Recipe Thread!

This will become the recipe thread to end all recipe threads. Someone sticky this!

Post a recipe you've recently made here. Let's teach each other how to cook.

Hearty Vegetable Soup

2 large potatoes
1 large sweet potato
1 butternut squash or 4 large carrots
1 leek
2 medium onions
4-6 cloves of garlic, finely chopped
1 pint of mushrooms (5-8 large white mushrooms)
1 green pepper
1 red pepper
1 zucchini
3/4 of a pound of spinach, no stems
3/4 of a purple cabbage (green works too)
1/2 pound of green beans
1/4 kale (kale is a leafy green veggie like spinach, you can just add more spinach if you are scared of kale or can't find any)
8 cups of soup stock (vegetable, chicken, or beef, doesn't matter)
1 large can of stewed tomatoes
1/4 cup of fresh sage
1 tbs oregano
1 tbs basil
2 tbs parsley
3 bay leaves
1 tbs olive oil
salt and pepper to taste

In a large pot, cook onions, leeks and chopped garlic in olive oil until leeks are tender, no longer. Add soup stock and boil.
Chop squash, sweet potato, carrots and potatos into 1 inch cubes. When stock is boiling, add. Add parsley, bay leaves. Let pot boil for at least 5-10 minutes.
Chop mushrooms, peppers, zucchini and beans into 1 inch cubes as well. Add them all at the same time. Reduce heat to medium.
Chop spinach, sage and kale into think strips. Add to soup with the rest of the spices.
Add can of stewed tomatos.
Chop cabbage into 1 inch cubes. Add it only at the end, if cabbage cooks too long it becomes bitter. When adding the cabbage, reduce to low or medium low heat, cover pot, and simmer for one hour.

Makes about 15 small bowls of soup. Freeze some. Pawn it off on your friends. It's really, really good.

Serve with parmesean sprinkled on top and some crusty European bread.

For variation, cook with barley or some animal in there for a heartier soup.

[Sepiae]

You Won't Be Single For Long Vodka Cream Pasta
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Copyright 2002 Television food network G.P., All Rights Reserved

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute
shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream
will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to
a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks,
prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and
basil leaves. Pass pasta with crusty bread.

[sawdust restaurants]

Originally posted by Sepiae
You Won't Be Single For Long Vodka Cream Pasta

Hey, wait a minute ...

[Sepiae]

Originally posted by sawdust restaurants


Hey, wait a minute ...

Just for that, I will taunt you with this:

Turtle Cheesecake

Printed from Allrecipes, Submitted by Kevin Ryan

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
2 Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside.
Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
3 Combine vanilla wafer crumbs with the melted butter then press into the bottom of the
prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F
(175 degrees C). Remove and allow to cool.
4 In a double boiler, or a bowl set over barely simmering water, melt the caramels in the
evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
5 In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the
bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips
in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
6 Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in
the refrigerator before serving.



It is better when you make it with an oreo cookie crust. Just use less butter.

[Toby]

Hey Sepiae,
Will you marry me?
<3,
Toby

[sawdust restaurants]

Originally posted by Toby
Hey Sepiae,
Will you marry me?
<3,
Toby

If you think the food is good, wait till she gives you a blowjob.

[Julian, Porn CONNOISSEUR]

Originally posted by sawdust restaurants


If you think the food is good, wait till she gives you a blowjob.

THATS THE MOST FUCKEDED UP THING AN EXBOYFRIEND COULD SAY ABOUT AND EXGIRLFRIEND IN THE HISTORY OF INSULTING INSINUATIONS THAT CAME FROM THE BLADDER MOUTH.

[Toby]

Originally posted by sawdust restaurants


If you think the food is good, wait till she gives you a blowjob.

Is that before or after dinner?

[sawdust restaurants]

Originally posted by Julian, Porn CONNOISSEUR
THATS THE MOST FUCKEDED UP THING AN EXBOYFRIEND COULD SAY ABOUT AND EXGIRLFRIEND IN THE HISTORY OF INSULTING INSINUATIONS THAT CAME FROM THE BLADDER MOUTH.

I would never abandon you, Julian.

[sawdust restaurants]

Originally posted by Toby
Is that before or after dinner?

It can be while she makes it if you're really good.

[Sepiae]

Foolproof Standing Rib Roast
Recipe courtesy Paula Deen
Ingredients
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows (I used two or three to get a good crust on it. )

Directions
Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side
down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove
roast or re-open the oven door from time roast is put in until ready to serve.

Ingredients
House Seasoning:
1 cup salt
1/4 cup black pepper

Originally posted by Sepiae
You Won't Be Single For Long Vodka Cream Pasta
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Copyright 2002 Television food network G.P., All Rights Reserved

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute
shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream
will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to
a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks,
prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and
basil leaves. Pass pasta with crusty bread.

I'M GOING TO MAKE THIS! I'm going to use vegetable stock instead, but mmmmmm it's going to be goood stuff.

[Sepiae]

Originally posted by Lizard Queen


I'M GOING TO MAKE THIS! I'm going to use vegetable stock instead, but mmmmmm it's going to be goood stuff.

Do you know how to get the metallic taste out of the tomatoes? Maybe I just don't like tomatoes enough. My family liked it a lot, but I think I could have done better with it.

Originally posted by Sepiae


Do you know how to get the metallic taste out of the tomatoes? Maybe I just don't like tomatoes enough. My family liked it a lot, but I think I could have done better with it.

2 ways:
1) use fresh tomatoes! I'm particularly fond of italian tomatoes when I'm using fresh tomatoes.
2) a tiny pinch of sugar into the can of tomatoes, mix it around, and then add to the recipe. I usually put a pinch of sugar in my spaghetti sauce to cut down the acidity of the tomatoes.

