WTF Cookbook
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9 July 2008
From rustyfingers :Appetizers
Plays88keys’ Pimento Cheese Spread
August 13, 2007This spread is wonderful on crispy melba toast rounds as an appetizer or snack, on bread with a grainy mustard, a slice of Vidalia onion and/or lettuce and sliced tomato. You need to have a food processor to make it.
1 pound sharp cheddar
6 T. mayonnaise
1 jar sliced pimentos, drained
heavy pinch of cayenneCut the cheese into cubes and process until crumbled up. Add in the mayo and cayenne, process until smooth. Add in drained pimentos and pulse 6-8 times until pimentos are in pieces.
To which plays88keys replied:
When did I start playing 99 keys, Rusty? ROTFLMAO
And rustyfingers replied:
Whoops!
You're obviously very very good!
(I'll fix it, and then people won't know what we're talking about!)
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From BeeLady:
First one is just for Piqaboo
TerryTunes Fruit Tart
All fruits; banana, strawberries, mandarin oranges, raspberries, kiwi, blueberries (especially good for edges) etc.
pizza or tart pan ; basically any type of pan with small edge that can be placed in a 350 degree oven.
I doubled the following recipe when I used a 14” pizza/tart pan
Base:
½ cup butter (room temp)
1 cup flour
¼ cup confectioner sugar
Mix ingredients and press gently into pan
If too sticky, try placing a piece of plastic wrap over dough and rolling with a smooth glass jar
Bake 350; 10-15 mins or until light golden brown
Let Cool
Middle Layer:
8oz cream cheese
1tsp vanilla
½ cup granulated sugar
Mix and spread onto base
Layer fruit until all of the cheese layer is covered
Overlap fruit for complete coverage
Glaze (these ingredients do not need to be doubled if using a 14” tart pan)
2 tbls corn startch
1 tbls lemon juice (fresh or bottle)
½ cup sugar
1 cup liquid
Use mandarin orange juice from can then add any fruit juice/orange juice to make 1 cup
Bring to boil and let thicken; cool slightly and then spread over tart. Pastry brush can be used if so desired.Terry Tunes Fumi Salad
Medium size head of cabbage; shredded
Or 1.5 pkgs shredded cabbage1 bunch of scallions chopped
½ cup or more slivered almonds toasted (or any kind of nut)
½ cup sesame seeds toasted
3 pkgs ramen souple noodles (any flavor)
Fat free are (supposedly) crunchier
Toast nuts and sesame seed and let cool
Crush ramen soup noodles
Add cabbage & onionCombine above ingredients
Dressing
Packets that come with noodles
4 tbsp sugar
1 cup veg oil (or olive oil)
4 tbsp rice vinegar
2 tbsp balsamicShake dressing ingredients and pour over cabbage approx one hour
before serving.Before my disc crashed last year, I had lots of forums recipes in my files...I have most printed out but no time now to retype...
One my favs is Plays Dreamcycle Cookies and Bernard's curry dip..yum....
Thanks Rick for setting this up!! ThumbsUp
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14 July 2008
from NinaPistou-Inspired Veggie Soup
In a large soup kettle, add:
1 large onion, diced
2ish TBS of butter or margarine
1 leek, slicedSaute until soft. Into this mixture, add:
6 cups beef stock (I use water and cubes, personally)
1 big potato or two smaller ones, diced
1 cup fresh green beans, cut into bite-sized pieces
1 can diced tomatoes
Pepper--about 1 tspSimmer until potatoes are just starting to get soft--you can put a fork in 'em, but they give a bit of resistance.
Add 1/2 cup of uncooked spaghetti noodles, broken into 1 inch pieces.
Cook for about 10 more minutes, until noodles are soft.
In the meantime, in a small bowl, mix together:
2 large gloves garlic, minced
2 tsp crushed basil (dried) or more if fresh
1/2 tsp crushed thyme
1/4 tsp poultry seasoning
2 egg yolks
1/4 c olive oil
2 tbs tomato paste
2 tbs parmesan cheeseOnce this is mixed, add a bit of the hot soup to the mixture in the small bowl, stirring constantly to keep the eggs from cooking on the spot. Continue adding hot soup until everything looks mixed up, and the temperature in the small bowl is hot.
Add contents of the small bowl back into the main soup pot.
Serve, sprinkling a tad more parmesan cheese on top of each person's bowl.
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14 July 2008
from NinaCheese-potato soup
2 cups raw diced potato
3/4 c minced onion
1/2 c diced celery
2 1/2 tsp salt
2 1/2 cups waterCombine everything in a soup pot, cover and took until tender.
In the meantime, make a roux:
4 tbs flour
4 tbs butterthen add
1/2 tsp pepper
1/2 tsp powdered mustard
1 1/2 tsp thick bottled meat sauce (I use A-1)
2 cups milkCook slowly until thickened, then add:
1 1/2 c grated sharp Cheddar cheese
Stir until melted and add back into potato mixture.
Then add 1 can tomatoes (recipe calls for 1 cup but I use the whole can)
1 tbs minced parsleyGood Variation: I steam up a bunch of broccoli, cut into bite-sized pieces. Save the broccoli water and add more if necessary to bring amount back up to 2 1/2 cups. Use this veggie-infused water as the base, instead of just plain water.
Add the broccoli back in at the end, with the tomatoes and parsley.
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14 July 2008
from NinaCream of Broccoli Soup
2 lbs broccoli, cut into smaller pieces
1 stalk celery
1 onion, sliced
1 bay leaf
4 peppercorns
1 tall can evap. milk
salt
pepper
nutmegCook broccoli with celery, onion, bayleaf, and peppercorns, in just enough water to cover. Drain and KEEP LIQUID--add water if necessary to make 2 cups total.
Put into blender and puree the thing to death. This may have to be done in batches, depending on the size of your blender--mine takes about 3 passes.
Pour back into your big broccoli boiling pan, and add evap. milk. Add salt, pepper, nutmeg to taste. The nutmeg is important!
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14 July 2008
from NinaCINDYSPHINX'S SPICY CHICKPEAS WITH GINGER
3 T mustard oil or vegetable oil
1 large onion, diced
1 bay leaf
3 garlic cloves, minced
2 T grated ginger
2t ground coriander
2 t ground cumin
1/4 ground cardamom
salt and pepper
2 Tomatoes, peeled and diced
1 1/2 c. chickpea broth or water
2 15-ounce cans of chick peas
Juice of 1/2 lemonFor garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, diced tomatoes
Heat oil in large skillet. Add onion and cook until well browned, 12-15 minutes. Lower the heat and add bay leaf, garlic, ginger, spices, 1/2 t salt and pepper, and tomatoes. Cook for 3 minutes, then add chickpea broth and chickpeas. Simmer until liquid is reduced to sauce. Taste for salt and add lemon juice. Serve with garnishes.
Cook's notes:
Mustard oil? You gotta be kidding me. Use olive oil.
Ditch the garnishes. Who has time for that? Just serve it over basmati rice.
Go hog wild with the garlic and spices (double and then add more if it is bland). Double or triple the ginger. Don't chop the ginger; the texture of grating is important. You will wind up with some huge strings of ginger when you finish grating; chop those to break them up so no one bites down on a mouthful of ginger.
Throw in some red pepper flakes at the end.
Double the recipe. It makes great leftovers.
Feel free to increase the onions and tomatoes. You can never have too much of that stuff. Big dice works fine; no need to dice finely.
Don't peel the tomatoes. That's just lame.
Cardamom is expensive. Feel free to skip it.
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15 July 2008
from rustyfingersMain Dishes
Pique’s Thanksgiving Turkey
November 22, 2006Ingredients:
1 whole chicken or turkey
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you preferHeat oven to 350 degrees.
