Raffer Recipes

[polyperchon]

As suggested in GS, I've made a blog entry to index the recipes posted in BLTP. It's currently a work-in-progress but already has my tummy rumbling from reading all the yummy ideas.

Raffer Recipes

[HongKongFooey]

Wow, nicely done. That must have been a fair bit of work digging up all the links. Great job.

[Taur]

Fastastic, poly, thank you! I've dragged your link into my food folder.

[SoylentPopTart]

I MADE THE CUT!!!


Great job! Now I can just link your blog to the Ms. instead of trying to track all these down myself. That's cool.

[PapSett]

Wow! Very cool! I have saved this link too!

[D_Fenestrator]

Neat! Thanks, Poly!

[Smithish]

Yay!! Thank you!!!

[Rebo]

Awesome!

[Rebo]

Here's one to add.

Chicken Tortilla Soup

1 tbs olive oil
1-1/2 lb chicken breasts, chunked into bite size pieces
2 medium zucchinis, diced
2 medium yellow squash, diced
1 large onion, chopped
2-3 garlic cloves, minced
1 bell or poblano pepper, chopped
1 tsp cumin
1 tsp poultry seasoning
1 tsp chili powder or ancho chili powder
salt and pepper
1 can corn (or 1 cup frozen)
1 15oz can diced tomatoes
1 8oz can tomato sauce
1-2 chipotle peppers in adobo sauce, minced (adjust to level of heat wanted)
3-4 cups low-sodium chicken stock

In a big soup pot, brown the chicken in the oil over medium high heat. Add the zucchini, squash, onions, peppers, and garlic. Stir and cook about five minutes. Add seasonings. Add corn, tomatoes, tomato sauce, chipotles, and stock. Bring to a boil, then reduce heat and simmer about twenty minutes.

Garnish with tortilla chips, shredded cheese, sour cream, and/or chopped cilantro.

[Satellite^Guy]

Has there been any thought of updating this awesome list?

[Smithish]

Originally Posted by Satellite^Guy

Has there been any thought of updating this awesome list?

Yes, please!!
We definitely need to add mleroses Butternut Squash and Garbonzo Salad to it!

Copied Shamelessly Without Permission From the Link:

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

[jali]

I love salmon cakes and the last time I made some I had no corn meal and substituted Jiffy Corn Muffin Mix.

DE-liscious.

1 can salmon flaked (skin and bone removed)
1 egg
1/2 finely chopped onion
2 seeded jalapenos - sliced very thinly or 5/6/7 shakes cayenne pepper
Salt to taste
Garlic powder to taste

Add muffin mix until mixture binds well and form patties

Fry at medium high heat in vegetable oil until sides look a little crunchy/golden
Flip
Drain on paper towels
Eat like a hungry hippo or greedy pig
Burp

[Salambo]

Making treats for my upcoming baby shower this Saturday - I don't have to, but I love this sort of thing. My specialty? Buckeye Balls. (No, seriously!) All my family back home miss me desperately, and some have confessed that my Buckeye Balls are the reason why.

Technically, mine aren't true Buckeyes, because I don't leave the little brown "eye" on top. I make mine to look like boxed candies. However, I've never come up with another name for them, and the recipe is essentially for Buckeye Balls either way, and everyone in THE WHOLE WORLD except Opal calls them that anyway.

1 1/2 cups peanut butter
1/2 cup butter, softened
2 tsp vanilla
~4 cups of icing sugar - I use a little bit less. If I went and used the entire 4 cups, I usually add a scant 1/4 cup water to the mix to make it easier to work with.

Prepare a baking sheet by lining it with waxed paper. Prepare a spot in your fridge for this baking sheet.

Mix your PB, butter, and vanilla together first, then mix in the icing sugar. You don't want this mix to be too dry or grainy, nor do you want it to be too sticky or wet. Too dry and they taste like icing sugar. Too wet and they'll never set up enough to look pretty. The right consistency is kind of like well kneaded modelling clay - it won't stick to your hands when you roll into balls, nor will they crumb apart.

