Maybe I missed something...

[KØWVM]

But can recipe's be placed here to anyone to try? I'm up for submitting some, how bout y'all?

[KE7DKN]

=== New York-Style Pizza ===

Preheat oven.
Remove one "New York-style" pizza from box.
Bake at temperature directed on box until cheese has melted.
Enjoy.

Serves 3-4

[KØWVM]

=== New York-Style Pizza ===

Preheat oven.
Remove one "New York-style" pizza from box.
Bake at temperature directed on box until cheese has melted.
Enjoy.

Serves 3-4



LOL!! I take this as a yes and will get some on here by weeks end.

[ad4mg]

But can recipe's be placed here to anyone to try? I'm up for submitting some, how bout y'all?
Sure! This is the Island. Shorts, a t-shirt, and sandals are in vogue. Thread hijacks happen, ancient threads are dug up, and there are lots of recipes here. Mike (al2n) has offered several.

Rigid forum structure is a concept lost on us. Go ahead, break a few eggs! :)

[KØWVM]

Sure! This is the Island. Shorts, a t-shirt, and sandals are in vogue. Thread hijacks happen, ancient threads are dug up, and there are lots of recipes here. Mike (al2n) has offered several.

Rigid forum structure is a concept lost on us. Go ahead, break a few eggs! :)

Rightoh! I'll throw in a good ol spaghetti recipe to start. A spaghetti recipe with some kick might I add.

[PA5COR]

Boerenkool ( Dutch Kale)

Peel and quarter the potatoes. If you're using fresh kale, wash and chop the leaves.
After doing that i normally put the kale in the deep freezer for 2 hours, so that it is completely frozen, and go from there. The kale can be crushed easier when deep frozen if you like the leaves smaller.

Put ca. 3 cm of water in a large cooking pot (the amount of water you need depends on the size of the pot.
Also, use more water when using frozen kale). Add the potatoes and 1/2 ts of salt.
Then put the kale on top of the potatoes.
Put the accompanying meat on top of the kale (see below).

Bring the water to the boil on high heat, then lower the heat, close the pot and continue to cook for about 25 minutes or until the potatoes are done.
Remove the meat from the pot and keep it warm.
Drain the cooking liquid into a bowl.
Mash the potato and kale mixture.
Stir in the butter and, if needed, moisten the dish with some cooking liquid or warm milk.
Season to taste with salt and pepper.

ACCOMPANIMENTS: This dish is usually served with very salty tasting meat accompaniments. Most Dutch people use "rookworst", originally a smoked pork sausage that has to be cooked on top of the kale
I only use traditionally made rookworst from a small butcher's shop.

Since you obviously will have some difficulty trying to find the real thing, I reckon any smoked pork sausage will do. Another widely used accompaniment is crisply fried cubed smoked bacon, bit salty, but delicious.

For a change,I like to use a garlic sausage and smoked bacon, both cooked on top op the kale.

http://t2.gstatic.com/images?q=tbn:ANd9GcTvXMl_5PtroGxv41H7qVNpY1CO-7u61FXWvheG4mZV4qFgfwmUww

:mrgreen:
That's what's for dinner tonight, tomorrow Spaghetti :mrgreen:

[HUGH]

A COUPLE OF TRADITIONAL RECIPES FOR FOOD YOUR PETS WOULD NORMALLY EAT

A simple recipe for Pig's Trotter:

Ingredients:

* 1 Pig's Trotter
* 1.5 onions
* 2 cloves of garlic
* 2 cans of tomatoes
* 1 can of cannellini beans
* 1 Pig's Trotter
* Fresh parsley
* Ground pepper
* Salt

1. Soak the Pig's Trotter in cold water for 24 hours.

2. Drain off the water and refill with more cold water, then bring to the boil and simmer gently for two hours. Leave the pan lid on.

3. With 15 minutes to go, put the onions, beans, tomatoes, garlic and seasoning into a pan and simmer.

4. When the pig's trotter is cooked, drain it and slice it into 2cm slices. Pour the tomato sauce over it and garnish it with the parsley.

[HUGH]

TRIPE & ONIONS

INGREDIENTS
1lb dressed tripe
pepper and salt
4 tablespoons butter
1 1/2 tablespoons flour
1 pint milk
2 large onions, peeled and chopped
A sprig of parsley

METHOD
Wash the tripe and cover with cold water in a saucepan.
Bring to the boil and then simmer for 15 minutes.
Remove from the heat and pour away the water.
Put the tripe into a clean saucepan and add the milk and onions.
Bring to the boil and then simmer for 2 hours over a very low heat.
Melt the butter in a small saucepan over a low heat and add the flour.
Then add the milk from the tripe and make a white sauce.
Season with salt and pepper.
Add the tripe (and onions if liked) to the sauce and reheat.
Serve garnished with parsley.

[NQ6U]

Japanese-Style Cold Noodles

Salad

12 ounces soba noodles
1 daikon, peeled and grated into thin shreds (I use a vegetable peeler)
1 carrot, peeled and grated into thin shreds (ditto)
1 cucumber, peeled, seeded and cut into thin strips
3 green onions, trimmed and chopped
2 tablespoons rice vinegar
1 tablespoon mirin (Japanese sweet saki) or sweet sherry (mirin can be hard
to find, I often omit it when I'm too busy or too lazy to go to the Japanese market)
1 teaspoon sugar
1/2 teaspoon salt

Dressing

1 can defatted chicken broth (ideally, you would use bonito broth but see
above re: busy/lazy)
6 tablespoons soy sauce
6 tablespoons mirin
2 teaspoons peeled, grated fresh ginger
2 green onions, trimmed and chopped
2 tablespoons sesame seeds, toasted, for garnish

1. Cook noodles: Cooking soba noodles is a little weird--you bring the water to
a boil, put in the noodles, wait until it come back to a boil, put in a cup
of cold water, wait until it comes to a boil again, then turn off the heat
and let them sit five minutes. Then you drain and rinse in cold water.

