Place your recipes in this 'ere thread (so we don't have thirty of them floating around ;) )!
Peanut Butter Pie
This is my hubby's favorite. :)
1 c. peanut butter
1 c. heavy whipping cream, whipped
1 c. granulated white sugar
8 oz. cream cheese, softened
Graham cracker or Oreo cookie pie crust
Mix the peanut butter and cream cheese together, add the sugar. Fold in the whipped cream. Pour into pie crust. Chill until set (about two hours or so).
You can drizzle Hershey's chocolate syrup on the top, but it's very tasty as is, or with a dollop of whipped cream.
Chili Pie
An excellent "I'm really broke but I need to eat" meal. We've all had a time or two like this, right?
1 can of your favorite chili
1 box of Jiffy Cornbread Mix (milk and 1 egg required)
Get a 8-inch square baking pan. Coat with your preferred non-stick material of choice (oil, butter, Crisco, whatever). Open up the can of chili and pour into pan. Mix up cornbread mix as directed. Pour over the chili, bake as directed. If you want, add a layer of shredded cheese between the chili and the cornbread mix.
You can use other cornbread mixes, but Jiffy has that nice hint of sweetness to it.
"Cheater" Shepherd's Pie
Another cheap eat. :D
1 can of Dinty Moore Beef Stew (the big size one)
Mashed Potatoes (4 servings should be enough)
Preheat oven to 400 degrees Fahrenheit. Coat an 8-inch square pan with your nonstick ingredient of choice. Open up your can of beef stew and pour into the pan, cover with the mashed potatoes. Bake until potatoes have browned, usually about an hour.
More from the Demon Queen of Victuals later!
Good Idea cause I would have started a thread for each and every recipe. I am a little dense.
Big Polish, out.
Wild Mushroom Risotto
Serves 4
1/2 cup peanut oil or extra-virgin olive oil
1 medium yellow onion, minced
1 large garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
7 cups chicken stock or good-quality not-too-salty canned chicken broth
3 tablespoons extra-virgin olive oil
1/2 pound wild mushrooms such as porcini, chanterelles, shiitakes, or Portobellos, wiped clean with a damp cloth, stemmed, caps cut into bite-sized pieces
Salt
1 medium tomato, peeled, seeded, and chopped
4 tablespoons unsalted butter, chilled, and cut into small pieces
1/2 cup grated Parmesan cheese
Large pinch chopped fresh Italian parsley
Freshly ground black pepper
In a medium-size heavy saucepan, heat the 1/2 cup oil over medium-high heat. Add the onion and garlic and saute, stirring continuously with a wooden spoon, just until softened, 3 to 4 minutes. Add the rice and continue to stir until the rice is evenly coated with the oil and mixed with the onion and garlic.
Add the white wine to the pan and cook, stirring frequently, until the liquid is absorbed, 3 to 5 minutes. Ladle in just enough chicken stock or broth to cover the rice, about 3 cups, and cook, stirring frequently, until the liquid is absorbed, 7 to 10 minutes more.
Meanwhile, in a medium skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the mushrooms and saute just until softened, 3 to 4 minutes.
Ladle 3 cups more of stock or broth into the rice. Raise the heat to high and stir in a large pinch of salt and the tomato. Cook, stirring frequently, until the rice is almost al dente, tender but still very chewy, about 7 minutes more. Stir in the sauteed mushrooms and, as necessary, enough of the remaining stock to cook the rice to doneness, nicely tender but still slightly chewy. Remember that the liquid surrounding the rice should be creamy, not runny.
Remove the pan from the heat and vigorously beat in the chilled butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in the parsley and season to taste with salt and pepper.
Divide the risotto evenly among 4 heated shallow serving bowls and serve immediately, passing the remaining Parmesan cheese for each person to add to taste.
Summertime Apricot and Crystalized Ginger Parfait
Makes two 9-by-5-inch loaves, 8 to 12 servings
6 large ripe apricots
1 1/2 cups heavy cream, chilled
4 egg whites
1/2 cup sugar
1/4 cup orange blossom honey
2 tablespoons water
1/4 cup coarsely chopped crystallized ginger
1/2 cup sliced toasted almonds (optional)
1 tablespoon lemon juice (optional)
Fresh berries, for garnish (optional)
Fresh mint sprigs, for garnish (optional)
Bring a saucepan of water to a boil and fill a mixing bowl with ice and water. With a small knife, score a shallow X in the skin of each apricot. With a slotted spoon, lower the apricots into the boiling water for about 30 seconds; then, immediately remove them with the spoon and transfer to the ice water. Drain on paper towels. Remove the skins from the apricots. Cut each apricot in half, remove the stone, chop the fruit coarsely, transfer to a bowl, and set aside.
