Since I no longer do the cooking in my house, this site is a complete waste of time.  Time to go private…if I can figure out how to do that.  hmm.

Hey spammy comment people!  I hope you get a paycheck for this shit.  Middle finger pointed squarely at you.  Both of them in fact.

German-Style Fried Potatoes from Bon Appetit October 2009

Taking those two recipes and making hash the next morning is the best idea evah.

Swiss Chard Ricotta Gnudi w/ Fall Mushrooms Bon Appetit

Spaghetti w/ Braised Kale Bon Appetit

Braised Beef Short Ribs w/ Red Wine Gravy and Swiss Chard.  I heart short ribs. Bon Appetit.

Beet Chutney Bon Appetit.

Onion Marmalade Bon Appetit

Chipotle Cranberry Sauce Bon Appetit

Saute of Winter Greens and Shiitake Mushrooms

Chicken Burritos Grande Bon Appetit

Turkey Empanadas

Peach Jam and Mixed Berry Jam Food and Wine September 2009

Salted Shortbread Cookies

Pickled Vegetable Salad

Black Bean Soup, Green Chicken Curry, Black Bean Salsa Chili,   Chicago Deep Dish Pizza, Italian Beef Sandwiches, Cinnamon Rolls Cooking Light

Build a Better Bowl of Noodles article

Nutella-Swirl Pound Cake Food and Wine.  Ugh.  That sounds so freaking good.

Korean Sizzling Beef

Chilaquiles-Style Roasted Chicken Legs

Preheat oven to 400.

Toss peppers with sugar and enough oil to cause sugar to adhere.  Place in oven until they are roasted but not scorched.  (10-15 mins) Let peppers cool, chop finely and reserve.

Place mango in bowl, add tomato and juice, shallots, red onion, green onion, basil, cilantro, simple syrup, reserved chilies, Old Bay and lemon juice.  Stir in oil; add salt and pepper.  Wrap tightly and refrigerate at least on hour before using.

From El Restaurante Mexicano magazine.  Recipe by Chef Christopher Willis

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I have been living on this stuff.  So good.

Mix and roll in wax paper.  Set in ice box all nite.  Slice off and bake.

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An oldie but a goodie.  I know none of you even want to think about making cookies right now, but you can come back next year.  It will still be here.

Add one cup peanut butter and 6 cups rice crispies.

Spread in pan.

Melt 1/2 package chocolate chips and 1/2 package butterscotch chips.  Spread on top.

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This recipe is a family joke.  Every year my cousin makes a giant batch of these and shows up at the family Christmas party half in the bag and proclaiming she spent the whole day making Scotcharoos.  She refused for years to give up her “secret recipe”, and finally my Grandma searched it out and made them, in ten minutes.  Cousin has never made Scotcharoos again.  When I think of Christmas, I think of drunk cousins and Scotcharoos.  May all your memories be as lovely.

• 2 T. shortening
• 1 cup sugar
• 2 eggs
• 3 3/4 cups sifted all-purpose flours
• 2 tsp. baking powder
• 1 tsp. soda
• 1/2 tsp salt
• 3/4 c. buttermilk or sour milk
• 1/4 tsp nutmeg or cinnamon or 2 tsp vanilla (the amount and kind of spices may be varied to suit individual taste)

Cream shortening, add sugar gradually, and cream thoroughly.  Blend in well beaten eggs.

Sift flour, baking powder, soda, salt and spices together, and stir them into the creamed mixture alternately with the liquid.  Blend in vanilla (if used).  chill dough 2 hours to make easier to handle.

Turn part of dough onto lightly floured cloth-covered board.  Round up, then roll out gently 1/3 to 1/2 in. thick. Cut with floured doughnut cutter.  Lift with floured hands or wide spatula and drop into hot fat.  Repeat until done.

To Fry Doughnuts:

Have fat about 4 inches deep (It will take about 4 lbs of fat) in a deep, heavy kettle.  Fry as many at a time as can be turned easily.  As soon as doughnut rises to surface and shows a little color, turn it over.  Turn again as soon as underside becomes brown (about 3 minutes), lift from fat with a long two-tined fork thrust through hole, do not prick doughnuts.  Drain over kettle.  Then place on absorbent paper in warm place to drain.  Keep the temp at 390 (or when a cube of bread browns in the fat in 40 seconds.)  Temp should be at 370-380 while doughnuts are frying.  (Oil will cool when you put the doughnuts in.)

Recipe makes about 2 1/2 to 3 dozen doughnuts.

To Sugar Doughnuts:  Just before serving, place a little confectioners or granulated sugar in a paper bag.  Drop in one doughnut at a time, hold bag shut, and shake.

To Glaze Doughnuts: Add 1/3 c. boiling water gradually to 1 c. confectioners sugar.  Mix well.  Dip warm doughnuts into warm glaze.

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Yum.  This is the only tradition that I still do on Christmas.  Presents? no.  Cards? no.  Tree and lights?  no.  Doughnuts?  Hell yes.

Mix and let stand several hours.  Graham crackers may be swapped for vanilla wafers and crushed peppermint candies for pineapple.

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So midwestern!  So church supper!  Potluck-tastic!  It sounds odd and kinda creepy, but I bet it tastes good.

This filling can either be used in traditional Spanikopita or in those nifty little phyllo dough cups.  I am making these for Christmas day and using the phyllo cups.

This recipe makes enough for one traditional pan of  Spanikopita, or a lot of the little cups.  I will add a more accurate count after I make them.

Technorati Tags: appetizers, classics, comfort food, easy cooking, greek recipes, holiday food, potluck food

Beat 2 eggs.  Add 1 cup sugar.  Put into skillet 2 T. butter, 1 cup of dates (cut up and packed down).  To this add sugar and eggs and cook over medium heat, stirring all the tie until mixture leaves side of skillet.  Remove and add two cups rice crispies, nuts, dash of salt and vanilla.

When cool enough to handle, mold into shape desired and roll in coconut.  Freezes well.

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Hmm.  After reading that, I am not intrigued anymore.  I was hoping for actual cookies baked in a skillet.

• 1 c. water
• 1/2 c. butter or margarine
• 1 tsp almond flavoring
• 1 c. flour
• 3 eggs

Mix first ingredients as for pie dough.  Round into ball and divide in half.  Pat into 2 strips (12 x 3) on cookie sheet.

Mix next two ingredients and bring to boil.  Remove from heat and add flavoring and flour, mix together until mixture leaves the side of the pan.  Add one egg at a time, beating well.  Spread mixture on top of pastry strips.  Bake 60 mins at 350.  Cool and frost, sprinkle with nuts.

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Frost?  Maybe she means to make a glaze and pour over it?  No clue.  If you are  familiar with this recipe let me know.  It sounds easy and tasty.