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Old 12-14-2008, 11:14 PM   #1
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The Interference Recipe thread

There may have been a similar thread like this in the past, but it's inhumanely cold here, and I don't feel like searching. So, too bad!

Besides, none other than the great Khan said it was OK. See below:

Originally Posted by KhanadaRhodes View Post
you're right!

we need a food forum
Anyway, use this space to post recipes of your favourite dishes for all to use. I don't cook much, so I don't have any of my own. But I do want to learn and improve.

For those of us that use the recipes posted, report back with the results, good or bad, so we can see how we can improve.




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Old 12-14-2008, 11:46 PM   #2
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Old 12-14-2008, 11:50 PM   #3
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Dear canadians, to keep warm, please eat this:
Mike Taylor - The Best Beef Casserole of All Time

Some olive oil
About 500g (a bit more than a pound) of cheap, nasty stewing beef. The sort I used costs about £2 per pound.
A good-sized onion, chopped
A big pinch of mixed herbs, or some specific kind of herbs if you have them in the house.
Half a pint or so of truly awful white wine. I expect the recipe would work fine with adequate wine too, but the stuff I used was verging on the undrinkable.
Half a pint or so of chicken stock. Beef stock would probably be even better if you have it, but I hadn't.
One beef-flavoured stock cube (so sue me)
A good tablespoon of golden syrup
A kilo of potatoes - new, for preference.
A tin of tomatoes
Salt & pepper to taste
Chop the meat into biggish bite-sized chunks
Heat the oil in a big, solid non-stick pot.
When it's really hot, brown the meat aggressively in small batches. By ``aggressively'', I mean that you have to courageously resist the urge to stir it, leaving it to cook one side at a time, thoroughly, so that it develops a slightly burned crust.
Once you've removed the last batch of beef from the pot (keep it on a plate), put the chopped onion in the beef juices, and fry it fairly dry until is just starts to burn. Then add some more oil, and keep frying the onion in it until it softens.
Return the meat to the pan.
Add the herbs, the white wine and the stock. Top up with a bit of water if you don't think you have enough liquid. Better yet, use a bit more wine.
If you truly trust me, you will now crumble a beef stock cube into the mixture. If you're a food snob or a BSE paranoic, you'd probably rather not, and I quite understand; but don't come running to me when the casserole is merely very, very good.
Pour in the golden syrup. Go on, do it. It makes all the difference. Don't worry, the casserole won't end up sickly sweet: the syrup just brings out the natural sweetness of the other ingredients.
Now you're rolling. Give it a good stir, reduce the pot to a very low simmer, cover it with a tight lid, and walk away for two hours. At this point, if - like me - you have no potatoes in the house, you'll want to nip out and find one of those 24-hour greengrocers :-)
Just make sure the liquid doesn't all boil away, otherwise the food will burn.
Two hours later, your beef should be tender, and the juices should be mulching down nicely. Chop the potatoes into big, hearty lumps and throw 'em in.
Now the tomatoes. You want them either chopped finely or mashed through a collender. Don't forget to add all the tomato juice from the tin. Also a bit more wine.
Nearly done. Add your salt and pepper, give it a stir, and wait for the potatoes to cook through - probably about 20-30 minutes, but do test one.
Serve. Just like that: no bread, no rice, no nothing. The whole meal is in one pot.

it is delicious. truly. and take his word for it: use shit wine and awful beef. it won't make a difference. i slow cooker'd this for about 6 hours and it was a little bowl of heaven with fresh bread.
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Old 12-15-2008, 12:25 AM   #4
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I only make this dish twice per year (Thanksgiving and Christmas Eve) because it's so rich and full of fat but well worth the occasional splurge. My kids would probably disown me if I stopped making it and I get asked for the recipe every time someone new tries it. I'm even making an extra one on X-mas Eve for my son's roommates this so they won't fight over the leftovers like they did after Thanksgiving.

