Recipe Challenge

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg

Buttermilk-Apple Blintzes:

(makes about 15 blintzes)

1.5 cups flour
1.5 cups buttermilk
4 large eggs
3 Tb melted unsalted butter
3 tsp sugar
1/8 tsp salt

Whisk together the ingredients in a large bowl, and let sit for a half
hour, covered with plastic wrap.

Meanwhile, make the filling.

2 Tb butter
4 [censored] apples, peeled, cored, and sliced thinly
1/3 cup brown sugar
1 Tb lemon juice
1 tsp cinnamon
1/2 tsp vanilla

Melt the butter in a medium sized skillet over low heat. Meanwhile, toss
the sliced apples with the remaining ingredients. Raise the temperature
of the skillet to medium-low and cook the apples until tender, stirring
often (10 minutes or so).

To cook the crepes for the blintzes, heat a nonstick or seasoned cast
iron pan with a flat bottom over medium heat, and melt a small amount
(1/2 Tb or less) butter in it, turning the pan so that it is coated with
the fat. Pour about 1/4 of a cup of batter into the pan at a time,
tilting the pan to make crepes about 6" in diameter. Cook each until it
is golden brown on the bottom, and the batter on top is set and dry ,
and place between sheets of waxed paper. You can make the crepes ahead
of time and refrigerate (short term) or freeze (long term) until you
want to fill and fry them.

http://photos1.blogger.com/blogger/4097/1522/1600/blintz%20directions1.jpg

Fill the blintzes as illustrated above - Place a few Tb of filling along
the bottom of a crepe, fold the sides and then the bottom in, and roll
up. Fry seam side down, in a medium skillet with 2 Tb of butter and 1 Tb
oil over medium heat until lightly browned on both sides.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman said:

I always wonder when someone brings up a point about Bush, and you
then bring up something that Clinton did, are you saying they are both
wrong? Because that's all it points out to me, places where they both
messed up. It doesn't negate the fact that Bush did wrong; was that
your intention?

That type of argument is like

"Bob shot someone"

"Yeah, but don't you remember when Don hit that guy with a bat?"

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

FINE!!

Sesame crusted tofu and stir fry

Sesame Crusted Tofu
1 pound extra firm tofu sliced to half inch slabs, pressed between towels then
cubed
1 bowl with 2 good spoons full of flour
1 bowl with an egg and a couple tbl water beaten
1 bowl with 1/4 cup flour and 2 tbl sesame seeds, 1/2 tsp salt, 1 tsp Penzeys
Vindaloo
Dredge tofu in flour then egg then sesame/flour mix
fry in oil and set aside.

Stir Fry
1 bag of whatever vegetable blend you find in the freezer plus the tail end of
another bag you found that shoudl probably be used.
Saute these veggies in oil and fresh ginger until hot
add:
1 good fat dollop of fermented black bean and garlic sauce
another dollop just for the hell of it
a splash of plum vinegar
a drizzle of chili oil
a heavier drizzle of sesame oil
1 cup Kristian Regale Pear sparkler that you found in the back of the fridge
or orange juice which you more likely have
Heat through
dissolve 2 tsp cornstarch in 2 tbl hot water and toss that into the stir fry.

Quickly mix the tofu back into the stir fry and serve over rice.

diggity.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe

This is my best recipe. It has been handed down four generations in my
family. I don't cook or bake from recipes much, but this is one I can
share. Hope you like it! My Mom dictated it from memory and it's been
awhile since I have made it, but I think it's do-able as written.

-L.
**************

Mom's Apple Streusel Coffee Cake

Preheat oven at 350F. Grease and flour a 10X15 pan.

Batter:

21/2 C. flour
1 c. sugar
11/2 c. margarine
1/2 t. salt
11/2 t ground clove (or more)
11/2 t. ground allspice (or more)
2 T. cinnamon (or more)

Mix dry ingredients and reserve 1/2 c. for use as topping Add to
remaining mixture:
1 c. buttermilk (or 1c. whole milk to which 2T apple cider vinegar is
added)
3 lg. Eggs
11/2 t. baking soda
beat batter until well mixed

****************

Peel and thinly slice 3 c. apples

****************
Filling: (mix separately from batter)

1 c. brown sugar
1/2 stick margarine
1T cinnamon
2t. nutmeg
4T flour

Mix well -should be crumbly

**************************

Grease and flour a 10X15 pan
Layer in order:
1/2 wet batter (just over 1/2)
1/2 filling
apples (slightly overlapping
remaining 1/2 filling
remaining 1/2 wet batter (lay across top in thin ribbons)
top with 1/2 c. reserved dry batter ingredients

Be sure the bottom layer of batter is not too thin, or the streusel
will be soggy on the bottom from the filling.
Bake at 350 for approx 40-50 mins until clean knife inserted in center
comes out clean. (Will brown somewhat and possibly crack on top - this
is ok). Refrigerate to keep.

