Jedi Council Forums - The cooking/recipie thread

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Author	Topic: The cooking/recipie thread
VoijaRisa Registered: Oct '02	Date Posted: 3/3/06 4:13pm Subject: RE: The cooking/recipie thread
	My girlfriend got me in the mood for some spinach artichoke dip last night. So I'm going to do some experimenting tonight. I'll let everyone know how it goes! -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 3/5/06 7:13pm Subject: RE: The cooking/recipie thread - Date Edited: 3/5/06 7:14pm (1 edits total) Edited By: VoijaRisa
	I ended up with a very good dip. Here's the recipie I used. It's a blend of a few different recipies: Name: Creamy Spinach Artichoke Dip Region: American Difficulty: ** Cooking Time: 30 minutes Ingredients: -2 cloves minced garlic (fresh) -1/4 cup butter -1/4 cup flour -2 cups heavy whipping cream -1/4 cup chicken broth -2/3 cup Parmesian Romano (do not get inexpensive Parmesian) -2 tbsp lemon juice -1/2 tsp salt -1/4 cup sour cream -15-20 oz chopped spinach* -12 oz jar of chopped artichoke hearts -1/2 cup white cheddar (I used New York sharp white cheddar) Instructions: 1. Over medium heat, saute garlic in butter for a few minutes. 2. Add flour and stir till it forms a thick paste. 3. Slowly add the whipping cream and chicken broth. 4. When boiling, add romano, lemon juice and salt. 5. When cheese has melted, remove from heat and add sour cream. 6. Mix well and add spinach and artichokes. 7. Sprinkle cheddar evenly over top. 8. Turn into a baking dish and bake in oven at 350ºF until cheddar begins turning golden brown. 9. Serve with side of tortilla chips, bread, or crackers. To prepare the spinach dry it thoroughly. To do so, if spinach is bought frozen, microwave until defrosted and then squeeze excess water. Failure to do this will result in an extremely runny dip as I probably squeezed almost a cup of water out of the 20 oz of spinach I bought. Notes: I added the full 20 oz of spinach to my recipie and thought it was too much. I'd tested it after putting in closer to 15 oz and thought it was much better then because the spinach wasn't overpowering. Thus, I recommend adding it to taste. Additionally, I wish I would have bought more artichokes because even the full 12 oz jar wasn't sufficient for my tastes. Another recommendation for this recipie is to exchange the sharp cheddar for monteray jack as seems to be popular in many resturants. For those that don't know the difference, cheddar is a fairly sharp cheese, which monteray jack is much richer. This recipie also saves very well. It makes a lot* of dip and I don't think I'm going to be able to get through all of it using a full family sized bag of tortiallas. Fortunately, it reheats extremely well. It can be frozen or simply placed in the refridgerator if it's going to be used more quickly. It should not be reheated on full power as that will curdle and burn the cream and cheese. Instead, microwave at 50% power for a few minutes at at time, stirring occasionally. As mentioned, this can be served on bread. The bread would probably be best for this if brushed lightly in olive oil and then sprinkled with basil and oregano and then baked until the outsides are crispy. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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JediUruviel Registered: Aug '04	Date Posted: 3/6/06 10:10am Subject: RE: The cooking/recipie thread
	That actually sounds pretty good. How much of the artichoke can you taste in it? -----signature----- If there's anything more important than my ego on this ship, I want it caught and shot right now! insert something clever HWÆT, we gar-dena in geardagum, þeodcyninga þrym gefrunon, hu ða æþelingas ellen frem
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VoijaRisa Registered: Oct '02	Date Posted: 3/6/06 3:38pm Subject: RE: The cooking/recipie thread
	JediUruviel posted: That actually sounds pretty good. How much of the artichoke can you taste in it? This can be done to taste. Using the full 12 oz jar, I don't really taste it too much unless I get a big chunk of the artichoke heart. Personally, I love artichoke and would consider almost doubling the amount next time I make this, which might be in a few days. I've already eaten nearly the full batch and damn is it good. I'm also considering adding bacon bits to the mix next time. Like it really needs more artery hardening power... -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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twilek69 Title: St Louis FanForce Council Registered: Apr '05	Date Posted: 3/6/06 5:51pm Subject: RE: The cooking/recipie thread