Make tbsp size balls - mine usually make about 60. Stick a toothpick into each one, then toss them into the fridge for an hour or so to firm up.

Melt 6oz of chocolate chips (your choice - semisweet is the standard, but I'm fond of a high quality milk chocolate, like Guittard's or Ghirardelli) with 2 tbsp shortening. Use a double boiler or the slow microwave method (heat for a minute, stir, then in 30 second increments until the chocolate and shortening have melted and blended completely). Take your nice firm balls and dip them into the chocolate, turning them over the pot or bowl to let the excess drip off. Place back onto the waxed paper on the baking sheet. When you've finished dipping them all, return to the fridge to let them firm up again, usually about an hour is good. Take them out, gently twist the toothpicks to remove them, then take some reserved melted chocolate (or melt some more, maybe a different type: dark, or white, for example) and use a fork to gently drizzle over all those little toothpick holes. Firm them up again. Now you have little PB candies that look like they came right out of a box!

[Guinastasia]

Okay, I am putting this in a spoiler, if only because it's so freaking long.
The filling is my mother's -- Gramma hasn't made them in years. (She's almost 92)

Gramma Sabol's Pierogies * Dough (If you decide to double it — don't double the recipe itself. Instead, make each batch separately!) 1 large egg, beaten * 2 cups flour * ½ teaspoon salt (1 pinch) * ½ cup water (approximately) Mix the flour and salt together, then start to mix in the egg, and then add the water slowly until the dough is right consistency. Knead the dough until its soft, then cover loosely with plastic wrap and let rest for about ten minutes. Then roll out the dough thinly — about 1/8th of an inch thick. Cut into dough into rounds (Gramma uses a round glass about 2-inches / 5-cm diameter) or into squares, with a knife or pastry / pasta cutter. Be sure to keep these covered till you are going to use them, with plastic wrap or a damp towel. You don't want them to dry out before you get the filling into them. Mashed Potato Filling (This is the filling Gramma uses, but there are all kinds of different types of filling — you can look in cookbooks and online for many different filling types.) * NOTE: The measurements are very much a "guess-timate" — Gramma has been making them for so long, she hardly ever bothers to measure! 8 large Idaho or Russet-Burbank (chip) potatoes, peeled, cubed * 1 tablespoon salt * 1 stick (8 tablespoons; 4 oz / 125 g butter or margarine (Gramma recommends butter — it tastes better!) * 1 finely diced onion * 6 to 8 oz / 170g to 225g cheddar cheese, grated or shredded Place the potatoes in a pot of cold water, making sure they are covered by an inch or so of water. Add the salt. Cover with a lid and cook on the stove top. Bring the water to a boil then take it down to a simmer; you can take off the lid if the water keeps overboiling. Cook till a skewer poked into a cube goes in, then comes out easily. While the potatoes are boiling, melt the butter or margarine in a skillet, then add the onions and sautée over medium-low heat till the onions are softened and starting to brown. When the potatoes are done, drain them well through a colander, then put back into the pot. Heat the water-less pot and shake or stir to dry out the potatoes a bit, 2 minutes or so. Add the sautéed butter onions and the grated cheese. Mash it all together with a masher. Allow the potatoes to cool enough to handle. Do not put the lid back on the pot, as that will cause water to condense back onto the potatoes. * Assembly Dough * Filling Using a small spoon, scoop up a bit of filling and put it into the center of the dough square or circle, then pinch the edges together tightly, being sure to eliminate as much air from inside the pierogy as possible. These can be frozen if you aren't going to cook them immediately. Put the finished pierogy on a plastic-wrap lined cookie sheet. Put another sheet over them, then freeze. When are are frozen solid, you can store the hard pierogy in a plastic bag or container and take out as many as you need. * Cooking & Serving Fresh or frozen Pierogies * 1 stick / 4 oz / 125g butter or margarine (again, Gramma suggests butter!) * 1 large onion, diced Boil a large pot of water. Add no more than 10 pierogies at a time into the hot water. The pierogies are cooked when they float to the top of the water surface. To drain them, use a slotted spoon and place them in serving dishes or on a clean dish towel to drain. Do not put into a sieve or colander, as they tend to fall apart if you do that. Repeat with the remaining pierogies. Melt the butter in a skillet and fry up the onions. Top over the boiled pierogies while everything is hot, and serve immediately. ALTERNATIVE: Drain the boiled pierogies very well and add a few at a time to the skillet with the butter and onions in it and fry them till they are lightly browned. Serve. One batch makes about 3½ dozen pierogies. BONUS: If you have leftover potato filling, you can heat them in a microwave oven and salt to taste.

