Stuffed Green Peppers
4 Large green Peppers
1lb Ground Chuck
1 cup Rice
1/4 tsp Garlic Powder
1 Medium Onion diced
2 cups tomato Sauce divided
8 oz Mozzarilla Cheese

Cut off tops of peppers. Poke stem out and save rest of top. Clean inside of peppers.
In a large bowl mix meat, rice, garlic, onion, 1/2 of cheese and 1 cup sauce. Spoon filling into peppers then replace tops.
Pre-heat oven to 350 and bake for 20 min. Remove and add remainder of cheese and sauce. Then bake for another 20min.

Sorry another 10 min not 20min.

@joker

Nagila and thankyou.

May I ask the name of the above (Star Trek related I expect)

All Hail the Ferengi Alliance

nagila everyone
Around 600-700grams of leg of lamb-diced(ask butcher to do it for you)
2 cloves garlic crushed
same amount of ginger finely diced
2tsp salt
1tsp haldi (turmeric)
3tsp garam masala
2tsp ground coriander(cilantro)
2tsp ground cumin
2tbls greek yoghurt
1tsp red chilli powder
2 med onions finely chopped
1 can whole peeled tomatoes(dice yourself)

First pour a couple of tbls of oil into pot and heat on high until very hot.
Throw in finely chopped onions stir fry until soft.
Then throw in garlic and ginger and keep stirfrying.
Then add all ground spices and keep frying until mixture looks dryish.fry for a few mins until aroma fills your house-then add the lamb keep stirfrying for around 5mins until meat has fully browned.
Then throw in diced tomatoes stir it all about and let it cook for a few mins beore adding the yoghurt stir it all in and bring to the boil.
Then transfer to lowest posible heat and cook for 2 hours.MUST stir every half hour.
Serve with saffron rice.
hope everyone enjoys.
AHFA

nagila everyone forgot to say the above recipe is rogan josh for you joker or anybody else who would like to try it
AHFA

Nagila friends of the Ferengi Alliance,I miss the food of Ferenginar,my favorite is jellied tube grubs or gree worms served alive.As much as I detest humaan food,I have found something similar to a Ferengi treat thats great to eat while watching your shows.
Ferengi flatbread pie.
crust:2cups flour
1/2teaspoon salt
1packet yeast
2/3 cup warm water(110F`)
1 teaspoon sugar
mix dry ingredients,then add wet form soft dough.kneed 3 minutes,oil the bowl and cover with damp cloth,let rise 1 hour.
oil a 10 to 12"cast iron skillet and spinkle cornmeal lightly on bottom.take you dough and roll it out on floured surface till big enough to fill bottom of pan.
preheat oven to 400`F
pie filling:2cups sliced hard apples
3 tablespoons brown sugar
1 teaspoon cinnimon
dash of nutmeg
3 tablespoons of softened butter
2 tablespoons powdered sugar
spread butter on pie crust,arrange apple slices on top,sprinkle with brown sugar and spices,bake for 25-35 minutes,sprinkle with powdered sugar to finish.

AHFA,Nogds9

So is this just for recipes that are Ferengi in nature or just good eats?

Just good eats.

Well this may seem boring but folks I make it for seem to like it and is really cheap to make:
Cream of Potato Soup with Smoked Sausage:
6 large potatoes
1 large onion
tablespoon of minced garlic
1 lb of smoked sausage
1-2 cups potato flakes (for making instant mashed).
Bit of oil
Oregano
white pepper to taste (I like a lot)

Simple instructions:
Heat small amount of oil (like maybe teaspoon) in a large pot, add garlic.

While this is heating, chop the smoked sausage, add to pan when chopped. Stir occasionally.

While meat is browning, chop onion and add.

While onion is carmelizing, wash peel and dice the potatoes. When onion is carmelized and meat is nicely browned, add potatoes and add enough water to fill pot to 2/3. Add half tablespoon of oregano, white pepper to taste (I like mine with some bite), bring to a boil then reduce heat and simmer for an hour or so until potato bits are soft. Set heat on low and then 15 minutes before serving, add the potato flakes, bring back to boil then turn it off. Will thicken nicely in a few minutes.

