http://www.kitchencookingrecipes.com/forum Recipes Forum en Sat, 21 Nov 2009 01:57:13 GMT vBulletin 60 http://www.kitchencookingrecipes.com/forum/images/misc/rss.jpg http://www.kitchencookingrecipes.com/forum http://www.kitchencookingrecipes.com/forum/recipes-forum/244558-cook-unlimited-indian-recipes.html Wed, 18 Nov 2009 03:35:43 GMT Found a decent site displaying cooking videos of Indian recipes Cookunlimited.com :) Found a decent site displaying cooking videos of Indian recipes Cookunlimited.com :) ]]> Recipes Forum saysam http://www.kitchencookingrecipes.com/forum/recipes-forum/244558-cook-unlimited-indian-recipes.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244579-little-help.html Tue, 17 Nov 2009 15:09:51 GMT Can anyone give me a good recipe for scottish shortbread i would be most greatfull thank you -- Fergie 2
Can anyone give me a good recipe for scottish shortbread i would be most
greatfull thank you




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Fergie 2
]]> Recipes Forum Fergie 2 http://www.kitchencookingrecipes.com/forum/recipes-forum/244579-little-help.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244757-curried-chickpeas.html Mon, 16 Nov 2009 23:23:00 GMT Curried chickpeas 1/2 cup diced onions 4 teaspoons best-quality olive oil 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dried coriander 1/4 teaspoon cayenne pepper 2 (15-ounce) cans chickpeas, drained 2 Tablespoons chopped fresh cilantro 1 Tablespoon lemon juice, or to taste Salt In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad. Servings: 4 -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ Curried chickpeas

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 Tablespoons chopped fresh cilantro
1 Tablespoon lemon juice, or to taste
Salt

In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring
frequently.

Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with
one-fourth teaspoon salt, or to taste.

Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning
and lemon juice as desired. This makes just over 3 cups salad.

Servings: 4

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]]> Recipes Forum Judy Bolton http://www.kitchencookingrecipes.com/forum/recipes-forum/244757-curried-chickpeas.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244756-mini-pumpkin-stuffed-sausage-sage.html Mon, 16 Nov 2009 23:16:30 GMT Mini Pumpkins Stuffed With Sausage & Sage

As they bake, the savory stuffing permeates the flesh of the pumpkins, giving an additional flavor. Serve these as either a first course or a main
course, depending upon the rest of your menu.

6 mini pumpkins, about 3 inches in diameter, preferably with stems intact
12 ounces bulk pork sausage
1 egg
1 cup coarse bread crumbs
1 Tablespoon minced fresh sage
1 Tablespoon minced fresh parsley
Kosher salt and freshly ground pepper to taste

With a sharp knife, cut off the upper fourth of each pumpkin. Reserve each top. Scoop out the seeds, and if necessary, enough flesh to
leave a shell about 1/2-inch thick. Salt and pepper the inside of each cavity.

Preheat an oven to 350 degrees. In a bowl, combine the sausage, egg, bread crumbs, sage and parsley. To taste for seasonings, fry about a teaspoon of
the mixture, then taste. Add salt and pepper if needed.

Fill each pumpkin with some of the stuffing, mounding it 1/2 inch above the rim. Place the pumpkins on a baking sheet with their tops alongside, stem
up. Bake until the filling has firmed and begun to pull away slightly from the sides and the pumpkin shells are easily pierced with the tip of a sharp
knife, 40 to 45 minutes.

Replace the tops and serve hot.

