The AW.ORG Recipe Thread

[frigilux]

Many of us like to cook, so let's have a dedicated recipe thread. This will save rummaging through a dozen other threads trying to find recipes our members have posted. I think it's only appropriate the inaugural recipe should be a coffee cake from the 1950's called...

BLUEBERRY BOY BAIT

CAKE
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
3 large eggs
1 cup whole milk
½ cup fresh or frozen bluberries
1 teaspoon all-purpose flour

TOPPING
½ cup fresh or frozen blueberries
¼ cup granulated sugar
½ teaspoon ground cinnamon

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour a 13 x 9" baking pan.

2. Whisk together 2 cups flour, baking powder and salt in medium bowl.

3. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 3 minutes. Add eggs, one at a time, beating until just incorporated. Beat in milk and flour mixture until batter is smooth.

4. Toss blueberries with 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

5. For the topping: Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.

6. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter, topping side up, or just leave it in the pan. Serve warm or at room temperature.

 

[Maytagmom]

Tossin' the old berries around eh Eugene?

Great idea! We have so many talented folks around here, I would love to see this idea be put into a small soft cover book! (Sold and proceeds going to this website)

Here's a recipe my niece's like to call, Orange Chicken. My sister and I just call it: "Mom's Chicken", and it was published in a cookbook, my sister's company put together, years ago.

I don't know what it originally started out as, but I grew up on this stuff, and it's damn good eatin', 'specially the next day. Everyone I know who eats this, loves it, and it's always requested at my family get togethers.

Chicken & Rice

1- whole chicken cut up (or a pound of boneless, your choice
of what part, dark/white)

1- medium onion, cut into rings

1/4c Oil of your choice, in large fry pan

Mix together: 1 TBSP. Chili powder; 1 TBSP salt; 2 TBSP. Parprika. Sprinkle over chicken pieces, coating well.

1 pint of whipping cream

Rice (you can make ahead, instant is fine)

Place coated chicken into oiled skillet (cover, medium heat)and throw onion rings on top, turning chicken over until thoroughly cooked.

Drain off excess oil, and stir in whipping cream. Cover and simmer on low for about 30 mins.

Serve over rice.

If there is any left, we usually just mix the rice with the chicken, and refrigerate it. IMO, it tastes even better the next day.

 

[compwhiz128]

A.R.S.

2 cups vinegar

1 cup baking soda

1 tblsp food dye

1 champagne bottle
1 cork
1 chunk of rubber

Take chunk of rubber roll up so it can spread back out in bottle. Make sure that only half the bottle fills up with liquid to ensure that it is water tight.

Add food dye to vinegar.
Pour vinegar into onehalf of the bottle.
Add the baking soda to the other half.
Insert cork.
Take to bus stop the next day.
Give to person you despise. Make sure you hold it up-side-down.
Get ready for a ARS!

 

[compwhiz128]

Oh wait...do recipies for disaster count?

1 @// 1337!!!

 

[frigilux]

We discriminate against no recipe, compwhiz, disaster or otherwise, LOL!

 

[gadgetgary]

Here's an easy recipe.....

Corn Pudding

1 stick butter, melted
1 can Corn(drained)
I can Cream Corn
8 oz. Sour Cream
1 pkg. Jiffy Corn Muffin Mix

Combine above ingredients.

Bake at 350 degrees for 45 minutes.

 

[frigilux]

Thanks for your contributions to our food thread! Here's a really good spaghetti bake recipe. The picture was taken before I put the soup/cheese mixture on top.

Eugene's Spaghetti Bake

12 ounces uncooked spaghetti
1-½ pounds lean ground beef
1 tablespoon olive oil
1 cup chopped onion
1 red bell pepper, chopped
1 28-oz. can crushed tomatoes
1 8-oz. can tomato sauce
2 teaspoons dried oregano
2 teaspoons dried basil
½ teaspoon fennel seeds (optional)
¼ teaspoon ground black pepper
1 2.25-oz. can sliced ripe olives, drained
2 cups shredded Cheddar cheese
1 10.25-oz. can condensed cream of mushroom soup, undiluted
¼ cup water
1 cup grated Parmesan cheese

1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Spray a
13 x 9-inch baking dish with nonstick cooking spray.

