RE: The Recipe Channel

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RE: The Recipe Channel - 7/23/2004 11:42:03 AM

LadyBeckett

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Sinergy, I was reading your recipe there, and I noticed the "2 of every pepper in the store". It reminded me of a conversation Mam had with a patient's husband. He would burn everything, just everything. His dog broke it's leg, and he fired his sword, and amputated/cauterized it all in one swoop. She told him, "Cure it quick, or Cauterize it quick, is not alway the right road, lad." and just shook her head.

Two of every pepper in the store would do the trick...lol

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Post #: 21

RE: The Recipe Channel - 7/23/2004 3:16:15 PM

iwillserveu

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Joined: 1/1/2004
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I measure all day at work, so I want to avoid all measuring at home lest I have nightmares about pyncometers not at 25 degrees C. <<Shudder>>

Sometimes, however, I gotta cook something besides Betty Crocker or Chef Boy Ardee.

It sounds silly, but it works.

Spaghetti Sauce

Fry an Italian sausage. Polish or Portuguese will do in a pinch.
Add it to a jar of whatever sauce you could buy at the salvage store. (Good pesto, bad business, good bargains)
Add a can of tomato sauce.
Dice and add one onion.
Dice and add one bell pepper.
Dice and add one chili pepper. (Skip if children or wimps must eat sauce. Add two if your roommate steals your food.)
cut one tomato and add.

Add oregano to taste (and taste frequently to make sure you did not get a special oregano-y level, unless you gaulinized it in which case you are weird and have to clean the gaulin.)

Did I mention use a big pot? Add anything that might be going bad if it screams "spaghetti sauce" Note: fudge never screams "spaghetti sauce" and is never around long enough to go bad. Second note : NEVER USE RICE.

Normally it can be left alone over a low heat for a half hour or so. (Depending if the low heat thermometer was not calibrated by that idiot again [Oh, wait a minute, I calibrated that.

].)

Seriously, watch it a few minutes. Some things sometimes sink to the bottom and burn. Alcohol, btw, boils at 87.8 degrees C or something so no one will get drunk on the sherry you added (or the Colt 45).

Serve over vermicelli. Freeze remainder or throw it out after letting your roommate try some.

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Post #: 22

RE: The Recipe Channel - 8/12/2004 5:23:44 AM

NightDaughter

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Joined: 1/23/2004
From: Ontario, Canada
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Garden Herb Bread

3/4 Cup Water
2 Cups White Bread Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Teaspoon Chives
1 Teaspoon Marjoram
1 Teaspoon Thyme
1/2 Teaspoon Basil
2 Teaspoons Active Dry Yeast

Follow the directions of your bread machine.

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Post #: 23

RE: The Recipe Channel - 8/12/2004 5:25:32 AM

NightDaughter

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Joined: 1/23/2004
From: Ontario, Canada
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Chocolate Cherry Cordial

1 Quart Brandy
2 Bags Frozen Whole Dark Sweet Cherries
1 Small Chocolate Extract
1 Cup Honey
5 Teaspoons Almond Extract

In a 1 gallon glass container with tightly fitting lid, place the cherries and thaw. Pour brandy over cherries and seal. Place in a dark, cool place for 6 months, shaking gently once a month to stir.

After 6 months, pour through a strainer. Do Not Crush Cerries. Put the cherries in a ziplock bag and toss them in the freezer. Heat honey with 1 c water in a small saucepan until warm but not hot. Stir in extracts and stir into brandy.

Let stand 48 hours.

Pour through a fine cheesecloth filter (or coffee filters, but it takes longer) and bottle.

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Post #: 24

RE: The Recipe Channel - 8/12/2004 5:32:19 AM

NightDaughter

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Joined: 1/23/2004
From: Ontario, Canada
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Mead

---Basic Mead---

1 gallon water
5 lbs dark honey
2 oranges, sliced
1 lemon, sliced
1/2 pkg champagne yeast

Place the honey, water, and fruit in a 2-gallon pot over medium heat. Bring the mead to a rolling boil, skimming off any "scum" which rises to the top over the next hour. Cool to lukewarm, strain out the fruit, and add the yeast (dissolved in 1/2 cup warm water). Allow this mixture to set, covered with a towel, for 7 days, until the first fermentation has slowed considerably. Strain again, pouring off only the clearer top fluids into bottles to age. These bottles should be lightly corked for about 2 months, then tightly sealed for 6 months before using.

Since it was honey, not sugar, which was the main source of sweetening for many centuries, simple mead recipes like this show up in almost every nation, with only minor variations appropriate to that culture.

---Quick Wine Mead---

As the name might imply, this mead is a charatan in that it is not made from scratch, but prepared when haste is needed. It is similar in flavor to a traditional mead made with grape juice, which in medieval Europe was called "pyment".

1 gal red wine (medium dryness)
2 lb honey
2 oranges, sliced
1/4 fresh lemon
Spices as desired

Warm the wine over very low head, adding honey slowly to dissolve thoroughly. Divide this between 2 (1-gallon) containers, with equal portions of fruit and spices in each. Cork and shake daily for 3 days before using. This should be served warm. The amount of honey can be decreased to suit personal tastes.

Alternative: Try apple wine instead of red wine, and stir with a cinnamon stick.

The taste of Mead is kind of like Honey with a dash of lemon.. so I think whites do just as well as reds, just remember to get (at least) a partially dry wine... the honey and citrus will sweeten it up, and a sweet wine will be a little too much for the recipe.

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Post #: 25

RE: The Recipe Channel - 2/10/2005 3:25:01 AM

iwillserveu

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My kids like the cartoon Megas XLR. The lead cartoon character likes Philly cheesesteaks (wrapped in bacon). Unfortunately the Super Bowl prevented me from making Philly cheessteaks. (I live in New England. No one would know, but it would bug me like cheating on chastity in a long distance relationship.)

Now I'll make them. Here is a recipe for the greasiest sandwich I know of. (I qualify that because I'm sure a "Deep Fried Lard" sandwich exists.

1. Use steak-ums. This is not the preferred method, but I doubt you have a meat slicer so you can slice rib eye real thin. If you do, real thin ribeye is better. (The was if a recipe calls for butter is better than margarine,)
2. Use a fresh high quality Italian roll.
3. Decide if you want your steak with or without fried onions, mushrooms, pizza sauce, peppers, pickles or diced tomatoes.
4. Either Provolone or American can be used, but it is a substitution. A traditional Philly cheese steak uses Cheez Whiz. (Yup, Cheez Whiz.. )
5. Start to cook. Sauté the onions, peppers, and mushrooms if used until soft.
6. Fry your steak-um (or steak shavings) until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
7. If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
8. Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
9. Garnish your sandwich with pizza sauce, hot or sweet peppers, diced tomatoes, or pickles as you choose.

Yeah, it is a greasy, artery clogging cholesterol bomb. (Wrapping in bacon optional.)

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Post #: 26

RE: The Recipe Channel - 2/10/2005 7:04:59 AM

SirSTRYKER

Posts: 284
Joined: 8/15/2004
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DIPPIES...for lack of a better name
It's actually a pork roast cut into small strips then cut into chunks.
Using Worchester sauce, stir fry the chunks of pork until browned or until the sauce is soaked up in the meat, only about two minutes.
Then dip the tastey morsels into ranch dressing, or BBQ sauce and enjoy.
It's so simple, even I can do it, and your friends will love it. Enjoy

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Post #: 27

RE: The Recipe Channel - 2/12/2005 8:06:11 AM

sub4hire