NationStates Jolt Archive

I made these fantastic fritter-type things as part of dinner tonight.

To make (for two):

Fill a medium saucepan with a half centimetre of oil and heat on medium heat

Take one onion and cut off both ends, then remove the two outer layers
with a paring knife cut along the onion grains and remove two layers worth of onions so chopped, add to oil and let cook over low or medium heat for about twenty minutes, until the onions are soft and sweet but not browned.

Prepare other things while the onions cook.

Peel and shred using the fine holes on a cheese or box grater one large russet potato.

Put the shredded potato into a strainer and run water through until it runs clear, then gengly press and squeeze out most of the remaining water.

Put the shredded potato into a bowl and add one (or two if you are using lots of potato) Egg.

Mix the egg into the potato shavings and add salt and pepper to taste, and herbs which you prefer.

Put the oil onto medium heat and remove and retain the onions.

Mold the potato-egg mixture into small patties, and inch or two across and maybe 3/4 inch tall, roughly the size of a falafal.

If you enjoy a certain cheese, the potato-egg mixture can accomodate some in the center, my method is to spread half a patty worth of potato-egg on the palm of my hand, add the cheese and then the other half.

Fry pattes (you can certainly cook more than one at once) in the medium-heat oil for about five minutes, being sure to turn periodically, until golden and somewhat brown.

After all the fritters have been fried, turn the oil up to high and let heat for minute or two.

Put the fritters back into the oil, a few at a time, and cook for 10-15 seconds on each side, be careful as they will brown quickly in the hot oil and may burn.

Sprinkle with salt (ground kosher, sea, or my favorite, fleur du sel) or pepper to taste, plate with the onion confit as a condiment and Enjoy~!

bon apetit~

Tonight I had Garlic-Thyme Pork Chops tonight:

Garlic-Thyme Pork Chops

Ingredients
4 loin or rib pork chops (bone in) 1-1/4 to 1-1/2 inches thick
1 cup dry white wine, vermouth, or apple juice
1/2 tsp. cornstarch
1/2 tsp. water
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. snipped fresh thyme or basil
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
3 medium, red onions, quartered

Directions
Preheat broiler, but do not preheat broiler rack (preheating can cause broilerrack to warp).
Place pork chops on the unheated rack of a broilerpan. Arrange onions around pork chops. Broil 4 inches from the heat for 9 minutes.
Meanwhile, for glaze, in a medium saucepan bringwine or apple juice to boiling; boil uncovered onhigh for 4 to 5 minutes or until reduced by abouthalf. Meanwhile, combine cornstarch with the 1/2 teaspoon water; stir into wine or apple juice. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the thyme or basil, pepper, and salt. Measure out 1 tablespoon of glaze. Set aside.
Turn pork; broil 9 to 13 minutes more or until juices run clear, brushing pork and onions with glaze during the last 5 minutes of cooking.
Remove onions to a small serving bowl. Remove pork chops to serving platter. Stir the reserved glaze and thyme or basil into onions. Pass with pork chops. Makes 6 servings.

Enjoy!

Mushroom Puffs/ Mushroom Pie

This recipe can be made in three ways – as puff pastry (the most time consuming), in pre-made fillo dough cups (easiest to handle for hors d’oeuvres at a party), or my favorite, in a frozen pie shell. For the pie, get a deep-dish pie shell and double the recipe for the filling.

Filling (for pie, double)
1/2 pound mushrooms, minced
1 minced large onion
1 teaspoon salt
1/4 teaspoon thyme
2 tablespoons flour
1/4 cup sour cream

Pastry (optional)
9 ounces cream cheese
1/2 cup butter
1 1/2 cup flour

Mix and chill overnight.
Or – use pre-made Fillo Dough Cups


Sauté mushrooms and onions until soft. Add the spices and flour and sauté for another two minutes. Add the sour cream and cool slightly.

