marius

Here's Some Cabbage Recipe's from various folks:

Baldur's Cabbage recipes:
A simple yet delicious way to prepare cabbage is to first slice it thinly as if for cole slaw (or be sneaky and buy shredded cabbage in bags, the little bit of carrot in it won't hurt anything).
Then toss it around in a large wok or skillet (use a pair of wooden spoons for tossing) that has a little melted butter and/or olive oil in it. Season it with a little garlic powder, a little ground nutmeg, salt and black pepper.
Cook it only until it's somewhat wilted and shiny looking, it shouldn't be mushy. Add some chopped chives for color to finish it.

You can also go a bit more deluxe and cut it a little wider to match in width your favorite egg noodles. Cook the cabbage as above and when done combine it with an equal quantity of freshly cooked noodles.
You can serve it as is or toss in a good dollop of sour cream and scatter freshly toasted poppyseeds over it all.

Solosater's cabbage:
I do a fried cabbage with yellow (sweet) onions, minced garlic and dill weed, salt and black pepper. I like to first caramelize the onions in butter and then add the cabbage and seasoning with the garlic going in toward the end. I like the cabbage a little soft but certainly not mushy, there should still be a bit of a crunch to the spines. I use a heavy cast iron skillet but a wok would work too. I have a heavy cast iron wok but find it is too small for most things I make, I am a huge lover of left overs!

Dragon's cabbage:
We like to use cabbage in Tin Foil dinners. You chop up carrots, onions and potatoes. Then slice of narrow wedges of cabbage. Wrap all this up in tin foil with some butter and salt and pepper (we like to throw in a little chipotle seasoning and some Mrs.Dash as well) and throw it on the BBQ for 45-60 mins. I like it best when the veggies on the bottom get just slightly black. You can also throw in some ground beef and my friend uses packaged vegetable soup mix (I personally can't stand it though). It works great for camping too, you can just throw the whole package into the hot coals and cook it that way.

Robindcr8l

From Baldur, post 3286:


It's recipe time again at Radio Baldur.
This is an olde timey New England dessert that was served at every restaurant, diner and truckstop. Baldur used to make it quite frequently and is inspired to make it again today.
The grapenuts get soft so this is not like eating gravel custard.

Grapenut Pudding.

Preheat oven to 350 degrees F
Heat 1 quart of milk to scalding and pour it over
1 cup Grapenuts cereal in a 2 quart casserole dish
Allow this to sit for 5 minutes

Meanwhile in a separate bowl whisk together
1/2 cup sugar (some people like a little more but this shouldn't be gagging sweet)
4 eggs
1 tablespoon of vanilla extract
a pinch of salt

Stir the egg mixture into the milk mixture.
Sprinkle the top lightly with nutmeg and/or cinnamon.
Place the casserole in a larger baking pan in the oven and add boiling water to the outer pan to a level halfway up the casserole dish.

Bake for approximately 15 minutes and then gently with a large spoon stir the pudding briefly to distribute the Grapenuts a bit. Otherwise the Grapenuts settle into a layer on the bottom. Some people actually don't stir it and prefer the layered look. It's up to you but Baldur says stir.
Bake for an additional 40-50 minutes until set.
A knife inserted in the center should come out clean.

Serve warm or cold, some people like a dollop of whipped cream on top.

Robindcr8l

Planning to make some bloody finger cookies today for Halloween. For the recipe and a picture, check out this website:

http://bloghungry.typepad.com/blog/2006/10/bloody_finger_c.html

I make these every year and they are actually quite yummy, in addition to being gory!

Dragon

Those look great Robin! I'm making Mummy cupcakes for Halloween (if I ever find the time)

Dragon

Here's a link to those cupcakes, I've also made the bat ones and they both got a great response.

http://www.dailysoutherner.com/features/local_story_283104400.html?start:int=15

polenta

bloody fingers look incredible!!! I've never seen such scary cookies!!!

Robindcr8l

Dragon, the cupcakes look so fun! I am not a fan of making cupcakes, myself, because they seem kind of labor intensive to me. I don't know why I say that when I am willing to roll out those fingers, score knuckles into them, and then put red gel and almond fingernails, but somehow, to me, cupcakes seem like too much work! LOL

Robindcr8l

Here's a link to another cookie I made before which was delicious and very cute...a big hit! They are even more labor intensive than bloody fingers or cupcakes, though, but I think worth the effort!

http://www.hersheys.com/trickortreats/treats/recipe.asp?id=8073

Dragon

LOL at labour intensive for cupcakes. I always use boxed cake mix for it so it's not bad. The actual labour intensive part is the icing, but that's also the most fun part too, so I don't have a problem with that.
Those Mummy cookies looked great BTW.

Robindcr8l

A friend sent me this site today with recipes for every type of cake you can imagine! Just click on the cake, and there's the recipe!
http://www.northpole.com/Kitchen/Cookbook/cat0002.html

polenta

Thanks Robin. Here is THE EASIEST RECIPE ON EARTH.

