trystinn: (Default)
Giving this a shot:

From TipNut:
Put a baking sheet on the bottom of the oven then place all the eggs you need cooked directly on the oven rack, the baking sheet will catch any broken eggs for easy cleanup ... Bake the eggs at 325°F. for half an hour. Take the eggs out of the oven then put them directly into a big bowl of very cold water (with ice added). This will stop the eggs from cooking and make them easier to peel too.

Didn't bother to add ice because the ambient temperature in my house is 64F. Will update and let you know how it goes.
trystinn: (Cauldron)
Filipino Barbecue Marinade

1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of kalamansi juice or lemon juice
1 cup of lemon-lime soda
2 cups of tanglad (lemon grass)
3 tablespoons of brown sugar
1 teaspoon ground black pepper*
1 teaspoon crushed red pepper*

* Optional - we found the pepper a bit too strong.

Marinade is good for 2-3 pounds of chicken or pork cut into cubes. According to the original recipe, it’s best to marinate the meat for only a couple hours instead of overnight, and then skewer the meat and grill it until it’s done. We marinated it overnight, turned out great.

Indoor broiling - heat your oven up to 550F, switch to Broil. Pop in the chicken on aluminum broiling pan on top shelf and broil for roughly 10 - 15 minutes, depending on density/size of chicken chunks. Interior temp of 160F.

Very yummy. Serve with Lumpia and rice for full on Filipino feasting. :D
trystinn: (Default)
Calling all cooks! I'm happy to make this just without oats, as I'm allergic, but thought I'd ask around on my Flist to see if more experiences folks had any ideas on what I can use as a substitute.

* 5 dl / 2 cups Rolled oats
* 5 dl / 2 cups Rye flakes (look like rolled oats but from rye)
* 2 dl / 1 cup Almonds or walnuts
* 1 dl / 1/2 cup Linseed
* 2 dl / 1 cup Sunflower seeds
* 1 dl / 1/2 cup Shredded coconut
* 1 1/2 dl / 2/3 cup Brown sugar
* 2 dl / 1 cup Water
* 5 tablespoons Canola oil
* 2 dl / 1 cup Raisins / Dried apricots/ Goji berries

Chop the almonds or walnuts and place in a large bowl.
Add the dry ingredients except for the raisins/apricots/goji berries. Mix together.
Heat oven to 200 C / 390 F.

Mix water with oil and sprinkle it over the dry ingredients.
Make sure all the ingredients are damp by mixing with your hands.
Spread the damp granola onto a large greased baking sheet.
Put it in the oven for 20-30 minutes checking and stirring at least three times so the granola gets evenly roasted. Be sure to check more often towards the end so it doesn't burn!
Once it's done, take it out, let cool, add the raisins or whatever you prefer and then store in an air tight jar.
trystinn: (Flash in a hat)
Here's our perfected quiche recipe.

First, the pie crust (makes one):
2 cups graham crackers (crumbled)
1/2 cup melted butter
1/3 cup sugar (or substitute)

Mix together thoroughly, it will remain quite dry. Pour half of mixture in a pie dish and press tightly along bottom of dish. Pour the rest along the outside rim and press along side. Bake dish at 400F for 10 minutes.

In an electric mixer, combine (makes one):
1 cup Half & Half
4 large eggs (we use duck)

When this is thoroughly beaten together, pour into pie dish. Then add cheese, vegetables, bacon, etc. and herbs to your own taste. Bake 40 minutes @ 375F, test with toothpick. If it does not come out clean, bake for another 5 minutes and re-test. If the top is browning too quickly, add a layer of aluminum foil.
trystinn: (your argument is invalid!)
This is our Meatloaf Recipe, made without tomatoes.

In a large boiler, add 2 large cans of chicken stock. Season to taste with additional chicken bullion cubes, if you prefer a richer stock. Add enough stale bread cut into small cubes or a box/bag of your favorite stuffing to the level of the stock. Cover and heat on medium until bread is moist. Add your favorite seasonings: we like Mrs. Dash, Garlic, salt & pepper and celery salt.

While the stuffing is cooking, brown 2 pounds ground turkey thoroughly until done. In a large bowl, combine turkey and bread stuffing. Optional: cubed cheese.

Bake for 45 minutes at 350F. Set aside for 5 minutes to cool, it will be a bit mushy the first night but will set up better if left in the fridge overnight.
trystinn: (Default)
At Trader Joe's I picked up a bottle of White Balsamic Vinaigrette. I've always loved the red, so figured it would be fun to experiment with White. It was absolutely delicious, if a bit sweet for some pallets.

WBV Marinade:

Chicken breasts (raw), skinned and de-boned, arranged in a pyrex or similar baking dish.

Trickle a generous layer of White Vinaigrette (less if you aren't much for sweetness), then another layer of olive oil.

Season with garlic, Italian Seasoning and Sea Salt (to taste).

Bake at 325F for 30-35 minutes. Serve with pasta, steamed veg and freshly grated aged cheese.
trystinn: (Hebrew)
From "Honey: More than 75 Delicious & Healthy Recipes" by Avner Laskin.

