With the US preparing for Thanksgiving next week, I thought it would be a great idea to open a " Favorite Recipes" Thread. All members including the Lord Illúvatar are encouraged to participate and publish their favorite Recipes. I have included some guidelines and conversions here for ease of posting across International Lines. I want to thank Cooks Recipes for the use of their Information
Most culinary terms in the English-speaking world can cross national borders without creating havoc in the kitchen. Nevertheless, there are differences in cookery term usage - the Australian/British biscuit is a cookie to an American, but an American biscuit is an Australian/British scone! have BOLDED the European equivalents. You might want to Copy and Paste it into your word processor. PLease do not include recipes that include rats or other varmints if that is your favorite recipe, because they are disease carriers. Ral Recipes only, not imagined ones, please.
all-purpose flour plain flour baking sheet baking tray baking soda bicarbonate of soda beef cut from the rump silverside beet beetroot biscuit scone blueberry bilberry bouillon cube; granules; base stock cubes bread flour strong flour cake; baking pan cake tin candied fruit glacé fruits cantaloupe rockmelon catsup, ketchup tomato sauce celery rib celery stick chops cutlets cilantro coriander, fresh cookies biscuits cornmeal maize flour confectioners'powdered sugar icing sugar cornstarch cornflour cream, heavy double cream cream, light; half-and-half single cream dessert pudding dish towel tea towel eggplant aubergine extract (vanilla, etc.) essence farina semolina fat from roasted meat dripping fatback pork fat fava beans broad beans flank steak skirt steak French-fried potatoes chips graham crackers wheatmeal or digestive biscuits ground meats minced meats green beans French beans green onion (spring) salad onion halibut jewfish ham ham or sometimes gammon hard-cooked eggs hard-boiled eggs heaping spoonful heaped spoonful jumbo shrimp king prawns large cut of meat w/bone; roast joint light corn syrup glucose syrup meat turnover Cornish pasty molasses treacle papaya; pawpaw peanut ground nut pie crust pastry pig's foot pig's trotter pit stone; seed; pip plastic wrap cling film pork shoulder roast hand of pork potato chips crisps raisins; seedless; golden sultanas raw shrimp green shrimp rice flour ground rice round steak; stewing beef chuck steak sausage bangers scallions; green onions spring or salad onions seeded stoned seeds pips shortening, vegetable a solid white vegetable fat shredded coconut desiccated coconut shrimp prawns (to) shuck (to) hull sirloin rump steak; Scotch fillet skillet frying pan slice rasher smoked haddock finnan haddie sole bream spatula fish slice stew beef gravy beef stewing chicken boiling chicken; fowl strain; strainer sieve (to) strain (to) sift stuffing mixture for meat or fish forcemeat sugar; granulated; superfine castor sugar sweet or bell peppers capsicums Swiss chard silver beet Swiss Cheese Emmethaler tenderloin fillet (of meat) tomato catsup; ketchup tomato sauce tuna tunny vanilla bean vanilla pod variety meats (liver; kidney;etc) offal wax paper greaseproof paper zucchini courgette
This table gives the equivalents with an accuracy slightly greater than is practical for measuring. Equivalents:
US Measure US Vol British Metric 1 teaspoon 1/6 fluid oz. 0.17 fluid oz 4.9 ml 1 tablespoon 1/2 fluid oz. .52 fluid oz 14.8 ml 1 cup 8 fluid ozs. 8.3 fluid ozs. 237 ml
Here is one of My Favorites, Non-dairy Mashed Potatoes. Serves 1 very hungry Hobbit or 4 normal eaters.
2 lbs or yellow potatoes 1/3 cup of Parve Creamer like Mocha Mix 1/4 cup Soy Cream cheese Any kind of Meat Drippings, I used Turkey Drippings Sea Salt to taste Nutmeg to taste Water for boiling potatoes
Peel the potatoes and cut them into small pieces. Rinse them and cover them with hot water, add salt and when they are boiling turn down the heat to medium and put on a cover and boil, about 15-20 minutes. Drain what little liquid is left into a bowl, usually a 1/4 cup. With a ricer or potato masher, mash the potatoes right in the pot. Add creamer, Soy Cream Cheese, 1/4 cup of leftover potato water and drippings. Incorporate these into the potato mixture. Taste, adding salt if needed and finish with a few sprinckles of Numeg. Work these in and serve hot with Homemade Gravy
__________________
Hey dol! merry dol! ring a dong dillo! Ring a dong! hop along! fal lal the willow! Tom Bom, Jolly Tom, Tom Bombadillo!
Oh yeah, I simply LOVE mashed potatoes, have been loving them ever since I ate them as a kid. I don't know why, but I always liked it more than french fries, it's simply the best. :D
Guess my favourite recipe, which I do not cook, but which I enjoy eating is "saltimbocca alla romana", simply awesome.
INGREDIENTS: 1 lb. top round veal 1/4 lb. sliced prosciutto sage leaves 1 cup flour 1/2 beef broth (optional) 2 tbs. olive ail 4 tbs. butter 1 glass white wine salt pepper
STEPS: Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).
