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Author Topic: Recipe and Cook's Corner  (Read 257067 times)

Offline Gazapete

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Re: Recipe and Cook's Corner
« Reply #1470 on: January 10, 2019, 02:29:47 PM »
Thank you, Linda!  :-*

Offline killersmom

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Re: Recipe and Cook's Corner
« Reply #1471 on: January 10, 2019, 03:30:04 PM »
No problem, Elena.
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Offline morrobay

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Re: Recipe and Cook's Corner
« Reply #1472 on: February 10, 2019, 06:00:18 PM »
I made this chili last week with ground turkey and it was really good.  Unfortunately, this time I mixed up cayenne and chili powder.  It doesn't call for cayenne, but I like it hot so last week I added a little.

I was halving the recipe so it calls for 1 1/2 tablespoons for 2 pounds of beef, so I added 3/4 tablespoon of cayenne!!  I scooped out as much as I could, but it's pretty damn hot.  I'll add a can of kidney beans to try to spread the heat around.  I think with the beans and eating it with rice it will be ok...the recipe is good, but watch the hot stuff  ::)


Ingredients
2 pounds lean ground beef I use 93/7
1 green bell pepper finely chopped
1 large yellow onion finely chopped
2 14.5 oz cans diced tomatoes
1 6 oz can tomato paste
2 cups beef stock
1 1/2 tablespoon chili powder
1 1/2 teaspoon paprika
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 1/2 teaspoon salt
1 teaspoon black pepper
4 tablespoons garlic minced

Instructions
Add your ground beef to a large stock pot. Use your spatula to crumble the beef. Add in your chopped green pepper and onion. Cook on medium high, stirring occasionally, until beef is browned.
If your beef isn't very lean you'll want to drain the grease before moving on to the next step. I use a very lean beef so I don't need to drain mine.
Once your ground beef is cooked it's time to add the other ingredients to the pot. Stir. Cover and let simmer for 20 - 25 minutes.
Taste. Add extra salt or pepper if that's your preference. Top with green onions, avocado, cilantro, or onion.

Offline morrobay

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Re: Recipe and Cook's Corner
« Reply #1473 on: February 17, 2019, 08:42:46 AM »
trying a new recipe for crab cakes today from the website South Your Mouth...but no mustard!  That just doesn't belong in lump crabmeat  >:(   imo

But lots of good recipes there, Navajo cornbread, party shrimp, cajun crab dip...
https://www.southyourmouth.com/2013/05/grandmas-maryland-style-crab-cakes.html



Grandma's Maryland-Style Crab Cakes
Recipe by South Your Mouth

Grandma's Maryland-Style Crab Cakes

1 pound blue crab meat
1 stalk of celery, finely diced
1 small onion, finely diced
1 teaspoon yellow mustard
1 1/2 tablespoons mayonnaise
1 egg, beaten
1 tablespoon parsley
1/2 teaspoon paprika
1 tablespoon Old Bay seasoning
2 slices bread, cut into small cubes
Melted butter

Lemon wedges



Combine crab meat, celery and onion in a medium bowl; set aside.  In a small bowl add mustard, mayonnaise, egg, parsley, paprika and Old Bay seasoning and mix until thoroughly combined.  Add mustard mixture and bread cubes to crab mixture and toss until just combined.

Brush the insides of a 12-muffin muffin tin with melted butter.  Divide crab mixture evenly into muffin tin (you'll get anywhere from 10-12 crab cakes depending on how big you want them).  Bake at 375 degrees for 30 minutes or until golden brown.  Let crab cakes rest 5 minutes in the muffin tin.  Slide a knife around the edges of each crab cake to loosen then remove each to a serving platter.

Offline fritzkep

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Re: Recipe and Cook's Corner
« Reply #1474 on: February 17, 2019, 10:44:27 AM »
I don't recall any mustard in crab cakes in Maryland. Old Bay of course, but no mustard.

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Online CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1475 on: February 17, 2019, 03:49:13 PM »
Sometimes I see recipes and wonder, why would they put that in there?

