Foodbox (Food & Recipes)

savannah · 06-14-2009, 05:17 PM

Quote:

Originally Posted by Bane of your existence

As long as you do the cookin I'll grab the ganj.
Deal?

thats normally the deal,.....

Hesher · 06-14-2009, 05:44 PM

Quote:

Originally Posted by savannah

thats normally the deal,.....

Pretty sweet deal.

savannah · 06-14-2009, 07:41 PM

Quote:

Originally Posted by Hesher

Pretty sweet deal.

i think so too,....considering i' just get the giggles

cheezyridr · 06-14-2009, 10:31 PM

ok, ready? i'm about to hook you tup with the most awesome recipe for pork roast.
a 3-4 lb pork roast
2 16 ounce cans jellied cranberry sauce
1/2 cup white sugar
1/2 cup cranberry juice
1/4 teaspoon ground cloves
2 tablespoons cornstarch

get a bowl, and put the cran in there, mash it with a potoato masher or a fork.
mix in the cloves, sugar, cornstarch and the juice.
put the roast in a crock pot.
pour the contents of the bowl over the roast.
crank the crock pot to high for 2 hours, then turn it down to low.
go to work and do your 8, then come home and eat.
as soon as you are done, post a message to cheezy that he is your pork roast hero

***this same recipe works by subbing the cran for cherries, or pineapple.

cheezyridr · 06-14-2009, 10:41 PM

and for those of you who want something cool to serve on st. paddy's day, for a snack with tea, or for breakfast, here is this awesome recipe for:

GRANDMOM'S
IRISH SODA BREAD

Preheat oven to 350˚

3 cups sifted enriched flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups raisins ***if you absolutely have to, you can skip the raisins
2 eggs (beaten)
1 ¾ - 2 cups buttermilk
2 tablespoons melted butter

in a large bowl sift together the flour, sugar, baking powder, baking soda and salt. stir in raisins. in a separate bowl combine eggs, buttermilk and melted butter. add liquid ingredients to dry ingredients and mix until flour is moistened. pour into 2 greased and floured loaf pans. bake @ 350˚ for 1 hour. remove from pan right away, cool on a little rack or a trivet or something.
i'm tellin ya, slice it while it's warm and put some butter on it, try really hard not to eat the entire loaf in one sitting. this recipe will make 2 loaves.

NSW · 06-16-2009, 01:33 PM

Quote:

Originally Posted by cheezyridr

and for those of you who want something cool to serve on st. paddy's day, for a snack with tea, or for breakfast, here is this awesome recipe for:

GRANDMOM'S
IRISH SODA BREAD

Preheat oven to 350˚

3 cups sifted enriched flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups raisins ***if you absolutely have to, you can skip the raisins
2 eggs (beaten)
1 ¾ - 2 cups buttermilk
2 tablespoons melted butter

in a large bowl sift together the flour, sugar, baking powder, baking soda and salt. stir in raisins. in a separate bowl combine eggs, buttermilk and melted butter. add liquid ingredients to dry ingredients and mix until flour is moistened. pour into 2 greased and floured loaf pans. bake @ 350˚ for 1 hour. remove from pan right away, cool on a little rack or a trivet or something.
i'm tellin ya, slice it while it's warm and put some butter on it, try really hard not to eat the entire loaf in one sitting. this recipe will make 2 loaves.

This sounds pretty friggin amazing. I'm gonna try to make it...

cheezyridr · 06-19-2009, 02:51 AM

it's closer to cake than bread. it's yummy, you'll see.

i'm totally resisting the urge to post more recipes. i have many culinary creations.

NSW · 12-04-2009, 02:28 PM

I've never made this, but someone just sent it too me and it sounds pretty delightful.

RUM-TODDY - Ultimate hot buttered rum recipe
I started making hot buttered rum from a Trader Vic recipe
15 years ago, and I have gradually evolved it by adding more
spices, more butter, and less rum.
The way you make a hot buttered rum is to add some
``batter'' to some rum, and heat it. I like to keep a
made-up batch of the batter in the refrigerator in an old
margarine tub. For parties I make up a fresh batch.

INGREDIENTS (Serves 12)
500 g dark brown sugar
250 g salted butter
5 ml ground nutmeg
5 ml ground cinnamon
5 ml ground cloves
5 ml ground white cardamom
750 ml top-quality dark rum (A standard ``fifth'' bottle,
750 ml, will serve 12)

PROCEDURE MAKING THE BATTER
(1) Put all batter ingredients (everything but the
rum) in a food processor and run it until the mix-
ture turns creamy. Fold it down once with a rubber
spatula to make sure the spices are blended in,
and run the food processor some more.
(2) Scoop the mixture into a plastic container, and
refrigerate. It will keep for many months in the
refrigerator, even though it contains butter.

