All of the newest recipes from Cooking Friend users http://cookingfriend.com/recipes.rss 1.5 cups chicken broth 1/3 cup dry white wine 1 whole chicken (3-4 lbs) 1 tbsp. butter, room temp. coarse salt and ground pepper 2 onions, quartered 10 carrots, halved lengthwise and crosswise 3 potatoes, washed and cut into 1/8s 8 garlic cloves, unpeeled 2 tbsp. extra-virgin olive oilPreheat oven to 450* F. Combine broth and wine in Dutch oven or large pot. In a large bowl, toss onions, carrots, potatoes, and garlic with olive oil. Season with salt and pepper. Add half of veggies to pot. Remove giblets from chicken cavity. Rinse chicken and pat dry. Rub chicken all over with butter. Season generously with salt and pepper. Tie legs together with kitchen twine (or thread if you don't have any...). Place chicken in pot. Add the rest of the veggies around the chicken. Bake, uncovered, until chicken's juices run clear when pierced between breast and leg or a thermometer inserted in thickest part of thigh (avoiding bone) registers 165*, about 65-75 minutes. Fri, 05 Mar 2010 04:37:23 +0000 http://cookingfriend.com/recipes/406.rss 1/2 cup warm water 2 teaspoons dry yeast 2/3 cup + 1 teaspoon granulated sugar, divided 1 cup warm coffee 4 1/2 cups bread flour 2/3 cup firmly packed light brown sugar 2/3 cup cocoa powder 2 teaspoons salt 1 large egg 8 tablespoons (1 stick) unsalted butter, softened (definitely make sure its soft) 8 ounce good quality chocolate or chocolate chips - I personally would go with something a little sweeter, like a fine quality semisweet chocolate chip. If using a chocolate bar, chop the bar into 1/2-inch chunks. Egg glaze: 1 large egg 1 teaspoon water In a small bowl, combine 1/2 cup of the warm water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy. If the mixture doesn't foam, the yeast might be inactive and you should try again with fresh yeast. In a large bowl (or in a mixer with a whisk), whisk together the flour, sugars, cocoa, and salt. Add the yeast/water/sugar mixture and mix until just combined. Then, add coffee and egg, and begin to knead dough (or use dough hook on mixer) until all ingredients are well incorporated and the dough is smooth and elastic - maybe five minutes. Incorporate with your hands (or with the mixer), the butter one tablespoon at a time. Dough will be quite greasy, but continue kneading for about 2 minutes after the butter has been well incorporated. Then, knead in the chocolate chunks/chips until they are just combined. Transfer the dough to a non-metal buttered bowl, and cover it closely with plastic wrap or a damp tea-towel. Allow the dough to rise in a warm place for roughly 2 hours, or until it has almost doubled in size. After the dough has risen, punch it down, and again cover with plastic wrap. Place the dough in the refrigerator for at least 8 hours or up to 2 days. Line two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with parchment paper. On a lightly floured work surface, divide the chocolate dough in half. Divide each dough half into 6 equal pieces so that you have 12 equal pieces in all. With lightly floured hands, shape each piece into a smooth, round ball. Place 6 dough balls — two by two, at a diagonal — in each prepared pan, pressing them lightly together if necessary. Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour. Position a rack in the center of the oven and preheat to 400 degrees. