From the Land of 10,000 Lakes....
Tuna Hotdish
A couple of cans of tuna...or more, ya it's up to you ya know. More is better.
1 can cream of mushroom soup
1/4 cup chopped onion...if it's cold add a bit more.
1/4 cup chopped celery
a stick of butter...
some mushrooms...vell is good sometimes. I always toss in one of those little 4x4 things, chopped.
A little milk if it looks like wall paste. Maybe 1/4 cup of so.
And not too many of your fav noodles. I like the the little sea shell ones best myself. A couple of cups of prepared noodles will do. More or less, is ok, just beef up the tuna for a bigger group.
Saute (french word) onion and celery in a stick of butter.
Add mushrooms, chopped ya know and boil down the liquid.
Mix in the tuna. Milk and anything else you got still laying around.
Put it into a baking dish.
Top with some cheese (just about anything that's not moldy, moldy is bad btw) and then about 1/2 inch of crushed tater chips. A little more is ok too.
NO GREEN BEANS or TATER TOTS! nope.
Bake at 350F for 20 minutes or till the end of that stupid fishing show is over. Crushed chips should be brown and the whole thing should be very bubbly.
Serves many. Leftover rating...excellent!
From the Frozen Wastelands of Colorado
Green Chili Verde
1 1/2 pounds of pork (Pork stew meat works best)
2 cups of roasted Poblano Green Chili's (Can use Hatch also)
24oz of Diced Tomato's (I like 12oz dicedcanned with juice and 12oz fresh)
1 Cup of water (Drained from boiling pork)
1 cup of milk
2 - 3 oz of cooking oil
2 - 3 TBS flour
1 garlic clove
1 tsp Garlic Salt
1 tsp black pepper or more to taste
Cut pork into bite size pieces of no larger than 1" square
Poil the pork in water for 1 hour
Drain off the water saving 1 cup for the rue
Fry pork in cooking oil until golden brown
Add in the 1 cup of water
Add in the 1 cup of milk
Add in 2 - 3 TBS of flour making a rue to thickness desired
Add in diced chilies and tomato's (I add the tomamto juice if I used canned tomatos)
Dice up garlic glove
Add garlic salt
pepper to taste
Simmer until chili is desired temperature
Eat with cheese and tortilla's
I find this batch make 4 to 5 large bowls of chili
Here's one for now, and I've got some more to add as I come across them. *IF* you like olives, this is the absolute best dip you can possibly have sitting on your holiday table, I swear! I altered an old recipe that I found in a hand written family cookbook from like 1920, and it's always a favorite in my olive loving family.
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Gwen's Roasted Olive Dip:
Roasted Olive Dip
½ cup green olives
½ cup kalamata olives (pitted)
2 cloves garlic minced
5 tbsp greek vinaigrette dressing
8 oz cream cheese
½ cup sour cream
½ tsp greek seasoning (if available- Italian seasoning works in a pinch)
Toasted pita wedges (or crackers, or any other good dipping bread) to serve on
Preheat oven to 400 degrees. Combine olives, garlic and 4 tbsp salad dressing in a baking pan. Stirring every 10 minutes, bake olives until browned and wrinkled (about 25 mins). Drain any excess oil and chop olives.
In a medium bowl- beat cream cheese, sour cream, and mayo until well blended. Add remaining tbsp salad dressing and greek seasoning. Stir in chopped olives. Chill at least two hours before serving for best flavor absorption.
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Spanish Style Mac n Cheese
1 ½ lbs ground meat.
½ tablespoon ground cinnamon
1 tablespoon garlic powder
¼ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon freshly ground white pepper
1/8 teaspoon kosher salt
¼ cup grated Gruyere cheese
¼ small onion diced
1 box Kraft Macaroni and Cheese
Make up your box Mac and Cheese according to the instructions, and set aside.
Mix your seasonings with the ground meat and diced onion. Brown the meat and onions in a large skillet. Once the meat is brown, turn down the heat to simmer and add the Gruyere. It will only take a minute or two for this to mix with the meat. Now add your Mac and Cheese to the skillet and mix thoroughly on low heat until completely warmed through.
Serve with Greek salad for a lovely meal.
My contribution for today:
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Strawberry Shortcake (the absolute best on earth, I swear)
1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick (this is important!-THICK). Remove from heat and allow to cool completely (also important! if it's still warm, the whole thing ends up a soupy mess). Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl (I like to cut it into cubes first, but you don't have to). Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with a few fresh strawberries.
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From the land of St Buffett---
KEY LIME PIE
1 baked pastry shell, cooled. Or you can use a graham cracker crust
3 eggs, separated
1-14 oz can sweetened condensed milk
1/2 cup lime juice
a few drops of green food colouring
1/2 tsp cream of tartar
1/3 cup sugar
Preheat oven to 350 degrees. In a medium bowl, beat egg yolks. Stir in condensed milk, lime juice and food coloring. Pour into the pie shell.
In a small mixer bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spread on the top of the pie edge to edge. Bake 12-15 minutes until golden brown. Cool and then chill. Refrigerate leftovers.