Sweet Potato Patties:

1 pound sweet potatoes, peeled and finely grated
2 eggs
3 tablespoons cornstarch or potato flour
1 tsp salt
1 tsp white pepper

Honey Cheese Filling:
1 cup cream cheese
1/3 cup honey
1 tsp black pepper
1/2 tsp salt

2 cups vegetable oil for frying
1 tablespoon fresh dill

1. Prepare the patties: combine all the ingredients in a bowl and mix well. Refrigerate for a few minutes until chilled.
2. Prepare the filling: combine all the ingredients in a small bowl and mix well.
3. Place spoonfuls of the sweet potato mixture into the oil 1.2 inch apart, gently flattening each ball with a metal spatula.
5. Fry patties until brown. Transfer to a paper towel to drain.
6. Arrange half of the fried patties on a serving plate. Place a teaspoon of filling in the center of each patty, garnish with dill, and place another patty on top.

Serve immediately. Makes 4 patties.
trystinn: (Default)
From the "The Gourmet Slow Cooker: Volume II" by Lynn Alley.

2 lbs pork roast (any cut)
2 cups ketchup
3 TB apple cider vinegar
1 cup water
1 small yellow onion, finely chopped
5 cloves garlic, minced
1 TB chili powder
1 TB Worcestershire sauce

Place the pork in the slow cooker. In a bowl, combine ketchup, water, onion, garlic, chili powder and Worcestershire sauce. Stir well. Pour the sauce over the roast. Cook and cover on low for 8 - 10 hours, until the meat falls apart.

Remove the pork and allow to cool slightly. Remove and either discard or store bones. To serve via cooker, return meat to the cooker and stir into the sauce. Serve warm.

Now, we substituted chicken stock for ketchup above - which makes it a tad bland. So I'd recommend extra chili powder & Worcestershire sauce. I'd also recommend extra cooking time.
trystinn: (Default)
This is sort of weirdly delicious, I'm including it here as I know quite a few folks on my Flist host covenors overnight and need a simple, big breakfast item the next morning. Or you got kids, which are kind of like covenors who refuse to go home, but are typically shorter and spend more of your money.


2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese


1 c. crushed corn flakes
3 tbsp. melted butter

Preheat oven to 350 degrees. Mix all ingredients. Arrange in
baking dish, 9 x 13 inches. Sprinkle with corn flakes. Top
with butter. Bake for 1 to 1 1/2 hours.

Serves 8.

After the short covenor joke, I realize there's room in the world for a "How do you tell your kids apart from your covenors" Top Ten list. What say you, Flist, any ideas?
trystinn: (libation)
The house smells amazing and the dogs are stretched out in various "I'm hungry" poses at each entrance of the kitchen. Poor mutts. It looks like we haven't fed them in weeks, they are so incredibly pitiful.

I'd feel bad for them, except they're coming with us to Thankgsiving at the Macks.

The pumpkin bread turned out wonderful, perhaps with a bit too many chocolate chips. :)

The focacia looks good, used a new recipe and not sure if we're going to keep it or go back to the Simple Focacia recipe I adore.

The Challah is in the oven now, in a lovely bird shape coated with egg batter and kosher salt. Smells divine. Had to tent it, but that's not so unusual for challah. Fifteen more minutes to go!
trystinn: (Mystic)
Equal portions of each of the following:
Sandalwood (yellow is the preference, but I tend to use half white and half red)
Myrrh (I prefer African, but use what you prefer)

* A note about Cinnamon - it has a tendency to overwhelm other ingredients, especially since in the USA we don't typically use true cinnamon (its actually Cassia). Sri Lanka has the best cinnamon, though trying to find a decent-priced vendor with it has proven nearly impossible. So whenever I see a recipe that includes cinnamon I tend to cut the amount by a quarter. If I need to, I can then add more.

Takes about two weeks, in my experience, to reach full potency. Anything before that is very subtle. Wonderful, but subtle.
trystinn: (Default)
Bat's Blood Ink
2 parts dragon's blood resin
1/2 part myrrh resin
2 drops cinnamon oil
2 drops indigo color
12 parts alcohol
1/2 part gum arabic
Steep the ground resins in the alcohol till dissolved, then add the cinnamon oil, indigo, and ground gum arabic. Filter and bottle.

Dove's Blood Ink
1 part dragon's blood resin
2 drops cinnamon oil
2 drops bay oil
10 parts alcohol
1 part gum arabic
2 drops rose oil

Dragon's Blood Ink
1 part dragon's blood resin
15 parts alcohol
1 part gum arabic
trystinn: (Default)
Today started out fairly normal, or as normal as things get around here. Certainly more normal than yesterday, in any case. This is a good thing, since we're now down to two alarm clocks.

I just finished making pasta salad for tomorrow's North Side Discussion Group, listening to NPR, reading up on Obsessive Compulsive Disorder and thinking its really time Josh got home from Safeco Field (Seattle lost to Chicago, btw, in twelve innings). Oh, and petting the cat who has taken up residency in my lap tonight. Fudge has a slight tendency to whack the keyboard when I stop petting him, so please pardon any mistyping that may occur due to my psycho cat.

Infamous Pasta Salad Recipe )


trystinn: (Default)

October 2012

 123 456
789 10 111213
1415 16 17 181920
2122 2324252627


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 25th, 2017 06:52 pm
Powered by Dreamwidth Studios