Recipe sharing thread

[Jenna]

I fear you may have misunderstood me. To be plain about it, most of the time I think I know better, or at least have a better idea to try, not that I'm never wrong about it. (And if I don't know, I google and compare anyway rather than trust the recipe. It's amazing how much one can learn from others' mistakes.)

ah, okay, i get it

My Grandma's Potato Salad
5 lb. potatoes peeled, boiled, mashed
8 eggs, hard boiled, chopped
1 large onion minced
1 1/2 cups miracle whip
2-3 tblsp vinegar
1 tblsp prepared mustard
1 tblsp sugar
1 small jar sweet pickle relish
optional - green hor'douvres olive, green peppers
paprika

Meatloaf
5 eggs
1/2 cup milk
about 16 slices white bread (fine crumbed)
1 med onion
1 clove garlic minced
4 lbs hamburger
2 lbs italian seasoned sausage
1 1/2 tsp pepper
1 1/2 tsp salt
1 1/2 tsp sage
Dash chili powder

Beat eggs with milk. Add seasonings, garlic & onion. Mix well. Add bread crumbs. Mix thoroughly. Add layers of hamburger and sausage. Mix well. Pat into large baking pan. I used a rectangular cake pan & made a second meatloaf in a casserole dish. Bake at 350 degrees 45 min to 1 hour.
You can also make meatballs from this recipe.

(speaking of meatloaf, one of my grandmas used to think meatloaf was literally a loaf of meat, nothing else in there...yuck :/)

Red Pepper Gouda Soup
INGREDIENTS
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
2 cups shredded gouda cheese

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.

i found that online maybe a year ago.

[CILi]

For dinner, I want something fudgier than brownie and brownier than fudge.

How to make?

Very urgent.

[DirectorAbbie]

For dinner, I want something fudgier than brownie and brownier than fudge.

How to make?

Very urgent.

Fudge chunks in brownies.

[CILi]

Fudge chunks...

How to make?

...in brownies.

How to make?
____

I getcha, though.

[DirectorAbbie]

How to make?

Buy fudge at the store and chop it up. Use a brownie mix.

[Absurd]

1. So where do you find 2 lbs of goat rib meat? Certainly not at your local Shop Rite, Superfresh, or Kroger. You'll have to find a speciality store. In NJ, there are speciality stores owned by Haitians, Jamaicans, Arabs, and Dominicans. Goat is a staple in their cuisine, so these ethnicities often carry the meat. Ask them for small cuts so that it is easy to work with.

2. Place the goat meat, chopped shallot, parsley, orange juice, lemon juice, and salt and pepper all in a large pot. Marinate the meat overnight for the best flavor. If you are short on time, 4 hours is sufficient.

3. Place the large pot on the stove over medium-high heat. Add just enough water in the pot to cover the meat. Bring everything to a boil and simmer until tender (about 30-40 minutes).

4. Add vegetable oil to a frying pan. Take the pieces of meat out of large pot one by one and drop them into the frying pan. Do not overcrowd the meat in the frying pan. Fry each side of the meat until it is browned (2 minutes on each side).

5. Place a paper towel on a large plate. Remove the pieces of meat from the frying pan and place them on the paper towel to drain any excess oil.

6. Repeat the frying steps with all of the meat from the large pot. Serve the goat over rice as a meal or by itself as a snack.

[CILi]

Fudge. Store. Chop. Brownie Mix.

Please you to make?

_________________

Pizza

Ingredients
3 cups - White Flour ("OO," "Bread," or "All-Purpose" only -- Whole Wheat tastes like cardboard)
2 teaspoons - Salt
1 teaspoon - Active Dry Yeast
2 teaspoons - Sugar
1 tablespoon - Olive Oil
1.5 cups - Water (Warm or Tepid)

1 pound - Whole-Milk Mozzarella Cheese (Grated)
2-3 tablespoons - Olive Oil
1 pound - Absurd Goat

