The BDSM Kitchen

[Vixandra]

Figured I'd toss my fav chicken recipe that my hubby and I came up with together one night.


2 cups amaretto
1/2 cup brown sugar
2 tablespoons salt
2 tablespoons pepper
1 roasting chicken (about 6-10lbs.)
cooking spray

1. Preheat the oven to 350 (F) and make sure rack's low enough to hold chicken.
2. Clean the chicken inside and out, removing gibblets and other internal organs.
3. Pat dry with papertowls inside and out.
4. Mix Amaretto, salt, pepper and brown sugar together untill sugar is disolved and rub/brush onto the chicken covering all of it.
5. Save any left over Amaretto mix for basting while chicken is in the oven.
6. Line your cooking pan with foil for easy clean up and spray with cooking spray.
7. Place chicken on its back in the pan and place your Thermometer in the bird.
8. The chicken will be done when the internal temperature is 180 (F) which, depending on your oven can take from 45 min to 1 1/2 hours.
9. Remove chicken from oven when done and let cool before cutting.

Even the kids at the party we took this two were eating it instead of the "popies" chicken that they'd been bought by thier mom.
I know- a lot of Amaretto but I love the stuff and more is better, LOL.

 

[catalina_francisco]

Thanks for all the most recent contributions...mmmm, not sure if I can buy an elephant in the supermarkets here Shadowsdream!! And James, what happened to your pantless stir fry recipe?

Catalina

 

[catalina_francisco]

Rice Bake

6 bacon rashers, chopped
3 tomatoes, chopped
1 onion, chopped
250 gr. tasty cheese, grated
1 cup stale breadcrumbs
2 tablespoons chopped parsley
3 cups cooked rice (1 1/2 cups uncooked)

1. Combine all ingredients, except rice, in a large bowl.

2. Place half the cooked rice over base of a greased 8 cup capacity ovenproof dish, top with half the tomato mixture, repeat with remaining rice and then tomato mixture.

3. Bake in a hot oven uncovered for about 30 minutes.

4. Remove from oven and stand 5 minutes before serving.

(Can be prepared and stored covered in fridge. Do not freeze.)


Catalina

 

[yaspis]

Yaspie's wintery tomato soup
(gets even better after a day in the fridge.. gotta love those leftovers)
0,9 litres hot chicken stew
6 large potatoes, diced
1 can (400g) crushed tomatoes with juice
2 small onions
3-4 bay leaves, dried
3-4 tablespoons tarragon, dried
2 tablespoons dill, dried
3 tablespoons basil, dried
Grounded black pepper
Herbal or sea salt
Optional 3 green peppers (not the chili)
Olive oil for cooking the onions.

1. Cook up the chicken stew while frying the sliced onions in the pot where you are going to make the soup. When the onions have turned yellowish and translucent, pour the boiling stew in.

2. Add the salt, herbs and peppers, the potatoes and the tomatoes into the soup pot. Note that raw potato sucks in all the salt, so remember to check for taste later on. Leave to boil under a lid for 45 minutes.

3. After those 45 minutes come back and check the taste. If you want to add something, do so. Fish out the bay leaves if you don't want to get your throat or mouth sliced. Purè the soup with a handheld electric blender.

4. Eat with toast and enjoy.


Note: I'd love to add my recipe for my excellent Chocolate Muffins, but I'm not sure if the chocolate required is available in the UK or US. Would someone check it for me, please? The brand's called Fazer and the chocolate is divine. The chocolate is wrapped in very simple blue paper cover, hence the name, Fazer's Blue. It's a major part of my diet.

 

[yaspis]

Lazy oven omelette
6 mushrooms
2 tomatoes
3 eggs
2 dl vegetable food creme
Chunk of breadspred with herbs
Tarragon
Basil
Piri piri-pepper
Cayenne-pepper
Salt
Grounded black and white pepper

Mix the breadspread and the food creme. Add the raw eggs and all the spices. Slice the vegetables and put them in, too. Pour it all to a glass pot. Leave into a 185 Celsius degree oven for about 40-45 minutes. Come back and eat.

