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Thread: Recipes

  1. #11
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    wassabi salmon salad

    wassabi dressing with added wassabi powder
    1 bag bean sprouts
    half pack of onion sprouts - that box they come in
    half a cucumber
    1 avacado
    1 salmon steak broiled with wassabi dressing as glaze (also substitute with sushi grade salmon)


    chop avacado & cucumber

    all in a salad bowl - toss and enjoy

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  3. #12
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    super hot chili

    This recipe has been used to win more than one chili cook off...

    - 4 habanera chili -



    5 large tomatoes

    1 cup chicken or vegetable broth

    1 8 oz can tomato paste

    1 can fire roasted tomatoes

    2 cup raw baby spinach

    1 red jalapeño pepper

    4 habanera peppers

    1 small red onion

    1 small white onion

    1 head garlic

    2 med/small zucchini

    2 T olive oil

    ¼ C brown sugar

    2 lbs leanest ground chuck

    1 can red kidney beans

    1 can white kidney beans

    1 can black beans

    1 T savory

    4 T Cumin



    Chop tomatoes, garlic, onions, peppers, zucchini, peppers

    Add tomatoes and broth to crock-pot on high until tomatoes are mush

    When mush add cloves garlic, ½ red onion, 2 habanera, zucchini, fire roasted tomato and tomato paste cook for an hour or so

    In olive oil brown remaining onion, peppers, garlic, beef, savory and salt then add to crock-pot

    make sure all of your ingredients are added to the crock pot if there is anything left

    let simmer for a few hours



    to make it even more delicious: let the above age one day – before serving chop a bell pepper and half a red onion add to chili simmer or reheat – top with cheese, green onions, sour cream and corn bread…

    (If you prefer it less hot use less habaneras)

  4. #13
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    Apr 2004
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    Northern California
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    Ever seen a guacamole recipe that calls for mayonnaise, sour cream, yogurt, or, ick, mashed tofu? That's not guacamole. I love all of those white foods, but they do not belong in the guac.

    Real Guacamole

    1 ripe avocado
    1/2 medium ripe tomato, seeded and chopped
    2 tbsp minced white onion*
    1 lime
    dash of Tapatio or other hot sauce
    minced cilantro to taste**
    big pinch of ground cumin
    salt to taste

    Cut the avocado in half, take out the pit, and scoop the flesh into a bowl. Squeeze in the lime juice immediately (use half if it's a juicy lime or all of it if it's a dry one) and mash the avocado with a fork until it's pretty smooth but with some chunks. Stir in the rest of the ingredients, adding more or less to taste. You can multiply everything by the number of avocados you have. Try to serve right away, or the top will turn brown. Putting the pit in the bowl doesn't help, that's an urban kitchen legand, but if you do have to hold it, try pressing a piece of plastic wrap directly onto the surface to reduce browning, then stir it up to hide the icky spots before you serve it. The brown tastes fine, it just looks funky.

    Secret Hints:
    -If you have some prepared salsa, just use that instead of the tomato, onion, hot sauce, and salt. Still use the lime and cumin, because it will taste fresher.

    -Mushy old avocados make slimy gross guacamole. Use good avocados, and trim away any black spots. If the avocado has a lot of fibers in it, try slicing it up width-wise before mashing to break up the fibers.

    * I don't like raw white onions so I use thinly sliced green onions, but I don't think it's authentic.

    ** I deeply hate cilantro, so obviously I don't use it. I also don't think it's very authentic in guacamole, but i know some people love it. If you are one of those people, feel free to add some.

  5. #14
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    May 2005
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    8
    Freda's Poundcake

    I got this recipie from my mother who got it from a good friend of hers who lived outside of London. It's not a typo- it really is a dozen eggs and a pound of butter! you'll need a strong arm and a large springform pan.

    •1 pound unsalted butter (I like 1/2 salted, 1/2 plain)- soft but not melted
    •4 cups of sugar
    Cream butter and sugar untill fluffy
    •Beat in 12 eggs, one at a time
    •Add 1tsp vanilla*
    •Mix in 4 cups flour

    Spoon mix into ungreased pan then put it in a COLD oven- turn oven on to 325 and cook for 2 hours.

    •The top of the cake will probably get some big cracks in it- thats normal.
    •I've made this recipie in 3 loaf pans- makes a great gift. Keeps for ages in the fridge.
    •Never met a guy who didn't love this cake.

    * I've made this into poppyseed poundcake, chocolat too-
    When you add the vanilla, mix in about a cup of poppyseeds and a mini bottle of Chartreus Liquor, you can also add some cocoa to taste (1/2 to 1 cup) and or pecans/walnuts. It's pretty versital, but try it plain first- yummy!

  6. #15
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    I don't really measure when I cook, I just use as much of the ingredients as I think is needed. Please ask me to clarify the recipe if need be... I will probably have to re-write it anyway. Let me know if it doesn't make sense.