Puff Pastry -- Optional : Roll out the pastry and cut into 2 inch circles. Place a small amount of mushroom filling on each circle. Fold and crimp the edges together. Place on a baking sheet and brush the puffs with beaten egg. Bake at 400 degrees for 12 to 15 minutes, or until golden brown.

Mushroom Pie:
Eliminate the pastry step. Buy a deep dish frozen pie shell, double the recipe for the filling, fill and bake at 400 degrees for 15 minutes or until shell is golden brown. (The filling doesn’t expand when heated, so fill it right to the top.) I like to make it a two-shell pie by thawing a second frozen pie shell, trimming it and crimping it over the top of the filling, and cutting vents in the top shell. Then I brush it with beaten egg before baking, which adds a nice, shiny glazed finish to the top crust. You might have to cover the edges of the shell with aluminum foil to keep them from becoming too dark – so keep an eye on it!

Take one 16 oz tub of whipped cream cheese (I prefer Temptee).

Drain 1 small can of anchovies, chop them up, and mix them in.

Drain one 4 oz jar of pimiento, chop them up, and mix them in.

Serve with crackers.

For home made crust:
1 cup graham cracker crumbs
1 cup plus 1 tablespoon sugar
6 tablespoons butter or margarine, melted

16 ounces cream cheese, at room temperature
1 can (16 ounces) pumpkin
1 teaspoon cinnamon
¼ teaspoon each ginger and nutmeg
1/8 teaspoon salt
2 eggs
1 pint sour cream (2 cups)
1 teaspoon vanilla
Whipped cream; toasted, sliced and whole unblanched almonds (optional garnishes)


For home made crust:
Mix crumbs with 1 tablespoon sugar and the melted butter until blended. Press onto bottom of 8- or 9-inch springform pan; chill.

Beat cream cheese and ¾ cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs 1 at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining ¼ cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.

4 eggs
2 sticks margarine (melted)
1 tsp. almond extract
1 cup sugar
1 cup flour
Raspberry jam (seedless)
1 6oz. pkg. of semi-sweet chocolate bits
1 tbsp. oil (added to chocolate bits while melting)
8 drops red food coloring
8 drops green food coloring
Wax paper

Beat eggs, add sugar and continue beating.
Add flour and melted butter and 1 tsp. almond extract and continue beating.
You now have a loose batter that you will divide into three equal parts by using 3 small bowls.

Leave one bowl of batter uncolored.
Add 8 drops of red food coloring to the second bowl.
Add 8 drops of green food coloring to the third bowl.

Grease and flour 3 brownie pans. 11 1/4, x 7 1/2, x 1 1/2. ( I use Pam Spray on nonstick pans and omit flour). Bake at 375 degrees for 10-12 min. The result will be three thin sheet cakes.

When slightly cool, turn one of the colored cakes onto a sheet of wax paper. Spread a thin layer of jam on it. Place the uncolored cake over it and press down gently with hands. Spread again with jam, and put on the third layer. Press gently. (The uncolored layer goes in the middle)

ICING
(Made in two parts)
In a small pan add 1/2 pkg. of choc. bits and 1/2 tbsp. of oil. Melt over very low heat, stirring constantly. When melted, spread over top layer of cake, and refrigerate until
the choc. has hardened. (Could take an hour)

When choc. has hardened, prepare the second batch of melted choc. Invert the cake unto a second sheet of wax paper. Now ice what was the bottom layer. Refrigerate until the choc. hardens.

Cut your creation into 4 long strips, then cut the strips into individual cookies, one at a time. ENJOY!

As we speak I'm making: Butternut and Sweatpotatoe roast with walnuts - Except I forgot to buy walnuts.

