Recipes (politics are optional) (Full Version)

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xxblushesxx -> Recipes (politics are optional) (10/31/2008 6:45:09 AM)

I was up until midnight making Laura Bush's Cowboy cookies for two classrooms. (and some for us as well) These things are great no matter what your political orientation! (I leave out the cinnamon, but other than that follow the recipe.)

Here's the recipe:


Ingredients


  • 3 cups all-purpose flour
  • 1 tablespoon. baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans (8 ounces)

    Directions
    Prep Time: 25 minutes
    Bake Time: 17 to 20 minutes
    Yield: About 3 dozen cookies (see note below)
    1. Heat oven to 350 F.
    2. Mix flour, baking soda, cinnamon and salt in bowl.
    3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
    4. Add eggs, one at a time, beating after each. Beat in vanilla.
    5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
    6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
    7. Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
    Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
    Copyright 2000, Laura Bush

    Anyone make anything else delicious lately?



    • puella -> RE: Recipes (politics are optional) (10/31/2008 7:38:43 AM)

    Those sound nice, I will have to try them!

    I am catering my sisters election night party and am making something I call Champ Champignon  (basically, champ fillfed mushrooms)

    2 cups mashed potatos (the better your mashed potatos are, btw,the better the recipe..and if you use boxed I will kill ya!)
    8 slices of bacon, diced
    1/4 cabbage, diced small
    1 large onion, diced small
    1 medium leek, diced small
    2 large cloves of garlic, minced
    8 oz sharp cheddar, shredded
    2 tablespoons olive oil
    4 tablespoons butter
    salt and pepper to taste (I like a lot of pepper)
    baby portobello mushrooms (caps only)
    bread crumbs
    more olive oil to drizzle

    In a large skillet, add butter, oil and bacon.  Saute on low heat while you chop the onion, leek, garlic and cabbage.  Add those ingredients (and salt and pepper) and cook slowly until the whole mixture is soft and brown(think, low and slow... you do not want to burn the cabbage or garlic, nor do you want the mixture to be crunchy)  Turn off heat and mix in your cold mashed potatos.  When cool, add the cheese.  Place mushroom caps on a bakikng sheet and fill with the potato mixture.  Press some of the bread crumbs onto the tops of each of the potato filled mushrooms, drizzle with olive oil and bake at 400 for about... 15-20 minutes, or until the tops  brown and the middle is hot.

    This is a great way to use up your left over mashed potatos as just reheating them tends to make them kind of gritty less yummy than they were the first time around.

    On that note, I gotta get out of here and get some more stuff for the party!



    Termyn8or -> RE: Recipes (politics are optional) (10/31/2008 8:28:00 AM)

    puella, as much as I am for making the spuds the olfashioned way, in fact I like to leave the skins on if they're good potatoes, you can use boxed. However the directions must be modified. Really it's probably not as good, but could come close.

    1. Cover the directions on the box.

    2. Take about ¾ whole milk and ¼ water. Add a bunch of seasalt if you can get it, or at least unrefined or kosher salt. Pepper, as much as you like for the size of the batch. Add butter (real butter) until it is almost impossible to stir it enough to see white.

    3. Bring it to a furious boil and start pouring the flakes in from the box, note that it is important not to measure. Add them until the mixture thickens to the point you need to turn the fire down so it does not burn and then throw some more in. Within minutes it will be thick enough for the spoon to stand up, then you add a bunch more butter. Salt and pepper to taste.

    This method might not be perfect but it seems to be good enough. I would use it in perogis in a pinch, not that I have mind you. Never been pinched that bad.

    If, however tradition prohibits instant spuds, just disregard this message.

    T



    puella -> RE: Recipes (politics are optional) (10/31/2008 8:33:30 AM)

    Lol not at all... I am just a purist when it comes to cooking (it's the liberal elitist in me hehehehe!!)!



    xxblushesxx -> RE: Recipes (politics are optional) (10/31/2008 9:22:46 AM)

    Term, that is just SO wrong! The most difficult part of making mashed potatoes is peeling them.
    That's what slaves are for.
    (I just forgot where I put mine...)

    Anyone have any tips for making baby back ribs without a smoker?



    camille65 -> RE: Recipes (politics are optional) (10/31/2008 9:28:18 AM)

    I often steam ribs with dark beer.
    Invert a metal colander in a stock pot, add 2 bottles of dark beer. Lay the ribs on top of the colander crown, cover loosely with foil and..... steam 'em.
    Check occasionally that the liquid hasn't simmered away, add as needed.

    I've also done it with cider making for a fantastic flavor.



    DarkSteven -> RE: Recipes (politics are optional) (10/31/2008 9:31:34 AM)

    Okay, this is a MAN'S recipe (i.e., damn simple).

    Chicken a la DarkSteven

    Pan grill chicken breast strips in a 50-50 mix of salsa and ranch dressing.  Do until cooked through, turning when you damn well please.

    That's it.  Looks awful, tastes great.



    windchymes -> RE: Recipes (politics are optional) (10/31/2008 2:07:25 PM)

    quote:

    ORIGINAL: camille65

    I often steam ribs with dark beer.
    Invert a metal colander in a stock pot, add 2 bottles of dark beer. Lay the ribs on top of the colander crown, cover loosely with foil and..... steam 'em.
    Check occasionally that the liquid hasn't simmered away, add as needed.

    I've also done it with cider making for a fantastic flavor.



