Recipes to Share

[Anne Troy]

I thought it would be cool to see what other people make. So if you have a favorite recipe, no matter how simple (no boiled water, tho), post it here! If you try someone else's recipe, tell us!

Mom's Linguine with Clams

This is on the watery side--it's not a thick pasta sauce, but it's VERY good!

2 dozen Cherrystone clams (for those that don't know, these are one size down from Chowder clams--don't confuse with steamers!)
2 28-ounce Cans of Diced Tomatoes (or one tomatoes and one sauce)
1/3 Cup Olive Oil
1/4 Cup Chopped FRESH Parsley
1 Clove Minced Garlic

Wash, then take the clams out of the shells and place them on a cookie sheet. All juice should be saved in a bowl. Put the cookie sheet in the freezer; this makes the clams much easier to chop.

Saute the garlic in the olive oil, add the clam juice (not the yucky stuff that settled on the bottom!), tomato stuff and parsley.

Stir and let simmer about an hour.

Chop the clams and throw them into the sauce for the final 3 or 4 minutes of cooking simmering.

Put on top of fresh linguine (or it's great with boxed pasta, too).

Mmmmm!!!

[MWE]

I thought it would be cool to see what other people make. So if you have a favorite recipe, no matter how simple (no boiled water, tho), post it here! If you try someone else's recipe, tell us!

Mom's Linguine with Clams

This is on the watery side--it's not a thick pasta sauce, but it's VERY good!

2 dozen Cherrystone clams (for those that don't know, these are one size down from Chowder clams--don't confuse with steamers!)
2 28-ounce Cans of Diced Tomatoes (or one tomatoes and one sauce)
1/3 Cup Olive Oil
1/4 Cup Chopped FRESH Parsley
1 Clove Minced Garlic

Wash, then take the clams out of the shells and place them on a cookie sheet. All juice should be saved in a bowl. Put the cookie sheet in the freezer; this makes the clams much easier to chop.

Saute the garlic in the olive oil, add the clam juice (not the yucky stuff that settled on the bottom!), tomato stuff and parsley.

Stir and let simmer about an hour.

Chop the clams and throw them into the sauce for the final 3 or 4 minutes of cooking simmering.

Put on top of fresh linguine (or it's great with boxed pasta, too).

Mmmmm!!!
I have to admit that when I read the title for this thread I wondered what "recipes" would mean in a computer/vba forum. I had 4 or 5 ideas before I actually looked at the thread. Its actual topic is not one of the ideas I had considered.

Now if these recipes were for "marinated mouse", or "broiled bug" or "moose mousse", ...

[MOS MASTER]

Now if these recipes were for "marinated mouse", or "broiled bug" or "moose mousse", ...

LOL! :rofl:

I think Malcom beat you to those recipes in his Sig!! :moosegrin...(Mjamie)

[sandam]

This is a firm favourite in South Africa. And the best part is, you can eat the filling without the pie crust (Mmmmm!). Try mixing the filling with cooked rice, or semolina for a crustless dessert.

Milk Tart



1 baked pastry crust



2 1/2 C milk

1/2 C sugar

2 T cornflour

2 T flour

2 eggs

vanilla (essence or extract)

dash of salt (about a 1/4 of a teaspoon)

1 D butter (about 50g to 100g)

cinnamon (nutmeg is also good)



Beat together milk, sugar, eggs, flour and salt and cornflour. Cook in microwave until thick (this can also be done in a pot on the stove as well), stirring occasionally (2 minute intervals for the microwave works well). Beat in vanilla and butter. Pour into cooked pastry shell. Sprinkle with cinnamon. Place in frige until filling is cool and set. Serve.

[sandam]

This is another favourite. Chill it in the fridge for a few hours before serving so that its easier to slice. In fact, porperly chilled it takes on an ice cream like texture.

New York Cheesecake


675 g full fat cream cheese

225g castor sugar

3 T cornflour

2 eggs

1 t vanilla

300 ml whipping cream



25cm bought sponge flan case or make a whisked sponge base or use 200g biscuit crumbs and 125g melted butter.



Fit base to 23cm springform tin or make biscuit base and press into tin.



