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Mmm mmm good (do we have a recipe thread?)

KC Oct 09 2006 01:31 PM

I just had some catfish on club rolls with lettuce and red onion with this spicy mayo/tartar sauce concoction and I'm hooked: 1 cup sour cream 1 cup mayo 1 tsp garlic powder 1 tbsp dried parsley 1/2 tsp salt (calls for 1 tsp, I ain't supposed to eat salt) 3 tbsp sweet relish 1 tsp dried tarragon 1 tsp mustard powder 1 tsp hot paprika 1 tsp tabasco sauce 1 tsp vinegar 1/2 tsp cayenne pepper (my variation, I like heat) 1 tbsp Worstechre sauce (next time I'd prolly only use 1/2)

cooby Oct 09 2006 01:37 PM

This must be recipe day; my daughter sent me a recipe club email at lunchtime. If any body wants on it let me know, I'm supposed to think of 10 friends. And that catfish sounds good :) I'll post a few recipes tonight

KC Oct 09 2006 01:46 PM

Tell us more. (you can just email me if you'd rather)

cooby Oct 09 2006 01:50 PM

Okay, that's one friend. You'd just be sending a recipe to one person by email and put your name under hers on the list. Then you send the letter by email to 10 people. I think you are supposed to recieve 36 recipes. The little scamp already sent one to my sister.

Johnny Dickshot Oct 09 2006 02:04 PM

KC wrote: Tell us more. (you can just email me if you'd rather) And you could tell us how to prepare the catfish in addition to the of ingredients. I'm trying to eat more fish these days.

KC Oct 09 2006 03:20 PM

I just fried it in a no-stick pan with a little butter and fresh lemon. The mayo is so dominant you don't really need to do anything to the fish.

MFS62 Oct 09 2006 05:43 PM

Joe, can I get that toasted ? Joe, take your head out of the oven. Joe. JOE! Too late. He's toast. Later

ScarletKnight41 Oct 09 2006 05:48 PM

[url=http://www.recipezaar.com/114729]Bagna Calda[/url] This is a garlic appetizer from [url=http://www.thestinkingrose.com/]The Stinking Rose[/url]. It's easy, albeit time consuming. A must for garlic lovers!

cooby Oct 09 2006 07:01 PM

Roberta is the nicest woman you'd ever want to meet. Our husbands used to work together. I miss her... Roberta’s Chicken 1 ½ cups plain yogurt or sour cream ¼ cup lemon juice ½ tsp. worcestshire sauce ½ tsp. celery seed ½ tsp Hungarian sweet paprika 1 garlic clove, minced ¼ tsp. pepper ½ tsp. salt 8 boneless skinless chicken breasts halves 2 cups fine dry bread crumbs In a large bowl, combine the first eight ingredients Place chicken in mixture and turn to coat Cover and marinade overnight in refrigerator Next day, remove chicken from marinade and coat with bread crumbs Arrange on shallow baking dish Bake uncovered at 350 degrees for 45 minutes of until juices run clear.

cooby Oct 09 2006 07:08 PM

M & M Cookies Please don't just blow this off as another cookie recipe. This is THE m&m cookie recipe, not that wimpy sugar cookie one and it works just as well with chocolate chips. I've made so many of these babies that I could make them in my sleep with my hands tied behind my back. 1 cup shortening 1 cup packed BROWN sugar 1/2 cup sugar 2 teas. vanilla 2 eggs 2 1/4 cups flour 1 teas baking soda 1 teas salt 1 1/2 cups m&ms Blend shortening and sugars. Beat in vanilla and eggs. Sift remaing dry ingredients. Add to sugar and egg mixture. Sitr well. Stir in 1/2 cup m&ms. Drop from teaspoon onto cookie sheet. Decorate tops with remaining m&ms. Bake at 375 for 8 1/2 minutes or until golden brown (keep an eye on them, 8 1/2 minutes is what works for my oven, yours may be different)

ScarletKnight41 Oct 09 2006 07:58 PM

I feel that way about the Nestle's Toll House recipe from the back of the chips bag. I'll vary it with different chips, or by making it chocolate, but I swear by that basic recipe.

