Specialties of the House

[jynxxxedangel]

This is a recipe I found online, and tweaked to my own taste. What a great way to use up left-over turkey or chicken!!!

EASY Turkey (or chicken) Curry

Ingredients:

2 tablespoons margarine... Read more

1 large onion, chopped

3 large cloves garlic, thinly-sliced

1 teaspoon sugar

3 tablespoons curry powder

1 15 oz. tin apple sauce

3 large tomatoes (blanched, peeled, cored, and crushed)

3/4 cup turkey stock (or left-over gravy)

3/4 cup milk

16 oz. cooked, cubed turkey (or chicken)

ground cayenne and black pepper, to taste

Preparation:

Sauté the onions in the margarine, on medium heat, until translucent. Add the garlic, spices, sugar and curry powder. Continue to cook for about 5 minutes. Add the remaining ingredients, lower the heat, and allow to simmer for about 20 minutes. Serve on a bed of rice.

This is EXCELLENT. Do try it.

[jynxxxedangel]

Here's the recipe for my famous Swedish meatballs.

Jynxxxie's Swedish Meatballs

For the meatballs:

1 1/2 lbs. ground chuck

1 cup Contadina Italian breadcrumbs

1 pouch Lipton's onion soup mix

2 eggs, beaten

1/2 cup whole milk, or half and half

1/8 t. nutmeg

1/8 t. ground ginger

1/4 t. pepper

1/4 t. of baking powder

about 2 T. of butter, heated with 1 T. vegetable oil, for frying

Preparation:

Combine the baking powder and spices with the bread crumbs (this will make your meatballs feather light). In a large bowl, add the ingredients in this order--

Meat

Breadcrumbs

Onion soup mix

Eggs

Milk

Then, begin to mix the ingredients with a large fork. If the mixture seems too dry, add more milk. You will want the meat mixture to be just thick enough to form into small balls, and hold together while frying .

Heat a large non-stick or cast iron skillet, with the butter and oil in it, to medium high heat. Fry the meatballs until just brown on the outside, remove from the hot fat, and reserve. They will be finished off the rest of the way, in the sauce. Dump the remaining oil/butter out of the pan, and wipe out the excess with a paper towel.

For the sauce:

2 cups fresh mushrooms, sliced and sauteed in 1 t. butter (or 1 10 oz. tin of Borrelli brand mushrooms, drained)

2 T. grated or finely-chopped onion

1/2 cup butter

1/2 cup flour

2 T. sweet Pride of Szged Hungarian paprika

2 1/2 cups beef broth

1 10 oz. tin of Campbell's cream of mushroom soup

10 oz. Daisy sour cream

Salt and pepper to taste

Preparation:

In the same large skillet, saute mushrooms andonion, in 1 t. butter, until tender. If you are using tinned mushrooms, saute only the onions, and leave them in the pan-- adding the well-drained mushrooms at the end. Melt the remaining butter in the skillet, with the mushrooms and onions, over low heat.

Adjust the heat to medium, and add the paprika, then the flour. Stir with a wooden spoon, until they are incorporated with the mushroom/onion mirapois. Cook for about 1 minute, stirring constantly.

Gradually stir in the beef broth and cream of mushroom soup, and cook until thick and bubbly. Remove from the heat. Stir in the sour cream, and add salt and pepper to taste (you probably won't need to do this, as the meatballs are highly-seasoned.

Add the meatballs back into to the pan, and cook on low heat, for about 50 minutes. Stir gently, from time to time.

Serve over egg noodles; buttered, mixed with chopped fresh parsley, and bread crumbs.

Note: For best results, use all the product brands stated in the recipe. I cannot be held responsible for anyone using inferior brands. I'm one of those brand-particular people. I've been using the same brands for years, as a result of about 20 years' trial and error.

Edited December 17, 2009 by jynxxxedangel

[Simon Bar Sinister]

this may be the most demented recipe I've ever seen.

http://www.delish.com/recipefinder/ted-reader-plankies-recipe

..."most demented" barring any recipe using bugs, of course

[TygerLili]

Green Beans and Mediterranean Tomatoes

This is what I have been making since I've been dieting when I get a craving for spaghetti. It has a lot of the same flavors and the entire thing only has about 250 calories. Serves one person as a main course or 2 people as a side dish.

