STUFFED PUMPKIN
ahhhhhh I dont use recipes...
I just go with an inspiration...
I might make the same dish a thousand time somewhat different each time...
BUT basically...
1 PIE pumpkin (not the huge things you make jackaletterns out of)
1 cup milk
1 cup water
1 cup rice
sortta half cook it
(sometimes it doesnt fully cook in pumpkin and you get semi crunchy rice)
cut the top off your pumpkin
clean out goop and seeds.. keep seeds to roast later
in pumpkin...
and here is the inspired part... b/c it depends on how big your pumpkin is add:
equal amount of rice and bread... cut into cubes
add any leftover ground beef/pork/lamb or other cooked meats.. cut up in cubes
chop celery (2 or 3 sticks)
add raisins or cranberrys or apples or whatever
a cup or so of brown sugar or half and honey or maple surup
spice to taste... I like curry ginger cumin cinnamon alspice nutmeg
mix it really well
even dump into another bowl once you know how much will fit in your pumpkin
add mix to get it soggen! pack in really well
add milk and press... pack it in!
put lid back on
I like putting this pumpkin in an oven dish with a little water.. keep bottom from burning...
you can cover the top with tin foil to keep it from burning aswell
roast at 400... for a long time... your whole house is going to be smelling great long before it is ready
and your family is gonna be chanting... 'is it done yet?'s
- [
moira hawthorne]
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- [moira hawthorne]
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(as baked by Aodh)
Italian Almond Cookies
"This cookie is very chewy on the inside and crisp on the outside,
BUT the entire outside is coated in sliced almonds
for a fantastic look and is absolutely delicious.
It is well worth the effort."
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
It was hot in the small kitchen.
He had striped to his waist, but still he was sweating.
Grease cookie sheets.
He place them on the stove, out of the way for now.
Ingredients:
* 2 pounds almond paste
* 1 cup all-purpose flour
* 8 egg whites
* 2 cups white sugar
* 2 cups confectioners' sugar
* 2 cups sliced almonds
"What? No italian man!? And they called these Italian Almond Cookies!"
Original recipe yield: 6 dozen
"By the Stars.. thats a fuck load of cookies!"
The faery stared at amazement at the growing pile.
2. In a large bowl, use your hands to mix together
the almond paste, flour, egg whites, white sugar and confectioners' sugar
until well blended.
Aodh wiped a messy dough covered hand up over his forhead
leaving a streak as he tried to push his hair out of his eyes.
The mixture will be very sticky.
"Now you tell me!" his voiced with mild sarcasm.
prep time : 15 Min
He glanced up at the clock, "Fuck! Ive been at this a half hour already!"
Place the sliced almonds into a small bowl.
Aodh reached for the plastic bag of almonds and tore it open with his teeth.
The bag tore open suddenly and almonds flew about.
Luckily most landed on the counter and not the floor.
So the fustrated faery scooped them up into a rough pile.
Scoop out rounded teaspoonfuls of the dough
and drop them into the almonds.
"Well this is fun." the faery laughed as he made cookie bombs
compleat with sound effects.
Roll until completely coated.
"Completely coated? ... How about mostly coated."
The rest were on his hands.
Place 2 inches apart onto the prepared cookie sheets.
Luckily he only dropped one while moving them over to the stove.
Tho he stepped on it!
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown.
He poured himself A Piece of Ass.
Ingredients:
* 1 shot Amaretto
* 1 shot Southern Comfort
* Ice cubes
* Top off with Sour mix
Mixing instructions: Put ice in glass. Pour in shots. Fill with Sour Mix.
"This I can handle!" tho the faery mixed it just a tat stronger
and only splashed it with the sour mix.
He leaned against the messy counter to drink
and watch the round little cookie bombs bake.
Cool on cookie sheets for a few minutes
before removing to a wire rack to cool completely.
Aodh burnt his mouth on the first cookie straight off the sheet.
But the second glass of A Piece of Ass comforted his mouth nicely.
By than the cookies had cooled, and he had to agree...
they were well worth the effort.
