How about a recpie thread?

[LaRae]

Cannellini Beans with Tuna

1 can Cannellini Beans
1 can tuna
1 small red onion
1/4 tsp pepper
1/4 tsp salt (or more to taste)
6 tbsp Red Wine Vinegar
2 tbsp Olive Oil


Drain and rinse cannellini beans, place into bowl. Drain tuna and flake apart into bowl (don't smash beans). Slice red onion very thin, toss into bowl.

Add in the salt, pepper, red wine vinegar and olive oil. Gently mix/toss. If you can't find cannellini beans use a firm white bean (maybe northerns).


This is really tasty and pretty healthy! I served it with Ak Mak (whole wheat sesame seed crackers) and even the 'meat/potatos' guy had seconds!


LaRae

[Gary]

LaRae, Thanks for the recipe.
I suggested a Recipe Thread some time ago. Many recipes have been posted to the Herhs and Flower site. If you check the older threads you will find that many have been listed there.
Gary

[cornishwoman]

Sloe Gin,Jenevra Yrynen .An old and simple recipe.Half fill a large jar with washed,pricked sloes,add about4oz suger,cover with gin to fill the jar.Close jar tightly.Shake gently each day to dissolve the suger,leave as long as possible. Strain well into clean jars ,serve as a liqueur.

[Locavore]

I agree, a recipe forum would be very a very useful place to exchange. Sometimes, I will remember a recipe someone posted somewhere, and have to dig around in the various forums for it. So, if there was one place for all things cooking-related, I think it would get used!

I'll think about a good one to post here--so many to choose from!

Michaela

[GreenZone]

Since I cannot actually create a new forum, I thought putting a sticky on this thread might help. That way, it's always easy to find no matter if there's been a recent post or not, or how your preferences are set.

So if everyone's agreeable, shall we try posting recipes here?

[cornishwoman]

Sounds great to me,I love to cook.

[Locavore]

Thanks GZ! Sounds good.

Hey Cornishwoman--cute new avatar! I almost didn't recognize you!

[yorkerjenny7]

I actually wrote an email about recipe thread some months ago. Adding new thread under main forum. So, instead of digging all around, it would be easier. But according to BC apperently impossible.

So, will it be here? Under "off topic" and will it be always on the top of the list or?

Personally, I wonder classic recipes with vegetables that I've never seen and tasted. They are mostly from Far East and South America. Because there are so many vegetables from there, even if I grow them successfully, what am I gonna do with them? It will be awesome to learn for example how Japaneses cook that one, how Brazilians cook this one......

[cornishwoman]

:):)Hi Locavore,look out for a box in the mail...sorry had to do it,only one who seems to get my p.m. is B.L.R.H.

[mrschiefmac]

Our families favorite.....Tortilla Chicken Soup. Lots of vegetables and spices and my kids don't even know it!!

3 tablespoons corn oil
4 corn tortillas torn to pieces
A handful of fresh cilantro chopped into small pieces. (I put this in a chopper with the garlic to save time.)
6 cloves of garlic
1 large onion pureed (the bigger the better)
2 cups pureed tomatoes (romas are best in this recipe)
1 tablespoon cumin
2 teaspoons chili powder
8 cups chicken broth
2 bay leaves
1 can tomato paste (the small one)
as much frozen corn as you like (I use frozen petite white)
at least 1 roasted chicken, shredded. ( I use 1 1/2 or 2 that I buy from the local warehouse store already cooked)
pinch salt (I use kosher)
1/8-1/4 teaspoon cayenne pepper (careful, unless you like it HOT)

Heat oil. Add tortillas, cilantro, and garlic. Add pureed onion and tomato until mixture boils. Add cumin, chili powder, chicken broth, tomato paste, and bay leaves and heat until mixture returns to a boil. Add frozen corn, chicken, pinch salt and cayenne pepper. Simmer, stirring occasionally for about 20-30 minutes. Serve with any or all of the following. tortilla chips, sliced avocados, shredded cheese, sour cream, or corn tortillas cut into strips, fried in corn oil and salted. So GOOD on a cold day. I get requests for this recipe all the time.

Mrschiefmac

[GreenZone]

Yorkerjenny, you and others--the idea's been around for awhile. Andrew may be able to arrange it, when it gets to the top of his list. But it's a long list! Meanwhile, let's use this thread. It will always be at the top. Unless there's so little interest that the sticky deserves to be removed, but I doubt that'll happen. This way, they'll all be in one place, easy to move to a new forum if it ever gets created.

[bluelacedredhead]

Good Stuff Randel! Thanks for finding a way. :)

Ah but Cornishwoman, it looks like it's a problem no more. I think we've fixed it! You know what they say, Practice makes Perfect. :D

[Joan]

I remember the thread last year at the holidays got so long and if that happens here I would think the only drawback is if you want to find a certain dessert recipe you had seen or soup recipe you will be looking thru every recipe posted. I suggested a separate recipe forum then but I guess that list of to do's is terrible long! lol

[TastyofHasty]

Polish Perogies

Serve plain, or with butter, sour cream, bacon, etc. Made these last night, but rather than boiling, fried first a sliced onion, then into the same bacon fat with the frying onions (and garlic if you want), add the perogies and fry till lightly browned ... not the healthiest but ... delish!
This recipe was copied off the 'net, BTW ...
yield: 60 perogies

INGREDIENTS
* 4 1/2 cups all-purpose flour
* 2 teaspoons salt
* 2 tablespoons butter, melted
* 2 cups sour cream
* 2 eggs
* 1 egg yolk
* 2 tablespoons vegetable oil
FILLING
* 8 baking potatoes, peeled and cubed
* 1 cup shredded Cheddar cheese
* 2 tablespoons processed cheese sauce
* onion salt to taste (optional)
* salt and pepper to taste

DIRECTIONS
1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with slotted spoon.

Tips
For best results, choose potatoes that have as little water in them as possible such as Russets.

The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

[gardentoad]

Thanks GreenZone. Like the idea of having all the recipes in one spot where they're easy to find. Looking forward to more great recipes.