If you don't feel like bothering with the meringue topping, just scrap the egg whites, cream of tartar and sugar.
And then just put lots and lots of whipped cream on top.
FINS UP!
what wonderful recipes. What a great topic. I have afew recipes i will try to dig up and add !
Sigh .... They should post a warning ! This is not the thread to come to when you have not eaten dinner yet ! ;D
Scottish Eggs (Wikipedia Link (http://en.wikipedia.org/wiki/Scotch_eggs))
I've made Scottish Eggs several times using this recipe and I do like mine hot with sausage gravy.
I also add to the cooking time by tossing them into the oven for a bit.
4 large eggs
8 oz. minced sausage meat (I like the hot kind)
2 spring onions, finely chopped (small onions)
1 tsp Finely chopped fresh thyme
3 tsp chopped fresh chives
1 TBS chopped parsley
Plain flour seasoned with salt and pepper to taste.
1 beaten egg (for the egg wash)
toasted breadcrumbs
oil for deep frying
Hard boil the eggs by covering them in cold water, bring to a boil and simmer gently for 9 minutes. Cool the eggs in cold running water.
Mix the sausage meat with the spring onions and herbs.
Shell the eggs.
Roll the eggs in the seasoned flour.
Divide the sausage meat into four sections and pat each piece out on a floured surface to shape a 5x3 inch circle.
Place an egg in the center of each piece and carefully gather up the sausage to cover the egg completely.
Seal one by on, first in beaten egg wash and then in breadcrumbs.
Heat oil in a deep frying pan to a temp of 350 degrees.
Fry the coated eggs in oil for 6-8 minutes, turning frequently until they are browned.
Drain on plain brown paper.
Serve with a hot sausage gravy or hot mustard.
Mmmm.. scottish eggs!
This one will feed a small army and even fussy kids like it.
Marilyn's Eggs
1/2 to 1 lb Ham or Schweigerts Ranchettes Beef Links or Spam. Cubed.
8 slices Bread. Buttered and cut into cubes.
1 lb Velvetta Cheese. Grated.
1 lb Sharp Cheddar Cheese. Grated.
1/2 tps Dry Mustard
12 eggs.
3 cups Milk
1/4 tsp salt.
Grease 9 x 13 pan.
Bread goes into the pan first.
Layer of ham and then a layer of cheese, alternating as you go.
Sprinkle Dry Mustard on top.
Beat eggs, milk and salt together and pour over.
Refrigerate overnight.
Bake 2 hours at 300-325 on a jelly roll pan filled with water.
Lady Delaney - Hatch green chili has got to be the food of the gods. I like mine grilled, peeled, and slapped on a hot buttered tortilla w/a slice of good bologna. Comfort food.
Olivier Salad
Boil one chicken, skin & debone & shred finely.
Boil about 2 pounds of peeled, cubed potatoes in the chicken broth until tender. Scoop out & fork mash.
Boil one dozen eggs, cool under running water & peel. Mash.
Grate one LARGE jar of dill pickles into a colander. Press out pickle juice.
Mix together chicken, potatoes, eggs, and grated pickles. Moisten to taste w/mayo & season w/salt & pepper to taste.
This is best if you pop it in the fridge and serve the next day. Great as a side salad or sandwich filling.
Stuffed celery sticks (totally '60's and fly off the platter)
Clean & cut celery into approx 3-4 inch lengths. Let dry on a paper towel.
Mix together 2 bricks of cream cheese & 4 cans of devilled ham - really mash it up. Spoon it into a big ziplock bag, snip the corner & fill the celery.
POTATO SALAD
Potatoes
Bacon
Hard boiled egg, chopped
Green or black olives
Onions
Hellman's mayonnaise
For every potato you use, add an egg and a slice of cooked bacon. OK, so I use the whole pound....
Cook potatoes, peel and cube. Cook bacon and crumble. Chop egg and onion (however much you want) and slice olives.
Put all in a bowl and coat with mayo. Hellman's works best, I heard.
Salt and pepper and chill it till ready to eat.
True Irish Sheperd's Pie ( Note there is alcohol in this recipe ) :)
three lbs of ground beef or lamb;
one cup diced sweet onion;
one cup diced baby carrots;
four minced cloves garlic;
three-fourth can Guinness draught stout;
half cup red wine;
three-fourth cup beef broth;
four to six spoons of Worcestershire sauce;
two spoons of dried basil, oregano, dried sage dried marjoram;
one cup peas, if possible fresh, or frozen;
two table spoon of butter;
three table spoon flour;
half teaspoon salt and quarter tea spoon of pepper.
1-2 pounds of peeled potatoes-depends on how much topping you want.
handful of chopped chives
a dab or two of sour cream-depends on how much you want
Once you are done away with arranging all the required ingredients for preparation of traditional Irish Shepherd's Pie, you start by medium heating Brown beef in a Dutch oven. Next, you get off with the extra fat after cooking and then add onion, stout, carrots, broth, garlic, wine, oregano, Worcestershire sauce, basil, sage and marjoram. Now you stir the mixture over normal low heat and keep cooking it on simmer for about 15 minutes approximately until, carrots become soft that can be taken up with fork. Now you gradually add peas to it. While the meat is being cooked in medium low heat, start boiling potatoes. After this, gently combine two tablespoons of butter and three tablespoons of flour fork in a bowl.
