
twelve of these molds and arrange on a cookie sheet. Grease the inside of each
with nonstick spray.
Disregard the directions on the cake mix box. Instead, beat the egg whites
until stiff. Combine with cake mix and water, and beat until thoroughly blended
(about 2 minutes).
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven
for about 30 minutes, or until the cake is golden brown and a toothpick comes
out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars while
beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small holes
in the bottom of each one. Move the toothpick around the inside of each cake
to make room for filling.
Using the pastry bag, inject each cake with filling through all three holes
EAT BREAKFAST WITH THE RECIPETROLL
on
Mashed-Up Music
·
· Score: -1
DESERT PÖNNUKÖKUR(Icelandic Pancakes)
Ingredients
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 cups flour
Sift and mix together all the dry ingredients in a bowl. In a separate mixing
bowl, blend eggs, milk, buttter, sour cream, vanilla and almond extract. Continue
blending and gradually add the dry ingredients until a smooth thin batter is
achieved. It is advisable to let the batter stand for 20-30 minutes before using.
Use a flat stove crépe pan to make the thin pancakes. Pre-season your
crepe pan.
When pouring the batter onto the hot pan, angle and rotate the pan with your
wrist to help the batter flow thinly and quickly over the surface. Return pan
to the stove as soon as possible so as not to loose the heat. Using the tip
of a long crepe spatula, separate the outer thin edge of the crepe from the
pan almost immediately to prevent burning. Cook for a minute or until your crepe
is a light golden brown on the underside. Flip the crepe over on the pan for
about 10 seconds and then flip it onto a plate where you can stack the crepes
as they are cooked.
Sprinkle the pönnukökur with mixture of sugar and cinnamon and roll
up tightly. Alternatively they can be spread with whipped cream and jam or fruit
and then folded in quarters.
For sauce
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder 3 tablespoons thinly sliced
scallion
Accompaniment: steamed rice
Make sauce
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu
Slide tofu into a saucepan of simmering water and keep at a bare simmer while
stir-frying rest of dish.
Stir-fry pork
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons
corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding
remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add
garlic and ginger and stir-fry over moderate heat until very fragrant, about
2 minutes.
Finish stir-fry
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in
a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently,
and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste,
and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining
tablespoon scallion.
Makes 3 or 4 Servings
LIKE WEINERS?? THEN YOULL LOVE SUPER HERO HOT DOGS
on
Comic Book Physics
·
· Score: -1
Superhero Cheese Dogs
4 jumbo frankfurters
4 slices (3/4 ounce each) American cheese, cut diagonally into triangles
shredded iceberg lettuce
1 medium tomato, chopped
4 frankfurter buns
salsa-style ketchup
Arrange frankfurters on a broiler pan. Broil about 2 minutes or until heated
through; turn once. Remove from broiler; arrange cheese triangles on each frankfurter.
Return to boiler and broil just until cheese melts. To serve, arrange frankfurters,
lettuce and tomato in bun. Top with ketchup. Serve immediately.
4 Boneless chicken breasts
1/4 c Chopped cooked ham
1/4 c Grated Swiss cheese
1 Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c Flour; seasoned with salt and pepper
1 lg Egg BEATEN WITH
1 tb Oil
1/2 c Breadcrumbs
1/4 c Oil
5 tb Butter
Place chicken skin side down. With a sharp knife
cut a shallow slit down center of each without
cutting through to skin. Then cut shallow pockets
on either side of these slits. Mix ham, cheese,
garlic and wine. Season well. Spoon mixture into
pockets and seal slit with the small finger shaped
filet that is attached to each breast. Refrigerate
for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in
bread crumbs. Heat oil in frying pan. Add butter
and when butter is foaming, cook chicken until
tender, golden brown and crisp. Drain on paper
towels and serve.
For homemade graham crackers
8 tablespoons softened butter
2 tablespoons brown sugar
2 tablespoons sugar
2 teaspoons honey
1 cup flour
1/4 cup whole wheat pastry flour
pinch of salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
For marshmallows
3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Chocolate
High-grade bittersweet or milk chocolate (Valrhona, Cacao du Barry, Callebaut,
Scharffen Berger)
Make graham crackers
Preheat the oven to 350F.
Cream the butter, sugars, and honey in a mixer on medium speed until soft and
fluffy. Sift together the flours, salt, baking soda, and cinnamon, and pour
into the mixing bowl. Mix on slow speed until just combined. Turn out the mixture
onto a clean surface. Press the crumbly looking dough together with your hands
until it just holds together.
