Creme Brulee French Toasts
Shared by: taxi78cab
From: Smitten Kitchen
taxi's comment: The french toast was good, but it didn't need the crunchy sugar topping. I liked baking it though. That's way easier than standing over a griddle, cooking two pieces at a time!
Monday, July 25, 2011
Monday, July 11, 2011
Ginger Lemonade
Ginger Lemonade
From: Silver Tyger Girl
The original version of this was pretty much ginger ale mixed with lemonade. I reduced the amount of ginger A LOT, but it's still good for heat and upset tummies.
I'm going to make about three gallons for Ren Faire next weekend and had to retest the recipe (I made it once before and it still had too much ginger. It originally called for two large pieces. I did one. Below is just about perfect)
Kitty's Ginger Lemonade
Ingredients:
ginger (unpeeled), about 1” cube (more or less). Cut up into small chunks.
2 limes
3 large lemons
sugar
water
Chuck the ginger in a pot with four cups of water.
Cut the peels off the lemons. Put the peels in the pot. Cut out the seeds.
Juice the limes and lemons and add the peels to the pot.
Heat the water, ginger, and peels on high and simmer for four minutes, stirring often. Remove from the heat and strain.
Combine the liquids. This is your concentrate. You end up with about 4 1/2 cups of liquid.
If you just want to make a glass, combine 1/2 cup concentrate, 3/4 cup water, and 1/3 tsp sugar.
To mix up the whole batch, add 3 tsp sugar and 6 3/4 cups water. (It ends up being 11 1/4 cups or a little over two-thirds of a gallon)
From: Silver Tyger Girl
The original version of this was pretty much ginger ale mixed with lemonade. I reduced the amount of ginger A LOT, but it's still good for heat and upset tummies.
I'm going to make about three gallons for Ren Faire next weekend and had to retest the recipe (I made it once before and it still had too much ginger. It originally called for two large pieces. I did one. Below is just about perfect)
Kitty's Ginger Lemonade
Ingredients:
ginger (unpeeled), about 1” cube (more or less). Cut up into small chunks.
2 limes
3 large lemons
sugar
water
Chuck the ginger in a pot with four cups of water.
Cut the peels off the lemons. Put the peels in the pot. Cut out the seeds.
Juice the limes and lemons and add the peels to the pot.
Heat the water, ginger, and peels on high and simmer for four minutes, stirring often. Remove from the heat and strain.
Combine the liquids. This is your concentrate. You end up with about 4 1/2 cups of liquid.
If you just want to make a glass, combine 1/2 cup concentrate, 3/4 cup water, and 1/3 tsp sugar.
To mix up the whole batch, add 3 tsp sugar and 6 3/4 cups water. (It ends up being 11 1/4 cups or a little over two-thirds of a gallon)
Sunday, May 29, 2011
Jerk Marinade
Jerk Marinade
From: Dolores Reborn
It's very forgiving, and I substitute or omit stuff if I don't have it.
2 tsp ground nutmeg
2 tsp cinnamon
2 tsp ground allspice
1/4 c soy sauce
1 c orange juice
juice of 1 lime
3 green onions, chopped
1/4 red onion, chopped
3 cloves garlic, chopped
1 inch of ginger, chopped
1 habanero pepper, optional!!! (I leave it out)
pinch of salt
small pinch of black pepper
Blend (in a blender or food processor) all ingredients. Marinade shrimp only 30 minutes. Chicken can be marinaded for a couple of hours.
swampbear suggested that jalapeño might work instead of habanero.
From: Dolores Reborn
It's very forgiving, and I substitute or omit stuff if I don't have it.
2 tsp ground nutmeg
2 tsp cinnamon
2 tsp ground allspice
1/4 c soy sauce
1 c orange juice
juice of 1 lime
3 green onions, chopped
1/4 red onion, chopped
3 cloves garlic, chopped
1 inch of ginger, chopped
1 habanero pepper, optional!!! (I leave it out)
pinch of salt
small pinch of black pepper
Blend (in a blender or food processor) all ingredients. Marinade shrimp only 30 minutes. Chicken can be marinaded for a couple of hours.
swampbear suggested that jalapeño might work instead of habanero.