For some extra fun, use keilbasa or better yet, hotlink sausage for meat. Salt and pepper to taste.

Serves a lot and sticks to your ribs.

Super fabulous guys!! I just came up with a great one.

Cranberry/Pinnaepple layer desert

I like to use Whole crushed cranberries for the texture. layers may be in whatever order you wish. Alter ingredients to taste.

One layer of cranberry
one layer of cream cheese
one layer of pinnapple
one layer of marshmallow cream
one layer of crushed walnuts
One layer of whipped topping
one layer of mandarine oranges

Hope you like it!

AHFA

nagila everyone
salt& pepper squid
INGREDIENTS:
225g squid tubes
10g szechwan peppercorns
35g sea salt
125g all-purpose flour
130g cornstarch
180ml peanut oil
DIRECTIONS
1.Slice the squid down one side and open them up to lay flat.Score the insides with a knife in a cross-hatch pattern.Set aside
2.Heat a small skillet over high heat with no oil.Add the peppercorns,and toast for a few minutes,stirring constantly,until they start to sizzle and pop.Remove them from the pan and set aside.Add the salt to the pan and cook over high heat until it has turned a gray color.remove from heat.
3.Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder.
Transfer to a reasable plastic bag or freezer bag and mix with flour and corn starch.
4.Heat the oil in the wok or heavy skillet over high heat until very hot.
Place a few pieces of squid at a time into the bag and shake to coat.
Shake of excess and quickly fry them in the oil until browned,turning once.
Each one should take about 30sec to 1min.
Serve with salad
Serves 2
AHFA enjoy

anybody got anymore it's been good so far

This is great guys, was worth getting S**T from Quark to get this new thread started, looks like there is alot of great things here to try, I have to admit to being hungry over the past weekend since my wife was doing all of the Christmas baking so the house was smelling sooooo good. I have a few recipies to post later, but keep them coming!

One suggestion that will improve Stuffed Green Peppers.
Around this time of year substitute with red peppers, not hot ones but green ones that like tomatoes have reached maturity and have turned from green to red.

Substitute the red for green then bake or broil for the last 5 to 10 minutes until skin starts to char.

Sweet Red Peppers are available year round but around now the price drops.

Savory Grilled Potatoes in Foil

1/2 cup Miracle Whip salad dressing
3 fresh garlic cloves, minced
1/2 tespoon paprika
1/4 teaspoon of each:salt, pepper
3 baking potatoes, cut into 1/4 inch slices
1 large onion sliced

Mix salad dressing and seasonings in a large bowl until well blended. Stir in potatoes and onions to coat.

Divide potatoe mixture evenly among six-12 inch square pieces of heavy duty foil. Seal each to form a packet.

Place foil packets on grill over medium-hot coals. Grill covered 25-30 minutes or until potatoes are tender.

If you want a little heat, add chopped fresh jalapenos to each packet. I like it spicy, the hotter the better, so I always add the peppers.

AHFA

Nagila

Hot Buttered Rum

1 (1 pound) package of brown sugar
1 (1 pound) package of confectioner's sugar
1 teaspoon each:nutmeg and cinnamon
2 cups of melted butter
1 quart of vanilla icecream
Rum to taste

Stir brown sugar, confectioner's sugar, nutmeg and cinnamon into melted butter in bowl. Stir in icecream Store in refrigerator.

Place 2 tablespoons of ice cream mixture in each mug. Add rum to tasts and enough hot water to fill mug, stirring to mix well.

Cheers!

AHFA

Nagila

Here's one even the kids can help make.

No-Bake Chocolate Cookies

2 cups sugar
1/2 cup cold milk
1/2 cup margarine
1/2 cup baking cocoa
1 cup shredded coconut
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups of quick cooking oatmeal

Bring sugar, milk, margarine and cocoa to a boil in sauce pan. Boil for 1 minute. Remove from heat.

Stir in coconut, peanut butter and vanilla. Add oats 1 cup at a time, mixing well after each addition.

Drop by spoonfuls onto waxed paper.

AHFA

@rehttswife
Have been looking for that recipe for ages thanks for posting it. Going to make some tomorrow and eat my heart out.

Here is one I have enjoyed for many years

Oriental Salad

Ingredients:
1 breast of chicken (or POINTS), boned and cut into bite sized pieces*
1 tbls. butter
1 cup toasted sesame seeds**
1 cup blanced slivered almonds
1-2 tbls light Wesson oil
1 head cabbage
3 green onions
2 packages Top Ramen (Chicken flavored, or POINTS)
1/2 - 3/4 cup light Wesson oil
6 tbls Rice Vinegar

Instructions:
1. Saute chicken (or POINTS) in butter and set aside
2. Saute almonds until golden brown in 1 - 2 tbls oil and set aside
3. Chop cabbage into small pieces in large bowl
4. Chop onions and add to cabbage
5. Break noodles from Top Ramen into small pieces and add to cabbage mixture
6. Mix 2 pkgs of Top Ramen seasoning with 1/2 - 3/4 cup light Wesson oil
7. Add Rice Vinegar to seasoning and oil mixture
8. Pour mixture over the cabbage, onion and noodles
9. Add chicken (or POINTS), seeds and almonds and toss well.
10. ENJOY!


*You may add more chicken (or POINTS) if you like.
** You may need to toast sesame seeds under the broiler if you can't find them already toasted

Nagila

MARINATED POTATO SALAD WITH ANCHOVY VINAIGRETTE

INGREDIENTS:
255ml vegetable oil
85ml white wine vinegar
10g chopped parsley
6g salt
3g sugar
30g anchovy fillets
2-3 garlic cloves crushed
975g red potatoes cut in cubes not to large
145g chopped green onions {spring onions}
15g extra parsley
120g black olives,pitted and halved
salt and pepper to taste
DIRECTIONS:
1.In a blender,combine the oil,vinegar,parsley,salt, sugar,anchovy fillets and garlic.puree until smooth.
2.Bring a large pot of salted water to a boil.add potatoes and cook until just tender 5 to 10 minutes.drain and cool.pour prepared vinaigrette over potatoes and marinate for 6 hours or overnight.
3.Combine the potato mixture,green onions,parsley and olives.toss together well and season with salt and pepper to taste.SERVES 5
this is my favorite potato salad in the world
hope you enjoy
AHFA

Nagila
PRAWN FLAMBE WITH SPAGHETTI
250g spaghetti
1/2 cup olive oil
2 garlic cloves crushed
1/2 cup green onions {spring onions}
500g green prawns,shelled and de-veined
1/2 cup brandy
sea salt
ground black pepper
parmesan cheese to your taste
DIRECTIONS:
Cook spaghetti and set aside.heat olive oil in large pan add garlic,green onions and prawns.cook until prawns turn pink.add brandy and set alight.when flames go out,mix in cooked spaghetti until hot.season with salt and pepper and top with parmesan cheese.SERVES 2
this one is real easy and taste's nice
AHFA

Nagila

PEANUT BRANDY SURPRISE

Place 2 to 3 peanuts(unsalted) into a crystal glass and add 125 ml of fine brandy. Allow to soak for exactly 1 minute.

Using a clean teaspoon remove and discard the peanuts.

Then enjoy the brandy

AHFA

As an extension of Mekons contribution, I present:
Test Tube Baby:
In a small champagne flute:
Add 1 shot Amaretto
1 shot Cuervo Gold Tequila

Then (this is the tricky part, takes skill but mistakes are fun to drink), take a fat straw, dip one end into some Baileys Irish Creme, hold finger on one end (to provide vacuum to keep Baileys in straw) then dip it into the flute about half-way and carefully release the Baileys. If you do it right the blob of Baileys looks like a fetus. Nevermind what it looks like if you don't.

Shoot it down, tastes great regardless what it looks like.

A favorite drink as you will imagine for me is the Pan Galactic Gargleblaster both recipe's will follow, as well if you don't want to mix it you can order one at Zaphod Beebelbrox, right here in Ottawa Canada.

