| Homemade samosas! |
[03 Mar 2008|10:31am] |
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We used this recipe for the filling and store-bought egg roll wraps, and they turned out great. We cut the filling recipe in half and it made about 17 samosas, so I brought some of the leftovers for lunch today.
The glass has thai iced tea in it (also homemade).
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| fifty nifty united homphs |
[11 Apr 2007|12:33pm] |
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Here is a list of the "official" sandwiches from each of the 50 states. I don't know how accurate this is (Ohio = fried bologna? what? I would have thought it would be something with goetta at least), but it's interesting anyway. I think I'm going to try the Kansas one tonight because damn, that shit sounds TASTY.
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[25 Feb 2007|05:58pm] |
These did not taste like race car at all.
-hx
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| I thought this looked tasty |
[09 Jan 2007|04:49pm] |
I just snagged this from a friend's journal and thought that I should share it here. If you don't like mushrooms, I think I can safely say that you won't like it.
2 tablespoons dried porcini or chantelle mushrooms
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery with leaves, coursely chopped
1/4 cup parsley, chopped
1 carrot, peeled and coursely chopped
3 cloves garlic, chopped
1 pound mushrooms (I used oyster, shiitake, and enoki)
1 tablespoon flour
8 cups (64 ounces) beef broth or vegetable broth
1 cup whole barley
2 teaspoons salt
1. Soak the dried mushrooms in enough hot water to cover for a half hour. Strain and reserve the water.
2. Coarsely chop the reconstituted mushrooms.
3. Heat the olive oil in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and mushrooms until soft, about 5 minutes.
4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
5. Add the broth.
6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
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| I agree...I miss people posting here. So... |
[01 Nov 2006|09:29am] |
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Here is my lasagne recipe. This is the *only* lasagne I will eat, as the texture of ricotta cheese is gross to me. I got the idea from a TV Food Network show on the best Italian places in New York, bechemel seems weird in lasagne, but it makes it sooo creamy. Anyway, here you go.
Spagetti Sauce:
-3 lbs of ground beef, or a combination of ground beef and ground pork or veal.
- 1 large onion, diced
- 1 package of sliced baby bello mushrooms
- 2 of the little jars of sundried tomato basil pesto
- 1 little jar of Hunt's oregano garlic and basil tomato paste
- 1-2 c red wine (I use the little bottles that come in a 4 pack for cooking, 1 is the right size)
- Have a jar of tomato sauce on the side so you can adjust the consistency to your liking, this can come out pretty thick
- italian seasoning and chopped garlic
- olive oil
Heat a little olive oil in a big ass pot and a couple cloves of chopped garlic. Saute a minute or so and add your ground meat. Brown, then add the onion and mushrooms and saute for a few minutes until the veggies are starting to be done. Add about 1/2 the wine and continue cooking until most of the wine absorbs and is cooked out. Add the 2 containers of sundried tomato basil pesto, the can of tomato paste, and the rest of the wine. Let simmer for 20 minutes or so. Add tomato sauce if you prefer a saucy-er sauce.
Bechemel:
- 2 T butter or fat of your choosing
- 4 T flour
- 3 C milk
- 2 packages shredded italian cheeses. Publix makes a mix like this, it's provelone, mozzarella, asiago, and parmasean combined. Each package is 8 oz, so about 16 oz of cheese total.
Heat butter in pan and add 4 t flour. Stir for a few minutes then add the 3 c milk. After the sauce thickens add 1 package of the cheese slowly, whisking as you go. Initially the cheese will clump in the cener. Keep whisking over medium/low heat until the sauce is smooth.
For the lasagne:
Preheat oven to 350. In a deep lasagne pan/ 13x9 pan layer as follows: Bechemel, meat sauce, UNCOOKED lasagne noodles. Repeat, end with layer of meat sauce. Top with remaining package of cheese, I usually use about 1/2-3/4 of the package. Bake for 45-60 min until the top is brown and bubbly.
