The ButchFemmePlanet Kitchen

Diva · 11-05-2009, 04:23 PM

This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6.

Preheat oven to 425.

1 1/2 c. all-purpose flour
1 1/2 c. milk
1 1/2 scant tsp. salt
3 lg. eggs

Generously butter a 6-cup popover tin, set aside.

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix.

Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 degrees and bake about 20 more minutes.
Immediately invert pan to remove and serve hot.

Enjoy!

Mel C. · 11-05-2009, 04:32 PM

I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup?

Diva · 11-05-2009, 04:36 PM

Quote:

Originally Posted by Mel (aka BlistexLez)

I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup?

Not quite, Mel.....it's a quirky~looking pan. Here's a > > LINKY LOO < <

And when it rises, it literally "pops over" the top.....it's a pretty roll, to be sure. And there are all kinds of variations of this recipe. But this is the one I use for a meal.

Words · 11-05-2009, 04:47 PM

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie

).

Anyone?

Lady Jewel · 11-05-2009, 04:53 PM

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Cyclopea · 11-05-2009, 04:58 PM

Quote:

Originally Posted by Lady Jewel

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Fruit cobbler?

Bit · 11-05-2009, 05:04 PM

Quote:

Originally Posted by Mel (aka BlistexLez)

Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

Mel, red meat in general, especially if you pair it with something acidic, is iron-rich. For example, steak marinated in balsamic vinaigrette and then BBQ'd has more available iron that steak broiled... but if you drink something acidic with your meal, you get the same effect.

Also, when you have spinach, try it with lemon juice (like in spanakopita) for the same enhanced availabilty. Lentils are also high in iron.

Quote:

Originally Posted by Words

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie

).

Anyone?

Here's a page of recipes from King Arthur Flour for you, Words; they're usually very reliable. It has two starter recipes, I think.

http://search.kingarthurflour.com/se...=1000014&Nty=1

Arwen · 11-05-2009, 11:20 PM

Quote:

Originally Posted by Lady Jewel

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Would stevia be an okay sweetener or do you want no sweetener at all?

Diva · 11-06-2009, 12:38 AM

Quote:

Originally Posted by Lady Jewel

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Lady J....
I nanny/chef for a family with a diabetic child. This recipe is a hit. It is from my Betty Crocker Diabetic Cookbook.....It doesn't SEEM like it should be in there! lol

Key Lime Bars (1 carbohydrate choice; food exchanges: 1/2 starch; 1/2 fruit; 1 fat)

1 1/2 C. graham cracker crumbs
1/3 C. margarine, melted
3 T sugar
1 pkg (8 oz) softened cream cheese
1 can (14 oz) sweetened conensed milk
1/4 C Key Lime Juice or reg. lime juice
1 T lime zest

Heat oven to 350.
Grease bottom and sides of square pan (9x9x2) with Pam. Mix cracker crumbs, margarine & sugar thoroughly with fork. Press evenly in pan. Rerigerate while preparing cream chees mixture.

Beat cream cheese in small bowl on medium speed until light & fluffy. Gradually beat in milk until smooth. Beat in lime juice & lime zest. Spread over layer in pan.

Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely & refrigerate at least 3 hours until chilled. Cut into bars and garnish with additional lime peel. Store covered in frig.

They are YUM!

Diva · 11-06-2009, 12:10 AM

Quote:

Originally Posted by Words

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie

).

Anyone?

Back in the day when I was a stay~at~home Mom, I made bread all the time.....sour dough was one of them. What I did was to take out a portion of the starter, add 1/2 cup flour and 1/2 water....so the measurements You mentioned for flour was more than I used. (I found my old recipe for starter, etc.) And You stir it down, too, so that it "collapses" and doesn't take over a la Hitchcock movie!

I hope that helped.....happy baking! You're making me want to bake bread again!!!

~Diva

Diva · 11-06-2009, 12:24 AM

This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven!

