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The Recipe Thread!

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^post them both! :)

I think there's already a pad thai recipe but I'm fairly sure it's not vegan.
 
regarding the vegan pad thai, I'm a bit hesitant because:

1. I do it a bit differently every time and
2. I'm not entirely satisfied with it yet.

but I'll post once I build the wherewithal.

ebola
 
I don't think we ever cook anything the same way twice. Once I get a recipe the way I like it, I just know the ingredients I use, and add them without measuring. I think this is the best way to cook and it's always good to get different highlighing tastes in the meal.

I look forward to the finished recipe ebola. :)
 
That exactly how I cook. Im going to post a hashbrown casserole dish I make for thanksgiving ever year as well as a cheeseball and bacon wrapped water chesnuts. Basically appetizers and a whole meal besides the turkey/stuffing.

Expect it in the morning, its GREAT stuff, seriously.
 
Hashbrown Casserole
Sour Cream (1, 8 oz container)
1 Can Cambells Creams Of Chicken Soup (MUST BE CAMBELLS or IT WILL TASTE HORRID)
O'reida Country Cubed Frozen Hashbrowns (1 package)
1 Large Onion Sauteed in 1/2 stick of butter until almost brown

Place all ingredients in a cooking dish & stir thoroughly.

Heat oven to 375 F and cook for 30 minutes, remove dish and add topping.

Topping: 2 cups of corn flake cereal crushed w/ half stick of melted butter, place on top of casserole and return dish to oven for 10 more minutes of cooking at 375 F. (Or until crust in brown)
 
^I used the same kind of recipe once, but used cream of celery soup instead of chicken, tator tots instead of the hashrbrowns, and shredded cheddar to top it off. With the sour cream in with it it was quite possibly the most artery clogging casserole I've ever made, but still delicious. :)
 
animal_cookie said:
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?
Click to expand...

I will let you know when I cook it for Christmas. My bf's mother made all of the traditional stuff for Thanksgiving, so my duties were appetizer and dessert. I chose to make two Brie en Croutes - one sweet with raspberries and one savory with pesto. I used Trader Joe's puff pastry for both. Use any favorite Brie or Camembert to your preference.

Here's a representative recipe, though I winged it (and make sure to seal your crust very well to avoid leakage):

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20962,00.html

I also made a vegan apple pie. I used a prepared frozen vegan pie crust from Whole Foods. I used walnuts and made my own caramel from simple light brown sugar, but I followed from this as to quantity:

http://vegweb.com/index.php?topic=20377.0

I plan to make my own dough next time as the top crust was hard to handle. All were absolutely thrilled with the pie, though - you would never know it was vegan. ;)

For Christmas, I think we're having prime rib. We slow-cook ours on the grill and I can't find a recipe that duplicates it. I have assigned myself side dishes since my family normally makes those too bland. I usually eyeball quantities, but this time I'll be writing them down. Expect some good side dish recipes as I test them over the next couple weeks.

If you're having a bird (of any kind) baste it in a stick of butter, 1/2 cup of sherry and 2 tbsp paprika with a pastry brush about every 20 minutes after the bird has been in for a little while. Simple, delicious, and the bird will be a gorgeous golden-red color with crispy skin.
 
Christmas cookies from mom's recipe

CHRISTMAS COOKIES . . . . .

3 sticks of butter ( room temp )
1 cup sugar
1 egg
1 cup corn starch
3 cups flour
mix together. lemon zest from one lemmon, stick in fridge to chill
roll out thin and cut into shapes and bake at
350 degrees 10- 12 miniutes
before baking brush cut shaped cookies with a beaten egg decorate with colored sprinkles or cinnamon sugar[ a favorite ] chocolate sprinkles is another favorite
Do not expect coolies to rise or become too brown - test a couple before you start the whole bunch. Slightly brown is good . It's all to taste
Forgot to tell you cream sugar, butter and egg together then slowly add flour and corn starch mix.
Good luck
 
ebola? said:
That pie was the shit!!!!
You can hit me up for tofurkey rather than bird tips.
:)

ebola
Click to expand...

Thank you sweet. <3 I think it was the delicious organic Granny Smith apples that made it.

For the vegans/vegetarians: you can baste your fake bird with Earth Balance, sherry and paprika. I would imagine it would turn out excellent.

I am so wishing for one of these this Christmas: http://www.kitchenaid.com/catalog/product.jsp?src=Stand+Mixers&cat=310&prod=347

But I want it in either stainless steel or royal blue, damnit! My dishes are grey with royal blue accents, and I love stainless steel. I may have to settle for Imperial Grey. I'm accepting donations for "Mariposa's Kitchen-Aid Mixer Fund". I have wanted one of these for years. I think I need an apartment with more kitchen space.

I'm still drooling over apples right now. Here's a festive recipe for baked apples that looks GREAT. Baked Apples in Butter Brandy Sauce

Easily adapted for vegans with the substitution of Earth Balance for butter. I like savory flavors rather than sweet much of the time, but I will be forever a whore for baked apples in any form. Bake some apples this holiday season and your guests will forever associate the smell of your home with good things!
 