Put the oil and butter in a saucepan. Lightly dust the involtini with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.
Note 1: If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.
Note 2: Saltimbocca can also be sautéed flat, rather than rolled.
Note 3: Marsala wine may be used instead of white wine.
In case it sounds strange, the "involtini" are what you end up with after placing the sage and prosciutto in the meat. A tip from me: remove the toothpicks before you serve, otherwise it can cause some problems.
And what do you know?
Probably the perfect side dish for it would be just the mashed potatoes Arwen mentioned. ;) You can btw - if you want to keep it Italian - go with a Risotto milanese insteald of the taters.
Hmm I don't really have any recipes. I'm content with a packet of Frazzle crisps and Nesquik milkshake.
Only thing I can think of is my cornflake/butter mixture.
Put a load of cornflakes in a bowl. Mash them up into very small pieces. Melt a load of butter in the microwave. Pour over mashed cornflakes with sugar. Enjoy!
Anyway, I did enjoy hearing your European alternatives to the things you mentioned Arwen. Not all were 100% accurate in the United Kingdom but still enjoyed it.
Thanks Mouth of Sauron, I got those from a website called Cooks.com which I found a link to at Council of Elrond. If you send me a PM with the corrections I would be glad to change them. I certainly don't want to confuse people more then necessary. I am going to Include your recipe. It will be in the snack titem category. Maybe I can Make a cook book and send 50% of the proceeds so we can maximize our presence on the Web. Pending Eru's approval of course
__________________
Hey dol! merry dol! ring a dong dillo! Ring a dong! hop along! fal lal the willow! Tom Bom, Jolly Tom, Tom Bombadillo!
Holiday Cider Ingredients 2 gal hard cider 1 tablespoon cinnamon powder 1 teaspoon ground nutmeg 30 cinnamon discs 8 to 10 two leaf mint sprigs
Procedure Place cider in 3gal kettle with lid. Bring cider to a low rolling boil. Add half + the cinnamon discs (16), place lid on kettle and reduce heat. Wait until discs dissolve. (about half an hour to 45 minutes) Add nutmeg by gently stirring in. Raise heat to a low rolling boil gradually adding cinnamon powder until all is dissolved. Cover with lid and bring to a full boil for 10 minutes. Turn heat off and wait 15 minutes. Serve by placing two cinnamon discs in a 8 oz clear cup (or mug) and saucer garnished with mint sprig.
Goes great with cookies or biscuits. Our family is non-alcoholic but you can add a kick with half bottle of spiced rum (Captain Morgan) or sweet whiskey (Southern Comfort) added after the heat is off. (if added while mix is boiling cinnamon powder, nutmeg, and sugar from discs will congeal into slimy mess, so wait, it is worth it)
My family loves to serve it gathered around our lighted Christmas Tree listening to carols
-- Edited by Bear at 22:44, 2008-11-23
__________________
Vocatus atque non vocatus, Deus aderit Called or uncalled, God is present
Bear, that sounds delicious. Could they be made with sugarfree CInnamon disks? Many of my friends are diabetic or on low carb diets who can't have the regular sugar one.
__________________
Hey dol! merry dol! ring a dong dillo! Ring a dong! hop along! fal lal the willow! Tom Bom, Jolly Tom, Tom Bombadillo!
Lady Arwen, I am not sure. I am not sure which of the many sugar-free chemicals could be used safely.(especially if it is kicked-up with alcohol) I think it could be made with a sugar-free spiced cider mix and sugar-free cinnamon discs. But the discs would have to be dissolved in boiling water (1 gal)BEFORE being added to the rest of the ingredients.I would also pre-dissolve the other ingredients. The cinnamon and nutmeg have to be dissolved or they will create a spicey and not so tasty syrup/slime. I think the cinnamon discs in the bottom of the cup or mug would work. If someone tries the sugar-free variant I would love to hear how it works out.(some of our youngsters get quite a sugar buzz-and they want to open presents right away...me too)
-- Edited by Bear at 13:25, 2008-11-24
__________________
Vocatus atque non vocatus, Deus aderit Called or uncalled, God is present
Mr. Baggins, Good hobbit that you are, this theme (thread) should appeal to one who enjoys food. They are inclined to be fat in the stomach; they dress in bright colours (chiefly green and yellow); wear no shoes, because they their feet grow natual leathery soles and thick warm brown hair like the stuff on their heads (which is curly); have long clever brown fingers, good-natured faces, and laugh deep fruity laughs (especially after dinner, which they have twice a day when they can get it). (The Hobbit, Chapter I - An Unexpected Party, pg.4) And laugh they did, and eat, and drink, often and heartily, being fond of simple jests at all times, and of six meals a day(when they could get them). (Lord of the Rings, The Fellowship of the Ring, Prologue - Concerning Hobbits, pg. 20)
As such what does your Pheriannath heart (and stomach) yearn for?
I believe that food should be art. So far what has been posted is delicious.
I have tried The Mights "Saltimbocca alla Romana" with Lady Arwens mashed potatoes. I promise that this Bear will make them again, soon. Mrs. Bear and daughter Little Bear agree. We tried using cracked peppercorns rather than regular pepper on the Mights dish. It is sooo goood!!! Added shallots and tender young green onion stalks for color and taste to the Ladys mashed potatoes. I am getting wider and more grizzly as a contented bear moving towards hibernation.
