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DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Jan 7, 2014 - 10:11am

 K_Love wrote:
Thanks, Dave. The first one sounds good. I would be using veggie crumbles in place of ground beef so the 2nd one may or may not work.

 
Turkey pieces or ground turkey works great also.
K_Love

K_Love Avatar

Gender: Female


Posted: Jan 7, 2014 - 10:09am

Thanks, Dave. The first one sounds good. I would be using veggie crumbles in place of ground beef so the 2nd one may or may not work.
DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Jan 7, 2014 - 9:49am

And this one is great also when you want a more authentic chili. As with the other recipe you can do this with a crock pot.

"1840 style" Chili recipe: 

 

2 or more lbs of Chuck Roast

2 onions, chopped

6-8 chopped scallions

1 large tomato crushed

1 tbs coriander seed crushed

1 tbs oregano

2 tbs fresh crushed peppercorns

1 tbs cumin

4-6 minced fresh garlic gloves

Several crushed dried chili peppers or

Several fresh red chili peppers or

Crushed red pepper spice to taste 

Chop chuck roast into small cubes and soak overnight in beer in the fridge to help tenderize.

Cook chuck roast in cast iron pan or pot until no red is left.

Fold in chopped onion and garlic and stir and cook until onion is translucent.

Add all other ingredients, stir and bring to simmer at lowest setting that simmer occurs. Let simmer 4-6 hours (tastes better the longer). Check and stir every 30 mins or so and add beer and stir if it gets so thick it risks burning. This chili should be thick... 




DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Jan 7, 2014 - 9:48am

 K_Love wrote:
Favorite chili recipes, please...



Here is my own recipe:



Three Bean Chili

This always goes over good at Potlucks or parties. Easy to make and tastes great. You can use a crcok pot also.

 

2 lbs Ground beef

1 Large Onion Chopped

2-4 Chili or Jalepeno Pepper de-vined, de-seeded and sliced

I Large tomato chopped or 1 Can Diced Tomato

12 ounces Beer.

4 - 6 Gloves of Garlic peeled and crushed

1 tbs. Fresh Ground Peppercorns

1 tbs. Ground Cumin

1 tbs. Ground Cayenne

1 tbs. Ground Red Pepper

1 tbs. Oregano

1 tsp. Sea Salt



 I use dried beans and soak overnight in a pot but if you are in a hurry do it this way: 

1 Can Kidney Beans drained and rinsed
 

1 Can Black Beans drained and rinsed
 

1 Can Pinto (not Vega) Beans drained and rinsed.
 

 

1) In Large cast iron skillet or Stainless pot brown ground beef.

2) Add chopped onion and garlic and cook until onion starts to get translucent.

3) Add all ground and powdered spices and stir in.

4) Add tomato and half the beer and stir and cook about 3 minutes.

5) Add all Beans and stir.

6) Simmer the longer the better. Add more of the beer if it gets to thick.

7) Serve with fresh cornbread or crackers.





K_Love

K_Love Avatar

Gender: Female


Posted: Jan 7, 2014 - 9:43am

Favorite chili recipes, please...
BlueHeronDruid

BlueHeronDruid Avatar

Location: Заебани сме луѓе


Posted: Jan 6, 2014 - 2:16pm

Mrs. P made an amazing fennel/apple/blue cheese salad for New Year's Day steak dinner. It. Was. Amazing. PM me if you're interested in the recipe.
K_Love

K_Love Avatar

Gender: Female


Posted: Jan 6, 2014 - 1:00pm

Thanks for the suggestions. I hope I do a good job and don't muck it up!
DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Jan 6, 2014 - 11:22am

 ScottFromWyoming wrote:
I would just go with the Martha Stewart recipe if you want a "plain" New York cheesecake (my favorite). Reading Dave's recipe sounds like it has about twice as much of the sour cream topping than what seems right, but hey. The MS one doesn't have any topping but you could add it no problem.

 
1 thing: to keep the cheesecake from cracking, she bakes it in a springform pan that's in a water bath... she says to wrap the pan in foil... that's to keep the water from creeping in and giving you a soggy crust. Well just "wrapping" it won't be enough... it needs to be a wide enough single sheet of foil that you can set the pan on it then fold the foil up the sides a couple inches... so there are no seams for the water to sneak thru. 
 
The Kraft website has a lot of recipes that sound really good. 1 2 3

 
I usually skipped the topping and used dark chocolate instead.
ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Jan 6, 2014 - 10:38am

I would just go with the Martha Stewart recipe if you want a "plain" New York cheesecake (my favorite). Reading Dave's recipe sounds like it has about twice as much of the sour cream topping than what seems right, but hey. The MS one doesn't have any topping but you could add it no problem.

 
1 thing: to keep the cheesecake from cracking, she bakes it in a springform pan that's in a water bath... she says to wrap the pan in foil... that's to keep the water from creeping in and giving you a soggy crust. Well just "wrapping" it won't be enough... it needs to be a wide enough single sheet of foil that you can set the pan on it then fold the foil up the sides a couple inches... so there are no seams for the water to sneak thru. 
 
The Kraft website has a lot of recipes that sound really good. 1 2 3


DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Jan 6, 2014 - 10:22am

 K_Love wrote:
OK, who has the best cheesecake recipe ever? Friday is Jeff's birthday and he's not much into sweets but he loves cheesecake so I want to make one for him but it would be my first time. So, recipes, tips, suggestions welcome. Thanks!

 
I used to enjoy this one a lot before I found I was allergic to dairy. Sometimes I'd pour melted dark chocolate over the top, yummy:

st mary's cheesecake ... (aka ma barkers cheesecake )

 

one 8x2 inch cheesecake

 

1 ... graham cracker crust

       follow directions on the box

 

       bake in a cheese cake pan for 5 min.

       ( 8x2 inch spring loaded pan )

      

2 ... filling , bottom layer

      - 12 oz cream cheese

      - 2-3 eggs ... (2 large or 3 small )

      - 2 tsp vanilla

      - 1/2 cup white sugar

 

      mix together till smooth

      bake at 375 for 25 min.

      cool for 1/2 hour

 

3 ... filling , top layer

       - 1/4 cup white sugar

       - 1 tsp vanilla

       - 16 oz sour cream

 

       mix together till smooth

       pour over the bottom layer

       bake at 450 for 5 min

 

       cool for 10/15 min.

       and refrigerate


K_Love

K_Love Avatar

Gender: Female


Posted: Jan 6, 2014 - 9:59am

OK, who has the best cheesecake recipe ever? Friday is Jeff's birthday and he's not much into sweets but he loves cheesecake so I want to make one for him but it would be my first time. So, recipes, tips, suggestions welcome. Thanks!
glmace

glmace Avatar

Location: Wyoming
Gender: Male


Posted: Oct 28, 2013 - 10:49am

 ScottFromWyoming wrote:

It's pretty much what you said... with some chopped spinach, IIRC. If I were making something like it, I'd use chicken stock, that tiny acini de pepe pasta (little grains like rice) and then instead of meatballs, I'd fry up some chicken sausage like an Aidell's chicken and apple, break that into smallish chunks, drain the fat off, throw some chopped fresh spinach in with the sausage at the end—toss it for a few seconds until it's starting to wilt, then dump it into the broth. Serve it up, grate some parmesan over the bowl and dig in.

On the off chance you're serving a crowd, you can get a decent Italian Wedding Soup from Sysco in 2-gallon (or so) bags. Call your area rep and say you're ordering for your church or something, they'll probably sell you some. 

 
Well this is a good day for soup! I think I will give it a try.
ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Oct 28, 2013 - 8:34am

 glmace wrote:
My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?

 
It's pretty much what you said... with some chopped spinach, IIRC. If I were making something like it, I'd use chicken stock, that tiny acini de pepe pasta (little grains like rice) and then instead of meatballs, I'd fry up some chicken sausage like an Aidell's chicken and apple, break that into smallish chunks, drain the fat off, throw some chopped fresh spinach in with the sausage at the end—toss it for a few seconds until it's starting to wilt, then dump it into the broth. Serve it up, grate some parmesan over the bowl and dig in.

On the off chance you're serving a crowd, you can get a decent Italian Wedding Soup from Sysco in 2-gallon (or so) bags. Call your area rep and say you're ordering for your church or something, they'll probably sell you some. 
Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: Oct 28, 2013 - 8:16am

 glmace wrote:
My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?

 
My mother used to make it sometimes.  I'll see if I have the recipe on one of her old index cards when I get home.
meower

meower Avatar

Location: i believe, i believe, it's silly, but I believe
Gender: Female


Posted: Oct 28, 2013 - 8:13am

 2cats wrote:

I;ve never made it, but I have had it before and really like it.  I googled it, and there are plenty of recipes for it.

 

I think that Triskele makes it.
2cats

2cats Avatar

Location: Oklahoma
Gender: Female


Posted: Oct 28, 2013 - 8:12am

 glmace wrote:
My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?

 
I;ve never made it, but I have had it before and really like it.  I googled it, and there are plenty of recipes for it.
glmace

glmace Avatar

Location: Wyoming
Gender: Male


Posted: Oct 28, 2013 - 8:07am

My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 20, 2013 - 2:59pm

 DaveInVA wrote:


Whole Wheat Raisin Bread

Ingredients:

3.5 cups whole wheat flour (such as King Arthurs)

10 oz warm water

2 oz Soy Milk

2 oz Veg Oil

2 oz Mole Asses

2 tsp sea salt

2 tsp regular yeast

3-4 oz Raisins
 Dissolve yeast in warm water. Blend all ingredients together in lightly greased mixing bowl and knead. Should produce a nice sticky ball. If to thin and gooey add more flour a couple tablespoons at a time.  Cover mixing bowl with damp towel. Let rest for about an hour. It should about double. Put mixture into non stick bread pan. Cover lightly with greased plastic wrap. Let stand about another hour or until it rises 1/2 to 1" over top of pan. Put into preheated oven at 350 degrees. After 10 mins loosely put a aluminum foil tent over it to keep crust from burning. After 10 mins check as all ovens are different. In my oven its ready after 25 mins total oven time. Remove from pan immediately and pace on cooling rack at least an hour before slicing. I slice and then freeze what I don't use right away. 30 seconds or so a slice in the microwave brings it back nicely. Tastes great with honey or peanut butter. Way better for you than store bought enraged bread with non food chemicals.

 
That looks really good Dave. Yout take great food pron pix! {#Hungry}
DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Jul 20, 2013 - 10:45am



Whole Wheat Raisin Bread

Ingredients:

3.5 cups whole wheat flour (such as King Arthurs)

10 oz warm water

2 oz Soy Milk (Regular - not vanilla)

2 oz Veg Oil

2 oz Mole Asses

2 tsp sea salt

2 tsp regular yeast

3-4 oz Raisins
 Dissolve yeast in warm water. Blend all ingredients together in lightly greased mixing bowl and knead. Should produce a nice tacky ball. If to thin and gooey add more flour a couple tablespoons at a time.  Cover mixing bowl with damp towel. Let rest for about an hour. It should about double. Put mixture into non stick bread pan. Cover lightly with greased plastic wrap. Let stand about another hour or until it rises 1/2 to 1" over top of pan. Remove plastic and put into preheated oven at 350 degrees. After 10 mins loosely put a aluminum foil tent over it to keep crust from burning. After another 10 mins check as all ovens are different. In my oven its ready after 25 mins total oven time. Remove from pan immediately and place on cooling rack at least an hour before slicing. I slice and then freeze what I don't use right away. 30 seconds or so a slice in the microwave brings it back nicely. Tastes great with honey or peanut butter. Way better for you than store bought enraged bread with non food chemicals.


triskele

triskele Avatar

Location: The Dragons' Roost


Posted: Apr 25, 2013 - 3:01pm

 sirdroseph wrote:

My wife keeps trying to pimp those pumpkins seeds on me, she is an herbologist and says that pumpkin seeds are like magic or something. I think they taste like crap so maybe this is a way to get them down!{#Cheers}{#Lol}

As for the hemp seeds, I have plenty of those but have different plans for them.{#Whistle}
 
found this post from january...i'm an herbalist, too, and pumpkin seeds tend to be high in zinc, which benefits prostate health.


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