The R/F Cookbook

[Baron Doune]

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.

[Tipsy Gypsy]

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

[Baron Doune]

Tipsy, does it get better as it ages?

[Tipsy Gypsy]

I don't know; it doesn't last that long at my house 

[JessicaB]

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  )

Cook for ~4 hours on low, ~2 on high

Goes well with:
rice
broccoli

[tigerlilly]

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.

[Lairde Guardn]

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.

[Lady Mikayla of Phoenicia]

Nice to meet you Lairde Guard'n M'Crack, I would prefer the Lamb variety!  yummmmmm!!!

Yours Truly,

Strok'n M'Crack

[Lairde Guardn]

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]

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...

*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...). 

ENJOY!  

[LadyShadow]

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.

[LadyShadow]

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.

[Blue66669]

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....

[Blue66669]

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.

[CapnFayeCutler]

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. )

- 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!