Here's the Recipe/What's for Dinner Thread

[team_barlo]

I thought it might be kind of fun to have a thread where folks could post their recipes. The dinners have sounded so wonderful that I'd kind of like some direction in how to try them for myself. I'll start off with one that my sister-in-law gave me. When made it is to die for and ALWAYS gets finishsed off at picnics with requests for the recipe.

Chinese Cole-Slaw

Dressing: Make at least 1 hour before serving

--1 cup oil
--1/2 cup sugar
--1/3 cup white vinegar
--2 pkgs. Seasoning from Ramen noodles

(I stir with a whisk periodically. The sugar and seasoning won't completely dissolve and that is just fine.)
_______________________________________


1 pkg. (16 oz.) cole-slaw mix
1-2 bunches of green onion, chopped (optional—but I
recommend them)

At serving add:

--2 pkgs. Ramen noodles, crushed & uncooked (I think the
Oriental flavor is the best.)
--3/4 cup slivered almonds (I have never made it with
almonds so I consider them optional also.)
--1/2-3/4 cup sunflower seeds

Toss with dressing and serve.

(I find it beneficial to let it sit for a couple hours or overnight.)

[Mikeyy]

One of my favorite dishes to cook is BEEF RENDANG. Its with beef, coconut, Spicy thai chile sauce. I make it by taste. But this is a good recipe. You can put it on rice.

http://www.malaysianfood.net/recipes...eefrendang.htm

[team_barlo]

Originally Posted by Mikeyy

One of my favorite dishes to cook is BEEF RENDANG. Its with beef, coconut, Spicy thai chile sauce. I make it by taste. But this is a good recipe. You can put it on rice.

http://www.malaysianfood.net/recipes...eefrendang.htm

Oh that looks delicious!

[Spencer Collins]

Should Be Illegal Oven BBQ Ribs

"After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too."

Great Recipe!!!


http://www.recipezaar.com/8701

[crazyflamingos]

Whenever anyone starts a recipe thread, I have to share this cookie recipe. These are the best cookies that I have ever eaten. And, since normally I don't like raisin cookies at all, that is high praise.

They are called Goblin Greeters and we used to have them every Halloween when I was a child. The recipe came from a Goodhousekeeping or Redbook or some such circa 1962. Last year I was looking for the recipe online and didn't find it so I asked my mother to dig it out of her files and I have launched a personal quest to preserve this great recipe.

I know it is too late for Halloween cookies this year but just leave off the faces for Thanksgiving cookies or change the color for Christmas cookies and you have a great holiday treat.

Goblin Greeters Halloween Cookies

Ingredients
• 1 teaspoon - salt
• 1 teaspoon - baking soda
• 5 cup - flour
• 1/2 cup - molasses
• 1/2 cup - honey
• 1 - egg
• 1 teaspoon - cinnamon
• 1 teaspoon - ginger
• 1/2 cup - granulated sugar
• 1/2 cup - brown sugar
• 1 cup - butter
• 1-1/2 teaspoon - dark seedless raisins, chopped
• 3/4 cup - butter
• 3 cup - sifted powdered sugar
• 1/3 cup - evaporated milk
• 1 bottle each - yellow and red food coloring


Directions

GOBLIN GREETERS

• Set butter out ahead of time to bring to room temperature
• Preheat oven to 375 degrees
• Chop raisins, and set aside.
• Cream butter and add sugar, ginger and cinnamon. Beat until fluffy.
• Beat in egg, honey and molasses.
• Re-sift flour with soda and salt and add to creamed mixture.
• Stir in raisins, mixing until thoroughly blended.
• Cover and chill several hours.
• Roll in small quantities on floured board. Cut as desired.
• Bake at 375 degrees for 6 to 8 minutes.

ORANGE FROSTING FOR GOBLIN GREETERS:

• Cream 3/4 cup butter until soft.
• Beat in 3 cups sifted powdered sugar.
• Add 1/3 cup evaporated milk and beat until fluffy.
• Add yellow and red food coloring to achieve bright orange color.
• Frost Cookies.

• Decorate "faces" by using melted cooled chocolate bits and whole raisins.

[crazyflamingos]

This is the recipe for the world's best yeast rolls that I promised Alicorn. My mother has used this recipe for years. I don't know why there are two versions.

Elsie is the lady Mother got the recipe from. She was the head lunchroom lady at my school.

Sorry Ali, I can't find the recipe for the orange filling to make these into orange rolls. I know it involved orange juice concentrate. Maybe Mother still has a copy of the recipe.


Elsie’s Yeast Rolls #1

• ¾ Cup melted lard
• 2 cups lukewarm water
• 1-pkg. Dry yeast
• ½ cup sugar
• 1-teaspoon salt
• 4 cups flour +


1. Dissolve yeast in warm water
2. Add, sifted together, the flour, sugar and salt
3. Add about 2 cups of flour, or enough to make dough of right stiffness
4. Let rise in bowl
5. Knead down; form rolls; let rise again
6. Bake at 450 degrees




Elsie’s Yeast Rolls #2

• 2 cups lukewarm water
• 2-pkgs. Dry yeast
• 2 teaspoons salt
• ½ to ¾ cup sugar
• 6 to 8 cups plain flour
• ½ cup shortening

1. Dissolve yeast in warm water
2. Add sugar and salt an let stand 10 minutes
3. In large bowl, combine 6 cups of flour with ½ cup shortening
4. Work in well
5. Pour the yeast mixture into the flour and shortening mixture
6. Mix
7. Add about 2 cups more flour; or just enough to make the dough about the consistency of biscuit dough
8. Place in a greased bowl
9. Grease top of dough
10. Let stand until double in bulk
11. Punch down (do not knead)
12. Place on lightly floured board or cloth
13. Cut with biscuit cutter or shape as desired
14. Grease tops with a little vegetable shortening or melted butter
15. Let rise until double in bulk
16. Bake at 450 degrees until lightly browned

[Idealogically Promiscuous]

Alright....here is my Alaskan Seafood Stew recipe. I don't make this often because it can become expensive, but it makes a lot and it never fails to impress.