Optional Toppings: Basil, Oregano, Fennel, Garlic, Parmigiano-Reggiano


How To Make

1) Dump flour, salt, yeast, and sugar in mixer with dough-hook attached. (If mixer doesn't exist, dump ingredients in bowl and 2 Tylenol in mouth. Pain is coming.) Mix dry ingredients at low speed; add water gradually until there's no dry flour. Let mixture sit a couple minutes (yeast is brewing). Add 1 tablespoon of olive oil to dough and knead ten more minutes. If dough sticks too much to bowl after kneading, add pinch(es) of flour until it kneads smooth. If dough is too dry and dense, do the same but with water. Split giant dough-mass into two equal-sized pieces, roll both into balls, coat each with a couple drops of olive oil, and drop into individual ziploc bags. Stick your balls in the fridge overnight (at the very least, a 2-3 days rise is about optimal, 4-5 is still good, 6+ is pushing it but tasty anyway).

2) One hour before pizza-time, set oven to Bake as high as it'll possibly go. (If oven won't break 500F, stop everything. Buy oven.) Thirty minutes before pizza-time, remove balls from fridge and let rise at room-temp. Finally, at pizza-time, drop one dough-ball on a floured surface, flip it to coat, pat off excess, and stretch that thing out. (Tossing in air really does work, but not recommended on the first go-round.) When 12 to 14 inches round, or so, and kinda flat-ish, stop.

3) Drizzle 1-2 tablespoons of olive oil on the dough and, with your hands, get the whole thing kinda slicked-up. If you want to add any spices (very optional), now's the time to do it. Toss 'em on copiously. Finally, leaving a one-inch border around the outer edge, sprinkle half of the cheese atop the dough. If you want meat (you do), apply now. Transfer fully-topped dough to pizza stone in flamming-hot oven (should've mentioned the stone earlier, sorry) and let it bake until lightly charred in spots. Remove from oven. Repeat steps 2 and 3 for other dough-ball.

4) Repeat above once per day 'til you die.

5) Die.

[Creepy-bg]

that gouda soup was amazing jenna

[Jenna]

Ooohh, I want to try that cake at the top!

Super delicious brownies:

Fudge Sauce:
2/3 cup heavy cream
1/4 cup butter
1/4 cup sugar
6 ounces plain chocolate, chopped into small pieces - I just used Hershey's
2 tablespoons brandy (optional)

Caramel Sauce:
3/4 cup packed brown sugar
4 teaspoons cornstarch
2/3 cup whipping cream
1 tablespoon margarine or butter

Brownies:
1 2/3 cups granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
2 bars (4 ounces total) unsweetened chocolate baking bars, broken into pieces
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/3 teaspoon salt
1/2 cup chopped nuts (optional)

To serve:
vanilla ice cream
chopped pecans (optional)

Preparing Fudge Sauce:
Heat the cream with the butter and sugar in a bowl over a saucepan of barely simmering water. Stir until smooth, then let cool. Add the chocolate to the cream mixture. Stir over simmering water until it is melted and thoroughly combined. If using the brandy, stir in a little at a time, then cool to room temperature


Caramel Sauce:
In a saucepan combine brown sugar and cornstarch. Add whipping cream and margarine or butter. Bring mixture to boiling, stirring constantly. Then reduce heat. Cook and stir for 2 minutes more. Cover and cool. Chill in the refrigerator until serving time. (Mixture will thicken as it chills.) Stir sauce before serving.


Brownies:
Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
Microwave sugar, butter, and water in large microwave-safe bowl in high for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat.
Add baking bars; stir until melted. Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts.
Pour into prepared baking pan. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.


To serve:
Place a brownie in a shallow bowl. Top with chocolate sauce. Put a scoop of vanilla ice cream on top. Drizzle caramel sauce over the ice cream and sprinkle with chopped pecans.


NOTE: I have made this probably a dozen times but recently realized that just using store-bought caramel and chocolate would be cheaper and less time consuming. So imo only make the sauces if you really want to go all out.

[mu4]

Sounds like a good Q baste.

[Suz]

How to make?

How to make?
____

I getcha, though.

LOl this was ADORABLE!!

[Creepy-bg]

Red Pepper Gouda Soup
INGREDIENTS
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper
2 cups shredded gouda cheese

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and sauté for 15 to 20 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Return the liquid to the saucepan over medium low heat. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through, about 5 to 10 minutes.

i found that online maybe a year ago.

oh wow. I'm going to try this. I love gouda!