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Title: Share your favorite holiday recipes
Source:
Me
URL Source: http://www.me.com
Published: Nov 20, 2005
Author: Cappy
Post Date: 2005-11-20 10:26:58 by CAPPSMADNESS
Keywords: favorite, holiday, recipes
Views: 1459
Comments: 47
Lets see what traditions everyone here has - if you celebrate any of the upcoming holidays.....
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#7. To: orangedog (#6)
Nyquil alone is awful!
Frigging BUMP! I need some new ideas besides Beer and Nyquil!!!!!!!
Ok here is a recipe off the top of my head. I made it up myself. Boil a whole chicken then pluck all the meat off of it. Save the water you boiled the chicken in. In the chicken broth add 1 can cream of mushroom soup. Cut up about 3 to 5 carrots. Cut up about 3 to 5 pieces of celery. Cut up 2 or 3 onions. Add about 1/4 to 1/2 cut of chicken soup broth powder stuff. Put all of that stuff in the chicken broth and start cooking it. You may need to add water if necessary. In a separate pan cook two cups of rice according to directions. Add the chicken to the chicken broth mix. About 20 minnutes before broth stuff is done add about 5 to 7 potatos cut up. Once the potatos are done add your rice to the mix. Stir it up. Yes you also put salt and pepper in it. It is very good. Yum
Dublin Coddle 1 liter/4 1/2cups water 8 slices of bacon (slab bacon works best) 8 large good quality pork sausages 4 large, peeled sliced onions 2 lb potatoes ,peeled and sliced salt and pepper 4 tablespoons chopped parsley Bring the water to the boil and drop in the ham bacon and sausages. Cut into large chunks. Cook for 5 minutes drain and reserve the water. Place the bacon and sausages in a large saucepan or casserole dish, Add the onions ,potatoes ,salt ,pepper and half the parsley. Add enough of the reserved liquid to just cover. Place greased paper on top. Cover with a lid and then either simmer gently or cook in a slow oven for about 1 1/2 hours until the liquid has reduced and every thing is cooked serve in a hot bowl
I may try that someday. Are you going to try my recipe. Everyone I make it for says its the best chicken soup they ever ate. No joke.
SOUR FISH HEAD SOUP (CANH CHUA DAU CA) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Scallions, white part only, -crushed with the side of a -knife Freshly ground black pepper 2 ts Salt 2 tb Plus 4 teaspoons fish sauce -(nuoc mam) 1 lg Fish head or fish carcass, -split down the center 1 qt Water 1/2 c Canned sliced sour bamboo 1/4 Fresh pineapple, cut in a -lengthwise section and -sliced 1 d MSG (optional) 2 tb Mixed chopped fresh -coriander (Chinese parsley) Scallion green An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners++and it will meet with instant praise Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. NOTE: If the fish head is dropped into water that is not boiling, it will fall apart. Makes 4 servings.
Fish heads...fish heads... rolly-polly fish heads Fish heads...fish heads... eat them up YUM! Do you really serve this during the holiday season? What kind of fish do you use?? And what about the eyeballs?
Irish cooking is not known to be a "delicacy". It is meant to be filling and hearty. My kids love this dish as well as Shepherd's Pie and Boxty's. Unfortunately, I had to learn very early how to cook Italian food as well. I like it, but it is much more complicated than throwing a bunch of taters, turnips and other such stuff into a pot...
Crostoli Pastries INGREDIENTS: DIRECTIONS: With an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes. Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C). Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 6 inches by 1 inch). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit. Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.
what do you mean greased paper??
My horoscope for today. Daily bad news reminds you that there will always be a colorful array of potential catastrophes available for your panicking pleasure. How appropriate.
Beer, 1 six pack. Refrigerate. Serve cold. If you love America, you'll hate Israel. wbales posted on 2005-11-20 10:42:03 ET Reply Trace Private Reply Simple, elegant and satisfying. Thanks for the suggestion.
Ya use the newspaper you drained the breakfast bacon on.
ya drain bacon on newspaper? that's a new one to me! ;)
My horoscope for today. Daily bad news reminds you that there will always be a colorful array of potential catastrophes available for your panicking pleasure. How appropriate.
My mother used lard covered brown paper (like butcher's paper). I tend to skip the paper part much of the time. the paper helps absorb the oil and brown the top at the same time. At least that is what I was told. taking off the lid for the last 15 - 20 minutes gets the same result tho.
A couple rounds of those takes the life out of almost any party. I can imagine, yikes!
Newspaper is actually very steril and great for cleaning windows!
