ottery
New Member
Otterly delicious
Posts: 23
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Post by ottery on Dec 2, 2009 21:46:26 GMT -5
'tis the season for...fruitcake!
For the fruitcake:
8oz/250g butter (2 sticks, approximately) 8oz/250G sugar 1tsp vanilla 8oz/250g eggs (4 large eggs) 4oz/125g cake flour 4oz/125g bread flour 8oz/250g-1lb/500g mixed nuts and fruit of your choice
Clear glaze for the top: 4oz/125g water 4oz/125g sugar 8oz/250g corn syrup
To make the cake:
First, 24 hours before you wish to make the cake, rinse the fruit, cut up any large pieces, and soak the nuts and fruit in brandy/rum/sherry overnight. Be sure to drain before using. Heating up the leftover booze makes a good mulled cider.
Preheat the oven to 350F for this recipe, but if you want to make more than 1 loaf, double this recipe and heat the oven to 300F in stead.
Cream together the butter and the sugar, adding any spices if you wish. When the mix is fully incorporated, add the vanilla, mix again, then add the eggs one by one making sure to mix thoroughly and scrape down the sides of the bowl. Fold in about 80% of the flours, then toss the fruits and nuts with the rest of the flour, and fold that in. Pour into a tube pan, muffin tins, or a loaf pan (all sprayed with pan spray if they are not non-stick, of course), and bake for 1 1/2 hours until a knife inserted in the center comes out clean. For the larger batches, they have to bake 3 to 4 hours.
For the clear glaze (it's best to make this while your fruitcake is cooling, since the glaze must be put on while still warm):
Combine ingredient together in a pan, mix together, then boil to dissolve the sugar.
After the fruitcake has cooled, brush with the glaze. You may add more nuts and fruit on top, but if you do, brush the glaze on it again.
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Post by Tiberius on Sept 3, 2010 18:27:15 GMT -5
*Gathers a cabal of Necromancers to raise this thread from the dead*
Really good Mushroom Soup!
¼ cup butter ¼ cup all purpose flour 2 cups chicken broth ½ teaspoon salt ¼ teaspoon pepper 1-2 bay leaves 2/3 cups chopped celery ¼ cup finely chopped onion 3 tablespoons cooking oil 4-5 cups fresh mushrooms 2/3 cup half and half cream
-In a 2 qt saucepan, melt butter, stir in flour until smooth. -Gradually stir in broth until smooth -add salt, pepper and bay leaves -Simmer uncovered for 15 minutes, stirring occasionally -meanwhile, in another pan, saute celery and onions until tender -add mushrooms, cook, and stir until tender -add to broth mixture: bring to a boil -reduce heat: simmer: uncovered: for 15 minutes, stirring occasionally -add cream and heat through -discard bay leaves
I think that was worth drawing the attention of the nameless horrors of The Void.
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Post by gyeonghwa on Sept 3, 2010 18:32:04 GMT -5
Adobo Chicken!
6-8 chicken wings or legs 1/3 vinegar* a kip of soy sauce 4-5 smashed garlic cloves 1-2 pieces of bay leaf half a teaspoon of cracked black pepper corns
Put all the ingredients except the bay leaf into a large pan and bring it to a boil. When the chicken is cooked, put it in a colander and drain it but do not discard the pan of ingredients. After they drain, fry the chicken; sear and brown them on all sides. Put it back into the pan of vinegar and soy sauce and bring it to a simmer. Add the bay leaf. Cook until it is dried.
This recipe will leave you one hella charred pan to clean. It's an odd taste at first because the chicken is sour but I enjoyed the first time I made it.
* It's suppose to be coconut vinegar, but for the sake of convenience I just used regular.
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Post by faythofdragons on Sept 4, 2010 0:01:27 GMT -5
Grilled Balsamic-Dijon Chicken
4 whole boneless and skinless chicken breasts 1/4 cup good-quality aged balsamic vinegar 4 tablespoons whole grain mustard 4 tablespoons Dijon mustard 3 cloves garlic, minced Juice of 1 lime 1/2 cup firmly-packed brown sugar 1 1/2 teaspoons coarse salt 6 tablespoons extra-virgin olive oil Freshly ground black pepper to taste
Place chicken breasts, single layer, into an ungreased 13x9-inch baking dish or a resealable plastic bag.
In a large bowl, combine balsamic vinegar, whole grain mustard, Dijon mustard, garlic, lime juice, brown sugar, olive oil, and pepper. Pour marinade over chicken breasts. Cover and refrigerate for at least 8 hours (turning meat over several times).
Grill. Eat. Enjoy.
I did this tonight for dinner. Holy fuck was it delicious.
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Post by shadowpanther on Sept 4, 2010 9:09:39 GMT -5
My speciality. When people say you should know at least one recipe for going away to university I don;t think this what they quite had in mind.
Ingredients
For the base
300g/10½oz bourbon biscuits, crushed 75g/2½oz butter, melted
For the filling
85g/3oz dark chocolate, minimum 70 per cent cocoa solids 85g/3oz butter 2 free-range eggs 85g/3oz muscovado sugar 100ml/3½oz double cream
For the fudge sauce
150g/5½oz dark chocolate, minimum 70 per cent cocoa solids 150ml/5½fl oz double cream, plus extra to serve 3 tbsp golden syrup 175g/6oz icing sugar, sieved
Preparation method
1.Preheat the oven to 180C/365F/Gas 4. 2.Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. 3.For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
4.Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
5.Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
6.Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.
