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Favourite Recipes - Food!

Discussion in 'Heather's Heavenly Vapes' started by Dusty_D, Apr 26, 2014.

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  1. *RJ*

    *RJ* Guest

    Calve and I can't wait to come down there. Yum! :drool:

     
  2. Bunnykiller

    Bunnykiller ECF Guru Verified Member ECF Veteran

    Nov 17, 2013
    New Orleans La.
    looks like Im doing BBQ shrimp tonite :) !!! its been way too long since Ive had some....
     
  3. Calve

    Calve Fat Bob Squadron Verified Member ECF Veteran

    Supporting member
    May 27, 2014
    Sweet Home Alabama
    Hoping I didn't make a mistake. At a small Indian restaurant and ordered Lamb Curry "hot". Still have a ways to go tonight :/
     
  4. Dusty_D

    Dusty_D Original Guru Senior Moderator Verified Member ECF Veteran

    Supporting member
    Jul 22, 2010
    Toronto, Canada
    Stay close to the rest stop tonight.. ;)
     
  5. Calve

    Calve Fat Bob Squadron Verified Member ECF Veteran

    Supporting member
    May 27, 2014
    Sweet Home Alabama
    It turned out ok. I even ate the whole bowl of the super sauce stuff after the lamb was gone. No naan. Just the meat and sauce.

    And as a side note, if there was a country I'd move too based on food alone, hands down it'd be India. Hands down.
     
  6. Dusty_D

    Dusty_D Original Guru Senior Moderator Verified Member ECF Veteran

    Supporting member
    Jul 22, 2010
    Toronto, Canada
    Glad that it worked out ok.. ;)
     
  7. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    Deep Fried Mars Bars:2cool:

    1-5 Mars bars or Milky Way bars
    1 cup plain flour
    1/2 cup cornflour
    1 pinch baking soda
    milk or beer
    oil (for deep frying)


    Directions:

    1. Chill the chocolate bars by keeping it in the fridge, but don't freeze them.
    2. Mix the flours and bicarbonate of soda (baking soda) together.
    3. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.
    4. Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.
    5. Remove wrapper from chilled chocolate bar.
    6. Coat completely in batter.
    7. Carefully lower into hot oil and fry until golden brown.
    8. Serve, with ice cream or french fries, if you're so inclined.
     
  8. Bronze

    Bronze ECF Guru Verified Member ECF Veteran

    Aug 19, 2012
    The Tar Heel State
    Caramel Popcorn


    1 cup butter (2 sticks)
    2 cups brown sugar (packed)
    ½ cup corn syrup
    1 tsp salt
    ½ tsp baking soda
    1 tsp vanilla extract
    5 quarts popped popcorn


    Preheat Oven to 250 degrees F. Place popcorn in a very large bowl.

    In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

    Place in two large shallow baking dishes (or pans) and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
     
  9. Iowa Gal

    Iowa Gal Vaping Master Verified Member ECF Veteran

    Dec 13, 2010
    Central Iowa
    Crockpot Christmas Crack

    1 16oz jar unsalted peanuts
    1 16oz jar salted peanuts
    1 12oz bag semi sweet chocolate chips
    1 12oz bag milk chocolate chips
    2 10oz bags peanut butter chips
    2 1 lb white almond bark or vanilla candy coating

    Layer all ingredients in a large crockpot starting with peanuts. Turn on low, cover with lid and leave for 2 hours. Remove lid and stir to combine, replace lid and leave an other 30 minutes. Stir again and drop by teaspoon on wax paper. Let set up for
    about an hour. This is very yummy and makes a lot.
     
  10. Robino1

    Robino1 Resting in Peace ECF Veteran

    Looks super easy too!
    :)
     
  11. Bronze

    Bronze ECF Guru Verified Member ECF Veteran

    Aug 19, 2012
    The Tar Heel State
    Three molars fell out while reading that recipe.
     
  12. Iowa Gal

    Iowa Gal Vaping Master Verified Member ECF Veteran

    Dec 13, 2010
    Central Iowa
    Yeah this one doesn't belong on the Health Nut Thread...but its a tasty treat..
     
