All Things Food

[bobsgirl]

PEANUT BLOSSOMS Bake at 375 deg. for 12 min.

1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
2 Tbsp. milk
1 tsp. vanilla
48 Hershey kisses

In large bowl combine flour, salt, and soda. Cream shortening and peanut
butter with sugars, egg, milk, and vanilla. Add dry ingredients and mix
well. Chill dough 30 minutes. Roll dough into 1-in. balls. Bake 12
minutes. Remove from oven and IMMEDIATELY press chocolate kiss in center
of each cookie.

 

[bobsgirl]

This is one of my favorites. Remove them from the oven while they still look a little bit underdone. Then they'll be soft and chewy. Mmmm.

SNICKERDOODLES

1 1/2 cups sugar 2 tsp. cream of tartar
1/2 cup margarine, softened 1 tsp. baking soda
1/2 cup shortening 1/4 tsp. salt
2 eggs 2 Tbsp. sugar
2 3/4 cups flour 2 tsp. cinnamon

Heat oven to 400. Mix 1 1/2 cups sugar, margarine, shortening and eggs.
Stir in flour, cream of tartar, soda and salt. Shape dough into 1 1/2-in.
balls. Roll in cinnamon and sugar. Place on ungreased cookie sheet.
Bake until set, 8 to 10 minutes. Remove immediately from cookie sheet.
Makes about 5 dozen cookies.
** I chill the dough for an hour or so. It makes the dough easier to
handle.

 

[Sarojaede]

Mmmmmmm...I love Snickerdoodles. Can I come visit BG?!??!

 

[bobsgirl]

Mmmmmmm...I love Snickerdoodles. Can I come visit BG?!??!

Whenever you want, baby! Door's always open.

SJ, we should rename this the SJ/BG Recipe file. With special guest appearances by various sparkling personalities.

 

[5pintshefound]

With special guest appearances by various sparkling personalities.

wooohoooo!!!! we're sparkling personalities!!!

 

[Sarojaede]

Whenever you want, baby! Door's always open.

SJ, we should rename this the SJ/BG Recipe file. With special guest appearances by various sparkling personalities.

Don't forget the malevolent pixie!!!

 

[Sarojaede]

Crabcakes with Red Pepper Mayonnaise

1 lb. Dungeness crabmeat or 3 cans (6 oz.) each crabmeat, well drained and flaked
¼ cup chopped cilantro
½ cup chopped seeded green chilies or 1 can (4 oz.) chopped green chilies, drained
2 tablespoons Grey Poupon Dijon mustard
½ cup mayonnaise
24 Ritz crackers, crushed (about 1 cup)
Dash ground red pepper, salt and black pepper
Oil


1. Mix all ingredients, except oil, until well blended.

2. Shape crabmeat mixture into 4 patties.

3. Cook patties in oil in a large skillet for 4 to 5 minutes on each side or until golden brown on both sides.

4. Serve with Red Pepper Mayonnaise

Red Pepper Mayonnaise

1 cup mayonnaise
2 teaspoons crushed red pepper
2 teaspoons sauce from canned chipotle peppers
1 ½ teaspoons lime juice
½ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon Worcestershire sauce
Dash salt and black pepper

1. Mix all the ingredients until well blended.

2. Cover and refrigerate until ready to serve.

 

[silverwhisper]

SJ quoth
don't forget the malevolent pixie!!!

aw...i'm touched... :>

ed

 

[M's girl]

Mmmmmm..... some really good stuff in here!

I have a few favorite recepies I want to share with you but have to make proper translations first. I have noticed that you use ingredients that are sometimes not that easy available overhere...

