Official Phatmass Recipe Swap Thread

[IcePrincessKRS]

Ash Wednesday's Frenchy Food (no actual measurements, but if you're a good cook I bet you could whip it up... I tried following the link she gave in her post but it wouldn't work for me)


It's served with "Fabulous Frisée-Easy Salad" ... has frisée lettuce, goat coagulated milk rolled in herbs, cucumber, chives, pistachios (or almonds) red onion, vinegar, olive oil, tarragon, olive oil, and the little grape tomatoes.

And other stuff too.

Sound good? Go heremhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26452,00.html. One of the coolest channels when I actually watch TV (which is practically never)

Let's eat.

[IcePrincessKRS]

Laudate Dominum's Bomb Food:

I just made this thing, I was just playing around, and it came out so good that I feel obligated to share it with the world. I can't believe how stinking good it tasted.

Anyway, I took this flatbread thing and put some garlic and herb coagulated milk on it. Then I sauted (sp?) some onions, peppers and mushrooms in olive oil with a fair amount of black pepper sprinkled on. Then I put the vegetables on the bread and coagulated milk so that the warmth of the vegetables would melt the coagulated milk a little bit. Then I grilled a salmon fillet and put some of this meat on top of the vegetables. Then I put baby spinach leaves, these special tomatoes that taste the best and some avacado on top and rolled the flatbread into something like a really big taco. It was the BOMB!

I hope someone else will try this and experience it for themselves. Its such a simple recipe but the way the flavors all went together is like magic. And I drank freshly squeezed juice, half grapefruit and half orange juice with it and they went well together.

Thank God for food! And thank God I'm not a puritan. smile.gif

[IcePrincessKRS]

IcyP's Gyoza and Asian Noodle Soup


Gyoza

1/3 to 1/4 lb ground beef and pork (I bought pork chops and put them through the food processor)
2 leaves cabbage (nappa cabbage if possible, also called hakkusai)
2 dried or fresh shiitake mushrooms
1 clove garlic, minced
1 TB soy sauce
dash salt and pepper
1/2 TB minced ginger
1 tsp. sesame oil
Round or square wrappers (pot sticker wrappers) (whichever you can find works, the recipe calls for round, but it doesn't actually make a difference)

Place a small spoonful of meat mixture on pot sticker wrapper, moisten edges of wrapper with water to seal. Fold in half, and then bring the 2 corners to the center (if you use square wrappers technically you'll have 3 corners, so you'd take the 2 that are along the fold). Boil in water or fry in oil. Oil should only be half an inch deep maximum (about as deep as bacon grease would be).

Pot Sticker Wrappers

2 cups flour
3/4 cup plus 2 TB boiling water

Mix flour and water. Place dough on lightly floured surface, knead until smooth. Wrap in plastic wrap and let stand 30 minutes. Knead again and divide in half. Roll to 1/8th inch things and cut in circles with round cookie cutter. Fill and cook according to directions above.

Asian Noodle Soup

5 cups chicken broth.
1 tsp dried or fresh lemongrass
1 2inch piece of ginger, halved
4 ounces dry rice noodles
1/2 cup shiitake mushrooms sliced thin
1 cup fresh bean sprouts (when I haven't been able to get bean sprouts I used brussels sprouts)
1 cup fresh cilantro or basil
2 scallions sliced
Optional grilled chicken, beef, or pork thinly sliced

Combine broth, lemongrass, and ginger, bring to a boil, reduce heat and let simmer 15 minutes. Remove ginger. Add noodles and mushrooms, cook 2-3 minutes. Add scallions and meat. Remove from heat. Top with sprouts and fresh herb.

