Gingerbread's Recipe Thread

[Obscuria]

Meh I'll just do it now.


Fragrant Harbor Fried Rice

Generous 1 cup long grain rice

6 tablespoons vegetable oil

2 eggs, beaten

4 chinese dried mushrooms, soaked for 30 minutes in warm water to cover {can be found in large supermarkets or an oriental grocery}

8 shallots or 2 small onions, sliced

4 ounces peeled, cooked shrimp, thawed if frozen

3 garlice cloves, crushed

4 ounces cooked pork, cut into thin strips {I like chicken even better}

4 ounces chinese sausage {again oriental croceries or leave it out, or substitute a sausage of your own choosing}

2 tablespoons light soy sauce

1 cup frozen peas, thawed

2 scallions, shredded

1-2 fresh or dried red chilies, seeded {optional}

salt and ground black pepper

Cilantro leaves to garnish


Bring a large saucepan of lightly slated water to a boil. Add the rice and cook for 12-15 minutes until just tender. Drain and leave to go cold, ideally wait to use until the next day. The best fried rice is made with day old rice.


Heat about 1 tablespoon of the oil in a large frying pan over medium heat, pour in the beaten eggs and allow to set without stirring. Slide the omelet on to a plate, roll it up and cut into fine strips. Set aside.


Drain the mushrooms, cut off and discard the stems and slice the caps finely. Heat a wok, add 1 tablespoon of the remaining oil and, when hot, stir-fry the shallots or onions until crisp or golden brown. Remove with a slotted spoon and set aside.


Add the shrimp and garlic to the wok, with a little more oil if needed, and fry for 1 minute. Remove the shrimp and the garlic and set aside. Add 1 tablespoon more oil to the wok.


Stir fry the shredded pork {or chicken} and mushrooms for 2 minutes; lift out and reserve. Steam the chinese sausage in a strainer for 5 minutes or until it plumps up. Trim and slice at an angle.


Wipe the wok, reheat with the remaining oil and stir-fry the rice, adding more oil if needed so the grains are coated. Stir in the soy sauce, salt and pepper, plus half the cooked ingredients.


Add the peas and half the scallions and toss over the heat until the peas are cooked. Pile the fried rice on a heated platter and arrange the remaining cooked ingredients on top, with the remaining scallions. Add the chili if using, and the cilantro leaves to garnish.

[foxinabox]

Ah jeez I'm so hungry. Our kitchen is getting refloored so I can't even cook! ; ; Boo. *copy pastas all recipes for later though*

[Gypsydancer]

Originally Posted by thebeth

O.O
That sounds delicious... I <3 Alouette!

I love it too.. Soooo good. *drooools*

I love seeing all the recipes. If only I had a big family to cook for!

[Gingerbread]

OK ladies, I'm back on the dessert kick tonight. I've been doing a lot of holiday baking already. I do a 12 days of Christmas desserts for my hubby's coworkers *whew* I'm on day 4 tonight. Today's recipe is so simple and quick! I made 3 batches yesterday and was done in no time. I do have to warn you though, most microwaves are different so if your first batch comes out kinda burnt tasting just decrease the microwave times.

Microwave Peanut Brittle

1C sugar
1/2C light Karo syrup
1/2C cocktail peanuts
1 tsp margarine
1 tsp vanilla
1 tsp baking soda

In a large glass bowl mix the sugar and Karo syrup as best as you can (it’s very sticky). Microwave syrup & sugar mixture on high for 4 minutes. Add peanuts, stir and microwave for 3 minutes. Add margarine and vanilla, stir and microwave for 2 minutes. Add baking soda, stir (mixture will become very frothy), immediately pour out onto a greased cookie sheet and spread out trying to make it as even as possible, you need to work pretty quickly. Let brittle set for 1 hour, then break up into whatever size you desire.

~ Caution: the mixing bowl as well as it’s contents are going to get VERY hot, be careful and use a potholder when taking in/out of the microwave ~

[Obscuria]

I return with recipe gold. This one is NOT by me, but I have a friend who works at Serendipity in NYC and she smuggled me their frozen peanut butter hot chocolate recipe.

Frozen Peanut Butter Hot Chocolate

6 1/2 ounces milk chocolate, bittersweet chocolate and semisweet chocolate

3 tablespoons sugar

1 tablespoon unsweetened cocoa powder

1 1/2 cups whole milk, divided

1/2 cup chilled whipping cream

2 tablespoons peanut butter

3 cups ice cubes

Chocolate shavings


Place 6 1/2 ounces assorted chocolate in a medium metal bowl. Set bowl over saucepan of simmering water; stir until melted and smooth. Add sugar and cocoa and stir to blend. Gradually whisk in 1/2 cup milk; whisk until sugar dissolves. Cool mixture to room temperature.

Using electric mixer beat cream in a small bowl until peaks form. Place remaining 1 cup milk, chocolate mixture, peanut butter, and ince in blender. Puree until smooth. Divide between two glasses. Top with whipped cream and sprinkle with chocolate shavings.

For the regular frozen hot chocolate simply leave out the peanut butter.


As I said if anyone wants any type of Asian recipes I'm your woman. Ok here's another.