When the paste is ready, gradually add into medium heated beef mixture until the thickness is achieved. Keep cooking for about 5 or 10 minutes . Now add salt and pepper. This completes the recipe of traditional Irish Shepherd's Pie, and the final thing you need to do is to add the Topping, which are nothing but traditional Irish mashed potatoes.Take potatoes , add some milk and butter according to your taste and desire, along with a few chopped chives. Mash the potatoes. But on top of meat mixture. Add Add a dab of sour cream .Serve the guests with delicious pie.
Quote from: Taffy Saltwater on June 22, 2008, 09:11:38 PM
Lady Delaney - Hatch green chili has got to be the food of the gods. I like mine grilled, peeled, and slapped on a hot buttered tortilla w/a slice of good bologna. Comfort food.
I just made a double batch of my Green chili this weekend. My nephew got married in May in Nebraska and my sister had a reception in Colorado this weekend. They did a Fiesta flare as they went to mexico for the Honeymoon.
So I was asked to bring Green Chili. Normally I like using the ones I got roasted during late summer, but my batch was not very good. So when I went to the store I noticed that Hatch now had canned Poblano green chilis. While they were not as hot as the ones I buy at the Farmers Market, they had great taste to them and where not tough like the ones still frozen in my freezer.
Hopefully this years chili's will have more flavor, won't be as big and won't be as tough, as it seems the bigger they are, the tougher and less tasteful they are.
Green chili - mmmm! Do you also make chili rojo? absolutely heavenly over fried potatoes.
A very simple desert that feeds a crowd. You'll be amazed how good this tastes.
Peach Cobbler
1 can sliced peaches (2 1/2 can/large can)
1 pkg yellow or butter brickle cake mix.
1 stick butter
Put peaches, juice and all into a 9 x 13 x 2 inch pan.
Sprinkle cake mix over the peaches.
Melt stick of butter and pour over the cake mix.
Bake at 350 degrees for 35 - 40 minutes.
Serve warm with a scoop of ice cream.
OLIVE OIL FOR DIPPING
I discovered this in France.
Take one bottle of olive oil and put as many whole red chili peppers as you can cram into it. You may have to pour some of the oil out.
Let it marinate. And marinate. And marinate.
It gets exceptionally HOT.
Mine has been brewing since February 2002. I just keep adding more oil to it. :D
Quote from: Baron Doune on June 23, 2008, 06:24:57 PM
A very simple desert that feeds a crowd. You'll be amazed how good this tastes.
Peach Cobbler
1 can sliced peaches (2 1/2 can/large can)
1 pkg yellow or butter brickle cake mix.
1 stick butter
Put peaches, juice and all into a 9 x 13 x 2 inch pan.
Sprinkle cake mix over the peaches.
Melt stick of butter and pour over the cake mix.
Bake at 350 degrees for 35 - 40 minutes.
Serve warm with a scoop of ice cream.
Oh does that sound good ! Butter Brickle cake mix. i love Butter Brickle !
Baron, where did you find the Butter Brickle cake mix if I may ask ?
The original recipe was with Butter Brickle cake mix. I haven't been able to find it in decades. That's why the yellow cake mix is mentioned as a substitute.
"This Isn't Pizza!" Veggie Pizza
Ingredients:1 can crescent rolls
1-8 oz block cream cheese
1/2 cup sour cream (more to make the ranch less strong, to taste)
1 packet powdered Hidden Valley Ranch dip and dressing mix
1-8 oz bag shredded cheddar cheese
your favourite raw veggies, cut into small chunks or slices. (I like to use tomato, broccoli, bell peppers, and cucumbers)
Directions:Open crescent rolls and spread out on a cookie sheet lightly coated with non-stick cooking spray (I prefer the Olive Oil spray, it's wonderful and doesn't have that weird chemical taste) to form a crust. You will need to pinch the triangles together. Bake according to package directions until lightly golden brown. Remove from oven and place in fridge or freezer until totally cooled. While this bakes, allow cream cheese to soften at room temperature.
While the crust cools, combine cream cheese, sour cream, and Ranch mix in a medium bowl. It is best to mash the cream cheese a bit with a fork, then use a hand-mixer to blend all the ingredients until smooth. Keep this at room temperature until crust has cooled.
Remove crust from fridge/freezer, and evenly spread the Ranch mixture onto it (IMPORTANT! The crust MUST be totally cooled, or the Ranch mixture will melt and be yucky!) Sprinkle as desired with cheddar cheese, then add your veggies (you'll have to press them down a bit, or they'll fall off O.o), and it's all done! Cover leftovers and keep in the fridge. It serves 2-4 people as a meal, but it's -very- easy to double the recipe.
