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kimmiedawn81
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What's your favorite recipe?
« on: Jul 9th, 2006, 7:02pm » |
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Please name the dish and the recipe. Thanks!
Trying to expand my cooking skills beyond marinated chicken and rice. Thanks!
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marlinsfan
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Re: What's your favorite recipe?
« Reply #1 on: Jul 9th, 2006, 7:19pm » |
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Kimmie, I don't cook anymore (my wife is a chef!), but I tell you, she makes these hazelnut and chocolate cookies that I could kill for! She won't ever tell me any of her recipes, cause she knows I'll give them out, but look this one up somewhere. http://www.foodtv.com has a bunch of good recipes, she goes in there a lot. If you make them, send me a couple and I'll tell ya if you're on the right track 
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kimmiedawn81
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Re: What's your favorite recipe?
« Reply #2 on: Jul 9th, 2006, 7:23pm » |
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on Jul 9th, 2006, 7:19pm, marlinsfan wrote:| Kimmie, I don't cook anymore (my wife is a chef!), but I tell you, she makes these hazelnut and chocolate cookies that I could kill for! She won't ever tell me any of her recipes, cause she knows I'll give them out, but look this one up somewhere. http://www.foodtv.com has a bunch of good recipes, she goes in there a lot. If you make them, send me a couple and I'll tell ya if you're on the right track |
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Hmmmm......I'll think about sending you some.
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Barry_T_Coles
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Re: What's your favorite recipe?
« Reply #3 on: Jul 9th, 2006, 8:28pm » |
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Try this Kimmie
Its a Ukranian dish my mother inlaw showed me how to do.
Pretty simple & tasty.
Golubtsi or in Australia little pidgeons
Delicious stuffed cabbage rolls.
• 500g minced beef
• meat stock
• 3/4 cup rice
• 2 lrg onions - chopped
• 1 lrg cabbage
• 2 tbsp tomato paste
• 2 tbsp butter
• 3 or 4 cloves of garlic - crushed
• salt
• black pepper
• parsley – chopped
Make the stuffing by mixing the mince, raw rice, tomato paste, onions, garlic and parsley. Season with salt and pepper. Sauté cabbage leaves until tender. Wrap the stuffing in the cabbage leaves. Stew in the meat stock. Garnish with chopped herbs.
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LeLimey
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Re: What's your favorite recipe?
« Reply #4 on: Jul 10th, 2006, 4:22am » |
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Here is my recipe for Stifado which is a greek dish. Its lovely, I've never had to wash up after this as plates are licked clean 
3 1/2 lbs Well trimmed Beef
2lb small pickling onions or shallots, either work
olive oil
whole bottle of CHEAP red wine
8oz tomato puree
Rosemary
1 bay leaf
2 cloves garlic
Sugar
Trim the beef well and cut into about 1" cubes or bigger, not too small as it does shrink a bit when cooking.
Prepare the onions but leave whole.
Add some olive oil to a pan and crush the garlic into it then brown the meat, a little at a time removing it with a slatted spoon and transferring to a casserole or (in my case!) a slow cooker.
Once all the meat is browned do the same for the onions, do it on a high heat so as to try and brown them a bit.
Add the wine and season generously with black pepper. Don't salt as it will toughen the meat.
Leave to cook merrily for an hour over a low heat then add the tomato puree. I usually leave it for another half an hour before adding any sugar.
This works best with cheap wine as it makes the meat absolutely melt but it can be quite tart so you do need to add sugar to taste.
I usually leave it another half an hour and then just let it simmer until ready to eat.
The tomato puree should thicken it enough but if not remove some of the liquid and thicken with arrowroot in the same way you would with flour. The advantage of arrowroot is it doesn't cloud the liquid so sauces remain "clear".
I like to serve this with broccoli and crispy roast potatoes or crusty pain de compagne to soak up the sauce.
You can marinade the meat for half an hour or so before cooking, it doesn't make much difference as it cooks so slowly anyway.
Its dead easy, you can't destroy it and its very forgiving as it will wait indefinitely to eat so it's ideal dinner party food. I usually garnish it with some freshly chopped coriander just before serving and I'll serve the spuds garnished with sea salt and chopped parsley.
If you want any more recipes im me with your email addy and I'll send you some more favourites!
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zwibbs/Scott
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Re: What's your favorite recipe?