CAKE:
1 stick butter
1/2 c. Wesson oil (or something like that)
4 T. cocoa
1 C. water
2 C. sugar
2 C. sifted flour
1/2 C. buttermilk (if You're not a b'milk fan, You can make Your own with 1/2 c of milk with a capfull of vinegar....really!)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt

Preheat oven 375.
Put butter, oil, cocoa & water in a saucepan & bring to a rapid boil. Combine flour & sugar in a mixing bowl & pour hot mix over this. Blend remaining ingredients well & add to previous mixture. Blend & pour in a large greased 11x16" jelly roll pan. Bake for 15 minutes. Test for doneness. Prepare icing the last 5 minutes of baking time.

ICING:
1 stick butter
4 T cocoa
6 T milk
1 box powdered sugar
1 C. coarsely chopped pecans

Mix butter, cocoa and milk in saucepan and bring to a boil. Add powdered sugar and stir well. Spread hot icing on hot cake as it comes from the oven. Spread to the edges quickly before it hardens. Sprinkle nuts over the top.

YUM!

Arwen · 11-06-2009, 12:27 AM

Quote:

Originally Posted by Diva

This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven!

Diva is rightfully famous for this dessert. You must try it. But do not make it for others. They will just want it again!

Ashton · 01-22-2010, 12:13 AM

SEXIST SHEET CAKE...WHOOOOFRICKINHOOO!!!!

Quote:

Originally Posted by Diva

This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven!

CAKE:
1 stick butter
1/2 c. Wesson oil (or something like that)
4 T. cocoa
1 C. water
2 C. sugar
2 C. sifted flour
1/2 C. buttermilk (if You're not a b'milk fan, You can make Your own with 1/2 c of milk with a capfull of vinegar....really!)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt

Preheat oven 375.
Put butter, oil, cocoa & water in a saucepan & bring to a rapid boil. Combine flour & sugar in a mixing bowl & pour hot mix over this. Blend remaining ingredients well & add to previous mixture. Blend & pour in a large greased 11x16" jelly roll pan. Bake for 15 minutes. Test for doneness. Prepare icing the last 5 minutes of baking time.

ICING:
1 stick butter
4 T cocoa
6 T milk
1 box powdered sugar
1 C. coarsely chopped pecans

Mix butter, cocoa and milk in saucepan and bring to a boil. Add powdered sugar and stir well. Spread hot icing on hot cake as it comes from the oven. Spread to the edges quickly before it hardens. Sprinkle nuts over the top.

YUM!

Leigh · 11-06-2009, 12:42 AM

I will definately be visiting here more often for ideas and recipes

IrishGrrl · 11-06-2009, 02:03 AM

Jack,

Is this some kind of survival food? Cuz it sounds nasty. LOL

Julie · 11-06-2009, 07:42 AM

I have nothing to offer, as I do not cook... Perhaps this topic will offer me the incentive (imagine that) to want to cook. The last recipe I followed (to the note), was for a chocolate cake with coffee - it asked for a cup of coffee, and that is what it got. A cup of coffee grounds.

Studied at the culinary and still I do not cook. Entering my mid-life stage, so perhaps a new day is upon us. Maybe I just need a new stove (perk).

I will be subscribing to this thread... Hopefully will have a recipe I have tried from you to report.

Julie

Scorp · 11-06-2009, 09:01 AM

Well, this sicilian loves to cook. So here's a few of my family secret recipes. So folks you want to impress that special someone, then here's a definite way to their heart

I never measure ingredients, but here are approximate measurements.

Scorp's Sauce: (yeah I call it sauce, not gravy)

1 large can of crushed tomatoes (kitchen ready style)
1 small can of tomato paste
1/2 of small onion diced
2 or 3 Tablespoons Olive Oil
2 or 3 garlic cloves diced
3 Tablespoons parsley
3 Tablespoons basil
3 cloves garlic (minced)
1 Teaspoon salt
1 Teaspoon pepper

In large saucepan add olive oil.

Sautee' onion and garlic on low heat until translucent (DO NOT BURN).

Next, add the crushed tomatoes and tomato paste. Add 1 can of water to each equivalent can and pour in.

Add parsley, basil, salt and pepper.

