Great Recipes & Good Eating

A long time ago, I told you sooner or later there'd be a recipe thread here... didn't figure it would be like this one - I thought it would be for that Hawaiian dish poi.

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli, chopped.
1 cup carrots, julienned.
1/4 teaspoon nutmeg (secret)
Salt & pepper, to taste
12 ounces grated sharp cheddar

1) Saute onion in butter. Set aside.
2) Cook melted butter and flour using a whisk over
medium heat for about 4 minutes. Be sure to
stir frequently.
3) Slowly add the half-and-half, continue
stirring.
4) Add the chicken stock whisking all the time.
5) Simmer for 20 minutes.
6) Add the broccoli, carrots and onions. Cook
over low heat until they are tender, about
20 minutes.
7) Add salt and pepper.
8) By now the soup should be thickened.
9) Pour in batches into blender and puree.
10) Return the puree to the pot and place over low
heat, add the grated cheese; stir until well
blended.
11) Stir in the nutmeg.

Enjoy
Bob

This will just happen, You will not notice it until it is there.

1 group of people
lots of chatter
a good deal of merriment
same for laughter
giggles interspersed
hopes
dreams
sugar
a little spice
camaraderie
as little gloom and sadness as possible
lots and lots of help and shoulders for the above
more laughter
some teasing
lots of caring
oodles of compassion
truckloads of support
being there

1. Keep in mind that you cannot over do anything
in this recipe!
2. Take all these ingredients with tender loving
care, carefully add to the main ingredient
which is this special group of people
3. gently and very carefully stirring them all
together keeping track that no person or
ingredient gets lost in the sauce

AND THE END PRODUCT IS SOMETHING YOU CANNOT
MAKE OR MAKE HAPPEN, IT CREATES ITSELF.

SO THE END PRODUCT IS FRIENDSHIP!

THANK YOU, MY FRIENDS FOR CREATING THE ATMOSPHERE WE SHARE HERE AT POI-FACTORY, IT COULDN'T BE MADE WITH OUT YOUR LOYAL UNSELFISH FRIENDSHIP.

YOU ALL DESERVE NOTHING BUT THE VERY BEST.

6 pounds fresh tomatoes
10 cloves of garlic
1 large onion
1 bunch green onions diced including firm part of
the stem.
3 banana peppers, seeded and diced.
1 or 2 jalapeno (optional)
1 bunch cilantro
1/2 cup fresh lime juice
1 teaspoon salt

Dice tomatoes as fine as you like. Dice garlic and onion finely; chop green onion, peppers, and cilantro. Mix together and pour lime juice and sprinkle salt over the mixture. Mix well. Refrigerate for at least one hour, though longer will allow the flavors to meld even more!

This will keep refrigerated for a week or more.

Enjoy
Bob

Tomato Pie

Ingredients:
1 cup grated mozzerella cheese
1 cup grated white sharp chedder cheese
1 cup mayonaise or miracle whip
1/2 cup chopped green onions
3 or 4 ripe tomatos/ heirloom are my favorite
8 fresh basil leaves/sliced thinly
1 9 inch deep pie crust

Preparation Directions:
Peel and slice tomatos, put into a colander and sprinkle with salt.
Let drain 10 minutes.
While they're draining, bake the pie crust in oven at 350 about 10 minutes.
Mix the two cheeses and miracle whip together in a bowl and set aside.
Once pie crust is done remove from oven and let it cool a few minutes.
Then start layering the tomatos then basil and green onions and repeat till pie crust is full.
Take the cheese mixture and spread on top evenly.

Cooking Directions:
Bake the pie at 400 degrees till top is browned lightly about 45 minutes.
Remove from oven and let stand for 10 minutes slice and serve....

