winter recipies

[pianistimo]

i couldn't pass up this one.  mac and cheese with buffalo chicken.  it sorta sounds good right now.  for 12 servings
 chicken
2 1/2 C all purpose flour
1/1/2 T cayenne pepper
1 1/2 T paprika
1 1/2 T salt
1 1/2 T cumin
1 1/2 T ground coriander
2 C whole milk
3 large eggs
4 C cornflakes (ground to crumbs in food processor)
1 lb chicken cutlets
canola oil

macaroni
1 lb small elbow macaroni (i'd use big)
2 C chpped green onion
2 T fresh oregano
8 T butter
3 C chopped onions
2 large garlic chopped
1/2 C flour
4 C milk
1 lb extra-sharp cheddar cheese
8 oz provalone cheese coarsely grated
2 tsp paprika
1 tsp salt
1 tsp black pepper

1 C hot pepper sauce (preferably frank's redhot original)

for chicken:  whisk first 6 ingredients in deep medium bowl to blend.  place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl.  working with four chicken strips at a time, place in flour mixture and toss to coat.  dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on a sheet of foil.

pour oil into heavy meduim saucepan to depth of 2 inches.  attach deep-fry thermometer to side of pan; heat oil to 335 to 350 F  working in batches, add coated chicken strips to hot oil and fry until golden and cooked through.  turning occasionally, about three minutes.  using slotted spoon, transfer chicken strips to paper towls to drain.  cut strips into 1 inch long pieces.

macaroni:

cook macaroni in large pot of boiling salted water until just tender but firm to bite.  drain, transfer to very large bowl.  mix in green onions and oregano.  melt six T butter in same large pot - add three cups chopped onion and garlic.  cover; saute until onions are soft but not brown, stirring often, about six minutes.  add flour, stir two minutes.  gradually whisk in milk.  bring to a boil, whicsking constantly.  reduce heat and simmer sauce 2 minutes.  add all cheeses, paprika, 1 tsp salt, 1 tsp pepper.  whisk until cheeses melt and sauce is smooth, about two minutes.  remove from heat.  season to taste with more salt and pepper, if desired.  mix cheese sauce into macaroni.  mix in chicken pieces.  mound mixture in 13x9x2 inch glass baking dish.  (can be prepared 2 hours ahead)  preheat oven to 350.  stir hot pepper sauce and remaining two T of butter in small saucepan  over medium heat until butter melts, spoon 4 T over macaroni in dish.  bake macaroni uncovered until heated through (about 30 minutes).  serve.

[pianistimo]

feel free to share your best winter recipies.  i have another one for hot butterred rum.  to make your own, that is.

[nicco]

Gimme some food that doesent have onions in them. I hate onions.

[pianistimo]

but, nicco - onions keep you well in the winter.  they have a natural antibiotic in them.  if you eat lots of garlic, onions, and hot peppers - you stay healthy all winter long.  (or you're supposed to).

[prometheus]

I like unions; summer and winter.

[pianistimo]

this is always a mother's dillema.  who to cook for.  ok.  i make 1/2 recipie no onions for nicco.  put all of nicco's onions in prometheus.  there.  everybody happy?

[nicco]

Yep. Onions are the source of evil.

[elspeth]

I'm with Nicco on this, onions are bad and wrong and shouldn't be allowed... it's the texture of them, not particularly the taste... ugh, they make my skin crawl. Leeks are a perfectly acceptable substitute though.

On the subject of winter recipes, though - nothing beats homemade soup done in a slow cooker. It's the best kitchen gadget I own...

Easy chicken soup - makes enough for about four, depending on your appetite, what consistency you make it and how much bread you serve with it:

Six chicken thighs
About a pint of chicken stock
Couple of tablespoons cream (or creme fraiche if you're on a new year diet)
Seasoning
Good crusty bread with plenty of butter

Skin the chicken thighs, put them in the slow pot on 'slow' setting, cover with stock and leave all day. Four hours minimum. At the end of cooking time, put the meat (not the bones, obviously!) in a blender with enough stock to make it a soup consistency. Blitz, add more stock until you're happy with the consistency, then add the cream and blitz again. Season to taste and serve straight away with good crusty bread.

