Post a new one! I submit that Kao should add them to the Asylum wiki, should one ever really get going.
I will submit a Maine recipe that makes a good Christmas gift, should you be into that sort of thing:
NEEDHAMS (I used to make these every Christmas)
-3/4 c. mashed potato
-1/2 tsp. salt
-2 lbs. powdered sugar
-1 stick of margarine
-1/2 lb. sweetened coconut flakes
-2 tsp. vanilla extract (or 4 tsp. immitation)
Chocolate coating:
-1 12 oz. package of semi-sweet or milk chocolate chips (2 c.)
-4 squares unsweetened baker's chocolate
-1/2 cake of paraffin (optional, but if you're giving them as gifts, highly advisable as they hold up better).
-In double boiler, melt wax. Add chocolate to melt. Stir well.
1. In double boiler (I use a makeshift, haha), melt margarine over boiling water.
2. Add rest of ingredients. Mix well. Turn into buttered cookie sheet with high sides and put in a cool place to harden.
3. When cool, hand cut into small squares and put in the freezer to really harden.
4. After about half an hour, take out and dip in chocolate coating. I usually wash the pans and make the coating while the candy is in the freezer...I don't have extra dishes, haha. Use a toothpick or a fork to dip the candy in the chocolate and let the extra drip off for a few seconds before placing on wax paper to harden.
Yummy! If you have anyone who loves chocolate and coconut, this will be their new favorite candy. I like to grab candy boxes from the craft store and wrap needhams in wax paper, box em, and give them away for Christmas gifts.
Nexa
- Forums
- Cross Site
- The Asylum
- Fall recipe thread time
Fall recipe thread timeFollow
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
You had me right until the coconut. 
My favorite fall recipe:
2 oz Captain Morgan Private Stock
10 oz Apple Cider
1 Cinnamon Stick
Mix the drink, nuke for 1 minute on high, add cinnamon stick. Drink until you don't feel feelings anymore.
My favorite fall recipe:
2 oz Captain Morgan Private Stock
10 oz Apple Cider
1 Cinnamon Stick
Mix the drink, nuke for 1 minute on high, add cinnamon stick. Drink until you don't feel feelings anymore.
Ok, this was my Halloween dinner recipe, aimed to satisfy boatloads of hyper-active, pre-trick-or-treat kids. It's still in demand when the, now college-aged, troops show up in my kitchen.
Sloppy Joes
Cook up a pound or two or three of burger and drain well.
Add enough white vinegar to fill the bottum of the fry pan to about 1/2 inch.
Add some brown sugar..a handful or two - maybe 1/2 cup I guess (you can add more as you go if needed)
Add tomato sauce in some form..leftover pasta sauce, tomato paste, tomato sauce or even ketchup - this is just to thicken it a bit and redden it up.
Add some yellow mustard...a 3 second or so squirt.
Season with chili powder, a tidge of cumin, salt and pepper.
*Onions are optional, but should be chopped finely enough that they won't be recognized by young eyes and tastebuds.
These are best served on bleached, white buns-of-death, but are good on any kind of bun really.
Sloppy Joes
Cook up a pound or two or three of burger and drain well.
Add enough white vinegar to fill the bottum of the fry pan to about 1/2 inch.
Add some brown sugar..a handful or two - maybe 1/2 cup I guess (you can add more as you go if needed)
Add tomato sauce in some form..leftover pasta sauce, tomato paste, tomato sauce or even ketchup - this is just to thicken it a bit and redden it up.
Add some yellow mustard...a 3 second or so squirt.
Season with chili powder, a tidge of cumin, salt and pepper.
*Onions are optional, but should be chopped finely enough that they won't be recognized by young eyes and tastebuds.
These are best served on bleached, white buns-of-death, but are good on any kind of bun really.
Alma wrote:
I lost my post
The Elinda of Doom wrote:
Ok, this was my Halloween dinner recipe, aimed to satisfy boatloads of hyper-active, pre-trick-or-treat kids. It's still in demand when the, now college-aged, troops show up in my kitchen.
