The Ultimate Vampire Resource and Directory

There are many things I do enjoy in life one is cooking. Some of you may not like it and that's fine by me but I enjoy doing it, it’s therapy for me. Since Thanksgiving is coming around the corner I have a stuffing recipe for you.

3lbs sausage removed from its casing
2 Lbs Ground sirloin (Chop Meat)
3 good size onions
1 cup cooked wild rice
1 Lbs chestnuts, diced
2 cups grated cheese
1 can chicken broth – 14 ½ oz can

Prepare the wild rice according to the package directions. Set aside. Sauté the onions and remove from the pan and place them in a large mixing bowl. Sauté all meats, separately, drain and place them along with the onions in a bowl. Mix together all remaining ingredient. Add salt and pepper to taste.

Once down you can place it inside the bird or cook separately. My family fights for leftovers for the stuffing on the holidays. So Enjoy.

YUMMY!!!
i plan on being stuffed by DA for thanksgiving heheh

anyone have a recipie for butterscotch pie? My granny died, and the recipie was in her head.

And another thing! If anyone thinks cooking is only for women your crazy. I cook better then most women.

My mother always said and I quote

"If you know how to cook you will never Stave."

what a wonderful idea for a thread! I'll have to pull some recipes together of mine and post. :) i think i may actually have one for butterscotch pie Scar :)

If anyone out there is low-carbing it, I have a recipe for peanutbutter pie that is low carb, yet will make your eyes roll to the back of your head. With my ex, I always chose the pie!

Butterscotch Pie

1 cup brown sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups MILK -- warmed
2 egg yolks -- beaten
1 tablespoon butter
1 teaspoon vanilla
1 pie crust -- baked

TOPPING:

2 egg whites -- beaten stiff
1 pinch salt
4 tablespoons powdered sugar


In top of double boiler, combine brown sugar, cornstarch, salt and milk. Stir and keep stirring until it thickens. Add egg yolks, keep on cooking, stirring until it thickens. Remove from heat and add butter and vanilla; keep on stirring, pour into cooked pie crust. Combine the topping ingredients to make the meringue and spread over filling and bake in 400 degree oven for 5 minutes or until brown.

Don't asked where I got it, I have to many recipes

Ohhhhhhhh butterscotch......I'm going to use that one. Thanks!! I'll try to post a recipe later. I'm at work now.

beat me to the punch lol

here's mine for the pie though:


Butterscotch Pie
1 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, well beaten
1/4 cup butter (1/2 stick)
1 teaspoon vanilla extract
1 baked 9-inch pastry shell, cooled
meringue (see below)

Preheat oven to 350°F.

Combine brown sugar, flour and salt in heavy saucepan. Gradually, stir in the milk, and cook over low heat until mixture begins to thicken. Stir occasionally.

Slowly stir half the hot mixture into the well-beaten egg yolks; then, beat the egg mixture back into the remaining hot mixture. Cook for an additional two minutes.

Add butter and vanilla, and mix well. Pour into pie shell and top with meringue. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.


just make the meringue like you normally would to top a pie. the topping on DA's recipe will work, is a good meringue.

:)

Y'all gonna make me fall off the low-carb wagon. I'm gonna get fat again.

I will look for low Carb but do not hold your breath...lol.

And yes I did beat you to the punch or should I say butterscotch?

ReQuiem

lol yes you did. hey! bev - somewhere at my house i have a recipe for good lo-carb chocolate cheesecake. about 8 carbs per serving :) interested?

this Forum makes me hungry....
hmmm im not bev but interested in this lo crab recepy as well....i love Crabs in every way

ooohhhh DA I have a request you crazy italian man .... i want your recipe for meatballs ... cause mine always suck

what? you want to suck DA's meatballs?

im no italian...only live next to it ..
here is my meatball recepy:

11/2 pound lean ground beef
3/4 cups quick-cooking oats,uncooked
1 egg
1 ts salt
1/4 ts pepper
dill weed
2 ts olive oil
2 dash whisky
1 cup water
1 beef flavored bouillon
1 cup of sour dream

mix beef oats egg salt pepper and dill weed
form it to 1 inch meatballs
cook em in olive oil until they ar brown and take em out into a bowl
remove the oil and put em back
add whisky into the pan
afther a wile add water and bouillon and let it boil over medium heat
reduce heat and cover the pan for 15 minutes
bevor serving stir sour cream into the liquid and add some fresh chopped herbs if you like..... enjoy it

My meat balls? First you unzipper...Wait wait wait. I should take it to scarletts forum for that recipe.

