Recipe Thread

[Randi]

Now that New Year is coming up, have any of you got a delicious fish recipe? - No, NOT clams, please!

[kohala]

Is a fish dish a New Year's tradition of some sort in Denmark? I know my oldest cousin used to make Norweigan recipes, one was called lutkefisk (sp?) - maybe someone has a recipe. I have always wanted to try to make couliabac (sp again?) which is a salmon dish formed into a fish shape and baked in a crust (or variations thereon). Dadcat had it in Las Vegas when he lived there, a friend who was a chef made it at his home one year - he said it was delicious.

We used to do the traditional black-eyed peas (for luck), collard greens (for wealth), and candied yams (for taste
) along with the main meat dish - roast pork or baked chicken for New Year's. The way I had heard it told was that if the first thing you taste New Year's Day was the black-eyed peas, you'd have luck for the year. So we would do up a midnight New Years feast - would be fun for a party.

A Pilipino friend cooked what I think was one of the most delicious fish dishes I've ever had on the barbeque at work one time, so here's how he did it:

One whole fish (he used yellowtail tuna, so a fish of that sort would be best) about 3 pounds, cleaned inside, skin, fins and all left on
Open and fill with:
one thinly sliced tomato
one to two finely chopped green onions (scallions)
About 1/2 cup Asian black beans (these are canned, and are flavored with soy souce, I believe)
one to two cloves of garlic, thinly slicked

He layered this filling in the fish, closed it and wrapped it in foil, and baked it on the barbeque until done. I am sure it could be done in an oven on medium high heat, as you would for any fish.

It was delicious!!

Hi , i just managed to read all these yumie things here ...! Oh my , I defenitely need a goodie now ..... I am not a very good cook ; so I MUST try out some things I saw here ..
Like the Indian things !
My daughter (who IS Indian btw) Loves Indian and spicy food . My problem is : I cannot find the ingredients here ... ! Wolflady gave the recipe of Tandoori Chicken , but I cannot make it ... No paste here in the shops , no Indian shops either ... OH help , I wish I were a fly ; I would fly to Londodn ; lots of good Indian restaurants there !!! Here , we have lots of Chinese , some Vietnamese and Greek restaurants , but no Indian .... !!
By the way , I also love Indonesian food !!

Anybody interested in "Belgian Endives Soup" ?? Looks quite festive , and tastes yummie !!! Let me know , and I will try to translate it !!

[kohala]

Originally posted by lut

Anybody interested in "Belgian Endives Soup" ?? Looks quite festive , and tastes yummie !!! Let me know , and I will try to translate it !!

I am! I see them in the market from time to time and would love some new ways to prepare them - I've just been putting them in salads!

[Kfamr]

Originally posted by SANDY FROST
CHEZZY POTATO CASSREOLE

2 lbs. frozen hashed browns
1/2 cup melted butter
1/2 tsp. pepper
1tsp. salt
1/2 cup diced onion
a can cream of chicken soup
1 pt. sour cream
2 cups grated cheese
1/4 cup margerine, melted
2 cups crushed corn flakes

Thaw potatoes before mixing. Saute onion in 1/2 cup butter.
Combine all ingredients (except margerinr & corn flakes) in 9x 13 buttered
casserole dish. Combine margerine & corn flakes & sprinkle over top.
Bake, uncovered in 350 degrees oven for 45- 60 miniutes

Kohala look onions.
sandy frost

My mom made this today! Except she has a different recipe, no cornflakes, and cream of musroom instead of chicken. It tastes awesome!!! It's my favorite... She uses the simply potatoes thingys in the refrigerated isle.

[krazyaboutkatz]

Here are a couple of recipes that my Mom makes for Thanksgiving and/or Christmas.

Cranberry-Orange Relish (no cooking)
Put through food processor a 12oz. package of fresh or frozen cranberries and 1 medium orange (quartered and seeds removed) until evenly chopped
Add: 3/4 - 1 cup of sugar
Stir in sugar to desired sweetness. Mix well and refrigerate several hours before serving. May be frozen. Yields approximately 2 1/2 cups. Note: use the whole orange, rind and all.

Cranberry Nut Bread
2 cups all-purpose flour
1 cup sugar
1 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup orange juice
2 tbsp. shortening
1 well-beaten egg
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts- you can use any kind you want
1 tbsp. grated orange peel
Preheat oven to 350*. In a bowl mix together dry ingredients. Stir in orange juice, orange peel, shortening, and egg. Mix until well-blended. Stir in cranberries and nuts. Turn into a greased 9x5 inch loaf pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool on a rack 15 minutes; remove from pan. Yields one loaf.

