Middle-earth Recipes
I host a monthly thread on The One Ring. Net, that is called Middle-earth Recipes and members submit different recipes for various MD locations. Enjoy.
The Shire
Hobbitty Banana Bread Posted by SirDennisC
2 eggses beaten
2 cups all purpose flour
1 to 1 1/2 cups brown sugar
1/2 a cup stirred fruit yogurt -- I used strawberry -- any kind will do as long it is the full fat variety (4% minimum)
1/2 a cup of vegitable oil
1/4 cup softened butter (optional -- this bread is moist enough with out it, that is, very)
1 heaping tblsp baking powder
1/4 tsp salt
4 over-ripe bananas peeled and mashed (about 2 cups)
Blend liquid ingredients then add dry ingrediets. Blend everything on medium until you have a firm batter (it should be slightly firmer than pancake batter) about 3 minutes.
Use a spatcula to get every last drop into a greased 9"x 4" loaf pan. The batter should fill leaving a space of about 3 cm to the top of the pan.
Bake in a preheated oven at 350o F for 70 minutes.
At the half hour mark there should be a light crust and the mix should be risen to the top of the pan. Slit the top with a sharp knife.
When finished baking (test with the toothpick method) let stand and turn out onto a cooling surface or plate.
Because the "bread" (almost a pudding) is so moist, try to cool completely before slicing.
Middle Earth Journey Bagels posted by simplyaven
1 cup of yoghurt
1 cup of white cheese (the hard types like feta)
2 cups of flour (may be three, depends on how liquid the yoghurt and the cheese are)
1 tea spoon of baking soda
Mix everything and make a soft dough from the ingredients. Form balls as big as a tennis ball. Put them in a greased tray, best on baking sheet. On the top of each ball put a little piece of butter. Bake at 180 degrees Celcius until the balls turn golden-brown (15-25 minutes, depending on the stove). They will become bigger from the soda, so leave space between them. They will also become hairy like a true hobbit's feet. Usually 6-7 balls come out of these ingredients. They are good either warm or cold, stored in your traveller's bag
Rabbit/Chicken stew posted by simplyaven
rabbit/chicken meat, preferably boneless thighs if it's chicken
1 piece of leaks
2-3 green peppers
1-2 big carrots
1/2 lb mushrooms
1/3 cup white dry wine
salt, savory, thyme
Cut the leaks into finger-thick circles, only the white part of the leaks is used. Slice the carrots into thin circles. Cut the peppers into bite-size pieces. Cut the mushrooms in four - each. Heat oil to cover the bottom of a casserole. Put the meat (cut into bite-size pieces) and the leaks in the oil and stew under lid until soft. Add the carrots, the peppers and the mushrooms and stew more under lid. When the mushrooms release their juice, remove the lid and let it evaporate. Add the wine and let it cook for 20 minutes more. Add the salt, the savory and the thyme and cook covered for 10 minutes more. Bon appetit!
Vegetarian Shepard's Pie posted by ordinaryhobbit
2 C cooked lentils
1 small onion chopped
dash of oregano
dash of cayenne pepper
1 tsp sage
1 large cooked potato (instant mashed potato works fine)
small amount hot milk and butter
1 tsp salt
In large mixing bowl mash cooked lentils, add onion and seasonings, put mixture in slightly oiled casserole dish.
In separate bowl mash potato, add hot milk, butter and salt, beat until fluffy, spread on top of lentils.
Bake 20 min. at 350 degrees
Put under broiler to brown the top and serve
The Gaffer's Meat and Tater Pie posted by fantasyfan
Ingredients:
Pie crust for two 10” two-crust pies
3 pounds hamburger, extra lean
3-4 good sized potatoes
1 medium yellow onion
Salt and pepper
Optional: can substitute for or add other root vegetables to potatoes: rutabagas or turnips or carrots work well.
Directions:
Crumble meat into large saucepan.
Chop onion fairly finely, add to pan
Cut potatoes or other vegetables into ½” (1 cm) cubes, add to pan
Add water to pan to cover ingredients, bring to a boil
Simmer until potatoes and vegetables are fork-tender, about 15-20 minutes. Hamburger will be cooked but not browned.
Pour off liquid, draining meat well, then add salt and pepper to taste.
Place into prepared pie crusts, top with second crusts and seal edges.
Bake until crust is browned and filling is hot, approximately 30-40 minutes at 400 F. May need to put foil around edges of crust for the last ten minutes to prevent overbrowning.
Serve hot with Master Frodo’s mushroom gravy. Also can be made into portable pies by placing filling on a round of piecrust, folding over the edges and sealing all around with a fork. Then bake and serve cold as a take-away lunch. Makes two 10” pies or eight pocket pies.
Master Frodo’s Creamy Mushroom Gravy posted by fantasyfan
Ingredients:
8 oz white mushrooms, chopped into fairly small pieces
2 Tablespoons butter or bacon fat
2 Tablespoons flour
2 cups milk
2 Tablespoons heavy cream
1 Tablespoon salt
¾ teaspoons black peppercorns, freshly cracked
Directions:
In a saucepan over medium-high heat, melt the butter/bacon fat.
