GENERAL DISCUSSIONS

recipes..get your recipes here!

POSTED BY: MSG
UPDATED: Tuesday, April 3, 2007 08:48
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Monday, October 9, 2006 10:02 AM

SPACEANJL


A monster from the vaults...

This one feeds four; adjust quantities up or down...

Take four lamb shanks, and put them in a deep bowl. Also put in a whole head and a half of garlic - just chop that sucker in half, don't peel it - a couple of sprigs of thyme, a few bay leaves and few black peppercorns. Then pour over a bottle of hefty red wine (we use Rioja) and add 2 Tb of sherry vinegar. Leave to marinade for a good few hours, turning the meat occasionally. Overnight is good - the meat goes purple.

Oven at 200C

Take a roasting tin, and add olive oil to cover the base, and stick it over the burners. Take the purple perils from their bath, dust 'em lightly with flour, and brown them in the oil. Set them aside, and then roughly chop four onions (a mix of Spanish and white is good) and add a little more oil. Let them caramelize in the tin, really soft and golden, then put the meat back on top, pour in the marinade, and tent the thing in foil.

After two hours or so, you should have meat that falls off the bone, and a thick oniony slush - season to taste here.

Best served with parsnip mash (with a touch of grain mustard and some creme fraiche stirred in) and another bottle of the hefty red.

There should be plenty of sticky roast garlic floating about - squish it into the mash and onions like civilized folk, or suck it out of the skins. This is not quite finger food - you really need to roll your sleeves up and get stuck in properly.


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Monday, October 9, 2006 11:11 AM

MSG


ooooooooooooh you are an evil woman. Now all I can think of is lamb...argh and we're having stupid rosemary pork chops for dinner...curse you..LOL

I choose to rise instead of fall- U2



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Monday, October 9, 2006 11:19 AM

KANEMAN


Recipe for disaster:

Ingredients:
1 ex-partner
1 tablespoon of longing
1 night of drinking
1 cell phone
1 full head of as*hole friends
1 crow


In one bowl combine one night of drinking with a dash of ex-partner and longing.
In another bowl add As*hole friends with cell phone.
Combine the two. Oh...Top it off with crow..eat.. and do not repeat!

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Monday, October 9, 2006 1:22 PM

KAYNA

I love my captain


And here's one from me. My dad's spiral meatloaf.

Meatloaf
2 lbs ground beef
½ cup instant potato flakes
½ cup finely chopped onion 1 garlic clove, crushed
1 tsp. Worcestershire Sauce
¼ cup tomato sauce
2 eggs
2 tsp. salt
¼ tsp. pepper
1 tblsp. A1 steak sauce

Filling
1 (15 oz) container ricotta cheese
1 (10 oz) package chopped spinach, thawed and well drained
1 egg
½ cup grated parmesan
1 tblsp. potato flakes
¼ tsp. salt
1/8 tsp. pepper

Glaze
2 tblsp. brown sugar
¼ cup tomato sauce
1 ½ tsp. dry mustard
2 tblsp. grated parmesan
Feel free to make extra of this if you want to. My dad usually does.

Set oven to 350 degrees.

For meat mixture: In large bowl, combine all ingredients for meatloaf. Mix well (stir, smush with hands, whatever). Shape mixture firmly into ball. Place between sheets of waxed paper. Roll out with rolling pin into 16 x 8 ½ x ½ inch rectangle. Remove top sheet of waxed paper. Set aside.

For filling: Combine all ingredients for filling. Mix well. Spread mixture evenly over meat to within ½ in. of edges. Start at 8 ½ in. side. Roll up meat jelly roll fashion, pulling off waxed paper as you go. Place seam down in 9 x 5 in. loaf pan.

For glaze: Bake for 60 min. Remove pan. Pour off excess liquid and discard. Sprinkle top with parmesan and bake for 15 min. more.
OR…Use half of glaze mixture (if you’ve made extra) Bake for 45 min. Drain excess liquid. Add the rest of the glaze, bake for 30 min. more and forget the parmesan.


