Recipes

[Sily]

  Sily, do you do Lobster and have Recipe?

Welcome to the recipe thread William!  We've been having a party... :-)

Lobster?  You mean delectable, steamed, squirted w/lemon, dipped in hot butter, extremely expensive but.............. oh so sweet-meat lobster?  icon_cuinlove  The only recipe I have for lobster is 1) steam it  .... 2) eat it ... 3) pat tummy and say "Mmm Mmm good".

[GertrudaRose]

I know it's early for Holiday recipes, but thought I'd throw in one of my favorites.

Christmas Cookie Ingredients:

     1 cup of water
     1 tsp baking soda
     1 cup of sugar
     1 tsp salt
     1 cup of brown sugar
     lemon juice
     4 large eggs
     1 cup nuts
     2 cups of dried fruit
     1 bottle Jose Cuervo Tequilla.

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
again, to be sure it is of the highest quality, pour one level cup and
drink.

Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
     
Add one teaspoon of sugar...Beat again.

At this point it's best to make sure theCuervo is still OK, try
another cup ... just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit, Pick the frigging fruit off floor...

Mix on the turner. If the fried druit gets stuck in the beaterers just pry
it loose with a drewscriver.

Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who giveshz a sheet.
 
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget
to beat off the turner. Finally, throw the bowl through the window,
finish the Cose Juervo and make sure to put the stove in the dishwasher.

     CHERRY MISTMAS

[DreamTime]

Ohhh...thank you for that recipe. It makes me think of winter, which I am so looking forward too.

C'MON WINTER!

[Sily]

1.   - - - >> LMAO @ the recipe!!!  icon_lachtot


2.  Bring on the holidays... yes!!!   icon_tree
Can't wait.

[DreamTime]

HIC...i prefer irish cream

[Astrojewels]

Lamingtons
I swiped this off the net, but the base of the lamington is just a vanilla sponge so if you can make that without a recipe, do so.

Ingredients

·         1/2 cup butter

·         3/4 cup castor sugar

·         1 teaspoon vanilla extract

·         2 eggs

·         2 cups self rising flour

·         1/2 cup milk

Method

·         Grease and Line a Lamington Tin (11 x 8 x 1.5 inches)

·         Cream the Butter, Castor Sugar and Vanilla until light and fluffy.

·         Add the eggs one at a time beating together as you go.

·         Fold in the Flour and Milk, alternating as you go.

·         Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven (375f/190c) for 30-40 minutes or until an inserted toothpick comes out clean.

·         Allow to stand for a few minutes before turning out on to a cooling rack.

·         Leave to cool then store in the Fridge overnight.

 

This recipe tells you to use cocoa icing, but I prefer to make the coating with melted chocolate, and also cut the sponge square in half and fill it will jam, then refrigerate for a while before coating.   

 To make the icing

·         Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers

·         Combine the Sugar and Cocoa in a large bowl

·         Heat the milk and butter in a saucepan until the butter is melted.

·         Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency

To put it all together

·         Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath.

·         Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry.

·         Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

If you fill with jam, you have to use your hands to dip the sponge in the chocolate, then the coconut, if you use a fork they will fall apart.

 If you want to fill with jam and cream, prepare the lamington squares first without any filling but make the sponge a little fatter, when they are set, cut them in half and then fill with jam and cream, but please no cream in a can.  

[DreamTime]

Thanks for that recipe, Karen. I will have to try it one day.

[DreamTime]

JUST FOR FUN:

Any Star Trek fans out there? Well, here are a couple of favorite recipes from Star Trek (Next Generation) crew members. If you would like to know a favorite recipe of any specific crew member, let me know, I might have it.

Deanna Troi's Eggplant Casserole

2 pounds small, skinny eggplants, sliced (you can also use Japanese eggplant)

1 28 ounce can crushed tomatoes

1 medium-sized onion, finely chopped

1 cup light olive oil

2 Tablespoons chopped parsley or 1 Tablespoon dried parsley

Salt and Pepper to taste

Preheat oven to 375 degrees. Slice eggplant crosswise into half-inch slices. Heat olive oil in a heavy skillet until it just bubbles but doesn't smoke. Fry eggplant in hot oil until nicely browned on both sides. As the oil is absorbed, keep adding more, taking care not to splatter. As each batch of eggplant slices is fried, place them on a plate with paper towels so they can drain.

When the eggplant is done and is draining, fry the onion in the remaining oil, or add more, over medium heat until the onion is golden brown. Then very slowly )so that it doesn't splatter) add the tomatoes, parsley, salt, and pepper. Simmer for about 5 minutes. Put the eggplant into a casserole dish (13 by 9 inches) in layers. Add the tomato sauce mixture, cover with aluminum foil, and oven bake at 375 degrees for 45 minutes.

Serve with either a crusty white bread or a dark olive loaf to mop up the delicious sauce. This should be accompanied with a light Greek salad with olives and a hint of feta cheese.

Serves 4 to 6

[DreamTime]

Ensign Kim's Chicken and Sun-Dried Tomatoes

1 16 ounce package spinach or multicolored rotelle pasta (largest size)

2 to 3 boneless chicken breasts (skinless is optional)

16 ounces pesto sauce (packaged, in the refrigerator section of supermarket)

2 Tablespoons virgin olive oil

2 teaspoons garlic powder or 3 cloves garlic, crushed

salt and pepper to taste

grated Romano cheese, if desired

While pasta is cooking in boiling water, slice chicken breasts into long bite-sized pieces. Coat the cooking surface of a 12-inch skillet with olive oil, add garlic powder or crushed garlic cloves, and heat. When pasta is done, drain and set aside. Cook sliced chicken in the olive oil and garlic over medium heat, turning frequently until chicken pieces just turn brown. Do not burn. Drain sun-dried tomatoes and slice into thin lengthwise pieces. Combine pasta, cooked chicken, sun-dried tomatoes, and pesto sauce in a large mixing bowl or salad bowl. Toss thoroughly, cover lightly, and place in refrigerator. Serve well chilled. You may add some more olive oil and Romano cheese.

Serves approximately 4.

[DreamTime]

Dr. Crusher's Cure-all for Insomnia

Can't sleep? Don't worry about powerful soporifics, simply heat up some whole or skim milk in a small saucepan until it's hotter than body temperature but not boiling. Don't let a skin form. As the milk heats, stir in a teaspoonful of honey. Then, just before you serve, stir in some nutmeg. Serve in a mug with a touch more nutmeg floating on top.

Pleasant dreams...