Press the dough onto a 12 x 16-inch piece of parchment paper. Shape the dough
into a rectangle and cover it with another 12 x 16-inch piece of parchment.
Roll the dough out very thin by rolling from the middle of the paper outward.
If the dough is difficult to roll, add a tiny bit of flour between the parchment
and the dough on both sides. Transfer the dough onto a baking sheet, patching
it to make an exact rectangle.
Bake the dough until the top is golden brown, slightly blistered, and dry-looking,
8 to 10 minutes. Remove the baking sheet from the oven. Use an angel food cake
cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough.
Trim the rough outside edges and cut the dough into 14 to 16 squares, about
3 inches each. Use a ruler to make straight cuts and work quickly -- the
crackers become difficult to cut when they cool. Bake until the cut crackers
are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so
take care at this stage). Cool them and store them in an airtight container.
Make marshmallows
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water.
Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small
saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into
gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla
and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled
plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl
scraper). After pouring marshmallow mixture into the pan, take another piece
of plastic wrap and press mixture into the pan.
Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab
with confectioners' sugar and cut into 12 equal pieces with scissors (the best
tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners'
sugar. Broil the marshmallows until brown, or toast over campfire or hot coals.
Assemble
Place a cooked marshmallow on top of a graham cracker. Top the marshmallow with
shaved bittersweet or milk chocolate and place another graham cracker on top
of the marshmallow to make a sandwich. Garnish the sandwich and plate with a
bit more shaved chocolate.
For jerk marinade
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks
Accompaniment: papaya salsa
Make marinade:
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags,
pressing out excess air, then turn bags over several times to distribute marinade.
Put bags of chicken in a shallow pan and marinate, chilled, turning once or
twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal
briquettes (about 100) and pour them evenly over 1 side of bottom rack (you
will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above
rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over
coals until well browned on all sides, about 3 minutes per batch. Move chicken
as seared to side of grill with no coals underneath, then cook, covered with
lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well
browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken,
covered with lid, until cooked through, about 25 minutes more.
Ingredients
1 eggplant, thinly sliced
1 tablespoon olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained, juice reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta cheese
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese
Directions
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat
dry.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and
zucchini slices on both sides; drain. Adding more oil if necessary, brown potato
slices; drain.
Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir
in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover,
reduce heat to medium-low, and simmer 15 minutes.
In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and
feta. Pour tomato mixture over vegetables; repeat layering, finishing with a
layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 minutes.
Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow
boil, whisking constantly until thick and smooth. Season with pepper and add
nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered,
for another 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture
and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese,
onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small
amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and
bubbly.
Makes 6 Servings
FOR MY VEGETARIAN FRIENDS! A TASTY VEGIE WRAP!
on
Periodic Table Table
·
· Score: -1, Offtopic
Directions
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if
necessary, depending on sizes of vegetables. Place on a baking sheet and roast
in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers
until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir
crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise
mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms
on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of
it and weight it down with some canned foods. Allow sandwich to sit for 2 hours
before slicing and serving.
Makes 6 Servings
Slashdot Mirror
SENEGALESE CHICKEN YASSA
1/4 cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to
taste
1/8 teaspoon fresh habanero* -- minced
plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1 chicken(2 1/2-3 1/2 lbs) -- cut in serving
pcs
1/2 cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1 tablespoon Dijon-style mustard
*or other hot chile pepper, to taste
In a large nonreactive bowl, prepare a marinade with the
lemon juice, onions, salt, pepper, the 1/8 teaspoon
minced chili and 1/4 cup of the peanut oil. Place the
chicken pieces in the marinade, making sure they are all
well covered, and allow them to marinate for at least 2
hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving
the marinade, and place them in a shallow roasting pan.
Broil them until they are lightly browned on both sides.
Remove the onions from the marinade. Cook them slowly in
the remaining 1 tables poon oil in a flameproof 3-quart
casserole or dutch oven until tender and translucent. Add
the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled
chicken pieces, the pricked chili, the olives, carrots,
mustard and 1/2 cup water. Stir to mix well, then bring
the yassa slowly to a boil. Lower the heat and simmer for
about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.
Makes 6 Servings
BEEFSTEAK BISMARCK
2 pounds of ground beef
2 tablespoons of melted butter
1/4 cup of finely chopped green onions
1 teaspoon of salt
2 teaspoons of freshly ground black pepper
Mix together beef, butter, green onions, salt and pepper. Form into 4 cakes and broil.