This is great meatloaf and the only thing I've ever managed to enjoy that has spinach in it. Hope you all enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Op: You're fighting a war you've already lost.
Mal: Yeah, well I'm known for that.

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Monday, October 9, 2006 7:44 PM

SASSALICIOUS


Best Salsa Ever: Pineapple Mango Salsa

INGREDIENTS:
2 ripe mangoes peeled, seeded, and finely diced

1/2 cored pineapple (can be bought at grocery store. also can put more to taste)

1 medium red onion peeled and finely diced

1/2 cup finely chopped fresh cilantro

2-3 dashes of hot sauce (again, to taste)

DIRECTIONS:

Place all ingedients in a large bowl and mix together. Refrigerate. Let stand for 10 minutes before serving.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wisconsin sucks. I don't want to be here.

~Forsaken Forever

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Saturday, October 14, 2006 7:08 PM

MAGDALENA

"No power in the 'verse can stop me!"


Hey SpaceANGL!

Did you ever find that Baileys fudge sauce recipe? I would love to make it for a dinner party I am planning?

Hopefully, Magda x x x




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Saturday, October 14, 2006 8:11 PM

MAGDALENA

"No power in the 'verse can stop me!"


It's OK - I did find it - under the cajun ice-cream... yummy!

Thank you sweetheart! - Magda x x x




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Sunday, October 15, 2006 3:22 AM

MRSELLARS


From the RGI cookbook:

O'Brien Family Dublin Coddle

1 lb sliced bacon
2 lbs quality pork sausages, link style
2 large onions
6 cloves garlic
4 large potatoes, sliced thick
2 large carrots, sliced thick
1 cup shredded green cabbage
1 bouquet garni
Fresh cracked black pepper
Fresh parsley
Fresh Unfiltered Apple cider
Guinness Stout (or some other stout beer)

Fry bacon until crisp, set aside, reserve some grease in skillet. Poach sausages in 50-50 mixture of Stout and Apple cider, reserve liquid. After poaching, brown in bacon grease, set aside. Smash garlic cloves and slice onions. Sauté' in bacon grease until soft and slightly caramelized.

Break up bacon strips, slice sausages into 1" to 2" pieces. Layer ingredients in large cast iron Dutch oven, starting with cabbage on the bottom, carrots, potatoes, onions/garlic, bacon, sausages, bury bouquet garni in center. Cover ingredients with reserved 50-50 mixture of apple cider and stout. (If not enough liquid, add more stout and cider until covered.) Fit with heavy lid and place in oven at 200-225 for 2 1/2 to 3 hours. When ready to serve, stir to mix, garnish with chopped fresh parsley, ladle into bowls and serve with soda bread. Serves approximately 6.






O'Brien Colcannon


Ingredients:

5 pounds Red Potatoes, peeled and cubed
1 1/2 cups heavy cream
3-6 cloves roasted garlic, mashed
6 tablespoons unsalted butter
1-2 large white or yellow onions, chopped
6-8 cups green cabbage, shredded
1 Small bunch green onions or scallions. Chopped
Coarse Salt
Cracked black pepper

For Garnish:

4 tablespoons unsalted butter, melted
Crisp fried bacon, crumbled (Optional)


Preparation:

Peel the potatoes and cube. Add to large stockpot, cover with water, and add a pinch of coarse salt. Bring to a boil then reduce to simmer until tender (Approximately 15-20 minutes.) Add 2-3 tablespoons of butter to hot skillet and sauté chopped onion until translucent and beginning to caramelize. Add shredded cabbage and chopped green onions; mix well. Lower heat, cover, and allow to cook until tender (5-10 minutes) stirring every 2 minutes.