1 large butternut squash; peal and choped into chunks
2 med sweat potatoes; peal and chop into chunks
olive oil
3 cloves garlic - sliced
1 tbsp cumin seed
100g walnuts
salad leaves
balsamic viniger
200g goats cheese

mix garlic, butternut, potatoe, 3 tbsps olive oil, and cumin seeds together. Bung in roasting tin for about 40mins (200 degrees C). Chuck in walnuts. Cook unitl vegetables are tender. Melt in goats cheese. Serve ontop of salad leaves and sprinkle some viniger ontop.

I'll let you know how it turns out.
*Bing: The vegetables are cooked - must dash*

Uruguayan Meatballs:

Cut frozen meat into strips w/ a square cross section roughly 3/16 " across and however long. Cut into cubes. Press down upon the corners w/ your fingers and roll into balls. Swallow w/ snow water melted w/ light reflected off fuselage aluminum, Close your eyes, shiver, and wait.

Boil a pot of ramen, crack some eggs into the pot, add some cut-up pieces of tomatoes, add salt and pepper, and enjoy.

2 recipies from me:

Instant Ramen Noodle Soup:
Boil water in microwave.
Mix water with ramen noodles.
Add flavor.
Stir.



Homemade Kahlua:
Mix three cups of raw cane sugar with two thirds of a cup of water. Bring them to a boil and reduce to a simmer, stirring for five minutes or so.

Make some coffee (about a cup and a half's worth), and very slowly mix this into the sugar mix. Stir for another couple of minutes.

Let the resulting mixture cool completely, and then add a pint of vodka and a tablespoon of vanilla. Mix it well, pour into a litre bottle (or something relatively similar to a Kahlua bottle) and fill to the top with cold water.

Et voila! Homemade Kahlua.

-credit must be given to Ben Werdmuller at RumandMonkey.com for the Kahlua

Mushroom Puffs/ Mushroom Pie

This recipe can be made in three ways – as puff pastry (the most time consuming), in pre-made fillo dough cups (easiest to handle for hors d’oeuvres at a party), or my favorite, in a frozen pie shell. For the pie, get a deep-dish pie shell and double the recipe for the filling.

Filling (for pie, double)
1/2 pound mushrooms, minced
1 minced large onion
1 teaspoon salt
1/4 teaspoon thyme
2 tablespoons flour
1/4 cup sour cream

Pastry (optional)
9 ounces cream cheese
1/2 cup butter
1 1/2 cup flour

Mix and chill overnight.
Or – use pre-made Fillo Dough Cups


Sauté mushrooms and onions until soft. Add the spices and flour and sauté for another two minutes. Add the sour cream and cool slightly.

Puff Pastry -- Optional : Roll out the pastry and cut into 2 inch circles. Place a small amount of mushroom filling on each circle. Fold and crimp the edges together. Place on a baking sheet and brush the puffs with beaten egg. Bake at 400 degrees for 12 to 15 minutes, or until golden brown.

Mushroom Pie:
Eliminate the pastry step. Buy a deep dish frozen pie shell, double the recipe for the filling, fill and bake at 400 degrees for 15 minutes or until shell is golden brown. (The filling doesn’t expand when heated, so fill it right to the top.) I like to make it a two-shell pie by thawing a second frozen pie shell, trimming it and crimping it over the top of the filling, and cutting vents in the top shell. Then I brush it with beaten egg before baking, which adds a nice, shiny glazed finish to the top crust. You might have to cover the edges of the shell with aluminum foil to keep them from becoming too dark – so keep an eye on it!


Sounds most excellent.

2 recipies from me:

Instant Ramen Noodle Soup:
Boil water in microwave.
Mix water with ramen noodles.
Add flavor.
Stir.

yumm, that sounds really good! Do you know how to make mac&cheese, too? I've always wanted to know that! :p

yumm, that sounds really good! Do you know how to make mac&cheese, too? I've always wanted to know that! :p
That one's a toughie. But I think I can make it! :D

That one's a toughie. But I think I can make it! :D
I worship you, god of cooking delicious foods!

