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 Post subject: Recipe Swap 2016
PostPosted: Wed Oct 26, 2016 5:26 pm 
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Posts: 200
It's that time of year again! Kaaja has passed the torch to me, so I will be running the Recipe Swap this year and forward.

Do you have a recipe that you think everyone should hear about?
Or are you looking for a new, tasty dish to try out for the holidays?

Join Us!
Where: International Hood
When: Nov. 11th - 13th
Time: Friday 1900KI - Sunday 800KI

Everyone is welcome to bring any dish of their liking. The International avie will be parked in the Hood from start to finish.

Please come and send your KI note recipes to the International avie, so that they may be listed in the 2016 Recipes "Book."

I will post the recipes within a week or two of the event so that everyone can try them out at their next event!

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 Post subject: Re: Recipe Swap 2016
PostPosted: Mon Nov 07, 2016 4:38 pm 
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I hope everyone has a recipe in mind that they would like to share. The swap is this weekend!

If you will be on because of the Cavern Tours, make sure you stop by sometime before or after to drop me your recipe!

Safe linking! :D

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 Post subject: Re: Recipe Swap 2016
PostPosted: Sat Nov 12, 2016 5:09 am 
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Please stop by the International Hood to drop off your lovely recipes! :D

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 Post subject: Re: Recipe Swap 2016
PostPosted: Sun Nov 13, 2016 3:04 pm 
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Thank you all for submitting your recipes! I will be doing this again on December 2nd - 4th. Please stop by if you didn't get the chance, and submit your recipes! The time stays the same.

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 Post subject: Re: Recipe Swap 2016
PostPosted: Wed Nov 16, 2016 1:55 am 
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2016 November Recipes

Submitted by mTX17:

How to make the Ultimate Cheesecake

Ingredients - For the cheesecake:

2 pounds cream cheese
1 cup sugar
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk

For the crust:
12 whole graham cracker rectangles (6 ounces)
5 tablespoons butter, plus extra to grease the pan

Happy munching.

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Submitted by thoekenem:

1/3 cup mayonnaise
2 tablespoons minced pickles, plus more for serving
2 tablespoons minced shallot
1/2 teaspoon hot sauce, preferably Louisiana-style
1 pound large shrimp, peeled, deveined and patted dry
2 teaspoons salt-free Cajun seasoning
2 tablespoons unsalted butter
4 hero rolls, split
Kosher salt and freshly ground pepper
Shredded iceberg lettuce and sliced tomatoes, for serving

1. Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside.

2. Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and

cook until pink, 1 1/2 to 2 minutes per side.

3. Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp,

lettuce and tomatoes. Serve with pickles.

Total Time: 30 min | Prep: 20 min | Cook: 10 min | 4 servings | Level: Easy

Food Network Magazine - June 2016 - p.98

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Submitted by thoekenem:

6 dried guajillo chile peppers, stemmed and seeded
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried oregano
2 cloves garlic, peeled
1 small white onion, chopped
1/2 cup sweetened pineapple juice
2 pounds ground pork
1/2 pineapple, peeled, cored and sliced into 1/4-inch-thick rounds
1/3 cup mayonnaise
6 sesame hamburger buns
1 cup fresh cilantro
Kosher salt and freshly ground pepper
Vegetable oil, for the baking sheets

1. Soak the chiles in boiling water until softened, about 10 minutes. Drain and puree with the marjoram, oregano, garlic, one-quarter of the chopped onion and the pineapple

juice in a blender until smooth. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend to combine.

2. Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.

3. Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4-inch-thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 minutes per side. Transfer the burgers to a plate and cover with foil to keep warm. Let rest about 8 minutes.

4. Meanwhile, lightly oil another rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side.

5. Spread about 1 teaspoon mayonnaise on the cut sides of each bun and broil them until the mayonnaise has melted, about 2 minutes. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion and the bun tops.

Total Time: 1 hr 15 min | Prep: 20 min | Inactive: 30 min | Cook: 25 min | 6 servings | Level: Easy

Food Network Magazine - May 2016 - p.73

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Submitted by thoekenem:

For the crust:

1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the dish
2 cups old-fashioned oats
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1 tablespoon pure vanilla extract
Pinch of kosher salt

For the filling:

4 Granny Smith apples, peeled and chopped into small pieces
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
50 chewy caramels, unwrapped
1 cup heavy cream

For the streusel:

1 cup all-purpose flour
3/4 cup coarsely chopped macadamia nuts
1/2 cup packed light brown sugar
1 stick unsalted butter, melted
1/2 teaspoon ground cinnamon
Pinch of kosher salt
Vanilla ice cream, for serving

1. Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.