2 cups fresh cut green beans (or 1 14.5 oz can)

1 14.5 oz can diced tomatoes

3 small cloves garlic

1 teaspoon olive oil

1 1/2 teaspoon sugar

1/2 teaspoon salt

1/8 tsp (one one shake) of basil

1/8 tsp (or one shake) of dried parsley

a pinch of crushed mint

lots of black pepper to taste

Boil green beans for about 10 minutes (or less if you like them firm, I like mine a little soft)

Drain green beans

Meanwhile slice the garlic cloves very thinly

In a medium saucepan heat 1 tsp of olive oil over medium heat

Add green beans and saute for about 3 minutes

Add garlic and saute for another 2 minutes

Add tomatoes and stir

Add sugar and salt and stir

Add black pepper, basil, parsley and mint and stir

Remove from heat and serve

[Simon Bar Sinister]

^ that sounds good.

speaking of tomatoes, the 2010 crop is already starting to come in...and the 2010 corn is tasting pretty dang good. :D

[TygerLili]

I've been craving Panera's tomato and fresh mozarella salad, but they haven't had it the last several times I've been in, so I decided to make my own.

2 Roma tomatoes chopped into large wedges (or whatever kind of tomato you like, I had Romas at home)

4 oz of fresh mozzarella cut up into chunks

2 thin slices of red onion

4 fresh basil leaves, shredded

a handful of Italian croutons (I'm sure it would be even better with the fresh focacia wedges Panera uses, but I didn't have any)

1-2 Tbsp balsamic vinaigrette dressing

A shake each of salt, pepper and dried rosemary

Mix all ingredients in a mixing bowl

So easy!

Tastes best if you let it sit for a few minutes before you eat it to let everything soak up the flavor of the dressing.

[eatdirt426]

Brick Chicken

Ingrediants

3 chicken halves breast and rib bones intact

kosher salt and freshly ground pepper

1 tablespoon or however much it takes to coat your pan

1/2 tablespoon unsalted butter

5 to 6 sprigs of fresh thyme

tinfoil

big cast iron frying pan or just a regular frying pan and not so big frying pan

a brick or 3 to 4 big heavy cans

1.) partically debone your chicken halves (first time I did this the liver flew at my head and scared the living daylights out of me)

removing the wing, backbone and thighbone. Rinse and pat dry, refridgerate uncovered for a least a half hour I usually leave it for an hour to dry out the skin

2.) Season with salt and pepper on both sides. Heat your cast iron pan over medium heat add the butter and oil lay the chicken skin side down and scatter the thyme around the chicken Now wrap your little frying pan with the tinfoil and put it on top of the chicken while it is cooking and place the cans or brick on top of the little pan. cook the chicken about 3 to 5 minutes, then remove the pan and check the chicken adjust the heat and chicken put the pan back on until the skin is nice and golden and crisp and cooked three quarters of the way through then remove the top pan, flip the chicken and cook the rest of the way through

this is good with green beans, cresent rolls, mashed potates and a nice salad. It also makes a good sunday night dinner. Tastes sooooo good. If you are a fan of chicken skin this is the recipe for you.

[TygerLili]

I just threw this together tonight, and they are full of win.

Cheesecake Shots

1 sleeve of those little cups you'd use to make jello shots

2 small boxes of cheesecake instant pudding mix

1 1/2 cups of milk

1 1/2 cups of Irish Cream Liqueur

1/4 cup of cherry flavored vodka (or 1 cup of Irish Cream and 3/4 cups of vodka, I just had hardly any vodka left)

8 oz tub of extra creamy whipped topping

whisk pudding mix, milk, and liquor together in a large mixing bowl

once blended, stir in the whipped topping and blend until smooth

use a ladle to fill cups with pudding mixture

freeze overnight

serve

[TygerLili]

Avocado and Lime Quesadillas

4 burrito sized tortillas

10 oz of cheese (cheddar, white cheddar, monterrey jack, pepper jack, chihuahua, machengo, or any other cheese that is kind of sharp)

4 campari tomatoes

1 large avocado

1 lime

butter or margerine

slice the tomatoes and avocado thinly

cut the lime into 4 wedges

butter one whole side of the tortilla

Place in frying pan

cover half of the tortilla with cheese

squeeze lime juice over the cheese

arrange avocado and tomato slices on cheese

sprinkle more cheese on top

fold over the other size of the tortilla

fry one size of the quesadilla over medium heat for 2-3 minutes

flip with spatula and fry the other side

remove from pan and cut into 3 wedges with knife or pizza cutter

repeat with the other 3 tortillas

[Simon Bar Sinister]

http://io9.com/5699171/serving-man-how-to-eat-like-a-cannibal-this-thanksgiving