Drain potatoes and place in bowl with roasted garlic cloves, mash (or process through potato ricer if preferred.) Stir in heavy cream and cabbage/onion mixture, making sure to incorporate well. Continue stirring until mixture reaches desired consistency. Adjust seasonings (salt and pepper to taste.)

Serve with melted butter and bacon crumbles if desired.

Serves 8-10

Variations:
Leftover colcannon can be used to make potato pancakes. Form into patties and refrigerate overnight. Fry in butter or bacon grease until browned on both sides and heated through.



MRS



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Thursday, October 19, 2006 7:23 AM

MSG


OMG those are AMAZING recipes...so trying those mrsellars...wowza

OK well now my offering seems all weak:)

Manacotti

1 box manacotti
Filling
2 1/2 cups ricotta cheese
3 tablespoons garlic puree
1/2 bunch fresh basil
1/2 bunch fresh oregano
3-4 stems of thyme
1 tablespoon red pepper flakes
1/2 cup bread crumbs
1/4 cup parmesan cheese

Sauce
Tomato-Basil Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes,
1 (14-ounce) can diced tomatoes, drained
Salt and pepper
20 leaves fresh basil, torn or shredded

Fill a pot with water and set it on high to boil
Mix all ingredients for the filling together in medium bowl and set aside. Add manacotti noodles to boiling water.
Sauce
While the noodles are cooking coat a sauce pan with the oil and place on medium heat. Saute onions and garlic until it's soft and brown. Add tomatos, salt and pepper. Let cook 10-15 minutes on low. Then turn off heat and add fresh basil
Drain the noodles and rinse with cool water. Stuff each noodle with some of the filling and place in baking dish. After all the noodles are filled and in the dish, cover with tomato basil sauce. Sprinkle top with fresh grated parmesan or mozerella ( I can't spell today) and bake at 350 degrees for 20-25 minutes.


I choose to rise instead of fall- U2



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Thursday, October 19, 2006 7:40 AM

MSG


Oh an big hug to Kaneman for his icky recipe for disaster. I'm sorry hon:) ex-partner didn't deserve you anyway.

I choose to rise instead of fall- U2



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Thursday, October 19, 2006 8:26 AM

NVGHOSTRIDER


I'm saving so many recipies I had to put 'em all on a mass storage device. Thanks MSG.


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Thursday, October 19, 2006 8:28 AM

JAYNESBOWIE


This is a nice healthy snack you may not have tried. Take an apple and slice it in as many pieces as you like, then take penut butter and break it on both sides of the fruit. Sprinkle a little tiny bit of sugar on it then put it in the microwave for no more then 30 secounds. Take out and let cool for a few secounds, then it. It has a unique tast, not all togeather bad. :) I like it plenty at least.

I know its not like, a real recipe exactly, but its what I got. :)

Signature:

Jayne: "Testing, testing. Captain, can you hear me?"
Mal: "I'm standing right here."
Jayne: "You're coming through good and loud."
Mal: " 'Cause I'm standing right here."

If you play nationstates.net check out the region Firefly.

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Thursday, October 19, 2006 9:29 AM

MRSELLARS


Quote:

Originally posted by msg:
OMG those are AMAZING recipes...so trying those mrsellars...wowza

OK well now my offering seems all weak:)




I don't know about that...I'm looking forward to trying the Manicotti recipe!

I'll try to post some more when I get back from my tour.

MR

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Thursday, October 19, 2006 9:45 AM

MSG


That would be fabulous. You have some great ones. I know I've started saving the lot to a flash drive myself:)


I choose to rise instead of fall- U2



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Thursday, October 19, 2006 9:57 AM

RIVERTWIN


This is one of my favorite Mexican dishes. Not sure how Mexican it really is, but it's tasty. Measurements are approximate. I tend just to dump stuff in.

