Recipes

[jorlyfish]

[size=4][b][color="#A0522D"]Black Bean Hummus
[/color][/b][/size]
(makes 8 servings)


Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon or lime juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika.

[jorlyfish]

[size="2"]Another minimal guilt dessert/sweet... Great for low-sugar diets and vegans![/size]

[size="4"][color="#FFFF00"][b]Banana "Ice Cream"[/b][/color][/size]

Peel 2-3 ripe (brown spotted but not gushy) bananas.
Cut them into small pieces.
Freeze for just 1-2 hours on a plate.
Blend on high, scraping down the bowl when they stick.
Once it turns creamy, can add spoonful of honey, PB, etc if desired
If served immediately it will be like soft serve, if refrozen in an airtight container, will be like regular ice cream. Edited July 27, 2010 by jorlyfish

[jorlyfish]

[size=2]Haven't tried this one yet, but I love this dish.[/size]
[b][color="#006400"][size=4]Korean Zucchini Pancake (Hobak-Jeon)[/size][/color][/b]
Ingredients:
1 Cup Flour
1 Cup Water
1 Egg
1 Medium Size Zucchini
1/2 Onion
1 Red Hot Pepper
1/2 tsp Salt


Julienne a zucchini, chop 1/2 onion very finely, and slice 1 hot red pepper thinly.
In a bowl, combine 1 cup of water, 1 cup of flour, 1 egg, and 1/2 tsp of salt. Mix well.
Add the vegetables into the batter.
Mix all of the ingredients well.
On a slightly oiled pan, pour 1 spoon of the batter and spread it to make a round shape.
Fry them until they become golden brown.

[jorlyfish]

[color=#666666][font=Verdana, Arial, sans-serif][size=2]
[b][size=2][color="#000000"]making this tonight for dinner...[/color][/size][/b]

[b][color="#000000"]Crepes with [/color][color="#006400"]Spinach[/color][color="#000000"],[/color] [color="#8B0000"]Bacon[/color][color="#000000"] and[/color] Mushroom[color="#000000"] Filling[/color][/b]




[b]Ingredients[/b]
[list][*]1 recipe Basic Crepes: http://allrecipes.com/Recipe/Basic-Crepes/Detail.aspx[*](Or premade crepes)[*][*]6 slices bacon[*]1 tablespoon unsalted butter[*]1/2 pound fresh mushrooms, sliced[*][*]3 tablespoons unsalted butter[*]1/4 cup all-purpose flour[*]1 cup milk[*]1 (10 ounce) package frozen chopped spinach, thawed and drained[*]1 tablespoon chopped fresh parsley[*]2 tablespoons grated Parmesan cheese[*]salt and pepper to taste[*][*]2/3 cup chicken broth[*]2 eggs[*]1/2 cup lemon juice[*]salt and pepper to taste[/list]

[b]Directions[/b]
[list][*]Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.[*]Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.[*]In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.[*]In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.[*]Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.[/list][/size][/font][/color]

[jorlyfish]

So I just made (and am currently eating) the crepes I posted in my last post. DELICIOUS! Kind of a pain in the ass (lots of different pots & pans) but well worth it.

Also, instead of making the crepes ahead of time, I made everything else first and then the crepes... just keep the spinach/mushroom mix on low heat til it's ready, but turn off the egg/chicken broth stuff so it doesn't scramble the egg. Edited July 27, 2010 by jorlyfish

[Sapphire]

[quote name='jorlyfish' date='27 July 2010 - 01:09 PM' timestamp='1280250570' post='476550']
[b][size="4"][color="#ffa500"]Banana[/color]-[color="#a0522d"]Bran[/color] Muffins[/size][/b]
Prep Time: 30 minutes Ready in: 1 hour
Yield: 1 dozen muffins

[b]Recipe Ingredients[/b]
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk (see Ingredient notes)
1 cup unprocessed wheat or oat bran (see Ingredient notes)
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)

[b]Directions[/b]
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

[color="#5d5d5d"][font="tahoma, arial, verdana, sans-serif"][size="2"]-- I made these and have had them refrigerated for about a week now in a tupperware container - They're so easy to just pop in the microwave for a few seconds... tasty! [/size][/font][/color]
[/quote]


I made this and they are AWESOME !!! a new fave ! Thanks !

