Yanksn4 From United States of America, joined Dec 2003, 1404 posts, RR: 11 Posted (10 years 11 months 2 weeks 1 day 15 hours ago) and read 987 times:
Greetings everyone. This past week, I started my sophomore year of high school and one of the classes I am taking this year is Marketing. In turns out that in the next few weeks, my class will be putting together a cookbook we can sell so we can raise money that will help us travel around the nation competing against different high schools in marketing and business. Well I just wanted to find out if any of you guys or girls have any personal recipes you use and would like to submit. Now if you do post your recipe, then I am sure it will be in our cookbook that will be sold around my community. By submitting a recipe, you are helping out our school and I thank you for that. I don't care if you disagree with me or not on politics or baseball, I just want to gather some recipes from here to make our cookbook profitable. Thank you for your time in reading this post and hopefully responding to it.
P.S.- if you don't want to give it out to the whole public, then you can just email me.
Skyhawk From United States of America, joined May 2001, 1066 posts, RR: 3
Reply 2, posted (10 years 11 months 2 weeks 9 hours ago) and read 926 times:
I got this from a program on Food TV, it is easy to make and really good. The program was Barefoot Contessa.
6 garlic cloves garlic
1/4 C. fresh ginger(peeled and chopped)
1/2 C. vegetable oil
1/2 C. tahini(sesame paste)
1/2 C. smooth peanut butter
1/2 C. soy sauce
1/4 C. dry sherry
1/4 C. sherry vinegar
1/4 C. honey
2 T. dark sesame oil
1/2 tsp. hot chili oil
1/2 tsp. black pepper
1 Lb. spaghetti
1 Red bell pepper,julienned
4 scallions, sliced diagonally-white and green parts
Place first 12 ingredients in food processor(or blender) and puree'.
Cook pasta according to directions.
Drain pasta, place in a large bowl & toss with 3/4 of sauce.
Top pasta with the red bell pepper and scallion pieces.
Add remaining sauce as needed.
From Barefoot Contessa on Food TV
Enjoy this and good luck with your cookbook at school.
Garlic Salt, Pepper, herbs from Provence, Sea Salt (fine)
1 Bottle of beer
You will also need a good roasting pan, rack, string, and trussing supplies
Pre Heat your oven to 450, with the rack on the lowest level.
Rinse the Chicken under cold water, pat dry and set aside.
In a small bowl mix Garlic Salt, Pepper and herb's of Provence with 1 stick of butter until it is thoroughly blended and set aside.
Peal the onions, but leave whole.
Very, very careful separate the skin of the chicken from the meat with your fingers, and place the herb butter mixture between the skin and the meat.
Sprinkle some sea salt and pepper in the cavity.
Place the whole onions inside the cavity.
Truss the bird tightly. Not just the cavity opening, but also the Drumbsticks, as well as turning the wings under. I know that most people don't truss the chicken anymore, but by doing so your bird will retain its beautiful shape.
Rub the remaining butter all over the outside of the bird.
Pour the beer into the roasting pan. I do this to absorb any fat the falls off the bird, and prevent it from burning in the pan and smoking up the kitchen.
Place the bird on the roasting rack on its side and cook it for 20 to 25 minutes depending on the size.
Turn the bird and cook it for an additional 20 to 25 minutes, adding butter to the skin if needed.
Turn the bird for a third time, and cook for another 20 to 25 minutes.
Reduce heat to 350 , and place the bird on an angle, breast side down. This will enhance the flavor of the breasts.
Your bird should be done by now, and the juices will flow clear.
Remove from the oven and let rest for 10 minutes.
Carve up you bird, for a wonderful dinner.
I have heard it said, that it may take one or two times to get the perfect combination for your oven, but once you have nailed the time down, you have a perfect dinner every time.
Northwest717 From , joined Dec 1969, posts, RR:
Reply 6, posted (10 years 11 months 2 weeks 4 hours ago) and read 909 times:
This is a meal that I call the "Try-to-impress-my-girlfriend-and-show-her-that-I-know-how-to-cook-so-that-means-I-must-be-good-for-something" meal
Icelandic Spicy Crab Claws:
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter -- melted
1 1/2 teaspoons Hot pepper sauce
1 teaspoon Barbecue sauce
1 teaspoon Lemon juice
1/4 teaspoon Chili powder
1/4 teaspoon Lemon-pepper
1/4 teaspoon Celery salt
16 Alaska snow crab or blue -- crab cocktail claws
Bluue cheese dipping sauce
3 tablespoons Mayo
2 tablespoons Nonfat plain yogurt
1 tablespoon Blue cheese -- crumbled
1 teaspoon Parsley -- chopped
1 small Clove garlic -- minced
3/4 teaspoon Lemon juice
Whisk together all ingredients in a small bowl except claws and dipping sauce.
Arrange claws on a broiling pan and brush both sides of each claw with butter
mixture. Broil 5-6" from heat for 3-4 minutes, or just until crab is hot.
Remove from oven and brush with remaining butter mixture. Serve on a platter
with the Dipping Sauce. Whisk all sauce ingredients together.
Italian Linguine w/Clam Sauce:
Yield: 2 servings
3/4 c Heavy Cream
3/4 ts Onion Salt
1/2 ts Thyme Leaves
13 oz Chopped Clams *
8 oz Cooked, Drained Linguine
* Include the juice from one can of chopped clams.
In a saucepan, heat the heavy cream, onion salt, thyme leaves and chopped
clams. Cook 8 ounces of linguine as package directs, drain. Toss with
sauce and serve.
Irish Cream Truffles:
Yield: 16 servings
12 oz Semi-sweet choc morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
1/4 c Baileys Irish Cream
Melt choc, Baileys and heavy cream tog over very low
heat. Whisk in yolks, one at a time, mixture will
thicken. Whisk in butter. Refrigerate overnight, or
until firm. With spoon make small balls. Roll in
powdered sugar, cocoa, chopped nuts, sprinkles, etc.
Source: Baileys recipe card from Liquor store