http://blog.gmane.org/gmane.culture.food.recipes.nekhbet hourly 1 1901-01-01T00:00+00:00 http://gmane.org/img/gmane-25t.png http://gmane.org http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/127 <pre>Legs and taters 4 chicken legs 1/2 lb of all-purpose potatoes 1/2 cup white wine salt black pepper creme fraiche or sour cream 3 Tbl duck fat, bacon fat or Crisco cayenne pepper (optional) If possible use an electric frying pan. (Else, use a 12 inch skillet on the stovetop.) Heat up the fryer to 325 degrees F. Hack off the knobs from the ends of legs with a heavy knife. Blot excess moisture from the legs with paper towels. Melt the duck fat in the fryer. Place the legs into the fat. Cover the fryer. Slice the potatoes into 1/2 inch thick half-moon shapes. Brown the legs on one side. Turn over. Add the potatoes, making sure that all of the potatoes have contact with the bottom of the pan. Add salt and pepper to taste. Cover the fryer. Continue turning the chicken and the potatoes until they are golden-brown and finished. Remove the legs and potatoes to a platter. De-grease the fryer. Pour in the wine, scrape the bottom of the pan and reduce the liquid to a tight glaze. Add the creme fraiche. Reduce s</pre> Joe Stroud 2013-03-28T23:20:26 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/126 <pre>Sausage and Shrimp in Sauce Piquant http://recipes.nekhbet.com/csrpiq.html </pre> Joe Stroud 2013-01-26T20:51:57 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/125 <pre>In the link is a recipe for Apricot wine, the best white, non-grape table wine that home winemakers can produce. Also included are instructions and links to winemaking manuals for a fuller understanding of winemaking techniques and equipment. http://recipes.nekhbet.com/awine.html </pre> Joe Stroud 2012-10-12T22:35:30 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/124 <pre>Pork butt (Char Sui style) The following link is my foray into Tex-Mex/Asian fusion cuisine... http://recipes.nekhbet.com/pbchar.html </pre> Joe Stroud 2012-10-06T23:35:41 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/123 <pre>test no recipes today </pre> Joe Stroud 2012-10-05T14:53:31 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/122 <pre>The best side-dish ever - Potatoes fried in goose fat 1 lb potatoes, peeled and cut into 1" thick half-moon shapes 3 Tbl goose, duck or bacon fat salt to taste black pepper, freshly ground For best results, use a non-stick electric fry pan. Heat the fat to 320-340 degrees F. Place the potatoes into the fat. Salt them down. Fry for about 20 minutes, turning occasionally. Finish them with a good dose of black pepper. Serve with a rare rib steak or broiled chicken (French style): http://recipes.nekhbet.com/enfer.html . Goose fat can be purchased online for $3.50 per 1/2 lb: http://www.schiltzfoods.com/category_s/1820.htm longer legal in the US. </pre> Joe Stroud 2012-09-05T19:40:10 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/121 <pre>Link: http://recipes.nekhbet.com/swbroilc.html Broiled chicken with Guajillo chili powder Ingredients: chicken fryer, about 3 1/2 lbs, split in half marinade (recipe follows) Guajillo chili powder, http://recipes.nekhbet.com/guajillo.html salt 4 oz Longhorn cheese, sliced spritze bottle Marinade: white vinegar, sufficient to cover 4 cloves garlic, chopped 1 Tsp whole cumin seeds salt to taste Throw the above ingredients into a gallon-sized zip-lock bag along with the chicken halves. Store in the refrigerator for at least 12 hours. Turn the bag periodically. Prepare for broiling: 1. Fabricate a pan from aluminium foil, sufficiently large to collect the drippings from the chicken. 2. Place one grate in the oven, so that the chicken halves will be 5-7 inches from the flames. 3. Preheat the oven on the broil setting for 5 minutes. 4. Place another grate one rung below the higher grate. Place the foil pan on the top of this grate. 5. Keep the oven door slightly ajar, while broiling. Before broil</pre> Joe Stroud 2012-09-02T15:21:15 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/120 <pre>http://recipes.nekhbet.com/achick.html Roast chicken Asian-style 1 whole chicken, 3 1/2 lbs 3 Tbl dark soy sauce 3 Tbl dark sesame seed oil 3 Tbl honey salt pepper Throw the chicken, soy sauce, sesame seed oil and honey into a gallon-sized zip-lock bag. Massage in the marinade well. Place the bag in the refrigerator for at least 2 hours. Preheat the oven to 235-245 degrees F. Place an oven rack on the top-most rung. Put a metal pan, half-full of hot water on the floor of the oven. Shake off the excess marinade from the chicken. Drive a metal skewer through the upper-most part of the breast (through the front, flesh-side). Bend 2 trussing needles into "S" hooks. Hook each side of the skewer with the lower side of each "S" hook. Hang the bird on the grate of the oven with the top-sides of the hooks, directly over the steaming water pan. Slowly roast until finished (3-4 hours). Carefully brush with excess marinade every hour. After removing the chicken from the oven, season