what's your fave food to make yourself + recipe

[dcdog]

i gotta think bout this one.....be back later.

[solitude]

Chocolate Chip Cheesecake

3 packages cream cheese

3/4 cup sugar



cream these together, then add:



3 eggs

1 tsp. vanilla



mix well then add a bag of mini chocolate chips, keep 1/3 cup out (save for another step)

put mixture in a graham cracker crust, smooth the top

Bake at 450 degrees for 10 minutes

reduce oven temperature to 250 degrees for 30 minutes

cool completely in refrigerator

melt remaining 1/3 cup mini chocolate chips with 3 tablespoons heavy whipping cream

spread over the top of the cheesecake once it is cool and chill

[solitude]

Kahlua

4 C water
3 C sugar
3/4 C instant coffee (2nd step)
1/5 vodka
2 Split vanilla beans

Simmer
Add coffee
Stir
Cool
Add vodka
Age 4 weeks
Enjoy ;D

[grangerlang]

Sandbakkels:

1 lb. butter
1 1/2 c. sugar
1 egg
~4 c. flour
1 tsp. almond extract

Combine ingredients, press dough thinly into tins (you can use small tart tins...you might even be able to use a muffin pan, though that wouldn't have the pretty shape, they'd still taste delicious!)

Bake at 350 for 10-12 minutes until lightly golden

My grandma and I have made these together every Christmas since I was wee. The last couple years I haven't been able to fly out do the big family Christmas thing, so I've had to make them alone
But they're delicious, and have a lot of good memories for me

[Shoesh]

I like eating heavily spiced avocado in a piece of (hard) lettuce, with little shrimps on top.
Or sometimes I dump the lot on a piece of toast and it it that way.
The rule seems to be, the more black pepper and garlic, the better.

[Shoesh]

I love slow roasting spare-ribs.
I like to marinate them in store bought spare-rib marinade which they sell at chinese toko's/grocerystores. I plonk in lots of roughly chopped onions, garlic, some sesame oil and put it in the fridge overnight. The next day I stuff the ribs in the oven and baste with the left-over marinade which I mix with (sesame and/or olive) oil.

[dcdog]

2 NY strip steaks, coated with coarsely ground black pepper, coated completelt on both sides.
pan saute or BBQ.

sauce = saute fresh mushrooms w/ a little butter, drain excess liquid. add heavy cream & brandy. reduce sauce, then pour over steaks. serve with fave sides & a long tall cool one. and a beer.

[solitude]

I like to grill fresh salmon and asparagus with lemon and garlic for dinner.

Then mix the leftover salmon in with hash browns, peppers, onions, dill, lime... the next morning.

[Maidli]

Dec 1, 2009 20:38:17 GMT -5 solitude said:

Age 4 weeks
Enjoy ;D

What does that mean ?

[Maidli]

Dec 2, 2009 0:16:56 GMT -5 grangerlang said:

But they're delicious, and have a lot of good memories for me

i believe you, but it doesnt look good.

[dcdog]

sandbakkels will be baked for xmas-time in dc's house for certain. holy mary they look good.

[solitude]

Dec 8, 2009 6:56:38 GMT -5 Maidli said:

Dec 1, 2009 20:38:17 GMT -5 solitude said:

Age 4 weeks
Enjoy ;D

What does that mean ?

Do not disturb for a month or so.

[Montage]

BACON

[leaveit]

Not food but a drink ;D
Norwegian Glogg for cold winter nights

Ingredients:
5 cups orange juice
1/2 cup slivered almonds
1-1/2 cups raisins
1/2 cup pitted prunes, chopped
12 dried apricots, chopped
15 whole cloves
5 cinnamon sticks (break into smaller pieces)
2 pieces fresh ginger, chopped
1/8 teaspoon cardamom
1/2 teaspoon cinnamon
2 bottles (750 m.) red wine

Pour orange juice into a large pan. Place cloves and ginger in cheese cloth bags* and add to pan. Add raisins, prunes, cinnamon sticks and almonds. Bring mixture to a boil and let steep for 45 minutes. Add wine and heat.
Ladle into mugs and serve hot.

*I make bags by cutting food grade cheese cloth into squares;
fill with spices and tie together at the top with food grade string.

- In Norway, you can buy bottles of this festive Viking drink mix and all you have to do is add wine, but I also add nuts, dried fruit and cinnamon sticks.

[Maidli]

I wanna drink it... Send it

[leaveit]

You know you really don't and you can't - it's a drink for true Vikings only!

You can make or buy your own but you know it won't be the same. ;D
Besides, it's a men's drink, and you're a girl

[Maidli]

I know i can drink it. Genealogy
Do you put that recipe in metric system (grams !), please... (I have 10 different kinda cups.. big cups, small, cups, middle cups ... it means nothing ;D )

[leaveit]

Jan 28, 2010 8:56:01 GMT -5 Maidli said:

I know i can drink it. Genealogy

Suit yourself ...