Apple Galette

* 1.5 cup AP flour
* 0.5 cup Wondra® (instant flour)
* 1/2 t sugar
* 1/2 t salt
pulse in processor to blend

* 12 T cold butter cut into 1/2" cubes added
pulse in processor to form pea size mix

add 1 tablespoon at a time of ice water (7-9T) pulse in processor each time
until dough squeezed in hand holds the shape.
do Fressage: with heel of palm press into long strips - do that twice. now
gather & shape into a rectangle and wrap into plastic wrap
and let rest in fridge for 1 hour.

roll out on 12"x16" floured parchment paper.
fold over edges

* 4 golden delicious apples peeled, cored and thinly sliced

place on dough from corner end half overlapping each .

cut additional 2 T butter into cubes to sprinkle over the apples & then
sprinkle the apples with 1/4 cup sugar

Bake in pre-heated oven at 400°F for 45-60min

* 2 T apricot preserves + 1 T water mixed & microwaved for 1 minute
brush the apples with the mix

cut into serving rectangles & top with whipped cream

for added flavor: grill the garlic/onion/peppers and onions under the broiler, turning as they get brown. remove to cool and proceed with above recipe

Ok I see your stress and urgency in your message, so wait no longer, here you go!

Hawaiian Poi

Poi, the traditional Hawaiian staple, is a starch dish made by pounding boiled taro roots and mixing with water until it reaches a smooth consistency. "Taro is one of the most nutritious starches on the planet," says Polynesian Cultural Center Ambassador of Aloha Cousin Benny.
Some Hawaiians eat their poi with salt, some with sugar, even soy sauce. Some like it thicker or thinner. Others like it several days old for a little extra tang; and malahini, or newcomers, might find it more to their liking at first if they eat it with a bite of kalua pork or lomilomi salmon.
Yield: 1 12-inch bowl.
Fresh poi, 1 bag (16 oz)

1.Place poi in large bowl.
2.Mix by hand, adding a little water at a time.
3.Continue mixing and adding water until of desire consistency.
4.To store in refrigerator add a thin layer of water over the poi to prevent it from drying out.
5.If poi is hard, remove it from bag and place in a baking pan, cover with clear wrap.
6.Steam for 20 minutes.
7.Remove and add cold water and mix to desired consistency.
Serve cold or at room temperature.

get your Hawaiian POI here:
http://tinyurl.com/6zqpmt

Ok that is the second time you have made me tear up this weekend.

Miss POI

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli, chopped.
1 cup carrots, julienned.
1/4 teaspoon nutmeg (important)
Salt & pepper, to taste
2 cups shredded sharp cheddar

1) Saute onion in butter. Set aside.
2) Cook melted butter and flour using a whisk over
medium heat for about 4 minutes. Be sure to stir
frequently.
3) Slowly add the half-and-half, continue stirring.
4) Add the chicken stock whisking all the time.
5) Simmer for 20 minutes.
6) Add the broccoli, carrots and onions. Cook over
low heat until the veggies are tender, about 20
7) Add salt and pepper.
8) By now the soup should be thickened.
9) Pour in batches into blender and puree.
10) Return the puree to the pot and place over low
heat, add the shredded cheese; stir until well
blended.
11) Stir in the nutmeg.

1 avocado - peeled, pitted, and diced
15 oz. can of diced tomatoes w/ chili's
1/2 red onion, diced
2 Serrano chili pepper, seeded and minced
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. garlic powder
2 tsp. Worcestershire sauce
6 drops hot sauce
12 cilantro leaves, minced
2 tablespoon fresh lime juice

1) Combine the avocado, tomato, onion, Serrano chili, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix (being careful not to mash up the avocado, too much).
2) Pour lime juice over the top of the guacamole.
3) Serve immediately.

3 cups fresh basil leaves
4 to 6 garlic cloves
1/2 cup pine nuts, walnuts, or pecans
3/4 cup shredded parmesan Cheese
2 to 3 tablespoons shredded Romano cheese
2/3 cup Olive Oil

Yield 1 cup

1. Process basil and garlic in a food processor
until chopped.
2. Add pine nuts and cheeses, and process until blended, stopping to scrape down sides.
3. With processor running, pour oilive oil through food chute in a slow steady stream; process until smooth.

Fresh Mozzerella (comes in water or Vaccumm
packaging, but get the stuff in water)
3 or 4 Tomatoes
Olive Oil
Balsamic Vinegar (the thicker the better)
Cracked Pepper to taste

1. Slice tomatoes and mozzerella to about 1/4 to 1/2 inch thick slices. Lay about an even amount of tomato and mozzerella slices out on a serving plate and drizzle with olive oil and balsamic vinegar to taste (but don't go too skimpy) and add cracked pepper to taste. Serve and Enjoy or just snack!

