All Things Food

[poppy1963]

hey fellow foodies! has anyone made tamales?? i want to try, but, we dont have the dried corn husk{as far as i can tell} down here. im wondering if parchment would work?? any suggestions?

~5PHF

I have never made tamales...in fact...I have never EATEN a tamale and I've eaten lots of Mexican food!

I can't say for sure...but I have a feelingi there's no real good substitute for the corn husk...perhaps you could order some online. You an aussie?

 

[bobsgirl]

I haven't personally tried these, but this was in my e-mail this morning.

Peanut Butter and Chocolate Biscotti From Food Network Kitchens

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 3 days.

 

[bobsgirl]

Spinach, Red Pepper, and Feta Quiche

1 frozen prepared pie shell
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 (4-ounce) jars chopped pimentos, excess liquid squeezed out
3 garlic cloves, minced
1 (10-ounce) package frozen leaf spinach, thawed, excess liquid squeezed out and chopped
3 large eggs
1/4 cup grated Parmesan
1 cup milk
2/3 cup (3 ounces) crumbled feta

Preheat oven to 350 degrees F.

Blind bake the crust: Line the pie shell with aluminum foil and weight it with pie weights or beans. Bake for 15 to 20 minutes until light golden brown.
Increase oven temperature to 375 degrees F.

In a large skillet, heat oil over moderate heat. Add onion and cook until softened. Turn up heat to moderately high. Add pimentos, garlic, and spinach and cook, stirring until just heated through. Drain off any excess liquid. Beat the eggs in a bowl and add the Parmesan and milk. Add the spinach mixture and feta, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set.

Yield: 4 to 6 servings

 

[Sarojaede]

Confetti Goat Cheese Spread

4 oz Goat Cheese
2 oz Cream Cheese, softened
3 tablespoons heavy cream
½ teaspoon Worcestershire sauce
1/8 teaspoon salt
½ cup finely diced cucumber
¼ cup finely diced read onion
¼ cup finely diced radishes
2 tablespoons chopped chives
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh mint

1. Using a wooden spoon, blend together the goat cheese, cream cheese, heavy cream, Worcestershire sauce, and salt until smooth.

2. Stir in the cucumber, red onion, radishes, chives, thyme, and mint.

3. Cover tightly and refrigerate for at least 30 minutes.

4. Serve with assorted crackers, breads, and breadsticks.

 

[5pintshefound]

You an aussie?

nope, im american, military dependent living @ a base outside the us...

 

[pleasteasme]

Is there such a thing as "too much garlic?"





*nope, I didn't think so*

Mmmmmmmmmmmmmmmmm!

 

[bobsgirl]

Is there such a thing as "too much garlic?"





*nope, I didn't think so*

Mmmmmmmmmmmmmmmmm!

It will keep the vampires from nibbling on you!

 

[Denae]

I have approx. 1 lb. of pumpkin left over from my cookies and thought I'd try to make pumpkin pancakes in the morning.

Does anyone have an easy recipe or suggestion regarding adapting a basic pancake recipe in order to incorporate the pumpkin?

 

[SecretLove69]

Well, this isn't a recipe but it's a kinda kinky little idea I'm kicking around in my head........

So everyone knows about those large, oversized candy canes - the straight ones without a curve?
Ok, so I'm thinking....let him watch me suck on it for a while and then let him watch me rub it on my clit AND then let him watch me insert in my pussy for a while getting it even more wet and sticky....the final "blow" as it were would be to pull it out and let him lick it off.

Now the question is - is there any harm to either him or I if I get peppermint in my puss and he gets peppermint on his cock? Any medical ramifications one should be concerned about?

Thoughts?

 

[SweetErika]

Well, this isn't a recipe but it's a kinda kinky little idea I'm kicking around in my head........

So everyone knows about those large, oversized candy canes - the straight ones without a curve?
Ok, so I'm thinking....let him watch me suck on it for a while and then let him watch me rub it on my clit AND then let him watch me insert in my pussy for a while getting it even more wet and sticky....the final "blow" as it were would be to pull it out and let him lick it off.

Now the question is - is there any harm to either him or I if I get peppermint in my puss and he gets peppermint on his cock? Any medical ramifications one should be concerned about?

Thoughts?

The biggest risk is yeast infection from introducing sugar into the vagina (it doesn't take much for yeast to get going). A sugar-free candy cane would be a lot safer.

And, yes, if either you or your partner are sensitive to peppermint, you could have a problem.

 

[SecretLove69]

The biggest risk is yeast infection from introducing sugar into the vagina (it doesn't take much for yeast to get going). A sugar-free candy cane would be a lot safer.

And, yes, if either you or your partner are sensitive to peppermint, you could have a problem.

Thanks Erika - ya know I didn't even think about the sugar thing....DUH!! Here I was just trying to give Christmas a little extra kick Maybe we'll just stick with the more traditional things to slip into vaginas and mouths.
Thanks again.

 

[SweetErika]

Sarojaede, and anyone else who's interested:

I made the biscotti this weekend. I used your Cherry Chocolate for one batch, though I didn't put the cocoa powder in those, added some lemon extract and used slivered almonds instead of whole.

I also made the same basic recipe, but this time I used more cocoa powder (and sugar to compensate) and reduced the flour a bit, just the almonds and added some peppermint extract.

