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The Recipe Thread! Part II: Electric Mixaroo

Tonight is the second night in a row I'm making Stuffed Mushrooms.
Last night I came up with this mixture- I just made it up as I was going and I didn't measure so- here is the rough idea:)


Ocean's Stuffed Mushrooms- ;)
I took the stem out of a batch of button mushrooms- I diced up one mushroom and like a stem or two.
I mixed that with about 2 tblsp of minced onion and 2 tbsp minced garlic.
A generous dash each of basil, oregano, and rosemary.
A few generous dashes of black pepper- about a tblsp olive oil.
About a cup or so of Ricotta cheese and maybe 1/4 c Parmesan cheese.
A dash of salt and blended it all really well.
I then stuffed each of the mushroom caps with my cheese mixture and baked in the oven about 20 mins or so at 375 degrees.

Super yummy.
 
I just made this tonight:


Best-Ever Lemon Pie - Turns out perfectly every time.

Ingredients:

1 baked pie shell
3/4 cup sugar (or up to 1 1/4 cup if you like it very sweet)
6 tablespoons cornstarch
2 cups water
3 eggs separated
3 tablespoons butter (or 2, or 1, or none if you prefer no fat but it does add to the flavour)
1 1/2 teaspoons lemon extract or 1/2 teaspoon grated lemon rind
1/3 cup lemon juice (about 1 1/2 - 2 large lemons needed)
1 1/2 teaspoons vinegar

Directions:

1.Mix sugar & cornstarch together in the top of a double boiler. (Do not place on heat yet.)
2.Add the water.
3.In a separate bowl, combine the egg yolks and the lemon juice and beat them well.
Add them to the mixture in step 1.
4.Add water to the bottom of the double boiler.
Place the top of the double boiler over the bottom and cook over the boiling water until the mixture thickens. (This can take up to 25 minutes. Stir only once in a while to check its progress.)
5.Once thickened, add the butter, the lemon extract, and the vinegar (if using it).
Stir thoroughly.
6.Pour into the pie shell.
7.Cover with meringue and brown it in the oven.

Never-Fail Meringue -

Ingredients:

1 tablespoon corn starch
2 tablespoons cold water
1/3 cup boiling water or hottest tap water
3 egg whites
1 teaspoon vanilla
3 tablespoons sugar

Directions:

1.Blend the cornstarch & cold water in a pot.
2.Add the boiling water & cook, stirring until thickened & it becomes clear in colour.
3.Set it aside to cool completely.
4.Beat egg whites at high speed until thick.
5.Gradually add sugar & beat until stiff, but not dry.
6.Turn to low speed and add vanilla.
7.Gradually beat in the cold, cornstarch mixture, then turn to high speed and beat well.
8.Spread meringue over warm pie.
9.Bake at 350 °F for about 10 minutes. (Watch it closely.)
Remove when meringue is lightly browned.
 
apple pizza

this was on the second page. and that is bad, so i will describe a pizza i had the other night...

it was a thin crust pizza with drizzled with red wine and just enough provolone to make the toppings stay put. it was topped fresh sliced apples and prosciutto.
 
im gonna cough up the 3 really good recipes I promised earlier.... they might not be super complicated, but they are delicous all in their own right.... warning, they are all appetizers but they are so good you might start eating them as full meals as I do sometimes.
 
yeah im gonna give you guys lets see... bacon wrapped waterchestnuts w/ the best hoemmade sauce ever + its easy

my mini pizza appetizer.... (so simple and good you will ALWAYS keep grands biscuits in your refrigerator... in fact i'll write the recipe for this one now.

andddddddd my honey teriyaki shiskabobs.... so i guess 2 appetizers and 1 main course....
 
Mini Pizzas; what you need;

Grands biscuits
olive oil (I use my basil/garlic homemade oil)
parmesean cheese
mozzarella cheese
monterrey jack cheese
italian seasons blend or oregano if you dont have that
little bit of freshly ground black pepper
RAGU pasta sauce; (any kind)
1 bell pepper (u can get by on 1 half of one)
1 onion (again u can get by on 1 half or even 1 third)

ok so for each grands biscuit you get two pizzas, you split each biscuit in half and patty it out like a burger

I take a paper towel and wrap it up tight, and pour a little olive oil on it and spread it all over the pan so the pizzas dont stick... I also pour a tiny bit of olive oil on each pizzza and spread it around the top (I use basil/garlic infused olive oil I make, its delicous)

I then sautee half a bell pepper and half an onion in butter OR my olive oil mix to add as toppings.

