The Cellar  

Go Back   The Cellar > Main > Food and Drink

Food and Drink Essential to sustain life; near the top of the hierarchy of needs

Reply
 
Thread Tools Display Modes
Old 06-26-2006, 11:28 AM   #61
footfootfoot
To shreds, you say?
 
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
We have a winner! Wolf guessed scones, I was afraid the currant would give it away.

Note the rather large proportion of flour to sugar. And yes soda bread would call for more soda.
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs
footfootfoot is offline   Reply With Quote
Old 06-26-2006, 12:55 PM   #62
Trilby
Slattern of the Swail
 
Join Date: Jul 2004
Posts: 15,654
I knew it was scones, too, but came in late (better than not coming at all, eh?)
__________________
In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic.

"Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her.
—James Barrie


Wimminfolk they be tricksy. - ZenGum
Trilby is offline   Reply With Quote
Old 06-26-2006, 03:06 PM   #63
footfootfoot
To shreds, you say?
 
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
Like my sister always said: "Better late than pregnant."
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs
footfootfoot is offline   Reply With Quote
Old 06-26-2006, 06:54 PM   #64
Urbane Guerrilla
Person who doesn't update the user title
 
Join Date: Jul 2002
Location: Southern California
Posts: 6,674
Quote:
Originally Posted by footfootfoot

. There are certain ratios that are constant, a little more or less and your muffin becomes a bar or a cookie, your chewy becomes crunchy, etc. Playing with these ratios can be like a musician riffing on a classic melody.
Okay, I'm filing that one away next to "The difference between soup and gravy is mostly how much you reduce it." Interesting, and it increases my understanding.





Quote:
Originally Posted by footfootfoot
The second one is harder since I didn't even write down what the ingredients were, just the quantities. Although I did write down time/temp.
1/4#
1/4#
2 C
4
1C
1/2t
1/2C
325 degrees f
20-25 minutes
This will doubtless go astray, but it looks to me like it would make cookies:

1/4# sugar
1/4# butter
2 C flour
4 eggs
1C old fashioned oatmeal
1/2 tsp baking powder
1/2 C raisins ... the slow oven says they get cooked gently.
__________________
Wanna stop school shootings? End Gun-Free Zones, of course.
Urbane Guerrilla is offline   Reply With Quote
Old 06-26-2006, 07:27 PM   #65
footfootfoot
To shreds, you say?
 
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
Nice idea, I may try it, but I think it would be a bit dry even for cookies.
You've got three cups of dry in total, and a cup of eggs would make it a pretty chewy cookie.

I'll be back later, I've got a meeting
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs
footfootfoot is offline   Reply With Quote
Old 07-07-2006, 04:50 PM   #66
skysidhe
~~Life is either a daring adventure or nothing.~~
 
Join Date: Apr 2006
Posts: 6,828
Home Made Brownies




Too simple to be true: ?


1 cup of magarine or butter

1/2 cup of cocoa

2 eggs

1 tsp. vanilla

1/2 cup of all purpose flour.

1/4 tsp salt

Bake at 350 for 25 to 30 minutes.
skysidhe is offline   Reply With Quote
Old 07-07-2006, 04:54 PM   #67
BigV
Goon Squad Leader
 
Join Date: Nov 2004
Location: Seattle
Posts: 27,063
sounds too simple. not edible. equal parts cocoa powder and flour? Gah. Where's the sugar? I like my brownies sweet-er than that. And what would that yield? About a cup and a half of brownie mix? What do you make it in, a single serving rammekin?
__________________
Be Just and Fear Not.
BigV is offline   Reply With Quote
Old 07-09-2006, 01:49 PM   #68
footfootfoot
To shreds, you say?
 
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
Possibly hot cocoa mix?

Not a rammekin, an easybake oven! Your sister can hook you up
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs
footfootfoot is offline   Reply With Quote
Old 07-10-2006, 02:11 PM   #69
Shawnee123
Why, you're a regular Alfred E Einstein, ain't ya?
 