    Quick and simple soup:

    * veggie stock (approx 2.5dl/1 US cup per person)
    * chunk of ginger (the ginger is essential!)
    * leek or scallions, sliced
    * noodles (the kind that cooks in 3-4 minutes)
    * broccoli, cut into smallish pieces
    * sliced pak choi, or other leafy greens
    * firm tofu (cut into cubes), or large white beans (pre-cooked or canned, obviously)

    Heat up stock, leek and ginger and once it boils, add the other stuff. Cook until it's all done. It shouldn't take more than five minutes, but obviously it depends on how big the broccoli bits are. Remove the ginger chunk(s) before serving if you don't feel like biting into it. :-)

    It's possible to use the same basic recipe for a lot of different soups - I have made it with salmon (frozen salmon filets that I thawed in the fridge overnight and then cut into cubes) instead of tofu, and it was delicious too. You can also experiment with other vegetables if you don't like broccoli. You could use rice noodles or whole wheat noodles - or no noodles at all, in which case you could serve bread or rice on the side.

  7. #16
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    Apr 2004
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    Northern California
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    (i don't measure either, i just estimated measurements for the recipes)

  8. #17
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    Apr 2004
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    belleville, nj
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    Do you have a hard time getting vegetables in your diet? Do it the easy Greek way! Growing up, my Greek mom always put a salad on the table for lunch and dinner. And believe it or not, we small girls ate it! Most Greek food is simple and easy to make, not to mention delicious. Truthfully, these aren't really "recipes." Here are some easy and tasty salads to get more raw veggies into your body.

    My Favorite Salad Ever: "Maroulaki"

    Maroulaki is Greek for Romaine lettuce. You can also use Green Leaf or Red Leaf lettuces if you want. There are no quantities for this salad (or basically any of these salads). Just make it by eye and to your taste.

    One head of lettuce
    2 to 3 scallions
    Olive oil
    Lemon juice
    Salt

    Slice up the lettuce into ribbons. Slice up the scallions, white and green parts. Dress with olive oil, lemon juice (for a whole head of lettuce, I use one whole lemon), and salt. Toss and serve.

    If you live alone or with one other, you can keep the lettuce and scallions in a storage container in the fridge and just take out what you need for that meal, then dress it in the bowl. I use a 3 quart disposable container. This gives the lettuce enough air space to keep it from rotting.

    This is so refreshing and never fails to remind me of my childhood.

    Real Greek Village ("Horiatiki") Salad

    Tomatoes, 2 or 3
    Onion
    Cucumber, peeled (seeding is up to you. I like English cucumbers)
    Rings of Italian long peppers (optional)
    Olive oil
    Salt and Pepper
    Dried Oregano

    Cut the tomatoes into wedges. Slice up the onions. Slice up the cucumbers. Slice up the pepper if you are adding that. Toss in bowl. Dress with olive oil, salt, pepper, and oregano. Just eyeball the amounts to your taste.

    You will notice that there are no olives or feta cheese or whatever else you get in a "Greek" salad in diners and wherever else in this great land. Also, no vinegar. Leave that out for a "real" Horiatiki. Though they are tasty, it is not authentic to add these. Put a plate of a big hunk of feta cheese sliced up for each diner and sprinkle some olive oil and dried oregano on top. Olives go in a bowl for each person to take as much as they please.

    Greeks generally eat family style. Everything on the table at once and you eat from the serving platters communally.

    Here are some more good salads:

    1. Peel and slice up a cucumber. Dress with oil and vinegar, salt, pepper, oregano.

    2. Shred up a cabbage. Dress with oil, lemon juice, and salt.

    3. Shred up radishes. Dress with oil, lemon juice, and salt.

    Here's another "recipe:"

    Aunt Koula's Tasty Bean Salad:

    Great Northern beans
    Onion
    Parsley (a must, not a garnish)
    Olive oil
    Lemon juice
    Salt

    Cook up a batch of beans (or use one 15oz. can of beans--that's what I do). Let cool. Slice up some onion to taste. Roughly chop up some parsley leaves to taste. The parsley is important. Don't leave it out. It give a nice fresh green flavor to the bean salad. Dress with oil and lemon. Season to taste.

    You can also make this with kidney beans and add a cut up hardboiled egg.

    Enjoy!

