Recipe Exchange

[MrBishop]

You'll need:

1 ham (Shoulder or butt)
1/2 cup of brown sugar
1/2 cup of powdered mustard
1 beer (ales...none of that fancy shit)
20-30 clove nails


Segment the top of the ham (grid) with a knife and insert the clovenails into the intersections

Mix the mustard and brown sugar and put into a bowl.

Pour some beer into the mixture while stirring, until it forms a molasses-like consistancy

Smear the mixture onto the ham

put ham into a deep pot

Pour remainder of beer into the pot

Cover with aliminum foil and then with the pot's cover

Cook at 325 for (20 minutes per pound)

serve hot

The best damn ham you'll ever have...I promise!!!

[Professur]

Please walk this over to the Lifestyles forum, administrator. Thank you.

[paul_valaru]

Pauls orangae chicken

6chicken breasts (he said breasts hehehe)
1 can concentrated orange juice
1/2 cup soy sauce
7 tbsp FRESH ginger (i love ginger, if not so much 2 will do yah)
1/2 cup honey
dash roce wine vinager
2 HEAPING tbsps chili garlic paste.

*edit* for southerners add a crapload of thai peppers, the teeny tiny ones

compine marinte in fridge for 2-8 hours (more and the acis start cooking the chicken)

take out the chicken, now BBQ (grill in american) it broil it, cut it into strips and stir fry it.

cook the sauce (it had raw chicken in it) and pour it over (if stir frying just add a bit)


the NON-Ketchupy chicken

chicken legs and thights in a corningware type pan chop 2 onions over it, cover it with chicken and rib BBQ sauce 350 for and hour or so.....kids are easy to please.

[SouthernN'Proud]

I'll hafta wait til I get home and dig into the recipe box...I got some good'ns.



And may I suggest a swift and thorough caning for the first dweeb who posts a recipe for peanut butter and jelly, or toast, or somesuch.

[Gato_Solo]

I'll hafta wait til I get home and dig into the recipe box...I got some good'ns.



And may I suggest a swift and thorough caning for the first dweeb who posts a recipe for peanut butter and jelly, or toast, or somesuch.

I agree 100% :D

Such punishment should also be meted out to anyone using Pillsbury products.

[Professur]

So you guys are gonna bitch about my Pillsbury Toast and my PB&J turnovers?

:finger:

[kat2220]

I'll hafta wait til I get home and dig into the recipe box...I got some good'ns.



And may I suggest a swift and thorough caning for the first dweeb who posts a recipe for peanut butter and jelly, or toast, or somesuch.

DAMN....does that mean I can't say JELLO SHOTS????? *Kat meows*

[AlphaTroll]

This is a traditional South African (Cap Malay) recipe for Bobotie. It's usually served with yellow rice & raisins and a sambal of shredded onions, carrots, bell peppers and cucumber, with a vinnaigrette dressing.

THE BOBOTIE FILLING
· 1 lb beef, minced
· 2 eggs
· 2 slices white bread, stale with crusts removed
· 1 onion, thinly sliced
· 2 tbsp cooking oil
· 2 tbsp hot water
· 2 tbsp sugar
· 2 tbsp lemon juice
· 2 tsp curry powder
· ½ tsp ground cloves
· 1 tsp garlic, crushed
· 1 tsp turmeric
· ½ tsp salt


THE BOBOTIE TOPPING

· 1 egg, lightly beaten
· ½ cup milk
· bay leaves or lemon leaves for garnishing


Pre-heat the oven to 325ºF.
Soak the bread in water for 10 minutes, squeeze out the excess and then crumble.

In a large frying pan, heat the oil and braise the onion until golden.

Break the two eggs into a large bowl and beat lightly. Mix in the mince

Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar to the mince, mixing well.

Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.

Topping


Combine the other egg with the milk and beat well. Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish. Return to the oven and bake at 350ºF for 10 minutes, or until the topping is set.

Serve the Bobotie with a large salad and rice.

[BlurOfSerenity]

while looking for a good recipe to post, i found one in my mom's handwriting that called for "1 stick of butter, softened. X 2"
i just thought that was funny.
i shall contribute when i find one of my really good recipes!

