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PostPosted: Mon Dec 23, 2013 10:41 pm 
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from Tarot Diva by Sasha Graham ~ Criswell

Tarot Diva presents recipes based on the tarot major arcana. Some are rather complex. The one for the Chariot is just my speed and style.

The Chariot implies being in the driver's seat. The clear direction in which you head leaves no time for cooking.

"I don't even butter my bread. I consider that cooking." Katherine Cebrain

Grab a stack of delivery menus. Spread menus like a fan of tarot cards. Randomly select a menu as you would a card. Dial their number. Place your order. Tip the delivery person. Enjoy.


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 Post subject: Georgi's Musaka
PostPosted: Mon Dec 23, 2013 10:43 pm 
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Georgi's Musaka

Ingredients you will need:

1kg potatoes

0.5kg mince

100g cooking oil

1 onion

10g cumin

5g black pepper

10g paprika

Salt

450g yogurt

100g sour cream

5 eggs

Cooking process: peel and cut in small cubes the potatoes ( like you would do for soup ), put them in a 13x9 baking pan, put the salt ( salt to taste ), Heat the oil in a frying pan, chop the onion in it and fry until the onion becomes transparent, then put the mince, cumin, black pepper and paprika in the frying pan and stir well while continue frying. Do that until the mince is well fried. Pour the content of the frying pan in the baking pan, add 800g of water and mix everything well .Then put the baking pan in the oven. Bake until almost all of the water is gone. During the baking mix the eggs, the yogurt and the sour cream and stir them well. When almost all of the water is gone from the baking pan pull it out of the oven and pour the mixed eggs, yogurt and sour cream over it ( to cover all of it ). Put back the baking pan into the oven and bake until the color of the top turns to yellow/gold. Bon Appetit!!! :)


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 Post subject: Gwenhyvar's Fruit Salad
PostPosted: Mon Dec 23, 2013 10:45 pm 
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Gwenhyvar's Fruit Salad

1 (8 oz.) pkg cream cheese
3/4 cup sugar
1 tsp. vanilla
2 Tbsp. rum
3 cans fruit expletive
2 cans mandarin oranges
1 (10 oz.) can pineapple chunks
1 small jar maraschino cherries
1 cup chopped pecans
2 pkg Dream Whip, prepared by
instructions on package

Mix together the cream cheese, sugar, vanilla and rum. Use juice from fruit to make a creamy mixture. Drain fruits and mix with pecans. Add cream cheese mixture to fruit. Fold in the Dream Whip which has been whipped. Mix well and let stand overnight.


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PostPosted: Mon Dec 23, 2013 10:48 pm 
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HenryMinkel's Baked Macaroni & Cheese

Makes about 4 servings as main course 6 as a side dish

Ingredients (main)

8oz any pasta (small elbow macaroni or penne work best)

4 Tablespoons Butter

1 cup bread crumbs

1 small onion (minced)

1 Tablespoon flour

1/2 teaspoon salt

1 teaspoon dry mustard powder

dash ground pepper

1.5 cups milk

8oz of shredded Cheddar cheese (although any firm cheese works)

Prep (takes about 45 minutes)

Preheat oven to 350 Fahrenheit
Lightly grease a 2 quart casserole dish.

Boil water and cook the pasta while preparing the cheese sauce. Drain. Add to the casserole dish.

In small saucepan melt 2 Tablespoons of butter and the add the bread crumbs. Stir to coat, remove from heat and set aside.

In a medium saucepan melt the remaining 2 Tablespoons of butter over medium heat. Add onion and cook until tender (usually 5 mins)

Combine flour, salt, mustard and pepper - stir into the medium saucepan. Slowly stir in the milk and cook until slightly thickened stirring constantly. Do not boil!!

Remove from heat and stir in the cheese in small batches.

(add any optional ingredients now [if any]- see below)

Pour the cheese mixture over the pasta. Sprinkle the bread crumbs over the top to cover.
Bake about 20 minutes until bubbly and the crumbs are golden.

Let cool a bit but serve hot.