[cornishwoman]

Pickled Apples-avallow kyfythys.Take a few sweet apples,small if poss,peel them but do not core,Stick around 6 cloves in each pop into,deep pan sprinkle with brown suger, to your taste,cover with vinegar and simmer till tender-take care to keep the apples whole,cool,when cold pack into jars and seal.Delicious served with cream. Some of apple names I remember for this are ''sweet larks'', ''tommy Knight'', and'' Dangars '',but I have a feeling they may have been local names.

[JackiP]

Perfect Apple Pie (its definitely the right season)
Pie crust for a 2 crust 9" pie
5 Jonathan apples, peeled, cored and sliced
1/2 cup butter melted
1/4 cup flour
1 cup sugar
1 tsp cinnamon
2-3 Tbl Honey
1 Egg for egg wash and extra sugar to sprinkle over top of pie.

Line 9" pie pan with crust. Place sliced apples in large bowl, pour melted butter over apples and mix gently till all apple slices are coated. Add flour, sugar and cinnamon and mix again till slices well coated. Pour into the pie crust, drizzle with honey and top with crust, sealing edges. Cut vents in top crust for steam to escape, beat egg with 1 Tbl water and brush over crust, sprinkling extra sugar over egg wash. Bake at 350 degrees for 50-60 minutes till golden brown and bubbly.

I have oak leaf and acorn cookie cutters and use left over pie dough to make leaves and sprinkle them with cinnamon/sugar and place on top of pie before cooking. It is so pretty that way and takes very little effort.

[LaRae]

This is a great one, everyone who's had it really loves it and you can make it vegetarian by leaving out the chicken and you really won't miss it with all the other stuff in there.


Penne Rustica

1 lb penne pasta
Cooked chicken cut in 1 in pieces
1/2 cup artichokes cut in 1 in pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil packed sun dried tomatos
1/2 cup sliced green olives
1/2 cup sliced black olives
3 roma tomatos, roasted and cut in 1 in pieces
1/2 cup zuchini
1/4 cup chopped fresh basil
1/2 cup grated parmesan cheese
Olive Oil
Salt/Pepper


Slice fresh Roma's and squash in half, drizzle with olive oil, season with salt/pepper then roast in oven until soft. Remove skins on the tomatos after slightly cooled. Boil pasta then place on a platter, add all items on top, drizzle with oil and toss...eat!

[moonlilyhead]

tuna
mac and cheese
peas

any questions?:D

[Locavore]

Anyone make a really awesome meatloaf?! I had some at my job the other day that was pretty good, and it made me want to make it. Does anyone have a favorite method/recipe?

Thanks!
Michaela

[JackiP]

I use the Lipton Onion Soup recipe off the box to make my meatloaf. It is moist and very good. I do pour ketchup all over the top of the meatloaf before baking.

[clarkbar2311]

I take the golden onion soup mix and use it as a braising liquid in the slow cooker for a pot roast. I take taters, onions, carrots, an celery on top the roast and put the soup mix with some water in there and let er go low and slow till tender and tasty.

[mrtomatoexpres]

--

[bunkie]

my meatloaf is similar. i soak bread cubes in milk and eggs. i mix chopped celery, green pepper, and onion in with the meat. here i add several spices...garlic, thyme, hint of sage and clove. i then make a barbecue sauce of ketchup, lemon juice, mustard, garlic, brown sugar, dash of balsamic vinegar, and pinch of salt. lightly grease the pan and put meatloaf in and cover with the sauce and bake. spicy and yummo!:O)

[tomatoman223]

For those of you that still have peppers in the garden...

Stuffed halapeno peppers:
Cut tops off of peppers,core and seed.Combine softened cream cheese with any spice or herb that you really enjoy(I like fresh basil and garlic).Fill each pepper with mixture and wrap each with a half strip of bacon.Put on a foil-lined cookie sheet,bake in a 375 degree oven till the bacon is cooked thru.Drain on a paper towel and enjoy!

Anaheim peppers work well for this too.Was very tasty for lunch today:D!

[Butterflylover]

this weekend is our annual folk life festival and this is one of the many items made for this event and i got the reciepe, these are the most fluffy and light cinnamon rolls i have ever eaten. the lady said the secret is the
wheat gluten.

This recipe makes about 10 pans of rolls..so you will want to divide it!!!!

3 cups oleo
1 1/2 cup sugar
3 ttsp salt
5 1/2 cups hot water ( make sure you heat it up!)
6 eggs
4 1/2 tablespoons yeast
4 1/2 Tablespoons wheat gluten
16 cups flour

Put oleo, sugar and salt in mixing bowl. Pour hot water over them and let it melt. When the water gets lukewarm add the eggs and mix well. Add yeast, flour and gluten. Mix well.

let it rise for about an hour ...until it more than doubled in size. Then you spray your counter top with PAM, punched down the dough, worked it for about 5 minutes and rolled the dough out into a rectangle. fill it with the cinnamon mix:

2 cups brown sugar
1 cup sugar
4 tsp cinnamon

Once again don't forget to divide this for a smaller batch!!


Once you have sprinkled the mix onto the rectangle, roll it up and pinch the seam closed. Then cut the roll into slices placing each roll into a pan sprayed with PAM. Cook at 400 degrees for about 12 minutes until lightly brown. Then drizzle on your preferred icing or glaze.

BAM thats some good eatin:D

[Butterflylover]

White Barbecue Sauce

1 pt. mayonnaise
2 tbsp. black pepper
2 tbsp. salt
6 tbsp. lemon juice
6 tbsp. vinegar
4 tbsp. sugar

Mix all together until smooth. Ideal for chicken, pork chops or ribs. Good on chicken cooked on the grill.

[bunkie]

that's very interesting butterfly. never heard of a 'white' bbq sauce before!:O)

[Locavore]

Ok, as I've mentioned, I'm new to cooking from scratch (deprived childhood), so just about any interesting recipe really excites me. But when I was given this gem by my Stepmother, I knew I had something fantastic. Mmmmmmmm, sooooooo gooooooood.