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the tops of the loaves. You can optionally sprinkle the tops lightly with sugar. Bake the loaves for 10 minutes. Lower the oven temperature to 375 degrees and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Unmold the bread and cool the loaves on the rack completely. Thu, 04 Mar 2010 22:51:45 +0000 http://cookingfriend.com/recipes/405.rss Samosa pastry: 2 cups flour (I used organic bread flour) 1/2 teaspoon salt 2 Tablespoons coconut oil 2 Tablespoons olive or canola oil 6-10 Tablespoons water Potato Filling: 2 large boiling-type potatoes (about 1/2 pound) - we have used both yellow and blue potatoes with success 2 Tablespoons vegetable oil 1/2 teaspoon black mustard seeds 1 cup finely chopped onions 2 teaspoons scraped, finely chopped fresh ginger root 1 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 teaspoon tumeric 1/2 teaspoon coriander 1/2 teaspoon ground cumin 1/2 cup fresh green peas or /12 cup frozen peas, thoroughly defrosted 1/2 teaspoon salt 1 Tablespoon water 1 Tablespoon finely chopped fresh coriander (cilantro) 1/2 teaspoon garam masala 1/9 teaspoon ground hot red pepper 2 cubes vegetable broth bouillon canola oil for frying Tamarind Sauce: 1/4 cup tightly packed dried tamarind pulp (about 2 ounces) 1 cup boiling water 1 Tablespoon scraped, finely chopped fresh ginger root 1 Tablespoon fresh lemon juice 1 Tablespoon or more dark brown sugar combined with dark molasses or dark agave nectar 1 teaspoon saltFor the pastry: In a medium mixing bowl, place the flour, salt, coconut oil, olive/canola oil, and 3 Tbsps of the water. Run all the ingredients through your fingers so that the dough is very crumbly but well mixed. Slowly start to add water 1 Tablespoon at a time and knead the dough together into a ball. Continue to add water and knead until the dough just holds together and is not sticky. Start to tear off pieces of dough and roll into balls approximately the size of your palm. Then take a rolling pin and roll the balls out into the most flat circles possible. Set aside For the filling: Wash and scrub potatoes and cut them into one-inch cubes. Put the potatoes in enough water to cover them. Boil them until they are tender but still somewhat resistant when pierced with the point of a small, sharp knife. Drain the potatoes in a colander. In a heavy skillet or large dutch oven, heat canola oil over moderate heat until a drop of water flicked into it splutter instantly. Add the mustard seeds and, when they crackle and begin to burst, immediately add the onions and ginger. Stirring constantly, fry for 7-8 minutes, until the onions are soft and golden brown. Stir in the fennel, cumin, tumeric, then add the potatoes, peas, salt, and water. Reduce the heat to low, cover the skillet tightly, and cook for 5 minutes. Then stir in the coriander and continue to cook, covered for at least 10 minutes longer, or until the peas are tender. Remove the skillet from the heat and stir in the garam masala and red pepper. Slightly mash the mix. Remove from heat and allow to cool slightly before placing into the pastry. Filling the samosas: Cut each pastry circle in half. Fold in half so that the cut edges touch. Pinch along the cut edge to create a cone. If the edges are not sticking, put a little water along the edge to create a seal. Fill the cone with the potato mixture, but don't overfill so that it won't close! Pinch the remaining edges closed. You can now either cover them with plastic wrap and refrigerate for 2-3 hours until you're ready to fry or proceed to frying. Frying: In a deep pan or wok, place roughly 2 inches of canola oil. Heat on medium-high heat until the oil sputters when you flick a little water into it. If the oil reaches it smoking point, turn down the heat. Place in enough samosas so that your pan is not over crowded. Fry on each side 1-2 minutes until they start to become golden. Once done frying, place on a wire rack and allow the oil to drain some before serving. Repeat the frying process with the remaining samosas. Serve while hot with tamarind sauce. Tamarind sauce: Place the tamarind pulp in a small bowl and pour the boiling water over it. Stir and mash it occasionally with a spoon. Let soak for 1 hour, or until the pulp separates and dissolves in the water. Rub the tamarind through a five sieve set over a bowl, pressing down hard with the back of a spoon before discarding the seeds and fibers. Add the