human paraquat
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^throw some parmesan cheese on that shit, and youre good to go in my book. 
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The Recipe Thread!
- Thread starter FoxyKel
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KaNdEbUtTaHfLy
Bluelighter
damn im fucking fired. i forgot that i top it off with digiorno shredded parm!!!! i bet fresh ground would be divine, but im too lazy, so shredded in a tub works for mehuman paraquat said:^throw some parmesan cheese on that shit, and youre good to go in my book.
Mariposa
Bluelight Crew
Osso buco (braised veal shanks) may be my favorite thing to make. It is slightly more time-consuming than many of these recipes... be forewarned. It's traditionally served with a saffron risotto, but I like to serve it with homemade garlic mashed potatoes. This recipe is from foodtv.com and is similar to mine. I make it in a cast iron Dutch oven that has been in my family for (at least) 4 generations. 
You can partially or wholly substitute sherry for the white wine. Veal shanks are not available everywhere... check with your butcher.
This is a GREAT Sunday afternoon project.
You can partially or wholly substitute sherry for the white wine. Veal shanks are not available everywhere... check with your butcher.
This is a GREAT Sunday afternoon project.
OSSO BUCO
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
Amazon Bee
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^ooh good bump, thx!
faithfully dangerous
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Greek Pasta Salad
this is a really light and really easy recipe. it's not your typical posta salad, either.
boil a box of rotini
while the rotini is boiling, start chopping:
1 small onion
two tomatoes or a container of grape/cherry tomatoes (seed the big ones)
however many kalamata olives you want
1/2 cup or more banana pepper rings
1/2 of a green pepper
make sure to chop them REALLY tiny. like if you were going to put them on top of a hotdog or something.
put all that into a bowl and top with 1/2 cup feta, 1/4 cup moxx and 1/4 cup parm. add a dollop of your favorite greek dressing(an italian vinagarette is ok, too) and mix. toss your pasta with a little olive oil, garlic, salt, pepper, red pepper, oregano and basil.
to serve: plate the pasta then add a dollop of the chopped veggies mixture.
thats the quick version... if you want the flavors to be more robust and you have the time, toss it ALL together and stick in the fridge for a while. there is already a lot of flavor, though, because of all the toppings.
mmm.
this is a really light and really easy recipe. it's not your typical posta salad, either.
boil a box of rotini
while the rotini is boiling, start chopping:
1 small onion
two tomatoes or a container of grape/cherry tomatoes (seed the big ones)
however many kalamata olives you want
1/2 cup or more banana pepper rings
1/2 of a green pepper
make sure to chop them REALLY tiny. like if you were going to put them on top of a hotdog or something.
put all that into a bowl and top with 1/2 cup feta, 1/4 cup moxx and 1/4 cup parm. add a dollop of your favorite greek dressing(an italian vinagarette is ok, too) and mix. toss your pasta with a little olive oil, garlic, salt, pepper, red pepper, oregano and basil.
to serve: plate the pasta then add a dollop of the chopped veggies mixture.
thats the quick version... if you want the flavors to be more robust and you have the time, toss it ALL together and stick in the fridge for a while. there is already a lot of flavor, though, because of all the toppings.
mmm.
potato, onion and apple au gratin
it smells sooo good while its cooking and a fun way to be different if you are cooking for a large group of people
APPLE, POTATO, AND ONION GRATIN
*1 stick butter, divided
*2 tablespoons (packed) chopped fresh parsley
*4 teaspoons fine sea salt, divided
*2/3 cup water
*2/3 cup dry white wine
*3 teaspoons sugar
*2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, cut into 1/4-inch-thick rounds
*2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), cut into 1/4-inch-thick slices
*2 pounds onions, sliced
1. Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. 2. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes.
3. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat.
4. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.
5. Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend.
