Friday, October 31, 2008

Cuban Rice

Cuban Rice

Recipe By : Bumbazine, from a recipe on Food TV
Serving Size : 4 Preparation Time ::45
Categories : Beef & Pork One-Pot Company Specials
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Ounces peas
1 Cup Rice, Uncooked -- long grain white
8 Ounces mushrooms, white or crimini -- sliced
1/2 Pound smoked ham -- cut into small cubes
2 Medium yellow onions -- diced
1/2 Stick butter or margarine -- divided
2 Tablespoons extra-virgin olive oil -- optional
2 Tablespoons sugar
1 Teaspoon red pepper flakes
1 Tablespoon Seasoned Salt
14 Ounces chicken broth -- 1 can
1/2 Teaspoon chili powder
salt & pepper to taste
garlic powder to taste

Please be advised, ALL of the measurements in this recipe are approximate. I often add more ham, or mushrooms, or whatever, than called for depending on my mood and what I have available.

Start a cup of long grain white rice cooking in 1 can of chicken broth plus a half can of water.
Meanwhile chop up your ham, onions and mushrooms and set aside.
Put a package of green peas on to cook in 1/4- 1/2 cup water.
Put the half stick of butter or margarine in a large pot and melt it over medium-high heat.
Toss in the mushroom slices and saute until cooked.
Now, add the onions, seasoning with some salt and pepper. Depending on the amount of liquid you have, you may add more butter or margarine, or olive oil, at this point. Saute the onions until they are translucent.
When the onions are ready, add the cubed ham, sugar, pepper flakes, chili powder, and any other seasoning(s).
When the rice has sucked up most of it's liquids but is still not quite done, dump the peas, water and all, into the rice to complete cooking.
Meanwhile, turn the pot with the mushrooms, etc, down to low and let things cook together a bit and taste, adding more seasonings as you desire.
When everything is hotted up nicely, dump the (by now cooked) rice and peas into the pot and mix together. Taste again and adjust seasonings as desired.

Tuesday, October 21, 2008

Apple Filo (Phyllo) Samosas and Apple Tart (Link)

Apple Filo (Phyllo) Samosas and Apple Tart
Shared by: taxi78cab
From: the BBC

Chicken Spaghetti (Link)

Chicken Spaghetti
Shared by: Bumbazine
From: The Pioneer Woman Cooks

Bumba says: "I followed the recipe exactly, for once, except that we didn't leave it in the oven for the full 45 minutes, but instead fell on it like a couple of angry Vikings after 35 min. It was good, but Wifey thinks it needs more 'attitude'. She thinks a can of diced chilies would do the trick. Y'all should try it."

Saturday, October 18, 2008

Sock Lady's German Potato Salad

Sock Lady's German Potato Salad
From: Always Brings Pie

5 or 6 medium potatoes
1lb little smokies or other smoked sausage
1/3 cup oil
1/3 cup vinegar
2 Tbsp Sugar

Slice potatoes thinly with or without removing the skin. Cut little smokies in thirds. Place in crockpot/dutch oven/pressure cooker. Make dressing from the bottom three ingredients. Stir dressing into potato mixture. Cook/bake/pressurize until done. (Normally I do this in a pressure cooker, but there isn't one here so I've got it in the oven. I'm starting it out for 1/2 hour at 400F and then reducing to 350F and stirring every half hour. Sock Lady says it should take about 1 hour.)

Warning: Do not eat a large gladware container full of approximately 3 cups of this as I did one day for breakfast.

Monday, October 13, 2008

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns
From: Mahna Mahna

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour
3/4 cups canned pumpkin
1/2 cup milk
1/4 cup butter, melted
1 tbsp sugar
1 1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp each ground nutmeg and cardamom
3 tbsp butter, softened
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup chopped pecans (optional)

To prepare the buns, dissolve yeast in warm water in a small bowl; let stand for 5 minutes. Mixture should be foamy (if not, your yeast is no longer good - toss it out and start again with a fresh packet).
In a large bowl, mix together 2 cups flour, pumpkin, milk, melted butter, sugar, salt, and spices; stir in yeast mixture and continue stirring until evenly mixed. Turn dough out onto a floured surface. Turn out onto a floured surface and begin kneading; as you go, add the remaining 3/4 cup of flour, 1 tablespoon at a time, until the dough is soft and elastic (it should feel a bit tacky, but shouldn't stick to your hands).
Place the dough in a large bowl that has been lightly oiled, turning to coat top. Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size.
Meanwhile, prepare the cinnamon filling by stirring together the softened butter, brown sugar, vanilla extract and cinnamon in a small bowl until smooth. Set aside.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Spread the cinnamon mixture in a thin layer over the dough and sprinkle evenly with the chopped pecans, if using.
Roll up the rectangle tightly, starting with a long edge, pressing firmly to get rid of any air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a lightly buttered 9-inch square pan. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°. Bake rolls for 20 minutes or until golden brown. If frosting, allow to cool for 15 minutes before drizzling with Caramel Icing.

