--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00145 Date: 05/17/98 From: DAVE DRUM Time: 07:55pm \/To: IAN HOARE (Read 0 times) Subj: Re: Oh yes, the recipe! At 4:36 PM on 14 May 98, Ian Hoare said to Burton Ford: BF> Title: Ants Crawling Up Trees IH> Michael made this in two variants for us when he came to stay. IH> DEEElicious BF> 2/3 c TVP IH> And I'm sure h'll have answered you already, but it stands for IH> "T"extured "V"egetable "P"rotein. The stuff comes in different flavours IH> and textures. In the "minced beef" variant, it is quite good, if no IH> more than 25% or so of the "meat" is TVP. Like SPAM, TVP means many things to many people - infrequently its meaning matches the "official" version. In the US of A they have been having a big advertising putsch for "Garden Burgers". I saw them on special offer in the "try-it" size and risked a couple of my hard won dollars. Made with TVP, various veggies, soy flour, a whole slew of chemicals, binders and the ubiquitous xanthan gum.... They're not hamburgers, but, they're not bad. I'd still druther have a minced beef patty done over a char-grill. I think the biggest problem that they need to address is the texture and mouth feel of the product. The minor tweaking of the flavour to get the patty to the taste that *I* like can be done fairly easily and/or masked with condiments at table. But, the mouth feel is a dead give-away. I just tell myself that it's a zero fat burger so that I can feel smug and self-righteous about following my dietician's plan for me to cut way down on fat intake. -+- Chris's Shake & Bake Chicken Breasts Recipe By : Christopher E. Eaves Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method ------ ------------ -------------------------------- 6 chicken breasts 1/4 teaspoon Calvin's Pepper Powder * 1 teaspoon salt 1/2 teaspoon fresh ground pepper 3 cups bread crumbs 1 teaspoon basil -- crumbled 1 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon fresh ground pepper 1/2 teaspoon Calvins Pepper Blend ** Preheat the oven to 375 degrees. In a small bowl mix ths pepper powder, salt & pepper. Season the chicken with the mixture. Using your hands, rub olive oil over each piece of chicken. Place the bread crumbs and remaining ingredients in a large zip-lock bag & shake well to mix. Add the chicken to the bag and shake the bag until the chicken is coated completely. Place the chicken pieces, on a parchment-lined sheet pan. Bake the chicken for 25 to 30 minutes or until the chicken is crispy and the juices run clear. Remove from the oven and serve. * NOTE: I used Emeril's Southwest Seasoning - UDD ** NOTE: Can substitute habanero and cayenne powder mixed 50-50 with a pinch of ground coriander seed thrown in. - UDD - - - - - - - - - - - - - - - - - - From: Christopher E. Eaves FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... It's what your guests say after they leave that really counts. Miss Piggy * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00146 Date: 05/17/98 From: DAVE DRUM Time: 07:58pm \/To: IAN HOARE (Read 0 times) Subj: Re: You don't get it? At 4:39 PM on 14 May 98, Ian Hoare said to Burton Ford: BF> popped into my mind and laughed like a fool. BF> The joke? How do you get down off an Elephant? You don't, you get BF> down off a duck. BF> Feel better? IH> What's yellow and dangerous? That's easy - except there are two acceptable answers... a canary with a machine gun. Or, a cornered coward. -+- CHIPOTLE CON QUESO Ingredients: 1/4 lb. unsalted butter 4 Tbs rape seed oil 5 Tbs flour 1 xlg onion or 2 mediums, chopped 1 whl head roasted garlic chopped 3 cl. fresh garlic crushed 1 can chipotles en adobo pured 2 *** fresh or pickled habaneros - chopped 1 cup half and half 2 cup whole milk 2 lb. sharp cheddar cheese 1 lb. montery jack cheese 1 bn. scallions chopped Method: In a large pan melt the butter and add the oil over medium heat: Add the chopped onion, and sautee until golden; Add the crushed garlic and continue sauteeing until onions have nicely browned; Add the flour and combine with butter oil onions and garlic until a nice roux develops; Cook this onion roux for 2 minutes taking care for it not to get too brown (a little is good); Add the half and half slowly, incorporating it into the onion roux little by little; Reduce heat to medium low and add the milk. If you heat the milk first in the microwave this reduces cooking time and can prevent burning Cook mixture until milk and half and half bubbles, stirring often Lower heat to a simmer and add chopped habaneros and the pured chipotles, sauce and all. Cook on simmer for 5 minutes to bring out the flavor of the chiles stirring occasionally Add the finely chopped roasted garlic cloves. Little by little incorporate all of the cheese stirring constantly When everything is melted and nicely incorporated transfer to fondue pot or chafing dish and keep heat on very low. Garnish with the chopped scallions and serve with good quality chips. Enjoy, Porter FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... Wear short sleeves! Support your right to bare