Swiss Enchiladas

1 whole chicken, cut up
3 chicken bouillon cubes
10 tortillas (flour)
1 lb. Swiss cheese
1 pt. cream
1 sm. can tomato sauce
1 onion
A handful of cilantro
14oz. can diced green chilis
Mexican seasoning (optional)

Boil the chicken pieces in salted water til cooked through. Remove from water and cool. Remove meat from bones and cut up or shred. Saute with onions and chilis til onions are soft then add tomato sauce, cilantro and Mexican seasonings, if using. Saute a few more minutes.

In another skillet, simmer the bouillon cubes in the cream until completely melted and combined.

Then dip a tortilla in the cream, transfer to a greased lasagna pan, and spoon in some of the chicken mixture and roll up. Continue dipping and rolling; should make 10 enchiladas.

When pan is full, spread the cheese (large grate) on top and pour the rest of the cream all over it. Cook in a 350 degree preheated oven till golden brown on top.

[Penny]

Those sound really really yummy!!!

[brenda70546]

cajun cake
2 cups flour
2 cups sugar
2 teaspoons bakingsoda
mix togather
1 can dole crushed pineapple large
1 teaspoon vanilla
2 eggs
add to dry ingredents mix by hand till well blended bake at 350 till you insert toothpick and it comes out clean bake in a 9x13 retanglar cake pan leave cake in cake pan and pour hot topping on warm cake refigerate over night

topping
1 can crean
2 sticks butter not margrin
2cups sugar
cook on med heat till thickens about 5 min.
add to pot
1 bag of cocconut
1 cup choped pecans
1 teaspoon vanilla

[gardenfish]

i found alot of good recipes at www.organicvalley.com on the home page click on recipes. there is a really good roasted pepper and eggplant dip recipe i made with toasted pita bread as the chip.
rick

[werecat]

ok, I'm working with an insulin resistant diet to keep my blood sugar under control. Thank gods I like veggies! We joke about my 10lb lunches cause 'im on a diet' har, har, har... I graze through the day to keep my sugar level low carb and all. No commercial salad dressings cause to much modified food starch and other fillers. I make my own. I love blue cheese dressing so that is what I make, but you could probably add the dressing mix packages or an herb blend and make whatever you wanted.

WereCat's Blue Cheese Dressing

1 Cup low fat / skim butter milk

8 oz pkg cream cheese or that neufitwhatever cheese

4 oz blue cheese crumbles

between 1/4 and 1/2 tsp onion powder (basically to taste)

couple good shakes of garlic black pepper blend

Couple pinches of good sea salt or kosher salt

Whip the tar out of everything in a blender or food processor and leave over night for everything to blend. Makes approx 3 cups total I think. Enough to fill a reused lighthouse blue cheese jar (regular size not the huge honking ones) and fill an 8 oz squeeze bottle from the cake decorating section of the evil shop (wally world)

[mrtomatoexpres]

--

[gardenfish]

i have gone 100% organic for the past 2 months. what a difference. still eat alot and lost 20 lbs. i have orcanic ground lamb and pork and wonder if anyone has an herb recipe to turn these 2 meats into a breakfast sausage and an itialin type sausage. thanks,rick

[brenda70546]

use celery green onion tops onions garlic sage parsley bellpepper dried ground tomatos peppers if you love then use it you can't go wong it you like the herb

[lottie_uk]

I would fully support a recipie page. In the meantime I found this site that is really good for easy recipies

www.fooddownunder.com

[redsilk41]

I have a "serious" sweet tooth and a friend just gave me this family recipe for Peanut Butter Fudge, after I indulged in several pieces she let me taste test first. Enjoy and may it ROCK YOUR TEETH;)

One can evaporated milk
2 cups white granulated sugar
2 cups dark brown sugar
2 Tablespoons of butter
1/2 teaspoon salt

Use medium heat, bring to boil and cook to 240 degrees on candy thermometer. Takes about 15 minutes. Remove from heat and add:

1 18 oz. jar of peanut butter (smooth or crunchy, your choice)
2 teaspoons vanillla
25 LARGE marshmellows

Stir until smooooooooooth. Pour fudge into a 9 x 13 buttered container.

[Locavore]

For his birthday this year, my mother gave my husband a fantastic cook-book, which I immediately confiscated (gee, who gave my mother the idea for the book in the first place, I wonder? ;))

It's called "The Breakaway Cook" by Eric Gower. He describes is style as: "A breakaway cook is, above all, someone who loves great home cooking without excessive fuss – it’s all about keeping things very simple and accessible. Simplicity is what distinguishes breakaway cooking from fusion food, which often muddies the waters with needless and excessive complexity. Breakaway cooking reaches all over the globe for inspiration and ingredients to produce easy, no-fuss food. The flavors are bright and fresh, and the ideas are simple yet sweeping."

His emphasis on fresh ingredients, freshly ground herbs, and organic consciousness makes it right up the ally of many folks here. I have been so happy with the fantastic personality of the food he teaches. An example is the use of a simple ingredient--pomegranate molasses--to bring a whole new character to food. I marinated some salmon in it last night with some fresh rosemary and lemon zest, broiled it, and WOWEEE!!! What a result. Sweet and tangy, and very juicy.

For folks like me who are trying to develop their cooking instincts and confidence, this is a must-have because he really teaches you how to cook off the top of your head, not necessarily to a recipe. Check it out!

--Michaela

[johno]

I posted recipes for Sweet Potato Casserole (emphasis on SWEET!) and Cornbread Stuffing for Turkey on my blog today, if anyone's interested. The web address is listed below in the signature area.

If anyone wants to leave comments on the blog, it's as easy as registering on gardening forums.

[TastyofHasty]

Hey!!!!! I CAN POST!!! I have been silent lately 'cause we ain't been home & I couldn't remember my password! Suddenly, though, it works!!! What you mentioned about Breakaway Cooking, Locavore, reminded me of several years when I ate the same thing all the time ... and was very healthy. BEAN BURRITO ... make your own burrito shells out of whole wheat flour and regular flour, olive oil, salt, etc. ... make your own refried beans out of pinto beans, olive oil, cumin, garlic powder, red pepper; mix of veggies for flavor, juice, and crunch! my fave were tomatoes, green peppers, and onions, chopped. A little shredded cheese or salsa or Ranch dressing ... or not ... roll up and eat. If you're still hungry, have another. Now that is simple and easy.