Yancy Street Gang Oct 09 2006 08:29 PM

I've always wanted to try making a Mock Apple Pie with Ritz Crackers. Remember that recipe?

ScarletKnight41 Oct 09 2006 08:31 PM

Here you go - RITZ® Mock Apple Pie Prep Time: 45 min Total Time: 1 hr 20 min Makes: 10 servings Ratings and Comments You may also enjoy RITZ® Mock Apple Pie pastry for 2-crust 9-inch pie 36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs) 2 cups sugar 2 tsp. cream of tartar Grated peel of 1 lemon 2 Tbsp. lemon juice 2 Tbsp. butter or margarine 1/2 tsp. ground cinnamon PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside. MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape. BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.

cooby Oct 09 2006 08:32 PM

We should try it!

ScarletKnight41 Oct 09 2006 08:40 PM

Sure - come on over. Bring some Ritz crackers!

Yancy Street Gang Oct 09 2006 08:54 PM

Cool! Maybe I will try it. I figure, why make an apple pie with apples when you can make one with Ritz Crackers?

cooby Oct 09 2006 09:35 PM

I think Ritz crackers is the only one of those ingredients that I don't have here

ScarletKnight41 Oct 09 2006 09:50 PM

<sigh> Fine - I'll bring the crackers!

MFS62 Oct 10 2006 11:05 AM

I saw this one on the Paula Dean Show on foodtv the other night. I wanted to reach into my set and grab one: (OK, more than one) [u:ee7e4ee6db]Baked Potato Wedges[/u:ee7e4ee6db] 3 large baking potatoes 1/2 cup mayonnaise 1/2 teaspoon hot sauce 1/4 teaspoon onion salt 1/2 teaspoon House Seasoning*, recipe follows 1/8 teaspoon black pepper 2 cups cornbread dressing mix Preheat the oven to 375 degrees F. Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning* and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip. * = House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Later

cooby Oct 10 2006 11:17 AM

I love the Food Channel

Vic Sage Oct 10 2006 02:19 PM

Iron Chef America is one of my favorite shows. My brother is director/editor and has done alot of cooking shows. He did Julia child's series, as well as "america's test kitchen" and "daisy cooks!" He gives me great recipes. My wife (who hates to cook) things its hilarious to watch 2 overweight, middle-aged sports fans sitting and talking about the proper way to make a roux while watching a Jets game.

KC Oct 12 2006 12:02 PM

This is an interesting idea .... http://www.cookingbynumbers.com/

cooby Oct 12 2006 12:08 PM

Pretty neat. I like how they assume the cheese in my fridge is brie and the bread in my box is French. Sending that link to my daughter...

KC Oct 26 2006 05:18 PM

This is what I'm gonna have later ... Combine in sauce pan: 1 bottle of Warsteiner beer 1 small can of store brand sauerkraut ~ Tbsn of Coleman's dry mustard powder A little Worstcheshire sauce ~ Tspn of ground cumin Couple of turns of black pepper Little garlic powder and cayenne pepper Cook on low for about twenty-five minutes and smother over a couple of bratwursts and have quality cole slaw and potato salad on the side. Drinking remaining five Warsteiners is optional.

KC Oct 26 2006 07:14 PM

This started out as a spicy sauerkraut experiment, but there's plenty of liquid to just throw the brats in the mixture and slow cook for forty-five minutes or so instead of using it as a garnish.

cooby Nov 24 2006 03:04 PM

Our "son in law" made these yesterday for our Thanksgiving dinner, and they were yummy. It's a Paula Deen recipe, but he is a better cook than she is 4 large sweet potatoes 3 cups water 1 1/2 cups brown sugar 4 tablespoons butter 1 (3 to 4-inch) cinnamon stick 1/4 teaspoon freshly grated nutmeg 1/3 cup bourbon 1 long strip orange peel Preheat oven to 400 degrees F. Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees F. While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes.

