|
|
Post by melodysangel on May 13, 2017 22:04:53 GMT -5
The 'MA was testing ot see if she could make MA friendly (no corn, no soy, no gluten, little to no fat...there are a few other factors >>) butter chicken'
NB: I don't follow a recipie when im cooking so im trying ot remember what I did...things might not be exactly the same.
I started with coconut milk (from a carton--the type you can put in your cerial..not the thick stuff in a can) and squash and let the squash melt down. I know I added some kind of tomato base. It could have been just plain crushed or strained tomatoes. This is pretty much your base.
Spices--I know I added a whole ton of cumin, possibly chili powder, a bit of turmeric, cinnamon, nutmeg, a tinny bit of garlic powder (Im technically not allowed ot have garlic or onion..but im half Italian >>), some salt...what else? Maybe a bit of oregano. If you want it spicy and the chilipowder isn't enough, go for the cayenne. That may have been about it. I may have added a bit of sugar to balance out the bitter tomatos (pro tip: marinara sauce from scratch is typicaly pure strained tomatoes but you HAVE to add sugar or else it is bitter. Add oliveoil, oregano, basil, salt then if you can have it garlic and you are good to go)
The main thing to remember is you have to go HEAVY on the spices but know what proportions will work. Kepp on asting and keep on adding until you can taste it. A sprinkle of this or that will NOT work. I probably added 4 or 5 tablespoons of cumin but slowly work your way up..and don't be afraid.
Once you have the sauce going for a good 15-20 minutes you can add the chicken and cook till done.
|
|
|
|
Post by springacres on May 13, 2017 22:11:31 GMT -5
This meatloaf recipe was adapted from the Mennonite Community Cookbook.
1 1/2 pounds ground meat (recipe calls for hamburger, but I've made it with meats ranging from ground pork to ground venison - my dad's a deer hunter)
1 cup soft bread crumbs (I always substitute quick oats)
1 cup milk or tomato juice (I've been known to use ketchup if I don't have milk... shhhh!)
1 medium-sized onion, minced
1 or 2 eggs, beaten
1 teaspoon salt
1/8 teaspoon pepper
6 strips bacon (optional)
Preheat oven to 375 degrees F.
Soak crumbs in milk and add beaten egg. (Do not, I repeat NOT, skip this step or you will have hamburger casserole instead of meat loaf.)
Add meat, onion and seasoning. Mix thoroughly.
Form into a loaf (do not pack) and place in baking dish. (Use an average sized bread pan.)
{optional) Place strips of bacon on top of loaf.
Bake for 1 hour.
Serves 6.
|
|
|
|
Post by tierasa on Jun 25, 2017 14:43:52 GMT -5
www.kraftrecipes.com/recipes/pork-noodles-snow-pea-slaw-115336.aspxI was just talking about this recipe in the main thread so I thought I'd toss it in here. I don't make it like this, but it's still yummy. I double the amount of dressing, add brown sugar, and add sambal to the marinade. Sweet, tangy, and with a bit of heat. I also just use angel hair pasta as I find that works quite well. EDIT: I also don't make the slaw portion any longer. I usually just toss in some standard stir-fry veggies for Retta.
|
|
|
|
Post by Mr. Pooka on Jun 28, 2017 18:50:19 GMT -5
Chocolate Pudding Cake
I've made this one lots and lots of times, its a simple 'you've probably got this stuff in your pantry already' kind of treat and it always turns out wonderfully!
1 cup all-purpose flour
3/4 cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Preheat the oven to 350.
Mix the flour, sugar, 1st cocoa powder, baking powder and salt right into the dish you are going to cook in. (the recipe suggests a 9' square pan, I use a shallow oval glassware dish that's about the right size)
Then pour in the milk, oil and vanilla and mix it up into a thick batter. (I like to push the batter away from the edges when I'm done, like a little trench)
Then sprinkle the brown sugar and 2nd cocoa powder over the top. DO NOT MIX IT IN.
Pour the boiling water GENTLY over the whole thing. You have to be gentle and go slow or you will make big holes in the batter. Don't worry if there is still any dry bits of cocoa, it'll work out just fine, (-8.