With flavorless nonstick cooking spray, evenly spray the insides of two 8-by-5-inch loaf pans. Line each pan with plastic wrap, allowing 4 inches of plastic wrap to extend beyond each long top edge. Put the pans in the freezer to chill thoroughly for at least 1 hour.
Put the cream in a large mixing bowl. With electric beaters at medium speed, whip the cream until it forms soft peaks that droop slightly when the beaters are lifted out. Set aside.
In a small saucepan, stir together the sugar, honey, and water. Put the pan over medium heat, insert a candy thermometer into the mixture but not touching the pan's side or bottom, and cook until the sugar has dissolved and the mixture registers 235 degrees. Remove from the heat and let the bubbles disperse.
In another clean mixing bowl, put the egg whites, and with clean beaters, start beating them at low speed. When they turn white and frothy and build in volume, hold the pan of hot syrup above the bowl and, still beating, carefully pour the hot syrup in a steady stream into the egg whites. Continue beating, stopping as necessary to scrape down the sides, until the egg whites triple in volume, cool, and form a firm, glossy meringue.
With a spatula, fold the apricots and crystallized ginger into the meringue. Fold in the reserved whipped cream until evenly blended. If desired, gently fold in the almonds and lemon juice.
Spoon the mixture into the two chilled lined loaf pans. With a spatula, smooth the surface. Fold the overhanging plastic wrap over the mixture. Freeze for at least 4 hours or overnight.
To serve, unmold and unwrap each parfait loaf. With a sharp knife dipped in hot water, slice the loaf crosswise into individual portions, transferring each slice to a chilled dessert plate. Garnish with fresh berries and mint sprigs, if desired. Serve immediately.
Sausage Snacks
6 cups bisquik
1 lb Jimmy Dean Maple Sausage
1 lb Jimmy Dean Regular Sausage
2 cups shredded cheddar cheese
Preheat oven to 350 degrees
Mix all ingredients in the largest mixing bowl you have. Then roll into little balls (about 1" diameter), place on cookie sheet about 1/2 inch apart. Place in oven for about 20 minutes or until golden brown. Makes about 4 dozen. Great gaming munchies. Can also use 2 lbs Reg Sausage, the Maple just make them that much sweeter. (Whatever you do, DO NOT use 2 lbs of maple sausage)
Mmmmm, happiness in a popable snack.
Place your recipes in this 'ere thread (so we don't have thirty of them floating around ;) )!
Peanut Butter Pie
This is my hubby's favorite. :)
1 c. peanut butter
1 c. heavy whipping cream, whipped
1 c. granulated white sugar
8 oz. cream cheese, softened
Graham cracker or Oreo cookie pie crustMix the peanut butter and cream cheese together, add the sugar. Fold in the whipped cream. Pour into pie crust. Chill until set (about two hours or so).
You can drizzle Hershey's chocolate syrup on the top, but it's very tasty as is, or with a dollop of whipped cream.
More from the Demon Queen of Victuals later!
Mmmm, peanut butter in a pie, that just can't be wrong.
Sausage Snacks
Mmmmm, happiness in a popable snack.
I am making these right now. Literally. Right Now.
I am making these right now. Literally. Right Now.Sausage Snacks
Mmmmm, happiness in a popable snack.
Hope they turn out to your liking.
Hope they turn out to your liking.
Sausage, Bisquik,and Cheese. If they do not, I should never be allowed to cook again.
Yeah, I like the simple things in life. :o)
Sickly Sweet Orange and Ginger Creamy Icy Cake.
This is a very sweet frozen cake creation that my uncle used to let us kids make (for ‘fun’) if we finished all our dinner and promised to wash the dishes when he had to baby sit. ;)
You will need:
Aerosol Squirty Cream.
A pack of ginger biscuits.
Coco powder
Concentrated orange juice drink.
Take a packet of ginger biscuits and remove both ends of the roll but keep the rest of the packet on the biscuits.
Be careful the biscuits don’t fall out of one of the two open ends then ‘prick’ the tube with a knife.
Submerge the entire ‘tube’ of biscuits in pure concentrated (not diluted) orange juice drink.
