LEV Society COOK-BOOK (1999-2003)
The Lev Forum: Cooking Corner: LEV Society COOK-BOOK (1999-2003)
Quick french onion soup
2 large onions, sliced
6 cups of beef stock
1 can of beef consume (sp)
Shredded gouda or mozzarella cheese
crutons
Lotsa unsalted buttah
Cook the onions in the butter (buttah) over medium-low heat until soft. don't burn them! so be careful of the heat! Once the onions are cooked, pour in the beef stock & beef consume and simmer for a half hour.
Line a soup bowl with croutons and cheese, add the onion soup. For added flair, put on some extra croutons to float on the top, then put more cheese on top and bake it in the oven until the cheese melts.
this is really easy to make and it tastes really good. For a vegetarian version, substitute vegetable stock in place of the beef stock. Chicken stock may be sued as well, but the beef stock tastes best in my opinion.
nat
Here's a quick little recipe I learned while still in the Boy Scouts. It's called a camp omelette...
Break 4 eggs and put contents into a large frying pan, throw out the shells. Pour in some milk (no measurements given, just eyeball it. Generally, about one egg-volume worth). Mix thoroughly (if using a tefflon pan, be sure to use plastic, non-scratch utensils). When eggs are a smooth, yellow consistency, apply heat. At this point, you may add cheese, chopped vegetables, pre-cooked bacon (cut/broken into bits, depending on crispiness), or whatever you want to be eating. stir every few seconds until entire concoction is one big, lumpy glob. Reduce heat, stirring as if you were scrambling the eggs. When the egg-chunks start to barely get a golden-brown texture, you are done (sometimes difficult to tell, depending on what you've added to your particular creation). This recipe, while not particularly pleasing to the eye, is extraordinarily pleasing to the pallette. If you have toast, you can scoop the whole mess onto it and eat it like a sandwich. Mucho Yummy. Typically, 4 eggs will serve 2 people, but I tend to consider this amount a single helping. Try it. You'll love it. I gua--runnn--TEE!!!
----Greyfox...
Tom likes when we make bacon cheeseburger
burritos.. Taco hell used to have them, but not
anymore, which led us to experiment. For both of
us I typically use 1/2 lb of meat. Brown it in a
big frying pan, and when it's done, drain the fat
out. Put back in, put heat back on (lower) and
prepare however you prepare taco meat. Add bacon..
I usually microwave it till crisp and crush it in,
but sometimes I cook it when I cook the meat.
When it's all done, and you have the wraps all
ready, Throw on a couple handfulls of shredded
cheese (I use cheddar) and stir over heat till the
cheese is melted. You might have to add some
water (or tomato sauce) to get it to the right
consistency. When I season the meat, I use tomato
sauce for extra flavoring, and make it a little
loose in preparation for the cheese. After the
cheese is melted, put 'em in the wraps.
I don't bother cooking the wraps.. I just heat
them up before putting stuff in them..which is
probably why I don't like the taste ...
You can also put the meat mixture in elbow
macaroni a la hamburger helper. I did that once
and it was pretty good.
Ok so the whole thing might sound gross.. it's
just like a quickie anyone-can-do dinner.... *I*
like it... :)
Most of the recipes I've used lately have been unearthed in the pursuit of projects at work. Historical research will turn up anything if you go looking.
One of the ones I tried recently is only for mushroom lovers, it is from the cook book of Mrs Robert E. Lee (yes, THAT Robert E. Lee)You need about 6 cups of fresh mushrooms - if you use canned you just get the can taste - 6 tbs butter. Clean & slice the mushrooms, then saute them down in the butter. Add a little salt, about a tsp, about 1/4 tsp each of cayenne and mace. It's the mace that gives this dish it's flavor I think. It makes a lot and it's no good cold, so halve it or wait and use it with company.
If anybody wants, I've also got some killer recipes for blood pudding and sheep's tongue pie...
EASY VEGETABLE CHILI
Ingredients
Non-fat vegetable spray
1 cup onion, chopped
1 green bell pepper, chopped
2 teaspoon minced garlic
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can kidney beans, drained
2 (14.5 oz.) can chunky 'chili style' tomatoes
1 cup salsa
2 teaspoons chili powder
1 teaspoon ground cumin
Instructions
1. Lightly spray saucepan with non-fat spray.
2. Add onion, bell pepper, and garlic. Sauté' until vegetables are tender.
3. Add tomatoes, beans, salsa, chili powder, and cumin. Stir.
4. Bring to a boil, then reduce heat.
5. Cover and simmer for 20 to 30 minutes, depending on desired consistency.
Yields 6 servings.
Nutritional Information/serving:
Calories: 206
Fat: 1 gram
Cholesterol: 0 mg
Sodium: 787 mg
NOTE to Sol: To add rice to this recipie, my guess is you would pre-cook the rice (follow instructions on package), and add to chili durring simmering/heating process. Nat, am I right about this?