Take the juice from one bottle of that Ol' Janx Spirit, it says.
Pour into it one measure of water from the seas of Santraginus V - Oh, that Santraginean sea water, it says. Oh those Santraginean fish!!!
Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzene is lost).
Allow four litres of Fallian marsh gas to bubble through it (in memory of all those happy Hikers who have died of pleasure in the Marshes of Fallia).
Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odours of the dark Qualactin Zones; subtle, sweet, and mystic.
Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian suns deep into the heart of the drink.
Sprinkle Zamphour.
Add an olive.
Drink... but... very carefully...

Now if you can't find those ingredients this recipe might be better.

To make a Pan Galactic Gargle Blaster using Terran ingredients:

Take the liquid contained in a 200 ml bottle of EverClear to remind you that your head will be clear forever if you drink too many Pan Galactic Gargle Blasters, and that your brain will clear of anything soon after you start drinking some, if not before.

Into it, slowly pour a 750 ml bottle of Bombay Sapphire to remind you of the marvelous beauty of the old Santraginean seas, or an equal amount of Jeremiah Weed in acknowledgement of what has happened to the Santraginean Seas and their lifeforms.

Now add 750 ml of Cold Wild Turkey, letting it run into the mixture as we run through life to remind us of all the lifeforms we meet and experience while hitchhiking through the galaxy.

Speedily stirring, add 375 ml of Herradua Tequila, mixing it in to commemorate the galactic hitchhikers who died of pleasure among the vapors and gasses in the marshes of Fallia.

Over the bowl of a silver spoon, let flow 1 liter of rum in memory of the waterfalls and their glorious rainbows encountered on your journeys through the galaxy of life.

Next, drop in the worm found in a bottle of Musquil, watching it dissolve into the mixture. If the bottom falls out and the worm survives, drink at your own risk.

Finally, sprinkle into the mixture some Gatorade to commemorate the lifeforms which have vanished and are becoming extinct, both sentient and non-sentient, especially those most in need of aid.

If this many Pan-Galactic Gargle Blasters are too many for the number of people you think you are, mix together the following amounts of ingredients as described above for a single serving.

1 oz. EverClear
4 oz. Bombay Sapphire or Jeremiah Weed
4 oz. Cold Wild Turkey
2 oz. Herredura Tequila
5 oz. Rum
1 worm from bottle of Mezcla

2 oz. Gatorade
This makes one approximately 18 ounce Pan Galactic Gargle Blaster. The reason this drink seems so large is that Zaphod Beeblebrox has two heads, so when he created it, it came out to 9 ounces per head, so both were happy.

Before drinking, eat one olive to create a sweetness in it which is not there.

Enjoy if you dare

Sweet Bacon-Wrapped Venison or Moose Tenderloin

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon
3 cups brown sugar
2 cups soy sauce
1/4 cup white sugar

Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.

Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.

Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time.

Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.

Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.

Drizzle remaining marinade over deer loin.

Cover loin and bacon strips in a thin coating of white sugar.

Place on center rack in oven and bake at 350°F for 30-40 minutes.

Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.

You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

bump

OK time for an easy yet really elegant dessert. This is an idea I ripped from Emeril LaGasse with a simple substitution of my own or two...

Fancy Sorta Mexican Dessert:
Ingredients:
1 large flour tortilla for each person.
1/2 large banana for each person
Nestles Quick (powdered Chocolate milk mix)
2 pints of heavy whipping cream
1/2 cup of sugar
cinnamon to taste
single bar of pure chocolate, milk or otherwise. I use white chocolate for this.
powdered sugar

Ok check this out, its gonna be good; been a hit every time I made it. First, you heat some oil in a fat fryer, enough to submerge something the size of a small burrito.

While that is heating, for each person lay out one tortilla shell, cut the banana half length-wise (whole banana was cut width-wise before so now you end up with two quarters), lay banana pieces side-by-side in middle of shell. Sprinkle two spoons of Nestles Quick over the tops. Roll up burrito-style (fold one side over bananas, fold in ends then roll whole thing one more time to make a packet) and secure with 2-3 toothpicks.

Do this once for each person being served. By the time you get done, the oil should be hot so throw them in. Total cooking time depends on heat of oil and number of items in pot. Only rule is flip them over half-way through to get them golden on all sides.