Leave for about a quarter of a minute –you want the ginger biscuits moist so they still hold their shape and not turned to mush.
Drain off the orange juice and your left with a roll of soggy biscuits.
Cut the rest of the packet off the biscuits and place the ‘moist biscuity cylinder’ onto a plate.
Now totally cover the biscuits in that aerosol ‘squirty’ cream so that no biscuit is visible. Dust with drinking chocolate powder.
You should now have a long creamy ‘log’ speckled with chocolate.
Pop the weird mess into the freezer and wait for the squirty cream to harden into ice cream (a few hours). If you’re my uncle at this point you tell us kids its fun to hoover his entire house and then take the dogs for a walk –and you believe him because you’re a child.
Later…
Remove from freezer, cut yourself a slice and enjoy! (You will only be able to eat one or two slices before feeling sickened –its very sweet!)
If your good, promise not to tell your parents and keep quiet you can stay up late and watch Zombie Flesh Eaters and get your mind completely warped for ever! ;)
This recipe comes from Weird Al's movie, UHF:
The Twinkie Weiner Sandwich
Ingredients: Twinkie, Hot Dog, Spray Cheese
You get the twinkie and cut it legthwise along the top. Then you put the hot dog in the twinkie and cover with spray cheese. This can aslo be dipped in milk.
If anyone tries this I would like to hear their reactions.
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Place your recipes in this 'ere thread (so we don't have thirty of them floating around ;) )!
Peanut Butter Pie
This is my hubby's favorite. :)
1 c. peanut butter
1 c. heavy whipping cream, whipped
1 c. granulated white sugar
8 oz. cream cheese, softened
Graham cracker or Oreo cookie pie crustMix the peanut butter and cream cheese together, add the sugar. Fold in the whipped cream. Pour into pie crust. Chill until set (about two hours or so).
You can drizzle Hershey's chocolate syrup on the top, but it's very tasty as is, or with a dollop of whipped cream.
I actually beat out a homemade apple pie with that exact recipe in a gathering of friends pie competition. I love the PB Pie so much that I have to limit how many times a year I can make it or I would be like 300lbs.
I will post something later for a recipe and yall will love it.
FH
RPG Superstar 2013 Top 32
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Fatespinner's Mad Bean Burritos
1 - 16oz. can of refried beans
2 Tbsp. sour cream
2 tsp. chili powder (you can also use cayenne but it will be spicier)
4 oz. shredded cheese (Mexican Blend is best)
Tabasco sauce to taste (I usually use about 2 Tbsp.)
Mix these all together in a pot over medium heat until all the cheese has melted into the mixture (it will have an overall paste-like consistency). You can add dried peppers to it as well if you're feeling extra spicy (I occassionally sprinkle in some dried Habeneros for when my wife isn't going to eat any). Even if you don't like spicy stuff, use AT LEAST a little Tabasco. The vinegar element adds a lot to the overall flavor and that little tickle from the spice makes it all worth it.
Take the mixture, spread onto tortilla, add toppings as desired (we use MORE sour cream and cheese, sometimes a little salsa, and occassionally shredded lettuce). Wrap tortilla into burrito, and enjoy!
Naturally, you can add seasoned ground beef to this if you like, shredded pork, grilled chicken, or whatever. It's such a versatile recipe. I love it!
Deep fried bacon. Possibly the greatest culinary invention of all time.
Whoohoo, this place is just like 1 hour & a 1/2 from me. I see a road trip in my future. Thanks GT
Deep fried bacon. Possibly the greatest culinary invention of all time.
I'm from the south and even I have to say that is just FAT!!! F-A-T FAT!!!
Fizz
I want some...
Mmmm, peanut butter in a pie, that just can't be wrong.Place your recipes in this 'ere thread (so we don't have thirty of them floating around ;) )!
Peanut Butter Pie
This is my hubby's favorite. :)
1 c. peanut butter
1 c. heavy whipping cream, whipped
1 c. granulated white sugar
8 oz. cream cheese, softened
Graham cracker or Oreo cookie pie crustMix the peanut butter and cream cheese together, add the sugar. Fold in the whipped cream. Pour into pie crust. Chill until set (about two hours or so).
You can drizzle Hershey's chocolate syrup on the top, but it's very tasty as is, or with a dollop of whipped cream.
More from the Demon Queen of Victuals later!
i really couldnt agree more. it sounds delicous! i love all forms of peanuts!