[Sapphire]

[size="4"][color="#8b0000"]I need a good Bananna Bread and Pumpkin Bread recipe. Anyone have one?[/color][/size]

[jorlyfish]

My mom makes a good banana bread - let me email her. Also, glad you enjoyed the banana-bran muffins!

[mustafabey]

[size="6"]Rajma Masala with Lamb[size="1"]

[size="4"]3 cans red kidney beans (dark or light)
1 can refried beans
2 cans Rotel diced tomatoes w/habanero
1 small can tomato sauce
1/2 tsp hot red pepper
1/4 cup canola oil
1 large onion, chopped
2 tbspns ginger paste
1 tbspn garlic paste
1 tspn ground coriander
1 tbspn ground cumin
1 tspn garam masala ( I like Badshah King masala)
1 tbspn turmeric
1 tspn ground fenugreek (you can substitute generic curry powder here which has lots of fenugreek)
1 bunch chopped fresh coriander (cilantro)
11/2 lb lamb shoulder chops (2)

In a casserole or dutch oven, saute onions well and garlic and ginger saute for 30 seconds, then add lamb and saute until brown. Add spices and stir. Add canned tomatoes and tomato sauce and simmer for an hour. Add refried beans and stir in well, add drained kidney beans and 1/2 the chopped cilantro and simmer another 10 minutes. Garnish with chopped coriander, serve with basmati rice and Naan

Caution note: some people may find this recipe rather hot, take note.
If you leave the lamb, then you have the typical Indian Rajma masala. I just prefer it Lamb.



[/size][/size][/size]

[Hassouni]

[quote name='mustafabey' timestamp='1287688464' post='485824']
[size="6"]Rajma Masala with Lamb[size="1"]

[size="4"]3 cans red kidney beans (dark or light)
1 can refried beans
2 cans Rotel diced tomatoes w/habanero
1 small can tomato sauce
1/2 tsp hot red pepper
1/4 cup canola oil
1 large onion, chopped
2 tbspns ginger paste
1 tbspn garlic paste
1 tspn ground coriander
1 tbspn ground cumin
1 tspn garam masala ( I like Badshah King masala)
1 tbspn turmeric
1 tspn ground fenugreek (you can substitute generic curry powder here which has lots of fenugreek)
1 bunch chopped fresh coriander (cilantro)
11/2 lb lamb shoulder chops (2)

In a casserole or dutch oven, saute onions well and garlic and ginger saute for 30 seconds, then add lamb and saute until brown. Add spices and stir. Add canned tomatoes and tomato sauce and simmer for an hour. Add refried beans and stir in well, add drained kidney beans and 1/2 the chopped cilantro and simmer another 10 minutes. Garnish with chopped coriander, serve with basmati rice and Naan

Caution note: some people may find this recipe rather hot, take note.
If you leave the lamb, then you have the typical Indian Rajma masala. I just prefer it Lamb.



[/size][/size][/size]
[/quote]

hell yeah!

[jorlyfish]

[font=arial, sans-serif][size=2][b][color="#FFFF00"]banana[/color][color="#A0522D"] bread
[/color][/b]
2 cups flour
1 tsp salt
1/2 tsp baking soda
1 stick butter or margarine
1 1/2 cups mashed banana (3-5)
1 tsp vanilla
2/3 cup chopped pecans (optional)
chocolate chips (optional)

Cream butter, adding sugar slowly. Add eggs and beat. Add bananas, then
dry ingredients. Add vanilla. Stir in nuts and chips.
Bake approx 1 hour 15 min at 325 in a greased 2 quart loaf pan.[/size][/font]
[font=arial, sans-serif][size=2]
[/size][/font]
[font=arial, sans-serif][size=2]
[/size][/font]
[font="arial, sans-serif"][size="3"][size=2]---the nuts and chocolate chips are both optional, but I recommend doing at least one of them.. I like it with both [/size][/size][/font]

[rahl071]

It does not work skin-on Jorly. The skin does not cook right for that marinade. at least not on a George Foreman or in the oven. Grills are bad juju here @ the dorms.