it - agressively - </pre> Joe Stroud 2012-08-27T11:54:20 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/118 <pre>Chili cheese fries are American style poutine - http://en.wikipedia.org/wiki/Poutine . http://recipes.nekhbet.com/chfries.html </pre> Joe Stroud 2012-07-27T17:09:57 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/117 <pre>Char Sui (Mexicanized) This dish is a tasty treat. The Enchilada sauce perfectly complements the pork. A good quality store-bought chili powder may be an acceptable substitute for the ground New Mexican peppers and cumin. etc. http://recipes.nekhbet.com/char2.html </pre> Joe Stroud 2012-06-14T16:03:50 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/116 <pre>Louisiana BBQ shrimp - The pride of New Orleans http://recipes.nekhbet.com/bshrim.html </pre> Joe Stroud 2012-05-05T14:31:24 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/115 <pre>recipe site. http://recipes.nekhbet.com/sui.html </pre> Joe Stroud 2012-04-26T20:06:28 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/114 <pre>Roast pork loin, brown rice pilaf and Sauce buerre-Catawba The Catawba grape is one of the oldest varieties from which wine was made in the USA. Catawba wine is somewhat sweet, having a "foxy" flavor. I do not like to drink it, but it can be used to make a terrific sauce. pork loin roast, about 1 1/2 lbs, bone-in (instructions follow) brown rice pilaf (recipe follows) 1 cup Cawtaba (or Ruby Port) wine 3-4 Tbl cold butter salt pepper Find a meat saw. Saw part of the loin into a 2 rib sectioned roast. Prepare the rice. brown rice pilaf: 2/3 cup brown rice 1 2/3 cup chicken stock 1/2 of a small onion, minced 2 Tbl butter salt black pepper Melt the butter in a medium size aluminium or iron skillet. Saute the onion. Add rice; saute until the rice grains become toasty. Throw in the chicken stock, salt and pepper to taste. Cover tightly, and simmer very slowly for 45 minutes. Allow 10 minutes for rice to rest. 20-25 minutes into the rice cooking, preheat the oven to 375-400 degrees F. Heat up a skillet over </pre> Joe Stroud 2012-02-21T14:14:51 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/113 <pre>Spam detection software, running on the system "lilly2.csoft.net", has identified this incoming email as possible spam. The original message has been attached to this so you can view it (if it isn't spam) or label similar future email. If you have any questions, see https://csoft.net/contact.html for details. Content preview: Greetings! Would you like to spend additional few hours a day to essentially increase your income? You may achieve it without investing even a single peso. While you are trying to find a catch in this offer, hundreds of your fellow countrymen are already reaping the fruits of their cooperation with us receiving deserved rewards every week. [...] Content analysis details: (7.5 points, 4.8 required) pts rule name description ---- ---------------------- -------------------------------------------------- 3.6 RCVD_IN_PBL RBL: Received via a relay in Spamhaus PBL [94.20.112.105 listed in zen.spamhaus.org] 0.5 DATE_IN_P</pre> recipes-qHhcd8v2xDhBDgjK7y7TUQ< at >public.gmane.org 2012-02-19T16:57:29 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/112 <pre> 1 lb beef chuck (or pork butt), cut into 1 inch cubes 2 onions, sliced 2 cloves garlic, chopped white wine 1/3 cup beef stock (or chicken stock for pork) 1 Tbl sweet Hungarian paprika 1/2 Tbl hot Hungarian paprika 1/2 cup sour cream Crisco shortening, lard or peanut oil salt pepper Season the beef with salt and pepper. Heat up a Dutch oven over medium-high heat. Brown the beef in shortening until golden- brown. Remove the beef, and degrease the pan. Melt more shortening, and fry the onions until translucent. Deglaze with white wine. Return the beef to the pan. Stir. Add garlic and stock. Season with paprika and pepper. Bring to a boil, cover and simmer slowly for 1 1/2 hours. When the beef is tender, turn the heat down. Add the sour cream, and bring the liquids up to temperature. Do not boil, as the sour cream could break. Taste for salt. Serve over egg noodles. </pre> Joe Stroud 2012-02-12T20:07:56 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/111 <pre>Goulash 1 lb beef (chuck, round, etc.) cut into 1 inch cubes 2 onions, sliced 2 cloves garlic, chopped 6 Tbl tomato puree beef stock to cover 1-2 Tbl hot Hungarian paprika 1/2 cup sour cream Crisco shortening salt pepper flour Season the beef with salt and pepper. Dredge in flour. Heat up a Dutch oven over medium-high heat. Brown the beef in shortening until golden. Degrease the pan. Add more shortening, and fry the onions. Return the beef to the pan, along with 4 Tsp flour. Stir. Add tomato puree. Cover with beef stock. Add garlic. Season with paprika and pepper. Bring to a boil, cover and simmer slowly for 1 1/2 hours. When the beef is tender, turn the heat down. Add the sour cream, and bring the liquids up to temperature. Do not boil, as the sour cream could break. Taste for salt. Serve over egg noodles, macaroni or boiled