Sloppy Joes
Cook up a pound or two or three of burger and drain well.
Add enough white vinegar to fill the bottum of the fry pan to about 1/2 inch.
Add some brown sugar..a handful or two - maybe 1/2 cup I guess (you can add more as you go if needed)
Add tomato sauce in some form..leftover pasta sauce, tomato paste, tomato sauce or even ketchup - this is just to thicken it a bit and redden it up.
Add some yellow mustard...a 3 second or so squirt.
Season with chili powder, a tidge of cumin, salt and pepper.
*Onions are optional, but should be chopped finely enough that they won't be recognized by young eyes and tastebuds.
These are best served on bleached, white buns-of-death, but are good on any kind of bun really.
Sloppy Joes
Cook up a pound or two or three of burger and drain well.
Add enough white vinegar to fill the bottum of the fry pan to about 1/2 inch.
Add some brown sugar..a handful or two - maybe 1/2 cup I guess (you can add more as you go if needed)
Add tomato sauce in some form..leftover pasta sauce, tomato paste, tomato sauce or even ketchup - this is just to thicken it a bit and redden it up.
Add some yellow mustard...a 3 second or so squirt.
Season with chili powder, a tidge of cumin, salt and pepper.
*Onions are optional, but should be chopped finely enough that they won't be recognized by young eyes and tastebuds.
These are best served on bleached, white buns-of-death, but are good on any kind of bun really.
Wow, you feed them sweet and sour sauce hamburgers O.o
Aripyanfar the Eccentric wrote:
The Elinda of Doom wrote:
Ok, this was my Halloween dinner recipe, aimed to satisfy boatloads of hyper-active, pre-trick-or-treat kids. It's still in demand when the, now college-aged, troops show up in my kitchen.
Sloppy Joes
Cook up a pound or two or three of burger and drain well.
Add enough white vinegar to fill the bottum of the fry pan to about 1/2 inch.
Add some brown sugar..a handful or two - maybe 1/2 cup I guess (you can add more as you go if needed)
Add tomato sauce in some form..leftover pasta sauce, tomato paste, tomato sauce or even ketchup - this is just to thicken it a bit and redden it up.
Add some yellow mustard...a 3 second or so squirt.
Season with chili powder, a tidge of cumin, salt and pepper.
*Onions are optional, but should be chopped finely enough that they won't be recognized by young eyes and tastebuds.
These are best served on bleached, white buns-of-death, but are good on any kind of bun really.
Sloppy Joes
Cook up a pound or two or three of burger and drain well.
Add enough white vinegar to fill the bottum of the fry pan to about 1/2 inch.
Add some brown sugar..a handful or two - maybe 1/2 cup I guess (you can add more as you go if needed)
Add tomato sauce in some form..leftover pasta sauce, tomato paste, tomato sauce or even ketchup - this is just to thicken it a bit and redden it up.
Add some yellow mustard...a 3 second or so squirt.
Season with chili powder, a tidge of cumin, salt and pepper.
*Onions are optional, but should be chopped finely enough that they won't be recognized by young eyes and tastebuds.
These are best served on bleached, white buns-of-death, but are good on any kind of bun really.
Wow, you feed them sweet and sour sauce hamburgers O.o
Alma wrote:
I lost my post
kk, here's another. I'm limited to those in my head as I'm at work and not in my kitchen.
Muffins
1 3/4 cup flour
1/2 cup sugar
1 tsp b.soda
2 tsp b.powder
pinch of salt
mix dry ingredients together.
in another bowl
1/4 cp. veggie oil
1 egg
1/2 cp. milk
Beat this stuff and add to dry ingredients, stir it in just until everything is moist.
>>>DO NOT OVERMIX<<<
Add about a cup of fresh berries or fruit or even dried stuff like cranberries.
