Meat + Fire = FOOD

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New York style Cheesecake (Mmmmmmm.....)

Start with the crust...break up four ounces of graham crackers into a ziplock bag, crunch them up well with a rolling pin until they are broken into very fine pieces.

Dump the bag of crumbs into a fair sized bowl, and mix in about 1 tablespoon of sugar, and about 4 tablespoons of melted butter. Blend until crumbs are all moist.

Melt up a tablespoon of butter, and use half of it to lubricate the bottom of a 10 inch springform pan. Only lube the bottom. Dump in the crumbs, and press the mixture into an even layer, using the bottom of a flat glass. Use a spoon to press the mixture down along the sides of the pan. Again, don't press the crumbs up the side of the pan, the crust will only be at the bottom of the cake!

Once you've evenly coated the bottom of the pan with the crust mixture, place it in the oven, and cook at 325 degrees for around 12 minutes. Keep an eye on the crust, when it's turned a dark golden brown, (and smells very good!), remove it, and let it cool on a rack inside the pan. When it's cooled, use the remaining melted butter from above to coat the sides of the springform pan.

Now for the good stuff: You'll need 2 and a half pounds of cream cheese at room temperature, 1/2 cup of heavy cream, 1 and 3/4ths cups of sugar, 3 tablespoons of sifted flour (I recommend blending the flour into the sugar), 1/8 teaspoon of salt, 2 teaspoons of lemon juice, 1 teaspoon of vanilla extract, 2 large egg yolks, and 6 large eggs.

I recommend a standing mixer, this job may be too much for a handheld one. Cut the cream cheese up into small chunks, (smaller is better if your mixer is weak!), beat the cheese on low, adding in small chunks until it's all in, until smooth and creamy. Slowly add in the salt, and about a third of the sugar/flour mix. Beat it until it's well mixed. Scrape down the sides of the bowl, and add another third of the sugar/flour mix. When that's blended in well, add the last of the sugar/flour mix, and blend completely, adding in the lemon juice, and vanilla extract as you do.

Scrape down the sides of the bowl, and add in the heavy cream now, blending it in. The mix should become easier to work with now, blend it until it's very creamy. Add in the 2 egg yolks, and continue mixing until blended. Add three of the 6 eggs, and continue to blend in. When the eggs are completely mixed in, scrape down the sides of the bowl, then add the final 3 eggs, and mix them in completely.

Pour the mixture into the 10 inch springform pan with the crust inside. It should just come to the top of the pan. Take the pan and drop it from about 2 inches in height a few times on the counter to make any bubbles rise to the top. Put the pan on a cookie sheet, and place into the oven preheated to 500 degrees. 10 minutes later, lower the temperature of the oven to 200 degrees. DON'T open the oven door, let the temperature lower on it's own. It should take about an hour and 30 minutes to an hour and 40 minutes for the cake to finish. I recommend after about an hour and 20 minutes, opening the oven enough to stick a thermometer into the center of the filling. You want it to reach 150 degrees there, and you don't want it to exceed 160 degrees. Keep an eye on it until it reaches 150 degrees. Once it reaches that temp, remove it from the oven.

The cake is not really done until it's cooled. And it must cool slowly, or it will crack and look bad. Put the cake onto a cooling rack, and after about 10 to 15 minutes, you want to run a paring knife around the edge of the springform pan to release the cake from the sides of the pan. It's a good idea to cover the cake at this point with a bowl to keep it from cooling too fast or drying out. After it's cooled like this for about 3 hours, wrap the cake up tightly in plastic wrap, and put into the refrigerator to cool for around 5 or 6 hours.

Remove the cake from the fridge about a half hour before you intend to serve it.

This is probably one of the best cheesecake recipes I've tried. I found it a few years ago on the net, and altered it slightly, but not much. I used to use another recipe I got out of a Martha Stewart type cookbook, but this one is SO much better.

Hope someone enjoys this one as much as I do! :)

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If you have a good recipe ( and you wouldn't mind it being put on a website ) then please post it here.
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Which website are you going to copy our recipes to? and why?



My favourite fast cook sweets are "banana fritters".

You'll have to work out the measurements & heat for yourself but the basics are:


Heat some oil in a large pan. (2 inches+ deep should do.)

In a large bowl put:

1 cup of self-raising flour (or plain flour with pinch of baking-soda / bicarb or splash of coke/cola.)
A desert spoon of sugar.
A big pinch of cinnamon.