Chalupa:

In a big pot, place--

4 lbs pork roast. The bone-in kind is best
1 lb pinto beans
2 cans green chilis
2 T cumin
1 T chili powder
1 t salt
1 t pepper
2 cloves garlic

Cover with water. Bring to a boil and then reduce heat to simmer and let cook about 4 hours. When meat is tender and pulling away from the bone, defat and shred the meat. Put back in pot and cook another couple hours. This is good served with cornbread and cheese on top.

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Thursday, October 19, 2006 10:18 AM

MSG


wow another good one...you have to love this recipe thread. I've made myself a cookbook from it. I think with some full color pictures we'd have ourselves a bestseller

I choose to rise instead of fall- U2



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Thursday, October 19, 2006 10:46 AM

MSG


Had to put this in. Tried this on the weekend and almost died from the bliss. It's a Rachel Ray

French toast and Bacon

Bacon:
1 pounds applewood smoked bacon
1/2 cup dark brown sugar

Toast:
8 large eggs
1 cup half-and-half
2 teaspoons vanilla extract
2 pinches salt
1/2 teaspoon nutmeg, ground or freshly grated
2 teaspoons ground cinnamon
3 cups corn flakes, lightly crushed
1/2 cup sliced almonds, lightly crushed
4 tablespoons butter
12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread
Medium or dark amber maple syrup to pass at table
Mint sprigs and edible flowers, suggested plate garnish

Fancy Fruit Topping:
1 large navel orange, peeled and chopped
12 large strawberries, sliced
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
2 tablespoons sugar
1/4 cup orange liqueur (recommended: Grand Marnier)

Preheat oven to 350 degrees F.

Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.

Preheat a large nonstick skillet over medium heat.

In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.

While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.

Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.

Pass syrup and topping at the table.

I choose to rise instead of fall- U2



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Monday, October 30, 2006 8:26 AM

MRSELLARS


Back from FPG in Florida (Emerald Rose had their signing table next to mine so I got to get my copies of "Done The Impossible" DVD and Soundtrack signed--)

I'll get some more recipes for actual comestibles together soon, however, the FPG staff introduced me to the following drink:

Flaming Dr. Pepper

2/3 cup cheap beer
3/4 oz cheap Amaretto
1/4 oz Everclear

Fill cup with beer. fill shot glass 3/4 full with Amaretto. Pour Everclear on top of Amaretto. Ignite with lighter or match. Drop into cup of beer. Chug while your friends are standing around screaming chug chug chug...

Near the end of the drink it actually tastes like Dr. Pepper...

Yeah...Fairly juvenile but that's what happens when you get con/festival staff all in one place trying to entertain the headliners. I should warn you though...Limit heavy drinkers to 3 and lightweights to 1

MRS

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Monday, October 30, 2006 1:11 PM

MSG


OK but can any of these recipes beat



I choose to rise instead of fall- U2



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Friday, November 3, 2006 5:41 AM

RIVERISMYGODDESS


Bump.

I am making this chili for a cookoff this weekend, and I thought I would share with everyone. It is for a white chicken chili:

Ingredients:



2 lbs chicken breast, boneless and skinless
2 packets McCormick White Chicken Chili seasoning, or equivalent spices
12 oz cherry/grape tomatoes
1 medium jalapeno pepper (optional: fire roasted)
3 cans pinto beans, drained
1 can black beans, drained
1 can whole kernel yellow corn, drained
1 can Ro-Tel diced tomatoes and chilis
2-3 cloves garlic (optional: fire roasted)
½ cup sour cream, plus additional as needed for topping
Salt, as needed
Pepper, as needed
Garlic powder, as needed
Onion powder, as needed
Cumin, as needed
Cayenne pepper, as needed
Hot pepper sauce (ie: Tabasco), as needed
Shredded cheese for topping (cheddar or Monterey Jack work best)


Directions:

