Post: #351

(11-27-2011 03:10 PM)Lady Cop Wrote:  well the point wasn't political or religious, it was that she is a crap unimaginative cook.

The only thing I would eat in the Middle East is the stuff Mo cooks. Other than that, I would be reduced to chewing khat. haha Oh, and some dates. They have good dates there.

I love dates. I like dates stuffed with cheese or wrapped in bacon. I DO NOT eat fruitcake. Anybody else have a good date recipe?

Ingredients
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
3.Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.


Mmmmm.

Post: #352

well it is soup weather for sure...homemade soup of course!
i am making 16-bean soup today. this works in crock pot or on stove. i'm using my trusty old heavy soup pot.
this stuff is delicious~
i'm using ham hocks today since i didn't have a ham bone. but never throw away a ham bone! nooooooo
save for soups.
as with any soup recipe, you can add or subtract or be creative.
but do soak dried beans overnight.


16 bean soup
20 oz. bag of 16 Bean Soup
1 tsp olive oil
6 small carrots, peeled and diced
3 celery stalks, diced
1 medium yellow onion, diced
salt and pepper to taste
¹⁄₂ tsp ground cumin
1 Tbsp dried parsley
1 whole bay leaf
1 ham bone
water

1. Rinse beans and sort for foreign objects.
2. Pour beans into a bowl, cover with water and soak overnight (for at least 8 hours).
3. Drain water from beans and rinse again.
4. Heat oil in large Dutch oven over medium-high heat, and throw in onions, carrots, and celery. Season with salt and pepper. go light on the salt.
5. Saute until softened and onion is becoming translucent.
6. Add in cumin, parsley, and bay leaf. Stir to combine.
7. Add in beans, ham bone or hocks, and fill with water until all ingredients are covered by about 1 inch of water. You can always add more later if it gets too thick.
8. Bring to a boil and then reduce heat and simmer for ~1.5 hours or so.
9. Taste and adjust seasonings as desired. Remove bay leaf and serve!

Post: #353

this bitch slut whore is cooking a squirrel!






video link
http://bcove.me/xu38ocgx

Post: #354

Cracker's mention of Easy Shepherd's Pie brought these savory pies to mind~~real comfort food.

"...winter is certainly a time for hearty savory pies filled with meats, vegetables, and cheeses in various combinations..."

from Yankee Mag:
link
http://www.yankeemagazine.com/issues/201...savory-pie

Post: #355

The winter greens thing looks good (the black stuff is kale or spinach strips, I looked).

I got my cat cookbook in the mail, LC. The hand pies look like Cornish Pasties. Let me know if you want the recipe, but it is very similar.

Here is one for Maggottttt from the book:

Homemade Freezer Pickles

2 cups sugar
1 cup white vinegar
7 cups sliced pickling cucumbers (1/4 thick) not peeled
1 green or red sweet pepper cut into strips
1 cup sliced onion
1 ¹⁄₂ tablespoons salt
¹⁄₂ tablespoon celery salt
1 tablespoon celery seed

Put sugar and vinegar in saucepan and bring to a boil. Stir until sugar is dissolved. Remove from heat. Put cucumbers, pepper, onion, salt, cerlery salt, and celery seed in a bowl and mix well. Pour vinegar mixture evenly over cucumber mixture. Place into smaller containers and freeze. Thaw in refrigerator before serving. Serves 10-12.