Optional ingredients

It tastes good on its own but you can add about anything to personalize it. I like:

Dried hot Cayenne or Jalapeno peppers crushed

Crispy bacon (goes really well with the hot peppers!)

Precooked Buffalo style shredded chicken

Lobster (uncooked pieces)

Pulled pork


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PostPosted: Mon Dec 23, 2013 10:50 pm 
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Hummingbird's BACON WRAPPED DOUBLE CHEESE STUFFED CHICKEN

*Boneless chicken breast
* For each breast, you will need;
* 4 pieces of bacon.
* 1 oz Cream Cheese ?softened
* 1 tsp. finely chopped garlic. (I use more) or chives.
*About 2 TB shredded sharp cheese (or your choice)
*Toothpicks

Heat Oven to 350°
Pound each breast flat. (Figure 1) Spread cream cheese over inside of breast keeping mostly in the middle. Top CC with garlic, then your shredded cheese. Add S & P if you wish. Place chicken on top of bacon that is arranged as seen in Figure 2. Roll chicken from short ends, and then wrap bacon around and pin well with toothpicks. Place wrapped chicken on racked baking tray, seam side up. (Figure 3) This will help bottoms get crispy as well, and keep food out of grease. I am sorry, but my camera was dying and the finished, plated meal was just a bad blur, worse than the quality of these 3.

I serve this with noodles parm, a veggie, salad & bread. All of the above ingredients can be changed to more or less or different flavors depending on your tastes. You can also make it without bacon.

*~ Do ahead tip. Double up recipe. Place ½ of the wrapped chicken on parchment or Pam® covered tray. Freeze, then package up, date & mark and save for another day. Just add about 15-20 minutes to cook time from frozen state.
©Mloges (HB) deliteful-gifts.blogspot.com/


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PostPosted: Mon Dec 23, 2013 10:52 pm 
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Hummingbird's Kahlua Brownies

*8 (1 oz) unsweetened chocolate squares
*1 cup butter
*5 eggs
*3 cups sugar
*1 tablespoon vanilla
*1 1/2 cups flour
*2 cups nuts, chopped (if you want)
*1 cup Kahlua + a couple sips for you

*Preheat oven to 375°F .
*Melt butter and chocolate together; cool slightly.
*Beat eggs, sugar, and vanilla with the butter/chocolate mixture for 5 minutes.
*Add Kahlua then add the flour; beat just to blend.
*Stir in the nuts.
*Spread in a buttered 9" x 13" pan.
*Bake 35 to 40 minutes- Do Not Overbake.
You can use any coffee/chocolate liquer.
*Cool completely.

©Mloges (HB) deliteful-gifts.blogspot.com/


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PostPosted: Mon Dec 23, 2013 10:53 pm 
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Hummingbird's Swiss Veggie Melody

1 16 oz bag of frozen, broccoli, cauliflower and carrots, thawed & drained well
1 10 oz can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 can French-fried onions

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine thawed vegetables, mushroom soup, Swiss cheese, sour cream & fried onions. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes.
*You can change out the cream soup, veggie combo & cheese for different ones. I triple this all the time. Leftovers come our reheated in microwave.
©Mloges (HB) deliteful-gifts.blogspot.com/


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PostPosted: Mon Dec 23, 2013 10:54 pm 
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Kaaja's Cranberry-Nut Bread

This is an old New England recipe that I make every year. Hope you enjoy it. :)

1 cup whole cranberries

1 cup walnuts, coursely chopped

1 tablespoon flour

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 eggs, lightly beaten

2 tablespoons vegetable oil

Grated rind of one orange

Juice of one orange

Boiling water

Combine the cranberries and nuts with one tablespoon of flour and set aside. In a large bowl, combine the 2 cups of flour, sugar, salt, baking powder, and soda. In a one-cup measure combine the eggs, oil, orange rind, and juice. Add enough boiling water to measure one cup and add this mixture to the dry ingredients and combine well. Fold in the cranberries and nuts. Spoon the batter into greased pans and bake at 360 degrees fahrenheit until a tester comes out clean. About 45-50 minutes. Cool in the pan for 10 minutes and then remove to rack for cooling. This tart-sweet flavor improves the next day. I toast and add cream cheese or honey as well. I hope you enjoy it as much as I do. Happy Holiday's to you and yours ~ Kaaja