 

[yaspis]

Lazy tuna flappers
(serves one)
1 can of tuna in oil (pieces or flakes, doesn't really matter)
1 egg
2-3 tablespoons of wheat flour
Olive oil for frying
1/2 lemon for taste
Dill
Grounded black pepper

1. Open the tuna can just a bit and pour out the excess oil. Mash the tuna to an even mixture.
2. Beat the egg and add the dill and pepper. Mix with the tuna.
3. Add the flour into the tuna-egg-mixture to give it some body. When satisfied, fry in oiled pan in beef-like form. Enjoy with lemon juice poured on the flappers.

 

[James G 5]

I'm back
was taking a break from Lit
I am gonna have to go thru the stir fry pics & figure out how I cooked it LOL
Oh, and while I was away I did a chili cook off with home made from scratch 5-Pepper Venison Red Wine Chili
I will see about posting that, too

 

[catalina_francisco]

I'm back
was taking a break from Lit
I am gonna have to go thru the stir fry pics & figure out how I cooked it LOL
Oh, and while I was away I did a chili cook off with home made from scratch 5-Pepper Venison Red Wine Chili
I will see about posting that, too

OMG, it's a rare sighting of the endangered James G 5 species!!! LOL, WB.....and sounds like it was a mouth watering break.

Catalina

 

[Fc_Dom]

Huevos Motuleños

Ingredients:
3 corn tortillas, heated
3 tbsp cooked black beans
2 eggs
2 slices ham (opt) Mexican cooked red sauce
1/4 cup green peas, cooked
1 tbsp grated cheese

Cooking Instructions:
Spread 2 tortillas with beans.
Heat sauce.
Fry eggs.
Place 1 beany tortilla on a plate, top with a slice of ham and a fried egg, and repeat.
Top with last tortilla.
Pour hot sauce over top of the stack and sprinkle peas and grated cheese on top.
Serve immediately

 

[catalina_francisco]

Re: Huevos Motuleños

Ingredients:
3 corn tortillas, heated
3 tbsp cooked black beans
2 eggs
2 slices ham (opt) Mexican cooked red sauce
1/4 cup green peas, cooked
1 tbsp grated cheese

Cooking Instructions:
Spread 2 tortillas with beans.
Heat sauce.
Fry eggs.
Place 1 beany tortilla on a plate, top with a slice of ham and a fried egg, and repeat.
Top with last tortilla.
Pour hot sauce over top of the stack and sprinkle peas and grated cheese on top.
Serve immediately

Another hidden talent? Francisco never told me you were at home in the kitchen!!

Catalina

 

[yaspis]

Bump. I'm hungry.

EDIT: I'm an ignorant European. Would someone please be nice and tell me what on Earth is cooking spray?

It's called on in quite many American recipies, but I can't understand what this substance is on my own.

 

[catalina_francisco]

Bump. I'm hungry.

EDIT: I'm an ignorant European. Would someone please be nice and tell me what on Earth is cooking spray?

It's called on in quite many American recipies, but I can't understand what this substance is on my own.

Thanks for your contributions to the Kitchen. I think cooking spray might be something we bought recently in The Netherlands. It is a spray on agent to save greasing the dish/pan. I have used similar in Australia. Is a quick and easy alternative to the old hands on job....and less messy!

Catalina

 

[catalina_francisco]

Time to get out those stingy little whisks, slides and spatulas, and not to forget the rolling pins, again!!

Creamy Salmon (or Tuna) Pie

1 1/2 cups plain flour
1/2 teaspoon paprika
1 cup grated cheese
125 gr. butter
220 gr can salmon or tuna (440 gr for thicker base..recommend this)
1 onion, finely chopped
3 eggs, beaten
250 ml. sour cream
1/2 cup grated cheese
2 drops tabasco
salt and pepper (optional)

1. Sift the flour and paprika. Add the cheese and rub in the butter.

2. Spread about 3/4 of this mixture into the base and sides of a pie plate or shallow dish (23cm). Press the mixture in firmly but reserve the remaining 1/4.