Mix sugar and cornflour and beat into the cream cheese until well mixed and smooth. Beat in the eggs and vanilla. Slowly pour the cream onto the cheesecake mixture, beating constantly to give a thick, creamy consistency. Pour mixture over the sponge base in the tin. Set on centre shelf of oven, putting a baking tray, part-filled with warm water on the shelf below. Bake for 50 - 55 minutes until golden and just set. Leave the cheesecake in the cooling oven for an extra 15 minutes. Remove from oven and allow to cool completely.

[Bob Phillips]

Perfect Martini


1 1/2 oz Gin
3/4 oz Dry Vermouth
1 Olive
Don't bother with the vermouth, and put the olive on the other side of the room, even better.

or a good English favourite from my schooldays


Spotted Dick & Custard

Spotted Dick
2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk


Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice and salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs. Stir in the egg and sufficient milk to produce a soft consistency that drops off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds full. Cover with greased foil or a snap-on lid (the plastic container from a 2 lb Christmas pudding is worth saving for this purpose.) Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate.

Serve hot with custard.


--------------------------------------------------------------------------------

Custard
3 egg yolks
1 tbsp caster sugar
1/2 pint milk
1/4 tsp vanilla essence


Whisk the yolks and sugar together in a bowl. Heat the milk in a saucepan until it is nearly boiling.
Whisk the hot milk gradually into the egg mixture. Put the bowl over a saucepan of simmering water and stir the mixture over the indirect heat until it is thick enough to coat the back of a wooden spoon. (Direct heat will make the custard curdle.)

Stir in the vanilla essence and more sugar, according to taste. Strain and serve hot.

[Cosmos75]

Ok, I'm not much of a cook so nothing fancy here. Just a snack I like to make once in awhile.

Banana Balls

Ingredients




3 Bananas
About 3/4 cup of flour
1 tablespoon of sugar
Enough oil to deep-fry
Instructions

Mash bananas in bowl. Not too mushy!!
Add flour & sugar to mashed banana
Heat Oil over medium high heat in pot or wok. I can't tell you what temperature. I use a wooden spatula to tell me when it's hot enough. If I touch the bottom with the spatula and a good stream of bubbles appear, it's hot enough.
Lower temperature to medium heat
Drop ball into oil using two spoons or hands
Take out when golden brown or crispier if you prefer
You may be able to do without the sugar, I've never tried it myself. You will have to keep watch of how they cook. Can't let the oil cool down too much. It needs to be hot enough to make final product crispy and not oily but not too hot that it burns. See here (http://en.wikipedia.org/wiki/Deep_frying) for more on deep frying.

The ingredient amounts are just approximations. It depends a lot on the size of the bananas and how you like the banana balls to turn out. If they turn into flatten pieces, you've either mashed the bananas too much or don't have enough flour. The only reason I am sharing this recipe is that I just cooked it this weekend and it turned out good so am giving the amounts I used while I remember them. I don't always get it right!


Also added this recipe to my other website (http://www.recipephile.com/forum). (Shameless plug...;))

[johnske]

This is my fried rice recipe, everyone that's tried it says it's the BEST fried rice they've ever had.

Ham & Bacon Fried rice - makes 4-5 large serves

Ingredients:

10 lean shortcut rindless bacon slices.
2 large slices leg ham
2 cups frozen (packaged) mixed veges
1/2 small cauliflower (broccoli if preferred)
1 cup uncooked long-grain rice - (expands to 3.5 - 4 cups)
4 large eggs - beaten
some spring onion or shallots
small chopped onion
6 strands garlic chives
5 tablespoon soy sauce
4 tablespoons peanut oil
2 tablespoons sesame oil
(Other options):

1/2 cup small shrimp -- cooked
1/2 cup diced chicken -- cooked
Directions:

In a skillet, cook bacon until brown, but not overly crisp. Remove bacon. Cook ham in the bacon fat till lightly browned, remove and then fry the onion. Cut both the bacon and ham into small squares.


Scramble eggs with a pinch of coriander, cook as an omelette then cut up and mix with ham, bacon & onion.


Add 2 cups cauliflower buds to mixed veges. Stir fry veges till lightly browned, add chopped chives and french onions, mix all these together then mix with the bacon, ham, egg & onion mixture.


Boil 6 cups of water, add rice and cook for 12 mins, wash rice in cold water, drain well.


Add soy sauce to rice and stir well then add sesame and peanut oil and stir.