KENDER PIE
Ingredients:
1 kender
pie crust(use the crust 4 chicken pie)
Tika's homegrown peas
Raistlin's tonic
1.Chop up the dumb kender. into LITTLE TINY PIECES(for extra sweetness, keep him alive for EVERY chop, AND take and rip up his pouch).
2.Put the kender pieces into the pie.
3.Dump in all the peas.
4.Pour in the tonic.
5.Enjoy!(enjoy killing that dumb kender, that is!)
I believe this was Elvis' favorite sandwich, but I can't remember the proper name for it for the life of me. Gold-someting or other.
1 Loaf of bread
Whole bunch of Peanut Butter
Whole bunch of Jelly
Fried bacon
Cut open the loaf of bread and hollow it out, keeping the whole thing in tact. Spread the PB&J inside, then stick the bacon in there. Serve with Champagne. Walk three paces, die of a heart attack.
I've never tried it, nor would I want to. I could try it with the fake vegetarian bacon, but, honestly, I'm just not that curious.
On the subject of bacon, did you know that Bac-Os (the crumbled up bacon crap for your salad) is accidentally vegan? Nothing even resembling a pork product is in those things. It's just science in a jar. Still not good for you.
I believe this was Elvis' favorite sandwich, but I can't remember the proper name for it for the life of me. Gold-someting or other.
1 Loaf of bread
Whole bunch of Peanut Butter
Whole bunch of Jelly
Fried baconCut open the loaf of bread and hollow it out, keeping the whole thing in tact. Spread the PB&J inside, then stick the bacon in there. Serve with Champagne. Walk three paces, die of a heart attack.
I've never tried it, nor would I want to. I could try it with the fake vegetarian bacon, but, honestly, I'm just not that curious.
On the subject of bacon, did you know that Bac-Os (the crumbled up bacon crap for your salad) is accidentally vegan? Nothing even resembling a pork product is in those things. It's just science in a jar. Still not good for you.
It was one of his favorites. It is suppose to feed 8 people, but he would finish one by himself...I have spent alot of time in Memphis...
Fizz
Fizz
Bill 'n' Donna's cheap 'n' sleazy chili con carne
2 to 3 pounds lean ground beef
15 ounce can light red kidney beans, rinsed and drained
15 ounce can dark red kidney beans, rinsed and drained
15 ounce can Black beans, rinsed and drained
1 to 1 and a half jars tomato sauce
Taco seasoning (we usually use 2 to 3 packets)
Chili powder
Brown beef in a skillet 1 pound at a time. Drain and dump into a huge pasta pot. When it's all browned, mix in the tomato sauce, beans, taco seasoning and chili powder to taste. Cover and cook at low heat (200 to 250 F) in the oven for...oh...3 to 4 hours, stirring occasionally. If necessary, add a little more tomato sauce if mixture gets too thick. Serve hot out of the oven on any of the following ways:
1) In bowls with shredded cheese
2) With flour tortillas as chili cheese burritos
3) In taco shells
4) as a dip with tortilla chips
The best bit: it tastes even better reheated the next day!
(This is what we're having tomorrow night when we game!)
Tegan's Twinkie Pie
(see Untitled Thread, pg 24, post #1200 WHOOT)
TWINKIE PIE
Ingredients:
1/2 tsp Vanilla
9 Twinkies
6 oz. Chocolatae chips, semisweet
3 eggs, seperated
1 cp Pecans, chopped (personally, I use more)
1 dash Cream of Tartar
1 bowl of Cool Whip
1/2 cp Sugar
Directions:
Grease Pyrex casserole dish with butter (or Pam)
Cut 8 Twinkies in thirds, LENGTHWISE, and layer on bottom of casserole dish. (this is the messy part)
Beat egg whites with the cream of tarter and slowly mix in sugar, and vanilla.
Melt chocolate chips in top of a double boiler. Add egg yolks slowly to chocolate, continue to stir over boiling water.
Fold Chocolate into egg whites.
Spread icing over Twinkies, sprinkle with 1/2 the nuts. Layer on more Twinkies, spread icing, add the other 1/2 of the nuts. Repeat as neccessary (I usually use a 9.5x12 and get just the 2 layers).
Once all Twinkie/choc/nut layers are done, spread Cool Whip over the last layer and place a whole Twinkie in the center. (sprinkle w/nuts if you like)
Chill about an hour or more and serve.