MFS62 Nov 24 2006 03:14 PM

Here's a helpful hint to all the folks who bake yams or sweet potatoes. Make sure you put them on a tray or put foil under them. They tend ot leak a liquid that quickly burns on the bottom of your oven, and is difficult to clean. This is the voice of experience talking. :( Later

cooby Nov 24 2006 03:30 PM

Sounds like the voice of a bad experience...

patona314 Nov 26 2006 07:58 AM

a while back when i first registered to be a crane-pool, i ask if mr. kranepool read this forum and if he did, i'd like to invite him over to dinner...... this is what i would have served: In Alsatian dialect, Baeckeoffe means "baker's oven." Traditionally, the women would prepare this dish on Sunday evening and leave it with the baker to cook in his gradually cooling oven on Monday while they headed down to the river to wash the family's clothes. The baker would seal the casseroles with leftover dough and on the way back with their clean clothes, the women would pick up their casserole and a loaf of bread. RECIPE INGREDIENTS For Marinade: 2 onions, minced 2 small leeks, white and tender green parts, julienned 1 carrot, cut into 1/8-inch slices 3 garlic cloves, finely minced 2 bay leaves 1 teaspoon juniper berries 1 sprig thyme 3 tablespoons finely minced parsley 3 cups dry white wine (preferably Alsatian Riesling) For Meat: 1 pound beef chuck roast, choice grade, cut into 1 1/4-inch cubes 1 pound boneless pork butt, trimmed and cut into 1 1/4-inch cubes 1 pound boneless lamb shoulder,choice grade, trimmed and cut into 1 1/4-inch cubes 1 pound pigs' feet (optional) 3 pounds Yukon gold potatoes (or other yellow potatoes), peeled and cut into 1/8-inch slices Salt and freshly ground black pepper to taste For Pastry Seal: 3/4 cup all-purpose flour 5 tablespoons water 1 tablespoon olive oil 1 egg, beaten TO PREPARE MEAT AND MARINADE: Combine the marinade ingredients in a mixing bowl. Add all the meats and toss gently. Cover, and refrigerate overnight. TO PREPARE VEGETABLES: Preheat the oven to 350 degrees F. Season the potatoes with salt and pepper, and lightly oil a large ovenproof casserole (preferably earthenware and with a vent hole in the lid) with olive oil. Cover the bottom of the casserole with half of the potato slices. Remove the meats and vegetables for the marinade and reserve the marinade. Arrange the mixed meats over the potatoes, and then place the vegetables in a layer over the meats. Cover with a layer of the remaining potato slices and pour the marinade over them. Add enough additional white wine or water to just cover the top of the potatoes. Place the lid on the casserole. TO PREPARE PASTRY SEAL: Mix together the flour, water, and olive oil in a mixing bowl, and form into a rope shape long enough to wrap around the rim of the casserole. Press the dough onto the rim of the casserole. Place the lid on top of the dough and press to seal completely (this seal will prevent any of the cooking liquid form evaporating). Brush the pastry seal with egg, if a glossier look is desired. TO COOK: Place the casserole in the oven and cook for about 3-1/2 hours. Remove the casserole and bring to the table. Cut under the lid to break the pastry seal and remove the lid. Serve the baeckeoffe out of the casserole onto warm serving plates. thank yous to cooking.com for posting the recipe and not making me write out the entire recipe and to microsoft for their copy/paste feature in their software. oh, and this stew is absolutley amazing. the only thing you need to serve with it is a side salad and some bread.

MFS62 Nov 26 2006 08:50 AM

Wow! That sounds great. How many does that feed? Later

patona314 Nov 26 2006 09:04 AM

MFS62 wrote: Wow! That sounds great. How many does that feed? Later 8

metirish Dec 06 2006 01:38 PM

Just a reminder..don't eat at Taco Bell......