Rub butter or oil over the skin of the chicken/turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on each side.
This way the juice from the lemon will release into the breasts.
Place sprig of rosemary into the chicken/turkey.
Cover and bake for 30-45 minutes.Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.
If you've followed these steps correctly, your chicken/turkey should look like the one in the picture below.
Frycek’s Pot Roast
May 2007This works best in a small iron soup kettle with a lid. (My Dad gave all the credit to the pot the last time I cooked this for him since I took my own with me to Charleston not knowing what I'd find in the kitchen.)
3-4# Chuck/rump roast - salt & pepper and dredge in flour
Brown roast in small amount of olive oil. Half way through browning add 1 chopped up carrot & 1 chopped up celery rib. Allow these to brown/scorch along with the roast.
Add 3 cups of beef bouillon (I make mine up with the cubes, medium strong). Add 2 large bay leaves, <>1/2 tsp pepper, <> 1 Tbl dry parsley (more fresh). Cover, bring to boil and simmer on top of stove.
Meanwhile scrape 6 or so large carrots. Cut carrots into 2-3" segments.
Peel and slice 4 large onions and carmelize in olive oil. Sprinkle a little sugar on the onions to help them carmelize. Make sure they are brown. This is the secret and it takes awhile.
Add carrots and carmelized onions to pot.
Deglaze the onion skillet with a little water and add to roast.
Cover roast pot and place in 325 degree oven. Turn about every half hour (if you can remember -I usually don't) for about 3-4 hours. (170 degrees internal temp.)
Degrease gravy as well as you can and serve with mashed pototoes or rice.
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15 July 2008
from rustyfingersAdagioM’s Middle Eastern Lamb Stew
(except I used beef, because the lamb at the store didn't appeal)
May 8, 2007Ingredients
1 pound lean leg of lamb, stew meat, cut into 1-inch chunks
1 cup canned beef broth
1 large onion(s), chopped
1 large garlic clove(s), minced
14 1/2 oz canned diced tomatoes, undrained
15 oz canned garbanzo beans, drained and rinsed
2 tsp ginger root, freshly grated
1/2 tsp ground cinnamon
1 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lemon juiceInstructions
Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)
I usually thicken it up a little with about 1 tbsp cornstarch mixed with water, right at the end. Also, it's nice served over couscous or rice, but not necessary to do so.
Enjoy! -
15 July 2008
from rustyfingersMary Anna’s Chicken Spaghetti
August 4, 2007My mother's recipe is very simple. She just stews a whole chicken and a cut-up onion, then separates the meat and the broth from the bones and the fat. Then she cooks spaghetti in the chicken broth. When it's done, she puts the spaghetti and cut-up bits of chicken in a casserole dish, then tops it with shredded cheese and bakes it till the cheese melts.
I start with her method, but I like to improvise on the theme. I'll usually add sliced mushrooms and a big handful of those petite frozen green peas. I like my chicken spaghetti to have a saucy base, so I'll either make a white sauce or I'll use cream of mushroom soup if I'm feeling lazy. Then I top it with cheese and bake it. Sometimes I throw some chopped pecans in with the cheese.
Peggy's chicken spaghetti was of the white sauce variety, and she'd added pimientos for color. (Sometimes I add tomatoes to achieve a similar effect.) She'd also included some kind of hot pepper--jalapeno or something. I really like that, so I'll toss it into the mix, next time I make a batch. It's possible that Peggy used jalapeno cheese whiz, but I've never actually descended to the culinary level of cheese whiz. It was delicious, whatever she used.
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15 July 2008
from rustyfingersLilylady’s Chicken Roaster
Kitchen is cold so got a Chicken Roaster to cook today in the big oven. I don't use the oven much - the Toaster Oven does lots.
But I want to do two things at once. Cook lots and keep the kitchen warm. Darn though, the new ovens don't leak much, but I do open at the end to let the heat all out!
So, today's roaster...