[ahinton]

Yep. Onions are the source of evil.

Then my evil nature goes before me. Garlic is, of course, of a similar family. Evil or otherwise, let it not be forgotten that the American composer Roger Sessions once said something of the order that garlic is the beginning of civilisation - he lived to be not far short of 90, so presumably it did him no more harm that it does the rest of us (and no, I have no idea what makes up his younger contemporary Elliott Carter's diet that has helped to enable him to continue to pursue an active creative life at an age almost an entire decade greater than that at which Sessions shuffled off his mortal wotsit)...

Best,

Alistair

[pianistimo]

that does sound good!  ok.  leeks are acceptable.  i suppose they're not as strong tasting or strong smelling.  leeks make a good soup in their own right, right?

say - i have a recipie here for a similar chicken soup with hominy (sort of like barley - but round?)  also, some tomatoes.  unfortunately, mychildren don't like tomatoes anymore. also, calls for 1 C chopped cilantro.

ahinton, i'm with you.  i love garlic, too.  but, when it's cooked it's different than raw.  i mean- who wants garlic bread with no garlic.  i think it's good.  italians live a long time, too.  they put garlic in their olive oil bottles to flavor the oil.  sometimes dried tomatoes and  olives.  i love the olive oil dips for bread.  much better for you than butter! 

btw, welcome back.

[pianistimo]

here's another one:  beef and dark beer chili

stout makes the beef taste beefier - this recipie says.  they suggest sam adams cream stout.

1 1/2 T ground cumin
1 T ground coriander
5 lbs chuck
2 T canola oil
1 1/2 lbs red bell peppers (seeded and chopped)
1 1/2 lbs yellow bell peppers
2 large jalapeno chilis chopped
7T chili powder
2 tsp minced canned chipotle chilies in adobo sauce
2 28 oz cans crushed tomatoes with added puree
2 15 oz cans kidney beans drained
1 12 oz bottle dark beer (stout)

sour cream
chopped green onions
coarsely grated extra-sharp cheddar cheese

toast cumin and coriander in skillet over medium heat until darker and beginning to smoke.  about four minutes.  cool.

saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.  heat oil in large skillet over medium-high heat.  add onions, bell peppers, and jalapenos.  saute until vegetables begin to soften, about 15 minutes.  add mixture to pot with meat.  mix in toasted spices, chili powder, and chipotle chilis.  add crushed tomatoes, beans, and beer.  bring chili to a boil, stirring occasionally.  reduce heat and simmer 20 minutes.  stirring often.  season with salt/pepper.

[nicco]

I'm with Nicco on this, onions are bad and wrong and shouldn't be allowed... it's the texture of them, not particularly the taste... ugh, they make my skin crawl.

I know! I wish i could eat it, cause theres so much food packed with onions that people say is delicious, but i cant get myself to eat it. BLAAH. I need to overcome my phobia for onions. Wich btw is called Alliumphobia.

[ahinton]

that does sound good!  ok.  leeks are acceptable.  i suppose they're not as strong tasting or strong smelling.  leeks make a good soup in their own right, right?

say - i have a recipie here for a similar chicken soup with hominy (sort of like barley - but round?)  also, some tomatoes.  unfortunately, mychildren don't like tomatoes anymore. also, calls for 1 C chopped cilantro.

ahinton, i'm with you.  i love garlic, too.  but, when it's cooked it's different than raw.  i mean- who wants garlic bread with no garlic.  i think it's good.  italians live a long time, too.  they put garlic in their olive oil bottles to flavor the oil.  sometimes dried tomatoes and  olives.  i love the olive oil dips for bread.  much better for you than butter! 

btw, welcome back.

Merci. Grazie.

