C/O alt.cooking-chat in reply to a question I had about a good recipe
Note: don’t drain the rehydrated beans after boiling. You need that broth. Hence, be very precise how you add water.
I am quite partial to Diana Kennedy’s mexican recipes (the following are from, I think, “Recipes from the Regional Cooks of Mexico” [...]
Not my recipe, but I’ve modified it a little bit, particularly in forming the rolls.
Ingredients
2 cups milk
2 packages active dry yeast
1/2 cup warm water (110 to 115 degrees)
1/2 cup sugar
6 tablespoons shortening
2 teaspoons salt
1 cup sifted flour plus 5 to 6 cups of flour
2 eggs, well beaten
Preparation
Scald the milk. Dissolve the yeast in the water [...]
Not my own recipe.
freezes well; based on a recipe from WINNERS - More Recipes From The Best Of Bridge
Ingredients
1½ lbs dried navy beans (yields about 2 litres cooked beans)
1 large onion, sliced
3 tsp cider vinegar
1½ tsp Dijon mustard (recipe for mustard)
1½ Tbsp brown sugar
3 Tbsp molasses
a few squirts worcestershire sauce
¾ c chili sauce (or ketchup [...]
I already got this off rec.foods.cooking. If I want to have fettucini alfredo without killing myself, I’ll make a sauce from a roux. However, nothing beats the fatty stuff:
This looks like a good place to re-post this:
Doris Muscatine, in her book: A Cooks Tour of Rome (Charles Scribner’s Sons; New York, 1964) devotes [...]
(updated September 8th, 2008)
So there’s two ways to do this: the easy way, and the hard way. The hard way reflects a big leveling up of my cook-fu, and it’s hot as all hell, but it’s damn tasty. It is less precise, and is more of a method for making sauce than a precise recipe.
Easy [...]
“Shahi Rajma, as its name suggests, is a royal delicacy originally enjoyed by the Mughal emperors. A delicious, red kidney bean curry dish stirred over a slow fire, Shahi Rajma is cooked to retain its rich flavour. Serve as a main dish with freshly cooked rice, naan breads or chapattis. Or serve [...]
Ingredients
Sauce
1 1/2c chili sauce
1 c grape jelly
1-3 tsp Dijon mustard
Meatballs
1 lb ground beef
1 egg, lightly beaten
3 tbsp bread crumbs
½ tsp salt
Mix together the sauce ingredients in a pot or slow cooker. Prepare the meatballs as you like – Betty Crocker has some tips on making good meatballs. Cook them before putting them in [...]
The recipe is named “stuffing,” but I don’t put it in the turkey.
Old-Fashioned Bread Stuffing
Ingredients
1/2 cup Butter or margarine
1 1/2 cups chopped celery
1 cup chopped onion
1/2 cup chopped fresh parsley
1 pound dry bread cubes
1 1/2 tsp. salt
1/4 tsp. pepper
1 T. sage
1 cup turkey or chicken broth
Preparation
Melt the butter in a large frying pan. Add the [...]
This is a peculiar recipe. I have some pastry flour around, but not too much. I’m also usually lazy when trying to have pancakes, so everything is assembled in a pyrex measuring cup. Also due to laziness, none of this is properly measured.
Makes about 4 large pancakes, 6 medium.
Ingredients
1c skim milk
1/2c bleached [...]
I got this recipe from my girlfriend’s sister. The recipe’s title is misleading though. This is really a butter casserole. I’m transcribing the recipe as I have made it, but I’m working on a way to crank down the butter and preserve the flavor. As it stands, it’s better for a [...]