3. Spread the drained, flaked salmon or tuna on top. Mix the onion, eggs, sour cream, half cup of cheese, and the seasoning together and pour on top of the fish.

4. Sprinkle the remaining quarter of the crumb mixture on top.

5. Bake in a moderate oven for about 40-50 minutes or until the centre is firm when tested. (is also delicious served cold)


Now where is James with the wine list he promised us?!!

Catalina

 

[James G 5]

I'm back
I'll work on some wine suggestions

And maybe new recipes

 

[RavenSpirit2k4]

Hi. I sort of vaguely remember you, so you must've stopped posting not long after I joined. Desert Rose has a high opnion of you, so you must be something special. Glad to have you back.

 

[James G 5]

Hi. I sort of vaguely remember you, so you must've stopped posting not long after I joined. Desert Rose has a high opnion of you, so you must be something special. Glad to have you back.

I actually stopped posting in March, I've stayed in touch with some of my friends here tho

Now you must go read all of my previous posts MUWAHAHAHAHA

 

[catalina_francisco]

I'm back
I'll work on some wine suggestions

And maybe new recipes

Welcome back...lol, new recipes are always appreciated!!

Catalina

 

[James G 5]

Chocolate Mousse Witches Hats

Ok...as Samhain draws near
(That's "Halloween" to all you muns out there )
This might come in handy, especially for those of you with kids and parties

Chocolate Mousse Witches Hats
----------------------------------------------------------------------

Ingredients:
1 3/4 cups heavy whipping cream, divided
1 cup milk
chocolate chips
4 squares (1oz.each) semisweet chocolate, chopped
1/2 tsp. shortening
1 pkg (4 3/4 oz) chocolate sugar ice cream cones
Halloween sprinkles
12 thin Chocolate wafers (2 1/4 " diameter)

Instructions:
----------------------------------------------------------------------
In a small saucepan, bring 1/2 cup cream to a boil; remove from the heat.
Stir in chocolate chips until melted and smooth. Let cool to room temperature, stirring occasionally.

In a mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.

In microwave or double-boiler, melt semi-sweet chocolate and shortening. Stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set.

Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

 

[snowy ciara]

Whattayamean I gotta wait til Hallowe'en. Not gonna happen.. But since I'm cookery impaired, I'll pass it on to a friend who 's good at it.

 

[James G 5]

Whattayamean I gotta wait til Hallowe'en. Not gonna happen.. But since I'm cookery impaired, I'll pass it on to a friend who 's good at it.

A subbie who doesn't know how to cook??
How will you ever care for a Master??

 

[snowy ciara]

brandishing a sheaf of take away menus and delivery places

Sorry, James... I just don't have enough culinary talent or patience in general it seems..

 

[James G 5]

brandishing a sheaf of take away menus and delivery places

Sorry, James... I just don't have enough culinary talent or patience in general it seems..

Talent is one thing
but a succesful subbie needs patience

 

[snowy ciara]

From the subbie who burns jello..

Well then, have you got any easy ideas for something to take to my parents for dessert on Sunday? I'm thinking something easy that's not from a box. Betty Crocker makes a good cake, but I'm trying to gently broaden my horizons..

 

[James G 5]

Re: From the subbie who burns jello..

Well then, have you got any easy ideas for something to take to my parents for dessert on Sunday? I'm thinking something easy that's not from a box. Betty Crocker makes a good cake, but I'm trying to gently broaden my horizons..

there're some here
the Alfajores are easy
http://members.aol.com/slejames/Recipes.html

I'll see what else I can find

 

[snowy ciara]

Thank you! I think I'll try the almond roca first, cause I'm nervous about boiling the can of condensed milk..

And any more recipes you have laying about would be appreciated..