Serves 6

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]]> Recipes Forum Judy Bolton http://www.kitchencookingrecipes.com/forum/recipes-forum/244756-mini-pumpkin-stuffed-sausage-sage.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244755-pumpkin-bars-lemon-glaze.html Mon, 16 Nov 2009 23:10:33 GMT Pumpkin Bars With Lemon Glaze 1 egg 1 cup sugar 1 cup canola or light vegetable oil 1 1/3 cups pitted dates 1 3/4 cups flour 1 teaspoon baking soda 1 teaspoon kosher or sea salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 cup homemade or canned pumpkin purée 1 cup chopped pecans or walnuts (optional) 1 cup powdered sugar 2 Tablespoons fresh lemon juice 2 Tablespoons finely grated lemon zest Preheat an oven to 350 degrees. Grease a 10- by 15-inch jelly roll pan. In a large bowl, beat the egg. Stir in the sugar, oil and dates. In a medium bowl, stir together the flour, baking soda and spices. Add the egg mixture and pumpkin puree alternately to the flour mixture in thirds, stirring to blend each time. Stir in the optional nuts. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake until the top is browned, and a toothpick inserted into the middle comes out clean, about 25 minutes. Remove the pan to a rack and let cool about 5 minutes. In a small bowl, mix the powdered sugar and lemon juice to make a glaze. If the glaze seems too thin, add more sugar. Spread the glaze over the baked surface. Sprinkle with the lemon zest. Let stand 5 minutes, then cut into 3- by 1 1/2-inch bars. Makes about 30 bars. These bars can be made with either pumpkin or persimmon puree. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ Pumpkin Bars With Lemon Glaze

1 egg
1 cup sugar
1 cup canola or light vegetable oil
1 1/3 cups pitted dates
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon kosher or sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup homemade or canned pumpkin purée
1 cup chopped pecans or walnuts (optional)
1 cup powdered sugar
2 Tablespoons fresh lemon juice
2 Tablespoons finely grated lemon zest

Preheat an oven to 350 degrees. Grease a 10- by 15-inch jelly roll pan.

In a large bowl, beat the egg. Stir in the sugar, oil and dates. In a medium bowl, stir together the flour, baking soda and spices. Add the egg mixture
and pumpkin puree alternately to the flour mixture in thirds, stirring to blend each time. Stir in the optional nuts. Pour the batter into the prepared
pan and spread it evenly with a spatula. Bake until the top is browned, and a toothpick inserted into the middle comes out clean, about 25 minutes.

Remove the pan to a rack and let cool about 5 minutes.

In a small bowl, mix the powdered sugar and lemon juice to make a glaze. If the glaze seems too thin, add more sugar. Spread the glaze over the baked
surface. Sprinkle with the lemon zest. Let stand 5 minutes, then cut into 3- by 1 1/2-inch bars.

Makes about 30 bars.

These bars can be made with either pumpkin or persimmon puree.

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]]> Recipes Forum Judy Bolton http://www.kitchencookingrecipes.com/forum/recipes-forum/244755-pumpkin-bars-lemon-glaze.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244754-pumpkin-black-bean-soup.html Mon, 16 Nov 2009 23:02:58 GMT Pumpkin & Black Bean Soup

2 sugar pie pumpkins, each about 4 pounds, or 1 large baking pumpkin
3 cups chicken broth
2 Tablespoons butter, cut into bits
2 teaspoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 Tablespoons minced fresh thyme leaves
1/2 teaspoon dried savory
2 dried Anaheim chiles
2 teaspoons kosher or sea salt
3 cups fully cooked black beans (if using canned, thoroughly rinse and drain)
About 2 cups water
Kosher salt and freshly ground pepper to taste
1/2 cup cream or sour cream, for garnish
2 sweet red Italian or bell peppers, seeded and minced, for garnish
1/2 cup chopped cilantro leaves, for garnish

Instructions: Preheat the oven to 350 degrees. Pierce the skin of the pumpkin in several places. Place on a baking sheet and bake until very soft and
easily pierced with a knife, about 1 1/2 hours, depending on size.

Cut in half and cool before removing and discarding the fibers and seeds from the cavity (or make pumpkin seeds; see recipe elsewhere on this page).
Scoop the flesh into a bowl.

Using a blender or food processor, in batches, if necessary, puree the pumpkin with the chicken broth and butter until smooth, about 3 minutes per
batch. Set aside.

In a large sauce pot, heat 2 teaspoons olive oil over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic, thyme,
savory, chiles and salt; sauté another 5 minutes, or until garlic is cooked
and aromatic. Add the black beans.