Put in the oven for 40 minutes. Let it stand for another 15 min. after you take it out.
Eat it!
(-8 This is great by itself and goes well with icecream. I have also been adding bits of frozen fruit to this lately and we both love it, (-8 (just press the fruit into the batter before you put the brown sugar and cocoa on it... I've been using cherries, blackberries and blueberries with no real measuring... if you add tons and tons you might get a bit runnier sauce.) I've also mixed sunflower seeds in a couple of times for a nutty bite, (-8
|
|
|
|
Post by Sweetintoxikation on Mar 19, 2018 22:28:57 GMT -5
Irish Soda Bread Ingredients4 cups unsifted flour 1/2 cup sugar 1/4 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 cup buttermilk 2 eggs 4 oz butter 8 oz raisins* 1 tbsp Caraway seeds Preheat your oven to 350 Degrees Fahrenheit. In large mixing bowl combine all dry ingredients. Gently toss/mix the dry ingredients together by hand. Add softened butter, using your hands, blend until the butter seems evenly distributed. Finally add the raisins* and caraway seeds, once more tossing with your hands. In a separate bowl beat together the eggs and buttermilk. Pour egg/buttermilk mixture a little at a time to the dry mixture. Mix with a spoon making sure all ingredients incorporate well. If mixture seems too crumbly or overly dry add a little more buttermilk until all flour mixture is combining into the heavy dough. (Be-careful to not allow the dough to get too wet.) Generously dust your hands and a flat cutting board or mat with flour. Scoop out the dough onto this floured surface and gently work the dough for about a minute. Finally forming it into a seamless round. Grease a round pan (8"-9") with Crisco or another baking grease then place and gently pat down the dough. Generously dust the top with new flour. Using a sharp knife cut a 1/4 inch deep cross into the dough. This will prevent the bread from cracking and give the round the traditional look. Bake your soda bread in the oven for 60 minutes or until the top is well browned. Allow to cool on a rack before serving. Alterations!Though this recipe calls for certain things there are some things you could change about it for your own tastes.• 8 oz dried currants (instead of raisins; my personal preference.) • additional 1/2 tbsp caraway seeds • orange zest (to taste; haven't tried this -yet- but I like the idea) • you could also leave out the caraway seeds if you're not a fan of their flavor. Serve with• butter (yum and very much how we serve it) • marmalade • jam --This recipe is a family recipe from a very good friend of mine. The alterations I annotated on here are my personal choices/ideas. I hope you are inspired to try this and if so, please do share your feelings/results! <3 The picture at the top is from the very first year I made this recipe myself. ^^ |
|
|
|
Post by Mr. Pooka on Apr 28, 2018 21:49:14 GMT -5
Lemon Bars!1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour 4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion. --------------------------- That's the recipe I used as written but I did things a wee bit different. I added lemon zest to the lemon topping and I used 4 1/2 little lemons (I had tiny lemons but I figured it would be about the same.) and I didn't have a pan the right size so I split everything between to cake pans. Everything turned out lovely, (-8 
|
|
|
|
Post by Mr. Pooka on Apr 16, 2019 15:26:49 GMT -5
OkonomiyakiSometimes called a Japanese pancake, Okonomiyaki is one of my new all time super favorite foods and I can eat it every day, (-8 This is a super versatile recipe and there are tons of varieties... Okonomiyaki literally means 'grilled what/how you like' It might look complex but it's super easy once you've tried to make it and its also extremely forgiving, almost impossible to mess up. Ingredients 1 cup of flour 1 tsp baking powder 1 tsp salt 3/4 cup water (or broth) 5 cups of finely chopped or shredded cabbage 3 eggs sliced pork belly (or bacon) Little bit of neutral flavoured oil for the frying pan Okonomiyaki sauce (sauce ingredients below) Mayonnaise and green onions for garnish You will also need a large frying pan or grill, preferably with a lid or cover. First mix the dry ingredients (flour, baking powder, salt) then stir in the water and then mix in the eggs. Once this is mixed, add the cabbage and make sure it is mixed up really well and that all the cabbage is coated in the mix. Heat your pan to just hotter than medium heat and then add a bit of oil. Pour about half of the mix into a large pan (the size of pans/grill may dictate how big you make these, but the size doesn't change any other instructions.) and flatten it out a bit, pulling and bits that fall off back into the main pancake shape. Add a couple of slices of pork belly/bacon on top of the Okonomiyaki. Cover and cook for 