Turkey Pastry Puff
cut leftover turkey into medium sized pieces
layer pan with turkey pieces
spread 1 can of water chesnuts (sliced) over turkey pieces
spread 1 package of frozen green peas
spread 8-12oz. package of mozzarella cheese
put leftover turkey gravy over top
top with puff pastry
bake at 400* for 30 - 35 minutes
Note: keep puff pastry frozen until 30 minutes before use; use only 1 sheet of puff pastry to top casserole; you can also use any kind of meat or filling that you want.

[Miss Meow]

I bought some souffle dishes at the stocktake sales today - does anybody have a favourite souffle recipe?

Randi, do you like fish pie? I have a great fish pie recipe if you are interested. Great for winter.

here it comes !!

Ingredients : 1 kg endives
2,5 liter stock
100 g smoked bacon (ask thick sliced)
1/4 liter milk
2 onions
50 g margarine (or butter !)
50 g flour
Pepper , salt , and nutmeg

Preparation : - Cut endives into small pieces
- cut bacon into pieces and fry in the margarine
until crispy
- take out bacon and fry in same margarine : onions
& endives , untill done
- add bacon again , cover with the flour , then stirr it
all together;
- add stock while stirring ; let this cook untill the
veggies are done
- add milk & spices

[gini]

Originally posted by SANDY FROST
CHEZZY POTATO CASSREOLE

sandy frost

I made your recipe for a Christmas party and I just couldn't believe the raves I received over a potato casserole!

I sauteed the onions until they were really brown which added a good onion flavor and I also sauteed the corn flakes in the butter for the final step.

Thanks for the recipe - but of course, I took all of the credit

[Randi]

Kohala, yes cod is a traditionel for New Years Eve here. The whole cod is simmering gently in salted water until done. It's served with a strong mustard sauce. I didn't like it as a child but now I do. - But we'll probably have something different though.

Miss Meow, I'd very much like to try that fish pie, so do post it, please.

I'll post this link again, if anyone need ideas.

Sainsbury's recipees

..... and

All recipees - this is a quite good one, with ratings!

Ps. If you try any of these recipees and it's yummy, please tell us!

[SANDY FROST]

good gini becaude I havn't tried it. Take all the credit cool. I got the recipe from someone else.
HAPPY NEW YEAR,
Sandy Frost

[Randi]

I'd like to try and make Vanilla Fudge and found this recipe - only, I don't know whether I can get corn syrup. Can I leave it out or use another syrup? Also, light cream, what's that? I'd use the cream you can whip.

Here's the recipe

Vanilla Fudge

2 Tablespoons butter
3 cups sugar
1/4 cup corn syrup, red or blue label
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
2 teaspoons vanilla
1 cup coarsely chopped nuts

Place all ingredients except vanilla and nuts in saucepan. Cook over medium heat, stirring constantly, to 238 degrees F or until small amount forms a soft ball in cold water. Remove from heat. Add vanilla. Cool to lukewarm, 110 degrees F. Beat until fudge begins to thicken and loses its gloss. Add nuts. Quickly spread mixture into buttered 8-inch square pan. Cut into squares.

[gini]

Randi, I will jump in and try to answer you. I don't recommend leaving out the corn syrup - it is one ingredient that will make your candy smooth.

Somewhere----in this thread is a name for a brand from Europe that is essentially the same thing. You could email Lynne and she could tell you. It may have been Lynne that asked the question. It is a syrup made from corn, just like our Karo brand corn syrups from the States.

Light cream would be the kind you use in your coffee - but not milk. The heavier cream is for whipping. But you could probably use that too if you can't get light cream.

Maybe someone else here will see this and tell you.

P.S. Rascal is still drooling all over your Christmas card.....

[Randi]

Originally posted by gini
Rascal is still drooling all over your Christmas card.....

LOL! I can just picture it!

Thanks a lot Gini, I can probably get that syrup, it's just I never use syrup, but honey. I know which cream you mean. Since there's milk in the recipe, I'll try a bit of the heavier cream, but a little less.

Btw, a cup of something, does that mean a mug or a normal cup?

[gini]

Randi, my all time favorite cookbook - Joy of Cooking - says that our American "cup" = 1/4 of a liter - so it is more of a coffee cup size than a mug.

I tried to research a substitute for the syrup but I didn't come up with anything.

When I first showed Rascal your card I didn't think he had any reaction because I put it on the floor. But when I picked up the card it was soaking wet - he literally drooled all over it!