Best,

Alistair

[lau]

i haven't gave out any recipes in a while... some soup recipes


Vegetable Chowder recipe
1/4 cup butter or margarine
1 cup chopped onion
1 clove garlic, minced
1 cup chopped celery
4 cups beef bouillon
3 cups peeled, cubed potatoes
1 (16 ounce) can tomatoes
1 (17 ounce) can corn, undrained
2 cups sliced carrots
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/2 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup water

In 5-quart Dutch oven, melt butter over medium heat. Add onion and garlic and cook until transparent. Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed. Bring to boil over medium heat. Cover and simmer 30 minutes, or until vegetables are tender.

Stir together cornstarch and water until smooth. Add to soup. Stirring constantly, bring to boil over medium heat, and boil 1 minute.

Makes about 3 1/2 quarts.



Tomato-Yogurt Soup recipe
1 can cream of tomato soup
2/3 cup plain yogurt

Mix ingredients together in a saucepan. Heat over medium heat, stirring constantly, until hot



"Pot Liquor" Soup recipe
2 or 3 (1 pound) bags frozen mustard or collard
    greens or 2 pound fresh greens
3 (14 1/2 ounce) cans chicken broth
2 cups water
1 (2 pound) ham steak, diced
2 tablespoons Tabasco sauce
3 tablespoons olive oil
3 medium onions, chopped
1 clove garlic, minced
6 red potatoes, peeled and diced
2 (16 ounce) cans field peas, drained
2 (16 ounce) cans crowder peas, drained
1 tablespoon white vinegar
1 teaspoon salt

In large pot, cook greens in chicken broth until tender. Add water and simmer on low heat while preparing rest of ingredients.

In large skillet, toss diced ham in Tabasco and olive oil. Sauté for 8 to 10 minutes. Add onion and garlic to the ham and sauté‚ until onions are tender.

Add ham and onion mixture to the pot of greens. Add diced potatoes, field and crowder peas. Add vinegar and salt. Taste for seasoning. Simmer, over low heat, for 45 minutes.

Yields 2 1/2 quarts.


Pepperoni Pizza Soup recipe
1 can condensed tomato soup
1 soup can water
2/3 cup sliced pepperoni
1 teaspoon dried Italian seasoning, crushed
Shredded mozzarella cheese
Croutons

In a 2-quart saucepan, combine soup, water, pepperoni, and seasoning. Heat just to boiling. Pour into serving bowls and top with cheese and croutons.

Serves 4.



Chicken and Garlic Stew recipe
This dish will make your home smell wonderful. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal. Serves 2 to 4.

6 chicken thighs
3/4 teaspoon salt
3/4 teaspoon white pepper
20 cloves garlic
3 cups water
2 tablespoons olive oil
1/2 cup chopped celery and leaves
1/2 cup chopped fresh parsley
1/8 teaspoon thyme
1 cup dry white wine

Preheat oven to 375 degrees F.

Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. Drain and rinse under cold water, then peel.

In a shallow 2-quart casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; bake 35 minutes. Turn chicken, baste, and bake 40 minutes longer.

[lau]

Chili in a Biscuit Bowl recipe
Recipe courtesy Paula Deen

Yield: 6 servings

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.



Dead Man's Chili recipe
Yield: 6 to 8 servings.

1/4 cup chopped green and/or red bell pepper
1 pound lean beef, coarsely chopped
3 cups stewed chopped tomatoes
1 1/2 cups tomato paste
4 tablespoons chili powder
6 whole jalapeno peppers
1 1/2 teaspoons cayenne flakes
1 1/2 teaspoons salt
4 tablespoon freshly ground cumin, divided
1 tablespoon blackstrap molasses
3 medium onions, coarsely chopped
12 ounces beer (not lite)
1 teaspoon Angostura Bitters
4 ounces sour mash whiskey
3 bay leaves
1/4 cup yellow Masa Harina
2 ounces tequila
2 1/2 pounds coarsely ground beef chuck
6 cloves garlic, minced

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for 15 minutes, stirring several times.

Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing the sides of the jalapeno peppers and by adding more of them.