Bean and Cheese Tacos
Recipe By : Betty Crocker's Quick Dinners In 30 Minutes Or Less
Serving Size : 4
Categories : Beans Mexican
| Amount | Measure | Ingredient -- Preparation Method |
| 1 | 8 oz. can | kidney beans -- drained |
| 1 | clove | garlic -- finely chopped |
| 4 | 8 inch | flour tortillas |
| 1 | cup | ricotta cheese |
| 1/4 | cup | grated Parmesan cheese |
| 1/4 | cup | chopped green onions |
| 1 | teaspoon | dried cilantro leaves |
Heat oven to 350 degrees. Mash beans and garlic. Place tortillas on ungreased cookie sheet. Spread about 1/4 cup of the bean mixture on half of each tortilla to within 1/2 inch of edge. Mix cheeses, onions, and cilantro; spread over beans. Fold tortillas over filling. Bake about 10 minutes or until tortillas begin to brown and filling is hot.
The history of food is big with me lately. part of my job is historical research - I'm a Park Ranger at an historical park, hence the nom de plume - and food history is really very cool. Part of that is also more exotic stuff like dishes from abroad, no pun intended, like this:
A dish called Picadillo, kind of a Mexican hash.
First brown a pound of ground meat, whatever you like, along with some chopped onion and a little garlic. Throw in a can of chopped, stewed tomatoes about 14 ounces, and a small can of tomato sauce. Simmer this while you heat up about a cup of bullion/stock/broth whatever you have. when it's hot whisk in about 2 tablespoons of flour until there are no lumps. Add this to the meat mixture it'll begin to thicken up. Chop up about a half a cup of green olives and throw them in, too. Heat until flour is cooked - about 30 minutes and serve up (some recipes call for green grapes as a last minute ingedient but I always skip them). This makes enough for four servings. Okay?
One of my favorites...
Cheese-Stuffed Manicotti
Cheese Filling
1/2 pound fresh mozzarella cheese (1/2 inch diced)
2 pounds ricotta cheese
1/4 pound prosciutto, 1/4 inch diced
2 eggs
1/2 cup freshly grated parmesan cheese
salt and freshly ground black pepper
1/4 cup minced fresh parsley
manicotti shells
3 cups tomato sauce (meat or marinara)
1/2 cup freshly grated parmesan cheese
TO MAKE FILLING: combine all the filling ingredients and mix thoroughly.
Heat 4 to 6 quarts of salted water to a boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.
Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork.
Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the
strainer. Shake manicotti free of water. Spread a clean kitchen towel on the counter. Place the manicotti side by side on the towel,
which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked.
Cool.
Generously butter a baking dish, 13 x 9 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on
either end. This is best done with a pastry tube and a large nozzle; otherwise use a regular teaspoon.
Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient
stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
Bake in a preheated moderate oven for 15-20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional
Parmesan cheese.
Macaroni and Cheese with vegetables
ingredients:
box of Mac and Cheese
splash of milk
Butter
frozen vegetables
PREPARATION: boil water in pot in stove. Add vegetables, stir so they don't stick to the bottom of the pot, and wait for water to boil again. Then, add Macaroni and stir again. Those little guys will stick to the bottom of the pot if you let them! I find that this comlicates the cleanup if you have to scrape them off the bottom.
Anyway, when Macaroni is nice and soft, the vegetables will be just right, so turn off heat and drain. Some people like to use a colander, but I just use the lid of the pot to drain off the water. Careful! Boiling water is hot!
Next, return pot to stovetop. Scoop aside the pasta and dump in a big hunk of butter. Then bury it with the mac and vegetables to create a nice hot cover to melt faster! Or just put the lid back on.
When melted, pour the cheese-powder on top and stir. You will find that the powder sticks right to the macaroni, and with a little care, you won't lose a bit to the side of the pot. When you've "captured" all the powder, splash in some milk and mix well. (just a little milk!) When the macaroni achieves a golden-orange color, it is ready to eat! Have it right out of the pot, or add some to a bowl for a friend!
Saltimbocca
Salt and pepper 4 boneless chicken breasts. Top each with a slice of prosciutto, provelone, a sprinkle of sage, and garlic powder. Roll up and pin with toothpick.
Melt 2 tbs. of butter in a large (nonstick is best)skillet, and brown chicken. Stir in 3 cups of prepared spaghetti sauce, and bring to boil. Reduce heat and simmer about 15-20 minutes until the chicken is done through. TAKE OUT THE TOOTHPICKS. You can eat as is or over pasta.
Carrot Soup
Saute 1/2 c. onions in 2 tbs. of butter. Add 4 diced potatos,8-10 carrots, peeled and diced, 6 cups broth (any kind, but chicken or vegatable is recommended), salt, pepper, thyme. Cook about 30 minutes, until veggies are tender. At this point you can puree the mixture or leave it chunky. Add 1 c. cream, 1 c. milk, a shot of Worcestershire sauce, about 1/2 tsp of sugar, and a dash or two of tobasco. You can serve this soup either hot or cold.