Sauté mushrooms until cooked but not browned. Mushrooms will significantly reduce in volume.
Whisk in the flour.
Sauté the flour until lightly browned. Remove pan from the heat.
Pour the milk into the pan in a steady stream, whisking constantly.
Return pan to the heat.
Whisk until the gravy thickens. Whisk in the cream, salt, and pepper. Serve hot over pie.
Double the recipe if you like lots of gravy with your pie.
If not in the Shire, you can substitute 3 cans condensed cream of mushroom soup plus one and a half cans of milk for gravy. Mix well and heat through.
Scotch Eggs Strider posted by grammaboodawg
Hard boil 8 eggs. Cool and peel. Mix together 1 pound of sausage meat, 1/2 teaspoon of sage, 1 tablespoon of parsley, and add a pinch of thyme (or use 1 pound of sage-flavoured sausage). With the sausage meat, make 8 patties large enough to surround the 8 peeled, hard-cooked eggs. Place an egg in the center of each patty and form the sausage around the egg. Roll the egg [wrapped in sausage] in flour seasoned with salt and pepper, then in beaten egg, and then in bread crumbs. Fry in deep fat.
Baked Bluefish for Gollum posted by grammaboodawg
Preheat the oven to 425 degrees. Place a 4 to 5 pound bluefish, cleaned and split, on an oiled baking sheet, skin side down. Lay 5 or 6 strips of bacon across it. Bake uncovered for 25 minutes until the fish flakes easily. Sprinkle wit fresh parsley and lemon juice and serve immediately.
Frodo's Scones posted by grammaboodawg
In a large bowl, sift together 2 cups of sifted all-purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and 1 tablespoon of sugar. Cut in 1/2 cup of shortening. Add 1 coup of raisins or currants. Make a well and add enough buttermilk to form a stiff dough. Roll out 1/4 to 1/2 inch think on a floured board. Fry on a lightly greased griddle for 7 to 10 minutes. Turn. Fry for 7 to 10 minutes more and serve.
Smaug's Gems [rated for adults] posted by grammaboodawg
Combine 1 cup of vanilla wafer crumbs, 1 cup of confectioners' sugar, 1 cup of chopped nuts, and 1 tablespoon of cocoa. Add 2 tablespoons of light corn syrup and 1/4 cup of whiskey. Mix well and shape into 1 inch balls. Roll in confectioners' sugar and place in an air-tight container. Store in the refrigerator.
Mrs Maggot's Bacon & Mushrooms and the Gaffer's Home-fried Taters posted by Idril Celebrindal
Imagine if the Gaffer and Mrs. Maggot went to a potluck supper! These recipes make many servings, halve or quarter as necessary. (Unless you have a houseful of teenaged boys, in which case it won't be enough!)
Mrs. Maggot's Bacon & Mushrooms
1. Fry up a pound of bacon and drain on paper towels.
2. Pour off the grease, leaving a couple of spoonfuls in the pan. (Reserve some of the bacon grease for frying the potatoes.)
3. Chop up a half pound of your favorite fresh mushrooms. (I like portabella or white mushrooms; feel free to experiment.)
4. Fry the chopped mushrooms in the bacon grease.
5. Crumble the bacon into the mushrooms and stir until warmed and well-mixed.
Serve the bacon & mushrooms with...
The Gaffer's Home-fried Taters
1. Bake, boil or microwave two pounds of your favorite kind of potatoes.
2. Slice thinly, leaving the skins on.
3. Chop 1/2 cup onions.
4. Heat a few spoonfuls of bacon grease in a large, heavy skillet.
5. Fry the onions for a couple of minutes until they begin to turn transparent.
6. Add the sliced potatoes to the onions and bacon grease; toss to coat.
7. Fry the potatoes until they're golden brown.
Note: Obviously, these recipes aren't low-fat, low-sodium, low-cholesterol, or low-anything else (for that matter). If you need to watch your diet, here are some substitutions you could try:
- Substitute low-sodium bacon, canadian bacon or vegetarian bacon for the regular bacon. (Use a bit of cooking spray if needed.)
- Substititute olive oil or cooking spray for the bacon grease.
Posted by Rosie: I love blackberry and apple crumble. Picking wild blackberries is one of my favourite things about autumn and it's a very hobbity thing to do!
Bread and Butter pudding aslo sounds like a hobbit dessert to me.