*I realize this sounds like it would be super sweet & put a diabetic in sugar shock just by being near it but it's actually not as rich as it sounds*
Enjoy!
Sauteed Chicken w/Bourbon Sauce
1 tsp cayenne pepper
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder
1 tbsp salt
4 boneless skinless chicken cutlets
1 scant cup flour
1/4 cup EVOO
1 tbsp basil
1 shallot minced fine
1/4 cup Bourbon
1 pint heavycream
Mix first 5 ingredients in a mixing bowl.
Rub seasoning mixture onto chicken.
Dredge chicken in flour.
Saute chicken 3 min. on each side.
Remove from pan.
Saute shallots for 30 seconds.
Add basil.
Add bourbon and cook out the alcohol till reduced by half.
Add heavy cream and cook until reduced by 2/3.
Put chicken back in pan till finished, about 2 min.
For a twist after the chicken is done pour extra sauce into roasted garlic mashed potatoes.
MMMMMM.
Sammich!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
My typical dinner:
Microwavable Crap
Directions: unwrap, stick in microwave for arbitrary amount of time, and be prepared to face the fact that it will not look like what's on the box. And will be either too hot or too cold.
I may try these, if I have time. Yay.
Okay, I gotta be quick cuz our gamers are trickling in, and here I am, browsing the message boards *sigh* I truly am addicted.
Here's one I make for our gaming nights, the guys love it.
Cheese surprise
16oz mayo
16oz sour cream
8oz parmesean (crap sp?) cheese
one yellow onion
package of french rolls
Chop onion, throw everything in bowl mix and stick in fridge for about two hours.
cut french rolls in half and liberally spread mixture on each half, broil in oven until golden brown.
Trust me, you'll love it and it makes a huge batch. Now I gotta go find that rich ladies brother (seen the cover of this months dungeon, don't think I wanna find him!)
I made blueberry-raspberry muffins today. :) The hubby made lasagna and cheesecake last night.
I made blueberry-raspberry muffins today. :) The hubby made lasagna and cheesecake last night.
Ah! Soooo hungry. I should stop reading this thread.
Blueberry and rasberry muffins...yuummmy!
Speaking of muffins...you seen this? This guy's also done one for shoes and text message breakups...probably accessible from the links on the youtube page. Funny stuff. (asbestos muffins?)
Yep, most assuredly the blood muffins. I wonder if that Han Solo was a first edition?
Carmeled Crescent Rolls
Cinamon & Surgar Mixture
Melted Butter
Crescent Rolls
Jumbo Marshmallows
Roll marshmallow in butter, roll in sugar mixture, wrap in crescent rolls (dip bottom of crescent roll in butter so it will not stick to pan). Bake in a cupcake pan as per directions for crescent rolls.
Best eaten hot*
Enjoy.
* The poster of this recipe is not responsible for injuries caused by hot, sticky goo dripping from crescent roll when eaten. Face protection should be used, or at least caution should be taken, when eating.
Kool-Aid Pickles
Yes! I know what me and my seven year old daughter are going to make this weekend, what a great project for kids, and she loves pickles.
*inhales deeply in her new home*
Ahh...nabana bread... :D
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This is one of my favorites to make for a nice dinner at home, or when I have to take food to a party and I actually care how well people like it.
Chicken Something-or-Other*
2 boneless chicken breasts
2 cloves garlic
2 tbsp butter or margarine
2 tbsp olive oil
2 tsp white wine
Salt
Pepper
Chili powder
Ground (Cayenne) red pepper
Rosemary leaves
Preheat oven to 350 degrees. Mince garlic. Optionally, cut each chicken breast into three or four equal pieces.
Melt butter in a baking dish large enough to hold chicken breasts. Add olive oil, wine and garlic. Add salt (I like using a sea salt grinder) and pepper (grinder for this as well) to taste. Stir in chili powder (the more the merrier; I aim for orange-ish); stir until mixture is well-blended.
Coat chicken breast pieces in mixture, arranging chicken evenly in dish. Sprinkle top of chicken breast with even layer of chili powder. Crush rosemary and sprinkle evenly over chicken. Dust a tiny amount of red pepper very lightly over chicken. Bake on 350 until chicken is done (about thirty minutes, give or take).
This recipe makes four servings. Goes great with red-skinned mashed potatoes. Enjoy!
* this is adapted from one of those old Betty Crocker recipe cards.