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| BRINGIN' THE EAT CREW BACK FROM THE DEAD |
[31 Oct 2006|12:24pm] |
This is a recipe for chili. It's really good chili and you should all eat it. It involves two steps and one of the steps is SLOW COOKIN' MEAT.
SLOW COOKING:
- 4lb rump roast (or similar cut)
- At least one of each: garlic, celery, carrots, potatoes
- 2-3 cans beef stock
- Spices that are good on meat
- Some water.
Chop up veggies. Put meat and everything else into a slowcooker. Cook it on LOW for about a day. (I think mine was 22 hours.) This should give you beef that cold falls apart, not quite tender and moist, but mostly-cooked. Pull apart the beef and set it aside. Drain the liquid from the cooker and put it somewhere SAFE so it can stay DELICIOUS. Do not freeze it because you will want to USE IT ALL though. You can save the vegetables for something else.
CHILI:
- 1.5lb cooked black beans (soak overnight and follow the package instructions, dude)
- Peppers to YOUR SPICIN' LIKIN' (1 green bell, 2 jalapeno, 1 anaheim, 1 habanero for me)
- SRIRACHA COCK SAUCE
- 1/2-1 onion
- Garlic
- That meat you cooked (probably about 2-3lbs of it)
- The stock from the meat
- 3 cans tomato paste
- 2 cans tomato sauce
- Some olive oil
- SPICES
- A lighter beer, preferably a wheat ale or a lager
The order is IMPORTANT. You're going to want to chop up those onions, garlic, peppers right away and throw them in the big-ass pot you are using with some olive oil, to start cooking them up real good. Go ahead and cook them up pretty good for a while until it starts to smell real nice and then throw in that shredded meat, slowly. Stir that stuff all around for a few minutes, getting it good and heated up until you pretty much want to shove your face into the pot because it SMELLS GOOD.
At this point you should take all of the stock you have leftover and dump that mother right into the damn pot, all stirring it up and stuff. Add spices at this point, which must include: CHILI POWDER, PEPPER, SALT, and a little bit of CINNAMON (for reals). Stir it all up real good and let it keep cooking for a while, on around medium heat. Add in beans about two cups at a time until it starts looking like there is too much beans in there. Do not worry, you will use the rest of your beans. Pour in the beer after a while, and put in some more beans. Let it cook, add in a couple squirts of the cock sauce.
Now add in all that tomato paste and sauce because what is a chili without tomatoes. Throw in some more beans until the consistency is pretty thick and good, and take a taste. You will notice it tastes awesome and that meat that seemed kind of nasty and hard from the slowcooker is real tender and juicy.
You should let it cook like this on low heat for around an hour and a half, stirring occasionally. cook it longer if you can. Things that have got lots of tomatoes in them taste better the longer you cook them, and also taste better the next day. This chili will make enough to feed you for a while, and it is very good with things like cornbread.
WHAT TO DO WITH THE LEFTOVER BLACK BEANS (if you made 2lbs) AND THE MEAT:
Make a barbeque sauce. Throw that meat and some of those beans in a pan with the barbeque sauce sometimes, and spread that mother out over a kaiser roll or something. It is a sandwich.
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| awesome ethnic foods? |
[12 Sep 2006|11:10am] |
Right now I am eating a sandwich found only in ancient Jewish delis: seeded rye, chopped liver (only a shmear), tongue, and coleslaw.
Some people would call this a bastardization of a sandwich. I, however, think it a slice of heaven. On seeded rye. My brother and I are the only people under fifty who eat these sandwiches, I think.
What are other awesome regional foods?
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| Herbal drink recipes |
[27 Apr 2006|03:06pm] |
I was going to post this in my journal for my own reference so I could look at it later, but then I thought HELL, maybe some people in here would be interested in seeing it.
http://www.npr.org/templates/story/story.php?storyId=4754257
It's just a little essay about some woman's backyard herb garden, but there are some drink recipes at the end that sound like they're worth trying.