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Post by Aqualung on Sept 5, 2010 9:00:55 GMT -5
maple-bacon drop biscuits!
2 cups flour 1 tbsp baking powder 1 tsp salt 1/2 cup shortening 3/4 cup milk maple flavoring/extract bacon (I used Oscar Mayer crumbled bacon, the kind that comes in a little pouch)
Mix flour, baking powder and salt. Mix in shortening with a fork or pastry cutter until crumbly. Add milk and maple flavor and crumbled bacon. Add more milk if the mixture is too dry. Drop dough by tablespoons onto a greased baking sheet. Bake at 450* for 10-12 minutes or until slightly browned on top. I like them with a little honey drizzled on top, or you can use syrup. ^_^
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Post by The_L on Sept 29, 2010 18:45:00 GMT -5
*necromances*
If you have 6 spare hours and a saucepan, there is NO excuse for sauce-in-a-jar. Easy to make, endless delicious variations, and a cheap way to get your veggies!
Ingredients:
1 lb. ground beef
Tomato sauce, either one of the big cans, or fresh-squeezed from the tomato. (I don't grow tomatoes right now, so I'm using the former. When I move out, I'm growing my own!)
1 egg
about 1/2 cup or so of breadcrumbs
Mushrooms, fresh or canned (Optional)
1 small can tomato paste (optional, use only if you want a thicker sauce)
Extra-virgin olive oil (Inferior grades aren't worth it)
Meatballs first! Cover bottom of a large saucepan in olive oil, add 1 tsp. of minced garlic (Garlic powder also works, but doesn't taste nearly as good). Combine beef, egg, breadcrumbs, and about 1 tsp of salt; mix well and roll into tight balls. I like to make mine tiny, about the size of a vending-machine High-Bounce ball, so they absorb the sauce and cook quickly. Rolling the meatballs is the most time-consuming part of the whole ordeal; if you want to save an hour or two, or you're a vegetarian, just add a bit of garlic to the sauce instead. Cook on high heat until brown.
The sauce itself:
Mix everything that wasn't used in the meatballs. Add water or olive oil to thin the sauce to the desired consistency (remember sauce will thicken slightly during cooking). Add enough salt to cover. Also add seasoning salt, oregano, or other herbs and spices to taste (remember, you'll need a fair amount, because this is a LOT of sauce). Simmer for about 3 hours, stirring occasionally (go ahead and do this in the same saucepan as the meatballs--Mmm).
Sauce serves about 8-10. It's a great way to get a lot of meals cheap, and so easy a college student can do it!
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Post by priestling on Sept 29, 2010 19:20:41 GMT -5
Sharing this, because no one believe me when I say it's possible to make a slow cooker fudge cake. Note this needs no eggs, and to double the recipe, otherwise it ends up being kinda thin.
Hot Fudge Cake
1-3/4 cups packed brown sugar, divided 1 cup all-purpose flour 6 tablespoons baking cocoa, divided 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons butter, melted 1/2 teaspoon vanilla extract 1-1/2 cups semisweet chocolate chips 1-3/4 cups boiling water Vanilla ice cream
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-1t. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.
In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.
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Post by Aqualung on Sept 29, 2010 21:33:10 GMT -5
I'm going to attempt to make a fruitcake that isn't completely disgusting soon. If it turns out good, I'll post the recipe.
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Post by The_L on Nov 26, 2010 14:22:21 GMT -5
*casts Level 3 Necromancer* Arise, thread! ARISE!! I just got done copying out a bunch of my mom's old recipes into my computer. The attached file contains them, in no particular order. All temps are in Fahrenheit, so non-U.S.-ians should convert temps (and those pesky Imperial measures) before using. I highly recommend the chocolate zucchini cake, the slow-cooker roast, and the sweet potato casserole. :3 Attachments:
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Post by Sleepy on Nov 26, 2010 15:02:27 GMT -5
Chocolate zucchini cake just sounds so bad.
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Post by Aqualung on Nov 26, 2010 15:30:28 GMT -5
Aqualung's idiot-proof fudge
Take a bag of chocolate chips and a can of sweetened condensed milk. Dump them in a bowl and heat in the microwave for a minute and a half or so, then stir until the chocolate chips melt. Add a teaspoon of vanilla or other flavoring of your choice, and nuts if you like. Pour into a foil-lined 8x8" pan and let set in the fridge for an hour and a half. Cut the fudge into 1" squares and eat.
I like to make it dark chocolate-raspberry fudge. This year I think I'll make that, plus a batch of white chocolate-orange.
Also, edit to the maple-bacon biscuits: Throw in a little brown sugar. So good!!
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Post by The_L on Nov 27, 2010 9:58:57 GMT -5
Chocolate zucchini cake just sounds so bad. You really can't tell that's what it is though. And hey, if you can put carrots in a cake, why not another vegetable?
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Post by SimSim on Nov 27, 2010 15:14:53 GMT -5
Because zucchini, like all squashes, gourdes, and pumpkins is an abomination.
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Post by Aqualung on Nov 27, 2010 15:54:44 GMT -5
and pumpkins is an abomination. Blasphemer!! What have you got against pumpkin pie??
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