- [moira hawthorne]
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- [moira hawthorne]
Gaby Maya: carrots cream
you need a carrot per person
- cook them in a little water without salt until tender
then in your blender , puree the carrots with the remaining water -
on a soup pan, you slice 1/2 a medium size onion
and add 2 spoons of butter. melt the butter and add the sliced onion
cook till onion is transparent
add the carrot puree and as it cooks slowly
add 2 cups of milk and 2 cups of chicken broth
(can be seasoned made or canned)
add salt to taste and a little black pepper.
when it comes to a boil, turn off the heat
you can serve this with croutons and a little sour cream on top
its really tasty and smells heavenly
my friend's recipe - [moira hawthorne]
Marinated Pork Tenderloin
prep time 10 Min
cook time 45 Min
ready in 1 Hr 55 Min
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 1 clove garlic, minced
* 3 tablespoons dijon honey mustard
* salt and pepper to taste
* 1 (2 pound) boneless pork loin roast
directions
1. Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl.
Place the pork loin in a large sealable plastic bag and pour in the marinade.
Marinate in the refrigerator at least 1 hour before cooking.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Transfer the pork loin to a baking dish; pour marinade over the pork.
4. Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes.
An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- [moira hawthorne]
Cowboy Cookiees!
Cream together:
1 C margarine
3/4 C white sugar
3/4 C brown sugar
2 eggs
1 t vanilla
Beat in:
1 2/3 C flour
1 t soda
1/2 t baking powder
1/2 t salt
Stir in:
2 C oatmeal
12 oz chocolate chips
I usually make balls a little smaller than a ping-pong ball.
Then bake them 8 minutes at 350 F.
Sometimes, if the consistency seems really thick,
you can leave them in 10 minutes, but if you use the proportions I put up there,
try 8 and see how they turn out.
Good luck!
- [Fireblade K'Chona]
Roast Chicken with Lemon and Thyme
* 3 tablespoons minced fresh thyme
* 2 tablespoons extra-virgin olive oil
* 5 garlic cloves, chopped
* 2 teaspoons grated lemon peel
* 1 7-pound roasting chicken
* 1 lemon, quartered
* 1/4 cup dry white wine
* 1 cup (about) canned low-salt chicken broth
* 2 teaspoons all purpose flour
Preparation
Preheat oven to 450°F. Mix first 4 ingredients in bowl.
Rinse chicken; pat dry. Place chicken in roasting pan.
Rub all but 1 tablespoon garlic-thyme oil over.
Sprinkle with salt and pepper. Place lemon in cavity of chicken.
Tie legs with string.
Roast chicken 20 minutes. Reduce oven temperature to 375°F.
Roast chicken until meat thermometer
inserted into thickest part of inner thigh registers 180°F,
about 1 hour 15 minutes.
Lift chicken and tilt slightly, emptying juices from cavity into pan.
Transfer chicken to serving platter.
Tent chicken with aluminum foil to keep warm.
Pour pan juices into large glass measuring cup.
Spoon fat off top.
Add wine to pan; place over high heat.
Bring to boil, scraping up any browned bits.
Pour wine mixture into measuring cup with pan juices (do not clean roasting pan).
Add enough chicken broth to cup to measure 1 1/2 cups.
Return broth mixture to same roasting pan.
Mix flour into reserved 1 tablespoon garlic-thyme oil
Whisk into broth mixture.
Boil broth mixture in roasting pan set over 2 burners
until slightly thickened, about 2 minutes.
Season pan-juice mixture to taste with salt and pepper.
Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.
- [moira hawthorne]
Basic Dinner Fare
(you can adjust amount per the number of people eating)
cut some(depends on size) yams/sweet potato up
(you can par boil but I just cut them bite size and fine that good enough)
cut/chop 2 purple onions
add sesame oil to wok and heat
add onions & cook till they start to turn translucent
add ground veal/beef/pork/chicken whatever
add a mixture of spices you like
add yams (if you par boiled use slotted spoon and save water)
chop mushrooms (2cups/2 handfuls) and add
put rice noodles (one square per person) in the boiling water
add some VH ginger ginger sauce/or other sauce you like to wok
strain noodles and add to bowls
spoon meat yams mushrooms sauce mix over top
enjoy
- [moira hawthorne]
twitchi wrote:
Mixed up the words <.< Rose hip soup, it was.
www.northerner.com/htm····ppa.html The classic one, it's the only one I use ^^ Because they are theeeeee beeeeest! ^^
hawthorne wrote:
which of the 3 varities do you like best...???