5-6 minutes. Flip the Okonomiyaki (it might be huge and usually this is done with two spatulas) cover and cook for another 5-6 minutes. Flip one and cover for one last 5-6 minutes. That's it! well except for the garnishes with are virtually mandatory. Okonomiyaki Sauce 1/2 cup of ketchup 1/2 cup of Worcestershire sauce 2 tbs of sugar Just stir this up and you are good to go! Now after Okonomiyaki is cooked you brush on the sauce and then pipe on a bit (or a lot) of mayo and sprinkle on as many green onions as you like. Enjoy the deliciousness! ---------------------------------- Now a couple of notes. First and most importantly, don't worry to much about the cooking times for this one, you can't really over cook it (except perhaps the side with the bacon on it?) it just gets better and better... The lid is also sort of optional, it just makes sure the middle gets cooked... if you don't have one I'd just cook it a bit longer. (or another example, I have two pans and one lid so I just pass it back and forth between my two Okonomiyaki while I cook them at the same time. You can mix in extra ingredients if you'd like, but I'd suggest you get a feel for cooking this before you do so it doesn't fall apart. You can also add extra layers of stuff, like seafood. Last time I made this I wanted to add some mixed seafood but it needed to cook longer than the main dish so I added it to the pan first, cooked it a bit and then added the mix on to of it and just got cooked right in. I've also cracked an egg on top of them sometimes during the last bit of cooking... you can flip this and get a sort of eggy layer but I prefer to just add the egg and put the lid on until it is mostly done, leaving me with a very runny egg (sort of like sunny side up). --------------------------------- Now I would totally check a website or two... or better yet a youtube video before you try this the first time. This recipe looks and can feel kind of intimidating if you don't know what it is supposed to look like but these will help take the mystery out of it! I haven't taken any pictures of any of them but I'll try to remember next time... they are very photogenic! EDIT: until I add some of my own pics, here's a great video to check out! Nami's recipe is a bit different than mine but all the basics are the same and it gives you a good idea of what this is supposed to look like! There are tons of videos online too of course if you want to experiment more too! (there are tons of ways to make them and tons of variations of them... there is actually a 'theme park' restaurant in Japan where there is just tons individual stalls in the same multi-story building where they all make different types of Okonomiyakis!) Here is some of my own pics! Nothing to fancy, but it helps show the steps, (-8   Step by Step Pictures!first a very thick batter!   Next a ton of cabbage! this was a whole smallish cabbage.  and mixed up it looks like cabbage with a bit of batter on it... it just dosen't look like enough batter to accomplish anything like a pancake but trust me!  and in the pan it goes. My recipe above makes TWO huge okonomiyakis and I'm doing two at the same time here... You can make them smaller so they are easier to work with, but I like them big, (-8  press it down and pull any stray bits together than add your pork belly/bacon just on top.  flip after 5-6 minutes. It might take two spatulas to get it done. be brave and be careful you don't splash oil on yourself!  flip again and cook for another 5-6 minutes... bacon is looking good, (-8 photos.smugmug.com/Team-Folders/Mr-Pooka/MrPookaMisc/Pictures/i-FvhzZzr/0/de85faf4/L/GEDC0920-L.jpgwhen they were done as an optional step I added a raw egg on top of mine. just push a tiny indentation so the egg doesn't get away. put the lid on and it'll be done in a minute or so.  all cooked and on the plate! Now for the sauces and extras...  So while I was cooking them I mixed together the sauce, ketchup, Worcestershire and sugar. Here it is before I mixed it...  Now split the sauce between the two, using it all! Brush it all around to cover, then put on a bit of mayo (you can make it look really nice, (-8) and sprinkle in green onions and there you go! You can see mine with the egg on top (cooked whites and runny yolk) and Pooka's without.   It takes a bit for them to cool so be careful you don't burn your tongue, (-8 then enjoy! [\spoiler]
|
|
|
|
Post by Mr. Pooka on Apr 20, 2019 15:00:44 GMT -5
Chashu Pork
If you've ever watched a video of people eating ramen in Japan then there is a good chance you've seen Chashu Pork. It's the largish thin slice of meat most often seen on top of a photogenic bowl of hot ramen. While traditional to put on noodles it is just plain awesome and is great as a main meat dish, on top of rice, as a sandwich, in an omelette... well anywhere really, its amazing stuff!