Sweet Potato Casserole 4-5 sweet potatoes
Topping: 4 T butter **** Peel and cube potatoes. Boil
til tender. Mash with cinnamon, nutmeg, brown sugar, salt and milk. Pour into
10 in baking dish. Combine butter, sugar, milk, and salt in saucepan. Cook
over low heat stirring til thick and bubbly. Cool and add vanilla. Sprinkle
pecans over potatoes and topping over the pecans. Bake 400 degrees for 15-20
minutes.
My horoscope for today. Daily bad news reminds you that there will always be a colorful array of potential catastrophes available for your panicking pleasure. How appropriate.
Great for Family Reunions. Preferred, even.
sounds yummy! I have always made sweet potato pie, I may have to try this for a change!
I prefer 120 megs of valium followed by liberal amounts of Sam Adams. That way, I either go straight into a coma or get so sick we have to make a quick escape...
Either way, a winning strategy. Good thinking!!
Okey I got one!! STINKY HEADS This is an Eskimo recipe, a great delicacy, serve it as appitizer with Christmas dinner or any other special occasion RECIPE Take a few salmon, preferably King salmon, and remove the heads. Take the heads, and sprinkle them with salt. Then take tall grass that grows near the water, and wrap the salted heads with the grass. Then bury a hole in the ground about a foot deep, and place wrapped, salted fish-heads in the hole. Then put the dirt back in the hole to bury salmon heads. Wait a few weeks, usually 3 weeks is best, and go back to spot where heads are buried and dig them up. Unwrap the grass from the heads, and you have delicious fermented fish heads, also known as "stinky heads"! Stinky heads can be eaten plain, though some prefer to knead them into a paste. They taste somewhat like blue cheese though the texture is different. Enjoy!
I shoot them out with a B-B gun.
Er a, thanks, I think. O by the way, I can't make it to the Christmas dinner you planned, so sorry, I have to change the bag on my vacuum cleaner. Regrets.
Now that's A MAN.
Thank you. Incidentally, the Daisy Red Rider is still my gun of choice.
that's the part I believe.
If you pickel them - they make great Super Balls!
Perhaps you would like to stick around for desert---- Eskimo Ice Cream! RECIPE take mixed wild berries, fresh or dried take seal oil and whip it until it has a frothy texture add berries to whipped seal oil and mix, then eat! It's all good stuff I'm telling you!
I must admit - those are two recipes I've never heard. The 2'nd one sounds OK, maybe.
Diana - have you sampled the "stinky heads"? Gotta like the truth in advertising.
Okey, I've never eaten the stinky heads, I'm normally a brave eater but that is one thing I can't manage to bring myself to eat, plus I've heard if non-Eskimos eat it they often become sick, as Eskimos have been eating that for thousands of years. I believe their bodies have adapted to eating some of their srange foods. They do the same with beaver tails by the way, they scrape off the hair, salt them, wrap them in grass and bury them the same way then dig them up and eat them a few weeks later. Actually the meat from a beaver is very good, I've eaten that and it reminds me of goat meat, it's good stuff. Also I have eaten seal oil, it's not bad either. Often they take dried caribou meat and dip it in seal oil, that's how I had it. I did eat some pickled fish heads, that was actually pretty good, but I don't think I'll ever touch the stinky heads.
GOD, you French! ;)
Who would have thought??
My God Diana, what about the fish itself? Wouldn't that be tastier?
that's how it is for the Koreans. The real kim-che that the koreans eat is something that would make americans very sick. The kim-che they sell over here that they make in Los Angeles is very mild compared to Korean kimche. A korean can come to america and live for a few years, then go back and when they eat the korean kimche they get sick. they have to acclamate. they make their kimche similar to your stinky head fish. they layer cabbage like lazagna in a jar, in between layers of cabbage they have red pepper, garlic if you're lucky, whatever else they put in it, and sometimes actual fish heads. Then in the north they put their jars outside all winter. in the south they bury their jars in the ground and let it sit for 6 months. fermented cabbage - kimche. and every korean used to smell like it. they eat it at all meals.
I've had that explained to me in the past, but I can't fathom why anyone would do it. To each his own fish head I guess.
the koreans start eating kimche when they are babies. That's why they can do it. You go to a restaurant in Korea and they will serve kimche. But they will serve the weak kimche for foreigners to foreigners and the real stuff that foreign stomachs can't stomach only to koreans. Quite frankly I think the bacteria content is very high. same with red pepper. It's something we can't eat - believe me. The Kimche made in LA is good though and sold in American grocery stores. You should try that at least. Remember, the difference between the kimche made in LA for Americans and real kimche in korea for koreans - The american version is like George Washington's hemp whereas the real Korean kimche is like fluorescent green hydro style marijuana of today. that's the difference.
It all has to do with intestinal health and fortitude I suppose. We all used to eat pretty rancid stuff until modern refrigeration came along...