1 lbs-1lbs 1/2 of chop meat (You can mix veal with this but do it equally)
1 cup of chicken broth (Fresh or canned)
2 eggs
1 cup bread crumbs
1/2 cup grated cheese (Go to the store and buy fresh grated locatelli Romano or any fresh grated cheese try not to use the can stuff)
Garlic – (Fresh or powder)
Basil
Salt (Sea Salt if you have it. Sea Salt gives you extra flavor to you food over regular salt)
Pepper (Fresh Ground Pepper is a plus)

Mix meat, breadcrumbs and cheese in to a large bowl. Salt, Pepper, Basil and Garlic (If using fresh garlic then mince 3-4 cloves, try not to cut off your fingers) to taste. Now here is the part that most of you may or may not mind. Take a bit of the mixture and taste it. If it needs more salt then add. Do this for the garlic, pepper and basil. If it has a nice flavor raw it will taste good cooked. One you have the taste add chicken broth to make it moist it should not be a soup but a firm moist mass.

Now rolling the balls:

Take a bit of the mixture about the size of an oversized golf ball and wet your hands with water and begin to roll the meat in a ball. The water will give it a round whole figure and make them look nice and neat. You can make them bigger but I always like them about that size.

Cooking your Meat-a Balls

Frying:

Now I like to use cast iron pans for the reason that cast iron gives you equal heat across the pan. Now the oil to use is extra virgin (What scarlet will never be again) Olive oil. Pout it into the pan about a ¼ inch to half inch high. Add Salt (Sea Salt if you have it) to the oil and 4-6 whole garlic cloves. Don’t worry about burning them its ok. Let the cloves get browned a bit and begin placing you balls in them. Now if you where adding them into a sauce then make sure they are cooked half way, what do I mean buy this? They should be nice and brown all over but press down on them a bit and if they have a soft feel to them then that’s what we want. Then begin placing them into your sauce. If you just want meat balls cook them until firm but not burnt.

Broiling

You can place them in the broiler if you want. If does reduce the fat content but not by much or so I think. Cook them at 350 for about ½ hour to 45 minutes. Check them to see if done. They should not be rare so PINK is not an option.

ohh naughty first line! >:)

Anything mixed with blood *Hiss*

mmmm anything mixed with blood but i love pizza stuff it has red sause in it that's kinda like blood it's red but tastes way different and the color is different too

Requiem...do I want a recipe for lo carb chocolate cheesecake?
HELL YEAH
Chocolate is the glue that holds my world together!

When I get the recipe for some uber nice biscuits off of my mum, I'll post it here.
They're really really nice.
The only biscuits that beat them are subways M&M cookies.
Mmmmmmmmmm.

Bev: I most heartily apologize for my delay in posting these two low carbohydrate cheesecake recipes:


New York Style Cheesecake (Lo-Carb)

Crust
2 cups pecans -- ground medium to fine
2 packets Splenda
3 tablespoons butter -- very soft or melted

Batter
40 ounces full-fat cream cheese – softened [five 8-ounce packages]
1 ¼ cups Splenda
1 tablespoon oat flour -- (ground up oatmeal)
1 tablespoon sugar-free vanilla extract
3 large eggs
1 cup sour cream

Mix crust ingredients together and pat in the bottom of a 9 or 10-inch spring-form pan and bake for about 7-8 minutes at 350F. You can grind almonds, macadamia nuts, walnuts or any other nuts if you don't like pecans.

Mix cream cheese, Splenda, flour and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low after each, just until blended. Blend in sour cream and pour over crust. Bake 30 minutes at 350F, then turn oven to 325F and bake for another 45 minutes or until the center is almost set and top is starting to turn golden.

Run knife around the rim of the pan to loosen cake (after baked) to allow to cool before putting in the refrigerator to cool. Let it set out about 1 hour and then put in refrigerator for several hours or overnight.

If you use 9-inch pan, you may have to add a few minutes more as it makes a much higher cake and thus, needs to bake a little longer.

Carbs: 4.8 per slice, when cut into 20 portions


For a smaller version, use 3 cream cheese (24 ounces), 3/4+ cup of Splenda, 2 eggs, 2/3 cup of sour cream and the rest the same. You can put almond flavoring in the cheesecake instead of the vanilla or when you use almonds for the crust.

*****

Low Carb Chocolate cheesecake


16 ounces cream cheese, softened
3 eggs
1 cup sour cream
1/2 cup Splenda. or Sweet-N-Low. (you may vary this to get a less sweet cake)
1 tablespoon vanilla extract
1 package Jell-O Sugar Free Chocolate Pudding

Preheat oven to 350F. Place all ingredients in a bowl; blend for 15 minutes. Pour mixture into 9 inch non-stick pie pan. Bake 1 hour. Turn off oven; allow cake to remain in oven 1 additional hour. Refrigerate until chilled, then cut and serve. Store, covered with plastic wrap, in refrigerator for up to 4 days.

8 servings
About 8.6 carbs per serving.

or ketchup lol I still remember this line from a show. " You can't imagine what it feels like to have lived over eight hundred years, and never tasted a french fry" lol

LOL

Ok, folks. I have decided to post my chili and cornbread recipes. If you try them, let me know if ya like them.



Dee’s chili recipe

In a small skillet brown the sausage and drain. Pour oil into a large stockpot and sauté onion, beef and garlic. Cook until meat is lightly browned. Drain grease. Add cooked sausage and rest of ingredients. Simmer, then, for 2 hours or so, so that all the flavours may marry. Serve with my Spicy cornbread (recipe follows).

Ingredients:

2 Tbs. Oil
3 onions (1 white, 1 yellow, 1 red)
3 jalapeno peppers
2 serrano peppers
1 poblano pepper
garlic (at least 1 whole head), minced
½ c. chili powder
3 Tbs. Comino (Cumin)
4 Tbs. Cocoa powder
¼ c. brown sugar
1 tsp. Oregano
1 tsp. Red pepper
1 tsp. Coriander
4 Tbs. Cayenne pepper (adjust up or down for desired heat; 4Tbs. is mild)
¼ lb. Breakfast sausage (maple) - if you cannot find maple sausage, use regular sausage and 2
tablespoons maple syrup)
2 lb. Chunk stew meat or coarse ground beef
2 cans red kidney beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 (15 oz.) can tomatoes, chopped
1 (6 or 12 oz.) can tomato paste (depends upon desired thickness)
1 (12 oz.) beer
½ cup strong black coffee

Spicy Cornbread:

Combine dry ingredients, including peppers and cheese; add wet ingredients and mix just until combined. Pour into well seasoned hot iron skillet. Bake at 400 degrees until golden brown, about 45 minutes.

Ingredients:

1 cup cornmeal mix
½ cup self-rising flour
¼ tsp. Baking soda
1 cup buttermilk
1 (8 oz.) can creamed yellow corn
2 large eggs, lightly beaten
¼ cup oil
1 cup shredded cheddar cheese
2-3 chopped jalapenos (or to taste)
¼ cup chopped onions

I wish I was domestically inclined. I have no cooking abilities whatsoever unless you count canned food, instant mixes and Kraft dinner lol I love food, it's so dissapointing I can't cook lol I've always been cooked for! How spoiled I am.

Just a thought for something other than Turkey for Thanksgiving .....Turducken...do a google search for it. Some friends of mine from New Orleans get a couple every year for the holidays. They are Decadent.

Hey people sorry for the long delay in posting just got over the flu, I do have a new obe for you but tomorrow I will post it.

Aaawww Da.. glad to hear you are better now.

Question here.. you talk about a product called Splenda? is that like an artifical sugar?

Is there anybody out there that would like some Irish recipes, like Soda Bread, Wheaten Bread, Potato Cakes, Irish Stew, Dromona Chicken, Chicken and Leek Bake etc etc? If so lemme know and I will post a few

Chicken and leek for me please...

Yes Em it is.

I would love them all. Either post them or email me at thedarkop@yahoo.com.

I said I would post another one so here it is:

Curry Sauce

5 tablespoons of butter
1 large onion
1 apple
2 stalks of celery
Salt
Curry powder
1 to 1 ½ cups of chicken broth, beef stock or tomato juice
2 teaspoons of chutney

Melt the butter peel and chop the onion, core the apple and chop it with the skin left on and chop the celery. Sauté them all together until just transparent but do not them brown. Now sprinkle them with the curry powder (the less curry the milder it is).season to taste with salt and let this cook down into the vegetable for about 3-4 minutes. Add broth, stock or tomatoes juice to taste. This will serve two people and if you want to make it thicker you can add a few tablespoons of tomato paste.