Serves: 4
Prep. Time: 0:30

2 lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions (green onions)
1/2 cup milk - warmed
1/2 cup sour cream
1 tsp. salt
1/4 tsp. black pepper

1)In a large pot, cover potatoes and garlic with lightly salted water.
2)Boil until potatoes are fork tender.
3)Fry bacon in skillet until crisp; drain on paper towels.
4)Pour out all but 1 tsp. bacon grease from pan.
5)Add scallions to grease, sauté until soft, but not brown. Add bacon.
6)Drain potatoes and return to pot.
7)Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
8)Reheat, if necessary, before serving.

A stock used as a base for soups and many other recipes.

Prep. Time: 7:00
Yield: 2-3 quarts

4-5 lb. stewing chicken - quartered
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 lightly packed cup whole fresh parsley OR 2 Tbls. dried parsley
1/4 lightly packed cup whole fresh thyme OR 2 Tbls. dried thyme
1 1/2 Tbls. salt
5 whole peppercorns OR 1 tsp. ground pepper
1/4 Tbls dried basil
1 - 3 clove garlic - un-peeled, halved
2 bay leaves

1) Place ingredients in a large pot and fill pot with enough water to cover all.
2) Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 8-10 hours.
3)Remove chicken from pot, cut off meat and reserve for later use.
4) Strain remaining contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
5) (This step optional) For a stronger, more concentrated stock, simmer over medium heat until stock has reduced and taste is to your liking.
6) (optional) Refrigerate stock until fat has solidified; peel fat off the top.

Refrigerate for up to 3 days or freeze for later use.

A stock used as a base for soups and many other recipes.

Prep. Time: 8:00
Yield: 2-3 quarts

3-4 lbs. beef short ribs - separated
2-3 lbs. beef soup bones - cracked
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 cup whole fresh parsley
3 cloves garlic - un-peeled, halved
3 whole peppercorns
2 bay leaves
1 Tbls. dried thyme
salt - to taste

1) Roast ribs and bones in a 400 degree oven for 1 hour.
2) Pour fat from roasting pan into a large stock pot; sauté celery, onions, carrots, parsley, and garlic in fat over medium-high heat for 10 minutes.
3) Add ribs and bones, peppercorns, bay leaves, and thyme to pot; fill pot with enough water to cover all.
4) Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 6-8 hours.
5) Strain contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
6) Refrigerate stock until fat has solidified; peel fat off the top; season with salt.

Refrigerate for up to 3 days or freeze for later use.

Serves: 2-4
Prep. Time: 1:15

3 lbs. pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke (There is no substitute, Omit
if you don't have it)
1/2 tsp. salt

1) Place ribs in a large pot and fill pot with enough water to cover ribs.
2) Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3) While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4) Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5) Place boiled ribs, meat side down, on a broiler pan.
6) Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
7) Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Prep. Time: 5:30
Serves: 8

2 Tbls. butter OR margarine
3 lbs. rump roast - trimmed of fat
2 stalks celery - chopped
1 lrg. onion - chopped
3 cloves garlic - minced
1/2 tsp. parsley flakes
1/2 Tbls. dried thyme
2 cups beef broth Click here for the recipe!
20 whole peppercorns
1 whole bay leaf
1/2 Tbls. salt
2 carrots - sliced
2 potatoes - peeled, cubed
1/2 tsp. salt
1/3 cup all-purpose flour

1) Brown roast in butter in Dutch oven, then
remove meat from Dutch oven.
2) Sauté in celery, onion, garlic, parsley, and
thyme in Dutch oven for 5 minutes, then return
meat to Dutch oven.
3) Add the beef broth, peppercorns, bay leaf, and
salt to Dutch oven and bake in a 325 degree
oven, covered, for 4 hours, basting every 1/2
hour.
4) Remove roast from Dutch oven.
5) Strain stock into bowl; discard vegetables.
6) Using 2 forks, shred roast into bite-size pieces.
7) Pour reserved stock over beef in Dutch oven.
8) Add carrots, potatoes, and salt to Dutch oven
and bake in a 325 degree oven for 45 minutes.
9) Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
10 Whisk stock and flour together in saucepan and
simmer until thick.
11 Pour gravy over meat and vegetables.