They eat the fish too, nothing much goes to waste. During salmon season the roe from the salmon is collected and sent to Japan as the Japanese like that a lot. Red I used to go to a Korean restaurant with a friend in Houston some years ago. It was called Kobo and they served kimchi with every meal. I kind of liked eating the kimchi, though it was very hot and spicy, but whatever I ate there left me feeling like I had dragon breath. I didn't know at the time if it was the heavy use of garlic or what, but I started to call it Kobo-breath after the name of the restaurant. I wanted to avoid people for about 24 hours after eating there! I didn't know kimchi was fermented though, and it sounds interesting how they make it in Korea, fish heads and everything!
Sausage Stuffed Mushrooms Recipe 12 ounces button mushrooms 1 lb sausage meat (spicy or not) 6 ounces cream cheese, softened 1/4 cup spring onions or green onions, sliced thinly 1 tablespoon soy sauce 5 servings Change size or US/metric 50 minutes 20 mins prep Preheat the oven to 350°F. Remove the stems from your mushrooms, and scoop out the brown, feathery inside of the mushroom to leave a little shell. Place top side down on a cookie sheet - if they want to roll, just cut a bit off of the top to make it flat so that they won't roll. Fry up the sausage, soften the cream cheese and chop some green onions. Mix the cream cheese, cooked sausage, chopped green onions and the soy sauce - place this mixture where your mushroom stems once were and bake in a 350 degree oven for about 20-30 minutes.
#8. To: All (#7)
#9. To: CAPPSMADNESS (#8)
#10. To: A K A Stone (#9)
#11. To: CAPPSMADNESS (#10)
#12. To: CAPPSMADNESS (#0)
#13. To: Jethro Tull (#12)
#14. To: A K A Stone (#11)
#15. To: All (#14)
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 large eggs, room temperature
1 (5 ounce) can evaporated milk
1/2 teaspoon vanilla extract
2 tablespoons rum (optional) OR NOT!
3 1/2 cups all-purpose flour
vegetable oil for frying
confectioners' sugar
#16. To: CAPPSMADNESS (#10)
#17. To: wbales (#3)
Cold beer.
#18. To: christine (#16)
what do you mean greased paper??
#19. To: tom007 (#18)
#20. To: christine (#16)
#21. To: orangedog, CAPPSMADNESS (#4)
Gatorade Vodka NyQuil (original "green death" flavor)
#22. To: christine (#19)
#23. To: CAPPSMADNESS (#14)
1/4 C butter
1 t
cinnamon
1/2 t nutmeg
1 C brown sugar
3/4 C hot milk
1/8 t salt
1/2 C sugar
1/4 C milk
1 t
vanilla
1/2 C chopped pecans
#24. To: Diana (#21)
Gatorade Vodka NyQuil (original "green death" flavor)
#25. To: christine (#23)
#26. To: tom007 (#24)
Great for Family Reunions. Preferred, even.
#27. To: CAPPSMADNESS (#26)
That way, I either go straight into a coma or get so sick we have to make a quick escape...
#28. To: Jethro Tull, CAPPSMADNESS, orangedog, christine, AKA Stone, All (#12)
SOUR FISH HEAD SOUP (CANH CHUA DAU CA)
#29. To: CAPPSMADNESS (#13)
And what about the eyeballs?
#30. To: Diana (#28)
#31. To: Jethro Tull (#29)
I shoot them out with a B-B gun.
#32. To: tom007 (#31)
#33. To: Diana (#28)
though the texture is different.
#34. To: Jethro Tull (#29)
#35. To: tom007, red jones (#30)
O by the way, I can't make it to the Christmas dinner you planned, so sorry, I have to change the bag on my vacuum cleaner. Regrets.
#36. To: Diana (#35)
#37. To: Diana (#35)
#38. To: Red Jones, tom007 (#36)
#39. To: Diana (#38)
I did eat some pickled fish heads, that was actually pretty good,
#40. To: Diana (#38)
plus I've heard if non-Eskimos eat it they often become sick, as
#41. To: Diana (#28)
Unwrap the grass from the heads, and you have delicious fermented fish heads, also known as "stinky heads"!
#42. To: tom007, Diana (#40)
if non-Eskimos eat it they often become sick
#43. To: Red Jones (#42)
fermented cabbage - kimche. and every korean used to smell like it. they eat it at all meals.
#44. To: FormerLurker (#43)
#45. To: Red Jones (#44)
#46. To: FormerLurker, Red Jones, tom007, Jethro Tull (#41)
My God Diana, what about the fish itself? Wouldn't that be tastier?
#47. To: Diana, all (#46)
Here's one I actually make. It's zero carbs and delicious.
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