ginger, lemon juice, brown sugar + molasses/agave, and salt. Stir together. Taste and adjust as necessary. Serve at once or store refrigerated until ready. Sat, 27 Feb 2010 17:53:39 +0000 http://cookingfriend.com/recipes/404.rss 1/4 cup tahini 2 Tbsps miso Juice of 1/2 -1 fresh lemon 1 garlic glove minced finely 1/8-1/4 cup water Optional: Fresh ginger finely minced (1 tsp) Mix together the first 4 ingredients (and ginger if using), and add water slowly until a creamy texture is reached. If there is extra, save in glass jar and refrigerate. Sat, 27 Feb 2010 17:08:20 +0000 http://cookingfriend.com/recipes/403.rss 2 Tbsp olive oil 1 carrot diced 2 stalks celery diced 2 leeks sliced into 1 cm thick rounds 5 gloves garlic whole 2 potatoes diced 1 cup dried white beans 1 cup dried long grain wild rice 3 cubes of vegan bouillon (or another broth that you prefer) Place beans and garlic in 2.5 cups of water and cook until soft (preferably via pressure cooker). (If not using pressure cooker, you will have to add more water). Cook the rice with 1 cube of the broth and 2 cups water. In a big stock pot, sautee over low-medium heat the carrots, celery, leek with 2 Tablespoons of olive oil until the carrots are tender. Add potatoes to the carrot mixture and add enough water to cover, plus 2 cubes of broth and boil gently until the potatoes are tender. Add the cooked beans and rice into the soup pot. Adjust with water to taste (about 2 cups). Bring to boil. Serve. Fri, 26 Feb 2010 01:55:51 +0000 http://cookingfriend.com/recipes/402.rss 1.5 sticks butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup semisweet chocolate chips 1 cup chopped walnuts (optional) Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheet. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Wed, 24 Feb 2010 01:42:14 +0000 http://cookingfriend.com/recipes/401.rss 1-1/4 cups dry lentils, rinsed 1 to 2 cups cooked whole grains such as rice, bulgur, or barley 2 medium onions, chopped 3 garlic cloves, finely chopped 3 medium carrots, grated 2-3 tsp ground cumin 1 tsp ground coriander 1 tsp dried basil 1/4 tsp ground pepper 1/2 cup chopped parsley or cilantro 2 slices whole wheat bread, ripped into small pieces 6 oz. tofu 1/4 cup fresh lemon juice 2 Tbsp flax mealBoil 1 cup of water, then add the lentils and cook for 20 minutes or less--until just done. Rinse in cold water and drain. Combine 1 cup of cooked lentils, the bread, lemon juice, basil, and tofu, and mash with a potato masher (or food processor) until it is all quite smooth. Saute onions in some oil until soft, then add the garlic, carrots, cumin, and coriander and heat together until fragrant--a couple of minutes. Add the cooked onion mixture, the rest of the lentils, and everything else into the mashed mixture and combine well. Grease a 9 x 5" loaf pan. Put the mixture into the pan, form it into a loaf shape, and bake at 375 for one hour. Make a sauce: EITHER mix plain yogurt, lemon zest (grated rind), and a shredded cucumber, OR mix 3 parts mayonnaise, 2 parts mustard, and 1 part ketchup. Thu, 14 Jan 2010 20:46:48 +0000 http://cookingfriend.com/recipes/400.rss 2 tbsp butter 1 onion, diced 1 carrot, peeled and finely diced 3 cloves garlic, minced 2 tbsp flour 1 28-ounce can crushed tomatoes (or 2 lbs fresh, peeled, seeded, and chopped tomatoes) 2 cups chicken broth 1 tbsp tomato paste 1 tsp dried basil 1 cup light cream or milk Salt and pepperMelt butter in a large pot over medium heat. Add onion, carrot, and garlic and cook until softened, 3-5 minutes, stirring frequently. Add flour and cook, stirring constantly, 1-2 minutes. Add tomatoes with their juices, broth, tomato paste, and basil. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. In a blender, puree soup in batches until smooth (or leave some chunky). Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve. Mon, 21 Dec 2009 05:37:05 +0000 http://cookingfriend.com/recipes/399.rss 1 1/2 cups plus 1 Tablespoon all-purpose flour Pinch of salt 1 1/2 sticks cold unsalted butter, cut into 1/2 -inch pieces, plus 2 tablespoons melted butter 1/3 cup ice water 3 1/2 Tablespoons sugar 4 large golden delicious apples - peeled, cored, and cut into pieces (or any other firm fruit) 2 Tablespoons melted and strained apricot preservesPreheat the oven to 400 degrees. In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the pieces of cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the flour and process just until it is evenly moistened, about 5 seconds. Trasfer the tart dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. Reflour the work surface and roll out the dough to a 16 to 17 inch round about 1/4 inch thick. Line a large, flat baking sheet with parchment paper. Carefully roll the dough around the rolling pin, then unroll the dough onto the prepared baking sheet. In a small bowl, combine 2 Tablespoons of the sugar with the remaining 1 Tablespoon of flour and sprinkle the mixture over the dough. Arrange the apple slices on the dough in overlapping concentric circles to within 3 inches of the edge. Fold the edges of the dough over the sliced apples in a free-form fashion. Brush the apples with the melted butter and sprinkle them with the remaining 1 1/2 Tablespoons of sugar. Refrigerate the unbaked tart until it is slightly chilled, at least 10 minutes. Bake the tart in the center of the oven for about 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Slide the apple tart on its parchment paper onto a wire rack. Brush the apples with the melted apricot preserves. Let the tart cool slightly before serving. The disk of tart dough can be refrigerated for 1 day or frozen for 1 month. The baked apple tart can be stored overnight at room temperature. Reheat the tart in a 325 degree oven before serving. Sat, 28 Nov 2009 17:20:17 +0000 http://cookingfriend.com/recipes/398.rss 1 medium onion, chopped 3 medium scallions, chopped 2 Scotch bonnet chiles, chopped 2 garlic cloves, chopped 1 Tablespoon five-spice powder 1 Tablespoon allspice berries, coarsely ground 1 Tablespoon coarsely ground pepper 1 teaspoon dried thyme, crumbled 1 teaspoon freshly grated nutmeg 1 teasoon salt 1/2 cup coy sauce 1 Tablespoon vegetable oil Two 3 1/2 - 4 pound chickens, quartered In a food processor, combine the chopped onion, scallions, chiles, and garlic with the five-spice powder, allspice berries, pepper, thyme, grated nutmeg and salt, and process to a coarse paste. With the machine on, add the soy sauce and vegetable oil in a slow steady stream. Pour the jerk marinade into a large, shallow dish, then add the chicken quarters and turn to coat. Cover the chicken tightly and refrigerate overnight. Let the chicken return to room temperature before proceeding. Light a grill. Drain the marinated chicken quarters and grill over a medium-hot fire, turning occasionally, until the pieces are well browned and cooked through: 35 to 40 minutes. (Cover the grill for a smokier flavor). Transfer the jerk chicken to a platter and serve. Sat, 28 Nov 2009 17:05:54 +0000 http://cookingfriend.com/recipes/397.rss 1 stick (4 ounces) unsalted butter, plus more for buttering 6 ounces bittersweet chocolate, perferably Valrhona, chopped 2 large eggs 2 large egg yolks 1/4 cup sugar 1/4 cup sugar Pinch of salt 2 tablespoons all-purpose flour, plus more for dusting Preheat the oven to 450 degrees. Butter and flour four 6-ounce ramekins, tapping out the excess. In a double boiler set over simmering water, melt the butter with the bittersweet chocolate. In a medium bowl, using a handheld electric mixer, beat the whole eggs with the egg yolks, sugar and salt at high speed until the mixture is pale and thickened. Whisk the melted chocolate and butter until blended. Quickly fold the chocolate mixture and the 2 Tablespoons of flour into the egg mixture. Spoon the cake batter into the prepared ramekins and set them on a baking