Anyone love recipes?

[Tala]

I'm a Thanksgiving/Xmas fiend when it comes to cooking. I even make latkes and Jewish cheesecake for a friend of mine who's Jewish.

Anyone here got favorite recipes? I have several. I'll share if you will.

[sickkittens]

I don't cook much during Thanksgiving but my gf makes a mean monkey bread.

[Screaming]

2 porter house steaks 1 inch thick
salt
pepper
onion salt
garlic salt
grill mate seasoning
a1
lee perkins
mix all seasonings together in a plastic bag. add lee perkins, and a1. put steaks in bag. let sit over night
grill for 4 mins on eatch side the next day

Enjoy.

[Tala]

Monkey bread? Whassat?

This one is really easier than it looks, I swear.

tala?s Cranberry Sauce

2 16-20 packages fresh cranberries
1 c. sugar
2 c. water
1 8 oz. pkg. orange jello
dash salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Over high heat, bring water to a boil. Lower heat slightly and add cranberries, stirring to ensure no burning. Wait until berries start to pop. (It?s the fun part!)

Add sugar, salt, and spices and stir until sugar and salt are melted and berries are popping quickly. Continue stirring until berries no longer pop, remove from heat. Add jello and stir thoroughly, making sure the gelatin melts completely.

Spoon into waiting jars, and seal jars finger tight. Boil jars until they seal themselves. Refrigerate any leftovers.

Happy Holidays!

Note: This is a sauce! If you want jellied stuff, it?s easy to make but really, you could just open a can. This stuff is sweeter than the canned stuff, but because the berries were so fresh, it will still have a delightful tartness to it.

[pornguy]

Chase turkey.

Ring turkeys neck.

Cut off head, and hand by feet to drain.


Ahhh fuck it. Hit the nearest store and buy one.

[Tala]

Originally Posted by pornguy

Chase turkey.

Ring turkeys neck.

Cut off head, and hand by feet to drain.


Ahhh fuck it. Hit the nearest store and buy one.

You take the fun out of everything.

[LittleMack]

This is a good alternative to turkey:

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper


Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Cornbread Stuffing:
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

[Tala]

Originally Posted by LittleMack

This is a good alternative to turkey:

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper


Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Cornbread Stuffing:
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

Awesome! Sounds really good!

[miss wild]

Yeah, I love cooking so I really need a recipe

[Sarah_Jayne]

Recipes are like porn to me. I love to cook.

[Jace]

I am an ex-chef, and an ex-pastry chef...I love cooking so much...did it professionally for almost 5 years in Nasvhille at The Sunset Grille

I will have to dig up some of my old recipes of stuff I created, deserts and entrees

[phonesex]

you guys making me hungry

[LittleMack]

Good Eats Salmon Recipe, it kicks ass.

4 salmon steaks 1-inch thick
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon dry green peppercorns
Sea salt or kosher salt
Canola or olive oil to coat steaks

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.

[MandyBlake]

Originally Posted by Screaming

2 porter house steaks 1 inch thick
salt
pepper
onion salt
garlic salt
grill mate seasoning
a1
lee perkins
mix all seasonings together in a plastic bag. add lee perkins, and a1. put steaks in bag. let sit over night
grill for 4 mins on eatch side the next day

Enjoy.

what's lee perkins?
OH...do you mean Lea and Perrins??

[Deb]

Originally Posted by Tala

Monkey bread? Whassat?

It's good stuff!

There are various ways to make it, but this is the easiest one that I know of:

Monkey Bread Recipe

1 1/2 cups chopped pecans
4 tubes refrigerator biscuits
1 1/2 tsp cinnamon
1 3/4 cups sugar, separated
1/4 cup brown sugar
1/4 cup evaporated milk
3/4 cup butter

Mix cinnamon with 3/4 cup sugar. Cut each biscuit into 4 pieces and roll in sugar cinnamon mix. Layer with nuts in tube pan. Mix 1 cup sugar, brown sugar, evaporated milk and butter in saucepan; bring to boil and pour over the biscuits. Bake at 350 degree F. for 30 minutes or until it looks done.

Serves 8.

[PixeLs]

Originally Posted by Deb

It's good stuff!

There are various ways to make it, but this is the easiest one that I know of:

Monkey Bread Recipe

1 1/2 cups chopped pecans
4 tubes refrigerator biscuits
1 1/2 tsp cinnamon
1 3/4 cups sugar, separated
1/4 cup brown sugar
1/4 cup evaporated milk
3/4 cup butter

Mix cinnamon with 3/4 cup sugar. Cut each biscuit into 4 pieces and roll in sugar cinnamon mix. Layer with nuts in tube pan. Mix 1 cup sugar, brown sugar, evaporated milk and butter in saucepan; bring to boil and pour over the biscuits. Bake at 350 degree F. for 30 minutes or until it looks done.

Serves 8.

Well, I just saved this one.

[camouflaged123]

they ya go, i am hungry now!

[Tala]

Originally Posted by Deb

It's good stuff!

There are various ways to make it, but this is the easiest one that I know of:

Monkey Bread Recipe

1 1/2 cups chopped pecans
4 tubes refrigerator biscuits
1 1/2 tsp cinnamon
1 3/4 cups sugar, separated
1/4 cup brown sugar
1/4 cup evaporated milk
3/4 cup butter

Mix cinnamon with 3/4 cup sugar. Cut each biscuit into 4 pieces and roll in sugar cinnamon mix. Layer with nuts in tube pan. Mix 1 cup sugar, brown sugar, evaporated milk and butter in saucepan; bring to boil and pour over the biscuits. Bake at 350 degree F. for 30 minutes or until it looks done.

Serves 8.

Awesome!!

Thank you!

[Tala]

Originally Posted by Jace

I am an ex-chef, and an ex-pastry chef...I love cooking so much...did it professionally for almost 5 years in Nasvhille at The Sunset Grille

I will have to dig up some of my old recipes of stuff I created, deserts and entrees

Awesome, I know where the Sunset is. I live by the Farmer's Market and the Grill is over on Belcourt.

[Furious_Female]

I love to cook and try new recipes or make favorites ones... watching Food Network makes me wet... but I haven't cooked/experimented as much as I would like to However, Nappy and I have been cooking together a lot since he moved in and we are planning on doing a lot of cooking experiments! Yay!