Cooking & Recipes Thread

[Blue Roses]

Do you saute the onions in LOTS of butter until soft first? Butter makes everything better :)

Is there no smell more divine than onions frying in butter?? Well perhaps the smell of bacon but onions and butter are the Astaire and Rogers of the cooking world if you ask me.

And Tobin you are welcome to eat my brats at any point - afters weeks of summer holiday (and yes the brats still aren't back at school) I'm willing to have them eaten by anyone. Either that or I will send them to Mormont as M is claiming perfect control of kids in the Apples and Authority thread. :P

[Jed o' Tarth]

GARLIC!

I love garlic on so many things! I especially love garlic with tomatoey stuff and onions.

I suppose that's why I am so geared towards Italian and Mexican foodies! Yum!

I also keep some gum around.

smart cookie. :D

[cjfshaw]

Barbecue chicken with rice o roni...and barbecue sauce, mmmm

Also this isn't really a food recipe but, it's my signature brew

For 5 gallons...

2 valencia oranges

2 navel oranges

2 tangerines

5 tahitian vanilla beans

5 gallons of apple cider

4 lbs of Orange Blossom Honey

S-33 Yeast

[Tears of Lys]

I just thought of another one for this thread! :) My mom makes it occasionally and has been known to eat THE WHOLE THING IN ONE SITTING! Good thing she's got a high metabolism, since this one also includes the family favorite - cream.

Pint of whipping cream. IT'S IMPORTANT YOU USE THE REAL THING, as the spray stuff or Cool-Whip will not work.

Confectioners sugar (powdered) or even just plain white sugar.

Box of graham crackers.

Whip cream until stiff and sweeten to taste.

Lay down one layer of graham crackers to make either a square around 6" X 6" or an oblong 4" x 6". Spread a layer of the sweetened whipped cream on top of the first layer of graham crackers.

Repeat the above until you've got a roughly small cake-sized object, then cover the whole sucker with whipped cream.

IMPORTANT PART: REFRIGERATE OVERNIGHT!!! This softens the graham crackers so they turn into "cake."

This is so simple, but really good! You can drizzle it with chocolate or put cherries on top or whatever you like.

Try it, you'll like it!

OK.... I'm here to to tell ya', It was a complete sucess. I made it a day ahead of time for some out-of-town friends here on a visit, and it was gone in one night.

actually it was gone in one hour.

[Tobin]

Has anyone here cooked ground pork into meatballs?

I got a pack the other day and was thinking some crazy thoughts of this orange/cranberry glaze that I did on a turkey once. I figured it would be kinda like sweet & tangy pork balls over noodles or rice with maybe...broccoli...

I don't know, I'm not a real cook - though I do pretty well with sweet stuff.

Would I add eggs, breadcrumbs and garlic to the pork - as if I was making a meatloaf? :idea:

[AutumnEvenings]

I am in the market for a good mole recipe. (The sauce itself, not "put mole on enchiladas".)

[Nichole]

I am in the market for a good mole recipe. (The sauce itself, not "put mole on enchiladas".)

You just made me hungry for Red Iguana.

[Sis Who Swears]

I am in the market for a good mole recipe. (The sauce itself, not "put mole on enchiladas".)

Mole? As in little underground rodent thingy?

[Frosty]

An old favorite is:

Quality raviloli's

Sour cream

Mushrooms

Onions chopped

Cook in stove 350 degress for about 30 minutes or microwave 12 to 15.

Serves 3 to 4.

:D

[Guest Raidne]

I have an official craving for Thanksgiving dinner. Fortunately, it's only 3 months away, give or take a week. But here's the thing - every year, my stuffing sucks. Last year, I went all out and did a fancy stuffing recipe with roasted pearl onions, bacon, granny smith apples, etc. It was pretty decent, but it was in spite of the fact that I made it. I clearly have no technique when it comes to stuffing.