[Toby]

Originally posted by Lizard Queen
I usually put a pinch of sugar in my spaghetti sauce to cut down the acidity of the tomatoes.

Me too, but I use a lot more than a pinch

[Lizzy Lover]

you can also put sugar in your ketchup, it makes it really yummy

[Sepiae]

Originally posted by Lizard Queen


2 ways:
1) use fresh tomatoes! I'm particularly fond of italian tomatoes when I'm using fresh tomatoes.
2) a tiny pinch of sugar into the can of tomatoes, mix it around, and then add to the recipe. I usually put a pinch of sugar in my spaghetti sauce to cut down the acidity of the tomatoes.

Wow. I'm glad I thought to put in the sugar when I was making spaghetti sauce and not when I was making this. Thanks!

Grilled maple salmon

2 salmon steaks, 1 in thick
1 tsp maple syrup or table syrup
1/2 cup of finely chopped hazelnuts, almonds, or walnuts
1 tbsp butter
Salt and pepper to taste

Drizzle salmon steaks faintly with syrup, just to coat. Do not drench fish.
Salt and pepper on top of fish to taste. Bake at 400F for 8-12 minutes, until fish flakes easily when cut into but is still moist.

While fish is baking, roast chopped nuts in butter on stove top.

Serve fish topped with nuts.

Use swordfish or mahi mahi for variety.

[jenniferkate]

Originally posted by Sepiae
Foolproof Standing Rib Roast

we made that for christmas dinner and it was insanely good.

this is how we season our christmas turkey:
smash one head of garlic. combine with: 1/4 cup of Adobo, 1 tbsp of ground black pepper, 1/2 tsp of vinegar, and 1 envelope of Sazon Goya. stir til mixture forms a thick paste. smoosh all over the turkey/chicken, then butter the top of the bird. put it in a roasting bag and stick it in the oven. mmm.

here's my other favorite roasting recipe:

adolfo's cuban roast chicken, from molly o'neill's ny cookbook:

3/4 cup of raisins
1 cup boiling water
3 sweet or hot italian sausages [i use both sweet and hot]
3 1/2 cups firm, cooked, short-grain white rice
3/4 cup pine nuts, toasted
1/2 cup pimiento-stuffed green olives, halved
1/2 cup pitted spicy green olives, sliced
salt and freshly ground black pepper to taste
1 tbsp olive oil
1 roasting chicken (4 1/2 to 5 lbs), well rinsed and patted dry
2 tbsp butter
1 tsp paprika
1 cup chicken broth
1/2 cup medium-dry sherry

1. preheat the oven to 425. place the raisins in a small bowl and cover with boiling water. set aside til cool, about 20 minutes. drain and place the raisins in a large bowl.
2. in a skillet over med-low heat, cook the sausages til lightly browned. remove from the heat and allow to cool, about 20 minutes. slice into 1-inch rounds. add to the bowl with the raisins.
3. stir the rice, pine nuts, both kinds of olives, salt, and pepper into the raisin sausage mixture. moisten with olive oil; stir to mix well. stuff the chicken loosely with the stuffing; reserve any that does not fit. truss, then rub the chicken with the butter; sprinkle with the paprika and more black pepper. roast the chicken for 10 minutes.
4. add the chicken broth and sherry to the pan, along with the reserved leftover stuffing. reduce the oven temperature to 350 and roast, basting occasionally, until the juices run clear when the thigh is pricked, about 40 minutes more. allow the chicken to rest 10 minutes before carving.

serves 4.

Olive dip

1 1/2 cups of kalamat black olives
3/4 cup of pine nuts (use shelled sunflower seeds if you're poor)
3 or 4 cloves of garlic
1/2 tsp olive oil
Handfull of fresh cilantro
Handfull of fresh parsley

Cut olives off of pits. Blend everything in a food processor or blender until it is well blended. Serve with pita, or nachos.

[Sepiae]

Fried Ravioli

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal, eyeball it
1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter

Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.

Serve immediately.

I'm definitely saving that vegetable soup recipe. I would love some right now...sounds like the type of thing to take the edge off of a sinus infection.

Originally posted by Sepiae
Fried Ravioli

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal, eyeball it
1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter

Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.

Serve immediately.

I'm definitely saving that vegetable soup recipe. I would love some right now...sounds like the type of thing to take the edge off of a sinus infection.

Do you think that recipe would work with breadcrumbs? I've had horrifying experiences cooking with cornmeal...

I hope the soup takes the edge off this bronchitis.

[NewFreshness]

Originally posted by Lizard Queen


2 large po-ta-toes

[Sepiae]

Are you in the north? I wonder if that has something to do with the cornmeal thing. All I know is that when we lived in Massachusetts my grandma had to send it to my mom to make cornbread.

I think as long as you use dry, unseasoned bread crumbs it should work okay. The flavor might be a little different but I can't imagine it being bad. It's a Racheal Ray recipe and she's usually pretty big on substitutes.

Originally posted by Sepiae
Are you in the north? I wonder if that has something to do with the cornmeal thing. All I know is that when we lived in Massachusetts my grandma had to send it to my mom to make cornbread.

I think as long as you use dry, unseasoned bread crumbs it should work okay. The flavor might be a little different but I can't imagine it being bad. It's a Racheal Ray recipe and she's usually pretty big on substitutes.

I'm in the great white north, yeah. I've had negative experiences with corn bread.

Okay, I'll try out this pasta recipe the next time I go grocery shopping.

I'm eating raw garlic right now.

[pink_ribbon_scars]

Originally posted by Lizard Queen
I'm eating raw garlic right now.

That's sick, chick. I couldn't do it unless I was literally starving.

[Jaggie]

Originally posted by Sepiae
You Won't Be Single For Long Vodka Cream Pasta

Thank you, I just made that for dinner.