2. Make the crust: Mix the melted butter, oats, flour, brown sugar, cinnamon, vanilla and salt in a large bowl until combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake until the edges start browning, 18 to 20 minutes. Transfer to a rack to cool while you prepare the other layers.

3. Make the filling: Combine the apples, granulated sugar and cinnamon in a large bowl. Combine the caramels and heavy cream in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Add the apple mixture to the caramel mixture and gently stir to coat. Pour evenly on top of the crust.

4. Make the streusel: Combine the flour, macadamia nuts, brown sugar, melted butter, cinnamon and salt in a large bowl. Squeeze small handfuls of the mixture and scatter over the filling. Bake until the caramel is bubbling and the streusel starts browning, 30 to 35 minutes. Transfer to a rack and let cool at least 1 hour. Serve with ice cream.

Total Time: 2 hr | Prep: 25 min | Inactive: 1 hr | Cook: 35 min | 8 to 10 servings | Level: Easy

Food Network Magazine - September 2016 - p.72

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Submitted by thoekenem:

3 tablespoons unsalted butter, plus more if needed
1 large onion, finely chopped
2 pounds russet potatoes, peeled and chopped
1/4 cup milk
1 large egg yolk
1/3 cup all-purpose flour, plus more for dusting
1/2 cup shredded Irish cheddar cheese (about 2 ounces)
3 tablespoons finely chopped fresh parsley
Freshly ground pepper
Finely chopped fresh chives, for topping
Kosher salt

1. Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until golden brown and very soft, 20 to 30 minutes. Let cool.

2. Meanwhile, place the potatoes in a saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain, then transfer to a large bowl, add the milk and mash until smooth. Let cool at least 30 minutes.
3. Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, 1 teaspoon salt and a few grinds of pepper to the potatoes; stir until combined. Scoop 1/4 cupfuls of the potato mixture onto a lightly floured surface and form into twelve 3-inch pancakes.

4. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes. Gently flip, adding more butter to the pan if necessary, and continue cooking until browned on the other side, 3 to 4 more minutes. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Top with chives.

Total Time: 1 hr 40 min | Prep: 40 min | Cook: 1 hr | 12 servings | Level: Easy

Food Network Magazine - March 2016 - p.103

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Submitted by thoekenem:

Chicken Katsu with Ginger Rice

1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
4 chicken cutlets (4 to 5 ounces each)
1 1/2 tablespoons vegetable oil, plus more for frying
3 cloves garlic, minced
2 teaspoons minced peeled ginger
3 heads baby bok choy (about 12 ounces), trimmed and chopped
3 cups cooked white rice, cooled
3 scallions, thinly sliced
Katsu sauce, for serving
Kosher salt and freshly ground pepper

1. Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.

2. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden brown on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
3. Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.

Total Time: 35 min | Prep: 25 min | Cook: 10 min | 4 servings | Level: Easy

Food Network Magazine - June 2016 - p.100

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Submitted by JayRho

Cajun Shrip w/ Smoked Gouda Grits

Serves: 4
Ingredients
4 strips of applewood smoked bacon, diced
½ lb. jumbo shrimp, deveined and peeled
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon chipotle chili powder
2 tablespoons unsalted butter
juice of half a lemon (2 tablespoons)
1 teaspoon diced fresh thyme
? cup roasted red pepper, diced
¼ cup green onions, diced
½ cup quick cooking grits
2 cups water
¾ cup grated smoked gouda cheese
¼ teaspoon garlic powder
salt to season
Instructions
Heat a medium skillet to medium high heat. Add diced bacon and cook until crispy, about 4-6 minutes. Remove and place bacon on a paper towel lined plated. Set aside.
To make the cajun shrimp: add smoked paprika, garlic powder, sea salt, and chipotle chili powder to a medium bowl. Mix and add shrimp to the bowl with the spice mixture, toss to coat the shrimp in the mixture.
Heat a medium skillet to medium high heat. Add butter to the skillet, once melted add seasoned shrimp. Make sure the shrimp is in a single layer in the skillet. Saute shrimp on one side for 2-3 minutes, flip and cook an additional 1-2 minutes. Add lemon juice, fresh thyme, roasted red pepper, and bacon. Saute for 30 seconds, sitr and remove from heat.
To make the Smoked Gouda Grits: add water to a sauce pan and bring to a boil. Slowly whisk in the grits. Reduce heat to medium low, cover and let cook for 5-7 minutes stirring throughout until the grits are thick. Add in the cheese, ¼ teaspoon garlic powder, and salt to taste. Continue to stir until the cheese is melted.
Evenly divide grits among 4 dishes and arrange shrimp mixture on top.