We ate them unglazed because The Boy prefers his cinnamon buns on the not-so-sweet side... but if you've got a sweet tooth and can manage to wait until the buns are cooled enough to frost, then make a batch of this and drizzle over the buns before serving:

Caramel Frosting
1/4 cup butter
1/2 cup brown sugar, packed
2 tbsp milk
1/4 tsp vanilla extract
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar

In small saucepan, heat butter until melted. Stir in brown sugar and milk; cook over medium low heat 1 minute. Transfer to small mixer bowl and set aside to cool.
Once cooled, stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended, adding more confectioner's sugar as needed until desired consistency is reached.


From: IvoryTowerDenizen

4 eggs
1/2 cup of powdered sugar
3/4 cup all purpose flour
1/2 tsp salt
3/4 cup of heavy whipping cream
1/8th teaspoon nutmeg
1/4 cup of butter

Preheat Oven to 425 degrees.

Whisk eggs until blended. Stir in powdered sugar into the egg mixture and set a side.

Stir flour, salt and nutmeg together in a separate bowl.
Mix in cream to the flour mixture and mix with a fork. Then mix in eggs to the mixture.

Use a 9 inch skillet with an oven-proof handle. Melt 1/4 cup of butter in skillet and swirl around to coat the entire pan. With skillet still warm, pour in the batter to the skillet and then immediately place the skillet in the oven for 20-25 minutes.

Remove from the oven once the top edges are brown. Remove from skillet on to a large plate.

Top with butter, lemon and powdered sugar.

Sunday, October 12, 2008

Make Your Own Hot Cocoa Mix

Make Your Own Hot Cocoa Mix
From: SpazCat

1/2 cup cocoa powder
1/4 tsp salt
1/2 cup sugar
(you can also add powdered milk here iffin you want)

Mix together, keep in a can. When it's time to make a cup add

hot water (of course)
sugar to taste
milk to taste
a dash of vanilla or an Adult Flavoring if that's what the situation calls for

Mix it up and drink. The best part is you can make this as chocolatey or dilute as you want with each cup. Down with the tyranny of Swiss Miss!

Friday, October 10, 2008

Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes
From: Most Creative User Name Ever

This is a favorite of mine and hubbys. We don't do normal mashed potatoes anymore! We do these.

10 potatoes, peeled and quartered (I've found that this is almost a 5 pound bag)
6-8 oz cream cheese (recipe calls for 6, I usually toss in the whole package, I use light or fat free)
1 cup sour cream (I use light or fat free, typically fat free)
6 tablespoons butter
1 packet Hidden Vally Ranch dressing mix
1/4 tsp paprika

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and mash until smooth, I do use a potato masher here to mash them.

While the potatoes are boiling mix the cream cheese, sour cream, and ranch packet together. (I do this in the Kitchen Aid using the paddle.)

Add the potatoes a bit at a time to the mixer and mix until smooth and fluffy. Place mixture in a 9x13 baking dish and refrigerate until ready to prepare. ( I like them to sit overnight.)

Preheat over to 350 degrees. Dot with remaining butter and sprinkle with paprika. Bake for 30 to 45 minutes uncovered, until heated through.

I've heard that these freeze well too, but haven't tried it yet. I keep meaning to though!

Tuesday, October 7, 2008

How to make a beaver cake

How to make a beaver cake
From VunderBob

1 chocolate cake mix, with additional ingredients from back of box
2 pound cake mixes, with additional ingredients.
2 cans chocolate frosting
1 can butter cream frosting.
1 tube black decorator's icing
1 tube white decorator's frosting
1 Easter egg cake mold
1 set of cake decorator sugar eyeballs
1 set of cake decorator dog bones

Mix and bake chocolate per directions in a 13X9 pan. This will become the base of the cake.

The mold pan set specified use of a dense cake such as a pound cake, so that's what we did. I originally wanted a chocolate cake to go with the base, and may try it with something else in the future. Anyways, the directions on the mold specified 5-1/2 cups of batter, and one mix yields 4, hence 2 mixes.

Make the pound cake batter as directed on the box, and follow the directions on the mold regarding filling and bake time. Let all cakes cool thoroughly before assembling and decorating.

Remove the sheet cake from the pan, and set it on the base you want. Next, get a big knife and cut off the pound cake that extends up and out of the molds, making each flush with the mold sides. Use frosting to glue the halves of the egg together, and use something like a bamboo skewer to pin everything together. Cut off the wider end of the egg so that it will stand on the sheet cake base, using more frosting as glue. Retain the cut off piece.

Once everything is stable, fashion a couple of lumps of cake from the cut off portion of the same size to use as arms, and glue/pin them on the body about halfway up. A third lump becomes the muzzle, and two more, smaller lumps for the ears on the top. Once you are satisfied with placement, frost the beaver body with the chocolate frosting.

Use the black tube frosting to draw in details such as the ears and nose. Apply the eyes. Take two of the dog bones cut off the ends, and shave one end of each so they resemble buck teeth. Apply them under the muzzle, and draw the mouth around them with the black frosting.