[AlphaTroll]

Camembert and Walnut Pate

Ingredients:

7 oz Camembert cheese, rind removed
4 oz Cream cheese, cut into chunks, room temp.
1 tbl Fresh lime juice
2 tbl Finely chopped toasted walnuts
Additional finely chopped walnuts


Method:
Blend Camembert in processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice; process until smooth. Transfer mixture to bowl. Mix in 2 tablespooons nuts. Season with salt and pepper. Spoon pate into 2-cup bowl. Sprinkle with additional nuts. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

If the Camembert is very strong, increase the amount of cream cheese to taste. Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips.

[AlphaTroll]

Peri-Peri Chicken Livers

1 large onion -- chopped
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper or peri-peri powder
250 grams chicken livers, cleaned and halved
1 tablespoon brandy
salt and pepper

Saute the onion in the oil. Add the cayenne pepper or peri-peri. Add the chicken livers and stir-fry over high heat until just cooked. Season with salt and pepper. Add the brandy to deglaze the pan.
Slice soft fresh rolls in half and open butterfly-style. Butter lightly and spoon the liver onto the rolls.
Serve with a fresh green salad dressed with a tangy garlic dressing.

[AlphaTroll]

Pumpkin Fritters

4 cups cooked pumpkin, mashed
2 eggs
1 cup flour
pinch of salt
1 teaspoon baking powder
30 ml (2 tablespoons) heaped of sugar
Combine all ingredients, making a soft batter and fry spoonfuls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramel sauce.

Cinnamon Sugar:

Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes to taste.

Caramel Sauce:

250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarch mixed to a paste with water
Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.

[AlphaTroll]

Koeksisters:

Koeksisters are a traditional South African sweet dessert.
Although, nowadays, you probably wouldn't find Koeksisters served at a formal sit down dinner. They have moved into the position of a mainstream munch, eaten as a sweet snack, at braaivleis, sporting events, cocktail parties in fact you'll find koeksisters popping up almost everywhere


The syrup:
· 4 cups sugar
· 1 cup water
· 1 tsp cream of tartar
· ½ tsp tartaric acid
· 1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger

Add the dry ingredients to the water and bring the mixture to the boil.
Allow it to simmer for 10 minutes or until syrupy.
Set the syrup aside to cool.

It is advisable to make the syrup first and to leave it in the fridge overnight.

The batter:


· 1 egg
· 2 cups flour
· 6 tbsp milk
· 6 tbsp margarine or butter
· 2 tsp baking powder
· 1 tsp salt


Sift the flour, baking powder and salt into a mixing bowl.
Cut or rub the margarine or butter into the dry ingredients.
Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible.

Refrigerate the dough for at least one hour.
Roll out the dough to a thickness of ¼ inch.
Cut into strips that are approximately 31/2 inches long and 1 inch wide.
Cut each strip into three lengthways, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly.

Pre-heat vegetable oil in a deep pan and remove half of the syrup from the fridge.

Deep-fry the koeksisters in the oil until golden brown.
Drain them for a few seconds on absorbent paper.

Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot.
This will seal the syrup outside and leave the inside of the koeksister dry in contrast.

The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.

Koeksisters are a favorite of all South Africans who have a sweet tooth.

People sell them outside shopping malls to earn an income.
You will find them at all fund raising functions where food is sold.

If you like sweet things you will certainly enjoy these.
But be careful, they're so nice that it's easy to over indulge and start feeling a little queasy, rather save some for tomorrow.

[AlphaTroll]

Slow Cooked Sticky Pork Spare Ribs

6 pork belly pork spareribs
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons sweet chilli sauce
3 tablespoons soy sauce
3 tablespoons crushed garlic
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons white vinegar
1 tablespoon white sugar

1. Pre heat oven (gas) to 180c.
2. In a large saucepan, bring pork belly spare ribs to the boil,turn down and simmer for around 20 minutes.
3. While simmering ribs, combine all sauces together in a large mixing bowl.
4. Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixure.
5. Arrange ribs on baking tray and place into pre heated oven. turning regularly and basting with sauce mixture.
6. Bake approx 45 minutes.
7. Eat them on their own as a snack, or accompany with a tossed green salad.

