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Index » Internet/Computer » The Web » Recipes Shared at Radio Paradise Page: 1, 2, 3 ... 66, 67, 68  Next
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Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: Dec 24, 2015 - 6:20am

 ScottFromWyoming wrote:

Yeah that sounds good. The ginger would be extra-great. If you use regular sugar does it soak in more, or stay near the surface? Mom's soaked into the warm cake a little, maybe half an inch but left sort of a lemony frosting crust too. With the syrup you could use a chopstick to make holes that the syrup would run into to soak more of the cake. Hmm.

 
I haven't tried that glaze yet ... the note about the sugar was from the original "author."

I like pound cake just straight up, but getting ready to make limoncello today got me thinking.
ScottFromWyoming
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Location: Powell
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Posted: Dec 24, 2015 - 6:18am

 Antigone wrote:
Hey SFW! How about a limoncello glaze??

For the Lemon Ginger Glaze:
  • 1 cup water
  • 1 inch knob of ginger
  • Juice of 2 lemons (If using the Limoncello, adjust and use just one lemon)
  • ¼ cup Limoncello (optional)
  • 1-1½ cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.
 
Yeah that sounds good. The ginger would be extra-great. If you use regular sugar does it soak in more, or stay near the surface? Mom's soaked into the warm cake a little, maybe half an inch but left sort of a lemony frosting crust too. With the syrup you could use a chopstick to make holes that the syrup would run into to soak more of the cake. Hmm.
Antigone

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Location: A house, in a Virginian Valley
Gender: Female
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Posted: Dec 24, 2015 - 6:10am

Hey SFW! How about a limoncello glaze??

For the Lemon Ginger Glaze:
  • 1 cup water
  • 1 inch knob of ginger
  • Juice of 2 lemons (If using the Limoncello, adjust and use just one lemon)
  • ¼ cup Limoncello (optional)
  • 1-1½ cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.

ScottFromWyoming
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Location: Powell
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Posted: Dec 23, 2015 - 7:25pm

 ScottFromWyoming wrote:
I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.

 
Well thanks to Antigone's pound cake project, I got all frenzied about making this one. It's in the oven! That recipe should probably be cut to 2/3 or 1/2, Justine got a new smallish but not "small" bundt pan, so with the normal one plus this, it filled both.
Antigone

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Location: A house, in a Virginian Valley
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Posted: Dec 23, 2015 - 4:51pm

 ScottFromWyoming wrote:

Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.

 
My mom put that same glaze on her delicious sherry cakes. My mouth is watering just thinking about it! So simple.
ScottFromWyoming
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Posted: Dec 23, 2015 - 11:31am

 Antigone wrote:
I'm contemplating making some lemon curd to go with mine. 
 
Now we're gettin' somewhere. 
Antigone

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Posted: Dec 23, 2015 - 10:43am

 ScottFromWyoming wrote:

Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.

 
My mom transcribed her version of this recipe onto a index card for me. I pulled out this old (Christ Church, Alexandria Virginia) cookbook to check a couple things ... I love all her notations, doubling, 1.5ing it, etc. And, of course, the vitally important (but troublesome) waxed paper!!

I'm contemplating making some lemon curd to go with mine.


ScottFromWyoming
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Posted: Dec 23, 2015 - 10:21am

 Antigone wrote:
IMGP5725

 
Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.
ScottFromWyoming
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Posted: Dec 23, 2015 - 10:18am

 sirdroseph wrote:


Hmmm I am pretty sure that is illegal or at least it should be.{#Think} All part of a conspiracy to get me fat.{#Doh}

 
The bundt cake portion alone serves 12 without complaint, 16 if you're frugal. But in my experience it does a full bundt plus another smaller ring so really you can get 18 or 24 decent portions out of that recipe. Dig in!
Antigone

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Posted: Dec 23, 2015 - 9:55am

IMGP5725
Prodigal_SOB
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Posted: Dec 23, 2015 - 9:40am

 Red_Dragon wrote:

Something tells me it'll take more than one cup of bourbon to weigh a pound.

 
My mom always used to tell me "a pint's a pound the world around".    I'd go with that.

