Basic Recipes Needed
Hello ladies!
As I said in my thread about Samuel, he has a sister. Her name is Michel and she's 18 years old and unmarried. She's a lovely blonde-haired, blue-eyed young woman with wide hips and a talent for sewing and yarnwork. Her cleaning abilities are decent, but her cooking skills leave a lot to be desired. She has only recently learned how to use a whisk (disappointing, I know). I was going to teach her how to make pie yesterday, but something came up and she will be unable to visit me for a few days. My goal is to make a list of simple and delicious recipes that I can show her how to make when she returns. I have a few ideas in mind, but I'd appreciate any suggestions or recipes. Thank you! |
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All American Apple pie! :innocent:
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Oh my. For a young lady getting up in her years, who has all those talents and traits going for her, it seems odd that no man has taken her for a bride yet. Are you sure she's not that way?
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You're right. That does seem odd. If you like, I could spend some time with the poor dear to determine whether or not she has been infected with the homo virus. It's the least I could do.
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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 |
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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! |
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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.:ph34r: Another favourite for anyone who loves tasty, juicy, succulent, moist meat is this recipe by Gordon, also pretty straight forward: |
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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). |
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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 :thumbsup: Enjoy! https://recipesrecipesrecipes.files....-bolognese.jpg |
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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. |
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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. |
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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! |
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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! |
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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. |
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Here's a good one!
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