Cooking With Indulgence

[Nighthawk]

Mint Chocolate Chunk Carmel swirl Ice Cream
Ingredients
1. 1 Cup Heavy Cream
2. ½ cup whole milk (I used 2% milk)
3. 5 egg yolks
4. ¼ cup of sugar ( I used a little extra)
5. Vanilla essence (About 1.5 tsp.)
6. Peppermint essence to taste (I just poured lol)
7. 1 bar of good chocolate chopped
8. Caramelized Condensed milk to swirl in

Combine all ingredients in a bowl and whisk till mixed put in Ice cream machine and taste it around the 15 min mark so there is time to adjust to your liking.

Also use peppermint essence lightly at first you can always put in more later.

 

[amethist]

Another Variation Of The No Bake Cheesecake

For the flavoring add Vanilla essence, add a little at a time until you get the strength of flavor to suit you taste.

When set add halved or sliced strawberry's on top, then drizzled some melted white chocolate over the strawberry's. You add a decoration of a few fresh washed and dried mint leaves for a contrast colour.

Serve with cream or strawberry sauce, or both if you feel really indulgent.

 

[The Albatross]

Mexican Meatball Soup (Abondigas Soup)
Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 1 1/2 quarts chicken or beef stock
• 1 1/2 quarts water
• 1/2 cup of tomato sauce
• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
• 1/3 cup of raw white or brown rice
• 1 pound ground beef or turkey
• 1/4 cup of chopped fresh mint leaves or 2-3 teaspoons of dried mint
• 1/4 cup of chopped parsley or 2-3 teaspoons of dried parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne (optional)
• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro
• 1 can chopped green chilis

Method
1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro. Serves 6-8.

 

[The Albatross]

1933 Peach Butterscotch Pie

(for one large/deep dish or two small pies)

Your favorite pastry for a double crusted pie
6 large or 8 small peaches
3/4 cup of firmly packed brown sugar
3 tablespoons of flour
1/3 cup light corn syrup
1/3 cup of soft butter
1 tablespoon lemon juice
1/4 teaspoon almond flavoring/extract

Prepare your pastry for a lattice topped pie. Scald and peal your peaches. Cut them into halves and arrange them cut side up in your unbaked pastry lined pie tin. Place pie shell in the refrigterator. Combine the next 5 ingredients (all but the almond extract) in a sauce pan, stirring well. Cook over low heat, stirring constantly for just a minute. Remove from heat. Add the almond flavoring. Let cool just slightly, then pour over the peach halves. Top with lattice top crust.

Bake at 450 degrees for 15 minutes then reduce the temperature to 350 and bake for 30 minutes more.

I haven't made this recipe yet.. but am tempted to use a bit more almond extract... and use sliced peaces instead of halved. Or for a more butterscotch flavor... maybe a tablespoon of butterscotch ice cream topping? The recipe is vintage, Enjoy!

P.S. I just realized this recipe could easily be adapted to Peach Ameretto Pie... by leaving the recipe as is and just adding a quarter teaspoon of Cherry extract... the cherry/almond extract was how I used to make my own Ameretto (I used to make my own kahlua too).

 

[Nighthawk]

Does anyone have a good spinach recipe they would like to share?

 

[amethist]

I have one somewhere NH, that has wilted spinach, pine nuts and orange I think .

 

[amethist]

No need for amounts with this NH, just do as much as you like and add in the rest for your own taste.

Fresh spincah leaves
Pine nuts
Fresh garlic
fresh Parmesan cheeses

Wilt the leaves as you would normally do.
Toast the pine nuts gently.
Heat a small amount of oil in a pan and gently fry the garlic, add in the pine nuts for a few seconds, then stir into the wilted spinach leaves.

Shave fresh Parmesan over the top to your own taste.

You can vary this by adding in a bit of fresh finely chopped chili with the garlic, or use flaked almonds instead of pine nuts.

 

[Nighthawk]

Thanks

 

[ButterflyPEI]

I was just cruising around the forum and reading some very old posts and came across a thread that Anthony had posted about the evilness of Christmas baking. I must agree with the evilness of it because sweets are not good for my weight loss journey I am on! But I thought that with Christmas approaching faster than we think, it might be nice to share some favorite recipes that we have.

One of my favorites that I make every year is Aero Bar Squares. Here is the recipe:

Aero Bar Squares
2 cups coconut
2 cups graham wafer crumbs
1 tsp vanilla
1 can Eagle Brand milk
4 Aero chocolate bars
1/4 cup oil
Mix top four ingredients together and put in a 9"x9" pan.

Bake at 350°F for 10-15 minutes.
Melt Aero bars with oil and spread over the top (can be melted in microwave on high for 1 minute). Do not let chocolate burn.

Super easy but super delicious!!

Please share some of your favorite holiday recipes, sweet or not! It could be punches or meal ideas (i.e:stuffing recipes or salads). I want to try some new recipes but want to be sure they are good! Thanks in advance.

 

[Froggie]

Butterfly can we substitute with other types of chocolate bars ?

 

[ButterflyPEI]

Hi Froggie,
I'm sure you could. The chocolate bars are just to make the topping. Let me know if you try it and how it turns out!

 

[Nighthawk]

Chicken Tikka Marsala


Chicken Tikka
½ tsp ground cumin
½ tsp coriander
¼ tsp cayenne pepper
1 tsp table salt
2 lbs boneless skinless chicken breasts trimmed of fat
1-cup plain whole milk yogurt
2 tbs oil
2 medium cloves of garlic
about 2 tsp pressed
1 tbs grated fresh ginger

Marsala sauce
3 tbs veg oil
1 medium onion diced
2 medium garlic cloves pressed
2 tsp grated fresh ginger
1 fresh Serrano chili
1 tbs tomato paste
1 tbs garam marsala
1 (28)oz can of crushed tomato
2 tsp sugar
½ tsp salt
2/3 cup cream

For the Chicken:
Combine cumin, coriander, cayenne and salt in a small bowl. (I tend to make a little extra of the spice mix) Sprinkle of both sides of chicken and refrigerate for 30-60 min. In a large bowl whisk together yogurt, oil, garlic, and ginger set aside.

For the sauce:
Use a large dutch oven or deep big sauté pan. Add some oil add onions till light golden color; add garlic, chili, tomato paste, and garam marsala. Stir frequently for about 3-5 min. Add tomato’s, sugar and salt bring to a boil. Lower heat and simmer for 15 min. Stir in cream and remove from heat.

Oven rack should be in the upper middle. Dip chicken in yogurt and place on a wire rack above a cookie sheet. (I cover cookie sheet with foil) Broil Chicken till lightly charred flip and do the same on the other side about 30 min in total. Remove and let cool for 5 min cut into cubes and add to sauce

If you need an Indian rice recipe please let me know.
Enjoy