Hey DOC

[ameobe]

Thanks for the recipe it was delicious!:2thumbs::D

"quote"
Yes :2thumbs:
French Ham Fondue (casserole)
Categories: Casseroles French Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups French bread -- cubed (include crust)
3 cups Cubed baked ham
3 cups Sharp Cheddar -- cubed or grated
1/4 cup Melted butter
4 Eggs beaten and mixed with 3 cups milk
3 tablespoons White flour combined with 1 teaspoons dry

Butter 9 inch by 13 inch baking dish with 1/4 of total butter in recipe.
Layer 1/3 of bread in bottom of pan, followed by 1/3 of cheese and 1/3 of
ham. Sprinkle 1/3 of flour-mustard mixture on that layer; then drizzle
another 1/4 of recipe's total butter. Repeat for two more layers. Pour
milk-egg mixture over all.
Refrigerate overnight.
Bake at 350 F for 1 hour or until puffy and golden.
Let stand 5-10 minutes.

[docdoru]

:thumbup::shemademe_smilie: :helpsmilie:
For next weekend: CASSOULET

Cassoulet is the most famous dish from South west France. Cassoulet can be translated as "bean pot stew" or "white bean stew" or "meat and bean casserole".
Origin of cassoulet is not very clear some historian say it is an Arab dish, some other says it was created in Castelnaudary during the Hundred Years' war (14-15th Century).
In France, there are as many cassoulet recipes as cook but for all recipes there are some basic rules to follow : A good cassoulet has to include 70% of haricot beans, juice and aromates and 30% of meat and you have to keep in mind that it is a simmered dish.
There are 3 famous recipes:
- Cassoulet de Castelnaudary, is made up with pork meat.
- Cassoulet de Toulouse, is more rich than the Castelnaudary recipe as you add in particular lamb and sausages.
- Cassoulet de Carcassonne : is also made up with partridge.

Contrary to what some people think, cassoulet is good for health and relatively light, 700 to 800 kcal for one platter. However cassoulet is rather a winter dish and when you serve one, consider it is a complete meal so do not plan more than a salad and a light dessert or fruit with it.

Ingredients for 8 persons : 600 gr [1.3 lbs] white kidney beans (haricot beans) / 800 gr [1.8 lbs] bacon / 1 kg [2.2 lbs] pork meat (loin, knuckle…) / 1 kg [2.2 lbs] lamb meat / 8 pieces of preserved goose / 1 Toulouse sausage / 1 pork rind /
400 gr [14 oz] tomatoes / 200 gr [7 oz] carrots / 7 onions / 10 garlic cloves / 5 cl [2 fl oz] olive oil / 1 bouquet garni (bunch of aromatic herbs) / 3 cloves / thyme / salt & pepper

- Soak the beans into water during 1 night then rinse them generously.

- Cover the bottom of a large casserole with the pork rind and display the beans on it.
Add the bacon, the pealed onions pricked with the cloves, the bouquet garni,
3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots. Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours.

- During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces. Season with salt & pepper, then add 5 cl / 2 fl oz water, cover and let simmer for 1 hour.

- Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind.
Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes.

This must be served very hot but can be re-heated….

[BajaRon]

Not to be picky but this is Spyder related? :dontknow:

I suppose Spyders do run on gas but not the kind you get from beans.... That's about the only time I do not appreciate a tail wind! :yikes:


:thumbup::shemademe_smilie: :helpsmilie:
For next weekend: CASSOULET

Cassoulet is the most famous dish from South west France. Cassoulet can be translated as "bean pot stew" or "white bean stew" or "meat and bean casserole".
Origin of cassoulet is not very clear some historian say it is an Arab dish, some other says it was created in Castelnaudary during the Hundred Years' war (14-15th Century).
In France, there are as many cassoulet recipes as cook but for all recipes there are some basic rules to follow : A good cassoulet has to include 70% of haricot beans, juice and aromates and 30% of meat and you have to keep in mind that it is a simmered dish.
There are 3 famous recipes:
- Cassoulet de Castelnaudary, is made up with pork meat.
- Cassoulet de Toulouse, is more rich than the Castelnaudary recipe as you add in particular lamb and sausages.
- Cassoulet de Carcassonne : is also made up with partridge.

Contrary to what some people think, cassoulet is good for health and relatively light, 700 to 800 kcal for one platter. However cassoulet is rather a winter dish and when you serve one, consider it is a complete meal so do not plan more than a salad and a light dessert or fruit with it.