Ingredients
25g/1oz butter, plus extra for greasing
8 thin slices bread
50g/2oz sultanas
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste
Method
1. Grease a 1 litre/2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown
For any americans that want to try out this recipe you can convert grams into cups by going to http://www.gourmetsleuth.com/gram_calc.htm
Celebration Apples/Pumpkin posted by simplyaven
Celebration Apples/Pumpkin
apples - depending on how big your tray is choose the amount / or pumpkin
honey
walnuts
raisins (preferably white but can be dark if you prefer them)
rum or brandy
cinnamon
With apples:
Cut a small lid from the top of the apples. Remove the inner part where the seeds are with a knife, not damaging the bottom of the apple. In the hole put a few walnut pieces, raisins and pour a few drops of rum/brandy. On the top spread a little bit of honey and add the cinnamon. Put the lid back. Grease the tray with oil. If you like caramel, you can spread 3-4 spoons of sugar on the bottom of the tray. Put the apples in the tray and bake until golden-brown. Serve with cream or ice cream (vanilla works best).
With pumpkin:
Again cut a lid on the top of the pumpkin. Clean the inside with a spoon from all seeds and hair. The pumkin sides should remain about 1 inch thick after you cleaned it. The pumkin meat you got mix with walnust, raisins and rum/brandy. Spread honey inside the pumpkin - as even as you can, try to cover them with honey. Put the mixture back into the pumpkin, add cinnamon and put the lid back. Bake in pre-heated oven at about 200 degrees Celcius. The pumpkin takes longer to be ready - in my oven approximately an hour. It is served whole in a big plate. Then it is cut from outside and everyone gets a piece of the pumpkin and some mixture from the inside.
Apple Crumble posted by Jazmine
Filling:
11 medium-large bramley apples, peeled, cored, and cut into small cubes
100g brown sugar
2 tbsp plain flour
pinch of ground cinnamon
Crumble:
350g plain flour, sieved
175g brown sugar
200g unsalted butter, softened to room temp
1. Mix the fruit, sugar, tbsp flour, and cinnamon in a bowl, making sure the sugar is evenly distributed
2. In a seperate bowl, mix the flour & sugar well. Using your hands, mix the butter into the flour mix a little at a time, til it looks like breadcrumbs. Messy!
3. Butter a large ovenproof dish. Pour the apple mix in. Sprinkle a generous layer of the crumble mix over the top.
4. Cook in the oven at 180°C, for around an hour, until the apple mix is bubbling, and the crumble is golden brown.
Serve with yummy thick custard, or cream!!
Woody End
Apple Spice Cake posted by myself-ringbearer9
1 box of spice cake mix
1 can of apple pie filling
3/4 can of sour cream
2 eggs
mix together and bake 350 degrees for 35 minutes. (9 x 13 pan)
If you wish to use it: Cream Cheese or Caramel Frosting
(Also, Elvish Cider makes a wonderful drink to go along with this recipe)
Fresh Grape Salad posted by grammaboodawg
8 oz cream cheese
8 oz sour cream
1 cap vanilla
3 lb red grapes (I like mixing red and green together)
1 cup pecans/walnuts if desired.
Mix cheese, cream & vanilla. Add grapes and nuts.
Sprinkle on top
1/2-1 cup brown sugar Let set for 2 hours.
Comfort Pudding posted by SirDennisC
6 cups TORn up bread (Lambas if you can find it)
I cup chopped apples
½ cup raisins
½ cup blueberries (frozen are fine)
½ cup diced peaches or strawberries (or both just add more bread)
3 eggs beaten
½ cup melted butter
2-3 cups milk (depending on amount of fruit and bread)
1 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
Dragonstone Strawberry Soup posted by Darkstone
1/2 cup sugar
1½ cup water
1/4 cup fresh lemon juice
Grated rind of 1 orange
Grated rind of 1 lemon
1 cup heavy cream
1/4 cup dairy sour cream
1 cup Dragonstone wine. (Or any other good fruity riesling wine. Or a sweet rosé if that’s your taste.)
Wash and hull (remove green top) strawberries. Puree. Set aside.
Combine sugar and water in medium sized saucepan. Boil for 10 minutes to make sugar syrup. Cool.
Add strawberry puree to syrup. Add lemon juice and grated citrus rind. Set aside.
Whip cream and stir in sour cream. Fold into strawberry mixture.
Stir well and chill overnight.
Stir in chilled wine to desired consistency.
Garnish with strawberries and whipped cream.
Serves 8 Elves or 2 hobbits.
Banana Muffins posted by Idril Celebrindal
This is a good way to use up the black, overripe bananas that nobody wants to eat. (Adapted from King Arthur Flour 200th anniversary cookbook.)
2 cups flour. I use 1 cup white flour and 1 cup regular whole wheat or "white" whole wheat (a more finely-milled whole wheat flour)
1 tablespoon baking powder
1/2 tsp salt
1/2 cup shortening
1 cup sugar
2 eggs
2-3 mashed bananas
Preheat oven to 375.
Blend flour, baking powder and salt together in a bowl.
In a separate bowl, cream shortening and sugar with electric mixer.
Add eggs one at a time.
Add mashed bananas.
Make a well in the center of the flour mixture and pour in the banana mixture. Fold flour over and stir to mix. Do not overstir -- about 20 seconds of stirring should be enough.
Spoon batter into well-greased muffin tin.
Bake at 375 until muffin tops are firm and golden brown (about 10-13 minutes).
