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PostPosted: Thu Dec 17, 2015 12:36 pm 
Obduction Backer

Joined: Tue Feb 14, 2012 1:52 pm
Posts: 95
Shorah and Good Tidings to You and all of your Kin!

You are cordially invited to attend the Annual D'ni Holiday Open House and Recipe Swap!

Date: December 19th
Time: 1000 Ki Time until...
Place: Swee'Dish Chef's Hood in Moula Cavern

You are asked to bring (via Ki mail) a traditional, cultural, family or holiday favorite recipe to share with all. Our quirky, dilettante Chef will be hosting the event and collecting your special dishes which will then be added to the Delectable D'ni Dishes (Recipe Book) on our forum.
Stop in for a visit and relax for just a moment during this busy season. We hope you will come celebrate the holiday season with your extended D'ni family from around the world.

~ D'Lightful Delin
~ Holiday Music Stream
~ Ki Time Chart
~ Delectable D'ni Dishes Cookbook

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 Post subject: At last, The Recipes!
PostPosted: Tue Jul 05, 2016 9:03 pm 

Joined: Thu Nov 09, 2006 12:20 am
Posts: 2
Thanks to Kaaja for collecting the recipes--due to time constraints and personal issues, she has foisted off on me the task of finally publishing them, so here they are!

Chocolate Pots

A very rich chocolate dessert to whip up in seconds. Serve in demitasse cups.

Mix in a blender:
1 c very hot milk (heat in microwave)
2 c bittersweet chocolate chips (or can use 1 c semisweet and 1 c bittersweet)
2 eggs

Whirl until smooth. Pour into cups and chill.
Top with whipped cream and/or raspberries.

Cream of Potato Soup
In a sause pan satay 1/2 onion diced and bits of bacon until done.
Bring 4 cups water to a boil and add 1 tsp salt.
Peel and cube two potatoes and add to boiling water.
Cook until potatoes are tender.
In a large bowl pour 2 cups of milk, wisk in 2 TBS Corn Starch 3 if you want thicker soup.
Add milk mixture to cooked potatoes and bring heat to a simmer.
For taste add butter and shredded chedder cheese.
Prosciutto Cotto Pinwheels


2/3 cup fresh ricotta cheese, at room temperature
1/4 teaspoon chopped fresh rosemary
1/4 cup freshly grated parmigiano-reggiano cheese
2 teaspoons extra-virgin olive oil
12 slices (1/2 pound) thinly sliced prosciutto cotto (Italian cooked ham)
3/4 cup chopped jarred giardiniera (Italian pickled vegetables)


1. Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.
2. Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closet to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closet to you, rolling away from you.

A great give-away Christmas gift or party treat.

Store in the refrigerator. And so easy to make!

Preheat oven to 400 degrees F.


15 honey graham crackers
1 c firmly packed brown sugar
1 c butter, melted
1 c milk chocolate chips
1/4 c chopped walnuits


Line a 13x9 rimmed baking sheet with aluminum foil. Arrange crackers in a single layer in a pan. In a medium saucepan combine brown sugar and butter. Bring to a slow boil, and pour on crackers. Back 5 minutes until bubbly. Immediately pour chocolate chips over toffee; when soft spread evenly. Springle with nuts and tap down with the bottom of a glass or spatula. Chill 60 minutes until the chocolate is set.

white chocolate and raspberry cheese cake
500g soft cream cheese
50g caster sugar
175ml whipped cream
225ml fresh raspberrys
1/2 vanilla pod
500g white chocolate
85g digestive biscuits
85g ginger nut biscuits
50g butter

to make the base combine the biscuits and butter and press into a 230 tin
for the filling put the chocolate, butter and vanilla pod into a heat proof bowl and heat in the microwave for 20 second bursts till melted. allow to cools slightly.
in another bowl mix the cream cheese, sugar and whipped cream till smooth
Remove the vannila pod from the chocolate and stir into the cream. Witha spatula gently stir in the raspberries, then spoon onto the base. smooth out and put in fridge to set for 10-24 hours.
remove from in and decorate top with fresh raspberries