Jan 28, 2010 8:56:01 GMT -5 Maidli said:

Do you put that recipe in metric system (grams !), please... (I have 10 different kinda cups.. big cups, small, cups, middle cups ... it means nothing ;D )

What's the need of bragging missy?


hum... Good question, others may have the same doubt. I'm at work, no way I can measure now, besides it's too much work no way a Viking has time for that.
Just know that I use a 200 ml volume cup, that helps. American standard cups hold a little more.

[breakerfall]

I thought Vikings measured in horns?

[grangerlang]

Jan 28, 2010 8:56:01 GMT -5 Maidli said:

I know i can drink it. Genealogy
Do you put that recipe in metric system (grams !), please... (I have 10 different kinda cups.. big cups, small, cups, middle cups ... it means nothing ;D )

www.onlineconversion.com/weight_volume_cooking.htm

[solitude]

Swedish Glogg ~ perfect for either sex

2 C water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
1/2 orange, zested
1 C sugar
1 C raisins
1 C blanched almonds
4 C Muscatel wine or orange Muscat
4 C Port wine
2 C Brandy

Boil water with cardamom, cinnamon, cloves and orange. Stir in sugar. Steep overnight.

Place raisins and almonds in pan. Strain sugar water into raisins, then add alcohol. Cook just til hot.

[Lungsey]

Nutty Cous Cous Surprise

* slice one egg-plant into cubes and put some salt on the parts
* bake on a low fire and add paprika-herbs and garlic-herbs over the cubes
* turn regularly
* boil some cous cous and bake it up
* put little amount of oil in pan and bake assorted nuts on high fire
* burn fingers on pan as you try to put the eggplant with the cous cous
* forget about the nuts and find them burned to a crisp
* throw pans into sink
* cry in corner
* make sandwich

[solitude]

^ Every freaking time I try to roast nuts I burn them!!

I make lemon bars every Easter. This recipe rocks.

www.usaweekend.com/article/20110325/FOOD04/103270307/Recipe-Luscious-Lemon-Bars

[Grumpella]

I took a recipe I found and tinkered with it a bit to try to make something that more closely resembled the Tex-Mex that I grew up with. The result is closer, but still in a class by itself - the sauce is more of a hybrid of true enchilada sauce and mole (moh-lay, not the little furry fuckers that dig up your yard). It takes a little time to make, but is absolutely worth the trouble.

ENCHILIDA SAUCE

1 Tbsp Vegetable Oil
1 Cup Diced Onion

3 Tbsp Chopped Garlic
1 Tsp Dried Oregano
1 Tsp Ground Cumin
1/4 Tsp Ground Cinnamon

3 Tbsp Flour
6 Tbsp Hot Chili Powder

4-1/2 Cups Chicken Broth (Or Beef Broth for Beef Enchiladas)
3 Tbsp Tomato Paste

1 Oz Square Semi-Sweet Chocolate (Or 1-1/2 Tbsp Cocoa & 1-1/2 Tbsp Sugar - I use Dutch processed cocoa)

1. Heat oil in a large saucepan over medium-high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon, sauté for a few minutes.
2 .Stir in flour and chili powder, stirring until sauce thickens (although I have yet to have a sauce at this point, that‘s just what the original recipe says).
3. Whisk together broth and tomato paste in a separate bowl. Slowly whisk broth and tomato paste mixture into onion and spice mixture.. Reduce over low heat until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
4 .For chicken enchiladas, sauté about 1 1/2 pounds of chicken with a little finely diced sweet onion, garlic and a touch of cumin. Using either a knife or a pair of forks, shred cooked chicken. For beef enchiladas, brown 1 1/2 pounds crumbled ground beef with a little finely diced sweet onion (garlic and a touch of cumin are optional, but yummy).
5. To prepare enchiladas, preheat oven to 350 degrees. Spread a little sauce into bottom of 13” x 9” pan. Roll meat with some cheese (I prefer pepper jack and cheddar) into corn tortillas. Place into pan, cover with remaining sauce. Bake for 20 minutes, sprinkle more cheese over the top, then bake for another 15 minutes, or until cheese is melted.
The tortillas are supposed to be dipped in sauce first, but I have yet to figure out how to roll sauce-dipped tortillas without making a very big mess. This also works well as a casserole with layers of tortillas, meat, cheese, and sauce.

Serve with Mexican style or plain rice, refried beans, and iced Margaritas.

[grangerlang]

I totally forgot about this thread! Okay, I'm gonna divulge my summer BBQ secret weapon here. Every time summer approaches and people start having barbecues, they beg, BEG me to make these to bring. They're pretty easy to make, and people freaking DEVOUR them...



S'mores bars
Ingredients:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (if you live somewhere w/o graham crackers, you can make them, or use some kind of digestive biscuit, I've seen Hobnobs suggested)
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows) (if you can't get it, you can make it)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.