6. Transfer to prepared baking dish, spreading evenly. Cover dish with tin foil.
7. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. Let gratin stand 15 minutes before serving.
the original recipe calls for the potato and apple to be peeled, which makes it so you can't tell the apples from the potatos. but i find it a pain in the ass to peel things, and it turned out just as tasty with peels on.
i also threw out about 3/4 the onion mixture before step 5 because i HATE onions in my food. but i had enough flavor from cooking them down that the lack of onion in baking did not matter greatly (unless you actually like to eat onions).
the original recipe says it feeds 8 people, but i was able to double the recipe and feed 22 people easily. just look at a 13x9 inch dish and you should be able picture how much food there will be.
it smells sooo good while its cooking and a fun way to be different if you are cooking for a large group of people
APPLE, POTATO, AND ONION GRATIN
*1 stick butter, divided
*2 tablespoons (packed) chopped fresh parsley
*4 teaspoons fine sea salt, divided
*2/3 cup water
*2/3 cup dry white wine
*3 teaspoons sugar
*2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, cut into 1/4-inch-thick rounds
*2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), cut into 1/4-inch-thick slices
*2 pounds onions, sliced
1. Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. 2. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes.
3. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat.
4. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.
5. Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend.
6. Transfer to prepared baking dish, spreading evenly. Cover dish with tin foil.
7. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. Let gratin stand 15 minutes before serving.
the original recipe calls for the potato and apple to be peeled, which makes it so you can't tell the apples from the potatos. but i find it a pain in the ass to peel things, and it turned out just as tasty with peels on.
i also threw out about 3/4 the onion mixture before step 5 because i HATE onions in my food. but i had enough flavor from cooking them down that the lack of onion in baking did not matter greatly (unless you actually like to eat onions).
the original recipe says it feeds 8 people, but i was able to double the recipe and feed 22 people easily. just look at a 13x9 inch dish and you should be able picture how much food there will be.
hey what if we had a category for people with allergies....
I've just found out that i have allergies to wheat and cow's milk, which has contributed to me getting Chronic Fatigue Syndrome.
After eating a full diet, wheat and milk free is really boring. I'm always on the look out for yummy food that I am allowed to eat and that is simple enough that I have the energy to cook it.
Maybe you could put the link to the recipe in the normal food category as well so then everyone else who might not bother looking at that category can still benefit fromit.
(what's even worse is that they've essentially taken me off sugars as well...but that's beside the point )
Or maybe we could also have a healthy/low sugar/fat section or something like that.
I don't know if this would actually work/take off... it's just asuggestion
-pip
[edit - when i said "just"found out - I actually found out in september of lastyear...i'm still in mourning, soit all seems very recent still haha ]
I've just found out that i have allergies to wheat and cow's milk, which has contributed to me getting Chronic Fatigue Syndrome.
After eating a full diet, wheat and milk free is really boring. I'm always on the look out for yummy food that I am allowed to eat and that is simple enough that I have the energy to cook it.
Maybe you could put the link to the recipe in the normal food category as well so then everyone else who might not bother looking at that category can still benefit fromit.
(what's even worse is that they've essentially taken me off sugars as well...but that's beside the point
)Or maybe we could also have a healthy/low sugar/fat section or something like that.
I don't know if this would actually work/take off... it's just asuggestion
-pip
[edit - when i said "just"found out - I actually found out in september of lastyear...i'm still in mourning, soit all seems very recent still haha
]easy green beans
^^^i like to fresh green boil green beans in some salted water, then saute them with orange and lemon zest (you grate the peel, its called zest) and olive oil. its quick, easy and healthy
stir frys are another easy, tasty, filling thing to make. just grab some meat (or tofu), fresh veggies, pineapple and sauce. start by sauting the meat in oil, then add your veggies and finally your sauce. most grocery stores have wide selections of marinades that work great as stir fry sauces.
i am lactose intolerant, so i am always modifying recipes so that i can eat them without getting sick, but also so the other people i am cooking for still like it too.