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 Post subject: Kamigamo's NiKuJaGa
PostPosted: Mon Dec 23, 2013 10:59 pm 
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Kamigamo's NiKuJaGa

200~300g of thin pieces of pork or beef,[cut them into slices if you got whole out of meat]cut the sliced meat into 5cm length pieces. Grease a sauce pan , stir-fry onion until it becomes wilted. Put onion aside and add the [pork or beef] in the center of the sauce. Add sugar, Mirin and soysauce on the meat, saute the meat with the seasonings then mix with the onion, continue sauteing lightly. Drain off potatos, add the potatos and 1.5 cups water into pan. Simmer NIKUJAGA for about 15 minutes at high heat with lid Stir once or twice along the way to allow the flavor to blend


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PostPosted: Mon Dec 23, 2013 11:01 pm 
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KIWI's Million Dollar Cake

250g whole Brazil Nuts 1/3 cup Glace Ginger
2506 Walnut Halves 2/3 cup Mixed Peel
1 cup pitted Dates 1/2 cup Raisins
1/2 cup red Glace Cherries 1/2 cup Green Glace Cherries
3/4 cup Plain Flour 1/2 teasps Baking Powder
3 tablesps Cocoa Powder 2/3 cup Castor Sugar
3 Eggs 1 teasp Vanilla Essence

Line a buttered loaf tin (approx 22cm x 14cm) with 2 layers of baking paper - butter paper well. Put WHOLE fruit and nuts in a large bowl (reserve some whole fruit and nuts to decorate the top) Sift flour, sugar, baking powder and cocoa together and add to fruit and nuts - mix well together. Beat eggs and vanilla together - add to other ingredients and mix thoroughly. Press mixture firmly into loaf tin and decorate the top with reserved fruit and nuts. Bake at 120C 2 - 2 1/2 hours. cool 1/2 hour in tin. Remove from tin and remove paper. Wrap in foil and store in Fridge. Serve small pieces with Coffee and Liqueurs.


Last edited by Keir on Tue Dec 24, 2013 12:23 am, edited 1 time in total.

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 Post subject: Len555's Crepes
PostPosted: Mon Dec 23, 2013 11:10 pm 
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Len555's Crepes

1 1/2 cups Milk

3/4 cups Flour

1/2 tsp baking powder

1/tsp salt

6 eggs separated

8 oz sour cream

2 medium oranges peeled seeded and diced

salad oil

Orange sauce

In 1 qt saucepan over low heat, melt 1/4 cup butter, 1/1/2 cups confectioners sugar 1/3 cup orange juice, 2 tablespoons grated orange peel. Cook over low heat, stirring frequently.

In large bowl with a whisk, mix milk, flour, baking powder, salt , and egg yolks until smoothly blended.

In small bowl with mixer beat eggs whites until peaks are formed, and then gently fold into flour mixture.

Heat 12" skillet over medium heat; lightly oil with salad oil making crepes with a 1/2 cup of mixture at a time.
Will make approx 12 crepes. Keep warm until all crepes are ready.

To serve spread some sour cream over each crepe roll in jelly roll fashion. place on plate and pour some of the orange sauce over top with diced oranges over that.

Different sauces can be used, simply substitute the orange , for say strawberries, blackberries, or even a chocolate sauce.

You can reduce the milk and add champagne if you wish in even amounts but flatten the champagne first.


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PostPosted: Mon Dec 23, 2013 11:13 pm 
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Lu's Vanilla Creme Brulee

1 cup(s) light cream or half-and-half

1 cup(s) heavy or whipping cream

1 1/2 teaspoon(s) vanilla extract

5 large egg yolks

1/3 cup(s) granulated sugar

2 tablespoon(s) dark brown sugar




Preheat oven to 325 degrees.
Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven.

In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.

Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.

Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.

Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.