Take two slices of bread, cheese and some butter. Smear the butter on the bread. Now put the cheese on the bread.
Et Voila. Cheese sandwich.

Keruvalia's "Smack Yo Mama" Crawfish Etouffee

2 cups red onions, naked and diced
2 sticks butter, salted
1 cup celery, diced
¼-½ cup flour (for the roux)
1 cup shallots, tops only, diced
1 cup chicken broth
½ cup green bell pepper, cleaned n’ chopped
2 lbs. crawfish tails, naked with fat
4 cloves garlic, naked n’ diced
1 cup white wine
½ cup parsley, bathed n’ diced
1 small can mushrooms, drained n’ sliced
Salt n’ Pepper to taste
4 oz. tomato sauce
1 cup green onion tops, diced

Keruvalia's Spice Blend: (2 pinches each, mix in small bowl)

Thyme
Paprika
Onion Powder
Cumin
Garlic salt
Chili flakes
Oregano
Allspice


Plenty of time

Get a cast iron skillet 10 inches or bigger, put it over a medium fire, then put that butter in there, sprinkle the flour slowly, so’s not to get lumps, stir *constantly*. You stir so that flour browns, but doesn’t burn, when you think you got it stirred well, stir some more. (This is called a "roux")

When the roux is medium brown (kinda like peanut butter), add the celery and sauté until they get soft, add the Spice Blend, add the red onions, then the garlic, last but not least, as the seasonings get translucent, add the tomato sauce with enough chicken broth to cover. Now add the meat, the wine, the mushrooms the green onion tops and bring to a boil for about 20 minutes.

Lower the fire and simmer about 15 to 20 minutes, or until the crawfish tails are bright red, then add the parsley and salt to taste, simmer until hot.

If you use dried Parsley, then add it when you start to simmer.

I am 1/4th Cajun, but I prefer Creole flavorings, so I tend to use white pepper with a dash of fresh ground black for heat. For the folks that know Cajun/Creole, you're gonna do what you can anyway, but I recommend to you a few tablespoons of pepper sauce (the liquid which granny soaks hot peppers in). That will always do the trick.

Serve over fluffy, hot, long grain rice and enjoy. It's so good, you'll smack yo' mama!

Tips:
Take it slow! Do not rush the roux. Let the food tell you when it's done.
When I say "medium" fire, I mean it. Don't turn that fire up high.
Use cast iron. Never use anything but cast iron.
Drink some of the wine and sing while you cook.
This stuff is even better the next day.

Bon appetite!

It is difficult for me to find crawfish up here on the first city on the Mississippi (Bemidji) this time of the year, but I think I will try this with shrimp.

Das Omlette:

3 large eggs

Salt & pepper, to taste

Desired Fillings.

Set stove to 7/ medium high. Spread pan lightly with butter or nonstick spray. Beat eggs, and add salt and pepper. Pour egg mixture into pan, and let set. When eggs turn pale yellow throughout, add fillings to one half and fold over. Cook until fillings are warm/melted. Serve immediately.

I far prefer this over limp and greasy resturant omlettes. DO NOT add milk.
Trust me.

Paw Paw's God-Damn Hot Chili (My grandfather's original recipe)

2 large white onions, diced
2 green bell peppers, cored, seeded and chopped
2 tbsp minced garlic
3 tbsp vegetable oil
¼ – ½ cup chili powder
1¼ tbsp ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste
3 pounds ground beef
1 28 oz. can whole tomatoes, including liquid
1 to 1½ cups beef broth
4 tablespoons cider vinegar
1 oz unsweetened chocolate, chopped
2 minced Habanero peppers (optional)

Note: Be extremely careful when handling hot peppers. Avoid touching the eyes, lips, or other sensitive areas and be sure to wash hands thoroughly with soap and water.

Optional toppings: Tortilla chips, sour cream, grated cheddar, chopped red onions; chopped jalapenos; diced avocado; etc.