sheet. Bake for 12 minutes, or until the sides of the chocolate cakes and firm but hte centers are still soft. Let the chocolate cakes cool for 1 minute, then run a knife around the edge of each cake. To remove the cakes from the ramekins, cover them, 1 at a time, with an inverted dessert plate and turn the ramekins over onto the plates. Let the cakes stand that way for a few seconds before unmolding them. Serve the molten chocolate cakes while they are still warm. The suggested wine pairing is port. Sat, 28 Nov 2009 16:41:23 +0000 http://cookingfriend.com/recipes/396.rss 1/4 cup mayonnaise 1/4 cup minced onion 2 large eggs, lightly beaten 1/2 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 pound lump crabmeat, picked over 1 cup finely crushed soda crackers 2 Tablespoons unsalted butter 1/4 cup vegetable oil lemon wedges, for serving In a medium bowl, combine the mayonnaise, minced onion, eggs. Worcestershire sauce, dry mustard, salt and cayenne. Fold the crabmeat into the mayonnaise and egg mixture, followed by 1/4 cup of the cracker crumbs. Shape the crab meat mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining 3/4 cup of cracker crumbs and transfer the cakes to a baking sheet lined with wax paper. In a large skillet, melt 1 Tablespoon of the butter in 2 Tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp: 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 Tablespoon of butter and 2 Tablespoons of oil. Serve the crab cakes with lemon wedges. Sat, 28 Nov 2009 16:25:52 +0000 http://cookingfriend.com/recipes/395.rss 2 parts (shots) lime juice (fresh squeezed is best) 2 parts peach schnapps 3 parts orange juice (not from concentrate definitely better) 1 or 2 parts vodkaMix together in a shaker with ice. Pour into pretty glass. Enjoy! Thu, 19 Nov 2009 04:28:28 +0000 http://cookingfriend.com/recipes/394.rss For chicken: 3 boneless, skinless chicken breasts cut into bite-size pieces 1 cup plain yogurt 2 teaspoon ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons black pepper 1 teaspoon garam masala 1 Tablespoon freshly grated ginger salt to taste For the sauce: 1-2 Tablespoons of butter 1/2 yellow onion chopped into small pieces 3 large cloves of garlic minced 1 large can of tomato sauce 2 teaspoons ground cumin 2 teaspoons hot Hungarian or Spanish paprika 1 teaspoon garam masala pinch of corriander pinch of tumeric 1/2 to 1 cup of heavy cream (depending on your taste)Make the marinade: mix together the yogurt, cumin, cinnamon, cayenne pepper, black pepper, garam masala, ginger. Then mix this with the chicken. Let the chicken sit tin the fridge for at least 2 hours or overnight. After two hours, melt the butter in a saucepan. (Also, begin the water for rice if you will be eating that). Add the onion and garlic until cooked through, but not browned. Then, add the spices. Bring to a simmer. Add in the cream until it suits your taste. To cook the chicken, you have two options: to grill it (which is what I did) or to place the pieces of chicken in the sauce and have them cook in the sauce. Either way seems to be recommended. Just make sure that the chicken is cooked through. Serve over a bed of rice. Garnish with parsley. Thu, 19 Nov 2009 04:17:50 +0000 http://cookingfriend.com/recipes/393.rss 6 cups of 1 inch cubed stale bread (about 1 pound) 1 cup chocolate chips 3 ripe bananas, sliced 1/2 inch thick 2 -2 1/4 cups rice milk, almond milk, or soy milk 3 Tablespoons arrowroot powder or tapioca flour 1/2 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmegPreheat oven to 350 degrees and grease (or don't) a 9 x 5 loaf pan. Place cubed bread in a large bowl. In a small bowl, whisk together 1/2 cup soy milk and the arrowroot / tapioca powder until no lumps remain. Add 1 1/2 cups of the milk, maple syrup, vanilla, cinnamon, and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit at least 15 minutes for the liquid to soak into hte bread. Depending on what kind