[MrBishop]

CHOCOLATE BOTTOM CREAMY CHEESECAKE

I like the texture of a creamy cheesecake over a dense cheesecake. The chocolate crust with a topping of macerated strawberries laced with a little Peach Schnapps is a wonderful ending to any meal 9perhaps save the meal for another time and just enjoy this cheesecake!)

Crust

1 1/2 cups oreo cookies crumbs
3 T sugar
1/4 cup butter or margarine

Filling
3 (8 ounce) packages cream cheese
1 1/2 cups sugar
4 eggs
2 tsp vanilla
pinch salt
2 cups sour cream

Topping

Fresh strawberries cut, tossed with sugar and a splash of peach schnapps

Directions
1 Preheat oven to 350 degrees F (175 degrees C). In a
medium bowl, combine chocolate crumbs, 3 tablespoons
sugar and melted butter. Mix all ingredients
well and press into bottom and sides of a 9 inch spring form pan.
2 In a large bowl, beat cream cheese and sugar until
smooth. Blend in the eggs one at a time, then stir in the
vanilla and salt. Fold in the sour cream.
3 Pour batter into spring form pan. Bake in preheated oven
for 1 hour. Turn off oven and leave cake in for at least
45 minutes.

[MrBishop]

CARMELS

These are the best melt in your mouth caramels.

Prep Time: approx. 45 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 30 Minutes.
Makes 1 - 9x13 inch dish (117 servings).


2 cups white sugar
1 1/2 cups corn syrup
1 cup butter
1 teaspoon vanilla extract
2 cups heavy cream

Directions
1) Butter a 9x13 inch dish.

2) In a heavy saucepan, combine sugar, corn syrup, 1-cup
cream and butter. Bring to a boil, stirring often, then
stir in remaining 1-cup cream. Heat, without stirring, to
242 degrees F (116 degrees C), or until a small amount of
syrup dropped into cold water forms a firm but pliable ball.
Remove from heat, stir in vanilla, and pour into
prepared dish. Refrigerate.

3) When cool, return candies to room temperature then cut
into 1-inch squares and wrap in waxed paper.





MAPLE FUDGE

This is delicious fudge but it requires a good sense of timing. If you don't work quickly enough, you could be eating out of the pan.

2 cups granulated sugar
1 cup pure maple syrup
1/2 cup cream
2 tablespoons butter

Grease well an 8-inch square pan.

Combine all ingredients in a medium saucepan. Bring to a boil, while stirring, over medium high heat.

Using a candy thermometer clipped to the side of the pot and not touching the bottom of the pot, continue cooking and stirring until the mixture reaches 238 F, about 10 - 15 minutes. Remove from heat and cool without stirring until lukewarm (110F) - about 1 hour.

Remove candy thermometer and beat the mixture with a wooden spoon until the colour lightens, the mixture loses its gloss and the fudge begins to set.

Quickly press into the prepared pan, score into squares while still warm. When the fudge if firm, cut into squares. Store tightly covered.

[AlphaTroll]

I don't have a proper recipe for this, but I love making it with pork.

It's a sweetpotato & butternut dish. Just kinda adjust the quantities as required I suppose.

You'll need 1 or 2 large sweetpotatoes (not the orange kind) and 1 or 2 butternuts.
Peel & cut them into bitesize chunks.
I usually microwave them for a bit to get them at least half cooked - it shortens the cooking time.
In the meantime sauteé some diced onion (as much as you want - I usually use 1 big one) in a large frying pan or wok (the wok works best IMO) - use a good quality olive oil or if you want to be decadent and don't give a crap about calories, use some real butter.
When the onions are that lovely golden, see-through colour, add some diced bell peppers (I like using half a green one & half a red one). Sauteé until tender.
Add some finely chopped chillies - again, just play it by tongue. I reckon 1 or 2 habanero's or birdseye chillies gives it just enough of a bite.
Add the sweetpotato & butternut chunks.
As you go along add some salt & freshly ground black pepper. I also add some herbs like coriander & parsley....fresh basil also works a treat.
Add a spoon of sugar (it gives it a little sweet-chilli flavour). Add the juice & rind of ½ a lime or lemon.
Stirfry until you feel the flavours have had enough time to get to know each other & mingle.
And then I guess Bob's your uncle ;)

[Leslie]

That sounds REALLY yummy!