Dough

1 cup warm milk (110 degrees F 45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Cinnamon swirl filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select sweet dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon to create swirl mixture.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon swirl mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Prep 25 minutes
Cook 8 hours
8 to 10 servings

1 pound small shell pasta, cooked until tender and cooled
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone, cut into 1/4-inch cubes
1/2 pound mortadella, cut into 1/4-inch cubes
(Mortadella http://tinyurl.com/4xlsdf)
1/2 pound boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, slices
20 green olives stuffed with pimientos, sliced
1/2 cup minced yellow onions
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce
Freshly ground black pepper
1/4 cup green onion, sliced thin
1/4 cup Parmesan

1) In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper.
2) In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours.
3) Remove from the refrigerator and spoon onto a large platter. Garnish with green onion Parmesan cheese.

Enjoy

http://allrecipes.com/Recipe/Butter-Beef/Detail.aspx

Also works good with boneless, skinless chicken thighs, pork loin, turkey breast...

Variation: when the meat is done, pull apart with forks, add your favorite bbq sauce and serve as sandwiches.

well, I've got a ton of recipies, but my sister has a food blog that everyone should check out.

http://yougonnaeatallthat.blogspot.com/

She's always posting wonderful recipies, reviews of restaurants, vacations (Check out her Malaysia blog linked on her site), and other adventures in food.

pop a few up here, the folks get hungry building POI-Files when working in our community..

Bob

1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

1) Brown ground beef in a skillet
2) Adding onions half way through.
3) Add minced garlic when meat is nearly done.

Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
Enjoy, Coney Island style!

Prep : 20 minutes
Cook : 1 hours

4 multicolored bell peppers
1 small onion, finely chopped
1 pound ground chuck
1/2 pound ground pork
1/2 cup uncooked rice, rinsed
1 large egg, beaten
1 teaspoon sweet or hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely chopped
2 (8-ounce) cans tomato sauce
1 teaspoon sugar
Sour cream for garnish (optional)

1. Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in large bowl.

2. Add onion, ground chuck, pork, rice, egg, paprika, salt, pepper and garlic to bowl with pepper tops. Mix well.

3. Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.

4. Place peppers and any meatballs in a small slow cooker. Mix together tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This also can be cooked in a 350-degree oven for 1 hour or on the stovetop for 1 hour.

5. Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread. Cooked peppers freeze well if covered with sauce.

DOG BISCUITS
Yield: 150 snacks

3.50 c Flour
2.00 c Whole wheat flour
1.00 c Rye flour
1.00 c Cornmeal
2.00 c Cracked wheat
4.00 ts Salt
0.50 c Dry milk
1.00 Egg
1.00 pk Dry yeast (1 T)
1.00 pt Chicken stock - from above recipe

Ingredients not generally available, may be found at health food stores.

1) Dissolve yeast in 1/4 c warm water.
2) Add chicken stock and pour into dry
ingredients.
3) Knead for 3 minutes, working into a stiff
dough.
5)Roll dough into a 1/4 inch thick sheet and cut
with cookie cutters (cutters shaped like dog
biscuits are available).
6) Bake in 300 degree oven for 45 minutes, then
turn oven off and leave biscuits in oven
overnight. In the morning the biscuits will be
bone hard.

Note: This dough is extremely stiff to work
with, but the end product is excellent. From the Chester County, PA ASPCA

BobDee's personal Favorite!

Yield: about 20 Macaroons.

4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped

3 large (90 grams) egg whites

1/4 cup (25 grams) cocoa powder

3/4 cup (150 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 1/2 cups (220 grams) sweetened coconut

1) Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

2) In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.

3) Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for about 30 minutes.

4) Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Enjoy, there so decadent, but so very good !

Bob

I need a good vegetarian recipe for a friend that just had a baby. I always make meals for my girlfriends so that they can rest after delivery, however I have never made a vegetarian meal before.

Anyone got any good ideas for me? My friends hubby is vegan and I would like to make something that the whole family can eat.

Miss POI

Hi Bob,

Of all your recipies, the very best one is "The POI-FACTORY Special".

Regards,

Tailspin

Nüvi 670 & 880
Mac Pro & OS 10.5.4

My sister in law is a vegan and she uses this site all the time.http://allrecipes.com/Search/Recipes.aspx?WithTerm=Vegan%20Recipes&Page=8

A Bachelors favorite dish to make for Pot Luck/Picnics. Easy to make, tastes great, and transports well.

