Recipe for the Day

[theGinsue]

It's good to see this thread getting used again. I gotten quite a few great recipes from here - and tried many.

With the COVID-19 lockdown, we're missing many of the foods we used to take for granted - so I'll post a few recipes that should help to ease the pain a bit.

Now, I JUST found this recipe online (posted TODAY) and haven't tried it yet, and it may be a bit wonky as it was posted out for the UK. But, if I know my audience (looking at you Carl, aka Bailey Guns), you're all missing your IKEA Meatballs, so without further delay, here's the recipe:

IKEA's Famous Meatballs


IKEA has just released the recipe for its iconic Swedish meatballs so we can all make them at home during the coronavirus pandemic (COVID-19, 2020).
With most places around the globe on lockdown, and the Swedish furniture giant has shut all of its stores, fans need mourn the loss of the meatballs no more as IKEA has decided to release their delicious meatball recipe to give fans the chance to recreate them at home.

Ingredients

Meatballs
Makes 16 - 20
500g beef mince (use ground beef)
250g pork mince (use ground pork)
1 onion finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of whole milk
salt and pepper to taste

Iconic Swedish cream sauce
dash of oil
40g butter
40g plain flour (all-purpose)
150ml vegetable stock
150ml beef stock
150ml thick double cream (heavy cream)
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Method

Meatballs
Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).
In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven (180?C or 160?C fan/translates to: 350F or 320F for a convection oven) and cook for a further 30 minutes.

Swedish cream sauce
In frying pan, melt 40g of butter.
Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
Add 150ml of vegetable stock and 150ml of beef stock and continue to stir.
Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
Bring to a simmer and allow the sauce to thicken.
Continue to stir.

When ready to eat, serve with your favourite potatoes ? either creamy mash or mini new boiled potatoes. Enjoy!

[theGinsue]

Now, in keeping to my promise, here's a recipe I made last Friday. Delicious.

The only adjustments I made to this was omitting the walnuts (wife isn't a big fan of nuts in cookies). While I didn't make any altitude adjustments, I did bake them @ just 20 minutes but looking back I think I should have pulled them out @ 18-19 minutes.

DoubleTree Hotel Signature Chocolate Chip Cookie



Ingredients:

• 1/2 pound butter, softened (2 sticks)
• 3/4 cup + 1 tablespoon granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 1/4 teaspoons vanilla extract
• 1/4 teaspoon freshly squeezed lemon juice
• 2 1/4 cups flour
• 1/2 cup rolled oats (aka Old Fashioned Oats)
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
• 1 3/4 cups chopped walnuts

Directions:
1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don?t overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6. Preheat oven to 300 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.

Cook?s note: You can freeze the unbaked cookies, and there's no need to thaw. Preheat oven to 300 degrees F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

[theGinsue]

I made these on Saturday and - OH - MY - HEAVENS...these were just as my wife and I remember them. Can you tell I've had a bit of a sweet tooth lately?

You see, out here in CO we have Carl's Jr. But their sister franchise out east where I grew up (well, in MO, IL and KY anyway) is called Hardee's. Hardee's has amazing biscuits and gravy, but their cinnamon & raisin biscuits are to die for.

Attachment 81076

Hardee's Cinnamon Raisin Biscuits

This recipe comes from a former Hardee?s employee. The recipe has been cut down from the Hardee?s recipe so it doesn?t make food service quantity.
Prep Time: 20 mins
Total Time: 35 mins
Servings: 24

Ingredients:

• 4 cups self-rising flour (If you don't have any self-rising flour, you can make your own [which I did] using the instructions below)
• 3/4 cup shortening
• 2 cups milk or 2 cups buttermilk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup granulated sugar
• 3 teaspoons cinnamon
• 1 cup raisins

Directions:
1. Mix flour, baking powder, salt, baking soda and sugar.
2. Blend in shortening with a fork until mixture is fine.
3. Add milk and stir until just mixed. Add raisins and mix.
4. Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
5. Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2-inch thick.
6. Cut with 2-inch cutter and place on greased baking pan.
7. Bake at 400?F for 10-15 minutes until golden brown.
8. Frost with powdered sugar glaze icing. (See recipe below)

How to Make Self-Rising Flour Out of All-Purpose Flour
1. For every cup of self -rising flour called for in your recipe, measure out 1 level cup all-purpose flour.
2. Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
3. Whisk to combine.


Powdered Sugar Icing Recipe

Think of a Powdered Sugar Icing as the little black dress of the baking world. This sweet, versatile icing makes cakes, cookies and quick breads look polished and extra special, and they taste better too!
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 65kcal

2 cups powdered sugar
1/4 cup water
1 teaspoon vanilla extract

Mix powdered sugar, water and vanilla in medium heat bowl until smooth. Drizzle over cooled baked goods or dessert. The glaze will harden in 20 to 30 minutes.

[Ah Pook]

Taken from another site. Gutter Runner's bacon potato soup is epic. Sadly, the cooking is a little goofy.

1 lb Bacon
5 lb Potatos
2 lg Onions
5 stlks Celery
5 Carrots
12 Boulion Cubes
3 ? tsp Salt
2 tsp Pepper
Garlic
3 ? tsp Basil Leaves
1 tsp Red Pepper
5 tsp Frank?s Hot Sauce
Flour for thickening
?+ Stick of Butter
Whipping Cream
Cheese
Chives

Fry and drain bacon. Set bacon aside.
Add 2-4 bay leaves.
Chop and boil potatoes. 2-3 hours.?
Add onions, carrots and celery.
I use chicken stock but bullion also works.
Salt & pepper to taste.
Garlic.
Basil & red pepper.
Frank's Red Hot
Bring to boil, turn to low for 2-3 hours, clean kitchen, pop a beer.
Add flour to thicken. I add corn starch.
Add bacon & 3/4 stick of butter (I add a full stick).
Add whole cream.
Simmer for 1/2 an hour.
Top with cheese and chives.