Ingredients
Pork belly or Pork loin (other cuts could work, but see the notes below)
1 Cup of water
1/2 Cup of Sake
1/2 Cup of Soysauce
1/2 Cup of white vinegar
1/2 cup of Sugar
6 cloves of garlic (or garlic powder)
2 inches of sliced ginger (or ginger powder)
1 small onion (or green onions or shallots)
Brown the meat in a very hot frying pan. Mix all the liquids into a pot, add the onions and spices, mix, and then add the browned meat. (there will probably not be enough sauce to cover, that's all good!) Bring it up to a boil and then cover. (if possible, leave the lid a wee bit askew to release a bit of steam.) Reduce the heat to med low (or as low as you can go while maintaining a simmer) and cook for an hour. Flip the meat over and cook for another hour. Flip the meat over and cook again for another hour. At this point if you used pork loin it should be done, if you used pork belly you might want to go a bit longer, up to an hour.
Cool it off in the liquid and then slice. All done! If you can, store this in any leftover liquid. You can keep this in the fridge for a long while and you can also freeze it for future uses. (if you want just individual slices for ramen, I'd suggest separating your slices with some parchment paper for pulling apart while frozen.)
------
some extra notes!
If you use pork belly it is traditional to roll it so you get a round slice of meat instead of a long rectangle.
If you use pork loin, there is less fat and the meat might start to crumble around the edges... this stuff is still amazingly delicious but just isn't as pretty or photogenic which is why it is less often used in ramen resaurants.
Most other cuts of meat would work for this, with just a few changes, like time and what the end looks like. It should still taste great no matter how you do it though, (-8 I did see one restaurant in Japan which made Chashu Chicken using the same basic recipe but using chicken breasts.
No the first time I made this I had a huge pork loin but I made two sauces... I don't drink and don't like the taste of things made with alcohol usually, so I made one for Pooka and this one for me...
1 Cup of water
1/2 Cup of Soysauce
1 Cup of white vinegar
1 cup of Sugar
6 cloves of garlic (or garlic powder)
2 inches of sliced ginger (or ginger powder)
1 small onion (or green onions or shallots)
I found that this turned out equally as well, (-8 only a tiny bit different. I also was super surprised that I really liked the one made with Sake as well and I couldn't taste any of the alcohol.
------------------------
Oh and one bonus note about lids, (-8 I don't own a lot of saucepans with matching lids, but I do keep a bunch of tinfoil pie plates in my cupboard. With their shape, they naturally slide right into and fit almost any sized saucepan and are also made of aluminum making them quick to cool and easy to work with.
|
|
|
|
Post by Mr. Pooka on Apr 20, 2019 15:03:59 GMT -5
Ajitsuke Tamago (Japanese Marinated Boiled Egg)
This is sort of a bonus recipe to go the the Chashu Pork recipe above!
Easy peasy, just take the leftover sauce from your chashu pork recipe above and pour it over some boiled eggs in a jar. Let them soak for at least a few hours and up to several days in the refrigerator. These deliciously sweet/savory eggs are traditionally added to a bowl of Ramen but are awesome enough to carry their own dish if you wanted (like on some rice with a bit of the sauce or as a curious variation of egg salad).
I like to use my fav, just slightly undercooked, soft boiled eggs for these... the same way I'd make them for ramen even without the marinade.
Put some eggs into a saucepan of cold water. Don't overcrowed them to much. Cover and bring to a boil. When at a full boil remove from the heat and put on a timer for 9 minutes. When the timer goes, Run under cold water until cool and you are all done!
This sauce will work however you like your boiled eggs too!
----------------
extra notes
You can also make the sauce above, just for these eggs, without doing the pork part... just cook the sauce down until you like and you are good to go.
