30s Recipe Swap

winter · Aug 14, 2007

I posted this a few weeks ago for Mary McTortle's Brunch Candied Almonds 
1 tbsp butter 
1 tbsp sugar 
1/2 cup nuts 
Brown together over low heat, stirring frequently to coat. 
Spread out on a plate to cool. break apart if needed Mandarin Salad 
1 Head Romaine Lettuce in bite sized pieces 
1/2 cup chopped celery 
2-3 green onions 
1 tin mandarine orange segments 
1/2 cup candied almonds Dressing 
1/4 cup light olive oil 
2 tbsp vinegar 
2 tbsp sugar 
1 tbsp parsley flakes or 2 tbsp fresh parsley 
1/2 tsp koscher salt 
mix dressing. pour on salad. Serve. Enjoy!

coacht · Aug 14, 2007

Ingredients: 12 oz. tequila – any brand will do 1 CoachT Directions: Add tequila to CoachT 1 oz. at time in 5-10 minute increments. It is vitally important that no other food or beverage be added to CoachT (a) during the addition of the tequila (b) the six hours prior or (c) thereafter. Upon adding the final ounce of tequila, sit back and watch as CoachT bumbles his way through the remainder of the evening. After several hours CoachT will fall into a catatonic slumber. At this point, remove CoachT to a dark, quiet room, keep covered with a blanket and do not disturb for 12-14 hours. Servings: 1

winter · Aug 14, 2007

My Favorite Cookie (don't judge me) 
2/3 cup vegetable oil 
1 cup granulated sugar 
1 egg 
1/4 cup Fancy Molasses 
1 3/4 cup all purpose flour 
2 tsp ground ginger 
1 tps cinnamon 
1 tsp baking soda 
1 tsp baking powder 
1/2 tsp salt 
1/4 cup sugar for rolling 
In a bowl, whisk oil with 1 cup sugar. Whisk in egg until smooth. Whisk in molasses. 
In a seperate bowl combine all other ingredients except rolling sugar. Pour over oil misture and stir until moist dough forms. 
Using 1 tbsp of dough per cookie shape into a ball. 
Roll in remaining sugar. 
Place on a parchment lined cookie sheet. 
Bake in 375*F oven on the middle rack for 12 minutes. 
Cool for a minute or so before taking them off the cookie sheet. 
enjoy!

winter · Aug 14, 2007

I disagree with this recipe. 
Especially the last directive. 
I could think of better things to do with Coach T in that state. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy"> a green dress and lip gloss comes to mind first....however given more time i'm sure i could come up with something...

maccabeth · Aug 15, 2007

How did I miss this one?? Will be making this one this weekend. Along with Theia's brownies (salad+brownies cancel each other out right? Healthy+unhealthy= 0 calories.)

2oh · Aug 16, 2007

2 Tablespoons of cinnamon 
and 2 or 3 egg whites 
1/2 stick of butter......mmmelted 
Stick it all in a bowl, baby 
And stir it with a wooden spoon 
Mix in a'cup of flour, 
You'll be in heaven soon 
...chorus... 
1/4 cup of unsweetened chocolate 
and a 1/2 a'cup of brandy 
throw in a bag or two of sugar 
and just a pinch of vanilla 
grease up that cookie sheet 
cause I hate when my balls stick 
preheat the oven to 3-fitty 
and give that spoon a lick! 
... 
put 'em in your mouth and suck 'em! 
-chef 
(sorry, have it on my ipod, saw the thread and couldn't resist)

2oh · Aug 16, 2007

This is a 4th generation recipe...and not meant for dieting or cholesterol control. 
4 oz unsweetened chocolate 
1/2 or 8 Tbl shortening - melt these 2 together over a double boiler 
2 egg 
2 c. sugar 
1 1/3 c. milk 
3 c flour 
3 tsp baking powder 
2 tsp vanilla 
2 Tbl water 
4 1/2 Tbl sugar 
2 1/2 c. frosting (confection) sugar 
1 egg 
2/3 c crisco shortening 
1 tsp vanilla 
1 c. marshmallow fluff 
Melt chocolate and shortening over hot water (double boiler). 
Add 2 eggs, 2 c. sugar, 1 1/3 c. milk, 3 c flour, 3 tsp baking powder, 2 tsp vanilla. Beat well. Place by heapin teaspoonfuls onto ungreased cookie sheet. Bake at 400 for ~6 minutes (wait for tops to split slightly - do not overcook). 
Bring water and 4 1/2 Tbl sugar to a boil. Mix frosting sugar and egg (raw) and blend with syrup. Add crisco, vanilla and marshmallow fluff and beat beat very hard until creamy. Put filling between 2 similarly sized cakes. 
Enjoy

cranegirl · Aug 16, 2007

Oh, God. This was great. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">

cranegirl · Aug 16, 2007

I'll play... 
**************************** 
Lower Fat Chutney Salad 
2 cups diced cooked chicken OR turkey--( Vegetarian note: I have used very firm baked tofu or tempeh diced small; silken tofu or Texturized Veg. does not work well in this). 
1/4 cup mango chutney 
1 sm. golden delicious apple - cored, minced 
1/4 cup minced celery 
1/4 cup minced red or yellow onion 
1/3 cup reduced or no fat mayonnaise 
2 tsp finely diced dill OR basil, but not both 
salt and pepper - to taste 
-Mix all ingredients together. 
-Season to taste with salt and pepper and herbs 
Use as a sandwich filling or serve on top of a bed of greens; makes a nice summer brunch or lunch option. 
Takes about 10 minutes if the chicken is cooked, about 20 if not. 
Serves 8 smaller portions or 4 large, hungry-runner portions.

