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Off Topic Chatter Food and Recipes
11 messages, Last post on Feb 25, 2008 at 12:22 PM
You are in the Off Topic Chatter Forum. Your Host is KarenS
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...and happy birthday to my grandfather (MHRIP)! Although it's not a truly traditional Irish meal for celebration, the corned beef will be simmering later this afternoon. The Smithwick's is chilling. (Sorry, I prefer it cold to room temp, but the Bushmill's is fine as is.  ) I don't do anything special with the corned beef, but for those needing a recipe, here ya go. And you need a really big pot for this! 5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 garlic cloves, peeled 2 Bay leaves 1 lb. carrots, peeled and quartered 4 onions, peeled and quartered 2 turnips, peeled and quartered 3 lbs. red-skinned potatoes, scrubbed and chunked 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, toss in garlic and Bay leaves. Reduce heat and simmer slowly for 5 hours or until tender, skimming occasionally. During the last hour, add the carrots, onions, potatoes, and turnips and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Here's to you and yours And to mine and ours. And if mine and ours Ever come across to you and yours, I hope you and yours will do As much for mine and ours As mine and ours have done For you and yours!
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Replying to: KarenS (Mar 17, 2007 6:53 am) 
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http://la-cocina-paso-a-paso.blogspot.com/ For those of you that can read Spanish, I would recommend the blogs of Fernando Villanueva. Very well-known by the professional 3-Stars, however. He is a retired man and all-life aficionado cooker. Before retirement, he travelled around the world because of his business. He took advantage of that to investigate as many dishes and cooking cultures as he was able (popular and professional, specially the orientals). He keeps travelling but now for the pleasure of visiting the best food places — to the best of his economy, as he says. Nonetheless, he is not a posh specialist. You may find traditional Spanish recipies in the blog (like the paella 'a su manera'). Have a good time, Jose |
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does anyone have a recipe for heath coffe cake. i had some today for the first time it was very good. or any other scatch desert cake or such. 
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Replying to: okko1 (Nov 27, 2007 4:42 pm) http://www.cooks.com/rec/search?q=heath+bar+cake As for other cakes, I have one that is a sour cream cinnamon bundt cake that will absolutely knock your socks off! Unfortunately, it will most likely raise your cholesterol too. 
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As a child we used to spend the whole summer camping at the ocean. Back then Mom didn't drive and Dad only came down on weekends so we depended on 'on the road' vendors for things like ice (no electricity, had an 'ice-box') milk and bread. The bread guy had Limpa bread they we would get sometimes and I never forgot about it, but could never find it in stores since then. Finally about a year or so ago I tried to find a recipe on the net for it. Tried a couple that didn't match the taste I remembered at all. Eventually a proper google search brought me to this one: bread and I knew right away from comments in review section it sounded about right (and was). My taste buds had been acquainted with an old friend after about 45 years. I change it just a bit by going lean on caraway seeds and am a little generous with the brown sugar. Basic bread making skills (from scratch, not box) are needed also and not spelled out in recipe.
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Replying to: ray80 (Nov 28, 2007 11:44 am) An elderly couple lived next to us when I was growing up and when I didn't like the peas and tomatoes my mom was dishing up, I'd go next door and see what they were serving. Often I'd wind up with some wonderful fresh cookies. We moved and they died before I could track down the recipe from them or their grown kids. They were sort of like a molasses cookie but not really. Softish but with a little crunch on the edges and a nice brown color, and no ginger or allspice overtones of a normal molasses cookie. The family was named Polsgrove so perhaps the cookie recipe was handed down from the Rhine area of SW Germany. I'd recognize the smell in an instant even though it's been about 45 years for me too since I had one. I guess I need to go visit a bunch of Heidelberg bakeries. |
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Easy and not too horribly decadent for the waist line. You will need: 1 box of chocolate fudge cake mix 3 eggs 1 can of cherry pie filling Mix all together. Pour into well-greased(or spray shortening) 13 x 9 pan. Bake at 350 degrees for 35 minutes. Cool. Serve with ice cream and chocolate syrup, or whipped cream. Enjoy! |
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You will need: one clean glass access to indoor plumbing Take the glass and hold under indoor faucet. Slowly turn faucet handle to the left allowing water to escape pipes. When water level has reached 80% capacity of the glass... return handle to off position. Feeds 1 or 2. Sorry folks. A glass of water is the only thing I know how to make. 
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