Tuesday, September 30, 2008

Pasta with Pumpkin and Sausage (Link)

Pasta with Pumpkin and Sausage
Shared by: taxi78cab
From Rachael Ray.

Pineapple Kugel

Pineapple Kugel
From: IvoryTowerDenizen

6 eggs
4 tbl margerine (I used butter) melted
8 oz can of crushed pineapple and juice
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
8 oz broad egg noodles, cooked, drained and rinsed
6-8 sliced pineapple

Beat eggs and margarine. Add sugar, pineapple adn juice, vanilla and cinnamon. Mix well.

Stir in noodles. Pour into a greased 9/13 baking pan. Place pineapple rings over top.

Bake at 350F for 40-60 minutes until golden brown.

Nummy and easy.

Sunday, September 28, 2008

Garlic Potatoes and Eggs

Garlic Potatoes and Eggs
From: Bumbazine

Okay. take an appropriate number of waxy (red, yukon gold, etc), not russet, potatoes and nuke them in the microwave until cooked, but not mushy. As if you were making potato salad. I used 3 small, 'cause that's what we had. Ordinarily I would have used 2 mediums for the 2 of us. While the potatoes are cooking, chop up a big clove of garlic for each person. You can use more if you want to. Also beat up 2 eggs per person with a fork. Put in a little salt and pepper.

When the potatoes are cooked (but not mushy) chop the in big cubes. (3/4 inch or so)
Now, melt way too much butter or margarine in a skillet, (I used half a stick) and saute the garlic briefly, until you can smell it, then toss in the potatoes and some salt and pepper and cook them over medium heat a bit to infuse them with butter and garlic flavors. When you feel the time is right, pour the mixed-up eggs over, and do not stir. Let the eggs cook a bit, and then stir the cooked parts up off the bottom and leave it alone some more. You want big chunks of eggs among your potatoes, not egg-coated potatoes. When the eggs are cooked, not runny, cooked, you may eat them.

Roasted Garlic Paste

Roasted Garlic Paste
From: SmartAleq
Also includes a tip on how to use the garlic paste in onion soup.

You may stand upwind in awe of me for I am Allium Woman! I bought a HUGE bag (like 5-6 lbs for 6.99, w00t!) of peeled garlic cloves from the local veggie stand. In order to use up that huge bag I tossed those cloves in olive oil, tossed them into baking pans, sprinkled them with a bit of kosher salt and baked them, stirring them around every ten minutes or so to make sure they didn't stick. Then I shoveled them into the Magic Bullet thingie and turned them all into a sticky melty garlicky paste suitable for dipping ice cream into... Well, maybe not that but I definitely dipped some baguette into it. I have a lot of it in the fridge but the majority of it is in ice cube trays in the freezer. I'm going to make a whole shitload of 2 tablespoon or so ice cubes of frozen roasted garlic that can be easily chucked into hot pasta or nuked back to squishiness.

Then, since the house already smelled like that I made onion soup for dinner--well, allium soup, really, since I used Walla Walla sweet onions, shallots and leeks in a peppery beef stock--I also added a dollop of the roasted garlic paste toward the end of the simmering time. The croutons were slices of baguette soaked in the leftover oil the garlic was roasting in then baked crispy, then smeared with roast garlic and baked a while longer. Floated croutons in soup, topped with shredded gruyere and slid under the broiler for a minute to bubble up. I feel as though I shouldn't speak directly to anyone until I've chewed a large bouquet of parsley but I don't care, it was faaaaabulous!

Crash Hot Potatoes (Link)

Link shared by: SmartAleq

Since several people made them, I'm also linking to them.

From The Pioneer Woman Cooks.

Friday, September 26, 2008

Warm Ricotta Fritters

Warm Ricotta Fritters
An Iftar Treat
From: Dottygumdrop

Here's a picture. (Image somehow didn't work...I'll work on it later.)

480g ricotta
4 eggs
1 cup flour
3 tsp baking powder
Zest of a lemon
Pinch salt
Pure icing sugar and ground cardamom, for dusting
Honey, for drizzling
Vegetable oil, for frying

Whisk the ricotta and eggs together. Sift the flour baking powder and salt together then fold into the ricotta/egg mix. Add the zest.

Heat oil to 170C. Using teaspoons, dollop balls of mixture into hot oil. Cook until golden brown. Drain on kitchen paper then dust with icing sugar mixed with a little cardamom. Serve warm, drizzled with honey, or on their own.

Sunday, September 21, 2008

Banana Crumb Muffins

Banana Crumb Muffins
From: mmouse9799


* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Friday, September 19, 2008

The Bestest Quick & Dirty Cookies Evah!