I remember seeing a video for a baked lasagna dish, and it included carrots.

???

Offline fritzkep

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Re: Recipe and Cook's Corner
« Reply #1476 on: February 17, 2019, 04:21:07 PM »
Uhhhhhhhh........................no.

Werd ich zum Augenblicke sagen, "Verweile doch! Du bist so schön..."

Offline Gazapete

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Re: Recipe and Cook's Corner
« Reply #1477 on: March 06, 2019, 08:34:55 AM »
Sometimes I see recipes and wonder, why would they put that in there?

I remember seeing a video for a baked lasagna dish, and it included carrots.

???

I usually add carrots to the tomato sauce I make for the lasagna, and living with a vegetarian, I am used to add carrots to the most surprising dishes  :laugh:

Offline Gazapete

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Re: Recipe and Cook's Corner
« Reply #1478 on: March 06, 2019, 08:36:52 AM »
I wonder if Nancy's chili would work with soy...

Offline morrobay

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Re: Recipe and Cook's Corner
« Reply #1479 on: March 07, 2019, 04:10:32 PM »
Hi Elena
this vegan chili is supposed to be "the best ever"!


The Best Vegan Chili Ever!!!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
So much better than your average vegetarian chili! The secret ingredient takes it to the next level. Easy to prepare and everyone (vegan or not) will love it.

Course: Main Course
Cuisine: American, Canadian
Servings:
8
Calories: 292 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
For the Chili:
1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 28 oz can diced tomatoes
1 19 oz can black beans (2 cups) , drained and rinsed
1 19 oz can kidney beans (2 cups), drained and rinsed
1 cup water (plus more if needed)
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon smoked paprika
1/4 - 1/2 teaspoon cayenne powder
For the Tofu:
2 tablespoons nutritional yeast
1 tablespoon soy sauce
1 tablespoon olive oil
1 350g block extra-firm tofu

US Customary - Metric

Instructions
For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.

For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.

Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.

Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy. Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired.

https://itdoesnttastelikechicken.com/the-best-vegan-chili-ever/

Offline Gazapete

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Re: Recipe and Cook's Corner
« Reply #1480 on: March 07, 2019, 11:50:37 PM »
Thank you, Nancy! That looks real good, and I think I even have all ingredients in the kitchen! Yes, even the beans  :laugh: I only have to figure out the oz measures, Google is my best friend! ;)

Offline tfferg

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Re: Recipe and Cook's Corner
« Reply #1481 on: March 11, 2019, 02:13:22 AM »
My adaptation of Chicken with Mango Sauce to serve the two of us

Ingredients

1 skinless chicken breast fillet cut into bite-size pieces

1 red capsicum chopped

For the sauce

1 tablespoon rice wine vinegar

1.5 dessertspoons fish sauce

1 dessertspoon light soy sauce

3 garlic cloves crushed

1  thumb-size knob fresh ginger finely chopped

3 small red chillis chopped

1 double kaffir lime leaf shredded

1 mango peeled and chopped

juice of 1 lime

0.25 teaspoon turmeric powder

Method


1. Put al' the sauce ingredients in a saucepan, stir and cook for a few minutes

2 Fry chicken pieces on one side in a little olive oil. (Phong likes them fairly crisp, I like them tender)

3. Turn chicken pieces over and add capsicum pieces.

3. Pour the cooked sauce over the fried chicken and capsicum

4. Serve on steamed rice and a bed of stirfried leafy green vegetables. I use whatever fresh Asian greens or baby spinach leaves I've bought from the market.


When Phong has a sore throat, I omit the chillis.

The recipe I adapted mine from included sugar in the sauce, but I never add sugar to anything.



Offline Gazapete

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Re: Recipe and Cook's Corner
« Reply #1482 on: March 11, 2019, 03:12:08 AM »
Thank you, Tony! I think these are alllt hings I can find here, the only thing I don't know is the kaffir lime leaf, I have to google it.

Mmm, I have to go back and print these recepts, I can make the Brookie Cook Book ;) I need a Bettermost beans can for the cover page.