Stuffed Pork Chops:
Need:
Boneless Pork Chops, N=number you wish to make. They're fairly independent.
Boudain (if you don't know what this is, DJ's or Zummo's are both reputable, tasty choices)
Salt
Pepper
Olive Oil (Light Taste)
Garlic Powder
Toothpicks, metal pins, whatever. All it does is hold the porkchop together.

With a sharp knife, cut a long side of a pork chop (it's ovoid; shoot for a side that has shallower curvature).

Cut deeply into the porkshop along this side, being careful to not to cut too deeply, or too car along the long edge. Also, avoid skewering yourself.

Coat the outside of the porkchop in a light coat of olive oil. This is a binder and will help the pork stay moist after what you're about to do to it.

Mix the salt, pepper, and garlic powder ~33/33/33. Shake and mix until homogeneous. Apply liberally to top and bottom of pork chop, but NOT the inside of the "pocket" you created in line 2.

Cut boudain link in half; remove casing.

Pack half link into boudain, making sure it all fits. It should, but may not if you're using smaller cuts of meat.

Put on a HOT fire or fully-preheated George Foreman for ~6 minutes a side over open flame, or ~7 minutes on a George Foreman. At least on mine anyway.

Enjoy

[jorlyfish]

[quote name='rahl071' timestamp='1288313776' post='486719']
It does not work skin-on Jorly. The skin does not cook right for that marinade. at least not on a George Foreman or in the oven. Grills are bad juju here @ the dorms.

[/quote]

I'm not sure what you're referring to...

[Stuie]

Tried this a while back. Worked amazingly well and it's simple.

Baby Back Ribs

2 pounds pork baby back ribs
2 (18 ounce) bottle Stubb's Spicy barbecue sauce (1 will do but I pour on a lot extra, it's so good)

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

Preheat oven to 300 degrees F (150 degrees C).

Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

[mustafabey]

Stubbs BBQ sauces are the best!

[jorlyfish]

[quote name='mustafabey' timestamp='1288374423' post='486788']
Stubbs BBQ sauces are the best!
[/quote]

Texas knows barbecue.

[mustafabey]

[quote name='jorlyfish' timestamp='1288383819' post='486802']
[quote name='mustafabey' timestamp='1288374423' post='486788']
Stubbs BBQ sauces are the best!
[/quote]

Texas knows barbecue.
[/quote]

I suppose youre familiar with Pendrey's chile powders. My favorites are Top Hat and Dallas dynamite. Bet you have a great chili recipe and BBQ brisket you'd love to share with us wanna be Texans

[Sapphire]

[size="4"][color="#0000ff"]Anyone know a good one for : Martzipan cake?[/color][/size]

[rahl071]

[quote name='jorlyfish' timestamp='1288315364' post='486720']
[quote name='rahl071' timestamp='1288313776' post='486719']
It does not work skin-on Jorly. The skin does not cook right for that marinade. at least not on a George Foreman or in the oven. Grills are bad juju here @ the dorms.

[/quote]

I'm not sure what you're referring to...
[/quote]

Something about marinading chicken skin-on in margarita liquid or something.

[jorlyfish]

[quote name='rahl071' timestamp='1288839564' post='487223']
[quote name='jorlyfish' timestamp='1288315364' post='486720']
[quote name='rahl071' timestamp='1288313776' post='486719']
It does not work skin-on Jorly. The skin does not cook right for that marinade. at least not on a George Foreman or in the oven. Grills are bad juju here @ the dorms.

[/quote]

I'm not sure what you're referring to...
[/quote]

Something about marinading chicken skin-on in margarita liquid or something.
[/quote]


Ah - the margarita mix chicken. I never buy skin-on chicken, but would imagine it would work on a "real" grill. Works great skinless on a George Foreman (I, too, am a dorm-room inhabitant, haha).

[r1v3th3ad]

This is a hand me down recipe that has been in my family for generations. I have tweaked it slightly from the original recipe, but its great.