arms! * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00147 Date: 05/17/98 From: DAVE DRUM Time: 08:17pm \/To: IAN HOARE (Read 0 times) Subj: Accent marks At 11:31 AM on 15 May 98, Ian Hoare said to Dale Shipp: DS> Anyhow, I just jumped out and put a "Style HighBit" onto the DS> description for Cooking. We'll see if it makes a difference -- happy DS> jalapeo to you! (does the n have a ~ over it?). IH> YEAH!!!!!!! Triumph. Let's hope it gets back OK. IH> And how about Ctes de Porc Sauts Matre d'Htel. All the little accents and marks, umlauts, and graves are making it into my reader and surviving.... my editor - well, that's a different story. P'raps if I used a regular word processor type editor all would come through. But, I'm using this programmer's text editor (from France as it happens) that has so very few shortcomings in other areas as to be nearly perfect for me. (The editor is CygnusEd, it's available for platforms other than Amiga and I recommend it highly). But, just to twit everyone.... I remembered a little bit of trivia about jalapeno peppers. And I went off and checked with my friend Isidro who is from Mexico City. Jalapeno is correctly pronounced hal-a-PEE-no and spelled with no ~ over the n. With the ~ the word becomes hal-a-PEEN-yo. I take Isidro's word for it. It's his native tongue. He says that habanero is another that gets an incorrect ~ on its n more often than not. Now to see how my editor bungs this back into my off line reader.... -+- CHIPOTLE APPETIZER MEATBALLS Sauce: 1 med onion, chopped 4 cl. garlic, chopped 1 Tbs vegetable oil 1 cup tomato sauce 2 cup beef broth 1/4 cup chipotles en adobo along - with the sauce, stems - removed Meatballs: 1 lb. ground beef 1 lb. ground pork 1/2 cup finely chopped onion 1/4 cup finely chopped cilantro 1/2 cup bread crumbs 1 *** egg, beaten Salt & fresh black pepper Vegetable oil for frying Garnish: Chopped fresh cilantro These spicy meatballs are a wonderful appetizer and, when served in a chafing dish, will hold for a long time. Simple to prepare, they can be made ahead of time and reheated before serving. To make the sauce, saut the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth. To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain. Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat. To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks. Yield: 8 servings as an appetizer POSTED: Len Eggert FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... Sattinger's Law: "It works better if you plug it in." * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00148 Date: 05/17/98 From: DAVE DRUM Time: 08:35pm \/To: NEYSA DORMISH (Read 0 times) Subj: Re: Lurkers...... At 10:20 PM on 15 May 98, Neysa Dormish said to Dave Drum: DD> I think that was the same bozo who complained about people posting DD> lots of receipes and then griped about people posting more than one DD> recipe per post, etc. He went on to be a pain in the sit upon in other DD> echoes as well. I haven't seen him post in here since that late DD> unlamented last spasm of trying to remake the echo in his image. ND> he is still around in lots of other echos. I had a few words with him ND> about his problem and he wrote a nasty note back so I ignored him. I've run into his drivel in wildly disparate echoes. Sort of reminds me of Al Capp (Little Abner's Daddy and all-arounf humourist) who styled himself as "an expert on nothing with opinions on everything". After the complaint about mass postings of receipes I addressed 150 posts to him with two receipes in each. However, my BBS connection was going through its death throes and the posts went to Bill Gates backyard or some other temple of doom. Probably just as well. Probably saved him from apoplexy and me from getting moderated. And just the act of getting all the posts ready to go and thinking they were sent took the edge off my umbrage with him. Know whut I mean, Vern??? -+- Ancho-cheese Bread Recipe By : David Hendricks Serving Size : 10 Preparation Time :0:05 Categories : Bread Amount Measure Ingredient -- Preparation Method ------ ------------ -------------------------------- 1 cup water 2 tablespoons nonfat dry milk powder 1 teaspoon salt 2 tablespoons granulated sugar 3 cups bread flour 2 1/4 teaspoons active dry yeast 1 teaspoon Calvin's Magic Powder 2 whole ancho peppers, ground 1 1/2 cups provolone cheese, grated All items should be at room temperature. Remove stems and seeds from ancho peppers and grind in a spice mill or grinder. Add ingredients to bread machine in order except cheese which is added during final kneading. Bake at regular setting for 1-1/2 Lb loaf. - - - - - - - - - - - - - - - - - - Serving Ideas : Great with soups or stews NOTES : This is a bread machine recipe. I have used Calvins Powder for this recipe. If you do not have it, feel free to substitute another powdered hot pepper. I have only used 1 teaspoon as it adds heat without being overwhelming. You can add more to suit your tastes, but watch how much more you add as it will affect the consistency of the dough. You can also substitute sharp cheddar cheese for the provolone. The ground anchos add wonderful flavor and a nice orange color to the bread. Dave Hendricks....Booming to beat the Devil FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... BABY: 1. Dad, when he gets a cold 2. Mom's youngest child, even if he's 2 * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00149 Date: 05/17/98 From: DAVE DRUM Time: 08:45pm \/To: NEYSA DORMISH (Read 0 times) Subj: Re: Gallery At 6:33 AM on 16 May 98, Neysa Dormish said to Gail Shipp: ND> Tilmon said last night that if no one else is able we will be glad to ND> throw another one in August if enough people want to come. At least I ND> will be able to get some sleep before it... since I don't have any ND> remodeling that I would need to do. :)) I was rather hoping for a Midwest Picnic this year. But, Joanne is in no position to put one together... nor am I. The other folks from the area all seem to be from Michigan. If one of them wanted to do something up there I would certainly attend. I *like* Michigan. Always had a good time there and Detroit is one of my favourite big cities... which always surprises folks when I say so. -+- ANOTHER TORTILLA APPETIZER RECIPE Mix together: 8 oz. cream cheese (softened) a - little milk can be added 1 sm. can green chiles 1/4 cup picante sauce Spread mixture on 6" flour tortillas (room temperature) Sprinkle with cheddar cheese and sliced black olives. Roll up and refrigerate, cut in 1/2" slices. Judy Howle Flavors of the South Recipes for "heat lovers" FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... Wherever you go, there you are. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00150 Date: 05/17/98 From: DAVE DRUM Time: 08:51pm \/To: NEYSA DORMISH (Read 0 times) Subj: Re: The Old Sod At 6:36 AM on 16 May 98, Neysa Dormish said to Ruth Hanschka: RH> Nahhh - that stuff chases the cat out of the kitchen. ND> Hey!! I love cheese!! All cheese.... limburger included!! I tried limburger a couple times. Been disappointed each time. After years of cartoons and jokes about the pungency of limburger, etc. I found that it was A) not very smelly and B) not very tasty. I much prefer Liptauer and smearkaese. RH> This is a good thing, since he's a pest when there's food in the offing. ND> Yeah I have a couple of those here too. :) RH> Me, I'll eat any cheese but a mild one. ND> Why does that NOT surprise me ???? :))) To that end............. -+- ARTICHOKE - CHEESE PUFF 12 oz. marinated artichoke hearts - sliced thickly or - quartered 1 med onion, chopped coarsely 3 *** pickled jalapenos, sliced - into rings 5 *** eggs 3/4 tsp salt Fresh ground black pepper 2 Tbs flour 6 oz. Cheddar, grated 1 oz. Parmesan, grated Drain 1/4 c oil from the artichoke hearts and heat it in a skillet. Saute onions until they are beginning to color. Combine eggs with salt, pepper, and flour and beat until smooth. Add cheeses. Spray or grease an 8x8 baking dish. Put artichokes, onions, and jalapenos in the baking dish, and pour egg-cheese mix over. Bake at 350 for 25 minutes, or until completely set, golden brown, and slightly crusty on top. Serves 8-10 as an appetizer, or 4-6 otherwise. POSTED: Alexandra Soltow Adapted from The Vegetarian Epicure Book 2 by Anna Thomas FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... "But it's not against any religion / To want to dispose of a pigeon" * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00151 Date: 05/17/98 From: DAVE DRUM Time: 08:56pm \/To: DAVE WARREN (Read 0 times) Subj: Re: ice tea At 11:08 AM on 15 May 98, Dave Warren said to All: DW> I need a recipe for ICE TEA. DW> Something that is tasty and simular to Nestea's Ice tea. DW> I plan on making it in bulk for home use. If you're serious.... here y'go. This is much better than (urk) Nestea And you can double, treble or quadruple to your heart's desire. -+- HOT-BREWED ICE TEA 1 qt. water 1/3 Cup loose tea 1 qt. cold water Ice Lemon slices In a pot bring 1 quart water to a boil. Remove from heat and immediately add loose tea. Stir, cover and let steep 5 minutes. Stir again and strain tea into a pitcher filled with 1 quart cold water. Chill and serve in ice-filled glasses, garnished with lemon slices. Yield: 2 quarts SOURCE: TV Food's Taste Show Copyright 1997, TV FOOD NETWORK SHOW #TS4764 -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... I have a rope and an ostrich feather, and I know how to use them. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00152 Date: 05/17/98 From: DAVE DRUM Time: 09:00pm \/To: BARBARA HAZEN (Read 0 times) Subj: Re: question At 1:54 PM on 16 May 98, Barbara Hazen said to all: BH> Hi All BH> I am looking for some easy rhubarb recipes. I have a patch in the BH> garden but no recipes to go with it. Can anyone help? Thanks in BH> advance. BH> Barb and Remi I'd be careful feeding rhubarb to Remi. Might make too much pucker power for a dog. -+- Title: Rhubarb Conserve Categories: Condiment, 1941 Servings: 6 2 lb Rhubarb 2 Oranges 1/2 c Chopped nuts 1 Lemon 3 1/2 c Sugar Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig, Farwell, NE. -+- Rhubarb Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method