Ingredients for 8 persons : 600 gr [1.3 lbs] white kidney beans (haricot beans) / 800 gr [1.8 lbs] bacon / 1 kg [2.2 lbs] pork meat (loin, knuckle…) / 1 kg [2.2 lbs] lamb meat / 8 pieces of preserved goose / 1 Toulouse sausage / 1 pork rind /
400 gr [14 oz] tomatoes / 200 gr [7 oz] carrots / 7 onions / 10 garlic cloves / 5 cl [2 fl oz] olive oil / 1 bouquet garni (bunch of aromatic herbs) / 3 cloves / thyme / salt & pepper

- Soak the beans into water during 1 night then rinse them generously.

- Cover the bottom of a large casserole with the pork rind and display the beans on it.
Add the bacon, the pealed onions pricked with the cloves, the bouquet garni,
3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots. Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours.

- During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces. Season with salt & pepper, then add 5 cl / 2 fl oz water, cover and let simmer for 1 hour.

- Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind.
Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes.

This must be served very hot but can be re-heated….

[dave01]

Not to be picky but this is Spyder related? :dontknow:

I suppose Spyders do run on gas but not the kind you get from beans.... That's about the only time I do not appreciate a tail wind! :yikes:

LOL, thats why its in the Off-Topic section:dontknow:
But it does sound yummy

[retread]

Well, now that it's started, how about a recipe swap board?

john

[ameobe]

Well, now that it's started, how about a recipe swap board?

john

I mentioned this last week to the SO, just never brought it to the board.
All the cultures of the Spyderlovers, I think its a great idea.:2thumbs:

[dltang]

Just post your recipes in this thread. That should work just fine. I don't have any to offer but I will keep my eyes peeled for what others may have.

[Smylinacha]

I'm gonna try this - sounds real good! And easy!


Thanks for the recipe it was delicious!:2thumbs::D

"quote"
Yes :2thumbs:
French Ham Fondue (casserole)
Categories: Casseroles French Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups French bread -- cubed (include crust)
3 cups Cubed baked ham
3 cups Sharp Cheddar -- cubed or grated
1/4 cup Melted butter
4 Eggs beaten and mixed with 3 cups milk
3 tablespoons White flour combined with 1 teaspoons dry

Butter 9 inch by 13 inch baking dish with 1/4 of total butter in recipe.
Layer 1/3 of bread in bottom of pan, followed by 1/3 of cheese and 1/3 of
ham. Sprinkle 1/3 of flour-mustard mixture on that layer; then drizzle
another 1/4 of recipe's total butter. Repeat for two more layers. Pour
milk-egg mixture over all.
Refrigerate overnight.
Bake at 350 F for 1 hour or until puffy and golden.
Let stand 5-10 minutes.

[Smylinacha]

Not very healthy but it tastes good and it's an all in one dish (except for when you cook the burger up)

Ingredients



3/4-1 lb. of hamburger
1 can of Campbell's cream of mushroom soup
3/4cup frozen peas
3/4 cup frozen corn
shredded cheddar cheese
small can French fried onions
salt
pepper
oregano
garlic salt
Uncooked Deep Dish Pie crust



Directions



Turn on the skillet
Cook meat and drain.
Add seasonings to taste.
Add peas, corn, 3/4 small can French fried onions, 3/4 cup shredded cheddar and cream of mushroom and stir.
Pour mixture into pie crust and bake at 375 degrees for 40 minutes, or until golden brown crust on edges.
Take pie out of oven and sprinkle more shredded cheese & the rest of the Durkee French Fried onions and cook for another 10 minutes.

[Smylinacha]

This one is quick and easy and all cooked in one pan


Ingredients



3 TB Olive Oil
Hot pepper flakes
can of anchovies drained and mashed up
3 tablespoons finely chopped garlic
Small can black olives sliced
3 tablespoons capers
28 or 35 ounce can stewed tomatoes
Angel hair pasta
1/2 lb cooked shrimp (optional)



Directions



Heat olive oil and dump in pepper flakes, garlic & anchovies. Saute until garlic is light brown - about 3 minutes.
Add Olives & capers
Pour can of tomatoes into a strainer w/ bowl underneath to catch the juice.
Slice up the tomatoes in the strainer w/ a knive into small chunks.
Add tomatoes & Juice in the bowl to the saute pan and simmer for about 10 minutes.
Add cooked shrimp (optional)
Serve over angel hair pasta

[docdoru]

This one is quick and easy and all cooked in one pan: Putineska

:thumbup:

[retread]

Takes about 10 minutes.