Monday, May 23, 2011
Dead-easy Chicken and Rice
Dead-easy Chicken and Rice
(A variation on Death Chicken, as it turns out...)
From: gotpasswords
The original recipe is one cup of rice* one cup water and 2 cans cream-of-_____ soup. The old standard is c-o-mushroom, but c-o-chicken works well, or even c-o-broccoli. Mix that together in a 9x13 pan then lay on chicken parts. Season the chicken (I usually use lemon pepper and salt) and bake at 350 for 75 minutes.
* You need a "normal" rice like Uncle Ben's Converted. Do not use instant unless you want savory rice pudding, and Calrose / Japanese type rice will come out crunchy. I don't know that instant would really result in something like rice pudding - it would probably just make gloop.
I normally use nothing but Hinode Calrose at home, but this dish is the only thing I buy Uncle Ben's for. The only other refinement to the recipe that I do is to lop off the globs of fat that are usually left on thighs these days and to cut off the tails. Otherwise, when it's done cooking, you'll have a quarter-inch layer of liquid chicken fat on top of the rice.
(A variation on Death Chicken, as it turns out...)
From: gotpasswords
The original recipe is one cup of rice* one cup water and 2 cans cream-of-_____ soup. The old standard is c-o-mushroom, but c-o-chicken works well, or even c-o-broccoli. Mix that together in a 9x13 pan then lay on chicken parts. Season the chicken (I usually use lemon pepper and salt) and bake at 350 for 75 minutes.
* You need a "normal" rice like Uncle Ben's Converted. Do not use instant unless you want savory rice pudding, and Calrose / Japanese type rice will come out crunchy. I don't know that instant would really result in something like rice pudding - it would probably just make gloop.
I normally use nothing but Hinode Calrose at home, but this dish is the only thing I buy Uncle Ben's for. The only other refinement to the recipe that I do is to lop off the globs of fat that are usually left on thighs these days and to cut off the tails. Otherwise, when it's done cooking, you'll have a quarter-inch layer of liquid chicken fat on top of the rice.
Sunday, May 22, 2011
Pimento Cheese
Pimento Cheese
from swampbear
Pimento Cheese is not an exact science. This is my basic recipe:
1 lb. extra sharp cheddar cheese grated.
2 small jars of diced pimentos
One smallish onion chopped fine (onion is optional)
3/4 cup mayo (I suggest startin' with 1/2 cup and adjustin' to taste)
Salt and Pepper to taste (Optional. I don't add salt cause the cheese is salty enough for my taste)
Cayenne Pepper to taste (Optional but it does give it a zing)
Mash or chop pimentos. Add all other ingredients and blend until smooth and creamy. One might also just dump it all in a food processor and have at it but mixin' by hand is therapeutic. What? It is! Try it! Chill for a couple of hours. Eat.
Other options include such things as addin' cream cheese, which is not a bad thing but I say it's guildin' the lily. Also one might add some chopped pecans (weird but different!), minced garlic (not a bad option!) and sometimes even *shudder* Velveeta (GAG!!!111).
We southerners use it as a sammich spread, a dip and also spread it on celery as an appetizer. Makes a killer grilled cheese sammich! As a wee cub, pimento cheese sammiches were always a part of any picnic. I think it was a law back then cause everybody always had pimento cheese sammiches at picnics.
Thus endeth the lesson on pimento cheese.
Until swampy encountered a new variation at an anniversary party, made by the couple's son:
Also turns out not to be pimento cheese. He told me he uses roasted red peppers instead of pimentos and throws in a finely chopped jalapeno and blackened cajun seasonin' along with extra sharp cheddar cheese and mayo.
from swampbear
Pimento Cheese is not an exact science. This is my basic recipe:
1 lb. extra sharp cheddar cheese grated.
2 small jars of diced pimentos
One smallish onion chopped fine (onion is optional)
3/4 cup mayo (I suggest startin' with 1/2 cup and adjustin' to taste)
Salt and Pepper to taste (Optional. I don't add salt cause the cheese is salty enough for my taste)
Cayenne Pepper to taste (Optional but it does give it a zing)
Mash or chop pimentos. Add all other ingredients and blend until smooth and creamy. One might also just dump it all in a food processor and have at it but mixin' by hand is therapeutic. What? It is! Try it! Chill for a couple of hours. Eat.
