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| Topic: THE Recipe Thread | |
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Tazz whats up budd? I just Randomely came across that Black Cherry rubarb recipie you gave me last year and am planing on makeing it. I have grown both Rubarb and Strawberry-Rubarb and was woundering which u thought would go best with the cherrys? Your insperation had me practice last night on two Strwberry, Strawberry-Rubarb pies one of which I toped with Orange sliced, slices lol they came out tastin Awsome! but of course not perfect I didnt use any thickner, Waht should I use for that? Pie in a bowl by Joe, LMAO. Grand afternoon Joe; In pies I like to use Cornstarch, Arrowroot, or Tapioca powder. They allow the color of the fruit to remain the same. I just made a cherry and strawberry Crisp. Everyone that sampled the crisp said they indeed like it very much. Of course they could of been just nice. For a pie I would use 2 tbsp of cornstarch for a grand firm filling. For a pie I would use 1 tbsp of arrowroot. For a pie I would use 2 tbsp of tapioca powder. For reheating the pie the arrowroot and the tapioca will not break down as much as the cornstarch would. I may make a beery pie with all the fruits if you indeed like them all. I would use maybe a 1 to 2 tbsp of corn syrup or karo syrup. Along with some honey to bind the fruit favors together. Use maybe a addition of 1 more tbsp of cornstarch. Hope this does indeed help Joe. This is my recipe for Cherry Strawberry Fruit Pie. CHERRY BERRY PIE 1 #2 can pie cherries, drain and save juice 2 package of frozen strawberries, thaw and save juice 1 cup of pure cane sugar 1 tbsp of dark brown sugar 1 tbsp of karo syrup 1/4 tsp of allspice 1/4 tsp sea salt 2 tbsp of quick cooking tapioca 2 tbsp of cornstarch 1 tsp. lemon juice 4 pats of un-salted sweet butter Combine sugars, salt, tapioca, and cornstarch; stir well in saucepan. Blend in karo syrup and fruit juices. Cook until thick and clear, stirring constantly (5 to 8 minutes). Remove from heat and stir in drained fruit and lemon juice. Pour into 9 inch pie shell. Place pats of butter on top of the filling. If you wish to top the pie with a crust, use the lattice top, weaving two inch wide strips of pie dough. Bake at 425 degrees for 25 to 30 minutes. |
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Tazz whats up budd? I just Randomely came across that Black Cherry rubarb recipie you gave me last year and am planing on makeing it. I have grown both Rubarb and Strawberry-Rubarb and was woundering which u thought would go best with the cherrys? Your insperation had me practice last night on two Strwberry, Strawberry-Rubarb pies one of which I toped with Orange sliced, slices lol they came out tastin Awsome! but of course not perfect I didnt use any thickner, Waht should I use for that? Pie in a bowl by Joe, LMAO. Grand afternoon Joe; In pies I like to use Cornstarch, Arrowroot, or Tapioca powder. They allow the color of the fruit to remain the same. I just made a cherry and strawberry Crisp. Everyone that sampled the crisp said they indeed like it very much. Of course they could of been just nice. For a pie I would use 2 tbsp of cornstarch for a grand firm filling. For a pie I would use 1 tbsp of arrowroot. For a pie I would use 2 tbsp of tapioca powder. For reheating the pie the arrowroot and the tapioca will not break down as much as the cornstarch would. I may make a beery pie with all the fruits if you indeed like them all. I would use maybe a 1 to 2 tbsp of corn syrup or karo syrup. Along with some honey to bind the fruit favors together. Use maybe a addition of 1 more tbsp of cornstarch. Hope this does indeed help Joe. This is my recipe for Cherry Strawberry Fruit Pie. CHERRY BERRY PIE 1 #2 can pie cherries, drain and save juice 2 package of frozen strawberries, thaw