Mix all the ingredients together (can be stored in freezer or served immediately).
To Serve: Use a non-stick pan, heat the pan. Add the rice mixture, stir constantly, serve when hot. Add salt and pepper to suit.

PS: I always get the terminology for table spoons and dessert spoons mixed up... The 'table spoon' measures I used above are the same spoons that you use to eat your breakfast cereal, dessert etc. with, so I suppose they're more probably called dessert spoons :dunno

Enjoy! :thumb

[Anne Troy]

You guys are making me hungry!!

[johnske]

You guys are making me hungry!!:rofl: OK, try this one then, it's pretty quick...

Savoury Spaghetti Bolognese - makes 5 large serves

Ingredients:

3/4 kg beef hamburger mince
3 x 400g cans of diced italian (roma) tomatoes... {or dice 1.5kg of whole tomatoes (preferably roma tomatoes)}
1 large white onion
2-3 large garlic cloves
300 ml tomato sauce (ketchup in the US of A)
250 mg thin spaghetti noodles
1/2 bunch of spring onions


Additional spices required:
Grated Parmesan cheese, Oregano, Rosemary, Barbeque sauce, Worcestershire sauce, Soy sauce.
Directions:


Put diced tomatoes in a large saucepan on a low heat, simmer thoroughly, stir occasionally - this forms the basis of your sauce.


Cut the onion up very small and fry it in a fry-pan - add the mince and mix thoroughly (remove any lumps from the mince) cook until done to your satisfaction.


Dice or crush the garlic and add half to the mince, half to the sauce and mix.


Add oregano and a pinch of rosemary to both the meat and the sauce, mix.


Add the tomato sauce with a good dash of worcestershire sauce and a little soy sauce to the sauce, then add the barbeque sauce while stirring. (The idea here is that only enough BBQ sauce is added to change the bright red of the sauce to a slightly darker maroon colour and to add just a little BBQ flavour - don't overwhelm it).


Cut the spring onion up into small pieces, add half to the sauce and half to the mince just before they're ready to serve.
To Serve:
Cook, drain and wash the spaghetti noodles, put a serving on each plate, add mince and then sauce, sprinkle parmesan cheese lightly on top and serve.

Enjoy!!

[sheeeng]

Wow! Lots of recipe here..
Hope I can try it one day.

Just pop out one idea here...

Can anyone make a dynamic recipe ingredient estimator & time estimator for 1-n persons?

eg..

Fried Egg...

1 person = 1 egg; 5mg cooking oil; 3 minutes
n person = n egg; n * 5mg cooking oil; n * 3 minutes

Hope this can make a better chef out of us. :thumb

[Anne Troy]

Hi, sheeeng. Nice idea. The time estimator would probably be difficult, though, because it would be so dependent on what you're making...

[Bob Phillips]

Wow! Lots of recipe here..
Hope I can try it one day.

Just pop out one idea here...

Can anyone make a dynamic recipe ingredient estimator & time estimator for 1-n persons?

eg..

Fried Egg...

1 person = 1 egg; 5mg cooking oil; 3 minutes
n person = n egg; n * 5mg cooking oil; n * 3 minutes

Hope this can make a better chef out of us. :thumb

How about a Malaysian recipe?

[sheeeng]

Try to look into the recipes in few days time...

I'm not a good cook, frankly speaking. :(

[Anne Troy]

Okay, so I figured I'd add this one too. I'm a pasta freak and this is my mom's recipe. Amounts are approximate 'cause I don't really use a recipe. This particular recipe will probably serve about 20 to 30 people, or allow you to freeze or give away plenty.

Meatballs
2 pounds of ground beef (90% fat free or better)
1 pound hot italian sausage (remove the casings)
1 large sweet onion, chopped fine
1 large green pepper, chopped fine
3 large cloves of garlic, finely chopped
3/4 cup bread crumbs (any kind will do)
1/4 cup grated cheese (romano or parmesan; not required)
Large handful of finely chopped fresh parsley
2 eggs
Salt
Pepper

Mix all in a very big bowl (or use a dishpan like I do). Roll into meatballs. I like smaller meatballs (1.5" diameter?) so people can more easily get the amount of meat they want.

