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  #141  
Old 07-02-2010, 08:47 PM
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Just in case there are some who do not understand.

Quote:
A recipe is a set of instructions that describe how to prepare or make something... en.wikipedia.org/wiki/Recipe
 

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  #142  
Old 07-02-2010, 08:48 PM
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deepsand deepsand is offline
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Oh; I thought you said receipt.

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  #143  
Old 07-02-2010, 08:51 PM
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Originally Posted by deepsand View Post
Oh; I thought you said receipt.

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So what is your favorite food to make? Ya gonna share with us how you go about making it? BTW I am actively searching for yummy low carb recipes that are quick and easy to make.
 
  #144  
Old 07-02-2010, 09:02 PM
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deepsand deepsand is offline
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I'm afraid that my culinary skills are confined to ad hoc dishes, prepared without benefit of recipes, such that no two are every quite the same. So, while I could say what I ingredients I combine, how they're combined, what I do to them along the way, I couldn't even begin to guess at the proportions.

And, now, it's this day's witching hour. I've a 6:30 alarm, and am off to sleep.

I leave the place in your capable hands.

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  #145  
Old 07-13-2010, 02:06 PM
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Birria (Mexican Stew)
Loosely translated, birria (beer’-ree-yah) is Mexican stew. But in reality, it is much more. It takes some work to do it right, but it’s well worth the effort, and the wait!
Marinade:
  • 6 guajillo chiles
  • 3 ancho chiles
  • 1 large red tomato, quartered
  • 1 tbsp black pepper
  • 1 tsp oregano
  • juices of 3 oranges
  • 1/4 tsp ground cumin
  • 1/2 tsp ground thyme or 2-3 sprigs
  • 6-8 garlic cloves, peeled and finely diced
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 2 tbsp vinegar
  • 1 cup chopped cilantro
Birria:
  • 3-4 lbs meat (beef, mutton or goat)
  • two joint bones
  • 2 bay leaves
  • 1 onion, peeled and coarsely chopped
  • 1/4 tsp cloves
  • 1 cup chopped onion
  • Two large avocado leaves
  • 3 tbsp cooking oil
  • Corn tortillas
First, toast the chiles, dry, in a hot pan, but don’t burn them. Clean out their veins and seeds, chop them up into medium size pieces and throw them in a pan with the tomato and a cup of water. Bring it to a boil, and let it simmer for 20-30 minutes. Then, throw that in the blender with everything else in the marinade list, and blend it into a paste. Add just water to make a watery paste.


Next, layer the bite sized pieces of meat into a large bowl, along with the thin paste, so that it’s all covered. Cover tightly and throw it in the refrigerator to marinate overnight.


When you’re ready to cook it, toss the onion into a large kettle with the oil, brown slightly, then dump in the marinated meat, along with all the marinade. Cover and cook over medium-low heat for about three hours, stirring occasionally, so it doesn’t stick. If it gets too thick, add some water.



While you’re doing that, you can make up a batch of rice and some beans, to accompany it. The meat will just about fall apart, when it’s ready, and you’ll already be planning the next time you want to make it, before you even finish eating! Serve with rice and beans on the side, and with warm tortillas. Sprinkle more chopped onion and cilantro on top.
Enjoy!
 
  #146  
Old 07-24-2010, 09:46 PM
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Post Creek Corner Recipes

You can find some great recipes here at Creek Corner also. Very delicious

Creek Corner Recipes
 
  #147  
Old 07-24-2010, 11:06 PM
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Rasmalai

Ingredient
Dry milk powder 1 cup
All purpose flour 1 table spoon
Baking Powder half tsp
Egg 1 whole
Oil 1 table spoon
Liquid Milk 2 Litre
Sugar 3 serving spoon

Preparation
Take one sauce pan and put the liquid milk and sugar in it at medium heat.
Take another bowl and mix all the ingredients except the liquid milk and make small balls from the ingredients.
Putt the small balls in the boiling milk and keep stirring it.
After half hour the dish will be ready.
You may add almond and pista.
 
  #148  
Old 07-25-2010, 04:36 AM
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Summer Squash Casserole can serve hot or room temperature.

Here is a wonderful inexpensive summer meal that can be cooked ahead and then served at room temperature. We often make a meal of this.

Summer Squash Casserole can serve hot or room temperature.

