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Sharing recipes, experiences, and good times

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Tuna Melt Win [Oct. 26th, 2010|02:37 pm]
Sharing recipes, experiences, and good times

I threw this together today for lunch to great success. I didn't include measurements because after a point I was just raiding the fridge and throwing whatever sounded good in.

Can of Tuna in Water, drained (one can will feed two people if they aren't super hungry)
Dijon Mustard
Horseradish Sauce
Minced Garlic
Green Onion, sliced (White would work too)
Cherry Tomatoes, sliced
Shredded Cheese
Splash of Red Wine
Salt and Pepper

Sliced Bread or Split English Muffins

Set your oven up to broil and stick one of the oven racks as high up as it will go. Lightly toast the slices of bread. Combine all other ingredients in a large bowl and mix with a fork (it will be on the dry side). Spread on toast. Place toast with spread on it on a cookie sheet and broil until pleasantly brown, about 1-3 minutes (don't walk away during this time, and do take the opportunity to pull the sammiches out and look at them to see if you really need that extra minute). Remove from oven and serve immediately.

Could have used (for next time)

Black Olives
White Wine rather than Red

x-posted to my journal
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(no subject) [Dec. 4th, 2007|09:15 pm]
Sharing recipes, experiences, and good times

I decided that for my christmas party I don't want to be in the kitchen the whole time cooking so we are going to do desserts, wines and horderves. What recipes always go over great at your parties?

The facts:
25-30 people for horderves, drinks and dessert
Ages ranging from 18-25
at our home
starting around 8pm

I've never thrown a party before. I need help. Anyone have any pointers? 
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Banana Cake [Nov. 26th, 2007|01:33 pm]
Sharing recipes, experiences, and good times

If banana bread is good, banana cake is the food of the gods--and just as easy! It's not a very sweet cake, more like a coffee cake. My husband says that it tastes "like banana bread," but the man has no poetry in his soul.

x-posted a little

Read more...Collapse )
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Crock Pot Goodness: An Oxymoron? [Sep. 22nd, 2007|04:56 pm]
Sharing recipes, experiences, and good times

[music |Top Chef (which isn't helping, lol)]

My parents are having the kitchen in our house remodeled, which means that for roughly 2.5 weeks we will not have access to it - only an electric skillet, our fridge, and our microwave. In anticipation of this, my mother capitalized on a 6-quart crock pot. Despite being Midwestern, however, we have no personal experience with crock pot cookery. We have a basic variety of meats and veggies in the house to combine in the crock pot (esp. chicken), do not generally fear spices, and have a general idea of how slow cooking works (prep things, dump in pot with flavorings, set, forget for many hours), but don't have much in the way of concrete recipes.

So I decided to query the hive mind. Do you have a favorite dish that is prepared in a crock pot? Do you have a favored website that deals in such things? General advice?

Thank you in advance.
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Quadruple-chocolate bread & butter pudding [Jun. 17th, 2007|12:21 pm]
Sharing recipes, experiences, and good times

I can do this because I can buy chocolate-and-sour-cherry bread with extra chocolate chips in, from an artisan-baker; you may need to search for an equivalent, or a substitute. Chocolate croissants would probably be yummy; something more cakey - chocolate muffins, say - would be different, but might still work. Go forth and experiment. Or just use plain white bread, and subtract as necessary from that 'quadruple' in the title...

Anyway: slice your bread (leaving the crusts on, thank you very much) and butter every slice, then make it into sandwiches with chunks of good dark chocolate for filling. Cut the sandwiches into pretty triangles. Or near offer.

Put 200g of more good dark chocolate into a bowl with 100g butter, 600g double cream and 120g vanilla sugar (NB - all these measurements are approximate; adjusting any of them one way or the other isn't going to make much difference to the end result). Put the bowl over a saucepan of simmering water, and stir occasionally until everything is melted and/or dissolved smoothly together.

Whisk three eggs and stir the chocolate mixture thoroughly into them.

Butter a broad shallow oven dish, and pour in a little of the consequent custard. Fill it with the sandwich triangles, then pour over the rest of the custard. Make sure all the bread gets coated, even if you end up with little peaks poking up from the surface (which is ideal, really).

Cover with clingfilm and leave to rest. The longer the better, basically.

Come dinner-time, remove the clingfilm and slip the dish into the top of a medium oven for half an hour or so, till the peaks are crunchy and the whole is thoroughly hot. Serve with pouring-cream. Smallish portions might be wise, to start with...
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West Indian Curried Chicken [Jun. 12th, 2007|05:14 pm]
Sharing recipes, experiences, and good times

This is the version after I made my mods. Original recipe is on Allrecipes.com. Makes enough to feed 4-5.