While these are coming to a golden brown, put the whipping cream, sugar and teaspoon of cinnamon into a bowl and whip until thick or stiff.

By now the burrito-things should be golden brown; carefully remove from oil and drain on paper towels.

To present: on each plate first smear a little of the cinnamon mixture to coat the center of the plate. Next, cut a burrito-thing sort of diagonally and place on cinnamon mixture in a V. Top with more cinnamon sauce, then lightly sprinkle whole plate with powdered sugar, shavings of the chocolate bar (white in my case) and a little more cinnamon.

It looks good, tastes great.

*Note: NOT a low-calorie meal.

If you need to do something quicker, safer, less elegant and lower sugar (Used to be diabetic):
Mexican pop-tarts:
Per person, take a flour tortilla, add some sugar-free jam to middle, top with Splenda, roll up burrito-style (see above, minus toothpicks), mash flat, then lightly butter and top with a little more Splenda (excellent sugar substitute, not like Equal or its bitch sister Sweet-n-low). Pop in toaster oven for 4 minutes. Serve warm.

What a great Idea. Now I am hungry and cannot think of a good recipe this late at night to put here....But I will!!!

Nakara: that last one is a commercial-length special...you can be up, make it and be back in time for commercials to be over...great use of advertising time!

Here is a fun one that I adapted from a disk a little Italian joint in Berlin used to serve. Tad decadent but the missus seems to like it, perhaps you will too. Nice thing about this and most of the things I make is that they are pretty hard to screw up and generally can be made in record time. I can go soup to nuts on this one in 20 mins:

Angel Hair Paste with Cream Sauce and Proscutto

Ingredients:
1/2 lb of sliced proscutto ham
(can substitute ham, bacon, just keep it low-grease (relatively).
1 pint of heavy cream
1/2 cup grated and preferably fresh parmasean cheese.
enough angel hair pasta to feed two people. I only use Angel hair because I can cook it in about half the time of any other type but in the end, pasta is pasta, use what you like.
1 tablespoon fresh chopped garlic
1/2 cup flour
1/4 cup shredded mozzarella cheese.
teaspoon white pepper

Garlic butter if you have some (if not, cheat and grind some fresh or minced garlic into a spot of margarine with a little oregano and onion salt. Let this sit in the fridge for a few hours.
Howto:
Pasta: place pasta in medium-sized bowl, fill to twice that volume with water, then add a cup or so of water. Stick this in the microwave for 5 mins on high.

Sauce: While that is going on, heat a pan on medium-high heat, add a teaspoon of oil and the garlic.

While the garlic is browning, chop the proscutto ham up, add to the garlic sautee. Stir frequently; keep the ham moving so it doesn't burn (proscutto is fine) or the garlic doesn't pop out of the pan and start a fire.

By now the microwave has dinged, stir and set for 5 more minutes.

Back to the sauce: reduce heat to low, add heavy cream, white pepper, salt, parmasean cheese and the grated mozzerella and flour. Whisk this until smooth, bring to a boil, then reduce to low and simmer.

When dinger goes off on the microwave, check the pasta; if it is 95% done or better, take it out, drain it and for fun, toss a tiny bit of garlic butter if you like. Divide the noodles onto plates.

Top the pasta with sauce. Present by sprinkling a little fresh finely chopped parsley and fresh grated parmasean cheese.

Excellent when served with a nice fiery black-bean soup as an opener...

:)

@whip Read to hubby...now we having this for lunch/dinner...well whenever i decide to make today...yum...thanks!

Ugh, that is what I get for writing this *after* taking my arthritis medicine; proscutto is *prosciutto* ham...sigh.And Parmasean is parmesan! Sheesh.

Rest of it is pretty sound...Enjoy.

@whiplash

Medicine?