If you do use the sauce from the pork there may be some unappealing lumps of fat in your sauce when it is cold... nothing wrong with this, just not the nicest looking jar you will have in your fridge, (-8
Also the best trick in the world for boiled eggs of any kind is plan ahead! Buy some fresh eggs and let them sit in the fridge for at least a week or two before you boil them. This will make them WAY WAY easier to peel, especially if you are cooking them slightly underdone.
|
|
|
|
Post by tierasa on May 3, 2019 22:42:12 GMT -5
SIMPLE NO-VEGGIE MEATLOAF 1 1/2 pounds Ground Beef 1/2 cups crushed Saltine Crackers 1/3 cup Ketchup (add another 1/4 cup on top if desired) 2 Eggs 1 teaspoon Salt 1/2 teaspoon Pepper 1/2 teaspoon Granulated Garlic 1/2 teaspoon Onion Powder 1/2 teaspoon Italian Seasoning 1/2 teaspoon Smoked Paprika 1 1/2 cups Grated Cheddar Cheese (if desired) First of all mix spices together. Then, put ground beef and rest of ingredients in a large bowl and mix well. Next, form into a loaf and put in a pan that has been sprayed with non-stick spray. Top with more ketchup if desired. Finally, the meatloaf needs to bake in a 350-degree oven for about an hour until done. I let mine cook until the internal temperature was between 160-165 degrees. Let cool slightly, slice and serve. Original Website: cookthisagainmom.com/2014/01/simple-no-veggie-meatloaf.html |
|
|
|
Post by tierasa on May 4, 2019 14:00:52 GMT -5
Chocolate Chip Pumpkin Bread 3 1/3 cups of AP flour 3 cups sugar 4 eggs 1 cup oil 2/3 cups water 3 tsp cinnamon 2 tsp nutmeg 2 tsp baking soda 1 16oz pumpkin 12oz bag of chocolate chips 1/2 tsp salt cream sugar and eggs. ADD oil, water, salt, and pumpkin. MIX WELL. Mix dry ingredients together in a separate bowl. Add to pumpkin mix. Add chips. Bake 325 for 1 hour. Yield 2 big loaves or 4 foil pan loaves. I sometimes use milk chocolate chips or mini chips. I find the mini-chips incorporate better rather than sinking to the bottom.  |
|
|
|
Post by Hedge on May 27, 2019 13:33:21 GMT -5
And because it's Rhubarb season here, I picked, cleaned, chopped, bagged and put in the freezer, for future use, lots!but in the meantime I made ...a fantastic leather (roll-ups) recipe for those who don't have a dehydrator>>> howsweeteritis.blogspot.com/2011/05/homemade-fruit-leather.html <<< and an easy peasy ... Enjoy!
|
|
|
|
Post by tierasa on Jun 2, 2019 17:27:58 GMT -5
Chicken Jalfrezi Easier for this one to just post the link. I of course modify it. I don't eat onions or cilantro, but it's still very tasty.
|
|
|
|
Post by Mr. Pooka on Jun 6, 2019 20:26:16 GMT -5
I made a Hedge Rhubarb Crisp! The I used a about a third mixed fruit (cherries, blackberries and blueberries) and lots of Rhubarb from the backyard and it was super delicious! Thanks Hedge, (-8 I'll totally make this again! Oh and the topping was extra wonderful almost like a shortbread cookie/candy, I loved it!   |
|
|
|
Post by Sanguine_Dragon on Jun 20, 2019 16:31:43 GMT -5
SanguineDragon's Southern Soup Beans
Ingredients: Bag of Dried Pinto Beans Butter (to taste) I add 4 cups Salt (to taste) Fatback (https://www.thespruceeats.com/what-is-fat-back-fatback-2216903) This is what I use any fatty cut of meat will work as a substitute
Directions 1. Open the bag and check for rocks and impurities. Remove them 2. As you remove impurities place beans into colander 3. Once desire number of beans has been reached wash under cold water and set aside 4. Get a large pot and fill with water. Add your salt, butter, and fatback 5. Add beans 6. Cook until tender, stirring occasionally, add water as needed.
Serve and enjoy |
|