Be sure to turn the heat down to low, so it simmers for no more than an hour or an hour and half and stir often.

================================================== =========

Scorp's Meatballs:

Ground Hamburg
1 egg
1/4 cup (FRESH) grated parmesan cheese
1/2 cup unseasoned bread crumbs
2 Cloves Garlic (minced)
3 Tablespoons basil
3 Tablespoons parsley
1 tsp. salt
1/2 Tablespoon pepper

Mix all of the above together. If it's too moist, add a little more breadcrumb.

Roll into balls and you can either fry these in olive oil until golden brown (and then toss into the sauce) or just toss them right into the sauce and let them cook in there. Either way, they're awesome. Cook on medium heat for about an hour and a half. Lower the heat after a 1/2 hour or so. Stir often.

================================================== =====

Scorp's Lasagna:

1 box of lasagna noodles (the kind you boil)
2 Tablespoons of oil (add to lasagna noodles so they don’t stick together)
1 LARGE tub of Ricotta
Large pkg of Mozarella (skim is fine to use too)

Ricotta Mixture:
1 whole egg
3 Tablespoons (FRESH) grated parmesan cheese
2 Cloves Garlic (minced)
2 Tablespoons (fresh) basil (minced)
2 Tablespoons (fresh) Italian parsley (minced)
1 tsp. salt
1/2 Tablespoon pepper

Boil and drain the lasagna noodles. Handle them with care as they can fall apart easily. Be sure all the water is drained and they aren’t as wet.

Layer lasagna pan with sauce <not too much, but just enough so the noodles will cover it.

After layering noodles, Put big globs of the ricotta mixture on each noodle and spread evenly.

Next put some sauce over each noodle with the ricotta mixture about (2 Tablespoons) and spread over the noodles. Also spread some mozzarella over each noodle and continue layering.

Cover the last ricotta layer with the lasagna noodles and cover with heaping spoons of sauce. Top it off with more mozzarella over the lasagna and grate some parmasean.

You can refrigerate the pan of lasagna until you’re ready to cook it in the oven.

Cook at 350 degrees until mozzarella cheese is golden and bubbly.
=================================================
Garlic Bread:

1 loaf of Italian or French bread
Garlic cloves
Salt
Pepper
Butter
Parmesean
Parsley (fresh or flakes)

Slice the bread down the middle so you end up with 2 halves

Crush garlic so it becomes like a paste (make sure you crush enough so enough is spread on the halves

Room temperature butter <for spreading> Mix into garlic paste

Add minced parsely (2 Tablespoons), some salt and pepper Mix the garlic paste, and rest of ingredients together and spread over the halves of bread

Sprinkle parmesan over everything

Bake at 300 degrees until bread becomes golden (MAKE SURE YOU CHECK THE BREAD AS IT CAN BURN)

These are a definite crowd pleaser. No one will be disappointed...

Scorp · 11-06-2009, 09:36 AM

I don't know about anyone else, but I'm salivating reading this thread

Diva · 11-06-2009, 09:38 AM

I know, right! I can't wait to try Your meatball recipe!! Sounds lovely!

~Diva

Blue · 11-06-2009, 09:38 AM

It's officially Autumn...cloudy, cold, windy and rainclouds coming off the Channel; just the sort of weather calling for.....

Blue's Chili

1kg. Minced Beef
1 Minced Onion
1 Chopped Red Bell Pepper
3 Minced Garlic Cloves
1/2 Cup Chopped Celery
3 Cans Red Beans
1 Can Corn
3 Cans Chopped Tomatos
1/2 Cup Tomato Puree
1 tsp Hot Sauce (your choice)
1/2 tsp sugar
1/8 tsp Cayenne Pepper
2 tsp Cumin
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
2 Beef Bullion Cubes
1 tsp Worchestershire Sauce
2 tbsp vegetable oil

In a dutch oven brown the beef mince, drain and set aside.

Add oil to the dutch oven and put on medium heat. Saute onions, bell pepper, garlic and celery. Lower heat to simmer and add red beans, corn, chopped tomatos and tomato puree to the pot and allow to simmer for 30 minutes.