Serve over rice with hot cornbread. Great when served over scrambled eggs as well


Impossible Mexican Fiesta Casserole recipe
Yield: 6 servings

1 pound lean ground beef
Salt and pepper, to taste
4 ounces shredded Cheddar cheese (1 cup)
1 cup dairy sour cream
2/3 cup mayonnaise or salad dressing
2 tablespoons finely chopped onion
2 cups buttermilk biscuit baking mix
1/2 cup water
1 to 3 tomatoes, thinly sliced
3/4 cup green bell pepper, chopped
Paprika (optional)

Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan.

Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper; set aside.

Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside.

Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough into prepared baking pan, pressing the dough 1/2 inch up the sides of the pan.

Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used.

Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares



Dinner in a Pepper recipe
8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside.

Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt.

In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture.

Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.

Makes 8 servings.




Turkey and Stuffing Bake recipe
1/3 cup butter or margarine
2 cups herb-seasoned crumb stuffing mix
1/2 cup sliced celery
1/2 cup chopped onion
2 tablespoons butter or margarine, melted
1 can condensed cream of chicken soup
1/2 cup dairy sour cream
1/2 cup water
2 1/2 cups cubed cooked turkey or chicken

Preheat oven to 350 degrees F.

In a medium saucepan over medium heat, melt 1/3 cup butter. Stir in stuffing mix; set aside.

In a 10-inch skillet over medium-high heat, sauté celery and onion in 2 tablespoons melted butter 8 minutes or until tender and lightly browned. Stir in soup, sour cream, and water until blended. Remove from heat. Stir in turkey and half of the buttered stuffing mix until blended. Transfer to a shallow 1 1/2-quart baking dish. Top with remaining stuffing mix. Bake 30 minutes or until edges are bubbly and center is very hot.



Carrot Stuffing Casserole recipe
4 cups sliced, cooked and drained carrots
1 can cream celery soup
1 chopped onion
1/2 cup (1 stick) melted margarine
1 cup sharp shredded Cheddar cheese, divided
1 box chicken flavored stuffing mix

Mix together carrots, soup, onion, margarine, 1/2 cup of the Cheddar cheese and stuffing mix. Put into greased 2-quart casserole. Top with remaining 1/2 cup Cheddar cheese. Cover and bake at 350 degrees F for about 30 minutes


Easy Spinach Casserole recipe
4 or 5 (10 ounce) package frozen chopped spinach
1 envelope dry onion soup mix
1/4 cup margarine
1 cup sour cream
1/2 cup grated Parmesan cheese

Cook spinach according to package directions. Drain well. Add remaining ingredients. Mix well. Pour into buttered casserole dish. Sprinkle more Parmesan cheese on top. Bake at 350 degrees F for 25 minutes or until heated through.


 

[lau]

don't forget about beverages..


Brazilian Coffee recipe
4 cups hot chocolate
1 1/2 cups strong coffee
1 cup brandy or rum
1/2 cup heavy cream, whipped with 1 teaspoon sugar

Heat the chocolate, coffee and brandy or rum together. Fold in whipped cream (or place a spoonful on top of each serving).



Raspberry Truffle Latte recipe
Servings: 4

6 ounces Taster's Choice Instant Coffee, brewed
2 tablespoons chocolate syrup
2 tablespoons raspberry-flavored syrup
4 ounces (1/2 cup) Haagen Dazs Chocolate or
    Coffee Ice Cream or Yogurt
Sweetened whipped Cream
Grated chocolate or cocoa powder
Fresh raspberries, if desired
Fresh mint leaves, if desired

Combine coffee, chocolate and raspberry syrups in coffee mug. Spoon ice cream or yogurt into coffee mixture. Top with dollop of whipped cream and sprinkle of grated chocolate or dusting of cocoa. Garnish with raspberries and mint, if desired.


Eggnog Latte recipe
2 cups dairy or canned eggnog
1 tablespoon light rum
1 tablespoon Bourbon
1 cup hot brewed espresso
Ground nutmeg

Heat eggnog in small heavy saucepan over medium heat until hot (do not boil). Transfer about half the eggnog and half the espresso mixture to a blender container, Cover; blend until very frothy. Repeat with remaining mixtures.