__________________
Vocatus atque non vocatus, Deus aderit Called or uncalled, God is present
Come on Bilbo, whip up some kind of meal. As a Hobbit, you should have recipe files full of delicious stuff.
Here are a few more recipes to try. I just thought them up yesterday
Low Cranberry Walnut Orange Relish 12 oz package FRESH Cranberries ¼ cup Sugarfree Orange Juice Concentrate ½ cup very finely chopped Walnuts 1 cup water 6 packages Stevia Cinnamon ¼ cup of Brandy or Scotch.
Heat water with the Stevia Add the package of Cranberries Slowly boil Cranberries (STAY WITH THEM) until they start to pop. Most of the water will be gone. Take them off the fire and stir in the Orange Concentrate. Add the nuts and Cinnamon. Cool. Mixture will now be thick and stiff. After cooling it completely add the Liquor, if using Serve and enjoy
Nutrition Information Makes 12- 1oz servings Calories 50.5 Fat 4.3 Carbohydrates 6.6
Holiday Four Bean Green Bean Salad 2 cans Delmonte Dill Green Beans 1 can Delmonte Whole Kernel Corn 1 can Goya Garbanzo Beans 1 can Dark Red Kidney Beans 1/8 cup of Lemon Juice 2 Tbls Flax seed Oil 2 Tbls Apple Cide Vinegar Grlic and Parlsey Seasoning 2 Tbls Mrs Dash Original 1 tsp Mrs Dash Extra Spicy 1Tbls Dill weed 30 sprays of Newmans Own Asian Style Salad Sprays
Drain and Mix all the Beans and make a dressing of the remaining ingredients
Nutrition Information 18 ½ cup servings Calories 92 Fat 2.2 grams Carbohydrates 15.8
__________________
Hey dol! merry dol! ring a dong dillo! Ring a dong! hop along! fal lal the willow! Tom Bom, Jolly Tom, Tom Bombadillo!
The Might, They do sound good. Cooking is an art form which takes as much talent as painting. Your so right ...it takes a great amount of time...but the dish you recommended is delicious. Thank you!
__________________
Vocatus atque non vocatus, Deus aderit Called or uncalled, God is present
Anything with Rum in it makes me feel pretty Festive especially around the Winter Holidays.
Made a pretty decent tea thusly:
Orange peals and (whole) Cinnamon stix bound neatly in Cheese cloth with two or three bags of your favorite tea (depending how strong you prefer your tea). Lower the cheese cloth into a pot or kettle and bring to a boil. I suggest a pot rather than kettle though because the peals and sticks should boil for at least 10 to 15 minutes. This makes a pungent and flavorful tea. Remove cheese cloth and (when cool enough) squeeze the remaining juice from the cheese cloth. Add four to six cups of Rum (or to your specific tastes. I suggest the rum not overpower the fragrance of the tea. Spiced Rum is good. Stay clear of Bicardi Gold. Trust me on this. Captain Morgan or Sailor Jerry's is cool for this. Remember this is tea, so feel free to sweeten it with sugar and honey and a little cream. I believe Earl Grey is the tea you should add milk or creamer to (if you're into the tea-lore. I'm not so I can't tell you which tea that would be, but it does smooth it out a bit). I also suggest a little honey added to the whole concoction which should cut the harshness of the Rum down ( but only if you're a little bed-wetting sally and can't handle it. LOL). I call this concoction Southron Punch. It's a nice and aromatic sipper as your warming your bones by the fire or hunched over your keyboard talking to your friends on Tolkien Forums.
Cheers!
-- Edited by Jaidoprism7 on Wednesday 7th of December 2011 12:11:06 AM
-- Edited by Jaidoprism7 on Wednesday 7th of December 2011 12:13:26 AM
16 oz can Pumpkin (not pumpkin pie filling) 16 oz Butternut Squash, peeled, cleaned and cut into cubes ½ cup sliced Almonds ¼ cup chopped dates ½ Craisins 1 tsp Watkins Pumpkin Pie Seasoning 2 cups no sugar added Orange Juice 8 packages of Stevia 1/2 pint of Whipping Cream, whipped Directions
Bring OJ to a boil and add the cubed Butternut Squash. Cook until done and most of the liquid is absorbed, about 15-20 minutes. Take of the fire and cool to room temperature. When it is cool place in freezer for about 5 minutes to get it is really cold. While waiting for the squash to cool, open the can of Pumpkin and add the Almonds, Craisins, chopped Dates, and Stevia. When the squash is cooled, add it to the Pumpkin mixture and using an immersion blender work the cubes into a smooth paste like the Pumpkin. Add the defrosted Fat free topping and incorporate it into the mixture.
This is a High Fiber, Low fat low calorie dessert even your pickiest eater will enjoy
__________________
Hey dol! merry dol! ring a dong dillo! Ring a dong! hop along! fal lal the willow! Tom Bom, Jolly Tom, Tom Bombadillo!