8trus' Cinnamon Rolls
1) heat milk, veggie oil, and sugar to an almost boil. add active yeast and let it sit for a fe minutes. stir in some flour and let sit in warm place for 1 hour.
2) let the dough rise. then add 1 cup flower, baking powder, baking soda, and salt. you can now use the dough or refrigerate it.
3) roll out dough and smear melted butter on top. add sugar and cinnamon and roll up tight. slice 1/2 inch width rolls and cover for ~ 20 minutes.
4) mix powder sugar, milk, melted butte, salt, strong coffee, and a little maple extract.
5) ice the rolls the moment they come out of the oven. this lets icing set in little cracks.

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages active dry yeast (4 1/2 teaspoons)
9 cups all-purpose flour, plus more for dusting
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon, for sprinkling
2 cups sugar, plus more as needed
Maple Icing:
2 pounds powdered sugar
1/2 cup whole milk
6 tablespoons (3/4 stick) butter, melted
1/4 cup strongly brewed coffee
Dash of salt
1 tablespoon maple flavoring or maple extract

here's where my mom got the recipe a few years back:

Difficult Dave's Clam Chowder
1 lg can chopped clams
1 onion chopped fine
1/2 pound bacon chopped
3 tablespoons butter
3/4 cup flour (Rice Flour for Gluten Free)
1/2 teaspoon paprika
1/2 teaspoon pepper (to start)
1 teaspoon salt (to start)
3 medium potatoes, peeled and cubed
2 cups milk ( to start)

drain liquid from clams into a medium saucepan, add potatoes and let cook until tender. saute bacon in large dutchoven type pan. (a Pasta Pot works well) add onions and cook them until translucent. add butter and simmer until melted. add salt, pepper, paprika and flour to bacon, butter mixture. Turn flame to med/high. Make a roux by stirring until mixture is smooth and paste like. Cook for an extra 2-3 minutes (A Rice Flour Roux acts a lttle different..just don't burn it) Add clam liquid from potatoes, reserving potatoes. Soup should still be rather thick. Add clams, and then milk. Adding more milk, if necessary, until desired thickness. Add potatoes, and taste for salt and pepper, adding if needed. (Gluten Free may have to add A LOT of milk to cut the tapioca like consistence of Rice Flour)

EdisonRex's Saffransbullar (Saffron Buns)

Ingredients (25 buns)
1g (1/28 oz) saffron threads
50g (2 oz) yeast
200g (7 oz) sugar
300ml (1 1/2 cups) milk
1 egg
150-200g (5-7 oz) butter
1 tsp salt
650g (26 oz) flour
100g (3 1/2 oz) raisins
Glaze: 1 egg
2 tbs water


To make "Lucia cats" (lussekatter), grind the saffron along with a cube of sugar, using a mortar and pestle. (for those who think ahead: drip a little cognac on top, and let stand a few days.)
Crumble the yeast in a bowl and stir in a few tablespoons of milk.
Melt the butter and pour on the milk.
Add the rest of the ingredients, except the raisings, and knead the dough in a dough mixer for 10 minutes. Carefully mix in most of the raisins, cover the dough and let it rise for 30 minutes at room temperature.
Divide the dough into 25 pieces and roll the buns in an oblong shape, about 10cm (4 in) long. Cover them and let rest for 10 minutes, then roll them twice as long and twist the ends of each bun in opposite directions to form a sort of figure 8. Put one raisin in the middle of each half figure 8.
Place on a greased baking sheet and let rise under a towel for about 90 minutes, or until the buns have doubled in size. Bake in the oven (200C/425F) for 5 minuts. Beat together the egg and water, brush the mixture on the buns. Allow to cool on the baking sheet.