Add browned beef, hot sauce, sugar, cayenne pepper, cumin, salt, black pepper, oregano, beef bullion cubes and Worchestershire sauce to the pot and allow to simmer for an additional 30 minutes.

Garnish with spring onions, cheddar cheese and a dollup soured cream (optional). Serve with either corn bread or a rustic loaf.

11-05-2009, 04:23 PM	#1
Diva Timed Out How Do You Identify?: Diva Preferred Pronoun?: Diva Join Date: Nov 2009 Location: Chez Diva Posts: 11,879 My Photo Gallery Thanks: 9,263 Thanked 17,174 Times in 5,239 Posts Rep Power: 0	Martha's Popovers This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6. Preheat oven to 425. 1 1/2 c. all-purpose flour 1 1/2 c. milk 1 1/2 scant tsp. salt 3 lg. eggs Generously butter a 6-cup popover tin, set aside. In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix. Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup. Bake for 20 minutes. Reduce heat to 350 degrees and bake about 20 more minutes. Immediately invert pan to remove and serve hot. Enjoy!

11-05-2009, 04:32 PM	#2
Mel C. Long-time Member How Do You Identify?: WIB - woman identified butch Preferred Pronoun?: Your choice...not really a button for me Relationship Status: ♡ married 1/1/2019♡ Join Date: Nov 2009 Location: San Diego Posts: 2,149 My Photo Gallery Thanks: 5,772 Thanked 6,828 Times in 1,621 Posts Rep Power: 21474854	I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup? Last edited by Mel C.; 11-05-2009 at 04:33 PM. Reason: more questions

11-05-2009, 04:47 PM	#4
Words Member How Do You Identify?: Queer femme submissive Relationship Status: Married Join Date: Nov 2009 Location: UK Posts: 969 My Photo Gallery Thanks: 1,449 Thanked 4,258 Times in 677 Posts Rep Power: 21474852	Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie). Anyone?

11-05-2009, 04:53 PM	#5
Lady Jewel Member How Do You Identify?: * Preferred Pronoun?: * Relationship Status: * Join Date: Nov 2009 Location: * Posts: 298 My Photo Gallery Thanks: 120 Thanked 322 Times in 124 Posts Rep Power: 791	Diabetic Desserts Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda?? Jewel

11-06-2009, 12:24 AM	#11
Diva Timed Out How Do You Identify?: Diva Preferred Pronoun?: Diva Join Date: Nov 2009 Location: Chez Diva Posts: 11,879 My Photo Gallery Thanks: 9,263 Thanked 17,174 Times in 5,239 Posts Rep Power: 0	Texas Sheet Cake This is a GREAT recipe ~ great for a good number of people and VERY easy! I can't tell You how many times I've made this cake and it is requested often.....You cannot miss with this one! And if You love chocolate, You'll be in heaven! CAKE: 1 stick butter 1/2 c. Wesson oil (or something like that) 4 T. cocoa 1 C. water 2 C. sugar 2 C. sifted flour 1/2 C. buttermilk (if You're not a b'milk fan, You can make Your own with 1/2 c of milk with a capfull of vinegar....really!) 2 eggs 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt Preheat oven 375. Put butter, oil, cocoa & water in a saucepan & bring to a rapid boil. Combine flour & sugar in a mixing bowl & pour hot mix over this. Blend remaining ingredients well & add to previous mixture. Blend & pour in a large greased 11x16" jelly roll pan. Bake for 15 minutes. Test for doneness. Prepare icing the last 5 minutes of baking time. ICING: 1 stick butter 4 T cocoa 6 T milk 1 box powdered sugar 1 C. coarsely chopped pecans Mix butter, cocoa and milk in saucepan and bring to a boil. Add powdered sugar and stir well. Spread hot icing on hot cake as it comes from the oven. Spread to the edges quickly before it hardens. Sprinkle nuts over the top. YUM!