1 16 oz bag of large elbow macaroni
1 stick of butter
1 egg
1 can of evaporated milk
6 cups of cheese (I usual equal parts sharp and mild cheddar but any cheese will do)
salt and pepper to taste

Cook macaroni according to package directions. Drain well and dump into a large mixing bowl. Add butter and stir until melted. Season with salt and pepper. Add cheese and mix well. Beat egg in a small bowl and blend in evaporated milk. Pour into macaroni/cheese mixture and stir it all together.

Pour into a lightly greased *2 quart casserole and bake uncovered at 350 for 30 to 45 minutes or until lightly browned and slightly crispy on the top.

*you can also use a 9 x 13 glass baking dish but the texture will be slightly drier
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Old 12-15-2008, 01:36 AM   #5
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These bar cookies are similar to Starbucks' Cranberry Bliss Bars, which are a popular accompaniment to eggnog lattes during the holidays.

Cranberry Ecstasy Bars

Makes 16 bars


1 cup unsalted butter, at room temperature (2 sticks)

1 ¼ cups firmly packed light brown sugar

3 eggs

1 teaspoon vanilla

1 ½ cups all-purpose flour

1 teaspoon ground ginger

¼ teaspoon salt

½ cup minced dried cranberries

1 ½ ounces white chocolate, such as Ghirardelli brand, chopped

¼ cup minced crystallized ginger

1 8-ounce package cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1 cup plus 3 tablespoons powdered sugar

½ teaspoon vanilla

1/8 teaspoon grated lemon zest

*pinch of salt

1/3 cup minced dried cranberries


1 ounce white chocolate

¼ cup sifted powdered sugar

1 teaspoon milk

Preheat oven to 350 degrees. Line a 9-by-13 pan with parchment paper and then grease the paper.

To make cake: In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; continue mixing until light. Sift together flour, ground ginger, and salt; add to the butter-sugar mixture. Continue mixing until flour is incorporated. Fold in dried cranberries, chocolate and crystallized ginger. Spread the batter in the prepared pan and bake for about 20 to 25 minutes, or until golden brown. Remove from oven and cool completely in pan.

To make frosting: In a medium bowl, mix together cream cheese, butter, powdered sugar, vanilla, lemon zest and salt until well mixed. Remove cake from pan and trim off the edges so cake is uniformly flat. Using an offset spatula or the back of a large spoon, uniformly spread the frosting onto the top of cake. Sprinkle minced dried cranberries on top and refrigerate for 1 hour.
To make drizzle: In a small saucepan over low heat, melt white chocolate, whisk in powdered sugar and milk until well-mixed. Scrape into a small, sturdy plastic bag; cut a tiny corner of the bag and squeeze to drizzle chocolate decoratively over the entire frosted cake.

To serve, slice the cake lengthwise down the center, making two long rectangles. Cut each rectangle into four equal portions; slice each of these in half diagonally.
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Old 12-15-2008, 04:37 AM   #6
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These dishes look yum so far, I think I'm going to try them all when I have some time off during the holidays

Great idea for this thread, BoMac, I love cooking! I'm not going to add any recipes myself now, as I first have to translate them
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Old 12-15-2008, 05:06 AM   #7
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Thy Great American Toafted Vegemite Sandwich

Ye muft have:

Vegemite yeaft pafte
McCormick'f Steak Spice feasoning
Butter or that fort of thing
Bread! Thif if v. important and without it, the recipe becomef difficult.
Thy mechanifed fandwich preffer


I. Put hot coalf in ye mechanifed fandwich preffer. Allow three to fix hourf for heating.

II. Take two flices of healthy white bread. Butter one fide of each.

III. Take one flice of buttered healthy white bread and fpread nonbuttered fide with Vegemite yeaft pafte.

Reminder: Have ye any fteak fpice? Rufh to thy general ftore if ye have not.

IV: Sprinkle fteak fpice lightly on Vegemite fide of healthy white bread.

V: Place both flices together, with the buttered fides on top and facebottom.

VI: Do ye have kitchen flave? Afk it to open thy mechanifed fandwich preffer. Place ye newly created fandwhich in thy machine'f grafps. Thy meal fhall prepare itfelf from herein. Ye have nothing left to do. Ye flave can prefent meal to ye at fupper.
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Old 12-15-2008, 12:07 PM   #8
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I demand a STICKY post for this topic!