I gave you the stuffing and now come the turkey.

Turkey 10-14 lbs
2 cups uncooked rice (I like to use a wild rice mix)
1/2 lb sausage
1/2 cup pecans
1/2 cup onion chopped
2 1/4 cup fresh squeezed orange juice
1/2 stick of butter
cornstarch
orange liqueur (opt.)
apple (opt.)

Cook rice using 1/2 the water called for and all the salt.
Fry sausage in frying pan, crumble with spoon
Drain grease from pan, add onions and cook until soft
Mix sausage, onion, pecans and rice.
Rinse turkey remove giblets from cavities, salt and pepper cavity
Stuff turkey
Place apple in end of cavity (opt.)
Bake at 325 deg. F. covering pan

Make sauce: juice oranges boil juice in small pan make a roux of
cornstarch and water (about 3 tbs cornstarch to 1/3 cup of water)
thicken orange juice with roux stirring as mixture boil remove from
heat, stir in butter (and 1/4 to 1/2 orange liqueur if desired) 1 hour
before turkey is done. Baste every 15 min. until done. The turkey
will have a nice orange glaze look. Remove turkey from pan let sit to
firm for easier slicing Skim fat from pan drippings and thicken with
roux of flour and water, add salt and pepper to taste. Serve with
turkey!

Serves about 6-8

Cinnamon-Pecan Puffins

Serving Size : 8
1 1/2 ounces pecans
1/2 tsp cinnamon
2 packets sugar substitute
3 large eggs -- room temp, separated
30 grams full-fat soy flour -- (1/4 cup, unsifted)
3/4 tsp baking powder
dash salt
1/4 tsp cream of tartar
3 T sour cream
3/4 tsp butter extract
1/2 tsp vanilla
20 drops bitter almond extract
3 T cold water
1 1/2 packets sugar substitute

Chop nuts (easily done in a blender). Combine with cinnamon and sugar
substitute equal to 1 tablespoon sugar and mix thoroughly. Set aside for
topping. Preheat oven to 325 degree. Separate eggs. Beat egg whites with
cream of tartar until stiff but not dry. Beat egg yolks till thick and
lemon- colored. To egg yolks, add sour cream, extracts, sugar subtitute
equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour,
baking powder, cream of tartar, and salt and sift into the yolk mixture.
Stir until combined, then gently fold in the egg whites.

Grease a muffin or cupcake tin for 8 puffins. Spoon 1 tablespoon of batter
into each greased section. Sprinlke a litte topping mixture over this
batter, then spoon in remaining batter, dividing it evenly. Top with
remaining nut mixture and bake in preheated oven for 50 to 60 minutes.
Cool the puffins completely in the pan (even if takes a few hours).

Cinnamon Bread

Serving Size : 32 (8 slices per loaf)

butter
1/4 cup unsifted full-fat soy flour
1/2 tsp baking powder
dash salt
6 eggs, extra-large
1/4 tsp cream of tartar
2 T cold water
1 tsp cinnamon
6 T sweetener (or equal to 6 T sugar)
2 tsp butter extract

Preheat oven to 350 degrees. Prepare 4 small bread pans, each measuring
6 x 3 1/2 x 2 inches, by spraying with Pam and greasing lightly. Set aside.

Sift together soy flour, baking powder, and salt and set aside. Beat egg
whites until foamy, add cream of tartar, and continue beating until stiff
but not dry. Beat yolks until thick and lemon-colored. To the yolks add
water, cinnamon, sugar substitute, and butter extract, beating until
thoroughly combined. Sift in soy flour mixture and beat again until smooth.
Fold a little of the beaten egg whites into the yolk mixture and blend
thoroughly. Then very gently fold in remaining whites, being careful not to
break them down.

Divide batter amount the prepared pans, Place the pans in the oven and
bake 1 hour. Store loaves in the refrigerator in a plastic bag, punctured
with 2 or 3 small holes on each side. To serve, slice each loaf in 8
slices. Try this bread with Whipped Cream Cheese or with cream cheese and
surgarless strawberry jam.

