The Dungbeetle Mamas' Recipe Tuesday *Volume 2*
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Thread: The Dungbeetle Mamas' Recipe Tuesday *Volume 2*

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    Default The Dungbeetle Mamas' Recipe Tuesday *Volume 2*

    Just starting a new thread for our recipes... no worries, the other isn't going anywhere

    Volume 1 has been moved to the PB to free up sticky space here http://www.pregnancy.org/bulletinboa...ead.php?t=6207

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    Posting Addict GarlicBreath's Avatar
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    Saw this in the local paper, and it looks good for a special occasion meal.

    Garlic- and Herb- Crusted Prime Rib

    8 large garlic cloves, peeled and trimmed of tough root end
    1/4 cup fresh rosemary leaves
    1/4 cup fresh thyme leaves
    1/4 cup fresh parsley, coarse stems removed
    1/2 cup Dijon mustard
    1 tablespoon kosher salt
    1 tablespoon freshly ground black pepper
    2 tablespoons dry sherry
    1 bone-in rib roast, 8 to 10 pounds
    Position oven rack on the lowest level and preheat to 450 degrees. Place the garlic, rosemary, thyme, parsley, mustard, salt, pepper and sherry into the bowl of a food processor fitted with a metal blade. Process into a coarse paste. Smear the paste over the top and sides of the rib roast. Place the roast bone-side down in a heavy roasting pan large enough to capture all rendered fat, add a cup of water and place in the pre-heated oven.
    Roast at 450 degrees for 15 to 20 minutes. Reduce oven temperature to 350 degrees and continue roasting for 1 1/2 to 2 hours, or until a thermometer with the tip inserted to the center of the roast reaches 125 degrees. Transfer the roasted prime rib to a serving platter, tent loosely with aluminum foil, and let rest for 20 minutes.
    Makes 10 to 12 servings.




    ~Kristin, mom to Aden, Olivia, & Madeline~

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    Quote Originally Posted by Princess&ThePea View Post
    The "Volume 2" thread is pretty bare... let's see if we can fill it up again

    I saw this in the Dec issue of Today's Parent and I'm going to try to make these this week... they look yummy:

    Raspberry Cream Cheese Thumbprints

    1 1/2 cups butter, softened
    1 1/2 cups white sugar
    1 pkg (250g) cream cheese
    2 eggs
    2 tbsp lemon juice
    1 tsp grated lemon zest
    4 1/2 cups flour
    1 1/2 tsp baking powder
    1/4 tsp salt
    3/4 cup raspberry jam (or any other flavour)
    1/4 cup icing sugar

    In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest.

    In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm.

    When ready to bake, preheat the oven to 350 F. Line 2 cookie sheets with baker's parchment paper.

    Roll the dough into 1" balls and arrange on the prepared cookies sheets, leaving about 2" between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Placei n the preheated oven and bake 8-10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar.

    Makes about 10 dozen cookies.
    Quote Originally Posted by ShermanElroy View Post
    Sounds good! Here's the biscuit recipe I'm going to try today...I love the secret tip about the frozen butter...makes perfect sense!

    FROZEN BUTTER BISCUITS (From Michael Smith's Chef at Home cookbook)

    Ingredients:
    - 4 cups all purpose flour
    - 2 TBSP baking powder
    - 2 TSP salt
    - 2 sticks of frozen butter (500g)
    - 1.5 cups milk
    - sprinkle or two of salt and pepper

    Directions:
    - preheat oven to 400F (200C). Whisk the flour, baking powder and salt together until they're evenly mixed. Grate the frozen butter into the dry ingredients (shred it through the large holoes of a box grater or potato grater, directly onto the flour). Toss gently with your fingers until the butter shreds are spread evenly throughout the flour.
    - Pour milk into the flour mixture and stir with the handle of a wooden spoon to form a dough mass. (The handle is gentler on the dough.) Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few spoonfuls more mimlk to help gather up any stray flour.
    - Pat the dough out on a lightly floured cutting board, forming a loose round shape. Cut into wedges - like a pie - . Position on a baking sheet, sprinkle on a bit of coarse salt and coarsely ground pepper. Bake for 15 minutes or so. You'll know they're done when they turn golden brown.
    Quote Originally Posted by beadgcf View Post
    Oops...I posted one directly on the thread.