Frost the base with the butter cream, then use the remaining chocolate to draw a beavertail behind. If you want the rabid touch, use the white tube to make foam around the mouth.

VunderBob's Experimental Shredded Pork Butt

VunderBob's Experimental Shredded Pork Butt
From: VunderBob

4-5 lb Boston Butt roast
1 bottle of your favorite beer
Pork rub (recipe below)
Vinegar based BBQ sauce (recipe below)

This recipe is a modification of the way I've done shredded butts in the past. Usually, I do them in a dry slow cooker and let them roast, which is fine and I'll do it again that way in the future. (If you do, or do it in the oven, the key is to slow roast at 225-250 degrees Ammurkin, allowing 2 hours per pound to reach 200 on a thermometer)

I wanted to try using beer this time, and the roast steamed instead. Cover the roast all over with the rub, and put it in the slow cooker on a grate, and turn the thing on. Pour the beer in, avoiding the roast, and until the beer is just below the roast. Let it go all day. Since the cooking mechanism is steam, the butt will not reach 200; I quit at 190, and it took about 2 ½ hours per pound to reach that.

In the meantime, if you're not a lazy slug like me, mix up the vinegar sauce and let is sit in the fridge while the roast is going. I wait to the last minute and boil.

Once it's done, take it out of the slow cooker, and shred the meat with 2 forks. Or cheat, and use a grinder on the coarsest setting. Pour the vinegar sauce over the meat, and mix well. Tradition is to serve on the cheapest white bread or buns with a dollop of coleslaw in the sammich; I eat this stuff by itself because I'm on a low carb diet.

Memphis Style Pork Rub

4 tablespoons paprika
3 tablespoons dark brown sugar
2 tablespoons celery salt
2 tablespoons salt
2 tablespoons black pepper, coarsely ground
2 tablespoons cumin powder
1 tablespoon dried oregano
1 tablespoon cayenne pepper
2 teaspoons dried sage
2 bay leaves
1 teaspoon dry mustard

Crush the bay leaves and combine all ingredients. Keep what you don't use for future efforts.

Vinegar-based Eastern NC BBQ sauce recipe

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon (or to taste) Frank's Red Hot sauce
½ tablespoon ground mustard powder
1 teaspoon salt
1 teaspoon ground black pepper
Several tablespoons liquid smoke

Adjust the sugar, cayenne and smoke to levels that you feel you can handle. Ideally, make the sauce a day or two ahead of when you cook the pork and stick it in the refrigerator – that gives the sauce time for the flavors to meld. That said, I've never done that. I mix all of the ingredients, and heat until it just barely boils.

Saturday, October 4, 2008

MBG's Favorite Breakfast Recipe

MBG's Favorite Breakfast Recipe
From: Mr. Bus Guy, with method II from: Bumbazine


Honey Nut Cheerios - enough to fit in my big red bowl
Milk- to cover
newspaper or magazine

Pour Honey Nut Cheerios into bowl. Cover with milk. Utilize spoon to consume yumminess while reading. When finished, observe Marty waiting for his treat.

Method II:
Pour Honey Nut Cheerios into bowl.
Scrape the Cheerios on the counter that missed the bowl into your hand and put them in the bowl too.
Ignore the Cheerios that went on the floor, the dog will get them.
Cover with milk.
Wipe up the Cheerios and milk that slopped over the rim of the bowl onto the counter when you poured on the milk.
Ignore the Cheerios and milk that are now all over the floor, and the dog. He'll manage somehow.
Utilize spoon to consume yumminess while reading.
Put empty bowl and spon in sink.
Change shirt.
Throw milk-sodden shirt in clothes hamper.
Don't worry about milk and cereal in chair and on floor, the dog is quite adept at that sort of thing.

Minute Chocolate Mug Cake

From: Wallflower

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if
desired. EAT! (this can serve 2 if you want to share!)

Just looking at this and thinking, a scoop of ice cream and chocolate syrup would be good on this.

Thursday, October 2, 2008

Tuna Risotto (Link)

Tuna Risotto
Shared by: taxi78cab

Similar to Venetian tuna risotto.
From the New York Times.

Chocolate Microwave Pudding

Chocolate Microwave Pudding
From: Lissla Lissar
Based on recipe from Nigella Lawson.

150g butter cut in pieces
250g dark chocolate (I usually use choc chips)
100g brown sugar
1 tsp vanilla
125ml double cream
40g flour
1/2 tsp baking powder
3 eggs
double cream for serving

Butter a microwave-proof bowl with some of the butter. Grate or otherwise pulverize chocolate in a food processor, then, using the double-bladed knife thingy, add the rest of the butter, cut up, and then the sugar. Process it until it's smooth. Add everything else, blitz until combined.

Pour into the bowl, cover with plastic wrap, and nuke for five minutes, or until it's set. Pierce the plastic with a knife, and put a plate on it for ten minutes.

Eat with more cream, Gain 345352454 pounds.