and save juice 1 cup of pure cane sugar 1 tbsp of dark brown sugar 1 tbsp of karo syrup 1/4 tsp of allspice 1/4 tsp sea salt 2 tbsp of quick cooking tapioca 2 tbsp of cornstarch 1 tsp. lemon juice 4 pats of un-salted sweet butter Combine sugars, salt, tapioca, and cornstarch; stir well in saucepan. Blend in karo syrup and fruit juices. Cook until thick and clear, stirring constantly (5 to 8 minutes). Remove from heat and stir in drained fruit and lemon juice. Pour into 9 inch pie shell. Place pats of butter on top of the filling. If you wish to top the pie with a crust, use the lattice top, weaving two inch wide strips of pie dough. Bake at 425 degrees for 25 to 30 minutes. Right back at you Joe. |
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GENERAL TSAO'S CHICKEN 1/2 cup of cornstarch 1/4 cup of water 1 1/2 tsp. garlic, minced 1 1/2 tsp. ginger, fresh, minced 3/4 cup of sugar 1/2 cup of soy sauce 1/4 cup of rice vinegar 1/4 cup of sherry wine 1 1/2 cup of chicken broth, hot 3 lbs. chicken, raw, deboned, cubed 1/4 cup of soy sauce 1 tsp. of grounded white pepper 1 egg 1 cup of cornstarch 1 cup of peanut oil or sesame oil 2 cups of green onion, chopped 16 red chili peppers, dried To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Combine chicken broth, and stir until sugar is dissolved. Refrigerate until needed. In a separate bowl mix chicken, 1/4 cup soy sauce, and white pepper. Stir in egg and add cornstarch until thoroughly blended. Add a small amount of oil if mixture becomes too dry. Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain chicken of grease and set aside. Place a small amount of oil in wok or sauté pan and heat until oil smokes. Add chili peppers and green onions and stir fry briefly. Remove sauce from the refrigerator and stir. Combine in sauce to wok or sauté pan; mix well and then add the cooked chicken and cook until sauce thickens to your desired consistency. Serve with rice. |
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GINGER CHICKEN STIR FRY 1/4 c. bottled teriyaki sauce1/4 c. water 1 lb. skinned and boned chicken breasts, cut into 1 1/2 inch pieces 2 tbsp of sesame oil 1 med. onion, cut into 8 wedges 1 1/2 cup of coarsely shredded cabbage 1 cup of thinly sliced carrots 1 cup of broccoli florets 1 tbsp of grated ginger root or 1 tsp of grounded ginger 1/3 cup of chicken broth 1 tbsp of cornstarch 1 tbsp of water 3 cups of hot cooked brown rice Combine the teriyaki sauce and water in a shallow baking dish. Add chicken pieces and stir to coat well. Cover and refrigerate two hours. Drain marinade from chicken pieces when ready to stir-fry and discard marinade. Heat oil in a large skillet or wok; stir-fry chicken and oil until chicken is slightly browned, less than 5 minutes. Stir in cabbage, carrots and broccoli with ginger and wine. Cover pan and simmer about 5 minutes or until vegetables are tender-crisp. In small bowl, combine cornstarch and water until smooth. Gradually add to skillet, stirring constantly, until thickened. Serve over rice. |
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CHICKEN WITH APRICOT SAUCE 2 whole boneless, skinless chicken breasts SAUCE: 12 med. dried apricots (3 oz.) 1 tbsp of apricot jam 1 1/2 cup of orange juice 2 tbsp of lemon juice 1 tsp of lemon zest 1 tbsp of honey 2 tbsp peanut oil 2 cloves garlic, minced 1 tsp of brown sugar 1 tbsp of rice vinegar 2 tsp of fresh grated ginger or 1 tsp dry grounded ginger 1 tsp. Dijon mustard Cook apricots in orange juice until tender (about 10 minutes). Place in blender with remaining ingredients. Puree for 15-20 seconds. Place boneless-skinless chicken breasts in a shallow baking dish and cover with the sauce. Bake under foil cover at 325 degrees for 30 minutes. Uncover for additional 30 minutes or until tender. |
