Recipes / Food - Drink - Page 10

kenmark · 11-01-2009, 10:21 AM

Quote:

Originally Posted by desertgrandma

anyone have a recipe for a good hot fudge sundae?

I'm thinking it would be nice to make my own.....

I'm thinking of melting down some of this leftover Halloween chocolate to use in a good recipe. Any suggestions? A topping for ice cream with slices of banana is sounding good.

Ken.

desertgrandma · 11-01-2009, 10:37 AM

Quote:

Originally Posted by kenmark

I'm thinking of melting down some of this leftover Halloween chocolate to use in a good recipe. Any suggestions? A topping for ice cream with slices of banana is sounding good.

Ken.

(drooling even more than usual)

GeoffC · 11-02-2009, 10:41 AM

Dark chocolate mousse cake

3*100g dark choccie (70+)
275g caster sugar
165g unsalted butter
5 large free-range eggs (works with substitute)
icing sugar
1 tablespoon ground almonds + extra for dusting tin.

Rich and dense .... improves with keeping (so I believe)

preheat oven to 180C
butter & dust cake tin with removable base
put first 4 ingredients in a bowl over barely simmering water and allow to melt.
whisk eggs and ground almonds and fold this into the choccie mixture off the heat.
pour into cake tin and bake for 35-40 mins
allow to cool and dust with the icing sugar

Have on its own or with cream/ice cream..................

ShortNCuddlyAm · 11-02-2009, 07:02 PM

desertgrandma · 11-03-2009, 07:17 PM

Here is a neat site. You enter the ingredients you have on hand, and as you enter, recipes pop up using just those ingredients.........gives suggestions also.

http://www.supercook.com/

jes1 · 11-03-2009, 11:56 PM

Thanks for posting the website, desertgrandma. That looks like an extremely useful one.

kazbates · 11-04-2009, 04:01 PM

Quote:

Originally Posted by desertgrandma

anyone have a recipe for a good hot fudge sundae?

I'm thinking it would be nice to make my own.....

I know this post is from a few days ago, but I thought you still might like this recipe. It's from a BH&G cookbook someone gave me for a wedding gift (I guess whoever it was thought I wasn't much of a cook ~ although, I was

).

Hot Fudge Sauce:
3/4 cup semiswet chocolate pieces
1/4 cup margarine or butter
2/3 cup sugar
1 5-ounce can (2/3 cup) evaporated milk

In a heavy small saucepan melt chocolate pieces and margarine or butter. Add the sugar, gradually stir in milk. Bring to boiling; reduce heat, Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Makes about 1 1/2 cups. You can store the left over sauce in the frig and reheat in the microwave.

The kids like it when we have Chocolate chip Brownie sundaes with this. I make the Nestle's Tollhouse Chocolate Chip pan cookie recipe (spread the cookie dough in a jelly roll pan and bake for 20-25 minutes) and cut that into brownie-like squares. On top of each square, we put a scoop of vanilla ice cream and smother it with the fudge sauce. Yum.

ShortNCuddlyAm · 11-04-2009, 04:45 PM

Take the pulses, meat substitute and water out of this: https://www.mobileread.com/forums/sho...&postcount=119, substitute the coriander for oregano and cook for longer(*) over a very low heat and you have a very nice, but rather fiery, pasta sauce. Oh, and a couple of splashes of balsamic vinegar when you add the tomatoes.

(* 10-15 minutes for the onions alone, then another 10 minutes for them with the sweet peppers, 15 minutes with the chillies and herbs, and 20-25 minutes with the tomatoes)

Catire · 11-14-2009, 08:08 PM

Hallacas, a traditional Venezuelan Christmas dish

Recipe

1½ lb diced beef
1½ lb diced pork
2 cups water
4 cloves garlic, minced
1 cup canned chickpeas
3 Tbsp olive oil
4 tomatoes, chopped
4 onions, chopped
2 green peppers, chopped
½ tsp dried ground chili peppers
4 Tbsp chopped parsley
4 tsp salt
3 Tb vinegar
1 tsp sugar
2 tsp capers
½ cup seedless raisins
½ cup sliced stuffed olives
3 cups corn meal
4 cups boiling water
⅓ cup butter
2 eggs, beaten

Step One: Combining Ingredients

Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar, sugar, and the meat mixture. Cook over low heat for 15 minutes, stirring occasionally. Add the capers, raisins, and olives. Mix lightly. Set aside.

Mix the corn meal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed. Butter a 3-quart round or square baking dish. Line it with ⅔ of the corn meal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake in a 350 degree oven for 1 hour.