I use reduced fat or fat free crescent rolls, cream cheese, sour cream, and cheddar for this, and it tastes just as good as using the full-fat variety, so you can make it even better on your waistline that way. It's a wonderful, light meal on a hot summer day, or a good holiday appetizer/side dish. ^.^
Spinach/Dill Dip
16 oz Sour Cream
1 cup Mayo
1 Knorr's Dry Vegetable Soup Mix
1 frozen package Chopped Spinach (Thawed and drained)
1/3 cup chopped onion
1 TBLS Dried Dill Weed
Mix them all up and refrigerate overnight.
Cubed Sourdough bread for dipping.
The bowl will be licked clean.
Zaatar bread
From your local Mediterranean grocer, buy pita bread, olive oil, and Jordanian Zaatar (a mixture of dried herbs).
Brush the top of a pita loaf w/a goodish amount of olive oil and give a generous sprinkle of zaatar, pop into a hot oven until crispy. Slice into wedges w/a pizza cutter.
Or you could buy a ball of raw dough from a pizzeria and make it fresh - to die for.
Cucumber yogurt salad
Peel and grate a nice cucumber or two into a colander, squeeze out excess fluid, and add to a large container of plain yoghurt. Add chopped mint, walnuts, and sea salt and chill. Delicious & cooling.
Ya know...what I really could use is a really good goulash recipe. Mine never comes out right.
This is an easy and unique side dish that goes well with any type of pork.
3 medium Roma apples sliced into discs
2 tablespoons olive oil
3 tablespoons butter
1/4 medium sweet yellow onion minced
1 cup sliced mushrooms
saute the onion in oliove oil on low heat until the onion is translucent. Add the butter and just as soon as it is melted, add the apples and mushrooms. Continue sauteing for about 5 minutes, turning almost continuously.
Makes 4-5 servings.
serve warm.
I know it doesn't sound all that appetizing, but this is, hands-down, one of the best-tasting meals I've ever eaten. I have yet to find anyone who doesn't LOVE this. It's terribly unhealthy, but SO worth the extra calories and artery-clogging ingredients. Don't try this unless you're prepared to become a tomato pie addict!
Now that tomatoes are ripe on the vine, I thought you'd be want some recipes to use up those extra 'maters. We make ten of these at a time and freeze them to eat all winter long. ENJOY!
Tomato Pie
1 1/4 cup flour
2 Teaspoons of baking powder
1/4 Teaspoon of crushed basil
1/2 Teaspoon of salt
1/2 Cup of solid shortening (I use butter Crisco)
1/2 Cup Sour Cream
5 large tomatoes peeled and sliced
3/4 - 1 cup of mayo
1 Tablespoon of chopped onions
1 Cup shredded white cheddar cheese (I think I'm a little more generous)
1/2 pound of Bacon fried and patted and cut into pieces
Combine flour, baking powder, salt and basil. Add in shortening. I use a pastry cutter and cut till it crumbly. Add sour cream and mix until dough is moist enough to hold together. Spread or pat dough into greased 9" pie pan (along bottom and sides) to form a crust. Place the sliced tomatoes on the crust. Sprinkle with salt and pepper. Put the bacon on top. Combine mayonnaise, cheese, onion and spoon over top. Spread to cover the tomatoes/bacon.
Bake at 355 degrees for 30-35 minutes until golden brown.
Hmmm....I may just have to give this a try. When you freeze them, do you bake them first, then reheat as desired, or do you freeze them unbaked?
This sounds uber yummy!
A thought, though... shouldn't it be in with the recipe thread?
Awwww, how did I miss the recipe thread?? I looked for one and didn't see it. (Granted, I frequently look for things that are right in front of me and miss them) My apologies!
Oaktower: I don't bake them before freezing. I assemble them, wrap in foil and freeze. When I'm ready to bake it, I just pull off the foil and bake a bit longer.
Yeeeaaaa!!!!!! I've been wanting this recipe for a while one of my friends had it at thier wedding last year and well the bride was suposed to tell me the recipe when she got back but she didn't and i haven't seen them here of late
Gee, Heather, you surprised me! When I saw the title, I thought you meant pizza!
As a former New Jersey gal, we called pizza "tomato pie." And you being from New York, I figured you might call it the same thing. So I thought you were giving a recipe for pizza.
Anyway, it does sound yummy. I don't eat red meat, but I would substitute turkey bacon for it -- not that it would be any healthier by a long shot!
French Baguettes
It's takes all day but is the best bread I've ever made.
1 package Active Dry Yeast (I always use Fleischmann's)
2 1/2 cups lukewarm water (less than 110 degrees)
2 teaspoons salt
3 cups bread flour
Dissolve yeast in lukewarm water in a large bowl.
Add salt and bread flour, beat till smooth.
Cover bowl with plastic wrap and let it raise for 3 hours.
Add 3 cups flour, one cup at a time.
Knead 8 to 10 minutes.
The dough will be rather moist.
Oil the bowl cover and let it rise in a warm draft free place for about one hour or till doubled.
Punch down the dough and separate into three balls.
Roll each ball into 12 x 5 inch oval.
Roll each oval into a cylinder.
As you roll, pull the dough to stretch it tight.
Pinch the seam to seal.
Grease a baking pan and sprinkle with corn meal.
Cover with a cloth and let rise for 30 to 45 minutes or until doubled.
