Originally posted by BadwaterI made this last night, I don't remember how they were. 😕
[b]The Ultimate Long Island Iced Tea
Fill a very large glass with cubed ice.
Fill 1st half with equal parts rum, vodka, and gin.
Fill the second half with 2/3 sweet and sour mix, just a little less than the remaining 1/3 with Coke, and top off with triple sec.
Drink and repeat. Let me know what the last thing you remember was. 😀[/b]
THE MEXICAN VAMPIRE
-----------------------------
Ingredients
2 ounces of tequila (aged, or reposado)
1 glass of freshly squeezed orange juice
1 tablespoons of powder chili
1/2 glass of grapefruit bubbly soda
1/4 ounce of worcestershire sauce (English sauce)
1 tablespoon of tabasco sauce
Salt & pepper
Blend the orange juice with the chili powder until perfectly mixed
Scarch a tall glass with salt (like a margarita)
Add ice cubes to the glass
Pour the tequila
Add the English sauce, the tabasco, the salt and the pepper.
Stir until the black concoction is well done
Add half a glass of the chili orange juice
Add the grapefruit soda
Enjoy!
🙂
A friend recently developed and patented a process for harvesting and flash freezing green garbanzo beans. He's currently working on getting them into a large scale distributor--perhaps showing up in Safeway and/or Wholefoods in the near future. But at the moment he's got tons of them, and is giving me some to experiment with, wanting to get some recipes in return. So I've been experimenting with recipes--along with some friends at work. We've come up with a couple of good ones.
The first is just a rip-off of a standard split pea soup recipe, modified to use the garbanzos instead. The second is a very spicy Thai Green Curry Chicken (it can be made less spicy by cutting down on the curry paste).
*Green Garbanzo "Split Pea" Soup*
2 ham hocks
1 lb bacon, cut into small pieces
3 Large carrots thinly sliced
1 large diced onion
5 - 8oz bags frozen green garbanzos
salt and pepper to taste
water
Cooking
Cut bacon and fry. Add garbanzos, ham hocks, carrots, onion and water to large stock pot. Simmer for 3-4 hours. Add bacon and simmer for an additional 30-60 minutes. Add salt and pepper to taste.
Serving
If soup is to thin, continue simmering/boil to boil out excess water. Good served with toasted cheese sandwiches.
*Thai Green Curry Chicken with Green Garbanzos*
2 boneless skinless chicken breasts, cut into small pieces and sliced 1/8 inch thick
3 Tablespoons Mae Ploy Green Curry Paste
2 cans coconut milk
4 Tablespoons fish sauce – Ruang Tong Brand or equivalent
whole leaves and flowery ends from 6 - 8 sprigs thai basil (discard stalks)
1 8oz bag frozen green garbanzos
1/4 cup julienned onions
1/4 cup thinly julienned bamboo shoots
1/8 cup thinly sliced carrots
1 tsp peanut oil (vegetable or olive oil can be used as a substitute)
Note: The Green Curry paste is fairly strong. Additional paste can be added for added flavor and heat. Three tablespoons will make it pretty spicy.
Cooking
Heat wok to medium-low temperature add oil. Insure pan surface is coated with oil. Add chicken to wok and cook about 2 minutes--it should be mostly cooked but not over cooked or browned. (It will have plenty of time to finish cooking with the remainder of the ingredients). Add coconut milk, Green curry paste, fish sauce and Garbanzos. Allow mixture to lightly simmer for 15-20 minutes. Add onions, basil and bamboo shoots. Allow to simmer for 3-5 minutes.
Serve with Thai jasmine rice.
EDIT: You could probably do a vegetarian version of the soup by omitting the bacon and ham hocks and have it come out decent.
Originally posted by ScriabinHi Bill, do you remember this now? Audrey
• Broccoli Rabe with Sausage
I'm a broccoli rabe freak. I love it cooked almost anyway. The success of this dish is dependent on the proper toasting of the anchovies and the garlic. Sauté them well but not to the point of bitterness. The sausage is not absolutely necessary; but it makes a dish with more depth than your average sautéed brocc ...[text shortened]... esired, and water and simmer for 5 minutes. Serve immediately, garnished with Parmesan cheese
From Debbi Fields' Great American Desserts
Citrus Cheesecake
Crust
1 1/4 cup graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/2 teaspoons grated fresh lime peel
Filling
24 ounces cream cheese, softened
1 cup sugar
3 large eggs at room temperature
8 ounces sour cream
1/4 cup fresh lime juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 tablespoon grated fresh lime peel
Lemon-orange curd
4 large egg yolks at room temperature, beaten
3/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 tablespoons (1/2 stick) cold unsalted butter cut into chunks
Garnish
Thin half-moon slices of lime
slivers of orange peel
1. Preheat oven to 325 F. Lightly butter 9 inch springform pan
Crust
2. In a bowl, combine the graham cracker crumbs, butter and peel. Press the crumbs over the bottom and half way up the sides of the pan. Chill the pan while making the filling.