Pour in pumpkin puree and add water to adjust consistency. Taste for salt and pepper, and adjust as desired.

To serve, ladle into bowls and garnish each with a swirl of crema, spoonful of red bell pepper and a sprinkle of cilantro.

Serves 8 to 10

The pumpkin acts as a thickener for the soup, as well as providing background flavor and texture for the beans. Serve with warm tortillas or break
toasted tortillas strips into the soup.

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]]> Recipes Forum Judy Bolton http://www.kitchencookingrecipes.com/forum/recipes-forum/244754-pumpkin-black-bean-soup.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244753-pumpkin-pasta-braising-greens-bacon.html Mon, 16 Nov 2009 22:54:27 GMT Pumpkin Pasta With Braising Greens & Bacon
Serves 4

1/4 cup + 2 tablespoons homemade or canned pumpkin puree
2 cups all purpose flour
1 teaspoon kosher or sea salt + more as needed
1 egg
3 tablespoons unsalted butter
1/4 teaspoon freshly-ground black pepper
1 head escarole (curly endive) or other dark leaf lettuce or bunch dandelion greens, coarse outer leaves removed, chopped
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 cup chopped walnuts

For the pasta: In a food processor, combine the puree, flour, salt and egg; process until a ball forms, about 1 minute. Otherwise, mix all the
ingredients by hand using a bowl and wooden spoon. On a lightly-floured board, knead the dough until smooth, about 5 minutes.

By hand or using a pasta machine, roll the dough into thin sheets, about 1/8- to 1/16- inch thick.

In a large pot of boiling, salted water, cook the pasta until tender, 3 to 4 minutes. Drain and remove to a heated serving platter. Add 1 tablespoon of
the butter and the pepper and toss. Loosely cover with foil and set aside to keep warm.

For the filling: Add remaining 2 tablespoons butter to a frying pan over medium heat. When the butter foams, add the chopped escarole. Stir and saute
until wilted, about 5 minutes. Season to taste then add to the pasta.

Add the bacon to the pan; cook until golden, about 3 minutes, then add the walnuts. Saute 1 to 2 minutes more.

Add half the bacon- walnut mixture to the pasta and escarole. Toss well. Garnish with the remaining mixture and serve immediately.

Pureed pumpkin produces a beautiful pale-apricot colored pasta with a mild nutty flavor. Here I've paired it with braising greens and bacon, two of
my favorite ingredients.

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]]> Recipes Forum Judy Bolton http://www.kitchencookingrecipes.com/forum/recipes-forum/244753-pumpkin-pasta-braising-greens-bacon.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244752-home-roasted-pumpkin-seeds.html Mon, 16 Nov 2009 22:45:50 GMT Home Roasted Pumpkin Seeds Makes about 1 cup 2 tablespoons safflower or other light vegetable oil 1 cup seeds from any type freshly-cut pumpkin, washed and dried Kosher or sea salt to taste Instructions: Preheat oven to 325°. Heat the oil in a frying pan over medium high heat. When oil is hot, sauté the seeds, stirring frequently until lightly browned, about 5 minutes. Using a slotted spoon, transfer the seeds to an ungreased baking sheet and spread them in a single layer. Sprinkle with the salt and bake until crisp, about 15 minutes. Transfer the seeds to paper towels and let cool. Store in an airtight container for up to 1 month. These are easy and fun to do, and can add another dimension to cooking with kids around Halloween or Thanksgiving- the height of pumpkin season. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ Home Roasted Pumpkin Seeds
Makes about 1 cup

2 tablespoons safflower or other light vegetable oil
1 cup seeds from any type freshly-cut pumpkin, washed and dried
Kosher or sea salt to taste

Instructions: Preheat oven to 325°. Heat the oil in a frying pan over medium high heat. When oil is hot, sauté the seeds, stirring frequently until
lightly browned, about 5 minutes. Using a slotted spoon, transfer the seeds to an ungreased baking sheet and spread them in a single layer. Sprinkle
with the salt and bake until crisp, about 15 minutes.

Transfer the seeds to paper towels and let cool. Store in an airtight container for up to 1 month.

These are easy and fun to do, and can add another dimension to cooking with kids around Halloween or Thanksgiving- the height of pumpkin season.

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]]> Recipes Forum Judy Bolton http://www.kitchencookingrecipes.com/forum/recipes-forum/244752-home-roasted-pumpkin-seeds.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244751-peanut-brittle-microwave.html Mon, 16 Nov 2009 22:31:44 GMT PEANUT BRITTLE (Microwave) 1 cup Sugar 1 teaspoon Butter 1/2 cup White corn syrup 1 teaspoon Vanilla 1 cup Salted peanuts 1 teaspoon Baking powder Micro high, sugar and syrup for 4 minutes. Stir in peanuts and micro, 3 to 5 minutes till lightly brown. Add butter and vanilla blending well and micro 1 or 2 minutes more. Add baking soda and stir gently till foamy. Pour on a greased cookie sheet and let cool. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ PEANUT BRITTLE (Microwave)

1 cup Sugar
1 teaspoon Butter
1/2 cup White corn syrup
1 teaspoon Vanilla
1 cup Salted peanuts
1 teaspoon Baking powder

Micro high, sugar and syrup for 4 minutes.

Stir in peanuts and micro, 3 to 5 minutes till lightly brown.

Add butter and vanilla blending well and micro 1 or 2 minutes more.

Add baking soda and stir gently till foamy.

Pour on a greased cookie sheet and let cool.

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]]> Recipes Forum Leon Manfredi http://www.kitchencookingrecipes.com/forum/recipes-forum/244751-peanut-brittle-microwave.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244578-recipe-request.html Mon, 16 Nov 2009 11:41:48 GMT does anyone have a tried and true sweet and sour sauce they would be comfortable serving to guests? Lee -- Have a great day does anyone have a tried and true sweet and sour sauce they would be
comfortable serving to guests? Lee

--
Have a great day


]]> Recipes Forum Stormmmee http://www.kitchencookingrecipes.com/forum/recipes-forum/244578-recipe-request.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244456-world-famous-chili-bowl-red.html Thu, 12 Nov 2009 15:49:24 GMT In essence this is Chili Con Carne without the Red Kidney beans (bowl
of red)
It is an adapted recipe of a Chili Champ winner and can promise, it's
damn fine.

This is not a 'quick cook taste crap recipe'. Make the effort, take
the time... it will be the best chili you will probably ever taste.

Serving size 4-6 people.

Ingredients

500 g lean minced beef (pref minced steak)
200 g minced pork (omit if you don't eat pork)
1 tbs plain flour
3 small onions (finely chopped)
2 gloves garlic (pressed/pulped)
1/2 tbs sugar (granulated)
250ml of beef stock
1 tin (400g) of chopped tomatoes
6 tsp of chili powder
3 tsp paprika
3 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
1 tsp brown sugar
1 tbs oil
2 tsp tomato puree
1 tsp tobassco (optional)
200 ml of lager (light beer)
4 green chilies (birds eye) chopped finely.

Directions

Mix the chili powder, paprika, cumin, black pepper and salt in bowl
and set at one side.


STAGE 1

Add the oil to a large enough pan to hold all the ingredients and heat
to medium high.

Add the meat and cook until browned.

Drain excess oil.

Add onions to the meat and cook for a further 5 mins. Add garlic. Cook
2 mins

Add half of the spice mix set aside earlier.

Add tomator puree. Cook for approx 2 mins.

Add flour and stir. Heat through for 1 min.

Add the granulated sugar followed by the chopped tomatoes and beef
stock.

Soon as bubbles appear, turn heat to simmer. Simmer for 1 hour
minimum.

STAGE 2

Add the remaining spice mix from the bowl

Add the beer if using

Add the tobasco if using

Add the chopped green chilies

Add the brown sugar

Simmer 40 mins.

The result should be a smooth and spicy tasting chili dish.

Serve over steamed rice with a cooling side salad and optional soured
cream or garlic dip.

This should be served without the beans, but if you want the beans in
to make it Chili Con Carne, add a tin in the last 5-6 mins of cooking
just before serving.


This recipe is sponsored by VIP Electronic Cigarette

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Provides a controlled nicotine hit
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]]> Recipes Forum no tobacco smoking http://www.kitchencookingrecipes.com/forum/recipes-forum/244456-world-famous-chili-bowl-red.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244227-making-your-own-tea.html Sun, 08 Nov 2009 10:23:40 GMT
Hello

I was wondering if I can take leafs from plans in my garden, or grow my
own particular plants, say peppermint/mint plants, then pluck the leafs
and just add water.

Is it possible. I am not looking for caffiene, just a 100% natural hot
drink.

Any other suggestions (doesn't have to include leaves), i.s. sweezed
lemon with hot water.

Thanks in advance.


Rabbie




--
Rabbie
]]> Recipes Forum Rabbie http://www.kitchencookingrecipes.com/forum/recipes-forum/244227-making-your-own-tea.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244171-caramel-popcorn.html Sat, 07 Nov 2009 15:00:59 GMT Caramel Popcorn 1 cup Butter 1/2 cup Corn Syrup 1/2 teaspoon baking soda 5 quarts popped Popcorn 2 cups Brown Sugar 1 teaspoon Salt 2 teaspoon Vanilla Extract Preheat oven to 250 degrees 4 (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Bil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over the popcorn, stirring to coat. Place into two large shallow baking dishes and bake in the preheated oven, stirring every 15 minutes for an hour. Remove from the oven and let cool completely before breaking into pieces. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ Caramel Popcorn

1 cup Butter
1/2 cup Corn Syrup
1/2 teaspoon baking soda
5 quarts popped Popcorn
2 cups Brown Sugar
1 teaspoon Salt
2 teaspoon Vanilla Extract

Preheat oven to 250 degrees 4 (95 degrees C). Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Bil without
stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over the popcorn, stirring to coat.

Place into two large shallow baking dishes and bake in the preheated oven, stirring every 15 minutes for an hour.

Remove from the oven and let cool completely before breaking into pieces.

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]]> Recipes Forum Tracy Carman http://www.kitchencookingrecipes.com/forum/recipes-forum/244171-caramel-popcorn.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244170-homemade-taco-seasoning.html Sat, 07 Nov 2009 14:56:47 GMT Homemade Taco Seasoning 2 teaspoons Chilli Powder 1 teaspoon Paprika 1 1/2 teaspoons ground Cumin 2 teaspoons Parsley Flakes 1 teaspoon Onion Powder 1/2 teaspoon Garlic powder 1/2 teaspoon Oregano 1 teaspoon Salt Place all ingredients into a ziplock back and shake to combine. Makes enough to season one pound of meat. To use, cook beef or chicken in a large frying pan until thoroughly cooked. Add seasoning and 3/4 cup of water. Let it simmer until most of the liquid is absorbed. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ Homemade Taco Seasoning

2 teaspoons Chilli Powder
1 teaspoon Paprika
1 1/2 teaspoons ground Cumin
2 teaspoons Parsley Flakes
1 teaspoon Onion Powder
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano
1 teaspoon Salt

Place all ingredients into a ziplock back and shake to combine. Makes enough to season one pound of meat. To use, cook beef or chicken in a large
frying pan until thoroughly cooked. Add seasoning and 3/4 cup of water. Let it simmer until most of the liquid is absorbed.

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]]> Recipes Forum Tracy Carman http://www.kitchencookingrecipes.com/forum/recipes-forum/244170-homemade-taco-seasoning.html http://www.kitchencookingrecipes.com/forum/recipes-forum/244054-layered-tuna-casserole.html Thu, 05 Nov 2009 19:02:56 GMT This appears here as a "created by Cooking" well it appeared in a Sunset Cookbook in the 60's EXACTLY as written here. YOu could at least change something when you "borrow" a recipe without credit! ]]> Recipes Forum Theprin http://www.kitchencookingrecipes.com/forum/recipes-forum/244054-layered-tuna-casserole.html