By the way I am a big Cajun food fanatic, anything spicy does fine by me. So if you have anything from the bayou I would love to have it.

Sounds very good,all except for the wild rice I hate rice

All recipes are meant to be improved on. If you do not care for something then replace it or omit it. It is your choice.

dont forget the pumpkin pie!

You asked for it. I found this online and enjoyed it so much that I will put it here for you.

Fifi's Pumpkin Pie Recipes
Here are four different pumpkin pie recipes we have tested recently. One involves substantial ginger, and many of the Kitchen's testers don't agree with Fifi, Glenn, and Gina on the value of candied ginger to the culinary world. The others are variations of a moderately traditional pumpkin pie recipe, with maple flavor. You can pick one or another based on your flavor goals, and also vary the sweetness as noted according to your own taste.



Ginger Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Maple Pumpkin Pie 1
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 1/2 cups pumpkin puree
1/2 cup maple syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. If you want a more distinctly maple flavor, use one of the following two. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple.

Maple Pumpkin Pie 2
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 3/4 cups pumpkin puree
1/4 cup maple syrup
3/4 cup maple sugar
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple flavor in this much richer than that of the previous recipe. We use a combination of maple syrup and maple sugar to provide give us the maple intensity we want; maple syrup alone is more delicate, and maple sugar has a heavy richness (like brown sugar), which we don't want to overpower other flavors. You can vary the proportions of maple syrup and maple sugar, remembering that when increasing the syrup, decrease the amount of pumpkin, and the amount of maple sugar, by the same amounts.

Maple Pumpkin Pie 3
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

1 3/4 cups pumpkin puree
1/2 cup maple syrup
1/4 cup maple sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves for decoration
This variation lightens up the previous version just a bit; we still use some cream, and keep all the eggs. That quarter-cup of plain sugar is optional; with it, this pie will be pretty sweet; without it, it will still be sweeter than the first Maple Pumpkin Pie recipe given above. Our test panel prefers this variation.

Procedure
Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
Heat pumpkin puree in a heavy pan; stir frequently.
Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
Beat in dry spices
For Maple Pumpkin Pie, beat in flour, then maple syrup.
When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°.
We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
Notes
The first recipe for Maple Pumpkin Pie is loosely based on the Martha Stewart Pies and Tarts recipe which Fifi's Kitchen prepared last year. We are in the process of taste-testing additional variations, which will be described here as they are developed.

The technique of adding hot filling to a hot, fully baked pie crust is described in detail by Steven Schmidt in the something issue of Cook's Illustrated. All details of the pie preparation, from start to finish, are presented.


The flour in the recipes is not strictly needed, but provides a little insurance for the custard. The pie pictured at the top of this page was made without flour in the custard. (It is otherwise exactly the second Maple Pumpkin Pie recipe.)

We obtain our crystallized ginger from either of two sources: locally, from the Joyce Chen Unlimited grocery store, on route 2A in Acton, Massachusetts, or mail order from the King Arthur Flour Company, in Norwich, Vermont. Joyce Chen's tends to be somewhat hotter. Both are far more economical than supermarket spice-rack crystallized ginger, which is outrageously expensive.

This pie filling works very well as a baked pudding:

Fill porcelain ramekins 2/3 to 3/4 full
Bake in a bain marie at 350° - put them into a pan in the oven, then add already-boiling water to the pan, until the ramekins are 1/2 submerged. The pudding can be baked in a hotter oven (e.g. if you are also baking a pie) if the ramekins are loosely covered with foil, and the ramekins are in somewhat deeper than usual water, to protect the top of the custard from drying.
The pudding is done when just the center jiggles a bit if it is shaken. Since a pudding doesn't have to set to be sliced, these can be served without being cooled thoroughly. (Do let them rest 10 minutes after removing from the bain marie, though.)

We recommend whipped cream with appropriate flavoring:

In a chilled bowl, with chilled beaters, gently beat one cup of heavy cream to not-quite-soft-peak stage.
Add either
2 to 3 teaspoons confectioners sugar and 1 to 2 tablespoons of appropriate booze, such as ginger liqueur or ginger flavored brandy (for the ginger pumpkin pie) or dark rum (to offset the maple pumpkin pie)
2 tablespoons maple syrup
Carefully beat to desired stiffness.

Not all of the recipes I post are my families. I have a very large collection of cook books that I enjoy using and found many on the net as well.

