Favorite Recipes?

[simplyk]

Hello all,

We just had a company potluck today. Who knew our engineers could cook!? I'm going to post a couple of my favorite recipes. Do any of you have to-die-for special recipes? If so, please post!

-Kay

[simplyk]

A guaranteed crowd pleaser!

This is for one batch of salsa:

* 2-4 jalapeno peppers, depending on how spicy you want it, - roasted until they're brown/black.
* Put them under the broiler in the oven, and set it for broil.
* Turning them until they are completely roasted.
* Remove seeds and dice peppers.
* One Large can of whole peeled tomatoes.
* One bunch of Cilantro.
* Place in a blender or food processor. ( don't put any of the tomato juice in the blender.) the leaves from the cilantro, (try to keep as many stems out as possible, as they will make the salsa stringy.) and the peppers. pulse and shake the blender until all ingredients are blended.
* Then add salt, pepper, cumin, mexican seasoning, and garlic powder to taste. I just added these last ingredients till i thought it tasted right.
* There is no set amount of salt, pepper, cumin, garlic powder, and mexican seasoning required.

[simplyk]

Daniel was nice enough to share this after years of perfecting the recipe. Here's what he says:

This is roughly the recipe that I used but it was a total experiment and I cook kinda like my Grandma: little more of this, taste it, little more of that. Additionally note that this makes the amount that I brought in, so you may want to try to half it.

Daniel's Secret Stuffed Mushies

36 2" mushrooms, stems removed and minced (the stems not the caps)

8-12 oz. sun dried tomatoes (in oil), minced

garlic: 6 cloves whole, 6 cloves minced, 1/2-whole head roasted

2/3 cup chopped fennel bulb?

2 tsp minced rosemary

1/2 cup minced shallots

3 tbsp minced parsley

1 cup minced onion

1/4 cup minced basil

1.5 pinch of crumbled dried thyme

5 tbsp heavy cream

1 lb fresh baby spinach

1 cup parmesan cheese

3/4 cup blue cheese (I used Dutch blue, try Gorgonzola if you want stronger flavor

1 lb. red potatoes

2 bay leaves

olive oil

oil from sun-dried tomatoes


Destructions:

1) potatoes

- boil potatoes, bay leaves, whole garlic until tender, don't overcook

- strain and remove bay leaves

- move back to pot

- add roasted garlic & some oil from the tomatoes

- mash

- cool slightly

- mix in blue cheese and 1/2 cup parm cheese

- add salt & pepper


2) sauté

> - heat 1-2 tbsp oil from the tomatoes to medium-high heat

- add shallots, onions, minced garlic, fennel, mushroom stems

- sauté about 5-10 min, everything should be starting to brown

- add parsley, rosemary, basil, & thyme, sauté 1 min

- stir in cream & sundried tomatoes, don't overcook, tomatoes will taste bad

- add salt & pepper to taste


4) the stuffing

- mix sauté & potatoes

- mound the stuff into the mushrooms as high as possible


5) bake 'em

- preheat oven to 350

- place mushrooms in a baking dish

- splash some white wine into the bottom of the pan

- bake until heated through, about 25 min???

- I added a little more wine about halfway through to make sure they weren’t dry


6) finish

- sprinkle parm cheese on top on mushies

- sauté spinach for 1-2 min in light oil

- lay spinach as base on serving dish

- arrange mushies on top on spinach

7) EAT!!!!!

Happy Cooking!

Cheers,

Daniel

[George]

This is making me hungry.

[simplyk]

next time you're in CA!

[George]

Thanks for the invite I will.

[scifi4me2004]

Lemongrass Soup-my own recipe

8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (I would use about 6)

Bring the broth to a simmer. Add crushed red pepper and shrimp.
simmer for 5 min. Add lemongrass and simmer for another 5 min.
Add the rest of the ingredients and simmer a few minutes more.
Be careful not to over cook or the vegetables will lose their
color and will get limp.







:p

Thai Stir Fried Beef with Mint

This is a rich, hearty dish with plenty of typical Thai flavors.
Any kind of beef may be used, but flank steak works particularly
well because it is easy to cut it across the grain, which helps
keep the meat from falling apart during stir-frying and produces
a tender result. Be sure to serve plenty of rice, because it
helps moderate the hot chilies without detracting from the
flavor. You may reduce the number of chilies by up to one half,
but traditionally this dish should have a rich, hot chili flavor.

Serves 4 to 6

1 pound flank steak

14 (2 ounces) finely chopped Serrano chilies
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion

1/4 cup + 2 Tablespoons vegetable oil

3 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 cup water (more if needed in Step 5)
1/2 cup loosely packed mint or basil leaves

Green lettuce leaves

1. Slice the beef across the grain into strips 1/4 inch thick
and 2 to 3 inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse
paste in a mortar or blender. If you use a blender you may need
to add the oil to aid in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the
pan. (Do not add more oil if you have ground the chilies, onion,
and garlic in oil.) Add the paste from Step 2 and stir-fry until
it is light golden.