This weekend I made granola-apple muffins. I cut back on some flour because of the granola and halved the sugar to add some honey. They were REALLY good.
Another favorite variation.
After adding the base mix to muffin tin (btw, cast iron if available), kinda press about a tsp. of cream cheese and a tsp strawberry jam onto the top of each. Of course the muffin will rise up around the adds and the creme cheese will be all warm and melty...YUM.
Edit forgot to mention to grease your muffin tin...but only the bottum, not the sides, and bake at 375 til done.
Edited, Oct 10th 2007 5:10pm by Elinda
Muffins
1 3/4 cup flour
1/2 cup sugar
1 tsp b.soda
2 tsp b.powder
pinch of salt
mix dry ingredients together.
in another bowl
1/4 cp. veggie oil
1 egg
1/2 cp. milk
Beat this stuff and add to dry ingredients, stir it in just until everything is moist.
>>>DO NOT OVERMIX<<<
Add about a cup of fresh berries or fruit or even dried stuff like cranberries.
This weekend I made granola-apple muffins. I cut back on some flour because of the granola and halved the sugar to add some honey. They were REALLY good.
Another favorite variation.
After adding the base mix to muffin tin (btw, cast iron if available), kinda press about a tsp. of cream cheese and a tsp strawberry jam onto the top of each. Of course the muffin will rise up around the adds and the creme cheese will be all warm and melty...YUM.
Edit forgot to mention to grease your muffin tin...but only the bottum, not the sides, and bake at 375 til done.
Edited, Oct 10th 2007 5:10pm by Elinda
Alma wrote:
I lost my post
Fuck off.
Jesu Cristo, it's like I clicked on the Martha Stewart fan club board on accident.
Jesu Cristo, it's like I clicked on the Martha Stewart fan club board on accident.
NephthysWanderer the Charming wrote:
Fuck off.
Jesu Cristo, it's like I clicked on the Martha Stewart fan club board on accident.
Jesu Cristo, it's like I clicked on the Martha Stewart fan club board on accident.
I got stuck watching Oprah just the other day though with my Mother-in-law (they left this am!!!...thank goodness). Oprah had Jessica Seinfeld on as a guest (Jerrys wife) promoting her cook book. Apparently she steams then purees veggies, and adds them to all sorts of kids favorite foods.
Her cookbook - Deceptively Delicious. She almost had me sold.
Alma wrote:
I lost my post
Taken from my Oktoberfest Guide
A simple recipe I use then anyone can master:
Dozen Sausage (Your choice) Can of Sauerkraut, aluminum pan and a grill.
Sear the outside of the sausage for several minutes, try not to break the skin
Warm up a pan of Kraut on the top rack of grill and place semi cooked sausage in.
Leave to cook for about 30 Minutes
Serve with Mustard
Here are some other resipes I found on the net:
Beer-Basted Sausage with Caramelized Onions and German Mustard
8 sausages, such as bratwurst, knackwurst or wieners
4 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin
Place canola oil in a large nonstick skillet (12-in. diameter) and add the sliced onions. Saute over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside. Prepare a grill, and cook sausages, basting with Oktoberfest beer every minute or so. Serve the grilled sausages with the mustard-seasoned onions. (Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)
Beer Steak
Ingredients :
4 (1/2 pound) rib-eye steaks, or steak of choice
2 tablespoons sea salt
2 tablespoons lemon pepper
2 (12 fluid ounce) cans or bottles beer of choice
Directions :
Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.
Bayerischer Kartoffelsalat
(Bavarian Potato Salad)
Serves 6-8
2 lbs new potatoes
2 onions, finely chopped
Dressing:
½ cup oil
2 tbls lemon juice
salt
freshly ground black pepper
½ teaspoon sugar
1. Boil the potatoes, making sure that they are not too soft. Cool them and peel.
2. Cut them into slices and place them in a mixing bowl with the chopped onions.
3. Prepare the dressing by vigorously mixing all the ingredients together.
4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature.
