Ok, Mishkamom asked if i put rice in my Krautwickel, No I don t, I put pork meat, eggs, toast bread dumped in milk, fried bacon pieces, oignons, garlic, parsil, cumin, bit of mustard, paprika and the remaining trunk of the cole which i have chopped and cooked a bit with the oignons. The krautwickel are cooked in the oven with some broth added with tomato sauce. Served with home made mashed potatoes.
I have a very simple bread recept that I use a lot. It is really a base for either a quick bread or a dessert. This literally takes 10 mins for the basic or savoury version and 15 for the sweet plusbake time.
Oven to 200c Add dry ingredients and stir Squeeze in the butter to the flour by hand. If you want flakey results, leave small pieces of butter less squeezed in Add milk Mix well Smooth to a ball on a floured board Cut into pieces and shape each one Score tops and place on wax sheet Bake 15-17 mins depending on your oven
BONUS The above is nice for a flakey breakfast scone to serve with little brie or blu alp or so. However, you can make a savoury version quite easily. Try adding (not all at once!): Herbs such as thyme, oregano, basilika, etc. Garlic powder Parmeasan grates Tomato paste (just a bit or you may need to put less liquid or more flour) Poppyseeds Paprika powder for pretty red colour Turmeric for yellow colour And whatever else sound good
Sweet version 4 dl flour 2 tsp bake powder 1 Tbs vanilla sugar 4 Tbs sugar 75 g butter 2Tbs or so plain unsweetened yogurt 1 dl milk Bonus ingredients*
*chocolate version: 4 or 5 Tbs cocoa powder unsweetened depending on how strong chocolate taste you like plus any of the following that sound good- chopped up dark chocolate pieces, peel of one orange, handful of coconut shreds, etc. Not all at once! Mix and match!
* fruit version: sliced pears or apples (peeled), cinnamon to taste, replace some white sugar with brown sugar, maybe mix the friut slices with little sugar and cinnamon and place on top in nice design. Et cetera. I always just use whatever sound good at the minute. Dried blueberries are nice, too.
Mix dry ingredients Squeeze in butter by hand Add yogurt with a spoon Add milk Mix Add fruit, chocolate pieces, etc now if you will be using them Mix Themix will be wetter than the savoury mix, so use wax papper and spoon these onto the bake tray. You can also use small, fancy design mouldings in cute shapes, just make certain to butter the moulding and perhaps use little breadcrumbs or it will stick! Bake 17-22 mins depending on how big you made the cakes.
Post by birdeh27/Stacey on Oct 30, 2012 22:54:17 GMT -6
Yes! What an awesome thread. I can't wait to see more recipes, especially from people all over the world. I'll have to think of some of my faves and post. As a Canadian, we don't have many foods or dishes that are truly our own. I cook lots of different things- Asian stir fry, Indian, Mediterranean, and living in New Orleans for several years- I learned all their dishes.
Shrimp and Remoulade is an easy one that everyone loves who tries it.
I boil peeled shrimp in heavily seasoned water- salt, pepper, creole seasoning, lemon juice, tobasco, cayenne, garlic powder, old bay seasoning- any seasoning you want to add to the water works.
Remoulade sauce, I don't have exact measurements. I watched my ex mother in law make it one day and started doing it on my own.
Mayonnaise, lemon juice, Worcestershire, horseradish, grain/dijon mustard, finely chopped celery, tobasco, black pepper, and a little bit of ketchup.
Also, does anyone have a good recept for reddeer roast? We have a hunter client who gives us a large piece of deer most years. One year, I found a great recipe for it. It was red wine and a very rare cooked roast, but I can no longer find the recipe and all others I found have not been as nice.
Also, does anyone have a good recept for reddeer roast? We have a hunter client who gives us a large piece of deer most years. One year, I found a great recipe for it. It was red wine and a very rare cooked roast, but I can no longer find the recipe and all others I found have not been as nice.
Cool whip is a brand of already whipped whip cream.
Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless.
