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The tweb recipe thread

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  • #16
    From fundieRfunny:
    It's a cut and paste, but it is the same recipe that I use. And it is excellent(although I generally don't use vegetable broth, but rather chicken stock...)

    Ingredients:

    5 tablespoons olive oil
    3 large leeks (white and pale green parts only), sliced
    1 1/2 pounds russet potatoes, peeled, diced
    1 large white onion, chopped
    4 14 1/2-ounce cans vegetable broth
    3 large garlic cloves, chopped
    1 1/2 cups grated Swiss cheese
    8 slices sourdough bread
    1/2 cup chopped fresh chives or green onion tops
    Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return puree to soup in pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated.)

    Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.

    Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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    • #17
      From mossy (for best results, use The PinTM:
      This is my Mom's recipe. (She is going to be 85 next spring......you go, Mom!!). I have tweaked it a bit, and got it pretty good, but my son, MelMak, can make these absolutely killer! We have doubled the recipe, and doubled it again, since there's no point in making just a couple dozen of these. The recipe is easy to halve.


      Cream 1 and 1/2 c. shortening, 1 c. white sugar, and 2 c. brown sugar until well blended. Add 4 tsps. vanilla, and 4 eggs. Beat these REALLY well, until VERY light and fluffy. (I usually turn the mixer on high and go away for 10 minutes, coming back to scrape periodically.)

      Add 4 c. flour, 2 tsp, baking soda, and 1 tsp salt. Mix well. Stir in 12 oz. chocolate chips, or however many you want. (I also like to add a cup or so of chopped pecans or walnuts. We have also added toffee bits......you could add dried cranberries, the options are limitless).

      Bake at 350F for 10-12 minutes, or whatever works best with your oven. Enjoy. Before they're all gone.

      MelMak also does another great rendition. He takes out 1/2 c. of flour and replaces it with 1/2 c. cocoa powder. Makes fabulous chocolate chocolate chip pecan/walnut cranberry toffee......cookies.
      Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

      Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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      I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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      • #18
        Rhubarb Crisp


        1/2 c. butter
        1 c. sugar
        2 eggs
        1tsp. nutmeg
        1/2 tsp. vanilla
        1 1/2 c. dry bread crumbs
        2 cups Rice Krispies
        6 c. rhubarb

        Blend softened butter and 1/2 c. of the sugar. Add eggs and bear well. Add nutmeg, vanilla, bread crumbs and cereal. Place rhubarb in a baking dish and sprinkle with the remaining 1/2 c. sugar. Spread topping over. Bake at 350 F for 35 minutes, or until rhubarb is tender.

        A 9" cake pan is slightly too small for this, and a 9 x 13 is a little too big. I have a casserole that is about 10" and it seems to work okay.

        Depending on the sweetness of your rhubarb, you may need more sugar thatn the 1/2 c. you sprinkle on. We have our own growing, and it is a variety with red skin, which I think is sweeter than those with green skins. So the 1/2 c. on top is usually sufficient for when I make this.

        I serve it with ice cream or whipped cream. Good either way. And good the next day, too.

        Enjoy!


        Securely anchored to the Rock amid every storm of trial, testing or tribulation.

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        • #19
          mossy, I"ll let you grab your own stuff then.
          Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

          Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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          I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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          • #20
            From "Cruiser":
            Originally posted by RTT
            In honor of the comming Season My favorite Cookie Recipe. As soon as I can find it I'll post my Lentil Soup reciepe.

            Gingerbread cookies

            Makes about 3 ½ dozen cookies.
            Preparation time about: 35 minutes
            Chilling time about: 2 hours or overnight
            Baking time: 10 -12 minutes
            Cooing time about: 40 minutes

            Ingredients
            ¾ cup of vegetable shortening
            ¾ cup firmly packed Dark brown sugar
            ½ cup unsulfured molasses
            1 TBS water
            1 egg
            3 ¾ cups all-purpose flour, divided
            2 tsps ground ginger
            1 tsp baking soda
            1 tsp ground cinnamon
            ½ tsp ground nutmeg
            ½ tsp ground cardamom(this is the only recipe I know that calls for this spice)
            ¼ tsp ground cloves
            ½ salt

            1. In large bowl, with electric mixer at medium speed, beat shortening brown sugar, molasses and water until well blended. Add Egg beat well. In medium bowl combine flour, ginger, baking soda, cinnamon nutmeg, cardamom, cloves and salt. With mixer at low speed, gradually add flour mixture to shortening mixture, beating just until blended. Divide Dough into quarters. Wrap each quarter in plastic wrap. Refrigerate at least 2 hours or overnight.