Cook chicken breasts whole in skillet, seasoning with salt, pepper, and garlic & onion powders as desired. Remove chicken and let rest until cool enough to handle. Using serrated knife, shred chicken, placing in large chili pot (crockpot can be substituted for additional simmer time if desired). Add water, seasoning packet, and several tomatoes, quartered. Let simmer for a while (I did 5 hours, but 1 should suffice, unless you have the extra time). Slice jalapeno and mince garlic, adding both to mix, along with all beans, Ro-Tel, and corn. Quarter remaining tomatoes and add. Fold in sour cream, and add additional water to reach desired consistency (I prefer really thick chili, but others like it a little thinner). Add cumin, cayenne pepper, and hot pepper sauce to taste, and allow to simmer for additional 30 minutes – 2 hours, depending on time constraints. Serve warm with optional dollop of sour cream and pinch of shredded cheese. Enjoy!

~Jimi
jimi dot spettel at gmail dot com
Self-Proclaimed Grand Vizier of Georgia


- Animation by DesktopHippie

"Marijuana not only should be legal, it should be manditory." - Bill Hicks

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Friday, November 3, 2006 10:47 AM

MSG


sounds nummy:) Good luck on the cook off:)

I choose to rise instead of fall- U2



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Friday, November 3, 2006 11:59 AM

GOMITHROUS


Damn, I wish this was more on time for Hallowe'en, I have a whole bunch of cool Hallowe'en recipes.

Mal-"Well, look at this. Appears we got here just in the nick of time! What does that make us?" Zoe-"Big Damn Heroes, Sir!"

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Tuesday, November 7, 2006 1:33 PM

MSG


Hey post em now...for some of us, every day is Halloween!!

Oh and here's a nice one

Chicken Casserole
12-15 small corn tortillas
1 large chicken breast cooked and cut into small pieces
1/2 package creem cheese
1/2 c chopped green onions
1 can mild ( you can easily do hot) green chilis minced
1/2 pound sharp cheddar shredded
1 cup enchilada sauce
1/4 cup milk

Grease a baking dish. Rip all tortilla into pieces. Put down a layer of tortillas. Sprinkle with milk and enchilada sauce. Spread 1/3 of the chicken, cream cheese, green onions, green chilis, and cheddar. Repeat two more times ( sort of like lasagne)Cover top with shredded cheddar and bake at 350 degrees for 20 minutes. Serve with sour cream and salsa

I choose to rise instead of fall- U2



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Tuesday, November 7, 2006 4:15 PM

DC4BS


This is really wierd sounding but comes out quite good.

Main course:
------------
1x Large bottle quality brand katchup (Heinz, etc.)
1x bottle of Coke-a-Cola
Chicken parts (breasts/thighs/etc.

put Katchup in a large pot
add an equal amount of Coke.
Stir well and drop in thawed chicken parts.
Simmer untill chicken is thoroughly cooked.

Serve.

NOTE: We've trid other cola brands but NOTHING works except Coke. Not sure what the secret ingredient is but any other cola we've tride ends up awefull.

Side dish:
----------
Slice up a small onion very thin (thinner slices carmalize easier) and chop the slices up (pieces no bigger than an inch or so). A little oil and high heat in a pan to cook the onion to where its sort of a clearish brown color (easy to burn it so keep stirring a lot). Dump it in a mixing bowl when done.

Crush a couple cloves of garlic in a pan with some oil. Brown the garlic and add a LITTLE BIT of dried, crushed, red pepper (the stuff poeple put on Pizza). Be carefull, the pepper goes a LONG way in this! Dump in the bowl with the cooked onion.

Cook some thin spagetti noodles and drain. Dump in the bowl and mix thouroughly.

Serve.

NOTE: leftover noodles will continue to get hotter the longer they sit in the fridge soaking up the pepper from the oil... I generaly can't eat em if I let em sit for more than a day or so.

-------
Another main course:

Take a chicken and stick slices of garlic under the skin at random all over it so the slices are no more than a few inches from each other.

Fill the inside of the chicken with slices/chunks of green apple and onion.

Put the chicken breast upside down in a casserole dish (souround with more apple and onion slices) and cook it. About 10-15 minutes before done, flip the chicken over (breast side up) and final bake it at higher temp to brown the skin.

Cooking it upside down and full of apples and onions makes some of the juciest chicken breast I've ever had.

-------------
Another side dish:

Boil some potatoes just long enough to make them easy to cut in 1/4 inch thick slices but not too soft so they mush when you cut them.

At a ratio of about 1 onion for each 2 potatoes, slice up the onions and pre cook them a little to soften them up with some garlick and butter (or oil if you prefer).

layer the semi-cooked potato slices with the onions and lots of butter (or oil again) in a frying pan and fry them untill the potatoes are just a bit brown and crispy around the edges but not burnt.

Serve.

-------------
Mushroom & Meat pastries:

1 lb hamburger
1 can Campbells Cream of Mushroom soup
2 extra large pullsbury crescent roll tube (or 3 small ones)

Brown the hamburger and drain it.
Add the can of soup (don't add any water) and stir well. Add onions, extra mushrooms, garlic, etc to taste.

Allow the hamburger mix to cool. The hotter the mix is, the messier and harder the next step is. Room temp or even a bit lower is best.

Only when everything else is ready, take crescent roll tube out of the fridge and make a flat, pancake sized disk of each crescent roll.

Put a large spoonfull of the meat-mushroom mix in the center, fold up the edges and press em together in the middle. Flip the pastry over and place on a cookie sheet. Again, the warmer everythign is, the harder and messier this part gets.

Cook following the crescent roll package directions.

Serve.

--------------------
That's the easy/simple ones I can think of off the top of my head that are also "probably" not in the list above. I didn't read the whole thing... ;)

------------------------------------------
dc4bs

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Tuesday, November 7, 2006 4:17 PM

DC4BS



Chocolate pie...

1 lb hersheys chocolate bar
1 premade 8 inch chocolate grahm cracker pie crust
1 container coolwhip

melt the chocolate (double boiler is best).

dump the coolwhip in a mixing bowl.
pour in the chocolate and mix till it's a smooth, even brown.

spoon the mix into the pie crust and put in the fridge. You can use the back of a spoon to "spike" the top surface of the mix. Just touch the spoon to it and lift up a bunch of times all over it.

Optionaly, throw in chocoalte chips or M&Ms, chopped peanuts, etc when you mix the filling and/or grate a bit of dark chocolate over the top for looks.

-dc4bs

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Saturday, November 11, 2006 11:00 AM

MSG


This is for Magda- Rice Crispie Treats

1/4 cup butter
1/2 bag mini marshmellows
6 cups rice crispies

in large saucepan melt butter and marshmellows until they have become a liquid. Turn off heat and stir in rice crispies making sure to coat them completely with the mixture. Pour into greased baking dish and press them into the dish until they are approximately the thickness of brownies. Let cool for at least 1/2 hour and then cut into squares and serve.

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."- Albright



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Saturday, November 18, 2006 6:24 AM

MSG


Hey anyone want to share some extra special thanksgiving recipe with us???

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."- Albright



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Thursday, January 11, 2007 9:17 AM

MSG


Thought I'd bump this back up so we can all share and enjoy...and I thought I'd throw this in for good measure

New York Cheesecake Swirl:
2/3 cup sugar
16 ounces cream cheese
2 teaspoons vanilla extract
2 whole eggs, room temperature
16 ounces semisweet chocolate morsels

Rich Chocolate Cake:
3 cups all-purpose flour
2 cups cocoa powder
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons baking powder
4 cups sugar
1 teaspoon kosher salt
6 whole eggs
2 cups buttermilk
2 teaspoons vanilla extract
8 ounces unsalted butter, melted and cooled

Make the New York Cheesecake Swirl:
In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.

Make the Rich Chocolate Cake:
Preheat the oven to 350 degrees F.

Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.

In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.

Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."- Albright



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Thursday, January 11, 2007 11:34 AM

MSG


Had to throw this in 'cause we had it at the baby shower last night
1 1/4 cups passion fruit puree
1 1/4 cups orange juice
3/4 cup sugar
Scant 1 tablespoon gelatin dissolved in 2 tablespoons water
3 cups heavy cream, whipped
2 finger bananas
Coarse sugar
1 kiwi, peeled, cut in 1/2 and sliced

In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.

Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.

To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."- Albright



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Thursday, January 11, 2007 3:38 PM

JULESONG


Holy cow... where were y'all when I was putting together the Big Damn Chefs cookbook??? :)

If you've posted a recipe in this thread you'd like to see in the BDC sequel (draft titled "Big Damn Chefs Rise Again"), email it to us!

submissions@bigdamnchefs.com

Shiny! :)

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www.BigDamnChefs.com - The International Browncoat Charity Cookbook
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Tuesday, April 3, 2007 6:23 AM

MSG


Ok in honor of spring..and because several have asked for a return of the thread


Lemon Chicken Rice Salad

2 C cooked chicken breast chopped
3-4 cups cooked rice ( still warm)
1 bunch scallions chopped fine
1/4 C lemon juice
zest of one lemon
2 Tbs garlic paste
1 and 1/2 C mayonnaise
6 ribs of celery finely chopped

In a large bowl fold chopped scallions into warm rice. Cover and refrigerate for 1 hour. Stir in chicken, celery, garlic, mayonnaise, and lemon juice. When well mixed re-cover and refrigerate. Just before serving, grate the zest of one lemon over the top. ( I often hollow out tomatos and serve the salad inside with the tomato top as a lid:)


"I'm not all that interested in the mental health of people who want to kill me. "- Leroy Jethro Gibbs



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Tuesday, April 3, 2007 6:45 AM

MSG


Oh and I forgot my never dry chicken

4-5 chicken breasts
1 C sour cream
1 Tbs worchestershire
1/2 teaspoon of hot sauce ( your choice)
1 C bread crumbs
1/4 cup grated parmesan


mix sour cream, hot sauce, and worchestershire sauce together and pour into large ziplock or marinating pan. Cover chicken breasts with sour cream mix and refrigerate over night. Remove breasts from marinade and roll in bread crumbs. Top with parmesan and bake 350 degrees for about an hour.

"I'm not all that interested in the mental health of people who want to kill me. "- Leroy Jethro Gibbs



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Tuesday, April 3, 2007 7:22 AM

FLYVOTE


Quote:

Originally posted by Julesong:
Holy cow... where were y'all when I was putting together the Big Damn Chefs cookbook??? :)




Did you make your goal of 330 cookbooks?


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Vote for our Big Damn Heroes!

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Tuesday, April 3, 2007 8:48 AM

MSG


Ok one more recipe..cause it rocks and apparently we have some 1-800-pizza fans

Buffalo wings pizza

commercial pizza crust ( like Boboli)
2 chicken breasts
1/2 cup tomato sauce
tabasco sauce
1 tbs butter
1/2 c crumbled blue cheese
2 c shredded mozzerella or monteray jack cheese
1/4 cup green onions chopped

place chicken breast in pan on med heat ( or grill) and cook. While chicken is cooking, combine butter, tomato sauce, and hot sauce to taste in a small pot. Cut the cooked chicken up. Put the cut up chicken in the small pot with the sauce and coat well. Dump chicken and sauce on pizza crust and spread around. Sprinkle blue cheese over top,then the green onions and then sprinkle mozzerella. Bake according to directions on the pizza crust....I love this since it combines pizza and hot wings and the blue cheese is amazing!!

"I'm not all that interested in the mental health of people who want to kill me. "- Leroy Jethro Gibbs



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