Butch Femme Planet - Something Delicious

Page 26 of 51

« First

Last »

Show 40 post(s) from this thread on one page

Butch Femme Planet (http://www.butchfemmeplanet.com/forum/index.php)

- Hobbies, Crafts, Interests (http://www.butchfemmeplanet.com/forum/forumdisplay.php?f=7)

- - Something Delicious (http://www.butchfemmeplanet.com/forum/showthread.php?t=5975)

ruffryder

12-05-2012 08:49 PM

a comfort food. I love rice pudding!

From Texas Recipes

Rice Pudding

Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice

Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)

Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Yield: Serves 3-4.

Corkey

12-05-2012 09:40 PM

I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....:hangloose:

Nadeest

12-05-2012 09:43 PM

My roommate and I had Chicken Marie tonight. :)

Sachita

12-06-2012 06:32 AM

Quote:

Originally Posted by Sun (Post 712174)

Awesome thank you! You are a Goddess send. By March I am going to start visiting some of the land that is available in the central valley and get a better sense of what is out there. Prices may never be this low again. I will definitely keep you posted and if you plan to visit CA in the spring or summer let me know I can show you around some of the farms.

If you have a source for mature fruit trees can you hook me up? I may as well start budgeting in that direction. Makes more sense.

I don't really know anyone in that region but it can't be too hard. Why don't you look up orchard in your area and volunteer to work on your days off. When I wanted to learn fish farming I did that. It was the hardest job I ever done and although I want to raise fish for myself I knew that wasn't the business for me.

When you look at your farm business model you need to factor in everything including the cost of land. Taxes in CA are very high. Also look and see what kind of benefits the state offers growers. You may want to consider going over the state line and bringing your produce into CA. Also check out a site http://rodaleinstitute.org/home for helpful organic info and market studies.

I don't think I'll be out that way but thank you. We have so many farms in this region and I donate part of my time helping them with marketing and new products.

Sachita

12-06-2012 06:36 AM

You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)

Sun	12-06-2012 07:43 AM

Quote:

Originally Posted by Ursy (Post 712223)

You would always be welcome my friend.

Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.

I think the actual culprit was... something starting with T? Can't remember.

I am highly allergic to the sulphites and want to mention that years ago my cat Misha got into some MSG (an empty 50 lb bag blew onto my patio when I was living in the city, it came from a manufacturing plant) and she developed a cough. That cough turned into lung cancer. Those chemicals that are supposed to break down proteins to tenderize meat do, and they break down the delicate structure that makes living organs as well.

Anyway based on that experience and many others I do not want to use MSG but again for me the sulphites are deadly.

Sun	12-06-2012 07:51 AM

Quote:

Originally Posted by ruffryder (Post 712226)

Here is a recipe for tamales from Texas Recipes and it reminds me of my grandmother's recipe.

Christmas Tamales (from Scratch)

For Husks:
1/2 lb tamale corn husks

To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.

Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

Filling:
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin

Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.

Dough:
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder

Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices.

Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices.

Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise.

To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.

Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture.

Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen

NOTE:
Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales.

These can be frozen and reheated.

Thanks ruff! I have been looking forward to getting a Tamale conversation going. Does anyone know if you can sub anything for the Lard?

Ursy	12-06-2012 07:53 AM

Quote:

Originally Posted by Sun (Post 712378)

Poor lil Misha, I'm sorry for what happened to her x

Sun	12-06-2012 08:01 AM

Quote:

Originally Posted by Corkey (Post 712264)

I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....:hangloose:

You cant go wrong with a good home made salsa. I add mine to so many things especially salsa verde, Ima freak like that

Quote:

Originally Posted by Nadeest (Post 712266)

My roommate and I had Chicken Marie tonight. :)

Hey Nadeest post a recipe!

Quote:

Originally Posted by Sachita (Post 712359)

Yes, absolutely I had tons of research to do, this idea went from the lightbulb stage to a few friends asking how to invest in short time so I am just beginning. The market is definitely there. Out of State I looked at AZ and irrigation is a freaking nightmare, and water is a big issue out west especially for sub tropical fruits. We have a lot of trouble getting clean water for irrigation. Guess I could check out NV. The idea was not to be too far from the SF bay area and the central valley or Sacramento valley puts me within 2-3 hours drive.

I have a friend who farms on her land but will be looking at a production farm to learn from. Will likely visit growers in Mexico as well.

Quote:

Originally Posted by Sachita (Post 712363)

Sun	12-06-2012 08:21 AM

Quote:

Originally Posted by Sachita (Post 712363)

Fish Tacos in AZ are off the hook. One place I that I keep talking about uses mahi mahi and grills over mequite charcoal that they bring up from Mexico. Hand made flour tortillias (Panderia on site) shredded cabbage, a little fresh cotija cheese and crema. They make 8 different fresh salsas and fire roasted jalepeno's to accompany. In season they are roasting Elotes too. Good stuff.