Then add cold water to make a thick paste. (Heavy batter.)

Chop a banana into 2 or 3.

Dust the banana with a little dry flour.

Roll the banana parts in the batter until fully covered.

Deep fry until golden brown.


You can also use pear, mango, apple etc slices.


Serve the fritters with a side dish of yoghurt or melted chocolate & cream.


Grow fat with joy.

[quote]...
If you have a good recipe ( and you wouldn't mind it being put on a website ) then please post it here.
...

Which website are you going to copy our recipes to? and why?

Actually....I am going to be starting a website with a lot of my own recipes and whatever I can gather from other sources. I know, I know...there are literally thousands of sites out there where people can get recipes. But...I figure one more, especially if there is something different, can't hurt. :-)

I have some specific ideas of what I want the site to be, but would prefer not to post them here ( or anywhere else for that matter ) until the site gets done.

It's a work in progress, and we haven't even started the real design work yet, but I feel that it will be a successful site. :-)

If you want to have your name next to the recipe you provide that is no problem at all. :-)

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Air Cold, the blade stops;
from silent stone,
Death is preordained

Calm Chaos Forums : Everyone Welcome

New York style Cheesecake (Mmmmmmm.....)

Hope someone enjoys this one as much as I do! :)

Very nice. That sounds most excellent. :-)

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Air Cold, the blade stops;
from silent stone,
Death is preordained

Calm Chaos Forums : Everyone Welcome

A very good website dealing with food is F**dne*w*rk.com, the recipe's there are not yours or ours, but you could try them and rate them on your site and tell us if its worth our time.

A very good website dealing with food is F**dne*w*rk.com, the recipe's there are not yours or ours, but you could try them and rate them on your site and tell us if its worth our time.

That I could. The problem I run into on that site is that they seem to be basing things on the assumption that the vast majority of people live in major cities where the majority of the ingredients would be available. It was pointed out to me that the majority of people, something like 60+% don't reside in major cities or their suburbs.

My problem is that I live in a town that has a population of less than 2000 people. That's why I wanted recipes that have ingredients that anyone can get at just about any corner market or small town grocery store.

All of the recipes ( my personal ones ) that I put up on the site have been tested by myself and my family ( since the are my Guinea Pigs ).

I will do some searching on that site to see what I can find, and I will test as many of the recipes as I can. I like the idea of rating them except for the fact that I know my tastes may not coincide with someone else's.

I am still looking for suggestions for things people would like to see on a website such as I am suggesting. The rating idea is a very good one. Thank you. :-)

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Air Cold, the blade stops;
from silent stone,
Death is preordained

Calm Chaos Forums : Everyone Welcome

Another recipe, take 2 cloves minced garlic, 1 finely chopped red onion, and 1 teaspoon red pepper flakes, 1 or 2 heads cauliflower, chopped in 1-inch chunks and 1 pound ziti pasta. Take 1/2 or 1 cup, I cant remember, just make sure the pan is coated, of olive oil, extra virgin is best, add oil to large fry pan on high heat and heat until smoking, add garlic, onion and pepper flakes, cook until golden brown, about 2 mins, turn heat down a notch, then add cauliflower, cook until soft, about 7-9 mins. At the same time bring 6 qaurts of water to a boil, add about 2 tablespoons salt, add ziti, cook 1 to 2 mins less than the directions. When pasta is done, add pasta to the pan and continue to cook 2 mins, take off the heat. Garnish with mint if you like, serve with grated romano or parmesan cheese, and enjoy. Sounds difficult, but you can find the ingredients anywhere. And yes, msattler, you can serve with Spam.

A very good website dealing with food is F**dne*w*rk.com, the recipe's there are not yours or ours, but you could try them and rate them on your site and tell us if its worth our time.

That I could. The problem I run into on that site is that they seem to be basing things on the assumption that the vast majority of people live in major cities where the majority of the ingredients would be available. It was pointed out to me that the majority of people, something like 60+% don't reside in major cities or their suburbs.

My problem is that I live in a town that has a population of less than 2000 people. That's why I wanted recipes that have ingredients that anyone can get at just about any corner market or small town grocery store.

All of the recipes ( my personal ones ) that I put up on the site have been tested by myself and my family ( since the are my Guinea Pigs ).

I will do some searching on that site to see what I can find, and I will test as many of the recipes as I can. I like the idea of rating them except for the fact that I know my tastes may not coincide with someone else's.