Optional Additions of which one or Several May be Used:
1 tbls borage, basil, tarragon, parsley, chives
2 apples, peeled and finely chopped
2 pickled cucumbers, finely chopped (pickles)
I also have a secret family recipe for the greatest German Potato Salad but of course I can not share it icon
Wiener Schnitzel
1 1/2 lbs. veal (or pork) cutlets
flour
3 tbsp. grated Parmesan cheese
2 eggs
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. milk
1 cup fresh breadcrumbs
6 tbsp. butter
4 slices lemon
Pound meat thin and dip in flour. Blend together cheese,
eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets
into this batter, coat with crumbs and refrigerate for 1
hour. Cook breaded cutlets in butter until golden brown
on both sides. Pour pan juices over cutlets and serve with
lemon slices.
I have a really good Cider recipe but its buried somewhere, in some box in god knows what room of the house. I'll try and find it later.
A simple recipe I use then anyone can master:
Dozen Sausage (Your choice) Can of Sauerkraut, aluminum pan and a grill.
Sear the outside of the sausage for several minutes, try not to break the skin
Warm up a pan of Kraut on the top rack of grill and place semi cooked sausage in.
Leave to cook for about 30 Minutes
Serve with Mustard
Here are some other resipes I found on the net:
Beer-Basted Sausage with Caramelized Onions and German Mustard
8 sausages, such as bratwurst, knackwurst or wieners
4 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin
Place canola oil in a large nonstick skillet (12-in. diameter) and add the sliced onions. Saute over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside. Prepare a grill, and cook sausages, basting with Oktoberfest beer every minute or so. Serve the grilled sausages with the mustard-seasoned onions. (Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)
Beer Steak
Ingredients :
4 (1/2 pound) rib-eye steaks, or steak of choice
2 tablespoons sea salt
2 tablespoons lemon pepper
2 (12 fluid ounce) cans or bottles beer of choice
Directions :
Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.
Bayerischer Kartoffelsalat
(Bavarian Potato Salad)
Serves 6-8
2 lbs new potatoes
2 onions, finely chopped
Dressing:
½ cup oil
2 tbls lemon juice
salt
freshly ground black pepper
½ teaspoon sugar
1. Boil the potatoes, making sure that they are not too soft. Cool them and peel.
2. Cut them into slices and place them in a mixing bowl with the chopped onions.
3. Prepare the dressing by vigorously mixing all the ingredients together.
4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature.
Optional Additions of which one or Several May be Used:
1 tbls borage, basil, tarragon, parsley, chives
2 apples, peeled and finely chopped
2 pickled cucumbers, finely chopped (pickles)
I also have a secret family recipe for the greatest German Potato Salad but of course I can not share it icon
Wiener Schnitzel
1 1/2 lbs. veal (or pork) cutlets
flour
3 tbsp. grated Parmesan cheese
2 eggs
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. milk
1 cup fresh breadcrumbs
6 tbsp. butter
4 slices lemon
Pound meat thin and dip in flour. Blend together cheese,
eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets
into this batter, coat with crumbs and refrigerate for 1
hour. Cook breaded cutlets in butter until golden brown
on both sides. Pour pan juices over cutlets and serve with
lemon slices.
I have a really good Cider recipe but its buried somewhere, in some box in god knows what room of the house. I'll try and find it later.
Vietnamese Beef Pho (Noodle Soup)
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
**As an aside, most of my friends that like to spark up LOVE this soup to calm their munchies.
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
**As an aside, most of my friends that like to spark up LOVE this soup to calm their munchies.
My own recipe
Finely chop fresh root ginger, garlic & medium-hot chillies - about a teaspoon of each.
A good long glug of Olive Oil in a pan, throw in the aromatics and turn on the heat (gentle) so they infuse the oil before they begin to cook.
Add 2 large chopped onions and 2 large chopped carrots.