For Cappuccino Crème Brûlée: Prepare Vanilla Crème Brûlée as above in step 1. In step 2, add 4 teaspoons espresso coffee powder with vanilla to warm cream mixture. Complete recipe as in steps 3, 4, and 5.


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 Post subject: mafasa's Ostrich Steaks
PostPosted: Mon Dec 23, 2013 11:16 pm 
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mafasa's Ostrich Steaks

You will need the following:

4 x 200g Ostrich steaks
50ml olive oil
5ml ground pepper

Bearnaise Sause
1 lemon
250g butter
3 egg yokes

The lean meat compliments the rich bearnaise sauce.

Place the steaks in a flat dish and marinate in the oil and pepper for at least 4 hours but preferably over night.

Juice the lemon then place the butter in a saucepan over a medium heat to melt until it begins to bubble.
blend the egg yokes and lemon juice in a mixing bowl at the same time pour the melted butter until the whole mixture combines to a pale yellow, smooth texture.
Cook the steaks to taste on BBQ grill or hot grill pan, serve with boiled potatoes, wilted greens and the bearnaise sauce on the side.


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PostPosted: Mon Dec 23, 2013 11:19 pm 
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Malaclypse's Mecklenburgian Potato Stew

(traditional winter fare along the Baltic coast of Germany)

Ingredients:
2 lb floury potatos, plus two medium-sized ones extra.
2 lb leek. Under no circumstances try to replace with onions!!!
good 1/2 lb salted, smoked bacon, diced
1 1/2 lb mixed ground meat, about 50/50 beef and pork
1 large onion
salt, pepper to taste
1 tbsp each of dried, chopped savoury, thyme, sage
1 handful of fresh parsley
1 medium-sized egg
1 tbsp mustard
2 cloves garlic, if wanted

In a large pot, start bringing about 1 quart of water to boil. Meanwhile, peel taters and cut into reasonably-sized bits; put in pot , add a pinch of salt, cover and let boil. Water should just cover the potatoes; adjust as necessary. Let cook until taters are done.
Meanwhile, cut leeks in half and clean; then cut into half-inch pieces; keep handy. Finely dice onion, put in large bowl. Add ground meat to bowl, with salt and pepper, a pinch of thyme, the egg and the mustard. Once potatoes are done fetch the two extra ones from the pot and add to bowl, too. Roughly mash potatoes left in pot, leaving the water in, too. Throw leek in pot and cover; let simmer.

Thoroughly mix content of bowl, then form small meatballs. If necessary, add some flour to get a better consistency.

Heat up a heavy pan, put in diced bacon and render until crisp. Adding a few drops of olive oil helps with that. Remove bacon bits from pan and deglaze with a few dashes of water; add result to pot.

Add savoury, thyme, sage to pot, if you like also garlic, and flavour with salt and pepper to taste. Keep simmering; drop in the meatballs one by one, gently stirring when there are too many on the surface. Keep simmering for about an hour; stir occasionally to prevent bottom burn. Chop parsley (including the stalks!!!) and put in pot about ten minutes before serving.

Serve steaming, with the crisped bacon bits in a bowl to add to the soup bowls individually. Stew becomes better with each reheating.


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 Post subject: Malaclypse's Roesti
PostPosted: Mon Dec 23, 2013 11:21 pm 
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Malaclypse's Roesti

The national dish of German-speaking Switzerland.

Ingredients (four servings as a side, two as a lunch):
1 lb floury potatoes
salt, pepper to taste
dollop of butter

Preparation:
Heat up a small frying pan to medium heat (on a stove with a scale to six, set it to four). Meanwhile, roughly grate potatos (if they're clean, don't even bother peeling them) and add salt and pepper. When pan is up to heat, put in butter, let melt, and put 1/4 of the taters in. Let cook for about 3 minutes (should be nicely browned), flip over until nicely browned on the other side. Repeat with rest of potatoes.

Variation: Chaasroesti
Add 1/8th to 1/4 lb of roughly grated cheese to the grated potatoes and mix in well before frying. For obvious reasons, Swiss cheese is preferred...


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