The Bestest Quick & Dirty Cookies Evah!
From: Bumbazine

Procure an extra-moist cake mix, preferably yellow cake, but not mandantory. We used a Duncan Hines Extra Moist Yellow Cake mix tonight, they were on sale.

Mix the cake mix together with 1/2 cup veg oil and 2 x-large eggs. If you don't have x-large, use 2 1/2 medium or 3 small.
If it's too dry, add a little water 1 Tbsp at a time until it's gooey.

mix in a big handful each of at least 2 kinds of dried fruit - we used dried apricots, dried cherries, and dates tonight, and would have put coconut, but we were out.

Mix in a big handul of chopped pecans.

Mix in a big handful of semi-sweet chocolate chips. You can use milk chocolate if you like, but I won't be responsible for the consequences.

Add anything else you feel like, within reason.

Drop by big spoonfuls onto a cookie sheet, about 3 inches apart.

Cook at 350 for about 9 to 10 minutes, depending on your oven.


Say "Thank You Bumba, your wife is a Kitchen Goddess"

Fake Chicken Noodle Alfredo

Fake Chicken Noodle Alfredo
From: Dolores Reborn

1/2 pkg egg noodles
1/2 14 oz pkg frozen broccoli florets, or fresh
1 lb chicken boobies, diced in bite size pieces
1/2 onion, diced
4 oz 'shrooms, sliced
1 clove garlic, minced
1 can condensed cream of chicken with herbs soup (or whatever you've got)
1/2 cup milk
1/2 cup grated parmesan
1/2 cup shredded mozzarella
1/4 cup chopped parsley

Boil water and add noodles. Halfway thru cooking time, add broccoli and continue cooking recommended time minus one minute. Drain.

Meanwhile, saute chicken with onions, mushrooms and garlic until chicken is done. Season with salt and pepper. Add soup, milk, and cheeses, and combine well until melted. Stir in noodles and broccoli. Stir in parsley.

IvoryTowerDenizen's quickie, in the crock pot, chicken soup

My quickie, in the crock pot, chicken soup
From: IvoryTowerDenizen

1 small chicken, or bone in parts up to about 3 lbs
1 box high quality chicken broth (4 cups?)
handful of dill, fresh
handful of parsley, fresh
2-3 large carrots cut into large chunks
2 med parsnips cut into large chunks
1 onion, whole, peeled
A few cloves garlic, lightly crushed.
2-3 stalks celery, cut into large chunks
water to cover

All day in the crock pot on low.

Note from the cook: Jewish chicken soup requires dill and parsnips or it just doesn't taste right!!

Roasted Chicken with Apples and Leeks and Rosemary

From: IvoryTowerDenizen

6-8 drumsticks and thighs
4 small crisp apples cored and quartered (Empire or Braeburn)
2 leeks, white and light green parts only, quartered
6 small sprigs rosemary
2 tbl olive oil
salt and pepper

Toss all ingredients in a rimmed baking sheet or large roasting pan

Bake at 400F until crispy and done, about 55 minutes.

Herbed bread, cracker and Leek stuffing

Herbed bread, cracker and Leek stuffing: Gourmet magazine, with modifications
From: IvoryTowerDenizen

I make this dressing almost every year for Thanksgiving since 1996 and I do a quicky version (I buy Pepperridge Farm plain stuffing mix rather than the bread and crackers) for regular meals. There is only one other stuffing recipe I ever use- (one I made up for the Jewish holidays, or when my parents come for Thanksgiving that is kosher and is based on challah). I love this recipe.

1 16-ounce loaf firm white bread (do not trim crusts), cut into 3/4-inch pieces

1/2 cup (1 stick) butter
3 leeks (white and pale green parts only), halved lengthwise, rinsed, thinly sliced

2 medium onions, chopped
3 celery stalks, chopped
2 cups coarsely crumbled saltine crackers
1/2 cup chopped fresh Italian parsley

3 tablespoons chopped fresh sage or 1 tablespoon dried
3 tablespoons chopped fresh savory or 1 tablespoon dried

3 tablespoons chopped fresh thyme or 1 tablespoon dried
3/4 teaspoon salt
3/4 teaspoon ground black pepper

1 cup milk
1/2 cup canned chicken broth

Preheat oven to 300°F. Spread bread on 2 large baking sheets. Bake until just dry but not brown, stirring occasionally, about 18 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add leeks, onions and celery and sauté until tender but not brown, about 15 minutes. Transfer to bowl with bread. Mix in cracker crumbs, herbs, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Butter 2-quart baking dish. Mix milk into dressing. Reserve about 6 cups dressing for turkey. Mix 1/2 cup broth into remaining dressing and transfer to prepared baking dish. Cover with foil. Bake dressing in covered dish alongside turkey for 40 minutes. Uncover and bake until golden brown on top, about 20 minutes longer.