I am still looking for suggestions for things people would like to see on a website such as I am suggesting. The rating idea is a very good one. Thank you. :-)

Sorry, I did not see this until after I wrote my post, you still might be able to find some of those items.

A very good website dealing with food is F**dne*w*rk.com, the recipe's there are not yours or ours, but you could try them and rate them on your site and tell us if its worth our time.

That I could. The problem I run into on that site is that they seem to be basing things on the assumption that the vast majority of people live in major cities where the majority of the ingredients would be available. It was pointed out to me that the majority of people, something like 60+% don't reside in major cities or their suburbs.

My problem is that I live in a town that has a population of less than 2000 people. That's why I wanted recipes that have ingredients that anyone can get at just about any corner market or small town grocery store.

All of the recipes ( my personal ones ) that I put up on the site have been tested by myself and my family ( since the are my Guinea Pigs ).

I will do some searching on that site to see what I can find, and I will test as many of the recipes as I can. I like the idea of rating them except for the fact that I know my tastes may not coincide with someone else's.

I am still looking for suggestions for things people would like to see on a website such as I am suggesting. The rating idea is a very good one. Thank you. :-)

Sorry, I did not see this until after I wrote my post, you still might be able to find some of those items.

Actually..all of the ingredients listed in there are available at my local grocery store. The Ziti pasta may be the only exception, but I am pretty sure the store has that too.

Perfect. That's just the kind of thing I am looking for. Thank you. :-)

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Air Cold, the blade stops;
from silent stone,
Death is preordained

Calm Chaos Forums : Everyone Welcome

And you can use any pasta really, just large noodles work best I think.

Meany Beany Burgers
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In a large bowl add:

Break up 2 pieces of old dry bread and rub the contents in the palms of your hands to make crumbs.

Finely slice 1/4 onion and break up in to the bowl.

Add a pinch of salt and a 1/4 teaspoon of curry spices.

Add 1/2 teaspoon of veg' oil.

Mix dry ingredients.

Add a couple of spoons of "Baked Beans" from a tin (I'm in the UK. I don't know what you call them where you live. <EG: Soy beans in tomatoe sauce?>)

Stick your hands in the bowl and squish everything together until it makes a firm burger like mass.

(You might need to use less or more beans as needed...)

Shape into burger rounds. (3/4 inch+ thick)

Fry in a shallow pan until golden.


Eat with some chilli sauce and cucumber.


These won't make you look sexy but should fill your tummy.

.

Here's a little one, I'm pretty sure a lot of other folks use this trick.

Quickie ramen soup.

Just use any brand of Ramen noodles you can get locally, (I like Maruchan a lot, the flavor packets are pretty good with those). I prefer to break up the brick of noodles before adding them in, as that shortens them up, making them easier to deal with, but use your own judgement there. Cook as directed, but add in some leftover veggies, (lima beans, or diced up green beans, peas, corn all work well with this), and meat, (tender meat is better, but you can even use tough beef, if you dice it small).

Since you can get the noodles in different flavors, this works well, you can use beef ones with leftover beef, pork flavored with pork, shrimp flavored with seafood, etc. Use your own judgement and taste as to how much leftovers to add. A nice hint: One can add leftover mashed potatos to thicken up the soup base, (and wow, it's a lot more filling that way, too).

Only caveat is to not add TOO much stuff, or you'll not have enough water. You can add more water if needed, but the flavor from the packets will dillute.

Season to taste, but with those seasoning packets you'll likely want little more than a bit of salt and hand ground pepper. I've found adding about 1 cup of leftovers works very well, and you can even add a bit more to get a more 'stewlike' soup, (especially if you added mashed potatos to thicken up the stock).

A favorite of mine is to add leftover turkey around the holidays, as turkey's very filling, tasty, and goes well with the chicken flavored ramen. The dark meat's actually better in this concoction, (same goes for chicken, but you can experiment for yourself).

A nice way to turn a 25 cent packet of snack noodles into a very tasty and filling soup!

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Skillet-fried Pork Chops

6 pork chops
2 Tbl. flour
Salt
Fresh ground black pepper
3 Tbl. lard
1/2 cup apple cider or chicken broth

Lightly dredge the chops in the flour. You may either add the salt and pepper to the flour, first (I do) or sprinkle on afterwards. Heat the lard in the skillet and brown the chops over medium heat, as recommended. A 1/2" chop should be cooked 5 minutes each side and a 3/4" chop about 8 minutes each side.

