|beenie weenie pie.
||[20 Dec 2007|11:00am]
this is tj's *favourite*. as an added benefit, it's easy as fuck and really cheap. just like i like my men.
you will need:
1 package hotdogs or notdogs
1 can of baked beans
1c. corn meal
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
1 c. milk
1 egg, beaten
open the can of baked beans and try to pour out a little of the liquid. (but not all1!!)
in a pie dish, make a layer of the baked beans, just spread them out evenly. cut up the hotdogs into bite-sized rounds, and layer them over the top of the baked beans. it's okay if they overlap, but you want to make sure that the beans are covered because the moisture would prevent the bottom of the bread from baking properly.
combine all the dry ingredients. cut in the shortening. mix the egg and milk in with a few strokes (don't over mix it.) pour the cornbread batter over the hotdog layer, and try to cover the sides because although you don't want your bread bottom to get wet, you want the beans to retain moisture or they'll be dry and yucky.
bake it in a 425 degree oven for about 20 minutes, then cover with foil and continue baking for another 20 minutes. the bread top cooks quickly and if you don't cover it with foil, it will burn. since there is moisture from the dogs and the beans, the middle will still be gooey at 20 minutes, so make sure you keep cooking it!!
|fyi, or something.
||[22 Jun 2007|02:29pm]
well, folks. it has been a million years since i updated this community. i decided recently that i'm going to take my huge book of recipes and put them all in here. within the next few days (which for me, means weeks,) i hope to make some progress.
keep yer eyes peeled.
||[07 Nov 2005|11:32pm]
omg best quick/easy food evar.
Bean and Tandoori Quesadillas
tandoori paste (Asian section of well stocked and health food stores, or Indian grocery stores. Wild Oats carries it.)
shredded cheese (I used sharp cheddar, but monterey jack and other mild cheeses work well)
Get two paper towels wet and squeeze out as much water as you can. Put the tortillas between the paper towels and microwave 30 seconds.
Spread a thin layer of tandoori sauce on half a tortilla. (And I do mean thin. This stuff is SPICY.)
Use a spoon to spread some refried beans on top of that.
Sprinkle cheese on top of the beans.
Fold the other half of the tortilla over and cook over medium till cheese is melted, flipping halfway through.
||[02 Nov 2005|10:41am]
this is an old recipe that belonged to jeremy's mom. i found it in the house and tried it, and it's DELICIOUS.
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
3 tbsp. confectionery sugar.
beat the eggs for five minutes. gradually stir in sugar. then stir in pumpkin, flour, baking soda, and cinnamon. roll a large cookie sheet or long cake pan with oil and line with wax paper. pour batter into pan. bake at 375º for 15 minutes. remove from oven, loosen from pan onto paper towel. run knife between cake and wax paper. sprinkle with confectionery sugar. roll and let cool for one hour.
6oz. cream cheese
1 cup confectionery sugar
4 tsp. butter
1/2 tsp vanilla
mix all ingredients together until smooth. unroll cake, and spread filling onto cooled cake with rubber spatula. sprinkle with chopped or ground walnuts if desired. roll up cake, wrap with aluminum foil, and freeze for at least four hours.
|shoo-fly pie and apple pandowdy.
||[13 Oct 2005|01:42pm]
actually, this recipe is shoo-fly pie with baked apples on top, but close enough. sandy and i invented this thing yesterday from various recipes.
just a warning, the crust is a pain in the ass to make, but it comes out AWESOME, flaky and gorgeous.
1 1/3 cups all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup solid vegetable shortening
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water
1 egg white, beaten to blend
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup hot water
1 tsp instant coffee powder
1 tsp baking soda
3/4 cup light corn syrup
1/4 cup Full-flavour dark molasses
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground cinnamon
5 red apples, whole
3 tbsp butter
2 tsp ground cinnimon
5 tbsp sugar
2 tsp flour
Blend flour, sugar, and salt in medium bowl. Add shortening and butter, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter, deep glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; place uncut apples (for topping) into the bottom in place of pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and apples. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
Take half-baked apples, peel, core and slice, and place in a large baking dish. Slice butter over top, and sprinkle with sugar, cinnimon, and flour. Stir to make sure all apples are coated in sugar mixture. Place in oven beside pie crust, bake until the crust comes out of the oven, or apples are tender.
Meanwhile, prepare filling:
Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. In another small bowl, combine 1 cup hot water and coffee powder. Add baking soda, and pour mixture in with the flour mixture. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
Pour in mixture into crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool completely.
Lay baked apples on top of pie once it has cooled some. Serve with vanilla ice cream, if desired.
srsly, this is the best pie i have ever made. delicious.
|THE EASIEST COOKIES EVER.
||[11 Oct 2005|01:16pm]
seriously, amazingly easy cookies. they take like five minutes to make and they're really yummy.
1c peanut butter
preheat oven to 375º. mix all ingredients. roll into balls, put 'em on a baking sheet. use a fork dipped in sugar to make x's on the balls while pressing them down. bake 10 minutes.
||[11 Oct 2005|01:03pm]
i found a recipe off of google and changed it so it didn't suck as much, and it came out awesome. i think it would also be good if you replaced the sausage with tofu or vegetarian sausage, for those who don't eat meat. you can add more or less stock, depending on how thick you like your soup, or if you like a nice broth but not too thin, add all the stock and more rice. really, this recipe can be easily changed to your liking. and you can really put in any kind of vegetables you have laying around. the original recipe called for green pepper, but i didn't have any so i left it out. i think it came out better, anyway. (it also didn't call for rice, and it was supposed to have a bunch of chopped fresh tomatoes rather than the puree.)
sausage and zuccini soup
1 lb zuccini, cubed
1 c celery, chopped
2 small onions, chopped
1/2 lb sausage
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
1 large can tomato puree (29 oz)
1 qt chicken or vegetable stock
2½ c minute rice
cut sausage into pieces, pan fry until cooked through and nicely browned. in a large pot, combine zuccini, celery, onions, garlic and about 1/4c of the stock, saute for three minutes. add sausage, spices, tomato puree and the rest of the stock. simmer covered for 30 minutes. stir in minute rice, and simmer for another ten minutes.
i made corn bread to go with it, which was really super yummy.
|crossposted by request of the beautiful chrysaliswing.
||[26 Aug 2005|01:45pm]
I think the recipe I made up for lunch today turned out pretty good.
Roasted Garlic and Olive Oil Couscous with Chickpeas and Sundried Tomatoes
1 package Near East Roasted Garlic and Olive Oil couscous
1 can chickpeas
sundried tomatoes in a jar
1. Prepare couscous according to package directions.
2. While water is boiling, drain and rinse chickpeas in a colander. Snip sundried tomatoes (as many as you want) with scissors into the colander with the chickpeas.
3. Put the couscous in the boiling water, add chickpeas and sundried tomatoes, stir, cover, and wait five minutes.
And there you have it! Lunch in less than ten minutes. And it's Real Food(tm), too!
||[18 Jun 2005|09:21pm]
This is the recipe I am enjoying right now.
Put a little Sailor Jerry Rum in a glass. IT HAS TO BE SAILOR JERRY. CAPTAIN MORGAN IS INFERIOR. TRY IT AND YOU TOO WILL BE
SEDUCED TO THE DARK SIDE CONVINCED OF HIS SUPERIORITY.
Fill the rest of the glass with cherry Pepsi.
See, it's because Sailor has a slight cherry flavor, and the Cherry pepsi covers the alcohol taste like OMG AWESOMENESS. So you get really plastered. Plus Sailor gets you drunker faster than Captain.
This entry has been brought to you by the letter Almost Drunk.
||[04 Apr 2005|04:10pm]
Oh my God you guys, my sweetie and I made this for dinner last night, and it is SO GOOD. Sweetie said it was awesome, and this is coming from a guy who used to get this stuff from street vendors in Malaysia. Seriously, we couldn't stop talking about how good dinner was all evening.
This makes A LOT of food, though, so if you've only got a couple people to feed, I'd suggest halving the recipe.
I used vegetable oil instead of safflower oil, and left out the cilantro because I am not a big fan of the stuff.
Now go forth and MAKE THIS RECIPE AND DELIGHT IN ITS GOODNESS.
1 pound rice noodles (find these in the Asian section of the grocery store)
6 tablespoons fresh lemon juice (it's best if you squeeze the lemons yourself, the stuff in the bottle tastes icky compared to fresh squeezed lemon juice.)
6 tablespoons ketchup
2 tablespoons brown sugar
3/4 cup low sodium soy sauce
2 tablespoons safflower oil
6 large cloves garlic, pressed
1 medium jalapeno chili pepper, de-ribbed, seeded and finely chopped
2 medium carrots, grated
1/2 pound bean sprouts
6 green onions, chopped
2 tablespoons chopped peanuts
2 tablespoons cilantro, chopped
Cook rice noodles according to package directions. Drain and set aside.
Meanwhile, in a bowl, combine lemon juice, ketchup, sugar and soy sauce. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and jalapenos. Stir till fragrant. Add grated carrot and stir for 1 to 2 minutes. Add the sauce mixture, noodles, bean sprouts and green onions.
Stir everything together till coated.
Plate the noodle mixture individually and top with peanuts and cilantro.
||[20 Mar 2005|02:03pm]
Hi. I'm the resident vegetarian.
Here's my recipe.
Super Easy Homemade Spaghetti Sauce.
(This is a very basic spaghetti sauce. I invented it for my sister, the pickiest eater in the world, who doesn't like any chunks or onions in her sauce. You are welcome to add other veggies, or ground beef or whatever to it. But it's very good by itself.)
1 big can or 2 regular sized cans of stewed/crushed/diced tomatoes
2 cloves garlic, minced (more, if you're like me and think garlic is oh so sexy)
1 tsp olive oil (or vegetable oil, whatever)
2 tsp basil
Saute garlic in oil over medium heat for a few minutes, to soften the raw flavor. Open the can(s) of tomatoes and put in the blender, juice and all. Add the garlic, put the lid on, and blend till it's smooth. Transfer to a saucepan, stir in the basil, and heat over low while you're boiling your spaghetti. It's done whenever your spaghetti is.
|sa da tay, bum's lunch.
||[20 Mar 2005|11:41am]
bum's lunch. (some good shit.)
4 (4 ounce) cube steaks
4 medium potatoes, thinly sliced
1 large onion, thinly sliced
4 teaspoons margarine
salt and pepper to taste
preheat the oven to 350 degrees.
lay out 4 squares of aluminum foil. place one cube steak onto each piece of foil. spread margarine over the steaks, and season with salt and pepper. layer one sliced potato over each steak, and a few rings of onion. season again with salt and pepper if you want. fold the foil around the food, and seal into a packet. place packets onto a baking sheet.
bake for 45 minutes in the preheated oven, until the beef is no longer pink, and the potatoes are tender. open carefully, as hot steam will be released.
|mofuckin' recipe 1.
||[20 Mar 2005|11:36am]
i make this all the time. not sure what i'd call it, but it's exceptionally good.
jen's motherfucking chicken recipe.
2-3 lbs chicken breast
1 packet good seasonings italian dressing, prepared per package directions (sub rice vinegar or red vinegar for regular, if desired.)
2 tbsp. sesame seed
2 tsp. chopped roasted garlic (or 3 fresh galic cloves, chopped.)
1 tsp. onion powder
1-2 tsp. lime juice
3 tbsp. orange juice
1/2 tsp. cilantro
1/2 tsp. chives
1/2 tsp. celery salt
1/2 tsp. lemon zest
combine all marinade ingredients, mixing well. add chicken breast. refrigerate overnight or at least four hours. place chicken in shallow baking pan, not touching. pour leftover marinade over chicken until bottom of the pan is coated in juice. place in oven to broil, let cook for 30 mintutes, baste, then turn and let cook for another 30 minutes. turn again, and let cook for an additional 15 minutes. remove from oven.
serve with yellow spanish rice.