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Sausage Snacks
I've made something very similar for parties and such. Basically: get a can of Grands biscuits, a package link of sausage, and a bag of shredded cheese. Cook the sausage and cut into thirds. Cut the biscuits into quarters and flatten.
Place one piece of sausage link into each quarter, sprinkle with cheese, then fold the edges of the dough up and pinch together, enclosing the sausage and cheese. Bake on a cookie sheet according to the directions on the biscuit can. This makes twenty pieces, so for parties you'll want to do multiple cans because man do they ever go fast.
This is one of my favorites to make for a nice dinner at home, or when I have to take food to a party and I actually care how well people like it.
Chicken Something-or-Other
This looks fantastic
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This looks fantastic
It's really easy and quick to make, and almost always turns out really well. The secret for me (besides lots of garlic and the hint of red pepper) is catching the chicken just as it's finished baking; the last batch I made was tender enough to cut with just a fork, even after being refrigerated and re-heated in the microwave. It can be a little tricky getting it just right, though, and undercooked chicken is nothing to mess with ;p
Edit: oops, I put it at four servings, really two chicken breasts is two servings. To get four servings, double the recipe!
This looks fantasticIt's really easy and quick to make, and almost always turns out really well. The secret for me (besides lots of garlic and the hint of red pepper) is catching the chicken just as it's finished baking; the last batch I made was tender enough to cut with just a fork, even after being refrigerated and re-heated in the microwave. It can be a little tricky getting it just right, though, and undercooked chicken is nothing to mess with ;p
Edit: oops, I put it at four servings, really two chicken breasts is two servings. To get four servings, double the recipe!
Sounds good, but would it work a sauce (something gravy like)? Just sounds like there should be a little more...
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Sounds good, but would it work a sauce (something gravy like)? Just sounds like there should be a little more...
I use a lot of garlic and a whole lot of chili powder. Add in the red pepper for a little bite and it's actually got a lot of flavor. Crushing the rosemary leaves also helps release their flavor, which is really nice with chicken.
Try halving the recipe and making it this way one time; if you don't like it you can always add/substitute new seasonings to your taste ;)
The original recipe I used for this didn't have olive oil, wine, or red pepper, so it was basically a lot of butter and the other spices. On a whim I tried reducing the butter, and adding the other stuff, and it turned out a whole lot better.
Incidentally, you can also pan-fry the chicken breast instead of baking and it turns out more or less the same. I prefer baking, though, because otherwise you have to tend it (turning the chicken and whatnot), and who has time for that when you're busy gaming?
From memory!
Chicken Enchiladas with White Sauce
Ingredients:
Roughly 1 pound cooked and shredded chicken
1 large can cream of chicken soup (26 oz)
1 bunch green onions (thinly sliced)
2 large tomatoes (chopped)
1 packet chicken taco seasoning
1 medium container of sour cream (16 oz)
1 bag of shredded cheese (Mexican blend is what I've found to be best.)
Package of tortillas (I use the Gordita style tortillas, and generally only need 1 package of 8)
Large casserole or baking dish (sprayed with non-stick spray or coated in butter. Either way. ^ ~)
Directions:
Preheat oven to 350 degrees F, 177 degrees C.
Combine sour cream and cream of chicken soup, set aside. Combine chicken, green onions, tomatoes and taco seasoning. Make sure the chicken is evenly coated, and place a large spoonful into the center of a tortilla. Fold up into a roughly burrito shape, and then place fold down into prepared baking dish. Repeat until out of filling and/or tortillas.
Once all of the enchiladas are formed and in baking dish, ladle the soup/sour cream mixture over them, liberally covering with shredded cheese. Cover with tin foil and place into preheated oven for 35 to 40 minutes. Remove tinfoil and cook 5 minutes more, sprinkling more cheese over the top if desired.
You can of course change this recipe to suit your own tastes. Just about anything can go into an enchilada, and it doesn't take much to change the sauce. Just different kinds of soup, and off you go! This dish is great for dinner parties, and goes fast every time.
FLOURLESS CHOCOLATE CAKE
Makes one 10-inch cake
8 ounces good-quality bittersweet chocolate, cut into small pieces
4 ounces unsalted butter, cut into small pieces
5 eggs, separated
Pinch of salt
2/3 cup sugar
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish
Fresh raspberries, for garnish
Preheat the oven to 325 degrees. Butter and flour a 10-inch round cake pan.