To add a kick, when you serve the soup you can add a bit of tobasco or other pepper sauce, and/or that dark colored fish sauce stuff that I can't remember what its called. This soup I first had at a Vietnamese restaraunt in VA, and then I found a recipe and tried it out, it was nearly exactly the same! Its really good, so I'm guessing if you like Asian food you'll like this soup, too. I can't remember for the life of me what its called, though. Even if I could I probably wouldn't be able to spell it. lol

[MIKolbe]

In my Dad's writing, so you KNOW it's good.
Lasagna from the 'old country', from what he and his sisters could remember from Nonni...
[img]http://i111.photobucket.com/albums/n129/corsetti3/lasagne.jpg[/img]
I remember him making this when i was a little kid, and then he 'taught' me the recipe when i was older...
It is some work, but WELL worth it.
I miss you, Dad.

[IcePrincessKRS]

IcyP's Irish Cream Cheesecake

Irish Cream Cheesecake 375 degrees for 35 mins.

crust-- 1 8oz. package oreos or other chocolate wafer cookies
1 Tbs. Sugar
1/3 c. Butter, melted

cake-- 2 8 oz. pkgs. cream coagulated milk
1 c. sugar
1 1/3 c. sour cream
1 tsp. vanilla
1 1/2 cocoa powder
3/4 c. Bailey's Irish Cream
pinch salt

crust-- Crush wafers, mix all crust ingredients, set aside 2 Tbs. of mixture. Press remainder in bottom of 8 in. springform pan, and slightly up the sides.

cake-- mix sugar and cream coagulated milk, gradually add sour cream and eggs. Add vanilla, cocoa, and salt. Add Irish Cream. Pour into pan and bake 375 for 35 minutes. Shut oven off and let stand in oven for 1 hour, remove and sprinkle top with remaining crust mixure. Cool completely and chill in refrigerator.

This recipe can also be made into mini cheesecakes.

I've found that when making cheesecakes (its one of my specialties wink.gif ) if you have a stand-mixer its easiest to use that rather than a hand mixer, then you can whip the cream coagulated milk for a minute or two just so its not in blocks anymore and then gradually add the other ingredients. Also, making cheesecakes in a water bath makes them especially creamy. I have NOT tried that method with this recipe though, so if you decide to try it let me know how it goes. To bake in a water bath you wrap the bottom and sides spring form pan with aluminum foil (so it doesn't leak) and set it in a deep baking dish or roaster pan, filling the outer pan with boiling water until its about halfway up the spring form pan. Bake for about 45-50 minutes, when time is up, prop open the oven door and let stand an hour before chilling.

[IcePrincessKRS]

[quote name='MIkolbe' post='1286343' date='Jun 2 2007, 12:29 AM']In my Dad's writing, so you KNOW it's good.
Lasagna from the 'old country', from what he and his sisters could remember from Nonni...
[img]http://i111.photobucket.com/albums/n129/corsetti3/lasagne.jpg[/img]
I remember him making this when i was a little kid, and then he 'taught' me the recipe when i was older...
It is some work, but WELL worth it.
I miss you, Dad.[/quote]

Lasagna is SOOOO worth the effort. I'll have to try your Dad's recipe soon.

[IcePrincessKRS]

IcyP's Irish Cream Brownies

Irish Cream Brownies

You're lucky I'm sharing this one. It's my pride and joy. My little secret. I don't give out this recipe willingly.

preheat oven to 350. Grease 8 in. baking pan.

1 c flour
1/2 tsp baking powder
1/4 tsp salt
4 1 oz. squares semisweet baking chocolate
1/2 c butter
1/2 c sugar
2 eggs
1/4-1/2 c Irish Cream

In small bowl mix flour, salt, and baking powder.

Melt chocolate and butter in med. saucepan, stirring constantly. When melted remove from heat and add sugar, beat in eggs one at a time. Add Irish Cream. Add flour mixture. Stir just until blended. Spread into prepared baking pan Bake for 22-25 minutes.

Cool completely before frosting.

Irish Cream frosting.

