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The Recipe Thread!
- Thread starter FoxyKel
- Start date
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FoxxyLady
Bluelighter
mariposa420 said:
this sounds very yummy i might have to try that!!! mmm white wine alfredo, just the thought is making me drool
i think i may buy the cookbook next week if it is still around and try the roasted lobster, ifi do i will let you kow how it goes but if anyone has a tried and true recipe i will go with that instead.
RC- how do you like your red potatoes? i take some olive oil,fresh garlic,salt and italian seasonings(or basil depending on my mood) and coat the diced potatoes and bake...mmmmm
Mariposa
Bluelight Crew
*bump*
What was your main accomplishment, cooking-wise, over the holidays?
We did a 12-lb prime rib with all sorts of sides - I wanted potatoes au gratin with some lovely Emmenthaler I acquired but I got outgunned in favor of mashed potatoes.
I did find the Land O'Lakes half-and-half, and made pudding with it.
What was your main accomplishment, cooking-wise, over the holidays?
We did a 12-lb prime rib with all sorts of sides - I wanted potatoes au gratin with some lovely Emmenthaler I acquired but I got outgunned in favor of mashed potatoes.
I did find the Land O'Lakes half-and-half, and made pudding with it.
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
All new recipes courtesy of the food network.
Tested by my dearest friend and my in-laws on the eve of Dec 23rd.
Bacon wrapped water chestnuts, shrimp, AND scallops. I am all baconed out.
Hot crab dip with two types of crackers.
Sweet AND spicy nuts. What a bitch to crack.
Egg nog custard souffle...my husband's accomplishment.
He asked for a rolling pin on the next Target run.
I think I have a baker on my hands!
Tested by my dearest friend and my in-laws on the eve of Dec 23rd.
Bacon wrapped water chestnuts, shrimp, AND scallops. I am all baconed out.
Hot crab dip with two types of crackers.
Sweet AND spicy nuts. What a bitch to crack.
Egg nog custard souffle...my husband's accomplishment.
He asked for a rolling pin on the next Target run.
I think I have a baker on my hands!
Mariposa
Bluelight Crew
^Your hubby cooks? WHOA! My partner is strictly on dish/heating up frozen dinner duty.
This one is from the Food Network (Giada DiLaurentis) and sounds too good not to share (Spork, I wish this was around when I was giving lasagna recommendations). I have yet to try it, if I can find some good spinach it will be soon. Easily made vegetarian by omitting the prosciutto and subbing a bit more spinach or another veggie instead.
LASAGNA ROLLS!
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
This one is from the Food Network (Giada DiLaurentis) and sounds too good not to share (Spork, I wish this was around when I was giving lasagna recommendations). I have yet to try it, if I can find some good spinach it will be soon. Easily made vegetarian by omitting the prosciutto and subbing a bit more spinach or another veggie instead.
LASAGNA ROLLS!
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Mariposa
Bluelight Crew
Now here is a recipe of my own. I came up with it just now. 
Blame the icon.
It can be adapted for those who do not eat pork using turkey or vegetarian bacon. But if you're not lacto-ovo vegetarian, you may be screwed. I'm sorry.
Recipe may be halved. But it's cheap and easily wrapped in foil for the fridge or frozen for later. I think. And egg is optional.
MARIPOSA'S ALL-AMERICAN EGG N' TWICE-BAKED CHIPS
Ingredients:
-4 large russet potatoes (the bigger and more symmetrical ones are what you want for this recipe)
-2 cups shredded cheddar cheese (IMO the sharper the better)
-4 tbsp REAL BUTTER - NOT margarine
-1/2 cup sour cream, lebni (my fave) or yogurt
-As much bacon as you want to fry (as stated above, this can be any kind of bacon, I prefer anything nitrite-free) - 1 standard package should be fine
-Kosher Salt, cracked black pepper, and fresh parsley to taste
-Additional sour cream to garnish (if desired)
-Paprika (if desired)
Procedure:
-Stick intact potatoes after washing in hot 450-degree oven for 60 minutes. For more crispy skins, rub them in a very light coating of olive oil and Kosher salt first. Place potatoes directly on oven rack (middle).