2. Brown ground beef in deep skillet. Drain off fat.

3. Saute onion and bell pepper in olive oil.

4. Add meat, crushed tomatoes, tomato sauce, olives, oregano, basil, fennel seed and ground black pepper. Simmer, uncovered, for 15 minutes.

5. While meat mixture is simmering, cook spaghetti according to package directions. Drain and rinse with cold water.

6. Put half of pasta in prepared dish. Spread half of meat mixture over pasta. Sprinkle with half of shredded cheddar cheese. Repeat.

7. Whisk water into condensed soup. Whisk in 1/2 cup of the grated Parmesan. Spread over top of casserole.

8. Bake, uncovered, for 45-60 minutes or until hot and bubbly. Sprinkle on remaining Parmesan cheese the last 10 minutes of baking.

This makes six large servings. Feel free to moderate portion size to feed eight.

 

[mixfinder]

Freaky Salads

As a chef, I am expected to produce at a level that is often a challenge. I source and save unique recipes that are actually worth eating, like the Watermelon Salad. It works until eveyone I know has tasted it and then the ante is upped for the next dinner.

Radish Slaw is amazing. I hate radishes, alone, but the crunch and heat juxtaposition well against the creaminess of the cheese and brightness of the mustard.


Radish Slaw

2c cleaned radishes
salt
4 ounces swiss cheese
1c minced fresh parsley
1 bunch cleaned scallions (green onions)
2T Dijon mustard
1T wine vinegar
1/4c olive oil
freshly cracked black pepper

Shred radishes on large disk, into a colander. Salt and let stand for 20 minutes. Rinse well and squeeze to remove excess moisture. Shred cheese on same grater, into a clean bowl. Add drained radishes, minced parsley, sliced scallions, mustard, vinegar, olive oil and toss. Add pepper to taste. Serve chilled.

Kelly

 

[quiltnbear]

A Favorite yummy and easy

Sorry I have no exact measurements. I just make a lot (because I eat a lot, and so does my partner) and it is just as good left over. PASTA I like Fettuchini? best (spelling). Say maybe the whole package, cooked and drained. Toss in large bowl with BUTTER maybe 1/4 cup or at least enough to coat. Also toss in PARMESAN CHEESE, again maybe 1/4 cup, I probably use a tad more cus I like cheese, and a can of CREAM OF MUSHROOM soup. At this point you can stop or continue to toss in more stuff if you want, I often do either chopped green onions or chopped fresh spinach. Spread this mess in a large greased baking dish, and spread a container of COTTAGE CHEESE over it. Pan fry those frozen, breaded pre-cooked CHICKEN PATTIES and lay out over the top of pasta mess in your baking dish. Top each chicken patty with a slice of SWISS CHEESE, then pour a jar or can of your favorite spaghetti sauce over the top. Bake at 350 degrees for 25 minutes. Let stand for 5 minutes then cut and serve. Feel free to alter as you choose, it still comes out great. Scott in CA AKA Quiltnbear

 

[brettsomers]

*quiltin*

not Haute Cuisine, but sounds good!!!

 

[appnut]

Bears DO know how to cook & eat. And lot of it is good homestyle cookin'!! woof!!!

 

[gizmo]

I make cakes professionally, this one gets raves from customers. It is incredibly messy to make, or maybe that's me. I seem to use every bowl, spoon and scraper in the joint.

Sorry for you USA folks, it's metric. (Time you moved into the 20th century anyway...)

Flourless Chocolate, Date and Walnut Cake.

125 grams butter (real butter not margarine)
400 grams dark chocolate
1.5 cups almond meal (fine ground almonds)
17 eggs (17 yolks, 10 whites)
1/2 cup caster sugar (fine white sugar)
200g chopped walnuts
400g chopped dates

Melt butter in a small saucepan, then add chocolate. If you get the temperature of the butter right the choc will melt from the warmth in the butter. Stir together till smooth.