About 30 minutes before baking place a shallow pan with 3/4 cup water into the oven.
Preheat oven to 450 degrees.
Brush the loaves with an egg wash. (1 egg white with 2 TBS water)
Before putting the loaves into the oven slash long diagonal cuts in the tops.
Bake 450 for 25 to 30 minutes.
Baron, I don't know if my "goulash" is anything close to "authentic", but it's what I grew up with.
(How a po' Suthin' white trash family came by a Hungarian dish is beyond me, but, FWIW, it's cheap, fast and easy ;)... )
All proportions are general and to taste:
Ground beef- 1-2 lbs, depending on how hungry you are, and/or how much you want for leftovers
1 medium-large onion, finely diced
3-4 fat cloves of garlic, at least
1-2 cans of diced tomatoes
1-2 cans of mushrooms
a couple of large handfulls of your favorite pasta
salt, pepper, and paprika to taste
water, as needed, so the pasta doesn't cook dry
Brown the ground beef, onion and garlic together (in a deep cast iron skillet or pot, if you have one) drain well, return it to the pot and add the remaining ingredients. Simmer until the pasta is done.
Can easily be doubled/tripled/whatever to feed a large group on a budget :)
Tipsy, does it get better as it ages?
I don't know; it doesn't last that long at my house ;)
From a friend - Best crockpot recipe EVER (lol)
Crockpot Chicken
(Designed to be low-sodium)
4 chicken breasts
1 can of cream of chicken soup
1 block of fat free cream cheese
4 Tbsp. of margarine
1 package of Good Seasonings Italian Dressing
dash of wine (optional ;D)
Cook for ~4 hours on low, ~2 on high
Goes well with:
rice
broccoli
Quote from: Tipsy Gypsy on September 13, 2008, 08:13:48 PM
Baron, I don't know if my "goulash" is anything close to "authentic", but it's what I grew up with.
(How a po' Suthin' white trash family came by a Hungarian dish is beyond me, but, FWIW, it's cheap, fast and easy ;)... )
All proportions are general and to taste:
Ground beef- 1-2 lbs, depending on how hungry you are, and/or how much you want for leftovers
1 medium-large onion, finely diced
3-4 fat cloves of garlic, at least
1-2 cans of diced tomatoes
1-2 cans of mushrooms
a couple of large handfulls of your favorite pasta
salt, pepper, and paprika to taste
water, as needed, so the pasta doesn't cook dry
Brown the ground beef, onion and garlic together (in a deep cast iron skillet or pot, if you have one) drain well, return it to the pot and add the remaining ingredients. Simmer until the pasta is done.
Can easily be doubled/tripled/whatever to feed a large group on a budget :)
I make something very similar to that, but with rice instead of pasta. It started out as stuffed pepper filling, but since my husband just ate the filling and left the "green stuff" on his plate, I only make the filling now.
I have some favorite receipes.....most are old irish, the problem is that most people I know don't like lamb and they are not quite the same with substituting beef, so I don't get to make them often.
Shepherd's Pie or Cottage Pie
Below is the recipe for "Shepherd's Pie". You may substitute ground beef for lamb if you like - but then the dish is known as "Cottage Pie".
Ingredients:
1 pound minced lamb
1 1/2 pounds potatoes
Large onion, chopped
1/2 cup mushrooms, sliced
Bay leaf
2 carrots, diced
1/8 cup flour
1 tablespoon tomato puree
1/8 cup butter
4 tablespoons milk
1 cup lamb or beef stock
1/2 cup cheese
Method:
Fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and place in an ovenproof serving dish.
At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the lamb mixture and sprinkle over with the grated cheese.
Bake for 15-20 minutes in a pre-heated oven at 400 degrees.
IRISH LAMB STEW
If you do not like Lamb- use Lamb - (you might wish to add more carrots and garlic and pepper)
A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!
Ingredients:
1/2 pound thickly sliced bacon,diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic,peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water
4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled and sliced
3 pounds potatoes peeled,quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,whole
1 bay leaf
1 cup dry white wine
Garnish-chopped parsley
Instructions:
Saute bacon in large frying pan-reserve fat and bacon.
Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly
Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.
Check for salt and pepper before serving-top with parsley garnish before serving.
Marinated Fresh Irish Lamb with Mint Sauce
Ingredients
1 leg lamb
1 handful coriander seeds
1 large bunch mint, roughly chopped
1 large bunch fresh coriander, roughly chopped
2 cloves garlic, peeled
1lb - 2oz natural yogurt
14oz can chick peas, drained & mashed
sea salt & freshly ground black pepper
juice of 1 lemon
Serve with a selection of vegetables roasted at the same time.
Method
1. Choose a nice leg of spring lamb with a thin layer of fat.
2. Take the bone out of the leg of lamb and open out until it is even thickness, or if you prefer, just ask your butcher to butterfly the joint for you. Score the lamb, season with the salt and pepper.
3. Bash up the coriander seeds with the coriander leaves and mint, add the garlic and the chick peas and mash together. Then mix in the yogurt and seasoning.