Medium heat until the onions are softened but just beginning to caramelise (don't let em go brown)
Separate pan, chop the flesh of 1 large pumpkin and toss in very hot oil for 1 min.
Lob that into the main pan and add 1 to 2 pints of good vege or chicken stock, salt & pepper and simmer for 15 mins.
Blitz in a blender, pass through a sieve, back in the pan to reheat (but don't let it simmer) and stir in a good splash of thick fresh cream.
Voila.
Thick, creamy Pumpkin Soup
Variants:
- more chilli and ginger if you want it hot, but the above measures will just give your tongue a warm after-glow.
Add fresh coriander or flat-leaf parsley just before blitzing.
Add soaked lentils if you want more of a potage vibe.
Finely chop fresh root ginger, garlic & medium-hot chillies - about a teaspoon of each.
A good long glug of Olive Oil in a pan, throw in the aromatics and turn on the heat (gentle) so they infuse the oil before they begin to cook.
Add 2 large chopped onions and 2 large chopped carrots.
Medium heat until the onions are softened but just beginning to caramelise (don't let em go brown)
Separate pan, chop the flesh of 1 large pumpkin and toss in very hot oil for 1 min.
Lob that into the main pan and add 1 to 2 pints of good vege or chicken stock, salt & pepper and simmer for 15 mins.
Blitz in a blender, pass through a sieve, back in the pan to reheat (but don't let it simmer) and stir in a good splash of thick fresh cream.
Voila.
Thick, creamy Pumpkin Soup
Variants:
- more chilli and ginger if you want it hot, but the above measures will just give your tongue a warm after-glow.
Add fresh coriander or flat-leaf parsley just before blitzing.
Add soaked lentils if you want more of a potage vibe.
"I started out with nothin' and I still got most of it left" - Seasick Steve
King Nobby wrote:
My own recipe
Finely chop fresh root ginger, garlic & medium-hot chillies - about a teaspoon of each.
A good long glug of Olive Oil in a pan, throw in the aromatics and turn on the heat (gentle) so they infuse the oil before they begin to cook.
Add 2 large chopped onions and 2 large chopped carrots.
Medium heat until the onions are softened but just beginning to caramelise (don't let em go brown)
Separate pan, chop the flesh of 1 large pumpkin and toss in very hot oil for 1 min.
Lob that into the main pan and add 1 to 2 pints of good vege or chicken stock, salt & pepper and simmer for 15 mins.
Blitz in a blender, pass through a sieve, back in the pan to reheat (but don't let it simmer) and stir in a good splash of thick fresh cream.
Voila.
Thick, creamy Pumpkin Soup
Variants:
- more chilli and ginger if you want it hot, but the above measures will just give your tongue a warm after-glow.
Add fresh coriander or flat-leaf parsley just before blitzing.
Add soaked lentils if you want more of a potage vibe.
Finely chop fresh root ginger, garlic & medium-hot chillies - about a teaspoon of each.
A good long glug of Olive Oil in a pan, throw in the aromatics and turn on the heat (gentle) so they infuse the oil before they begin to cook.
Add 2 large chopped onions and 2 large chopped carrots.
Medium heat until the onions are softened but just beginning to caramelise (don't let em go brown)
Separate pan, chop the flesh of 1 large pumpkin and toss in very hot oil for 1 min.
Lob that into the main pan and add 1 to 2 pints of good vege or chicken stock, salt & pepper and simmer for 15 mins.
Blitz in a blender, pass through a sieve, back in the pan to reheat (but don't let it simmer) and stir in a good splash of thick fresh cream.
Voila.
Thick, creamy Pumpkin Soup
Variants:
- more chilli and ginger if you want it hot, but the above measures will just give your tongue a warm after-glow.
Add fresh coriander or flat-leaf parsley just before blitzing.
Add soaked lentils if you want more of a potage vibe.
This sounds good, but help a sistah out here...roughly how many cups of pumpkin would you say that is. "Large" is a little too vague for my liking...
