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| Recipes; Recipe Sharing | |
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| Tweet Topic Started: Nov 25 2009, 12:15 AM (464 Views) | |
| monday | Nov 25 2009, 12:15 AM Post #1 |
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stalking sarafim
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So, let's discuss. I'm looking for new recipes to try. It's thanksgiving time here in the US and even though my mom's originally a brit, she never turns down an opportunity to feed people and throw a party. But also, I'm bored with some of my go to recipes. help me obi-wan-kenobis, y'all are my only hope. |
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"I have been a writer since 1949. I am self-taught. I have no theories about writing that might help others. When I write I simply become what I seemingly must become. I am six feet two and weigh nearly two hundred pounds and am badly coordinated, except when I swim. All that borrowed meat does the writing. In the water I am beautiful." -Kurt Vonnegut | |
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| andyfeltrad | Nov 25 2009, 12:39 AM Post #2 |
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Floating hearts
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HAI! So a long time ago, I posted the recipe for our Filipino stuffing we make every year on LJ. Here: Longanisa Stuffing. Ingredients: Longanisa (About 1 LB, depending on how many people are eating. This is a sweet tasting Asian (usually Filipino) sausage and can usually be found in most Asian stores. It looks like THIS. I love it. It's really good and satisfying:-) But if you can't find it I'm sure any other type of sweet sausage would do.) Bread (1 Loaf. Any type. I prefer French Bread though:-)) 1 Egg 1 Onion Chicken Broth 1 box of Cornbread Preparation: You can do all of this in any order actually. Take the skin off the Longanisa sausages and ground it all together in a big bowl. Then fry it all in a big pot on medium high. (You don't need any oil or cooking spray). Stir it all together until all the meat looks to be about dark red. Butter a regular sized baking pan (around 9 by 13 inches). Cut the loaf of bread into little square pieces (taking off crust is optional) and put it in the pan to toast in the oven until the bread pieces are crispy around the edges. Chop the onions and sauté them in a pan for a few minutes under Medium Heat. Bake the cornbread (usually, follow the directions on the box of cornbread you buy. I use Jiffy :-D)After it's done baking, crumble it up into crumbs. Scramble the egg in a bowl but don't cook it. Then you chuck all of this(no, really) in another baking pan. Order goes: Bread first, then the onions, then the egg, then the longanisa, and then the cornbread (this goes last because you kind of sprinkle it on like a topping). Then put it all in the oven for 325-350 degrees for about 15-20 minutes. In between that time you need to sprinkle the chicken broth over the whole stuffing so it doesn't dry out, but don't soak it. Then you're all set! Okay, I know this is confusing as hell. But this is a homemade recipe and our family has always winged it, so I've never had to write down an actual recipe. *sheepish smile* |
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| monday | Nov 25 2009, 07:00 AM Post #3 |
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stalking sarafim
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i've had Longanisa before, i think, but i never would have known it's name! I love recipes that are passed down by families. those are my favorites. my shrimp stuffing is the same way. |
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"I have been a writer since 1949. I am self-taught. I have no theories about writing that might help others. When I write I simply become what I seemingly must become. I am six feet two and weigh nearly two hundred pounds and am badly coordinated, except when I swim. All that borrowed meat does the writing. In the water I am beautiful." -Kurt Vonnegut | |
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| noelleleithe | Nov 25 2009, 11:49 AM Post #4 |
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So Dead