Divide evenly among coffee cups. Sprinkle with nutmeg.

Makes 5 (6 to 8 ounce) servings


Mexican Hot Chocolate recipe
4 cups milk
5 (1 ounce) squares semisweet chocolate
3 (2-inch) cinnamon sticks
1 teaspoon vanilla extract

Cook and stir milk, chocolate and cinnamon sticks just until the chocolate melts. Remove cinnamon sticks and add vanilla extract. Beat until frothy.

Serve in mugs.

Serves 4.



White Hot Chocolate recipe

3 cups half-and-half, divided (1/4 cup and 2 3/4 cups)
2/3 cup vanilla baking chips
1 cinnamon stick
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Ground cinnamon for garnishing

Place 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg in saucepan. Stir over low heat until chips are melted Discard cinnamon stick. Add remaining cream. Stir until thoroughly heated. Remove from the heat, Add vanilla and almond extracts.

Pour into 4 cups. Garnish with ground cinnamon.



Hot Chocolate To Die For recipe
2 to 3 ounces milk chocolate
1 teaspoon butter
1/4 teaspoon vanilla extract
1 cup half-and-half or cream

For each cup, in a double boiler combine the chocolate, butter and vanilla extract. Stir together until completely melted and smooth. Then add the half-and-half or cream slowly, incorporating it gradually as it heats, but do not boil.

Serve over a handful of miniature marshmallows garnished with a dash of nutmeg.



Gourmet Hot Cocoa Mix recipe
1 (25 ounce) box nonfat dry milk
1 (16 ounce) jar nondairy creamer
1 (15 to 16 ounce) container presweetened cocoa mix (like Nestle's Quik)
1 (13 ounce) jar chocolate malted milk powder
1 cup confectioners sugar

Mix together all ingredients in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.

To make hot cocoa, place 2 to 3 tablespoons of mix into a mug. Add boiling water and stir well. You may use more or less mix to taste or depending on the size of the mug



Mayan Hot Chocolate recipe

If you have not seen the movie "Chocolat"  rent it! - it is wonderful! I have looked for this recipe off and on for months and finally found it through e-mailing an Australian confectioner. This drink is as close as we can get with modern ingredients to the Mayan drink (from the movie) - it will cure anything from PMS to heart disease to a broken heart.

This can be made and then chilled and served cold... but even in 100+ heat..it is sooo good in the morning. Better than coffee! I used more hot pepper than called for ;-)

1 chile pepper, cut in half, seeds removed
5 cups light cream, or whole milk or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate OR 3 tablets
    Mexican chocolate, cut into 2-inch pieces
2 tablespoons granulated sugar or honey or to taste
1 tablespoon almonds or hazelnuts, ground extra fine

Add chile pepper to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain for stray seeds, and set aside.

In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick. Heat over medium flame until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves.

Turn off heat; remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts. Add chile pepper infusion, a little at a time, making sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Serves 6.



Hot Chocolate for Adults Only recipe
1/2 cup chocolate chips
3 cups milk
1 cup half-and-half
1/2 cup granulated sugar
1/2 cup rum
1/2 cup almond or hazelnut liqueur
Whipped cream and cinnamon sticks

Melt chocolate chips over simmering water.

Combine milk, half-and-half and sugar in a saucepan and bring to a simmer (so that bubbles are just beginning to form around the edge of the pan). Very slowly add about 1 cup of the milk mixture to the melted chocolate and mix thoroughly. Pour chocolate mixture back into remaining milk mixture. Stir in rum and liqueur. Pour into mugs and top with a dollop of whipped cream and a cinnamon stick. Serve at once.

[lau]

Spiced Pomegranate-Apple Cider recipe
1 quart plus 2 cups apple cider
6 cloves
1 stick cinnamon, about 3 inch long
1 1/2 cups pomegranate juice
1 1/2 cups rum (optional)

Heat apple cider, cloves, and cinnamon until juice just reaches a simmer; remove from heat. Let steep, covered, one hour. Stir in pomegranate juice. For each serving, heat 3/4 cup juice mixture (Do not boil.); stir in 3 tablespoons rum.