3 Tbsp. vegetable oil
2 skin-on chicken thighs with drumsticks, or other comparable amount of skin-on chicken.
1 large onion, minced
6 cloves garlic, minced
4-5 large potatoes, peeled and cubed
1/2 Tbsp. salt
1 Tbsp. curry powder
2 tsp. garam masala
1 tsp. cayenne
2 c. frozen peas
2 c. chicken broth

* Heat 3 Tbsp vegetable oil in a large pot/skillet (not a standard-size skillet!).
* Saute the chicken, onions, and garlic until the chicken has browned on both sides, 5-10 minutes.
* Stir in potatoes, salt, curry powder, garam masala, and cayenne pepper
* Add enough chicken broth to cover the chicken half to three-quarters full.
* Add frozen green peas.
* Cover and simmer until tender, about 40 minutes.
* Season to taste with hot pepper sauce, as needed. Serve over rice.
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Empanadas [Mar. 25th, 2007|04:15 pm]
Sharing recipes, experiences, and good times

I made empanadas (Mexican turnovers) for an "Authentic Mexican" potluck. I'm not so fantastic with the pastry, though, and I'd never made the recipe or really any other pastry before, so instead of flaky it ended up a bit more biscuit-like in texture. It should be noted that the instructions "handle like pie crust" did not help. The fillings were quite tasty, though, despite not having any actual measurements. 3x the recipe produced enough empanadas to fill up two mixing bowls. 1 recipe would be adequate to feed 2-3 people, I think.

Sift together in a bowl:
2 c. flour
2 t. baking powder
1 t. salt
(for sweet empanadas, add 2 1/2 Tbsp. sugar)
Cut in:
1/2 c. shortening
1/3 c. cold milk
Stir into a ball, handling like pie crust. Roll out thin and cut into 4" rounds or squares. Place a spoonful of filling on one half of a round. Fold over, moisten edges, and press firmly (crimp) so they seal. Deep fry or bake 15-20 minutes at 400 deg. until golden.

Beef filling
This size recipe would make enough filling for a double recipe of empanadas.

1 lb. ground beef
6 cloves jalapeno-pickled garlic
1/2 onion
1 tsp. cumin
1 1/2 tsp. chili powder
2 handfuls raisins

Banana filling
This would make enough to fill maybe a recipe and a half. Also note, this incorporates suggestions.
Mash together 2 bananas and half a package of cream cheese. Add honey to taste. Others have also suggested a spice of some sort--cinnamon, cloves, allspice, something along those lines. Maybe ginger or lemon?
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Tangy, Creamy Tomato Spaghetti [Feb. 11th, 2007|04:20 pm]
Sharing recipes, experiences, and good times


(picture from Kraftfoods.com, because I still don't have a digital camera.)

Although this calls for chicken, it's flavorful enough that I think it would be just fine as a main dish without it. I made a few substitutions and have indicated them below (OR).

The RecipeCollapse )

Notes: Original source--Kraftfoods.com. This is really, really tasty. Very flavorful, very rich. Could be made with pretty much any veggies, I'm thinking. I may prefer the flavor boost my substitute for "Zesty Italian Dressing" gives. I'll definitely make this again, though I may try substituting yoghurt for part of the cream cheese. Maybe something to cut the acid level, too.
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sparta bourbon slush [Dec. 25th, 2006|08:36 pm]
Sharing recipes, experiences, and good times

This alcoholic goodness is a family tradition much enjoyed by everyone who's tried it.

Dio's Father's "Sparta Bourbon Slush":

1 liter ginger ale or 7-up (we use ginger ale)
2 1/2 cups Bourbon
12 oz. frozen lemonade concentrate
6 oz. frozen orange juice concentrate
3/4 cup Realemon concentrate or other bottled lemon juice concentrate

Mix all ingredients except for the ginger ale together and freeze overnight in a plastic pitcher.

Take out in time for it to defrost a bit before guests arrive, so you can transfer the slush to a pretty glass pitcher!

As it thaws, scoop desired amount of the alcoholic slushie into "old-fashioned" drink glasses (4-8 oz. capacity), fill with ginger ale, stir, drink ... and feel very very merry.

Magically delicious, and everyone always looks forward to it at all holiday family get-togethers!

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Spicy Baked Potato Wedges [Dec. 9th, 2006|10:14 pm]
Sharing recipes, experiences, and good times

One can substitute olive oil for butter to make this recipe vegan.

3/4 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Paprika
1/2 tsp. Ground dry mustard
1/2 tsp. Garlic powder
4 red potatoes
melted butter (or olive oil)

Heat oven to 425 deg. Mix spices, salt and sugar in small bowl.

Wash potatoes and cut out eyes and scars, but do not peel. Cut potatoes into wedges--small potatoes about six wedges, large ones into about eight.

Grease 13x9 pan or two loaf pans.

Put wedges skin side down in the pan. Drizzle butter over potatoes. Cover with seasoning mixture.

Bake until fork-tender--about 35 minutes if in a dark-colored pan and about another 10-15 minutes in an aluminum or light-colored pan. Taste. Add more salt and garlic powder if you want. (I usually do--using kosher salt for taste)
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