I thought you had been at the cooking sherry again. LOL

Vicodin makes me pretty stupid. No idea how House functions but you see its effect on me. ;)

So much here sounds do good maybe I will try one of these, I am leaning towards a desert recipe though :-)

Rice and raisin custard with whiskey sauce

3 cups cooked long grain rice(cold)
2 1/2 cups milk
3/4 cup sugar(brown is better)
6 eggs
1 cup raisins(golden)
1 tbsp vanilla extract
1 tsp cinnamon
dash nutmeg
2tsp grated lemon peel

In a 3 quart bowl add rice,1 1/2 cups milk,sugar,vanilla,and lemon peel.
In another bowl beat egg with remaining milk.
combine and stir well.
Transfer to 2 or 3 quart ovenproof casserole.
put a pan with water in it under the casserole,bake at 350`F for 30 min,stir,sprinkle with spices and bake another 40 min.serve warm or cold.

Whiskey sauce:1/2 cup Bourbon,1/2 cup sugar,4tbsp butter,combine in sauce pan and bring to boil,reduce till a drop of it dripped into cold water forms a soft ball.Spoon onto custard. enjoy

Nagila

I need Grandma Arial of Borgs Troll House Cookie Recipie. Please send it to my email ckhsug06@yahoo.com. Thanks!

AHFA

just about time for some new recipes i think

Add your beer can in the chicken butt one.

beer can in chicken butt
@ok blairf
if you have a webber do the 45 beads on each side while that starts up soak about six hickory bit's of wood in water and open a nice cold can of beer drink about a 1/4 of the can season your chicken the way you like it when heat beads are ready stuff can of beer up chicken and stand up in webber dry and add hickory to beads a few each side put lid on the smoke will be pouring out but don't worry make sure you keep an eye on it and you may have to close vents half way if you think cooking to fast cook for about 1 1/2 hours for a large chicken if smaller cut time off it will come out nice and juicey be careful taking beer can out

a quick one
baked bean hot pot
dice 1 large onion and dice one large green bell pepper
fry in pot with 1 large tablespoon butter until soft in mean time cut up 500g frankfurts not to big once pepper and onion mixture ready chuck in frankfurts and stir for 5 mins open two large tins baked beans and add mixing really good add a few pineapple rings cut up into pot and a really good pinch of black pepper cover with lid and cook 5-10mins stirring until juice rises to top and then done

Stuff the food!!

A good measure of gin with some tonic water is good.

Nagila Mekon

I thought you might be a secret drinker.LOL.

AHFA

Recipe for a good night out:

Go to good restaurant, order good food ask sommolier to suggest wine pairings and just enjoy. Pay many dollars then take a taxi home!

look if there's a recipe that you can't find or want drop me a line and i'ii see what i can come up with

Apple Beer
5 gal bucket with cover put 1/4 hole in top
1/4 plastic tube
cheese cloth
10 pounds apples,different kinds
2 pounds sugar
Brewers yeast

Peel and cut up apples,save the rinds,throw in large pot,add the sugar and cover with good water no chlorinated water.Bring to boil,then reduce flame and simmer 1 hour.Take off heat and let cool to 120`F.
Clean your bucket well,and poke a 1/4 in. hole in lid and insert tube secure with wax.wrap a small piece of cheese cloth around the exposoded end on the tube.
after your mash has cooled add brewers yeast per directions,add to your bucket and cover, store in a place between 65`F and 72`F.After a week add 1 more pound of sugar and some brewers yeast and let sit for two more weeks.Strain though cheescloth and bottle or have a party.

Nagila Nog

Nephew your last sounds like 'Scrumpy'

Old English strong cider.

AHFA

Nagila Uncle,
its an old Arcadian recipe that my great Grand dad taught me.Neat thing if if you have a still and a year to wait,the mash makes a great apple snapps.

I just ate dinner and after reading this I need some more!

@nogds9

Sorry about this (Nagila by the way) but I'm a bit of a pedant. The word is schnapps. AHFA

I've just made an evening meal I've not had for more than a year. Fried eggs (free-range of course), bacon, mushrooms and tomatoes all with buttered toast. I know it's probably not good for me but I did fry it in virgin olive oil and it was delicious.

@nagila mekon,
thanks for the correction,thats the way great grand dad wrote it in his spirits book.

AHFA/AHGBG

Nagila nephew

I don't remember him having a 'spirits' book or are talking about your Moogee's grandfather not Rom or mine?

AHFA AHGBG

Nagila Uncle.
It was Pinadoras Grand father.