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BAKE SWEET GINGER CHICKEN 5 lb. chicken 1 cup of light brown sugar 1 1/2 cup of shoyu 6 tbsp of sake or rice wine 1 tsp sea salt 2 tbsp of fresh grated ginger root 2 tsp of crushed garlic cloves 4 tbsp of sesame oil 4 tbsp of sesame seed 2 green onions sliced 1 chili pepper, crushed Preheat oven to 375 degrees Remove the back from the chicken, with breast side up press the chicken down till flat. Place the chicken in a pan large enough for the chicken and sauce. Save the back for making chicken broth. Mix all together in a sauce pan over medium heat for 5 to ten minutes, and pour over chicken. Turn oven temp down to 350 degrees. Place on middle rack. Bake 350 degrees 45 minutes to 1 hour. |
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SPICED CHICKEN AND APRICOT RICE 4 cups of chicken broth 2 (3 inch) cinnamon sticks broken in pieces 1 tbsp of ground coriander 2 tsp of ground cumin 2 tsp of garlic powder 2 tsp of onion powder 2 tsp of ground ginger 1 tsp of ground turmeric 1/2 tsp sea salt 1/8 tsp of ground red pepper 1 1/4 c up of uncooked converted long grain rice 1 lb. boned and skinned chicken breasts, cut in 1/2 inch strips 1 cup of frozen peas 3/4 cup of chopped dried apricots In a medium saucepan combine chicken broth, cinnamon, coriander, cumin, garlic and onion powder, ginger, turmeric, salt and red pepper. Bring to a boil. Stir in rice; return to a boil. Reduce heat and simmer covered until rice is nearly tender, about 10 minutes. Combine in chicken, simmer covered until chicken is almost cooked, about 4 minutes. Stir in peas and apricots; simmer covered until chicken is tender and loses its pink color, about 2-3 minutes. |
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Edited by
tazzops
on
Mon 06/20/11 10:55 AM
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Chili Glazed Beef Ribs 4-6 of pounds of beef back ribs 2 tbsp of sweet chili sauce 1/2 cup chili sauce or ketchup 1 tsp of onion powder 1 tsp of garlic powder 1/3 cup of molasses 1/3 cup balsamic vinegar 2 tbsp of dark brown sugar 1/2 tsp of sea salt Preheat oven to 325° F. Brush ribs with 2 tbsp of sweet chili sauce or ketchup. Place in large roasting pan. Cover tightly with foil; bake 1 1/2 hours. Meanwhile, in small saucepan, combine chili sauce, molasses, balsamic vinegar, brown sugar, onion powder, garlic powder, and salt. Over high heat, bring to a boil; reduce heat to low; simmer uncovered about 5 minutes to blend flavors. Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill, meat-side down. Cover and continue cooking 15 minutes. Turn ribs over; brush with more sauce. Cook 15 minutes longer, or until ribs are tender. Serving suggestion: serve ribs with grilled red bell peppers, if desired. |
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SALMON SPINACH IN ONION SHELLS 10 oz. of frozen chopped spinach; cooked and drained 15 oz can of salmon flaked 3 oz. of cream cheese, softened 1 egg, slightly beaten 1/2 cup of soft bread crumbs 1/2 cup of freshly grated Parmesan cheese 1/4 cup of warm milk 1 tsp of lemon juice 1/4 tsp of sea salt Fresh ground pepper 1 large white onion Preheat oven to 350 degrees. Squeeze spinach to remove all excess moisture. Beat cream cheese and egg in medium sized bowl until light. Combine bread crumbs, 1/4 cup of parmesan cheese, milk, lemon juice, salt and pepper. Mix well. Stir in spinach, and combine in the salmon. Cut onion in half from top to bottom. Separate layers to form shells. Sprinkle the remaining 1/4 cup of parmesan cheese over the top. Place in 9 inch square baking dish. Spoon the spinach salmon mixture into shells. Cover baking dish with foil. Bake at 350 degrees for 35 to 40 minutes or until onions are tender and filling is set. |
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CRAB STUFFED CHICKEN BREASTS