Bring about 1 inch of water to boil in the bottom half of a double boiler or in a medium saucepan. Reduce the heat to a bare simmer. Put the chocolate and butter in the top half of the double boiler or in a heatproof mixing bowl large enough to rest on the rim of the saucepan without the bowl's bottom touching the water. Place the pan or bowl over the simmering water and melt the chocolate and butter, stirring them until blended.
Meanwhile, in another mixing bowl, whisk together the egg yolks, pinch of salt and all but 3 tablespoons of the sugar. Stirring continuously, pour the melted chocolate-butter mixture into the egg yolks until thoroughly combined.
In a third, clean bowl, put the egg whites. With an electric mixer on medium speed, beat the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Still beating at medium speed, gradually sprinkle in the remaining sugar, continuing to beat the egg whites until they form stiff but not yet dry peaks.
With a rubber spatula, fold a generous dollop of the egg whites into the chocolate mixture, just until a few streaks of white remain. Add the chocolate mixture to the remaining egg whites and gently fold together until thoroughly combined. Pour the mixture into the prepared cake pan.
Bake in the preheated oven for 1 hour and 15 minutes. Remove the pan from the oven and immediately invert a cardboard cake round and a wire cake rack on top of it; then, protecting both hands with pot holders or oven mitts and clasping the rack and pan together, invert them to unmold the cake onto the cardboard and rack. Leave the cake to cool to room temperature. Don't worry that its center sinks and cracks slightly. Refrigerate until serving time.
Before serving, dust the cake with powdered sugar by spooning some sugar into a fine-meshed sieve held over the cake, then gently tapping the sieve. Cut the cake into wedges and serve with whipped cream and raspberries.
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Salami Sausages
ingredients
18lb Beef (free of sinews)
18lb lean pork
14lb fat
2lb salt
1oz salt
3oz white pepper
3oz raw canesugar
1 gill pure grape brandy
method
1. Mince meat, chop the fat to 1/2 inch cubes, mix with meat.
2. mix in spices and mince (in hand mincer or chop by hand).
3. three parts of garlic bulb may be added.
4. fill into beef middles and bind with thick string over length.
5. must hang to dry for 4-5 weeks.
Gingernut Biscuits
ingredients
6lb flour
1/2oz baking powder
1&1/2lb lard
2&1/2lb sugar
3lb golden syrup
2oz ground ginger
171/2oz mixed spice
3/4gill milk
method
1. sieve flour, ginger, baking powder, spice.
2. add lard rubbing this in finely and making a bay.
3. weigh the sugar by spreading it out in a pan and pour the syrup on the sugar before turning both into the bay and mix well.
4. add a little milk and throw mix all into a clear looking dough of thick consistency.
5. dust the dough and a kitchen surface and roll out to 1/8 inch thick.
6. cut with cookie cutter and place on greasedbaking sheets.
additional: may brush with a mix of milk and syrup to glaze the surface
7. bake to golden at 340 degrees F.
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Éclairs
Ingredients
1 pt. water
12 oz. flour
1/2Ib. butter, lard or margarine
1 pt. eggs
Method
1. Sieve flour.
2. Place water and fat in saucepan and, when boiling stir in flour over heat for about a minute.
At the end of this the paste will be thoroughly cooked and will leave the sides of the pan.
3. Transfer to a machine bowl to use electric beater.
4. Proceed to beat the eggs into the paste until the consistency is judged correct for éclairs.
Take off the quantity of paste for these, then add the pinch of " vol " and another egg or so to the remaining paste, beat these well in and use in making cream buns.
Éclairs are piped from a Savoy bag, fitted with a 1/2 in. plain tube, upon lightly greased baking sheets.
5. Pipe the éclairs about 4&1/2 ins. long and avoid leaving a point on the end of each strip of paste by wiping the back edge of the tube upwards and forwards to cut off the supply of paste neatly and cleanly.
It is not necessary to wash these goods with eggs, as is so often advised m some text books.
6. Bake without covers at 430 degrees. F until they are quite crisp and dry. If removed from the oven before this stage has been reached, they immediately become soft and collapse.
By examining the cases when baked, the novice will be able to learn whether he has correctly judged the consistency for the uncooked paste If insufficient eggs have been beaten in, the cases break open awkwardly and look misshapen. On the other hand, if the paste has been made too soft with eggs, the cases will be very wide and flat and there will not be room inside to pipe in the cream. Instead of the interior consisting of a long hollow space, the top and bottom will be adhering to one another and the goods are valueless.
