RE: The official RECIPE thread.
Login  | |
|
RE: The official RECIPE thread. - 8/16/2007 6:21:25 PM
|
|
|
Chef
DA BEARS!!!
Posts: 3697
Joined: 3/11/2006
Status: offline
|
gluten-free???
I've had to do those menus before and they SUCK! Sorry if that is your condition, but I'm not usually constricted within that mold. Let me know if you need some help and I'll give you some recipes and advice through PM.
Cheers!
_____________________________
A3 NOOBS look HERE!
Bone Stock!!!  
|
|
|
|
|
|
|
RE: The official RECIPE thread. - 8/16/2007 6:39:35 PM
|
|
|
Chiquita
Posts: 60
Joined: 5/7/2007
Status: offline
|
quote:
ORIGINAL: Chef
gluten-free???
I've had to do those menus before and they SUCK! Sorry if that is your condition, but I'm not usually constricted within that mold. Let me know if you need some help and I'll give you some recipes and advice through PM.
Cheers!
haha yeah, i got celiac disease last year..it sucks so bad but i'm doing fairly well. most of the problems i have occur with baking...i am mostly buying mixes made wheat free. just sucks to never eat real bread again :(
_____________________________
|
|
|
|
|
RE: The official RECIPE thread. - 8/16/2007 7:01:52 PM
|
|
|
Chef
DA BEARS!!!
Posts: 3697
Joined: 3/11/2006
Status: offline
|
Yeah, rice flour just doesn't taste the same. I have read articles where people have dramatically changed their diet and have defeated that disease. I suggest reading the book called, "The Maker's Diet", and follow it's guidelines. It has a bit of religious tones, but it has very sound principles. Eating correctly and getting past the glutens may change your body's take on your condition. It would be my first step. The diet is challenging, but so is your condition.
Good luck!
Cheers!
_____________________________
A3 NOOBS look HERE!
Bone Stock!!!
|
|
|
|
|
RE: The official RECIPE thread. - 8/17/2007 2:01:52 PM
|
|
|
Chiquita
Posts: 60
Joined: 5/7/2007
Status: offline
|
ah thank you, i'll look into that :) it's a really hard adjustment and it's always nice to have some help!
_____________________________
|
|
|
|
|
RE: The official RECIPE thread. - 9/18/2007 10:43:03 AM
|
|
|
98 a4
Posts: 27
Joined: 9/8/2007
Status: offline
|
Damn talking about all this food is making me hungry
_____________________________
High performance ECU chip,K & N air filter,After market clear headlights and turn signals, Dual chrome exhaust tips, S4 steering wheel, Center vent Boost gauge, Debadged grill, Test Pipe, Intalling custom intake with heat shield
|
|
|
|
|
|
|
RE: The official RECIPE thread. - 11/17/2007 8:57:49 AM
|
|
|
S4sweetee
Posts: 4632
Status: offline
|
i'm trying BOTH the pie crust recipe and the pumpkin pie recipe for my thanksgiving which is tomorrow.
i'm also trying a new recipe for Savory Bread Pudding with Mushrooms and Parmesan Cheese, and Cornbread Stuffing Muffins with Ham and Sage.
if either turns out, i'll post the recipe.
it's thanksgiving.....high time to bump this thread!
_____________________________
Look into my eyes and hear what I''''''''''''''''''''''''''''''''m not saying,
for my eyes speak louder than my voice ever will....
|
|
|
|
|
RE: The official RECIPE thread. - 11/17/2007 9:31:28 AM
|
|
|
Chef
DA BEARS!!!
Posts: 3697
Joined: 3/11/2006
Status: offline
|
Uhhhh...Thanksgiving isn't tomorrow is it??? If so, then I hit that bottle a little too hard last night.
I'm thinking about something else fun to make this year. So far, nothing but an empty head. LOL
Cheers!
_____________________________
A3 NOOBS look HERE!
Bone Stock!!!
|
|
|
|
|
RE: The official RECIPE thread. - 11/18/2007 9:26:35 AM
|
|
|
S4sweetee
Posts: 4632
Status: offline
|
my review for chef's pumpkin pie recipe.
a big four thumbs up on the pumpkin pie...oops, i guess i only have 2 thumbs.
well anyway. i made the pie and had a little extra filling and crust so i made a mini pie.
had a taste of it while still warm and mmmmm mmmmmm good! (and i' haven't even made the maple whipped cream for it yet.)
thanks for sharing your secret recipe with the audi forum members!!
_____________________________
Look into my eyes and hear what I''''''''''''''''''''''''''''''''m not saying,
for my eyes speak louder than my voice ever will....
|
|
|
|
|
RE: The official RECIPE thread. - 11/19/2007 6:01:09 AM
|
|
|
S4sweetee
Posts: 4632
Status: offline
|
Savory Bread Pudding with Mushrooms and Parmesan Cheese
1 (1-pound) loaf crusty country-style white bread (i used Panera Bread Co's country white)
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced (i halved the recipe but still used almost a lb of shrooms)
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese (again, i halved the recipe but still used 1/3 cup)
Preparation:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes. I REALLY liked this recipe and will make it again.