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Submitted by thoekenem

Chicken Sausage with Spaetzle

1 pound carrots, halved, then quartered lengthwise
1 tablespoon extra-virgin olive oil
6 chicken-apple sausages (about 1 1/4 pounds), halved
1 1/2 cups all-purpose flour
3 large eggs
1/2 cup milk
2 tablespoons unsalted butter
2 teaspoons dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
Kosher salt
Pinch of freshly grated nutmeg

1. Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Bring a large pot of salted water to a boil.

2. Toss the carrots with the olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Spread the carrots and sausages on the hot baking sheet and roast, tossing halfway through, until the carrots are tender and the sausages are browned, about 15 minutes.

3. Meanwhile, whisk the flour, eggs, milk and 1/2 teaspoon salt in a large bowl until smooth. Set a large-holed metal colander over the pot of boiling water ( the colander should not touch the water). Add the butter to the colander and scrape with a rubber spatula, allowing small pieces to fall into the water. Simmer until the spaetzle floats to the top and is cooked through, 2 to 3 minutes. Drain and shake off the excess liquid.

4. Melt the butter with the mustard, 1/4 teaspoon salt, a pinch of pepper and the nutmeg in a large skillet over medium-high heat. Add the spaetzle and cook, tossing, until lightly browned and crisp, about 2 minutes. Add the dill and toss to coat. Serve the sausages and carrots with the spaetzle.

Total Time: 30 min | Prep: 10 min | Cook: 20 min | 4 servings | Level: Easy

Food Network Magazine - October 2016 - p.116

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Submitted by thoekenem

Chipotle-Pecan Candied Popcorn

1 cup pecans, roughly chopped
1/2 cup popcorn kernels, freshly popped
1 cup packed dark brown sugar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup honey
1 teaspoon salt
1 teaspoon chipotle powder
1/4 teaspoon baking soda
Nonstick cooking spray, for spraying the baking sheet

1. Preheat the oven to 250 degrees F.Generously spray a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup.

2. Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chipotle powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat.

3. Return the popcorn to the oven and bake until the caramel is dry and has hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.

Total Time: 1 hr 15 min | Prep: 15 min | Inactive: 1 hr | about 13 cups | Level: Easy

Food Network Magazine - October 2016 - p.160

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Submitted by thoekenem

Eggs Florentine Casserole

2 tablespoons unsalted butter, plus more for the dish
3 bunches spinach (about 1 1/2 pounds), tough stems trimmed
1/4 teaspoon ground nutmeg
12 large eggs
2 cups whole milk
2 teaspoons grated lemon zest
6 English muffins, split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 ounces)
Creme fraiche, for serving (optional)
Kosher salt and freshly ground pepper

1. Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach.

2. Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight.

3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche.

Total Time: 4 hr 55 min | Prep: 25 min | Inactive: 3 hr 40 min | Cook: 50 min | 6 to 8 servings | Level: Easy

Food Network Magazine - November 2016 - p.120

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Submitted by thoekenem

Elvis Cookies

3 cups sugar
2 sticks (1 cup) butter, softened
1 cup peanut butter (crunchy or smooth, your call)
2 tablespoons molasses
1 tablespoon pure vanilla extract
2 teaspoons kosher salt
3 very ripe bananas
2 1/2 cups all-purpose flour
1 1/4 cups chocolate chips
5 ounces pretzels, smashed (about 3/4 cup pretzel crumbs)
10 bacon strips, cooked crisp and chopped fine
Big pinch of baking powder
Cooking spray

1. Preheat the oven to 350 degrees F and spray a baking sheet or sheets with cooking spray.

2. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until it's all one color. Add the bananas and mash them up real good in there.

3. Add the flour and gently mix until incorporated, with no lumps.

4. Fold in the chocolate chips, pretzel pieces and bacon.

5. Using two spoons, form balls about the size of a large walnut and drop them on the prepared baking sheet(s) at least 2 inches apart. Place the sheet(s) in the fridge to chill for 10 minutes.

