Posted on 10/22/2011 9:51:25 AM PDT by libertarian27
Welcome to the 46th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Logitech’s chili recipe is the best chili I have ever eaten (he’s my husband, so I’ve had it numerous times, but I don’t say this just because he’s my husband :-). I would say it’s the perfect chili. Goes great with some nice cornbread and some cool weather.
I meant to add Logitech’s chili recipe “up in comment #28.”
You haven’t seen nuthin’ until you serve sauerkraut cake. Lol, people turn their noses up and try to make it to the door. I posted it a while back. The basic concept is a dark chocolate cake with rinsed and big chunk chopped kraut. It gives a little something-something taste that’s nothing like kraut and is very moist. It’s up there in my top 10 favs.
Garam Masala aparently has a lot of regional, even personal, variations. Don't be intimidated by this recipe. If you don't have some of the spices, try just leaving them out. But do get the cardamom. It needs cardamom.
Garam Masala (Indian curry spice mix)
3 bay leaves
3 tsp cinnamon
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp cardamom seeds
2 tsp black peppercorns
1 tsp (scant) whole cloves
1 tsp (scant) nutmeg
1/2 tsp turmeric
A couple good pinches of poppy seeds, fennel seeds, dried red pepper flakes
Dry-roast in skillet over medium-high heat, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. (Do not raise the heat or it will scorch.) Cool, grind, store. If roasted, OK to add into a dish at last minute. If unroasted, add spices at hot oil phase of recipe.
This makes only about 1/4 cup (store in a little jar or a sandwich baggie), and will last you through several modest curry recipes. Tweak the amounts to your own taste, and then double or triple the batch if you really get into curries.
When you triple teaspoons, they turn into Tablespoons. :o)
BWA-ha-ha-hahaha!
BTW, the street vendors (usually) offer the option of 'hot up' w/a little Tabasco or sometimes chopped jalaps or serranos. Not bad at all if you like a little kick to it. Add what you like to the olive salad.
Bon appetit!
Appreciate the recipe. I’ll have to check and see if I have some pecans left in the freezer. [I’ve been feeding the six year old ‘in the shell’ pecans to the squirrels next to the house.] I may have a frozen baggie of shelled pecans in there somewhere.
Well, I’ll have to search for that posting then.
“Honey, how’d you like that cake”?
“It was great! I tasted something in there I couldn’t quite place.”
“It’s Sauerkraut! - Wait, where are you going...? Come back!”
DOUBLE CHOCOLATE CRUMBLE BARS
1/2 CUP BUTTER 3/4 CUP SUGAR
2 EGGS 1 TEASPOON VANILLA
3/4 CUP FLOUR 1/2 CUP CHOPPED NUTS
2 TABLESPOONS COCOA 1/4 TEASPOOONS BAKING POWDER
1/4 TEASPOON SALT
2 CUPS MINATURE MARSHMALLOWS
6 OUNCES CHOCOLATES CHIPS
1 CUP PEANUTBUTTER
1 AND 1/2 CUP RICE KRISPIES
CREAM BUTTER AND SUGAR. BEAT IN EGGS AND VANILLA.
COMBINE FLOUR, NUTS,COCOA, BAKING POWDER AND SALT AND STIR INTO ABOVE MIXTURE. pOUR INTO GREASED 13X9 BAKING PAN. BAKE 350 15 TO 20 MINUTES UNTIL TESTS DONE.
REMOVE FROM OVEN AND POUR MARSHAMLLOWS OVER. RETURN TO OVEN. BAKE 3 MINUTES. REMOVE FROM OVEN.
HEAT CHOCOLATE CHIPS AND PEANUT BUTTER UNTIL MELTED. ADD RICE KRISPIES AND POUR OVER ALL.
CHILL IN REFRIGERATOR AND CUT INTO SQUARES. KEEP IN REFRIGEERATOR TIL USING.
ENJOY
LOL! It took me a lot of years to learn a very valuable lesson, never tell my husband or my stepson what is in something I have cooked for the family except for ingredients they absolutely love. Most of the time now, I just say thank you very much for whatever compliment they have given, and sometimes add “I try to please!”
Every time I have tried to tell them they have just eaten something they thought they didn’t like and loved it, they have then said something like, “Oh that was what tasted a bit off in the dish, next time leave it out and it will taste even better.” My husband and stepson have now eaten lots of vegetables and other foods in cakes, meatloaf, soups, casseroles, etc. that they never would have even tasted if I had cooked it separately. What they don’t know makes my cooking much easier and gets some extra vegetables in them from time to time! LOL!
Add the powered spices while frying the meat/onions/garlic. The hot oil “blooms” their flavors.
I wish I wasn’t diabetic... Ha!
I fermented my first batch of sauerkraut this year. Have about 4 quarts left. As a matter of fact, having pork roast and kraut tonight for dinner.
Stop the search! - I got it:
Cake __ Week 07/30/11 __ Post # 54 __ Chocolate sauerkraut cake
http://www.freerepublic.com/focus/chat/2756241/posts?page=54#54
At various times since this weekly thread first began we have talked about how package sizes keep getting smaller. Does anyone know if packaged cake mixes have gotten smaller in the last year or two?
I always used to get 24 cupcakes out of every cake mix I made up, now I am getting only 15-18 and the larger number is only when I have added additional ingredients such as mashed bananas or something else to the actual cake batter before baking.
I am still using the same ice cream scoop I have used for years for the cupcakes, so I know I am not filling the cups any fuller. The mix still says it is supposed to make 24 cupcakes, but they would be really tiny cupcakes if I tried to stretch it to 24 cupcakes.
The last couple of layer cakes we have made with packaged cake mixes also seemed to have thinner layers. All the mixes I have in my cupboard say they are 18.25 ounces. I am guessing that they used to be about 24 oz and that they too are smaller now.
Thanks!
The mix manufacturers are trying to meet a price point so they have been cutting back on size. Candy makers have been doing it for years.
Sooner or later, the prices will have to take off, they can’t keep skimping in the boxes.
Garam Masala
That’s an interest spice mix. Several years ago I purchased a Middle Eastern 7 spice mix. As it was prepared in the store, the ingredients were not listed. By the aroma, I would say they are very similar.
I used to have an iron stomach for hot that would take the skin off your innards, not any more. Funny how things work, not! But, we are very fond of Indian, and Middle Eastern food.
If you are ever in Phoenix/Mesa, don’t miss Hadji Baba’s...mmm mmmm mmmmmm!
Way off subject, but have you ever roasted green pepper corns for Chinese food? Heavenly! Just a thot..dry roasting.
Good excuse. My suggestion is chicken soup. It cures most anything.
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