Sauce
1 yellow onion, peeled with the ends cut off
8 cloves, poked around the outside of the yellow onion
2 cloves garlic, finely chopped
1/2 cup olive oil
3 large bay leaves
200 ounces (6 kg) canned tomato sauce (I use 2 restaurant-size cans)

Pour the olive oil into a very large sauce pot, turn on medium heat. Place the onion, cut side down to brown it; brown on both sides. Add maybe a dozen meatballs, turning so they brown all over. Once these are brown, add the garlic. Just before the garlic is brown, add the sauce and bay leaves. You can rinse the sauce cans out with water, and throw the water and all into the sauce...don't be afraid to let it get watery. Bring to a boil, then turn down to a more gentle boil. Drop the rest of the meatballs in, one by one. Let boil gently for at least a half hour before stirring (gently!). Continue to simmer for at least 2 hours or until the sauce is the thickness you prefer.

If you like, you can use half sauce and half tomatoes, but then I'd add at least a small can of tomato paste (after the meatballs have had time to cook so you don't have to be so careful stirring it in). The hot italian sausage is actually my trick. Mom never used that, but I imagine she did put some kind of pork in the meatballs. The original recipe also used fatback instead of olive oil, but I have found absolutely no difference in taste. Scott calls this "gravy" instead of sauce. When I make it, my mom and my daughter usually end up with some of it. It freezes very well, so I make this big pot of it, and it takes about a month for me to eat it all and I eat spaghetti a LOT.

[Anne Troy]

3-pound eye roast
Canned whole potatoes (1 use about one can per person), drained
2 cloves of garlic slivered into approx 6 pieces
up to 1 stick of butter
olive oil
salt & pepper

Oven to 350 degrees F

Melt about 2 Tablespoons of butter per can of potatoes in a roasting pan in the oven. Careful not to burn it. Drain the potatoes and throw them into the melted butter, roll them around to coat, salt & pepper. Place pan back into the oven for at least an hour.

Cut deep (not big) slits into the roast in six locations that are evenly spread out. I usually work from the top/side, 3 slits on each side. Jam a piece of garlic into each. Rub about a tablespoon of olive oil all over the roast and place the roast into the center of the roasting pan with the potatoes surrounding it. The roast should be placed fat side up (don't you DARE trim the fat). Salt & pepper.

Roast (put the pan back in the oven, potatoes and all) for about an hour for medium-rare (don't you DARE make an eye roast well done! LOL).

To serve, put the potatoes in their own bowl and put all the juice in there. Slice the roast beef as thin as you reasonably can... 1/4" or less is wonderful.

Everyone in my family loves my eye roast. It's better than steak!

[Anne Troy]

Shrimp
1 pound fresh (or pre-frozen, but thawed) shrimp
1 lemon (preferably seedless)
3 peppercorns (or pepper is okay)
1 teaspoon sea salt (pretzel salt or regular salt is okay)
1 big bay leaf
Pan of water with lots of ice in it
Parsley for pretty

Cocktail Sauce
1/2 cup ketchup (Heinz only! LOL)
1 heaping tablespoon FRESH horseradish (not something that's been sitting in your fridge for 2 months)
Splash of Worcestershire sauce

Peel the shrimp and devein (or buy deveined). For more elegance, leave the tail on the shrimp.

In a large frying pan, put about 3/4" of water, pepper corns, salt and bay leaf. Bring to a boil. Place half the shrimp in the pan. Toss gently until cooked--DO NOT COOK FOR MORE THAN 3 MINUTES. Immediately remove shrimp and place into ice water. Cook remaining shrimp the same way.

For storage, take the leftover ice out of the water AND the shrimp and put both together into plastic storage bags.

To serve, place on top of or with ice on a platter; garnish with big bunches of parsley and one half of a lemon per person, with the cocktail sauce in the middle.

[Bob Phillips]

3-pound eye roast

Please enlighten us old-worlders.

What the heck is eye-roast?

[Anne Troy]

Perhaps it's the Northeast, because it looks like many call it a rib-eye roast. I've never bought one by that name, and they don't look right either. This looks very much like what I buy (nearly round and about 3.5" in across) and it's called just "eye roast". If you buy a whole one, they're up to 1.5 feet long, perhaps. But they're usually sold in halves here, and cost about 3.50 a pound or more. A good one will have a nice slab of fat on at least one side. The one in the picture is pretty big, probably weighs 4 or 5 pounds. I buy probably 3-4 pounders.

http://www.hallelujah.ca/photos/small/beef/eyeroast.jpg