Quick Chicken Pasta Salad

Either 1 pound of the Pasta of your Choice or 2 cups each of Penne, Medium Shells, and Rotini Pasta.
1/2 Pound frozen Peas
6 oz of cooked Chicken Breast Strips (Non-Breaded)
1 16oz Bottle of Wishbone Robusto Italian Dressing
1 cup Shredded Parmesan Cheese

Boil pasta per package directions. Place Frozen Peas on the bottom of strainer. Drain Pasta over Frozen Peas. Place into a large bowl. Add Chicken and Dressing & Stir. Let cool. Add Cheese and stir. Best if stirred again before serving.

2 Pound package of Tater Tots
2 cups Milk
1 stick butter or margarine
1 Pound package of Velveeta Cheese
1 TB Garlic Powder
1 TB Onion Salt

Spray a 9 x 13 baking dish with Cooking Spray.
Place the Tater Tots in the pan in a single layer. Add Milk. Sprinkle on Garlic and Onion Salt. Slice Butter into Pats and place on top. Then cube the Velveeta and place on top of that.

Bake for 45 minutes at 425. Remove and stir. Place back in the Oven for an additional 15 minutes.

Don't you think, you should just post some here, that is the second time you post a referral away from this site? I will get Miss POI her Vegetarian recipes and post them here.

Bob

yield: 2
Prep time: 35 min

2 huge portabella mushrooms
8 oz soy cream cheese
2 shallots (can substitute 2 chopped green onions)
2 cloves garlic - minced
1/2 teaspoon thyme
1/4 cup chopped fresh parsley
salt and pepper to taste
1/4 cup vegan mayonnaise
1 1/2 tablespoon baslamic vinegar
1/4 - 1/2 teaspoon ground black pepper
olive oil
romain lettuce
sliced tomatoes
buns

Preheat oven to 350.

1) Remove stems from mushrooms, wash, pat dry, and set aside.
2) Take mushroom stems and finely chop.
3) In a medium bowl combine the stems, cream cheese, shallots, garlic, thyme, parsley and salt and pepper. Mix well.
4) Drizzle olive oil all over the top and bottom of the mushrooms.
5) Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms.
6) Cook for 20-25 minutes until cream cheese is light goldem brown.

In a bowl add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven. Spread the baslamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato.

Enjoy
Bob

Here's a good one for vegan lasagna.

http://allrecipes.com/Recipe/Vegan-Lasagna-I/Detail.aspx

This recipe is fast and easy to prepare.

Serves: 4
Cook time: 2 hours

1 pound (tub) firm or extra firm tofu
1 Bottle of your favorite BBQ sauce
4 buns or 8 slices of bread

Prehead the oven to 300.

1) Slice the tofu the long way to make rib type slabs.
2) Cover the bottom of a jelly roll pan with 1/4 inch of sauce. Put the tofu on top. Cover
the tofu with sauce. Just make sure the tofu is covered, you don't have
to drown it.
3) Put it in the oven and cook for about 2 hours. If
you like your tofu very firm, cook longer. Check every now and then for firmness.

Enjoy

Bob

1 (12 oz.) pkg. lasagna noodles
1 (10 or 12 oz.) pkg. frozen spinach, thawed
2 med. onions
8 or 12 oz. crushed tomatoes
12 oz. Mozzarella cheese
8 to 12 oz. Romano cheese
2 tbsp. olive oil
12 or 16 oz. mushrooms
1 green pepper
Salt & pepper to taste
12 oz. sharp cheese

Bring large pan of water to boil and add the oil. Add noodles one at a time. Return to boil, turn heat down to medium for slow boil and cook until done. When cooked, drain and fill the pan with cold water and set aside.

Grate all the cheeses. Finely chop onion, peppers and mushrooms. In large frying pan, heat a little oil and cook onions until translucent. Add peppers and continue cooking for 2 or 3 minutes. Add mushrooms and continue cooking until most of juice is gone. Add thawed spinach and stir thoroughly. Add salt, pepper and herbs to taste. Oregano and thyme are good, but you can add your favorites. Add tomatoes and heat thoroughly.

