The tweb recipe thread

[One Bad Pig]

Beef heart stew

This was something I made up on the spot, so I didn't measure anything.

2 lbs (1 kg) or so of beef heart, cut up into ~1/2 inch strips
1 quart beef stock, 1 quart water
4 or so potatoes, cut up into ~1-inch chunks
some peas, corn, green beans
thyme, lemon pepper to taste (I used maybe 1 tsp each)
parsley to taste (I used maybe 1 tbsp)
a few stalks celery
corn starch/flour for thickening
salt to taste

In 4-quart cooking pot, add water, beef stock, strips of beef heart, thyme, lemon pepper, and parsley. Simmer for 1 hour.

Add potatoes, simmer for an additional 2 hours.

Add celery and vegetables, simmer for another half hour.

Add salt.

Bring to a boil, add thickener, stir for a minute or so, then remove from heat.


Carrots and onions would probably be nice to add, but I don't much care for them cooked so I didn't put them in. Wait to the end to add the salt, because it would only toughen the meat if added earlier (and beef heart is kinda tough to begin with). It didn't come out tough for me at all, so I'm assuming I did something right.

Edit: on second thought, it might be better without the thyme.

[One Bad Pig]

From Aletheia:

Creole Shrimp

Ingredients
2 c. coarsely chopped celery
2 c. coarsely chopped onions
2 medium bell peppers, coarsely chopped
2 cloves garlic, minced
1 stick oleo
2 medium cans tomatoes
1 small can tomato paste
2 Tbsp. Worcestershire sauce
1 tbsp. hot sauce
2 pounds of deveined shrimp.

Simmer all ingredients for 30 minutes and then add the 2 pounds of shrimp. Can be served on top of rice.

[One Bad Pig]

From St Catherine:

Rum Raisin Bread

1/4 cup white rum
1 cup raisins
1/2 cup water
2 cups bread flour
1 tbsp powdered milk
2 tbsp brown sugar
1 tsp sea salt (or kosher salt)
2 tbsp heavy whipping cream
1 egg
1 tsp light olive oil
1.5 tsp dry active yeast (packet)
1 tsp Cinnamon (optional)

Soak raisins in rum for an hour (note: overnight is even better).

Place all other ingredients into bread machine as usual (yeast into the yeast dispenser). If your machine has a fruit setting add raisins (drain off rum) at the signal, if no signal on your bread machine add about 5 minutes before kneading cycle is finished.

Take dough out of bread machine, shape into a loaf pan, let rise almost double and bake at 375 until bread sounds hollow...usually 30 minutes or so.

[One Bad Pig]

From serapha:

Ziploc Omelets
(Lourdes' Kitchen)

2 eggs per person
Cheese, shredded
Ham, diced
Onion, chopped
Green Pepper, diced
Tomato, diced
Salsa


Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) and shake to scramble them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shakes, Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.


A co-worker tells me this is great for camping.

[One Bad Pig]

From shunyadragon:

Stir Fried Silk Crysillis and Catterpillars

1 kilo fresh live silk crysillis and catterpillars dropped in boiling water with a pinch of salt for five minutes and drained.

Heated several tablespoons soybean with a tablepoon ground hot peppers and a little salt. Stirfry the silk crysillis and catterpillars for about 8 minutes.

Serve hot with a Chinese dipping sauce made of dark vinegar, seseme oil, chopped garlic, chopped corriander, and a little soysauce.

[One Bad Pig]

From bandecoot, for RTT:

[One Bad Pig]

From serapha, Easter cookies:

To be made the evening before Easter



You need:


1 cup whole pecans
1 tsp. Vinegar
3 egg whites
Pinch salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible



Preheat oven to 300 degrees (This is important-don't wait until you're half done with the recipe)!

Place pecans in zipper baggie and let children beat them with the
wooden spoon to break into small pieces.

Explain that after Jesus was arrested, He was beaten by the Roman
soldiers.


Read John 19:1-3.

Let each child smell the vinegar.

Put 1 tsp. Vinegar into mixing bowl.

Explain that when Jesus was thirsty on the cross, He was given vinegar
to drink.


Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life.

Explain that Jesus gave His life to give us life.


Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.


Read Luke 23:27.

So far, the ingredients are not very appetizing.

Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because
He loves us. He wants us to know and belong to Him.


Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white Represents --in God's eyes -- the purity
of those whose sins have been cleansed by Jesus.


Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper-covered cookie
sheet.

Explain that each mound represents the rocky tomb where Jesus' body
was laid.


Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven
OFF.


Give each child a piece of tape and seal the oven door.

Explain that Jesus' tomb was sealed.

Read Matt. 27:65-66.


GO TO BED!

Explain that they may feel sad to leave the cookies in the oven
overnight. Jesus' followers were in despair when the tomb was sealed.


Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.

Notice the cracked surface and take a Bite.

The cookies are hollow!



On the first Easter, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9

[One Bad Pig]

From Aletheia:

Tomato and Lentil Dahl with Toasted Almonds

Richly flavored with spices, coconut milk and tomatoes, this lentil dish makes a filling supper. Warm naan bread and plain yogurt are all that are needed as accompaniments. Split red lentils give the dish a vibrant color, but you could use larger yellow split peas, instead, if you wish.