potatoes. </pre> Joe Stroud 2011-12-12T12:11:59 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/110 <pre>Homemade pastrami 1 corned beef brisket dark molasses onion powder garlic powder black peppercorns, coarsely cracked whole coriander seeds, coarsely cracked paprika (optional) deli mustard rye bread Place the brisket into a gallon ziplock bag. Almost completely fill the bag with cold tap water. Every 12 hours, drain and add fresh water. After 48 hours of soaking and draining, the brisket will be de-salinized sufficiently for consumption. Crack the black pepper and coriander seed in a coffee grinder, separately. If processed simultaneously, the coriander will become too fine. Drain off the water from the brisket. Pat dry with paper towels. Smear it with dark molasses, coating thoroughly. Sprinkle on a small quantity of onion powder and a larger quantity of garlic powder. Sprinkle on roughly equal amounts of cracked black pepper and coriander. Firmly press these two spices into the flesh. Prepare a smoker. Use hickory chunks or chips as the flavoring medium. Adjust heat to 225 degrees F. Place the meat in</pre> Joe Stroud 2011-10-03T00:03:23 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/109 <pre> Little Greek Shoes (stuffed eggplant) 2 medium eggplants, stems removed and sliced in half length-wise Greek Tomato Sauce -&gt; http://recipes.nekhbet.com/gtsauce.html good grating cheese, Kefalotiri, Parmigiano, Romano, etc. salt pepper olive oil Preheat oven to 350-365 degrees F. With a spoon, scoop out the seeds from the eggplant. Discard. Scoop out most of the pulp from the eggplant halves without breaking through their skins, leaving a pulp rim of 1/8 - 1/4 inch thick inside. Chop up (or process) the removed pulp. In a bowl, combine the pulp with enough of the Greek Tomato Sauce to coat - thoroughly. Place the eggplant halves in an 8 inch by 8 inch Pyrex baking dish. Fill each half with a suitable amount of the pulp/sauce mixture. Spoon more sauce overtop of each filled eggplant half. Sprinkle on cheese, salt and pepper to taste, and drizzle with olive oil each eggplant half. Roast until very tender, about an hour. Serve. Note: many recipes call for the addition of a white sauce. To me, the m</pre> Joe Stroud 2011-09-21T00:13:44 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/104 <pre>Spam detection software, running on the system "lilly2.csoft.net", has identified this incoming email as possible spam. The original message has been attached to this so you can view it (if it isn't spam) or label similar future email. If you have any questions, see https://csoft.net/contact.html for details. Content preview: Hello, We are looking for a payment officer in your area. This is a part time job / flexible hrs. Your job duties will be to: Process payments from our clients and send weekly reports on status of payments of transactions. [...] Content analysis details: (7.4 points, 4.8 required) pts rule name description ---- ---------------------- -------------------------------------------------- 1.8 URIBL_BLACK Contains an URL listed in the URIBL blacklist [URIs: careers-canada.com] 1.7 URIBL_WS_SURBL Contains an URL listed in the WS SURBL blocklist [URIs: careers-canada.com] 3.6 RCVD_IN_PBL</pre> recipes-owner-qHhcd8v2xDhBDgjK7y7TUQ< at >public.gmane.org 2011-08-23T03:54:57 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/103 <pre>Neo-Bourguignonne Here is a stripped-down, one-pan offering of the majestic Boeuf a la Bourguignonne. 14 - 16 oz. top round or chuck roast, carved into 1 1/2 - 2" hunks flour for dredging, seasoned with salt and pepper 2 small carrots, cut into 2" hunks 1 medium onion, chopped coarsely 2 cloves garlic, whole 2 bay leaves 1 cup dry, red wine 1 cup beef broth 1 large onion, sliced thickly 1/4 Tsp dried thyme 1/4 Tsp ground cayenne pepper salt pepper peanut or olive oil butter Dust the beef hunks with seasoned flour. Heat up a 12" skillet over a medium flame, add peanut oil and a little butter. Brown the beef on all sides. Remove the beef from the pan, and degrease the pan. In the same skillet, melt 2 Tbl butter. Introduce carrot, onion, garlic and bay leaf to the pan. Reduce the flame, somewhat. Saute vegetables until soft. Return the meat to the pan. Pour in the wine and beef broth. Scrape the bottom of the skillet with a spatula. Bring the liquid to boil. Cover with a lid, reduce the heat to slow simm</pre> Joe Stroud 2011-08-01T06:14:51 http://comments.gmane.org/gmane.culture.food.recipes.nekhbet/102 <pre>Highland Park BBQ sauce: 3/4 - 1 Tbl dried, minced onion 1 1/2 cup kethup 1/4 cup apple cider vinegar 1/4 cup white granulated sugar 2 Tbl yellow mustard 2 Tbl worcestershire sauce salt and black pepper, to taste Combine the above ingredients into a non-reactive sauce pan. Bring to a boil, and cut the heat to a slow simmer. Stir often. Reduce until relatively thick. Great on ribs or chicken. </pre> Joe Stroud 2011-07-16T07:54:44 Search the mailing list at Gmane query http://search.gmane.org/?group=$group=gmane.culture.food.recipes.nekhbet