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I will see Moey's stuffing and raise her a Southern Cornbread Dressing with Giblet Gravy: Southern Cornbread Dressing 1 recipe cornbread (see below) 6 slices white bread 5 large or 10 small canned biscuits, baked (can also use 8 crescent rolls) 3 cups turkey or chicken broth 1 can cream of chicken soup 3 large eggs 1 stick unsalted butter, melted 1½ cups chopped onion 1½ cups chopped celery 1 teaspoon poultry seasoning Salt and pepper to taste In large bowl, crumble cornbread, bread and biscuits. Add remaining ingredients and mix well. The mixture should be somewhat soupy. If it isn't, add more broth. Pour or spoon into two sprayed or greased 13 by 9 casserole dishes or pans. Bake, uncovered, 45 minutes at 350 degrees F. NOTES: For the best tasting broth, boil a hen, cool the broth, skim off most of the fat and supplement with chicken broth. Use the cooked hen for another meal (like chicken and dumplings). Recipe can be frozen and thawed before baking. As another option, start the dressing out under the broiler for about 10 to 15 minutes, or until the top is browned and bubbling. Remove from oven and mix the crispy top layer into the dressing. Set oven to 350 and return dressing to oven for another 30 minutes. Cornbread for dressing 2 cups self-rising cornmeal 3 large eggs 1 cup buttermilk 1 stick unsalted butter, melted Mix well. Bake in a greased 8 by 8 pan at 375 degrees for 20-25 minutes. Check with toothpick in center; if not done, turn off oven and leave in, checking every few minutes until done. Giblet Gravy Giblets from chicken or turkey About 3 cups water Chicken and/or turkey broth (pan drippings if you have them) 2 Tablespoons unsalted butter 2 Tablespoons flour 2 hard-boiled eggs, chopped. 1 teaspoon poultry seasoning About 1 teaspoon freshly ground black pepper In a medium saucepan, bring giblets and water to a boil. Boil for several minutes, then reduce heat to medium-low and simmer about 30 minutes. Pour off broth, reserving giblets. Dice about 1 cup meat from giblets. Add butter to saucepan and melt over medium heat. Whisk in flour until smooth and slightly browned. Add broth 1 cup at a time, whisking well after each addition. Stir in meat, eggs, poultry seasoning, and pepper. Bring to a low boil for 1 minute before serving. NOTES: Giblet gravy is more of an art than a science, so all of these measurements are approximations. You can also make it with just broth and diced chicken or turkey (dark meat works best) if you don’t want the giblet part, but then you can’t call it giblet gravy. ![]() And one of the best appetizers in the history of ever, Smoked Egg Dip: Smoked Egg Dip 12 hard-boiled eggs 1 tablespoon liquid hickory smoke flavoring 2 teaspoons Worchestershire sauce 4 drops Tabasco (optional) 1/2 to 3/4 cup mayonnaise 1 tablespoon yellow mustard 1 teaspoon salt 1/2 teaspoon pepper Chop up the eggs (fairly coarsely). Add the other ingredients and mix well. This tastes best if you make it the day before, refrigerate, and mix it again before serving. This is probably enough for 25 or so, but it's a pretty easy recipe to double or halve. Serve with any or all of these: carrot sticks or baby carrots; celery sticks; turnip sticks (turnip root, peeled and cut up -- my favorite); bell pepper, cut into chunks; broccoli; cauliflower; radishes; cherry tomatoes. Tips: A potato masher usually works well for chopping the eggs, but a fork works, too. (Never tried a food processor, but a coarse setting might do.) You can add the mayo after everything else, a tablespoon or so at a time; it's best to judge the exact amount by texture. You can also add more Tabasco or leave it out entirely if you like. I like a little more smoke flavoring but no Tabasco myself. |
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My Safeword Is Java: fanfic by noelleleithe | |
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| monday | Nov 27 2009, 11:46 AM Post #5 |
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stalking sarafim
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i watched paula deen make a corn bread stuffing. it looks ridiculously complicated but soooo good. You made almost the same recipe sound not so complicated. For me, I try to have as little bread as possible in my stuffing - so i try to fill it with other things. |
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"I have been a writer since 1949. I am self-taught. I have no theories about writing that might help others. When I write I simply become what I seemingly must become. I am six feet two and weigh nearly two hundred pounds and am badly coordinated, except when I swim. All that borrowed meat does the writing. In the water I am beautiful." -Kurt Vonnegut | |
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4:53 AM Jul 11