            2. Pre heat oven at 350 degrees. Spread 1 tbs flour on large sheet of place dough quarter on floured paper: flatten slightly with hands. Flip dough. Cover with another large sheet of waxed paper. With rolling pin, roll out dough ¼ inch thick.

            3. Remove top sheet of waxed paper. With lightly floured cookie cutter cut our shapes. With large spatula. Transfer cookies to ungreased cookie sheets placing 2 inches across Repeat with remaining dough.

            4. bake one cookie sheet at a time 10 to 12 minutes. Or until set. Cool 2 minutes. Remove cookies to racks to cool completely

            5. Mean while prepare your favorite icing and in what ever colors you want to decorate. If so inclined you can place icing in pastry bag and pipe on to cookies.
            Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

            Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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            I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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            • #21
              From Rahab:
              From Provence comes the flavor of an excellent appetizer or as a main dish escorted by a simple green salad.

              The dough :
              200 grs of flour
              salt
              2 tbs of olive oil
              1 package of yeast
              1 cup of warm water
              Mix the ingredients in a bowl. Work your dough as for bread. Let in a rest in a ball shape covered with a wet clothe in the bowl. Let rise for one hour.
              In the meantime.... slice thin 1 kg of onions. Saute them in olive oil until yellow. Reduce heat to warm and add 1/2 cup of white wine. Add salt, pepper, rosemary and thyme. Let them rest off the heat for 1/2 hour.
              Roll out your dough on floured surface. Oil a pizza baking dish abundantly with olive oil. Spread your onion concoction on the dough. Decorate with anchovies and black olives(preferably the Kalamata ones from Greece). Let rise for about 1/2 an hour.
              Heat your oven to 350. Bake for about 25 minutes.
              Serve warm or cold.
              Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

              Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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              I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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              • #22
                My Mom's Lemon Pudding Cake



                2 tbsp. flour
                1/4 tsp. salt
                3/4 cup sugar
                2 tsp. lemon zest
                1tbsp. soft butter
                2 eggs, separated
                1/4 cup lemon juice
                1 cup milk

                Mix flour, sugar, salt, lemon zest and butter until well blended. Beat egg yolks and add to mixture. Stir in lemon juice and milk.

                Beat egg whites until stiff but not dry. Fold into lemon mixture. Pout into 1 and 1/2 quart baking dish (I don't know if the baking dish should be buttered.......but I don't think so......). Set dish in larger pan. Pour boiling water into larger pan to about half way up baking dish.

                Bake at 350 F for 45-50 minutes or until lightly browned and cake topping is set. Serve warm.

                I guess this is sort of like a souffle. I haven't made it for a long time. I need to make some.


                Securely anchored to the Rock amid every storm of trial, testing or tribulation.

                Comment


                • #23
                  From Faramir:
                  I don't cook much, but when I do I never cook the same dish the same way twice.

                  Example:

                  Faramir's world famous Spagetti Sauce:

                  1 pound ground beef, browned and drained
                  2 cans of tomato sauce
                  1 can of mushrooms
                  1 can of olives

                  (after these, anything goes)



                  (any or all of the below depending on what is in the cabinet and what I feel like)

                  Minced garlic
                  Garlic salt
                  Garlic Powder (I like garlic )
                  Basil
                  Oregano
                  Sage
                  Bay leaves
                  (all in amounts that "look right")

                  1 tbsp (or thereabouts) of olive oil
                  1 tsp (or therabouts) of sugar

                  Cook until spagetti noodles are ready, or wife gets home. (If she is home Faramir don't cook which is the way both of us want it. Not that she dosn't like my cooking, but she dosn't like the mess I make when I cook.)
                  Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

                  Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
                  sigpic
                  I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

                  Comment


                  • #24
                    From jason:
                    I pinched this from Alton Brown's show, Good Eats. Although I substituted Buttermilk for Half-n-Half because they don't make Half-n-Half down in Oz. Try it both ways and let me know which tastes better if you like.

                    The downside is that it takes about 8 - 12 hours of sitting about.

                    Anyway, on to the recipe.

                    1. Set some bread out to go stale over night. Don't forget this, very important so the bread is firm and has some structure. I use about 1/2 inch slices. Keep in mind you need preservative free bread so that it will do stale.