4. Massage half of the marinade into the lamb. Reserve half the marinade to use as a sauce once the lamb is cooked. Put the lamb into a plastic bag and seal. Place in the fridge until ready to cook.
5. Remove lamb from the bag and place the meat directly on the oven shelf .
6. Place a tray of cut-up vegetables under the lamb so that the juices drip over them giving a lovely flavour.
7. Roast the lamb and vegetables at 425F for 45 minutes.
Mint Sauce:
Put two teaspoons of sugar and one heaping tablespoon of finely chopped fresh mint into a sauce boat and add 2-1/2 fluid ounces of boiling water and one tablespoon white wine vinegar or lemon juice. Allow to infuse for 5 to 10 minutes before serving.
Nice to meet you Lairde Guard'n M'Crack, I would prefer the Lamb variety! yummmmmm!!!
Yours Truly,
Strok'n M'Crack
And here are two other recepes that I find just absolutely wonderful.
Beef & Guinness Stew
Ingredients
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme
Instructions
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Yield: 6 to 8 servings
Crubeens or Cruibins
This traditional Irish dish of braised pig's feet and vegetables is often eaten after a night at the pub. Crubeens are usually eaten out of hand without the need for utensils.
INGREDIENTS:
6 pig's trotters (from the hind legs)
1 onion stuck with 6 cloves
1 large carrot
1 bay leaf
12 peppercorns
Salt
1 bunch parsley
1 sprig thyme
PREPARATION:
Combine pig's feet, onion, carrot, bay leaf, peppercorns, salt, parsley, and thyme in a heavy pot or Dutch oven and pour in water to barely cover all.
Gently bring contents to a boil and skim off the scum on top. . Reduce heat and simmer for at least 3 hours or until the meat is soft and very tender.
By dinner time the crubeens will be beautifully soft, white pink and juicy and flavoured with the vegetables.
Crubeens may be eaten hot or cold.
Yield: 2 servings
Molden's Dragon's Eggs
I get asked for these ALL THE TYME! Usually after folks have imbibed liberally on 'em. They're basically cream cheese stuffed, bacon-wrapped, grilled jalapenos. I've heard folks call them other things (armadillo eggs, etc.) and have heard of many variations (added shrimp). But that's the beauty of 'em...they're only limited to the creativity of the chef. People usually assume they would be hotter than Hades...but in the grilling process, the jalapeno generally loses it's heat and green flavor, taking on more of a nutty flavor.
Here's the basic run down:
Cream Cheese Stuffing -
Do this in advance to let the concoction set up and to allow the flavors to blend. Use cream cheese, salsa (in central Texas - try Sgt. Pepper's Texas Smoke Salsa), and some form of shredded cheese (cheddar, colby jack, pepper jack, gouda, so on...). Only use enough salsa to slightly soften the cream cheese for blending...too much and you'll have a soupy mess on your hands - which makes it hell to stuff 'em & then it runs out during grilling. If you get it too loose - add more shredded and cream cheese.
Jalapenos -
Get the fresh (not pickled) ones. If you want 'em milder, make sure there are no cracks or red along the outside skin. If you want 'em hotter, then a little older will do (shades toward red and more cracks on the outside).
De-Fuse these suckers - or you will become most hated by those partaking. Meaning - de-seed and de-vein by cutting them in half length-wise. However, if you're cooking for enemies...by all means... :o
*tis a wondermous idear to use rubber gloves for this process when making a decent-sized batch. REFRAIN from rubbing your eyes or nose! An' boyos involved in this enterprise...lets just say any privy business should be conducted "hands-free"...take it from me, I found out the hard way!*
Once the peppers have been de-fused, stuff 'em with the cream cheese concoction, close 'em up, wrap 'em tightly with bacon (I use an entire slice of bacon per pepper). Thick sliced bacon works & tastes best. *For those of the Kosher persuasion - there is turkey bacon.* Stab the sucker with a tooth-pick across the width to hold the whole thing together.
Cook 'em on a grill 'til the bacon is done (toward crispy). Best done outside as it is a smoky proposition. (Also a great way to meet new "friends" - the smell is AWESOME!). Also - don't walk away - the bacon fat does cause the flames to flare up judiciously. Besides, you do need to keep turning 'em to cook 'em evenly. (Have your new-found "friends" beer you while you tend.)
A final caveat - yes these are most yummy and you'll want to eat em' all the way to the stem. DON'T! Leave a little at the end - as the base of the stem is a woody, fibrous little gem that will tear your butt up in the aftermath (if you know what I mean...and I think you do...). :o
ENJOY! :D
Here's an addition from me. A huge favorite in my house.
Cheeseburger Casserole
2lbs hamburger meat
Crinkle or Curly fries
2 cans Campbell's cheddar cheese
Seasonings *I usually just use Garlic Salt and Seasoned Salt*
Brown hamburger meat in skillet. Add seasonings to meat as browning.
Heat oven to specifications needed to cook french fries. *Usually between 400 + 450*
Once browned put meat in a 13x9 casserole dish. Mix in cheddar cheese, making sure to mix well.
Pour a layer or two, depending on how many you want, of french fries on top.