Once all the biscuits are split in half and pattied down thin, and placed on the greased up pan. The olive oil gets spread on top of each on first, then a layer of parm cheese, then I use about 1 oz of RAGU on each mini pizza and spread evenly, half an ounce of mozzerrella and half an ounce of monterrey jack cheese. Then I put the sauteed onions and pell peppers on top. Then a little bit of freshly ground pepper, and italian seasons. Sometimes I will add pepperoni on top of this pour a little more olive oil (only if its my infused garlic/basil shit) and sprinkle a tad bit more parmesean cheese. its fucking delicous and I think there is 6 biscuits in a pack or 12 mini pizzas total... maybe more even I forget! The water chestnuts wrapped in bacon w/ my special sauce is even better, will add tomorrow.

edit; oh yeah I put the oven on 450 and once pre heated I have found anywhere from 8-11 minutes is good. Depends on how crispy you want, but keep an eye on it!
 
Last edited:
ChemicalSmiles said:
Mini Pizzas; what you need;

Grands biscuits
olive oil (I use my basil/garlic homemade oil)
parmesean cheese
mozzarella cheese
monterrey jack cheese
italian seasons blend or oregano if you dont have that
little bit of freshly ground black pepper
RAGU pasta sauce; (any kind)
1 bell pepper (u can get by on 1 half of one)
1 onion (again u can get by on 1 half or even 1 third)

ok so for each grands biscuit you get two pizzas, you split each biscuit in half and patty it out like a burger

I take a paper towel and wrap it up tight, and pour a little olive oil on it and spread it all over the pan so the pixzas dont stick... I also pour a tiny bit of olive oil on each pizzza and spread it around the top (I use basil/garlic infused olive oil I make, its delicous)

I then sautee half a bell pepper and half an onion in butter OR my olive oil mix to add as toppings.

Once all the biscuits are split in half and pattied down thin, and placed on the greased up pan. The olive oil gets spread on top of each on first, then a layer of parm cheese, then I use about 1 oz of RAGU on each mini pizza and spread evenly, half an ounce of mozzerrella and half an ounce of monterrey jack cheese. Then I put the sauteed onions and pell peppers on top. Then a little bit of freshly ground pepper, and italian seasons. Sometimes I will add pepperoni on top of this pour a little more olive oil (only if its my infused garlic/basil shit) and sprinkle a tad bit more parmesean cheese. its fucking delicous and I think there is 6 biscuits in a pack or 12 mini pizzas total... maybe more even I forget! The water chestnuts wrapped in bacon w/ my special sauce is even better, will add tomorrow.
Click to expand...

And why didn't you post a recipe for that? I definitely making these sometime soon.
 
Ok heres what I use for the basil/garlic combo

Use an old 8 oz bottle and throw in one full glove of fresh garlic, I then cut up my basil real fine (I use sweet basil + one other variety, I will have to check) But its approximately 3-4 ounces of fresh basil. I use more sweet basil because I like the sweet basil to dominate the flavor. Then I just fill it up with olive oil and let it soak. After 72 hours its good to go. :D

edit; oh yeah I put the oven on 450 and once pre heated I have found anywhere from 8-11 minutes is good. Depends on how crispy you want, but keep an eye on it!
 
This is a recipe for fajita marinade.

Ingredients

1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon of Zatarain's Blackened Seasoning

Directions

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.


I made it the other night for some friends and it was so damn good. I left the chicken and the shrimp in the bag of marinade overnight. Then, I baked the chicken in the oven at 350 degrees for 45 minutes. Every 15 minutes, I poured spoon-fulls of marinade I had set aside over the chicken.
 
Sounds good, im gonna post how I make my fajitas soon!

BUT

in the meantime

.
...
.....

Here is my spinach and garlic cream cheese wonton RECIPE!

What you need

1 Package of your favorite brand of creme cheese (the smaller ones)
1 Package of frozen spinach
Garlic Powder (1 teaspoon, OR half a fresh glove minced fine)
1 Package of wonton Wrappers
Salt+ Freshly Ground Pepper (sometimes I use white pepper, and you can REALLY distinguish the flavor of that)
For the bacon lovers, cook up 6 pieces of the center cut bacon and then crumble into small pieces.
For the pepper lovers use a combination of 1 jalepeno (de seeded if you can handle the heat, and then you dice it up fine)
Cooking OIL
I have a little fry daddy I cook mine in, but this recipe can be done in a frying pan, but make sure to use enough oil that all wontons are completed submersed in oil (or it wont cook right)

Ok in a bowl mix cream cheese (let it sit out the fridge for 30-35 minutes to be a little easier to work with), then in a pan sautee the spinach, drain it & then add to the cream cheese. Next add 1 teaspoon of garlic powder (NOT GARLIC SALT).. or you can use half of 1 fresh glove of garlic, its the perfect amount. make sure to mine finely before adding. Stir the mixture up well & sprinkle a light amount of salt and freshly ground pepper into the mix, stir once more and taste test... you will be able to sell if you need more salt, garlic, or black pepper based on your taste buds..