This one has been recommended but not tried by me, if you use it let me know how it was;
Harvest Cornish Hens
Rinse 4 1 1/2 - 2 lb game hens in cool water and pat dry. Salt and pepper cavity. Fold wings under to hold them in place, and tie legs. Place in roasting pan and mix 2 tbs olive oil with 1/2 tsp salt, 1/4 tsp thyme, 1/4 tsp pepper in a cup then brush mixture over hens. Put in 350 degree oven for 1 1/4 hours basting with drippings every so often. Near the end of the roasting time melt 1 tbs of butter in a skillet and saute until tender 1 c. sliced carrots, 1 c. broccolli florets, and 1 c.sliced brussel sprouts (optional) salt lightly if desired. Keep warm. Remove hens from oven, discard leg ties, and place on (warm) serving platter. Surround hens with veggies. Top with a gravy made with drippings, add sauted mushrooms to gravy if desired.
I stumbled across a site for vegan food in my travels, if you're interested try www.our-daily-bread.com/
I found this for a chocolate yogurt cake which was described by the source as, and I quote, 'remember that ship that Zaphod Beeblebrox stole? Well, this cake is that black...really, absorbs light.'
The Black Death
Generously grease a bundt pan and dust with cocoa.
Cream 1 pound softened butter, 3 cups sugar together. Beat in 6 eggs. Add two cups (unbleached) flour and beat well. Mix in 1 cup plain yogurt and 2 teaspoons vanilla.
Combine 2 teaspoons baking powder, 1 1/2 cups flour, and one cup cocoa then slowly add to batter. Beat well.
Pour in to the pan and bake for 1 hour or until cake pulls away from the sides of the pan.
Remove from oven and turn upside down to cool but leave pan in place so it holds it shape while it cools. Optional - brush with melted sweet chocolate when cool or use (real) whipped cream when serving.
I've been warned its a fairly deadly confection. Gonna try it over the weekend, wanted to pass it along in case I did not survive it.
Chili Tex-Mex Style
Ingredients:
2 Tbsp vegetable oil
2 large onions, peeled and chopped
3 cloves garlic, finely chopped
1 large green-pepper, chopped
2 lbs lean ground beef
3 1-lb cans tomatoes, plus liquid from the cans
2 6-oz cans tomato paste
3 1-lb cans red kidney beans, drained
2 cups water
1 1/2 tsp salt
3-4 tbsp chili powder
tabasco or other hot sauce
salt and pepper to taste
grated cheddar or monterey jack cheese
sour cream
Method:
Heat the oil in a large pot. Add the onions, garlic, and green-pepper,
and cook over medium heat, stirring frequently and taking care that the
garlic does not brown.
Crumble the ground beef into the pot and continue to cook, stirring
frequently, until the meat is well browned.
Add the tomatoes, the tomato paste, the beans, the water, the salt, and
2 tbsp of the chili powder. Bring the mixture to a boil, then reduce the
heat to a low simmer. Cook uncovered, for at least one (1) hour (the
longer the better), stirring occasionally to make sure the bottom is not
burning.
Season with additional chili powder if desired, tabasco, and salt and
pepper.
Garnish with grated cheese and a dab of sour cream on each serving.
Don't let the title fool you, the following is meat free - and quite tasty...
Glamorgan Sausages
Mix 1/2 pound grated cheddar, 1 cup bread crumbs and 2 tbs minced scallions. Whisk together 2 eggs, 1 tbs, parsley, 1/2 tsp mustard, and a pinch of thyme, and add to cheese mixture. If it's too dry to hold together work in 1 egg yolk. Divide and roll into 12 'sausages'. Dip each in egg white and roll in bread crumbs. Fry sausages in butter until golder brown. Good served with grilled or fried tomatoes.
There are lots of different ways, some more elaborate than others involving coatings, gravies, etc. The easiest is just to slice the buggers up and lightly fry them in butter - did I mention this is an English recipe, therefore everything is fried. They often serve fried tomatoes at breakfast. If you have a grill just slice 'em up and put the slices over the flame for a few minutes each side, don't let it blacken. If you want more on tomatoes, now that they are coming into season, let me know.
How about Scalloped Tomatoes:
Take about 2 pounds of ripe tomatoes, scald and peel them, slice. Throw 3 tsp sugar, 1/4 tsp red pepper, 1/4 tsp allspice in with them. Butter a casserole dish, and layer the bottom (thickly) with bread crumbs. Dot with butter. Spread layer of tomato over that, alternating bread crumbs and tomato layers until you run out ending with bread crumbs. Bake at 350 about 50 minutes.
Easy Fried Tomatoes
Take 4 large, firm (slightly green is good) tomatoes and slice. Dredge in flour, dip in a beaten egg, dredge in crushed cornflakes. Sprinkle with sugar, garlic, pepper, salt. Heat 4-6 tbs olive oil in heavy pan. Fry tomato slices until golden brown. Sprinkle with parmesan cheese. Serve warm.
Me again.
This time it's Irish food - DUBLIN CODDLE
Peel and slice about 1 lb. of potatoes (of course, it is Irish). Peel and slice about 3 large onions. Put the onion slices in an oven proof dish and sprinkle with pepper and parsley. Fry and crumble 1 lb. (turkey) bacon and drain. Cover the onions with the bacon bits, and sprinkle with salt, pepper, and parsley. Cover the bacon with potato slices, then cover the potatoes with 1 lb. sliced (turkey) sausage.