cranegirl · Aug 16, 2007

OK--One more. I make this for our luau yearly and it's often requested, but long: 
************************** 
Melissa’s Luau Thai Peanut Noodles 
Allergy note: this recipe contains wheat, fish and peanuts so I’ve had several people that can’t eat it. I have used rice noodles in place of wheat, but the other ingredients are rather essential. Need: 
1 lb box thin spaghetti noodles, soba noodle or rice noodles 
1 medium yellow onion-chopped 
1 cup coarsely chopped portabella mushrooms 
1 large carrot, julienned 
1-2 clove garlic, pressed 
¼ cup low fat coconut milk 
¼ cup water (or a bit more) 
4-5 drops of sesame oil 
1/3 cup fish sauce 
1/3 cup sugar 
¼ cup white rice vinegar—cannot be regular vinegar! 
¼ cup shoyu or soy sauce 
3-4 large Tbsp. natural chunky peanut butter—more to taste 
2 tsp. dried basil or 6-7 springs fresh basil, diced finely 
2 tsp. veg oil—but not olive 
salt and pepper to taste optional add-ons: 
diced chicken (about 1 cup), 
3-4 water chestnuts, cut in strips 
bamboo shoots (about ¼ cup—cooked) 
Any other Asian-style veggie you like-about 1/3 c each, finely chopped 
Like it spicy? 1 tsp Sriracha (hot Asian chili sauce)—it’s hot, though, so be careful--I've ruined this dish before adding too much. Do: 
In VERY large skillet, sauté onion, garlic, carrots and portabella mushrooms until onion is translucent- set aside. 
Boil noodles in separate pot—do not add oil to the pasta water—you want the peanut sauce to stick to the noodles. Drain quickly and do not rinse. 
In same skillet—add fish sauce, sugar, vinegar, coconut milk, shoyu and water. Mix together constantly on low heat until sugar is dissolved. Add peanut butter and mix until well combined—do not let this boil—keep the temp low. You may need to add a bit more water depending on how thick you want the sauce. 
Add sesame oil and basil and mix completely again. 
Drain pasta, add this to the large skillet/peanut mixture and coat noodles well with sauce. You may want to add more peanut butter –do this by adding it to the bottom of the skillet with a little more water and shoyu. 
Add veggies and/or chicken until entirely heated through. 
Add salt, pepper and more shoyu if needed- add any sriracha here if desired and mix through. 
Serves: about 8-10 hungry people. Recipe easily doubled for a party. Also good cold after refrigerated 3 hours or overnight.

bard73 · Aug 16, 2007

These are 2 that I posted over in the PRT yesterday. The thread in question was a request for easy vegetable recipes: 
-------------------------------------------------- Not Your Mother's Green Beans 
from Moosewood Cooks at Home 
1/2 cup pine nuts 
3 to 4 cups water 
1 pound green beans 
1 lg shallot, peeled and minced, or 1/4 cup chopped 
scallions 
1/4 cup raspberry or balsamic vinegar 
1/4 cup olive oil 
2 tablespoons chopped fresh parsley, cervil, or basil 
salt and pepper to taste 
Toast the pine nuts in a single layer on a baking 
sheet in a 350 degree oven for about 10 minutes or 
until golden brown. While the nuts are toasting, 
bring the water to a boil in a small saucepan, and 
remove and discard the ends of the green beans. Ease 
the beans into the boiling water and cook them for 
about 3 to 6 minutes, or until just tender. 
Combine the shallots or scallions, vinegar, oil, and 
herb of your choice in a medium bowl. Drain the beans 
thoroughly and immediately add them to the bowl, 
tossing them with the dressing. Stir in the toasted 
pine nuts. Add salt and pepper to taste. Serve warm, 
or chill for 20 minutes and then serve. 
Note: I've made a number of variants of this recipe. 
-------------------------------------------------- 
This is a recipe I made up when I had leftover kale from a different recipe. I just eyeball everything. Kris' Kale 
olive oil 
chopped red onion 
chopped apple (tart or tart-sweet ones are best) 
chopped kale 
apple cider vinegar 
Heat the olive oil (I usually use a TBS at most) in a non-stick pan then saute the onion and apple together until soft. Toss in chopped kale and stir until it turns bright green and softens up a bit (it doesn't get mooshy like spinach can). Add a couple good splashes of cider vinegar, toss, and serve. I usually put a bit of fresh ground pepper on it as well.

theia · Aug 16, 2007

*sigh* 
I made the pb brownies for the baby shower today. The FIFTH person just paraded into my office asking for the recipe. Pretty soon it'll be on the Internet or something for everyone to steal it and claim it as their own. 
Oh, wait....

maccabeth · Aug 16, 2007

<img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy"> 
I might be stopping at the store today for the ingredients. I'm just really in a brownies/pb cup mood!!!!!!