While one person is dicing up the jalepno to be added to the mixture. Another person can cook 6 pieces of center cut bacon, make SURE to get a quality brand or the bacon won't be worth adding. When bacon is done, break it down to smaller pieces ( I advise cooking the bacon 90 seconds longer than you normally would to crisp it up.) and add jalepeno and bacon again. Stir mixture thoroughly... then get the wontons out.

It will take a lil' practice to get a good shaped wonton and different people have different techniquies but scoop in a dallop ( NOT TOO BIG ) of cream cheese mixter and seal the wanto nby dipping your finger in water and wetting all the edges so when yo go to fold it up, then they will stay held together while cooking. (OVERCOOK & you will see an explosion of cream cheese in your fryer.

Get the pan to 6-8 on the heat level and fill thoroughly with oil, if using fry daddy fill to 3/4 up and crank that baby to 425.. if using fry day it use same temp and flip every 4 minutes and the are done. Cook one side, 4 mins alter flip.... then cook 4 more minutes DONE... make sure to keep eyes on them though! dont want burnt wantons.... ive seen habanero cream cheese poppers and they were amazing. I also add cayenne pepper to the recipe I just posted.....

edit; drain poppers on paper towels, wait 406 minutes to cool.
 
Last edited:
HisNameIsFrank said:
This is a recipe for fajita marinade.

Ingredients

1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon of Zatarain's Blackened Seasoning

Directions

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.


I made it the other night for some friends and it was so damn good. I left the chicken and the shrimp in the bag of marinade overnight. Then, I baked the chicken in the oven at 350 degrees for 45 minutes. Every 15 minutes, I poured spoon-fulls of marinade I had set aside over the chicken.
Click to expand...

Yum.
I will have to look for liquid smoke flavoring but this sounds so tasty.......
 
I've been meaning to post in here lately, but as I'm lazy right now, here's a recipe taken from the cookbook written by the chef of what is currently (and officially) the best restaurant in the world:

NSFW:
snowmanrecipe_custom.jpg
 
So, the other night I took about 1/4 c of minced onion and shallots, 1 tblsp minced garlic and one small/medium sized onion sliced......1/4-1/2 c. Pom Juice (Pomegranate and Cranberry) and cooked it on med/med-high until the juice evaporated and was soaked into the onions-

While the onions were cooking I sliced up bread. (I had seen this in a recipe a while back but didn't write it down so this was my version- the recipe called for a baguette but I used a small whole grain loaf) and topped each slice of bread with maybe a tblsp of Goat Cheese- I then topped the breas and cheese with the onions and baked in the oven at like 350 for about ten mins.

It was totally amazing.
This would make a good holiday appetizer.
 
Good bump Oash! :D I was going to go looking for this thread tonight & you just reminded me.

What on earth made you mix all that together? Sounds really interesting.
 
^I saw the pomegranate juice and onion in a recipe on a baguette a while back........
So I just decided to try and add in shallots and garlic and put it on a different bread......and usse POM juice with Cranberry in it......
(And of course, didn't use measurements:) or look up that recipe but it turned out yummy anyway)

Here is a pic of it, I posted yesterday-
 
Here is a VERY simple 2-minute dish. It is in fact my favourite quick breakfast item. As simple as it looks, it is in fact a staple in the middle-east and can be offered by most mid-eastern restaurants either as a side/snack, or as breakfast.

Fried Cheese

You'll need:

- 'White' Cheese (Haloumi or Nabulsi)
- Butter

That's all!

I personally would argue that the butter is even more important than the cheese, because IT gives it that special taste.

If you have access to yellow ghee, and don't mind increasing your chance for heart-attack, then ghee is the way to go :).

Instructions:

- The cheese is usually preserved in brine, so you want to either boil it for a couple of mins, or soak it for a bit, until the cheese itself is no longer salty - or at least bearably salty.

- Saute cheese in butter until cheese crisps and reddens. Careful not to burn it. The trick is to make it red and crunchy on the outside, yet soft and chewy on the inside.

- Enjoy :D

Now as for the cheese itself, if you can't find it at your local grocers, you'll definitely find it at any ethnic store catering to mid-easterners. The dish - and the cheese it involves - was invented by palestinians. There are different ways to making white cheese and there are subtle differences between them. One thing to look out for is that you don't want the cheese that melts. I *believe* this carries that "Akkawi" appellation but I need to check with my mother about this. The reason is that melted cheese doesn't crunch well on the outside, and tends to be too sweet (it is in fact used mostly for sweets).
 
^I've made little fried cheese 'chips' in the past but never with the cheese you listed. I've never even seen that cheese before.......But I will look for it...... and I plan to try making a Parmesan and Asiago cheese bowl for pasta......(saw it on Anthony Bourdain)
Basically fried cheese shaped into a bowl......Yum! :)
 
^haloumi is one of the few cheeses i will eat. it does not get all gooey and creamy like lots of other cheeses when heated up.

i like it grilled (or broiled) and served on a baguette with a bit of infused olive oil. its like a fancy, grown up grilled cheese sandwich.
 
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