                    2. Get a mixing cup/bowl/moose of your choice

                    3. Add 1 cup of buttermilk

                    3. Add 2 Tablespoons of honey. Nuke the honey for 10-20 seconds first, it mixes in better that way

                    4. Add 1/4 Tablespoon of salt

                    5. Add large 3 eggs

                    6. Whisk gently together into a smooth custard.

                    7. Put a plate on top of your cup

                    8. Put cup in the fridge for 8 - 12 hours

                    9. Go to bed ...

                    10. ... wake up after good nights sleep

                    11. Pour cup of coffee or juice

                    12. Set oven to 190C/375F

                    13. Get a rack to put the toast on, you'll probably want a drip tray underneath it.

                    14. Get a pie/cake pan

                    15. Add your nice mature custard to the cake pan

                    16. Put your first two peices of bread into the custard for 30 seconds (exactly!!)

                    17. At the 30 second mark turn them over in the pan and let them soak for another 30 seconds

                    18. Then place them on the rack from step 13 to rest for 2 minutes or so

                    19. Heat a pan on medium heat till it gets to around 175C/350F - 190C/375F

                    20. Lightly butter the bottom of the pan

                    21. Add the toast to the pan when the melted butter has bubbled down, as soon as you have done that add the next two slices of stale bread to the custard and repeat steps 16-18 for them.

                    22. Turn the toast over after 1 1/2 - 2 minutes and let cook for another 1 - 2 minutes

                    23. Remove the toast from the pan and place on the rack.

                    24. Repeat for the rest of your slices of toast.

                    25. When all your slices of toast are on your rack, place the slices into your preheated over for about 5 minutes. This lets the custard finish cooking.

                    26. Enjoy your french toast. I like maple syrup (the real stuff not the fake stuff) with it.

                    The custard will do about 8 reasonable sized slices of bread.

                    Be warned I found thi extremely filling. I can mange 2 slices and then i'm set for food for about 6 hours. My wife can manage 1.

                    But it certianly is good eats !

                    So there you go, a simple 26 step (hopefully idiot proof) guide to french toast.
                    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

                    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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                    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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                    • #25
                      Originally posted by One Bad Pig View Post
                      From mossy (for best results, use The PinTM:
                      Psst. I already posted that one, but thanks!


                      Securely anchored to the Rock amid every storm of trial, testing or tribulation.

                      Comment


                      • #26
                        From Superbug:
                        Swiss Cheese Fondue

                        Serves 4

                        270 ml dry white wine
                        1 or 2 teaspoons lemon juice
                        1 garlic clove, cut in half
                        4 cups coarsely grated Gruyere and Emmenthal cheese
                        1 tablespoon kirsch or brandy
                        1 tablespoon corn starch
                        Crusty white bread, cubed
                        White pepper and nutmeg

                        1. Rub the pan with the cut garlic clove.
                        2. Gently heat the wine and the lemon juice.
                        3. Add the cheese, whisking until melted and smooth. Do not boil.
                        4. Stir the kirsch into the cornstarch, then add the mixture to the cheese. Stir over the heat until it comes to a boil and thickens.
                        5. Add pepper and nutmeg.
                        6. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.
                        Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

                        Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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                        I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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                        • #27
                          Originally posted by One Bad Pig View Post
                          mossy, I"ll let you grab your own stuff then.
                          Thanks, OB One.

                          I see the old thread ends before it's done.....


                          Securely anchored to the Rock amid every storm of trial, testing or tribulation.

                          Comment


                          • #28
                            From elysian:
                            I cook so much (virtually all my meals are homemade) that I can't really claim a favorite. This was last night's dinner, and today's lunch:

                            Wonton Soup

                            1 large chicken breast, skinless but not boneless
                            1/2 gallon water
                            4 Low-sodium bouillon cubes
                            1/2 lb. wonton wrappers (you may need to go to an Asian grocery for these)
                            Dried cooked pork (you WILL need to go to an Asian grocery for this) or cubed ham for wonton fillings
                            1 small yellow cooking onion, chopped
                            Green onion, (and I like LOTS of onion!!!) chopped
                            1/4 teaspoon powdered ginger or 1/4 teaspoon fresh finely grated ginger root
                            1/4 teaspoon black pepper


                            Bring water with bouillon cubes, ginger, pepper and chopped cooking onion, to a rapid boil, then place chicken breast in the water. Boil the chicken until it is thoroughly done (15 minutes if fresh, 1/2 or so if frozen) then remove the chicken and put it in the refrigerator. Wrap a pinch of dried cooked pork (or a small ham cube) in each wonton wrapper. Gently twist the top and pinch slightly at the twist with moistened fingers. Place the finished wontons on a paper towel or plate.