Cedar Plank Salmon with Caper Butter Sauce posted by Alessea Eruvande
You need a cedar plank which has been soaked in water for about an hour. I suppose the elves just cut one off the nearest tree, but we get ours from the outdoor grilling aisle of the grocery store. (This is the recipe that came with the board.)
1 lb. salmon filet (or about 2-3 servings if you don't measure things in pounds)
1 TBS. extra virgin olive oil
1/2 teaspoon fresh ground pepper (fresh ground does make a difference)
1 teaspoon ground coriander
salt to taste (I like sea salt's big granules.)
1/4 cup fresh chives, finely chopped
Caper butter sauce
3 TBS unsalted butter
juice of 1 large lemon
1/2 TBS capers, but I usually add a full TBS
1. Preheat grill to 350 degrees F. (You're on your own if you use charcoal. I don't know how to adjust heat on charcoal.)
2. Place salmon filet skin side down on soaked cedar plank. Brush filet with olive oil.
3. Sprinkle coriander, pepper and chives over full length of filet. Salt fish to taste.
4. Grill for 15-25 minutes until the fish flakes into large chunks when pulled.
5. While fish is grilling, prepare caper butter sauce by melting butter in a small skillet at medium-high heat. Once melted, add capers and lemon juice. Remove from heat once sauce reaches a boil. Serve hot over salmon.
We serve Spinach Orzo pasta along with the salmon.
1 cup uncooked orzo pasta
2 handfuls fresh baby spinach, chopped
1 tsp. dried thyme
1 TBS butter
1 TBS olive oil
1/4 cup fresh grated Parmesan cheese
salt to taste
Boil orzo in salted water (or chicken broth) until done. Drain and return to pot. Add butter and olive oil, toss to coat. Add thyme and spinach and toss. Add Parmesan cheese and toss. Serve immediately. Makes four servings.
Creamy Blueberry Bread Pudding posted by Elven
Serves 10-12 - or 4 Hobbits
1 pound loaf fresh French bread (Earth Grains pre-sliced bread is best)
8 oz bar of cream cheese
2 cups frozen blueberries
2 cups whole milk
1 cup half & half
3/4 cup real maple syrup
14 eggs
Prepare Baking tray with butter
Beat together eggs, milk, half & half and maple syrup.
Tear bread into 1 inch size pieces. Place half in the bottom of the baking dish. Pinch off cream cheese into 1/2 inch size pieces and scatter on top of bread. Sprinkle blueberries on top of bread & cream cheese. Place the remaining bread on top. Gently pour the liquid mixture on top of bread. Cover and refrigerate overnight.
In the morning, remove casserole from refrigerator and sprinkle with Grape Nuts cereal or a Streusel-type topping (but this is plenty sweet so don’t overdo it!). Place in cold oven. Turn oven to 350 degrees and set timer for 40 min. Cover with mallorn leaves (alfoil) and continue baking for 10 min. more. Let rest for 5 min.
Cut into squares and dust with a little powdered sugar.
Serve with crisp bacon and fresh fruit!
Hint: Reheats well!
Marinated Mushrooms Posted by Woodyend
6 tablespoons olive oil
1/4 cup tablespoons red wine vinegar
1 teaspoon black pepper
2 teaspoons salt
2 medium cloves garlic, minced
1 red bell pepper, finely chopped
1 1/2 teaspoons dried basil
4 to 6 green onions, thinly sliced
2 cans or jars (16 ounces total) whole mushrooms, drained
BELOW posted by simplyaven
Preparation:
Directions for marinated mushrooms
Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in chopped bell pepper and basil. Add sliced green onions and drained mushrooms. Let mushrooms marinate in refrigerator for at least 6 hours before serving. Marinated mushrooms recipe serves 4 to 6.
Hobbit's coloured salt
white salt - 5/10 (parts)
powdered savory - 2/10
grounded red pepper (the seasoning) - 1.5/10
dried grounded celery (seasoning) - 1.5/10
Mix all ingredients and use this salt for the recipes below.
Wizard's staff
leaks
white feta cheese
celery
carrots
Cut the white part of the leaks, don't use the green leaves. Remove some of the leaks from inside so the rest makes a tunnel. Add some coloured salt to the inside of the tunnel. From the inner part you removed cut two lids - two circles, an inch thick. Mix the feta cheese with the rest of the leaks (cut into small pieces), carrots (just a little) and celery (also a little). Stuff the leaks tunnel (staff) with the mixture and put the two lids at the ends of the staff. Make as many staves as people there are. Bake the staves when the fire dies out but the coal is hot and still alive. They need just to soften from outside. If you want, you can wrap them up in foil first and when they soften, just burn them for a few minutes on the fire.
The mixture left use for the recipe below.
Hobbity mushrooms deluxe
big white mushrooms
mixture from the Wizard's staff
coloured salt
Remove the stems of the mushrooms and save them for the recipe below. Fill the mushrooms with a table spoon of the mixture, add some coloured salt and bake them on a barbecue (the coal should be really hot) until the mushrooms shrink a little and their sauce evaporates.