    Here's another side dish. Not very exciting.

    Asparagus w/ Garlic
    2 T butter/margarine
    3 cloves garlic
    1 bunch of asparagus
    Sea Salt and Coarse Ground black pepper
    1 T lemon juice

    Melt butter in saute pan on med heat. Put in 3 cloves of minced garlic and cook for 30 seconds. Add asparagus, salt, and pepper. Toss to coat. Add lemon juice, cover, and turn down to med low heat. Cook until the asparagus is soft, but still crunchy (for me, this was 10 minutes).

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    Posting Addict ShermanElroy's Avatar
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    Oh man I made this tonight and it was the BEST pork tenderloin (and the easiest) that I've ever had (and I don't like pork that much)...I made a few substitutions which I bolded.

    Pork Tenderloin Recipe

    Ingredients

    1-2 pork tenderloins
    1-2 cloves garlic, peeled and cut into slivers
    Salt and pepper
    1/2 teaspoon ground cumin (I used seasoning salt)
    2 Tbsp grapeseed oil or canola oil
    1/2 cup of chicken or beef broth
    1/2 cup dry white wine (I used 1/2 cup apple juice and 1TBSP white vinegar)
    1 medium sized apple, peeled, cored, and sliced (I didn't bother but it would have been yummy)

    Directions:

    1 Preheat oven to 400 degrees F.

    2 With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.

    3 Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.

    4 Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine (or apple juice & vinegar) and place it in the oven for 20 minutes.

    5 (if you are including the apple) After you've placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Saute until soft.

    6 After the tenderloin has cooked for 20 minutes remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into 1/4 inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately.
    Shermie






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    When we were at my aunt's dh spotted this recipe she had ripped out of a magazine and told me I needed to write it down LOL I tried it tonight... I thought it was good... but dh thought it was awesome. Since it was only us, I only used 1 squash and I cooked some tilapia and spooned the rest of the filling on the fish for the kids... dh said it was excellent on the fish too

    Tex-Mex Stuffed Acorn Squash

    2 medium acorn squash, halved and seeded
    2 tsp olive oil
    1/2 tsp pepper, divided
    1 cup canned black beans, rinsed and drained
    1/2 cup pine nuts, toasted
    1 large tomato, coarsely chopped (**I used 2 medium)
    2 scallions, thinly sliced (**I just used green onion)
    1 tsp ground cumin
    1/2 cup Montery Jack cheese, shredded

    Preheat oven to 425 F. Coat rimmed baking sheet with olive oil spray. Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp pepper. Place cut side down on prepared baking sheets. Bake 30-40 minutes until tender. Turn cut side up.

    Mix beans, pine nuts, tomato, scallions, cumin, and remaining pepper in medium bowl. Spoon heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all filling in.

    Sprinkle evenly with cheese.

    Bake 10-15 minutes until cheese is melted and golden brown.


    ETA: We were thinking too that this would probably be just as good if you took 1/2 or 1 lb of ground beef, fried it up, and mixed it with the filling mixture before stuffing the squash. Then it would be like a whole meal... just add salad or something LOL I have another squash and have to use up the rest of the can of beans... I might try it that way next time.

    ETA#2: I did it with a pound of hamburg mixed in... works just fine. I did add more cumin. It's good but I think it's missing something to give it some more "zip" (I prefer a little spicier)... gotta work on that, but aside from that it's fine.