(High time for another US visit )

Anyway..... I'll be back (oh, that sounds more like a warning ... Well.... maybe it is! )

 

[ltnsfr007]

Crabcakes with Red Pepper Mayonnaise

1 lb. Dungeness crabmeat or 3 cans (6 oz.) each crabmeat, well drained and flaked
¼ cup chopped cilantro
½ cup chopped seeded green chilies or 1 can (4 oz.) chopped green chilies, drained
2 tablespoons Grey Poupon Dijon mustard
½ cup mayonnaise
24 Ritz crackers, crushed (about 1 cup)
Dash ground red pepper, salt and black pepper
Oil


1. Mix all ingredients, except oil, until well blended.

2. Shape crabmeat mixture into 4 patties.

3. Cook patties in oil in a large skillet for 4 to 5 minutes on each side or until golden brown on both sides.

4. Serve with Red Pepper Mayonnaise

Red Pepper Mayonnaise

1 cup mayonnaise
2 teaspoons crushed red pepper
2 teaspoons sauce from canned chipotle peppers
1 ½ teaspoons lime juice
½ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon Worcestershire sauce
Dash salt and black pepper

1. Mix all the ingredients until well blended.

2. Cover and refrigerate until ready to serve.

This sounds YUMMMY I'll have to try it this wkend.
THANKS

 

[poppy1963]

Crabcakes with Red Pepper Mayonnaise

1 lb. Dungeness crabmeat or 3 cans (6 oz.) each crabmeat, well drained and flaked
¼ cup chopped cilantro
½ cup chopped seeded green chilies or 1 can (4 oz.) chopped green chilies, drained
2 tablespoons Grey Poupon Dijon mustard
½ cup mayonnaise
24 Ritz crackers, crushed (about 1 cup)
Dash ground red pepper, salt and black pepper
Oil


1. Mix all ingredients, except oil, until well blended.

2. Shape crabmeat mixture into 4 patties.

3. Cook patties in oil in a large skillet for 4 to 5 minutes on each side or until golden brown on both sides.

4. Serve with Red Pepper Mayonnaise

Red Pepper Mayonnaise

1 cup mayonnaise
2 teaspoons crushed red pepper
2 teaspoons sauce from canned chipotle peppers
1 ½ teaspoons lime juice
½ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon Worcestershire sauce
Dash salt and black pepper

1. Mix all the ingredients until well blended.

2. Cover and refrigerate until ready to serve.

oh my....*mouth waters*...those just sound wonderful!

 

[midwestyankee]

aw...i'm touched... :>

ed

Yes, we've noticed.

 

[silverwhisper]

[chuckles]

that was the perfect follow-up to that set-up. touche, sir. :>

ed

 

[bobsgirl]

Chicken Stir-Fry
Recipe courtesy Tyler Florence

2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Yield: 4 servings
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes

 

[Guest]

 

[midwestyankee]

[chuckles]

that was the perfect follow-up to that set-up. touche, sir. :>

ed

Merci beaucoup.

 

[Sarojaede]

Peanut Butter Spread

1 package (8 ounces) cream cheese, softened
1 ½ cups creamy peanut butter
½ cup sifted confectioners’ sugar
1 tablespoon milk
1/3 cup chopped dry roasted peanuts

1. Combine the cream cheese, peanut butter, confectioners’ sugar, and milk in a small bowl; using an electric mixer on medium speed, beat 1 minute or until smooth.

2. Top spread with chopped peanuts and serve with apple wedges or graham crackers.

3. Store in an airtight container in the refrigerator.

Makes about 2 cups of spread.

 

[Sarojaede]

Mead Rye Party Sandwiches

1 cup mayonnaise
2 tablespoons deli mustard
1 teaspoon dill


Corned Beef
Sauerkraut
Swiss Cheese
Party Rye Bread Slices
Fresh Dill, finely chopped


1. Mix together mayonnaise 2 tablespoons deli mustard, and 1 teaspoon dill. Go by taste.

2. Spread a thin layer of mead on the rye bread.

3. Layer the corned beef, sauerkraut, and Swiss cheese on the rye bread.

4. Bake in a 325°F oven for about 10 minutes

5. Sprinkle with dill.

 

[Sarojaede]

Refried Black Beans

8 cups water, divided
1 cup dry black beans, sorted and rinsed
1 to 2 tablespoons vegetable oil or butter
1 small onion, finely chopped
2 large cloves garlic, minced
½ to 1 teaspoon ground cumin (optional)
Salt to taste
Grated Monterey jack cheese, optional
Chopped tomato, optional