	I agree this sounds yummy! I do an artichoke dip that is super yummy! Artichoke Dip 2 jars of Artichoke hearts 1 1/2 cups of Hellman's Mayo (no name works fine too) 1 cup of grated Parmesan cheese (not the stuff you use to put on pizza and spaghetti, the real stuff) Preheat oven to 350 degrees Drain and chop artichoke hearts in food processor or chop as small as you can get with knife (food processor is easier, but not everyone has one) Add all ingredients together in bakeable glassware or at least 3 inch deep pan. Place in oven and bake till slightly brown on top. Serve hot with crackers of your choice. I prefer a sesame cracker, but that's just me. -----signature----- I love it when a plan comes together! Goddess of Paper Mache' Proud Member of the NES
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VoijaRisa Registered: Oct '02	Date Posted: 3/11/06 10:22pm Subject: RE: The cooking/recipie thread - Date Edited: 3/11/06 10:23pm (1 edits total) Edited By: VoijaRisa
	Here's another recipie I thought I'd share before it gets too warm for anyone to use stoves again. No picture this time as this is a family recipe. Tuna Broccoli Rice Casserole Difficulty: *** Cooking Time: 45 minutes Ingredients: -1 small onion, diced -1 tbsp margerine -2 cups cooked instant rice -10 oz package chopped broccoli (defrosted) -1 can cream of mushroom soup (or cream of celery for those of you who are fungaphobes) -1/2 cup chicken broth -1/2 cup mayonnaise -1 tbsp lemon juice -1 tsp salt -1/4 tsp pepper -2 cans tuna (drained) Instructions: 1. Preheat oven to 350ºF. 2. In a large pan, sautee onions in margerine. 3. Add rest of ingredients and mix until well blended. 4. Turn into a greased casserole dish and bake at 350ºF for 30 minutes. Notes: This meal is also good with chicken substituted for the tuna. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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DarthShoey Registered: Oct '03	Date Posted: 3/15/06 7:43am Subject: RE: The cooking/recipie thread
	This is one of my favorites - Take a frosted glass, pour in one 12 oz beer (Bud Light of Corona works best I think, if using Corona garnish with a slice of lime) enjoy!
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twilek69 Title: St Louis FanForce Council Registered: Apr '05	Date Posted: 3/15/06 1:21pm Subject: RE: The cooking/recipie thread - Date Edited: 3/15/06 1:23pm (1 edits total) Edited By: twilek69
	DarthShoey posted: This is one of my favorites - Take a frosted glass, pour in one 12 oz beer (Bud Light of Corona works best I think, if using Corona garnish with a slice of lime) enjoy! Good one! If your son has your sense of humour. You are going to be getting alot of calls from his teachers. LOL! Oh and Jon, that is funny Jeremy made almost the same thing the other night, but used noodles. It was yummy and the kids ate it. But, my kids like broccoli. -----signature----- I love it when a plan comes together! Goddess of Paper Mache' Proud Member of the NES
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VoijaRisa Registered: Oct '02	Date Posted: 3/15/06 3:12pm Subject: RE: The cooking/recipie thread
	twilek69 posted: Oh and Jon, that is funny Jeremy made almost the same thing the other night, but used noodles. It was yummy and the kids ate it. But, my kids like broccoli. I've done similar caserroles with noodles, but decided I like the rice better for this because it sticks together better instead of having noodles falling off your fork. The nickname for this recipe in my family is "Tuna Smush". -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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twilek69 Title: St Louis FanForce Council Registered: Apr '05	Date Posted: 3/15/06 8:27pm Subject: RE: The cooking/recipie thread
	Rice would be better and if you used brown rice, it would be a tad bit healthier. LOL! -----signature----- I love it when a plan comes together! Goddess of Paper Mache' Proud Member of the NES
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spideymj Registered: Feb '05	Date Posted: 3/16/06 5:21am Subject: RE: The cooking/recipie thread
	hey, any good lo mein recipies? -----signature----- Go Pack Go!