Chow down.

[Ah Pook]

My parents would go to this Cajun restaurant for lunch. Mom would come back and try out the recipe. We ate a lot of gumbo that spring.

Gumbo

1 green Pepper
1 large chopped onion
3 cups okra
3 cups whole skinned tomatoes
3-4 stalks celery with leaves
1 stick butter
1/2 cup bacon grease
2 1/2-3 cups flour
3 cups shrimp broth (boiled shrimp shells)
2 cups chicken Broth
1-1 1/2 lb shrimp
1 lb clams
1 lb andouille sausage
2-3 cloves garlic
2-3 bay leaves
Spices Estimated
2-3 tablespoons Worcestershire sauce
1 tablespoon thyme
1 1/2 tablespoons oregano
2 teaspoons pepper
2 teaspoons sea salt
1-2 teaspoon cayenne powder
2-3 teaspoons gumbo fil? (sassafras)

1. Chop and prep all veggies.
2. Slice andouille sausage about 1/2? or less.
3. Add stocks into a stock pot and start to boil with the bay leaves..
4. The roux
? Heat a cast iron or heavy skillet to medium-med/high.
? Add stick of butter and bacon grease. This will equal 1 cup of oils.
? When oils are hot, slowly add flour and whisk. DO NOT STOP WHISKING!
? Once 2 1/2-3 cups of flour are whisked in, the roux should have a consistency of baby poo.
? The roux will start to toast and turn a mahogany color. The darker the better.
? Continually whisk for 30-45 minutes. DO NOT STOP WHISKING!
? Turn off heat but continue to whisk.
5. Once the roux is ready, stir the veggies (minus the tomatoes) into the roux one hand full at a time, until all veggies have been added.
6. The veggies will cook in 2-4 minutes.
7. Add the roux/veggie mixture into the stock pot one spoon full at a time and stir to dissolve.
8. Keep the stock pot boiling.
9. Heat a skillet and add the sliced andouille sausage. Cook until the ends have a light crust.
10. Add the andouille and any residual grease to the stock pot.
11. Add tomatoes.
12. Add water to submerge pot contents.
13. Add spices to taste (except gumbo fil?). I do not measure spices. Never have.
14. Simmer at a light boil for an hour, stirring occasionally.
15. Go get a beer and sit down.
16. Once the spices are dialed in stir in the shrimp, clams and gumbo fil?.
17. Simmer for about 15 minutes and serve.

Serve over basmati rice or with corn bread.

I do the roux first to an almond color (30-40 minutes of constant string), and add chicken stock to cool.
I also add chicken breasts, scallops, crab and other hard sausage.

This one was with three corn breads. Jiffy jalapeno and cheddar, iron skillet cornbread, and hoe cakes.

[Ah Pook]

Self quarantining is taking it's toll.

Deconstructed burger with shoestring fries.

Burger seasoned with Chey Dust, onions, panco bread crumbs and pepper. On the smoker with Grill Grates til done. Grilled onions and deep fried onions. Shoe string potatoes fried in a cast iron dutch oven. Pickles!!

[Ah Pook]

Self quarantining is taking it's toll.

Deconstructed burger with shoestring fries.

Burger seasoned with Chey Dust, onions, panco bread crumbs and pepper. On the smoker with Grill Grates til done. Grilled onions and deep fried onions. Shoe string potatoes fried in a cast iron dutch oven. Pickles!!

[CS1983]

Using the Nongshim Hot and Spicy noodle bowl:


Open package as normal.

Put in powder

Fill water to fill line

Crack (1) egg into bowl

Microwave 3 minutes

Remove from microwave and crumble desired amount of cheese (or spread shredded)

Add pre-cooked bacon (or another pre-cooked meat) as desired

Stir

Enjoy.

[theGinsue]

Ginsue's Chili



This is the recipe Ginsue created and uses to make his beloved chili for himself and his family.

WARNING: This recipe makes approximately 2 1/2 GALLONS (10 quarts) of chili. Ensure you have adequately sized pots to prepare this in, or you will need to reduce the portions of ingredients.

INGREDIENTS
1 - 6lb (#10) Can Tomato Sauce
1 - 6lb (#10) Can Pinto or Kidney Beans (Rinsed well and drained)
3 to 5lbs Ground Meat
1 large Onion (Chopped)
3 Cups Water (add or subtract to achieve desired consistency)
3 Finely Chopped Garlic Cloves
1/2 Tbsp Crushed Red Pepper Flakes
1 Tbsp Chili Powder
1/2 Tbsp Cayenne Pepper
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 Tbsp Ground Cumin
1/2 Tbsp Paprika

DIRECTIONS
Brown the ground meat. Drain off any fat. Pour cooked meat into large stainless-steel stock pot (aluminum can be reactive to the acids in the tomatoes and alter the flavor). Mix dried spices & seasonings and add to stock pot. Add remaining ingredients (saving the water to the last) and stir well.

Place stock pot inside another stock pot - making a double boiler (be sure to add water to the outer stock pot about ? of the way to the top.

Cook chili for 4+ hours over medium high heat, stirring regularly. Continue to add water to the outer stock pot to keep the double boiler 3/4 filled.

Serve with cornbread and topped with shredded cheese, more chopped onions and sour cream if desired.

Note: For mild, or "Gringo" chili, eliminate the Pepper Flakes and Cayenne Pepper, cut the Chili Powder in 1/2 and use a couple of packages of store-bought "Mild" Chili Seasoning. It's not as good, but it seems to appeal to the sensitive palettes of most Yankee chili eaters.