Think Draw Forums
Forums - General Discussion - favorite recipes

AuthorComment
241. 14 Jan 2010 18:36

Robindcr8l

A patient's wife at work has given me the perfect caramel corn recipe. Looks easy, too!

1 cup butter
1 cup brown sugar
1/4 cup Karo syrup
1/2 tsp. salt

Mix together in sauce pan. Cook until bubbly aroudn edges. Cook 5 minutes more on medium heat. Add 1/2 tsp. soda and 1/2 tsp. vanilla. Pour over 3 and a half quarts popped corn and mix well. Spread on 2 cookie sheets and bake at 200 degrees for 15 minutes.

242. 14 Jan 2010 19:00

marius

That sounds great Robin! Here's one from post 5412. I plan to make this so had to find it again.

Dragon's Jalapeno Poppers

Cut the tops off of your Jalapenos (I usually use 10-12) and remove the seeds (save the tops)
In a bowl mix together Cream Cheese and a liberal amount of fresh chopped Cilantro. When well mixed place this in a piping bag.
Fill the Jalapenos with the cream cheese mixture and replace the tops (if you overfill the jalapenos a little the cheese tends to hold the top on)
Beat an egg (or 2 if needed) and dip the stuffed jalapenos in it then roll them in bread crumbs.
Bake in the oven at 350 for 15 - 20 minutes.
Be careful when eating as the cheese gets quite hot.


Also something to note, we learned this summer that red jalapenos are much hotter than green ones. The green ones are picked early and ripen off the vine while the red ones are ripened on the vine and picked after allowing a much higher level of capsacin (which is what make peppers hot) to accumulate in the pepper. We learned this by buying red ones on a whim and then promptly crying out with our mouths on fire, which prompted us to look up the preceding info on the internet. The green ones (minus seeds) do provide a nice kick, if you like very hot the reds are the way to go.

243. 18 Jan 2010 18:27

marius

From Channel Baldur, post 5801

Here's an old favorite dressing of mine. Baldur has always loved Russian Dressing my version it's quite a bit spicier than the traditional.
Feel free to add other herbs, I have even pummeled caraway and dill seeds in my mortar and added them.
This needs at least a day in the refrigerator for the many flavors to 'meld'.

Chernobyl Dressing

In a bowl whisk together
1 cup reduced fat Mayonaisse
3 tablespoons ketchup
1 heaping tablespoon horseradish (or more)
1 tablespoon pickle relish
2 tablespoons vodka
2 tablespoons vinegar (use cider or white vinegar)
1 tablespoon minced chives (dried is fine)
1 tablespoon finely minced parsley (dried is fine)
1 teaspoon dried English mustard powder
2 teaspoons dried hot red pepper flakes (or more)
1/8 teaspoon cayenne pepper
several dashes (to taste) Tabasco Sauce

Cover tightly and keep it refrigerated until needed

244. 18 Jan 2010 18:28

marius

From Channel Baldur, post 5802

This is one of marius' favorite meals any time of year. A piano teacher served this when I went for dinner some forty years ago. She served it along with a cup of tomato soup and I've not found a better combination. Crusty bread also goes well with this.

Weight Watcher's Shrimp Salad

Ingredients:
1 can medium sized shrimp
(I use fresh because the canned shrimp can break up when you toss this salad, and fresh is yum.)
1 can blue lake cut green beans
1 garlic clove (or more if you like)
1 tbsp. cooking oil
1-2 cubes of bouillon (beef or veg)
1/2 cup chopped celery
1/2 cup sliced green onions (use green parts too)
1/4 cup vinegar
2-3 cups shredded lettuce (I slice thinly instead of shred)
2/3rds cup of white rice (or use brown but just adapt cooking times and liquid)

Directions:
Open the beans and save the bean juice in a large measuring cup.
Put the shrimp (cooked if you bought it fresh) and beans in a shallow pan with the vinegar. Set in refrig for 20-60 minutes, turning every now and then.
Get everything ready to chop/slice, then let it sit while you start the rice.
Add water to the bean juice until you get 1 and 1/3 cups of liquid.
Pour that in a small rice pan. To that liquid, add the garlic clove, (minced or however you like it), the bouillon cubes and the veg. oil. Bring to a boil and pour in the rice. Let boil with lid off for about 5 minutes. Then put the lid on and turn temp to low for another 20-25 minutes. (Different timing for brown rice but I don't know what.)
While the rice is cooking fix the lettuce, celery and green onions. Put them in a large salad bowl.
After shrimp/beans have marinated, drain the vinegar and add to lettuce mix.
When rice is finished, fluff it for a second and toss it hot onto everything in the salad bowl.
Toss and serve immediately. Use light soy sauce as "dressing."