4. Add the beef and stir-fry until it is a uniform tan color,
but do not overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves.
More water may be added if the sauce is too dry. There should be
about 1/2 to 3/4 cup sauce, depending on how much water you
added.

Ahead of time note: The dish may be prepared a day in advance to
this point. To do so, proceed through Step 5, omitting the mint
or basil leaves. When you are ready to serve, heat the mixture
and add the leaves. If the meat has absorbed the liquid, add
just enough warm water to bring it back to the original
consistency.

6. Arrange a single layer of lettuce leaves in a serving bowl
and put the beef mixture over them. Serve the beef immediately
or keep it warm while preparing other dishes.

7. Serve with rice.

[simplydamon]

I always eat the whole baking pan when these are around. You can imagine why I don't cook them...



2 cups graham crumbs
3/4 cup butter, melted
300 ml can Eagle Brand condensed milk
1 1/2 cups chopped pecans
1 1/2 cups sweetened flaked coconut
1 1/2 cups semi sweet chocolate chips


*Combine graham crumbs with butter.
*Press evenly onto parchment paper lined 13 x 9 inch baking pan.
*Pour condensed milk evenly over crumbs.
*Top with walnuts or pecans, coconut and chocolate chips; press down firmly.
*Bake in preheated 350 degree oven for 20 to 25 minutes or until lightly browned.

[kd5145]

This is more like a crisp. We found this while picking apples at an orchard a while back and everyone loves it.

Fill: 9" cake pan 2/3 full of sliced apples
Mix: 1 tablespoon sugar and 1 teaspoon cinnamon and sprinkle over apples
Mix: 1 cup plus 2 tablespoons flour, 3/4 cup sugar, 3/4 cup melted margarine (i have used butter to, but really the margarine has a better taste), 1 egg

Spread this mixture over apples and sprinkle with 1/2 cup nuts (optional)

Bake: 350 degress, 45-50 minutes

I also have a kick butt stromboli receipe if anyone wants it. Simple and good.

[kailee]

Hey SciFiMe2004,

What's nam plah? (I need to know what to look for).

[kailee]

Please post. :)

[kd5145]

1 box hot roll mix (I find this in the baking aisle of my market. Pillsbury makes it. I throw it in my bread machine on the dough setting and walk away.

After it rises divide it in half & roll out.

Brush with beaten egg mixed with tablespoon of water.

Pile on ingredients. Roll one third over, fold in sides, roll other one third over.
Make sure it seals.

Brush tops with remaining egg and cut a couple of slits in the top to release steam.

Bake at 325-30 minutes.

You can use any of the below or whatever your imagination comes up with.

Ham
Pepperoni
provolone
mozarella
onions
peppers
tomatoes
mushrooms

[simplydamon]

Hey SciFiMe2004,

What's nam plah? (I need to know what to look for).


"Fish sauce ( Nam Plah) - A thin brown sauce made from salted fermented fish such as anchovies.
FACT: Thais use this as a basic ingredient and as a substitute for salt."

[George]

Yum all I need is some crispy spring rolls.

"Fish sauce ( Nam Plah) - A thin brown sauce made from salted fermented fish such as anchovies.
FACT: Thais use this as a basic ingredient and as a substitute for salt."

[simplydamon]

Thom Yam Gai (favorite thai dish; like it more than with goong). Very spicy soup...

Gai=chicken
Goong=prawns

[George]

I love spicy food. The spicier it is the better it is...lol. Bring on the spice.

Thom Yam Gai (favorite thai dish; like it more than with goong). Very spicy soup...

Gai=chicken
Goong=prawns

[kd5145]

I went and picked some fresh fruits and veggies from my mom's farm this morning. I made these this afternoon and wanted to share.

Blueberry Bundt Cake

3 cups flour
2 tsp baking powder
2 cups sugar
1 tsp salt

Mix

1 cup oil
1 tsp vanilla
4 eggs
3/4 cup oj

Mix

1 pint (2 cups) blueberries

Put in bundt pan. 350 degrees 1 hour 15 minutes


Chocolate Zuchinni Bread

3 eggs
2 cups sugar
3 tsp vanilla
1 cup oil
2 cups shredded zuchinni
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 cup chocolate chips

Mix and seperate into two loaf pans. 350 degrees 1 hour

Note: I usually line the pans with parchment paper. No amount of greasing has gotten these out of the pan for me easily.

[kailee]

I just got a honkin' zucchini the size of a loaf of bread...now I'll make one! :)

[kd5145]

My pleasure. It's yummy!