The Recipe Thread

[DukeUsul]

Also, if any of you are in the triangle, go to Saffron Indian cuisine in Morrisville. They make this fantastic bhindi (okra) dish where they thinly slice okra and onions (like paper thin) and then flash fry them, then season them. It's almost like potato chips made from okra and onion. I've been meaning to try making them sometime, just haven't done it yet.

[Ima Facultiwyfe]

Can we get TNT to put his recipe for burger buns on here?
Love, Ima

[Very Duke Blue]

Can we get TNT to put his recipe for burger buns on here?
Love, Ima

I hope so Ima. I also want the potato salad recipe.

[DevilWearsPrada2.0]

Does anyone have an awesome recipe for CANOLI CAKE?

[Ima Facultiwyfe]

Does anyone have an awesome recipe for CANOLI CAKE?

Never heard of it. And evidently neither has any of my internet sources. Could you mean "canola" (a cake having canola oil as an ingredient?) Is it a layer cake? A torte? Chocolate? Yellow? Vanilla?
Love, Ima

[DevilWearsPrada2.0]

CANNOLI CAKE ! What a wonderful Italian dessert!

[Devil in the Blue Dress]

CANNOLI CAKE ! What a wonderful Italian dessert!

Cannoli are tube like or rolled pastries. The word is Sicilian for little tubes. A single one is a cannolo (remind you of Latin???). They are fried once formed in a tube and then filled. I can imagine crumbling up fried, but unfilled cannoli to make a topping for an iced cake or to use between layers.

[Devil in the Blue Dress]

CANNOLI CAKE ! What a wonderful Italian dessert!

I kept looking and found this recipe. I'm guessing it's called cannoli cake because of the use of the ricotta filling, similar to that used in some cannoli. http://www.sargento.com/recipes/64/cannoli-cake/ Buona mangia!

[DevilWearsPrada2.0]

Thank you! I had the best Cannoli Cake this past Saturday at an event. Thanks for finding a great recipe!

[Ima Facultiwyfe]

CANNOLI CAKE ! What a wonderful Italian dessert!

I kept looking and found this recipe. I'm guessing it's called cannoli cake because of the use of the ricotta filling, similar to that used in some cannoli. http://www.sargento.com/recipes/64/cannoli-cake/ Buona mangia!

Wow! You give DitBD a challenge and she's like a dog on a bone!!!! I could not imagine how one would incorporate cannoli in a cake. Guess I was going at it from the wrong direction! Nice work, gal.
Love, Ima

[Ima Facultiwyfe]

If you're dieting, stop reading here.

Ima's Squash Casserole

For the pot:
10-12 yellow squash, thinly sliced
2 medium yellow onions, thinly sliced
3/4 C Chopped bell pepper
1/2 C unsalted butter
Cajun seasoning

For the sauce:
1/2 C Flour
1/2 C butter
2C cream
Dash of Tabasco
Cajun seasoning

For the topping:
1/2 grated sharp cheddar
1C Panko crumbs
Melted butter

Preheat oven to 375. Butter a 9X13 casserole dish and set aside.

In a stock pot or large sauce pan, melt the 1/2 cup butter.
Construct three layers of squash, onions and peppers in the pot -- in that order, using 1/3 of the veggies in each layer. Season each layer as you go with the Cajun seasoning.
Cover tightly and simmer about 15 minutes. Don't stir. Just let it fester.
Drain THOROUGHLY.

While the squash is cooking, prepare the sauce.

In a sauce pan, make a roux of the 1/2 C flour and the 1/2 C butter. Whisk and pay attention until it begins to turn tan.
Whisk in the 2 C cream until its all very smooth. Add the dash of Tabasco and a bit more Cajun seasoning. (Are you sensing a trend here?)
Stir in the 2 cups cheddar.

Combine with the well-drained squash and turn out into baking dish.
Toss the topping ingredients together and sprinkle over the top of the combination.

Bake, uncovered, about 30 minutes until bubbly and brown.

Hey, I promised this would be good, not actually good for ya.

Love, Ima

[captmojo]

http://www.youtube.com/watch?v=g_QigKQp ... re=related

Say no more!

[captmojo]

Take some sliced off cow stuff, sprinkle and rub in a few spices and stuff, throw it down on a clean rack over burning charcoal lumps or gas flames (preferably natural or propane...human gases are to come later and unacceptable at this time) until the cow stuff is nearly black.
Remove.
Add in some bread and other shit on your plate and eat, remembering to chew vigorously so as not to choke when you swallow.
Heh, heh. I said swallow.
Wash it all down with your favorite beverage.
Sit back.
Savor the flavors.
Relax, admiring your intelligence for having chosen well in your dining selection.
Pass out on the couch with the television volume at full blast, due to falling over onto remote control whilst in sleep mode, pressing on volume button.
Be sure that those residing with you follow a policy of "Leave him where Jesus flung him".
Wake up and forget that Daylight Savings Time came to an end overnight.
Be surprised at how early daylight appeared and wonder how you got to the bedroom.


So, another football game was lost yesterday but...AIN'T LIFE GRAND??????

[IowaDevil]

OK all of you out there on the coast....how do I make crab cakes that stick together and also taste good? I have tried MANY recipes, followed all the tips about chilling, etc. and again tonight we had the most delicious UNFORMED crab cakes! You all must know the secret! Please and thank you!

[captmojo]

I'm not on the coast, but shouldn't egg bind it together?

[IowaDevil]

I'm not on the coast, but shouldn't egg bind it together?

You'd think so and tonight's version had eggs in them! Didn't work so well! This is one of those things I AM going to conquer in my lifetime!

[Miles]

OK all of you out there on the coast....how do I make crab cakes that stick together and also taste good? I have tried MANY recipes, followed all the tips about chilling, etc. and again tonight we had the most delicious UNFORMED crab cakes! You all must know the secret! Please and thank you!

Aside from unformed, can you tell us more about them? How thick were they? What was the consistency like while you were forming the patties? Can you share the original recipe?

One problem might not be ingredients, it might be method/temperature related. If your oil, or pan aren't hot enough, you can end up "boiling" your food. This generally sucks because you're going to prevent the Maillard reaction, sacrificing both flavor and the lovely fried, crunchy exterior that is crucial for a good crab cake (any fried cake for that matter).

Good luck!

[IowaDevil]

Here's the link to the recipe http://www.foodnetwork.com/recipes/ina- ... index.html

BTW that is one handsome little cub scout you have there!

Thanks for any help you can offer!

[Miles]

Here's the link to the recipe http://www.foodnetwork.com/recipes/ina- ... index.html

BTW that is one handsome little cub scout you have there!

Thanks for any help you can offer!

hehe, thanks! That is me, 25 years ago.

I think Kelly and I will have to prepare the recipe this weekend and let you now how it works out.

[IowaDevil]

Here's the link to the recipe http://www.foodnetwork.com/recipes/ina- ... index.html

BTW that is one handsome little cub scout you have there!

Thanks for any help you can offer!

hehe, thanks! That is me, 25 years ago.

I think Kelly and I will have to prepare the recipe this weekend and let you now how it works out.

Well you were a handsome little cub scout 25 years ago! Enjoy the crab cakes even if they don't stick together! They were delicious tasting! Will wait to hear yours held together and then try to figure out what I did wrong.