Other options include such things as addin' cream cheese, which is not a bad thing but I say it's guildin' the lily. Also one might add some chopped pecans (weird but different!), minced garlic (not a bad option!) and sometimes even *shudder* Velveeta (GAG!!!111).
We southerners use it as a sammich spread, a dip and also spread it on celery as an appetizer. Makes a killer grilled cheese sammich! As a wee cub, pimento cheese sammiches were always a part of any picnic. I think it was a law back then cause everybody always had pimento cheese sammiches at picnics.
Thus endeth the lesson on pimento cheese.
Until swampy encountered a new variation at an anniversary party, made by the couple's son:
Also turns out not to be pimento cheese. He told me he uses roasted red peppers instead of pimentos and throws in a finely chopped jalapeno and blackened cajun seasonin' along with extra sharp cheddar cheese and mayo.
Monday, May 16, 2011
Ron's Chunky Sallit
Ron's Chunky Sallit
From: swampbear
y'all might remember me talkin' about my good friend Ron who died last November. This is his sallit. Basically it is any veggies one desires cut up in chunks. The only rules bein' there must be onion, some kind of tomato and one's favorite Eyetalian dressin' but if Eyetalian dressin' oogys ya, another kind of sallit dressin' is fine. Bonus if'n it includes chunks of whatever kind of cheese ya might fancy. Oh, also, no lettuce. Lettuce (meanin' any kind of leafy veggie) of any sort is an abomination unto chunky sallit. This last sentence is a proclamation directly from Ron and must not be violated. I don't know what the consequences would be but I am sure they would be dire, so it's best not to violate said proclamation. Just sayin'.
From: swampbear
y'all might remember me talkin' about my good friend Ron who died last November. This is his sallit. Basically it is any veggies one desires cut up in chunks. The only rules bein' there must be onion, some kind of tomato and one's favorite Eyetalian dressin' but if Eyetalian dressin' oogys ya, another kind of sallit dressin' is fine. Bonus if'n it includes chunks of whatever kind of cheese ya might fancy. Oh, also, no lettuce. Lettuce (meanin' any kind of leafy veggie) of any sort is an abomination unto chunky sallit. This last sentence is a proclamation directly from Ron and must not be violated. I don't know what the consequences would be but I am sure they would be dire, so it's best not to violate said proclamation. Just sayin'.
Tuesday, April 26, 2011
The Catman's Duck
The Catman's Duck
From: Man with a Cat
He reports that it's the simplest bird to roast:
1) hack duck in half.
B) wash, make slits in skin so the fat can get out, salt liberally.
3) put duck on a rack in a roasting pan in a 450 oven for 15 minutes, then turn down for the last 90-100 minutes at 325.
B.1) During the last half hour, glaze with with whatever is in your pantry that sounds like it will make a yummy glaze. Sundays was extra strong black tea, honey, orange rind and blackberry jam, slowly cooked down to a glaze.
Duxk is my favorite bird because it's all dark meat, the skin is amazingly tasty, and cut in half like that it's the perfect serving size.
From: Man with a Cat
He reports that it's the simplest bird to roast:
1) hack duck in half.
B) wash, make slits in skin so the fat can get out, salt liberally.
3) put duck on a rack in a roasting pan in a 450 oven for 15 minutes, then turn down for the last 90-100 minutes at 325.
B.1) During the last half hour, glaze with with whatever is in your pantry that sounds like it will make a yummy glaze. Sundays was extra strong black tea, honey, orange rind and blackberry jam, slowly cooked down to a glaze.
Duxk is my favorite bird because it's all dark meat, the skin is amazingly tasty, and cut in half like that it's the perfect serving size.
Saturday, March 12, 2011
Cheerwine Cake (Link)
Cheerwine Cake
Shared by SpazCat, who hails from the same place as Cheerwine does. Approximately.
From: Yes You Can Cook
Shared by SpazCat, who hails from the same place as Cheerwine does. Approximately.