Add just enough water to cover everything and put dish in a slow (250 degree) oven for about 2 hours or until potatoes are tender.
A good one potter.
Peanut Butter Cookies
Ingredients:
1/2 cup butter or margarine, softened
1/2 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Directions:
1. Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.
2. Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.
3.Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.
Makes 3 - 4 dozen
Raisin Honey Chews
Ingredients:
3/4 cup shortening
3/4 cup white sugar
1/2 cup honey
1 egg
1/2 teaspoon grated orange peel
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
1 cup raisins
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking
sheet.
2. Cream together shortening, sugar, honey, egg, and orange peel. Stir
in flour, baking soda, salt, and oats; beat well. Stir in raisins. Drop by
tablespoons onto cookie sheet.
3. Bake for 8 to 10 minutes, or until evenly browned. Remove to wire
racks to cool.
Makes 3 dozen cookies.
You're gonna love this one - something especially for the monetarily(sp) challanged:
Chili Cheese Grits (yes, grits)
In a nonstick pan over medium heat slowly stir 1/2 c. grits into 2 c. water. Reduce heat and COVER, cook 5-7 minutes or until thickened, stir often. Stir in 6 ounces of grated cheese, 1/2 c. chopped green chilis, one beaten egg, and 1 tsp garlic. Add salt and pepper to taste. Mix well then pour into a greased casserole and bake at 350 for 45 minutes.
alternately
Fried Grits
Fix 6 servings of grits per package intructions. Pour mixture into a loaf pan, cover and refrigerate overnight (or at least a couple of hours). Unmold and cut 1/2 inch slices. Place 2 tbs shortening in a skillet over medium high heat and fry slices about 7-10 minute per side, or until browned. Remove from pan and drizzle with syrup (maple, strawberry, whatever).
And, yes, I have been looking into grits and meals lately. You'd be surprised.
CORONARY CHICKEN
(you'll understand why it's named that when you've read the recipe)
This is one of those things my husband and I invented by accident. It's very fattening, but tasty.
1 pkg boneless, skinless chicken breasts
1 jar of gray poupon (or your favorite dijon mustard)
1 pint cream
Splash of brandy (if you have it)
Rub some mustard on the chicken breasts and put aside for a few minutes while you run around getting ready and asking your husband why he didn't buy garlic bread when he was at the grocery store.
Put a heavy, no-stick pan on medium-high on the stovetop. Fry the chicken breasts - mustard and all - until just cooked. I like to put a lid on frypan, as that helps keep the chicken juicy and cook a bit faster.
Once the chicken is cooked, keep it warm in your oven or toaster oven (200F)
Do *not* clean the fry pan. You want any little bits and clinging chicken juices.
Turn the heat down to the low side of medium and let the pan cool a bit.
Pour about 3/4 of the cream - or less, if you're not as big a sauce fiend as I am - into the pan, and add at least 3 tablespoons of dijon mustard.
Add a tablespoon or two of brandy at this point - but it's optional.
Stir, leave uncovered and watch like a hawk. You do NOT want to boil the cream, but keep it steaming. Reducing a cream sauce is very tricky, but worth it. If the cream boils it will curdle and be very nasty. Trust me.
Taste the sauce while it's reducing. Dollop in more mustard if you like. Be prepared to use up to half a jar of the stuff. Just ladle it in until the sauce has a nice flavor of dijon to it.
I sometimes toss in a healthy pinch of Colman's powdered mustard, but I'm strange like that (that stuff is STRONG)
Let the sauce reduce for about twenty minutes, or until your patience breaks.
Did I mention this is a very casual recipe?
Once the sauce is where you like it, retrive the chicken from the over and place it into the pan with the sauce. Smother the chicken and let it soak there for a minute. It likes that.
Serve with garlic bread and a green salad. Don't even *think* of good health with this one...
Remember kiddies, each time you handle raw chicken, to wash your hands thoroughly! One mistake I almost made was taking a spoon that I had used to schmear mustard on a raw chicken breast and dunking it back into the mustard pot. Not a good idea!
Okay, this is a good one for the short of funds, both filling and nutritious. The recipe itself is over three hundred years old and is presented here with only slight modification.
Pease Porrige
Sort and wash 2 quarts of dried peas (green, yellow, or white is okay. Put peas in enough water to cover them and bring to boil stirring occasionally for about 2 hours or until peas are soft. Make sure they don't boil dry, replace water if needed.
Remove from heat and drain the peas saving the water. Mash peas (Run them through a blender if you want). Return peas and water to pot and bring to boil. Add 2 cloves minced garlic, 2 tbs dried spearmint, and salt and pepper. Return to boil.
Add 2 medium onions, diced, 2 tbs parsley, and 1/2 lb of butter. Return to boil and simmer about 20 minutes. Remove from heat and serve. Nice with big slabs of buttered bread.
Shoofly Pie
Combine 3/4 cup flour, 1/2 c. brown sugar, 1/2 tsp cinnamon, 1/8 tsp each nutmeg, ginger, ground cloves, and 1/2 tsp salt with 2 tbs shortning.
Seperate and beat 1 egg yolk and combine with 1/2 c. molasses.
Pour 3/4 c. boiling water over 1/2 tsp baking soda to dissolve it, then add to molasses mixture.
Line a pie pan with a pastry crust and fill it with the molasses mixture.
Cover with the sugar & spice mixture.
Bake at 400 for about 10-15 minutes or until the crust browns. reduce heat to 325 and bake until pie sets firm.
Hey, how about CHEESE WOODCHUCK for your holiday dinner?
Mince a small onion and saute in 2 tbs butter. Add 1/2 tsp salt, and 1/2 tsp savory (or poultry seasoning), 2/3 c. milk, and 1 1/2 c. corn. Cook over low heat for about 10 minutes. Stir occasionally. Add 1/2 lb grated cheese and stir until melted. Add two well beaten eggs and stir constantly for about 3 minutes. Serve over slices of toast.
Okay, so the name is a bit of a fake out, but that's what it's really called - kind of like Welsh Rabbit, another misrepresentation recipe.
Rocky Roadhouse Cake
8 eggs
1/4 cup veg. oil
1 3/4 cups sour cream
1 package butterscotch instant pudding mix, 8 oz
1 package chocolate cake mix
1 cup walnuts, chopped
1/2 bag miniature marshmallows
8 ounces miniature chocolate chips
8 ounces miniature butterscotch chips
Break eggs into a large bowl and mix in the oil, sour cream, and butterscotch pudding mix. Add cake mix. Stir, but do not overmix. Stir just long enough for the mix to be absorbed but not completely smooth. This will be a heavy mix. Add the rest of the ingredients. Spoon into a greased and floured cake pan. Bake at 350 for about 45 minutes.
Bruscetta
2 large Tomatoes, thinly sliced
3 tbsp. fresh Basil
1 clove Garlic, peeled and crushed
1/4 cup fresh Parsley, chopped
1 pinch Salt & Pepper
1 tbsp. Olive Oil
2 tbsp. Parmesan Cheese
6 slices 1" thick Baguette or French Bread or bread shell
1. In a Bowl, combine Basil, Garlic, Salt, Pepper and Parsley, set aside.
2. Place bread on a Baking Sheet and Broil until lightly browned on both sides.
3. Brush each piece of bread lightly with Olive Oil.
4. Lay tomatoes on bread and top with herb mixture.
5. Sprinkle with Parmesan.
6. Place under the broiler for a few minutes, serve immediately.
Just copied this one from the Saphardic-Moroccan page. Thought it looked good:
CASABLANCA COUSCOUS (VEGAN)
1 c. couscous
1 c. sliced carrots
1.5 c. water
1 c. sliced celery
1.5 lb. tofu, cubed
1 can chickpeas
1 can tomato sauce
1/2 c. raisins
1 onion, chopped
2 tsp. curry powder
1 c. sliced mushrooms
1/4 tsp.cayenne
1/2 c. chopped walnut
1 tsp. ea. paprika, salt
VEGETABLE MIXTURE: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous.
Orange Wine
Chop 15-18 oranges [including peel] and place in heat proof bowl or crock. Pour 4 quarts of boiling water over oranges and add 2 cinnamon sticks. Set aside and let stand for three days - no kidding - then strain mixture through sieve or cheesecloth. Add 9 cups of sugar and one package dry yeast to the liquid. Set aside and allow to ferment for two-four weeks. Strain liquid and bottle [or drink].
Summer likker....
EGGPLANT PARMESAN
1 medium eggplant sliced
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
Olive oil
6 ounces tomato paste
6 ounces white or red wine
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Cherry Cheese Coffee Cake
1 package cream cheese, softened (8 ozs)
1/3 cup powdered sugar
1 egg, separated
1/2 teaspoon vanilla or almond extract
2 cans (8 ozs each) refrigerated crescent rolls
1 can cherry pie filling
powdered sugar glaze (optional)
Preheat oven to 350.
Beat cream cheese, sugar, egg yolk and extract together until smooth.
Remove rolls from can. Place pieces on 15 inch baking stone with the long points in center. The pieces will hang over the edge of the stone (I used a pizza pan and it worked just fine).
Push the dough together to cover the stone, leaving center open.
Fold up the center tips of dough to leave hole in the middle. spread cream cheese mixture over dough.
Top with pie filling.
Fold tip of each triangle toward center and seal..
Brush dough with beaten egg white.
Bake for 25-30 minutes or until golden brown.
Drizzle the glaze if desired. Serve warm.
10-12 servings.
Enjoy!! :-)
-Aileen
This is the cake Dallas eats at Crusher:
Cola Cake
2 cups white sugar,
2 cups all-purpose flour,
1 cup cola,
3 tablespoons unsweetened cocoa powder,
1 cup butter,
1/2 cup buttermilk,
1 teaspoon baking soda,
2 eggs,
1 1/2 cups miniature marshmallows,
6 tablespoons cola,
3 tablespoons unsweetened cocoa powder,
1/2 cup butter,
4 cups confectioners' sugar,
1 cup chopped walnuts,
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease one 13 x 9 inch baking pan.
Sift the flour, white sugar and baking soda together.
In a saucepan over medium heat bring 1 cup of the butter, 3 tablespoons of the cocoa, and 1 cup of the cola drink to a boil. Pour into the flour mixture and stir in the marshmallows, buttermilk and the beaten eggs. Pour the batter into the prepared pan.
Bake at 350 degrees F for 30 to 35 minutes. Remove cake from oven and top with Cola Topping while cake is still warm.
To Make Cola Topping: In a saucepan bring 1/2 cup of the butter or margarine, 6 tablespoons of the cola drink and 3 tablespoons of the cocoa to a boil. Remove from the heat and stir in the confectioners' sugar, chopped nuts and vanilla. Spread topping over cake while still warm.
Drechter Kucha
Okay, so in English it's funnel cakes, sue me, they're still yummy.
1 1/3 c. flour
1/4 tsp salt
3/4 tsp baking soda
1/2 tsp cream of tarter
2 tbs sugar
1 egg
1 c. milk
oil for frying
Sift the dry ingredients together inot one bowl. Beat the egg & milk together in a seperate bowl. Add the dry stuff to the egg mixture gradually until you get a smooth batter.
Pour about n inch of oil into a frying pan and heat until it crackles. Fill a large funnel (plug the spout with your finger, duh) and when the oil is hot enough, let the batter drop into the pan in a circular motion. Fry to a light brown and flip to fry the other side. Remove and drain. Sprinkle with powdered sugar. Serve hot.
A little somethin' to toast with on the holdays.
Kier Royal
(at least that's what my mom calls it)
Champage
Dash of blackberry liquor
pour a small amount of blackberry liquor into a champagne flute, about a tablespoon's worth (maybe a little less depedning on the size of the glass). Fill the rest of the flute with champagne and do NOT stir unless you want flat champagne.
Serve with some yuppie snack food, like caviar.
I had a yummy new thing for lunch today called a cuban sandwich ("take this bus to Cuba!"). My mom told me they were really good, and I happened to discover a kick-ass spanish cafe during my lunch hour. Mom was right!
Get cuban bread (if you can find it) or a hero roll, pile on some spicy roast shredded pork, ham, swiss cheese and slicked dill pickle. Toast that bad boy on the grill until the cheese melts. I think they put a little thousand island dressing on the bread too, but I'm not 100% sure.
If you're ever in SoHo and ya feel like some spanish food, stop by the Habana Cafe on Prince st. @ Elizabeth St. They also have a mean house salad with watercress and the works.
Screw the cholesterol doom-sayers, eat something that tastes good, dammit:
EGGS BENEDICT
(serves 6)
12 toasted and buttered English muffin halves
12 rounds of boiled ham or Canadian bacon, lightly sauteed in butter
12 poached eggs
About 1 1/2 C. hollandaise sauch
Just before serving, place 2 hot toasted muffin halves on each plate and top each with a piece of ham or Canadian bacon. Place a poached egg (blot with a paper towel if really wet) on each ham-topped muffin.
Spoon a large dollop of hollandaise on top. If desired, finish with optional topping (parsley, etc). Serve immediately.
HOLLANDAISE
3 T. fresh lemon juice, 3 T. water and 1/2 t. salt in a small saucepan
1 whole egg and 2 egg yolks in a small stainless-steel saucepan
8-oz warm, but not bubbling hot, butter in a small saucepan
Shortly before serving, bring the lemon juice, water and salt to a simmer. Meanwhile, vigorously beat the egg and yolks in their pan with a whisk for a minute or so until they are pale and thick. Then set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets. Continue whisking, not too fast but reaching all over bottom and corners of pan, until you have a foamy warm mass; remove from heat just as you see a wisp of steam rising. (Do not overheat or you will coagulate the egg yolks) Immediately start beating in the warm butter by driblets, to make a thick, creamy sauce.
NOTE: You might want to put the lemon juice mixture in a pyrex measuring cup and bring it to a simmer in the microwave. Also melt the butter in the microwave in a measuring cup. Makes this whole sauce a lot easier, and you don't end up with all your small saucepans dirty from the process.
Or if ya wanna be lazy, Knor makes a very decent instant hollandaise sauce. =)
Just for Nat ;]
Angel Food Cake with a Touch of the Devil
1 cup self-rising flour
1/3 cup sifted unsweetened cocoa powder sift before measuring)
1 1/4 cups sugar
1 1/2 cups egg whites (from 10 to 11 large eggs)
1/4 teaspoon salt
2 teaspoons vanilla
Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
Serve with ice cream or fresh strawberries (yum).
Darren sent me this... sounds tasty! 
Italian Chicken with Peppers and Onions
Ingredients:
4-6 boneless, skinless chicken breasts*
2 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. lemon pepper
1 large red onion, cut into 1" slices
1 large green pepper, cut into 1" slices
1 large red pepper, cut into 1" slices
1 large yellow pepper, cut into 1" slices
1 tsp. of minced garlic
1 can of "Italian Style" diced tomatoes (approx. 28 oz)
1 tbsp. of fresh oregano
1 tbsp. of fresh basil
4 tbsp. olive oil, divided
1 package of angel hair pasta
* Number of chicken breasts used will depend on how many you
are serving. I plan for 1 breast per person and 1 or 2 extras
for seconds.
Directions:
Mix the flour, salt, pepper, garlic powder and lemon pepper
together. Slice the chicken breasts into 3/4" slices. Dip the
slices into water and then dredge in the flour mixture.
Put 3 tbsp. of olive oil in a large skillet. Heat to medium
heat. Carefully place the chicken pieces in the skillet. Allow
to brown on the first side and then flip them over.
Add the onion, peppers, garlic, oregano and basil. Allow to
cook for a couple minutes and then add the tomatoes. Cook
until the onions and peppers are tender.
In the meantime, cook the pasta according to the package
directions. After draining the pasta, coat with the remaining
tbsp. of olive oil to keep it from sticking together.
On each plate, make a bed of angel hair pasta. Then put a
heaping spoonful or two of the chicken mixture on top.
Sprinkle with parmesan cheese if desired. Serve with a nice
tossed salad and a loaf of warm garlic bread.
Alright, as I have no stove (no, I'm not kidding) and make do with a small electic burner I have become the Queen of Stir-Fry.
Chicken and Baby Bok Choy (white sauce version)
Baby Bok Choy, cleaned
Sliced, or Diced chicken meat
1 sliced white onion
canola oil
chicken stock (use beef stock and a little extra soy sauce for brown sauce version)
chopped garlic
chopped ginger
five spice powder
corn or potato starch (absolutely essential)
Good soy sauce- get imported soy from Japan (well worth the price) if you have a store that sells it. Kikoman is yucky! Stay away from it if you can!
You will need a wok, if you don't have one a really BIG, non-stick skillet will do.
If you can get your hands on fresh itty-bitty baby bok choys (about three inches big, each) get a whole batch of them- as much as you plan to eat. If not, just get the regular bok choy and chop into three or two inch pieces.
Your ratio of bok choy to chicken should be 2 to 1 or 3 to 1, because you should eat more veggies anyway (unless you're Fred, in which case go for the steak, mashed potatoes and mountain dew *poke* =D
As far as portions of the ingredients go, use however much you plan to eat. Your ginger and garlic amounts should vary with taste and how much chicken and bok choy you plan to cook. I usually employ equal amounts of garlic and ginger, or slightly more ginger. Don't fuss over amounts of this and that, stir fry is very flexible.
In a bowl put your chicken, a teaspoon of five spice powder, a little pepper and a generous amount of corn or potato starch. Mix everything up until the chicken is very well dusted/coated in the starch.
Use half your garlic and ginger and throw it into the pan with enough oil to coat the pan. Don't BURN the garlic! Use medium-low heat, and saute it enough to cook the rawness out of the garlic, then throw in the onions and cook those until soft.
(I recommend that you stand by your pan at all times because things burn easily. This all cooks quickly anyway, so don't leave the kitchen if you can help it.)
Add the bok choy and cook until crisp-tender. When color looks bright green (assuming you're using baby bok choy) it's probably done. You may also put a little bit of water into the pan to steam the choy a little bit. A little bit of leaf-wilting is OK. Just don’t cook the bok-choy to mush, it’s very easy to make that mistake!
Remove everything from the pan and set it aside in a bowl.
Put the remaining garlic and ginger into the pan with some more oil (don't get too carried away with the oil, mind you) and add the chicken. Separate the pieces so they all make contact with the pan. Raise the heat to high. You want to lightly sear the chicken on both sides.
When the chicken is almost done throw in the onions/garlic/ginger/bok choy you cooked beforehand and throw it in. Add a half cup of chicken stock, a could teaspoon of soy sauce and mix it all up with a big spatula and let it get hot. The corn/potato starch you put on the chicken should mix with the stock and thicken into a nice white sauce. If this doesn’t start to happen mix a little starch with a few tablespoons of water and add it- that should do the trick. Stir constantly- you want all the ingredients to be coated.
When the liquid has thickened, turn the heat off, spoon yummy stir-fry over a bowl of asian rice and eat. Add more soy sauce if you think it needs it.
You may substitute any meat or veggie, of if you’re a vegetarian substitute bean curd for meat.
We don't flame here at LEV. You can take the bark off a hemlock tree, scrape the spongy stuff outta the inside of it, grind it up and let it dry, and use it instead of flour to make a good, hearty (kinda like a pumpernickel) bread. Also, you can strip off the little flat needles on the hemlock branches and brew them to make tea.
CONTRARY to popular belief, this IS NOT the same substance Socrates was forced to drink in order to commit suicide back in ancient Greece. Although it shares the name of 'Hemlock' that brew was actually a mixture of arsenic, cyanide, and a couple other nasty chemicals.
Another cool thing you could try (if you're daring enough) is the newly-hatched fern fronds, when they're still all curled up and soft and stuff? They're supposed to be quite delicious as well as healthy. Don't ask me how I know this stuff, it's a long story...
Wow.
Hemlock bread sounds pretty tastey.
My grandma has a recipie for making Dandilion wine. I've never tried it, but she says its pretty good sh*t.
Here one such recipie I found on the web. I'll have to check w/ my Grandma to see how she makes it though and post that recipie l8r!