    Those sound awesome!  I've been cooking ribs IN beer for years now, so I'll have to try them steamed next time.  The cider sounds great, too.



    mefisto69 -> RE: Recipes (politics are optional) (10/31/2008 2:23:55 PM)

    blushes..... if you're in a winter time climate and get the urge for ribs, you can line the bottom of your baking pan with tinfoil..... spice up the ribes, then seal the top-over with tinfoil.... this will partially steam them so the meat stays moist and loosens from the bone.... take the foil of for the last 30 minutes of cooking.....brush on your favorite sauce then enjoy



    mefisto69 -> RE: Recipes (politics are optional) (10/31/2008 2:32:20 PM)

    oh - here's an easy dessert for any season: get as many of your favorite pears for as many people as you want to serve. Core out the pears through the bottom being careful not to split or puncture the sides. Blanch for one minute to soften. As they cool, make a mince of your favorite nuts ( or a nut and dried fruit mix) and melt your favorite dark chocolate over a double boiler. Pack the pear butts with the mince and re-plug them with the pear brown eyes you cut out. When the chocolate is softened enough to pour..... coat the pears...place on wax paper lined baking sheet and put in freezer...... don't let them sit in freezer for more than 30 minutes...... just long enough to re-harden the chocolate, then serve



    Darias -> RE: Recipes (politics are optional) (10/31/2008 2:38:40 PM)

    quote:

    ORIGINAL: mefisto69

    oh - here's an easy dessert for any season: get as many of your favorite pears for as many people as you want to serve. Core out the pears through the bottom being careful not to split or puncture the sides. Blanch for one minute to soften. As they cool, make a mince of your favorite nuts ( or a nut and dried fruit mix) and melt your favorite dark chocolate over a double boiler. Pack the pear butts with the mince and re-plug them with the pear brown eyes you cut out. When the chocolate is softened enough to pour..... coat the pears...place on wax paper lined baking sheet and put in freezer...... don't let them sit in freezer for more than 30 minutes...... just long enough to re-harden the chocolate, then serve


    Cereal
    1 X box cereal ( various brands reciepe`s the same )
    1 X carton milk
    1 X cereal  bowl
    1X spoon

    method

    open box

    open plastic bag

    pour desired amount into bowl

    pour milk into bowl

    jam spoon into bowl

    eat  with spoon (slurping excess milk is optional)


    and people say men cant cook

    next week

    leftover pizza



    ChainGoddess -> RE: Recipes (politics are optional) (10/31/2008 2:56:06 PM)

    Ha, ha, love your recipe Darias.   My contribution was going to be.

    Get glass.
    Half fill glass with Jack Daniels
    Pop in two ice cubes
    Sit on comfy chair
    Relax and enjoy.




    Darias -> RE: Recipes (politics are optional) (10/31/2008 2:58:49 PM)

    is the comfy chair necessary for the recipe? could a deck chair/bar stool/ blanket infront of the fire substitute?



    HansBrinker -> RE: Recipes (politics are optional) (10/31/2008 3:43:31 PM)

    quote:

    ORIGINAL: mefisto69

    blushes..... if you're in a winter time climate and get the urge for ribs, you can line the bottom of your baking pan with tinfoil..... spice up the ribes, then seal the top-over with tinfoil.... this will partially steam them so the meat stays moist and loosens from the bone.... take the foil of for the last 30 minutes of cooking.....brush on your favorite sauce then enjoy

    A family favorite is to cook the ribs like a roast with vegies and all.  Let it all cook at 350 for a few hours.  The veggies take on the flavor of your favorite rib sauce.  The ribs meat falls off the bone.  It is so good a treat.  I put in heaping amounts of vegetables and you can get whatever you want in there as you family tastes dictate.



    xxblushesxx -> RE: Recipes (politics are optional) (11/1/2008 5:38:46 PM)

    Thanks everyone (except for Darius you nut!) for the great recipes!

    If you want something that is elegant, delicious and (fairly) simple this is a great recipe:

    Ingredients

    Directions
    1. In a 12 inch frying pan over medium high heat combine oil and garlic.
    2. When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
    3. Lift out shrimp and set aside.
    4. Add to pan onion, tomatoes, pepper, broth, booze, and cream.
    5. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
    6. Add shrimp and stir until hot.
    7. Meanwhile cook pasta in water until done-around 8 minutes.
    8. Drain well.
    9. Add to cooked sauce and toss lightly.
    10. Offer shaved cheese and basil at the table.

    We leave out the onions, and I used frozen cleaned and deveined shrimp, (thawed) but, other than that, followed the recipe exactly. Honey Master said it was comparable to dishes He's had at some of the finest restaurants.



    slaveboyforyou -> RE: Recipes (politics are optional) (11/1/2008 6:02:29 PM)

    I love this recipe.  I generally serve it with pasta and an alfredo sauce, and a spinach salad.  I prefer angel hair pasta, but you can use fettuchini. 

    Chicken a la suisse

    6 medium whole chicken breasts, skinned and boned
    6 thin slices Swiss cheese
    6 thin slices cooked ham
    3 tablespoons flour
    1 teaspoon paprika
    6 tablespoons butter
    1/2 cup dry white wine
    1 chicken bouillon cube
    1 tablespoon cornstarch
    1 cup heavy cream
    Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so chicken covers cheese and ham; fasten edges with toothpicks. Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender.
    Place chicken on warm platter; remove toothpicks. Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.



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