Corn and Zucchini Medley
Shared by: Dolores Reborn
From: allrecipes.com
Rebo made the recipe as linked, but added some salt.
Tuesday, December 30, 2008
B52 Cheesecake (Link)
B52 Cheesecake
From: Mindfield
Mork's recipe for three separate layers:
10 bricks of cream cheese
3 cups of sugar
10 eggs.
4 cups of graham crackers
3/4 cups of butter
1 cup of flour (I added too much actually, but the liquor will soak it up)
3 cups of sour cream
3 tbsp of vanilla extract
Split the batter into 3
Added 1/2 cup each of Grand Marnier, Kahlua and Bailey's Irish Cream to each portion.
They're baking now. I still have to make a raspberry cheesecake tomorrow, for those that don't want a triple-layer monstrosity that's all boozed up. I'll add the dollops of whipped cream around the edge and place alternating Bailey's and Kahlua-filled chocolates on top of each the day I bring it over to be consumed.
I'm kinda upset because I only had 2 9" springform pans. The rest were larger, so since that would be stupidly uneven I just decided to use one 9", one 10" and one 11" and make it all tiered. It'll look like a damn wedding cake, but it'll taste like sex. I don't even want to think about the number of calories involved in this thing. I gained 10 pounds just making it.
Picture 1
Picture 2
Picture 3
Other recipes for single cheesecake:
Link to Recipezaar version (only one cheesecake with all three flavors).
Link to newspaper article with the same recipe.
From: Mindfield
Mork's recipe for three separate layers:
10 bricks of cream cheese
3 cups of sugar
10 eggs.
4 cups of graham crackers
3/4 cups of butter
1 cup of flour (I added too much actually, but the liquor will soak it up)
3 cups of sour cream
3 tbsp of vanilla extract
Split the batter into 3
Added 1/2 cup each of Grand Marnier, Kahlua and Bailey's Irish Cream to each portion.
They're baking now. I still have to make a raspberry cheesecake tomorrow, for those that don't want a triple-layer monstrosity that's all boozed up. I'll add the dollops of whipped cream around the edge and place alternating Bailey's and Kahlua-filled chocolates on top of each the day I bring it over to be consumed.
I'm kinda upset because I only had 2 9" springform pans. The rest were larger, so since that would be stupidly uneven I just decided to use one 9", one 10" and one 11" and make it all tiered. It'll look like a damn wedding cake, but it'll taste like sex. I don't even want to think about the number of calories involved in this thing. I gained 10 pounds just making it.
Picture 1
Picture 2
Picture 3
Other recipes for single cheesecake:
Link to Recipezaar version (only one cheesecake with all three flavors).
Link to newspaper article with the same recipe.
Lemon Cream Cheese Pie
Lemon Cream Cheese Pie
From: Dolores Reborn
1 graham cracker pie crust
1 10oz jar Dickenson's Lemon Curd (in the baking aisle)
2 8oz pkgs cream cheese, softened
1/2 cup sugar
1 tbs lemon zest (you can leave this out, I've made it both ways)
Beat all ingredients on medium speed until creamy. Pour into pie crust. Lick the spoon. Chill about 2 hours.
From: Dolores Reborn
1 graham cracker pie crust
1 10oz jar Dickenson's Lemon Curd (in the baking aisle)
2 8oz pkgs cream cheese, softened
1/2 cup sugar
1 tbs lemon zest (you can leave this out, I've made it both ways)
Beat all ingredients on medium speed until creamy. Pour into pie crust. Lick the spoon. Chill about 2 hours.
Monday, December 29, 2008
Ersatz Scotch Eggs, Part Deux
Ersatz Scotch Eggs, Part Deux
From: VunderBob
Here's the link to Part One, which didn't really work out to Bobbio's satisfaction.
Time for an update. I've made this following version a couple of times now. It has all of the structural integrity of the original, plus it's spicy enough that you don't have to choose between boredom from blandness vs. starvation.
4 hardboiled eggs
1 raw egg
1/4 cup bread crumbs, or similar amount of crushed saltine crackers
1 lb hot bulk sausage
powdered garlic
rubbed sage
black pepper
Mix the bread crumbs with the sausage and raw egg. Divide the mixture into 4 parts, forming into patties. Dust the sausage patties with the sage, pepper, and garlic to suit your taste. Take a hardboiled egg, place it in the middle of the sausage patty, and cover the egg evenly. Put in a baking dish (elevate on a rack if you desire) and bake at 400 degrees F for 30 minutes.