Yancy Street Gang Dec 06 2006 01:56 PM

Here's something I enjoyed several times while in Japan. Sidewalk vendors sell it like hot dogs and pretzels are sold in the United States. I also got it at a food court at Narita Airport on the day we flew back to the United States. It's something I've been thinking of making at home. My son, who was reluctant at first, developed a taste for it, and my wife ate one or two takoyaki as well. Takoyaki Takoyaki (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originated in Osaka. Making takoyaki requires a takoyaki pan, a special frying pan made of cast iron with hemispherical molds. There is a similarly named dish called Ikayaki but it is a broiled whole squid and bears no resemblance. Although takoyaki can easily be made at home if the equipment is available, it is usually considered to be fast food and mostly sold on the streets. Frozen takoyaki are also sold, and there are restaurants in which customers can cook their own takoyaki at their tables. Takoyaki is especially popular in the Kansai region, but has risen in popularity in other parts of Japan. In the Kansai region, takoyaki is eaten as a side dish with a bowl of cooked rice. Elsewhere in Japan, it is eaten without rice as a snack food. Here's one recipe that I found: Ingredients: (for 60 balls) 50 grams boiled Octopus, 50 grams cabbage, 30 grams green onion, pickled ginger, tenkasu, salad oil, 250 grams wheet flour, 1 teaspoon baking powder, 1 teaspoon salt, 2 1/2 eggs, 800cc niban (#2) dashi. -------------------------------------------------------------------------------- How to make: Cut octopus into bite size pieces. Cut cabbage, green onion and pickeled ginger into migingiri (mince). Beat egg, added with dashi. Add flour, baking powder and salt, mix lightly for making batter. Heat and oil takoyaki plate well. Pour batter into molds on hot plate and put octopus, cabbage, green onion, pickled ginger and tenkasu on each top. Heat a while. When batter on the edge of the molds become cooked, gather batter outside of the molds into the center together with fillngs. Use senmaidoushi (skewer) to gather. When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside. Top with sauce, powdered katsuo and aonori to taste desired.

seawolf17 Dec 06 2006 02:13 PM

You had me interested until the word "octopus" appeared in the recipe.

Rockin' Doc Dec 06 2006 09:53 PM

I think the expression on Trachsel's face in your avatar exemplifies your feelings toward octopus.

cooby Dec 06 2006 10:20 PM

2 1/2 eggs? Hey Yancy, did you come across any of this?

KC Dec 06 2006 10:32 PM

I went out with a gal back in another life who had a sister who made some Italian octopus thing for xmas every year and it was an all day project. I won- der what kind of octopus they use for snack food. We go to this Brazillian bbq joint that has baby octopus looking things on the massive salad bar. They're tasty, but a little rubbery. Welcome back, Yance.

Giant Squidlike Creature Dec 06 2006 10:39 PM

This thread is starting to make Squid mad, and you wouldn't like Squid when he's mad.

patona314 Dec 06 2006 11:00 PM

it's just another version of calamari (octopus that is)....try it, you'll like it.

KC Dec 06 2006 11:16 PM

Who?

Willets Point Jan 10 2007 03:15 PM

I'm hungry...bump!