_____________________________
Look into my eyes and hear what I''''''''''''''''''''''''''''''''m not saying,
for my eyes speak louder than my voice ever will....
|
|
|
|
|
RE: The official RECIPE thread. - 11/20/2007 2:49:26 PM
|
|
|
ouTTie914
Posts: 3385
Joined: 7/22/2006
From: Maple Shade, NJ
Status: offline
|
Roasted Maple Butternut Squash
Serves 4
Total time prep and cook 45 minutes
One of my holiday favorites that is so simple to make, and will cause everyone drool over!
I usually triple this recipe for my holiday cooking.
You will need:
1 package (2 lbs) Peeled and cubed butternut squash
1 Tbsp olive oil
1/4 tsp salt
1/3 cup maple syrup
1/2 tsp pumpkin pie spice
pinch ground red pepper/cayenne
Start off by preheating your oven to 425* F.
Then Place the squash single layer (already peeled and cubed) in a non-stick pan.
Drizzle the squash with olive oil and 1/4 tsp of salt
Roast the squash for 15 minutes.
While the squash is roasting mix together the maple syrup and spices.
After the squash has roasted for 15 minutes toss your maple syrup mix in with the squash.
Roast for an additional 15 - 20 minutes, or until the the squash is fork tender.
_____________________________
Silver is better, because it`s FASTER! :)
|
|
|
|
|
RE: The official RECIPE thread. - 11/22/2007 1:44:53 PM
|
|
|
CAB509
Posts: 6906
Joined: 1/9/2007
From: Cincy/C-Bus
Status: offline
|
My review of OuTTie's Maple Butternut Squash.
There's none left in the house....
The flavor is wonderful, it is easy to make, and makes everyone happy. I would recommend this to all.
_____________________________
- Colin
 
The Few, The proud, the 12v
|
|
|
|
|
RE: The official RECIPE thread. - 12/14/2007 8:54:44 PM
|
|
|
Bogie
Posts: 1458
Joined: 10/12/2007
Status: offline
|
Didn't read through all 7 pages of this post, but I doubt this one is up here yet, more of a Summer recipe:
Grilled Jack Daniel's Steak
Score steaks with a knife~1/4" deep on both sides.
Put the steaks in a gallon-sized zip-lock freezer bag.
Add Jack Daniel's into the bag enough to submerge the steaks -do this over the sink- don't be stingy, buy the handle 1.75L.
Squeeze most of the air from the top of the bag and seal it up.
Put it in a big bowl (in case it leaks) in the fridge.
Let it marinate for 6 hours (more or less depending on how you like the taste), meanwhile drink some JD while you husk corn and wrap them in aluminum foil.
6 hours later, take out the steaks, and yes this breaks my heart - pour the JD the steaks were in down the drain.
Put those steaks on the grill with the corn. You can add salt and pepper if you like.
Grill them until they are done to your liking.
Serve with corn on the cob, potatoes-baked or mashed or french fries....
_____________________________
Bogie
2000 A4 1.8T Quattro, Borla Cat-Back, STaSIS Coilovers, K&N Air Filter, Autometer Boost Gauge
Forge 007P, SpeedTuning ECU, VVME 6000K, 034 snub.
|
|
|
|
|
RE: The official RECIPE thread. - 12/14/2007 9:02:36 PM
|
|
|
CAB509
Posts: 6906
Joined: 1/9/2007
From: Cincy/C-Bus
Status: offline
|
I'm gonna try that one on the premise that Jack D is in the title
_____________________________
- Colin
The Few, The proud, the 12v
|
|
|
|
|
RE: The official RECIPE thread. - 12/22/2007 3:45:17 PM
|
|
|
casirina
Posts: 25
Joined: 12/22/2007
Status: offline
|
WHo would've thought that car guys would have such tasty recipes?
|
|
|
|
|
RE: The official RECIPE thread. - 12/22/2007 4:37:23 PM
|
|
|
Chef
DA BEARS!!!
Posts: 3697
Joined: 3/11/2006
Status: offline
|
It's because we are a bunch of truly sophisticated people, and on occasion, a glorious absence of such.
Cheers!
_____________________________
A3 NOOBS look HERE!