I make a batch on Sunday night, and carry one to work Monday-Thursday, so they keep well. I eat them cold; never tried nuking them for some reason probably related to testosterone.
From: VunderBob
Here's the link to Part One, which didn't really work out to Bobbio's satisfaction.
Time for an update. I've made this following version a couple of times now. It has all of the structural integrity of the original, plus it's spicy enough that you don't have to choose between boredom from blandness vs. starvation.
4 hardboiled eggs
1 raw egg
1/4 cup bread crumbs, or similar amount of crushed saltine crackers
1 lb hot bulk sausage
powdered garlic
rubbed sage
black pepper
Mix the bread crumbs with the sausage and raw egg. Divide the mixture into 4 parts, forming into patties. Dust the sausage patties with the sage, pepper, and garlic to suit your taste. Take a hardboiled egg, place it in the middle of the sausage patty, and cover the egg evenly. Put in a baking dish (elevate on a rack if you desire) and bake at 400 degrees F for 30 minutes.
I make a batch on Sunday night, and carry one to work Monday-Thursday, so they keep well. I eat them cold; never tried nuking them for some reason probably related to testosterone.
Sugar Cream Pie - Eggnog is not a good sub for cream (Link)
Sugar Cream Pie - Eggnog is not a good sub for cream
For the curious: Link to the working recipe.
From: VunderBob
A recipe experiment that failed.
Last week, warming up to Christmas Day, VWife was really jonesing a sugar cream pie. Problem was, she had no heavy cream, and no desire to scrounge the change cup I keep in Manland, nor the desire to get off her butt to go to the store to get any.
Looking through the fridge, she spotted the quart of eggnog she bought, and thought it would be a noble experiment. It wasn't. The eggnog was loaded with sugar from the get-go, plus had a good amount of nutmeg. The resulting pie was nearly inedible, and caused me to spike my blood sugar just from being within 5 feet.
Oh well.
For the curious: Link to the working recipe.
From: VunderBob
Last week, warming up to Christmas Day, VWife was really jonesing a sugar cream pie. Problem was, she had no heavy cream, and no desire to scrounge the change cup I keep in Manland, nor the desire to get off her butt to go to the store to get any.
Looking through the fridge, she spotted the quart of eggnog she bought, and thought it would be a noble experiment. It wasn't. The eggnog was loaded with sugar from the get-go, plus had a good amount of nutmeg. The resulting pie was nearly inedible, and caused me to spike my blood sugar just from being within 5 feet.
Oh well.
Wednesday, December 17, 2008
Schoolhouse Coffee Cake (Link)
Schoolhouse Coffee Cake
Shared by: Lissla Lissar
From: Pleasant View Schoolhouse Blog
LiLi says that you can replace part of the milk with silken tofu. And also: "...I have right now a coffee cake topped with pecans sitting in my kitchen. It's a very adaptable recipe. It would be good with almond extract, sliced almonds, and marzipan, or probably with applesauce added, or maybe lemon peel and a lemon icing drizzled over... I'll stop now. I like that cake. It takes ten minutes to put together, lasts for days, and you can play with the ingredients."
Shared by: Lissla Lissar
From: Pleasant View Schoolhouse Blog
LiLi says that you can replace part of the milk with silken tofu. And also: "...I have right now a coffee cake topped with pecans sitting in my kitchen. It's a very adaptable recipe. It would be good with almond extract, sliced almonds, and marzipan, or probably with applesauce added, or maybe lemon peel and a lemon icing drizzled over... I'll stop now. I like that cake. It takes ten minutes to put together, lasts for days, and you can play with the ingredients."
Shrimp Creole and Dirty Rice
Shrimp Creole and Dirty Rice
From: Dolores Reborn
Creole Sauce:
1 tbs butter
1 tbs olive oil
1/2 c chopped onion
1/2 c chopped bell pepper
1/2 c chopped celery
2 garlic cloves, minced
1 can diced tomatoes
1-1/2 c chicken stock
1 tsp creole seasoning
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
salt and pepper
dash of Tabasco
dash of worcestershire sauce
3 green onions, chopped
2 tbs butter
1 tbs tomato paste
Saute the veggies over medium heat until softened, about five minutes. Add the tomatoes, stock, green onions and seasonings and simmer about 15 minutes, reducing to get thick. Remove from heat and stir in butter and tomato paste.