2 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, chopped
1 carrot, diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
1 ince piece fresh ginger root, grated
2 tsp ground turmeric
1 tsp mild chili powder
1 tsp garam masala
1 cup split red lentils
1 2/3 cups water
1 2/3 cups coconut milk
5 tomatoes, peeled, seeded and chopped
juice of two limes
4 tbsp fresh cilantro, chopped
salt and ground black pepper
1/4 cup slivered almonds, toasted

1 - Heat the oil in a large heavy-based saucepan. Saute the onion for 5 minutes until softened, stirring occasionally. Add the garlic, carrot, cumin and mustard seeds, and ginger. Cook for 5 minutes, stirring until the seeds begin to pop and the carrot softens slightly.

2- Stir in the ground turmeric, chili powder and garam masala, and cook for 1 minute or until the flavors begin to mingle, stirring to preven the spices burning.

3 - Add the lentils, water, coconut milk and tomatoes and season well with salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for about 45 minutes, stirring occasionally to prevent the lentils sticking.

4- Stir in the lime juice and 3 tbsp of the cilantro, then check the seasoning. Cook for 15 minutes more until the lentils soften and become tender. To serve, sprinkle with the remaining cilantro and the slivered almonds.

[One Bad Pig]

From bandecoot, for Meh_Gerbil:

[One Bad Pig]

General advice from bandecoot:

[One Bad Pig]

More from bandecoot:

Mayonnaise: 2 versions one simple the other simple but more classical.

Blender Mayo:

about half a pint of Peanut oil
2 eggs
a tablespoon of vinegar or lemon juice
A teaspoon of mustard.

add the last 3 ingredients in a blender and mix them up.
put the blender on the lowest setting

Then add the oil in a thin drizzle until it emulsifies.


Classical Mayo.

about half a pint of Peanut oil
2 egg yolk.
a tablespoon of vinegar or lemon juice
A teaspoon of mustard.

add the last 3 ingredients in a bowl and mix them up with a whisk.

Then add the oil in a thin drizzle, whisking the whole time until it emulsifies.

Hard aint it?


Any vegetable oil will do, I just like peanut oil.

If you add crushed garlic it becomes Aioli.
If you add a crushed up cooked egg yolk initially in addition to the raw ones and add chopped capers and Dill pickles after its done It's Remoulade.

BTW for those who buy 99% fat free Mayo, I have a hint for you ......It's not Mayo. I dont know what it IS but its not mayo.

I've made mayo before. It wasn't as difficult as I thought it would be.

[One Bad Pig]

From norwegen:

FRUIT LASSI

A cool, easy summertime refreshment.

INGREDIENTS:

3/4 cup or so fresh fruit (mango is best, I think, but try bananas, too, or experiment with other fruits)
1/2 cup low-fat yogurt
3 tbs sugar
about a dozen or so ice cubes

Make sure fruit is in small, manageable pieces for a blender. Blend all ingredients together. Serve immediately.

[One Bad Pig]

From mentored1:

Chickin' Casserole

This is for a small serving, double or triple is recommended

Recommended components:
- 1 box Stove-Top Chicken or Turkey Stuffing (your choice)
- 1/2 lb. Boneless Chicken Breast
- 8 oz. of Shredded Cheese (Cheddar and Monterey Jack; or Velveeta)
- Medium Skillet, Medium Sauce-pan, Medium-sized casserole pan (glass is good)

1. Cut Chicken into small pieces; cook in skillet with olive oil
Add some garlic and onion seasoning if desired (small amount)

2. Cook stuffing, add extra butter (2x box recipe)
Follow box directions, set away from heat when finished

3. When Chicken is lightly browned scoop into Stuffing pan
Mix Chicken and Stuffing contents well

4. Empty Stuffing/Chicken mix into casserole pan, spread evenly
Cover top with cheese, add more if desired or needed to cover surface

5. Bake in Oven at 350 degrees for 10-15 minutes or until cheese fully melted
Remove from Oven and serve

- Cutting a piece and mixing it in a bowl to blend the stuffing, chicken, and cheese is particularly tasty.

[One Bad Pig]

Salad recipe from mossy:

4 c. baby spinach
4 c. mixed baby greens
2 c. sliced strawberries
1 can mandarin orange slices, well-drained
1/2 c. toasted chopped pecans (I used walnuts cuz I didn't have any pecans)
1 and 1/2 c. cubed cooked chicken

Toss together. Add 1/4 c. raspberry vinaigrette dressing.

Okay, I like it with the raspberry vinaigrette, but I tried a new Kraft dressing, Asian Sesame, and it is WAY better with the sesame dressing. I also threw in a couple of handfuls of Chinese noodles, you know, those ones that come in a cello bag that are fried, or however they cook them.

And, I served the dressing on the side. That way the leftovers last longer, and people can control the amount of dressing they want to use.

This is a pretty big salad. Recipe says it serves 4, but it would do 6, I am sure.

Remembering which recipes you've posted and which you haven't is proving to be too much for my little piggy brain, so I'll just post away.

[One Bad Pig]

More general advice from bandecoot: