Forum cookbook

[Skevvix]

I don't know if all these are accurate, since I have been making it from memory for years now, but here's my favorite chili.

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1 LB ground chuck
2-3 pickled jalapenos, diced
2-3 Tbsp Baking cocoa
2 tsp salt
ground pepper to taste
2 Tbsp Chili powder
1 Tbsp red pepper(Cayenne)
2 cans red kidney beans, undrained
2 pints diced tomatoes

Brown hamburger in 5 quart dutch oven, drain
in small bowl combine j-peppers, cocoa, salt, pepper, chili powder and red pepper.  mix thoroughly and add to hamburger, stir until evenly coated.
add beans and tomatoes and bring to slow boil.  reduce heat and let simmer for ~45 mins( or until you can't stand waiting any longer)

If you like thicker chili, just drain one or both cans of beans.

I love making this in the morning after I get off work and then letting it sit in the fridge all day to thicken and heat up.  If it ever makes it to day 3 it's thick enough that I put a layer of elbow macaroni down in the bowl first.  Sprinkle with shredded cheese and a dollop of sour cream and it's perfect for those cold blustery days here in the Midwest.

[bhu]

I must try this!

[Monotremeancer]

Pastries!

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Cake:
2 Eggs
2dl Sugar
2dl Flour
1tsp Sodium bicarbonate
1tsp Baking Powder (you could just use more bicarb, or use only baking powder, but I like it better this way)
0.5tsp ground cloves
1tsp Vanilla Sugar
1tsp Cinammon
1tsp Ginger (or an equivalent amount of fresh ginger)
1dl neutral oil (sunflower or rapeseed works well)
1 large grated carrot

Frosting
100g mild cream cheese (I use Philadelphia)
50g room-temperatured butter
3dl Icing Sugar
Lime juice according to preference, I usually squeeze half a large lime.

Beat the eggs and sugar untill the mix is smooth. Mix all the dry ingredients together and add them to the egg-sugar mix. Add the oil and carrot and mix properly. Cook in the middle of the oven for 30-35 minutes at 175 °C.

For the frosting, mix everything but the lime juice until it's homogeneous (depending on the temperature of the cream cheese you may want to put the mix in the microwave so that the butter doesn't cool down too much). Add lime juice according to preference.

Spread the frosting on top of the cake once it has cooled down to room temperature or below.

My thoughts:
This is pretty much the standard recipe I found, feel free to exaggerate the spices a little. It get's more tasty like that IMO.

Don't add more lime than specified if you want to eat it as soon as it has cooled down; the lime juice makes the frosting runny and with more lime you may want to store the cake in the fridge for a few hours for it to harden.

Nom nom nom.

[bhu]

Always good to see you post recipes ! 

[Slaughterhouserock]

Pastries!

(click to show/hide)

Cake:
2 Eggs
2dl Sugar
2dl Flour
1tsp Sodium bicarbonate
1tsp Baking Powder (you could just use more bicarb, or use only baking powder, but I like it better this way)
0.5tsp ground cloves
1tsp Vanilla Sugar
1tsp Cinammon
1tsp Ginger (or an equivalent amount of fresh ginger)
1dl neutral oil (sunflower or rapeseed works well)
1 large grated carrot

Frosting
100g mild cream cheese (I use Philadelphia)
50g room-temperatured butter
3dl Icing Sugar
Lime juice according to preference, I usually squeeze half a large lime.

Beat the eggs and sugar untill the mix is smooth. Mix all the dry ingredients together and add them to the egg-sugar mix. Add the oil and carrot and mix properly. Cook in the middle of the oven for 30-35 minutes at 175 °C.

For the frosting, mix everything but the lime juice until it's homogeneous (depending on the temperature of the cream cheese you may want to put the mix in the microwave so that the butter doesn't cool down too much). Add lime juice according to preference.

Spread the frosting on top of the cake once it has cooled down to room temperature or below.

My thoughts:
This is pretty much the standard recipe I found, feel free to exaggerate the spices a little. It get's more tasty like that IMO.

Don't add more lime than specified if you want to eat it as soon as it has cooled down; the lime juice makes the frosting runny and with more lime you may want to store the cake in the fridge for a few hours for it to harden.

Nom nom nom.

Can't say I like the idea of lime frosting, but I do love some carrot cake, so thanks for that.  Also, that's the first recipe I've seen using deciliters.  Converting that to US measurements should be interesting.

While on the topic of citrus, here's a simple, yet delicious, orange cake recipe:

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Cake:
1 box butter cake mix(recipe calls for Duncan Hines Golden Butter Cake Mix, but any should do)
1 box Lemon Pudding
4 eggs
1 stick melted butter
1 cup orange juice

Mix everything together and pour in 13X9 baking dish.  Bake at 350 degrees for 35-40 minutes.

Orange Icing:
1/4 stick melted butter
1/4 cup orange juice
2 cups powdered sugar

Mix everything together.  When cake is done, poke holes in it with a fork and pour icing on top.

[Dkonen]

Ooo nice! may have to try that this weekend. I'm making turkey dinner!

I'd post recipes, but it's mostly seasoned water in pan with bird, cook for six to eight hours on lower temp, remove juices, make gravy, cook bird for another hour to crispy the wet parts.

I love slow cooking meat. I'm of the opinion it's not done properly unless it falls apart on the way to your plate. This goes for roasts, turkey, and ribs (though the latter also involves a new layer of sauce every hour).

I do have a quick and easy peanut butter balls recipe if anyone's interested. I usually make a double batch before I go to LARP and bribe people for stuff with them XD

[Monotremeancer]

Also, that's the first recipe I've seen using deciliters.  Converting that to US measurements should be interesting.

While on the topic of citrus, here's a simple, yet delicious, orange cake recipe:

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Cake:
1 box butter cake mix(recipe calls for Duncan Hines Golden Butter Cake Mix, but any should do)
1 box Lemon Pudding
4 eggs
1 stick melted butter
1 cup orange juice

Mix everything together and pour in 13X9 baking dish.  Bake at 350 degrees for 35-40 minutes.

Orange Icing:
1/4 stick melted butter
1/4 cup orange juice
2 cups powdered sugar

Mix everything together.  When cake is done, poke holes in it with a fork and pour icing on top.

Assume that 1 cup=2.5dl and you should be fine.

How much does a stick of butter weigh?

[Slaughterhouserock]

Assume that 1 cup=2.5dl and you should be fine.

How much does a stick of butter weigh?

Thanks for that.  Saves me from looking it up.

A stick of butter is 4 oz., but more generally refers to volume rather than weight.  In that case, it's 1/2 cup.

[dman11235]

Better yet: convert to mass measurements and use those.  Much more accurate.  1 ml is 1cm³ is 1 g of water.

[awaken_D_M_golem]

US/Brit measurements to Metric ... uh-oh.
There's these adds on TV now, about "or"
you can get Sweet OR Sour chicken.
You gotta get the numbers right, otherwise
this kind of boo-boo can happen:
http://www.wired.com/thisdayintech/2010/11/1110mars-climate-observer-report/

 

[trappedslider]

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What You’ll Need:
4 – 5 Boneless Skinless Chicken Breasts, thawed
18 oz. Sweet Baby Ray’s Honey Barbecue Sauce
1/2 Can of Root Beer {approx. 6 oz.}
1/8 Tsp. Salt
1/8 Tsp. Pepper
Crockpot
What You’ll Do:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together BBQ Sauce, Root Beer, Salt and Pepper
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

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INGREDIENTS:
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep
frying
 
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to
taste

DIRECTIONS:
1.   Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
2.   Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
3.   Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

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Ingredients
4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash

Directions
Preheat oven to 400 degrees F.

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to 15 minutes, until golden.

For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

[dman11235]

Question: what are you cooking the chicken in before adding the sauce?  You should cook the chicken in the root beer.  And turn that /into/ your barbecue sauce.  I recommend using root beer, onion, herbs and spices, maybe garlic, carrot, and maybe parsnip, tomatoes, etc.  Chunk the onion, carrot, and parsnips, finly mine the herbs and garlic.  Herbs not good to eat go in a bouquet garni (cheesecloth satchel that contains herbs/spices), otherwise you don't really need to bother.  Cook it uncovered in the rootbeer (you don't need more than what you have listed).  I recommend adding tomatoes and a splash of vinegar, and maybe worchestershire.  Spices I recommend: cinnamon, nutmeg, chili, chocolate, ginger, mustard, cumin, paprika, just use your brain to combine flavors off that list.  Or just use all of them and make mole!  (that takes a loooooot longer than 3 hours to make it right though).  Combine everything, and cook for at least 4 hours, uncovered on high.  You want to cook it long enough for the chicken to basically fall apart, and the sauce to thicken with reduction and with the addition of fat from the chicken.  You may want to add some thighs as well.  And you know what?  Bone in is better....  Feel free to eat the veggies as well.

[bhu]

SPeaking of mole I've always wanted to try it.  Anyone has advice?

[dman11235]

From what I can gather a key is to cook it for days.  And to make it out of pretty much pure spice.  Although I could have been mislead.