[kat2220]

"EggNog Pie"

2 cups eggnog
1 env. Knox gelatine
2 T. of water
1 T. of sugar
2 tsp. rum flavoring
1 tsp. almond flavoring
1/8 tsp. salt
2 cups Cool Whip
1 Graham Cracker Pie Crust

Heat eggnog but DO NOT boil.

Soften Knox gelatine in water. Add to eggnog. Add sugar, rum flavoring, almond flavoring and salt.Beat slightly.Fold in Cool Whip; pour into pie self and refrigerate.

[SouthernN'Proud]

This is an old family recipe from my grandmother. She made these every Christmas, and to this day it just ain't Christmas without one. No baking required either!


Graham Cracker Cake

1/2 cup butter
1 1/2 cups sugar
1 can (small round...8 oz I think) crushed pineapple undrained
2 egg whites, beaten stiff
1/2 - 3/4 cup pecan pieces
1 box graham crackers



Cream together butter and sugar. Add pineapple and mix well. Add egg whites and mix. Add pecans and mix well.

In a square (preferably) Tupperware container, make a layer of graham crackers, then spoon mixture over evenly. Repeat for three or four layers, with crackers being the top of the cake. Put mixture more thinly on bottom layers as it will settle. Cover and refrigerate 4-6 hours or overnight. Slice and serve.

[AlphaTroll]

Potbrood or "Pot Bread" (We make this when we have potjiekos)

Ingredients:

1 tsp dry yeast
2 tsp sugar or honey
1 cup milk
3 tbs melted butter
1 kg bread flour
2 eggs
2 tsp salt

Mix sugar and yeast together and add lukewarm milk, butter and 2 ½ tbs flour. Allow to stand for 10 minutes until foamy.
Sieve flour and salt together, add the yeast mixture and knead well for 5 to 10 minutes.
Cover the container with a blanket (or plastic wrap in modern times), and allow to rise.
Knead well and place into a cast-iron pot with heavy base.
Cover as before and allow to rise again for 20 minutes.

Meanwhile, prepare a hole in the ground, or the clay banks of a river, or a hollowed-out termite mound – slightly bigger than the pot. Line the interior with a solid bed of glowing coals.
Nestle pot onto the bed of coals. Spread extra coals across the lid of the pot. Allow to bake for 35 to 40 minutes, depending on the heat of the coals. The hole should be warm enough to burn the hand if held inside for a few seconds.
The bread will be ready when golden brown on top, and drawing away from the sides. Another test is to tap the top of the bread with a form and listen for a hollow sound.

Serve steaming hot with fresh butter.

[AlphaTroll]

Oxtail Potjie - probably the tastiest potjie recipe (Serve the potbread with it...or have some samp & beans)

INGREDIENTS
500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

METHOD

1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 - 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream before adding.

[AlphaTroll]

African Peanut Samp and Beans (Stampmielies)

Samp and beans is a daily staple for millions of Southern Africans. The addition of peanuts adds a delicious flavour.
Samp is a "degermed" product of maize - the husk and germ have been removed.

200 ml dried kidney beans
250 ml samp, rinsed
10 ml salt and fresh black pepper
30 ml butter
100 g salted peanuts, roughly crushed
3-4 corn on the cob or
400 g can whole kernel corn

Soak the beans and samp in plenty of cold water for about 8 hours. Drain. Bring 1.2 litres of water to the boil in a medium saucepan. Add the samp and beans, cover, and simmer for about 1 1/2 hours until very tender. Season with salt and pepper, add butter and peanuts, and cook ucovered until the mixture thickens. If using fresh corn, roast over medium coals for 15 to 20 minutes until lightly charred and tender. Slice from cob and stir into the samp and beans.