Fil's Fractured Foods

Peanut Butter and Banana Samich

2 slices of bread
peanut butter
a banana

Toast the bread. Spread peanut butter on it. Slice the banana and put the slices on one piece of bread. Pour honey on it. Put the other slice on top (after spreading PB on it too) thereby making a sammich.

Guaranteed sugar rush! Have milk handy to wash it down.

For extra nerd points....add bacon!

iuyo's mamas walnut pie recipe
10 eggs
2 big water glass of smashed walnuts, various sizes for textre and some powdered
2 same glasses of brown sugar
2 same glasses toasted bread crumbs in powder
1 small glass of cognac
iuyo's mamas walnut pie recipe
mix eggs with sugar, then add toast powder, walnuts, then cognac. Bake in preheated oven in 170C until colored correct and when a metalic knife inserted comes out clean. Take out and let it cool down

for syup
2 BWGlasses of water
2 same glasses of brown sugar
1 vanilla bean

bring to boil the water with sugar. Open Vanilla bean, get the spores with a kniffe and put on boiling water. Then drop the bean itself in the water. Boil until sirup is not too thin just starting to go thick. Drop hot on cooled cake. First it will look like a soup. Dont be alarmed, it will drink all.

After 1-2 hours u can serve. But its best if is left to rest for 12 hours. Goes well with icecream:))

Xmas Montecaos by JiFeu

prep time : 10 m. cook time : 10 m
130g flour
10g unsweetened cocoa powder
40g icing sugar
60g sunflower oil
1 tsp pieces of orange peel
1/2 tsp gingerbread spices

1. Preheat the oven at 180°C.
2. Mix all the dry ingredients.
3. Add the oil and mix with the fingers to make a very smooth dough ball.
4. Shape 6 little dough balls around 40g.
5. Put them on greaseproof paper.
6. Bake in the oven (but cool it at 150°C right before) for 10 min sharp.
At any cost, do not slightly brown the mantecaos neither top nor bottom – I admit it’s not easy to see with cocoa ones – or else they will harden as rock. Let cool them down completely before savoring. Keep them in a tin box.

mafasa's Guinea fowl casserole

1 large guinea fowl, preferably dead
170g bacon or ham, diced
4 smoked, spicy sausages
170g prunes, soakedovernight, with stones removed.
1 small cabbage, shredded
1 large guinea fowl preferably dead and plucked, remove the skin
1 large onion, finely sliced
25ml (2 tablespoons) fat or lard
63ml (5 tablespoons) flour seasoned with:
5 ml (1 teaspoon) salt and
5 ml (teaspoon) pepper
125 ml red wine.

1. roll the fowl in the seasoned flour
2. melt the fat/lard in a large frying pan and fry the fowl in it, turning occasionally
until golden brown all over.
3. add the onion and bacon/ham to the frying pan and saute for 5 minutes
4. mix inthe cabbage and place half the mixture in the bottom of a large casserole
5. place the fowl and some of the prunes on top of this layer, then cover with the remaining cabbage mixture as well as the rest of the prunes as well as the red wine. arrange the smoked sauses on top
6. bake in oven at 180C (350F) covered for 2 hours.
7. carve the fowl, arrangethe slices on a heated serving dish and arrange the prunes, cabbage mixture and sausages around it. serve and demolish.

prep time 25min cooking time 2.25 hours

mafasa's steak pie

500g rump or sirloin
30ml flour
salt & pepper
30ml olive oil
2 medium onions
500ml beef stock
60ml flour
250g brown mushrooms
1 roll frozen puff pastry
1 egg

pre heat oven to 150C. cut beef into 2.5 cm cubes. place flour in a bowl and season with salt & pepper. Coat the meat in flour & brown the pieces in olive oil in a very hoy skillet. Transfer to an oven proof dish.
Chop onions & add to the oil in the skillet, saute till translucent, then add to the meat along with the beef stock. Cook, covered, in the oven until the beef is tender, +/- 1.5 hours.