6. Bake for 12 minutes, or until golden on the outside and super gooey in the middle, just like the King would want them. Let cool on a wire rack off the baking sheet.

Total Time: 40 min | Prep: 15 min | Inactive: 10 min | Cook: 15 min | about 50 cookies | Level: Easy

Food Network Magazine - January/February 2016 - p.131

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Submitted by thoekenem

Hungarian Pork and Potatoes

1 large pork tenderloin (about 1 1/4 pounds)
1 tablespoon sweet paprika, plus more for topping
2 tablespoons extra-virgin olive oil
1 pound small red-skinned potatoes, chopped
1/2 head green cabbage, shredded
1 onion, sliced
1 cup low-sodium chicken broth
1 tablespoon packed light brown sugar
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh herbs (such as dill and/or parsley)
1/3 cup low-fat sour cream
Kosher salt

1. Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.

2. Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, and remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.

3. Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium-low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium-high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

Total Time: 35 min | Prep: 15 min | Cook: 20 min | 4 servings | Level: Easy

Food Network Magazine - January/February 2016 - p.79

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Submitted by thoekenem

Mexican Egg and Tortilla Chip Scramble

2 tablespoons unsalted butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red jalapeno pepper, halved, seeded and thinly sliced
1/2 cup fresh corn kernels
8 large eggs
4 cups tortilla chips, slightly crushed
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup fresh cilantro, torn, plus more for topping
Diced avocado, sour cream and pico de gallo, for topping
Kosher salt

1. Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions, and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2

minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.

2. Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.

3. Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

Total Time: 30 min | Prep: 20 min | Cook: 10 min | 4 to 6 servings | Level: Easy

Food Network Magazine - June 2016 - p.76

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Submitted by thoekenem

Ratatouille Skillet Eggs

3 tablespoons extra-virgin olive oil
4 scallions, chopped (white and green parts separated)
1 medium zucchini or yellow squash, chopped
1 small or 1/2 large eggplant, chopped
1/4 teaspoon red pepper flakes
4 cloves garlic, chopped
1 (15-ounce can) petite diced tomatoes
1 (15-ounce can) cannellini beans (do not drain)
1 cup torn fresh basil
8 large eggs
4 large baguette slices
Kosher salt and freshly ground pepper

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.

2. Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.

3. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Total Time: 40 min | Prep: 15 min | Cook: 25 min | 4 servings | Level: Easy

Food Network Magazine - October 2016 - p.110

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Submitted by thoekenem

Spanish Chickpea Popcorn

1 (15-ounce can) chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
1 tablespoon smoked paprika
12 to 16 cups popcorn
Kosher salt

1. Preheat the oven to 450 degrees F. Toss the chickpeas with olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.

2. Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
Total Time: 40 min | Prep: 10 min | Cook: 30 min | 8 to 10 servings | Level: Easy

Food Network Magazine - January/February 2016 - p.58

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Submitted by thoekenem

Stuffed Shells Bolognese

16 jumbo pasta shells (about 6 ounces)
2 teaspoons extra-virgin olive oil
8 ounces extra-lean ground beef
3 cloves garlic, chopped
2 cups canned crushed tomatoes
3 tablespoons tomato paste
1 1/3 cups part-skim ricotta cheese
1/2 cup chopped jarred roasted bell peppers
1 large egg white
2 tablespoons chopped fresh parsley
3 tablespoons low-fat shredded Italian cheese blend
Freshly ground pepper
Kosher salt

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta and rinse under cold water; set aside.

2. Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 teaspoon salt.Let simmer while you stuff the shells, about 5 minutes, added more cooking water if the sauce gets to thick.

3. Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, 1/2 teaspoon and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell; arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley.

Total Time: 35 min | Prep: 15 min | Cook: 20 min | 4 servings | Level: Easy

Food Network Magazine - January/February 2016 - p.78

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Submitted by thoekenem

Turkey Meatball Vindaloo

1 1/4 pounds ground turkey
1/4 cup breadcrumbs
1 large egg
3/4 cup chopped fresh cilantro
1 onion (1/4 grated, 3/4 chopped)
1 tablespoon grated peeled ginger
2 tablespoons extra-virgin olive oil
1 red bell pepper, chopped
2 to 3 teaspoons hot Madras curry powder (or regular curry powder mixed with 1/4 teaspoon cayenne)
1 (15-ounce can) no-salt-added fire-roasted tomatoes
3 cups cooked white rice
Kosher salt

1. Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes.

3. Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro.

Total Time: 35 min | Prep: 10 min | Cook: 25 min | 4 servings | Level: Easy

Food Network Magazine - May 2016 - p.88

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Submitted by thoekenem

Turkey Meatballs with Cheesy Polenta

1 large egg, lightly beaten
1 cup instant polenta
1 pound ground turkey
1/4 cup part-skim ricotta cheese
1/4 cup plus 2 tablespoons grated parmesan cheese
1/4 cup roughly chopped fresh parsley
3 cloves garlic (1 chopped, 2 sliced)
1 tablespoon extra-virgin olive oil
1 (28-ounce can) whole San Marzano tomatoes, crushed by hand
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper

1. Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with 1/4 teaspoon salt and a few grinds of pepper.

3. Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.

Total Time: 40 min | Prep: 10 min | Inactive: 5 min | Cook: 25 min | 4 servings | Level: Easy

Food Network Magazine - November 2016 - p.98

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Submitted by: TrapperDave

Banana Bread Brownies

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

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Submitted by: Skuavi II

Chickpea Stew

https://www.youtube.com/watch?v=YRDic0yoi2I

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Submitted by: Ro'Jethhe

Quab Ceviche: Seafood Dish

Quab Ceviche

Ingredients:
4 fresh quabs caught from Ahnonay, flaked
Prepare the quab meat in boiling water for 5 minutes
2 large vine ripe tomatoes, chopped
1 red onion, finely chopped
1/2 bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil

Directions:
Place the shredded quab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the quabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

* crabmeat can be subsatuted if you have no quabs

Enjoy, Apetit, Bon Appetit

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Submitted by: Davide

Stuffed Peaches

Pesche Ripiene (Stuffed peaches Piedmont style)
Serves 6:
7 ripe but solid peaches
2 tablespoons of sugar
1 tablespoon butter, plus extra for greasing
1 egg yolk
5 amaretti biscuits, crushed
(almond macaroons can be used in place of amaretti cookies but they are not as intensely flavored as amaretti so you can grind and add 1 or 2 almond you find inside peaches pips)
Grated dark chocolate for garnish, optional

Peel and chop one of the peaches and place in a bowl. Cut the other six peaches in half, removing the pits. With a teaspoon, scoop out some extra pulp from each half to make space for the filling and place this extra pulp with the chopped pulp together with the sugar, butter, egg yolk and amaretti and combine (you can also add a drop of rum if you like it). Grease a baking dish with butter and place the peach halves face up. Fill the holes in the peaches with a heaped spoonful of amaretti mixture. Bake in a moderate oven (180°C) for about 40 minutes or until the peaches are cooked through and browned on top. Serve hot, tepid or even cold, with a grating of dark chocolate over the top if desired.

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Submitted by: Zeke365

*Animal Crossing Birthday ki recpice at this link http://gourmetgaming.tumblr.com/post/75 ... thday-cake

*Super spicy curry at this link http://gourmetgaming.tumblr.com/post/73 ... smash-bros
(one of my favorites)

*sonic the hedehog chille recpie at this http://gourmetgaming.tumblr.com/post/12 ... onic-its-a
(another favorite)

*This is intersting one D'Ni Mushroom Bread http://gourmetgaming.tumblr.com/post/40 ... yst-series

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Submitted by: Cile

Wheat with whipped cream dessert (Zito sa slagom)
-Traditional Serbian dessert-

Ingredients:
- 1/2 kg wheat grains
- 200gms sugar
- 150gms honey
- 1/2 kg ground walnuts
- 1 teaspoon grated nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon vanilla extract
- 500gms heavy whipping cream (mixed with 100gms powdered sugar)

Preparation:
Cook the wheat grains in water until boiling. Drain and add fresh water.
Continue cooking on a low heat (for about two hours) until the grains become very soft. Stir often. Drain again. Wait until cool and dry. Grind the cooked wheat grains in a food processor, then add sugar, honey, spices and vanilla extract. Add ground walnuts and mix well with mixing spoon. In the meantime make whipped cream, using heavy whipping cream and powdered sugar.

Serving:
Layer the wheat/walnut mix on the bottom of a bowl with whipped cream on the top.
Prijatno!!!