« Reply #5 on: Jul 10th, 2006, 6:02am » |
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Chicken Magnifique----------------------------2.5 Lbs. of Boneless Chicken Breast----Brown the Chicken ( Approximately 5 minutes per side) In a skillet. Remove the Chicken and put to the side.....Clean and slice 3/4 Lb. of White Mushrooms----1 Garlic Clove---(crushed)----1 Can of Campbel's Cream of Chicken Soup-----1 Cup of Light Cream.....................Brown the mushrooms in 1 tablespoon of butter, or olive oil---( 300 degrees)------After 7 minutes of cooking the mushrooms add the garlic clove. After another 5 minutes add the can of soup---fill the soup can 1/2 full with white wine and also pour into the skillet----5 minutes reduce the heat to simmer and add the cup of light cream...........3 minutes later return the chicken breasts to the combined elements in the skillet----keep at simmer, cover and cook twenty minutes at simmer. .....Great Dish ----serve over white rice, or toast points.
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zwibbs/Scott
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Re: What's your favorite recipe?
« Reply #6 on: Jul 10th, 2006, 6:10am » |
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I know that you mentioned that you wanted to cook something other than marinated chicken, but I want to push a particular marinade. Maybe you're aware of it already....It is called " Soy Vey " The bottle tells you the story where a Jewish Boy married a Chinese Girl and they created the product. They have several different types but it is super great ! I believe they even have a web page.
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BarbaraD
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Re: What's your favorite recipe?
« Reply #7 on: Jul 10th, 2006, 6:33am » |
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Beef Burgandy Stew
Brown about 1 pound of beef stew meat in large pot. Salt and pepper to taste (I use garlic salt)
After beef is brown, add onions and saute' (that means brown them with the beef on low temp ).
Now instead of using water = use burgandy (cheap kind). Use enough wine to fill the pot up about half way. Simmer for a couple of hours.
Then add your other stew ingredients (potatoes, carrots - whatever you like).
It's definitely different and tastes good too.
Hugs BD
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HappyElaine
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Re: What's your favorite recipe?
« Reply #8 on: Jul 10th, 2006, 7:33am » |
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Srimp and Crab !
2 lbs of unpelled srimp
3 lbs crab legs
12 potatoes cut in half
12 ears of corn frozen on the cob
2 packs of little sausages
1 bag of crab boil
Get a BIG pot put in the corn and potatoes and sausages with the bag of crab boil, in water cook until potatoes are not soft but a little hard. Then add the crab leggs and srimp when the srimp turns pick its ready. Drain and eat
I take Thousand Island dressing (you can use homemade or store bought) Put that in a dish and use that to dip the potatos in. Srimp cotail sause for the srimp and some garlit butter for the crab.
Put newspaper on the table and pour eveything in the middle and start eatting, or you can like me use a hugh bowl and place it all in the center of the table and give everyone a big plate and small bowls with the different sauses in it.
You can cook this in smaller portions but I always had a big family, so it took a lot !
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Melissa
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Re: What's your favorite recipe?
« Reply #9 on: Jul 10th, 2006, 7:52am » |
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Grilled Salmon
(I make 5 filets, triple the marinade and then use the broiler)
2 salmon steaks, about 1/3 lb. each
2 tbsp. olive oil
1 tbsp. lemon juice
1/4 tsp. garlic salt
1/8 tsp. dill weed
Salt & pepper
Marinate the salmon steaks in the other ingredients for half an hour, turning once or twice. Place on grill (or under broiler) and cook for about 4 minutes on each side, basting with marinade. Serves 2. *You can use tuna, marlin, swordfish, shark or amberjack, too. Also you can double the amount of marinade and add zucchini. Cook zucchini on the grill with the fish; baste with marinade.
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| « Last Edit: Jul 10th, 2006, 7:53am by Melissa » |
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LeLimey
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Re: What's your favorite recipe?
« Reply #10 on: Jul 10th, 2006, 7:58am » |
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Melly you have to post your Jambalaya recipe for Kimmie, that one is lovely!
Donna we need your enchiladas (and Pagan cake )
Gator... some cajun cooking sil vous plait!
Redd where are you?!!
Oh and TomK you aren't off the hook either.. come on you lot, we need inspiring!
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maffumatt
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Re: What's your favorite recipe?
« Reply #11 on: Jul 10th, 2006, 12:20pm » |
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Boiled crawdads
4 boxes salt (table spoon) oops
1 garlic
6 pouches crab boil its a seasoning
24 small potatoes
9 lemons
1 smoked sausage
8 oz cayenne pepper its not a cup
1 corn
5 lb small white onions
50 lb live crawdads
1. Bring seasonings to boil for 10 minutes.
2. Add potatoes, corn, and smoked sausage.
3. Boil for another 10 minutes.
4. Add crawfish.
5. Bring back to boil.
6. Cut fire off immediately.
7. Let soak for 20 to 30 minutes.
8. Drain.
9. Peel and eat.
Before placing crawdads in water (there I fixed it)
10. While water is coming to a boil, cull and clean crawdads.
11. Rinse well with garden hose and remove any dead ones.
12. Always wear gloves when you fool with crawdads, but remember, they can still pinch you through gloves.
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| « Last Edit: Jul 10th, 2006, 3:13pm by Mattchew » |
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jimmers
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Re: What's your favorite recipe?