Preheat oven to 375 degrees. In a rectangular casserole dish, arrange sauce, noodles and cheeses as follows: layer of sauce, layer of cheese, layer of noodles. Repeat layering until all ingredients are used -- saving some cheese for top. Cook in oven until top starts to brown

Enjoy
Bob

2 c. dry macaroni
2 lb. box Velveeta cheese
1 stick butter
3 c. milk

Cook macaroni until almost done.
In crock pot on high, mix butter and cheese cut in small pieces until melted. Add macaroni, milk and stir well. Set crock pot on low until meal time, stirring occasionally.

Enjoy
Bob

Ronald Reagan’s favorite food was macaroni and cheese.
Here’s his recipe, as prepared by the White House staff:

1/2 pound macaroni
1 tablespoon butter
1 egg beaten
3 cups grated sharp Cheddar cheese
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Pinch of paprika

1) Preheat oven to 350°F. Butter a 2-quart casserole dish.
2) Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
3) Drain well in a colander. Transfer to a mixing bowl.
4) Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
5) In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
6) Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
7) Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
8) Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.

Enjoy
Bob

3/4 cup soy sauce
1/2 cup lemon juice
1 tbsp fresh ginger, grated or minced
1 block firm or extra-firm tofu, well pressed and
cut into 1 inch cubes
2 tbsp vegetable or olive oil
1/2 cauliflower, chopped
1 bunch broccoli, chopped
2 carrots, sliced
1 onion, chopped
1 bell pepper, any color, sliced
1 cup snow peas
1 cup mushrooms, sliced (any kind)
3 green onions (scallions), sliced
rice, pre-cooked

1) In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.

2) In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.

3) Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.

4) Add the rice and cook just until heated through and well mixed.

Enjoy
Bob

Thanks everyone, I should be able to make a nice dinner for them now.

Miss POI

Pasta And Bean Soup

A very simple dish, soupy enough to be served in bowls rather than on plates.

Beans should be soaked before cooking - To soak them, simply place them in a bowl with twice their quantity of fresh cool water. Set aside overnight. In the morning, discard the soaking water and start the cooking process with fresh water.

1 cup dried white beans, such as cannellini or Great Northern, soaked overnight, or use the
quick-soak method
4 TBSP fruity extra-virgin olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 - 2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
1 fresh rosemary sprig, finely chopped
about 3 1/2 cups boiling water
1/3 package (lb) fusilli, small pasta shells, small ziti, or fettuccine or tagliatelle broken into roughly 2-inch lengths
salt and freshly ground black pepper to taste 1/4 cup minced flat-leaf parsley
freshly grated Parmigiano cheese for garnish

DRAIN the beans and set aside.

1) HEAT the oil in a large heavy saucepan over medium heat and gently sauté the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes.

2) ADD the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water.

3) BRING back to a boil, reduce the heat, and simmer, covered, until the beans are tender - 1 to 1 1/2 hours, depending on the age and size of the beans.
4) ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid.

5) WHEN the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill.

STIR the puree back into the beans.

ADD the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper.

6) sprinkle with Parmigiano

Enjoy

Bob

Szilvas Gomboc (Plum Dumplings)

Plump potato dough surrounding a pitted plum juicy with sugar and cinnamon, and swimming in buttered bread crumbs. When you cut into them the purple juices run. What a meal, four is the usual serving.

2 1/2 dz. Free Stone Italian plums, washed, split, pit removed
4 or 5 medium sized Potatoes
1 egg beaten
4 cups of flour (unsifted)
1 tsp. salt
Buttered bread crumbs
Sugar
Cinnamon
sour cream (optional)

1) Peel potatoes and cook in salted water till soft.
Drain and peel.
2) Mash potatoes and add warm to sifted flour and salt on a kneading surface.
3) Make a well and add egg and knead gently till all is blended.
4) On a clean floured surface, roll dough out to 1/2 inch thick.
5) Cut dough into 4 inch squares and put a plum into center of each square.
6) Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole of the plum.
7) Fold corners to the middle and roll the dumpling in your hands till round.
8) Cook a few dumplings at a time in salted water for about 10 minutes.
Remove with a slotted spoon. Place in a pan in which bread crumbs have been toasted in butter (one cup crumbs to 1/4 cup butter) and mixed with 1/2 cup of sugar and 2 tsp. cinnamon.
Keep warm.
When all the dumplings have been cooked and are in the pan, gently spoon the bread crumbs, butter, sugar and cinnamon mix over all.