[Jaglavak]

This site looks pretty interesting:

Wild Fermentation. I plan to approach with caution.

[Zombies!]

I'm really happy with this salad I've just made, I want to share!

Zombies!'s Disgustingly healthy salad!

Makes enough for 2 side-salad size servings, or one light-meal sized serving

1 small-medium avocado
A couple of Tbspn fat-free french dressing
1 can chickpeas (drained, rinsed)
1 semi-tart eating apple
Washed baby salad leaves

Mr avocado went into a bowl with the dregs of some fat-free french salad dressing I had in the fridge. Mashed to a rough thick dressing consistency, then the chickpeas were tossed in and mixed around. Mr apple was chopped into small/medium dice, mixed with the salad leaves then half the chickpea dressing was put on top and lightly tossed through.

It's good. It feels like it should be much, much worse for me than it is My salad mix included shredded carrot and beetroot, but YMMV.

[Jaglavak]

Yeah, well me n jali are going to hang out over here by the fryer.

I just watched this cooking show in a futile attempt to knock myself out. Not quite boring enough. Even sorta interesting.

They made fries. And now a dish that needs no introduction:
1) Catch yourself a good size chicken. No wait, that's Grandma's roast chicken... Here we go.

1) Chop a couple pounds of Yukon Golds into 1/4 inch spears. No need to skin 'em, they say.
2) Throw them into a cast iron dutch oven and add 3 cups oil. That's right, cold oil.
3) Fire it up. No need for a thermometer, just heat them up til they are boiling good.
4) Keep it there for 15 minutes without touching them. It'll be yore life and yore soul, and also you'll break them.
5) Stir with wire tennis racket thingie and fry for 5 to 8 more minutes til they look good n tasty
6) Scoop onto wire rack and/or paper towels, salt liberally and worry about your blood pressure later. I also like a touch of the pepper grinder but y'all might be weird so I won't mention it.

That's it. They say that putting the spuds in cold oil actually makes them soak up less oil due to heat transfer.

Reason the first, if you dunk fries in hot oil, the outside immediately comes up to temperature while heat soaks into the inside. If you dunk the fries in cold oil and then flame on, the inside and outside heat up more or less at the same rate, and so the inside gets done before the outside is vulcanized.

Reason the second, if you dunk the fries in hot oil the final temperature is higher, resulting in more water boiled off and thus more oil absorbed. If you dunk the fries in cold oil and just go by the amount of boiling the end temperature is lower thus less water loss thus less oil soaked up. I'm basically channelling at this point.

So that's what they said. I have a different method, but then I'll eat just about anything I can wrestle down my neck so definitely don't listen to me.

[jali]

:: proudly beams::

Hanging with Jag is the best!

::grabs a fry::

[Lazlo]

Originally Posted by Guinastasia

Okay, I am putting this in a spoiler, if only because it's so freaking long.
The filling is my mother's -- Gramma hasn't made them in years. (She's almost 92)

I haven't tried making them yet, but I wanted to say thanks for posting.

[whirlingbladesofkick]

Originally Posted by Jaglavak

Yeah, well me n jali are going to hang out over here by the fryer.

I just watched this cooking show in a futile attempt to knock myself out. Not quite boring enough. Even sorta interesting.

They made fries. And now a dish that needs no introduction:
1) Catch yourself a good size chicken. No wait, that's Grandma's roast chicken... Here we go.

