Recipes / Food - Drink - Page 4

Ea · 04-22-2009, 02:04 PM

Quote:

Originally Posted by krisk

is there anything similar to KaDeWa (I think that's right) in Denmark? I know for sure they carried the Old El Paso canned chilies as well as the tomatillo sauce. whatever you would do for a gravy type of thickness is what you are going for. use any leftover flour to assist in making the gravy. I know it's not terribly helpful but I am totally a touchy feely non measuring cook.

KaDeWe, I think. Not here, no, but there's other alternatives and specialty shops, I just have to go look

At least I live in a larger city. Mexican food and Tex-mex never really made it to Denmark, so there's very little variety of what you can get. A "Chili con carne" here is basically bologna sauce with chili and 5 kidney beans per person, usually served with rice

krisk · 04-22-2009, 02:07 PM

haha! yeah, I remember what I was served in Germany!

Wetdogeared · 04-22-2009, 02:10 PM

Quote:

Originally Posted by Ea

A "Chili con carne" here is basically bologna sauce with chili and 5 kidney beans per person, usually served with rice

Ha is right. I can her Sir Sir Ralph loading the .22 right now.

WDE.

Ea · 04-22-2009, 02:16 PM

I wouldn't blame him. It's not that I know a lot about what it's supposed to taste like, never had chili in its home habitat, but this can't be right! *lol*

krisk · 04-22-2009, 02:24 PM

Quote:

Originally Posted by Wetdogeared

Ha is right. I can her Sir Sir Ralph loading the .22 right now.

WDE.

well, there are other chilies that are very legit with beans. I'll do the chicken and white bean chilie later.

DixieGal · 04-26-2009, 12:12 PM

Chili is about more than heat, but is flavor. Here's a mild heat chili recipe that I think you will find satisfying.

1. Put a chopped bell pepper and chopped onion in a skillet. Brown and season with garlic salt and pepper a couple pounds of ground round or stew meat in a TBL of butter. Don't drain the butter. Put it all into a large crock pot.

2. Dump in 2 large cans of diced tomatoes.

3. Dump in a drained can of light kidney beans.

4. Dump in an undrained can of pinto beans. (The bean juice is starchy and will thicken the chili slightly)

5. Stir in 4 to 6 TBL of any ground chili powder.

Let this simmer in the crock pot all day. When you get home from work, make a quick pan of cornbread to go with it. Season to taste with hot sauce or jalapeno slices and cheese.

ShortNCuddlyAm · 05-10-2009, 02:15 PM

Drop scones are also known as Scotch pancakes and pikelets. They are a cross between scones, crumpets and pancakes. I used to have these as a tea-time treat as a child.

Makes about 16-18, depending on the size of your tablespoon

Ingredients

120g plain flour
2 scant teaspoons baking powder
(you can substitute 120g self raising flour for the above two items. My family very rarely has self raising flour on hand, so we mix our own)
Small pinch salt
45g granulated sugar
1 large egg
1/4 pint milk (I use skimmed)
Vanilla - this can either be in the form of vanilla sugar in place of the sugar (my nanna's method), vanilla salt in place of the salt (my method), or a very small drop of real vanilla essence.
Small amount of butter or other similar fat for frying (I use TREX, which is a white vegetable margarine that is great in making pastry)

Equipment

Ideally a griddle, but any frying pan will do - the larger the pan, the more you can do at once!
Non-stick pallette knife/fish slice etc

Method

Put the butter/trex/etc into pan, and heat on a medium heat
Put all dry ingredients in one bowl
Beat the egg and the milk together and add to dry ingredients
Beat all of it until you have a smooth, thick batter
Drop a teaspoon of mixture into the pan - if the top starts going bubbly within a minute, it's the right temperature. If it takes longer, it needs to heat up a bit more. If it takes a lot quicker, turn the heat down!
When the temperature is right, drop a tablespoon of batter in the pan.
Leaving enough space for the batter to spread a bit, drop in as many more tablespoons as the pan will take
Watch the batter - when the top is full of holes and looks like it's setting, flip it over. The underside should be a pale golden brown - if it's too pale, you can always flip it back over.
Wait for a few seconds, then flip back over to check the underside - if both sides are golden enough, put on a plate and cover with a clean cloth whilst you cook the remainder.
Eat warm with butter. Jam, honey and syrup all work well as toppings.

ShortNCuddlyAm · 05-10-2009, 02:25 PM

These are not the nice neat and tidy looking scones you can buy in supermarkets and some cafes. They are a bit sprawly and pitted, but they are light and tasty.

Makes 10-12 scones, depending how good you are at cutting the things out!