Auntie Moe · Aug 17, 2007

Maureen's Mexicali Texmexi Burrito filling 
(I so rarely cook from a recipe, that it's hard for me to give any, but I made this last night and I more or less know what I put in, because I actually had DH do the work <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/wink.gif" style="border:0px solid;" title="Wink"> ) 
olive oil 
1 onion, chopped 
1 large clove garlic, chopped 
1 lb ground beef (or turkey or chicken or pork or a mixture or tofu crumbles; whatever floats your boat) 
2 tbls ground cumin 
Chipotle in adobo, canned, 1-2, with a little adobo sauce 
Canned toms, whole, 2-3, with a little liquid 
salt and pepper to taste 
Heat large saute pan and add 2-3 tsp olive oil. Saute onion on med-high until wilted, and turning golden, but take care not to burn. Add garlic and ground beef. Brown beef, taking care not to burn garlic. Pour off excess fat if there is any. Add cumin, give a couple of quick stirs, then toss in chipolte. Smoosh pepper(s) on bottom of pan to break it up, and stir it in. With your hands, over the pan, squish the toms into pan, and add a little liquid if the mixture looks dry. Stir in, and let cook, covered, over med-low, for 5-10 mins. Uncover pan, add s&p to taste, toss a little and let some excess liquid cook down. 
Make burritos with flour tortillas, avocado, salsa of choice, cheese, and whatever else you like in them. I serve refried beans, rice and something green (salad?) on the side.

dianosaur · Aug 17, 2007

There are a lot of really awesome recipes right here:<a href="http://www.candyboots.com/wwcards.html" target="_blank">http://www.candyboots.com/wwcards.html</a>

Beaker · Aug 17, 2007

That site always cracks me up! The fish balls are the best!

dianosaur · Aug 17, 2007

I was reading it at my desk, and laughing so hard that tears were streaming down my cheeks! My phone rang, and I thought I pulled myself together enough to answer, but as I picked up the handset, I spied the word "Mackerelly" and just started giggling again,s o I had to hang up without speaking. The person called back and I just had to let it go to voicemail.

mandaroo · Aug 19, 2007

ew gross.

mmoonptdeux · Aug 19, 2007

Those are awesome Diane! I got a new appreciation of how good Lean Cuisine actually is in comparison to those things. 
BTW, there's also a quiz related to those cards at this website <a href="http://www.quizilla.com/users/littlelilly/quizzes/What%20Weight%20Watchers%20recipe%20card%20from%201974%20are%20you?/" target="_blank">Weight Watchers Card Quiz</a>. I ended up being this: You are Fluffy Mackerel Pudding!! You somehow manage to combine seafood and dessert into your wonderfully fluffy world. We should all be as tolerant of New Taste Sensations. And of big-yolked eggs.

McTortle · Aug 19, 2007

From Liam: 
Leg of Lamb Castillian Style 
Ingredients: Whole Leg of Lamb 
2 Tablespoons Olive Oil 
Salt & ground black pepper 
2 Tea Spoons chopped fresh parsley 
2 Tea Spoons chopped fresh thyme 
2 Tea Spoons oregano 
1 Tea Spoon paprika 
1 glass white wine 
2 dessert spoons white wine vinegar 
1/2 pint water 
2 Cloves of garlic 
Method: Rub the lamb with the olive oil. Season with salt and pepper. 
Mix the herbs and Paprika together and rub the mixture all over the 
lamb. (It's messy, but well worth it). Leave for around an hour to 
allow the lamb to absorb the flavours. 
Cut the garlic into slivers. Stab slits into the lamb with a sharp 
knife and insert the garlic slivers all over. 
Preheat the oven to Maximum and put the lamb (in a roasting dish!) 
into the oven for fifteen minutes. 
Meanwhile, mix the water, wine and vinegar and bring to the boil. 
Reduce the temperature to 190 degrees celsius (work it out in farenheit) - 
Pour half the liquid over the lamb and return to the oven. 
Cook for 1 and 1/4 hours. Baste with the remainder of the liquid and 
return to the oven for a further 45 minutes. 
Serve with new potatoes, seasonal veg, and if you like gravy make it 
from the juice of the lamb. 
Note - The timing suits my fan oven. Check towards the end of cooking. 
With the herb crust, it's meant to be blackish on the outside, so 
don't be alarmed, the meat will be very tender (at least mine was 
tonight)....

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