                            When you are finished making the wontons (this is really easy with pre-packaged wrappers, you can make your own but I prefer the thinner machine-rolled ones) drop individually into rapidly boiling broth. They take about three minutes to cook. You can turn the heat down to "simmer" at this point, and add chopped green onions. If you add the green onions too soon they get mushy- you want the green onions crunchy. Remove chicken from the fridge and pull into small pieces as if you were going to make barbeque. Add the pulled chicken to the soup. This will serve several large bowls of soup.
                            Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

                            Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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                            I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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                            • #29
                              Also from elysian:
                              This is for Rum Tum Tugger, who wants a spicy meal, and this will be tonight's dinner for me. It is generally served with cornbread, and the cornbread I prefer is Martha White's Buttermilk cornbread (yeah, I cheat, it's a mix.) This is not a chili for the tame, unless you leave out the jalapenos or habaneros. Be forewarned.

                              5 Alarm Chili (and I'm not kidding!)

                              1 pound lean ground meat. I like ground chicken in chili, but you can use any lean ground meat.
                              1 pound lean, good quality hot sausage (the grocery store across the road has awesome store-ground lean hot sausage, I use it in spaghetti sauce too)
                              1 large can of tomato sauce (32 oz)
                              1 16 oz can of pinto beans (or you can soak dry pinto beans and cook in advance)
                              1 16 oz can of black beans (same goes, you can soak and cook dry beans in advance)
                              Either one 32 oz can of diced tomatoes or the equivalent amount of home-stewed tomatoes
                              4 medium jalapeno peppers, or 2 medium habanero peppers, very finely diced, 2 tbs. of dried peppers will work if you don't have fresh peppers
                              1/2 package of low sodium chili seasoning (or 1 teaspoon of chili powder)
                              1/4 teaspoon black pepper
                              1 cup diced yellow cooking onions
                              1 cup diced green (bell) peppers

                              Cook and crumble up ground meat and sausage, drain and blot any grease. Combine all the ingredients together at once- meat, tomatoes, tomato sauce, beans, spices, onions, peppers and let it all simmer for 45 minutes to an hour at the least.

                              Do not feed to small children or dogs.

                              It's also nice served "Cincinnati style," which means you pour chili over spaghetti and top with sharp cheddar cheese and onions.
                              Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

                              Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
                              sigpic
                              I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

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                              • #30
                                From Texas_Mom:
                                My mom is Cajun and so most of my recipes are cajun based (or experamental based)... Here's my mom's recipe for making gumbo (but you can make etouffe', too). Sorry ya'll, there are no measurements.

                                To make the Reaux (pronounced as "roo"):

                                Use about a cup of lard in a skillet. Add some flour until you get a thick paste. If you want to make enough to make etouffe', then add more lard and flour. For a large pot of gumbo you'll need at least a couple of cups of reaux. You cook this over a low fire until it starts turning brown. Here's the tricky part, don't burn it! You gotta keep stirring until it turns a chocolate brown. This is the base of gumbo and etouffe'. If you make too much, you can refrigerate it.

                                Gumbo:

                                Before you make the reaux, you will need to make your stock for the gumbo. We usually have chicken. So, we throw a large chicken into the pot and boil it. While the chicken is cooking, we start on the reaux. Once the chicken is cooked, you de-bone it. Throw the meat, fat and skin into the pot with the broth. Add the reaux, file' (sassafras) (pronounced "fee-lay") to taste, salt, pepper, and any veggies you might want (I've seen okra and tomatoes thrown in). We usually have it with no veggies. Stir all of this together until mixed well.

                                To serve: Take a bowl, fill with rice and spoon the gumbo over it. If you want hot, pour some Lousianna Hot sauce on it.

                                The biggest misconceptions about Cajun food:

                                1) It's flaming hot. Nope. You can get flaming hot in the restraunts in New Orleans, but you gotta remember that they kids, too.

                                2) Cajuns only eat seafood. Nope. In my family mostly chicken, unless one of the cousins getsa job on a shrimp boat, they just can't afford it.

                                Thing that is true...or at least in my family (they live near the swamps and such)...my family dates back to the Arcadian march in the 1700's.

                                1) Cajuns eat Aligators. Plus just about anything else that moves. Armadillo, crow, squirrel, you name it they pretty much eat it. Food is food!

                                Happy Eating!
                                Texas Mom
                                Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. – St. John Chrysostom

                                Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio
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                                I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

                                Comment

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