 
Red_Dragon
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Posted: Dec 23, 2015 - 9:35am

 ScottFromWyoming wrote:
I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.

 
Something tells me it'll take more than one cup of bourbon to weigh a pound.
Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
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Posted: Dec 23, 2015 - 9:17am

 ScottFromWyoming wrote:
I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.

 
{#Hungry}
sirdroseph
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Posted: Dec 23, 2015 - 9:14am

 ScottFromWyoming wrote:
I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.

 

Hmmm I am pretty sure that is illegal or at least it should be.{#Think} All part of a conspiracy to get me fat.{#Doh}
ScottFromWyoming
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Location: Powell
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Zodiac: Pisces
Chinese Yr: Tiger


Posted: Dec 23, 2015 - 9:10am

I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.
Proclivities
Nothing is fool-proof to a moderately proficient fool.
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Posted: Jul 31, 2015 - 9:54am

 DaveInVA wrote:
Green Chili Pork Stew

Ingredients:

3-4lbs of Pork Tenderloin cut into small cubes

1/4 Cup of all porpoise or wheat flour

1 tbs Cumin

1 tsp Pepper

1 tbs ground Sage

1 tsp Sea Salt

Vegetable Oil as needed

2 Large Onions coarsely chopped

1 Medium Red Onion coarsely chopped

2 8 once jars of Verde Salsa

2 small cans of chopped Green Chili Peppers

2 cans of small whole early potatoes drained

1.5 cups of chicken broth

1 tbs brown sugar

Directions:

Heat up vegetable oil in iron skillet. Mix ingredients 2-6 in plastic bag. Put Pork cubes in bag a few at a time and shake until coated. Brown cubes in skillet in batches.
Put browned Pork cubes and all other ingredients in 6 quart slow cooker and mix. Cook 8 hours on low or 4-5 on high. Or 4 on low and 1.5 on high works great also. Very Yummy.

 

 
Thanks for that, Dave.  I'll have to check it out soon.


DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
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Posted: Jul 31, 2015 - 9:17am


Green Chili Pork Stew


Ingredients:

3-4lbs of Pork Tenderloin cut into small cubes

1/4 Cup of all porpoise or wheat flour

1 tbs Cumin

1 tsp Pepper

1 tbs ground Sage

1 tsp Sea Salt

Vegetable Oil as needed

2 Large Yellow Onions coarsely chopped

1 Medium Red Onion coarsely chopped

2 8 ounce jars of Verde Salsa (Tomatillo)

2 small cans of chopped Green Chili Peppers

2 cans of small whole early potatoes drained

1.5 cups of chicken broth

1 tbs brown sugar

Directions:

Heat up vegetable oil in iron skillet. Mix ingredients 2-6 in plastic bag. Put Pork cubes in bag a few at a time and shake until coated. Brown cubes in skillet in batches.
Put browned Pork cubes and all other ingredients in 6 quart slow cooker and mix. Put any scrapings from skillet in also. Cook 8 hours on low or 4-5 on high. Or 4 on low and 1.5 on high works great also. Very Yummy.



 


ScottFromWyoming
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Posted: Jun 2, 2015 - 7:55pm

 bokey wrote:

Thanks.I'll never be able to watch a Popeye cartoon again.

 

n4ku
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Posted: Jun 2, 2015 - 7:55pm

 Proclivities wrote:
Some basic pizza dough recipes which I didn't have the energy to type out - click on images for larger versions:
rustic
thin
I
 generally juice them up with herbs and spices, but they're good recipes as basic starts. I'm sure there are other folks here with good dough recipes.

 
Thanks so much for posting this.
Proclivities
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Location: Paris of the Piedmont
Gender: Male
Zodiac: Aries
Chinese Yr: Tiger


Posted: Jun 2, 2015 - 7:30pm

 ScottFromWyoming wrote:

For everyday pizza, I generally throw some yeast and some flour and honey and salt and olive oil and maybe some other stuff and some warm water in a bowl and turn the mixer on for a while.

 
That works for me too; it's more fun when I get my son involved (usually).  Earlier today n4ku mentioned looking for a thin crust style recipe in the "Things You Thought Today" thread, so I figured I'd post those recipes.
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