NOTE: One medium pomegranate (about 9 ounces) yields 1/2 cup juice. Make ice cubes with some whole pomegranate seeds for a festive touch.

Courtesy: Pomegranate Council

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.


Warm Spiced Cranberry Cider recipe
1 medium navel orange, skin left on, cut into large chunks
3 cups cider
4 cups cranberry juice cocktail
2 sticks cinnamon
2 teaspoons light brown sugar
8 cinnamon sticks for garnish
8 thin orange slices for garnish

Put orange chunks in a food processor fitted with a metal blade or a blender, and pulse several times until coarsely chopped, or coarsely chop with a knife by hand.

Place chopped orange, cider, cranberry juice cocktail, 2 cinnamon sticks and brown sugar in a large, heavy saucepan over medium-high heat. Cook, stirring often, until hot, 8 to 10 minutes. Using a large sieve, strain mixture and return to saucepan. (If not using immediately, cool, cover and refrigerate for up to 1 day.

Reheat before serving. Cider can also be frozen, defrosted and reheated.)

To serve, pour into mugs or cups and garnish each serving with 1 cinnamon stick and 1 orange slice.

Serves 8.


Hot Caramel Apple Cider recipe
1 quart fresh apple cider
2 tablespoons firmly packed dark brown sugar
3 tablespoons caramel ice cream topping
1 can Redi-Whip whipped cream

Pour apple cider into a saucepan. Stir in dark brown sugar and caramel ice cream topping; simmer until hot and well blended. Pour into mugs and top each with a generous squirt of Redi-Whip whipped cream.

Makes 1 quart.



Apple Cider recipe
3 cinnamon sticks
3 whole star anise, optional
1 tablespoon whole cloves
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
6 cups unfiltered apple cider
1/2 cup dark rum (optional)

Place first five ingredients in the center of a 12-inch square of cheesecloth. Wrap tightly and tie securely with kitchen twine.

In large saucepan over low heat, bring cider to a simmer. Add cheesecloth packet and cook 10 to 15 minutes. Stir in rum, if desired. Remove cloth packet. Ladle into mugs and garnish with additional cinnamon sticks.



Hot Banana Soufflé with Rum Sauce recipe
2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs, separated
1 egg white
1/2 cup granulated sugar

Rum Sauce
1/2 cup butter or margarine, softened
1 cup confectioners sugar
1 egg, beaten
2 tablespoons rum

Preheat oven to 350 degrees F. Butter a 2-quart soufflé dish.

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat.

Beat the 5 egg whites until stiff peaks form; set aside.

With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into prepared soufflé dish. Bake for 30 to 40 minutes, or until center is set.

While soufflé is baking, prepare the Rum Sauce.

Serve immediately with Rum Sauce.

Yield: 8 servings

Rum Sauce: In top of double boiler, mix together butter and confectioners sugar. Stir in the egg and rum. Place over boiling water and cook, stirring constantly, until slightly thickened.


Eggnog Pots de Creme recipe

Makes 6 servings.

1 cup whole milk
1 cup heavy cream
6 tablespoons granulated sugar
1 teaspoon vanilla extract
3 egg yolks
1 egg
1/4 to 1/2 teaspoon ground nutmeg
Pinch of ground cloves
1 teaspoon dark rum, optional
1 teaspoon brandy, optional

Preheat oven to 300 degrees F.

Over medium heat in a medium heavy-bottom saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla extract and let sit for 10 minutes.

In a medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add the milk, mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.

Pour scant 1/2 cups of mixture into six (4 ounce) pots de creme cups or 3-inch ramekins. Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups. If using pots de creme cups, cover with lids; otherwise cover pan with foil. Bake 50-60 minutes or until custards are set. Remove from oven and water bath to cooling rack. Cool to room temperature; cover and refrigerate 3 hours or overnight. Serve lightly chilled.

