[Roland]

Re: Basic Recipes Needed

The cheese-eating surrender monkeys stole our Freedom Fries and renamed them French Fries. That does not make them French; it does not make them non-American. In the same way, the atheists stole our pasta to make it an atheist symbol. It is still a good food for True Christians™. I just wish we hadn't stolen it from those swarthy papists in Italy.

Hi Jim,

Making fresh pasta is something everyone should do. It is cheap, easy and everyone can do it. The recipe is free for anyone to use it

Pasta can also be great for lunch:

[Jim Farmer]

Re: Basic Recipes Needed

Dear Nobar,

It seems I made a slight mistake by posting this picture. I thought it was a minor issue since I was focussing on the recipe of the sauce but now I understand that I offended your culinary tastes. And you are very right by pointing this out.

According to the picture it is not the worst pasta but I feel I have let you and Esther down. The recipe I posted (and myself) omitted the recipe for the pasta, decent pasta. As this is the basis of the dish I will post the recipe and procedure.

The cheese-eating surrender monkeys stole our Freedom Fries and renamed them French Fries. That does not make them French; it does not make them non-American. In the same way, the atheists stole our pasta to make it an atheist symbol. It is still a good food for True Christians(tm). I just wish we hadn't stolen it from those swarthy papists in Italy.

[Adam Fag]

Re: Basic Recipes Needed

Here's a good one!

SEAFOOD IN ASPIC
Ingredients:

• 10 white gelatine sheets
• 1 carrot
• 600 g white fish fillet (e.g. monkfish, ling or cod fillet)
• 1 jar (400 ml) fish stock
• 1 egg white (M)
• 1/2 jar (200 ml) lobster stock
• 125 ml dry white wine
• 100 g North Sea shrimp
• 100 g crabmeat (available in the refrigerated section of your supermarket)
• 1-2 tbsp aniseed schnapps
• Salt and pepper
• A few splashes of lemon juice
• A few sprigs of dill

Preparation:

1. Soak gelatine in plenty of cold water.
2. Peel, clean and cut carrot into thin slices. Cook in salt water for approx. 8 minutes. Then strain, rinse with cold water and drain well.
3. Rinse fish fillet and slice into bite-sized pieces. Bring fish stock to a boil and add fish pieces. Simmer for approx. 4-5 minutes on a low heat until tender. Remove fish pieces from stock using a skimmer.
4. To clarify the fish stock, bring fish stock to a boil and mix in egg white, again bringing the stock to a boil. Skim off froth. Add lobster stock and white wine to the fish stock, bring to a boil once and season with salt, pepper, aniseed schnapps and lemon juice. Drain gelatine and dissolve in the hot fish stock.
5. Rinse a 1.5-2 litre fish mould with cold water. Add layers of fish, sliced carrot, shrimp and crabmeat as well as dill sprigs. Pour fish stock into the mould. Refrigerate for 3-4 hours until the liquid has set.
6. Serve with fried potatoes.

Tip: Should you not have a suitable mould, you can also use an approx. 24 cm Savarin or rice ring mould.

[Roland]

Re: Basic Recipes Needed

WARNING!!! User promoting atheism and/or absurdism!!!

Dear Nobar,

It seems I made a slight mistake by posting this picture. I thought it was a minor issue since I was focussing on the recipe of the sauce but now I understand that I offended your culinary tastes. And you are very right by pointing this out.

According to the picture it is not the worst pasta but I feel I have let you and Esther down. The recipe I posted (and myself) omitted the recipe for the pasta, decent pasta. As this is the basis of the dish I will post the recipe and procedure.

[Esther B.]

Re: Basic Recipes Needed

Esther,

I have boxes and boxes of recipes that I could send you in the mail. I tried to give them to our unmarried daughter but she is too cocky to accept them even though we taught her everything well mostly me (her mother) about how to cook and bake and mix and stir.

She seems more interested in her darn pie than in finding a decent man and I am just heartsick. But you can have these recipes if you want them dear. Maybe you can share them with Elizabeth Johnson, that sweet girl that took us in and fed us like we were royalty out in wicked California. Shadrach wants to move there in that gated community where Mrs. Johnson lives. You know we have a daughter Elizabeth but she can be just as nuts as Naomi sometimes. Well anyway let me know if you want these. Some of them are as old as me but food still tastes the same no matter the age of the recipe hah hah olo.

Your friends,
Shadrach and Deborah Lamb

Begone, satan! The blood of the LAMB OF GOD has defeated you!

Thank you for your generous offer, Mrs. Lamb! I'd love to have your recipes. I'd be more than willing to share them with Elizabeth Johnson.

Once again, thank you so much!

[Shad and Deb Lamb]

Re: Basic Recipes Needed

Esther,

I have boxes and boxes of recipes that I could send you in the mail. I tried to give them to our unmarried daughter but she is too cocky to accept them even though we taught her everything well mostly me (her mother) about how to cook and bake and mix and stir.

She seems more interested in her darn pie than in finding a decent man and I am just heartsick. But you can have these recipes if you want them dear. Maybe you can share them with Elizabeth Johnson, that sweet girl that took us in and fed us like we were royalty out in wicked California. Shadrach wants to move there in that gated community where Mrs. Johnson lives. You know we have a daughter Elizabeth but she can be just as nuts as Naomi sometimes. Well anyway let me know if you want these. Some of them are as old as me but food still tastes the same no matter the age of the recipe hah hah olo.

Your friends,
Shadrach and Deborah Lamb

Begone, satan! The blood of the LAMB OF GOD has defeated you!

[Esther B.]

Re: Basic Recipes Needed

WARNING!!! User promoting atheism and/or absurdism!!!

Oh my! Thank you for pointing that out, Brother Nobar!