Not-the-traditional-Quesadilla:
Olive oil Butter Sautéed zucchini and/or yellow squash Tortilla (I use the big kind) Pesto Shredded mozzarella
Pre-sauté the squash in the olive oil, then prep half of the tortilla with a layer of pesto. Melt a small amount of butter in a frying pan and place tortilla in (pesto-side up!) Place squash on the tortilla and then cover it with mozzarella. Fold the tortilla in half. Cook until the bottom is golden, then flip the quesadilla to the other side. When this side is also browned, you are done!
Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless.
Not-the-traditional-Quesadilla:
Olive oil Butter Sautéed zucchini and/or yellow squash Tortilla (I use the big kind) Pesto Shredded mozzarella
Pre-sauté the squash in the olive oil, then prep half of the tortilla with a layer of pesto. Melt a small amount of butter in a frying pan and place tortilla in (pesto-side up!) Place squash on the tortilla and then cover it with mozzarella. Fold the tortilla in half. Cook until the bottom is golden, then flip the quesadilla to the other side. When this side is also browned, you are done!
Sometimes I also put quinoa in them. Yum!
Ooh, me too. And those sound very yummy. I have yellow squash at home so I will have to try this out.
My older son was just recently diagnosed with a severe dairy allergy so we're in the process of revamping our menus. Sadly, quesadillas are now out, as is his favorite, grilled cheese sandwiches. Still working on suitable substitutes. He's not completely buying into it yet. For waffles, pancakes, etc., almond milk has been an acceptable substitute but I haven't found a good substitute for savory dishes.
Also, does anyone have a good recept for reddeer roast? We have a hunter client who gives us a large piece of deer most years. One year, I found a great recipe for it. It was red wine and a very rare cooked roast, but I can no longer find the recipe and all others I found have not been as nice.
Cool whip is fake whipped cream. HERE (Hope I did that right) is a link to wiki about it.
Found THIS recipe for red deer roast. It has red wine as an ingredient.
My mom used to cook venison occasionally and she would lard the venison leg with thick cut bacon before roasting it. She would set the leg on a bed of onions, carrots and potatoes and then during cooking would baste with red wine that had unsalted butter melted into it. I think I would add whole garlic cloves to the carrots and potatoes and maybe some whole sprigs of rosemary as well. If the garlic becomes too soft to serve, it will definitely make a great addition to a pan gravy made while the roast is resting. If I remember correctly, mom did not serve the bacon on the roast. I seem to recall her removing it about 20 minutes before the roast came out of the oven. I don't remember if she minced it up and added it to the gravy or just figured it had already given it's all. Sorry I can't ask her, she passed many years ago.
I have not made a game roast for my hunter husband yet. He really likes his elk in burger form and does little medallions of venison coated with crushed saltines and then sauteed. I have made elk bourguignon using Julia Child's recipe. I have also made him both elk and venison chili using a recipe from The El Paso Chile Company's Texas Border Cookbook. Made a successful stew out of both meats as well.
I did come up with a beef burger everyone seems to love. To 1 pound of ground beef I add about 2 overflowing tablespoons of BBQ sauce (homemade or your fav), 4 tablespoons bacon bits, 2 tablespoons finely chopped red onion, 1 good sized garlic clove put through a press, and one egg. Mix it all up being careful not to over mix. This gets topped with a slice of Tillamook sharp cheddar and the lightly toasted buns get a good schmear of DH's fav bleu cheese dressing. Of course if you are not a fan of bleu cheese you could replace the bleu cheese dressing with something you like. Ranch comes to mind as a lot of people usually like it. I generally serve this burger with sweet potato fries and a raw, vegan green salad.
Ooh, me too. And those sound very yummy. I have yellow squash at home so I will have to try this out.
My older son was just recently diagnosed with a severe dairy allergy so we're in the process of revamping our menus. Sadly, quesadillas are now out, as is his favorite, grilled cheese sandwiches. Still working on suitable substitutes. He's not completely buying into it yet. For waffles, pancakes, etc., almond milk has been an acceptable substitute but I haven't found a good substitute for savory dishes.
Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless.
Sounds good. I was vegetarian or vegan for most of my adult life, but with a family, cooking multiple meals just got too much. I started with fish and it went downhill from there in about 2 years.
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