[johnny-boy]

I heard of many pies, but never recipies. What ingredients would one use in this pie? Alright, I'm just kidding. Lighten-up.

Winter recipes? We haven't experienced winter here yet in PA, USA. It was 60 degrees today. I've never seen such mild winter weather in my entire life. I wore a tee-shirt comfortably outside today.

John

[elspeth]

Chicken pie:

1 sliced green pepper
2oz sliced mushrooms
0.5oz butter
14oz cooked shredded chicken
8oz puff/flaky pastry
1 beaten egg

sauce:
1oz butter
1oz flour
6-7floz chicken stock
2-3tbsp cream
lemon juice

Preheat oven to 220C/gas mark 7
Blanch pepper in boiling salted water. Saute muchrooms in butter.
Make the sauce - melt the buter, add the flour, stir well, & cook slowly till straw coloured. Pour in stock and simmer. Add cream and reduce until syrupy. Add lemon.
Add mushrooms, pepper and chicken to sauce.
Butter an overproof dish. You can line it with pastry or not (I usually do, but you don't have to!). Add filling and cover with pastry. Cut air holes in the top and brush with beaten egg.
Bake for 25-35mins until golden brown

Fruit cake (my gran's recipe, the best fruit cake ever!
4oz butter
8oz plain flour
2-3tsp baking powder
6oz caster sugar
3 eggs
Vanilla essence
About 4oz dried fruit
Milk to mix

Beat butter and sugar, then beat in eggs. It will look like it's splitting but don't worry, it'll be fine. Beat in as much air as possible, it'll help stop the fruit sinking. Add vanilla and a couple of tablespoons of milk and beat in. Sieve in the flour and baking powder and fold it in with a metal spoon. Add more milk if you need to slacken the mix a bit. Stir in the fruit. Bake in a greased and lined 7inch loaf tin at gas mark 4/180C for an hour and a quarter.

[ihatepop]

I like Onions, but not the too crunchy ones.

ihatepop

[pianistimo]

lau and elspeth, those are some really good looking recipies.  thanks!  and, anyone else who added that i forgot.  it's just nice to have some more ideas than the usual spaghetti and pizza.

[ahinton]

Should there be a dedicated "Recipes" section on this forum? Nils - what do you think? Or might that be a recipe for disaster?...

Best,

Alistair

[ihatepop]

Even better... lets have a sub-board in this board called 'For the dedicated foodie', where everyone discusses about food and recepies.

Who wants to bring this up to nils?

ihatepop

[cmg]

Prelude of Penguin with Braised Fugato of Escargot:

-- 1 four-pound penguin

-- 2 dozen snails (preferably those losers in the earlier "snail race" posted here)

-- 2 litres vodka

-- seasonings to taste.

PRELUDE:

1)  Extract the penguin (a boring little creature that has inexplicably become the world's cutest animal) from its outer coating of feathers and down.  Set aside entrails for rendering into a fine sauce flavored with vodka.  If the penguin has been packed and shipped to you in the key of F# Major, be sure to remove all sharps and double sharps to avoid a thorny texture.  Slice meat into thin fillets.  Saute.  Set aside.

2)  Coax snails from shells by soaking in vodka.  Once out and inebriated, thrust them immediately into a blender.  Puree.

FUGATO:

1)  Combine ingredients in a large, covered baking dish.  Bake four hours in 400 degree oven.  Turn oven light on, pull up chair, being careful not to spill martini.  Wait, drink, enjoy.

(serves six) 

[ahinton]

Prelude of Penguin with Braised Fugato of Escargot:

-- 1 four-pound penguin

-- 2 dozen snails (preferably those losers in the earlier "snail race" posted here)

-- 2 litres vodka

-- seasonings to taste.

PRELUDE:

1)  Extract the penguin (a boring little creature that has inexplicably become the world's cutest animal) from its outer coating of feathers and down.  Set aside entrails for rendering into a fine sauce flavored with vodka.  If the penguin has been packed and shipped to you in the key of F# Major, be sure to remove all sharps and double sharps to avoid a thorny texture.  Slice meat into thin fillets.  Saute.  Set aside.