Ingredients
Plain scones

500g plain flour
8 tsp baking pwder
(you can substitute 500g of self raising flour for the above - my mother in law reckons it tastes better if you do)
1 tsp salt
75g fat (ideally a mix of about 1/2 something like TREX and 1/2 something like butter. It works well using a spread like benecol, too)
300ml milk (I use skimmed)
Extra flour for rolling

Lightly greased baking tray(s)

For sweet plain scones add:

75g granulated sugar
Small drop of vanilla (or use vanilla sugar or vanilla salt in place of the salt or sugar)

For fruit scones add:

75g raisins (or sultanas)
25g sugar

For cheese scones add:

75g extra mature cheddar
1 tsp English mustard powder
(I usually put more cheese and mustard in - but don't put too much cheese in as the scones will get too soggy)

If you want to glaze the tops, one beaten egg (I don't do this)

Method

Preheat oven to 220c
Put dry ingredients in a bowl (this includes cheese, raisins etc)
Add the fat and rub in until it's like wet sand
Add all the milk in one go and mix together quickly
Turn the mix out onto a floured surface and roll until it's just deeper than 1" thick
Using a cutter that's about 2 1/2" diameter, cut out as many circles as you can.
Ball up the remainder, roll out, continue cutting
carry on until you have used all the dough
Put in oven to bake for about 10 minutes - check after 8 to see if they're golden.
Eat on day of baking.

Curly · 05-10-2009, 04:04 PM

Yay!! Thank you for the scone recipes! There are a lot of good recipes on this thread now, I'm going to have to print them out and head for the kitchen.

GeoffC · 05-11-2009, 11:39 AM

pppfffftttttt !!!!!

Pikelets are NOT the same as Scotch pancakes ..... ARGH !!!!!

ShortNCuddlyAm · 05-11-2009, 12:10 PM

Quote:

Originally Posted by GeoffC

pppfffftttttt !!!!!

Pikelets are NOT the same as Scotch pancakes ..... ARGH !!!!!

But they use the same ingredients and are cooked the same way ???

Ahh - OK - a quick google shows that pikelet is apparently what Australians and New Zealanders call drop scones/scotch pancakes; as well as them also being a more crumpet-y type thing.

And another ahhh - further googling suggests drop scones/scotch pancakes may also be called pikelets in Wales.

GeoffC · 05-11-2009, 12:23 PM

Pikelets and crumpets are two totally different things. A pikelet is flat and about six inch round and a crumpet is about three inch round. Quite similar in taste, though I think pikelets have a wee bit of yeast in them. Used to have them as a kid - toasted - with lots of butter which used to melt into the holes on the top. They often made my teeth 'feel on edge'.

ShortNCuddlyAm · 05-11-2009, 12:55 PM

Quote:

Originally Posted by GeoffC

Pikelets and crumpets are two totally different things. A pikelet is flat and about six inch round and a crumpet is about three inch round. Quite similar in taste, though I think pikelets have a wee bit of yeast in them. Used to have them as a kid - toasted - with lots of butter which used to melt into the holes on the top. They often made my teeth 'feel on edge'.

They might have had bicarb of soda in them - too much of that in scones makes my teeth feel on edge.

It's interesting how the name for one food item can have so many different regional/national variations!

GeoffC · 05-11-2009, 12:58 PM

Quote:

Originally Posted by ShortNCuddlyAm

They might have had bicarb of soda in them - too much of that in scones makes my teeth feel on edge.

It's interesting how the name for one food item can have so many different regional/national variations!

yes - it always did cause problems visiting relations elsewhere in the country - interesting that M&S only had pikelets as I knew them in Yorkshire - but no where else ...

ShortNCuddlyAm · 05-11-2009, 01:05 PM

Quote:

Originally Posted by GeoffC

yes - it always did cause problems visiting relations elsewhere in the country - interesting that M&S only had pikelets as I knew them in Yorkshire - but no where else ...

I shall have to look out for them in M&S! (I try to avoid the bakery section, it's very bad for my wasitline

)

04-26-2009, 12:12 PM	#51
DixieGal Hi There! Posts: 7,473 Karma: 2930523 Join Date: Feb 2008 Location: Ft Lauderdale Device: iPad	My Chili Recipe Chili is about more than heat, but is flavor. Here's a mild heat chili recipe that I think you will find satisfying. 1. Put a chopped bell pepper and chopped onion in a skillet. Brown and season with garlic salt and pepper a couple pounds of ground round or stew meat in a TBL of butter. Don't drain the butter. Put it all into a large crock pot. 2. Dump in 2 large cans of diced tomatoes. 3. Dump in a drained can of light kidney beans. 4. Dump in an undrained can of pinto beans. (The bean juice is starchy and will thicken the chili slightly) 5. Stir in 4 to 6 TBL of any ground chili powder. Let this simmer in the crock pot all day. When you get home from work, make a quick pan of cornbread to go with it. Season to taste with hot sauce or jalapeno slices and cheese.

