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- - Okay, this is the most recent Recipe Thread (http://cellar.org/showthread.php?t=9265)

Hmm, how to describe. Non Dairy whipped topping. Basically sweetened plastic whipped in a tub. Generally put on pies...or cheap hookers ;)

Think of the FISHIES!!!!

Quote:

Originally Posted by Dagney (Post 612307)

Hmm, how to describe. Non Dairy whipped topping. Basically sweetened plastic whipped in a tub. Generally put on pies...or cheap hookers ;)

lol now there's common knowledge for ya

Why is our food in the US so crappy?

Now bruce will come along and tell me about all the starving children in Africa with only wormy rice to eat once a month.

You may be certain that wormy rice (protein and carbs!) has more nutrition in it than Cool Whip.

Wikipedia

Cool Whip -- Wired magazine -- pic

"That," as Butch Cassidy said before the mailcar blew to smithereens, "oughtta do it."

Quote:

Originally Posted by Clodfobble (Post 612360)

You may be certain that wormy rice (protein and carbs!) has more nutrition in it than Cool Whip.

haha so true

hey clod

The 3 ingredient cookie recipe I posted for you or I had you in mind anyway.

The Splenda can be substituted for sugar if desired and they are great little cookies.

Thanks for thinking of me, sky. Alas, the kid is allergic to both eggs and peanuts... :(

I make a lot of homemade granola which is delicious and economical but my neighbor delivered some no bake chocolate oatmeal cookies. I had not had one since I was a kid. I don't know why because they were delicious and I always have a ton of oatmeal.

I just made some more. The sugar content is 17g per cookie which is high and you'll feel it after eating one but oh man oh man are they good.
No-Bake Chocolate Oatmeal Cookies Recipe

These are wonderful, quick cookies. It is one of the first things I learned to 'cook'. You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute.
by Jenny White

6 min | 5 min prep
24 cookies

1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter (or chunky)
3-3 1/2 cups dry quick-cooking oats
2 teaspoons vanilla

Add the first four ingredients into a 4-quart sauce pan.
Bring to a rolling boil and hold for 1 minute.
Remove from heat.
Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
Let cool until set.

Wulfdruid's Waybread

And very chewy it is too.

Ingredients

1/2 c Milk
3 TBSP Shortening
1 lb Honey
1 c hot Water
1 pkg activated dry Yeast, or equivalent cake
2 c Flour, white
4 c Flour, whole wheat
1/4 tsp Salt, to taste

Equipment

Large mixing bowl

Procedure

1. Scald Milk
2. In large bowl, mix Shortening, Salt, Honey, hot Water
3. Add Milk, cool until lukewarm; add Yeast and let sit a while
4. Add all Flour, knead
5. Cover, let rise 2 hr, punch down, rest it 1/2 hr
6. Divide into 2 loaves, let rise further 2 hr, bake 50-60 minutes at 350 F.

Haggis, from the Frugal Gourmet

The Froog doesn't really like haggis, but knows people who do.

Quote:

I prepared this recipe for the Medinah Highlander Pipe and Drum Band of Chicago. They piped the Haggis into the dining room. . . The Pipe and Drum Major cut the Haggis in the sign of the Cross and the party began. These pipers ate everything in sight... so I am willing to offer you my version of Haggis. [capitalizations as original]

Beef and Lamb Haggis, Froog style

Equipment
4-qt covered pot
Meat grinder
Mixing bowl
Steamer and String, for tying ends

Filling Ingredients

1 lb Beef Heart, cut into 2" wide strips
1 lb Beef Liver
1/2 lb Lamb Stew Meat, 1" chunks
1 1/2 C Yellow Onion, peeled, finely chopped
4 TBSP Scotch Whisky
2 C Oatmeal, toasted on cookie sheet, 375 F for 10 min
2 tsp Salt
1/2 tsp freshly ground Black Pepper
1 tsp dried Thyme (about 2 tsp fresh)
1/2 tsp Rosemary
1/4 tsp grated nutmeg.

The Casing
3 Beef Caps -- inquire w/sausage maker about these. I'd go to the Mexican groceries around here, which all have old-school meat departments and prep their own stuff.
1 C Distilled Vinegar
1/2 TBSP salt, to soak

Place Beef Heart in 4-qt pot with cold water to just cover. Simmer, covered 1 hr 10 min. Add Liver and Lamb, cover and simmer 20 more minutes. Remove contents of pot, let cool; reserve 1 C liquid. Grind everything coarsely w/meat grinder.

In large mixing bowl, mix all the ingredients together except beef caps/vinegar/salt for soaking. Mix well, set aside.

Now for the beef caps: rinse Beef Caps in cold water. Turn them inside out and soak them in 2 quarts cold water with Salt and Distilled Vinegar for 1/2 hr. Drain, and rinse very well inside and out.

Divide seasoned meat/oatmeal mixture into 3. Fill Beef Caps with mixture, tie ends off with string. Prick haggises all over with sharp fork. Steam 1 hr 20 min.

Serve sliced with beef or lamb gravy.

Quote:

Originally Posted by wolf (Post 544264)

Once each quarter, I go to a meeting that features a pot luck.

Most of the time I'm in too much of a hurry to actually make something. This month I planned ahead and had everything on hand to make some Thai Peanut Noodles.

I decided what I wanted to make and then went hunting for a recipe.

It was awesome. Everybody at the meeting said so, and I have a lengthy list of people who asked for the recipe.

For convenience, I served it cold, but it's awesome when it's hot.

Also, you can throw whatever else you want into it to make it more of a meal ... stir fry veggies for sure, and perhaps chicken or tofu.

SPICY THAI PEANUT NOODLE RECIPE

Ingredients:

6 Tbsp of Crunchy Peanut Butter (Note: I used Jif)
4 Tbsp of Water
3 Tbsp of Vegetable Oil
3 Tbsp of Sesame Oil
3 Tbsp of Rice Vinegar
3 Tbsp of Soy Sauce
4 Tbsp of Honey
1 Tbsp of Sugar (optional)
1 ½ Tbsp of Minced Ginger Root (Note: I cheated. I used 1 tsp of Powdered Ginger)
1 ½ Tbsp of Minced Garlic Cloves (Note: I cheated here too. I used 1/2 tsp Garlic Powder)
1 Tbsp of Crushed Red Peppers (Note: I used a bit less than one Tablespoon. As noted below, the recipe originally called for 1-1/2 Tablespoon. With the amount of crushed peppers that I used it was pleasantly hot, with even the hot-wimps liking it without too much complaining.)
1 16oz Package of Spaghetti or Linguine

In a large saucepan, bring 8-10 cups of water to a boil and cook the pasta as directed on the box (usually 8-10 minutes).

While the spaghetti is cooking, place another saucepan on low heat and mix together the peanut butter and water. Once the peanut butter warms up it will mix nicely with the water and you should end up with a soupy peanut butter mixture in the saucepan.

One by one, add the vegetable oil, sesame oil, rice vinegar, soy sauce, and honey thoroughly stirring the sauce after each ingredient is added. If the sauce begins to bubble, turn the heat down a little bit. By now you should have a few minutes left before the pasta is done.

Peel the garlic and ginger root and chop them up with a food processor. If you don’t have a food processor, you can finely chop the garlic and ginger with a knife (it is tedious work, but these ingredients are essential). Once the garlic and ginger root are chopped up, stir them into the saucepan along with the optional 1 Tbsp of sugar.

Drain the pasta, and then place it back in the large saucepan until you are done preparing the sauce.

Add the crushed red pepper to the sauce. The original recipe called for 1 ½ Tbsp but you may find this too spicy. I would start with a little less than 1 Tbsp of crushed red peppers and gradually increase to your taste. Simmer the sauce for two minutes to allow all of the ingredients to blend together. Keep in mind that more “spicy heat” from the crushed red peppers will be released as it simmers in the saucepan. If you feel that the peanut sauce needs a little more “kick” add more crushed red peppers after the initial 2 minute simmer.

Once the delicious peanut sauce has simmered and you have adjusted the “spiciness” to your taste, simply mix the sauce in with the cooked pasta and serve!

While I was looking for the 15 bean soup recipe I found this recipe from Wolf. It sounded so appealing I thought It deserved a re-post. I'll keep it in mind.

The 15 bean is probably in the 'What's for dinner section'

I am debating between that or a cheddar/broccoli rice dish.

Ixnay onway ethay eanutpay ecipesray....! C'mon!
I am interested in the sweet potato dish though. Is that what candied yams are?
No idea how well it would go down here, but am tempted to try it for myself while the 'rents are away. If it passes muster with me I might try it at a BBQ... Without the pecans.

Yes, should be fine with candied yams. There is a terminological kerfuffle about yam vs. sweet potato in marketing them in cans. Something about the latter getting called the former a lot. Wiki, maybe...?

Yes, from here. An excerpt:

Quote:

The sweet potato is very distinct from the actual yam, which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae. To prevent confusion, the United States Department of Agriculture requires that sweet potatoes labeled as "yams" also be labeled as "sweet potatoes".

FWIW... sigh.