^mmm, baked apples with raisins, sultanas and sugar in the middle=D

we made the best cookies ever!!
make shortbread by-
putting 9oz plain flour and 3oz caster sugar into a mixing bowl, mix together well then add 6oz sofftened butter to the bowl and mix well together with a fork(when i use my hands i find the mixture gets too warm and is then difficult to cut into shapes as it crumbles). once everything is combined turn out onto a floured surface. pull some dough off sqoosh down with the palm of your hand to flatten out the biscuit dough and cut into festive shapes.
cook in an oven for 30 minutes at 150 degrees(gas mark 5 i think).

then once cooked and cooled the fun part......dip in coloured white chocolate or dark chocolate and decorate how you like, sprinkles, chocolate transfers, dragees!! the choice is endless- i have tons of fun using food glitter and food paint to make designs=D
 
this is not my recipe, but i made it for thanksgiving and everyone loved it, so i thought i would share it here. its from iron chef micheal symon (who i take cooking classes from).

Brussels Sprouts

* 1pound brussel sprouts quartered and blanched
* 1/4 pound lg dice smoked bacon
* 1 clove garlic minced
* 1 shallot minced
* 1/2 cup pecans chopped
* 2 tbl grain mustard
* 4 oz chicken stock
* 1 lemon juiced
* 2 tbl butter
* 1 tbl chopped flatleaf parsley

heat half butter over medium heat and caramelize sprouts for 3 minutes and set aside..in seperate pan crisp bacon for 3 minutes and add pecans, garlic and shallots and continuew to cook over medium heat for 1 minute. Deglaze pan with stock and lemon juice and whisk in butter, mustard and parsely. Toss in cooked sprouts and serve.
 
This is my recipe for thai mandarin-orange hot and sour seafood soup:

1-1.5 cubes vegetable or chicken bullion and 6 cups water OR 6 cups chicken stock
3 tablespoons rice vinegar
2 tablespoons sesame oil
3 carrots, peeled
4 dried shiitake mushrooms, crushed
2 cloves of garlic, minced
1 medium white onion
1/2 red pepper
1 tomato
1 and a half mandarin oranges, peeled and pulled apart
1/3-1/2 cup white rice (depending on your preference)
100g octupus or squid (if the squid is raw cut crosshatches in it for aesthetic pleasing)
200g shrimp, cod or tilapia or similar fish (or 100g of both shrimp and fish)
100g thinly sliced boiled bamboo shoots
2-5 tablespoons thai sweet chili sauce (depending on how much you like spicyness)

Slice the carrots and peppers into thin slivers; slice tomato into 1/8s then halve those. Cut the onion into smaller slices, none more than 1" long. Slice the fish into smaller cubes. Put in a large pot and mix all ingredients, turning the heat to medium high. Once it begins to boil, stir, reduce heat to low and cover (it should continue to boil and simmer). Soup should be ready in about an hour and a half, but sometimes it's better to wait longer for all the mandarin orange's fibrous walls to break down and the shiitake mushroom to saturate with water it's it's not very well crushed.

Pineapple, some lemon juice, or other suitable fruits can be substituted for mandarin oranges.
 
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note: I experiment with this a great deal. I don't think that I have it quite right. Suggestions welcome (although I am well aware that I should be using tamarind, but it is just not something that I have on-hand). Amounts are all to taste. Really, you should do this empirically, adding and tasting.

my pad thai:
140 g / 5 oz rice ribbon noodles
oil for frying
~12 oz extra firm tofu (or "high protein" tofu, cut into cubes (deep fried tofu, aka age, is better).
4 cloves garlic, chopped finely
1/2 C vegetable stock
2 T lime juice
1 T hoison sauce
2 T soy sauce
perhaps 2 tsp sugar, maybe less (hoison sauce is sweet).
Thai chilies to taste
a a few to several tablespoons of natural peanut butter. If you have "unnatural" peanut butter, reduce or eliminate added sugar.
1/3 lb. beansprouts (if you have them. these rot real quick)
maybe some broccoli or bell peppers...i like them.
3 spring onions
nori seaweed garnish (in lieu of fish sauce).
salt and pepper to taste

Addl. Tofu seasonings:

sesame oil
sriracha hot sauce

1a. Boil Water. Once it reaches a boil, turn off the heat and dump in the rice noodles to soak.
1b. Concurrently heat oil in a frying pan or wok. You will fry the vegetables here.
1c. Concurrently heat a liberally oiled frying pan. You fry the tofu in here. Skip if you are using age.

Veggies/noodles:
1. Mince garlic and chiles, fry in oil.
2. Chop and add vegetables appropriate to the cooking time required for each type. Add salt and pepper early on.
3. When veggies are nearly finished, add noodles and fry on med-low for just a couple minutes. Add oil as is necessary to avoid sticking.
4. Begin making sauce:
Reduce heat to low.
Add vegetable stock, lime juice, hoison sauce, soy sauce, sugar, peanut butter to frying mixture. Check and adjust seasonings.
5. Add bean sprouts and scallions and heat briefly.
6. Eliminate heat and add diced nori to taste (it is this combined with soy sauce that will make up for our lack of fish sauce).

Tofu:
1. Fry the shit out of it on medium. As crispy as you'd like it. If possible, stir often but take care to leave the cubes intact.
2. Reduce heat to low and add salt, pepper, and a few scattered drops of sesame oil.
3. eliminate heat and add sriracha and soy sauce. taste and adjust. If you are feeling like a health nut, discard the oil.

Finish:
Combine all ingredients. Taste and adjust seasonings.

ebola
 
mmm, i never added sriracha to mine, this is a must try.
do you have a recipe for kitsune udon? the japanese bean curd soup without be benito flakes?
 
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