Second Step: Wrapping the Hallacas

In Venezuela the dish is prepared in the form of tamales. Banana leaves are used for wrapping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10-inch squares of either paper. Spread about 4 Tb of the corn meal dough in the center and press as thin as possible. Place 2 Tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it with a little more dough. Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours. Serve in the papers.

dreams · 11-14-2009, 10:24 PM

Quote:

Originally Posted by Catire

Hallacas, a traditional Venezuelan Christmas dish

Yum! We use to serve Tamales, but as we got older it was harder to find the time for us all to get together to make that many for Christmas. Now, we make enchiladas for Christmas

I just might give this a try, but use shredded pork for the meat.

kindlekitten · 11-15-2009, 01:32 AM

*whew* for a minute there I thought you were giving us a recipe for Haggas

vivaldirules · 11-15-2009, 01:23 PM

VR's Somewhat Mediterranean Vegetable Stoup

It's stoup (or stewp), as they say, cuz it's a pretty hearty soup - almost a stew. I add some chicken for protein sometimes.

In a big bucket, cook until tender:

2 tbsp olive oil
1 onion, sliced
1 green bell pepper, sliced

Then add a chicken breast or two, if you like, cut into pieces and just brown it a bit.

Then dump in:

1 28 ounce can of diced or whole tomatoes with the liquid (yummy!)
1 15 ounce can of chickpeas (garbanzo beans), drained (liquid not as yummy)
1 15 ounce can of vegetable or chicken broth
Some capers (about 1/4 cup)
About a buzillion kalamata olives, pitted (okay, maybe just 1/4 cup or so)
Some roasted garlic cloves (1/4 cup)
2 tbsp tomato paste
Some oregano (1 tsp dried) and maybe some other herbs and spices as you like
1 bay leaf
1 tsp salt
1/2 tsp black pepper

Cover this bad boy, turn the heat down, and let it simmer for 35 minutes. Along the way, check the liquid level and add some water as needed.

Now add:

1 zucchini, sliced
1 summer squash (or similar), sliced

Cover and simmer another 15 minutes. Just make sure the chicken, if present, is cooked. But don't overcook it or you'll have mushy veggies - yuck!

Serve with crumbles of feta cheese and some nice, fresh, crusty bread. You can also serve it over pasta, if you like. This stuff is fabulous, in my opinion, particularly heated up for lunch for the rest of the week. Did I mention it contains kalamata olives? Yum!

zelda_pinwheel · 11-15-2009, 01:26 PM

Quote:

Originally Posted by vivaldirules

VR's Somewhat Mediterranean Vegetable Stoup

It's stoup (or stewp), as they say, cuz it's a pretty hearty soup - almost a stew. I add some chicken for protein sometimes.

wow, that looks DELICIOUS !!!

BenG · 11-15-2009, 05:40 PM

Here's my hummus recipe.

1 (16-ounce can) chickpeas, well-rinsed and drained
3 to 6 cloves garlic
3/4 tsp salt
3 to 4 Tbs olive oil
Juice of 2 to 3 lemons
2 to 3 Tbs tahini, well-mixed

In a food processor or blender, pulse chickpeas, garlic and salt. Add 3 tablespoons oil, juice of 2 lemons and 2 tablespoons tahini. Pulse until smooth. Taste and adjust flavorings. If too thick, add more lemon juice or oil according to taste, a few drops at a time, until desired texture is achieved. Use for as a dip for pita chips, crackers or veggies.

zelda_pinwheel · 11-15-2009, 05:57 PM

mmmm, i love hummus ! that looks a lot like *my* recipe. except replace "food processor" with "fork". although now i have a mixer !! oooh, i should make hummus !

11-14-2009, 08:08 PM	#144
Catire Lord of the Universe Posts: 670 Karma: 737849 Join Date: Jan 2008 Location: Maturin , Venezuela Device: Sony Reader PRS-505 / PSP	Hallacas Hallacas, a traditional Venezuelan Christmas dish Recipe 1½ lb diced beef 1½ lb diced pork 2 cups water 4 cloves garlic, minced 1 cup canned chickpeas 3 Tbsp olive oil 4 tomatoes, chopped 4 onions, chopped 2 green peppers, chopped ½ tsp dried ground chili peppers 4 Tbsp chopped parsley 4 tsp salt 3 Tb vinegar 1 tsp sugar 2 tsp capers ½ cup seedless raisins ½ cup sliced stuffed olives 3 cups corn meal 4 cups boiling water ⅓ cup butter 2 eggs, beaten Step One: Combining Ingredients Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar, sugar, and the meat mixture. Cook over low heat for 15 minutes, stirring occasionally. Add the capers, raisins, and olives. Mix lightly. Set aside. Mix the corn meal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed. Butter a 3-quart round or square baking dish. Line it with ⅔ of the corn meal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake in a 350 degree oven for 1 hour. Second Step: Wrapping the Hallacas In Venezuela the dish is prepared in the form of tamales. Banana leaves are used for wrapping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10-inch squares of either paper. Spread about 4 Tb of the corn meal dough in the center and press as thin as possible. Place 2 Tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it with a little more dough. Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours. Serve in the papers. Attached Thumbnails

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11-02-2009, 10:41 AM	#138
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	Dark chocolate mousse cake 3*100g dark choccie (70+) 275g caster sugar 165g unsalted butter 5 large free-range eggs (works with substitute) icing sugar 1 tablespoon ground almonds + extra for dusting tin. Rich and dense .... improves with keeping (so I believe) preheat oven to 180C butter & dust cake tin with removable base put first 4 ingredients in a bowl over barely simmering water and allow to melt. whisk eggs and ground almonds and fold this into the choccie mixture off the heat. pour into cake tin and bake for 35-40 mins allow to cool and dust with the icing sugar Have on its own or with cream/ice cream..................