Woody skewers
chicken pieces (inch/inch size)
mushroom stems
1-2 tomatoes
coloured salt
Make skewers of the chicken pieces, mushroom stems and pieces of tomato (for this recipe best are the romano tomatoes as they have more meat). Add some coloured salt and bake the skewers over the coal. They don't need much time or the meat will turn dry. Bake until the chicken pieces are golden-brown at the edges.
Shire picnic bread
white (french crusty) bread or whole wheat crusty, unsliced
coloured salt
butter
Roast the bread on both sides using the coal, add butter and coloured salt. Same can be done with potatoes - bake them dug into the coal, when ready just cut them in two and add butter and coloured salt. Don't peal them the outer part is the best!
Bon appetit!
Blue Bandanda Bread posted by dernwyn
Cream: 1/2 cup softened butter and 1 cup sugar (white or brown).
Mix in: 2 eggs and 1 tsp vanilla.
Then mix in: 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.
Mash and add: 2 large ripe bananas.
Stir in 1 1/2 cups blueberries.
If desired, add 1/2 cup chopped nuts.
Pour into greased 9" x 5" loaf pan; bake at 350 deg. for 50-60 minutes.
Cinnamon and seed buns or flatbread. Posted by somuchmore
½ deciliter chopped pumpkin seeds (optional)
1 deciliter chopped sunflower seeds
½ deciliter of linseed
1 deciliter oatmeal
1deciliter graham flour
Let these ingredients soak in a mixing bowl in
2 deciliters of boiled water for about 30 minutes.
Make a little free ’corner’ in the bowl and add
2 deciliter of lukewarm water where you stir in
25 grams of yeast.
Mix with the seeds etc.
Add a tablespoon of your preferred cooking oil (I use rapeseed oil)
Add 4.5 deciliter of flour,
a personal dash of cinnamon, and
half a teaspoon of salt.
And mix well with a large spoon or hands. Add a little flour if the dough seems too moist, but it shouldn’t be too dry and firm.
Leave to rise for 45 minutes.
Then knead the dough on a table for a few minutes, add flour if necessary.
Flatbread: Roll it out with a rolling pin, and cut palm size rektangulars, leaves, or whichever shape you like. You could use the little metal/plastic shapes you use to cut out cookies with (little men/women, etc).
Buns: just shape buns with your hands instead of rolling out the dough.
Place on a baking plate (about 1½ plate of flatbreads, about 14 buns)
Bake for 15 minutes (flatbreads) or 20 minutes (buns) at
200 degrees centigrades.If you'd like to try to make the flatbreads crispier, just let them bake for a few minutes longer.
Blueberry Pies posted by kelvarhin
Dough
1/2 cup butter
2 tablespoons caster sugar
2 1/2 cups flour
1/2 teaspoon salf
1/2 cup ice water
Cut butter into chunks. Combine dry ingredients in a bowl. Rub butter through dry ingredients until it resembles large breadcrumbs. Slowly add water and work in. Form dough into a ball.
Filling
5 cups bluberries (or one 20 oz package, frozen)
1 cup caster sugar
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1 - 2 tablespoons butter.
Gently toss berries with sugar and cinnamon in a large bowl. Sprinkle lemon juice over mix.
To Make Up (24 individual pies)
2 dough recipe
1 beaten egg
1 filling recipe
Roll out dough on a floured surface to a 1/8 inch thickness. Using a 3 inch cookie cutter, cut out 48 circles. Lay out 24 on lightly greased cookie sheets. Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
Brush the border with egg. Lay the second circle on top of each pie, and press edges together with a fork all the way around. (Stretch the top crust gently to fit if necessary). Optional: Mix togehter 1/2 cup water with 1 1/2 tablespoons sugar, brush top of each pie with mix for a sugary glaze.
With a knife, cut three or four short slits in the top of each pie.
Bake at 400 degrees F for 20 - 25 minutes, until crust is golden.
Serve hot or cold with icecream or just as a snack.
Farmer Maggot's
Cheese Scalloped Potatoes submitted by myself
8 portions
1 portion=approx. 9 grams of usable protein. 20% to 24% of average daily protein need.
A luscious way to seve potatoes...
1 clove garlic, bruised
oil
6 large or 8 medium-sized potatoes (6 potatoes=2 cups of grated cheese)
2 cups grated cheese (your choice- swiss or chedder is good)
3 tbsp butter
salt
freshely ground pepper
11/4 cups hot milk (slightly less than one cup)
1) Rub a large shallow baking dish with the bruised garlic, then oil it lightly.
2) Without peeling the potatoes, slice them on the slicing side of a four-sided grater, or slipe very think with sharp knife.
3) Place1/2 of the slices on the bottom of the baking dish; sprinkle with 1 cup grated cheese, dot with 1 1/2 tablespoons butter. Add some salt and paprika. Repeat the layers using the remaining potatoes, cheese, and butter, plus more salt and paprkika.