Mudslide Cookies

2/3 cup all purpose flour

2 teaspoons baking powder

1 teaspoon salt

6 tablespoons unsalted butter

6 ounces unsweetened chocolate, coarsely chopped

1 pound semisweet chocolate coarsey chopped

5 large eggs

1 3/4 cups sugar

1 1/2 teaspoons pure vanilla extract

1 pound milk chocolate, coarsely chopped


Preheat oven to 400. Line baking sheets parchment paper; set aside. Into a small bowl sift together flour, baking powder, and salt; set aside


In a heatproof bowl set over a pan of simmering water, melt the butter and unsweetened and semisweet chocolate, stirring to combine; set aside to cool.


In a large bowl combine eggs sugar and vanilla, using a mixer set on whisk or medium speed. Continue to beat until the mixture is light and fluffy, about 3 minutes. Add cooled chocolate mixture; combine on low speed. Add flour mixture and continue to beat on low speed until almost combined, about 1 minute. Remove from mixer; stir in milk chocolate by hand until combined.

Using a spoon or a 1/2 ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until cookies are set, 12 to 15 minutes. Remove from oven; let cookies cool completely on baking sheets before serving.


Coconut Almond Rice {This is a fave of mine, it's fantastic with grilled shrimp}

1 stalk fresh lemongrass, outer leaves peeled, 3 inch long piece cut from root end and sliced in half lengthwise

2 cups unsweetened coconut milk

1 cup water

2 to 4 fresh or frozen kaffir lime leaves {Asian grocery stores}

2 teaspoons coarse salt

1 1/2 cups long-grain rice

1/4 cups slivered almonds toasted {to toast almonds place across a baking sheet and put in a 350 degree oven and toast, stirring and shaking constantly until toasted and they release their fragrance}

1/2 cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish

Freshly ground pepper


In a medium saucepan combine the lemongrass, 1 3/4 cups coconut milk, the water, kaffir lime leaves, and salt. Heat over medium-high heat until milk just begins to simmer. Stir in rice and reduce heat to a simmer. Cover; cook until rice is tender, 20 to 25 minutes.

Stir in nuts, cilantro and remaining 1/4 cup coconut milk; season with pepper. Discard lemongrass. Serve immediately with cilantro sprigs.


Spicy Lime Dipping Sauce {great with the rice and seafood}

1/2 cup freshly squeezed lime juice

2 tablespoons water

2 tablespoons honey

1/2 tablespoon coarse salt

2 tablespoons thinly sliced scallion

2 teaspoons thinly sliced serrano chile

1 small garlic clove, minced

In a small bowl mix together all the ingredients. Let stand at least 30 minutes to allow the flavors to blend.

[Gingerbread]

Yummmm! Nothing's better than PB and chocolate!! I will support this cause with today's recipe...

Easy PB Layer Brownies

1 (19.5oz) pkg brownie mix
1/2C oil
2 eggs
1/4C water

Prepare mix as directed. Set aside.

3/4C peanut butter, creamy
1/3C butter
2 tbsp flour
1/3C sugar
2 eggs

Mix PB and butter until smooth. Add other ingredients one by one mixing well and adding the eggs last.

Preheat oven to 350. In a 13x9 lightly greased baking dish, evenly spread 1/2 of the brownie mix followed by all of the PB mix and then top with the other 1/2 of brownie mixture. Bake for about 30 minutes or until toothpick inserted near the center comes out mostly clean. Yum!

[PikaCheck]

Man, I'm sorry I didn't see this topic sooner! Everyone's recipes look awesome. I'll have to add a couple of my own.

Here's one of my favorites for cold weather. Very simple to make but packed with flavor. My in-laws couldn't stop raving over it!

Farmhouse Ham Chowder

Ingredients

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped sweet red pepper
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 envelope ranch salad dressing mix
• 4-1/4 cups milk
• 2 cups frozen cubed hash brown potatoes, thawed
• 2 cups frozen corn, thawed
• 2 cups cubed fully cooked ham
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 2 ounces smoked Gouda cheese, shredded

Directions

• In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Sprinkle with cheese before serving. Yield: 8 servings (2 quarts).

[KitKatVintage]

Can I make a recipe request? :bats eyelashes: Does anyone have a recipe for a poppyseed roll? My boyfriend's mom used to make this... it has light brown & dark brown layers rolled & sliced to show the 2 colors in a spiral. If anyone has a recipe for this, I'd be really grateful!

[DialgaBritesMom]

Polish Poppyseed Roll Recipe - Recipe for Polish Makowiec or Poppyseed Roll

Do you mean something like that? (there's a pic there)

I don't have a "tried and true" recipe, unfortunately but I'll bet someone around here does!!

[Gingerbread]

Today's is another holiday treat! I love these things and they can be very addictive! I'm making a double batch this weekend (they'll probably be gone by Wed)

Peanut butter balls

1lb box of powdered sugar
1 1/2C graham cracker crumbs
1 1/3C creamy peanut butter
1C melted butter/marg
1 tsp vanilla
6oz pkg semi-sweet chocolate chips
2oz paraffin wax

Combine first 5 ingredients, mixing well and shaping into 1” balls. Melt wax and chocolate in a saucepan over med. heat. Using tongs or a spoon or toothpicks (whatever is easier for you) to dip the balls into the chocolate. Place chocolate covered balls on wax paper to set.