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post #16 of 21
This is my favorite easy pork recipe from It's easy to cook and comes out unbelievably tasty. The only thing I'd add is after you take the pork out of the oven, take the meat out from the skillet and let it sit, then put the skillet back on a medium flame and add a tablespoon of butter in the remaining sauce (add extra broth if necessary). Stir in some mushroom or asparagus if you like. Serve with steamed rice, bread, or some mashed potato. Cooked it the other night, and my gf who isn't a big fan of meat loved it.
As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step. 1 pork tenderloin (about 1 pound) 1 clove of garlic, cut into slivers Salt and pepper, to taste 1/2 teaspoon ground cumin 2 tablespoons extra-virgin olive oil 1/2 cup chicken broth 1/2 cup dry white wine 1. Preheat the oven to 400°F. 2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin. 3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns. 4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately. Per serving: 345 calories, 2g carbohydrates, 36g protein, 20g fat, 115mg cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Makes 2 servings. Simply Delicious® by Sheila Lukins PARADE® October 2001 PARADE® and Simply Delicious® are used by CondéNet Inc. under license. © CondéNet, Inc. All rights reserved.
post #17 of 21
You will need a blender or food processor, a cupcake baking dish (large cupcakes), and a deep baking pan in which the cupcake pan will fit.

2 cans of sweetened condensed milk (Magnolia brand is best)
4 egg yolks
4 cups of sugar
1 tablespoon of Madagascar vanilla or a couple of vanilla pods
1/2 can of evaporated milk, like Carnation brand.
6 ounces of cognac or bourbon (optional)

Take the four cups of sugar and put in a flat pan on medium heat. Once the sugar on the bottom starts to caramelize, mix in the sugar on top and keep moving until all the sugar is caramelized (should look and have the consistency of maple syrup.). Take your caramelized sugar and pour into the cupcake baking dish, at least enough to coat the bottom of each cupcake. Then take your deep baking dish, fill it up to about an inch or so with water. Place your caramel coated cupcake baking dish in the deep dish with the water.
Pour both cans of the sweetened condensed milk in the blender. Beat the four egg yolks and pour into blender with milk. Mix for 15-30 seconds. Pour in the vanilla and the evaporated milk. Mix for another 15-30 seconds. Pour in your cognac or bourbon. Mix for 5-10 seconds. Take your mixture and fill each cupcake holder in the baking dish. Do not fill to top as the mixture will rise a bit as it bakes.
Place in oven at 350 degrees for 35-45 minutes or until a fork sticked in the middle of one of the flans comes out clean. Take out of oven and let cool for a few hours. Find a dish that is larger and wider than the flan baking dish. Flip the flan baking dish upside down onto the larger dish. Leave there until all the flan cupcakes slowly drop onto the dish, it will take some time, caramel oozing on top. You might need to nudge them by tapping on the bottom of the cupcake dish.
post #18 of 21
put the water on to boil for pasta. bow ties or spirals hold the sauce the best.
in a blender,put.
1 cup of olive oil.
2 cups of fresh basil leaves. not packed too tight.
1/2 cup grated italian cheese, your choice of.
2 garlic cloves choped.
a little salt and pepper to taste.
puree till smooth.
add 1/4 cup pine nuts and blend 4 or 5 seconds. sauce is done.
the water is boiling now. do the psata al dente, drain.
toss the pasta with the pesto before it cools, and serve.
once you aquire the taste, its the only way to eat pasta.
post #19 of 21
Originally Posted by acidicboy
rub a whole chicken with a mixture of salt, pepper and rosemary. run a slit through the skin big enough for you to put in your hand and rub some more on the meat. put a whole lemon (spearing a few holes on it with a fork), a couple of onions, some garlic, lemongrass and spring onions in the chicken's cavity. rub a little olive oil on the skin. place the chicken on top of a bed of sliced potatoes in a roasating pan and cook it in the oven until golden brown.
Of course, I haven't tasted it so it probably ends up tasting fabulous with the lemon and lemongrass together.

But it seems strange to me that you'd use both the lemon and lemongrass since they can serve as substitutes for one another. Usually, you use one or the other. Plus, lemongrass is associated with asian cuisine and you wouldn't usually use olive oil in an asian dish. But, with the rosemary and lemon, I guess this really isn't really asian.

For some people, who might not have access to fresh lemongrass, could try adding another lemon inside the cavity of the chicken to give it that extra citrusy kick the lemongrass was providing.