I like this cold the next day too, or even re-heated. And, fun to eat with chop sticks if one is in the mood. Not sure if this is really a low-cal meal, but I eat it like it is ... meaning I eat a lot when I make this.

245. 20 Jan 2010 08:49

Dragon

Spinach and Strawberry Salad Dressing (Vinegrette)

1/3 cup white sugar
½ cup oil (canola or veg)
¼ cup white vinegar
2 Tbsp sesame seeds
2 Tbsp poppy seeds
¼ tsp paprika
½ tsp Worchestershire sauce
1 ½ tsp minced dry onions

Mix all ingredients and serve over salad

246. 20 Jan 2010 10:00

marius

Honey-lime Dressing.
1/4 c. lemon juice
3 TBSP lime juice
1/4 c. honey
1/4 c. oil
1/2 tsp. salt
1/4 tsp. dry mustard

Goes great on spinach salad w/ avacado, strawberries, toasted almonds, small can of Mandarin oranges. Put dressing on at last minute.

247. 25 Jan 2010 15:54

Dragon

Post 5903 from Radio Baldur - marius' Potato and Leek soup with an option for clam chowder

Yesterday when we were out of town, part of what we did was attend a 4.5 hour cooking class and meal with Jeff the Chef. We made four soups, one stew and bread pudding. My favorites were the potato leek and the Quick Caldo Verde (Portuguese Sausage and Greens). Spouse's favorites were the potato leek and the Beef Daube with Prunes and Dark Beer.

Here's one of my favorites ... however, it was incredibly rich so when we make it, we'll probably leave out the heavy cream. (Tee hee - maybe we are too used to the taste of skim milk? LOL!)

Potato/Leek Soup and Clam Chowder Variation

1/2 stick unsalted butter
2 Leeks, white part only, cleaned and sliced
3-4 medium russet potatoes, peeled and diced
1/2 tsp. dried thyme
3 c. low sodium chicken broth
1 c. whole milk
2 potatoes, peeled and diced
1 large carrot, peeled and diced
1 large celery stalk, diced
1 c. heavy cream

Directions:
1. sweat the leeks and russet potatoes in the butter for about ten minutes.
2. Add the broth and milk, cover, and cook until very tender, about 30 min.
3. Puree, then add remaining ingredients (including the two other potatoes) and cook until veggies are tender. Adjust seasoning and add more milk if too thick.

Clam Chowder Variation
1. replace 1 c chicken broth with one 8 oz. bottle of clam juice.
2. add 2-3 cans of clams [or several pounds of live clams that have been scrubbed, remember to discard any unopened clams]

Notes:
-when using canned clams, do not cook very long/hot or they turn into rubber. : )
-to "sweat" means to cook vegetables in fat without them turning brown
-to use the "white part" of leeks, just cut them about in half. You'll still have some green, but not a lot
-neat way to clean leeks: after removing green part, slice leeks length-wise in halves so you have four halves. Hold "bulb" or root end of each half and make several length-wise slices to the end, but don't cut through the root end. You'll end up with a kind of "leek broom or brush." Then still holding root end, hold the "leek brush" under water with the loose ends pointed down. This will get out the sand. Cut off the bulb end and toss. Then cut up the remaining "broom part."

248. 25 Jan 2010 15:55

Dragon

Here's the recipe I use for Potato and Leek soup.

This is a Potato/Leek soup I made the other night, it turned out fabulous and was really easy.

Potato and leek soup

Ingredients
1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

Directions
1.In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
2.Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.


Now I used half and half instead of heavy cream and I added about 3 cloves of minced garlic to the leeks while sauteeing them.

249. 25 Jan 2010 16:21

marius

Ooops ... for my recipe it should have said to hold the "leek brush" under RUNNING water, with the loose ends pointed down.

250. 25 Jan 2010 16:22

marius

Thanks for posting my leek recipe, Dragon!

251. 26 Jan 2010 16:48

Robindcr8l

From post #5922 on Channel Baldur, by Belladonnis:

Ok Ive got a recipe for some very lowfat treats that are great for anyone with kids, grandkids or anyone trying to sooth their sweet tooth in a better way. They are also fun and easy for kids to make when they have sleepovers.

Homemade Ice Cream Sandwiches

You will need a nice size container that can go in the freezer

1 box chocolate graham crackers
1 tub lowfat or nofat Cool Whip

Break graham crackers in half, place a nice size spoonfull of Cool Whip on top then place other half of craker on top and lightly press together. Place sandwiches in container and seal then place in the freezer to freeze.

So simple but so good!! My kids love them!

252. 3 Feb 2010 20:19

Robindcr8l

Here's a simple dessert I found online and took to our girl's mexican potluck dinner last week. The girls totally LOVED it! I admit, I have no idea what Mexican vanilla is, so I just used regular vanilla extract.