In a cast iron casserole on the stove-top cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until nicely browned. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with hand. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary.

Ladel into bowls and top with chopped red onion, grated cheddar, and sour cream.

Serve with ice-cold Shiner Bock!

Making one's own pie crusts from scratch is a rapidly dieing art. So convenient are the store bought and, frankly, anyone who's had a true homemade crust will stab you in the eyes if you present them a pie with a store bought.

With that in mind, I present to you ...

Aunt Millie's Pie Crust Tips (my dear, departed Aunt Millie was integral in teaching me how to cook as a child)

Think Cold: Keep everything connected with pie dough well chilled. Dough becomes sticky when it is too warm. The tendency is to throw more flour on the countertop or to add more flour to the dough, which always results in a tough crust and problems with rolling it out.

The Ingredients: Shortening, a key ingredient, acts as a spacer between the gluten strands in the flour and will produce a flaky crust only if it has not melted before you put it in a hot oven.

The Preparation:

1] For very flaky pastry, chill the fat 15 to 20 minutes in the freezer before mixing. Make sure the water you use is ice-cold; some people even freeze the flour for 15 to 20 minutes as well. Cut your well-chilled butter into small pieces and quickly distribute it through the flour and dry ingredients. Use a fork to toss the flour mixture while adding the minimum of cold water. Work quickly or the shortening will become soft and sticky, which will result in a flavorless tough crust.

2] After mixing and before forming into a disk shape, the perfect piecrust dough pieces should look crumbly and dry -- you may not have added all of the water; it's okay. A good test to see whether your dough is ready to be formed into a disk is to pinch a few pieces together and see if they stick together without dry cracks.

If your dough is too sticky, place it back in the freezer for 15 to 20 minutes, and then resume. If it is still sticky, add more flour a little bit at a time and work it quickly into the dough pieces. Do the pinch test.

If your dough is too dry, the pieces will not stick together and it will crack during rolling. Sprinkle drops of cold ice water on the dry, shaggy crust ingredients and mix quickly again. Redo the test. Then form a disc.

Wrap the dough in waxed paper; plastic wrap makes the outside of the dough sticky.

Remember, a perfect piecrust dough looks crumbly, and the pieces stick together when pressed between your fingertips. If the dough is too dry and formed into a ball or disk too early, it will crack during rolling. If you have added too much water or it has not chilled sufficiently, it will be sticky when you are trying to roll it out.

3] When preparing the dough before rolling, make sure it has properly chilled in the coldest part of the refrigerator (the center of a shelf) for 1 to 24 hours, or else the dough will become sticky when you roll it out. Remove the dough for 10-20 minutes before rolling; do not let it get too warm. When the dough is too cold, it will crack and break up during rolling. Let it rest a few minutes to warm up, patch it and resume rolling.
Rolling: Flatten the well-chilled disk by beating it with a rolling pin on a lightly floured board. Always roll from the center out away from you to the opposite edge. Stop the rolling pin as it nears the edges. Roll again towards the center. Move the dough away from you, and sparingly dust the spot with flour. Turn the dough about 30 degrees and roll again. Repeat until you get the right size and thickness. Or roll the flattened disk between two pieces of waxed paper.

Pie Crust:
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoon sugar
1 cup solid vegetable shortening
1/2 cup ice water

For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.

For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.

For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

The last recipe I am willing to part with ...

Keruvalia's Sourdough Buscuits

4 cups Sourdough Starter, recipe follows
1 teaspoon active dry yeast
1/3 cup sugar
2 teaspoons salt
3 heaping teaspoons baking powder
¾ cup vegetable oil
3½ to 4 cups all-purpose flour, plus more for dusting
1 stick butter, melted

Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F.

Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and stir. Add oil and then gradually add flour. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone. Bake for 15 minutes or until golden brown.

