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RE: Holiday Recipies - 11/25/2008 2:20:04 PM

Aynne88

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Yum again christina, that sounds fantastic, I have one like that, but it is more labor intensive and has sherry in the broth, not red wine, yours sounds beefier and more flavorful.

If I make the meatballs not for picky father, yes, for picky father, no.

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RE: Holiday Recipies - 11/25/2008 5:34:37 PM

Hippiekinkster

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quote:

ORIGINAL: Aynne88

That is so not cheating, cheating is buying one already made and sticking it in the cooker, my sister is famous for that!
I am making this soon, that sounds yummy as hell. I think I will throw in a bottle of dark beer, just for another layer of flavor. Thank you christina!

quote:

ORIGINAL: xxblushesxx

*lol* I hoped no one would ask for that one, as that is the one I cheat at. I buy the mccormicks seasoning for slow cooked pulled pork. (You add in 1/2 cup of brown sugar, 1/2 cup of ketchup, and 1/3 cup of apple cidar vinegar. You can also add some beer, if you like.)
Put a 3-5 pound pork loin (well-trimmed) into the slow cooker, and then pour the barbeque mixture over the pork. You cook it on low for at least eight hours, or high for four or more.
It is ready when you can take two large forks, and tear the meat into pieces easily. Or you could check it the conventional way. It is ready when a meat thermometer inserted into the middle reads 195-200 degrees (f)
(It also makes the house smell very good.)

Try North Coast Brewery's "Old Stock Ale" or their "Brother Thelonius". Amazing brews. The Old Stock is in my top 5, and I have been tasting a LOT of craft beers these past few months.

I dunno if I'd use a stout, myself.

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Post #: 42

RE: Holiday Recipies - 11/25/2008 11:03:58 PM

winterlight

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I remember Mom making those Fruitcake cookies. There was a large spaghetti pot full of them. She didn't have a cookie tin big enough to hold them. LOL

Those were the days...sighs...

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RE: Holiday Recipies - 11/26/2008 3:36:59 AM

tweedydaddy

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As requested by the lads, LadyLove's posse of hairy young manslaves, here it is. Suicide curry.
fry one large onion, add a thumb sized sliced ginger root, add black poppy seeds just for the crackle, add four chopped red finger chillies, two green chillies, and if you are really angry, two diced scotch bonnet chillies, add some butter, a lot of it.
stir in either a full 50g tub of normal curry powder, or mix it yourself, teaspoon of cummin, teaspoon of fenugreek, teaspoon of mustard powder, some dried or fresh coriander, teaspoon of chilli powder, some garlic powder and mix it up before throwing it in.
Transfer to big pan, or start off in big pan in the first place if you don't mind residue at the bottom, add any meat you like, usually in our case five pounds of chicken pieces and a few lamb or pork chops and some diced meat of any kind.
Add any dried fruit that takes your fancy, pineapple and apricot work really well, and a few fresh chopped apples, and two tins of chopped tomatoes, and any fresh tomatoes you have lying around thrown in whole as they burst when you eat them in little flavour bombs.
Cover and cook slowly for an hour, before adding a few chopped cooked potatoes and cooking for about another half hour with the lid off to reduce the sauce, then add a few cloves of chopped garlic and some fresh corander for the last few minutes. serve with rice or chips and naan or pitta bread.

for effective suicide, double the scotch bonnets and stand back when people eat it.
If you get any of this stuff on your clothes, rub a fresh lemon on the stain and get it into water fast, it should come out.

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Post #: 44

RE: Holiday Recipies - 11/27/2008 7:38:48 AM

Termyn8or

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Now that it actually is Thanksgiving, perhaps an after holiday recipe would be in order.

You may have made an army/navy size vat of mashed potatoes to find that many people are cutting down on carbs. What to do ? Make potato soup.

Boil up a few few more (ugh) potatoes, in the meantime mix the existing spuds with water, not too much leaving fairly it thick for a soup. Add celery, onions, garlic and maybe carrots and boil. Salt to taste or better yet add chunks of ham. Add the chunks of boiled potato and you are done. Adding butter doesn't hurt either.

Extremely easy and freezable and nukable. Have some with those turkey sandwiches you'll be eating for who knows how long.

Now that I think of it you could easily turn this into turkey - potato soup. Never did that, but it is a possibility.

T

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RE: Holiday Recipies - 11/27/2008 7:51:55 AM

CalifChick

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I make corn-potato chowder with leftover mashed potatoes. Similar to what Term described (adding some potato chunks), and add a couple of cans of whole kernel corn or a small bag of frozen whole kernel corn, some kielbasa cut into half-inch chunks, some cheddar cheese cut into half-inch chunks, and any seasonings it may need (depending on how you seasoned your potatoes, you may need garlic, salt, pepper, onion, etc.).

Cali

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Post #: 46

RE: Holiday Recipies - 11/27/2008 8:17:57 AM

Termyn8or

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Calif, now you're thinking :-) In an economy going to hell in a handbasket leftovers are no longer something to throw out. The potato soup was borne out of necessity, we were poor.

Personally the olman and I will be dining on baked ham, with parsley potatoes and brussel sprouts and a couple of other miscellaneous. The plan is now that he has a ham bone sometime next week will be time for split pea soup.

BTW, now my curiousity is piqued, what is it that qualifies a soup as a chowder ?

T

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RE: Holiday Recipies - 11/27/2008 8:29:37 AM

CalifChick

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You could call any chowder a soup, but not every soup is a chowder. The two criteria seem to be thickness of the liquid and the base. Chowders are thicker than soups, and the base is creamy or tomato-y.

Sadly, many clam chowders fail the thickness test these days, unless you make it yourself.

Cali

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Post #: 48