Sopapilla Cheesecake Pie

Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

253. 7 Feb 2010 11:50

belladonnis

Here is a really good candy recipe that my sister gave me.

Old Fashioned Hard Candy

3 3/4 cup sugar
1 1/2 c light corn syrup
1 c water
2 tsp cinnamon oil ( may use a touch more for more spice but be carefull)
1/2 tsp red food coloring

In a large saucepan mix sugar, corn syrup and water. Stir over med. heat until sugar dissolves. Bring mixture slowy to a boil without stirring. Using a candy thermometer heat untill mixture reaches 300'F. (this will take about 20 to 30 min) Really go by your candy thermometer!!!! Remove from heat. After boiling has ceased add coloring and flavoring. Be careful when adding to avoid steam.
Pour mixture onto a lightly greased cookie sheet. (I use butter)
Break when cooled. you may dust with powdered sugar.

You can buy the oil at any pharmacy-just tll them your making candy and they will know what you need.

ENJOY!

254. 22 Feb 2010 17:21

sheftali52

Well look how time flies,,,, it's been ages since we have had a cooking episode.
Adding this marvelous recipe from Baldur's channel:

Baldur has shamelessly lifted the following recipe off of a blog called 'Bearly Edible', that is, cooking for bearish men.
They had borrowed the recipe from a local newspaper.
I have not tried this yet but will do so as soon as I can find the ingredients.
********************

The West Point Market in Akron, Ohio is recognized as one of the nation’s leading gourmet markets. (I know what you are thinking… in Akron? You have to be kidding!). They are known for these brownies. It is a much sought after recipe. In May of 2006, the Akron Beacon Journal printed the recipe for West Point Market’s Killer Brownies. There are quite good with a ribbon of caramel in the center. It would be a crime not to share this recipe with you. It takes some effort to make but is well worth it when you cut into them fresh out of the oven.

21 TBS. unsalted butter, at room temperature
¾ cup Droste cocoa powder
2 cups sugar
1½ cups cake flour
4 eggs
2 tsp. vanilla
1 cup walnut pieces
12 oz. Kraft caramels
4 to 6 tbsp. whipping cream
1 cup semisweet Belgian chocolate chips
½ cup confectioners’ sugar

In a mixer bowl, beat 10 tablespoons butter until light and fluffy. In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and ¾ cup flour. In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well incorporated. Stir in ½ cup walnuts.

Spread mixture evenly in a buttered and floured 9-by-13-inch baking pan. Bake at 350 degrees for 5 to 6 minutes, until the batter has risen in the middle. Remove from oven and tap pan firmly on the counter to make brownies fall. Be careful, some batter may splash out at this point. Place brownies in oven for another 5 to 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.

In a double boiler, heat the caramels with 1 tablespoon butter and 4 tablespoons of the cream until melted and smooth. If necessary, stir in remaining 2 tablespoons cream to achieve a consistency that is pourable when warm, and thick but oozing at room temperature.

Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate chips. Freeze at least 4 hours, until caramel is very firmly set.

Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips. Bake at 350 degrees for about 30 minutes, or until the center looks done. Because of the chocolate and caramel layer, the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.

Cool to room temperature, then refrigerate overnight. This allows the caramel and chocolate chip layer to set. Cut into squares and dust with confectioners’ sugar. Store in the refrigerator or freeze. Bring to room temperature to serve.

255. 28 Feb 2010 17:47

Robindcr8l

Post 6495 From Baldur:

Baldur's Pumpkin Cookies

Preheat oven to 350 degrees F
Grease 3 cookie sheets

In a large bowl combine:
2 cups flour
1+1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves

In a separate bowl whisk together:
1+1/4 cups brown sugar
1/2 cup canola oil
2 eggs
1 teaspoon Vanilla extract
1 cup canned puree of pumpkin

Stir the wet ingredients into the dry ones until completely blended.
Drop by the tablespoon full onto the greased baking sheets. You should get 12 on a sheet by spacing them about 2" apart
Bake for 13-15 minutes until not quite brown on top.
Cool well before icing or dusting with powdered sugar

256. 16 Mar 2010 21:13

Robindcr8l

From post 6720 from Baldur:

Baldur's Irish Soda Bread

Combine 1 cup raisins with 1/4 cup whiskey, allow to marinate for several hours or overnight

Preheat oven to 350 degrees F
Grease a 9" cast iron skillet and place it in the oven to heat while preparing the dough.

in a medium bowl combine:
3 cups flour (may be part whole wheat)
3 tablespoons granulated sugar
3/4 teaspoon baking soda
1 tablespoon (or more) whole caraway seeds

in a small bowl combine:
I cup milk
I tablespoon vinegar (if you happen to have buttermilk forego the milk and vinegar combo and just use a cup of that... but I NEVER have buttermilk on hand)
1 egg
3 tablespoons of melted butter

Pour the wet ingredients into the dry and stir just until it comes together, add the raisins.
Dump everything onto a floured work surface and very briefly knead it into a smooth ball.
Do not overwork the dough! Knead it just enough to make a nice ball out of it.