11-06-2009, 12:42 AM	#14
Leigh Infamous Member How Do You Identify?: Femme Preferred Pronoun?: She, Her, etc Relationship Status: Single Join Date: Nov 2009 Location: Canada Posts: 7,767 My Photo Gallery Thanks: 9,029 Thanked 13,024 Times in 4,784 Posts Rep Power: 21474859	I will definately be visiting here more often for ideas and recipes

11-06-2009, 02:03 AM	#15
IrishGrrl Member How Do You Identify?: Queer Femme Leatherdyke Preferred Pronoun?: She/her Relationship Status: In a relationship/non-monogamous Join Date: Nov 2009 Location: Fort Worth, TX Posts: 877 My Photo Gallery Thanks: 276 Thanked 1,209 Times in 366 Posts Rep Power: 2427288	Jack, Is this some kind of survival food? Cuz it sounds nasty. LOL

11-06-2009, 07:42 AM	#16
Julie Senior Member How Do You Identify?: Angel * Femme * Lesbian * Girl * Woman * Slut * Bitch * Preferred Pronoun?: She Relationship Status: No longer a Virgin Bride to Dreamer ~ May 17th, 2014 Join Date: Nov 2009 Location: New York Posts: 4,674 My Photo Gallery Thanks: 17,676 Thanked 18,160 Times in 3,633 Posts Rep Power: 21474856	I have nothing to offer, as I do not cook... Perhaps this topic will offer me the incentive (imagine that) to want to cook. The last recipe I followed (to the note), was for a chocolate cake with coffee - it asked for a cup of coffee, and that is what it got. A cup of coffee grounds. Studied at the culinary and still I do not cook. Entering my mid-life stage, so perhaps a new day is upon us. Maybe I just need a new stove (perk). I will be subscribing to this thread... Hopefully will have a recipe I have tried from you to report. Julie

11-06-2009, 09:01 AM	#17
Scorp Italian Stallion How Do You Identify?: DNA Usually... Join Date: Oct 2009 Location: In a van, down by the river.. Posts: 2,702 My Photo Gallery Thanks: 1,557 Thanked 4,714 Times in 1,263 Posts Rep Power: 21474854	Scorp's Ginzo Recipes Well, this sicilian loves to cook. So here's a few of my family secret recipes. So folks you want to impress that special someone, then here's a definite way to their heart I never measure ingredients, but here are approximate measurements. Scorp's Sauce: (yeah I call it sauce, not gravy) 1 large can of crushed tomatoes (kitchen ready style) 1 small can of tomato paste 1/2 of small onion diced 2 or 3 Tablespoons Olive Oil 2 or 3 garlic cloves diced 3 Tablespoons parsley 3 Tablespoons basil 3 cloves garlic (minced) 1 Teaspoon salt 1 Teaspoon pepper In large saucepan add olive oil. Sautee' onion and garlic on low heat until translucent (DO NOT BURN). Next, add the crushed tomatoes and tomato paste. Add 1 can of water to each equivalent can and pour in. Add parsley, basil, salt and pepper. Be sure to turn the heat down to low, so it simmers for no more than an hour or an hour and half and stir often. ================================================== ========= Scorp's Meatballs: Ground Hamburg 1 egg 1/4 cup (FRESH) grated parmesan cheese 1/2 cup unseasoned bread crumbs 2 Cloves Garlic (minced) 3 Tablespoons basil 3 Tablespoons parsley 1 tsp. salt 1/2 Tablespoon pepper Mix all of the above together. If it's too moist, add a little more breadcrumb. Roll into balls and you can either fry these in olive oil until golden brown (and then toss into the sauce) or just toss them right into the sauce and let them cook in there. Either way, they're awesome. Cook on medium heat for about an hour and a half. Lower the heat after a 1/2 hour or so. Stir often. ================================================== ===== Scorp's Lasagna: 1 box of lasagna noodles (the kind you boil) 2 Tablespoons of oil (add to lasagna noodles so they don’t stick together) 1 LARGE tub of Ricotta Large pkg of Mozarella (skim is fine to use too) Ricotta Mixture: 1 whole egg 3 Tablespoons (FRESH) grated parmesan cheese 2 Cloves Garlic (minced) 2 Tablespoons (fresh) basil (minced) 2 Tablespoons (fresh) Italian parsley (minced) 1 tsp. salt 1/2 Tablespoon pepper Boil and drain the lasagna noodles. Handle them with care as they can fall apart easily. Be sure all the water is drained and they aren’t as wet. Layer lasagna pan with sauce <not too much, but just enough so the noodles will cover it. After layering noodles, Put big globs of the ricotta mixture on each noodle and spread evenly. Next put some sauce over each noodle with the ricotta mixture about (2 Tablespoons) and spread over the noodles. Also spread some mozzarella over each noodle and continue layering. Cover the last ricotta layer with the lasagna noodles and cover with heaping spoons of sauce. Top it off with more mozzarella over the lasagna and grate some parmasean. You can refrigerate the pan of lasagna until you’re ready to cook it in the oven. Cook at 350 degrees until mozzarella cheese is golden and bubbly. ================================================= Garlic Bread: 1 loaf of Italian or French bread Garlic cloves Salt Pepper Butter Parmesean Parsley (fresh or flakes) Slice the bread down the middle so you end up with 2 halves Crush garlic so it becomes like a paste (make sure you crush enough so enough is spread on the halves Room temperature butter <for spreading> Mix into garlic paste Add minced parsely (2 Tablespoons), some salt and pepper Mix the garlic paste, and rest of ingredients together and spread over the halves of bread Sprinkle parmesan over everything Bake at 300 degrees until bread becomes golden (MAKE SURE YOU CHECK THE BREAD AS IT CAN BURN) These are a definite crowd pleaser. No one will be disappointed...