2. Combine vegetables in bowl. Add vinegar, mirin, sugar and salt. Mix well.

3. Prepare Dressing: Combine all ingredients and mix well.

4. Serve: Arrange noodles on a large platter. Tastefully arrange vegetables on
top. Tastefully garnish with sesame seeds. Apply dressing to individual
servings (tastefully, of course).

[W1GUH]

A COUPLE OF TRADITIONAL RECIPES FOR FOOD YOUR PETS WOULD NORMALLY EAT

A simple recipe for Pig's Trotter:

Ingredients:

* 1 Pig's Trotter
* 1.5 onions
* 2 cloves of garlic
* 2 cans of tomatoes
* 1 can of cannellini beans
* 1 Pig's Trotter
* Fresh parsley
* Ground pepper
* Salt

1. Soak the Pig's Trotter in cold water for 24 hours.

2. Drain off the water and refill with more cold water, then bring to the boil and simmer gently for two hours. Leave the pan lid on.

3. With 15 minutes to go, put the onions, beans, tomatoes, garlic and seasoning into a pan and simmer.

4. When the pig's trotter is cooked, drain it and slice it into 2cm slices. Pour the tomato sauce over it and garnish it with the parsley.

Pig's Trotter:

http://www.thorninpaw.com/Trotter.jpg

Kindal looks like a camel toe?

Pic from here (http://www.google.com/imgres?imgurl=http://www.thorninpaw.com/Trotter.jpg&imgrefurl=http://www.thorninpaw.com/mt/archives/cat_food.html&usg=__z7PR6WSHhtZCt3uedqN5xMz4sFw=&h=335&w=450&sz=35&hl=en&start=3&zoom=1&um=1&itbs=1&tbnid=4HIHt6PLeMw9wM:&tbnh=95&tbnw=127&prev=/images%3Fq%3Dpig%2527s%2Btrotter%26um%3D1%26hl%3De n%26sa%3DN%26rls%3Dcom.microsoft:*%26tbs%3Disch:1) (that's a link) -- and there's lots more fun stuff there...like this:

http://www.thorninpaw.com/drive-thru-wheelchair.jpg

[KG4CGC]

Catfish Fritters!



1 1/2 cups All-Purpose Flour
1/2 teaspoon Salt
2 Eggs medium
3 tablespoons Unsalted Butter melted cooled
1 cup Milk whole
1 to 2 lb Catfish (any whitefish will work)
1 Chili Pepper hot seeded
2 Scallions chopped fine
1 Garlic cloves crushed
1 tablespoon Parsley chopped
1/2 teaspoon Thyme Leaves
1/4 Allspice berry ground



1 teaspoon rosemary (grind)
Pepper to taste
Olive Oil

1. Sift flour and salt into bowl.
2. Beat eggs with butter and add to flour mixture.
3. Add milk gradually, stirring only to mix. Add more milk if batter is too stiff.
4. Cover, allow to stand 3 hours. Meanwhile, soak fish in cold water.
5. Drain, remove bones and skin. Pound fish in mortar with hot pepper.
6. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste.
7. Stir into batter and stand 30 minutes. Heat oil in deep fryer (375F) and fry mixture by squeezing out of a pastry bag with a 1/2" opening.

[KG4CGC]

Cincinnati 3 Way Chili


1 46 oz. can tomato juice
2 lbs. ground round
4 tbsp. Franks chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp ground cayenne pepper
(you can add 1/2 tsp more if you like a spicier chili)
1 tbsp of crushed fresh garlic (or 1/2 tsp garlic powder)
1 1/2 tsp apple cider vinegar
4 to 5 dashes Lea & Perrins Worchestershire Sauce
5 whole bay leaves
1 large onion, whole but peeled
2 tsp cocoa powder


Instructions:
In a heavy bottomed pot place the tomato juice and turn on the heat, about 75-80%. Add the meat and break it up in the tomato juice with your fingers to get it REALLY fine. Add the remaining ingredients (YES... even the whole... as in UNCUT... freaking onion! Just take off the outer, dry skin first) Bring to a boil and then reduce heat to a slow simmer.

Cook for 2 hours stirring occasionally to prevent scorching.
After 2 hours remove the onion and bay leaves and discard them.

Serve over hot spaghetti with oyster crackers and a vinegary hot sauce to taste.

Here’s your layering guide:
3-way spaghetti, chili, cheese on top
4-way spaghetti, (beans), chili, (or onions), cheese on top
5-way spaghetti, beans, chili, onions, cheese on top

(The beans are always under the chili because it’s the chili that heats them up, but you can heat the beans separately as well.)

Some Final Serving Tips:

• Hot sauce - Tabasco... no self respecting Native Cincinnatian uses Texas Pete!

• Fresh chopped onion
In this case, it's not really a flavor thing, more a texture thing. The cool onion contrasts really well with the hot chili.

• Joan of Arc “purple” kidney beans, drained & rinsed.
I only suggest these because they don't get "mushy".

• Sharp or Medium Cheddar Cheese, shredded.
You can buy the “Gourmet Shredded” cheddar in the grocery store but to get the high mounded “chili parlor look”, use the smallest shredding section of your grater on a mild cheddar. I personally prefer a sharper cheese but softer cheese mounds up nicer. For that real Cinci look and taste, you'll need at LEAST a handful!

• Second day is always better!!! A tip for a more flavorful chili (and lower in cholesterol...) Put in fridge overnight to cool, and the next day you can “peel” the fat off the top.