[johno]

I have been eating Turkey Slumgullion for two days now. That's what I said, " What the heck is slumgullion?" My wife's family makes it after Thanksgiving - it is turkey and stuffing mixed with gravy or turkey broth, and it is good! With gravy it's pretty thick, with broth it's much lighter. I prefer it with broth.

[ovenbird]

I enjoy reading recipes on this site http://thepioneerwomancooks.com/. Have not tried any yet because my weight loss coach will not let me.:eek:

[chpwldmn]

I actually wrote an email about recipe thread some months ago. Adding new thread under main forum. So, instead of digging all around, it would be easier. But according to BC apperently impossible.

So, will it be here? Under "off topic" and will it be always on the top of the list or?

Personally, I wonder classic recipes with vegetables that I've never seen and tasted. They are mostly from Far East and South America. Because there are so many vegetables from there, even if I grow them successfully, what am I gonna do with them? It will be awesome to learn for example how Japaneses cook that one, how Brazilians cook this one......

Just got to this thread. Great Idea. I also would love to know how some other cultures use the vegetables I hopefully will grow from the new Bakers Catalogue.

[clarkbar2311]

I just made some salsa verde. I kind of took a stab at it. Couple pounds of fresh tomatillos, half an onion, a few chilis, and bout half a cup of fresh cilantro. It's cooling now. I'll report tomorrow if it was any good or not. I'm not aiming high on this one.

[morgansgardenofdoom]

Morgans Venison Stew

1 pound stew meat(venison or substitute beef)
4 medium potatos (peeled and cubed)
1 clove garlic(peeled and chopped)
1 medium onion(peeled and chopped)
1 jar sliced mushrooms
4 large carrots(peeled and sliced)
2 cups each of your favorite veggies (corn,peas,green beans,etc.)
1 can of tomato soup
1 can of cream of mushroom soup
1 cup of milk
1 cup of warm water
Salt and pepper to taste

Combine all ingredients into a large bake proof dish with lid (I myself like to use my dutch oven) Bake at 350 degrees for 3 hours. Stir occasionally. Add more milk/water if needed. Ready to serve when you can cut the stewmeat with a spoon

[Locavore]

I just made some salsa verde. I kind of took a stab at it. Couple pounds of fresh tomatillos, half an onion, a few chilis, and bout half a cup of fresh cilantro. It's cooling now. I'll report tomorrow if it was any good or not. I'm not aiming high on this one.

If it doesn't work out, I've got a recipe for salsa verde I'm pretty happy with. Let me know, and I'll post it.

[bunkie]

hey locavore, please post your salsa verde recipe. i've still got some tomatillos hanging around!:O)

[Locavore]

Ok, I keep forgetting to bring that salsa verde recipe in to post, BUT I PROMISE I WILL REMEMBER TOMORROW! (writing it on my hand right now...:p)

[Locavore]

Ok, here it is:

Salsa Verde

3 pounds of tomatillos, husked and rinsed
2 large whole jalapeno chiles, stems removed

5 small garlic cloves, peeled
1-1/2 teaspoons ground cumin
1-1/2 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh Italian parsley leaves
1/3 cup (packed) fresh mint leaves

1-1/2 tablespoons vegetable oil
1-1/2 teaspoons salt

Place tomatillos and jalapenos in a large sausepan. Cover with water and bring to a boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat, let stand 15 minutes, drain.

Coresely chop tomatillo mixture, garlic and cumin in a food processor using on/off turns. Add cilantro, parsley and mint, blend until herbs are chopped and slasa is chunky.

Heat oil in a heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups--about 10 minutes. Stir in salt.


I like to make a stacked chicken enchilada with this sauce using flat corn tortillas for layering, shreaded chicken, sour cream, cheese and whatever else I've got around.

[clarkbar2311]

my stab at salse verde was a failure... :(

[Locavore]

my stab at salse verde was a failure... :(

What went wrong, do you think? Was it taste or texture, or both?

[brenda70546]

Tastey here is your recpts
Boudin : Boudin is a rice and pork like dressing stuffed in casing for thoes who have no idea what it is it is a favorite amoung us cajuns
1 12 pound pork roast
I cut up the roast add 1 quart water and put it in the slow cooker about 8:00 pm and when i get up in the morning the roast is cooked do not throw out the juices you will need it
you can eather put the meat through a hand grider (the old way ) like i do or use your food prosser eather way works we have the food prosser but i like the texture of the meat grinder once your meat is ground skim off the fat then put it back in the slow cooker with the meat juice to that add 1 large white onion 20 green onion the bunching type cut uo the whole thing 1 cup parsley leaves do not put stems in there just leaves 1 bell pepper 1 rib celery cut small
seasom to your taste let that cook in the slow cooker for about an hour all the veggies will be solf
12 to 16 cups of medium grain cooked rice in a realy big bowl cause you are going to add the slow cooker meat and veggies to the rice and you neet to stir realy good till it mixed realy good then it time to put this good stuff in the casings . we make the boudin links about 12 inches tie a knot in both ends of the casing or when you heat your boudan it will come out of the casings then you will have a mess and i mean a mess
once you stuff the casings you can freze your Boudin in serving size packs we heat it in our rice pot onnce it has defrosted you can also mictowave it

[brenda70546]

Hoag Head Cheese
another favorite of ours here in cajun country and because the hog head isnot always easy to get we make ours like this
1 10 pound pork roast
cut it up and put it in the slow cooker with 1 quart if water if you put it in there at night in the morning your roast will be ready for the next step I grind the roast but if you rather you can use the foodprosser keep the cooking liquid skim off the fat
1/2 cup diced onion 1 celery rib cut small 1/2 bell pepper 1/2 cup parsley leaves no stems
and a good bunch about 5 of green onions the bunching type cut up put the ground meat and the vegirs back in the slow cooker for about an hour
2 pack of knox unflavored jelton in 2 cup water let desolve then add to slow cooker about 30 min befor your hour is up season to taste
with a laddle put your hog head cheese in pans i use loaf pans refigerate this over night i love it on crackers for a night smack Carlton likes his between 2 slices of bread

[TastyofHasty]

Brenda, that is interesting you can use pork roast. How do you fill your casings? And where do you GET casings? That is one of the hard parts!