  13. Robino1

    Robino1 Resting in Peace ECF Veteran

    Ya think?!?!?!?! :lol: :lol: :lol:
     
  14. Chakris

    Chakris Resting In Peace ECF Veteran

    Aug 22, 2012
    Bangkok, Thailand
    I think I gained a couple pounds just reading that. Sounds yummy! :drool:
     
  15. Bunnykiller

    Bunnykiller ECF Guru Verified Member ECF Veteran

    Nov 17, 2013
    New Orleans La.
    definately belongs there .... gives one a reason to work out even harder :)
     
  16. LAwaters

    LAwaters Supplier Associate ECF Veteran

    Feb 25, 2014
    Geek gal gone west
    Re-opened so we can share recipes again. :)
     
    • Like Like x 1
  17. Ceejay0875

    Ceejay0875 Super Member ECF Veteran

    May 24, 2016
    Chili Dog Casserole

    2 lbs tater tots
    Salt
    1 chopped onion
    1 package hot dogs
    1 can chili (your preference)
    2 cups shredded cheddar

    Preheat oven to 425 (450 if that's what your tater tots call for).
    Lightly grease a 13x9 pan.
    Place tater tots at bottom and along the sides of the dish (kind of like a crust).
    Salt tater tots.
    Spread chopped onion over the tots.
    Slice the hot dogs, then put them over the onions.
    Spread the chili as evenly as you can over the mixture.
    Top it off with the shredded cheese.
    Put in the oven for 30 minutes or so, until the tots are done and your cheese is melted the way you want it.

    I don't cover it before baking because I like my cheese a little burnt (like on a pizza), but you can cover with foil if you want.

    Hubby likes it with sour cream and hot sauce too.
     
    • Like Like x 2
  18. LAwaters

    LAwaters Supplier Associate ECF Veteran

    Feb 25, 2014
    Geek gal gone west
    Nice! Thanks for getting us started again, Ceejay! :thumbs:
     
    • Like Like x 1
  19. LAwaters

    LAwaters Supplier Associate ECF Veteran

    Feb 25, 2014
    Geek gal gone west
    Sourdough Cinnamon Rolls
    These can be put in a ziplock and frozen. They thaw quickly and stay really fresh. In the refrigerator, they stay well for 3 days, after which they lose their flakiness and get a bit too doughy and dense.

    This recipe makes 8 rolls.

    Filling

    1/4 cup butter, melted

    Stirred thoroughly to combine:
    1/4 cup packed brown sugar [I use regular baker's sugar]
    2+ tsp cinnamon

    Topping
    2 tbs butter (28 g) melted, for brushing on top

    Stirred thoroughly to combine:
    2 tbs sugar (30 g)
    1 tsp cinnamon (I use extra; up to 2 tsp)



    Biscuit

    INGREDIENTS

    240 grams (2 cups) flour
    1 teaspoon salt
    1 tablespoon sugar
    1 tablespoon baking powder
    1 teaspoon cinnamon
    1⁄3 cup shortening
    1 large egg
    1 1⁄2 cups sourdough starter*

    *This is basic starter and would be your “discard” — what you would use or toss before a regular feeding. The starter I use is high hydration: equal parts water and flour. For drier starters, you will need to add some water. The dough should be sticky and moist. It will not come together into a well formed ball, but it isn’t not runny.


    DIRECTIONS
    In a bowl, combine flour salt, sugar, baking powder, cinnamon. Add shortening.

    Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.

    Whisk the egg. Add the egg and sourdough starter and combine.

    Be gentle with the dough to avoid deflating it. Scoop the dough onto parchment paper and pat into a rough rectangle that can fill the length of the parchment paper. Have the longest edge facing you.

    Brush on 1/4 cup of melted butter. Be sure to cover the entire surface. Can also brush onto the sides.

    Sprinkle the combined 1/4 cup sugar and 2+ tsp cinnamon over the butter.

    Roll into a log starting with the longest edge closest to you. Lift gently as you roll to cover over rather than pushing the filling away.

    Lightly squeeze the roll into a log and gently press any edges that may separate when baking.

    Brush the entire outside of the log with the 2 tbs melted butter.

    Sprinkle the entire outside of the log with the combined 2 tbs sugar and up to 2 tsp cinnamon. Especially coat the upper edge that will be face up when baking.

    Transfer to baking sheet and cut into 8 equal pieces. Separate pieces to help ensure even baking.

    Bake for 20 minutes in a 425 F oven.


    5909E2D8-BB58-4A70-892C-365961A631D2.jpeg
     
    • Like Like x 1
  20. Ceejay0875

    Ceejay0875 Super Member ECF Veteran

    May 24, 2016
    Any sourdough starter, or do you have a specific one?
     
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