Besides, this may as well be my journal since nobody else ever posts here am I right ;_______;
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| Another holiday food post |
[13 Apr 2006|02:37pm] |
OK kids, it's time for another round of WHAT ARE YOU EATING THIS (upcoming holiday). My family has a long-standing Easter Sunday tradition of making brunch consisting of the following:
1) Sausage - usually purchased from here (I haven't found any sausage shops since moving to Ohio worthy of making them the TRADITIONAL one) and normally of a vaguely Polish variety.
2) Beet Relish - a sort of chutney-ish condiment consisting of grated beets, horseradish, vinegar, and a small amount of sugar. It is like a rite of passage in my family to go from hating and refusing to touch the beet relish to loving it. Don't knock it until you've tried it, it's awesome.
3) Poppy Seed Bread - not like your fancy nancy little-lord-sailorpants lemon poppy seed thing either, this is a loaf of bread with a giant swirl of sweetened poppy seed filling, usually the Solo canned stuff, running throughout the middle. It looks like this when sliced (the slices on the outside of the plate in the picture). Sometimes we have regular dinner-type rolls too, but there is always poppy seed bread. Sometimes there are kolaches (see previous post) too but that is not like a binding rule or anything.
4) What would a post on the internet be without making mention of butter. This really only merits its own mention because fat we usually get a lamb-shaped stick of butter from the above-linked sausage shop.
5) Hard-boiled eggs, left over from egg-dying - well duh shit people, this is just common sense. Beet relish is also good on these.
Oh yeah and there is also easter candy but I mean come on. The only candy I just have to have at least once a year on Easter is a Cadbury creme egg anyway.
So let's hear it folks, what is up re: going into your mouths?
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| KOLACHES |
[31 Mar 2006|11:42am] |
ARE DELICIOUS
and I wish to make some
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| "Russian" Tea recipe |
[26 Mar 2006|12:18pm] |
I had a cold a couple weeks ago and am still getting over a few lingering throatshits, and yesterday I got a TURRIBLE craving for this drink. My mom used to keep it on hand pretty much all the time and it is a good comfort beverage. I don't know why she calls it Russian tea, but I have also heard it called friendship tea.
So what you do is you get 1 cup of instant tea, 2/3 cup of Tang drink mix, and 1/3 cup of powdered lemonade mix, then add 1/2 tsp cinnamon and 1/4 tsp ground cloves. Mix all that stuff up and keep it in a jar and add a couple spoonfuls to a cup full of hot water when you want some. And actually I don't have any ground cloves so what I have been doing is putting a few whole cloves in a tea infuser and letting that steep in the cup for about a minute. It turns out I like that better because then there isn't clove sludge waiting at the bottom of the cup.
Yes, this is basically the McDonalds of tea but I like it and all the acidy citrus flavor helps flush a lot of the crap out of your throat. Not to mention that it's about the easiest thing in the universe to make.
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| So bad for you, but so tastiful |
[15 Mar 2006|08:57pm] |
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This is how I like to make green beans. First, I fry up a whole pack of bacon and I save the drippings. This is real important, kids - trust me. Cut (or tear if your a beast like me) the bacon up into little pieces, or big pieces... doesn't really matter, I suppose. I then take a can of green beans, I like the french cut, butonve agaim it doesn't matter. I completely drain all the green bean juice from the can so they are as dry as possible. Then, I pour them into a pot AND THEN I pour the bacon drippings and bacon in with them. I add some salt, some pepper, and then let it get all hot and steamy on the stovetop. SO GOOD!
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| Hmmm...I feel like banana pudding ice cream. |
[04 Mar 2006|04:47am] |
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Tomorrow I'm 21, and I'm planning what I will eat. Is that weird? :-) My mom is making me funfetti cupcakes with funfetti icing. I am making crab stew. This is because I can buy sherry, and crab stew needs it, so now I can make decent crab stew. Then for dinner I believe I want Carrabas. Not sure if I want the gorgonzola pasta, or the shrimp scampi pasta. Then, after I go to the bar, I am going to the 24hr Mexican drive through for 1 carne asada taco, and 1 pork taco. Yum. That's my favorite cupcakes, soup, pasta, and tacos all in one day. I am a fatty. :-D
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| v. important update! |
[01 Mar 2006|09:06am] |
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HAND-HUFFING |
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I threw together some vegetable soup in the crockpot before I left for work this morning. I was running late so I didn't wash my hands after I threw everything in but that's OK because now my hands smell like delicious delicious vegetables! SNIFFFFF
also ![[info]](http://l-stat.livejournal.com/img/userinfo.gif) sallybanner is going to be here on Friday so I'm making FRIED CHICKEN AND BUTTERMILK BISCUITS AND POTATOES AND GRAVY AND GREENS AND BUTTERMILK PIE. Jealous?
P.S. I am bored at work, so I am going to go through old posts and add tags to make shit easier to find. Not that this community is huge or anything, but, well, bored.
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| FOR MIA: cookies to homph and/or glomph |
[23 Jan 2006|11:10pm] |
PEANUT BLOSSOMS! this is another crazy grandma special, looks like it was cut from a magazine. ladies' home journal or redbook? WE WILL NEVER KNOW FOR SURE.
48 hershey's kisses (any kind works, I used dark chocolate this xmas but the new peanut butter ones would probably be AWESOME)
1/2 cup shortening (this is important, do not use unsalted butter because it will cause your cookie to spread)
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 tsp vanilla extract
1 1/2 cups ap flour
1 tsp baking soda
1/2 tsp salt
extra sugar in which you will roll the cookies
preheat! 375!
in large bowl, beat shortening and peanut butter until well blended. add sugar and brown sugar, beat until light and fluffy. add egg, milk and vanilla; beat well. mix flour, soda and salt together, gradually add to peanut butter mixture. this is where you make ONE INCH BALLS (hurr) of dough and roll them in the extra sugar. place on ungreased cookie sheet, bake 8 to 10 minutes or until lightly browned. IMMEDIATELY (though dont freak out, you do have a few seconds to get this done) put a kiss on each cookie, press it down so the dough kind of flattens out into a cookie shape. cool on wire rack, etc.
BEST WHEN SLIGHTLY WARM and the chocolate is still runny, though they last a long time, that is if you have that sort of restraint. im sure no one here does, I DONT anyway.
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| Hey guys |
[01 Jan 2006|08:15am] |
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Don't forget to eat your black eyed peas OK????????
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| Yummy... |
[30 Dec 2005|09:55pm] |
It turns out its really hard to come up with your top ten or so favorites...
1. Steamed blue crab, seasoned with old bay. I can't tell you how much ordering crab in Florida hurt my soul when I moved. I had no idea people actually boiled crab.
2. Velveeta Shells and Cheese.
3. A good Ceasar salad. Not one with fake dressing... one with the real stuff... the kind you can actually taste the anchovies in. :)
4. Sauteed squash and zucchini made with heavy garlic, mushrooms, and onions.
5. Chicken taco soup. Its amazing what a little packet of that old el paso taco seasoning will do to a pot of soup.
6. Frozen grapes. Taste like candy.
7. Pizza with fresh tomatoes, garlic, and feta cheese.
8. Maryland tomato sandwiches, made with mayo, american cheese, salt and pepper.
9. Chili lime chicken.
10. Steak and Shake's tuna melt. God only knows why that tastes so damned good... but when you're drunk... yeah.
11. Lemon pepper broccoli.
12. Edy's Boysenberry sorbet.
13. Taco Hell's grilled stuffed burrito, chicken not steak, no rice, no beans, extra tomatos and extra sour cream. Mmmmmmmm... gooey.
14. S'mores. Who doesn't love them? Mmmmmm taste like childhood...
15. Speaking of childhood.... Babies. Babies in Lemon Butter sauce. Cooked medium rare with a side of chianti.
16. Asiago risotto. The only acceptable usage of really uber-cheap white wine.
17. Apricot & Spicy mustard pork tenderloin.
Weirdest urge to cook...
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