[AlphaTroll]

Onion Salad - Slaphakskeentjies

1 kg unpeeled pickling onions

Sauce

5 ml salt
10 ml mustard powder
125 ml sugar
15 ml cornflour
3 large eggs, beaten well
200 ml milk
125 ml brown vinegar
250 ml cream
Boil the onions in salted water for 15 minutes or until just tender.
Drain, leave to cool then remove the skins.
For the sauce combine the salt, mustard powder, cornflour and sugar in a bowl, add the eggs and beat until creamy. Add the vinegar beating constantly. Combine the milk and cream and beat it into the mixture. Heat over low heat and simmer, stirring constantly until the mixture thickens. Remove from the stove immediately, pour over the onions and leave to cool

[AlphaTroll]

Yellow Rice with Raisins
Ingredients
250 ml rice
600 ml litre boiling water
10 ml butter or margarine
2,5 ml salt
5 ml turmeric
10 ml honey
200 ml seedless raisins
Method
Combine the rice, water, turmeric and salt in a 2-3 litre dish. Cover with clingwrap, pierce, and cook on High for 10 mins. Stir in the raisins and cook on High for another 5 mins. Tip into a sieve and rinse in cold running water. Return the rice to a clean dish, stir in the butter and honey and reheat on High for 5 mins, stirring once.

(This is basically the yellow rice and raisens that we serve with Bobotie...the recipe for that is further up)

[AlphaTroll]

Chicken Biryani

INGREDIENTS:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

--------------------------------------------------------------------------------

DIRECTIONS:
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

[majestyx]

Sweet Peanut Brittle

Made in the microwave, this is a seriously simple and seriously delicious brittle recipe!! I can honestly say that I was very skeptical of this recipe, but it is delicious and very crunchy!!

1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups Coctail peanuts
1 tsp. baking soda
1 tsp. vanilla

Spray large banking sheet or 15x10x1-inch baking pan with cooking spray; set aside. Mix sugar and corn syrup in large microwaveable bowl until moistened. Microwave on HIGH 5min. [caution: use pot holders, as cand mixture gets very hot]. Stir in butter and peanuts. Microwave an additional 3 to 4 minutes or until pale golden brown. Add baking soda and vanilla [mixture will foam].

Immediately spread mixture as thinly as possible onto prepared baking sheet. Cool completely. Break into pieces.

Optional chocolate dip for peanut brittle:
4 squares Baker's semi-sweet baking chocolate
1/4 cup peanut butter

Microwave chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. Stir until chocolate is completely melted. Stir in peanut butter until melted. Dip half of the peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of parchment paper. Refrigerate until chocolate is set, about 20 min.

Makes about 1 1/2 lb. or 16 servings

Variation: For Hot-Sweet Peanut Brittle, stir 1 tsp. of hot pepper sauce into candy along with vanilla.

[paul_valaru]

put down one slice of white bread

apply peanut butter

put down another slice of whitebread

apply jelly

merge the two so jelly meets peanut butter.

cut corner to corner (so you have 2 triangles, if you had square sandwiches growing up, it means your mom didn't love you)

enjoy

[tonksy]

Marlowe likes square sandwiches :p

[BeardofPants]

Yeah, I hated triangle sammiches too. :blank:

[Leslie]

Triangles are good if you pull the crusts off. If you don't you get a whole entire half with the crappier kind of crust, which sucks.

[paul_valaru]

Triangle is the PROPER way, you are all nuts!

[Professur]

I preferred leaving the slices of bread whole.

[MrBishop]

My son prefers triangles, my daughter..cut into 4 smaller squares...bite sized :)

I prefer open-faced

[Inkara1]

Either way is fine with me, really... if it's standard el cheapo white bread, then toasting it makes an insane amount of difference.

[tonksy]

Nature's Own honey wheat brown (or "brown bread" as Mar calls it) is the way to go for PB&J (or even CB&J which is just as common in my house).

[chcr]

Dara had never had a fluffer nutter until I mentioned it a few weeks ago when we were talking about PB&J. She'd never even heard of it. I always liked them better than PB&J myself.

[paul_valaru]

Dara had never had a fluffer nutter until I mentioned it a few weeks ago when we were talking about PB&J. She'd never even heard of it. I always liked them better than PB&J myself.

I have something in common with Dara then.

In fact I ahve no idea what a fluffer nutter is.