Ingredients:

1/2 pound kodiak scallops
1 pound large uncooked shrimp, peeled and deveined
1 pound of mussels
1 pound of halibut cut into roughly 1-inch squares
1 large king crab leg per person
2 large tiger prawns per person
3 zuchinni sliced and cut into 1/2 inch lengths
1 large onion
1 qrt of tomatoes chopped
2 large carrots peeled and coarsely chopped
1/2 cup clam juice (I actually like Clamato juice for this)
2 cups vegetable broth
2 tablespoons fresh parsely chopped
1 cup white wine
2 tblspoons olive oil

In large stockpot, combine clam juice, water, carrots, onions, salt and pepper. Bring to boil and simmer 20 minutes; cover and keep warm. Add zuchinni during the last 5 minutes.

In separate pan, heat olive oil. Add scallops, prawns and garlic. Sautè until scallops and prawns turn opaque. Transfer cooked seafood only to broth.

Add tomatoes to olive oil and cook over medium heat, uncovered, for 5 minutes. Stir in white wine and parsley. Continue cooking until reduced by half, about 5 minutes.

Transfer tomato reduction to seafood broth and heat thoroughly, adding shrimp,halibut, and mussels. Cover and simmer for about 10 minutes or until shrimp and halibut turn opaque and the mussels have fully opened. Season with salt and pepper, if desired.

Fill shallow bowl with broth and seafood, reserving the crab legs and prawns. Sprinkle the stew lightly with fresh grated parmesan cheese if desired. Top each bowl with a crab leg and two prawns...garnish with lemon wedge and parsley flakes.

[Idealogically Promiscuous]

And this recipe was shared by my old boss (at least the marinade part of it).

Grilled Lamb Chops and Pinenut Couscous

Ingredients:

8 lamb rib chops marinated
1 cup of pinenuts
2 cups of uncooked couscous
1/2 teaspoon minced garlic

Marinade for Lamb:

1 cup cabernet
1/3 cup honey
8 Egyptian Mint leaves
8 1 inch sprigs of rosemary
2 cloves of garlic crushed (about 1 full teaspoon)

Directions: The night before, mix the crushed garlic, wine, and honey in a small mixing bowl. In a glass dish, place the lamb chops close together. With clean/dry hands, rub the mint leaves between the index finger and thumb to free the aromas and juices and lay one leaf on each chop. Place a sprig rosemary on each chop and press slightly. Whisk the honey/wine mixture and pour over the chops...cover and refrigerate overnight.

Pre-heat the oven to 300 and place the pinenuts in a single layer on a baking sheet. Toast in oven for 10-12 minutes. Remove from heat and let cool, then chop pine nuts coursely. Prepare couscous according to directions (normally 2 cups water per cup couscous) and stir in the pinenuts. Pan sear the lamb chops in olive oil according to desired meat temp. Serve two lamb chops per person over a bed of couscous. I like to garnish with asparagus and lightly wilted spinach.

Options:

Sprinkle with feta cheese or a cucumber yogurt dressing seasoned with dried mint (I'm not even going to begin to spell the sauce's name).

[team_barlo]

Can I just say "THANKS!" These all look wonderful!

[Idealogically Promiscuous]

And I will bore you with one last recipe...this is my boyfriend's absolute favorite and we always have it for special occasions like promotions or bonuses, etc.

Beef Fillets with Bourbon Sauce and Matchstick Potatoes

Ingredients:

2 Half pound beef fillets, butterfly cut
1/2 cup of Bourbon (I prefer to use Maker's Mark)
1/2 cup beef broth
2 Large Potatoes, cut into thin "matchsticks" with the peel on
1 Large shallot chopped
1/2 teaspoon of fresh minced garlic
Cracked white peppercorns
Sea Salt
Butter
Olive oil

Directions:

Place the two beef fillets on a flat surface and sprinkle generously with sea salt and cracked pepper. Press the spices firmly into the meat. Meanwhile, heat a little bit of olive oil and a pat of butter in a skillet (not the non-stick type...just a regular stainless steel or cast iron skillet) and toss in the garlic and shallot. Cook until the shallot becomes tender and clear and then remove and reserve, leaving as much of the olive oil and butter in the pan as possible.

Add a little more olive oil if needed and crank the heat up on high. When the oil is hot but not quite smoking, place the fillets in the pan and sear them on both sides. Turn the heat down to about medium and let the fillets cook to your desired meat temp. (I have to have mine as rare as I can get it).

Meanwhile, heat cooking oil in a deep frier to 350F. Place the potato sticks in an ice bath while oil is heating then remove and dry them. Deep fry the potatoes until they are crispy and drain on paper towels. Transfer them to a baking sheet and sprinkle with sea salt (and I like to sprinkle fresh parsley on them too). Place in the oven on about 100F just to keep them warm.

When the steaks are done, remove them and keep drippings in pan. Add the shallots and garlic back to the pan along with the bourbon and beef broth. Reduce by 40-50% then add butter to thicken the sauce. Don't let the butter clarify. It just needs to melt and run together with the drippings, broth, and bourbon to make a creamy bourbon-butter sauce.

Serve the sauce over the fillets and garnish the plate with the potato sticks. I also like to serve this with a simple salad made from fresh field greens and salad herbs drizzled with fresh squeezed lemon juice and pepper.