  9. #18
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    3 C's Casserole
    (Cheese and Chili and Cornbread)

    2 Habanera Chili

    2 ½ lbs leanest ground beef
    1 small onion - chopped
    1 large (whole) shallot – chopped
    1 table spoon grape seed oil (or other cooking oil)
    2 habanera – chopped
    1 green bell pepper - chopped
    2 cans of black beans - drained
    1 can red kidney beans - drained
    3 cans stewed tomatoes
    1 small can tomato paste
    3 tablespoons cumin
    ¼ cup brown sugar
    2 tablespoons lowery’s
    1 tablespoon chili powder
    1 cup filtered water or black coffee

    Chop and prepare onions and peppers. In a large pot over medium heat oil and add onions and one habanera cook until the onions are translucent. Add beef salt and other spices. When beef starts to brown add water and cover to allow spices to infuse the meat. Stir regularly to keep from burning. When beef is cooked through add all other ingredients and let simmer for at least 30 minutes.

    I prefer to let chili sit a day before serving, but this is not necessary.

    Spicy Macaroni and Cheese

    16 oz grated jalapeno jack cheese
    16 oz grated cheddar
    8 oz crumbled feta cheese
    4 oz cream cheese
    2 ½ cups milk
    1 stick butter
    1 shallot - chopped
    1 teaspoon cayenne pepper
    2 teaspoons Lowery’s seasoning salt
    2 small bags of macaroni
    1 tablespoon flour

    Cook macaroni according to package directions and set aside in a baking pan. In a large pot melt butter over medium heat. Add chopped shallot cook until translucent. Add flour and cream cheese and mix until cream cheese is soft. Add milk and mix until thickened. Add salt and cayenne pepper. Add cheese and melt into sauce. Pour over macaroni and mix.

    Take about half of the macaroni and cheese and put it in a deep roasting pan and spread it over the bottom of the pan. Add a quart of cooled chili over the top and spread it out.
    Mix up two boxes of Jiff Cornbread mix (or your favorite corn bread recipe) and pour this over the top. Bake this in a 350° until top is golden brown and toothpick comes out clean.
    Serve warm.

  10. #19
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    Feb 2007
    Location
    NORTHEASTERN OKLAHOMA
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    El Chico Mexican Restaurant White Sauce...

    WHITE SAUCE

    1 quart Hellman's Mayonnaise

    1/2 tsp. garlic salt

    4-5 ounces of grated bleu cheese
    (Treasure Cave Crumbled Gorgonzola is easily found.
    It is sold in a container with the perfect amount needed.)

    1/4 cup dill pickle relish (not sweet)

    1/4 cup finely chopped salad olives with pimentos

    2/3 cup dry milk powder

    2 cups of water

    Per the recipe:
    Combine and mix dry ingredients together with milk and mayonnaise,
    then add remaining ingredients. Chill and serve.
    Yield approximately 1 3/4 quarts of white sauce.

    Per my thoughts:
    If you cannot find crumbled bleu cheese, buy the brick,
    then run it through a cheese grater.
    It is easier to place all the liquid or wet ingredients into a blender,
    then add the olives, relish and bleu cheese, pulsing the blender instead of
    allowing it to cream the mixture too much. Otherwise the olives will liquify,
    causing the sauce to be runny.
    But if that is your preference, well. :-)

    Serve chilled with thin restaurant style chips or chips of your choice.

    I'll make this recipe later on this evening to make certain it is as good as
    the restaurant's, but I'll say this much thus far, it sounds right.
    Hubby backed me up on confirming the taste of the ingredients.

    Please note, per the handsome young man who gave me this recipe, it is
    not to be marketed. It is for home enjoyment only.

    ***UPDATE including "I made it" comments.

    Okay, personal opinion only, don't make the mistake
    of using Kraft mayo. Use Hellman's or don't bother.
    Again, personal preference. Kraft is much thinner
    and lacks that oomph for this recipe.

    Drain the olives.

    You will either need a HUGE blender or you should cut
    the recipe in half. This recipe makes a ton of sauce.

    I ran the liquid and the dry milk in the blender for a bit, then
    poured most of it into a bowl. I then added the remaining ingredients
    to the blender and pulsed it a few times so as not to 'cream' the
    other solid ingredients. Combine the two batches, stir, refrigerate.

    Don't be alarmed, it will seem thin. This recipe is best made in
    advance and allowed to chill for a while, overnight would really help.

    ***TASTE UPDATE. Shake well before serving.

    Definitely Hellman's next time.
    Recipe suggests 4 to 5 ounces of bleu cheese.
    I suggest sticking to 4 unless you just love the taste of bleu.

    Munch munch munch.

  11. #20
    Junior Member
    Join Date
    Feb 2006
    Location
    Texas
    Posts
    27

    Six Cup Salad

    Six Cup Cocktail Fruit Salad

    This recipe is great for last minute wedding and baby showers. To dress it up, serve in cute vintage cocktail glasses.

    1 cup Mandarin Oranges
    1 cup Maraschino Cherries
    1 cup Sweetened Coconut Flakes
    1 cup canned Pinapple Hunks
    1 cup Sour Cream

    Mix all ingredients togather. Chill for an hour. Serve!


 
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