I spooned it over sauteed shrimp (butter, olive oil, salt and garlic powder.)
Dirty rice:
1/2 lb bulk sausage
1 tbs olive oil
1/4 c chopped onion
1/4 c chopped bell pepper
1/2 c chopped celery
2 cups hot cooked rice
salt and pepper
1/4 c chopped parsley
Brown the sausage with the veggies. Add salt and pepper, then stir in cooked rice and parsley.
From: Dolores Reborn
Creole Sauce:
1 tbs butter
1 tbs olive oil
1/2 c chopped onion
1/2 c chopped bell pepper
1/2 c chopped celery
2 garlic cloves, minced
1 can diced tomatoes
1-1/2 c chicken stock
1 tsp creole seasoning
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
salt and pepper
dash of Tabasco
dash of worcestershire sauce
3 green onions, chopped
2 tbs butter
1 tbs tomato paste
Saute the veggies over medium heat until softened, about five minutes. Add the tomatoes, stock, green onions and seasonings and simmer about 15 minutes, reducing to get thick. Remove from heat and stir in butter and tomato paste.
I spooned it over sauteed shrimp (butter, olive oil, salt and garlic powder.)
Dirty rice:
1/2 lb bulk sausage
1 tbs olive oil
1/4 c chopped onion
1/4 c chopped bell pepper
1/2 c chopped celery
2 cups hot cooked rice
salt and pepper
1/4 c chopped parsley
Brown the sausage with the veggies. Add salt and pepper, then stir in cooked rice and parsley.
Tuesday, December 16, 2008
Cielito Lindo (Puerto Rican Taco Salad/Dip)
Cielito Lindo
From: gardentraveler
One of the benefits of having had a Puerto Rican roommate for a number of years is that I have several authentic Puerto Rican recipes. This is one that there are lots of variations on. It's very popular at work. The fresh stuff makes it seem almost healthy. The original only has sour cream. I mix half sour cream and half fat-free ricotta and it works really well.
To make it really Puerto Rican, you want to start with some sofrito, then brown the ground beef and add some sazón and/or adobo as well as the taco seasoning to the ground beef. You can find sazón with Hispanic groceries (it's a premixed blend of spices; be forewarned: it often includes MSG). Sofrito is a puree of onion, peppers, garlic and herbs. I buy it frozen. Goya is a good brand for either of these. Other variations are to add a layer of refried beans and/or a layer of guacamole. Anyhoo, this is a party-sized version. You can scale it back to fit the size of the group you need to feed. I tend to make it a little bit different every time.
This fills two large disposable aluminum trays (maybe 13" x 15" each).
2 lbs ground beef
1 package Old El Paso taco seasoning
2 16 oz.containers sour cream
2 15 oz. containers ricotta cheese
3 c grated cheese - cheddar, Monterey Jack, any kind you like
1 16 oz bottle salsa (La Victoria - salsa suprema, mild)
1 7 oz.can Herdez salsa casera (You can substitute any bottled/canned salsa that you like.)
2 chopped tomatoes
1/2 c. chopped onions or scallions
1/4 c. chopped cilantro
3 cups chopped romaine Lettuce
Brown ground beef (with sofrito, if desired). Add taco seasoning (and optional sazón). Let cool. Drain excess liquid.
Mix sour cream and ricotta together and set aside.
Combine salsas and set aside.
Combine chopped tomato, onion and cilantro, and set aside.
Spread sour cream mixture in the bottom of the pan. Sprinkle with ground beef. Sprinkle 2 1/2 cups of cheese over beef. Add layer of salsa, then lettuce, then fresh tomato salsa. Sprinkle last 1/2 c of cheese on top.
Serve this with your favorite corn chips.
From: gardentraveler
One of the benefits of having had a Puerto Rican roommate for a number of years is that I have several authentic Puerto Rican recipes. This is one that there are lots of variations on. It's very popular at work. The fresh stuff makes it seem almost healthy. The original only has sour cream. I mix half sour cream and half fat-free ricotta and it works really well.