4-6 Small yellow squash, peeled and sliced (1/4-3/8" slices)
2 eggs
1 cup Mayo
1 med coarsely chopped (1/4" or so ) sweet onion,
1 sm. can mushrooms, drained
1/2 cup grated Parmesan
2 cups grated sharp cheddar

Cook onions in boiling water until translucent, add squash and enough water to cover & cook till fork tender (about 4-5 minutes). Mix mayo, eggs and Parmesan. Add veggies and ˝ of cheddar, stir, pour into a well greased baking dish, top with rest of cheese, cook at 375 for 20 minutes until cheese is well melted or lightly browned (your choice). Allow the casserole to rest for at least 10 minutes before serving.


Side notes:
We prefer the cheddar not browned but the original recipe called for it to be that way.
If you have more squash/onions than your casserole dish can hold, it is excellent warmed as a side dish the next day.
Squash with incompletely developed seeds are the perfect size.
Leftovers can be slowly warmed or allowed to rise to room temperature one more time.
 
  #149  
Old 08-20-2010, 12:07 AM
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Super Awesome Black Bean Soup
1 lb. cleaned and rinsed black beans.
1 medium onion finely chopped (white or red)
1 bunch of fresh cilantro finely chopped.
2-3 Jalapenos finely chopped (optional)
12 corn tortillas
Shredded Mozzarella Cheese
1.lb of grilled steak or chicken breast or tofu cut it in small cubes.
1 ripe avocado cut in small cubes.

1. Bring to broil 8 cups of water in a big pot, add the black beans and cover in low heat for about 40-50 minutes or until they are soft, then add the salt...and VIOLA!!! the Black Bean Soup is ready!!


Now, to make it SUPER AWESOME : In a pan warm a tortilla add 1/4 cup of mozzarella cheese then wrap, when the cheese melt, put the tortilla wrap in a bowl, add the soup then add about a 1 tbs of onions, 1 tbs of cilantro, 1 teaspoon of jalapeno, 1 tbs of avocado, and 1/4 cup of grilled lean steak, chicken or tofu.

Makes 6-8 servings
Black Beans = 70 calories
Tortilla and Cheese= 150 calories
Grilled steak =170 calories
Grilled chicken = 170 calories
Grilled Tofu = 75 calories
1 tbs of Onion = 5 calories
1 tbs of avocado = +-35 calories
1 tbs of cilantro = 0.1 calories
1 tsp of jalapeno= 0.1 calories

We can have this Super Awesome Black Bean Soup 3-4 times a week...this family recipe is my kids favorite soup! Easy, high in fiber and protein, zesty, spicy, and under 400 calories ..Enjoy


Last edited by SEOMom; 08-20-2010 at 12:10 AM. Reason: typos
 
  #150  
Old 08-25-2010, 06:21 AM
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Gayana Gayana is offline
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Armenian Dolma For sure include this. If you have questions about recipe, please let me know. And if you want to try, visit us in Armenia. Best time of the year is fall. We are also planning a major project opening in the South Armenia. Anyway, please find the link of the recipe: http://www.thearmeniankitchen.com/se...+Deconstructed.

Here's a photo of Dolma

Ohh I always like it, even if I am no hungry. Help yourself, my friends!
 
  #151  
Old 08-25-2010, 10:20 AM
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You did post one. I was hoping for the BBQ one
 
  #152  
Old 08-25-2010, 07:38 PM
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deepsand deepsand is offline
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Quote:
Originally Posted by Gayana View Post
Armenian Dolma For sure include this. If you have questions about recipe, please let me know. And if you want to try, visit us in Armenia. Best time of the year is fall. We are also planning a major project opening in the South Armenia. Anyway, please find the link of the recipe: http://www.thearmeniankitchen.com/se...+Deconstructed.

Here's a photo of Dolma

Ohh I always like it, even if I am no hungry. Help yourself, my friends!
Looks delicious; as do the recipes for dolma and dolma deconstructed.

But, I am confused, as:
  • dolma - stuffed into a vegetable;
  • dolma deconstructed - served open
  • the dish in the photo - wrapped in something.

