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The Recipe Thread!

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For chicken. yeah, sure. For beef, though, I don't think so. Beef stock is very distinctive and I think the lack of it would be noticed.
I'm making a lamb stew right now and using veg stock for it and it'll be scrummy :)
 
thanks wanderlust!...what is this 'yeast cheese cause' you speak of? my bro is vegan and i'm trying to find yummy food to cook for him when he comes for christmas.

spork - in oz we have a brand called 'massel' that makes chicken, beef and vege stock cubes but they're all made from vegetable products. the flavours are all quite different and awesomly good. much nicer than the ones made from animal.
 
animal_cookie said:
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those are what i refer to as peppers...
Click to expand...

Cool, thanks... that's what we call a capsicum ;)
 
spork:
veg broth can be subsituted for chicken... but be warned it will 99% of the time make the recipe taste saltier. more likely than not you can just adjust this with other spices or cutting back on additional salts.
 
I made a lovely chickpea and chorizo stew last night - quick and easy for these cold winter nights

Chorizo & Chickpea Stew (for 2)
300g chorizo sausage (I guess any decent meaty sausage would do if pushed), cut into chunks
Can chickpeas
Can chopped tomatoes
Teaspoon dried chilli peppers
Large onion, roughly chopped
4 cloves garlic, sliced
Glass of wine/vermouth
Fresh parlsey to taste

- In a deep sided pan, fry your onion and garlic off in oil over a medium heat until they start to go soft
- Add the chopped sausage and chilli peppers and let it colour slightly
- Turn up the heat a little and add the glass of wine, let it reduce down a bit
- Add the tomatoes and the chickpeas and a half a can of water
- Bring to the boil then reduce to a simmer and partially cover and leave for 45 minutes to an hour, giving it a stir once in a while
- Right before serving add salt and freshy ground pepper and finely chop up your parsley and stir that in

You get this vivid red, thick but not too thick spicy stew. It's really nice :D

You could easily add to it - fresh tomatoes instead of canned (or chuck in any that you need to use up in addition to the canned - that's what I did last night) or add mushrooms or anything else you'd like to it.
 
Garlic ranch pretzels

Ingredients
1 cup vegetable oil
1-1oz envelope powdered ranch salad dressing mix (such as Hidden Valley)
1 tsp garlic powder
1 tsp cayenne pepper (optional)
1 bag (approx 15 oz) of butter pretzels (twisted spindles work well)

  • Preheat oven to 200 degrees.
  • Mix oil and other ingredients with a whisk.
  • Pour pretzels into a 9x13" baking pan.
  • Pour mixture over pretzels, then mix thoroughly, turning with a spatula to cover all pretzels evenly.
  • Bake for 20 minutes.
  • Remove from oven and mix again with spatula.
  • Repeat last two steps four more times.
  • Store in an airtight container at room temperature for up to 3 weeks.

Note: I usually leave out the cayenne pepper and double the garlic. Great for parties or just general snacking!
 
Dutch Apple Pie

Crust:
  • 1 extra serving size Keebler Ready Graham Cracker pie crust
  • 2 large egg yolks, slightly beaten
Filling:
  • 8 cups sliced apples (Macintosh work well)
  • 1 1/2 tsp lemon juice
  • 2/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup flour
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
Streusel:
  • 1 cup flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup butter or margarine at room temperature

  1. Preheat oven to 375-degrees. Brush bottom and sides of crust evenly with egg yolk. Bake on baking sheet until light brown (approx 5 min).
  2. Remove crust from oven. Reduce heat to 350-degrees.
  3. Combine apples, lemon juice, sugar, brown sugar, flour, salt, cinnamon, and nutmeg. Mix well and spoon into crust.
  4. Mix remaining flour, sugar, brown sugar, and butter with fork until crumbly. Sprinkle streusel mixture evenly over apples.
  5. Bake on baking sheet until streusel is golden and filling is bubbling (approx 55 minutes).
  6. Cool on wire rack at least 4 hours. Serve at room temperature.

Definitely the best apple pie I've ever eaten. Serve with vanilla ice cream to help balance the sweetness. Oh, and be sure to wait those 4 hours or the pie filling will ooze all over the pan.
 
Pumpkin Cupcakes with Chocolate Ganache Frosting

Pumpkin Cupcakes with Chocolate Ganache Frosting

A great fall/holiday dessert. Moist, decadent, and pretty to look at. They also store well, and will still be good for about 2 weeks after baking. Tip if you are taking these to someone's house: transport the cupcakes without ganache, then frost when you arrive. Cupcake recipe is mine, the ganache is from Bon Appetit.

Cupcakes

2 cups all purpose flour
1/2 teaspoon sea salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 teaspoons vanilla extract
4 large eggs
1 cup brown sugar
1 cup white sugar
1 cup melted butter
1 can pumpkin

Preheat oven to 350 degrees, butter muffin pan generously. Combine pumpkin, vanilla, eggs, spices and sugar. Mix in melted butter. Sift flour, baking powder, and salt. Combine wet and dry ingredients, until just barely mixed (batter will be clumpy). DO NOT OVERMIX. Pour batter into greased muffin pan (or into muffin/cupcake liners), filling each cup. Bake for 25-30 minutes until fork into center of a cupcake comes out clean.