Serve warm with bread crumb topping and a dollop of Sour Cream if desired.

My grandmother made these for me when I was a toddler, this sure brings back my memory's or her in the kitchen! I have eaten these ever since.

Enjoy
Bob

If you love Baked Potatoes Like myself, then try these.

Prep:10m
Bake:120m
Serves:8

4 medium to large baking potatoes
Butter
1 cup Sour Cream
Salt and Pepper (to taste)
Garlic Powder (to taste)
Chopped Bacon Bits (optional)Chop real Bacon
Parsley or Green Onion (finely chopped)
Chives
2 cups Shredded Cheddar Cheese (leave 3/4 cup in
reserve)
1/4 cup Olive Oil
Sea Salt

1) Preheat oven to 350 degrees
2) Prepare potatoes to bake by rubbing them in olive oil
3) Stabbing a fork into the potatoes in each end
4) Sprinkle sea salt over the oil to stick to the potatoes
5) Bake for one hour
6) Take potatoes out of oven and allow them to cool
7) When cooled, cut in half, length wise and scoop out potato into large bowl
8) Place potato skins back in oven without foil to harden up some
9) Mix all the other ingredients in with the scooped out potatoes and
10) mix well with mixer until smooth and creamy.
11) Take hardened skins out of oven and scoop mixture into each one.
12) Sprinkle with reserved cheese on top of each and bake again for about 15 to 20 minutes.
13) Top sparingly with chives.

Enjoy
Bob

Homemade Pizza Recipe
INGREDIENTS
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato sauce
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Special equipment needed
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

METHOD
Making the Pizza Dough
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Per serving: 982 Calories; 27g Fat (24% calories from fat); 24g Protein; 166g Carbohydrate; 104mg Cholesterol; 389mg Sodium

1 can sweetened condensed milk (not evaporated)

1) Remove label from can.
2) Place unopened can in the bottom of a very deep pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can.
3) Bring the water to a boil and boil steadily for four (4) hours.

Note: You must make sure that the can is always totally covered with water. Never let the water level get down to the top of the can, because this could cause the can to explode.

Don't worry, I've been doing this for years and years. At Easter time I boil 2 to 3 cans at once. After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode. Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel.

The only bad thing about boiling this one can is that you will be sorry you didn't boil two or three.

Enjoy
Bob

Many Top Restaurants use an oven especially designed for slow- cooking (Alto-Sham is the brand name of the oven). You can use this method at home to get the "prime ribs of beef" to be a uniform medium-rare throughout, tender, juicy, and full of flavor.

The term "prime rib" has become generic for rib roasts, to get the quality you only have look for the USDA Prime stamp. You must usually order this quality USDA Prime cut from your butcher in advance. Ask your butcher to cut the bones away from the roast, then tie them back with string. Any fat more than an inch thick should be trimmed by the butcher or yourself, However be sure there is 1 inch of fat because that make the flavor we all love.

4-6 lbs Prime Ribs of Beef
(Estimate 2 people served for every rib).
salt
pepper
Nothing More (no other spices)

1) Remove the wrapped roast from the refrigerator 2 hours before cooking. Roasts should always be brought to room temperature , before they go in the oven.
2) Salt and pepper the natural fat of the roast.
3) Preheat oven to 375 degrees F. Place roast, fat side up, in a shallow roasting pan. Do not cover and do not add liquid. Put roast in oven for one hour. Turn oven off.

Now this Part is Very IMPORTANT to mimic Alto-Sham oven

4) Do not open oven, please not even a peek. Wait 40-60 minutes. Turn oven on again to 375 degrees and roast the beef for an additional 35 minutes. Remove from oven and lest rest 15-20 minutes

5) With a knife or scissors, cut the strings and Remove the bones. Then, using a carving knife, slice meat across the grain, making the slices about 1/4-1/2 inch thick. (bones perfect of making beef stock, recipe is here in the POI-factory also)

Add: Baked potato,salad and a baguette and you have a Restaurant style Gourmet Meal.