Bone Stock!!!
|
|
|
|
|
RE: The official RECIPE thread. - 2/5/2008 5:36:55 PM
|
|
|
rmh
Posts: 91
Joined: 2/2/2008
Status: offline
|
Thin Crust Greek Pizza
Pizza Crust:
2C flour
1T dry yeast
1t salt
Warm Water
Mix first 3 ingredients, add water, kneading constantly until proper elasticity/consistency
Set aside and loosly cover, letting it rise
Chicken Topping:
1-2 Boneless Skinless Chicken Breast(s) sliced across the grain into 1/16" thick 3/4" squares
1-2 T Garlic Powder
Viniagrette Dressing
Pat chicken dry or spin is salad spinner
Powder chicken with Garlic Powder, discard waste
Slowly saute in Extra Virgin Olive Oil
When just barely done, turn off heat and douse with Viniagrette dressing & Cover
Other Topping items:
Crumbled Real Feta Cheese
Sliced Black Olives
Red Onion, chopped
Fresh Pesto (store-bought, or hand-made)
Mozzarella cheese, grated
Place your ceramic or 1/4" steel sheet metal "pizza stone" on the second to lowest oven rack setting
Heat oven to one notch below the Clean setting (you are trying to achieve 500-550 degrees)
Roll out, or hand-toss a thin pizza dough crust and place on a floured peel
Using your kitchen-specific nylon bristle paint brush, brush off excess flour from the crust
Spread a thin layer of pesto on the crust
add chicken, feta, black olives and red onion
lightly cover with grated mozzarella
slide pizza off of your peel onto your hot "pizza stone"
when mozzarella is browned, remove from oven and place on cutting surface
let cool for 10-15 minutes, slice and serve
a nice Bordeaux or Beer go really well with this one
_____________________________
'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
|
|
|
|
|
RE: The official RECIPE thread. - 2/5/2008 5:56:34 PM
|
|
|
rmh
Posts: 91
Joined: 2/2/2008
Status: offline
|
Wild Canadian Goose Stew
2 whole Canadian Goose, skinned and de-fatted, cut up
2 sm/med onions
8-12 whole cloves
1 1/2 C frozen cranberries
1 Large or 2 med whole Naval Oranges cut into wedges (skin and all)
1 1/4 C toasted Almonds
2-4T Thyme
4-6T Parsley
1/2 pound thick sliced bacon
In 8-12 Qt properly mothered Cast Iron Dutch Oven,
Fry the bacon until vvery crisp but not burned
Add the rest of the ingredients above and enough water to cover
Cover
Bring to a boil, then immediately turn down heat and simmer (covered) until the goose falls off of the bones (4-12 hours)
Remove from heat, keeping covered, and let cool about 2 hours
remove the oranges and onions, discard
remove the goose and all bones, de-boning and chopping the goose, set aside
In Cast Iron Dutch Oven, bring to medium heat
In separate bowl or pyrex measureing cup, add 1/2C flour and enough water to create a thick slurry
Slowly add this flour slurry to the seasoned water in the Dutch Oven, stirring constantly, slowly thickening into a gravy
When the gravy consistency is just right, add the chopped goose and 6 medium skinned red potatoes, chopped into 1/4" chunks
Simmer until the potatoes are cooked
Serve with a nice crusty home-made sourdough bread and a hearty Burgundy
_____________________________
'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
|
|
|
|
|
RE: The official RECIPE thread. - 2/5/2008 6:06:23 PM
|
|
|
rmh
Posts: 91
Joined: 2/2/2008
Status: offline
|
Apple Crisp
6-8 fresh baking apples (Granny Smith, or your favorite baking apple)
1 box Yellow Cake Mix
1 1/2 sticks melted butter
butter for buttering baking disk
Butter a 13x9 baking dish
Peel and chop the apples, spread in baking dish
Sprinkle dry cake mix over apples
Drizzle melted butter over cake mix
No other liquid needed
Bake at 350 degrees, stirring every 10-15 minutes, for 30-40 minutes or until desired crispness is achieved.
Goes really well with coffee
_____________________________
'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
|
|
|
|
|
RE: The official RECIPE thread. - 2/5/2008 6:12:55 PM
|
|
|
Crunk
Posts: 434
Joined: 1/15/2008
Status: offline
|
> Christmas Cookie Recipe~~~ I know X-mas has Past...But This is Hilerious! " Christmas at The Crunks!"
>
> 1 cup of water
> 1 tsp baking soda
> 1 cup of sugar
> 1 tsp salt
> 1 cup brown sugar
> lemon juice
> 4 large eggs
> 1 cup nuts
> 2 cups dried fruit
> 1 bottle Crown Royal
>
>
> Sample the Crown Royal to check quality.
>
> Take a large bowl, check the Crown Royal again, to be sure it is of the
> highest quality, pour one level cup and drink.
>
> Turn on the electric mixer...Beat one cup of butter in a large fluffy
> bowl.
>
> Add one teaspoon of sugar...Beat again.
>
> At this point it's best to make sure the Crown Royal is still OK, try
> another cup.. just in case.
>
> Turn off the mixer thingy.