(I don't stuff my turkey, so I bake all of it in baking dishes. I usually use 1 really big casserole or two 2 qt ones. When I don't stuff I add additional broth to the stuffing and baste the stuffing with pan drippings as the turkey roasts to get that same taste.)

Tuesday, September 16, 2008

Soapy's Pasta

Soapy's Pasta
From: IvoryTowerDenizen

2 carrots, sliced in half moons
2 stalks celery, sliced
2 small leeks, sliced
1 tsp dried oregano
2 zucchini, sliced in half moons
garlic, minced
0.5 pound baby spinach
handful fresh parsley, minced
28 ounce can chopped or crushed tomatoes, and juice
14 ounce can cannelloni beans, with liquid
Small pasta like ditalini.

Saute in olive oil the carrots, celery and leeks for a few minutes. Add zucchini, garlic and oregano. Saute for a few minutes longer. Add spinach until it wilts by gently folding it into the mixture.

Once wilted, add tomatoes, beans. Add as much water to get to the consistency you like (stew like or soup like). Simmer few minutes. Add parsley and black pepper. Simmer 25-20 minutes.

Cook pasta. Serve over pasta with a drizzle of olive oil and parmigiano cheese.

It's like eating good health- it tastes so fresh and good and it is so satisfying!

Adapted from Sundays at Moosewood.

Friday, September 12, 2008

Yorkshire Pudding

Yorkshire Pudding
From: ScareyFaerie

Vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

If you want to make Toad in the Hole, make the batter mix as above and pour it into a large roasting tin. Put some sausages in it and bung in a hot oven (Gas 7) for 25-30 mins. Serve mouth-burningly hot, with onion gravy.

Friday, September 5, 2008

Death Chicken, AKA Poulet de la mort

Death Chicken
From: eleanorigby

First of all, it's called Death Chicken because it's post-funeral food, which is some of the best food on the planet. Not sure about that claim? Go to a random funeral and then go eat something--bound to taste finger lickin' good. One reason it's post-funeral food is that it takes awhile to cook in the oven, so you make it, go to the service (skip the graveside) and come home and eat.

Note: do NOT jack with these ingredients until you have made it at least once first. Yes, all of them need to be in it. Go with it. Have a little faith, people--listen to the pastor at that service, mmkay?

Death Chicken:

Line a 9x13 pan with raw bacon--use 6 or more slices (and none of that damned Canadian crap--bacon, folks. Not hickory smoked or maple syrup injected. BACON)
One cup of uncooked (white, not instant) rice--pour evenly OVER the bacon.

Put some chicken pieces on top of the rice. I tend to do boneless thighs and/or breasts. Leave the skin on (or off).
Salt and pepper the chicken a bit.
Sprinkle some paprika over the chicken. No, I don't know how much. Just keep in mind you're not making chicken paprikash.

In a separate bowl, mix (whisk) together the following:
1 can cream of chicken soup (I use Campbell's--I bet you food snobs do too).
1 cup water
little bit o' garlic salt
pinch o' nutmeg (you heard me)--I add 2 pinches
1 teaspoon of oregano (dried)
2-3 tablespoons of dried parsley flakes (or fresh parley)

Mix until smooth (I actually whisk the soup and water together and then add the spices. It seems sensible.), then POUR mixture over chicken, covering rice (get in the corners).

Cover tightly with foil-heavy is better. Do not peek with this recipe!

Place in a 300 degree oven for 2 hours (I have done 350 for an hour, but it's not as good).

The house will smell divine. You will inhale this. No lie.

Thursday, September 4, 2008

Stuffed Camel

Stuffed Camel
From: Dottygumdrop
(serves 80-100)

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
12 kg basmati rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
60 eggs
110 gallons water
2.5 kg black pepper
Salt, to taste

1. Skin, trim and clean the camel (till you get over the hump), lamb and chickens, and boil until tender.
2. Cook the rice until fluffy. Fry the pine nuts, almonds and pistachios until golden and mix with the rice, reserving some nuts for garnish. Hard boil the eggs.
3. Stuff the cook chickens with most of the hard boiled eggs and rice.
4. Stuff the lamb with the chickens and more rice.
5. Stuff the camel with the lamb and more rice.
6. Broil the camel over a large charcoal pit until brown.
7. Spread any remaining rice on a LARGE tray and place the camel on top of the rice. Decorate with any remaining hard boiled eggs and nuts.
8. Eat until you feel sick, then recline on your silken cushions and admire the belly dancers!