4) Pour the 1 1/4 cups of hot milk into the dish. Bake in the upper theird of the oven at 425 degrees F for about 25 mins, until the potatoes are tender, and the top is lightly browned and crusty.
Autumn Apple Tea by Woodyend
3 cups apple juice
6 tea Cup Size Tea Bags
1/4 cup firmly packed brown sugar
1/4 cup brandy (optional)
1/2 tsp. vanilla extract
In 2-quart saucepan, heat juice just to a boil. Remove from heat and add tea bags. Cover and brew 5 minutes. Remove tea bags and squeeze. Stir in remaining ingredients. Garnish, if desired, with clove-studded apple slices.
Serves: 4
Preparation Time: 10 Minute(s)CHICKEN SPAGHETTI WITH VELVEETA by Woodyend
4 boneless chicken breast
8oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic
or
2 boneless chicken breast
1 lg. green pepper, chopped
1 lg. onion, chopped
1 c. butter
1/2 c. lite sour cream
1 (8 oz.) box thin spaghetti
1/2 tsp. salt
1 sm. (8 oz.) can English peas
1 can Ro-tel tomatoes, chopped
1 (2 oz.) jar chopped pimientos
1 c. chicken broth
1/2 lb. Velveeta cheese, chopped
1/4 tsp. black pepper
Ritz crackers
or
1 lg. fryer
1 stalk celery
2 bell peppers
2 cans chicken soup
Lg. jar chopped pimento
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 lg. pkg. spaghetti
4 med. onions
2 cans cream of mushroom soup
2 (8 oz.) tomato sauce
Instructions for Velveeta Chicken Spaghetti
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer.
Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking.
Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15
minutes until chicken is done.
Cook the spaghetti in boiling water until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
In a large baking dish or oven-proof pot, place the cooked and cut up
chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake.
Stir very well to mix all ingredients evenly. I usually stir once after
about 15 minutes in the oven - after the cheese has had time to melt.
Bake at 375 degrees for 30 minutes.
You can add canned or fresh mushrooms if you like.
Simple, old-fashined potato pancakes, as I know them by stormcrow20
Take leftover mashed potatoes, crumble saltine crackers into them and mix by hand with masher or large spoon, adding more crackers until you get a kind of dry, lumpy mix that can be made into patties. Make palm-sized patties, fairly thin, and fry in olive oil until lightly browned. Add salt and/or seasonings as preferred. Good with ketchup.
Here is the recipe as given on cooks.com, via wikipedia: 3/4 cup bread crumbs (dry) 2 1/2 cups potatoes (grated, and squeezed dry) 1 small onion (grated) 1 egg (beaten); if egg is omitted, wheat flour and water may be added to the mixture to provide cohesion, since potatoes lack gluten 1/2 tsp. salt 1/2 tsp. sage 1 tsp. baking powder dash of pepper
Instructions: Mix all ingredients until well blended. Drop batter by tablespoonfuls onto hot, greased skillet. Spread the batter and brown pancakes on both sides. Serve hot.
Mushrooms and Rice Autumn Soup by simplyaven
1 lb mushrooms (white or brown)
1 tea cup white rice
1-2 cloves garlic
1 carrot
2-3 table spoons tomato paste
parsley, black pepper, salt
Slice the mushrooms, the carrots and the garlic - the pieces should be small and thin. Heat a little oil (to cover the bottom of a casserole) and cook the vegetables under lid until they soften. Add hot water and boil about 20 minutes - the quantity of water depends on if you like your soup thick or not. I'd say a farmhouse soup is thick, so I'd add 3-4 cups of hot water. Add the rice and boil until it's almost ready. Add the tomato paste (first dissolve it in a little bouillon) and boil until the rice is completely ready. Add the seasonings - salt, black pepper and parsley - cover with the lid and boil for not more than 5 minutes.
The Simple Farmhouse Pie by simplyaven
1 egg, 1 cup of sugar, 1 cup of milk, 2 cups of flour, 2 tea spoons baking powder, 1/2 tea spoon baking soda, 1/3 cup of oil (whatever you prefer just not olive because it smells too strong), 1 vanilla (the vanilla sugar will do fine but you can also use liquid - 1-2 tea spoons), fruits - preferably sour - sour cherries, the purple plums, mixture of berries, bread crumbs.
The fruits should be cut in halves (sour cherries, plums) and drained very well to avoid too much liquid in the pie. Leave them for one hour to drain, especially the frozen berries mix they sell in the stores. If you work with such frozen mix, better leave it to drain longer - two hours.
Mix all the other products and stir very well. The mixture should be thick but still liquid - able to pour. If it's too liquid, add some more flour. If it's too thick, you can add a little bit more milk. Pour the mixture in a tray which you slightly greased before that. You can also use baking paper. Carefully roll the fruits in bread crumbs, it will absorb the liquid left and put them on the top of the mixture. Let the pie for about 20 min to stay with the fruits. Some of them will sink, that's fine. Bake at 180 degrees Celcius for 40-50 minutes. You can use a wooden skewer to check if it's ready - if the dough remains on the skewer the pie is not ready yet.