1) Chop a couple pounds of Yukon Golds into 1/4 inch spears. No need to skin 'em, they say.
2) Throw them into a cast iron dutch oven and add 3 cups oil. That's right, cold oil.
3) Fire it up. No need for a thermometer, just heat them up til they are boiling good.
4) Keep it there for 15 minutes without touching them. It'll be yore life and yore soul, and also you'll break them.
5) Stir with wire tennis racket thingie and fry for 5 to 8 more minutes til they look good n tasty
6) Scoop onto wire rack and/or paper towels, salt liberally and worry about your blood pressure later. I also like a touch of the pepper grinder but y'all might be weird so I won't mention it.

That's it. They say that putting the spuds in cold oil actually makes them soak up less oil due to heat transfer.

Reason the first, if you dunk fries in hot oil, the outside immediately comes up to temperature while heat soaks into the inside. If you dunk the fries in cold oil and then flame on, the inside and outside heat up more or less at the same rate, and so the inside gets done before the outside is vulcanized.

Reason the second, if you dunk the fries in hot oil the final temperature is higher, resulting in more water boiled off and thus more oil absorbed. If you dunk the fries in cold oil and just go by the amount of boiling the end temperature is lower thus less water loss thus less oil soaked up. I'm basically channelling at this point.

So that's what they said. I have a different method, but then I'll eat just about anything I can wrestle down my neck so definitely don't listen to me.

Trying this tonight. In fact, was texting my hubs immediately upon reading to get some yukons at the grocery during his lunch errands. Homemade fries must be had.

[Lazlo]

Let us know how it turns out. I'm really curious about the oil thing.

[Euryphaessa]

We made homecut fries at the restaurant where I used to work, and the way we did it was blanching the raw fries at 325 degrees until the steam stopped coming off of them and they turned a little bit golden, then finishing them off at 350 degrees until they were done. Dee-lish.

[whirlingbladesofkick]

Cold oil fries report: 3 lg yukons, 6c peanut oil, 1 le creuset dutch oven.

Potatoes rinsed and cut into batons (maybe 1/2"?) and placed into pan. Oil to cover. Heat on high for about 15-20 min. Fries stirred for the first time. (I should have stirred once before I turned the heat on since I added the oil after the potatoes.) Test: fries are creamy inside, but limp. Continue cooking on high for 10 more min or so until browned & crisp to taste. Drained on paper towels. Salted. Nommed.

Excellent. For reals!

[Jaglavak]

Cave Man Pan Fries:

1) Chop 2 or 3 spuds crossways into 1/2" slices. Don't get fancy and cut them into spears or it'll be a hassle to turn them all.

2) Pour 1/4 cup oil into each of two cast iron skillets.

3) Lay out the spuds one layer deep.

4) Fire it up and sizzle for 20 to 30 minutes, flipping with tongs a few times and migrating slices from the edges to the center.

5) When they look nommy, scoop out onto paper towels to drain.

6) Pepper lightly, salt just a bit too much, demolish at random.

Quick, easy, tasty, and you don't need a gallon of oil. Therefore you can use spendy olive oil and still be a cheapskate. That's as good as it gets for a middle aged guy in a world plagued with full length mirrors.

[Salambo]

I've been craving barbeque chicken pizza. Which is unusual, because I normally don't care much for it. But I made one from scratch last night.

Pizza Dough (bread machine):

1 cup beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups bread flour
1 packet yeast

Put in bread machine, set to pizza dough (or dough, depending on your machine) setting, mine takes about 45 minutes. Grease a round pan, smoosh dough into it, let it rest for about 15 minutes. Preheat oven to 400 while waiting, prick it all over with a fork, then pop it in for about 15 minutes to pre-bake a bit.

Topping:


Put a big frying pan with a pat of butter on low, cut up half an onion (better: red onion, but I didn't have one) and let it start sizzling away in the pan, cooking slowly. In the meantime, I used two boneless skinless chicken breasts, cut into rough strips/chunks, and then threw them into the pan when the onions started getting brown. Dump barbeque sauce all over this mess. I used Sweet Baby Ray's Honey BBQ, use your favourite. If your crust is done pre-baking, drizzle BBQ sauce over the crust like you would tomato sauce, as light or as thick as you prefer. Keep stirring that chicken now and then, making sure it all gets cooked. Shred up some colby-jack. I don't use exact measurements, here, I just go by preference. I probably had about a cup of it for a 14" pizza.