PROCEDURE MAKING THE DRINKS
(1) Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot
water in the microwave. If you don't have a
microwave, then fill the mug with boiling water,
pour it out, then fill it half full of boiling
water.
(2) Add 40 ml of batter. Stir until the batter dis-
solves in the hot water. I use a small wire whisk
for this stirring.
(3) Add 2 jiggers 100 ml of the best rum you can
afford. When I make this in quantities for parties
I like to use Myers Dark Rum.

NOTES
One theory of hot-toddy making is that it is impossible to
use too much batter and you should keep stirring more in
until you are bored with stirring. Another theory of hot-
toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends
panic.

jackhammer · 12-04-2009, 02:32 PM

A hot toddy with butter in it? Blasphemy! A hot Toddy is Whiskey or Rum with a splash of honey and lemon not sugar and butter

NSW · 12-04-2009, 02:33 PM

You're so picky.

I'm tryin' it tonight.

12-04-2009, 02:28 PM	#98 (permalink)
NSW Bigger and Better Join Date: Mar 2008 Location: Texas girl living in the UK Posts: 2,596	I've never made this, but someone just sent it too me and it sounds pretty delightful. RUM-TODDY - Ultimate hot buttered rum recipe I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter, and less rum. The way you make a hot buttered rum is to add some ``batter'' to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch. INGREDIENTS (Serves 12) 500 g dark brown sugar 250 g salted butter 5 ml ground nutmeg 5 ml ground cinnamon 5 ml ground cloves 5 ml ground white cardamom 750 ml top-quality dark rum (A standard ``fifth'' bottle, 750 ml, will serve 12) PROCEDURE MAKING THE BATTER (1) Put all batter ingredients (everything but the rum) in a food processor and run it until the mix- ture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more. (2) Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter. PROCEDURE MAKING THE DRINKS (1) Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don't have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water. (2) Add 40 ml of batter. Stir until the batter dis- solves in the hot water. I use a small wire whisk for this stirring. (3) Add 2 jiggers 100 ml of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum. NOTES One theory of hot-toddy making is that it is impossible to use too much batter and you should keep stirring more in until you are bored with stirring. Another theory of hot- toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic. __________________ Hi.

12-04-2009, 02:32 PM	#99 (permalink)
jackhammer Ba and Be. Join Date: May 2007 Location: This Is England Posts: 17,331	A hot toddy with butter in it? Blasphemy! A hot Toddy is Whiskey or Rum with a splash of honey and lemon not sugar and butter __________________ It be my music and film collection. “A cynic by experience, a romantic by inclination and now a hero by necessity.”

12-04-2009, 02:33 PM	#100 (permalink)
NSW Bigger and Better Join Date: Mar 2008 Location: Texas girl living in the UK Posts: 2,596	You're so picky. I'm tryin' it tonight. __________________ Hi.

06-14-2009, 10:31 PM	#94 (permalink)
cheezyridr Music Addict Join Date: Apr 2009 Location: sunny canadia Posts: 131	ok, ready? i'm about to hook you tup with the most awesome recipe for pork roast. a 3-4 lb pork roast 2 16 ounce cans jellied cranberry sauce 1/2 cup white sugar 1/2 cup cranberry juice 1/4 teaspoon ground cloves 2 tablespoons cornstarch get a bowl, and put the cran in there, mash it with a potoato masher or a fork. mix in the cloves, sugar, cornstarch and the juice. put the roast in a crock pot. pour the contents of the bowl over the roast. crank the crock pot to high for 2 hours, then turn it down to low. go to work and do your 8, then come home and eat. as soon as you are done, post a message to cheezy that he is your pork roast hero ***this same recipe works by subbing the cran for cherries, or pineapple.

06-14-2009, 10:41 PM	#95 (permalink)
cheezyridr Music Addict Join Date: Apr 2009 Location: sunny canadia Posts: 131	and for those of you who want something cool to serve on st. paddy's day, for a snack with tea, or for breakfast, here is this awesome recipe for: GRANDMOM'S IRISH SODA BREAD Preheat oven to 350˚ 3 cups sifted enriched flour 2/3 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 ½ cups raisins ***if you absolutely have to, you can skip the raisins 2 eggs (beaten) 1 ¾ - 2 cups buttermilk 2 tablespoons melted butter in a large bowl sift together the flour, sugar, baking powder, baking soda and salt. stir in raisins. in a separate bowl combine eggs, buttermilk and melted butter. add liquid ingredients to dry ingredients and mix until flour is moistened. pour into 2 greased and floured loaf pans. bake @ 350˚ for 1 hour. remove from pan right away, cool on a little rack or a trivet or something. i'm tellin ya, slice it while it's warm and put some butter on it, try really hard not to eat the entire loaf in one sitting. this recipe will make 2 loaves.

06-19-2009, 02:51 AM	#97 (permalink)
cheezyridr Music Addict Join Date: Apr 2009 Location: sunny canadia Posts: 131	it's closer to cake than bread. it's yummy, you'll see. i'm totally resisting the urge to post more recipes. i have many culinary creations.