Jump to content

Search the Community

Showing results for tags 'Recipe'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


  1. Here's my recipe for the infamous "jail slaw," which I learned to make while a rookie reporter covering courts and cops in Crittenden County, Arknsas, and often being invited to eat lunch at the jail. It's a great, crisp accompaniment to burgers or pulled pork barbecue or fried fish, It goes well in place of lettuce on a bacon and tomato sandwich, and keeps in hte fridge approximately forever. 1 large head cabbage, shredded 4-6 carrots, shredded one large onion, shredded one large bell pepper, shredded (the latter two are optional) Dressing:
  2. This egg preparation (with spices removed/adjusted) can be used instead of tofu in many dishes, if you happen to dislike tofu. In this recipe, one could use paneer instead of the egg cubes. Ingredients: For the eggs: 1 tsp fenugreek, soaked in water to cover 5 eggs 70-90 g yogurt 3 tbsp toasted peanuts hot chili to taste black pepper (optional) a pinch of MSG salt to taste For the sauce: Butter for frying 1 largish onion, diced in large pieces (~ 2 cm wide) 1 large tomato, diced into
  3. Best eaten at room temp, with flat breads to scope it up. 1 tsp fenugreek, soaked on the water to cover 40 g ground coconut 70 g yogurt (choose one which is is not very tart) 30 g milk or water 1 tsp brown sugar 1 tsp tamarind paste (tamarind strength varies greatly, best add gradually by taste) 1 tsp chopped curry leaves 1/4 tsp cinnamon apx. 1/4 tsp black pepper Tadka: 1-2 tsp butter 1/4 tsp mustard seeds 1/4 tsp fennel seeds 1/4 tsp cumin seeds A pinch of asafoetida Mix all of the ingr
  4. Butterflied Leg of Lamb This has been an enormous favorite, and constant dinner guest pleaser in my home for a very long time. This is an excellent choice for a small dinner party, but I suggest you tell no one you're serving lamb until they're all at the table discussing how delicious it is and arguing over whether it's beef or pork or exactly what. That's the best time to announce that it is, indeed...tahDAH...lamb! (adding smugly, "and YOU said you didn't like lamb!") 3 to 4 lb. leg of lamb several cloves fresh garlic handful fresh rosemary 2 bay leaves (preferably fresh) zest from o
  5. Hey everyone! I wanted to share my recipe for a quick and easy pasta recipe, perfect for a weeknight meal. This pasta has sun-dried tomatoes, artichokes, goat cheese and lemon zest. It's creamy and totally delicious. But more importantly it's super quick. I made mine vegetarian this time but you can easily add a piece of grilled chicken or sausage to bulk it up a little. Here are the ingredients: 1/2 pound of any kind of pasta you like (I like using long spaghetti like linguine, fettuccine or angel hair) 4 tablespoons of sun-dried tomatoes in oil, chopped 2 handfuls of
  6. Wine Digestif / Apéritif 1 cup of water 3-6 tablespoons of honey 1 cinnamon stick 7-10 pepper granules (red and black) 3-4 leafs of Pelargonium graveolens ~ 1 liter of wine. Boil the water for 5 minutes with cinnamon stick and pepper granules. Add the leafs of Pelargonium and furthered away the cooking pot from heat source. Wait until the water is cool enough to add the honey (max 60°C). Stir it well to make a sirup. Mix the sirup with the wine.
  7. Pan-roasted duck breast Serves 2 as Main Dish. Salt 2 Long Island or Pekin duck breasts Preheat oven to 350 F. With a very sharp knife, score the skin side of each breast, cutting through the skin and fat, but trying to avoid cutting into the flesh. Space the scores ¼ to ½ inch apart. Turn the breast 90 degrees and score at right angles to the first series of scores. Sprinkle with kosher salt on both sides and set aside until ready to cook. Heat a heavy pan (cast iron or clad stainless steel) over medium heat until a drop of water bounces across the surface of the pan. Lay the breasts int
  8. Triple layer carrot cake with citrus cream cheese frosting This is my scrumptious recipe for a wonderful, very moist carrot cake. It is laced with a bit of citrus zest and frosted with a dreamy citrusy cream cheese frosting. This seems to be everyone's favorite cake that I make! CAKE 1 c sugar 1 c brown sugar 1-1/4 c vegetable oil 4 large eggs 1 tsp vanilla 1 T finely grated orange zest 1 T finely grated lemon zest 2 c all purpose flour 2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3/4 tsp ground nutmeg 3 c finely grated peeled carrots (about 1 poun
  9. Jaymes


    Guacamole Guacamole 1 large avocado, just soft to the touch, not mushy 1 large, ripe, flavorful tomato, water removed, chopped 1 small yellow onion, chopped (or half a large one) 1/2 tsp salt, or to taste 1 T salsa de jalapeno (see below), or to taste juice of half a lime Salsa de Jalapeño 6 whole pickled jalapeños (buy them in cans - Herdez sells them - among other brands - the label should say something like "Jalepeños en Escabeche" or something similar) 1/2 c tomatoes (I usually just use canned for this) 1/4 tsp garlic salt Selecting the avocado: many people much prefer Hass.
  10. Best Big, Fat, Chewy Chocolate Chip Cookies! Serves 15 as Dessert. These are my all-time favorite chocolate chip cookies! They're big, fat, and chewy--and finally you can eat just one, they are just that big and satisfying! This recipe is adapted from the Cook's Illustrated version, only with some minor adjustments to my taste. Enjoy! 2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 c unsalted butter, melted 1 c packed brown sugar 1/2 c white sugar 1 T vanilla extract 1 egg 1 egg yolk 2 c semisweet chocolate chips 1. Combine flour, baking soda, and salt. Set aside. 2
  11. King Ranch Chicken My recipe calls for garlic salt which is what I have put here. But, want to point out that the soups and the cheese have a great deal of salt already in them and, as our family is trying to cut back on our salt intake, I use garlic powder instead. So, use your own judgment. IMPORTANT NOTE: Most people chop the chicken. Don't do that. With your hands, tear it into large bite-sized chunks; in other words, so that as many pieces as possible are big enough to get a good taste of chicken, and lots of them are big enough that you have to cut them once with your fork to handle them
  12. Harvey Wallbanger Cake For a while there, I couldn't go to a single party that someone hadn't brought this. And it was pretty good, as I recall - all citrusy and boozy. 1 box orange cake mix 1 box (3 1/4 oz.) instant vanilla pudding mix 1/2 c vegetable oil 4 eggs 4 oz Galliano Liqueur 1 shot Vodka 1/2 c OJ 1 tsp orange zest Glaze: 1 c confectioners powdered white sugar 1 T Liqueur Galliano 1 T orange juice concentrate 1 tsp orange zest 1 tsp vodka Beat together the cake ingredients. Pour into greased and floured bundt pan and bake at 350 for Preheat the oven at 350 degrees for
  13. Baked Sea Bass with Prosciutto, Apples and a Honey Wine Glaze Serves 4 as Main Dish. This is something i came up with when i went in to work one afternoon. I needed to make a special up really fast and there were some left over apples that needed using. I guess u could call this my take of the classic dish monkfish with proscuttio. One thing i would like you to remember with this recipe is that food is an art and recipies are only guidlines do not be afraid to break their barriers. This recipe plays off the opposing flavors of the proscuttio against the sweetness of the apple.Do not be afr
  14. Burnt Sugar Cake I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food. Cake 2/3 c White sugar 1/4 c Boiling water 1/2 c Butter 1-1/2 c White sugar 3 Eggs, separated 2-1/2 c All purpose flour (divided) 1 c Cold water 2 tsp Baking powder 1 tsp Salt 2 tsp Vanilla Frosting 1 c White Sugar 1 c Whipping (heavy) cream Preheat oven to 350. In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter.
  15. Pineapple Nut Cake In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Cake: 2 c all purpose flour 2 c crushed pineapple, drained 2 c sugar 2 tsp baking soda 2 Eggs 1 c walnuts, chopped (optional) Icing: 8 oz package cream cheese, softened 1/2 c butter, softened 1 T vanilla 1-1/2 c confectioner's sugar Preheat oven
  16. Sweet & Sour Chicken Serves 4 as Main Dish. 6 T olive oil 6 T soy sauce 6 T honey 3 T white vinegar 1 tsp paprika 1/2 tsp pepper 1/2 tsp ground allspice 1 tsp caynne pepper 4 boneless,skinless chicken breasts 2 c angelhair pasta or rice Preheat oven to 375. In a small bowl combine oil, soy sauce, honey, vinegar, paprika, cayenne, all spice and pepper. In a shallow baking dish, place chicken breasts and pierce each breast a few times with a fork on both sides. Pour sauuce over chicken. Bake, uncovered for 40 minutes, basting with sauce every ten minutes or so. Serve over pasta
  17. MADELEINES This is a classic recipe we use at Cordon Bleu Paris. Excellent results. If you're in the States use cake flour, in France it's type 45. Lemon zest is an option. Ingredients 4 eggs 170 g sugar 1 pinch salt 10 g honey 5 g baking powder 180 g flour 200 g butter Preheat oven to 170°C, then reduce heat to160°C and bake. Melt butter – no colour - cool to just warm. In medium bowl, whisk eggs. Add sugar and honey then whisk lightly – do not overwork batter. Add flour, salt, baking powder, ½ melted butter then turn with whisk to just mix. Add ½ butter then turn with whisk to jus
  18. Sourdough Biscuits C. AP flour 1-1/2 tsp baking powder 1/4 tsp salt 1 T sugar 1/2 tsp baking soda 1 c starter 1/2 c shortening Combine all ingredients, starting with dry ingredients, and knead on a floured board or pastry cloth 10 times. Pat out to 3/4" thick. Cut out biscuits, either round with top of glass, or (easier) just make square biscuits. Place in greased pie pan and bake 425º for 15-18 minutes. Makes 8 large biscuits Keywords: Side ( RG415 )
  19. Hilda's Friend's Almond Shortbread 3/4 c melted butter 1-1/2 c sugar 1-1/2 c flour 2 beaten eggs pinch salt 1 tsp almond extract Mix butter and sugar til creamy; add aggs and mix well; add flour, salt and extract and mix well. Grease your standard cast-iron skillet and line completely with foil. Pour the stiff batter in and spread it to the sides. Sprinkle the top generously with slivered almonds and more sugar. Bake @ 350 30 mins. Cool completely before removing. Notes: this is so easy it's addictive. I use the Kitchenaid and pretty much just dump in the ingredients in the proper orde
  20. Double Fudge Frosted Brownies 1/2 c unsalted butter, cut into Tablespoons 1/2 c lightly packed brown sugar 6 oz semi-sweet chocolate 2 oz unsweetened chocolate 3/4 c granulated sugar 3 large eggs 2 tsp vanilla extract 1/2 c flour 1/4 tsp salt Frosting: 3 T unsalted butter 2 oz unsweetened chocolate 1 oz semisweet chocolate 1-1/2 c confectioners sugar pinch salt 1/4 c heavycream 1 tsp vanilla extract oven to 350. Line 8" square pan and sides completely with foil. Lightly butter bottom and sides. In medium saucepan, combine butter, brown sugar and chocolates until butter and c
  21. MARY ANN's CRAB DIP 1 package (3oz) cream cheese, softened 1 can (6 1/2oz) white crabmeat, drained 1 can (10 3/4oz) condensed clam chowder soup 3 T chopped green onions, including some green Additional chopped onions 1/2 c dairy sour cream 3 T pale dry sherry 1/16 tsp garlic powder 1/8 tsp paprika Crackers or chips Heat softened cream cheese in a medium sauce pan over medium-low heat. Stir until smooth. Stir in soup, sour cream, paprika and garlic powder, continue heating. Stir in crabmeat, 3 TBSP green onions and sherry. Stirring occassionally, cook until hot (do not boil).
  22. Shrimp & Pasta with Dill Caper Sauce 1/2 lb Pasta 1 lb small shrimp, cleaned & cooked 1 c julienned or thin sliced carrot 1 or 2 tablespoons capers 1/2 c chopped green onion Salt & pepper to taste 1 tsp Old Bay Seasoning 3/4 c mayonnaise 3/4 c sour cream 1 T lemon juice 5 oz frozen peas. Don't thaw or cook, just toss in. 3/4 c diced or thin sliced pickles. 1 or 2 tablespoons chopped fresh dill (to taste, careful not to overdo it!) Combine pasta, peas, carrots, shrimp, pickles, capers, and Old Bay. Add mayo and sour cream and mix thoroughly. Add chopped dill a litt
  23. Xuan's Vietnamese Eggrolls 1 lb lean ground pork 1/2 lb cleaned shelled shrimp, cut small 1/4 lb shredded cabbage* 1/2 tsp salt 1/4 tsp ground pepper 1 tsp sugar 1 medium onion, finely diced 1 package of eggroll wrappers * For a more interesting flavor, instead of cabbage substitute 2 1/2 cups of julienned (cut into matchstick sized strips) jicama root. This can be found at many large supermarkets and ethnic food stores. Preparation: 1. Combine first 7 ingredients and let sit for about 10 minutes. 2. Place eggroll wrapper on counter diagonally, and place a couple tablespoons of th
  24. Grilled Spicy Shrimp Serves 4 as Appetizeror 2 as Main Dish. 1 lb large or jumbo shrimp Marinade 2 or 3 roasted jalepenos 1 c V8 juice 1/2 c cider vinegar juice of 1 lemon juice of 1 lime 1 tsp oregano 1/2 tsp cumin 1/2 tsp coriander salt & pepper to taste Place all marinade ingredients in food processor and process till smooth. Peel and clean shrimp. place in a 1 quart ziplock bag and add marinade. Press out excess air and close. Squeeze shrimp around and insure it is thoroughly distributed within the marinade. Refrigerate for 1 hour. Place onto skewars that have been soak
  25. Carolina Pulled Pork This recipe was obtained years before I became serious about BBQ. Check here to see how far I've come since then... Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer one chunk, even though it has to be soaked in water for at least one hour, whereas the c
  • Create New...