Join Date: Jun 2006
Posts: 21,206
When do you add the ganja?
__________________
A word to the wise ain't necessary - it's the stupid ones who need the advice.
--Bill Cosby
Shawnee123 is offline   Reply With Quote
Old 07-10-2006, 03:12 PM   #70
rkzenrage
Guest
 
Posts: n/a
Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
Grand-Prize Winner: Susan Rotter, Nolensville, TN

INGREDIENTS
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
½ cup (2 ounces) finely shredded Romano cheese
½ cup chopped Vidalia onion
¼ cup minced fresh basil
4 large boned chicken breast halves with skin
4 OSCAR MAYER Ready to Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy

INSTRUCTIONS
Stir together first 5 ingredients in a medium bowl. Set aside.

Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a mallet or rolling pin.

Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.

Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.

Pour oil to depth of 2 inches in a large skillet; heat to 350°. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels.

Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

Yield: Makes 4 servings
Prep: 25 min., Cook: 12 min. per batch

Roasted Red Pepper-and-Vidalia Onion Gravy

INGREDIENTS
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
¼ teaspoon MORTON Kosher Salt
3 tablespoons butter
REYNOLDS WRAP Release Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

INSTRUCTIONS
Dice 1 onion half; set aside. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.

Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside.

Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.

Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.

Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.

Yield: Makes 3 cups
Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min.

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
Kids Love It! Winner: Stacy Lamons, Houston, TX

INGREDIENTS
1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix
1 teaspoon MORTON Iodized Salt
1 pound JIMMY DEAN Hot Pork Sausage
1 (15-ounce) can BUSH’S Black Beans, rinsed and drained
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning
2 cups (8 ounces) shredded Monterey Jack cheese
1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce
Garnish: fresh cilantro sprigs

INSTRUCTIONS
Cook rice according to package directions, using 1 teaspoon salt. Cool completely.

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.

Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.

Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Yield: Makes 28 egg rolls
Prep: 40 min., Fry: 3 min. per batch

Creamy Cilantro Dipping Sauce

INGREDIENTS
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1 cup sour cream
3 garlic cloves, minced
2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
Garnish: finely chopped fresh cilantro

INSTRUCTIONS
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.

Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

Yield: Makes 3 cups
Prep: 10 min.
  Reply With Quote
Old 07-11-2006, 09:28 PM   #71
footfootfoot
To shreds, you say?
 
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
Balsamic vinegar:
this is what I'm talkin about

It's a party in your mouth, and everyone's ... invited!
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs
footfootfoot is offline   Reply With Quote
Old 07-27-2006, 02:30 AM   #72
skysidhe
~~Life is either a daring adventure or nothing.~~
 
Join Date: Apr 2006
Posts: 6,828
Question Zucchini Recipe

Help. I need a good zucchini recipie. One that's tried and true!
I have a huge zucchini from my sisters garden that is just dying to be made into bread.
skysidhe is offline   Reply With Quote
Old 07-27-2006, 09:46 AM   #73
Dagney
The Prodigal Brat Returneth
 
Join Date: Dec 2002
Location: North Cackalacky
Posts: 1,107
I make 'faux crab cakes' out of my zucchinis....

Let me know if you want the recipe - I'll dig it out

Dags
__________________
The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.




Dagney is offline   Reply With Quote
Old 07-27-2006, 01:08 PM   #74
skysidhe
~~Life is either a daring adventure or nothing.~~
 
Join Date: Apr 2006
Posts: 6,828
eww, no dosn't sound good but thank for the offer?

crab is scary enough fresh let alone eating a faux tasting crab cake made out of zucchini. yuk..... seems too strange. You could post it and let me see the ingredients to satisfy my curiosity.?? .....I am a lot bit sceptical here.
skysidhe is offline   Reply With Quote
Old 07-27-2006, 02:28 PM   #75
Dagney
The Prodigal Brat Returneth
 
Join Date: Dec 2002
Location: North Cackalacky
Posts: 1,107
hehehe

it's really not as bad as you're imagining, but you need to like the taste of old bay.

1 shredded zucchini - smallish
1 egg
salt, pepper, old bay to taste
bread crumbs

Mash it all together - like you're making salmon or crab cakes.

Brush with melted butter, broil for 4 minutes.
__________________
The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.




Dagney is offline   Reply With Quote
Reply

Tags
recipes


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 03:21 AM.


Powered by: vBulletin Version 3.8.1
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.