Powdered sugar.
2 oz. cream coagulated milk
2 Tbs butter
2 Tbs Irish Cream

smile.gif

Ever the queen of recipe modifications, if you want to be a little more speedy about this recipe you can do what I usually resort to and use your favorite brownie mix and just add the Irish Cream in ADDITION to the regular ingredients and then proceed with the frosting. smile.gif

[IcePrincessKRS]

Cmom's Cheesecake


Lemon Cheesecake with Fresh Berries
(makes 16 servings)


1/2 tablespoon (7.5 g) margarine
1/3 cup (35 g) graham cracker crumbs
2 cups (450 g) nonfat cottage coagulated milk, drained
14 ounces (400 g) soft tofu, drained
1 cup (236 ml) nonfat yogurt coagulated milk
grated zest of 1 lemon
1/4 cup (59ml) fresh lemon juice
1/2 teaspoon (2.5 ml) vanilla extract
2 large egg whites
1/2 cup (118 ml) egg substitute
7 packets sugar substitute that will not break down when heated, or to taste
2 tablespoons (16 g) unbleached all-purpose flour
1 cup (150 g) fresh strawberries
16 perfect strawberries for garnish, cleaned with stems intact


Grease the sides and bottom of a 9-inch ( 23cm) springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
Preheat oven to 350° F (180°C), gas mark 4.
In a food processor or blender, process cottage coagulated milk and tofu until smooth. Add all other ingredients except the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared springform pan. Place a sheet of aluminum foil on the middle rack of the oven under the springform to protect the oven. Bake for 1 1/2 to 1 3/4 hours, until the filling is set, slightly puffed, and golden brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan.
Whirl the cup of strawberries in a food processor to make a puree. Spoon puree over each serving and garnish with one perfect strawberry, sliced to the stem and fanned out.
Per serving: 74 calories (17% calories from fat), 8 g protein, 1 g total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153 mg sodium
Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate (bread/starch)

[IcePrincessKRS]

More Cheesecake from Cmom

Chocolate Raspberry (or cherry) Cheesecake

1 Ready Crust chocolate pie crust
2 pkg (3 oz each) softened cream coagulated milk
1 can Eagle Brand condensed milk ( not evaporated)
1 egg
3 Tbsp lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries ( or cherries), save a few

chocolate glaze
2 oz semi-sweet chocolate
1/4 whipping cream or whipped cream

Preheat oven to 350F, beat cream coagulated milk fluffy, beat in condensed milk.
Beat in egg, lemon juice, and vanilla

Place fruit on bottom of crust, pour coagulated milk stuff over fruit.
Bake about 30-35 minutes until almost set

Make glaze in a douible boiler, stir well
Coat top of cheesecake with chocolate
Add a few berries for garnish

hide until company comes

[IcePrincessKRS]

OK, I KNOW that there are more recipes posted out there in phatmass-land, but I can't look them ALL up. I ran a search for recipe and thats what I got. If you know of more that should be re-posted then have at it.

[IcePrincessKRS]

Ok, so I lied. I realized I only searched Open Mic so I ran a search through the other bards as well (I know there are still things I missed in Open Mic, but I can't comb every thread looking, thats just the way it is.

Ramen Shrimp Pouch (Originally posted by T-Bone)


2 packages Ramen noodles
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil

Special equipment: 4 (18-inch) squares aluminum foil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

[IcePrincessKRS]

(Ok, I think thats the last one... I don't see any more, but like I said, if you know where there are more posted feel free to find and post them here. )

[IcePrincessKRS]

[quote name='IcePrincessKRS' post='1283222' date='May 29 2007, 07:19 AM']Ok, now that the dishes are out of the way...

Pots De Creme (get all fancy and French woot!)

Step #1= Simmer on Medium heat and whisk till melted and smooth:
2 cups heavy cream
6 oz dark or semi-sweet chocolate chips
4-6 Tablespoons baking cocoa powder (preferably dark chocolate if you can find it)

Step #2= whisk to blend:
6 large egg yolks
3 tablespoons sugar

Step #3= Whisk hot mixture into cold. Pour into cups. (Mugs or small souffle dishes, something comparable in size that is oven safe)
Place cups in baking pan (cake pan) and fill to about halfway with water. Bake 325 for 25 minutes. Chill 2 hours.