[tonksy]

Peanut butter and marshmallow fluff.

[chcr]

Mmmm...

Actually, Fluff is a brand but any marshmallow spread will do.

[BeardofPants]

You can get a marshmallow spread?? I've been living in the wrong country!! o.O

[tonksy]

Now with secure online ordering! (http://www.marshmallowfluff.com/pages/homepage.html)

Boo! Apparently on to US.

[chcr]

You can get a marshmallow spread?? I've been living in the wrong country!! o.O

Oh you poor deprived child.


Seriously good fudge.

Ingredients

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 lb semi-sweet chocolate, chips or block chocolate chopped up
7 oz. jar Marshmallow Fluff
1 tsp. vanilla extract
1 cup chopped walnuts
Method

1 Prepare everything in advance and have ready to go - chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).

2 In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don't have a candy thermometer, just go with the four minutes.

3 Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.

4 Pour into prepared pan.

5 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

Note: Pecans can replace the walnuts if you're some kind of philistine. It's also okay with no nuts at all. Make only on special occasions unless you want to have a fat ass.

PS. Try here: http://www.cybercandy.co.uk/aaasmt/index.php/url_indprod?xlc=680

[tonksy]

I prefer the manna that is chocolate peanut butter fudge.

[chcr]

I prefer the manna that is chocolate peanut butter fudge.

In fact you can substitute peanut butter for some of the chocolate but what I prefer is to make the same thing with peanut butter instead of chocolate then take a bite of the chocolate, then a bite of the peanut butter, then a bite of the chocolate...

It's probably worth noting here that I substitute Splenda™ for the sugar, Sugar.

[Leslie]

When my face is fixed I am so eating a whole tray of that.

[paul_valaru]

When my face is fixed I am so eating a whole tray of that.

I will make you a tray of it!!!

[Nixy]

What is CB?

I love Marshmallow fluff! YUM!

[paul_valaru]

What is CB?

I love Marshmallow fluff! YUM!

cashew butter?

[Leslie]

I will make you a tray of it!!!awwww :love:

[Professur]

cashew butter?

I actually saw almond butter at the local Maxi a few hours ago. Peanut butter of the same size was $1.99, the almond butter .... $6.49.

[tonksy]

cashew butter?

Yup.


Had book club here at the house tonight. Irish book, Irish food. I made soda bread and whisky cake for the first time tonight.

[A.B.Normal]

wrong thread :o

[tonksy]

Dude...I was going off topic. At least it was the right forum.

[Nixy]

I actually saw almond butter at the local Maxi a few hours ago. Peanut butter of the same size was $1.99, the almond butter .... $6.49.

Almonds are significantly more expensive than peanuts...they're also significantly better for you.

[A.B.Normal]

Dude...I was going off topic. At least it was the right forum.

Too many windows open.:winkkiss:

[paul_valaru]

I actually saw almond butter at the local Maxi a few hours ago. Peanut butter of the same size was $1.99, the almond butter .... $6.49.

had some, tasted....bad

[Leslie]

You need the kind with sugar - otherwise it's like *gasp* health food store peanut butter!! :eek:

[paul_valaru]

You need the kind with sugar - otherwise it's like *gasp* health food store peanut butter!! :eek:

who the hell would buy helath food crap!!!!!!

(looks around at the thriving business he works for)

very nice people, that is who

[Nixy]

Health food store peanut butter is growing on me actually. It's pretty good.

[paul_valaru]

Health food store peanut butter is growing on me actually.

I would go see a doctor about that.

[Nixy]

I would go see a doctor about that.

ha. ha. ha.

You know what I mean...I'm beginning to actually like it.

[paul_valaru]

ha. ha. ha.

You know what I mean...I'm beginning to actually like it.

yeah, you should go see a doctor about that, I have tasted the stuff.

[Leslie]

who the hell would buy helath food crap!!!!!!

(looks around at the thriving business he works for)

very nice people, that is whoSea Monkey fans.

[Professur]

Almonds are significantly more expensive than peanuts...they're also significantly better for you.

it's not $5 worth better...

had some, tasted....bad

There was a quarter inch of clear oil sitting on the top. Really didn't look terribly appetizing.