« Reply #12 on: Jul 10th, 2006, 12:55pm » |
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12 pack of High-Life and a frozen pizza
Jimmers
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Tom K
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Re: What's your favorite recipe?
« Reply #13 on: Jul 10th, 2006, 2:16pm » |
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I have too many to list. You are going to have to ask for a particular one and soon, cuz I leave for NC tomorrow at 6AM. I will be back in time for Convention, probably getting into Mil around 9 or 10AM Friday. Let me dig around and see what I can come up with while I'm packing...
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imnotbub
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Re: What's your favorite recipe?
« Reply #14 on: Jul 10th, 2006, 2:40pm » |
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Rolled Chicken Breast
Pound some boneless chicken breasts until they are fairly thin
Sprinkle lightly, LIGHTLY, with Adobo seasoning. (mostly garlic with some pepper and assorted other goodies) Find it in the ethnic section of the market
egg dip and coat with bread crumb
roll the chicken and place on a sheet sprayed with Pam, opening side down.
Bake @ 350 for 1 hour
Spoon on Beuchamel sauce and serve.
Beuchamel sauce (my version)
Make a rue (flour and butter)
Place milk in a sauce pan. 1/2 cup should be enough. Experiment, the more chicken you make, the more sauce you need.
Bring to a simmer with 1/2 an onion sitting in it.
Leave the onion in one piece, as you will be removing it.
Simmer for five minutes on real low, adding a small pinch of ground cloves.
Remove onion, stir in rue, stirring until it starts to thicken.
The sauce will have a tendancy to congeal, so as soon as it's done, spoon it on the chicken.
It's fast, relatively easy, and I can even get my finicky son to not only eat eat, but ask for it.
Steve
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Margi
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Re: What's your favorite recipe?
« Reply #15 on: Jul 10th, 2006, 2:47pm » |
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I'm sorry - I have to ask questions about this one...  Seriously. Oh. My. GOD!
on Jul 10th, 2006, 12:20pm, maffumatt wrote:
Boiled crawdads
4 boxes salt - 4 BOXES? HOW MANY PEOPLE ARE WE FEEDING HERE??
1 garlic
6 pouches crab boil What the hell is crab boil?
24 small potatoes
9 lemons
1 smoked sausage
8 oz cayenne pepper 8 OUNCES? Isn't that a full CUP? HOLY!!
1 corn
5 lb small white onions
50 lb live crawdads
1. Bring seasonings to boil for 10 minutes.
2. Add potatoes, corn, and smoked sausage.
3. Boil for another 10 minutes.
4. Add crawfish.
5. Bring back to boil.
6. Cut fire off immediately.
7. Let soak for 20 to 30 minutes.
8. Drain.
9. Peel and eat.
10. While water is coming to a boil, cull and clean crawdads. You mean they're still ALIVE after being thrust into boiling water, cooled and then re-boiled? Wow, they must be some hardly little dudes!!
11. Rinse well with garden hose and remove any dead ones. What do you mean? Are you going to EAT live ones??
12. Always wear gloves when you fool with crawdads, but remember, they can still pinch you through gloves. No shit. I'd do more than pinch ya if you did this to me!! The poor lil guys.  |
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Again. Oh. My. God. I hope I never get that hungry!!
Edited to add: OK, I've thought about this. This must be geographical...
Here in cattle country, I guess we do eat prairie oysters. Well, like, not ALL the time or anything, but I have had them. Taste like chicken. 
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| « Last Edit: Jul 10th, 2006, 2:51pm by Margi » |
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zwibbs/Scott
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Re: What's your favorite recipe?
« Reply #16 on: Jul 10th, 2006, 3:09pm » |
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Summer Recipe--------------Go to a store and buy a lobster.........go home boil a pot of water---throw the little bastard in there. Wait 10 minutes----melt some butter and it's heaven.
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Mrs Deej
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Re: What's your favorite recipe?
« Reply #17 on: Jul 10th, 2006, 3:10pm » |
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This is a great summer chocolate fixer. My Mom absolutely loves these!!!
Frozen Chocolate Mousse Squares
12 OREO Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
Mix crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
Freeze at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
...and for a nice refreshing drink...this is the bartender in me
Sangria Punch (non-alcoholic)
3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
1 qt. (4 cups) cold cranberry juice cocktail (Ocean Spray)
1 cup cold orange juice
1 Tbsp. fresh sqeezed lime juice
3 cups cold club soda
2 medium oranges, sliced
2 medium limes, sliced
Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved.
Refrigerate until ready to serve.