of bread you use and how stale it is, add more milk (1/4 cup at time) as necessary. Every piece of bread should be saturated, and there should be a little extra liquid left in the bowl. The mixture should look mushy and wet. Mix in the chocolate chips and bananas, mashing them up a little bit as you go. Pour in the mixture into the loaf pan, patting down to make an even top. Bake 28-35 minutes until top is puffed, slightly browned, and feels firm. Allow to cool slightly before slicing and serving, or you may scoop it with an ice cream scoop. Sun, 15 Nov 2009 04:58:24 +0000 http://cookingfriend.com/recipes/392.rss 1/2 c chopped onion 1/2 c chopped celery 2 garlic cloves, minced 1/4 c butter 1 tbsp sugar 1/2 c flour 2 tsp salt 1 tsp dried basil 1/2 tsp pepper 4 c chicken broth 1 pkg frozen peas 2 14 oz cans chicken (or 4 c cubed chicken breast) Dumplings: 2 c buttermilk biscuit mix 2 tsp dried basil 2/3 c milkIn large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth and bring to a boil. Cook and stir for one minute. Reduce heat. Add peas and cook five minutes, stirring constantly. Stir in chicken. Pour into greased 13x9 inch baking pan. For dumplings, combine biscuit mix, basil and milk. Combine with a fork until mix is moistened. Drop by tablespoons onto casserole. Bake 30 minutes @ 350*F, then cover with foil and bake 10 minutes more. Sun, 18 Oct 2009 21:20:56 +0000 http://cookingfriend.com/recipes/391.rss 2 slices whole wheat bread 1/3 c whole milk 2 tbsps extra virgin olive oil 1 can coarsely chopped mushrooms 3/4 c coarsely chopped onion 1 lb.+ ground turkey 1 lb.+ hot turkey sausage, casings removed 4 tsps mustard 2 tsps dried oregano 1 eggPreheat oven to 350*F. Pour milk into medium bowl and place bread in bowl to soak. Set aside. Heat oil in a non-stick skillet and saute mushrooms and onions until soft. Transfer to a large bowl and add turkey (all) and remainder of ingredients. Remove bread from milk and break into turkey mixture. Work it all together with your hands until well combined. Season with freshly ground pepper. Turn mixture onto a lightly greased sheet pan and form into a loaf (or loaves). Bake. Sun, 18 Oct 2009 21:07:20 +0000 http://cookingfriend.com/recipes/390.rss 2.5 cups flour 1 tsp - 1 tbsp sugar 1/4 tsp salt 2 stick butter VERY cold 1/3 cup water VERY coldMix dry ingredients Cut butter into thin slices and fold into dry ingredients as quickly as possible so the butter does not melt. Butter should be pea sized when mixed in. Add just under 1/3 of a cup of very cold water and mix. The dough should stick together without cracking or falling apart. If it does, add water just a little at a time. If the dough gets sticky, you've gone too far Seal in a container and put into the fridge from one hour to overnight. Make sure the container is sealed as the dough will dry out. Cut the dough in half and roll out half for the base of the pie while using the rest for the top layer. Add your filling and bake Thu, 24 Sep 2009 02:25:49 +0000 http://cookingfriend.com/recipes/389.rss 1 lb. ground lamb 2 cloves minced garlic 1 onion, chopped 1 green pepper, chopped 1 can Guinness 1/2 c. Worcestershire sauce 2 carrots, chopped 1 can corn Fresh or dried rosemary to taste Salt and Pepper to Taste 1/2 cup jalapenos (from jar) or 3 jalapenos (fresh), chopped into small bits 6-10 sweet potatoes 1/2 c. brown sugar 1 stick butterPreheat your oven to 400*F and set aside a large, glass casserole dish. Cook ground lamb in a skillet, breaking it apart so it forms ground meat. When lamb is 3/4 cooked, add garlic, onion and green pepper. Saute. While lamb is cooking, chop up sweet potatoes and bring them to a boil in a large pot of water. Cook until you can easily skewer potatoes with a fork. Add Guinness, Worcestershire sauce, and carrots to the lamb and simmer with rosemary, salt and pepper (which were added to taste) for about 15-20 minutes. Add jalapenos and simmer for 5 more