>
> Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
>
> Pick the frigging fruit off floor...
>
> Mix on the turner.
>
> If the fried druit gets stuck in the beaterers just pry it loose with a
> dewscriver.
>
> Sample the Crown Royal to check for tonsisticity.
>
> Next, sift two cups of salt, or something.... who giveshz a sheet.
>
> Check the Crown Royal.
>
> Now shift the lemon juice and strain your nuts.
>
> Add one table.
>
> Add a spoon of ar, or somefink.... whatever you can find.
>
> Greash the oven.
>
> Turn the cake tin 360 degrees and try not to fall over.
>
> Don't forget to beat off the turner.
>
> Finally, throw the bowl through the window.
>
> Finish the bottle of Crown Royal.
>
> Make sure to put the stove in the dishwasher.
>
> Cherry Mistmas
|
|
|
|
|
RE: The official RECIPE thread. - 2/5/2008 6:23:13 PM
|
|
|
rmh
Posts: 91
Joined: 2/2/2008
Status: offline
|
Seven Seas Burrito
This is one of those recipes, I just eyeball and make to taste, so quantities of ingredients can vary
Equal amounts of these sea foods (1/4 or 1/2 pound of each)
Fresh Jumbo Sea Scallops (3/4" size)
Tender Lean fillet of Mahi Mahi with large flakes
Jumbo Shrimp (16-20 count size)
Rio Mexican Garlic Sause (minced garlic, ground cumin, cayenne)
Slivered Green and Red Bell Pepper
Shallots
Dirty Rice with some whole peas added
Chipotle Cream Sauce:
6 oz Philadelphia cream cheese with chipotle seasoning (to taste)
Sour Cream to lower the viscosity of the sauce to proper consistency
Mild Jalepeno Cream Sauce:
6 oz Philadelphia cream cheese with fresh diced, de-seeded jalepenos (to taste)
Sour Cream to lower the viscosity of the sauce to proper consistency
Quickly saute sea food with healthy splash of Chardonnay, Rio Mexican Garlic Sauce, peppers and shallots
Do not overcook
Mix seafood mixture with dirty rice mixture
Wrap in jumbo flour tortillas
Top with mixture of 1/2 & 1/2 Jalepeno cream sauce and Chipotle cream sauce
_____________________________
'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
|
|
|
|
|
Sourdough Starters - 2/5/2008 6:29:22 PM
|
|
|
rmh
Posts: 91
Joined: 2/2/2008
Status: offline
|
Any other sourdough starter collectors out there?
_____________________________
'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
|
|
|
|
|
RE: Sourdough Starters - 2/6/2008 11:29:11 AM
|
|
|
antiguru
Posts: 2
Joined: 2/6/2008
Status: offline
|
Anyone have any opinions on breadmachines vs. old school techniques?
|
|
|
|
|
RE: Sourdough Starters - 2/6/2008 11:37:07 AM
|
|
|
CAB509
Posts: 6906
Joined: 1/9/2007
From: Cincy/C-Bus
Status: offline
|
^^no I don't, I've never made my own bread, but I would like to say I love this thread because it has helped me in the past and will help me next year when I'm living in a house.
_____________________________
- Colin
The Few, The proud, the 12v
|
|
|
|
|
RE: Sourdough Starters - 2/6/2008 2:56:20 PM
|
|
|
rmh
Posts: 91
Joined: 2/2/2008
Status: offline
|
quote:
ORIGINAL: antiguru
Anyone have any opinions on breadmachines vs. old school techniques?
I prefer making it by hand (only using a dough hook on my kitchen-aide for the kneading), but I did it entirely by hand the first 10 years I made bread.
To me, making bread is about letting the dough tell you when it's ready for more liquid, for more dry, ready to rest, be kneaded more, etc..., and I don't see how you can get that with one of the new automatic bread machines, though the packaged bread ingredients do make a respectable, though small loaf in the bread machines.
I don't have any bread recipes - I just put ingredients together until bread is the end result (flour, leavener, sugars, other grains, liquid, some type of yeast, sometimes butter, sometimes egg, sometimes fruit, sometimes cheese, sometimes nuts, etc...)
_____________________________
'08 A4 B7 3.2 Quattro 6MT, S-Line, Titanium, Ocean Blue Pearl, Prem BOSE, Cold, Conv, Volterra Leather, BT, iPod
'08 A6 Avant 3.2 Quattro 6AT, S-Line, Night Blue Pearl, Prem, Nav, Milano Leather, Cold, iPod
|
|
|
|
 Today's Posts
Most Active Topics
Make A Donation
Forum Rules & FAQ
RSS Feeds
Audi Prices
Audi Cars
Audi A6  Audi S3
Audi A4 Audi S4
Audi TT Audi S6
Audi Dealers
Audi Clubs
Advertising Info
| |
Printable Version