German Style Hot Sausage

Needed:
upto 6 Italian hot sausages
32 oz or so of tomato paste
a large clove of garlic(dont have to use whole thing)
a bell pepper
a half of a purple onion(videlia)(originally regular onion)
2-4 hot peppers of your choice(my tweak, I usually use a habenero and three seranos, but I've also used one jalapeno and three to four chilis)
half of a lime(optional/my tweak)
basil(your call, I dont measure I just add and taste with herbs and spices)
oregeno
sugar(my tweak)
fresh dill if available(I rarely use it but man is it good)

You prep your vegetables into slivers rather than diced. Garlic is to be minced. If using lime, squeeze the juices from it.
Add tomato paste to a reasonable size crock pot. Add basil, oregano, garlic, sugar, and lime until it seems right levels for you.
Now add peppers and onions, turn on crock pot on medium for an hour. After an hour, stir and sample, see if you want to alter the spices and sugar.

After sauce is perfected, add hot sausage and leave on low for about 8 hrs...its a do it and forget about it type of deal. You might want to occasionally check in and stir it.

Serve on sausage buns with some sauce on the bun and slivers of the veggies.


ENJOY

any questions, shoot...my first time giving someone a recipe

[IainUM]

Ramen Noodles

Buy ramen
bring around 2 cups of water to a a boil
break ramen in to bits and dump noodles in boiling water
add seasoning packet
let cook for 3 minutes
serve in bowl and eat

alternatively: follow instructions on packet


the only recipe a college student needs

lol Edited November 4, 2010 by IainUM

[Stuie]

[quote name='r1v3th3ad' timestamp='1288844023' post='487228']
This is a hand me down recipe that has been in my family for generations. I have tweaked it slightly from the original recipe, but its great.

German Style Hot Sausage

Needed:
upto 6 Italian hot sausages
32 oz or so of tomato paste
a large clove of garlic(dont have to use whole thing)
a bell pepper
a half of a purple onion(videlia)(originally regular onion)
2-4 hot peppers of your choice(my tweak, I usually use a habenero and three seranos, but I've also used one jalapeno and three to four chilis)
half of a lime(optional/my tweak)
basil(your call, I dont measure I just add and taste with herbs and spices)
oregeno
sugar(my tweak)
fresh dill if available(I rarely use it but man is it good)

You prep your vegetables into slivers rather than diced. Garlic is to be minced. If using lime, squeeze the juices from it.
Add tomato paste to a reasonable size crock pot. Add basil, oregano, garlic, sugar, and lime until it seems right levels for you.
Now add peppers and onions, turn on crock pot on medium for an hour. After an hour, stir and sample, see if you want to alter the spices and sugar.

After sauce is perfected, add hot sausage and leave on low for about 8 hrs...its a do it and forget about it type of deal. You might want to occasionally check in and stir it.

Serve on sausage buns with some sauce on the bun and slivers of the veggies.


ENJOY

any questions, shoot...my first time giving someone a recipe
[/quote]

As soon as I am off this part of the diet. I am so making this!!!!!

[Sapphire]

[quote name='IainUM' timestamp='1288848907' post='487232']
Ramen Noodles

Buy ramen
bring around 2 cups of water to a a boil
break ramen in to bits and dump noodles in boiling water
add seasoning packet
let cook for 3 minutes
serve in bowl and eat

alternatively: follow instructions on packet


the only recipe a college student needs

lol
[/quote]


HA HA!! very cute.



Hey does anyone have a good one for Pumpkin Cheese cake?

[Sapphire]

Found a good one for [color="#ff8c00"]ORANGE[/color] Meringue Pie!

Needs:
1 cup sugar
1 cup orange juice
3 egg yolks, beaten
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons grated, Orange rind
2 Tablespoons butter or margarine
1 cup orange sections cut in pieces.


Directions:
Combine the orange juice, rind, sugar and cornstarch in saucepan.
Stir over meduim heat until it boils and thickens.
Remove from ehat and stir small ammount into slightly beaten egg yolks.
Return the yolk mixture to the pan and cook for 2 minutes
Remove and add the lemon juice and butter.
When cool, pour into baked 9" pastry shell and top with meringue.
Bake 12 minutes at 375.

Good Southern cookin!