minutes. Pour lamb mixture into a large glass casserole dish, evenly distributing it. Drain the water from the sweet potatoes and return them to the pot. Add the butter and brown sugar and mash. Spread the mashed sweet potatoes evenly over the lamb mixture in the casserole dish. Place the dish in the oven and cook for 30-45 minutes until mashed potatoes have browned. Sun, 20 Sep 2009 22:57:21 +0000 http://cookingfriend.com/recipes/388.rss 1 3/4 cup flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup butter or margarine 2/3 cup sugar 2 slightly beaten eggs 3/4 cup mashed, overripe bananasCream butter & sugar together. Mix in eggs & banana. Double sift dry ingredients and slowly mix into mixture. Bake & enjoy! Sun, 20 Sep 2009 20:42:13 +0000 http://cookingfriend.com/recipes/387.rss 5 large egg whites (room temperature) 1 1/2 c sugar 1 lb. (4 sticks) unsalted butter, room temperature, cut into small pieces Food coloring (optional)Whisk egg whites and sugar in large metal mixing bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture is warm. Mix with mixer on high speed until thick and cooled, about 10 minutes. Reduce speed to medium-low. Add butter, a few pieces at a time, beating well after each addition. (You'll feel the frosting thicken as you add the last stick of butter.) Beat in food coloring a drop at a time. Reduce speed on mixer to low and beat until smooth. Sun, 13 Sep 2009 20:39:16 +0000 http://cookingfriend.com/recipes/386.rss 8 oz (2 sticks) butter, softened, plus more for pans 3 c cake flour (not self-rising), plus more for pans 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 c sugar 4 eggs, separated (whites in a large clean metal mixing bowl) 1 c buttermilk 1 1/4 cup flavor (fruit, jam, shredded coconut, etc.)Pre-heat oven to 350*. Butter cake pans, dust with flour, then tap out excess. Sift flour, baking soda, baking powder, and salt into a large mixing bowl. Cream butter and 1 1/2 c sugar with a mixer until light and fluffy. Add yolks, 1 at a time, mixing well after each addition. Reduce mixer speed to low, and add flour mixture in three batches, alternating with buttermilk, and ending with flour. Transfer batter to a medium bowl. Whisk egg whites in a clean metal mixing bowl with a mixer on medium high until foamy. Slowly add remaining 1/2 c sugar, whisking until soft peaks form. Fold whites mixture into batter in 2 additions, then fold flavor. I have used fruit, jam, and coconut with this recipe with success. Here are some examples to get your imagination flowing: use 1 1/4 c peach jam; use 1 1/4 c pears in syrup; use 1 1/4 c shredded coconut with 1 tsp. imitation coconut extract. Pour batter into prepared pans (see batter amounts and cooking times below). Bake cakes until light gold and testers come out clean. Let cool in pans on wire racks for 15 minutes. Run a knife around edge of cakes to loosen and invert cakes onto wire racks. Let cool. Cakes will keep, covered and refrigerated, for up to 3 days. Batter amounts and cooking times for 2" deep round pans: 12-inch: 6 c per layer, 45-50 mins; 10-inch: 4 c per layer, 40-45 mins; 8-inch: 3 c per layer, 35-40 mins. Sun, 13 Sep 2009 20:32:03 +0000 http://cookingfriend.com/recipes/385.rss 3/4 c milk 1/3 c butterOn the stovetop, melt the butter. Pour in the milk slowly, while mixing. Use in place of heavy cream. Sat, 12 Sep 2009 14:21:28 +0000 http://cookingfriend.com/recipes/384.rss A tub of plain yogurt, as much or as little as you like A strainer that can rest above a bowl without touching the bottom of the bowl Aforementioned bowl A lid or plastic wrap for covering everythingLine the strainer with a paper towel or two. Put yogurt in the towel-lined strainer Put the strainer in the bowl Cover the top with plastic wrap Let sit in the fridge overnight. Drain off the liquid, the yogurt should be thicker and creamier. Add some salt, coriander, cumin and shredded cucumber and you've got yourself a