To make it really Puerto Rican, you want to start with some sofrito, then brown the ground beef and add some sazón and/or adobo as well as the taco seasoning to the ground beef. You can find sazón with Hispanic groceries (it's a premixed blend of spices; be forewarned: it often includes MSG). Sofrito is a puree of onion, peppers, garlic and herbs. I buy it frozen. Goya is a good brand for either of these. Other variations are to add a layer of refried beans and/or a layer of guacamole. Anyhoo, this is a party-sized version. You can scale it back to fit the size of the group you need to feed. I tend to make it a little bit different every time.
This fills two large disposable aluminum trays (maybe 13" x 15" each).
2 lbs ground beef
1 package Old El Paso taco seasoning
2 16 oz.containers sour cream
2 15 oz. containers ricotta cheese
3 c grated cheese - cheddar, Monterey Jack, any kind you like
1 16 oz bottle salsa (La Victoria - salsa suprema, mild)
1 7 oz.can Herdez salsa casera (You can substitute any bottled/canned salsa that you like.)
2 chopped tomatoes
1/2 c. chopped onions or scallions
1/4 c. chopped cilantro
3 cups chopped romaine Lettuce
Brown ground beef (with sofrito, if desired). Add taco seasoning (and optional sazón). Let cool. Drain excess liquid.
Mix sour cream and ricotta together and set aside.
Combine salsas and set aside.
Combine chopped tomato, onion and cilantro, and set aside.
Spread sour cream mixture in the bottom of the pan. Sprinkle with ground beef. Sprinkle 2 1/2 cups of cheese over beef. Add layer of salsa, then lettuce, then fresh tomato salsa. Sprinkle last 1/2 c of cheese on top.
Serve this with your favorite corn chips.
Sunday, December 14, 2008
Tuesday, December 2, 2008
Cranberry Sauce
Cranberry Sauce
From: gardentraveler
I posted this in the cranberry sauce thread in Cafe Society. My sauce turned out extra-good this year.
I've been making variations on the same cranberry sauce for about 20 years. This year's version:
1 12-oz bag cranberries
1/2 apple, chopped (I used a Honeycrisp apple that was getting a bit wrinkly)
1 clementine, cut into wedges (unpeeled) and seeded
1/4 lemon (also unpeeled) and seeded
1/2 cup dried Zante currants
1/4 c white wine (maybe less, I didn't measure)
1/4 teaspoon Penzey's Baking Spice (or a combination of cinnamon, cloves and other spices you like)
1 cup sugar
1 cup water
Chop clementine and 1/4 lemon finely in a food processer (I have a chopper attachment on my immersion blender that is perfect for this)
Mix all ingredients in a saucepan and bring to a boil for a few minutes (I'm pretty sure it was less than 10) until the berries start to burst. It came out much less jelled than usual, more like a compote, which I prefer. I think it's because I didn't get distracted and let it overcook. My friends who came to dinner each had two helpings and took some with leftovers, so I'm pretty sure they liked it.
From: gardentraveler
I posted this in the cranberry sauce thread in Cafe Society. My sauce turned out extra-good this year.
I've been making variations on the same cranberry sauce for about 20 years. This year's version:
1 12-oz bag cranberries
1/2 apple, chopped (I used a Honeycrisp apple that was getting a bit wrinkly)
1 clementine, cut into wedges (unpeeled) and seeded
1/4 lemon (also unpeeled) and seeded
1/2 cup dried Zante currants
1/4 c white wine (maybe less, I didn't measure)
1/4 teaspoon Penzey's Baking Spice (or a combination of cinnamon, cloves and other spices you like)
1 cup sugar
1 cup water
Chop clementine and 1/4 lemon finely in a food processer (I have a chopper attachment on my immersion blender that is perfect for this)
Mix all ingredients in a saucepan and bring to a boil for a few minutes (I'm pretty sure it was less than 10) until the berries start to burst. It came out much less jelled than usual, more like a compote, which I prefer. I think it's because I didn't get distracted and let it overcook. My friends who came to dinner each had two helpings and took some with leftovers, so I'm pretty sure they liked it.
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