AFA/AHGBG

Nagila Nephew

Thought it must be.

Could you send me a bottle?

I'll see how it compares to scrumpy.

AHFA AHGBG

@nog
thanks for reminding me on this one.

Apple Pie Moonshine

two equal containers of apple cider and bacardi 151
(or booze of your choice, I use Tequila)

mix half of each together (two container 50% booze and 50% cider)

add two cinnamon sticks cap, place in dark area and rotate once a week for a month. and enjoy.

We did a brandy with an orange suspended above( using toothpicks and string )in a big sealer jar.I think it took about 4 weeks or so to flavor it this way. Ended up tasting like a really smooth Grande Marnier. Anyone know the recipe for that one? I would really appreciate it.

@mrsjerry is this close

Orange Brandy

Ingredients:
4.00 md Navel oranges
1.00 md Lemon
3.00 c Brandy*
1.50 c Superfine sugar, Purchased
Or homemade*
8.00 dr Yellow food coloring, opt.
1.00 dr Red food coloring, opt.
1.00 ts Glycerine, opt.

Directions:
Rinse and dry the oranges and the lemon. Use the shredding side of a cheese grater to scrape only the orange part off the oranges; be careful not to scrape off the white, bitter part. Scrape the peel off half the lemon the same way. Put the orange and lemon zests in a glass jar; add the brandy. Seal tightly and let steep for 3 days in a cool, shaded place, shaking the jar once a day. Strain the flavored brandy into a clean bowl; whisk in the sugar until it dissolves and the mixture clears. Stir in the optional colorings and glycerine. Pour the liquid into a clean glass bottle, or bottles, seal tightly, and allow to mature for at least a week before using. Store at room temperature. Note: To make superfine sugar, whirl 1 1/4 cups regular granulated sugar in a food processor or in two batches in a blender at highest speed, until fine but not powdered. This will yield 1 1/2 cups superfine sugar.

@blairf

That is close, but this one didn't have orange zest. The recipe I remember had a big navel orange suspended above the brandy. It actually started to sweat the orange flavor out after so many days. I have searched everywhere but can't find a recipe for this method. I think the one you gave sounds good. I like the lemon addition. Thank you very much I'll give it a try:)

@romeo

This thread being mentioned in another thread reminded me of a question I have been meaning to ask you about your "beer can in chicken butt"
you say "put lid on the smoke will be pouring out but don't worry" I can't help it I am worried. Surely the smoke pouring out contains toxic fumes from the paint being burned off the can?

the smoke is from the hickory wood you put on the heat beads the can of beer is inside the chicken which means its not exsposed to direct heat but keeps the chicken really juicey the trick is trying to get the can out after you've finished cooking now that can be trouble

@romeo,
Try it with an orange,this is what I use.Make a few slits in the orange and stuff it up there.With chicken I like to use apple or black cherry wood chip for smoking,Also use these with pork.I save the hickory and other nut woods for game and beef.

yummm now that does sound good. I will give the orange a try with the apple or black cherry.

You can get vertical chicken roasters which have a spot made specifically for the can to sit in. I would imagine it would fit an orange as well. I roast chicken stuffed with a lemon and I push thyme sprigs under the outer skin to give even more flavor. Gotta go new House ep is starting!!

Nagila Quark

There is nothing secret about my drinking - I do like a good single malt whisky (or even whiskey) and gin & tonic also goes down well. I'm sipping a nice single malt at the moment - it's called Springbank and, in my opinion (and many others) is one of the finest single malt whiskys in the world.

I am also very fond of curry and chilli-con-carne which I often prepare for myself.

Nagila Mekon

Who said there was a secret?