Both turned out great! The chocolate-mint are intended to go with the hot cocoa mix I'm giving with the biscotti and other stuff, and the cherry are fantastic on their own even. Other than being a bit time-intensive, biscotti is very easy and pretty hard to screw up, IMO.

While looking around, I found this page that gives a basic recipe and a bunch of modifications so it's easy to make a bunch of batches in a short time. I'd imagine one could do the same with Emeril's or another recipe (I like the ones w/o butter, personally). http://www.ellenskitchen.com/bigpots/biscotti.html

 

[Sarojaede]

SweetE--Thanks for the biscotti making session update. I may have to try modifications with peppermint some time after Christmas. (I'm still stuck in grading hell. Someone save my sanity...okay...that's not possible.)

And thanks for the link!

 

[Denae]

Pumpkin Cookies

1 1/2 cups brown sugar
1/2 cup shortening
2 eggs
1 1-lb. can of pumpkin
2 3/4 cups flour
1 TB baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1 cup raisins (soak them in hot water first to get them plump & juicy)
1 cup. nuts

Mix shortening, sugar, eggs and pumpkin together. Sift dry ingredients together and then add to pumpkin mix. Blend well. Stir in raisins and nuts. Drop by tablespoon onto an ungreased cookie sheet.

Bake at 400 degrees for 12-15 minutes or until lightly browned.

Makes six dozen, give or take depending on the size of your tablespoon

 

[pleasteasme]

Is garlic still ok to use if it has sprouted?

*scratches head*

 

[TBKahuna123]

How does this sound for Christmas dinner? Going for non-traditional.

Prime Rib with wassabi au jus
Tiger Prawns in white wine shallot sauce
Rosemary Steamed Brocolli
Twice Baked Potato with Bacon and Cheddar
Hawaiian Pineapple Bread

Pairing it up with a French Merlot.

 

[SweetErika]

Hubby wants to try to make some kind of yummy cheesecake, preferably flavored (e.g. raspberry swirl), but neither of us have ever made one, and I hear they're rather temperamental. Any ideas for something that won't end up a disaster?

 

[wicked woman]

How does this sound for Christmas dinner? Going for non-traditional.

Prime Rib with wassabi au jus
Tiger Prawns in white wine shallot sauce
Rosemary Steamed Brocolli
Twice Baked Potato with Bacon and Cheddar
Hawaiian Pineapple Bread

Pairing it up with a French Merlot.

Depends...am I invited? Sounds delicious TBK.

 

[wicked woman]

Hubby wants to try to make some kind of yummy cheesecake, preferably flavored (e.g. raspberry swirl), but neither of us have ever made one, and I hear they're rather temperamental. Any ideas for something that won't end up a disaster?

Erika I posted a lemon cheesecake recipe on the first page. It doesn't have the normal consistency of cheesecake but is a hit every time I serve it. One of my sons even won a prize at his work for most popular dish at their pot luck with it. It's really easy to make. Don't know how you'd add a raspberry swirl to it on the inside but could easily add raspberry to the top. No harm trying to add it inside though.

 

[pleasteasme]

I tried Creme Brulee for the first time last night and OMG! It was delicious. I almost wish I hadn't tried it! Those are some yummy dinners y'all are describing there. Now I'm hungry!

Merry Christmas

 

[silverwhisper]

PTM, i love that av! :>

kahuna: that sounds like a good pairing, meal/wine-wise. how'd it go? :>

ed

 

[bobsgirl]

I tried Creme Brulee for the first time last night and OMG! It was delicious. I almost wish I hadn't tried it! Those are some yummy dinners y'all are describing there. Now I'm hungry!

Merry Christmas

Creme Brulee? Holy cow, PTM, that stuff is wonnnnnderful!

Mmmm. I'm jealous!

 

[pleasteasme]

Thanks ed It's been a fun Av!

bg, yes! It was delicious beyond description. Yum-MY!!!

 

[rosebud5446]

i've been planning to make a steak and lobster dinner for my SO. i remember a long time ago him telling me the best steak he ever had was with a gorgonzola sauce on top. i was wondering if anyone had any recipies they had tried with this that they could reccomend... i've found a few, but i'm still unsure on which i'm going to choose. also, i was wondering if you could use these recipies with any cut of steak such as a NY strip, because most of the recipies call for a certain type of steak. thanks!

 

[rosebud5446]

okay, so i found the resturaunt... the steak is described as...
8 oz. filet mignon rubbed with toasted fennel and coriander, with a fonseca port reduction sauce and lightly finished with gorgonzola.
a. i am not familiar with cooking with fennel and coriander, so i don't know how to cook it/ what proportions to use/ do i combine it with other seasonings? what other seasonings/ basically i have no knowledge on fennel and coriander...
b. i haven't found a red wine sauce yet, but i will look for it...

he also wants asparagus or something with it. i haven't had this since i was little and don't even rember what it tastes like... also, i'm looking for a chocolate... something for dessert, and scalloped potatoes.

bascally, i have never made ANYTHING that i am making for this meal... i have been experimenting with other things lately, but i am less knowledgeable on alot of these things. if anyone has any recipies or suggestions for anything they would like to share, it would be GREATLY appreciated.