11-06-2009, 09:36 AM	#18
Scorp Italian Stallion How Do You Identify?: DNA Usually... Join Date: Oct 2009 Location: In a van, down by the river.. Posts: 2,702 My Photo Gallery Thanks: 1,557 Thanked 4,714 Times in 1,263 Posts Rep Power: 21474854	I don't know about anyone else, but I'm salivating reading this thread

11-06-2009, 09:38 AM	#19
Diva Timed Out How Do You Identify?: Diva Preferred Pronoun?: Diva Join Date: Nov 2009 Location: Chez Diva Posts: 11,879 My Photo Gallery Thanks: 9,263 Thanked 17,174 Times in 5,239 Posts Rep Power: 0	I know, right! I can't wait to try Your meatball recipe!! Sounds lovely! ~Diva

11-06-2009, 09:38 AM	#20
Blue Junior Member How Do You Identify?: Trans Preferred Pronoun?: he Relationship Status: Married Join Date: Nov 2009 Location: England Posts: 28 My Photo Gallery Thanks: 4 Thanked 82 Times in 13 Posts Rep Power: 660744	It's officially Autumn...cloudy, cold, windy and rainclouds coming off the Channel; just the sort of weather calling for..... Blue's Chili 1kg. Minced Beef 1 Minced Onion 1 Chopped Red Bell Pepper 3 Minced Garlic Cloves 1/2 Cup Chopped Celery 3 Cans Red Beans 1 Can Corn 3 Cans Chopped Tomatos 1/2 Cup Tomato Puree 1 tsp Hot Sauce (your choice) 1/2 tsp sugar 1/8 tsp Cayenne Pepper 2 tsp Cumin 1 tsp Salt 1/2 tsp Black Pepper 1/2 tsp Oregano 2 Beef Bullion Cubes 1 tsp Worchestershire Sauce 2 tbsp vegetable oil In a dutch oven brown the beef mince, drain and set aside. Add oil to the dutch oven and put on medium heat. Saute onions, bell pepper, garlic and celery. Lower heat to simmer and add red beans, corn, chopped tomatos and tomato puree to the pot and allow to simmer for 30 minutes. Add browned beef, hot sauce, sugar, cayenne pepper, cumin, salt, black pepper, oregano, beef bullion cubes and Worchestershire sauce to the pot and allow to simmer for an additional 30 minutes. Garnish with spring onions, cheddar cheese and a dollup soured cream (optional). Serve with either corn bread or a rustic loaf.