Sourdough Starter:
1 tablespoon active dry yeast
4 cups warm water (105 to 115 degrees F)
1/3 cup sugar
4 cups all-purpose flour, sifted
1 raw potato

Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 1 cup at a time, whisking after each addition to combine. Peel, wash, and grate the raw potato and add it to the flour mixture. Place starter in a very clean, wide bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.

Keruvalia, you are one lean, mean, cooking machine!
Wow!

Sweet! :D

Banana Nut Bread.

Dead easy to make and always has people saying it's the best.

Cream together
1 1/4 c. sugar
1/2 c. butter (1 cube) (softened up)

Beat in
2 eggs

Add
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 c. thoroughly mashed ripe bananas

Fold in
1 tsp. soda
1 tsp. salt
2 1/2 c. flour

Stir in
1 c. chopped nuts

Bake at 350 for 1 hour
Microwave for 4 minutes (don't microwave a metal pan ;) )

Worlds best meatballs

1 lb. of ground beef/ ground round
3 cups of milk
3 tablespoons of garlic salt
2 cloves of chopped garlic
2 eggs
2 tablespoons of italian bread crumbs
1 1/2 tablespoons of brown sugar
1/2 tablespoon of granulated sugar

take a pound of ground beef and place in a large bowl. Pour roughly three cups of milk into the bowl, 3 tablespoons of garlic salt, chop 2 pieces of garlic and mix in. Now add 2 eggs and 2 tablespoons of italian bread crumbs. Finally add 1 1/2 tablespoons of brown sugar and 1/2 a tablespoon of sugar. (you may leave one of the sugars out) Mix this incredibley well so it is one solid mixture.

Roll into 1 inch balls. Cook on a greased pan or skillet untill browned all the way around and on the inside. (remember to turn while cooking)

Proceed to make pasta following the recipe.

Incredibly simple but delicious peanut butter cookies

1 cup peanut butter
1 cup sugar
1 egg

mix thoroughly in a large bowl, plop cookie sized plops onto a cookie sheet bake @ 350 until golden. You can add nuts if you like, or put a kiss on top after baking.

TAG.

Yese, I realize this is a sticky, but I usually stick to my threads i'm involved in. Will post recipes later.

The Incredible Sandwich:

Food:
-Two slices of bread
-Peanut butter
-Blueberry jam
-Butter

Tools:
-A knife

How to make it:
Knock yourself out, but go easy on the butter.

I wonder which mod stickied this... :rolleyes:

I wonder which mod stickied this... :rolleyes:


:confused: I wonder.... who could it have been?

Alas, my poor brownies :(

Silk Road Stew

This was supposedly eaten by merchants travelling along the Silk Road, the ancient trade route between China and the west. I don't believe that for a moment, but it's still lovely.

Serves
4 thin people
3 normal people
2 greedy people, like me

Ingredients
1/2 pound diced lamb
1 onion
1 red pepper
1 tin chopped tomatoes
A couple of cloves of garlic or, if you're like me, half a bulb
Chili peppers to taste, but make sure that it at least delivers a good kick
Basil, salt and pepper to taste
Egg noodles

Method
Put everything except the noodles in a casserole dish. Cook at about 100C for a few hours, stirring now and again.

Shortly before serving, cook the noodles.

Serve stew on noodles.

Eat.

Here's a recipie that I lived almost entirely off of for 2 years while washing dishes..

-- Only Recipe You'll Ever Need --

Ingredients:

--Largest Deli-type Dill Pickle you can find
--Tuna fish, chilled, the type from the can
--Tomatoes (Optional)
--Diced onions (optional)
--3/4 Cup Mustard, yellow

((Ingredients consist of what is left over in a diner kitchen at the end of the day, which would otherwise spoil if not eaten within a few hours, hence varied recipe day to day))

Procedure:

1. Cut off top 1/4 to 1/2 inch of dill pickle; eat the top, or save until last step if preparing for travel

2. Use long, thin knife, preferrably filet knife (not curved), to hollow out dill pickle into an elongated bowl shape, leaving 1/4 to 1/3 inch of pickle around.