A Nice Omlet by SirDennisC
Filling
1/2 pound fresh mushrooms sliced
1 small pepper (your choice of hotness)
1 small onion chopped
1 large tomato chopped
Olive oil
Chili pepper
Basil
Salt
Pepper
Shredded cheddar
Saute ingredients in oil, beginning with onions, then pepper, then mushrooms, finally tomato and spices. Onions should be clear, peppers very nearly firm, mushrooms still white but sweating and springy, and tomato intact but hot. Remove from pan.
Eggs
6 eggs beaten then blended with 1/2 cup milk. Pour into hot pan (med heat) and encourage to cook evenly. Do not stir in pan! When the top is mostly cooked add filling and top with shredded cheddar. Fold sides up over mixture into a burrito shape. Cover pan with lid and cook another 3-5 minutes.
Serve with Salsa or Vietnamese chili sauce (I call it rooster sauce because there's a rooster on the bottle.) toast and bacon.
For an extra special treat, serve with Tzatziki!
Crock Pot Split Pea Soup by Idril Celebrindal
1 one-pound bag of split peas
2-3 potatoes
3-4 carrots
1 rib celery or pinch celery seed
1 small onion
1/2 lb. ham (optional)
1/2 tsp. bay leaves (1 or 2 large leaves)
1 tsp. basil
1/2 tsp marjoram
1/2 tsp thyme
1. Rinse and drain split peas in colander.
2. Peel and dice potatoes.
3. Peel and slice carrots
4. Slice celery. (I use a pinch of celery seed if I don't have celery on hand.)
5. Chop onion.
6. Dice ham. (Leave it out for vegetarian split pea soup.)
7. Add herbs, peas and rest of ingredients to crock pot.
8. Fill with water to about 1" below brim. (Note: I have a traditional 4-qt. upright crock pot, so I'm probably adding about 1 1/2 - 2 quarts of water.)
9. Cook on high all day.
Serve with crackers, crusty bread, etc. Add salt and pepper to taste.
Feel free to adjust the quantities of herbs, carrots, potatoes, ham, etc. to your liking. I don't add salt while cooking because ham tends to be pretty salty.
Cheesy Roasted Mushrooms by Jazmine
This is really simple, you just take some large, flat mushrooms, hollow out the stalk, and fill with your favourite cheese, grated. I like to use a mature farmhouse cheddar. Sometimes I throw some fresh herbs over, any herb will do, depending on what you fancy. Roast them on a low heat until the cheese has melted and gone golden brown. Yummy as a starter, or I sometimes serve with potatoes and a variety of roast veg for a main course. Nice and easy!
Chicken Liver With Onions by dernwyn
I realize many folks don't like liver, but chicken livers are very tender. This is an old favorite of mine:
In a skillet at medium heat, melt 1/4 cup butter.
Brown 1/2 lb. chicken livers; push these to one side.
Brown 1/2 lb. sliced mushrooms.
Mix the two together, and sprinkle with 1/4 tsp. salt and 2 tsp. Worcestershire sauce.
Cover and simmer for about 5 minutes, until chicken livers are fully cooked.
You could also fry up some bacon in the skillet, and crumble it into the mix.
Perfect for any time of day!
Breaded Baked Pork Steak by gramma
2-4 Lean Pork Steaks
crushed corn flakes, crackers, or bread crumbs (your preference)
1-2 eggs
1 cup flour
salt/pepper to taste
spices/garlic salt optional
… Prepare a cookie sheet with aluminum foil and spray with nonstick coating.
… Preheat oven to 350 degrees. Heat up fry pan, season with your choice of olive oil, shortening, margarine, whatever…
… Line up 3 plates. 1st plate with flour; 2nd w/eggs (beaten); 3rd w/crumbs
Plop the steaks onto the flour, coating both sides; then plop that into the egg wash and coat both sides; finally plop that into the crumbs and coat both sides.
… Pan fry until browned on both sides, then place lovingly onto the cookie sheet. I like mine w/bbq sauce, which I add now.
…Bake in oven for 20-30 minutes (or until the smoke alarm goes off); depending on thickness of steaks. EAT!
Carrot cake by so much more
200 grams of soft butter or margarine
200 grams of brown sugar (3½ deciliter)
3 eggs
200 grams of wheat flour (3½ deciliter)
2 teaspoons cinnamon
2 teaspoons baking powder
5 finely grated carrots (medium size carrots)
75 grams of chopped walnuts (a bit more than half a cup)
1½ deciliter of raisins (half a cup)
Mix butter/margarine, brown sugar and eggs well. In a separate bowl mix flour, cinnamon, baking powder with the shredded carrots, raisins and chopped walnuts. Add all this to the butter-sugar-eggs-mix. Put it in a round baking tin (22 cm across) or whichever looks right in size. Bake for 60 minutes at 175 degrees Celsius/350 degr.Fahrenheit.