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Submitted by: Hummingbird

Honey Garlic Pork Chops

Ingredients:
4 Center loin pork chops
1 Cup Flour
2 tsp Salt
2 tsp Black pepper
1½ tbsp Ground ginger
1 Tbsp Ground nutmeg
1 Tbsp Paprika
½ tsp Cayenne pepper
2 Eggs
4 Tbsp water

For the Honey Garlic Sauce:
2 Tbsp Olive oil
3 – 4 Cloves minced garlic
1 Cup Honey
¼ Cup Soy sauce
1 tsp Ground black pepper

Honey Garlic Sauce:
*In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
*Add the honey, soy sauce and black pepper.
*Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.
~Watch this very carefully as it simmers because it can foam up over the pot very easily.!

Directions:
*Sift together the flour, salt, black pepper, ground ginger, nutmeg, paprika and cayenne pepper.
* Make an egg wash by whisking together the eggs and water.
*Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture.
*Dip the chop into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
*Heat a skillet on the stove with about a half inch of oil covering the bottom.
*Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
*Drain on a wire rack for a couple of minutes.
*Place chops in baking dish & pour sauce over turning to coat well.
* Cook at 350° (176©) for 45-60 minutes, depending on thickness of chops.

Enjoy!

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Submitted by: AlanDJ

Cut liver in penny-sized pieces or thin strips. Should be calf's liver, but pork will do, and has a stronger taste.
Put 2 x 15ml tablespoons of flour, salt, pepper, thyme and oregano, plus any variation on the theme into a plastic bag.
Put chopped liver in bag, shake around.
Pour into a frying pan with hot suet, lard, butter, butter-oil mix or olive oil (in order of preference).
Toss on high heat until browned, ideally there should be a bit of pink left in the middle of each piece.
When cooked, add a handful of finely chopped parsley and chives. Serving with a dollop of sour cream can be nice too.

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Submitted by: Sky6

Buttermilk Pie

Mix:
2 cups sugar
1 stick butter (4 oz), melted
Add:
3 eggs
3 rounded tablespoons flour
Mix then add:
1 cup buttermilk
1 teaspoon vanilla
dash nutmeg

Pour into an unbaked pie crust and bake at 350 degrees about 45 minutes.

Joy and peace

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Submitted by: G'mi Bear

Melt in your Mouth Chicken

Two 3 pound whole chickens cut up, cover with water, cook until tender, remove from broth. Save Broth. Remove bones and cut into bite size pieces and place in a 13x9x2 baking dish.

Combine and heat:
2 cups broth
1 can cream of chicken soup
Pour this over chicken

Combine:
1 cup self-rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1/2 cup melted butter
Mix into a thick batter and spoon evenly over chicken mixture.

Bake uncovered at 425 degrees for 25 to 30 minutes or until brown on top.

Yummy!

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Submitted by: Kayara

Honey Cake Muffins

EL = tablespoon, soup spoon (the big one)

Ingredients:
125 gr butter, soft
75 gr sugar
2 EL sugar syrup, dark
2 EL honey
2 eggs (medium size)
250 gr flour (405)
half pack of baking powder
1 pack orange aroma (or other)
bit of salt
half pack of ginger bread spice

for decoration:
1 medium size egg white
200 gr powder sugar
50 hail sugar

Mix butter, sugar, syrup and honey untill they are creamy. Add eggs one after another.
Mix flour, baking powder, aroma, salt and ginger bread spice and mix it with the other ingredients.
Fill dough into forms and bake at 175 celsius (347 fahrenheit), 150 celsius in recirculation mode for 25-30 minutes.

Decoration:
beat the egg white, sift the powder sugar and mix it. Decorate the muffins with the mix and some hail sugar and let it all dry.

Bon appetit :)

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Submitted by: Fil

Fil's Int'l Pizza

1. Look up phone # of your local pizza joint in phone book or Google.
2. Call in order for your favourite pie.
3. Pick up or have delevered.
4. Eat PIZZA!

Ingredients; Money, phone, (Car optional)

Enjoy!


(support your local pizza parlour!)

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Submitted by: Yutiel

Potato Pancakes and Cream Cheese Roll

Get:
4 medium sized potatoes
3 carrots
Peel and rub both
2 shallots, diced
30g chives, chopped
3 eggs
Mix all in a bowl and season with salt, pepper and nutmeg. Cover a baking sheet with parchment paper and spread the mass evenly on it.
At 160 degrees bake 30 minutes. Let cool, then distribute on it:
400g cream cheese 6 slices cooked ham
Form the baked mass into a roll and on top, sprinkle with grated 100 g cheese.
Again bake at 160 degrees 15 minutes. To serve, cut the roll into thick slices and: Bon appetit!