This stuff is AMAZING. I was going to supply a second version, but on comparing the two they are practically identical (my sister in law got this recipe online, so I think that whoever put it online must have gotten the recipe from the cookbook I have, the only difference really is the wording in a few places).[/quote]


I made this today. I am eating a cup of it right now (literally, I don't have ramekins so I used a mug--its oven proof lol).... I feel pretty close to heaven. Its looooovely. I pity anyone not eating pots de creme right now.

[Archaeology cat]

This is from my aunt. Think I can eat the Brie if I bake it like this? I miss Brie, but guess I'll have to live with this "no unpasteurized coagulated milk" thing for about 7 more months.

Baked Brie with Caramelized Onions and Pecans
Preparation time: about 40 minutes
Preheat oven to: 350°F/175°C
Cooking time: 15 minutes

½ c pecan pieces
Amaretto
2 T margarine
2 garlic cloves, chopped
4 c sliced onions (2 large)
½ c (118 mL) dry white wine
1 t sugar
1 4-6-in Brie round
Crackers or French bread baguette, sliced

Place pecans in a cup and cover with amaretto. Melt butter over medium-high heat. Add onions; sauté until just tender, about 6-8 minutes. Reduce heat to medium and cook until onions are golden, stirring often, about 20 minutes. Add garlic and sauté 2 minutes. Add ¼ c wine. Stir until almost all the liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft & brown, about 10 minutes. Add remaining ¼ c wine; stir just until liquid evaporates. Cool. Unwrap Brie Cut away top rind of coagulated milk, leaving rind on sides & bottom. Place Brie in a small baking dish. Top with onion mixture, then top with pecans. Bake until coagulated milk just melts, about 15 minutes.

[Archaeology cat]

And this is from my husband's grandmother. A very German woman who also believes chocolate is another food group.

German Dinner
Serves: 4

2 strips bacon
1 lg. onion, slices, divided
1 sm. green pepper, sliced
1 lb. Kielbasa, cut into four pieces
salt and pepper
1 tablespoon flour
1 - 2 tablespoons sugar, to taste
1 cup white wine
4-5 med. potatoes, sliced (I prefer red, you don't need to peel them)
1 jar or plastic pack or med. can of sauerkraut
¼ cup cider vinegar, diluted with water to make 1 cup liquid

Fry the bacon in one large frying pan, turning frequently. When done, drain on paper towel. At his point you have to be doing two or three things at once:
1. Parboil the potatoes: place in a large saucepan and cover with water. add a teaspoon of salt. Cover. Bring to boil over high heat. Shut off heat, let potatoes sit five minutes, then drain in a colander.
2. Fix the kraut and sausage: Pour off half the bacon fat into a second frying pan. Brown the kielbasa over medium heat, just put a couple of sear marks on the pieces, the sausage is already cooked. Remove and set aside. Then sauté half the onion; when soft and clear, drain the sauerkraut and squeeze it, add to the pan along with the wine, bring to a boil, then turn heat down to a strong simmer. Put the sausage back in with the kraut, let the pan simmer uncovered until the liquid is reduced.
3. Make the potato salad: in the other frying pan, slowly sauté the green pepper and the other half of the onion. Don't let them go completely limp. Stir in the flour an mix it smooth. Add the diluted vinegar, then sugar, salt and pepper to taste. When the mixture thickens stir in the drained potatoes, bring back to a low boil, then turn the heat back to a very low simmer and hold there for 10 minutes or so until the potatoes are finished cooking.
If all goes well by this time the kraut is also ready.
Options for the sauerkraut: a teaspoon of caraway seed; a couple of tablespoons (or more) of brown sugar. Depends what you like.