Optional: a cream cheese ’glazing’. When the cake has cooled, you can glaze it with this:
Mix 200 grams of cream cheese (naturel) with 2 tablespoons of water, 50 grams of icing sugar, 2 teaspoons of lemon peel, and 2 teaspoons of lemon juice.
But the cake is just fine without it.
Some people say a cake needs to settle before eating (we’re talking a day here!). Hmm, I say. This cake is so delicious fresh out of the oven, that day 2 of its existence sees it in a much reduced size. It’s up to you to risk it.
Farm-style yogurt by simplyaven
fresh made yogurt(or from the store but choose higher in fat yogurt)
honey
ground walnuts/berries (works best with sour berries, not too sweat, we prefer blackberries and blueberries)
Just mix all ingredients and stir very well so the honey is distributed evenly in the yogurt. If it's with walnuts, keep it at room temperature. If you use berries, add them after stirring well, put the dessert the fridge for half an hour before serving. Healthy and natural
Mexican Eggs by Woodyend
2 eggs
2 tablespoons skim or low-fat milk
1 teaspoon plus 2 tablespoons finely chopped green onions with tops
Dash salt, optional
1 teaspoon butter or cooking oil OR cooking spray
1/2 cup chopped tomatoes
2 tablespoons chopped green pepper
1/4 cup (1 oz.) shredded reduced-fat Cheddar or Monterey Jack cheese
2 tablespoons bottled taco sauce
In small bowl, beat together eggs, milk and 1 teaspoon of the onions with salt, if desired, until blended. In 7- to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Sprinkle with the tomatoes, pepper, onions and cheese. Top the taco sauce.
Pico De Gallo by Woodyend
1/2 cup green onions
1 Serrano pepper, ( May omit, or use any pepper you like.)
1/2 TBSP corn oil
1/2 can of Rotel tomatoes with green chilies
1 fresh tomato chopped
Juice of one lemon
6 sprigs of cilantro
Salt to taste
Vagabundo Potato by Darkstone
Get four potatoes.
Leave the skins on and cut the potatoes long ways in half.
Scoop a chunk from each half and place chunks in plastic bag.
Put a pinch of salt, a dash of pepper, and a can of refried beans into the plastic bag.
Mush the bag until thoroughly mixed.
Place potato halves onto individual aluminum foil sheets.
Scoop potato/bean mixture onto the halves.
Top with veggies, cheese, meat, butter, and/or anything else you can find.
Cover with other half of potato.
Wrap each in foil.
Cook the potatoes in the coals of your campfire, turning gently and regularly.
Be careful when opening and eat with a spoon.
(Alternately you can cook these quite nicely by popping your car hood and nestling them up against your carburator on top of the engine block and then driving around sightseeing for about an hour.)
Orange soda cake by Darkstone
1 box of cake mix
1 12 oz. can of soda. (If using white cake mix use 7-Up. If using chocolate cake mix use Coca-Cola. If using strawberry cake mix use Big Red. Etc.)
Mix the cake mix and the soda together.
Slice off 1/3 from the top of each orange, saving the top as a lid.
Spoon the fruit out of the bottom 2/3 of each orange, leaving an empty shell.
Fill the hollow shell halfway with cake batter.
Place the lids back on each orange.
Wrap each orange in aluminum foil.
Place the wrapped oranges in the hot coals of your campfire and let them cook for 15 to 20 minutes.
Remove from the heat and serve.
Brooms by Darkstone
Wrap a mushroom in a slice of bacon.
Skewer with unwound wire hanger.
Roast over campfire.
Eat.
Mushrooms and Bacon by Dreamflower
(Mrs. Maggot’s style)
Half a pound of bacon
One and a half to two pounds of mixed mushrooms
Onion--half a small one, or a quarter of a large one
Five or six good sized cloves of garlic
Salt and pepper to taste
Dash of sweet vinegar
Dice the bacon into small pieces and cook in a skillet until crisp. Remove the bacon and drain it, and put to one side. Drain off all but a tablespoonful of the bacon drippings. Chop the onion fine, and cook it in the dripping until it is soft and brown. Crush the garlic cloves and add them to the skillet. For your mushrooms, leave the small ones whole, cut the medium ones in halves or quarters, and slice up the large ones. Put them in the skillet with the onion and garlic, and add salt and pepper. Let them cook down until they give up their juice; then cook some more until the juice begins to evaporate. Put the bacon back in. Add the sweet vinegar, and cook for about five more minutes. Serve piping hot.
(Note: The first time I made this, I used a combination of white button and baby portobellas and portobellos, for the mushrooms, and for sweet vinegar, I used raspberry balsamic, although I have also used regular balsamic as well.)
Later on, I wrote a fanfic about it: "Missus Maggot's Mushrooms" posted at
http://www.storiesofarda.com/chapterview.asp?sid=1827&cid=7611
I'm very fond of stories with recipes attached, and have several of them. But this one seemed the best and most likely for this particular thread!