05-10-2009, 02:15 PM	#52
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	Am's nanna's drop scones Drop scones are also known as Scotch pancakes and pikelets. They are a cross between scones, crumpets and pancakes. I used to have these as a tea-time treat as a child. Makes about 16-18, depending on the size of your tablespoon Ingredients 120g plain flour 2 scant teaspoons baking powder (you can substitute 120g self raising flour for the above two items. My family very rarely has self raising flour on hand, so we mix our own) Small pinch salt 45g granulated sugar 1 large egg 1/4 pint milk (I use skimmed) Vanilla - this can either be in the form of vanilla sugar in place of the sugar (my nanna's method), vanilla salt in place of the salt (my method), or a very small drop of real vanilla essence. Small amount of butter or other similar fat for frying (I use TREX, which is a white vegetable margarine that is great in making pastry) Equipment Ideally a griddle, but any frying pan will do - the larger the pan, the more you can do at once! Non-stick pallette knife/fish slice etc Method Put the butter/trex/etc into pan, and heat on a medium heat Put all dry ingredients in one bowl Beat the egg and the milk together and add to dry ingredients Beat all of it until you have a smooth, thick batter Drop a teaspoon of mixture into the pan - if the top starts going bubbly within a minute, it's the right temperature. If it takes longer, it needs to heat up a bit more. If it takes a lot quicker, turn the heat down! When the temperature is right, drop a tablespoon of batter in the pan. Leaving enough space for the batter to spread a bit, drop in as many more tablespoons as the pan will take Watch the batter - when the top is full of holes and looks like it's setting, flip it over. The underside should be a pale golden brown - if it's too pale, you can always flip it back over. Wait for a few seconds, then flip back over to check the underside - if both sides are golden enough, put on a plate and cover with a clean cloth whilst you cook the remainder. Eat warm with butter. Jam, honey and syrup all work well as toppings. Last edited by ShortNCuddlyAm; 05-10-2009 at 02:26 PM. Reason: sorting out formatting

05-10-2009, 02:25 PM	#53
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	Traditional scones These are not the nice neat and tidy looking scones you can buy in supermarkets and some cafes. They are a bit sprawly and pitted, but they are light and tasty. Makes 10-12 scones, depending how good you are at cutting the things out! Ingredients Plain scones 500g plain flour 8 tsp baking pwder (you can substitute 500g of self raising flour for the above - my mother in law reckons it tastes better if you do) 1 tsp salt 75g fat (ideally a mix of about 1/2 something like TREX and 1/2 something like butter. It works well using a spread like benecol, too) 300ml milk (I use skimmed) Extra flour for rolling Lightly greased baking tray(s) For sweet plain scones add: 75g granulated sugar Small drop of vanilla (or use vanilla sugar or vanilla salt in place of the salt or sugar) For fruit scones add: 75g raisins (or sultanas) 25g sugar For cheese scones add: 75g extra mature cheddar 1 tsp English mustard powder (I usually put more cheese and mustard in - but don't put too much cheese in as the scones will get too soggy) If you want to glaze the tops, one beaten egg (I don't do this) Method Preheat oven to 220c Put dry ingredients in a bowl (this includes cheese, raisins etc) Add the fat and rub in until it's like wet sand Add all the milk in one go and mix together quickly Turn the mix out onto a floured surface and roll until it's just deeper than 1" thick Using a cutter that's about 2 1/2" diameter, cut out as many circles as you can. Ball up the remainder, roll out, continue cutting carry on until you have used all the dough Put in oven to bake for about 10 minutes - check after 8 to see if they're golden. Eat on day of baking.

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04-22-2009, 02:07 PM	#47
krisk Wizard Posts: 2,148 Karma: 8229 Join Date: Nov 2008 Location: on the road again Device: kindle	haha! yeah, I remember what I was served in Germany!

04-22-2009, 02:16 PM	#49
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	I wouldn't blame him. It's not that I know a lot about what it's supposed to taste like, never had chili in its home habitat, but this can't be right! lol

05-10-2009, 04:04 PM	#54
Curly I need a holiday! Posts: 1,227 Karma: 4622 Join Date: Dec 2008 Location: Scotland Device: PRS-505, ipod touch	Yay!! Thank you for the scone recipes! There are a lot of good recipes on this thread now, I'm going to have to print them out and head for the kitchen.

05-11-2009, 11:39 AM	#55
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	pppfffftttttt !!!!! Pikelets are NOT the same as Scotch pancakes ..... ARGH !!!!!

05-11-2009, 12:23 PM	#57
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	Pikelets and crumpets are two totally different things. A pikelet is flat and about six inch round and a crumpet is about three inch round. Quite similar in taste, though I think pikelets have a wee bit of yeast in them. Used to have them as a kid - toasted - with lots of butter which used to melt into the holes on the top. They often made my teeth 'feel on edge'.