What do you season your hogs head cheese with? I love that stuff!

Do you have an extra LARGE slow cooker (crock pot, right?)?

[brenda70546]

Jenn
our slow cooker is the big oval one wally world sells we use a saugage stuffer you can use a funnel we buy the casing at piggley wiggley's it is not refigreted if you can not find any let me know after the holidays i will mail you some once all the veggies are in the pot we season ours with texjoy stake seasoning and sea salt you can use tony's are any thing you like that all you like an indivual thing you know becausr of Carlton's mother we have to watch whar we use she is 91 and bed ridden but she loves our hog head cheese and boudin

[TastyofHasty]

you can use a funnel

Now there's an idea, never thought of that! I have a meat grinder (bought at garage sale, of course!), but don't even know if it has a sausage making attachment! Just checked online; you can buy sausage casings on eBay (and elsewhere), but bought online, they will add not inconsiderable cost to the homemade sausage IMHO. F'rinstance, check here, that's $9.00!
http://cgi.ebay.com/HOG-CASINGS-for-making-homemade-Sausage_W0QQitemZ4426465184QQihZ011QQcategoryZ7963 1QQrdZ1QQssPageNameZWD1VQQcmdZViewItem

Brenda, if I make one of those, I'll probably try the hogs head cheese; no need for casings there.:)

[louanne]

TYROLEAN BLACK PEPPER BREAD WITH EGG SALAD DIP

1 PACKET YEAST
1 CUP WARM WATER
2 TBL SORGUM MOLASSES

1 TSP SALT
2 TSP CELERY SEED
2 TBL CARAWAY SEED
2 TBL SORGUM MOLASSES
2 TBL FLAX SEED GROUND
1 CUP BREAD FLOUR
2/3 CUP OATMEAL
2 TBL GROUND PEPPER SEEDS
2 TBL BACON GREASE

1 CUP MORE BREAD FLOUR
5 COOKED STRIPS OF BACON CRUMBLED
1/2 MEDIUM ONION CHOPPED AND SAUTED


ACTIVATE YEAST WITH WATER AND MOLASSES
PUT NEXT SET OF INGREDIENTS IN MIXER BOWL( SALT ON BOTTOM)
ADD THE YEAST MIXTURE
THEN THE LAST SET OF INGREDIENTS
KNEAD TILL ELASTIC

PLACE DOUGH IN OILED BOWL
COVER AND ALLOW TO RISE TO DOUBLE
PUNCH DOWN AND FORM INTO BALL OR LOAVES
ALLOW TO RISE TILL DOUBLE AGAIN
BAKE AT 375 FOR 17 TO 20 MINUTES


THIS IS MODIFIED FROM AN OLD RECIPIE FOR BREAD USED BY CLIMBERS OF THE ALPINES TO TAKE ON CLIMBS(LESS THE EGG SALAD)

[bunkie]

oh wow! i'm gonna have to try that bread recipe! looks yum0!:O)

[brenda70546]

Jenn the casing is 3.99 here it would be cheeper it i mailed it to you or get the producer and see if you can buy it from then what the think that gold it is just hog guts any way if you want some i will mail it to you but the casing just a package you can make the boudin without putting it in the casing
Louanne that bread looks and sounds delish

[cornishwoman]

CHRISTMAS FRUIT CAKE
Ingredients:1 cup water
2 cups dried fruit
1 cup brown sugar
1 cup sugar
1 tsp salt
8 oz nuts
4 large eggs
1 tsp baking soda
juice of 1 lemon
1 bottle of whisky
Method:Sample whisky to check its quality.Take a large bowl. Re-check the whisky to ensure it is of the highest quality. Pour one levelcup and drink.Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.Make sure the whisky is still okay and cry another tup.Turn off the mixerer. Break two eggs and add to the bowl and chuck in the dried fruit. Mix on the turner, and if the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.Sample the whisky to check for tonisisticity.Next sift two cups of salt, or something. Who cares? Check the whisky.Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Then grease the oven and turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out the window, check the whisky again and go to bed.:):):)

[brenda70546]

cute CW would not want the morning after though

[tughillcam]

does the recipe have to be food ?

I came across this recipe for homemade laundry soap.
I can wash for a year for around 20 bucks.

grate a bar of fels naptha soap in a 5 gallon bucket. Add about a gallon of boiling water to dissolve the bar.. Add hot water to half fill the bucket and add a cup of arm & hammer washing soda, a cup of borax, and a cup of baking soda - fill to the top with more hot water.
Stir it periodically for a day because if you don't, it will turn into a thick glob. It's not pretty to look at, and it doesn't have any 'springtime freshness', but it you want to save a bunch of money on laundry soap, it will do the job. Use a cup of the goop per load. I haven't bought regular laundry soap for years.
I'd be willing to bet it's better on the environment too

[brenda70546]

were do you get the naptha soap do you use regular arm and hammer baking soda and borax or the washingsoda

[tughillcam]

I get fels naptha bar soap in the laundry section of the local 'Great American' store - as well as Arm & Hammer washing soda - 2 boxes for 5 bucks - and the borax. The baking soda is a recent addition because my guy friends say it doesn't quite get the musk out of the shirts. I haven't had any complaints from the gals. I keep a bamboo stick in the bucket to keep it stirred.

[moonlilyhead]

Best Salad You Will Ever Eat:

fresh baby spinach
walnuts
boneless/skinless sardines or tuna
boiled free-range egg
smoked Gouda cheese, cut in cubes
dark red kidney beans, black beans, or garbanzo beans
pumpkin or sesame seeds (roasted/toasted)
grapes or dried cranberries for a bit of sweet

Toss together, but gently or your eggs will become mush.