Serve each hamburger cake topped with a hot soft-fried egg.
For accompaniments, have plain boiled potatoes liberally dressed with butter and chopped parsley, tomatoes broiled with a seasoning of chopped garlic and basil, and plenty of cold ale. A fitting dessert would be fresh strawberries flavored with orange juice, port wine and Grand Marnier and folded into whipped cream at the last moment. Serve black Italian coffee at the end of this hearty meal.
Serves 4.
Easy To Make Vegetarian Chili
Ingredients
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can chopped tomatoes, with juice
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons crushed basil leaves
Directions
Heat oil in a large saucepan and add onions, carrots and garlic; saute until tender. Stir in green pepper, red pepper, celery and chili powder. Cook, stirring often, until vegetables are tender, about 6 minutes.
Add mushrooms to the pan, and cook 4 minutes. Stir in tomatoes, kidney beans, corn, cumin, oregano and basil. Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
propz to the trolls who defended my honor against that dirty AC biatch. i dedicate my next recipe to the solidarity of the slashdot trolling community!
You die NOW AC!!!! You can't even login! RecipeTroll sends you a gigantic FUCK YOU!!!
California Primavera
Ingredients
6 ounces spaghetti
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
5 fresh mushrooms, sliced
1 (14.5 ounce) can stewed tomatoes
1 (16 ounce) package frozen mixed vegetables
1 teaspoon salt
ground black pepper to taste
1 tablespoon grated Parmesan cheese
Directions
1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2 Meanwhile, in a large skillet heat olive oil over medium heat. Add onion, garlic, basil, sliced mushrooms, and chopped tomatoes and cook for 5 minutes. Stir in California-style vegetables, salt, and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender and crisp.
3 Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve.
Makes 4 Servings
who needs lunch! cook them now!
It serves 4. If anyone needs a fat linux geek conversion let me know.
Tempeh Fajitas
Ingredients
2 tablespoons corn oil
1 (8 ounce) package tempeh, broken into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 1/2 cups chopped green bell pepper
1 (4.5 ounce) can sliced mushrooms, drained
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped green chile peppers
1 tablespoon chopped fresh cilantro
1 tablespoon dried minced onion
Directions
Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
Favorite Iron Chef? Morimoto definitely. I also like Kandagawa.
BUCATINI CARBONARA WITH ZUCCHINI
6 ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips
1/2 cup whipping cream
1 garlic clove, finely chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
1 1/2 pounds zucchini, thinly sliced
1 pound bucatini or spaghetti
3 large eggs
1 cup freshly grated Parmesan cheese
Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.
Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.
Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.
Makes 6 servings.
I'm into Iron Chef type cooking programs myself.
I do not know him. Is he a recipe troll?
APPLE AND CINNAMON OATMEAL PANCAKES
Can be prepared in 45 minutes or less.
1 1/4 cups buttermilk
2/3 cup quick-cooking rolled oats (not instant)
1 large egg, beaten lightly
2 tablespoons firmly packed light brown sugar
2/3 cup firmly packed grated peeled Granny Smith apple, excess juice squeezed out
6 tablespoons all-purpose flour
6 tablespoons whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons vegetable oil plus additional for brushing the griddle
maple syrup as an accompaniment
In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.
Makes twelve-4-inch pancakes, serving 2
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
Into a bowl sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.
Divide dough between 2 large sheets of wax paper and form each half into a 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375F. and lightly butter a baking sheet.
Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.
Makes about 100 cookies
Twinkies
Ingredients
Cake:
16-Ounce Box golden pound cake mix (disregard
mix instructions)
4 egg whites
2/3 cup water
Filling:
2 tsp Butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drop lemon extract
Instructions
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)
Preheat oven to 325 degrees F.
Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
Using the pastry bag, inject each cake with filling through all three holes
DESERT PÖNNUKÖKUR (Icelandic Pancakes)
Ingredients
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 cups flour
2 eggs
1/2 tsp. vanilla
2-3 drops of almond extract
1/2 cup sour cream
2 cups milk
1/8 lb. melted butter.
Sift and mix together all the dry ingredients in a bowl. In a separate mixing bowl, blend eggs, milk, buttter, sour cream, vanilla and almond extract. Continue blending and gradually add the dry ingredients until a smooth thin batter is achieved. It is advisable to let the batter stand for 20-30 minutes before using.
Use a flat stove crépe pan to make the thin pancakes. Pre-season your crepe pan.