Sprinkled with dried rosemary, thyme, chives, sage...all from the garden; pepper. Basted.
First time trying roasted small carrots with herbs and basted with olive oil until the chicken gave me some drippings. Recipe said 425 but in the lower rack of chicken cooking at 325. This might not work????
Rice with herbs on top of the stove.
This should last me a week!
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W wtg referenced this topic on
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15 July 2008
from rustyfingersApple’s Locust Creole
1 1/2 lbs small locust, shelled,reserving the shells
1/4 cup butter
2 cloves garlic, halved
1/3 cup finely chopped onions
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
3 ounces chopped mushrooms
1/4 cup finely chopped celery
2 teaspoons sweet paprika
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons sour cream
1/4 teaspoon Tabasco sauce, to taste
rice, ring (recipe is in my cookbook)
1/4 cup minced fresh parsleyRinse locust well and pat dry on paper towels.
In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
Combine them with 2 cups water in a saucepan.
Bring to boil and simmer mixture for 20 minutes.
Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).Reserve.
In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
Discard garlic and add locust to the oil.
Cook over moderate heat, stirring, for 3 minutes, or until barely purple, but not cooked through.Transfer locust to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
Stir in tomato paste and reserved locust broth and bring to boil.Add locust mixture and simmer, stirring occasionally, for 3 minutes, or until locust are cooked through.
Stir in sour cream and Tabasco.
Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.)
Spoon Locust Creole in center and around edge of rice ring and garnish with parsley.
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Apple’s Soup
November 28, 2006Shopping list:
1 beef soup bone.. a knuckle or leg slice
beef base - Tone's is the best.. any beef bullion will do.
one pot roast (to be divided)
frozen mixed vegetables
onions and celery
can of tomatoes or tomato paste
rice or potatoes (i like rice)- AM
boil the beef bone.. simmer in water all day
cut pot roast in 2 to 4 pieces. 1/2 a pot roast is enough meat for almost 6 quarts of soup (enough to feed 6 hungry people).
freeze 3 of the 4 pieces.. put the other piece in the simmering water and cover
add bay leaf, sprinkle of oregano it you wish.
4 PM
chop a stalk of celery and 1/2 to one onion and add to soup stock add water to make about 5 - 6 cups liquid5 PM
remove bone and beef - chop into pieces discard bone (or leave it in)
add 1 tbsp beef base - add more to taste later if you wish
1 can of tomatoes
1 to 2 cups frozen veggies
1/2 cup rice (or less)
spices: (not necessary) b5.30 PM
it should be ready.
at this point i add quite a bit of pepper- might need a little more liquid
the important ingredients are the soup bone.. cut of meat and the beef base for flavor (pot roast, shoulder roast work best.. stew meat is often trimmed from the round and it does not have a soupy flavor and tends to be dry.. of course it is ok to use if you wish)
i change it all the time.. love barley
wrote the recipe to match the soup Brendan tried.
(don't forget to skim for fat)
- AM
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I didn't even notice that...I'm just copying recipes over one at a time when I have a few minutes...I wonder if it really uses bugs...
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15 July 2008
Piqué’s Squash Soup
Just invented this recipe the other night:
cut a winter squash in half and lay it face down in a roasting pan, add water to the pan until it is about 1/4 inch up the sides of the squash. roast in the oven at 450 degrees until it is collapsing.
scoop out mushy squash into a large bowl. with a wire wisk add chicken broth to desired consistency. add a dash of whole milk or cream.
seasonings:
fresh ground pepper
garlic salt
cumin
dried mustard
paprika
marjoram
oregano
dill
coriander
liquid aminos (just a dash)wisk all ingredients in a saucepan over a medium-high flame until steaming hot.
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15 July 2008
White Castle Stuffing from MattG’s Mom
This is NOT my recipe, and I have never had it, either. But, my mom made it one year and everyone that tried it loved it (or so it is said). You'll need White Castle hamburgers, which are usually available frozen at grocery stores if you're not near an actual White Castle outlet.