1. In a 3-quart saucepan, combine 4 cups of water and beans.
2. Let the beans soak overnight; drain.
3. In the same saucepan, combine the remaining 4 cups of water and beans.
4. Bring to a boil over high heat.
5. Reduce the heat to low and let simmer for 1 to 1 ½ hours, or until the beans are tender, skimming off the foam occasionally.
6. Drain the beans, reserving the cooking liquid.
7. Heat the oil or butter in a 10-inch skillet over medium heat.
8. Add the onion, and sauté for 6 minutes, or until brown.
9. Add the garlic and cumin, and sauté briefly.
10. Add part of the cooked beans to the skillet along with some of the bean-cooking liquid.
11. Coarsely mash the beans.
12. Repeat with the remaining beans and enough cooking liquid to keep a slightly soupy consistency.
13. Season beans with salt to taste.
14. Cook beans for several minutes, or until desired consistency; stirring frequently to prevent sticking.
15. Garnish with cheese and tomato and serve hot.

 

[Sarojaede]

Sugar Plum Martini

2 oz. chilled Stoli Razberi
½ oz. Chambord
1 sugar cube
Splash of Moët and Chandon

1. Place sugar cube in the bottom of a martini glass.

2. Saturate the sugar cube with Chambord.

3. Strain the Stoli into the martini glass.

4. Top off with a splash Moët and Chandon.

 

[silverwhisper]

mm...interesting...but that's not really food, now is it?

[/obnoxious thread-topicness nazi]



ed

 

[Sarojaede]

With food, one must have drink.

 

[Sarojaede]

Honey-Nut Glazed Brie

8 ounces Brie cheese (wedge or round)
¼ cup I Can’t Believe It’s Not Butter® Spread
1 cup coarsely chopped walnuts
¼ teaspoon ground cinnamon (optional)
1/8 teaspoon ground nutmeg (optional)
2 tablespoons honey
2 large green or red apples, cored and thinly sliced

1. Arrange cheese on a serving platter; set aside.
2. In a 10” nonstick skillet, melt Spread over medium-high heat.
3. Stir in walnuts until coated.
4. Stir in cinnamon and nutmeg until blended.
5. Stir in honey and cook, stirring constantly, for 2 minutes or until the mixture is bubbling.
6. Immediately pour honey-nut glaze over cheese.
7. Serve hot with apples.

 

[silverwhisper]

fair point, that.

ed

 

[SweetErika]

This is one of my favorites. Remove them from the oven while they still look a little bit underdone. Then they'll be soft and chewy. Mmmm.

SNICKERDOODLES
<snip>

I made Snickerdoodles for our beer club potluck last week. It was the first time I'd made them in years, and kicked myself for not leaving a couple at home - they were all snapped up in a few minutes!

When I've made them as an adult, I've generally used Neufchatel (or however the reduced fat cream cheese is spelled) instead of butter, per the recipe in one of the newer editions of the classic Betty Crocker cookbook with fantastic results. However, this time I used this recipe from Allrecipes :

Ultimate Maple Snickerdoodles

Original recipe yield: 3 dozen
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 35 Min

INGREDIENTS

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon [I increased it to taste]
* 1/2 cup margarine, softened
* 1 cup white sugar
* 3 tablespoons real maple syrup
* 1 egg

* 1/2 cup white sugar
* 1/4 cup maple sugar
NOTE: [I didn't have maple sugar, or time to hunt some down, so I just used more white sugar with plenty of cinnamon, drizzling a little maple syrup over the tops of about half of them before baking. Doing so makes for a somewhat softer cookie, and I'd advise spraying the pan if you try this. I also experimented with dipping half of the ball in syrup, mixing a little syrup in the cinn-sugar mixture, then dipping half, and rolling the whole thing in the dry mix; these cookies were softer still, but quite delicious! So, I'd suggest trying a small test batch with different techniques, baking, cooling, and seeing which one(s) you like best before doing the rest - this is a very forgiving recipe, IMO.

DIRECTIONS

1) Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

2) In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed.

3) In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. I found flattening each ball a bit with my palm gave the best results, but YMMV.

4) Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

I think I'll try the reduced-fat version of this one tonight!


Are there any sourdough bakers in the crowd? I've been experimenting with the deliciousness that is SD bread lately.