raita base! Fri, 04 Sep 2009 22:05:59 +0000 http://cookingfriend.com/recipes/383.rss 1/4 c. melted butter 1 tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk 2 egg yolks 1 tbsp. lemon juiceMelt butter in small saucepan; add flour, seasonings, and blend thoroughly with a wisk. Add milk gradually and wisk. Cook until thickened, stirring sometimes with a wisk. Slightly beat egg yolks in a bowl; pour into mix and cook about 1 minute, stirring constantly. Remove from flame; add lemon juice gradually and wisk vigorously. Thu, 03 Sep 2009 01:34:22 +0000 http://cookingfriend.com/recipes/382.rss 1 1/2 cups milk (or rice milk / soy milk) 3/4 cup olive oil 1 1/2 tsp salt 4 cups semolina (pasta) flour - you MUST use this kind of flourThis would be best done in a dough maker, bread maker, or KitchenAid mixer. Mix together the liquid ingredients then add in the salt and flour. Mix and kneed until the dough is no longer sticky. Roll out the dough on a lightly floured surface until it about 1/8 inches thick. Then you can cut to the appropriate size for your pasta. Thu, 20 Aug 2009 03:14:23 +0000 http://cookingfriend.com/recipes/381.rss 5 rhubarb stalks 6 strawberries 2 orangesCut rhubarb, strawberries, and oranges into bite size pieces. Mix and enjoy! Fri, 10 Jul 2009 05:38:18 +0000 http://cookingfriend.com/recipes/380.rss 2 cups rhubarb, chopped 1 cup flour 1 cup sugar 1 tsp baking powder pinch of salt 1 egg 3 Tbsp milk 1/3 cup butter, melted 1/2 tsp cinnamonCut rhubarb in small pieces. Spread the pieces on the bottom of a 9x9 baking pan. In a bowl, combine flour, sugar, baking powder, salt, egg, and milk. Mix until crumbly. Spread mixture evenly over rhubarb pieces. Drizzle melted butter over top. Sprinkle with cinnamon. Bake at 350°F for 35 minutes, or until top starts to get a little golden brown. Sun, 07 Jun 2009 13:39:59 +0000 http://cookingfriend.com/recipes/379.rss 4 cups chicken stock 2 large Vidalia onions, diced 3 cups acorn squash, cut into bite-sized pieces 1 tsp. Maine sea salt 1 tsp. white pepper 2 cups finely chopped kale 1 Tbsp Maine maple syrup 1 cup heavy cream or soy milk Garnish: 2 Tbsp heavy cream 1/2 cup freshly grated Parmigiano-Reggiano cheese Snipped chives or sliced scallionsPlace stock, onion and squash in a large, heavy-bottomed pot. Bring to a boil. Lower heat and simmer, covered, 30 minutes. Season with salt and pepper and add kale. Simmer another 5 minutes, until kale is completely cooked through but hasn't lost all of its color. Add maple syrup and heavy cream. Let cream come up to temperature over very low heat. Taste and adjust seasoning to your liking. Serve with drizzle of heavy cream, sprinkle of cheese and a few chives or scallions./ Sun, 17 May 2009 15:31:07 +0000 http://cookingfriend.com/recipes/378.rss 1 shallot, finely chopped 1 jalapeno pepper, seeded and finely chopped 2 tsp. curry powder 2 Tbsp minced garlic 1 Tbsp olive oil 1 large portobello mushroom cap, thinly sliced 1/2 tsp. coriander 1 Tbsp. sambel oelek* 2 cups full-flavored chicken stock 1 can unsweetened coconut milk 1 9 oz. pkg refrigerated mushroom- or crab-stuffed tortellini 1 Tbsp fresh basil, snipped 1 cup heavy cream 1 medium tomato, chopped (optional) *Sambel oelek is a paste made from 12 medium red chili peppers, seeded and chopped and 2 tsp. salt. Puree in a food processor, then keep refrigerated. A good substitute is In a medium saucepan, cook the shallot, jalapeno, curry powder and garlic in olive oil about 1 minute, until the shallot is tender. Add portobello and coriande, and cook 2 more minutes. Stir in sambal oelek and chicken stock. Bring to boil. Reduce heat. Simmer, covered, about 5 minutes. Stir in coconut milk, tortellini and basil. Cook and stir 5 minutes more, or until pasta is tender but firm. Stir in cream and cook until soup is heated through; do not boil. Garnish with chopped tomato. Sun, 17 May 2009 15:22:11 +0000 http://cookingfriend.com/recipes/377.rss