Never had wickles relish I will have to look it up.

Sun	12-06-2012 08:30 AM

Good Morning Delicious People!

How are you all doing?

http://www.blogcdn.com/www.slashfood...ee-mug-590.jpg

cinnamongrrl

12-06-2012 09:27 AM

I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it :)

Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly :)

Sun	12-06-2012 09:31 AM

Quote:

Originally Posted by cinnamongrrl563 (Post 712412)

Oooh guacamole. My crew just whipped some up. Not a great season for avocado's though. Awesome chips you have there.

What kind of protein are you adding to that pasta?

Sun	12-06-2012 09:42 AM

I am doing battle with my teenagers High School administrators over "clean safe drinking water". They claim that tap water is clean and safe. I really think that they need to check their denial or find new jobs. I am at my wits end with this. Mini diva tells me that the tap water from water fountains is disgusting and she refuses to drink it, plus she knows that this is unsanitary. The school sells bottled water for $2 per 16 oz which I think is insane.

Why should the kids have to buy clean water when the school has a legal obligation to provide such? Time to change the language of the law to "peovide clean safe drinking water FREE of charge. Fucking politics.

Okiebug61

12-06-2012 09:48 AM

Avacado uses!

Quote:

Originally Posted by cinnamongrrl563 (Post 712412)

Asian sauce for avacados. 1/4 cup of your choice of soy sauce, 1 fresh minced garlic clove and 1/4 teaspoon of minced ginger. Mix and let set to room temp. Pour over avocados, sprinkle with 1/8 teaspoon lemon juice. It's delicious.

Sun	12-06-2012 10:06 AM

A friend of mine said that this chicken dumpling casserole was amazing.

If you try it let us know how it turns out.

Sun	12-06-2012 10:06 AM

Quote:

Originally Posted by Okiebug61 (Post 712432)

It is amazing how versatile this fruit is!

Okiebug61

12-06-2012 10:09 AM

Quote:

Originally Posted by Sun (Post 712439)

It is amazing how versatile this fruit is!

We rarely eat them any other way.

Sun	12-06-2012 10:11 AM

Quote:

Originally Posted by Okiebug61 (Post 712441)

We rarely eat them any other way.

My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.

Okiebug61

12-06-2012 10:14 AM

Quote:

Originally Posted by Sun (Post 712442)

My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.

Ok! I'll try it. I can say that Red is not much into sweets but I think I can get her to try it once. I'll let you know how it works out.

cinnamongrrl

12-06-2012 10:41 AM

Quote:

Originally Posted by Sun (Post 712425)

I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....

cinnamongrrl

12-06-2012 10:45 AM

Quote:

Originally Posted by Okiebug61 (Post 712432)

Thank you so much for this! I keep most of the stuff on hand too. I just made ginger tea this morning in fact...I'm going to try this soon! Thanks again...
Loving this thread brother Sun.... :) I have learned so much already!

Sun	12-06-2012 11:37 AM

Quote:

Originally Posted by cinnamongrrl563 (Post 712453)

She usually has bottled water or Gatorade. A few days ago she had no water, no cash and the water fountains were shut down for being contaminated. They had no emergency bottled water for the kids. I went the hell OFF on the District Super and HS Principal. They cant be serious. They legally have to provide clean water.

To make matters worse, the Principal is now panicking over my insistence that they have bottled water available to the kids, or install an RO or other water filtration system. So he tells me that the water "wells" (to make this 10x worse, well water omg) are just fine and are "tested daily by the water authority". Total bullshit so I asked for proof.

Bet he wishes he was in vacation right about now.

Sun	12-06-2012 11:39 AM

Quote:

Originally Posted by Okiebug61 (Post 712444)

Ok! I'll try it. I can say that Red is not much into sweets but I think I can get her to try it once. I'll let you know how it works out.

Just add a little sugar if she is not much into it the Avocado is naturally sweet with the milk. Add a touch of salt too. Forgot that.

By the way, I love your sig line. Awesome.

Sachita

12-06-2012 04:39 PM

Quote:

Originally Posted by cinnamongrrl563 (Post 712453)

They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy

Gráinne

12-06-2012 05:11 PM

Quote:

Originally Posted by Sun (Post 712438)

A friend of mine said that this chicken dumpling casserole was amazing.

If you try it let us know how it turns out.

I've made that :). I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.

Two thumbs up at my house :).