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
Nexa wrote:
King Nobby wrote:
My own recipe
Finely chop fresh root ginger, garlic & medium-hot chillies - about a teaspoon of each.
A good long glug of Olive Oil in a pan, throw in the aromatics and turn on the heat (gentle) so they infuse the oil before they begin to cook.
Add 2 large chopped onions and 2 large chopped carrots.
Medium heat until the onions are softened but just beginning to caramelise (don't let em go brown)
Separate pan, chop the flesh of 1 large pumpkin and toss in very hot oil for 1 min.
Lob that into the main pan and add 1 to 2 pints of good vege or chicken stock, salt & pepper and simmer for 15 mins.
Blitz in a blender, pass through a sieve, back in the pan to reheat (but don't let it simmer) and stir in a good splash of thick fresh cream.
Voila.
Thick, creamy Pumpkin Soup
Variants:
- more chilli and ginger if you want it hot, but the above measures will just give your tongue a warm after-glow.
Add fresh coriander or flat-leaf parsley just before blitzing.
Add soaked lentils if you want more of a potage vibe.
Finely chop fresh root ginger, garlic & medium-hot chillies - about a teaspoon of each.
A good long glug of Olive Oil in a pan, throw in the aromatics and turn on the heat (gentle) so they infuse the oil before they begin to cook.
Add 2 large chopped onions and 2 large chopped carrots.
Medium heat until the onions are softened but just beginning to caramelise (don't let em go brown)
Separate pan, chop the flesh of 1 large pumpkin and toss in very hot oil for 1 min.
Lob that into the main pan and add 1 to 2 pints of good vege or chicken stock, salt & pepper and simmer for 15 mins.
Blitz in a blender, pass through a sieve, back in the pan to reheat (but don't let it simmer) and stir in a good splash of thick fresh cream.
Voila.
Thick, creamy Pumpkin Soup
Variants:
- more chilli and ginger if you want it hot, but the above measures will just give your tongue a warm after-glow.
Add fresh coriander or flat-leaf parsley just before blitzing.
Add soaked lentils if you want more of a potage vibe.
This sounds good, but help a sistah out here...roughly how many cups of pumpkin would you say that is. "Large" is a little too vague for my liking...
Nexa
Alma wrote:
I lost my post
Nexa wrote:
This sounds good, but help a sistah out here...roughly how many cups of pumpkin would you say that is. "Large" is a little too vague for my liking...
Nexa
You probably want about 2lbs of chopped pumpkin, so I guess one about 1/50th the size of Smasharoo's ball-bag
"I started out with nothin' and I still got most of it left" - Seasick Steve
King Nobby wrote:
Nexa wrote:
This sounds good, but help a sistah out here...roughly how many cups of pumpkin would you say that is. "Large" is a little too vague for my liking...
Nexa
You probably want about 2lbs of chopped pumpkin, so I guess one about 1/50th the size of Smasharoo's ball-bag
I haven't weighed them before, so thanks for the traditional measurement. Besides, who wants to go to the grocery store and weigh gourds with their thighs?
Nexa
Edited, Oct 10th 2007 1:39pm by Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
Nexa wrote:
King Nobby wrote:
Nexa wrote:
This sounds good, but help a sistah out here...roughly how many cups of pumpkin would you say that is. "Large" is a little too vague for my liking...
Nexa
You probably want about 2lbs of chopped pumpkin, so I guess one about 1/50th the size of Smasharoo's ball-bag
I haven't weighed them before, so thanks for the traditional measurement. Besides, who wants to go to the grocery store and weigh gourds with their thighs?
Nexa
Edited, Oct 10th 2007 1:39pm by Nexa
I'm sure Smash would love it. Gourd in one hand and balls in the other bouncing them gently up and down to estimate a weight comparison.