BAW's mac 'n cheese....especially the 2nd day...
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Old 12-15-2008, 12:49 PM   #9
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This recipe was handed down from my mother's mother, Maggie Everette Plunkett Anderson. She was born in 1890 and passed in 1971. She lived her life in a big farmhouse, built around 1875 in rural central Virginia. I was the first grandchild, and my baby self couldn't quite manage "Grandma,"so she became "Ma" to me and the many grandchildren that followed. She decorated her cedar Christmas tree with popcorn strings and the fruit of sycamore trees, dipped in flour to color them white. Each window of the house had a wreath with a candle. She did all of her baking in a wood-burning stove, so the recipe had to be adjusted to modern ovens. This can be baked in small loaf pans -- wrapped in plastic wrap with red ribbon, they make nice gifts for friends and co-workers.

Ma's Chocolate Spice Cake

3 rounded tablespoons cocoa
1 level teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
2-1/2 cups flour
1/2 cup butter or margarine
1-1/2 cups sugar
2 eggs
1 cup raisins, softened in 1/4 cup boiling water
1/4 cup buttermilk
1/2 cup any kind of preserves (I like peach)
3 or 4 tablespoons applesauce

Mix dry ingredients. Cream sugar and butter. Mix in dry ingredients. Add eggs, raisins, buttermilk, preserves, and applesauce.

Pour into greased and floured loaf pans. Bake at 350 degrees about 1 hour.
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Old 12-15-2008, 08:50 PM   #10
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Yumm-O MsPurrl, that recipe looks great and I am going to give it a try! (I will probably use dried blueberries or dried cranberries in place of raisins as I don't have any raisins).

The home made mac-n-cheese is THE BEST, I agree BAWs!!
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Old 12-16-2008, 12:56 PM   #11
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Originally Posted by Carek1230 View Post
[I]These bar cookies are similar to Starbucks' Cranberry Bliss Bars,



Thank you!
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Old 12-16-2008, 01:27 PM   #12
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The mac and cheese looks to die for
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Old 12-16-2008, 01:35 PM   #13
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BAW - how many people does that feed? I think I'm the only one in the house that might eat it I can't even remember the last time I had mac n' cheese. I may have to go to Trader Joes or something....

All the recipes look so good. Now I'm hungry!
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Old 12-16-2008, 01:53 PM   #14
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Originally Posted by Lila64 View Post
BAW - how many people does that feed? I think I'm the only one in the house that might eat it I can't even remember the last time I had mac n' cheese. I may have to go to Trader Joes or something....

All the recipes look so good. Now I'm hungry!

It can easily serve 6 to 8 people and you will still have enough for leftovers, so it's probably waaaay too much for you just you Lila. I've never tried making a smaller version, but I think the recipe could probably be cut in half and still come out just as good.
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Old 12-16-2008, 01:56 PM   #15
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I do a different take on mac and cheese that people rave about. It's frequently requested. There isn't really a recipe for it, but I'll type out what I use/do.

1 lb elbow macaroni, cooked
1 28 oz can of whole tomatoes, drained (I use Aylmer brand, not sure if that's available in the US)
Approximately a pound and a half of medium cheddar, grated
Lawry's seasoning salt, to taste

Put half of the macaroni in a casserole dish, add half the tomatoes, about a third of the cheese, and a few sprinkles of Lawry's to taste, then stir to combine, slightly breaking the whole tomatoes (but not totally crushing them or anything). Repeat for another layer, adding the rest of the macaroni, the rest of the tomatoes, another third of the cheese, and more Lawry's. Top with the remaining cheese (there should be enough for a fairly thick layer), and then bake uncovered around 400-ish for about 45 minutes or until cheese is bubbling and slightly browning and crusty, if you like it that way.

Simple, and so-oooo delicious! My daughter doesn't even like tomatoes, she picks them out, but even she says that cooking it with them adds something extra to the flavour.


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