Bake for about 45-60 mins, or until fries are done.
Serve. We usually top off with ketchup.
Quote from: Molden on January 08, 2009, 07:19:55 PM
Molden's Dragon's Eggs
We call those stuffed jalapenos at our house. But they are a huge favorite. But the shrimp in bacon is an even better hit.
Quote from: Molden on January 08, 2009, 07:19:55 PM
Molden's Dragon's Eggs
I get asked for these ALL THE TYME! Usually after folks have imbibed liberally on 'em. They're basically cream cheese stuffed, bacon-wrapped, grilled jalapenos. I've heard folks call them other things (armadillo eggs, etc.) and have heard of many variations (added shrimp). But that's the beauty of 'em...they're only limited to the creativity of the chef. People usually assume they would be hotter than Hades...but in the grilling process, the jalapeno generally loses it's heat and green flavor, taking on more of a nutty flavor.
I love you so much right now....
Ok pasta fans.... my recipe for Tortellini Carbonara!
Alfredo Sauce:
One large carton of heavy whipping cream
4-5 cups of 5 cheese italian blend cheese
garlic
pepper
1 lb chicken cut into bite-sized chunks (you may grill it FIRST if you'd like, but a quick sautee works as well. If you're struggling for time, the Tyson's grilled chicken cubes work VERY well)
2 cups bacon, preferrably apple smoked (you can actually get away with using the ready made stuff if you're in a pinch for time)
1.5 cups frozen peas
2 bags tortellini (either 3 cheese stuffed OR spinach stuffed OR a mixture of the two)
Make up your alfredo sauce first-
Bring the cream to a gentle boil. When it gets hot enough, begin adding your cheese a cup at a time, whisking it to where it is completely incorporated before you add the next cup. When you get to 3 cups, use a spoon to check the consistency. If it runs off the back of the spoon, it's too thin- add more cheese. When the sauce is creamy, and leaves a thick layer on the back of the spoon, it's ready. Garlic and pepper to taste. Keep your sauce on VERY low heat until it's time to put everything together. The damn thing LOVES to congeal...
Next, go ahead and get your tortellini cooked per the instructions on the bag (I use Bertolli's).
Fry up the bacon till it's nice and crispy. Remove it from the pan. Then, cook your cubed chicken- season to taste (garlic, pepper, any other spices you like). You can also use chicken strips, such as fajita meat. If you've grilled it first, take your chicken and cut it into bite sized pieces. Return the bacon to the pan, adding the frozen peas and cooking until they're done, which is normally no longer than 10 minutes. This recipe is a "taste-as-you-go" kind of thing. When the peas are done, pour off any excess liquid and add the chicken/bacon mixture to the alfredo sauce. Simmer for 5 minutes.
In a gigantaHUGE bowl, mix your pasta and sauce mix. Serve with garlic bread and a salad. To add a bit of flavor, bake your garlic bread with a smattering of the 5 cheese italian mix sprinkled on top. Yummm-O!
NOTE: From start to finish, this recipe only really takes about 30-45 minutes to complete, unless you grill your chicken first, in which it will take longer. If you cheat and use the ready made chicken, it should only be about 20-30 minutes if you have all 3 burners going at once.
My Take On Jambalaya
Note: This is probably waaaaay off from how folks in Louisiana do it, but it still is really tasty and always is a hit!
- 1 lb. boneless chicken, cubed (I sometimes use more)
- 1 lb. shrimp, boiled and peeled (I leave this out of mine cause I don't do shellfish)
- 1 lb. smoked sausage (I use beef sausage cause I don't do pork either)
- 1 lb. turkey, cubed
- 1 lb. ham - optional
** You can use any combination of the above
(Yep, I'm blasphemous! I don't do jambalaya with pork or shrimp. :P)
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 - 6 cloves of fresh garlic, minced (I like a lot)
- 4 ribs celery, chopped
- 3 small cans tomato paste
- 4 large tomatoes, peeled, seeded and diced; OR
* 1 28-oz. can tomatoes
- 8 cups chicken stock
- 2 tsp cayenne
- 2 tsp black pepper
- 1 tsp oregano
- 1/2 tsp thyme
- 2 bay leaves
- Salt to taste
- 4 cups long-grain white rice, uncooked
- In a saute or frying pan, cook the chicken. Use a little salt, little pepper. If the chicken's already cooked, just brown a bit and season.
- Add the smoked sausage and brown that as well
- Add whatever other cooked meats you want to use
- Add the onion, peppers, garlic, and celery, and cook til translucent
- After this, add the tomato paste and let it brown a little - just let the paste get a little darker in color.
- Add about 2 cups of the chicken stock and stir until smooth. It'll be kinda thick.
- Throw all this into a big stock pot. Add the cayenne, pepper, salt, oregano, thyme, and bay leaves.
- Add the remaining stock and tomatoes. Give it a good stir.
- Add the rice, and stir. Cover the pot and let cook on low-medium for about 30 minutes, stirring every 3 minutes or so - until the rice is good and tender.