Don't get too crazy with everything except the spinach, or it'll be really rich. What I do is keep a mixture of some of the items on hand in the fridge (like the beans, walnuts, seeds, and cranberries) then wash the fresh spinach per meal and add the cheese and meat.

Dressing: blue cheese (the good stuff, not Kraft!) Asiago, or other favorite white/creamy dressing

Your body will thank you for this Omega 3, antioxidant rich, high protein meal!!

[windsng225]

Does anyone have a recipe for the Italian cookie that is cake like balls and dipped in colored thin icing? I have been searching all over the internet, of course I don't know the name of them. I used to have the recipe but can't seem to find it in my cookie recipe book. HELP! Thanks in advance if you have it.
joyce

[ovenbird]

were do you get the naptha soap do you use regular arm and hammer baking soda and borax or the washingsoda


Heritage Acres Seeds sells Fels Naphtha( for insect control), and it is also at http://www.soapsgonebuy.com/ online. Fels is also the best thing for poison ivy as it is the only soap that removes all of the poison oil from your skin after contact. When we were kids we automatically washed with it after any outing to the woods.

I have to use the HE soap in my washer.

[Mischka]

Does anyone have a recipe for the Italian cookie that is cake like balls and dipped in colored thin icing? I have been searching all over the internet, of course I don't know the name of them. I used to have the recipe but can't seem to find it in my cookie recipe book. HELP! Thanks in advance if you have it.
joyce

I have my authentic family recipe I'd be happy to share with you and other IDiggers. It makes a HUGE batch (for huge Italian families ;) ) You can cut the recipe in half. Forgive me, Noni for giving this out LOL!

Traditional Italian Anise Cookies

16 cups white flour
4 cups granulated sugar
2 cups shortening or baking lard
8 eggs
2 2/3 cups whole milk (not 1-2%)
4 teaspoons anise extract
1/2 cup baking powder

Cream together sugar and shortening well.
Mix in eggs, one at a time until mixed thoroughly.
Add anise extract and then add milk, mix in little at a time until smooth.

In a second bowl, sift together flour and baking powder.

Add sifted mix to first bowl, one cup at a time.

Roll into balls the size of an unshelled pecan and place on greased baking sheet. Try not to use a dark colored cookie sheet as it will burn the bottoms before the rest is baked through. (I use parchment paper)

Bake 8-10 minutes at 400° F and let cool for at least 20 minutes.

For your icing:

4 cups confectioner's sugar
1 cup whole milk
8 teaspoons anise extract
9-10 drops red food coloring

Mix sugar and milk, then add in anise extract.
While stirring, add in food coloring, a drop at a time until you tint the icing pink (not red)

Glaze tops of cooled cookies with this icing and allow it to set up.

I miei più sentiti auguri di Buon Natale e Felice Anno Nuovo!

[windsng225]

Mischka, I thank you soooo much for this recipe! These are sooo good. If no one has tried them, bake some, you will bake them again next year.
joyce

[Joan]

Quick and Easy Beef Cube Dish:

1 lb Chuck beef cubes (can sub round or sirloin if on sale)
1 can Campbells French Onion Soup
1 can Campbells Golden Mushroom Soup
1 can red wine or apple juice

Put all in oven dish, cover and bake 3 hours - do not remove lid while cooking.
If more people are coming throw in up to 2 1/2 lbs beef cubes. Every who has eaten these loves them, makes the best gravy for a side of mashed potatoes.

[Joan]

Homemade Cranberry Relish:

1 can whole cranberry sauce
1 small can mandarin oranges drained
1 small can crushed pineapple drained
1 small package raspberry jello
6 oz of gingerale or seven up
Optional 1/2 cup broken up walnuts

Cook down sauce til a little runny and stir in raspberry jello.
Add oranges and pineapple.
Stir in 6 oz gingerale or seven up and walnuts.

It takes a while to set so don't think it is not going to when you check it.

[louanne]

Okay calling all dandelion wine makers....ifyou have or have found any good recipies....or helpful tips....hang 'em here....if I can find a pound of the blooms this spring I am gonna try and make a batch....
Am wondering....think I could use roselle leaves????? lemon balm???? to suppliment if I cannot find enough blooms??????

[brenda70546]

Louanne fornt two reciepes an my fav place go to winemaking.jackkeller.net then go to requisted reciepes

[werecat]

Oooooooo bookmarked that site. Now to find a wine making for dummies....

[brenda70546]

werecat wine is so easy to make Carlton and i make it just rember let the juice do it's thing follow the instructions from this site and you will not have any problems i cover my corboys when the juice is ferminting for best color light can efect the color of your final product

[Wildlife]

This is a favourite that we make occasionally.....it's a bit messy but worth it:)
Lamingtons
Ingredients :

FOR THE CAKE
6 x eggs
3/4 cup granulated sugar
1 cup self raising flour
1/3 cup corn starch
1/3 cup hot water
3 tsp. butter, melted
3 cup desiccated coconut
OR if you're a bit pressed for time just buy a plain butter/sponge cake.;)

FOR THE ICING
4 cup powdered sugar
1/3 cup cocoa
3 tsp. butter
1/2 cup milk

Method :
1. Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.

2. Gradually add the sugar and beat well until the sugar has dissolved.

3. In a large bowl, mix the self raising flour with the corn starch.

4. Add the butter to the hot water.

5. Add the flour mix to the beaten eggs and stir well then add the hot water mixture. Combine very well.

6. Pour the batter into a greased 9" square cake tin that has been well greased.

7. Bake the cake at 350°F. for 35 minutes then turn out and cool on a wire rack.

8. To make the icing, mix the powdered sugar and cocoa together then add the melted butter and hot milk. Stir well until the mixture is smooth.

9. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack. Put into the fridge for about half an hour.

* If you wish, cut the squares in half and spread with raspberry jam before dipping.

YUMMMIEEEEEEEE!!!

[chpwldmn]

Today is the last day of 2007 and we are making Cornish hens with mashed sweet and white potatoes and Braised onions and sweet green peppers. The vegetable larder is almost empty since we have three feet of snow and we have been unable to make it to town for a week or more. Yes this is California but at 4000 feet this is a snowy winter wonderland.