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    Going to try this one tonight... so if it doesn't turn out... oh well, it's posted anyway

    Three-Bean and Vegetable Ragout

    1 tbsp olive oil
    1 medium onion, chopped
    1 medium green or red pepper, chopped
    2 or 3 cloves garlic, minced
    2 carrots, sliced
    1 can (28 oz) diced tomatoes
    1 can (19 oz) red kidney beans, drained and rinsed
    1 can (19 oz) chickpeas, drained and rinsed
    1 cup vegetable or chicken broth
    2 tbsp tomato paste
    1/2 tsp dried oregano
    1/2 tsp salt
    1/4 tsp pepper
    1 cup frozen cut green beans
    grated Parmesan or shredded cheddar cheese

    In a large saucepan or Dutch oven, heat oil over medium heat. Add the onion, green or red pepper, and garlic and cook, stirring, until softened, about 5 minutes. Stir in the carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste, oregano, salt, and pepper. Bring to a boil over medium high, then lower the heat to medium low, over and cook for about 30 minutes, stirring occasionally. Add the frozen green beans and continue cooking for about 10 minutes or until green beans are tender.

    Serve ragout with soft polenta, steamed couscous or mashed potatoes. Sprinkle with cheese at the table.

    (I'm doing mashed potatoes)

    ETA: This was very yummy actually!! I think though next time I make it I'm going to add some (cooked) bacon to it... I think the bacon flavour would be a nice added touch to it. And I'll remember to add the shredded cheese when serving it... totally forgot about that bit until just now

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    Posting Addict GarlicBreath's Avatar
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    I got this from the same site Marla posted the red pepper pork tenderloin...it was a thumbnail on the side of the screen and it looked cool. I made it with ingredients I had on hand--broccoli and bacon instead of asparagus and ham. I also used cheddar cheese instead of swiss, because that's what I had. It was quite good...DH approves and we can have it again.

    From http://www.tasteofhome.com/Recipes/A...ream-Puff-Ring-
    Asparagus Puff Ring (Asparagus Cream Puff Ring)

    SERVINGS: 6
    CATEGORY: Main Dish
    METHOD: Baked
    TIME: Prep: 20 min. Bake: 35 min.

    Ingredients:




    • 3/4 cup water
    • 6 tablespoons butter (I only had 5)
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon salt
    • 3 eggs (I only had 2...broke #3 by accident)
    • 1/4 cup grated Parmesan cheese, divided (I used an italian blend)
    • FILLING:
    • 1 pound fresh asparagus, cut into 1-inch pieces (I used broccoli and a handful of shredded carrots)
    • 1/4 cup diced onion (and 3 cloves garlic)
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1-1/2 cups milk
    • 1/2 cup shredded Swiss cheese (I used cheddar)
    • 2 tablespoons grated Parmesan cheese
    • 2 cups diced fully cooked ham (I used 6 slices precooked bacon)
    Directions:


    In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese.
    Using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-in. quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400° for 35 minutes.
    Meanwhile, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; add cheeses and stir until melted.
    Stir in ham and asparagus; spoon into ring. Serve immediately. Yield: 6 servings.

    Also...made this Christmas morning with tomatoes, green onions, and cheese. It was wonderful and super easy. I did it once more for a quick dinner. You can use up all your leftover ingredients!

    Frittata Recipe--by Alton Brown


    • 6 eggs, beaten
    • 1-ounce Parmesan, grated
    • 1/2 teaspoon black pepper
    • Pinch salt
    • 1 teaspoon butter
    • 1/2 cup chopped roasted asparagus
    • 1/2 cup chopped country ham
    • 1 tablespoon chopped parsley leaves
    Directions


    Preheat oven to broil setting.
    In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
    Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.





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    Posting Addict GarlicBreath's Avatar
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    I think I posted this already, but it was so good I am doing it again. This is Rachael Ray's mozarella stuffed sausage ball recipe. It's long so I am just posting the link.
    http://www.foodnetwork.com/recipes/r...ipe/index.html

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    Yep. You did. It's in Volume 1 on the PB Your version of it with MIL's meatballs LOL

    But that's OK. We will allow it twice

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