Carol said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Bran Muffins (from _Café Beaujolais_, by Margaret Fox)

1 1/2 cups 100% bran cereal
1/2 cup very hot water
1 cup buttermilk
1 beaten egg
1/4 cup corn oil
1/4 cup raisins or other dried fruit
1/3 cup light brown sugar
1 1/4 cups flour
1 teaspoon baking soda, sifted
1/4 teaspoon salt

In a mixing bowl, combine bran and water. Add buttermilk, egg, oil, and
raisins. Blend.

Then add the sugar, flour, baking soda, and salt. Mix thoroughly. Fill
muffin papers 2/3 full and bake at 350°F for 25 to 30 minutes.

The batter can keep for a week or more in the refrigerator in a tightly
covered container. Before using, stir to distribute the fruit.

Bob's notes:
1. I use All-Bran cereal.
2. I use dried berries and cherries instead of raisins.
3. I don't sift the baking soda, exactly. I whisk the flour, baking soda,
and salt together in a separate bowl before adding to the batter.
4. After adding the flour, I don't mix "thoroughly," I mix just until
completely combined. Excessive beating at this point will cause the muffins
to become tough.
5. I don't use muffin papers, because the muffins rise higher without them.
I cover the bottom of the muffin cups either with butter or Pam, depending
on what's available.
6. I let the batter sit for an hour after mixing in the flour, to let the
fruit absorb some of the moisture in the batter.
7. Next time I make this, I intend to increase the fruit to 1/2 cup, and add
a teaspoon of vanilla.
8. I stole this recipe.

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track.

How about a recipe for disaster?

-sw

sarah bennett said:

http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg

Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Peace,
Carol

Damsel in dis Dress said:

sarah bennett said:

http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg

Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Peace,
Carol

you can fill them with other fruits, or with cheese, too.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman said:

I always wonder when someone brings up a point about Bush, and you
then bring up something that Clinton did, are you saying they are both
wrong? Because that's all it points out to me, places where they both
messed up. It doesn't negate the fact that Bush did wrong; was that
your intention?

That type of argument is like

"Bob shot someone"

"Yeah, but don't you remember when Don hit that guy with a bat?"

In article <[email hidden]>,

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

too late. I've already posted mine in the threads.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Damsel in dis Dress said:

sarah bennett said:

http://photos1.blogger.com/blogger/4097/1522/1600/blintzes.jpg

Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Oh My GOD! The woman has never had a blintz! This is unbelievably
tragic. There should be a telethon!!

serene, aghast

Ok, threw this one together for lunch on Sunday:
Chicken Noodle soup
Soak a handful of thin rice noodles (not the bean thread sort, a bit
thicker) in boiling water for 5 minutes.
fry half a finly sliced onion, a crushed garlic clove and a tespoon
minced ginger in some canola oil until soft. Stir in a heaped teaspoon
sambal blachan and fry until fragrant.
Chop a chicken breast into 2cm cubes and fry in onion paste mixture
until browned.
Add a couple of cups of chicken stock, a chopped tomato and bring to
the boil. Simmer about 5 minutes, stir in the drained noodles and half
a cup of coconut cream. Heat until just below the boil. Ladle into
bowls and garnish with a handful of chopped coriander, thai basil and
thinly sliced chilli. Serve with a box of tissues.
It fed two of us very well. (Yes we are chilli heads!)
Fey

Quoted message said:

Quoted message said:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Oh My GOD! The woman has never had a blintz! This is unbelievably
tragic. There should be a telethon!!

serene, aghast

Hey, that was my first time, too!

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Ok. Guilty as charged. I have posted this before, but we like it:

Mussels in hot spicy sauce

1 kilogram mussels, cleaned and beards removed
3 tablespoons oil
2 teaspoons of chopped fresh ginger root
1 finely chopped shallot
2 cloves fresh garlic, crushed
1 green Pepper, seeded and chopped
2 red chilies, seeded and chopped
2 teaspoons dry sherry
1 teaspoon red curry paste
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
salt and pepper to taste

Heat the oil in a large pan, add the shallot, ginger and garlic and
sauté for about 2 minutes. Add the chilies and green pepper and cook for
a further 3 minutes. Add the sherry, curry paste, hoisin sauce and the
mussels and stir. Cover and cook for 5-7 minutes, or until all the
mussels have opened, shaking occasionally. (Discard any mussels that
have not opened).

Once the mussels are cooked, add the light soy sauce, sugar and salt and
pepper to taste, then stir. Finally, drizzle the sesame oil over the
mussels. Serve with steamed rice.

--
Cheers
Cathy(xyz)

Quoted message said:

Quoted message said:

Once the mussels are cooked, add the light soy sauce, sugar and salt and

pepper to taste, then stir. Finally, drizzle the sesame oil over the
mussels. Serve with steamed rice.

Sounds great and I can get everything except the red curry paste. Have
any idea how I might make my own?

Steve quipped:

Quoted message said:

Quoted message said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track.