Yummy... have to go and pick up a Pumpkin...
i will try them all.. one afther another....

Awesome thread friend I am so going to be a post whore here :P...I shall return.

omg, my booty is getting bigger just reading this thread!!! Bad DA bad!!! *swats him*

I have a few deadly things for everyone, but am too lazy to type, so I will cheat...

I live on this site, as I am a huge Tiramisu fan... I have my own family secret recipes, but you will have to sleep with me to get it >:)

http://www.heavenlytiramisu.com/

http://www.heavenlytiramisu.com/recipes.htm

Enjoy

Ts ts ts Moreish....
bad girl....but good option to get a Recepie..
Great Site..Thanks

TURKEY STOCK


This is what you do with your leftover holiday turkey ... make a fabulous stock!


8 quarts cold water
1 turkey carcass, meat removed, leaving some crisp skin on if possible
Mirepoix:
8 ounces onions, chopped
4 ounces celery with tops, chopped
4 ounces carrots, chopped
2 small heads garlic, cut in half horizontally


Sachet d'epices:
1 teaspoon or so black peppercorns, cracked
6-8 parsley stems, chopped
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack, or use a metal tea ball.
Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for two hours.

Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. (A tea ball also works well.) Simmer for one more hour.

Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.

Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. To defat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off.

This is a recipe from a posted site from moreish. And I want your famly recipe so name the place and I will be there.

Tiramisu Cake with Chocolate Sauces

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

This recipe is from the Junior Auxiliary of Vicksburg, Mississippi. Serves 24.

Ingredients

Cake
BUTTER RECIPE CAKE MIX
EGG YOLKS, 6
SUGAR, 1-1/4 cups
CREAM CHEESE, two 8-ounce packages
HEAVY CREAM, 1 pint, whipped
KAHLUA, 3 ounces
ESPRESSO OR STRONG-BREWED COFFEE, 1/2 cup
COCOA
CONFECTIONERS' SUGAR
White Chocolate Sauce
WHITE CHOCOLATE, 4 ounces
HEAVY CREAM, 3/4 cup
Dark Chocolate Sauce
HALF AND HALF, 1 cup
SUGAR, 1/2 cup
COCOA, 1/4 cup
BUTTER, 3 tablespoons
VANILLA EXTRACT, 1 teaspoon
Directions
Cake
Prepare cake mix according to package directions and bake in 2 round layers.
When cake has cooled, slice each layer to make four layers.
Place waxed paper between layers and refrigerate until ready to assemble cake.
Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored.
Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly.
Remove mixture from heat.
Stir in cream cheese, beating well.
Let cool to room temperature.
Fold cream cheese mixture into whipped cream.
Refrigerate for 1 hour.
Combine Kahlua and espresso.
To assemble cake, place first layer on cake plate and brush with Kahlua mixture.
Spread cream cheese mixture until barely spills over the edge.
Repeat with remaining cake layers, finishing with cream cheese mixture.
Dust top of cake with cocoa and confectioners' sugar.
Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plate.
White Chocolate Sauce
Melt white chocolate.
Heat cream to boiling point.
Whisk cream into melted chocolate until smooth.
Refrigerate until ready to use.
Dark Chocolate Sauce
Combine half and half, sugar, cocoa, and butter in a heavy, small saucepan.
Whisk over low heat until sugar dissolves and butter melts.
Increase heat to medium and whisk until sauce just begins to simmer.
Remove from heat.
Stir in vanilla.
Cool before serving.

I see that this forum is slowly falling in the back so If anyone want a recipe for rice pudding I do have one.

Yummy more Pudding Please......

Vanilla Custard Pie

One deep dish pie crust, 9"

Filling:

6 eggs, beaten
3/4 cups sugar
1 Tablespoon pure vanilla
1 tsp salt
1 cup condensed milk

Combine the filling ingredients in a bowl and blend them together for about 3 minutes. Pour them into the unbaked deep dish pie crust and bak at 350 degrees fahrenheit for about 1 hour.

Not too sweet, and lovely vanilla custard flavour.

Mmmmmmmm pie! I think I need to find myself a man who can cook lol

It might be a little late for me to post but what the hell, perhaps the one person who reads it enjoys the recipes.