-While you are doing this, cook bacon to your liking on the stove. Set aside.
-Remove potatoes from oven after 60 minutes. Let potatoes sit approximately 15 minutes to cool slightly.
-Reduce oven heat to 350 degrees.
-Once potatoes are cool enough to handle, SLICE VERY CAREFULLY THE WHOLE WAY DOWN THE MIDDLE, cutting them in halves.
-Run a simple tablespoon around the skins to loosen them.
-Scoop contents of all potatoes into a bowl. Add cheese, butter, sour cream and parsley and let it all melt. Mash with a fork. Add paprika for color and flavor if you would like - highly recommended.
-Mash it all well!
-Scoop contents back into potato skins in equal quantities.
-If you have some cheese in the house, put it on top, otherwise sprinkle with paprika.
-Bake at (overheated) oven at 350 degrees until they start to smell good (15-20 minutes, or more if you like em crispy)
NOW FOR THE EGG (optional):
-Poach or fry 1 egg over easy for each potato.
-Turn over and serve and garnish with paprika.
VARIATION: pour hollandaise sauce all over it and let the cholesterol rise. :D
Makes a great side dish for a filet or other not-excessively-sized steak.
Blame the icon. It can be adapted for those who do not eat pork using turkey or vegetarian bacon. But if you're not lacto-ovo vegetarian, you may be screwed. I'm sorry.
Recipe may be halved. But it's cheap and easily wrapped in foil for the fridge or frozen for later. I think. And egg is optional.
MARIPOSA'S ALL-AMERICAN EGG N' TWICE-BAKED CHIPS
Ingredients:
-4 large russet potatoes (the bigger and more symmetrical ones are what you want for this recipe)
-2 cups shredded cheddar cheese (IMO the sharper the better)
-4 tbsp REAL BUTTER - NOT margarine
-1/2 cup sour cream, lebni (my fave) or yogurt
-As much bacon as you want to fry (as stated above, this can be any kind of bacon, I prefer anything nitrite-free) - 1 standard package should be fine
-Kosher Salt, cracked black pepper, and fresh parsley to taste
-Additional sour cream to garnish (if desired)
-Paprika (if desired)
Procedure:
-Stick intact potatoes after washing in hot 450-degree oven for 60 minutes. For more crispy skins, rub them in a very light coating of olive oil and Kosher salt first. Place potatoes directly on oven rack (middle).
-While you are doing this, cook bacon to your liking on the stove. Set aside.
-Remove potatoes from oven after 60 minutes. Let potatoes sit approximately 15 minutes to cool slightly.
-Reduce oven heat to 350 degrees.
-Once potatoes are cool enough to handle, SLICE VERY CAREFULLY THE WHOLE WAY DOWN THE MIDDLE, cutting them in halves.
-Run a simple tablespoon around the skins to loosen them.
-Scoop contents of all potatoes into a bowl. Add cheese, butter, sour cream and parsley and let it all melt. Mash with a fork. Add paprika for color and flavor if you would like - highly recommended.
-Mash it all well!
-Scoop contents back into potato skins in equal quantities.
-If you have some cheese in the house, put it on top, otherwise sprinkle with paprika.
-Bake at (overheated) oven at 350 degrees until they start to smell good (15-20 minutes, or more if you like em crispy)
NOW FOR THE EGG (optional):
-Poach or fry 1 egg over easy for each potato.
-Turn over and serve and garnish with paprika.
VARIATION: pour hollandaise sauce all over it and let the cholesterol rise. :D
Makes a great side dish for a filet or other not-excessively-sized steak.
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
Jesus Christ, you must be stoned. What an artery clogga!
Mariposa
Bluelight Crew
Perpetual Indulgence said:Jesus Christ, you must be stoned. What an artery clogga!
Yep. I was sick for about 10 days total and my appetite is back with a vengeance.
Everything in moderation.