2)  Coax snails from shells by soaking in vodka.  Once out and inebriated, thrust them immediately into a blender.  Puree.

FUGATO:

1)  Combine ingredients in a large, covered baking dish.  Bake four hours in 400 degree oven.  Turn oven light on, pull up chair, being careful not to spill martini.  Wait, drink, enjoy.

(serves six) 

That'll have quite a few partakers passacagling to the nearest convenience, I think; ah, well - chaconne à son goût, I guess...

Best,

Alistair

[cmg]

That'll have quite a few partakers passacagling to the nearest convenience, I think; ah, well - chaconne à son goût, I guess...

Best,

Alistair

Indeed, and a quick passepied to avoid collision with other diners . . .

And, that reminds me of an old British recipe, quite popular during the American Revolutionary War era.  Namely, "Panfried Pennsylvanian."  I believe Jonathan Swift detailed the basics in a similar recipe in his "A Modest Proposal."  Must look that up and post it posthaste!

[ahinton]

And, that reminds me of an old British recipe, quite popular during the American Revolutionary War era.  Namely, "Panfried Pennsylvanian."  I believe Jonathan Swift detailed the basics in a similar recipe in his "A Modest Proposal."  Must look that up and post it posthaste!

Before you get to look up Jonathan Swiftly, maybe Pianistimo - our resident Pennsylvanian forum goddess (or so she has been described) might put in her two cents' worth about it (and, although there is a small village named Pennsylvania just 7 minles or so from where I live in Bath, England, I fear that I cannot be of help here right now...)

Best,

Alistair

[emmdoubleew]

That is the most complex mac and cheese recipe I've ever seen. All I do is put a buttload of Jack and cooked macaronies in a pot.

[pianistimo]

cannibals on this forum are spamming my recipie thread.  what is this about revolutionary war diet.  what did they do?  did they put frozen hands and feet in?

i'll have you know - it's been 60-70 degree heat today.  no snow in sight.  it was cold for two days and now warm again.

[prometheus]

Doesn't the bible contain a cannibalism recipe?



Anyway, I really liked the Twilight Zone episode called 'To Serve Man'.

[pianistimo]

well, if a man was the right temperature (speaking of my husband).  he's always hot.

[ahinton]

Doesn't the bible contain a cannibalism recipe?

Don't tempt her! (actually, you seem not to have done - yet, at least - since she has not risen to the bait in her next response)...

Anyway, I really liked the Twilight Zone episode called 'To Serve Man'.

I've not seen that, but in the present context it rather reminds me of that old and (for the pedantically disposed) gramatically challenged gag that runs "I do like children - but I couldn't manage a whole one"...

Best,

Alistair

[ahinton]

well, if a man was the right temperature (speaking of my husband).  he's always hot.

But what temperature do you consider ideal for a man, Susan?

Best,

Alistair

[prometheus]

The fun thing about that episode is that you don't realise it until the last moment. Of course I now spoiled it for you.

[cmg]

spam

SPAM!!  That's a complete food group in and of itself!  Here's an excellent recipe used by native Hawaiians for pu pu platters:

-- Cut Spam into tiny cubes

-- Affix a small slice of pinepple to the cube with a toothpick.  (Note:  even though pineapple is grown on the islands to a limited degree these days, one should use CANNED pineapple.)

Serve on the beach with your favorite beverage to be followed by the main course:  "Tot Roast."

(Main course recipe can be found in Hannibal Lecter's revised edition of "The Joy of Cooking.")

[cmg]

cannibals on this forum are spamming my recipie thread.  what is this about revolutionary war diet.  what did they do?  did they put frozen hands and feet in?

They did indeed, but in a separate pot and only to make stock for soup. 

[pianistimo]

ewww.

ahinton, you ask some mighty personal questions.  i should have rephrased my sentence to mean that i like my husband the way he is. 

wondering about this 'whole child' idea.  who comes up with this.  the hansel and gretel witch?