Johnny Dickshot Jan 10 2007 03:42 PM

Last week's 'Top Chef' winner looked tasty, and a goofball alcoholic cooked it, so so can you. Envy: Trout and Salmon with a Basil Aioli and Asparagus Ingredients: 6 ounce trout fillet 4 ounce salmon fillet 1 plum tomato, cut into six wedges 4 basil leaves 1/4 cup olive oil 4 spears asparagus, peeled and cut into 2 inch lengths 1 Portobello mushroom cap, cut into large pieces 4 button mushrooms, cut in half 4 Shiitake mushrooms, cut into large pieces 1 stick of butter 1 cup cream 4 sprigs of thyme juice of one lemon salt and pepper for seasoning 1 recipe Basil Sauce (see below) Directions: 1. Heat oven to 400F. 2. Place tomato wedges in a small baking dish. Drizzle with 2 tablespoons olive oil, 4 basil leaves and sprinkle with salt and pepper. Roast in oven until beginning to caramelize and turn dark in color. Remove from oven and set aside. 3. Fill a medium bowl with ice water. Set aside. 4. Fill a medium saucepan with water. Bring to a boil. Add 2 teaspoons salt and the asparagus. Cook for 30-45 seconds until asparagus turns bright green. Remove from boiling water with a slotted spoon and transfer immediately to the ice water. Let sit for 3-5 minutes until cool. Remove from ice water and pat dry. 5. Sprinkle trout and salmon with salt and pepper. Using two sizes of round cookie cutters, cut fish fillets into circles, using the smaller cutter for the trout. Discard any excess fish. 6. Heat 2 tablespoons butter in a medium skillet over medium heat. Add fish circles and cook until flesh is firm and opaque. 7. Remove fish from pan, cover and set aside. 8. Add 2 tablespoons butter and remaining olive oil to the skillet. Cook until butter is melted. Add mushrooms and stir well to combine. Cook until mushrooms are tender. Season to taste with salt and pepper. 9. In a small saucepan, melt remaining butter over medium low heat. Add cream and thyme. Continue to cook until cream is warm, stirring occasionally. Remove thyme sprigs and discard. Stir in lemon juice and season to taste. Cover and set aside. 10. To serve: Divide mushrooms between plates, spreading into a thin layer in the middle of each plate. Arrange asparagus on mushroom mixture. Top with one piece of each fish. Drizzle cream sauce over trout and place roasted tomato between the two fish. Drizzle with basil sauce and serve immediately. Basil Sauce: 3 cups olive oil 1 small bunch of basil, leaves picked and stems discarded Directions: 1. Combine oil and basil in a blender. Puree until very smooth, about 5 minutes. 2. Strain into a medium bowl through a fine mesh sieve. 3. Transfer to an airtight container until ready to use.

Sandgnat Jan 10 2007 04:38 PM

KC wrote: I went out with a gal back in another life who had a sister who made some Italian octopus thing for xmas every year and it was an all day project. It was probably stuffed calamari. Part of The Feast of the Seven Fishes for La Vigilia de Natale. Growing up, Christmas Eve dinner was just downright scary for me. Having to eat baccala (dried cod, absolutely awful), stuffed squid (receipe below), and scungilli (conch) was enough to make me want to pretend I was too sick to eat. There were several miraculous Christmas Day recoveries in the 70's and 80's. I can still do without the baccala, but I look forward to the rest of it now. Ingredients 6 medium size squid 3 Tbs olive oil 1/3 cup bread crumbs 2 garlic cloves, minced 1 Tbs fresh oregano, crumbled 1 Tbs parsley, minced 1/4 tsp salt 1/4 tsp black pepper, freshly ground 1/4 cup Pecorino-Romano cheese, freshly grated 1 1/2 cups tomato sauce Cut off the tentacles from the squid and set aside. Clean out the the inside of the squid. You can gently turn the squid body inside out to fully clean. Trim off the wings of the squid and set aside with the tentacles. Remove the spotted membrane that covers the squid. In a bowl mix the bread crumbs, garlic, 2 Tbs olive oil, oregano, parsley, salt, and pepper. Gently stuff the squid with the bread crumbs, don't over fill. Keep any left over bread crumbs. In a medium skillet pour the tomato sauce plus 1 Tbs olive oil and bring to a simmer over medium-high heat. Gently place the stuffed squid in the sauce and spoon sauce over the squid. Lower the heat to medium and cover the pan. Cook the squid for 4 minutes on each side. Don't stir the squid too much. Turn the heat to low and gently stir in any remaining breadcrumbs. Remove from the heat and sprinkle with the Pecarino-Romano cheese.

KC Jan 10 2007 05:05 PM

Nah, it was octopus ... sticks in my head because I had never seen one, let alone a couple of them soaking in something in the sink for hours. I don't re- member much about the dish other than it was tomato based (but no overly) and I've never seen anything quite like it since.

Giant Squidlike Creature Feb 14 2007 03:44 PM

Bump. Eating octopus? You savages!