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Uh, I don't really have any recipes. I just kinda throw stuff together and hope it all works out. Oddly enough, it usually does.
That said, I'll try to record this one. Vary for personal tastes.
Needed:
1 Sourdough round loaf (unsliced)
1 small package of chopped spinach
1 6oz (?) package of feta cheese
As many garlic cloves as you think you can stand. I use six, but I have a high tolerance.
1. Slice the top off of the sourdough round. Like you're cutting the top of a pumpkin.
2. Scoop out the round, setting the bread innards aside. Careful, this is messy.
3. Place a layer of spinach, a layer of feta, some of the garlic, and a layer of bread in the round.
4. Repeat #3. I can usually manage to get three or four layers. Be aware, the more you stuff in, the denser this gets, and the longer the cooking time is. Vary according to tastes.
5. Replace the top of the bread that you sliced off. (you didn't throw it away did you? I hope not. If you did, DON'T fish it out. That's nasty. Just make do.)
6. Place round on baking sheet, put in oven.
7. Bake at 350 degrees (F) until done. Again, this varies with how dense you made it. I've seen it go anywhere from an hour to 2 and a half hours. Keep an eye out for scorching. If you scorch the outside, don't worry. Sourdough is tough. The innards will still be redeemable.
8. You can serve this a couple ways. You can just scoop the new improved innards out, or you can distribute pie slices.
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ok guys, put your Recipes here! [img]biggrin.gif[/img]
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Here is a personal Fav of mine called "drunk Chicken"
4 boneless, skinless chicken breasts
butter
garlic salt to taste
1 can condensed cream of asparagus soup
1 cup sour cream
2 oz. whiskey
1 can drained or fresh mushrooms
1/3 cup grated parmesan cheese
cooked rice
Lighty brown the chicken breasts in butter. Sprinkle with garlic salt, place in bakeing dish. Pour soup, sour scream , whiskey and mushrooms over chicken. Sprinkle cheese on. bake at 350 for 40 min. serve with rice.
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(Sorry, I'm not up to converting to metric right now.)
<ul type="square">[*]Bread dough (1.5# flour, 0.25 oz. yeast, 1 tsp. salt, 1# H2O: mix well [you may need to vary the flour/water ratio due to humidity and other factors], knead until dough is smooth, let rise until doubled; frozen works, too)[*]Marinated Artichokes, Green Olives, Olive Oil pureed together.[*]Salami, thinly sliced[*]Parmesean Cheese, shredded[/list]Separate the dough into three roughly equal parts (for ease of baking)
Smooth one part of the dough into a rough rectangle, not too thick (~3/4 inch at thickest), with the long edge closer to you thinner than the one farthest away.
Spread 1/3 pureed mixture onto the dough, leaving about a half inch at the thickest side bare.
Layer 1/3 salami over puree. Cover as well as possible, but no spot should have more than two pieces on it.
Sprinkle 1/3 cheese over salami. Be sure to keep that half inch of dough clear.
Roll tightly, starting with the thin edge. Pinch the edge and the ends to seal all the good stuff inside.
Bake in a 400 degree F oven until golden brown. Slice on a bias and serve as an hor d'ourve, or as a sandwich substitute.
a Terygon original
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I forgot to mention to repeat with the other two portions of dough.
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ALL of my cookbooks got left behind when I moved home for the summer. I went back to get them, and they've disappeared. I suspect my former roomate threw them out and won't admit it. Our house was not the most pleasant of places. Am VERY upset. This is one of two recipes that survived because I'd had them typed up to send to my boyfriend.
Risotto With Mushrooms:
1/3 cup dried porcini mushrooms
6 oz fresh button mushrooms
juice of 1/2 lemon
6 Tbsp butter
2 Tbsp parsley, finely chopped
3 3/4 cups vegetable stock (I'd recommend chicken-style over tomato-based)
2 Tbsp olive oil
1 small onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
3 Tbsp freshly grated parmesan cheese
salt and freshly ground black pepper
1) Place the dried mushrooms in a small bowl with about 1 1/2 cups
warm water. Soak for at least 40 minutes. Rinse the mushrooms.
Strain the soaking water through a seive lined with paper towels and reserve.
2) Wipe the fresh mushrooms with a damp cloth and slice finely. Place in a bowl and toss lightly with the lemon juice.
3) In large, heavy frying pan or casserole, melt a third of the butter. Stir in the fresh sliced mushrooms and stir over moderate heat until they release their juices and begin to brown. Stir in the
parsely, cook for 30 secons more and remove to a side dish.
4) Place the stock in a saucepan and add the mushroom water. Heat broth to a simmer. Keep warm and cover.
5) Heat another third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in the onion and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat it
with the oils in the pan. Add the soaked and sauteed mushrooms and mix well.
6) Pour in the wine, raise the heat slightly, and cook over moderate
heat until it evaporates.
7) Add one small ladleful of the hot broth. Cook until the broth is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth and stir
until the rice dries ot again. Continue stirring and adding the liquid a little at a time until. After about 20 minutes, taste the rice. Add salt and pepper to taste.
8) continue cooking, stirring and adding the liquid until the rice is al dente. The total cooking time may be 20-35 minutes. If you run out of broth, use hot water.
9) Remove the risotto pan from the heat. Stir in the remaining butter and the parmesan. Grind in a little black pepper and taste again for salt. Allow the risotto to rest for 3-4 minutes before serving.
It takes standing over the stove for ages, smells rather unappealing
while it's cooking, and looks bland and squishy when it's done, but
it's very, very good.
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I know this is late, but I couldn't find the recipe:
Chocolate Easter Eggs
1 pkg (4 serving size) JELL-O Instant Pudding, any flavor
1/3 cup boiling water
1/3 cup butter or margarine
3 cups icing sugar sifted
6 squares each BAKER's White and Semi-Sweet Chocolate
Colored Sprinkles
Stir pudding, water and butter in a large bowl until smooth.
Mix in icing sugar by cupfuls, stirring until mixture forms a ball. Form into 1 1/2 inch (3 cm) egg shapes. Refigerate.
Partially melt each chocolate over hot water. Remove from heat and continue stirring until melted and smooth. Dip eggs into chocolate. Decorate with leftover melted chocolate and colored sprinkles.
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I'd like to post some good Italian recipe (what you American call "ragu" is bleeeahhh, no offense intended [img]tongue.gif[/img] [img]graemlins/angel.gif[/img] but you can't imagine a real ragu or real, thet means Italian, spaghetti), I just have to work on translation... what about bucatini? Rigatoni? Eh eh eh [img]graemlins/dish.gif[/img]
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This is a really simple but tastey broccoli salad. Its the best salad I've ever had.
Broccoli Salad
4-5 cups fresh broccoli, cut into pieces
1 cup raisins
1 cup sunflower seeds
10 strips bacon, fried and crumbled
Dressing:
3-4 Tbsp. maple syrup
1/2 cup mayonnaise
1 Tbsp. vinegar
Mix first 5 ingredients in a large bowl. Make up dressing and add to salad. Mix well.
Yummy! [img]smile.gif[/img]
<font color="#a62a2a" size="1">[ May 24, 2003 10:22 PM: Message edited by: Gem F ]</font>
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Post some more, people. I've got an idea. [img]smile.gif[/img] [img]graemlins/idea.gif[/img]