When pouring the batter onto the hot pan, angle and rotate the pan with your wrist to help the batter flow thinly and quickly over the surface. Return pan to the stove as soon as possible so as not to loose the heat. Using the tip of a long crepe spatula, separate the outer thin edge of the crepe from the pan almost immediately to prevent burning. Cook for a minute or until your crepe is a light golden brown on the underside. Flip the crepe over on the pan for about 10 seconds and then flip it onto a plate where you can stack the crepes as they are cooked.
Sprinkle the pönnukökur with mixture of sugar and cinnamon and roll up tightly. Alternatively they can be spread with whipped cream and jam or fruit and then folded in quarters.
MA-PO TOFU
For sauce
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder 3 tablespoons thinly sliced scallion
Accompaniment: steamed rice
Make sauce
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Stir-fry pork
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Finish stir-fry
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
Makes 3 or 4 Servings
4 jumbo frankfurters
4 slices (3/4 ounce each) American cheese, cut diagonally into triangles
shredded iceberg lettuce
1 medium tomato, chopped
4 frankfurter buns
salsa-style ketchup
Arrange frankfurters on a broiler pan. Broil about 2 minutes or until heated through; turn once. Remove from broiler; arrange cheese triangles on each frankfurter. Return to boiler and broil just until cheese melts. To serve, arrange frankfurters, lettuce and tomato in bun. Top with ketchup. Serve immediately.
Serves 4 (or 1 fatass fanboy)
Chicken Cordon Bleu
4 Boneless chicken breasts
1/4 c Chopped cooked ham
1/4 c Grated Swiss cheese
1 Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c Flour; seasoned with salt and pepper
1 lg Egg
BEATEN WITH
1 tb Oil
1/2 c Breadcrumbs
1/4 c Oil
5 tb Butter
Place chicken skin side down. With a sharp knife
cut a shallow slit down center of each without
cutting through to skin. Then cut shallow pockets
on either side of these slits. Mix ham, cheese,
garlic and wine. Season well. Spoon mixture into
pockets and seal slit with the small finger shaped
filet that is attached to each breast. Refrigerate
for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in
bread crumbs. Heat oil in frying pan. Add butter
and when butter is foaming, cook chicken until
tender, golden brown and crisp. Drain on paper
towels and serve.
Makes 4 Servings
For homemade graham crackers
8 tablespoons softened butter
2 tablespoons brown sugar
2 tablespoons sugar
2 teaspoons honey
1 cup flour
1/4 cup whole wheat pastry flour
pinch of salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
For marshmallows
3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Chocolate
High-grade bittersweet or milk chocolate (Valrhona, Cacao du Barry, Callebaut, Scharffen Berger)
Make graham crackers
Preheat the oven to 350F.
Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy. Sift together the flours, salt, baking soda, and cinnamon, and pour into the mixing bowl. Mix on slow speed until just combined. Turn out the mixture onto a clean surface. Press the crumbly looking dough together with your hands until it just holds together.
Press the dough onto a 12 x 16-inch piece of parchment paper. Shape the dough into a rectangle and cover it with another 12 x 16-inch piece of parchment. Roll the dough out very thin by rolling from the middle of the paper outward. If the dough is difficult to roll, add a tiny bit of flour between the parchment and the dough on both sides. Transfer the dough onto a baking sheet, patching it to make an exact rectangle.
Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes. Remove the baking sheet from the oven. Use an angel food cake cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough.
Trim the rough outside edges and cut the dough into 14 to 16 squares, about 3 inches each. Use a ruler to make straight cuts and work quickly -- the crackers become difficult to cut when they cool. Bake until the cut crackers are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so take care at this stage). Cool them and store them in an airtight container.
Make marshmallows
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar. Broil the marshmallows until brown, or toast over campfire or hot coals.
Assemble
Place a cooked marshmallow on top of a graham cracker. Top the marshmallow with shaved bittersweet or milk chocolate and place another graham cracker on top of the marshmallow to make a sandwich. Garnish the sandwich and plate with a bit more shaved chocolate.
Makes 6 servings.
For jerk marinade
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks
Accompaniment: papaya salsa
Make marinade:
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with salsa.
Makes 8 servings.
Vegetarian Moussaka
Ingredients
1 eggplant, thinly sliced
1 tablespoon olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained, juice reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta cheese
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese
Directions
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 minutes.
Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Makes 8 to 10 Servings
Cheese Enchilada's
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning. Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Makes 6 Servings
Grilled Mediterranean Vegetable Sandwich
Ingredients
1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread
Directions
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Makes 6 Servings