[Aunty Em]

Organic peanuts, palm oil and sea salt.... the only things I like in my peanut butter...

http://www.wholeearthfoods.com/products/peanut-butters/crunchy-original-style/

The rest just taste disgusting to me... too sweet and the oil they use is sickly... they make me gag. Actually anything with added sugar makes me feel very ill.

[BeardofPants]

There's nothing on this earth like a good quality peanut butter. I also <3 cashew butter, and hazelnut butter. Yum, yum, yum!

I imagine that you must be discovering all sorts of kick-ass recipes since you've been losing weight. I know I did. Once I figured out portion-control, I actually started making MUCH nicer food than before when I was overweight. You want some RSS feeds? I've got a great collection of online recipe sources.

[BeardofPants]

This is Camelyn's (Karen), btw: http://www.eclecticcook.com/

[Aunty Em]

This is Camelyn's (Karen), btw: http://www.eclecticcook.com/

Wow, thanks for the link. The Asian Beef Sandwich with Ginger Wasabi Mayo (http://www.eclecticcook.com/asian-beef-sandwich-with-ginger-wasabi-mayo/)has my mouth watering, although I would probably use a small wrap rather than the bread. :licklips:

Since my op my taste in food has really changed. Meat must be very lean and tender, I'm nuts about fresh fish, I love lightly steamed or raw fresh vegs and fruit and bread and potatoes have almost disappeared from my diet as I prefer rice or couscous. I eat wraps rather than sandwiches. French fries hardly ever touch my lips, I prefer oven baked wedges, but I do like roast potatoes and mash, just not a lot of them. Usually just a couple of small roasties or a tablespoon of mash is enough to satisfy me.

I rarely eat pastry because it just tastes too fatty and fried foods are totally out, but I will happilly stuff myself silly on a fresh ripe pineapple.

[BeardofPants]

My favourite foods run very similar to you. Here's a couple of my favourite foodie sites:

http://closetcooking.blogspot.com/
http://www.cooksister.com/
http://orangette.blogspot.com/
http://nosheteria.com/
http://smittenkitchen.com/

I love big flavoursome salads w/ lots of yummy things like cranberries, (light) home-made croutons, nuts, etc, etc, like this Strawberry saganaki salad) (http://closetcooking.blogspot.com/2009/07/roasted-strawberry-saganaki-salad.html), or this Wild rice w/ mushroom salad (http://www.seasaltwithfood.com/2009/04/wild-rice-salad-with-mushroom-ragout.html). Also a fan of slow-cooked meat - things like the Orange pork ragout (http://www.thewednesdaychef.com/the_wednesday_chef/2009/05/florence-fabricants-orange-pork-ragout-with-beans.html#comments), the Braised lemon chicken w/ sage (http://italianfoodies.ie/2009/05/17/braised-lemon-chicken-with-shallots-and-sage/), or the Swiss steak (http://www.accidentalhedonist.com/index.php?title=swiss_steak&more=1&c=1&tb=1&pb=1). Morrocon-style is awesome as well: Apricot lamb (http://closetcooking.blogspot.com/2009/04/apricot-lamb-tagine.html).

Ooh, and the Vege casserole (http://soupbelly.com/2009/06/18/vegetable-casserole/), or the Pancetta parmesan lentils (http://www.bitchincamero.com/mel/2009/07/pancetta-parmesan-lentils-with-smoked-paprika-oil/).

You might also like the Cod stew (http://italianfoodies.ie/2009/04/28/cod-stew-with-capers-and-olives/), or the Fire-spiced prawns w/ pineapple (http://dosesofnourishment.blogspot.com/2009/08/fire-spice-pineapple-garlic-prawns.html).

These recipes make great left-overs, and apart from the salads, they freeze well, so you can portion-control. :)


Recipezaar is good to find recipes & to figure out the calorie break-down.

http://www.recipezaar.com/

[2minkey]

http://smittenkitchen.com/



i'm on her mailing list.

you ever try to make cassoulet? i love that stuff... beany goodness... with lots of rich and nutritionally superior animal fats.

[BeardofPants]

I actually have... didn't realise that was what it was called though.