^^^i like to fresh green boil green beans in some salted water, then saute them with orange and lemon zest (you grate the peel, its called zest) and olive oil. its quick, easy and healthy
stir frys are another easy, tasty, filling thing to make. just grab some meat (or tofu), fresh veggies, pineapple and sauce. start by sauting the meat in oil, then add your veggies and finally your sauce. most grocery stores have wide selections of marinades that work great as stir fry sauces.
i am lactose intolerant, so i am always modifying recipes so that i can eat them without getting sick, but also so the other people i am cooking for still like it too.
faithfully dangerous
Ex-Bluelighter
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- Dec 12, 2002
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on another green bean note... my favorite green beans EVER are sauteed with shallots, olive oil, and red pepper seeds. season with salt and pepper to taste. f'in amazing... crispy and crunchy and SO full of flavor.
phactor said:
Wow I'm getting ready to go to the same festie next week and I just noticed that I put beer instead of beef, almost a year later d'oh
Anyways this thread rules... sorry that was so off-topic %)
anyways I'm just reasking this question to see if anyone else has anything to add. Does anyone have any grilling tips at all?
Amazon Bee
Bluelighter
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- Aug 30, 2002
- Messages
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we tried marinating ribeyes for the grill last night for the first time, it was delish!! we used garlic teriyaki, marinated an hour.
i also marinated baby portabello mushrooms with the steaks, then put them in tinfoil packets above the steaks on the grill. one packet had olive oil, salt+pepper and italian seasoning, and the other had sesame seed oil. i sliced them all and used them as steak topping. so gooooooood!
i also marinated baby portabello mushrooms with the steaks, then put them in tinfoil packets above the steaks on the grill. one packet had olive oil, salt+pepper and italian seasoning, and the other had sesame seed oil. i sliced them all and used them as steak topping. so gooooooood!
faithfully dangerous
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quick, simple, vegetarian, filling, and DELICIOUS.
what you need:
1 tomato
1 onion
1 yellow bell pepper (mine was roasted, but it doesnt have to be)
1 clove of garlic
1 box of garlic & olive oil couscous (or your favorite couscous)
(optional: some parm cheese)
cut the tomato, onion, and pepper into bite sized peices. i used a garlic press for my garlic, but you can slice it or mince it or whatever.
set a pot of water on the stove to boil (with oil if you prefer) for the couscous.
sautee the onions (in oil if you prefer) with the garlic until they are about halfway done. reduce the heat, add the tomato and pepper, and season them a little with whatever you want. (i chose salt, pepper, red pepper, onion powder, garlic powder and sugar)... sautee for a bit then cover.
continue checking the veggies and moving them around while you make the couscous. couscous generally takes about 5 minutes to make after the water boils, which should be perfect timing for the veggies. i cooked the veggies til the tomatoes were soft.
place some couscous on a plate, top with parm cheese, then throw the veggies on top.
MMM.
what you need:
1 tomato
1 onion
1 yellow bell pepper (mine was roasted, but it doesnt have to be)
1 clove of garlic
1 box of garlic & olive oil couscous (or your favorite couscous)
(optional: some parm cheese)
cut the tomato, onion, and pepper into bite sized peices. i used a garlic press for my garlic, but you can slice it or mince it or whatever.
set a pot of water on the stove to boil (with oil if you prefer) for the couscous.
sautee the onions (in oil if you prefer) with the garlic until they are about halfway done. reduce the heat, add the tomato and pepper, and season them a little with whatever you want. (i chose salt, pepper, red pepper, onion powder, garlic powder and sugar)... sautee for a bit then cover.
continue checking the veggies and moving them around while you make the couscous. couscous generally takes about 5 minutes to make after the water boils, which should be perfect timing for the veggies. i cooked the veggies til the tomatoes were soft.
place some couscous on a plate, top with parm cheese, then throw the veggies on top.
MMM.
faithfully dangerous
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- Dec 12, 2002
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its hot pepper flakes
fairnymph
Ex-Bluelighter
Hi hun, I usually make a lemon-garlic-rosemary marinade for grilled chicken --it goes great on homemade caeser salad, other salads, or in sandwiches too. Congrats on the herb garden, I had one last summer, and it was fabulous.