What am I doing wrong here? My stuffing is just not as much like bread pudding as I'd like. Chicken broth alone is not cutting it for me in the liquid department. What do other people do? Help me.

[Nichole]

I have an official craving for Thanksgiving dinner. Fortunately, it's only 3 months away, give or take a week. But here's the thing - every year, my stuffing sucks. Last year, I went all out and did a fancy stuffing recipe with roasted pearl onions, bacon, granny smith apples, etc. It was pretty decent, but it was in spite of the fact that I made it. I clearly have no technique when it comes to stuffing.

What am I doing wrong here? My stuffing is just not as much like bread pudding as I'd like. Chicken broth alone is not cutting it for me in the liquid department. What do other people do? Help me.

Lots and lots of butter. And I'm a fan of "simple" stuffing. Really just bread, stock, butter, onions and celery. (I think that's it.) And then you put a lot of gravy on top.

[Sis Who Swears]

Lots and lots of butter. And I'm a fan of "simple" stuffing. Really just bread, stock, butter, onions and celery. (I think that's it.) And then you put a lot of gravy on top.

Chalk me up as another fan of simple. My bro-in-law insists on making weird fancy-dancy stuffing which IMO sucks. :thumbsdown:

But I have no clue how to make stuffing, fancy or otherwise.

[Jed o' Tarth]

I have an official craving for Thanksgiving dinner. Fortunately, it's only 3 months away, give or take a week. But here's the thing - every year, my stuffing sucks. Last year, I went all out and did a fancy stuffing recipe with roasted pearl onions, bacon, granny smith apples, etc. It was pretty decent, but it was in spite of the fact that I made it. I clearly have no technique when it comes to stuffing.

What am I doing wrong here? My stuffing is just not as much like bread pudding as I'd like. Chicken broth alone is not cutting it for me in the liquid department. What do other people do? Help me.

Okay, I'm not alone.

Yay!

I went to the local craft store today and they had out all of their Halloween, Thanksgiving, and Christmas stuff. Ever since, I've bee craving holiday-type foods.

That is until AE mentioned Mole. Now in the mood for my grandmother's Christmas Eve dinner of homemade tamales! mmmmmmmmmmmmm.

Oh, and mark me down for simple, down-home stuffing. Love, love, love it!!

[Nichole]

I think she means guacamole, but it would be pretty bad-ass if I'm wrong.

No, Mole. It is pronounced mol-eh. It is basically a sauce in Mexican food. There are different kinds.

[seastarr]

I'm pretty sure she means mole. Kind of weird and chocolate-y?

These guys are just too cute to eat.

Ah, NIchole beat me. The mole is still cute, so I'm still posting.

[seastarr]

Interesting. I'd never heard of that stuff.

But I hear that onions and butter can make anything taste good? I say we eat them. I hear they do it up in Canada.

You were a more compassionate soul as Triskele. I'm still not sure I'm down with Saladin.

But anyway, I had escargots with bacon last weekend. This is further proof that bacon is still the front runner for making anything taste good.

[Yagathai]

Well, I got a pan full of bones, stewmeat and onions in the oven roasting away (450 for an hour). I'm going to add some celery and carrots in a while, and then I'll have two big ol' pots of stock a-bubblin' away.

Tomorrow that stock will go into my pot roast and, with the mushroom stock I made last week, into some french onion soup (minus the toasted bread). I'll serve the roast and the soup with what I call an Italian gratin. It's like a classic french gratin, only with tomato and basil and mozzarella (and parmesan and maybe some ricotta) instead of gruyere and parm. With it, I think a nice merlot.

Hm. Should I put pork in the gratin?

Oh god.

Or chorizo.

Oh god.

I want to.

Talk me down, people.

[Mr. X]

Talk me down, people.

You should know me well enough by now to know I'm not talking you out of putting pork in something.

[seastarr]

Pork makes it better.

Sorry.

[Odie]

Pork makes it better.

In this case, and may others yes.

But the big exception to this is sushi.

Pork products do not belong in sushi.