Sun	12-06-2012 05:34 PM

Quote:

Originally Posted by Sachita (Post 712616)

They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy

I agree and can not believe that they want to make a profit off of the students. That is seriously corrupt. I flagged the Health Department on this issue and the local newspaper. If they are telling the public that the well water is safe they had better be ready to prove it. At this point the Principal has backed off and I am speaking to the district Superintendent My daughter keeps getting sick and so do many of her classmates, so hello, common sense, make sure that they have clean drinking water.

I've given them ample time to come up with an intelligent solution, tomorrow morning I am on the phone with the Governors office. They will wish that they had just taken my original suggestion and given the kids bottled water.

Sun	12-06-2012 05:37 PM

Quote:

Originally Posted by guihong (Post 712622)

Hi gui,

Yes it is always good to add vegetables to a recipe like this one. A lot of people seem to be looking for quick and easy one pot or one dish meals so this one looked good to me.

Blue_Daddy-O

12-06-2012 05:42 PM

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

Sun	12-06-2012 05:49 PM

Quote:

Originally Posted by Blue_Daddy-O (Post 712636)

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

Blue_Daddy-O

12-06-2012 06:02 PM

Quote:

Originally Posted by Sun (Post 712642)

:) I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.

Sun	12-06-2012 06:16 PM

Calling All Bakers

Quote:

Originally Posted by Blue_Daddy-O (Post 712653)

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol

Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.

For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.

Lets ask the bakers in this thread for some help.

OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

Blue_Daddy-O

12-06-2012 06:28 PM

Quote:

Originally Posted by Sun (Post 712659)

LoL. :) Yes, Sun, after you gave that suggestion last time... I went out and bought fresh new baking powder. Still didn't help. lol. But haven't tried the airy eggs yet. ....looking forward to finding the magic trick.

kittygrrl

12-06-2012 11:12 PM

Blue Daddy

maybe it's the recipe? try another..perhaps a very simple plain muffin first?..may i suggest something from Betty Crocker? Making muffins can be a bit daunting..It's takes awhile to get the feel for making a nice batch, but once mastered..you will become a master of cAke in no time:king:

Nadeest

12-06-2012 11:18 PM

"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.

6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll

Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve

Sun	12-07-2012 12:15 AM

Nadeest thank you for posting that fabulous recipe. I am a big fan of artichoke hearts and I imagine that they marry well with this dish.

If you ever want some farm fresh California artichokes check out Pezinni Farms they are my source and they have wonderful baby artichokes. I have also used some of the larger chokes for splitting in half, and using, steamed or grilled. Good stuff and delicious right from the farm.

lusciouskiwi

12-07-2012 04:40 AM

Quote:

Originally Posted by Sun (Post 712642)

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. :bigcry: :bigcry: :bigcry: And I haven't tried since. :( To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. :|

Since they are made from egg whites, do you think I over-beat them?????

:| <----- failed Kiwi :bigcry:

lusciouskiwi

12-07-2012 04:54 AM

Quote:

Originally Posted by Sun (Post 712442)

My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.

Avocados are so expensive over here. :bigcry:

Something I had once, a few months back, was a custard apple. Really good! Sweet and creamy. You don't see many of them in markets these days apparently and my ex's mum was complaining that all the local tropical fruit which was so plentiful a few years ago is now hardly seen. You can always see grapes, apples, oranges, Cavendish bananas, kiwifruit, etc - all imported fruit.

I love mangosteen http://4.bp.blogspot.com/-Epd5a7tY1B...Mangosteen.jpg rambutan http://t1.gstatic.com/images?q=tbn:A...ODFVxiSMaW8BX2 of course mango (a lot are imported from Thailand and even further away) and papaya. Here's a custard apple http://t3.gstatic.com/images?q=tbn:A...PEL9NcJ_thqFX7 and longan http://t2.gstatic.com/images?q=tbn:A...WeHS-5WvdQxOx5 Love red dragon fruit (originally from South America I believe) http://t3.gstatic.com/images?q=tbn:A...F8l5-rUPphJZrw

Ursy	12-07-2012 04:55 AM

Quote:

Originally Posted by lusciouskiwi (Post 712813)

I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:

http://www.taste.com.au/forums/viewt...pavolva#p76451

I have also heard that cream of tartar can help when beating egg whites, but I forget why.

One of these days I'm going to try again!

lusciouskiwi

12-07-2012 05:06 AM

Quote:

Originally Posted by Ursy (Post 712816)

Kia ora Ursy, that thread is great. Not sure when I'll try again and the oven I have is a very basic benchtop jobbie ... we'll see. If I succeed, I'll post a photo!

All times are GMT -6. The time now is 04:50 AM.

Page 26 of 51

« First

Last »

Show 40 post(s) from this thread on one page