English Toffee:
1 cup of butter
1 cup of sugar
3 tablespoons of water
1 teaspoon of vanilla
3 (7 oz.) Chocolate bars
Chopped nuts of your preference

Place butter, sugar and water into a quart size saucepan. Heat stirring until butter melts. Cook and stir constantly until mixture bubbles and turns amber in color. 320 degrees on a candy thermometer...It will take approx. 10 minutes. Remove it from heat and add vanilla. Stir briskly then pour a thin layer in a hin layer pan. Then place chocolate bars on top and let them melt. Spread out and sprinkle nuts wherever, and ENJOY!!

This recipe is like my ultimate favorite. I love toffee. Hopefully sometime you guys will have the chance to try some...Even if I have to mail it to you!
Danielle

Dump cake (yes it sounds gross but it's de-lish)

3 regular cans of cherry pie filling
3 regular cans of pineapple
1 box of yellow cake mix (maybe 2)
3 sticks of butter

Take the cheery pie filling and pineapple, and mix them together. Pour out the mixture and spread it about the bottom of the pan. Then put the dry cake mix all over it, completely covering all of the mixtures surface. The cut the butter thinly and put the little butter squares evenly all over the cake mix. Bake for an hour at 350 degrees and eat
Danielle

OMG that toffee recipe sounds delish - as I unexpectedly have today off, I am going to make some! Thanks for posting it!

~Dee~

Requiem... let me know howq it works out as Im a crap cook but even I may give it a go as it sounds lovely.

I do a wicked cheese on toast.... x

Lets get this thread cracking again..I am finished experimeting with all of the previous recipes. I, being a cook whore need more. On with the sharing of family secrets! Please? And if this continuation does not go well with the Masters then I ask the rest of you recipe givers to email me with more.

Yummy those Recepies are great..tryed most of them...
How about some X-mas Dinner Recepies?
Im very intresssted in new ones from different Countrys..

Ok... this is a personal secret and I'll call them:

Moreish Cookies.

325grams of sweetened condensed milk
250grams of shredded coconut, not the desicated (sp) only shredded
1 packet of nestle choc bits, 300 grams milk chocolate drops

mix all ingredients in a bowl.

It will seem a little hard at first, and you will be tempted to add more milk, dont! you will ruin it, just bare with the mixing.

Heat over to 180 degrees celicius

Place baking paper on a cookie tray

Spoon a spoon ful each for each cookie. you can pile it like a little mountain is ideal

Cook for about 10 to 12 minutes. until a nice light brown.

Don't be tempted to leave in any longer as you will burn them

delicate little numbers these ones!

Leave on the tray for 10/15 minutes to cool down, then enjoy it!!!

These are the fastest, yummiest, devine cookies ever! and everyone will be begging you for the reciepe... don't share it!

Please excuse the typos, am in a rush!

*heads out to buy all needing Items...*
Lets cook..

I'm so excited! Thanks guys!

Wait Wait Wait....Grams?!

You see teaspoons and tablespoons are the things I have in my kitchen. I not sure if I have gram spoons...hehehe.

Christmas????

I do have a Ham recipe and and some baked goods so I will have to find them.

I didn't forget about the rice pudding just been busy doing a project. I will get it posted shortly.

I'll rummage through some of my moms recipe's and post some in here. She's a great cook!

Sorry Darkadmin, I only know grams.. ounces are too confusing.

Echo, sorry about the belated response - the Toffee recipe turned out well. :) It was very nummy.

Anyone have a good recipe for bread pudding? I recently had my first taste of it, and I adore it!

You asked for bread pudding and so I decided to post a few....Enjoy



Bread Pudding Recipe

4 cups bread cut in dice
3 tablespoons sultanas
2 tablespoons chopped candied peel
3 tablespoons sugar
1 tablespoon Crisco
rind of 1 lemon
2 eggs
1/2 tablespoon lemon juice
1 cup milk
4 lumps of sugar

Put lump sugar in dry saucepan and heat until it turns dark brown. Add milk and stir it over fire until sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar, Crisco, grated lemon rind, and colored milk. Beat up eggs and add them with lemon juice. Let mixture stand for 1/2 an hour, or longer, if bread is stale. Have ready Criscoed mold, put in mixture, cover top with piece of Criscoed paper, and steam it for 2 hours. Turn carefully on to hot dish and serve with it any good sweet sauce.