3. In separate bowl, mash all perishable items together - first the tuna and mustard, followed by diced onion and tomato (or whatever's on hand).

4. With a spoon, fill dill pickle with tuna mash, and, if you've saved the top, affix to the pickle like a thermos top, pinning it crosswise with a toothpick, rolling it in cellophane for future use or travel.

Cannable roast

Take one leg of lamb. Coat in rosemary + bake according to someone else.

Melt 1 part orange juice and one part apricot jam in a saucepan.

SLice lamb. Pour Apricot mixture overtop. Eat untill stuff.

Cannables.

Banana Icecream Topping of Death

Here's something that I invented!

Ingredients
80 ml Vodka (Or something clear and strong. absynthe or methylated spirits might work too. Your guests won't notice.)
60 ml Kahlua (Or whatever. Doesn't really matter.)
30 ml Baileys
1.5 or 2 Banana's.
120 ml Cream.

1. Place everything into blender. Switch on.
2. Pour on icecream.
3. Eat.
4. Die.

Should serve a few people. If you're game, drink the entire mixture on it's own.

Banana's can be substituted with other fruit or perhaps chocolate.

Banana Icecream Topping of Death

Here's something that I invented!

Ingredients
80 ml Vodka (Or something clear and strong. absynthe or methylated spirits might work too. Your guests won't notice.)
60 ml Kahlua (Or whatever. Doesn't really matter.)
30 ml Baileys
1.5 or 2 Banana's.
120 ml Cream.

1. Place everything into blender. Switch on.
2. Pour on icecream.
3. Eat.
4. Die.
I'm liking Step Four.
For some odd reason...

EDIT:
Wait, if you put absinthe in it, wouldn't it get all greenish?
That would look iicky on ice cream.

I'm liking Step Four.
For some odd reason...

Oh, it was a terrible concoction. I painted the room orange last night.

I like experimenting. :p

Grilled Cheese of the Elder Gods

Part One: Sandwiches of Madness

Butter bread, add cheese slice between them. Add slices of the following cheeses at your disposal: Sharp cheddar, Provalone, Smoked Gouda, Mozzarella, and Jalapeno Havarti. Grill until medium brown.

Part Two: Tomato Soup for the Eternally Tormented Soul

Prepare tomato soup normally, but add several liberal doses of Tabasco Chipotle sauce, black pepper, and finely diced habanero peppers.

Consume before it consumes you.

Grilled Cheese of the Elder Gods

Part One: Sandwiches of Madness

Butter bread, add cheese slice between them. Add slices of the following cheeses at your disposal: Sharp cheddar, Provalone, Smoked Gouda, Mozzarella, and Jalapeno Havarti. Grill until medium brown.

Part Two: Tomato Soup for the Eternally Tormented Soul

Prepare tomato soup normally, but add several liberal doses of Tabasco Chipotle sauce, black pepper, and finely diced habanero peppers.

Consume before it consumes you.
The title of that alone makes me want it.

Hey, we should all start an evil restaurant, with the proceeds going to the Ctulhu for Prez campaign!
...
And a large cut for us...
;)

Wait, if you put absinthe in it, wouldn't it get all greenish?
That would look iicky on ice cream.

Good point. But you can play around with that recipe until you get something that looks okay. The original recipe resembles (in colour, not thickness) a banana milkshake.

Any recipies for about 7 people?

Any recipies for about 7 people?
Well, just cut them up and fry them. Preferably deep-fat, if you don't mind that.

Oh wait, that wasn't what you were talking about, was it?

*shifty eyes*
*runs away*

Well, just cut them up and fry them. Preferably deep-fat, if you don't mind that.

Oh wait, that wasn't what you were talking about, was it?