Is your chicken done cooking? Pour this glop onto the sauce on the pizza. Cover with cheese. Bake for about 16 minutes in a 350 oven. Enjoy. Have heart attack.

[jali]

I love "Chick'n in a Biscuit but I've given up bleached flour.

I bought some whole grain crackers and grabbed some low sodium bouillon.

I put the crackers in a baggy and added just a little of the bouillon.


Tastes JUST like my treat and I'll use the leftover granules for the next batch.

[davew0071]

I made a really nice dish the other night. It's simple, it's tasty, it's filling, and it's good for you, too. It hasn't got a name, it's just chicken in salsa with rice.

I took about a pound and a half of chicken breasts, sliced thin, and boiled them until they were cooked through. Then I cut them into small pieces and put them in a pot with a couple of jars of salsa and heated, stirring occasionally.

Pour over brown rice and beans.

Delicious.

I suppose you could put shredded cheese over it, too, but we didn't have any.

[Satellite^Guy]

Are there more recipes to add to this 'cookbook'?
I think it should be updated.

[Panacea]

Well don't just stand there. Add one !!

[Jaded Goddess]

Oops! wrong thread!

[Old Overholt]

Hot-Weather Egg McMuffin:

Ingredients

1 hard-boiled egg

1 or 1 & 1/2 spoonful mayo (to taste)

1/3 - 1 & 1/2 spoonful Stadium mustard (to taste)

1 spoonful Bac-O bacon chips (not the bits)

1 pinch seasoning salt

1 pinch pepper

1 slice American cheese

1 bun

Peel hard-boiled egg and dice it (I use a wire egg slicer for this and then a spoon to cut it up into smaller chunks). Put diced hard-boiled egg in a bowl and add seasoning salt & pepper, stir with spoon. Stir in bacon chips. Add mayo and mustard and stir. Spread on a bun and add a slice of American cheese. Brunch is served.

Old Overholt

[Jaglavak]

Originally Posted by davew0071

I made a really nice dish the other night....it's just chicken in salsa with rice.

You can also get a similar flavor by slathering the salsa on top of chicken chunks on the BBQ. Thanks, I just decided what's for dinner!

[Panacea]

Have not tried this but it sounds great. It's a custard peach pie:

Peaches and Cream Pie (from Cooks Country)

Serves 8
Use your favorite pie dough or our Single-Crust Pie Dough recipe. Keep an eye on the peaches at the end of their baking time to ensure that they don't scorch.

INGREDIENTS
1 (9-inch) unbaked pie shell (see note)
2 pounds ripe but firm peaches, peeled, halved, and pitted
2 T plus 1/2 cup (3 1/2 ounces) sugar
3 T all-purpose flour
¼ t. salt
1/3 c. heavy cream
2 large egg yolks
½ t. vanilla extract

I added 1 T fresh grated ginger and about 1 1/2 t. cinnamon to the custard mixture, plus a tiny hint of cardamom.

INSTRUCTIONS

1. Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights.

2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack until softened and juice is released, about 30 minutes, flipping halfway through baking.

3. Place crust on lower-middle rack and bake until edges are lightly browned, about 15 minutes. Remove crust from oven and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are caramelized, about 5 minutes. Cool crust and peaches for 15 minutes.

4. Reduce oven temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. Pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie on wire rack for at least 3 hours. Serve.

[Salambo]

Oh, lordy, Ninety, that sounds so yummy. I will be trying that soon.


Eta: I love cardamom with peaches. I just started adding it to my peach pies last year, and it's a subtle but pleasant difference, lots of compliments.

[Dragonlady]

I found this on Pinterest and tried it last night.