4 whole boned chicken breasts Salt and pepper 1 cup of crabmeat chopped 1/4 cup of finely minced celery 1/4 cup of finely chopped green onions 1 heaping tbsp of sour cream Lemon pepper to taste A sprinkle of Old Bay 1/2 sm. can orange juice concentrate 1/4 cup of sherry wine 1/4 cup of honey Pound the chicken breasts; to 1/4 inch thick, and then salt and pepper. Combine the chopped crabmeat, celery, green onions, sour cream, and seasoning. Stuff chicken breasts and secure with skewers or lacing pins. Combine remaining ingredients to make basting marinade. Place chicken on grill and broil over hot coals, basting frequently. (One of the baskets you can turn everything over at once in is nice but not necessary if chicken is securely skewered.) Can also be done in oven broiler. |
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STUFFED CHICKEN
10 oz. pkg. chopped spinach, defrosted 1 1/2 cup of shredded Jarelsberg cheese 1/2 cup of fresh bread crumbs 1/2 cup of shredded carrot 1/2 cup of minced onion 2 tbsp of fresh dill minced 1/8 tsp white pepper 4 chicken breasts boneless skin on 2 tbsp of fresh lemon juice 1/2 cup of chopped parsley 1/2 tsp sea salt 1 egg well beaten 1/4 cup of un-salted sweet butter 2 tbsp of parsley In bowl combine first 10 ingredients, use to stuff chicken breasts by putting between skin and chicken meat. Place skin side up in shallow baking dish, combine butter, lemon juice, and remaining parsley, spread over chicken. Bake at 375 degrees until tender, check after 40 minutes. Cook longer if needed, baste often with pan drippings. |
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PORK CHOP APPLE CASSEROLE
6 rib or loin pork chops, bone-in 3/4-1" thick 3 tbsp of white flour 1/4 tsp of each onion and garlic powder 1/4 tsp of smoked paprika 1 tbsp of olive oil 1 tsp of un-salted butter 1/2 cup diced red onions 2 cups thinly sliced cored red apples (peel on) 3 tbsp of Kraft's Honey Barbecue Sauce 3 cloves garlic minced 1 tsp of sea salt few dashes pepper Brine the chops in 4 cups of water 1/2 cup of sea salt. Place the chops in a glass pan, covered in the refrigerator. Brine for 4-5 hours, start the brine in the morning. Remove chops from the brine, rinse lightly under cold running water. Dispose the brine, put paper towels in the glass pan. Place chops back into paper lined pan. Cover return to refrigerator for 1 hour. Combine flour in a shallow dish, with onion powder, garlic powder and paprika. Stir in the seasonings with a fork until well mixed. Season pork chops liberally with salt and pepper. Dredge in the flour until well coated. In a skillet, brown the pork chops on both sides in olive oil and butter. Combine onions, apples, and Kraft's Honey Barbecue Sauce and minced garlic. Cover and simmer 45 minutes or until chops are tender. |
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FRUIT ROASTED CHICKEN 1 roasting chicken, 5-7 lb. 2 oranges, quartered 1 med sweet onion, quartered Sea salt and pepper, to taste 2 tsp of dried rosemary 1 cup of apple juice GLAZE: 3 tbsp of grainy mustard 3 tbsp of clove honey 2 tbsp of orange jam 3 tbsp of Kahlua liqueur Preheat oven to 400 degrees. Rinse chicken inside and out with cold water; pat dry. Squeeze juice of orange all over bird. Then place orange and onion inside bird. Tie legs up. Sprinkle salt and pepper all over bird, then rosemary. Place bird breast side up in a roasting pan and pour apple juice into pan. Roast chicken for 1 hour. Prepare glaze; heat everything until hot and smooth. Spoon glaze over chicken and bake until bird is golden brown about 40-50 minutes. Using a cooking thermometer internal temperature should read 160 degrees. |
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I'm saving all this to my laptop.
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I'm saving all this to my laptop.
That's grand indeed Red_lace. I do hope you enjoy them. 