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 Post subject: Re: Recipe Swap 2016
PostPosted: Fri Dec 02, 2016 6:47 pm 
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Round 2 begins tonight at 1900KI!

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 Post subject: Re: Recipe Swap 2016
PostPosted: Sun Dec 04, 2016 2:59 pm 
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Posts: 200
Submitted by: Kamigamo

Mochi Pizza

1:For the ingredients , you need rice cake & your favorite vegitables .
For example , tomato , potato , green pepper , shrimp , corn , cheese etc .
First cut a rice cake into four equal piecces .
Then cut the ingredients .
2:Then toast the rice cake with a pan untill they are soft and spongy
Place the ingredients you've cut on top the cake.
Last but not least , cook it well until it hardens

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Submitted by: Yutiel

Quiche Lorraine

Quiche Lorraine
Take 200g flour, 100g butter, 4 tablespoons milk, 1/4 teaspoon salt. Knead all into a dough and put in a fridge for 30 minutes. Then roll the dough out in a round baking pan and push with your fingers up into a high seam.
Cube and fry 2 leeks, 100g bacon, 3 onions.
Whisk together 1 cup milk, 3 eggs, 150g cream and100g grated Edam cheese. Mix this with the fried mass. Pour the mixture into the mold on the dough. Bake in an preheated oven at 200 degrees 30 minutes until the mixture is stiff.

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Submitted by: Janeerah

Cut the top of a round bread, carve it and put a Reblochon (or any cheese easy to melt) inside, put the bread cover back, wrap in aluminium and hop in oven (180C / 350F), 30 mins

Boil small potatoes, wrap them in bacon (you can add garlic or else) and hop in oven too (180 C / 350F again), 20 mins

Grab the bread, cut some chive to put with the melted cheese, dip the potatoes in and enjoy!

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Submitted by: Aggy

Aggy’s Tomato Relish (100 years old)

2 ½ lbs (1.1kg) of ripe tomatoes
2 large onions
½ handful salt
¾ tablespoon of mustard
1 pinch of cayenne
1 1/3 cups of vinegar
½ lb of sugar
1 large grated apple.

Put all ingredients in a pot and boil for ½ hour.

Aggy’s Plenty to go round Tomato Relish

3 kg of ripe tomatoes (riper the better)
4 Large Onions
4 Large Granny Smiths (green apples)
1 1/3 cup of sugar
1 -2 heaped tablespoons of curry
Pinch of cayenne
Tablespoon of mustard.
1 ½ cups of white vinegar
Tablespoon of salt

*dice onions, peel grannies, cut up tomatoes into small chunks.
*Put all ingredients in a large saucepan and boil for 30 mins. Use a masher and pulp ingredients until pieces disappear. (Ok to have small chunks)
*Heat for a further 30 mins
*sterilise your bottles for relish
*Seal bottles immediately

Should be good for about 6 months in fridge.

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 Post subject: Re: Recipe Swap 2016
PostPosted: Wed Dec 14, 2016 9:15 pm 
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Joined: Fri Dec 10, 2010 1:38 am
Posts: 723
Location: France
okay, i have to add a late one

Peppernut cookies
(Warning: This makes a LOT. Expect to spend a couple of hours cutting dough and baking)

1 cup brown sugar
3 cups white sugar
1 cup butter
2 eggs
1 cup water
1/2 cup white syrup

1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
2 teaspoons anise oil (I use a generous 3)
1 teaspoon baking powder
8 to 9 cups flour - divided 7 cups and 1-2 cups - more as needed

Beat eggs. Heat sugars, butter, eggs, syrup and water, until butter melts. Cool.

Combine all the dry ingredients with most of the flour.

Combine wet and dry ingredients. I mix the dry together, except the extra flour, then slowly mix with the wet. Mix very well, adding additional flour as needed. You will need to be able to roll the dough into ropes about 1 inch thick.
Roll the dough out, and refrigerate. Cut ropes into 1/2 inch slices.

They will spread a little while baking, so leave some gap between cookies. Bake at 375F for 8-10 minutes. There is little color change as they bake, so do not expect them to brown. They will be very soft when warm, then harden as they cool. They make take a few days to fully crisp up.

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