Oh, and, here's one of the best site for recipes. The guy behind has gathered recipes from about 50 different sources, and printed all the recipes so you can get like 100 recipes from each source. He's got some good sources for his recipes: Alton Brown, Bon Appetite, Diabetic Recipes, Galloping Gourmet, Vegetarian Recipes, Pressure Cookbook recipes, etc... And, its one of those donation sites, where you don't have to pay for the recipes and instead relies on donations.
post #20 of 21
All Purpose Chocolate Layer Cake

Here's a delicate, tender chocolate cake, suitable for all occasions. All ingredients must be room temperature. Utensils, too.

2 cups flour

scant, 2 cups sugar

1 teaspoon soda

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup water

3/4 cup buttermilk

1/2 cup butter, softened

2 large eggs, beaten slightly

1 teaspoon vanilla, rum, coffee liqueur, or chocolate liqueur

4 ounces melted, unsweetened chocolate. I use Nestle.

Preheat oven, to 350. If your oven runs, hot . . . 325.

Grease and flour 13 X 9 inch baking pan, or three 8 inch, layer pans. Layer pans must be lined in wax paper that has been fitted to the pan. Grease and flour the wax paper, and the bottoms of the pans. I use Baker's Joy.

Begin melting the chocolate in a double boiler, or in a bowl over simmering water. I don't recommend microwave melting. Add a pat of butter to your chocolate, while melting. Mix. This prevents the chocolate from clumping (seizing.)

Sift dry ingredients together, six times. Set aside.

Cream butter and vanilla on high speed of mixer, until fluffy. Gradually add suger, little by little, beating on high speed. Scrape mixing bowl, as needed. Once butter and sugar are incorporated, beat on high speed for three minutes. Slowly begin to add lightly beaten eggs to mixture. Beat on low speed until eggs are thoroughly blended into butter/ sugar mixture. Beat on high speed, for three more minutes, until butter, sugar and egg mixture has about doubled its volume. Five minutes, if necessary. Scrape bowl, as needed.

Empty one third of dry ingredients, into batter. Mix on low speed of mixer, or by hand, until incorporated. Do NOT, overbeat.

Mix buttermilk and water, together. Add one half of liquid mixture, to batter. Mix on low speed until incorporated.

Empty another third of the dry ingredients, into the batter; mix.

Pour the rest of the buttermilk / water slowly into batter; mix.

Finish with the rest of the dry ingredients. Mix until all ingredients are incorporated. Do NOT overmix.

Add cooled, melted chocolate slowly into batter. Beat on low speed, until batter is uniformly brown. Do NOT overmix. If you do, your cake will be tough, and full of tunnels.

Use a scale to measure out the batter into three layer pans, or pour into 13 X 9 inch, baking pan.

Bake oblong, 40 to 45 minutes. Layers, 30 to 35 minutes. WATCH THE CLOCK. Start to check your cake (s) twenty minutes after baking begins. If it's hot outside, your cakes may cook, faster. During winter, perhaps slower. Oblong cakes, are a little more difficult . . . the center must be absolutely cooked; this can take some extra time. But don't overbake.

Layers are finished baking, the instant that they shrink from the sides of their pans. Do NOT overbake.

Allow 13 X 9 inch cake, to cook completely on rack . . . frost.

Invert layers immediately, out of the oven, onto grease lined wax squares that have been placed on racks. This takes some dexterity. But if you allow your cakes to cool inside their pans, they will overcook. Have towels on your counterspace. Place the hot pans on the towels. Place the greased wax square and rack, on top of your layer pan; invert. It takes some practice, but you'll get the hang of it. Frost with caramel frosting, or with chocolate. Dust top of cake with cocoa powder, or with finely ground coffee.

Decorate as desired. Voila.

post #21 of 21
Italian Sausage
Fresh Spinach
Thin Spaghetti
Chicken Broth
Yellow Onion
Extra Virgin Olive Oil

I used Johnsonville Italian Sausage (there's like 5 or 6 in the package), about half a bag of spinach, half a box of spaghetti, 36 oz of broth, 4 garlic cloves, half a large yellow onion.

Cut the sausage links up into about half an inch or so pieces, pour some olive oil into a warm pan and cook the sausage until it browns up. Remove the sausage when you're done. Now pour some more oil down and roast the garlic and onions until they start to color. Add in the broth and stir. Let it sit for about 5 minutes for the onions to soften, then add the sausage. Chop the spinach and add it. Put the spaghetti in a hand towel and roll it along the edge of a counter to break it into little pieces and add that. Bring the soup to a boil, add a pinch of parsley and basil, and season with salt and pepper to taste. Reduce the heat and let it simmer for 5-10 minutes, or until the spaghetti is soft and spinach is wilted. Grate some parmesan on top, stir it in and enjoy.
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