2 sticks butter
1 cup peanut butter
1 teaspoon vanilla
1 pound confectioner's sugar

Butter a 9 by 9 baking dish, then line it with waxed paper.
Put the butter and peanut butter in a microwave safe bowl and heat on high for 2 minutes. Stir well and heat for another 2 minutes. Add vanilla and sugar and mix well, spread in the baking dish, cover with waxed paper and refrigerate for about half an hour.
It will keep for a week in refrigerator.

[retread]

Takes about 40 minutes.
1 can cresent rolls
1 pound ground turkey (or other ground meat)
1 cup salsa - I use Old El Paso, the others get a vinegar taste when baked
1/2 cup chopped frozen onions
1 cup shredded cheese

Spray a 9 inch pie plate and make a crust with the cresent rolls.
Brown the meat with the onions, drain excess liquid and then stir in the salsa. Put in crust and top with cheese.
Bake for 12 to 15 minutes at 425 degrees.
Serve topped with shredded lettuce, chopped tomatoes, sour cream and black olive slices.

[Smylinacha]

That is on my next shopping list! :2thumbs:


Takes about 10 minutes.

2 sticks butter
1 cup peanut butter
1 teaspoon vanilla
1 pound confectioner's sugar

Butter a 9 by 9 baking dish, then line it with waxed paper.
Put the butter and peanut butter in a microwave safe bowl and heat on high for 2 minutes. Stir well and heat for another 2 minutes. Add vanilla and sugar and mix well, spread in the baking dish, cover with waxed paper and refrigerate for about half an hour.
It will keep for a week in refrigerator.

[Smylinacha]

We've had that before - very yummy!


Takes about 40 minutes.
1 can cresent rolls
1 pound ground turkey (or other ground meat)
1 cup salsa - I use Old El Paso, the others get a vinegar taste when baked
1/2 cup chopped frozen onions
1 cup shredded cheese

Spray a 9 inch pie plate and make a crust with the cresent rolls.
Brown the meat with the onions, drain excess liquid and then stir in the salsa. Put in crust and top with cheese.
Bake for 12 to 15 minutes at 425 degrees.
Serve topped with shredded lettuce, chopped tomatoes, sour cream and black olive slices.

[retread]

Takes about 40 minutes.

1 1/2 to 2 pounds skinless boneless chicken breasts
1 48 ounce jar white beans
1 4 ounce can chopped green chili peppers
2 14 ounce cans chicken broth
12 ounce bag frozen chopped onions
2 tablespoons minced garlic
2 tablespoons olive oil
2 teaspoons oregano
2 teaspoons cumin
dash hot sauce

Bake chicken 1/2 hour at 350 degrees, then cut into bite size pieces.
In a skillet, saute onions and garlic in olive oil until onions are transparent, then add chili peppers.
In a medium soup pot, mix beans and broth, add onion mix, chicken and spices, with hot sauce to adjust heat. Bring to a slight boil, and serve over jalapeno corn bread.

Jalapeno corn bread

1 box Jiffy corn muffin mix
1 tablespoon dark brown sugar
2 tablespoons jalapeno rings, pureed
other ingredients according to directions on box

Mix it up and bake according to directions on box.

[ameobe]

BINGHAMTON FAMOUS
□ 5 lbs. cubed meat, chicken or pork
□ 2 c. oil
□ 1/2 c. vinegar
□ 2 tbsp. oregano
□ 4 tsp. pepper
□ 4 tsp. salt
□ 1 tsp. basil
□ Pinch rosemary, garlic, onion salt
□ 2 tsp. paprika
□ 1 loaf sliced Italian bread
Place meat in large bowl. In separate bowl mix all other ingredients except bread. Pour mixture over meat. Marinate several hours or overnight in fridge. Skewer 4 to 5 cubes of meat on each kabob stick. Grill. Wrap a slice of bread around the cooked meat and pull off the skewer. Enjoy as sandwich or serve meat with Italian bread.


edit-
Always done shish-kabob style as a kid.(always save the juice for the buttered bread dipping) :thumbup: