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Seofon Recipes (Read 54174 times)
Dungeree
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Seofon Recipes
Jun 14th, 2006 at 1:17pm
 
I thought that we must have some good cooks in here... so lets share our favorite recipes =) I will start with my favorite curry chicken recipe, and follow it up with my samosa recipe later =)

2, 21/2 pounds boneless skinless chicken,
3 tsp salt, 1/2 cup canola oil,
1 1/2 cups fnely chopped onions,
5 - 6 cloves garlic chopped,
2 teaspoons chopped fresh ginger root,
1 tsp ground cumin,
1 tsp tumeric, 1tsp ground coriander,
1 tsp cayenne,
1/2 teaspoon ground fennel,
1/2 cup water,
1 cup finely chopped fresh tomatoes,
1/2 cup plain yoghurt,
1 teaspoon garam masala,
1 tbsp fresh lemon juice      

pat the Chicken dry with paper towels and sprinkle with salt (optional). Ina heavy skillett heat oil on high until a drop of water sputters in it. Brown chicken for about 3 - 4 minutes, transfer chicken to plate. Add onions, garlic, ginger, and fry stirring constantly until onions golden, reduce heat and add cumin, tumeric, coriander, cayenne, fennel and 1 tbsp of water, stir constantly for a minute or so. Add Tomatoes, Fresh Coriander if you have itand yoghurt and a dash of salt.      Increase heat to moderate, add in chicken and any juices that have massed on the plate. Pour in reminaing water and bring to a boil. Make sure sauce is evenly spread over chicken. Sprinkle top with garam masala and more fresh coriander if you have it, reduce heat to low and simmer for 20 minutes or so. Serve on a bed of rice or pasta as you choose, and sprinkle with the lemon juice

to bring out curry flavour can mix in coconut milk as well, about 1/2 a cup added at the same time as the tomatoes
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Dungeree Bellbottom, High Priest of 75 seasons
When walking with two other people, I will always find a teacher among them. Those who are good, I will seek to imitate, and those who are bad provide me with reminders of what needs to be changed in myself. - Kongzi - The Analects, 7. 22.
Life is an education to me. If you donít continue to learn you end up like Vanilla Ice Greg Graffin from Bad Religion
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Dungeree
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Re: Seofon Recipes
Reply #1 - Jun 14th, 2006 at 1:22pm
 
Blueberry Buckle


1/4 cup shortening (or margarine);
1/2 cup sugar;
1 egg;
1 cup flour;
1 1/2 tsp. baking powder;
1/3 cup milk;
2 cups blueberries;
salt;
1/3 cup sugar;
1/3 cup flour;
1/2 tsp. cinnamon;
1/4 cup butter (or margarine)      

Cream shortening; add sugar. When smooth add egg and mix well. Sift flour, baking powder and salt. Add to first mixture alternately with milk. Pour into 8 inch greased pan. Spread blueberries over cake batter.      
For topping, rub butter into dry ingredients (flour, sugar and cinnamon). Sprinkle mixture over blueberries. Bake at 350 degrees for 45 - 50 minutes
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Dungeree Bellbottom, High Priest of 75 seasons
When walking with two other people, I will always find a teacher among them. Those who are good, I will seek to imitate, and those who are bad provide me with reminders of what needs to be changed in myself. - Kongzi - The Analects, 7. 22.
Life is an education to me. If you donít continue to learn you end up like Vanilla Ice Greg Graffin from Bad Religion
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Fameena
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Re: Seofon Recipes
Reply #2 - Jun 14th, 2006 at 1:36pm
 
Toast:

1. Take bread from bread bag

2. Inspect bread for mold

3. Throw away moldy bread

4. Go to the store and buy more bread

5. Place new bread in toaster

6. Look up porn on the internet while waiting for bread to toast

7. Throw away burnt toast

8. Eat a candy bar

9. Never attempt to cook again
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Bombay
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Re: Seofon Recipes
Reply #3 - Jun 14th, 2006 at 1:45pm
 
rice:

- step 1, if budweiser is warm, place in refigerator and wait 6 hours.  if budweiser is already cold, skip to step 2.

- step 2, open bottle and drink.
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Dini Lifekeeper
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Re: Seofon Recipes
Reply #4 - Jun 14th, 2006 at 1:46pm
 
I was wondering how long it would take the L33t cooks to come out of the wood work...ROTFLMAO....
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Pety
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Re: Seofon Recipes
Reply #5 - Jun 14th, 2006 at 1:47pm
 
Fam's revised toast recipe:

1) Play EQ for hours
2) Hunger pangs
3) Look at Cheryl pitifully
4) Ask Cheryl to make toast Cool
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Dungeree
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Re: Seofon Recipes
Reply #6 - Jun 14th, 2006 at 1:51pm
 
Dini Lifekeeper wrote on Jun 14th, 2006 at 1:46pm:
I was wondering how long it would take the L33t cooks to come out of the wood work...ROTFLMAO....


I was hoping Dini would share his bread recipe... the one where he goes to home hardware and argues for hours and forgets it is rising....
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Dungeree Bellbottom, High Priest of 75 seasons
When walking with two other people, I will always find a teacher among them. Those who are good, I will seek to imitate, and those who are bad provide me with reminders of what needs to be changed in myself. - Kongzi - The Analects, 7. 22.
Life is an education to me. If you donít continue to learn you end up like Vanilla Ice Greg Graffin from Bad Religion
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Dini Lifekeeper
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Re: Seofon Recipes
Reply #7 - Jun 14th, 2006 at 1:53pm
 
Actually I was making fun of Fam there Dung...but yea...I did that... Undecided
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Dungeree
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Re: Seofon Recipes
Reply #8 - Jun 14th, 2006 at 1:55pm
 
still hoping you will share the bread recipe =)
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Dungeree Bellbottom, High Priest of 75 seasons
When walking with two other people, I will always find a teacher among them. Those who are good, I will seek to imitate, and those who are bad provide me with reminders of what needs to be changed in myself. - Kongzi - The Analects, 7. 22.
Life is an education to me. If you donít continue to learn you end up like Vanilla Ice Greg Graffin from Bad Religion
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Frackus
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Re: Seofon Recipes
Reply #9 - Jun 14th, 2006 at 1:59pm
 
Sweet Potato Red Pepper Soup

From memory, but Iíve made it a bunch of times so I think itís accurateÖ

1.  In a large pot, put 4 cups of vegetable or chicken broth, or (ideally), 3 ĺ cups of vegetable/chicken broth and 1 cup of dry white wine.

2.  Into the pot, add:

   2 diced red peppers (set a small amount aside as garnish and put the majority in).
   4 cups of diced sweet potato (about 2-3 large ones)
   1 small onion (diced)
   1-2 gloves of garlic, minced
   1 dash of hot or worchestershire sauce
   Salt
   Pepper

3.  Bring to a boil, cover, reduce heat, and simmer 45 mins.

4.  Transfer to a blender, puree, and return to the pot to reheat.  Salt/pepper to taste.

5.  Serve, using the remaining diced red pepper as garnish.

(Don't worry Dung, we'll just admin-edit out those other guys later. Tongue)
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Bombay
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Re: Seofon Recipes
Reply #10 - Jun 14th, 2006 at 2:01pm
 
lemon pepper grilled salmon:

ingredients:
lemon pepper seasoning, fresh salmon filet

- season non skin side of salmon generously with lemon pepper seasoning
- grill over medium heat, skin side up, until skin peels off.  discard skin. *
- flip salmon and allow it to char (the skin side is very oily and will flare).  this will take around 20 minutes depending on grill heat and how well done you like your fish.
- remove and serve immediately accompanied by fresh vegetables (cucumbers, asparagus, broccoli all go well) and a dry or semi dry white wine (chardonnay, pino grigo work well).

* sometimes you can buy preskinned salmon.  if so, just skip the peeling part (cook the non skin side briefly, say 5 minutes and then flip it to char the oily skin side).  the "skin" side will have some brownish pigment running down the center of the filet, while the "nonskin" side will be uniformly pink in color.
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Zantoes-Retired
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Re: Seofon Recipes
Reply #11 - Jun 14th, 2006 at 2:09pm
 
I got this recipe from Yusok.  He brought this to one of the EQP and it was very very tasty. 

Thanks again Yusok!   Smiley

Wild Bill's Chili
∑      4-5lbs ground beef
∑      8-12 Jalapenos/Serrano peppers (I like to use a combo of the green/red yellow, more for color than flavor variation)
∑      2-5 Habanero/Scotch Bonnets
∑      3-4 large green bell peppers
∑      2-3 large red bell peppers
∑      2-3 large yellow bell peppers
∑      2-3 large orange bell peppers
∑      1 large onion (Iíve used white, yellow and red at different times, doesn't make that much difference)
∑      2-3 tablespoons of your favorite hot sauce (I use Arizona Gunslinger)
∑      3 cans of Kuners black beans (I prefer the ones with the cumin and chili spices)
∑      2-3 bottles of beer (I use Newcastle Brown Ale, but really up to your taste)
∑      2 packages Caroll Shelby Texas Chili Mix (or Honest to God Texas chili mix works well too - *SEE BELOW ON THE MASA FLOUR*)
∑      8-10 Roma tomatoes
∑      2 large cans tomato sauce (I use Contadina usually, again depends on your taste, I just dont like Hunt's)
∑      1 bottle Heinz Chili sauce
∑      1 clove garlic, or 1 teaspoon minced garlic (for aromatics more than taste)

Dice the peppers, onion, tomatoes and garlic.

Brown the ground beef with the garlic (throw garlic in about halfway through so it doesn't burn) and a little of the onion.

Lightly sautť 2-3 of the bell peppers with the hot peppers to spread the heat more evenly.

Place everything but the beans into the pot and bring to a boil.  Turn heat on low and simmer 1.5-2 hours.  Stir every 3-5 minutes.

Put in the black beans (I usually drain 2 of the three cans so the chili doesn't become too watery) and continue to simmer on low for an additional 30-45 minutes.  Keep up with the stirring.

Let the chili rest on the stove for about 20-30 minutes.  Then transfer to the fridge (taste test at this point if you are skeptical of my methods =P).  Let it sit overnight.  Reheat and simmer for an additional 20-30 minutes.

Enjoy!!


*NOTE* If the mixture seems watery near the end of the long simmer, stir in some the masa flour from the chili packs, maybe a tablespoon at a time until it is dissolved. If you add it all at once, you might get chili paste =P

If it seems too dry, add a jar of salsa (your call on type, heat level - I use Chi-Chi's Hot Salsa in these cases but again your call)

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Lyrian
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Re: Seofon Recipes
Reply #12 - Jun 14th, 2006 at 2:51pm
 
If you like chocolate... this cake is DEADLY... I had given this recipes a while ago to a couple of female members of our guild whom mentioned an addiction to chocolate... well have you made it yet? you know who you are.
WARNING: THIS CAKE IS RICH ...

Bittersweet Chocolate Cloud Cake
1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe follows

Preheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey

Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

Original link to recipe can be found here
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Didiaquarr
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Re: Seofon Recipes
Reply #13 - Jun 14th, 2006 at 2:53pm
 
Lasagna -

1 lb of ground beef or one of those big bags of spinach if you're feeling grazerish
2 big cans of tomatoes (or big cans of tomato sauce if you don't own a blender)
Box of ready to bake lasagna noodles - MAKE SURE they're the ready to bake kind, not the ones you have to boil first. 
Package (comes in a tub about the size of a marg container here) of ricotta cheese.  If anyone tells you to get cream cheese instead, ignore them.   
Couple of big heaping tablespoons of pesto.  This will be sold in probalby larger containers, but you need around 1/2 cup. 
1 cup or so of chopped black olives.  By all means, get them with pits in if you like.  You're the one who has to de-pit them before putting them in the lasagna. 
Oregano
Garlic or Minced garlic or garlic powder if you must
Basil
Sugar
Salt
Pepper
Cheap assed red wine. 
Mushrooms or green peppers if you like them... or anything else you think is good in tomato sauce...
Things you like to put in beef if you were making hamburgers.
1/2 pound or so Cheddar cheese
A caesar salad and garlic bread pre made from the super market

Puree up the cans of tomatoes in a blender
Dump the blended sauce in big pot.  Start it boiling.  Make sure your big pot has a lid.  Once it gets to boiling turn the heat down or it will burn on to the bottom of the pot harder than kryptonite.  We'll come back to this in a minute.


Start frying up your beef.  Throw in any stuff you like with beef.  Worchetershire sauce or steak spice.  Don't go nuts with it, just a bit.  Cook 'er up until its all brown and crumbly

or

boiling your spinach.  Boiling spinach seems to work best when you actually steam it in a double boiler, but if you don't haeve one, jam all the spinach into another pot with an inch of water over the bottom and the lid on.  Some people like putting a couple of tablespoons of vinegar in with it, I think they're nuts.  Keep an eye on it.  Its done whn that big bag of spinach is reduced to the texture of wet un-raked grass cuttings. 

Turn on your oven to 375 degrees.  Because you'll forget to later.  and you want it warm. 

The beef or spinach will take a sec.  So lift the lid on the tomato sauce and see how thats going.  Start sprinkling in herbs, wine and garlic.    Go a bit at a time.  I usually go with 1/2 a garlic bulb (leaving the other half to sprout in my kitchen) all chopped up, some basil, some oregano and around a 1/2 cup of sugar.  But add it bits at a time and see if it smells nice to you.  Tomato sauce is one of those things that if you get it smselling right, the taste will be fine.  Doing it this way is pretty easy and impresses the hell out of anyone watching, a you're not really following a recipe.  Although, if you subscribe to the Fam school of cuisine, maybe the fact that you bought basil will already be a complete shock. 

The longer you can let the tomato sauce simmer, the better it will be. Ideally, you'll want it to be thick, like it came out of a Ragu can.  If it did, then fine.  If you pureed cans of tomatoes, it will taste better, but you'll need to simmer it for a good long while. (20 - 40 mins.. whatever)   As the sauce thickens it will stop bubbling like a liquid, and start 'blurt' ing like the Lebrea tar pits.  Keep the lid on as much as possible, or your stove will end up looking like someone got shot on it. 

By this point, the beef or spinnach is probably done.  If so, turn that shit off and drain off the fat or any excess water as case may be. 

Mix up the ricotta cheese, pesto and chopped/torn up depitted if need be black olives in a big bowl.  Yes, it looks like baby puke.  Trust me. 

When the sauce looks nice and thick or you're just sick of waiting, mix in the beef / spinach and stir 'er up.  Taste it and see if you think it needs a bit more of anything.  Let it simmer a bit more.  Then turn it off. 

You'll need something to bake the lasagna in.  Ideal is a glass baking pan.  But you can use a bread loaf pan, or anything that will survive being in the oven really... If its metal grease it up a bit with some oil marg or cooking spray. 

Fill up around a 1/3 of the baking device with the tomato sauce mixture.  Cover with a layer of the ready back lasagna noodles.  Don't worry about it if every last bit of tomato is covered with noodles, but get what you can.  Put in the ricotta mixture.  spread it around so its even but gently so you don't break any noodles underneath.  Another layer of lasagna noodles.  Fill up the pan almost ot the top with the tomato mixture, make sure you keep some tomato sauce.  Another layer of noodles.  Wet down the tops of these noodles wiht the remaining tomato sauce.  Just so they're kind of damp, not covered. 

Cover with a good layer of cheddar cheese.  No such thing as too much.

If you have leftover tomato sauce just stash it away and have some spaghetti tomorrow or whenever.

Put in the hot oven for 1/2 hour or so.  Check it then.  You want to see a couple of tiny bits of burn in the cheddar cheese.  When it looks crisp, haul it out and let it sit for 10 minutes.  Throw in the garlic bread to get it warm. 

Cut it up, put on plates with salad and bread and enjoy.
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Morhion
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Re: Seofon Recipes
Reply #14 - Jun 14th, 2006 at 4:04pm
 

Morhion's Famous Chicken Dijon

All right, so it's not just "mine", although it is my own personal twist on my mother's original recipe.  I use a bit more in terms of seasoning, and mine is a bit more health-conscious.  Also, I'm not really one for "measuring" generally, so this will be something you'll need to experiment with a bit to get the desired taste.

Boneless Skinless Chicken Breasts
Mushrooms (Sliced)
Vidalia Onions (Also sliced)
Broccoli
Rice (Wild or White, depending on preference)
1pt Half and Half (Mom uses whole cream)
Grey Poupon Dijon Mustard (Definitely use "Grey Poupon", and go for the standard rather than the country style.)
Extra Virgin Olive Oil
Butter
Garlic (Fresh, Powder, Salt... don't really care.  I love fresh garlic but usually make a mess with it.  I generally use salt)
Rosemary (optional)

First step is to boil the chicken.  When you boil chicken, it pulls the natural oils in the chicken out and infuses it with water instead.  This actually makes the chicken more moist and healthier.  Once the chicken is cooked through, remove from water and rinse thoroughly.  There will be a filmy residue on the chicken from the oils you removed, which is what the rinsing is for.  Once this is done, place the chicken in a large casserole dish.

While the chicken is boiling, start your rice as well.  Also, start steaming your broccoli.  There are a couple ways to do this if you don't have a steamer, but the two best I've seen is to either microwave it in a covered bowl with a small amount of water, or to boil water in a pot, then put the broccoli in a colander on top of the pot and cover it with the largest lid you can find.  Yes, some steam and moisture is going to come out the bottom, but it shouldn't make too much of a mess.  (I'm a poor bachelor who improvises, so shoot me)

Then, in a large bowl pour in your half and half.  1tsp at a time, start whisking in your Grey Poupon.  This is the big "to taste" part.  When checking the sauce, you should BARELY taste the mustard in with the cream.  The flavor comes out in the baking, so be careful as a little bit does go a long way.  Once you feel comfortable with your sauce, set it aside.

Now, saute the mushrooms and onions in the olive oil and garlic.  My mother does them in straight butter, and while I love the flavor I'm also trying to watch my saturated fats.  So, I use olive oil and just a small dollop of butter.  I find you get a bit of the taste and far less of the guilt in exchange.  Something nice to experiment with is adding rosemary as well.  Rosemary brings out a wonderful flavor in the mushrooms, but needs to be used sparingly as chewing on rosemary sprigs isn't the most enjoyable thing.

Once the mushrooms and onions are sauteed and you've let them drip dry on a paper towel, pour them out onto your chicken (still waiting for you in the casserole dish).  Add the sauce (in your mixing bowl) by pouring it over and into the casserole dish.  Cover with foil and bake in the oven for 10-15 minutes. (I usually run between 350 and 375 degrees).  You're not really cooking the chicken - just letting the dijon bake into it and letting the sauce cook and thicken.  The sauce should be a creamy texture and a slightly-yellowish color.

Serve the chicken on a bed of rice and the steamed broccoli.  Use the sauce and mushrooms/onions to pour out over the dish.  If you're looking for something more to serve with it, I recommend a spring mix salad with mandarin oranges and an Italian Vinagrette, or a fruit pizza for dessert (lean more towards citrus fruits).  Of course, for the wine drinkers out there a light, almost fruity white is called for.  Meridian does an excellent Sauvignon Blanc and Pinot Grigio, both of which are perfect for this dish, without being an overly pricey bottle.

Yes, I know I take forever to tell/explain everything.  At least I'm thorough.  I'll put out a couple more recipes here shortly.

Morhion
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