*shifty eyes*
*runs away*
I don't know where you're from, but we don't have frying pans that big

I'll share with every one a recipe I was given by my Grandmother. It is for Italian tomato sauce, which works great in lasagne especially, but is good for most any pasta dish requiring red sauce.

Grandma's Spaghetti Sauce:

Ingredients:
Olive Oil (the good kind, no cheap stuff)
1 Stick of Pepperoni
1/2 Green Bell Pepper, finely chopped
1/2 Sweet Onion, finely chopped
2 Garlic Cloves, minced
2 Large Cans Pureed Tomatos (you can do this with whole tomatos yourself, but this is easier)
1 Small Can Tomato Paste (see above)
5 Mint Leaves, fresh
3 Bay Leaves, Dried
1-2 lbs Ground Beef
1 Egg
1 1/2 cups Bread Crumbs
1 lb Pasta (of your choice, for this recipe lets say Lasagne)
2 Large Containers of Riggota Cheese
2 Blocks Mozzarella (fresh Mozz works better, and tastes better also, but this is up to you)

Directions:
In a Very large saucepot, coat bottom with Olive Oil. Heat on medium. Slice Pepperoni into 1/8-1/4 inch sections. Add to pot, fry for about 3 minutes. Add Pepper, Onion, and Garlic. When Onion begins to carmelize, add Tomato Puree and Paste. Add equal amount of water. Bring to light boil, reduce heat to low, cover, allowing a small gap for steam to escape. Stir occasionally. When stirring, skim film off top of sauce (lowers acidity). After one hour, add Mint leaves, bruised. Add Bay leaves. Season with Italian seasonings of your choice, however, Do Not Add Oregano!!! I cannot stress that enough. :headbang: No Oregano :headbang: ! Cover again. For meat sauce, brown 1 lb Ground Beef, add to sauce. Allow to cook down to desired consistency (warning, this will take hours), tasting occasionally, adding seasonings when necesary. Onions and Peppers should completely dissolve in the sauce.

Meatballs:
After sauce has been cooking for 3-4 hours begin preparing meatballs. Combine in a large bowl 1 lb Ground Beef, 1 Egg, Bread Crumbs. Mix completely. Form mixture into balls approx. 2 inches in daimeter. Heat a small amount of Olive oil in a frying pan. When hot, add meatballs, a few at a time. Brown on all sides, but do not cook throughout. When brown, add to sauce. Cooking the sauce will finish cooking the meatballs, and ad flavor to them.

Preparing the Lasagne:
When sauce is complete, turn heat to as low as possible. Boil Lasagne to desired firmness, preferably Al Dente. While pasta is cooking, dice Mozzarella. Mix Mozzarella and Rigota in a bowl. When pasta is done, drain water, run cold water over pasta until cooled. In a large casserole dish, coat bottom with sauce. Add one layer of Lasagne. Add one layer of sauce. Add one layer of cheese mixture. Repeat layering process. When completed, add generous layer of cheese to the top. Bake at 350 until cheese is melted. Let cool for about 15 minutes, serve. Will serve about 6 people, however it is very filling, so may serve more.

Notes:
The reason I say do not add oregano is that it will add to the acidity of the sauce, and make it taste like the generic spaghetti sauce you can buy anywhere. The flavor is so much better when you use mint leaves.

Mint leaves will not add a minty flavor to the sauce. They help to make the sauce a little more mild, less of a bite.

I think the only reason Grandma added breadcrumbs to the meatballs was to make more of them, as I come from a rather large family. Add if you would like, I don't think it is necesary.

Pepperoni can be left out if you do not like spicy food. I don;t think they make the sauce spicy, but I like to eat habenero paste on crackers, so draw your own conclusions.

Any questions or comments, TG me.

In loving memory of Gramma Marion.

Fresh basil, or wine, can also sweeten sauce nicely. ;)

I don't really know what kind of wine would be good to use, that's why I didn't include it. But yeah, the fresh basil does wonders.