Separate 17 eggs into three bowls - 17 yolks in one, 10 whites into another, the remaining 7 whites save for something else. I save them for friands - recipe later if you like.
In your Kenwood Chef, whisk together 17 egg yolks and 1/2 cup caster sugar. (fine white sugar) Whisk on full speed till the mixture is very pale and airy, almost like whipped cream. Add 1.5 cups of almond meal. (finely ground almonds) Add in the chocolate/butter mixture. Whip up in the Kenwood till combined. Transfer the mixture into a large bowl. add 200 grams of chopped walnuts and 400 grams of chopped dates.

Wash out and dry the Kenwood mixer bowl and whisk. whisk up the 10 egg whites till white and very firm.

Add about a quarter of the egg whites to the other mix, fold through with a big spoon. Be gentle, you don't want to knock the air out of either the mix or the egg whites. The mix will start out very stiff, it will soften as some egg whites blend through. Then add the remaining egg whites and fold gently through. Again, be careful not to deflate the mix.

Turn out the mix into a greased 28cm spring lock pan, with baking paper on the bottom. Bake at 150 degrees C for about 1.5 to 2 hours, maybe a bit more. (Fan gas oven)

When cake is done it will be risen, firm to touch in the centre. (press lightly with a couple of fingers, it should spring back lethargically) also you can test by putting a metal skewer into the cake, if it comes out with chocky on it it needs more time, if it comes out clean it is ready.

Treat cake GENTLY till cool and leave in the pan till it is cool, then turn out onto another plate. If you turn out the cake when it is hot it will fall to pieces.

When cold, decorate with whipped ganache - bring 1 cup of cream to the boil. Add 400 grams of chocolate pieces. Stir together off the heat, til choc is melted. Whip in the faithful Kenwood mixer. The temperature is inmportant - mix meeds to cool or it won't whip up. At the right temp, the mix will whip up and lighten in colour. I often have to alternate whipping and cooling the bowl till it fluffs up. It will be like brown whipped cream. Place about a third in a piping bag with star nozzle, cover cold cake with the balance of the whipped ganache. Pipe star swirls round the edge. cover the centre with chopped walnuts.

Eat in small slices with double cream. The cake is very rich. Good with strong espresso.

This is a big cake, 28cm (11 inch) pan. You could halve the mix for a 20 cm (8 inch) pan.

Chris.

 

[maytagbear]

Unless I am baking, or doing confectionary work

I tend to use more method than actual recipe. That casual approach does not work with baking or confections, which are more like easy science than the ease of savoury cooking.

Here is something I've been making and loving recently, however.

Braised Scallions

(for one--easily multiplied)

2 bunches scallions/green onions/spring onions

1 3/4 cups reduced sodium chicken broth (I use a can of Swanson "natural goodness" or something like that name.)

Unsalted real butter.

Clean and trim the scallions, and leave some of the green, trimming away the very tops.

In a large skillet, reduce half of the chicken broth by rapid boiling. Throw in a lump of unsalted butter. (Let your conscience, or lack thereof, be your guide, but at least a tablespoon.)

Let the butter melt (a matter of seconds), and add the scallions, in a single layer (my 10 inch Farberware Classic is perfect for this.)

Stir once in a while, for about 2-3 minutes. Not constantly.

Lower heat, cover for about 4-5 minutes. Uncover, look at the braising liquid. If need be, remove scallions to a plate, bring braising liquid to a boil

Deglaze with rest of the broth.

Add another lump of the unsalted butter. Return the scallions to the pan to reheat.

The scallions should be nicely tender, and the braising liquid a lovely, thickish glaze affair.

Sometimes, the scallions will have a little more sulfur in them, giving them a wonderful asparagus-y overtone.

Eat immediately.

Scallions are available year round, and they are a nice side to most anything, though I like them prepared this way with meat loaf, broccoli, mashed potatoes, and maybe a dessert.

Lawrence/Maytagbear

 

[quiltnbear]

LOL Bob bears do know how to eat and cook

Hi Bob I really am a good cook but my partner Don does most of the cooking at our house, so that has left me the last 18 years to get eating perfected. However sometimes I just want some of MY food so I do cook now and then. I also have the very best recipe for carrot cake but Don forbids me to make it more than twice a year. Thanks, Scott in CA AKA Quiltnbear