C&F Recipe exchange

jsluder · Post by **jsluder** » Wed Oct 01, 2008 4:40 pm

dubhlinn wrote:
SteveShaw wrote:I have this theory that when God..."

Who?.....

Slan,
D.

Ooh, good catch!

dubhlinn · Post by **dubhlinn** » Wed Oct 01, 2008 4:43 pm

jsluder wrote:
dubhlinn wrote:
SteveShaw wrote:I have this theory that when God..."

Who?.....

Slan,
D.
Ooh, good catch!

Just add some salt....

Slan,
D.

SteveShaw · Post by **SteveShaw** » Wed Oct 01, 2008 5:09 pm

dubhlinn wrote:
SteveShaw wrote:I have this theory that when God..."

Who?.....

Slan,
D.

OK, Sir Walter bloody Raleigh then! Am I bovvered?

Coffee · Post by **Coffee** » Wed Oct 01, 2008 7:49 pm

I'll be trying that jacket potato recipe later. Well, as best I can here in rural western Louisiana. Can't get proper cheddar here very easily.

I've already tried the salmon recipe. First rate bloody good. I did make one modification though and subbed cream cheese for the mayonnaise.

ElPollo · Post by **ElPollo** » Thu Oct 02, 2008 6:48 pm

I once wanted to fry some sausages.

Left them to fry at lowest heat.

Went to take a 15min nap.

Woke up 8 hours later.

Remembered the sausages shortly after.

Went to check on them.

Turned them over.

Went back to sleep.

Woke up yet another 8 hours later.

Best fried sausages I've ever tasted.

Lambchop · Post by **Lambchop** » Thu Oct 02, 2008 10:39 pm

Cofaidh wrote:I'll be trying that jacket potato recipe later. Well, as best I can here in rural western Louisiana. Can't get proper cheddar here very easily.

There's always Velveeta.

Flyingcursor · Post by **Flyingcursor** » Fri Oct 03, 2008 7:50 am

Lambchop wrote:
Cofaidh wrote:I'll be trying that jacket potato recipe later. Well, as best I can here in rural western Louisiana. Can't get proper cheddar here very easily.

There's always Velveeta.

Or Cheese Whiz.

dwest · Post by **dwest** » Fri Oct 03, 2008 7:59 am

Cofaidh wrote:I'll be trying that jacket potato recipe later. Well, as best I can here in rural western Louisiana. Can't get proper cheddar here very easily.

I've already tried the salmon recipe. First rate bloody good. I did make one modification though and subbed cream cheese for the mayonnaise.

Isn't there a Rt. 55,20,10 cheesehead connection to Lousiana?

SteveShaw · Post by **SteveShaw** » Fri Oct 03, 2008 10:18 am

There is no such thing as cheese that's only fit for cooking. Always use the best cheese. If you wouldn't relish it raw with some beer and pickle, throw it away. If you cook with mediocre cheese you'll get a mediocre meal. Think of all those depressing frozen shop pizzas. They're made with mediocre cheese. So yummy, aren't they?

Wanderer · Post by **Wanderer** » Fri Oct 03, 2008 10:56 am

fish in paper:

need: fish fillets (salmon works well)
shallots, sliced thin
fennel, sliced thin
carrots, julienne
lemon, sliced thin
thyme and dill
Vermouth

Get parchment paper, cut into big hearts (a fish fillet and a little veggies should fit in one half of the heart with an inch or so to spare around the edges).

Put a little oil on one half of the heart. Place a couple of slices of lemon to act as a "bed". Put a fillet on them. Dash on the spices, cover it with a little of all of the veggies and splash some vermouth.

Fold the other half over and fold up the edges tightly.

cook about 10 minutes in a 400 degree oven.

This dish is elegant, quick, simple, and extremely tasty.

Daniel_Bingamon · Post by **Daniel_Bingamon** » Sun Oct 05, 2008 5:59 pm

Buffaloaf - Buffalo Meat Loaf

Ingredients:
1 pack of Buffalo meat - enough that would have made 8 burgers
1 cup Amaranth Cereal or more if needed
2 Duck Eggs
Ketchup

Spices:
Garlic Pepper
Salt
Onion Powder
Sage
Cilantro
Kroger "Grill Time" seasoning, Tuscan Blend.

Preheat oven to 350 Deg. F.

Directions:
Line pan with Aluminum foil for easy removal or grease slightly with Olive Oil spread

Mix buffalo meat, eggs and Cereal into the bowl. Add ketchup as desirable for flavor.
If it gets too runny, add more Cereal. 1 Cup is the minimum, you can add up to another 1/2 cup to make go further.
Mix the ingredients, lightly shake the spices into the mixture and mix it in.

Place meat loaf mixture into pan, tamp in the corners. Put ketchup on top in thin layer and spread it out.
Bake at 350 Deg F for 45 minutes or until toothpick can be poked in without leaving residue.

Coffee · Post by **Coffee** » Sun Oct 05, 2008 7:16 pm

I plan to try that Buffaloaf recipe someday. (I'm a sucker for a clever name.)
But, ah, can't seem to easily rope bison meat in these parts. And I've never heard of Amaranth cereal.

Coffee · Post by **Coffee** » Sun Oct 05, 2008 9:24 pm

I have over half a gallon of onion, and a little salt, cooked down to probably less than a cup of onion. It's also taken on some brownish colour.
The resultant... stuff... is very sweet.
Not quite sure what to do with this experiment, but I'm pleased with it so far.
I'm thinking it'd pair well with steak.

Lambchop · Post by **Lambchop** » Sun Oct 05, 2008 11:18 pm

Cofaidh wrote:I plan to try that Buffaloaf recipe someday. (I'm a sucker for a clever name.)
But, ah, can't seem to easily rope bison meat in these parts. And I've never heard of Amaranth cereal.

Try a natural foods store. One of them here has it in the freezer case, along with ostrich, maverick beef.

For amaranth, same source. Or, try Bob's Red Mill online.

dwest · Post by **dwest** » Mon Oct 06, 2008 6:58 am

Polska Bison meatloaf.

1 1/2 lbs ground bison
1 1/4 cup ground dried bread crumbs
1 tablespoon chopped parsley
1 can tomato paste
1 egg, whisked
1 Kielbasa Mysliwska(hunters kielbasa)

Preheat oven to 350 degrees
mix first five ingredients and form a loaf.
insert Kielbasa Mysliwska into center of loaf.
Bake for one hour.
Goes well with rotkraut and garlic/onion mashed potatoes