[Butterflylover]

i'm on the hunt for the recipe thats called yellow cake mix rolls, i had the recipe at one time but lost it, i haven't had any luck finding it on the web so if any of you idiggers have this recipe i would really appreciate it. plus my family would love you forever.

[Gort]

Anyone here like to fry Banana Peppers( or other types of frying peppers?).
Well... here's how I do the stuff( of course, I do not measure... I "measure" as I bread)...
Flour
Eggs
Milk
Sugar
Salt
Italian Bread crumbs( with cheese in it.. Parmesan).\
Optional:
Celery seed
Black Pepper
Onion Powder
Garlic powder
Paprika( Ironic.?.. using a sweet pepper to spice up another pepper).
------------------------------------------------------------------------------
Cut and rinse peppers.
2) dredge in Flour( I add salt for flavor)
3) Dip in egg/Milk batter( usually use 3 eggs and 1/2 a cup of milk).
4) Dredge in the Italian Bread Crumbs Mix( I add the paparika, 1 tbsp of sugar & dash or two of garlic/onion powders..black pepper, too, if you like, and celery seed...)
5)put on a plate(in layers.. separate layers with paper towels or wax paper)... and put in freezer about 30-45 minutes prior to frying.
Note: For me, freezing seems to help keep the coating on(better).
That's it. Fry over medium heat, in your choice of oil, until golden brown.

If you want, you can add a shreeded cheese on top, when done frying, and coating is still hot.

I have even made a "Mexican" version, but using chili powder and cumin, and coriander spices.

One guy used to fry these in bacon or sausage(breakfast style sausage) grease. He'd save it and fry the peppers in it.

I still have a batch left from October, in the freezer. They keep very well, and taste almost garden fresh!

[Gort]

Beef Pita Pockets:
Roast beef(your choice of roast).
Soy Sauce
"Italian" Spices(fresh or store bought).
Garlic
Onion
Paparika
Cucumber slices
Pita Pocket Bread.
Ranch or Cucumber Salad Dressing.

Simple to do.
1) make the roast... take a fork or knife and cut into the meat(all around)...and shake soy sauce and tons of garlic, onion powders, and Italian Herbs onto the meat... let stand 10 minutes, and then put into oven. Cook like any roast.

2) cut up cukes(this is optional) into slices, then quarters.

3) when roast is done, let cool 10 minutes, then cut up into small pieces( dices, chunks, sliced, however...it's for a Pita Bread Sandwich) and put back into the broth(beef) in the roasting pan, and "Simmer" 10 more minutes on 350(if you like).

4) take the pita pockets, add some beef, cukes(and onions, minced, if you like)...then add whatever salad dressing you prefer.

Sorry my "instructions" aren't polished.
take care.

[Greenmon]

Heritage Acres Seeds sells Fels Naphtha( for insect control), and it is also at http://www.soapsgonebuy.com/ online. Fels is also the best thing for poison ivy as it is the only soap that removes all of the poison oil from your skin after contact. When we were kids we automatically washed with it after any outing to the woods.

I have to use the HE soap in my washer.

THANKS SO MUCH NEED FELS soap for Poison IVy man o man ! Used Borax with success last summer against Blister beetles + others On tomato , cucumber, melon , Pepper and Sweet potatoe plants ,worked great.

[tughillcam]

Okay calling all dandelion wine makers....ifyou have or have found any good recipies....or helpful tips....hang 'em here....if I can find a pound of the blooms this spring I am gonna try and make a batch....
Am wondering....think I could use roselle leaves????? lemon balm???? to suppliment if I cannot find enough blooms??????

using baking yeast doubles the alcohol - if you're into that sort of thing :D
coltsfoot and clover are good too. There are alot of recipes online.
green foliage makes it bitter, I know you have to be careful and take the yellow from the dandelion without picking any of the greens.

[tughillcam]

hey lookie what I found !

2 qts. dandelion blossoms
2 oranges
2 grapefruit
1 lemon 1 lb of raisins 1lb of sugar
2 tblspns yeast.

bring 1 1/2 quarts of water to a boil. Pour over blossoms - let cool.
put in a crock or vessel - add 3 qts cold water - slice fruit and add.
boil raisins and add(some people leave them in, some take them out)
add sugar and yeast and cover. let stand in a warm room.
stir once a day with a wooden dowel or spoon until it stops working.
strain and bottle.

[bunkie]

here's my favorite Dandelion Wine recipe...

1 gallon dandelion flower petals
1 gallon boiling water
1 orange
1 lemon
3 lbs. sugar
an inch of whole ginger, well bruised
1/2 oz. yeast on slice of toast

1. wash the dandelion flowers as they are always gritty, then cover them with the boiling water. let them stand three days, stirring often, before squeezing all the flowers out.

2. put the liquid into a pan, add the thinly pared yellow rind off the lemon and orange, the sugar, and ginger, and the lemon and orange sliced. boil for 30 minutes and let cool.

3. spread the yeast on the toast and float in the liquid. ferment for 6 days then strain and bottle, corking loosely till all fermentation ceases.

aside....i use 5 gallon plastic buckets with twels or blankets to cover them while fermenting.

[Nutter]

Anyone here cook for " Meals on Wheels " I need large quantity recipies that shut in seniors might like I'm cooking for 28..

Thanks in advance.. put in the thread or PM to me..

[Locavore]

here's my favorite Dandelion Wine recipe...

1 gallon dandelion flower petals
1 gallon boiling water
1 orange
1 lemon
3 lbs. sugar
an inch of whole ginger, well bruised
1/2 oz. yeast on slice of toast

1. wash the dandelion flowers as they are always gritty, then cover them with the boiling water. let them stand three days, stirring often, before squeezing all the flowers out.

2. put the liquid into a pan, add the thinly pared yellow rind off the lemon and orange, the sugar, and ginger, and the lemon and orange sliced. boil for 30 minutes and let cool.