Filling
3. Put the cream cheese and sugar in a large bowl and beat until smooth using electric mixer on medium speed. Scrape down the bowl. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Add the sour cream and beat until smooth. Add the lime juice, vanilla, almond extract, and peel, and beat until combined. Scrape down the bowl. Pour the filling into the prepared crust and smooth the top.
4. Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off the oven and leave the cake in for 1 hour with the door closed. Remove the cake to a wire rack and cool to room temperature.
Lemon Curd
5. In the top of a double boiler set over barely simmering water, whisk together the egg yolks and sugar until combined. Slowly stir in the lemon and orange juices until smooth. Cook the mixture, stirring constantly with a wooden spoon, until thickened, 10-15 minutes. It should heavily coat the back of the spoon. Remove the pan from the heat and stir in the butter until smooth. Strain the hot curd through a fine-mesh sieve into a bowl and let cool slightly.
Assembly
6. Pour the curd over the cheesecake, then refrigerate the cake, covered with foil, for at least 4 hours or overnight.
7. Garnish with lime slices and orange slivers.
Originally posted by NatsiaThese are easy and very good... They make great hamburger buns too:
I've been looking for a recipe for dinner rolls, but am hesitant to try any not recommended by people I "know" and who have tried it already, suggestions? 😀
Ingredients:
5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
Directions:
1. Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
2. Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
3. Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
4. Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
Bump of epic proportions.
A net friend of mine and his wife have just started a little website dedicated to recipes and have asked for people to share.
I immediately thought of this thread and the fantastic recipes everyone's been sharing.
I hope you won't mind if I put a few of them up there, I will credit you for your contribution.
Site: http://www.weloverecipes.com/add-recipe.html
If anyone has issue, please let me know and I'll ask for them to be removed.
Originally posted by elohiym chananI didn't even see this until I got to this page!
These are easy and very good... They make great hamburger buns too:
Ingredients:
5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
Directions:
1. Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt ...[text shortened]... ubled in size.
4. Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
So going to try this tonight! Thanks 🙂
Tomato and Red pepper soup. Serves 10-12
Ingredients.
2 Large Chopped Onions
3 Red Peppers Diced and de-seeded
1.5Kg Coarsely chopped Tomatos (You can use tinned, you can, but Vine tomatos are the taste r0XX0rz)
Approx 1-2Litres Full fat milk
100g Full fat unsalted butter
100g Sifted Plain flour
Salt, Pepper.
1. Melt Butter in a large Saucepan on a medium heat(Large enough to hold all of your ingredients comfortably.)
2. Fry onions and peppers in the butter until soft and starting to brown
3. Add tomatos all of it, juice and all.
4. Bring slowly to the boil and simmer for about 10 mins.
5. Once all the ingredients have turned a bit mushy, remove the pan from the heat.
6. Now this is the tricky part, you need to gradually add the flour whilst stirring the soup with a whisk, you need to make sure that the flour doesn't stick together. YOU MAY NOT NEED ALL OF THE FLOUR, or you may need more depending on how juicy your tomatos were, you are looking for the mixture to have a stiff consistency but not so stiff that you can't stir it 😉
7. Once you are happy that you are dealing with putty and not concrete you need to get the pan back on the heat, a nice LOW heat.
8. Gradually add the milk to the mixture, I do it a cup at a time, allowing the soup to reach boiling point before adding the next cup.
9. Rinse and repeat until you have the soup consistency you want, some people like thick soup, some like thin...
10. Personal preference again but I like my soup blended, this soup especially works really well blended. I use a hand whizzer but have been known in times past to pass the whole soup through a blender one jug full at a time...
11. Season the soup to preferred taste with salt and pepper, you can also use tobasco if you require a little more bite in the coldest of cold winters.
12. Serve with homemade crusty rolls straight out of the oven! And a cheese of your choice grated over the top.
Optional Experimental ingredients I have used as well as the above include Worcestershire sauce, red wine, Favourite herbs, basil, oregano work well. Adding roast garlic to the ingredients, but not if you're going out later!!!
If you leave the sauce quite thick it can also be used to top pizza bases for ultimate home-made pizza's
Disclaimer - This soup boils at a very high temperature, careful with children, roofs of mouths and tasting fingers.
Originally posted by cadwahHmmm noms!
Tomato and Red pepper soup. Serves 10-12
Ingredients.
2 Large Chopped Onions
3 Red Peppers Diced and de-seeded
1.5Kg Coarsely chopped Tomatos (You can use tinned, you can, but Vine tomatos are the taste r0XX0rz)
Approx 1-2Litres Full fat milk
100g Full fat unsalted butter
100g Sifted Plain flour
Salt, Pepper.
1. Melt Butter in a large Saucepan o ...[text shortened]... at a very high temperature, careful with children, roofs of mouths and tasting fingers.[/i]
Some celery and croutons in that and it would be a perfect winter warmer.