If correctly made, the cases will be plump, crisp, smooth on top, with straight, thinned sides. They can now be filled from the end by inserting the tube of the cream filling machine and forcing in a sufficient quantity of freshly whipped cream flavoured with vanilla, coffee, raspberry, etc., and coloured to correspond—white cream is generally flavoured vanilla. In the absence of a cream filling machine, the cases must be cut along one side with a sharp knife and cream piped in from a Savoy bag and a \ in. star tube.
Chocolate Éclairs
As most éclairs are finished with chocolate fondant, a few words 01 this subject will not be amiss. If fondant, prepared in the usual way by heating to 100 degs. F. and reducing to dipping consistency with stock syrup, is coloured with chocolate colour only, the result is not satisfactory from the point of view of flavour. In addition, if the weather damp, the fondant hygroscopically absorbs this moisture and runs off the cases, making these goods look a mess. The cure for both troubles is to use at least one-third, unsweetened, block cocoa and two-thin fondant. Melt the block cocoa slowly by standing a tin containing either in a warm place or in the bain-marie for some time. Then reduce the fondant to the usual warm, semi-liquid condition by heating a; adding stock syrup (see chapter XVIII), then blend into it the melt chocolate. Mix well and bring the colour to an attractive chocolate t by the addition of a few drops of good chocolate colour.
Coating the Cases
Cream éclairs are generally sold in long, paper cases. The practice is a good one for a variety of reasons—there is no need for fingers to touch the goods once they are in the cases, and the éclairs are not so inclined to roll about when snugly resting in the papers. The reason I mention this is that, when paper cases are used, the place to put the chocolate coloured and flavoured fondant is along the level, flattened surface that was in contact with the baking sheet with the éclair cases were being baked. If paper cases are not used, such a method would increase the tendency of the éclairs to roll about, so a fondant must be placed upon the rounded tops of the goods.
Spread the fondant evenly along the cases with the end of the palette knife, or, better, the end of a small ordinary table knife. If the cream used inside the éclairs is coloured and flavoured with coffee, then coffee fondant should be used, and so on—raspberry cream, pink fondant lemon cream, pale yellow fondant, etc.
Sausage SnacksI've made something very similar for parties and such. Basically: get a can of Grands biscuits, a package link of sausage, and a bag of shredded cheese. Cook the sausage and cut into thirds. Cut the biscuits into quarters and flatten.
Place one piece of sausage link into each quarter, sprinkle with cheese, then fold the edges of the dough up and pinch together, enclosing the sausage and cheese. Bake on a cookie sheet according to the directions on the biscuit can. This makes twenty pieces, so for parties you'll want to do multiple cans because man do they ever go fast.
I've done that with Little Smokies, Crescent Rolls & cheese. It's pretty good. Another thing to do with Little Smokies is to put a large package (or 2 small pkgs) of them in a slow cooker with a small (10oz) jar of grape jelly and a bottle (16oz) of Hickory BBQ sauce. Makes for good snackin'.
Éclairs
Ingredients
1 pt. water
12 oz. flour
1/2Ib. butter, lard or margarine
1 pt. eggs
Mine is slightly different, smaller doses, and Imperial.
1c Water
5 3/4 oz flour
3/4 stick of butter
4 large, whole eggs and 2 egg whites
Sweet: 1 Tbls Sugar and 1/8 tsp Salt
Savory: 1 tsp Salt
Follow the instructions above except as below.
2. Add Salt/Sugar as well. Use a spatula and press/stir the mixture on the bottom of the pan. The mix should stop sizzling (result of water boiling away).
4. One egg at a time (you'll have 2 less yolks), ensuring that the egg is fully incorporated befor adding another.
5. I make mine about 2 inches long, piping in an "s" pattern (below). After piping, dip your finger in water and ensure that they are smooth on the top. This will help reduce deformity. If one looks odd, just put it back in your piping bag (which can be a zip top bag with a corner cut out, be sure to use the piping tip).
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The same mixture can be used for cream puffs. Just make little circular shapes instead of oblong. I use an instant pudding mix (use less milk, I found that 1/2 cup is better, but could use a little less) poured in a zip top bag (include the piping adapter) and squeeze it out of there, much easier than making it and loading).
Makes about 18-22 eclairs.
http://www.foodnetwork.com/food/show_ea/episode/0,,FOOD_9956_21099,00.html
Click the "Sweet or Savory Pate a Choux" link