- Uncover the pot, and cook on warm/simmer for about another 10 minutes, letting it thicken up. Once it's tickened up you know it's ready!
This is mine as I learned as a kid. Growing up eating Cajun food is not a bad thing to do...
Sausage Jambalaya
1 lb. sausage (or any left over meat from the grill or Andoulle and Party Time links or shrimp or... whatever lol )
1 rib celery
½ lg. onion
½ lg. bell pepper
1 can beef broth (not concentrated)
1 stalk green onion tops
¼ bunch of parsley
2 cups of raw rice (cook as directed)
Chop celery, onion and bell pepper.
Chop green onion tops and parsley, set aside.
Cut up meat into bite size pieces.
Sauté meat and chopped vegetables.
Season to taste.
Add beef broth and bring to a boil.
Add rice, green onion tops and parsley.
Serves 4 to 6 people.
*Hurricanes are a perfect rum drink to go with this btw*
Quote from: Molden on January 08, 2009, 07:19:55 PM
Molden's Dragon's Eggs
<snip yummy stuff>
People usually assume they would be hotter than Hades...but in the grilling process, the jalapeno generally loses it's heat and green flavor, taking on more of a nutty flavor.
<snip lots of other yummy stuff and a bit at the end that sounds a bit painful>
ENJOY! :D
I have to ask, because I'm a heat coward.
Really loses its heat, as in no heat like a bell pepper? Or just gets less hot than a regular jalapeno??
This will blow you away. It is vwery tasty and very easy.
Carne con Tocino
4 lbs eye of round steak cut into 1" slices
1 lb fresh mushrooms, sliced
1 large white onion sliced very thin
3 cups carrots sliced into matchsticks
2 garlic cloves minced
8 slices bacon, half-cooked
Salt
Pepper
1/8 teaspoon Celery seed
1/8 teaspoon Ground Thyme
½ cup Sherry or Madeira
½ cup dry red wine
Coat meat slices with seasonings, salt & pepper to taste. Heat heavy skillet over low heat. Arrange steaks in bottom of skillet in one layer. Layer half-cooked bacon over steaks. Layer sliced onion next and then carrots. Reserve the mushrooms for later.
Do Not Stir.
Cook over low heat for 2 hours. Then spread the sliced mushrooms over the top and add Sherry and wine to mixture.
Cook for an additional 30 minutes. Serve over rice.
Quote from: Sonata on January 15, 2009, 02:23:07 PM
Quote from: Molden on January 08, 2009, 07:19:55 PM
Molden's Dragon's Eggs
<snip yummy stuff>
People usually assume they would be hotter than Hades...but in the grilling process, the jalapeno generally loses it's heat and green flavor, taking on more of a nutty flavor.
<snip lots of other yummy stuff and a bit at the end that sounds a bit painful>
ENJOY! :D
I have to ask, because I'm a heat coward. Really loses its heat, as in no heat like a bell pepper? Or just gets less hot than a regular jalapeno??
No there is still a little heat, but not much. I have had the pleasure of having a few of Molden's Dragon Eggs...they are delightful! ;D :o ;D
A word to the wise regarding Molden's Dragon Eggs.... WEAR GLOVES!!! HOLY COW!! My hands are on fire from gutting those jalapeno suckers!! ARGH!!! LOL
They are going to be yummy!!! Mwahahaha! :)
two reccomended reads along these lines, shakespeare's kitchen, amazing recipes from way back when, and also, the photography is out of this world. also, dining at monticello. now, even though it's fast forwarding a few hundred years in world history, the recipes haven't changed that much from 1500-1700. Great stuff.
Quote from: LadyDracolich on September 23, 2011, 04:54:40 PM
A word to the wise regarding Molden's Dragon Eggs.... WEAR GLOVES!!! HOLY COW!! My hands are on fire from gutting those jalapeno suckers!! ARGH!!! LOL
They are going to be yummy!!! Mwahahaha! :)
Now I did mention NOT TOUCHING eyes, nose or sensitive parts during the process... ;)
I tried gloves once when making a larger batch, but ended up accidentally cutting them while processing the peppers and thus ended up with the same result. I will say, if you do this often enough you do build up a tolerance. Nowadays my hands just come away "tingly". (I still do NOT touch any of the aforementioned places tho...no tolerance there.) :P
This has become a staple at our house, and is generally what I take as my contribution to Saturday night dinner when camping as it's easy to prepare ahead, store in gallon size ziploc bags, freeze, and then use as an icepack in the cooler until it's time to heat, and it heats pretty quickly in the evening for dinner:
8 Can Soup
1 lb ground meat, crumbled, browned & drained (I've used turkey, beef & bison)
3 cans minestrone soup
2 cans ranch style beans
2 cans kernel corn
1 can Rotel (or similar) diced tomatoes
Combine all ingredients in large crock pot or stock pot and let simmer a couple hours to fully mix flavors. It can also be simmered on low all day without it being a problem. This will fill my 6 quart crock pot, easily. If I need to stretch it, I add a can or two of broth (chicken or beef, depending of if I'm using turkey or beef)
Serve with crackers & shredded cheese
Mmm! That made my mouth water, Raevyncait.