S'more bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Recipe by Lovin’ From the Oven

The marshmallow and chocolate stay soft and squishy, so it's a bit messy. Also make sure you get the crusts all the way to the edge of the pan, or the filling puffs up over the edge.

[Salambo]

I'm gonna gain weight this week. Yes I am.

[Velveeta Jones]

I will put the ginger cookie here since it really is a great recipe.
Just remember that they spread really far, so chill them, make the balls smaller, add more flour, or whatever so that you don't get one giant cookie.

ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (packed) dark brown sugar
1/2 cup vegetable shortening - I use coconut oil instead 1:1
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 cup blackstrap molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw or sanding sugar

prep
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.

[Solfy]

Also: Don't use "air bake" type insulated cookie sheets with high-butter content cookies or ones that are prone to spreading. The cookies will melt before they form properly and you get oozy cookie puddles.

Air bakes are fabulous for biscuits, though. Keeps them from getting too dark on the bottom before they're nicely browned on top.

[Velveeta Jones]

Originally Posted by Solfy

Also: Don't use "air bake" type insulated cookie sheets with high-butter content cookies or ones that are prone to spreading. The cookies will melt before they form properly and you get oozy cookie puddles.

Air bakes are fabulous for biscuits, though. Keeps them from getting too dark on the bottom before they're nicely browned on top.

I think you may have solved the problem. Those are the only kind of cookie sheet I own! Huh.

[Solfy]

That'll do it. I blew an entire batch of lady locks with air bakes one year.

I see some people say that you can still get away with the insulated sheets if you up the oven temp about 25°F. I got around the problem by buying some basic aluminum sheets instead.

[Taur]

Originally Posted by Solfy

Air bakes are fabulous for biscuits, though.

Dayum, I gotta get me one of these thing. Thanks, Solfy!

[Dragonlady]

The air bakes are wonderful, and I did not know that, Solfy!

[Solfy]

Better living through my failures!

I do like them, but I'm particular about which recipes I use them with.
I haven't burnt a biscuit in years now.

[Velveeta Jones]

Unfortunately, I forgot that it's my mother who has the insulated cookie sheets. I only have no-stick.
Derp.

So, I'm back to experimenting with the dough.

[Glazer]

Chili,

One pound sirloin cut into 1/2" cubes.
One pound ground pork sausage.
One each large white sweet onion, large red onion and a large yellow onion cut into 1/2" dice. (Do not combine)
One each large red, yellow and green peppers again 1/2" dice.
Three stalks celery chopped. Include greens.
Three medium carrots sliced.
One head garlic. (Smash with flat of knife, remove skins and course chop)
Two serrano peppers pealed and deseeded.
One 24oz. can of whole pealed tomatoes.
One small can tomato paste.
Olive oil.
Beef stock.
Two bay
Chili powder.
Smoked paprika.
Thyme.
Cumin.
Garlic powder.
Kosher salt.
Course ground black pepper.

Toss the steak cubes in salt black pepper and oil. In a hot cast iron skillet seer the steak cubes and set aside. Bring the skillet back up to temp and brown off the sausage. Drain fat into a cast iron dutch oven. Set cooked sausage aside. Add 1/2 the white onion all the red onion and half the peppers to the dutch oven and sweat over low heat. Mince the rest of the onion and peppers along with the celery, carrots and serranos in food processor and add to pot. Drain canned tomato juice into the pot and crush tomatoes through fingers. Be careful of squirters. (Do not use canned diced tomatoes they are diced too fine.) Add tomato paste, around a cup of beef stock and bay . Bring to a boil and reduce to a simmer. Add meat and seasonings and let simmer two hours. Add beef stock as needed to keep proper consistency. (thick stew)

[Scuba Ben]

Zucchini & Feta Latkes (2 Dozen)
4 Zucchini, grated and well strained (should equal 2 cups after straining)
1 medium diced onion
3 tbsp chives, thinly sliced
3 tbsp fresh mint, chopped
3 tbsp fresh parsley, chopped
2 eggs, slightly beaten
1 cup breadcrumbs
½ cup feta, crumbled
Salt & pepper to taste
Flour for dredging
Vegetable oil for frying

Grate zucchini, put in mesh strainer, salt, and let stand for 2 hours. Put into tea towel or cheesecloth and squeeze all the water out of zucchini. Sauté onion in olive oil & place all ingredients in bowl. Add salt & pepper to taste. If too loose, add breadcrumbs. Heat vegetable oil over med-high heat, ½ inch deep in a non stick pan. Form 1 heaping tbsp of mixture into a latke and dredge in flour. Fry on both sides. Drain latkes on paper towels and place on cookie sheet in a 350 degree oven for 10 minutes.