[Nobar King]

Re: Basic Recipes Needed

WARNING!!! User promoting atheism and/or absurdism!!!

[Esther B.]

Re: Basic Recipes Needed

What a surprising decision. One would think that getting a perfect steak from a grill requires some expertise: Much more skill than required for the recipes I posted.

Here another easy recipe.

As for the directions: Leave out the milk (It´s for babies), add a whole bottle of wine (Bordeaux), 2 cans of tomato paste should be two cans of fried tomato paste and two (or three) cans of peeled tomatoes. 3,5 hours as posted in the recipe is nice but longer is tastier! Leave out the pancetta, use mushrooms instead Enjoy!

Thank you! I believe that that recipe will be appropriate.

Breakfast

Boil about four cups of chicken stock.
Add:
Some chopped onion
Handful of frozen corn
1-1/2 cups of grits
Tablespoon of butter

About two minutes before the grits are done, mix in 3-4 beaten eggs.
Add some shredded cheese. Chopped ham is good too.

Good stuff.

Thank you, Brother! That looks delicious!

In other news, Michel might have a suitor. Her father isn't giving any other details except to say that the young man is a very patient teacher.

[Freddy Osborne]

Re: Basic Recipes Needed

Breakfast

Boil about four cups of chicken stock.
Add:
Some chopped onion
Handful of frozen corn
1-1/2 cups of grits
Tablespoon of butter

About two minutes before the grits are done, mix in 3-4 beaten eggs.
Add some shredded cheese. Chopped ham is good too.

Good stuff.

[Roland]

Re: Basic Recipes Needed

[...]
Thank you, Roland! Unfortunately, I'm not sure if Michel's father will let her prepare those delicious looking ribs. Her father doesn't trust her or her mother with anything that can be cooked on a grill (with the exception of steak).

What a surprising decision. One would think that getting a perfect steak from a grill requires some expertise: Much more skill than required for the recipes I posted.

Here another easy recipe.

As for the directions: Leave out the milk (It´s for babies), add a whole bottle of wine (Bordeaux), 2 cans of tomato paste should be two cans of fried tomato paste and two (or three) cans of peeled tomatoes. 3,5 hours as posted in the recipe is nice but longer is tastier! Leave out the pancetta, use mushrooms instead Enjoy!

[Esther B.]

Re: Basic Recipes Needed

Thank you for your generous offer, Sister Victory! Unfortunately, I do not think that her father will allow her to be in a different state without him.

Thank you, Sister Elizabeth, for those recipes! I just might have to copy them down for myself as well.

Thank you, Brother Alvin! I will see if Michel is capable of making something as easy as oatmeal.

Thank you, Roland! Unfortunately, I'm not sure if Michel's father will let her prepare those delicious looking ribs. Her father doesn't trust her or her mother with anything that can be cooked on a grill (with the exception of steak).

[Roland]

Re: Basic Recipes Needed

I sometimes use this recipe from Robin.

It takes some time to prepare but not a lot of work. Anybody can make it and it is delicious. Lots of meat and lots of excellent gravy. Do add a whole bottle of wine and fry the meat well in cleared butter before simmering.

Pic and recipe behind the link due to copyright issues.

Another favourite for anyone who loves tasty, juicy, succulent, moist meat is this recipe by Gordon, also pretty straight forward:

[Alvin Moss]

Re: Basic Recipes Needed

This is one of my favorites:

Boil some water
Put a little salt in it
Put some oatmeal in it
Boil it a little more

Voila!

[Mrs. Elizabeth Johnson]

Re: Basic Recipes Needed

These are very basic recipes, yet I feel like I must include them.

Meat Crescent Ring
Using pie crust, cut it in triangles, and lay them in a ring. Then layer thin sliced ham, cheese, more ham, some bacon, and more cheese. Then cover it in longer triangle rings to create a top. Bake it for 15 minutes at 300 degrees. This is good when you are in a hurry and need to make some pretty piece for a potluck or charity.

Pickles

3-3/4 cups water
3-3/4 cups white or cider vinegar
6 tbsp. pickling salt
Large saucepan
2-1/4 lbs. 4-inch pickling cucumbers (about 36 cucumbers)
Paring knife
6 clean pint jars with lids and seals
6 to 8 tbsp. dill seed
1 tbsp. mustard seed
Measuring spoons
Wide-mouth funnel
Ladle
Paper towel
Canning bath

Make the pickling brine by mixing water, vinegar and pickling salt in the saucepan. Heat until the mixture comes to a boil.

Wash the cucumbers thoroughly. Cut off the stems and cut a 1/4-inch slice from each end

Place five to six cucumbers into each pint canning jar. Leave 1/2 inch of headroom between the cucumbers and the top of the jar. Place 3 to 4 tsp. of the dill seed and 1/2 teaspoon of the mustard seed in each jar.

Place the funnel into the top of a jar. Ladle the brine carefully into the jar, filling it to within 1/2 inch of the top. Remove the funnel. Wipe the edge of the jar with a clean, damp paper towel. Place the seal and lid in place and tighten. Repeat with the remaining jars.

Place the sealed jars into the boiling water in the canner. Make sure the jars do not touch each other. Cover the canner. Boil the jars for 10 minutes. Remove the jars from the canning bath and allow to cool.

Let the sealed jars stand at room temperature for one week. They can then be stored up to one year in a cool, dark place. Once the sealed jars are opened, store them in the refrigerator

Chicken Noodle Soup

Ingredients
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Directions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Biscuits

Ingredients
Ingredients
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

Directions
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Cover and place on top of hot coals in the fireplace. Carefully place some hot coals on top of the skillet cover. Bake for 12 minutes or until golden brown.

Mashed Potatos

Ingredients:
2 sticks butter, softened, plus more for pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper

Instructions:
Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.


I hope this helps!
Elizabeth