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VoijaRisa Registered: Oct '02	Date Posted: 3/16/06 12:16pm Subject: RE: The cooking/recipie thread
	spideymj posted: hey, any good lo mein recipies? I'm not a big cook of Chinese food (although I love it). However, lo mein is very similar in preparation to another extremely simple Japanese recipe called yakisoba. Both use similar kinds of noodles as well as incorporating many of the same "extras" (eg, chopped carrots, beef, celery, green onions...). The main difference is the sauce. So I'll post a recipe for the yakisoba and add a few tips on how to modify it for lo mein. And if anyone wants to try really good yakisoba, I highly recommend The Drunken Fish in StL. It's my favouite Japanese resturaunt I've been too and not outrageously priced. Name: Yakisoba Region:Japanese History: Yakisoba is believed to be derived from Chinese lo mein and/or chow mein. It is generally served as a main dish or a side dish. It is served daily at the US Marine Corps base in Okinawa Japan (Camp Hanson) and is a favoruite there and has subsequently been served at other military bases in the US which has given it a rapidly growing fan base in the US. Difficulty: * Cooking Time: ~20 minutes Ingredients: - approx 20 oz yakisoba noodles (NOTE: NOT soba noodles which are made from buckwheat. Yakisoba noodles are made from egg and flour. Available at most asian supermarkets. If you can't find, substitute spaghetti.) - 1/2 lb steak, pork, chicken, or other meat - 2 tbsp cooking oil - 2 tbsp worcestershire sauce - 2 tbsp ketchup - 2 tbsp soy sauce - 2 tbsp oyster sauce Instructions: 1. Mix worcesterchire sauce, ketchup, soy sauce, and oyster sauce in a small bowl until well blended to form sauce. 2. Heat oil in a small pan. 3. Add steak, cooking until brown. 4. Cook yakisoba noodles according to package directions. 5. Mix browned steak, noodles and sauce. Notes: Rarely if ever is yakisoba ever served with just steak. It can be prepared with any sort of meat as the main filler, but generally has chopped green onions, peppers, carrots, shitake mushrooms, cabbage... Any of these can be added according to taste. Lo Mein Sauce - 1 tbsp corn starch - 1/2-1 cup chicken broth - 1 tbsp soy sauce - 2 tbsp oyster sauce Mix well and pour over noodles and other extras. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 5/2/06 2:16pm Subject: RE: The cooking/recipie thread
	It's spring time so let's start getting out the tasty spring recipes! Name: Cheesecake Difficulty: **** Ingredients: Crust - 3/2 cups Graham Cracker Crubms - 3 tbsp butter (melted) - 3 tbsp sugar Filling - 20 oz cream cheese (softened) - 1 cup sugar - 1 tbsp grated lemon peel - 1 tsp vanilla - 3 eggs Strawberry Glaze - 1 cup strawberries - Sugar (to taste, ~1 cup) - Cornstarch - 1/3 cup water Instructions Crust 1. Preheat oven to 350 2. Combine sugar and graham cracker crumbs until well mixed. 3. Mix in butter and then pack by hand into bottom of greased springform pan. 4. Place in oven for ~10 minutes or until hardened. Filling 5. In large bowl, beat cream cheese, until soft. 6. Add lemon peel and vanilla. 7. Beat in eggs, one at a time. 8. Add strawberry juice until batter is slightly pink. 9. Bake in oven for ~1 hour or until center is firm. Glaze 10. Blend sugar and cornstarch. 11. Stir in water and strawberries. 12. Stir in a small saucepan while cooking until it thickens and boils. 13. Continue stirring for ~1 minute and then remove from heat. 14. When the cake has finished cooking, add to top (wait till glaze has fully cooled). 15. Refridgerate over night. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 5/7/06 6:01pm Subject: RE: The cooking/recipie thread
	I was feeling rather Italian tonight, so here's a recipe for baked ziti: Name: Baked Ziti Region: Italian Difficulty: ** Ingredients: - 1 lb ziti pasta - 1 28oz can peeled tomatoes. - 3 cloves garlic (diced) - 1 small onion (diced) - 1/2 pound of sweet sausage - 1/2 pound of hot sausage - 1 lb fresh mozzarella cheese - Grated parmesan cheese - Olive oil - Basil (fresh if possible) - Thyme (fresh if possible) - Crushed red pepper Instructions: 1. Preheat oven to 375Âº 2. Brown sausage (both sweet and hot) in olive oil. 3. Add onions and garlic, cooking until soft. 4. Add basil, thyme, and pepper. 5. Add tomatoes, crushing with hands upon adding. 6. Cook ziti according to package directions & add to mix. 7. Divide mozerella into two halves. Cut one of the halves into 1" cubes and the other into thin strips. 8. Add cubes to mixture and set strips aside for now. 9. Pour mixture into a large casserole dish. Top with grated parmesan and mozerella slices. 10. Bake for 20-25 minutes. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 5/12/06 11:18pm Subject: RE: The cooking/recipie thread - Date Edited: 5/12/06 11:23pm (1 edits total) Edited By: VoijaRisa
	Next up is a recipe for a versatile alfredo sauce. For the most part, it can stand on its own over some fettuchini, but I greatly prefer to add something extra. I made some tonight with blackened jerk chicken and it went over extremely well. It also goes great with italian sausage, or, for those of us that prefer to have some redeeming nutritional value, peas work well too. Name: Fettuchini Alfredo Region: Italian Difficulty: ** Ingredients: - 1 cup heavy whipping cream - 1/2 cup sour cream - 1 tbsp butter - 2-3 cloves garlic (minced) - 1/3 - 1/2 cup grated parmesan romano or reggiano (get fresh) - 1 tbsp lemon juice - 1 tsp salt - Dried Italian seasoning (I prefer the Emeril brand) - Fettuchini noodles Instructions: 1. Sautee garlic in butter over low heat until tender. 2. Add whipping cream, sour cream, and cheese (to taste). Stir until smooth. 3. Add lemon juice & spices, stirring continuously. 4. When bubbles begin to form, remove from heat. 5. Cook fettuchini according to package directions. 6. Serve sauce over noodles and top with additional grated parmesan. Notes: As I mentioned earlier, this recipe is extremely versatile. It can stand alone to make a good side to a main dish, or you can add something more to make it a main course by itself. Blackened Jerk Chicken is one option. "Jerk" is a spicy Jamacian seasoning that can be found in a dried form in most major grocery stores (although these brands are not nearly as spicy as fresh Jerk seasoning). The blackened refers to chicken that has been thickly coated in this seasoning and then broiled, or grilled until the outside is crispy and blackened, while the interior is left moist and tender. Since the chicken is spicy, it is offset by the richness of the alfredo. Another possibility is to use italian sausage (which is what I started with when I first created this recipe). I find it's best to cook the sausage in a large skillet, then remove it, and then drain the grease. Then make the alfredo in the skillet so it absorbs the last little bits of drippings from the sausage. This substitutes for the garlic and butter (since italian sausage has a lot of garlic in it already). Once the sauce is smooth, add the sausage back to the skillet to allow the alfredo to absorb the flavor. Various vegetables work well too. I prefer peas, but many people I know don't like peas for some reason, so I've also used bags of cooked mixed vegetables with excellent results. And in case anyone cares, white sauces are supposedly best with red wines. Lastly, because of the creams used in this recipe, it will seperate if not continuously mixed. Additionaly, it becomes extremely hard to reheat. Reheating it on the stove will only dry it out. Microwaves will generally curdle the cream if on an higher setting. Thus, reheat slowly on 40% power or less. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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