Take a potato. Don't peel it but wash it well. Put it in the microwave for some minutes. Of course that depends on the size of the potato. Also different ovens could have different cooking times. If it's medium-sized, wait two minutes and open the door. Touch it and see if it's soft enough. If not, turn it around and leave it some more time. You can cook not only one but many more. In my oven, a big one takes like 5 or 6 minutes and 2 more on the other side. The potato, if cooked at its exact point is CREAMY and has a delicious taste because neither water nor steam has gotten into it. It's delicious and absolutely HEALTHY.
Isn't it the easiest recipe you've ever heard of?

polenta

sorry, you can serve it by cutting it into two and sprinkling it with salt and oil.

indigo

Polenta your potato recipe sounds so good. I usually bake them in
the oven, I don't really use my microwave oven other than to reheat
something. I LOVE potatoes and will try this method for sure.

maddyjean08

Potatoes are my favorite vegetables, which gives them a gold medal because I'm the pickiest person in the universe.

GOLDIEGIRL8

heres my green onion salad recipe:


1. neatly chop green onions into a bowl (ice- cream bowl)
2. add 3 shakes salt + 2 shakes pepper
3. add 2 spoonfuls( I mean like eating spoons) of olive oil and vinegar.
4. stir well.
5. add basil.
6. mix again(you have to mix the salad in B4 the basil to mix the vinegar w/ the onions, after to mix in the basil)
7. enjoy!(pssst! don't give the leftovers 2 your dog. it is bad.)

Robindcr8l

Post 3827 on Channel Baldur by Solosater:

Have you ever grilled your arties?

I steam them first (cut in half either before or after steaming and then let them drain on some paper towel and let them cool enough to handle).

Then I coat them lightly in a mayonnaise/butter and herb mixture (I like lots of minced garlic, some onion powder, a little cayenne, black pepper, dill weed...).

Grill them face/inside down first until the leaves are just getting a little black then flip them and let the backs blister just a bit.

Usually they are served with clarified butter. These are, in my opinion perfect without anything but I do love me some butter...

Dragon

That last post was referring to Artichokes in case any one was wondering.

sheftali52

Baldur's Brussel Sprout recipe:
Braised Balsamic Brussels Sprouts

Clean 2 pounds of fresh brussels sprouts, halve any that are large.
Toss them into a large skillet with approximately 1/4 cup of olive oil and 5 or 6 peeled and smashed cloves of garlic
Heat the brussels sprouts over a high flame until the house smells fragrant from the garlic and the brussels sprouts have turned a vibrant bright green.

Carefully add 1/2 cup of balsamic vinegar and 1 cup of water.
Bring to a boil, loosely cover the skillet and slightly reduce the heat.
Cook for 20 minutes, watching that the liquid does not completely evaporate before then. If it does add a little more water.
Test the sprouts for doneness, even they are still too firm add another 1/4 cup of water and cook a bit longer.
The finished product should be just a little dry, no pool of liquid should remain in the pan.
Season with black pepper and a little chopped fresh parsley is nice if you have it.
This dish is good both hot or at room temperature.

sheftali52

Another of Baldur's yummy recipes:

Baldur's Chocolate Rum Balls
Combine:
2+1/2 cups crushed vanilla wafer cookies
2 Tablespoons unsweetened cocoa powder
1 cup confectioners sugar
1 cup finely chopped walnuts
3 tablespoons corn syrup
1/4 cup Rum

With a sturdy wooden spoon stir everything together until a dense pliable dough forms.
Form into 1" balls (a small ice cream scoop works perfectly) and drop each one immediately into a bowl of chocolate sprinkles (jimmies), with your hands press the sprinkles into the sticky dough and roll each ball in between your palms to even the shape out
Place in a tin or airtight container.
You may stack them with a layer of waxed paper in between but don't stack more tham 2 layers high as the bottom ones will flatten under the weight.
Store for 24 hours before eating (I've never known that to happen).

You may vary the type of cookie crumbs, even use graham crackers, gingersnaps or chocolate cookies
You may omit the cocoa powder
You may use bourbon instead of rum
You may used any color sprinkles, ground shredded coconut or finely chopped nuts to coat the balls

Robindcr8l

Robin's Friend's Rum Balls


1/3 CUP RUM
1 1/2 CUPS FINELY CHOPPED WALNUTS
2 CUPS FINELY CHOPPED VANILLA WAFERS (WORKS GREAT TO PUT THEM IN A FOOD PROCESSOR)
1/4 CUP HONEY
CONFECTIONERS SUGAR

COMBINE ALL INGREDIENTS. IT WORKS BEST IF YOU MIX THE RUM AND HONEY FIRST. MAKE BALLS ABOUT 1 TO 1 1/2" AND ROLL THEM IN CONFECTIONERS SUGAR. MY FRIEND SUGGESTS YOU USE THE DARK RUM - HE THINKS THEY TASTE BETTER.