AHFA

@mrsjerry,
this is the recipe for one deep pizza,you could split it for two thin crust pizzas.
2 cups unbleached flour
1 packet yeast
2/3 cup of water
1 teaspoon sugar
dash of salt
olive oil or what you have on hand.
in medium bowl add flour and salt,add sugar to water(water should be 110f)add yeast and let proof for 10 min.,then mix with flour.You may have to adjust water depending on humidity.kneed dough for 3 min.,dough should feel soft,if not add a litte water and need some more,cover with damp towel and let rise in warm place(85f)for one to two hours.almost forgot,put some oil on it as not to stick.Turn out on floured surface and need for a couple of minutes and form a ball,using a rolling pin,rollout to the size you need,this dough will be very stretchy so you can use your hands to do some of the final forming.
The trick I use to get it like the parlors is cast iron fry pan,the size you use is up to you,coat the pan lightly with oil and sprinkle some cornmeal so it will not stick.oven should be 400f.Use whatever ingredients you like,I suggest a light amount of sauce as to not make it soggy,and go light on the cheese I find I get a better pizza.Cook for 25 to 30 min. depending on how crisp you like your crust.You must use cast iron pans though.Experiment with your ingredients and have fun.
The dough recipe is pretty fool proof.About half way though the cooking I suggest lifting the crust with a spatula to see if the crust is cooking right.

Thanks nogds9
This sounds like a great recipe. I like the fact that you gave me your tips for the best results. Do you think my ceramic pizza stone would work for a thin crust version? The cooking time might be reduced to 20 mins I would guess.

If thats the way you prefer it,it should work great.I like the deep dish effect,I can really add in the ingredients and the crust gets big and thick.
Depending on how crisp you like your crust 15 to 20 minutes if your oven and stone are preheated.

@mekon
there is no e in whisky in scotland, but there is never an empty glass. lol
@nogds9
i have a solid fuel cooker i can cook the base on top so it is very crispy.
i love your recipe.thank you.

@nog
I will be trying your pizza recipe too, sounds very good.

@mekon
Set me up with a glass of single malt and a plate of chilli-con-carne I am on my way.

@paddedbag awww i'm having poached salmon salad and piiot grigio blush , i was going to invite you over here

@windsor
I will have to take a raincheck, what's on tomorrow's menu?

Glactic Mealstrom Salad
strawberries
2 kinds of cherries, a yellow and a red.
3 kinds of grapes, a green, a red, and a purple.
2 kinds of rhubarb, a red and a green.
3 kinds of apples, a red, a green, and a yellow.
2 kinds of cherry tomatoes, a red and a yellow.
shredded carrots.
chopped celery.
2 kinds of nuts of your choice
raisins
kiwi
2 kinds of gooseberry a red and a yellow
honeydew melon balls
muskmelon balls
baby sweet onions
very mild radish
bacon bits
garlic bread crumbs
cranberries, whole
pinneapple, chopped
Mayonaise
Plain Yogurt
Cream Cheese
Marshmallow Cream
colored tiny marshmallows
Oreo cookies

You will need some sort of baking pan to create shells in.

OK, now I know it Sounds Crazy, but it's really yummy if you pick nice firm fruits and vegetables and very mild but sweet onions and very mild radish. You may like it better if you steam the onions until just soft.

Take all the fruits and vegetables, mix them up with Mayo and Plain Yogurt and Cream cheese to desired consistency.

Take the oreo cookies and remove the cream to a seperate bowl. Take the cookie part and crush it up really well, add about 2 tablespoons of melted butter and mix well. Roll out flat to desired shape and size to fit your shell pan. Take tiny bits of the cream and make little white dots with it all over the cookie stuff. Making sure to put the cream dot side out, form the THIN shell in your pans. Bake until just light and crispy. Allow to cool.

Take the Marshmallows and cut them up tiny, mix with marshmallow Cream. Layer about an inch or so thick into shells. Spoon Fruit mixture into that.

Trust me, it's good, and good for you.

Nagila thetrekhippy

That really sounds good, must give it a try.

AHFA

nagila thetrekhippy

wow that does indeed sound good.

I had no idea what a muskmelon was, I have never heard of it before, but wikipedia tells me it is the same thing as what we call a rockmelon. Rockmelons are grown commercially right here where I live.
quark has his peaches and icecream, I love fresh rockmelon and icecream.

AHFA

Nagila Paddedbag

Yes, I'll be having them again tonight.

You got it. It's my curry night tonight.

AHFA

this is a recipe thread ? who is petey

His name is Rom you idiot ask Nog.

Admin has removed a posting please ignore my last.

Bump for the fine foods.