Stir in club soda and fruit. Serve over ice.
You can also add Malibu Coconut Rum to this and make it an "adult" cocktail!!!
...Enjoy...I'm full of recipes.
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Azrael
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Re: What's your favorite recipe?
« Reply #18 on: Jul 10th, 2006, 3:14pm » |
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Margi... You Canadians don't know what ya missin'... There ain't nothin' like a good crawdad fest... And I'd figure that recipe is for a fair bunch of ppl... Did ya notice the 50 pounds of crawdads? Of course, he failed to mention how much if any water, so I can see a fair few ppl tryin' to boil the dry seasonings and smokin' themselves out of the kitchen/house/neighborhood.
PFDAN........................................................... ShadowLord
P.S. Crab boil is a seasoning mix to boil crab and other shellfish in. Smells sorta like pickling spices. It's a good deal better than using vinegar like some will do...
SL
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Margi
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Re: What's your favorite recipe?
« Reply #19 on: Jul 10th, 2006, 3:35pm » |
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on Jul 10th, 2006, 3:14pm, ShadowLord wrote:| Did ya notice the 50 pounds of crawdads? SL |
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Well, yes, yes, I did notice that. However, never having actually seen a crawdad, I had no idea how many would need to be present to weigh 50 pounds. It could mean 50 of them, or it could mean 10, or it could only mean 2. Regardless I figured you'd still need a pretty big pot and I automatically assumed one should just fill it with water, however much it takes.
Still haven't had my 'are they still alive when you eat them' question answered yet though. It's really worrying me.
Think I'll stick with prairie oysters anyway - at least I know that they are, indeed, "dead" when you eat them. Plus, quantity is always easy. Only 2 prairie oysters per donor though (sometimes only one, but never three - we'd be calling the Guiness people if we found three, trust me!)
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Jonny
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Re: What's your favorite recipe?
« Reply #20 on: Jul 10th, 2006, 3:47pm » |
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on Jul 10th, 2006, 12:55pm, jimmers wrote:12 pack of High-Life and a frozen pizza
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Yep!
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Re: What's your favorite recipe?
« Reply #21 on: Jul 10th, 2006, 3:50pm » |
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Get one big glass. An Irish shot glass will do.
Now, mix equal parts Guinness and Harp in glass.
Voila!!! Black and Tan.
Enjoy.
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Charlotte
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Re: What's your favorite recipe?
« Reply #22 on: Jul 10th, 2006, 3:53pm » |
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pizza
1 cup water(apprx 100 degrees)
2 1/2 cup flour (can be combo of white, wheat)
1 package yeast, or equivalent measure of bulk yeast
apprx 1 tsp sugar
mix yeast & sugar into water stir, let it bubble for a few minutes
stir in flour
pour a little olive oil on dough, and knead right in the bowl
let it rise, punch it down, knead it, shape it into circle or rectangle on oiled pizza pan or oiled cookie sheet
preheat oven to 450 degrees while dough is rising
---
for sauce, I use marina or spaghetti sauce, any favorite brand, but I use chunky consistency.
spoon or pour it onto the shaped dough, not too much but enough to cover thinly.
sprinkle packaged or freshly shredded cheeses, any combination of mozzarelli, cheddar, muenster, etc. I like a lot, but some people like sparingly topped.
add any other ingredient you like on top.
sliced meats, olives, onions, green peppers, jalepenas, mushrooms, tomatoes, whatever you like.
or you can make pizza bread with just olive oil and spices on top.
Put in the preheated oven 13 to 18 minutes, at 450. length of time depends on your oven and how thick the toppings are.
This is the only thing I can bake.
Charlotte
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| « Last Edit: Jul 10th, 2006, 3:55pm by Charlotte » |
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Azrael
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Re: What's your favorite recipe?
« Reply #23 on: Jul 10th, 2006, 5:33pm » |
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on Jul 10th, 2006, 3:35pm, Margi wrote:| However, never having actually seen a crawdad, I had no idea how many would need to be present to weigh 50 pounds. |
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50 pounds of crawdads I would imagine prolly about 200 to 500 crawdads... Maybe more... Can't remember how many ya get in a pound. Been ages since I've bought them. They are good eatin' though, but I don't think I'd be eatin' 'em alive... Prolly get pinched while tryin' to suck the head.
PFDAN................................................................. ShadowLord
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Margi
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Re: What's your favorite recipe?
« Reply #24 on: Jul 10th, 2006, 5:46pm » |
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ok, thanks for 'splainin' it to me. Still sounds a bit creepy to me but..to each his own, right?
oh and uh, Kenn, the spelling police told me to give you the following message:
it's "probably", damnit. LOL
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And, on the Eighth Day...God created Beer (to stop the Canadians from taking over the world)
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