How about a recipe for disaster?

You mean like building a major coastal city below sea level in an area prone
to hurricanes?

Bob

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Hey really a recipe as such but an idea for the summer:

Mixed Fruit Watermelon Pot

Choose whole watermelon (seedless variety, and ripened ones - usually
contrast in the bottom pale colour and the dark green colour, and when
hit it will have vibrations and heavy in weight)

Cut out top of watermelon usually with zig zag strokes (this becomes
the lid). Hollow out the watermelon by scooping small balls of
watermelon flesh into small balls - put those into a very large bowl.
(it's best to use a small scoop - it's like a mini version of ice cream
scoop)

Add any variety of melon into the mix e.g. honey melons, also in small
balls etc. And add any variety of friut you like into the mix. Then
put all the mixed fruit back into the watermelon pot and cover with
lid.

Chill to eat.

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

No recipe software to import, and my fingers are tired. But I'll dig
around and post something later today.

On Mon 03 Apr 2006 09:59:12p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Here's mine, though I participated very litle.

* Exported from MasterCook *

Old Fashioned Sweet Green Tomato Pie With Sweet Crust

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Basic Sweet Pie Crust -- recipe follows
3/4 cup packed light brown sugar
1/2 cup plus 1/2 teaspoon granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground white pepper
4 cups chopped green tomatoes
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter -- cut into pieces
2 teaspoons heavy cream

Basic Sweet Pie Crust
8 ounces all-purpose flour -- about 1 1/2 cups plus 2
tablespoons
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter -- cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

n a large bowl, mix together the brown sugar, 1/2 cup granulated sugar,
flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour
mixture across the bottom of the prepared piecrust.

Add the tomatoes and lemon juice to the bowl with the remaining flour
mixture and toss to coat. Spoon the tomato mixture into the pie shell, and
dot with the butter.

Roll out the remaining crust on a lightly floured surface. Place on top of
the tomato filling and tuck the overlapping crusts into the pan, forming a
thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a
decorative pattern along the top crust. With a pastry brush, brush the top
of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon
of sugar.

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake
until the crust is golden brown and the filling is bubbly, 35 to 40
minutes. Remove from the oven and cool on a wire rack for at least 1 hour
before serving.

Serve warm or at room temperature.

For Crust: Sift the flour, sugar, and salt into a large bowl. Using your
fingers, work in the butter and shortening until the mixture resembles
coarse crumbs. Add 2 tablespoons of ice water and work with your fingers
until the water is incorporated and the dough comes together. Add more
water as needed to make a smooth dough, being careful not to over-mix. Form
the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at
least 30 minutes before using.

- - - - - - - - - - - - - - - - - - -

--
Wayne Boatwright @¿@¬
_____________________

Damsel in dis Dress said:

I challenge every single person who has participated in Those Threads
to post one recipe, to try to get the newsgroup at least partially
back on track. Mine's coming right up!

Peace,
Carol

Here's my very favorite spinach recipe, from Home Cooking by Laurie
Colwin:

Cook two packages of frozen chopped spinach. Drain, reserving one cup
of liquid.

Melt four tablespoons of butter in a saucepan, add two tablespoons of
flour. Blend and cook a little but do not brown.

Add two tablespoons of chopped onion and one clove of minced garlic.

Add the cup of spinach liquid slowly, then add 1/2 cup on evaporated
milk, fresh black pepper, 3/4 teaspoon of celery salt, six ounces of
cubed Pepper Jack cheese and then the spinach. Cook until all is
blended.

Turn into a buttered casserole, top with buttered breadcrumbs and bake
for about forty-five minutes at 300.

Umbrian said:

Quoted message said:

Quoted message said:

Once the mussels are cooked, add the light soy sauce, sugar and salt and

pepper to taste, then stir. Finally, drizzle the sesame oil over the
mussels. Serve with steamed rice.

Sounds great and I can get everything except the red curry paste. Have
any idea how I might make my own?

I am surprised... we get ready made red curry paste at our Asian
markets. Where are you in the world?

But if you are feeling energetic here is the recipe to make it
yourself.. Enjoy!

Red curry paste

12-15 red chillies, seeded
4 shallots, thinly sliced
2 garlic cloves, chopped
1 tbsp chopped ginger root
2 stalks lemon grass, chopped
3 kaffir lime leaves, chopped
4 coriander roots
10 black peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
pinch ground cinnamon
1 tsp ground turmeric
1/2 tsp shrimp paste
1 tsp salt

2 tbsp oil

Chuck everything except the oil into a blender, and blend until smooth.
Then stir in the oil, just a little bit at a time, until its all blended
in well. Then you can store this in a jar in the fridge until you are
ready to use it.

BTW, The ready made stuff keeps for ages in the fridge - but I am not
sure if there are any "preservatives" in it. The stuff we get is from
Thailand and as I don't speak/read the language, I am not sure 😉

--
Cheers
Cathy(xyz)