--- Cut N' Paste ---
Dandelion wine doesn't require any special equipment to make. Just dandelions, some sugar and
yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think gives it a nice touch. If you've got dandelions around, give it a try!
Dandelion Wine
Ingredients:
2 qts. Dandelion blossoms
4 qts. Water
8 Whole cloves
½ t Powdered ginger
1 C Orange juice
3 T Lemon juice
3 T Coarsely chopped orange peel
1 T Coarsely chopped lemon peel
3 T Lime juice
6 C Sugar
1 pkg. Dried yeast
¼ C Warm water
Directions:
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add
the rinds, cloves, ginger and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.
Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.
Notes:
Choose dandelions from an open field far from
any insecticide spraying. Pick early in the season
when the leaves of the plant are still tender.
Flowers that have just opened are best.
Okay, so I've taken a long time to respond but I found the vaunted Watergate Cake for you:
WATERGATE CAKE
1 pk White Cake Mix
3/4 c Vegetable Oil
3 lg Eggs
1 c 7-Up Or Club Soda
3 oz Pistachio Instant Pudding (1 Package)
1 c Chopped Nuts (Pecans Are The Best)
1/2 c Coconut
COVER-UP ICING
6 oz Whipped Topping Mix (Dry) (2 Envelopes)
1 1/2 c Milk
3 oz Pistachio Instant Pudding (1 Package)
1/2 c Coconut 3/4 c Chopped Nuts (Match The Nuts you used in the cake)
Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done
ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts.
Sounds like a take on the Cola Cake I posted earlier.
And just for Nat who only cooks with the stove top:
SON OF A SON OF A BITCH STEW
3 lb Boneless beef stew meat, -fat trimmed
2 Large onions, chopped
2 Cloves garlic, minced
1 T Worcestershire sauce
1/3 c Dry red wine
1/3 c All purpose flour
2 T Sugar
1 t Dried thyme
1/4 t Black pepper
1 qt Regular strength beef broth
1 Bottle or can (12 oz) beer
2 Large russet potatoes, -peeled and cut into 1 1/2" -chunks
4 Large carrots, sliced 1/2" -thick
2 c Coarsley chopped cabbage
1 c Coarsley chopped celery
2 Dried bay leaves
Salt
In a 6-8 quart pan or Dutch oven or heavy pot, combine beef, onions, garlic and Worcestershire. Cover and cook over medium-high heat for 30 minutes. Uncover and stir often until liquid evaporates and it's residue turns dark brown. Add wine and stir to release browned bits. Smoothly mix flour, sugar, thyme and pepper with one cup of the broth. Add to beef along with the remaining broth. Add beer, potatoes, carrots, cabbage, celery and bay. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced. Season to taste with salt.
I thought the title might sell this one
I invented this one for the picky eater Lord of the Know Universe - he wanted pizza I had hot dogs...
Pizza Dogs
Slice up however many hot dogs you want and throw them into a buttered, oven safe dish. Spread dogs with enough spaghetti or pizza sauce to lightly cover. Scatter a couple handfuls of shredded mozerella and/or other cheese over all. Stick in 350 degree oven for about 15 minutes or until dogs are heated through - (Most hot dogs are pre-cooked, soy, turkey, chicken, whatever, or beef, but make sure the ones you are using are or you'll have to extend the cooking time to be safe.) This may not be a grown ups meal but its better than a sharp stick in your eye
Editor's Note: This is just oh so wrong.
I post this solely for my own amusement. (The recipie btw is REAL). I'm still at a loss as to
what the point is though.. If your vegitarian
why would you need to make a entree "look" like meat? This post was intentionaly made to waste your time. Enjoy.
Tofu "Turkey" with Stuffing
Turkey:
5 pounds of firm tofu
1 pound of tofu for the "drumsticks" - optional
Stuffing:
2 tablespoons toasted sesame oil
1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
3 to 4 cloves garlic, minced
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing
Basting mixture:
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice
Directions:
Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.
When time is up, start the stuffing. Saute' the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well.
Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey".
Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour.
Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
SEBZE BASTISI
(I think that means vegetable stew but I don't read Turkish)
1 Med. eggplant (about 1 lb)
4 tb Butter or olive oil
2 Onions -- sliced
2 Green peppers
2 Zucchini -- sliced 1/4" thick
1 c. String beans -- in 1 1/2" pcs
2 Garlic cloves -- crushed
2 tb Chopped parsley
1/2 ts Sugar
Salt
Freshly ground pepper
1 c broth
2 tb chopped parsley for garnish
Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.
Pear Crisp
1/4 c Brown sugar
1 tb Flour
1/4 ts Cinnamon
6 large Pears; peeled, sliced
1/2 c Flour
3/4 c Rolled oats
1/2 c Brown sugar
1/4 c Butter; melted
In small bowl, stir 1/4 cup brown sugar with 1 tbsp flour and cinnamon. Toss with pears and place in 2 quart baking dish. Stir 1/2 cup flour with rolled oats and 1/2 cup brown sugar, and slowly stir in 1/4 cup melted butter. Spread over pear mixture. Bake at 350 degrees F for 35 minutes or until tender and topping is golden brown.