The Recipe Thread!

[ravinpunk]

Woo!

Here's a ton of recipes for all y'all. Reduce quantities appropriately, because most of these are bulk prep items for various restaurants I've worked at.

Sweet Cornbread

1C cornmeal
1C all-purpose flour
1.5Tablespoons baking powder
.5C sugar
1.5C Milk
2 eggs
1/4C melted butter
whole-kernel corn

bake @ 400 until golden brown and... done. Springs back when you give it a poke. Wooden skewer will probably come back clean if you stick it in there. Can bake as muffins, loaves, etc. Adjust time and temps accordingly (time & temp given are for mini-muffins)

 

[ravinpunk]

Foccacia

1 1/3 Gal bread flour
3/8C salt
1 3/4 C olive oil
1/4C Sugar
1/3C Active dry yeast
1 3/4C warm water (approx 110*F)
dry or fresh herbs until taste.

mix on high for 10 min, mix on low for 10 min.
let rise in a warm, humid place until double in size.
scale out into equal sized portions
let rise again until double in size
brush with olive oil, bake @ 380*F until done (will sound hollow when tapped).

(800th post. Yay me!)

 

[ravinpunk]

Hummus

#10 can garbanzo beans
1C lemon juice
1/4C tahini
1Tablespoon kosher salt
2C extra virgin olive oil

Blend until very smooth.

 

[ravinpunk]

Fresh pasta

1 pound bread flour
5-6 Egg yolks
1 tsp salt
1 Tablespoon olive oil
(use 5 yolks if you're mixing with a stand mixer, 6 if you're mixing by hand)

Mix until dough is smooth and rollable. (Yes, that's a word.)

Roll to desired thickness with a pasta machine or by hand, and use according to your wishes (ravioli, tagliatelle, angel hair, etc. Any questions, just shoot me a PM)

 

[ravinpunk]

Caesar dressing

This is by far the best caesar dressing I've ever had.

5 oz anchovy fillets
7 oz garlic cloves, woody stems removed
3 oz lemon juice
z + 2Tablespoons egg yolks
5oz + 1tablespoon red wine vinegar
6.5 oz worcestershire sauce
4Tablespoons dijon mustard
1 teaspoon tabasco (original)

Emulsify all that with 2quarts of canola oil.

stir in 2 cups of grated pecorino romano and 2 tablespoons of black pepper, as finely chopped as you want it.

 

[phactor]

Here's something I just threw together this morning. Expect more of these, my appetite has been huge lately. Thats a good thing because I'm skinny. Quitting smoking has its benefits.

Phactor's Leftover Breakfast Burrito

1 Pan
Butter or oil
1 or 2 eggs (I only had one)
Leftover Black Beans
Salsa
Onion
Cheese
Sour Cream (optional)
Burrito sized Tortillas

1. Melt butter or oil in pan and then add black beans and onion
2. While these are cooking, mix up an egg in a cup and add chunky salsa
3. add that to the pan and scramble with onions and beans
4. When cooked, add it to the tortilla, top with cheese and salsa. Sour Cream as well.
5. Wrap and eat

Took me maybe 5 minutes and only one pan

 

[o0psy Daisy]

YUM! I love all things wrapped in ... wraps.

Last night I made something pretty yummy -- scrambled eggs, zucchini and tomato with noodles. Key ingredient: Miso.

-Thick white noodles (the kind that comes with Japanese or Chinese beef noodle soup)
--> 2 tsp of miso in the boiling water.

-Zucchini cut lengthwise, scrambled with tomatoes
--> dissolve tblsp miso in warm water and throw in while veggies are sizzling.

-Eggs scrambled with scallions.

Eat together and maybe garnish with soy sauce and/or vinegar.

 

[_a_A_C_c_]

I'll give the earthbalance a try.

Fruitfly - Here is the green bean casserole I'm making

how did that green bean casserole turn out? i am thinking of giving it a try for this thanksgiving.

what is everyone else cooking for turkey day?

 

[Hops]

thanksgiving already passed in canada :3 on the 8th of october if I remember correctly
we just had Ham, rolls, mashed potatos, various salads, it was gooood
as long as there is good rolls, there is thanksgiving :D
I miss US holiday sometimes.... maybe i'll celebrate it this month too

 

[fizzle]

I am a poor college student. Anyone have any recipies that are cheap, easy, and maybe even semi-healthy? I despise most vegetables outside of things like salads, carrots, peas, corn, tomatos if they arent raw, and maybe broccoli on the rare occasion.

 

[_a_A_C_c_]

if you looked a few threads down, you would find this thread about cheap eats

 

[ravinpunk]

^^

How'd the jugged hare go?

 

[fizzle]

if you looked a few threads down, you would find this thread about cheap eats

Thank you for that link! I guess I should have looked around a little more first.

 

[_a_A_C_c_]

^well now you know

^^

How'd the jugged hare go?

haven't made it, apparently its not hunting season yet. when i make it i will let you know tho

 

[bRoken&foRgoTTen]

Does anyone have any recipes for Turkey and Dressing sandwiches?

Not sure if any1 has had these ... i have been told it is a local thing, and when i live in LA no one had ever heard of them.

 

[_a_A_C_c_]

^dressing as in stuffing?

 

[panic in paradise]

A simple dijonaise with trout.

2 4 oz trout fillets.

sauce - 3/4 c. apple cider
1btsp coarse grain dijon mustard
thyme
1tbsp capers
less then a tbsp of butter

excellent, none of the ingredients are overly notable, they all pair and compliment each so well it takes on a flavor of its own.

i make several types of dijionaise but this is my favorite now, although it might not go very well with many other types of fish/meats. i like to make my salmon with apples and capers one way or another, but the mustard im not sure about. pork would do well to but minus the capers id guess.

 

[bRoken&foRgoTTen]

^dressing as in stuffing?

yes ... stuffing ... i know the basics of how to make it ...

something like u mix the turkey meat up with the stuffing ... with celery and such in it ... and add turkey gravy ...

but i know there is more to it then that ... someone has to know what im talking about ... right??? HELP!

 

[_a_A_C_c_]

you need to boil some water with chicken bullion, onion and celery and then mix the other stuff in and bake it at a low heat for a few hours. here are some recipes.

if you have gravy already made, i would use that instead of using the bullion cubes and such.

 

[Perpetual Indulgence]

Tried, tested, and tastes GOOD.
I am making it twice over the next 2 weeks.

WALNUT-APPLE STUFFING
Serves: 8 or more

Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.

* 6 cups firmly packed diced whole grain bread
* 1 1/2 tablespoons light olive oil
* 1 1/2 cups chopped red onion
* 1 1/2 cups peeled, diced tart apple
* 3 bunches scallions, minced
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon each: dried thyme, savory
* 3/4 teaspoon seasoned salt, more or less to taste
* 1/2 cup finely chopped walnuts
* Freshly ground pepper to taste
* 1 1/2 cups apple juice

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.

Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly.

Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.

www.vegkitchen.com