Enjoy
Bob

If you reduce the Sour cream in half and add equal parts of cream cheese you wind up with this really amazing twice baked potato. You may have to keep adding the Sour Cream and Cream cheese until you get the right consistency. I use my kitchenaide mixer to make these.

Miss POI

A traditional gyro meat should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!).

1/2 lb. ground lamb
1/2 lb. ground beef (not chuck)
1/2 c. very finely chopped (or shredded) onion
1 tsp. fresh minced garlic
3/4 tsp. salt (preferably sea salt)
1/2 tsp. dried ground marjoram
1/2 tsp. dried ground rosemary
1/4 tsp. black pepper

Bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325ºF. It should be a bit dry.

GYRO CUCUMBER SAUCE
Greek Tzatziki Yogurt Sauce for Gyro.
The secret to make thick gyro sauce.
When it comes to making thicker cucumber
sauce... moisture will make the sauce
run thin.

Yield: 2 cups

8 oz. plain yogurt (not low-fat)
1 medium cucumber
1/8 teaspoon white pepper or 1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 tablespoon dill
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon

Place 1 medium cut up cucumber in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped. Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ½ lemon, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, 2 tablespoon dill. Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix. Cover bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.)

The Gyro Sandwich

1) The sandwich starts with pita bread
2) Add thick creamy tzatziki (Gyro Sauce)
3) Add tomatoes and onions
4) Cut meat in 1/8th inch slices
5) Add the hot gyro meat

There you have it...BTW Greeks pronounce it "year-o."

Enjoy
Bob

Hard Cider

I've had enough people ask about a simple cider recipe that I'm just going to post it here. This recipe originates from my friend Tor, and is definitely not the finest of brews, but it's one heck of a strong cider. So-called "real" brewers may scoff at the idea of using bread yeast, but keep in mind that things work differently with cider than beer or wine, and don't knock it until you taste it.

You will need:

1) 1 gallon unfiltered apple juice (in a glass bottle)
CHAMPAGNE YEAST
2) http://www.thegrape.net/browse.cfm/4,7850.html
3) 4-6 cups brown and/or white sugar
4) 1 party balloon (buy a pack -- sometimes they break) 2

1. Pour off a glass or so worth of apple juice and set it aside (you'll need some of it in a bit).
2. Put the sugar into a saucepan. More sugar means a sweeter cider, and more alcohol, darker sugar means a darker cider with a stronger flavor. I like about 4.5 cups, half dark-brown and half white sugar.
3. Add enough apple juice to the saucepan to dissolve the sugar over low heat. You shouldn't need more than half of the remaining cider.
4. Once the sugar is dissolved, let the mixture cool slightly, and pour it back into the bottle (use a funnel if you need to). The bottle should now be full of warm extra-sweet juice.
5. Toss in about 1/2 tsp of yeast (a yeast packet usually holds a little over 2 tsp, so don't throw the whole thing in), and top off the bottle with the juice you set aside in step 1. Leave a few inches at the top of the bottle -- don't let it get too full.
6. Wash the powdered anti-stick stuff out of the balloon, and prick it with a pin. Then place the balloon on top of the bottle. The pinprick will be enough to let air escape from the bottle, but not big enough to let any nasty bacteria back in.
7. That's it! Let this sit for 2-3 weeks.

After 2-3 weeks, you will need to "rack" the cider. Racking is the process of siphoning the cider off the top of the lees (dead yeast). You can use a siphon if you want, but if you're careful, the 1-gallon bottle is small enough that you can usually just pour the good stuff off the top. Don't worry if you get a little lees along with the cider, since you have to rack it again, anyway. Replace the balloon (using a new one if necessary) and let the cider continue to ferment.

Rack the cider again every 2-3 weeks until there is no more lees at the bottom of the bottle. The cider is drinkable at any stage, but it starts to get good at about 2-3 months, and excellent around 9 months (and so far, I've only seen it get better with age).

Important: Please make sure that you do not reseal the juice bottle with its original lid until you are completely sure that there is no live yeast left. This kind of bottle was not made to handle pressure, and if you have any live yeast left over, you risk building up more pressure than the bottle can handle. Since the cap screws on stronger than the glass can hold, if it blows, you'll end up with sticky broken glass all over your kitchen (or wherever you chose to set your brew). Trust me, you don't want that

I make 40 gallons at a time
Bob