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
Food right? Not weed. I can only moderate one
Mariposa
Bluelight Crew
^Hehe. We left the bacon out tonight, used a nice sharp cheddar, my guy mixed all the stuff after I sliced them open, and he now has a side dish he can take anywhere, including to his unnecessarily picky mother.
We also left out the egg, though I love to play with my new-ish egg poacher (it poaches them perfectly on the stove, since I won't own a microwave).
I was thinking about a vegan adaptation - sub in your favorite vegan spread for the butter and soy cheese for the cheese. I don't know if there's a good substitute for sour cream, so add a bit more of the vegan spread and soy cheese and maybe adjust the oven down a bit.
Re: your earlier post... my favorite pub in my favorite place, Captiva Island, FL, the Mucky Duck, serves GIANT prawns (they are amazing and have a texture like lobster) wrapped in bacon. They go so well with a pint of beer on the beach... and I love scallops even more, will have to give that one a try as scallops are my most favorite seafood ever. Problem is, my fishmonger never has the huge ones you would need for such a thing.
We also left out the egg, though I love to play with my new-ish egg poacher (it poaches them perfectly on the stove, since I won't own a microwave).
I was thinking about a vegan adaptation - sub in your favorite vegan spread for the butter and soy cheese for the cheese. I don't know if there's a good substitute for sour cream, so add a bit more of the vegan spread and soy cheese and maybe adjust the oven down a bit.
Re: your earlier post... my favorite pub in my favorite place, Captiva Island, FL, the Mucky Duck, serves GIANT prawns (they are amazing and have a texture like lobster) wrapped in bacon. They go so well with a pint of beer on the beach... and I love scallops even more, will have to give that one a try as scallops are my most favorite seafood ever. Problem is, my fishmonger never has the huge ones you would need for such a thing.
mariposa420 said:Now here is a recipe of my own. I came up with it just now.
It can be adapted for those who do not eat pork using turkey or vegetarian bacon. But if you're not lacto-ovo vegetarian, you may be screwed. I'm sorry.
Recipe may be halved. But it's cheap and easily wrapped in foil for the fridge or frozen for later. I think. And egg is optional.
MARIPOSA'S ALL-AMERICAN EGG N' TWICE-BAKED CHIPS
Ingredients:
-4 large russet potatoes (the bigger and more symmetrical ones are what you want for this recipe)
-2 cups shredded cheddar cheese (IMO the sharper the better)
-4 tbsp REAL BUTTER - NOT margarine
-1/2 cup sour cream, lebni (my fave) or yogurt
-As much bacon as you want to fry (as stated above, this can be any kind of bacon, I prefer anything nitrite-free) - 1 standard package should be fine
-Kosher Salt, cracked black pepper, and fresh parsley to taste
-Additional sour cream to garnish (if desired)
-Paprika (if desired)
Procedure:
-Stick intact potatoes after washing in hot 450-degree oven for 60 minutes. For more crispy skins, rub them in a very light coating of olive oil and Kosher salt first. Place potatoes directly on oven rack (middle).
-While you are doing this, cook bacon to your liking on the stove. Set aside.
-Remove potatoes from oven after 60 minutes. Let potatoes sit approximately 15 minutes to cool slightly.
-Reduce oven heat to 350 degrees.
-Once potatoes are cool enough to handle, SLICE VERY CAREFULLY THE WHOLE WAY DOWN THE MIDDLE, cutting them in halves.
-Run a simple tablespoon around the skins to loosen them.
-Scoop contents of all potatoes into a bowl. Add cheese, butter, sour cream and parsley and let it all melt. Mash with a fork. Add paprika for color and flavor if you would like - highly recommended.
-Mash it all well!
-Scoop contents back into potato skins in equal quantities.
-If you have some cheese in the house, put it on top, otherwise sprinkle with paprika.
-Bake at (overheated) oven at 350 degrees until they start to smell good (15-20 minutes, or more if you like em crispy)
NOW FOR THE EGG (optional):
-Poach or fry 1 egg over easy for each potato.
-Turn over and serve and garnish with paprika.