3. spread the yeast on the toast and float in the liquid. ferment for 6 days then strain and bottle, corking loosely till all fermentation ceases.

aside....i use 5 gallon plastic buckets with twels or blankets to cover them while fermenting.

Sounds yummy!

OK, this might be a dumb question, but where do you get bulk dandelion petels if they aren't growing in your yard?

M

[bunkie]

locavore, i imagine the neighbors' fields, teehee...really, i think, rather know, you can cut the recipe in half, quarter etc... and get the same results, except for a smaller batch, if you can't get a good number of dandelions!:O) what i like about these recipes is they don't need the carbunckle (sp?) and all the fancy stuff! just a bucket, blanket, the simple things!!!:O) balloons work good too!:O)

ovenbird, here are some 'meals on wheels' recipes and ideas that might give you inspiration...you might have to double or triple them...also, if you have a GRage near you, they usually put out a cookbook and have great recipes, tho, once again, you'll have to double them....

http://www.vrg.org/fsupdate/fsu974/fsu974menu.htm

http://www.tubelicious.com/video_Uz5mcP-Uw8s_tag_meals.html

http://www.creativehomemaking.com/articles/090304e.shtml

[JackiP]

Just to make a quick correction to an above post - Heritage Acres Farm doesn't sell the Fels, Heirloom Acres in MO might! We (Heritage Acres Farm, Kansas) are still in the beginning stages of getting our produce and eggs to a marketable and sustainable level. That is unless there is another Heritage Acres that I'm unaware of. :)

[Nutter]

http://www.soapsgonebuy.com/ for Fels Naptha Soap

[Gary]

Create your own blend of Seasoning Mixes to spice up your favorite foods. Store bought can get expensive so consider making your own to use or give as “gifts” from your Kitchen for family and friends. Enjoy and good eating to all!
Gary

Seasoning Mix Recipes
http://www.recipe-recipes.net/seasoning/seasoning-mixes.htm

[southernfried]

Create your own blend of Seasoning Mixes to spice up your favorite foods. Store bought can get expensive so consider making your own to use or give as “gifts” from your Kitchen for family and friends. Enjoy and good eating to all!
Gary

Seasoning Mix Recipes
http://www.recipe-recipes.net/seasoning/seasoning-mixes.htm


Thanks a million, Gary. The site is a keeper. I stayed on it for a long time checking it out. Lots of good recipes.

[brenda70546]

thanks Gary lota good things there i kepp the site as well i like experminting with different herbs ans spices cool site

[Joan]

What a great site Gary and some of those would be nice as gifts I think! Thanks

[juliet]

Anyone else have way too much shredded zucchini in their freezer? I have a great zucchini bread recipe but I still have some of that frozen too. :D Please share your best zucchini recipes so I can use mine up and have room for my new harvest when it comes. Thanks Julie

[camochef]

Recipe for potato-leek soup that I had posted in the Heirloom thread about leeks, thought I'd move it where it belongs.

Potato-Leek soup

Ingredients:
2 Tbsp. olive oil
4 large leeks, whites only, cut into 1/4 inch thick slices (about 2 lbs. or more if your fond of leeks like I am)
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qts. (5 cups) water {can substitute Swanson's low-sodium chicken broth}
1 tsp. salt (unless using chicken broth)
1/2 tsp. fresh ground tellicherry black pepper
1 pkg. (8 oz.) philadelphia brand cream cheese, cubed
1/2 cup evaporated milk
1/4 cup chopped fresh chives
Directions:
Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender,
stirring occasionally. Add potatoes, water salt and pepper; stir. Cover. Bring to boil. Reduce
heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
Add leek mixture, in batches, to blender, cover. Blend untiled pureed. Return to stockpot.(or simply use an immersion blender as I do, and recommend)
Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives before serving.
Savor every spoonful of this indulgent soup. One serving goes a long way on flavor!
Variations:
I like to add either or both; Previously cooked shredded chicken breast or sliced white button mushrooms to add even more body!
Hope you guys enjoy! This is the only recipe I've ever come across that uses cream cheese instead of heavy cream or half and half!

Camochef

[louanne]

After spending the day in the hot house...I came in a played in the kitchen.....
what a lovely day.....
I whipped up a batch of my favorite focaccia and made a buffet for dinner..

Creamy chicken parma pizza from left over parma sauce a chicken breast, onion and shredded cheese

GAAAAAAAAAAAAAA lic breadsticks

and a sweet salsa and cheddar focaccia with sourcream, harry and davids sweet onion and pepper relish and sharp chedar cheese...

[brenda70546]

After spending the day in the hot house...I came in a played in the kitchen.....
what a lovely day.....
I whipped up a batch of my favorite focaccia and made a buffet for dinner..

Creamy chicken parma pizza from left over parma sauce a chicken breast, onion and shredded cheese

GAAAAAAAAAAAAAA lic breadsticks

and a sweet salsa and cheddar focaccia with sourcream, harry and davids sweet onion and pepper relish and sharp chedar cheese...

Were is the recipt ti sounds sssssssssssssooooooooooooo good

[louanne]

2 tbsp yeast
1 tsp sugar
1 1/2 cups lukewarm water
6-7 cups flour
1/2 cup olive oil
1 tbsp salt

disolve yeast and sugar in 1 cup of the water
let stand till bubbly
combine 2 cups of the flour with the oil and salt
add yeast mix and blend well
add the remaining flour, 1 cup at a time and enough remaining water to make a smooth, elastic dough.(not too much flour now.. that sometimes is the fault of many breads)
turn out onto a floured surface and knead for 5 minutes
place the dough into a lightly greased bowl
turning to grease all over
cover and let rise in a warm place for 1 hour
or untill double in size( another place where dough can fault if not allowed to rise enough)
punch down
the dough is now ready to use
with this you can make
pizza dough
cheese sticks
calzone
foccia
rolls

[louanne]

I also want to add( possibly ask the powers to be here)
There are a lot of really great recipies buried in the politics of food forum..under " are there any bread bakers here"
Maybe if you had posted on there you could cut and copy to here....its around page 17 18 of the forum....I think.....