You need:
-1 tablespooon olive oil
-3 tablespoons fresh squeezed lemon juice
-2 cloves garlic, finely minced or crushed in a garlic press
-medium-finely chopped rosemary, I like a lot, maybe about enough to fill 1/8 of a cup tightly packed or slightly over half of a 1/4 cup loosely packed
-2 boneless skinless chicken breasts, each cut into 4 strips that are roughly even in size
-around 1-2 teaspoons each sea salt and freshly ground black pepper
What to do:
Combine all ingredients in a large ziploc plastic bag, getting out as much air as possible. If the marinade is too thick (not liquidy enough to allow it to spread easily over the chicken), add a little more lemon juice. Make sure everything gets well mixed and that the chicken is evenly coated.
Put bag in fridge and allow to marinate for at least 2 hours, or up to 10 hours. The chicken will turn a little white from the lemon juice -- this is normal.
Fire up grill or set broiler on high, lay out chicken strips and spoon/pour any marinade over them, and grill until done (I just check every couple minutes in the broiler, or watch continuously on a grill). Flip once in the middle of cooking if you get to it but it's not a must. You should be able to tell by the feel of the chicken when pressed down with a fork whether it is fully cooked or not. Do not overcook!
You need:
-1 tablespooon olive oil
-3 tablespoons fresh squeezed lemon juice
-2 cloves garlic, finely minced or crushed in a garlic press
-medium-finely chopped rosemary, I like a lot, maybe about enough to fill 1/8 of a cup tightly packed or slightly over half of a 1/4 cup loosely packed
-2 boneless skinless chicken breasts, each cut into 4 strips that are roughly even in size
-around 1-2 teaspoons each sea salt and freshly ground black pepper
What to do:
Combine all ingredients in a large ziploc plastic bag, getting out as much air as possible. If the marinade is too thick (not liquidy enough to allow it to spread easily over the chicken), add a little more lemon juice. Make sure everything gets well mixed and that the chicken is evenly coated.
Put bag in fridge and allow to marinate for at least 2 hours, or up to 10 hours. The chicken will turn a little white from the lemon juice -- this is normal.
Fire up grill or set broiler on high, lay out chicken strips and spoon/pour any marinade over them, and grill until done (I just check every couple minutes in the broiler, or watch continuously on a grill). Flip once in the middle of cooking if you get to it but it's not a must. You should be able to tell by the feel of the chicken when pressed down with a fork whether it is fully cooked or not. Do not overcook!
baked french toast
this is such a yummy and easy dish, you can serve it for brunch or make it for dinner. i used half a slightly stale french loaf left over from a few nights before, it was a good way to get rid of it. and the topping part is really easy to change around, so have fun experimenting
Baked French Toast
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Stuff for topping (see below)
1. Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish. You want to squish the bread in the best you can and try to fill in any big holes.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
3.Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
4. Pour off any remaining milk mixture (most should soak into the bread). Cover with topping (recipe below) and bake at 350F for about 40 minutes.
Topping:
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mix everything together. It helps to melt the butter before mixing.
my boyfriend and i don't really like pecans so i used a 1/2 cup of raisins and 1/2 cup of green apples. anything that would taste good mixed with brown sugar, nutmeg and cinnamon would work.
i halved the recipe to feed my boyfriend and i with enough left over for another person. if you make the full recipe, it would prolly feed like 6-8 people depending on how big you slice it.
this is such a yummy and easy dish, you can serve it for brunch or make it for dinner. i used half a slightly stale french loaf left over from a few nights before, it was a good way to get rid of it. and the topping part is really easy to change around, so have fun experimenting
Baked French Toast
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Stuff for topping (see below)
1. Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish. You want to squish the bread in the best you can and try to fill in any big holes.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
3.Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
4. Pour off any remaining milk mixture (most should soak into the bread). Cover with topping (recipe below) and bake at 350F for about 40 minutes.
Topping:
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mix everything together. It helps to melt the butter before mixing.
my boyfriend and i don't really like pecans so i used a 1/2 cup of raisins and 1/2 cup of green apples. anything that would taste good mixed with brown sugar, nutmeg and cinnamon would work.
i halved the recipe to feed my boyfriend and i with enough left over for another person. if you make the full recipe, it would prolly feed like 6-8 people depending on how big you slice it.
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