Caramel Bread Pudding Recipe

3 cupfuls breadcrumbs
1 quart hot milk
2 eggs
1 teaspoonful lemon extract
Grated nutmeg to taste
1/2 teaspoonful salt
1 cupful sugar
4 tablespoonfuls Crisco
Whipped cream

Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten minutes. Melt sugar and brown it lightly in a small pan over fire, then add it to the bread, with eggs well beaten, and flavorings. Pour into Criscoed pudding dish and bake in moderate oven till firm. Serve with whipped cream.

Almond And Bread Pudding Recipe

3 ounces of sweet almonds
6 bitter almonds
4 ounces of bread crumbs
2 ounces butter
The grated rind and juice of 1 lemon
2 tablespoons sugar
2 tablespoons flour
1/2 pint milk

Blanch the almonds, and put them through a nut mill. Pound them well, adding a little water occasionally to prevent oiling. Add to the milk, and let them simmer on the stove for a quarter of an hour; then pour over the bread crumbs, and add the sugar, flour and lemon.



Bread And Chocolate Pudding Recipe

2 squares chocolate, grated
1/4 cup sugar
4 cups milk, boiled
2 cups bread crumbs
3 eggs

Melt chocolate with a little water. Soak bread crumbs in milk for about 5 minutes. Mix chocolate, eggs, sugar, milk and bread crumbs together. Turn into a buttered baking dish and bake in moderate oven for about 25 minutes.

BTW Crisco is a Vegetable shortning

Blanching Almonds is a process to remove the brown skin that is on them. First take a pot a water and boil it. Turn off the pot and in a strainer dip the almonds for a few seconds. Remove the Almonds and place them in cold water for a few seconds and the skins will be able to peel or rub off.

** A few seconds in about 3-5 seconds

Does any one know of a honey-glaze recipe for a ham where I can substitute Splenda? Just lost the 4 lbs I gained during Turkey Day...don't wanna gain that much thru Christmas!

Hmmm well i take a look at my Recepies for you Bev. and post it later on

sinceCherryAdvocaat asked

Blood Pudding
INGREDIENTS:

* 3 quarts pork blood
* 1-1/2 pounds raisins
* 1-1/4 pounds sugar
* 1 pound mixed nuts & chestnuts
* 3/4 pound rice--cooked
* 2 oranges with all rind
* 1 pound figs
* 1 teaspoon red pepper
* 1 teaspoon black pepper
* 2 tablespoons salt
* bay leaf

DIRECTIONS:

Mix all and bake in oven for one (1) hour.

tho i'm certain the blood in the recipe could be replaced with any other sort of blood depending on ones tastes.

I was waiting for blood pudding to show up. Not a fan of it but I did tasted it once.

Thank you for the bread pudding recipes. :)

these sound so tastey :)

I will be posting Rice pudding Tomorrow or Sunday for the Holidays so get ready.

::mans her mixer and spatula:: Ready sir!

mmmmmm rice puddings ....

Something i tried that goes down very well :)

Ingredients

500g oxtail
Salt and freshly ground black pepper
50g unsalted butter
50g shallots finely chopped
25g carrots finely chopped
25g celery finely chopped
25g mushrooms
750ml red wine
500ml meat stock
1 bouquet garni
4 x 175g fillet of beef trimmed
500g pomme purée
2 spring onions trimmed and sliced into fine rings to garnish
METHOD

Pre-heat the oven to 180ºC gas mark 4. Trim the oxtail of all sinew and fat. Cut into segments and season with salt and pepper. Colour the oxtail in half the butter in a braising pan.

Add shallots carrots celery and mushrooms colour lightly and then add the red wine and boil to reduce by half. Add the meat stock and bouquet garni and bring back to the boil.

Skim off the scum. Cover braise in a pre-heated oven for 2 hours. Remove the oxtail and flake the meat. Set aside in a warm place. Skim the stock and pass through a fine sieve.

Fry the beef fillets in the remaining butter and rest for several minutes.

To assemble place the pomme purée in the centre of plates. Lay the fillets on top placing the flaked oxtail over the beef.

Add a sprinkling of the spring onions and spoon the seasoned sauce around the pomme purée.

(pomme purée = apple puree)

Its really really nice :)

Oxtail.....Yummy I knew a old German Lady who use to make it for me.

I am sorry that I have not have not posted but I am in the motion of moving right now and will be off line in two weeks for about a week but keep posting and I will get more up soon.