Strain the liquid from the meat into a bowl and set the meat aside. Now melt the butter in a saucepan and whisk in the flour to form a paste. remove from the heat & slowly pour in the reserved liquid, whisking constantly to avoid lumps forming. return to the heat on a medium hob, whisking until the sauce thickens and comes to the boil.

Fry the sliced mushrooms in a little butter and add the beef & onions & the sauce to heat through. Spoon into individual serving dishes, then pre heat the oven to 200C

Roll out the puff pastry on a floured surface and use a very sharp knife to cut lids that fit over the pie dishes. brush with beaten egg and bake for 15-20 minutes, then reduce the temp to 180C and bake for a further 10-12 minutes, depending on the size of the pie.

Mafasa's venison stew

750g venison, diced
8 carrots, thinly sliced
120 g mushrooms, thickly sliced
75g fat or lard
100ml flour (40% of cup)
12 ml Worcestershire sauce
600ml stout
2ml (1/2 teaspoon) dried mixed herbs
5ml (1 teaspoon) course salt
2ml (1/2 teaspoon) black pepper

marinate venison in half the stout for 2 hours
melt th e fat/lard in a large frying pan, stir in the flour and simmer for 2-3 minutes, stir continuously
blend in the rest of the stout, bring to the boil and continue boiling, stirring till the mixture thickens
add the neat, marinating liquid, herbs, carrots, worcestershire sauce, salt and pepper, mix well.
pour the mixture into a deep casserole and bake, cover and bake in the oven at 160 °C (325F) for 2 hours. Stir in the mushrooms and bake covered for a further 25 minutes.
serve hot,

prep time 30 min + marinating time. cooking time 2.5 hours

Maid Marion's Bonfire Toffee

Original Bonfire Toffee
300g / 12oz Demerarar sugar
100g / 4oz butter
2 level tablespoons of golden syrup
1 level tablespoon of black treacle
4 tablespoons of water

- Put all the ingredients into a pan.
- Heat slowly, stirring until the butter melts and the sugar dissolves.
- Bring to the boil. Cover the pan, and boil gently for 2 minutes.
- Uncover the pan, and continue to boil for 10 to 15 minutes, stirring occasionally.
- Test by dropping a little of the mixture into a cup of cold water. It should seperate into brittle threads.
- Pour into a buttered 15cm / 6in square tin, and leave to set.
- Turn out on a board, and break up with a small hammer.
Makes about 500g / 1LB of Toffee.

Mal's Brussels Sprouts au Gratin

Serves 2 hungry people.

Needs a pot, a pan and a baking dish sized to take up the sprouts in a single layer without any large gaps.

1 ½ lb fresh Brussels Sprouts (should be about 1 lb if bought ready-for-cooking/frozen)
1 medium onion
2 cloves garlic
¼ lb fatback
½ lb ground beef 2 eggs
½ tsp ground Cumin
1/8 nut nutmeg
1 vegetable stock cube
1 shot dry Sherry
1 tbsp flour
black pepper, salt to taste
¼ lb grated cheese (I use a Westlands Farmhouse Cheddar; a Mountain Jack or Gouda should do fine, though)

Preparation: Finely dice onion, fatback and garlic; clean sprouts. Boil sprouts in salted water for 10 minutes, drain. Meanwhile, render fatback in pot, remove browned dice, glaze onions and garlic in rendered fat, then slightly brown beef in same. Add flour and stir in. Deglaze with Sherry, add water until smooth and add stock cube. Reduce until glutinous, add black pepper and nutmeg and if necessary salt (remember there will be cheese on top though), then add rendered fatback cubes and take off stove to let cool off. Crack open eggs, add about ½ volume of water, and stir vigorously; stir into meat sauce when that is cool enough (when you can stick your finger in for a few seconds). Butter baking dish, pour in sauce, add sprouts and spread evenly. Cover with grated cheese and put in oven at 375 °F for 40 minutes or until sprouts are tender and cheese nicely browned; serve sizzling.

Malaclypse's Mussels (Italian style)

Serves 2

2 lbs mussels
1 small can diced tomatos
3-4 cloves garlic
1/2 stick leek
1 onion
1 tsp each dried Oregano, Basil
2 tbsp chopped parsley
1 Jalapeno pepper
salt, pepper to taste
Olive oil
1/2 cup dry white wine
bread to taste

Thinly slice onions, leek and garlic; remove seeds from Jalapeno and chop finely.
Heat up large pot, put in olive oil (3-4 tbsp), glaze veggies, add mussels and boil on high heat for 5 minutes with lid on. Mussels should all be open.
Add wine and herbs, boil another 3 minutes, then add tomatos. Boil another 4-5 minutes at reduced heat, add salt and pepper to taste, serve with roasted bread slices or freshly-baked French bread.

Only use mussels that are tightly closed before cooking! Check them individually; knock on the shell of any not fully closed to see whether they react; if they don't close after about a minute, discard.

Malaclypse's Roast Root Veggies

Needs a baking dish sized to fit everything in a single layer? i.e., a large one.
2 lbs assorted root vegetables; about 1/3 each of carrots, red beets, parsnips, maybe some parsley root
1 orange (juice thereof)
3 tbsp honey
3 tbsp olive oil
1 tbsp thyme leaves
2 cloves garlic
1 Jalapeno pepper or comparable

Skin the veggies and cut into finger-thick wedges. Put red beet bits in boiling water, let boil for five minutes. Spread the rest of the veggies on baking dish. While beets are cooking, press out orange, mix juice with honey, oil, thyme, chili and garlic as well as a pinch each of salt and pepper (put everything in the blender and press „go“ for a few seconds).

Drain red beets and add to the baking dish; pour sauce all over everything and put in the oven at 200 °C/400 °F for 25 minutes. Turn everything over and bake another approx. 20 minutes. Perfect when there is no liquid left in the baking dish and the veggies are just beginning to brown a little.

Serve as a side for meat dishes for four people, or just pig out on the veggies for 2.

Sanguina's Pepparkakor

200g (7 oz) brown sugar
200g (7 oz) white sugar
200g (7 oz) dark corn syrup
150ml (3/4 cup) water
300g (10 oz) butter
2 tbs ground cinnamon
2 tbs ground ginger
2 tbs ground cloves
1 tbs baking soda
0.9-1 kg (2-2 1/4 lb) flour

To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it melt. Stir and let cool slightly, then blend in the spices and baking soda. Then mix in the flour to a smooth consistency. Sprinkle a little four on top and put the dough out to cool preferably overnight. Take the dough and knead it smooth on a baking table, adding more flour if desired. Roll it thin and cut into shapes, usind the desired cookie cutters. Bake in the oven (180C/350F) for 8-10 minutes. Let the gingersnaps cool on the baking sheet.

Taadpole's Grandma's Buttermilk Cornbread

recipe makes 9 servings
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
(I use the powder; mixed in 1 cup water.
takes about 20 mins to disolve properly)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. I use a regular pot to melt my butter in. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing in. After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it in. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. The normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it.

Bucatini With Clams and Scallops
Submitted by tkol17

12 ounces bucatini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1/4 to 1/2 teaspoon red pepper flakes
1 10-ounce can whole shelled baby clams, drained (juice reserved)
8 ounces bay scallops, thawed if frozen
1 teaspoon finely grated lemon zest, plus the juice of one lemon
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for topping
freshly ground pepper


1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
3. Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Prep: 10 min | Cook: 25 min | Yield: 4 servings

Per Serving: Calories 596; Fat 21g (Saturated 4g); Cholesterol 80mg; Sodium 1,068mg; Carbohydrate 72g; Fiber 2g; Protein 31g

Food Network Magazine October 2015 p. 78

Cheesy Pepper and Mushroom Frittata
Submitted by tkol17

12 large eggs
1/2 cup heavy cream
kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces cremini mushrooms, thinly sliced (about 2 cups)
2 bell peppers (any color), thinly sliced
6 ounces cheese curds, roughly chopped (about 1 cup) or mozzarella, shredded
2 scallions, thinly sliced


1. Preheat the oven to 375. Whisk the eggs, heavy cream, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; set aside.
2. Heat 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, without stirring, until browned on the bottom, about 3 minutes. Stir, then continue cooking until the liquid evaporates, about 4 minutes. Add the remaining 1 tablespoon olive oil, the bell peppers and a pinch each of salt and pepper; cook, stirring, until the peppers are softened and lightly browned, 6 to 8 minutes.
3. Reduce the heat to medium. Pour the egg mixture into the skillet and stir once or twice to combine; cook, without stirring, until the edges start setting, about 1 minute. Scatter the cheese curds and scallions on top, then transfer the skillet to the oven. Bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert or slide onto a cutting board. Serve warm or at room temperature.

Prep: 20 min | Cook: 40 min | Serves: 6 to 8

Food Network Magazine November 2015 p.114

Cheesy Potato Casserole
Submitted by tkol17
Prep Time: Approx 15 min.
Cook Time: Approx 1 Hour 10 min.
Servings: 12

1 (2 pound) package frozen hash brown potatoes
2 cups shredded Chedder cheese
1 (16 ounce) container sour cream
1 (10 ounce) can condensed cream of chicken soup
1 onion, chopped
1 stick butter, melted

1. Preheat oven to 350 degrees
2. Mix all ingredients
3. Pour into lighty greased 9x13 inch baking dish
4. Bake for 1 hour

Chocolate Almond Cheese Cake
Submitted by tkol17


2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons unsalted butter, melted
1/4 teaspoon salt


1 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup sliced almonds
5 tablespoons unsalted butter, at room temperature
confectioners' sugar, for the garnish (optional)


2 8-ounce packages cream cheese, at room temperature
1 cup full-fat Greek yogurt, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled


1. Crust: Preheat the oven to 350. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use.
2. Topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside.
3. Filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined.
4. Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired.

Prep: 25 min | Cook: 45 min | Serves: 8 to 10

Detox Soup
Submitted by tkol17
2 skin-on bone-in chicken breasts (about 1 1/2 pounds)
3 lemongrass stalks, trimmed and pounded
1 4-inch piece fresh ginger, peeled and sliced
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 shallot, peeled and halved
1 bay leaf
1/2 teaspoon black peppercorns
1 dried Thai chile
kosher salt
1 5-ounce package baby spinach, coarsely chopped


1. Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
2. Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

Prep: 20 min | Inactive: 30 min | Cook: 45 min

Fresh Mint Chip Gelato
Submitted by tkol17

1 cup sugar
2 tablespoons cornstarch
2 cups heavy cream
2 cups whole milk
6 fresh mint sprigs
4 ounces bittersweet chocolate (70% cacao), chopped


1. In a large heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, about 10 minutes, or until the mixture thickens and begins to bubble.
2. Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. (Don't steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do.) Cover the mint cream and refrigerate about 4 hours, or until completely cold.
3. Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen.
4. Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir the chocolate until it has just melted. Remove from the heat and cool until the chocolate is barely warm and still fluid.
5. Transfer the gelato to a large bowl set over a bowl of ice. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout. If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours.

Prep: 30 min | Inactive: 7 hr | Cook: 15 min

Minestrone With Gnocchi
Submitted by tkol17

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
kosher salt and freshly ground pepper
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 15-ounce can diced tomatoes
1 small sprig rosemary
1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
1 small head escarole, chopped
1 16-ounce package gnocchi


1. Heat the olive oil in a large pot or Dutch over medium-high heat. Add celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegtables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.
2. Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.
3. Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle soup into bowls; top with the grated parmesan and drizzle with olive oil.

Prep: 10 min | Cook: 30 min | Yield: 4 servings

Per serving: Calories 444; Fat 16g (Saturated 4g); Cholesterol 22mg; Sodium 1,202mg; Carbohydrate 62g; Fiber 8g; Protein 13g

[b]Orrecchiette With Artichokes[/b]
Submitted by tkol17

kosher salt
12 ounces orecchiette pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
1 10-ounce package frozen artichoke hearts, thawed
3 cloves garlic, thinly sliced
1 15-ounce can white beans, drained, rinsed and patted dry
1 15-ounce can cherry tomatoes
1/4 teaspoon red pepper flakes
3/4 cup roughly chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for topping
freshly ground pepper


1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons of olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
4. Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Prep: 15 min | Cook: 15 min | Yield: 4 servings

Per Serving: Calories 570; Fat 18g (Saturated 3g); Cholesterol 1mg; Sodium 410mg; Carbohydrate 86g; Fiber 11g; Protein 20g

Sicilian Pork With Spaghetti
Submitted by tkol17


1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper
1/2 cup roughly chopped fresh parsley
2 teaspoons fennel seeds, finely chopped
1 clove garlic, minced
1 pint grape or cherry tomatoes, halved
1/4 cup golden raisins
1/4 cup pine nuts
1 cup low-sodium chicken broth
1/4 cup grated pecorino romano cheese, plus more for topping
8 ounces spaghetti


1. Preheat the oven to 425. Brush the pork with one tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
2. Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145, 15 to 20 minutes. Remove to a cutting board and let rest; remove the tomato mixture in the pan.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

Prep: 15 min | Cook: 25 min | Yield: 4 servings

Per Serving: Calories 629; Fat 24g (Saturated 5g); Cholesterol 115mg; Sodium 490mg; Carbohydrate 56g; Fiber 3g; Protein 47g

Italian Giardiniera Salad
Submitted by tko


3/4 cup giardiniera (Italian pickled vegetables), drained (save the brine)
4 ounces fresh mozzarella, chopped
4 cups Italian blend salad greens
1/2 cup basil, torn
2 tablespoons parsley, chopped
1 tablespoon white wine vinegar
3 tablespoons olive oil
salt and pepper


1. Combine; giardiniera, mozzarella, italian blend salad greens, basil, and parsley in a large bowl.
2. Whisk 1 tablespoon each white wine vinegar and jarred giardiniera brine, then slowly whisk in 3 tablespoons olive oil; drizzle over the salad and toss. Season with salt and pepper.

Prep: 15 min | Yield: 4 servings

Yutiel's Married Ones
a recipe from south-western Germany

750g potatoes peel, cut and cook in saltwater

500g flour
250g milk
2 eggs
mix and add salt, pepper, parsley to form a dough.
Put the dough in boiling water piece by piece using a soup spoon .
Its ready when the dough bits swim on surface.

250g bacon gently fry in a pan, then add
200g cream

Put cooked potatoes and the dough pieces in a serving bowl and douse it with the bacon cream.

Have fun........ Yutiel.

Yutiel's Potato Pancakes

1 kg potatoes
peel, then grate or shred

3 eggs
2 sticks leek cut in thin slices
1 onion cut and dice
1 big spoon flour
2 teaspoons salt, some pepper and nutmeg

Mix it all. Heat oil in a frying pan. With a soupspoon arrange some of the mixture in small flat pancakes and let them fry untill they are crispy brown.
Let the ready fried pancakes drain shortly on a kitchen towel.
Serve them hot, with apple sauce.

Enjoy it Yutiel

Yutiel's Quiche Lorraine

200g flour
100g butter
4 big spoons milk
mix and kneed, put the dough for 30min in refrigerator.

2 sticks leek
100g bacon
2 middlesice onions
dice and roast gently

1 cup milk
3 eggs
100g grated cheese
150g cream
mix it and blend everything together. Add some spices such as pepper, paprika and garlic.

Roll out the dough in a buttered round cake tin, so the sides are covered too,then put in the blended stuff.
Bake in oven on middle grate 30min. At 200 °C.
Enjoy it Yutiel

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