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SPANISH STIRFRY 2 lb. of sirloin or tenderloin, cut into bite size pieces 1 small red onion, cut into strips 1 green onion sliced 1 large tomato, seeded, cut into strips 1 small yellow pepper cut into strips 1 small orange pepper cut into strips 1 large hot pepper, seeded and cut into strips sea salt white pepper 2 cloves of garlic, chopped 2 tbsp of sweet chili sauce 1 tbsp of sesame oil 1/4 cup dry red wine 2 tbsp of lime juice 1/4 cup chopped cilantro Combine the cut meat in a glass bowl, and season it with salt, pepper, a little bit of olive oil, lime juice, sweet chili sauce, and chopped garlic. Let marinate for at least 20 minutes. Saute meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium; combine the onions with the meat. Stirring 1 minute; then stir in the tomatoes, sesame oil, and peppers. Cook until the onions are tender. Remove the pan away from the heat, pour in the red wine and the cilantro. Return pan back to the heat. Cook for one more minute. Serve with white rice. |
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Edited by
tazzops
on
Wed 06/22/11 10:10 AM
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DEEP FRIED BREAD RICE BALLS WITH TAMARIND SWEET CHILI SAUCE 2 medium size potatoes (half boiled, skinned & roughly chopped) 3 pita breads, chopped 2 whole green chilies with skin removed 2 inch of fresh ginger root, peeled, chopped course 7 garlic cloves, peeled 1 medium size red onion, peeled and quartered 2 carrots (half boiled, peeled and roughly chopped) 1 to 2 cups of boiled rice 1 tbsp of coriander powder 1 tbsp of turmeric powder 1 tsp of cumin powder 1 tsp of red chili 1/2 tbsp of sea salt 1 tsp of baking soda 4 eggs, lightly beaten 1 tbsp of rice flour 1 tbsp of fresh coriander finely chopped 1 tbsp of mint finely minced Peanut oil for deep frying Grind the first 8 ingredients in a food processor or a food mill. Combine in the remaining ingredients (except the oil), mix and set aside for 10 minutes. Heat the oil in pan, to 375 degrees. With 2 tablespoons, make oval balls and slide into the hot oil. Deep fry the bread-n-rice balls until golden brown in color. Remove onto an absorbent paper towel and serve with tamarind-tomato sauce. Tamarind sweet chili sauce: Mix 1 cup of sweet chili sauce with 1/4 cup of tamarind pulp. Combine 1 tbsp. of lemon juice and 1 tsp. of sweet paprika. Mix well. |
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SALMON CROQUETTES 1 can of pink salmon, check for small bones, flake with fork 2 slices of white bread soaked in 1/4 cup of milk 1 tbsp of sour cream 1/2 tsp of sea salt 1/2 tsp of fresh grinded black pepper 1/2 tsp of red pepper flakes crushed 3 tsp of wheat flour 1 tsp of minced chives 1 sm. red onion minced fine 1 tsp of baking powder 2 eggs Flour for rolling of the croquettes 1 egg with the milk from the bread soaking Soak 2 slices of white bread in milk. After soaking, squeeze the soak bread of extra milk, set aside. Combine soaked squeezed bread with the sour cream. Combine the rest of the ingredients together with salmon. Combine the salmon mixture with the bread mixture. In two shallow plates; in one place the egg and milk mixture whisk till combined. In another plate place about one 1/4 cup of flour with a pinch of garlic powder, onion powder, cayenne, old bay spice. Shape the salmon into croquettes; dip in the egg mixture then roll in the flour mixture. Pat offs the extra flour. Drop the shaped croquettes in hot oil (350 degrees) to cook until golden brown on all sides. |
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I have a question, do you have any recipes for custard pies, any flavor, I want to try to learn how to make them?
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PUMPKIN CUSTARD PIE 1 cup of pumpkin 1/2 tsp sea salt 1 tsp of grounded cinnamon 1 tsp of pumpkin pie spice 1 tbsp of melted butter 1 rounded tbsp of flour 2 egg yolks beaten 2 egg whites 3/4 cup of brown sugar 1 cup of warm milk 3/4 cup of sweeten condenses milk 1 tbsp of vanilla Unbaked 9" deep dish pie shell Preheat the oven at 425 degrees. Combine pumpkin, salt, cinnamon, pie spice, butter and flour. In a separate bowl beat egg whites till they become stiff. To the pumpkin mixture add beaten egg yolks, brown sugar, milk and vanilla. Fold in egg whites last. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes and reduce temperature to 400 degrees for 20-25 minutes longer. |
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