The Recipe thread

I made this a few nights ago, and it's delicious!


-- Preheat the oven to broil
-- Soak 1 dried ancho chile while you prepare the rest
-- Slice roughly 7 tomatoes and place them in a large cast iron skillet. Then slice 5 cloves of garlic and 1 red bell pepper, then add those slices to the skillet, as well
-- Add a small amount of cilantro
-- Slice up 2 scallions (green onions) and add to the skillet, and then some small pieces of mango or pineapple.
-- Squeeze juice of 1 lime and add to the skillet

Broil on high until tomatoes start to turn dark. I don't know exactly how long it will take, so you'll have to watch it! Then remove from the oven and cool. Once this is cool, add about a tablespoon of vinegar, a pinch of salt, and then blend in a blender until smooth.

You can now eat with chips, or you can use this as a basis of all kinds of recipes, where you can now marinate tofu, beans, tempeh, tvp, or whatever you'd like! This is flexible and you can try all kinds of different things. Roasted vegetables are really good, too.

I’ve got another to-die-for recipe for vegans. For snacking or for dessert, it’s delicious either way. Tastes excellent with fudge frosting, too.

1 lb soft (or firm) tofu
1 C maple syrup or fruit concentrate
1/2 C carob powder
2 Tbsp arrowroot powder (or corn starch)
3 tsp vanilla extract
8 drops peppermint extract
dash sea salt

Combine all ingredients in a food processor or homogenizing juicer. Let chill (15 minutes in freezer or 1 hour in refrigerator). The mint makes the carob taste more like chocolate!

Saw this posted somewhere. Never made it, but it sounds good.

Yorkshire Pudding

Probably one of the simplest, but tastiest, things you can make to add to a nice hearty dinner.

Ingredients:
* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup milk
* 1/2 cup pan drippings from roast prime rib of beef (this is optional, usually used if you're doing a roast)


Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

Italian Tomatoe Sauce, the best:

The tomatoes you use are important, I know in a lot of states they don't have the same brands we have here in NY but if you use a store brand, its not going to taste as good so try looking for a popular brand. You have to follow exactly or it won't be as tasty. This recipe will be good for a party of 6 -8, you might even have leftover which is good, freeze it:


2 Large Cans of peeled tomatoes ( I use Cento brand)
1 can of tomatoe puree (Cento if you can find it) (Tuttorosa is good too)
1 small can of Tomatoe paste (contadina with Italian herbs if you can find it or roasted garlic)
6 cloves of garlic
1/2 onion
1lb of pork neck bones
1lb of hot sausage (sweet if you like, hot gives good flavor)
1 cup of red cooking wine (or red drinking wine if you have it)
1/2 cup olive oil
4 fresh basil leaves or 4 tablespoons of the dried
Salt I use from the box, I sprinkle it all over the top but lets say about 4 or 5 tablespoons.

In a pot with a lid, medium flame, add oil and let it get hot. Add in all the meat and keep stirring it up until its brown. Add the cooking wine and let it simmer while you prepare the tomatoes.

In a blender (I prefer my sauce pureed rather then chunks of tomatoes in it) add one can of tomatoes and add the garlic and onion. Blend until smooth. Add that to the pot with the meat. Blend the second can of tomatoes and add to the pot and then add the puree and the can of tomatoe paste. Add the Basil and the salt.

Raise the flame and bring to a boil, stirring it up. Once it boils lower the flame and keep it covered with the lid on a slant so the steam comes out and the sauce is bubbling. Cook for at least 2 hours and stir it every 15 minutes.

This is Mama's basic recipe and your friends will want to know how you did it

Any questions let me know.

Bread
Butter
Cheese

Take bread and toast lightly on one side.
Turn and apply a light coating of butter and add thinly sliced cheese. Preferably cheddar.
Grill until cheese melts. Add pepper and a smidgen of tomato sa

ITALIAN STYLE RIGATONI
1 1/2 pounds ground beef, lean, * see note
4 ounces mushrooms, canned, sliced and drained
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon pepper
1/2 teaspoon oregano
1/4 teaspoon basil
29 ounces tomatoes, canned, chopped
6 ounces tomato paste
8 ounces rigatoni, uncooked
8 ounces sliced pepperoni
In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve.