OMG!!! I'm so excited, I just noticed this thread now! I'm going to find some of my favorite recipes. I LOVE to cook!
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OMG!!! I'm so excited, I just noticed this thread now! I'm going to find some of my favorite recipes. I LOVE to cook!
This evening I have an appontement with one of my sisters to borrow from her a Catalan Coobook in english.
If I translate the recepies myself it can turn out of somthing uneatable:rolleyes:
Koala: Your relative was catalan or basque? or both? Empanadas
aren't catalan nor basque , in fact are from Galicia. The recipie you told me is something I got severals times from people from Chilie, have nerver eat such empanada as a local from spanish people.
Randi: Can you be more specific? They are so many kinds of "Tortells"! And yes we wat it in Easter. People don't make, buy it!;)
Anyway I 'll try to find the recipie for you both.
Mis Meow: Do you like Cod? I have one very yumi-yumi rec.
LOL! I'm sure we'll understand if you translate it! ;)Quote:
Originally posted by koxka
If I translate the recepies myself it can turn out of somthing uneatable :rolleyes:
Randi: Can you be more specific? They are so many kinds of "Tortells"! And yes we eat it in Easter. People don't make, buy it!;)
Anyway I 'll try to find the recipie for you both.
Do you like Cod? I have one very yumi-yumi rec.
So are these cakes called "Tortells"? I saw them in a Supermarket in Castelldefels and also a packet with ingredient to make them, but I don't know what's in them! They're really yummy!
I love cod, so that recipe would be very welcome! :)
By the way, have you seen this: http://recipes.alastra.com/spanish/
Can you recommend any of them?
Yes, please!Quote:
Originally posted by koxka
Mis Meow: Do you like Cod? I have one very yumi-yumi rec.
Most of my fav receipes are at work, cause that is where I make my groceries lists, but here is what I made for dinner tonight...
Chicken Chili:
2 lb. boneless skinless chicken breasts
1 green pepper
1 onion
4 cloves garlic, finely chopped
48 oz Great Northern Beans (with juice)
2-14 oz cans Chicken Broth
3 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
Cut chicken into bite size pieces and brown in minimal oil. Add green pepper, onion and garlic. Cook 4-5 minutes. Add beans, broth and seasoning. Simmer 10-15 minutes.
Optional additions after serving:
Shredded cheese
Sour Cream
Salsa
Tortilla chips
I have some very good Cambodian recipes I'll post this weekend.
If anyone has Thai or Indian receipes I would love to have them!
Here it is - it sounds YUMI YUMI (:D Koxka!):Quote:
Originally posted by SANDY FROST
I TYPED IT AND SENT IT ANOTHER PERSON. MAYBE SHE'LL POST IT . IF NOT
IF ANYONE WANTS THE RECIPE I'LL POST IT FOR YOU.
SANDY FROST:rolleyes:
JALAPENO WHITE SAUCE - THIS IS A RECIPE FROM MIGELS RESTAURANT
2 CUPS WHIPPING CREAM
1 CUP SOUR CREAM
1 TSP. CHICKEN BASE
2 TBSP. CLARIFIED BUTTER
1 TBSP. FLOUR
1 JALAPENO,MINCED
1TBSP. JUICE FROM BOTTLED JALAPENOS
2 OZ. SHREDDED CHEESE-EQUAL PARTS JACK AND CHEDDER
METHOD
HEAT WHIPPING CREAM IN A HEAVY SAUCEPAN OVER HIGH HEAT. WHEN THE CREAM IS READY TO BOIL,STIR IN SOUR CREAM. AFTER SOUR CREAM DISSOLVES, REDUCE HEAT TO MEDIUM. STIR IN CHICKEN BASE AND JALAPENO JUICE AND SIMMER.
WHILE CREAM IS HEATING: MAKE A ROUX BY WARMING BUTTER IN A SAUCEPAN OVER MEDIUM HEAT, ADDING FLOUR, AND MIXING WITH A WIRE WHIP UNTIL MIXTURE STARTS TO TURN PALE GOLD.
JUST BEFORE CREAM MIXTURE IS READY TO BOIL AGAIN, ADD ROUX, WHISKING BRISKLY AND CONSTANTLY UNTIL ROUX IS INCORPORATED. REMOVE FROM HEAT; STIR IN MINCED JALAPENO AND THE CHEESE MIXTURE.
MAKES ABOUT 3 1/2 CUPS.
This sounds DIVINE - And I would recommend starting with the one jalapeno only, as things made with jalapenos tend to continue to heat!!!
YUM!!! I have to get in on this too. My first one:
Potato Chip Fudge
(Don't go ewwwe until you try it! If you like chocolate covered pretzels, you should like this too)
1 12oz package of semisweet chocolate chips
1 14oz can sweetened condensed milk
1 teaspoon vanilla
1 cup coarsley crumbled potato chips
(or for you who are faint of heart - 1 cup of coarsley crumbled pretzels can be used instead)
In a medium saucepan, melt the chocolate chips over medium-low heat. Be careful not to burn. When the chocolate is melted, reduce the heat to low and add the sweetened condensed milk and vanilla; stir until well blended. Remove from heat and immediately add the potato chips or pretzels. Stir gently to blend and pour into an 8-inch square baking dish that has been coated with nonstick baking spray. Cover and cool in the refrigeraton until set.
Cut into 1-inch squares because they are very rich.
Here's one of my favorites. I make it a lot. I got it from a lady who makes it for the senior Meals on Wheels program in our town.
Tater Tot Casserole
Brown and drain:
1 pound lean groundbeef
1/2 cup chopped onion
Layer: (don't mix together)
Groundbeef / onion mixture
1 can cream of mushroom soup (the lite soups work fine too)
Tater tots to cover entire top (frozen hash browns work fine too)
Bake covered for 1 hour at 350 degrees. This fits in a covered 2 quart casserole dish fine. This can be doubled easily. Cheddar cheese sprinkled on top a few minutes before serving is great too.
One more for people who need to watch calories and fat.
Pudding (your choice of flavor)
1 box instant pudding (I love chocolate)
2/3 cup powdered milk
1 1/2 cups cold water
Put powdered ingredients into bowl. Add cold water. Mix with a whisk. This sets up fast. Sugar free instant pudding works great too. Make a great pie by pouring this in a graham cracker crust and topping with whipped topping.
Ok, I've got one more to share. I love ones that don't take a lot of work, so here goes:
Mexican Casserole
Brown and drain:
1 pound lean groundbeef
1/c cup chopped onion
Layer, in order given, amounts of the following ingredients to cover a 9x12x3 baking dish:
Fritos or tortilla chips
Chili, with or without beans, your choice
Cheese, shredded
Browned groundbeef and onion mixture
More Cheese shredded
Bake at 375 degrees until cheese is melted.
(This is easy to do, BTW.)
Ever get those delicious hot carrots at Mexican restaurants? We here in San Diego are lucky to be just north of Baja California (OK, you all know about Tijuana, right? There's a very good Cultural Center there!!) Like most national cuisines, Mexican is also very regional - so this is how I learned to make them here in the far west. By the way, these are very healthy, too; lots of vitamin C and A.
I will write this recipe for 5 Cups of carrots and you can take off from there! (I used to do them in 5 gallon condiment jars, but you can adjust the quantity of the ingredients according to the size jar you have. You will want a glass jar to marinate and store *them in!)
Ingredients:
*5 cups medium to large carrots, scrubbed, peeled, and sliced about 1/4 inch thick on a diagonal (keep only medium to ;large pieces for this recipe
*2 cups white onion, peeled and sliced 3/8 inch thick against the grain (making rings)
*1-2 large cloves garlic (sliced in quarters, lengthwise)
*5-8 bay leaves
*1 healthy bunch of cilantro (about a cup), stems cut way back (also known as Chinese mint and corriander, I believe, for the ingrediently challenged :D )
*10-15 fat jalapenos according to how hot you want it (I usually buy canned Ortega Brand whole jalapenos so I don't have to pre-cook them)
The marinade is approximate and you can adjust to taste:
1 cup rice vinegar
1/2 cup canola oil
Water to cover when you jar them
Blanch or parboil the cut carrots and sliced onions, to where they just lose some of their crispness (do NOT overcook! They will mush in the process if you do.) Save the stock form this process.
(If you use fresh jalapenos, blanch them also, discarding the water.)
Put the carrots, onions, garlic, bay leaves, jalapenos and cilantro in a large jar, add the vinegar and oil, then pour the stock over everything until it is covered. Add hot water if necessary to complete this step.
Mix thoroughly then let stand loosely covered with a cloth to marinate.
After a day of marinating, test them for taste and texture. They should be warm to the tongue and firm, but not crisp or crunchy. I ususally let them stand two days before I start to use them. When they are fully flavored, put a lid on the jar and refrigerate. They will keep a long time as they have vinegar in them, but the longer you keep them, the hotter they get from the chilis!!
If they start to seem too hot, remove some or all of the peppers. Since I have pepper eaters in my home, I don't have to worry about this too much, but once I forgot about them for a month, and when I bit into one, I cleared out my sinuses for a week!!!!
Koxka, we always have a good time trying to figure out what the "Quiroga Girls" really were, whenever the family gets together! My sisters-in-law and some of my husband's female cousins got into a serious discussion when my mother-in-law passed away two years ago. OMIGOD, today is (would have been) her birthday!!! She would have been 84. Wow! Love you, Mom!! Thanks for all the great meals.Quote:
Originally posted by koxka
Koala: Your relative was catalan or basque? or both? Empanadas
aren't catalan nor basque , in fact are from Galicia. The recipie you told me is something I got severals times from people from Chilie, have nerver eat such empanada as a local from spanish people.
We Americans hold on to our various national and ethnic roots. Immigration to this country comes in waves from various places, and there usually is a two generation transition for the family to go from being from "there" to being "American". Does this make sense to you?
Anyway, for some of the much older generations, they changed names, family histories, and their claims to "roots" to ward off the prevailing bigotry-du-jour. We know through records that her grandparents (father's side) were from Spain, and that Grandpa Quiroga was Basque/Spanish. He was raised in Mexico, where his parents immigrated in the 1800's. Her mother was born and rasied in California of Basque and ???????? descent. Who knows where she got her recipes from. She did once tell me she remembered meals from cooking with HER grandmother. Mom could cook, I'll tell you that!!
And her table was always beautiful, no matter what the meal. She was passionate about presentation!!
Can you tell us more about Galicia? I sure value the information!!!
Help!
Can somebody tell me how much margarine a "stick" is? We don't sell margarine in sticks in Canada.
Thanks!
Cheeseburger Pie
1 lb. lean ground beef
1 1/2 cup chopped onion
1/2 tsp. salt
1 tsp. pepper
1 cup cheddar cheese (shredded)
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
Brown beef and onion. Add salt and pepper. Drain and spread in lightly greased 10" pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pie plate. Bake at 350 for 30 minutes. Let stand 5 minutes.
For 9" pie plate, decrease milk to 1 cup, Bisquick to 1/2 cup, plus 2 eggs.
The BEST Chicken Casserole
5 chicken breasts (boneless, skinless)
2 10 oz tins cream of chicken soup
1 tin sliced mushrooms
2 cups potato chips (crushed)
1 1/2 cup diced celery
4 tbsp. minced onion
4 tbsp. mayonnaise
2 cups sharp cheddar cheese (cubed)
Cook and cut chicken into bite-sized pieces.
Mix all ingredients except 3/4 cup potato chips and 1 cup cheese.
Spread mixture in buttered, 3 quart casserole.
Spread remaining chips and cheese on top.
Bake at 425 for 15-20 minutes.
Quote:
Originally posted by Tanya&Fritz
Help!
Can somebody tell me how much margarine a "stick" is? We don't sell margarine in sticks in Canada.
Thanks!
We looked on our stick and it said it was 8 tablespoons.
Yes, it is. An alternate way of looking at it is that it's 1/4 pound.Quote:
Originally posted by Andie
We looked on our stick and it said it was 8 tablespoons.
Tanya & Fritz.....
I'm curious. How is margarine sold in Canada?
It's sold in a plastic tub.
I think our milk is sold differently too. It's sold in bags that you cut off the corner and you put the bag in a plastic milk container.
Thanks for your help, I'm glad I asked. My gut instinct was tellling me 1/2 lb. It would have been a greasy casserole!!!
Isn't it funny how we all assume you would know what a "stick" of butter/margarine is.........? Some of my older recipes from family call for a "gob" of the ingredient. A gob is the amount you could scoop into the palm of your hand. I think when you were on the farm, feeding hard working men, you took the shortest and easiest way to measure to save time in the cooking.
I have some good recipies for Pumpkin Bread, Caramel Corn to die for (good for holiday gifts) and Divinity Fudge. Anyone interested? Umm, also some peanut brittle.........
..........er...............Peanut Brittle - oh yes I could force myself!!!:D
Our margarine is also sold in plastic tubs and butter is sold in 1/2.lb blocks.
Lynne
Tanya and Fritz....how is "butter" sold in Canada? Is it tubbed also? Just curious....
Question of The Day:
Who knows what "oleo" is and remembers the little "red/orange" dot and what you did with it?? This is really giving my age away.
Uhh, when I was a little girl...I used to beg my aunt to let me "mix the margarine" Because things were at such a premium and she was afraid I would break the plastic bag, she rarely let me do it.
I never take it for granted when I buy margarine or butter............because I remember...................
I was raised in a town on the border between Illinois and Wisconsin. At that time it was not legal to sell margarine in Wisconsin (the Dairy State only sold BUTTER!!!!)
Wisonsin people would cross the line to buy (cheaper) oleomargarine (as it was called) in Illinois....
and although I don't remember it I have read -- about mixing the yellow color into the colorless margarine!
I have resorted to regular butter (salted) for all my cooking. How bad is that? We do use the Brummel and Brown Yogurt spread for toasting and things like that. I haven't bought margarine in ages!!!!!
And Gini......in case you see this, I would love your divinity recipe!! My grandmother used to make Divinity all the time. I have tons of her old cookbooks, with her handwritten notes, and I treasure them, but her recipe for Divinity is no where to be found.
Logan
Logan, you got it! I emailed Lynne that I need to get my act together and "find" the recipes, but I will be sure to do it as soon as I can.
My Dad's very favorite was divinity fudge, so I used to make it every holiday for him. It is fun to make!
Indian food is one of my favorite foods. It's a weakness. Many recipes are so time consuming, but here is a quickie for those of you who like to grill! :D
Tandoori Chicken
Ingredients:
8 chicken drumsticks
1 tbsp garlic paste
1 tbsp ginger paste
3-4 tbsp yogurt
1 tsp kasuri methi (available in Indian stores under that name)
3 tbsp lime juice
1 tsp garam masala
1 tsp chili powder
1 tbsp Dhania (coriander seed) powder
1 tsp cumin powder
1/2 tsp orange food colour (powder)
1 tbsp oil
salt to taste
Method:
Slit the chicken drumsticks with a knife and rub salt and lime juice on them.
Take a mixing bowl and add all the ingredients and mix them well to form a marinade.
Marinate the chicken in it for 2 hours (you can marinate it and keep it in the fridge and grill it for next day's dinner).
Place the chicken under a hot grill and grill till the chicken is cooked and slightly smoky.
Note: I get all of my Indian food spices in Indian stores. The spices in regular grocery stores like Safeway just don't taste as good, but can be used.
I can put up some more "involved" indian food recipes if anyone is interested. A lot of them take some time and practice to perfect, but they're yummy!! :D :D
Could the Yanks explain to the Brits exactly what - Divinity is please?!!!! If it's nice - yes I'd like to try it!! We'd do well giving out recipes for stuff that - 'isn't nice'!!!! It's OK I'll keep taking the tablets!
Lynne
No, it's sold in 1 lb blocks.Quote:
Originally posted by Cataholic
Tanya and Fritz....how is "butter" sold in Canada? Is it tubbed also? Just curious....
I'm trying to make the chicken cheese spaghetti that was posted earlier. I'm having a terrible time :D
Thanks to you guys, I now know what a "stick" of margarine is. Then I had to find a conversion chart to figure out what 16 oz of spaghetti is in grams.
I still have no idea what those tomatoes are.
How big is a "small" jar of Cheez Whiz?
If you don't hear from me again, my husband and I have food poisoning :D :D :D
Lynne, Divinity is a candy. A very yummy one too! In my humble opinion that is.:DQuote:
Originally posted by lynnestankard
Could the Yanks explain to the Brits exactly what - Divinity is please?!!!! If it's nice - yes I'd like to try it!! We'd do well giving out recipes for stuff that - 'isn't nice'!!!! It's OK I'll keep taking the tablets!
Lynne
The smallest I've ever seen is an 8 oz jar. Does that help?:)Quote:
Originally posted by Tanya&Fritz
How big is a "small" jar of Cheez Whiz?
If you don't hear from me again, my husband and I have food poisoning :D :D :D
It is a combination of sugar and Karo syrup that is boiled to a certain temperature - vanilla is added (and nuts) and then you have to beat it for quite a while to the right consistency - it is a very "divine" candy - smooth and sweet. Some people call it Angel's candy. It is pretty good stuff! I will get the recipe out to you guys as soon as I can find it.Quote:
Originally posted by lynnestankard
Could the Yanks explain to the Brits exactly what - Divinity is please?!!!! If it's nice - yes I'd like to try it!! We'd do well giving out recipes for stuff that - 'isn't nice'!!!! It's OK I'll keep taking the tablets!
Lynne
Quote:
Originally posted by Tanya&Fritz
I'm trying to make the chicken cheese spaghetti that was posted earlier. I'm having a terrible time :D
Thanks to you guys, I now know what a "stick" of margarine is. Then I had to find a conversion chart to figure out what 16 oz of spaghetti is in grams.
I still have no idea what those tomatoes are.
How big is a "small" jar of Cheez Whiz?
If you don't hear from me again, my husband and I have food poisoning :D :D :D
Rotel is a brand name I forgot to say that, all they are is hot and spicy diced tomatoes
Small is the 8 oz jar (we usually put more but we're cheese addicts)
16 oz is 1 lb (i think) if that helps any
Found it!!
16 oz. = 1 lb. = 453 grams
Hope that helps ;)
OOPS! I will edit this when I get home but the 1/2 cup should be a light OIL.Quote:
Originally posted by kohala
(This is easy to do, BTW.)
The marinade is approximate and you can adjust to taste:
1 cup white vinegar
1/2 cup rice vinegar
Water to cover when you jar them
Sorry
Thanks Andie!
I just finished making the casserole and I'm sure I could feed the entire neighbourhood tonight!
I'll let you know how it is!
My grandmother's literally melted in your mouth. I am not a big fan of sweets......but this one is delicious!!! It is "white" and beautiful. But I do think you have to do it exactly right, or it doesn't work!!! Can't wait to try it, Gini. Perhaps I need to forewarn Scott that I will need the ultimate mixer!!! All I have is hand mixer that is about 20 years old!!!!!Quote:
Originally posted by gini
It is a combination of sugar and Karo syrup that is boiled to a certain temperature - vanilla is added (and nuts) and then you have to beat it for quite a while to the right consistency - it is a very "divine" candy - smooth and sweet. Some people call it Angel's candy. It is pretty good stuff! I will get the recipe out to you guys as soon as I can find it.
Logan
Rotel tomatoes are terrific for making nachos too!! But in addition to having tomatoes that are diced, they also have diced green chilies (YUM) and you can usually find them in mild or hot versions. I get the HOT!!!!! :)Quote:
Originally posted by Andie
Rotel is a brand name I forgot to say that, all they are is hot and spicy diced tomatoes
Small is the 8 oz jar (we usually put more but we're cheese addicts)
16 oz is 1 lb (i think) if that helps any
Measures!
Liquid Measures
1 cup 8 fluid ounces 1/2 pint 237 ml 16 tablespoons
2 cups 16 fluid ounces 1 pint 473 ml
4 cups 32 fluid ounces 1 quart 946 ml
2 pints 32 fluid ounces 1 quart 0.946 liters
4 quarts 128 fluid ounces 1 gallon 3.785 liters
8 quarts one peck
4 pecks one bushel
dash less than 1/4 teaspoon
1 teaspoon 1/6 fluid ounce 5 grams about 5 ml
1 tablespoon 1/2 fluid ounce 15 grams 15 ml 3 teaspoons
2 tablespoons 1 fluid ounce 30 grams 29.6 ml 1/8 cup
8 tablespoons 4 fluid ounces 1/4 pint 118.5 ml 1/2 cup
Dry Measures
3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams
2 tablespoons 1/8 cup 1 fluid ounce 28.35 grams
4 tablespoons 1/4 cup 2 fluid ounces 56.7 grams
5 1/3 tablespoons 1/3 cup 2.6 fluid ounces 75.6 grams
8 tablespoons 1/2 cup 4 ounces 113.4 grams 1 stick butter
12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams
32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams
64 tablespoons 4 cups 32 ounces 2 pounds 907 grams
A Pinch = the amount that can be picked up between the index finger and thumb or about 1/8 of a teaspoon. This is found sometimes in older recipies. Such as a pinch of salt etc. Just thought you may want to know in case it comes up.:D
OMG you guys is this going to be a contest to see who gains the most weight by New Years???? My mouth is watering something terrible! Divinity!!!! To die for! It just melts in your mouth.
How about a recipe for those Mexican Wedding cookies? I would like to (try) and make those.