Serve warm or at room temperature with zesty tzatziki sauce.

Zesty Tzatziki Sauce
1 cup Greek yogurt
1 cup sour cream
1 tbsp fresh lemon juice
1 tbsp white vinegar
2 tbsp extra virgin olive oil
2 minced garlic cloves
White pepper (to taste)
Kosher salt (to taste)

Mix all ingredients well and refrigerate for one hour or more.

[wirther]

Lentil stew

1 medium onion, chopped
1 medium potato, chopped
2 stalks of celery, chopped
2 medium carrots, chopped
1 cup of lentils
1 box of vegetable broth (4 cups?)
1 tbsp. dried parsley
1 tbsp. dried basil
1 tsp. pepper
1 tsp. chili powder (optional)
Salt to taste

Rinse and drain the lentils.

Combine all the ingredients in a big ass pot. Bring to a boil, then cover and reduce the heat to a low simmer. Cook for 40 to 50 minutes, or until the lentils or soft, stirring occasionally. Salt to taste.

Serve with crackers if you're poor.

Note: If you have never cooked with lentils before, then it is important to know to not add the salt until after the lentils have finished cooking. If you add the salt during cooking, then the lentils will get crunchy. Also, you may want to consider taking some form of gas suppressant with this meal. YOU HAVE BEEN WARNED!

[Atalanta]

Bowtie and rotini pasta cooked, drained, cooled
Toss with a bit of evoo
Purée: pesto, defrosted spinach, lemon juice, mayo
Mix purée into pasta
Add peas
Add parm
Add pine nuts
Mix it up

Absolutely amazing.

[sturmhauke]

This is cool, I'll dig up my old recipes from Le Durp and post them here. When I'm not out drinking.

Sent while sitting on the can using CanTalk 5 Deluxe

[tunaman]

I know this thread is old as the hills, and I know my contribution isn't much of a "recipe".. but I had these at a family potluck a couple weeks ago and have made them TWICE since:

CROCK POT BLACKEYED PEAS

Software

1 16oz. bag dried blackeyed peas
3 packets Goya Ham Flavor Concentrate
Non-stick spray

Hardware

1 paper plate (see below)
1 mesh strainer (see below)
1 large spoon
1 Crock Pot

1) Go through the peas and remove any foreign debris (pebbles, twigs) or deformed peas. I poured about a quarter of the bag onto a paper plate, went through them, then dumped them into a mesh strainer suspended over the sink, then repeated with the remaining peas until done. But that's just me.

2) Once you've gone through all the peas, rinse them thoroughly in a mesh strainer or colander.

3) Spray the inside of a Crock Pot with non-stick spray, then dump the peas in. Fill with water until the peas are covered by approximately 2 inches of water.

4) Add the three packs of Goya seasoning, then stir well to dissolve.

5) Cook on HIGH for 3 hours. Check every so often that the water level is OK, and give them a stir around once an hour.

6) After three hours, taste them. You may find them not done yet; if so, continue cooking for another hour or so, until done. If they're close to being done, turn the heat down to LOW and cook for an additional 30 minutes or so.

NOTE: peas will taste better and better the longer they cook. The way my mom makes them (and the way I've done it at home thus far) is to cook them on HIGH for three hours, then cook them for 30 minutes to 2 hours on LOW. If you're in a hurry, you can do the whole cook on HIGH, however. In any case, if you've only ever eaten blackeyed peas out of a can, these will BLOW YOU AWAY with how good they are!