Remove the hot skillet from the oven and carefully place the dough into it.
With a sharp knife cut a cross into the top surface so that the demons may escape while it is being baked.
Bake for 45 minutes

Allow it to cool slightly before trying to slice it

257. 17 Mar 2010 11:47

Robindcr8l

Post 6729 from Hazer:

My favorite way to use buttermilk is in a soup called Summer Borscht.

It consists of a desired amount of stock made with smoked ham. If you have the ham bone, so much the better. Add onion and cubed potatoes. Salt to taste. Boil about 10 min then add parsley and dill. Add buttermilk in at the end. You may add some cream or sour cream just before serving if desired.
The fresh dill you buy at the store is not very flavorful so I would recommend using dry unless you have access to someone with a garden who grows the dill used for canning dill pickles.

258. 23 Mar 2010 09:33

Dragon

From Baldur via Radio Baldur:

Sweet Potato Pie

Preheat the oven to 350 degrees F

Take 2 medium sweet potatoes and bake then until they are quite soft.
When they are cool enough to handle, split them down the middle and scrape the flesh into a bowl (you may actually scrape them into a food processor if you'd prefer and prepare the filling in that).
Mash the sweet potatoes thoroughly until smooth.
Add:
1 can sweetened condensed milk
3 large eggs (2 would be enough but I like the pie on the firm side)
Whisk everything together
Pour into a prepared 9" unbaked pie shell

Bake for 55-60 minutes until the center of the filling no longer jiggles when jostled (+6 points).
Allow to cool before slicing (refrigerate to store it).
Most would serve this with a dollop of whipped cream.

259. 23 Mar 2010 09:42

lalitha

anybody who has tasted indian food ,and liked it

260. 23 Mar 2010 17:53

chelydra

Vermont Porcupine Stew

1. Obtain porcupine.
Some people shoot them when they get too deep into their habit of eating houses. More people run them over. I've never heard of anyone hunting them, and there seems to be an informal taboo against it; it just isn't done. I doubt if there are any porcupine ranches. So obtaining a porcupine is a relatively rare occurrence. You can't predict or control when one might come your way. So, relax, wait, and keep this recipe handy to be ready when fortune smiles on you.
2. Skinning
You might think I'd have a lot to say on this subject, but I've never been in on this part of the process, and doubt if experience in skinning a and a couple of deer (all roadkill, if you're worried) would be much help. All I have to say is good luck. Googling 'how to skin a porcupine' might get a useful result.
3. Gut, set aside liver
Gutting is the same as with any other member of the animal kingdom (other than insects). If you've never done it before, the main thing is always to do it gently and patiently so as not to piece any guts, which will make a mess and taint the flavor. Start with an incision (not too deep!) from adam's apple to anus and once that's done just take everyone out. Bury (deep enough!) everything but heart and liver in the compost pit, eat the heart (any heart recipe will do if you if you prefer to be civilized about it), and carefully wrap and refrigerate the liver.
4. Sell liver or give it away
Porcupine livers are to Vermont what caviar is to Russia, except that they're arguably valued even more highly, since they're consumed at home rather than marketed to outsiders. They're only consumed by old-timers, presumably out of respect. No one young has ever tasted one (another de facto taboo), and old-timers never talk about what's so desirable about them, perhaps so as not to lose their supply by tempting anyone to break the taboo. (Taboos once broken are notoriously hard to reestablish.) Old-timers will pay top dollar for a good fresh liver — by their standards, that is. However, old-timers in Vermont have just enough money to get by happily and very little extra, so the actual price you get won't seem like much if you thought getting your porcupine would be like winning the lottery or something. So if you don't need a little extra income, consider giving the liver to an old-timer whose friendship you value. A book could probably be written (and possibly has been, since Vermont is lousy with small presses) about the etiquette of giving away porcupine livers. The main thing, though, is be neighborly, don't be condescending. The merest whiff of noblesse oblige will lock you and your descendants to the seventh generation into your status as newcomers or even outsiders. And those old-timers can smell noblesse oblige a mile away.
5. Hang carcasse in barn for a couple of weeks.
(To be continued if there's any interest. We didn't get to the actual recipe yet, but that's the easy part, and it'll be useless until you've done all of the above.)