MentalFrog wrote:
Nexa wrote:
King Nobby wrote:
Nexa wrote:
This sounds good, but help a sistah out here...roughly how many cups of pumpkin would you say that is. "Large" is a little too vague for my liking...
Nexa
You probably want about 2lbs of chopped pumpkin, so I guess one about 1/50th the size of Smasharoo's ball-bag
I haven't weighed them before, so thanks for the traditional measurement. Besides, who wants to go to the grocery store and weigh gourds with their thighs?
Nexa
Edited, Oct 10th 2007 1:39pm by Nexa
I'm sure Smash would love it. Gourd in one hand and balls in the other bouncing them gently up and down to estimate a weight comparison.
We've been together for long enough now that I'm sure he's bored with that...Fruit and veg was SOOO last year.
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
This one's for BT's egg problem, haha:
2 Quiches!
-2 9" deep dish pie crusts (I just buy the frozen ones cause I'm hella lazy and they're good).
-10 eggs
-1 pint of heavy cream
-1/2 block of frozen chopped spinach
-1 large tomato, thinly sliced
-1 large onion, diced
-2 Tbsp butter
-1 tsp garlic powder
-1/2 tsp celery salt
-2 cups shredded cheddar or montery jack
-3/4 cup freshly grated parmesan
-salt and pepper to taste
1. Preheat oven to 375, saute onions in butter.
2. While that's going on, microwave spinach for 9 minutes in a covered dish, stir, microwave for 2 more minutes. Use 1/2 of spinach. Eat remaining spinach.
3. Mix all ingrediants except tomatoes and parmesan cheese.
4. Pour into pie crusts (put these on a cookie sheet or you'll regret it).
5. Layer the top with the slices of tomato, cover with parm. cheese.
6. Bake in 375 degree oven for about 45 minutes, let sit for 10 minutes after removing from oven.
I've made it with various other ingrediants than the spinach when I'm having vegetable-averse people over for dinner. Ham and cheese is ok, as long as the ham isn't too salty.
Nexa
Edited, Oct 11th 2007 8:19am by Nexa
2 Quiches!
-2 9" deep dish pie crusts (I just buy the frozen ones cause I'm hella lazy and they're good).
-10 eggs
-1 pint of heavy cream
-1/2 block of frozen chopped spinach
-1 large tomato, thinly sliced
-1 large onion, diced
-2 Tbsp butter
-1 tsp garlic powder
-1/2 tsp celery salt
-2 cups shredded cheddar or montery jack
-3/4 cup freshly grated parmesan
-salt and pepper to taste
1. Preheat oven to 375, saute onions in butter.
2. While that's going on, microwave spinach for 9 minutes in a covered dish, stir, microwave for 2 more minutes. Use 1/2 of spinach. Eat remaining spinach.
3. Mix all ingrediants except tomatoes and parmesan cheese.
4. Pour into pie crusts (put these on a cookie sheet or you'll regret it).
5. Layer the top with the slices of tomato, cover with parm. cheese.
6. Bake in 375 degree oven for about 45 minutes, let sit for 10 minutes after removing from oven.
I've made it with various other ingrediants than the spinach when I'm having vegetable-averse people over for dinner. Ham and cheese is ok, as long as the ham isn't too salty.
Nexa
Edited, Oct 11th 2007 8:19am by Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
OMG, that sounds soooo good. Where the heck can I get a quiche for lunch??
What's bred in the bone will not out of the flesh.
Oh, and a note on the quiche: FINELY shred the cheese (or buy the finely shredded cheese). If you just use the regular package shredded cheese, it'll all sink down in the quiche..bleh.
Nexa
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
5 posts
Here is one of my fav recipies
1oz. Southern Comfort
1-shot glass
Pour Southern Comfort in shot glass.
Drink.
1oz. Southern Comfort
1-shot glass
Pour Southern Comfort in shot glass.
Drink.
You need to harass Wordaen to get in on this, he used to be a professinal chef! I will point him into the Asylum, with kevlar of course!
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