I can see if they are available at Ikea...
twitchi wrote:
Heh... The classic, I said! ^^ It's the only one worth the name *nodnod* there are other brands too, but Ekströms is best *nods like a maniac* And it's best with whipped cream and almond--- whatever their name is <.<
You can always order from that online store ;P But IKEA might have it, hai. I'm not too sure though.
- [moira hawthorne]
James Oliver
Japanese Gyoza (dumpling)
Gyoza is the chinese dumpling but the Japanese eat steamed and fryed gyoza.
Chinese people steam or add in the soup.
Filling can be varied depending on each home/mood
either use all beef or pork or lamb or anything you want
Beef ground 500g
pork ground 500g
1 whole japanese cabbage finely chopped
or
1 bunch of coriander finely chopped
1 bunch of garlic chive finely chopped
2-3 spring onion finely chop
grated ginger
soya source
seaseme seed oil
gyoza sheets (40 of them, you can get Asian shop. gyoza one is round.)
How to...
1, All the ingredients except gyoza sheets mixed together and make sure well mixed. (filling)
2, Add about 1-2 table spoon of filling mix in the gyoza sheet and fold in half pinch to closed.
If you put little water around edge of sheet, it will stick well.
3, Add little oil and gyoza to frying pan for few minutes,
then add half cup of hot water in the pan and close with lid (steaming) for about 5 minutes.
Make sure you add just enough hot water to steam cooking.
4, Once you could see the most of water disappear,
take a lid off and add sesami oil and fry the bottom for few minutes.
Inside the gyoza is jucy and yummy and outside (especially bottom) will be crunchy.
Sause
soya source
vinegar
little chili oil/or sweetsause
- [moira hawthorne]
Delicious Triple Berry Crisp
Ingredients:
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tbls sugar
2 cups all purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups butter
Directions:
Preheat oven to 350 degrees. In a large bowl gently toss together berries and white sugar and set aside. In a separate bowl combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble on top of the berries. Bake for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. That works as well. I stumbled upon this whilst meandering helplessly through the internet.
- [Nekko fox]
Yule Log dinner
one PORK LOIN CENTRE ROAST BUTTERFLY CUT BONELESS
pounded out flat!!! try to get as thin, wide and long as possible
(about 12" X 18")
lay out on parchment paper
in a bowl mix
two lb ground lamb
two hand full dried cranberrys
two apples fine diced
2 cups crushed hazelnuts
1/2 cup homemade cranberry sauce
1/4 cup marmalade
spread onto the pork and roll up
wrap tight with butcher string
put in large roasting pan
add small round potatoes, diced carrots, diced onion and garlic
as well as some veggy stock
roast in oven for an 1/2 hr at 350
1/2 hr at 250
check temp of roast with meat thermometer
cook till internal temp is 180
allow meat to relax out of oven
open string and parchment on roast and place of serving platter
optional dust with icing sugar for a nice snowy effect
(ready for oven)
- [moira hawthorne]
Citrus Eggnog
very simple
1 part any orange drink you have
3 parts eggnog
3 parts milk
blender til frothy
drink to enjoy
- [moira hawthorne]
Scandinavian Blondies
2 large eggs
1 cup sugar
1/2 tsp salt
1 tsp lemon extract
1/2 cup butter, melted
1 cup flour
Almonds for garnish
preheat oven to 325. Grease an 8X8 square pan (I made mine a little thicker then usual) Beat eggs until light yellow, add sugar and salt and beat well. Add lemon, butter, and half of flour. Mix well, then fold in rest of flour. Pour into pan and either cover with chopped almonds, or I just put a whole almond on the top for looks. They bake about 30-35 mins, depending on how thick you make them.
Im never gonna loose weigth as I love baking too much and well dont exersize enough... bahahaha im bad!
- [moira hawthorne]
LINKS TO OTHER FOOD RELATED WIKIS
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