11-02-2009, 07:02 PM	#139
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here

11-03-2009, 07:17 PM	#140
desertgrandma Enjoying the show.... Posts: 14,270 Karma: 10462843 Join Date: Jun 2008 Location: Arizona Device: A K1, Kindle Paperwhite, an Ipod, IPad2, Iphone, an Ipad Mini & macAir	Here is a neat site. You enter the ingredients you have on hand, and as you enter, recipes pop up using just those ingredients.........gives suggestions also. http://www.supercook.com/

11-03-2009, 11:56 PM	#141
jes1 Zealot Posts: 139 Karma: 698 Join Date: Mar 2009 Location: Texas Device: Astak EZReader, Dell Axim x50v, iPod Touch, nook	Thanks for posting the website, desertgrandma. That looks like an extremely useful one.

11-04-2009, 04:45 PM	#143
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	Take the pulses, meat substitute and water out of this: https://www.mobileread.com/forums/sho...&postcount=119, substitute the coriander for oregano and cook for longer() over a very low heat and you have a very nice, but rather fiery, pasta sauce. Oh, and a couple of splashes of balsamic vinegar when you add the tomatoes. ( 10-15 minutes for the onions alone, then another 10 minutes for them with the sweet peppers, 15 minutes with the chillies and herbs, and 20-25 minutes with the tomatoes)

11-15-2009, 01:32 AM	#146
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	whew for a minute there I thought you were giving us a recipe for Haggas

11-15-2009, 01:23 PM	#147
vivaldirules When's Doughnut Day? Posts: 10,059 Karma: 13675475 Join Date: Jul 2007 Location: Houston, TX, US Device: Sony PRS-505, iPad	VR's Somewhat Mediterranean Vegetable Stoup It's stoup (or stewp), as they say, cuz it's a pretty hearty soup - almost a stew. I add some chicken for protein sometimes. In a big bucket, cook until tender: 2 tbsp olive oil 1 onion, sliced 1 green bell pepper, sliced Then add a chicken breast or two, if you like, cut into pieces and just brown it a bit. Then dump in: 1 28 ounce can of diced or whole tomatoes with the liquid (yummy!) 1 15 ounce can of chickpeas (garbanzo beans), drained (liquid not as yummy) 1 15 ounce can of vegetable or chicken broth Some capers (about 1/4 cup) About a buzillion kalamata olives, pitted (okay, maybe just 1/4 cup or so) Some roasted garlic cloves (1/4 cup) 2 tbsp tomato paste Some oregano (1 tsp dried) and maybe some other herbs and spices as you like 1 bay leaf 1 tsp salt 1/2 tsp black pepper Cover this bad boy, turn the heat down, and let it simmer for 35 minutes. Along the way, check the liquid level and add some water as needed. Now add: 1 zucchini, sliced 1 summer squash (or similar), sliced Cover and simmer another 15 minutes. Just make sure the chicken, if present, is cooked. But don't overcook it or you'll have mushy veggies - yuck! Serve with crumbles of feta cheese and some nice, fresh, crusty bread. You can also serve it over pasta, if you like. This stuff is fabulous, in my opinion, particularly heated up for lunch for the rest of the week. Did I mention it contains kalamata olives? Yum!

11-15-2009, 05:40 PM	#149
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	Here's my hummus recipe. 1 (16-ounce can) chickpeas, well-rinsed and drained 3 to 6 cloves garlic 3/4 tsp salt 3 to 4 Tbs olive oil Juice of 2 to 3 lemons 2 to 3 Tbs tahini, well-mixed In a food processor or blender, pulse chickpeas, garlic and salt. Add 3 tablespoons oil, juice of 2 lemons and 2 tablespoons tahini. Pulse until smooth. Taste and adjust flavorings. If too thick, add more lemon juice or oil according to taste, a few drops at a time, until desired texture is achieved. Use for as a dip for pita chips, crackers or veggies.

11-15-2009, 05:57 PM	#150
zelda_pinwheel zeldinha zippy zeldissima Posts: 27,827 Karma: 921169 Join Date: Dec 2007 Location: Paris, France Device: eb1150 & is that a nook in her pocket, or she just happy to see you?	mmmm, i love hummus ! that looks a lot like my recipe. except replace "food processor" with "fork". although now i have a mixer !! oooh, i should make hummus !