Chocolate Ganache

6 tablespoons whipping cream
6 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped


Bring cream and corn syrup to boil in heavy medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.

Makes about 1 1/3 cups.
Bon Appétit

cupcakes5.jpg
 
Cranberry Orange Quick Bread

This is a muffin-style sweet bread that I made in mini loaf pans. It's an addictively tasty, tart but not too tart, very moist quick bread. Here's my recipe:

Ingredients:

1.5 tablespoons orange zest
3/4 cup freshly squeezed orange juice (this is essential! must be freshly squeezed by hand!)
2 large eggs
1.25 cups sugar
1 stick melted butter
2 tsp natural orange flavour/orange oil
2 cups coarsely chopped fresh cranberries (make sure to pick out and discard the soft/squishy/rotten ones)

1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2.5 cups all purpose flour

Preheat oven to 375 degrees. Mix together all the first set of (wet) ingredients. Then add and mix in the second set of (dry) ingredients, but DO NOT overmix -- batter will be clumpy and not very wet/fairly stiff. Spoon batter into 4 mini loaf pans or 1 9x5 inch loaf pan. Bake for 35-45 min for mini loafs or 55-60 min for full loaf -- until fork inserted into middle of loaf comes out clean.

cran-orange-slice.jpg
 
Very Fudgy Snowdrop Brownies

My modification of a Bon Appetit recipe.

SNOWDROP BROWNIES

2/3 cup all purpose flour
2/3 cup unsweetened DUTCH(ed) cocoa powder (I use Droste)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup white sugar
1/4 cup soft or melted unsalted butter
1/4 cup non hydrogenated palm oil (or other non hydrogenated shortening-style fat)
2 eggs
3 teaspoons vanilla extract
1/2 cup milk
1/2 cup chocolate syrup (I use Trader Joe's Midnight Moo, Hershey's syrup or the supermarket brand knock off would work fine here too)
1 cup/1 bag white chocolate chips (I use Van Houten)



Preheat oven to 350°F. Grease 8x8x2-inch glass baking dish. Mix all ingredients together (order does not matter, I just dump them all into my mixer then mix). Batter will be a bit lumpy, and that's fine. Mix in chips. Spread batter in prepared dish.

Bake until fork/toothpick inserted into center comes out slightly gooey with moist crumbs still attached, about 25-35 minutes, depending on your oven.

This makes fudgy, chewy brownies that are not at all cakey. Divine!

The pics were taken 2 days after I made the brownies so they look a little squished but were just as yummy as they were to begin with.

brownies.jpg
 
Chinese-style Drunken Chicken

Chinese-style Drunken Chicken

Ingredients:

1/2 cup water
1/2 cup mirin (Asian rice cooking wine)
5 1/4 inch slices of fresh ginger
3 scallions/green onions, trimmed of undesirable bits and cut into quarters crosswise

1/2-1 cup water
1/2 cup mirin
2 chicken breasts, sliced very thinly (1/4 inch thickness) into roughly 1x2 inch rectangular peices
1 teaspoon cornstarch
1 egg white
2 handfuls rinsed snowpeas
1 can sliced water chesnuts, drained
3 tablespoons seasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon sea salt

Put the frst 4 ingredients in a pot/pan and simmer until the liquid is reduced by half. Discard ginger and scallions after rinsing them with a bit of water over the pot. Add chicken, water, mirin, and water chestnuts. Add enough water so that the chicken/water chestnut mixture is mostly covered by liquid. Simmer until chicken is cooked, about 5-10 minutes. In a bowl, whisk together egg white, cornstarch, vinegar, sea salt and sugar until mixture is lump free and frothy. Stir this mixture into your pot with chicken etc, then add the snowpeas, cover the pot/pan, and simmer for 3-5 min, so that snowpeas are softened slightly but still slightly crunchy.

Serve over hot rice! Feeds 2-3 people.
 
fairnymph, those last 3 recipes look so good.. thanks for sharing!! you should compile a cookbook or something :)
 
i would like recipes on:

pecan puffs
stews
soups
variations on white flesh fish such as haddock, cod etc..

:)
 
mac and cheese with ham

i stole this recipe off some magazine awhile ago... its very creamy and cheesy, not something i would make for myself since i am lactose intolerant. but other people really love it when i make it. its good for potlucks and such :)

mac and cheese with ham

*1 head of garlic minced (the original recipe called for roasted garlic, but that seems like too much effort for something i won't be eating :p)
*1 1/2 tablespoons olive oil
*2 large shallots, minced
*2 cups whole milk
*2 cups whipping cream
*1/2 teaspoon chopped fresh thyme
*8 ounces extra-sharp cheddar cheese, shredded
*1/2 cup grated parmesan cheese
*1 pound cooked noodles (doesn't really matter what kind)
*8 ounces black forest ham, cut into 1/4-inch pieces (about 2 cups)
*bread crumbs for a topping

1. heat oil in a suacepan and saute the garlic and shallots till tender.
2. whisk in milk, cream, thyme and simmer over medium heat until slightly reduced. (it doesn't take long, it will reduce more when you bake it.)
3. stir in cheeses and turn the heat to low to simmer.
4. mix the noodles, ham and sauce and put it in a greased casserole dish.
5. cover with bread crumbs and bake at 375 for about 25 minutes. it will be all bubbly.
 
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