VARIATION: pour hollandaise sauce all over it and let the cholesterol rise. :D
Makes a great side dish for a filet or other not-excessively-sized steak.
for twice baked potatos i often "bake" them in the microwave. poke the potato with a fork several times then microwave for 5 minutes. turn the potato over and heat for another 5 minutes.
its not as good as an actual baked potato, but its rare that i have an hour to cook
![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
Mariposa
Bluelight Crew
^Would you believe I don't own a microwave?
Long story, but I have an irrational fear of microwaved food and anything to do with radiation in general, and have since I was a child.
I do know the facts about how they work. If I see food being microwaved, though, I become nauseous and unable to eat it.
I probably eat it at restaurants all the time without knowing it.
Long story, but I have an irrational fear of microwaved food and anything to do with radiation in general, and have since I was a child.
I do know the facts about how they work. If I see food being microwaved, though, I become nauseous and unable to eat it.
I probably eat it at restaurants all the time without knowing it.
fairnymph
Ex-Bluelighter
^^^
You are my soulmate. *huddles in joint fear*
You are my soulmate. *huddles in joint fear*
Chronik Fatigue
Ex-Bluelighter
- Joined
- Sep 23, 2005
- Messages
- 5,735
FoxyKel said:
LMFAO :D
ravinpunk
Bluelighter
Grits
1qt heavy cream
1/2# butter
4.25 oz grits
Combine all ingredients, cook 1 hour over low heat. Season w/ salt & pepper.
I also like to add bacon, jalapenos, onions, and some garlic.
Delicious and simple. Really rich though. This will feed a ton of people.
*edit:
Be careful not to cook these over too high heat, or too quickly. They will break on you, and you will be left with little lumps of grits floating in butter. Not pretty, nor delicious.
1qt heavy cream
1/2# butter
4.25 oz grits
Combine all ingredients, cook 1 hour over low heat. Season w/ salt & pepper.
I also like to add bacon, jalapenos, onions, and some garlic.
Delicious and simple. Really rich though. This will feed a ton of people.
*edit:
Be careful not to cook these over too high heat, or too quickly. They will break on you, and you will be left with little lumps of grits floating in butter. Not pretty, nor delicious.
Last edited:
nowonmai
Bluelighter
mariposa420 said:
Neither do it... fucking nasty things. They just make food taste wrong. Even milk heated in a micro tastes wrong.
nowonmai
Bluelighter
ravinpunk said:
But what exactly are grits... some sort of grain or something? I have eaten it (them?) but I couldn't tell exactly what it was cos it was quite mushy. Maybe a bit like bulgar or something?
ColdSoreSuperstar
Bluelighter
^^^^ Corn based. Actually called hominy. Delicious southern treat.
My dad made me some while I was home for the holidays. Came with eggs, ham, biscuits n gravy, freaking steak.
My dad is an insane cook.
The parents just remodeled the house, and got this wolf range. It's CRAZY. Like an industrial kitchen-type model. Six burners, two ovens, and a freaking 3 foot by four foot(approx) griddle.
My dad made me some while I was home for the holidays. Came with eggs, ham, biscuits n gravy, freaking steak.
My dad is an insane cook.
The parents just remodeled the house, and got this wolf range. It's CRAZY. Like an industrial kitchen-type model. Six burners, two ovens, and a freaking 3 foot by four foot(approx) griddle.
DarthMom
Bluelighter
nothing special, but.....
last night, was not in the mood for boring mashed potatoes with the family fave meatloaf, so after making normally, red potatoes (skin on) with cream, and butter....i put in about 3/4 c sour cream and 2 tbs of fresh horseradish, and it was AWESOME. also, seasoned with fresh ground black pepper, and ground sea salt. probably could add some chives, or other herbs.
very yummy
last night, was not in the mood for boring mashed potatoes with the family fave meatloaf, so after making normally, red potatoes (skin on) with cream, and butter....i put in about 3/4 c sour cream and 2 tbs of fresh horseradish, and it was AWESOME. also, seasoned with fresh ground black pepper, and ground sea salt. probably could add some chives, or other herbs.
very yummy
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