From: Yes You Can Cook
Tuesday, February 1, 2011
Country Fried Steak and Field Peas (Links)
This post from swampbear elicited questions about both Country Fried Steak and Field Peas.
Here are the answers from the thread as well as some additional links:
Answers to "what are field peas?":
From the thread:
Rebo's answer.
swampy's answer.
More than you wanted to know; with recipes. From grist.org.
Answers to "what is country fried steak?", which is, by the way, also known as chicken-fried steak or pan-fried steak:
From Bobbio.
Wikipedia entry
More info and recipes from southernfood.about.com.
Here are the answers from the thread as well as some additional links:
Answers to "what are field peas?":
From the thread:
Rebo's answer.
swampy's answer.
More than you wanted to know; with recipes. From grist.org.
Answers to "what is country fried steak?", which is, by the way, also known as chicken-fried steak or pan-fried steak:
From Bobbio.
Wikipedia entry
More info and recipes from southernfood.about.com.
Thursday, January 13, 2011
Taco Soup
Taco Soup
From: swampbear
[Marie Antoinette] Let them eat soup! [/Marie Antoinette]
2 pounds ground beef
1 large onion, chopped
1 can pinto beans (black beans work too)
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. ranch dressing (optional. I do if'n I have some and don't if'n I don't. I'm a rebel!)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions. Combine all ingredients in large pot and let simmer. It can be made on the stovetop in about an hour and a half or let hang out all day on low setting in your slow cooker/crock pot. I usually double the recipe and let it go all day in the slow cooker cause I like to make a lot. It freezes well.
Serve with grated cheese (your choice, be wild and crazy!) chopped onions, big glops of sour cream and tortilla chips. Don't be shy, go ahead and lick the bowl clean. I don't judge. Remember I'm a rebel with ranch dressin'!
From: swampbear
[Marie Antoinette] Let them eat soup! [/Marie Antoinette]
2 pounds ground beef
1 large onion, chopped
1 can pinto beans (black beans work too)
1 can whole kernel corn ,drained
1 can stewed tomatoes - mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. ranch dressing (optional. I do if'n I have some and don't if'n I don't. I'm a rebel!)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions. Combine all ingredients in large pot and let simmer. It can be made on the stovetop in about an hour and a half or let hang out all day on low setting in your slow cooker/crock pot. I usually double the recipe and let it go all day in the slow cooker cause I like to make a lot. It freezes well.
Serve with grated cheese (your choice, be wild and crazy!) chopped onions, big glops of sour cream and tortilla chips. Don't be shy, go ahead and lick the bowl clean. I don't judge. Remember I'm a rebel with ranch dressin'!
Wednesday, December 29, 2010
Tamari Almonds - well, Soy Sauce Almonds, really
Tamari Almonds - well, Soy Sauce Almonds, really
From: Lissla Lissar
I made tamari almonds yesterday, only I didn't because I used soy sauce. It was based on a recipe from Cheap Healthy Good. Loosely based. Bake a lot of almonds at 300F for about fifteen minutes. Mix soy sauce and brown sugar in equal proportions (I think I did about four cups of almonds and half a cup each soy and brown sugar) in a big heatproof bowl. Mix in almonds, stir for a couple of minutes.
Spread them back on the cookie sheet and bake for between 20-30 minutes, until the almonds are browner and the coating looks cooked on. Cool and eat.
Next time I'm doing it on a silicone sheet because they stuck like crazy to the cookie sheet.
They're really yummy and relatively low-carb. I'm going to see if Gnat likes them.
From: Lissla Lissar
I made tamari almonds yesterday, only I didn't because I used soy sauce. It was based on a recipe from Cheap Healthy Good. Loosely based. Bake a lot of almonds at 300F for about fifteen minutes. Mix soy sauce and brown sugar in equal proportions (I think I did about four cups of almonds and half a cup each soy and brown sugar) in a big heatproof bowl. Mix in almonds, stir for a couple of minutes.
Spread them back on the cookie sheet and bake for between 20-30 minutes, until the almonds are browner and the coating looks cooked on. Cool and eat.
Next time I'm doing it on a silicone sheet because they stuck like crazy to the cookie sheet.
They're really yummy and relatively low-carb. I'm going to see if Gnat likes them.
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