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  #153  
Old 08-25-2010, 09:58 PM
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French Apple Cake

The cake is much easier to make than it sounds. The most time consuming part is peeling and slicing the apples. You can make it ahead of time and refrigerate until needed. After I made it for the first time it struck me as a great comfort type of dessert. I made this with red apples and I'm getting ready to make it again with green apples. I have a feeling green apples will be even better!

Cake Crust

1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup butter, melted and cooled
1 teaspoon vanilla extract

Apple Filling

7 medium sized apples, cored, peeled and cut into thin segments (* see note)
3 tablespoon lemon juice
1/4 cup sugar

Custard Filling

3 tablespoon butter, melted
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
-- Garnish --
Powdered sugar, for dusting finished cake (optional)

Instructions:

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon, stir to blend.

In a separate bowl mix the egg, butter and vanilla extract. Add the liquids to the dry ingredients and stir until well blended, making a soft but stiff dough. Add more flour, as needed (should be a dough and not a batter). Cover with plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees F. In a large bowl, toss the apples with lemon juice and 1/4 cup sugar. Grease the bottom and sides of a 10-inch spring-form pan.

Pat dough evenly on the bottom and sides of the pan (dough should be about 1/8 to 1/4 inches thick). Fill with apple mixture, pressing gently. Cover with foil. Place in preheated oven and bake for 15 minutes.

Remove foil and bake until apples are soft, about 40 to 45 minutes. The apples on top will look a little dry. Use a toothpick to test apples for doneness.

While cake is baking, prepare custard by mixing the butter, sugar, eggs, vanilla and cinnamon together in a small bowl. Remove the cake from the oven after 40 minutes, check for doneness and pour the custard mixture over top of the cake (allow custard to fill gaps between the apples). Return to the oven and bake until the top is golden brown and the cake feels firm or set - approximately 20 to 25 minutes.

Remove from oven and cool on a rack for 15 minutes. Run a knife along the sides of the pan and while leaving the cake on the pan base, remove the rest of the spring-form tin (the side wall).

Let cake cool to room temperature, cover with plastic wrap and chill for 4 to 6 hours, or overnight. Dust with powdered sugar before serving if desired. <-- I cheated here and cut the cake when it was luke warm. Hah!

Makes one 10-inch cake (8 to 12 servings).

* Note: Use enough sliced apples to fill your pan.
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Last edited by QT_; 08-25-2010 at 09:59 PM. Reason: Added photo
 
  #154  
Old 08-25-2010, 10:03 PM
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deepsand deepsand is offline
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I'm on my way; should be nice and cold by the time I get there.

Need me to pick up some ice cream on the way?

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  #155  
Old 08-25-2010, 10:06 PM
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Quote:
Originally Posted by deepsand View Post
I'm on my way; should be nice and cold by the time I get there.

Need me to pick up some ice cream on the way?

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One of these days, I expect you to show up.

With ice-cream in hand. :p
 
  #156  
Old 08-25-2010, 10:16 PM
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Any particular flavor(s)?

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  #157  
Old 08-25-2010, 10:20 PM
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Quote:
Originally Posted by deepsand View Post
Any particular flavor(s)?

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With French Apple Cake - Homemade Vanilla Bean.
For a sundae - Neapolitan.
My all time favorite - Real Strawberry.

 
  #158  
Old 08-25-2010, 10:30 PM
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deepsand deepsand is offline
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The Neapolitan's gonna be a bitch to make with a just a home churn.

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  #159  
Old 08-25-2010, 10:41 PM
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Smile Dolma types

OK. I love to speak about Dolma!

This is the filling:

1 cup white rice
1 pound chopped meat (lamb, beef or turkey)
1 medium onion, diced
1 handful of chopped parsley
3 medium zucchini (or veggie of your choice), peeled and cut into half-inch slices
1 14-ounce can diced tomatoes
1 Tbsp. tomato paste
1 Tbsp. lemon juice
olive oil
coriander
allspice
salt and pepper


The filling can be staffed into vegetables;





It can be wrapped in grape leaves (very very popular, BTW)



It can be served mixed: vegetables and grape leaves:



Serving open is just an option of serving.

And, yes, it is delicious!!!
 
  #160  
Old 08-25-2010, 10:44 PM
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deepsand deepsand is offline
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Ah-ha; grape leaves. Thanks for clearing that up.

Perhaps I somehow missed mention of that on your site. But, if not, you may wish to add it.

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