Favorite Recipe thread

[galleon]

Jerel, I'd cook that tonight...

...(in raising voice) if it weren't for all these STUPID LEFTOVERS.

[cath]

HAHAHA! So eat the leftovers, Chris! At least it's not scrapple

Deborah!! That sounds great! I'll have to try that with um..er....filberts, that's right filberts! I miss you all on the Left Coast and that will help.

A few years ago I made a sweet potato thing with apples and rum and, of course, pecans on top. Absolutely decadent.

[cyberchef]

Here's one for rice pudding that I came up with over a period of a few weeks of trial and error... You might need to scale it down a little...

I prefer to use "Uncle Bens" rice because the rice does not cook up as soft as some of the other brands.

Rice Pudding

3 # Rice
12 C Milk
2 Cinnamon Sticks
1 Orange (Zest, use a peeler to thinly slice the peel off of the orange)
2 1/2 # Sugar
5 Qt Heavy Cream
20 Egg Yolks

Preheat oven to 350 degrees. Rinse rice under cold running water until water runs out clear. Then blanch rice in a pot of boiling water for 5 minutes. Bring milk, sugar, cinnamon sticks and orange zest to a boil. Add rice and simmer mixture until rice is tender but not turned to mush. Remove rice from top of stove. Combine heavy cream and egg yolks and add this mixture to the cooked rice. Place the rice mixture in a stainless steel baking pan, loosely cover the pan with aluminum foil and place it in a water bath that comes half way up the side of the pan. Place the pans inside the oven and bake the rice for 1 - 1 1/2 hours, stirring every 15 minutes, or until the rice mixture is thick. Then remove the rice from the oven and place it in a ice bath to cool it down and stop the cooking process. Remove the cinnamon sticks and orange peel/zest before serving. You can also "zest" the orange by using the fine side of a cheese grater and then you don't need to remove it before serving...

[Alice]

Deb,

Steve (yes, that's right, my husband Steve-the one that can't make grilled cheese sandwiches correctly ) used to make a sweet potato recipe very similar to that, but the kids like them plain, chunked and with a ton of brown sugar sauce.

Alice

[Mrs Smith]

My mother-in-law's Carmel Corn...
8 quarts popcorn
2c brown sugar
1c margarine
1/2 tsp salt
1/2c white corn syrup
1 tsp vanilla
1/2 tsp baking soda

Mix all ingredients except baking soda and popcorn; boil 5 min, stirring often. Remove from heat, add baking soda, pour over popcorn and mix well. Put the whole mess on a baking sheet and bake at 250 for 1 hour, stirring every 10 minutes.

It's awesome, and great for cold weather, football, and holidays.

And one more: This is my mom's recipe, which I think came from my Italian grandmother... It's what we often have for Father's Day:

Braciole for 6 people
1 1/2 large bottom round steaks, sliced in half lengthwise to 1/4" thick, then pound down to 1/8" thick or so.
In a bowl, mix about 3/4c breadcrumbs, 2 finely chopped boiled eggs, 1/3c grated Parmesan, and some parsely flakes.
Mound mix on strips, roll up and secure with toothpicks or string.
Brown rolls in olive oil over medium heat.
Place rolls in over-proof casserole dish (or crock pot), cover with 1 jar of Mom's homemade tomato sauce (and if you can't get my mom's, you'll have to substitute with your favorite sauce), and don't forget a good splash of Chianti or Merlot.
Bake for several hours at 350 or in crock pot until the meat is about to fall apart. Serve over pasta.

Mmmmm... That rice pudding sounds yummy, too. And I'm going to have to try the Jerk fish too...
Danielle

PS. We call 'em filberts!

[Deborah]

Hi Danielle:

Glad to hear that "filberts" are still known. As I understand it the name comes from Great Britan or Europe where the trees were reputed to bloom on St. Filbert's Day. But around here they are more and more often called hazelnuts.

Deb

[Mrs Smith]

That's what my dad always called them. (He hails from New York) I had no clue what a hazelnut was for the longest time! (Other than an ingredient in coffee, of course!) There's a filbert tree in my parent's backyard, and Dad would allude to the nuts that supposedly grew on it, but we generally ignored the thing. (It is waaay back there.)

Danielle

[JennM]

Frank's Famous Alfredo Sauce...

Our friend Frank was a chef, and we had to get him REALLY drunk to divulge this recipe It's REAL Alfredo with all its fat and glory...

Pint of heavy/whipping cream
5/8 of one lb butter (or 1 1/2 sticks)
1/4 - 1/2 c grated Parmesan (I use 1/2 c, original recipe called for 1/4)
Garlic to taste (I like industrial-strength)
Parsley flakes

Scald the cream until a skin forms. This step is important or the sauce won't thicken, but be careful not to burn it. I stir it with a whisk. Once the cream is scalded, add the butter. Once butter is melted, add the parmesan, once that is melted add the garlic and simmer it on low until the whole mess thickens. Parsley flakes (optional) can be added for some colour/texture.

We serve this over fettucini or tortellini Add a steak and some fried mushrooms & onions......mmmmmmmm

Anybody else hungry?

Jenn

[Spanky]

Here's one of my favorites and I got it from our own famous chef - Nick G - last year.

Poppy seed citrus salad

1/3 c sugar
1 tsp sea salt
1 tbl dijon mustard
1/3 c white vinegar
2 tsp onion juice
1 c olive oil
2 tbl poppy seed

this is what I do for the salad

Grapefruit sections
orange sections
spinach
walnuts

Jerel

Jenn, I just had two coronaries! Does that recipe come with a heart pump?

[Alice]

Jenn, I just had two coronaries! Does that recipe come with a heart pump?

Just be sure you tell the doctor not to use a Rio

[Spanky]

Jenn

Just got back from the store, we're having your Alfredo with shrimp and crab tonight.

[MontanaRocknReefer]

Hey Jerel what happened to my recipe!! LOL

[Spanky]

Johnny, it's coming. LOL

To do yours, I have to go to the big store up North. That's tomorrow.

[Gary D]

KEY LIME PIE

[Gary D]

wha happened? here we go again : KEY LIME PIE

1 ready made grahm cracker crust
1/2 cup key lime juice - if you can get real key limes use them. If not, Nellie & Joes key lime juice in a bottle will work.
1 can (14 oz) sweetened condensed milk
about 1 and 1/2 cups of Cool Whip (I never really measure this part)

Mix the key lime juice into the sweetened condensed milk. Then ad the Cool Whip, making sure it's not too frozen. Use a hand blender to really whip up the mixture. Pour into the crust. While you can just put it in the fridge, I like to put it in the freezer, this gives it a nice ice cream like texture. No baking is neccesary. The acid in the key limes sets it. And don't use regular green limes. They just don't have the right flavor. Enjoy! Goes great after spicy food.