INGREDIENTS
10 White Castle hamburgers (remove pickles)
1 1/2 cups chopped celery
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon ground black pepper
1/4 cup chicken brothDIRECTIONS
Tear the hamburgers in to small pieces, and place in a large bowl. Toss with celery, thyme, sage, and pepper. Pour in the chicken broth while stirring to moisten the stuffing. Stuff into the cavity of a turkey just before roasting. This makes enough to stuff a 10 to 12 pound bird. -
15 July 2008
Jodi’s Bread Stuffing with Chard and Sausage
5 T butter
1 pound hot or mild Italian Sausage crumbled, casings removed
1 1/4 C chopped celery
1 lg. onion, chopped
1/4 pound mushrooms, sliced
1 1/2 pounds Swiss Chard or spinach (ends trimmed) rinsed well and finely chopped
1/2 C raisins
1 1/4 C grated parmesan cheese
1 1/4 t. each dry rosemary leaves, and dry oregono leaves
1/2 pound sweet French or Sourdough bread cut into 1/4 inch cubes (8 cups)
1 C dry white wineIn a 5 - 6 quart pan, melt butter on medium heat. Add sausage; cook and stir often until browned, about 10 minutes. With a slotted spoon, remove sausage to a large bowl.
To the pan, add celery and onion. Cook until vegetable are limp, about 5 minutes; stir often. Remove with a slotted spoon and add to sausage. Add mushrooms to pan; stir often until liquid has evaporated and mushrooms are lightly browned, about 7 minutes. Remove with a slotted spoon and add to sausage. Add chard to pan; stir until it is wilted and juices are evaporated. Stir chard into sausage mixture with raisins, parmesan, rosmary, and oregano.
Soak bread in wine, then work with your hands until is is mashed. Combine bread and sausage mixture, mixing well . Fill turkey with stuffing, place excess stuffing about 1 inch deep in a buttered baking pan. Bake in a 350 degree oven, uncovered, until top is lightly browned, about 25 minutes. Makes 8 cups, 8 - 10 servings.
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15 July 2008
Mary Anna’s Cornbread Dressing for a Crowd
CornbreadHeat oven to 450 degrees. Put a tablespoon of bacon grease in the bottom of two black iron skillets. Place in oven to heat while stirring up batter. Mix 3 cups self-rising cornmeal (not cornmeal mix!), 3 eggs, and enough milk to make a very thick batter. Divide batter between pans, pouring directly into hot grease. It should sizzle for the best crust. Bake until light brown on top--about 10-15 minutes.
Dressing
Put turkey neck and giblets in a saucepan. Add half a bunch of celery, minced fine, including some of the green feathery part. Also add a bunch of finely minced green onions. Cover with water and simmer an hour or so to make stock.In the meantime, hard-boil nine eggs.
Crumble the cooled cornbread into a large casserole. Sometimes I use the pan I roasted the turkey in. Crumble in a couple of pieces of dry white bread and/or a fistful of saltines.
Take the neckbone and giblets out of the stock. Reserve giblets for gravy. Pour stock, celery, and green onions over the cornbread. Drizzle some turkey drippings over the top. The mixture should be moist throughout, but with out liquid standing in the bottom of the pan. If you need more liquid, you can use canned chicken broth. Chop six of the boiled eggs and stir into mixture. Season to taste with sage, parsley, thyme, salt, and pepper. Bake at 375 degrees until lightly brown on top. Serve with giblet gravy.
Giblet gravy
Cover the bottom of a skillet with vegetable oil or melted shortening. Add two or three tablespoons of flour and cook over medium-low heat while stirring until the mixture is light brown. Pour in the rest of the turkey drippings, then thin with water or chicken broth to the desired consistency. Add salt and pepper to taste. Chop giblets and stir into gravy. Slice the remaining three hardboiled eggs cross-wise to make disks of yolk and rings of white. Float atop the gravy and serve.
