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shannonbanshee
shannonbanshee
Well-Connected

Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?


Replies

AraLives
AraLives
Battered Shoe

Dec-30-2006 05:24

Oh, I forgot to add the word "HA!" in brackets after the phrase "sophisticated image" above.

Secret_Squirrel
Secret_Squirrel
Safety Officer

Mar-12-2007 00:55

bump for zanjana

AraLives
AraLives
Battered Shoe

Mar-12-2007 06:14

Hungarian Goulash
Serves 4

3 large onions, thinly sliced
1 tbsp butter
3 tbsps canola oil
1 1/4 lbs tenderized flank or hip steak, cut into 1-inch strips or cubes
1 tbsp paprika--sweet, hot, or a mixture of both
1 tsp salt
freshly ground pepper to taste
dash of cayenne
1 bay leaf
3/4 cup beef stock or water
1 cup sour cream

In a large heavy fry pan or pot with a tight-fitting lid, saute the onions in the butter and one tablespoon of canola oil over medium-low heat until the onions are tender but not brown, about 10 minutes. Remove the onions and set aside.

Heat the remaining oil in the pot, add enough pieces of meat so they aren't crowded, and brown for about three minutes on each side. Remove the meat and repeat the operation if necessary until all meat is browned. Return the meat and onions to the pot, and stir in the paprika, salt, pepper, cayenne, and bay leaf. Pour in the stock (or water) and bring to a boil. Reduce the heat to medium-low, cover, and let simmer, stirring occasionally, for 40-50 minutes, or until the meat is very tender. Remove from heat, fold in the sour cream, check seasonings, and serve immediately with egg noodles or rice.

Lady Ruby Caplan
Lady Ruby Caplan
Well-Connected

Jul-12-2007 04:14

Here is a really easy and quick recipe for pizza dough that any fool can make.

1 cup flour
1/3 cup milk
2 tbsp. oil
1 tsp. baking powder
1/2 tsp. salt

1. Sift the dry ingredients into a bowl then make a hole in the middle, sort of like a volcano :D.

2. Add the wet ingredigents into the centre and stir in quickly. With dough, the least amount of playing you do with it the better :).

3. When the ingredients have come together, use your hands to knead them into a ball. Once, again the less time you spend touching the dough the better.

WARNING: Now, things can go wrong. Maybe it's the measuring, maybe it's the flour. But don't worry!
If the dough is too sticky or moist, coat your hands in flour or sift a teaspoon of flour at a time over the dough until it's the consistency you want.
Conversely, if the dough is too dry, add water (or oil but I prefer water) a teaspoon at a time and knead in.

4. Once you have a ball, leave the dough for 15 minutes, some people say cover with gladwrap or clingform or plastic wrap but I don't think you need too and that it's a waste.

5. Clean up the kitchen :D

6. Grease your pizza cooking tray. You don't need to go out and buy expensive pizza dishes, I've even used roasting pans before. And flat surface that is big enough and can go in the oven is fine :)

7. Over a clean surface, spinkle/sift flour out so you can roll the dough out.
OR
Spread of a piece of waxproof/cooking paper.
Though messier, I prefer the first option and use the bench near the sink so I can just sweep any remaining (there usually isn't any) flour away.

8. Plonk your dough on your rolling surface and roll.
I don't usually worry if it's square or circles as I'm not actually using proper pizza dishes.

9. Once your dough is rolled out, carefully spread it over the grease tray.

10. Viola! You're ready to decorate.

11. Sauce and Top.

12. Cooking time is approz 20-30 minutes in a high heat oven. About 200 C and 400 F.


Lady Ruby Caplan
Lady Ruby Caplan
Well-Connected

Jul-12-2007 04:23

THINGS TO NOTE:
The cooking times really depend on your oven and how many toppings there are and how your dough turned out.
And you will need to experiment a little.

This recipe is very easy to double/triple or quadruple.
However, if you are making big batches, it might be better to only double the recipe and make up two lots of dough rather than one big quadruple dough ball at once.

Now here's the fun part :D

Sauces and Toppings.

Anything can be used, it's your imagination.

You can use Tomato Sauce/Ketchup, Pasta Sauce, Tomato Paste, BBQ sauce, chilli sauce, a homemade satay sauce, apricot jam, cranberry jam, a mixture of sauces, even a salsa. When I was poor, I just used canned tomatoes with some of the excess liquid drained.

Some people use canned spaghetti or a can of chilli beans instead of sauce if they're making a "mexican" pizza or a spaghetti pizza.

Toppings:

Once again, the sky is the limit. Obviously your sauce goes with your topping. :)

So maybe with the Chilli Beans, you can put corn, corn chips, brocolli and dollops of sour cream.

Cranberry, chicken and Camebert.

Satay sauce, capsicums/bell peppers and chicken.

Apricot sauce, apricots, chicken, pine nuts and cream cheese.

Broccoli, blue cheese, cashew nuts and caramellised onions.

Ham and pineapple (this goes really well with spaghetti.

The pizza can be as simple or as fancy as you want it.

For more ideas, check out this website and have a lot at their toppings.

https://www.hell.co.nz

Chaussettes Chatoyantes
Chaussettes Chatoyantes

Jul-25-2007 14:01

I was going to offer my buttermilk biscuit recipe, until I remembered that the last time I made biscuits everyone became ill.

And then I was going to offer my favorite pumpkin ginger spiced chocolate chip muffin recipe, until I realized that after reading about the biscuit ordeal no one would want to try out any recipes of mine.

Here's one:

Bread
Lunchmeat and/or cheese

Put lunchmeat and/or cheese on slice of bread. Put another slice of bread on top. Make a disgusting "eww" face and then stuff it down throat (a husband's throat will do fine).

Soni Radyo
Soni Radyo

Aug-12-2007 19:08

AWE SOME!!!!!!!!!

ctown28
ctown28
Huntsman

Sep-28-2007 11:27

Gracie Allen's Classic Recipe for Roast Beef



1 large Roast of Beef

1 small Roast of Beef

Take the two roasts and put them in the oven.


When the little one's burnt, the big one is done.






crunchpatty
crunchpatty
Old Shoe

Sep-29-2007 00:32

*Ahem* It's George Burns, not George Burnt. And it's not his fault he was little :)

Here's something I did a while back. Looks fancy; really really easy.

Lobster Cold Rolls with Masala Brown Butter:

You need to make some lobster (duh) some beets, a ginger slaw, a spiced brown butter (easier than it sounds) and you need to whack it all into some lettuce leaves.

Lettuce: I used boston lettuce because its leaves are big enough to hold everything and supple enough to sort of fold. Like a big, high-fibre envelope. Leaf lettuce would be okay too; maybe even iceberg, but then it'd be sorta crunchy.

Beets: boil 'em. Dice 'em teeny. All set.

Brown butter: I used a full pound of butter and had the stuff left over in my fridge for about 5 months, so next time it'll be a half pound. If you've ever made ghee, this is very much the same process, but you're adding spices for flavour. Take your cold butter and stick it over low, low heat in a saucepan. Throw in whole spices...I was going for a whole garam masala thing, so I used cinnamon, peppercorns, star anise (fennel seeds would also work), cumin seeds, cardamom pods, and a couple of cloves. And just leave it over the heat -- it takes a while, because you're waiting till all the milk solids separate from the fat. Eventually, you'll get some yucky foamy white stuff on the top (throw it away) the pure clarified butter, and a whole bunch of burned-looking brown bits. After you've thrown out the yucky foamy stuff on top, keep cooking it until it tastes like really nutty caramel, but without the sugar. Then strain the whole thing through a cheesecloth or a coffee filter (I promise, it totally works). What remains is a really rich oil. In the fridge, it'll solidify and keep for ages.



crunchpatty
crunchpatty
Old Shoe

Sep-29-2007 00:34

Lobster: Cook it however you like (I just boiled it because that's easiest) and remove the tail and claw meat. Dice this up. If you wanted to get like wacky fancy with it, you could remove the green goopy stuff from the body and garnish with that, but I'm lazy so I just threw everything else away.

Ginger slaw: take about a 3-inch piece of ginger and grate it on the finest teeth of a grater. You want it pulpy. Put this into a cup of water with some salt and pepper and a little vinegar, bring it to a boil and add about a cup of really finely shredded cabbage and remove the whole thing from the heat. Toss the cabbage around in the hot liquid a bit every so often until it's all nice and soft, then strain it.

Assemble the appetizer: Put some lobster into a lettuce leaf, scatter some diced beets on top, then a little bit of the slaw, then some of the brown butter and a squeeze of lemon or lime and you're all set.

Pretty soon Martha Stewart will show up to braid all the grass in your front lawn.

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