Remove the chops to a warm platter and drain the skillet for all but 2 tablespoons of the remaining liquid. Add the apple cider or broth and cook down 1 minute. Spoon over chops.

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Mashed Potatoes ala Dominique

About 7 medium Idaho potatoes
1/4 pound (1 stick) butter
1 cup whipping/heavy cream
1/4 cup of shredded cheddar cheese
1 Tbl. chopped chives
1/4 tsp. garlic powder
1 tsp. parsley flakes
Milk

Boil potatoes for about 30-40 minutes until soft when fork is inserted. Drain and peel potatoes and return to pot. Whip potatoes without any liquid ingredients (very important) to assure a dry consistency. Add butter and cream; whip well. Add additional cream or milk until you have the desired consistency. Add remaining ingredients and beat until well blended. Dollop with additional butter and garnish with additional chives, if desired.

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Apple Sauce

6 Granny Smith (best) apples, peeled and coarsely chopped
1/2 cup sugar
1/2 cup apple cider
6 whole cloves
1/2 cup butter
1 1/2 Tbl. lemon juice
cinnamon

Combine first four ingredients and bring to a boil in large saucepan; reduce heat and simmer about 15 minutes. Cool slightly and discard cloves.

At this point you can either serve as chunky style, or process in a blender or food processor in small batches, until smooth. Return to saucepan, stir in butter and lemon juice. Cook another 2 or 3minutes until thoroughly heated.

(optional) Sprinkle cinnamon on top to taste.

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Here's a little one, I'm pretty sure a lot of other folks use this trick.

Quickie ramen soup.....

A nice way to turn a 25 cent packet of snack noodles into a very tasty and filling soup!

MSG, mmmmm mmmmm good!

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Here's a little one, I'm pretty sure a lot of other folks use this trick.

Quickie ramen soup.....

A nice way to turn a 25 cent packet of snack noodles into a very tasty and filling soup!

MSG, mmmmm mmmmm good!

Your mashed potatos sound delicious. Will have to try them soon.

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And for dessert...
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Blueberry Buckle

1/4 cup butter (1/2 stick), softened
3/4 cup sugar
1 egg
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 cups blueberries,(fresh or frozen) wash and drain
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Crumb topping

1/2 cup sugar
1/3 cup all purpose flour
1/2 tsp cinnamon
1/4 cup butter

In a mixing bowl, cream 1/4 cup butter with 3/4 cup sugar until light and airy. Blend in the egg. In another bowl, sift together 1 1/2 cups flour, baking powder, and salt. Add the flour mixture alternately with milk to the creamed mixture. Gently fold in blueberries. Pour into a greased and floured 8x8-inch pan.

To make the topping, combine the remaining sugar, flour and cinnamon. Cut in butter until the mixture resermbles coarse meal. Sprinkle over batter in the pan. Bake in a 375° oven for 40 to 45 minutes. Place the pan on a rack to cool. Cut into squares and serve warm.

Really good topped with a scoop of vanilla ice cream.

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Borscht is a dish where the ingredients can be bought almost everywhere.

The Kielbasa (Polish Sausage) can be substituted with any kind of spicy sausages.

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"I'm trying to maintain a shred of dignity in this world." - Me

Skillet-fried Pork Chops
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Mashed Potatoes ala Dominique
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Apple Sauce

Woman, you are making me hungry!

Here's a simple pizza recipe for what I call "French Pizza", my own recipe.

- pizza dough (or regular dough with 1 cube or pack of yeast, let rise)
- 1 small can Hunts Tomato Paste (you should be able to find this most places)
- mozarella shredded, enough to cover (use the full mozza, not the skim)
- cheddar cheese shredded, an equal amount to the mozza. I like the orange color myself, and I prefer sharp cheddar cheese.
- some garlic powder

Spread out your dough. Sprinkle one side (the pizza bottom) with the garlic powder. Spread a generous portion of the tomato sauce on the top. I find the back of a spoon spreads the stuff really well. Then cover with the mozza and the cheddar cheese. Put on a sheet of tinfoil in the oven. Bake at 450 (most ovens). Check the bottom of the crust from time to time until it's brown but not burnt. Stick a fork into the top from time to time to make sure it's done (ie the fork won't "stick").

And Voila! You'll have a nice deep-dish pizza with some extra flavor from the cheddar cheese. The Hunt's tomato sauce it a bit sweet and that sets the salty cheddar cheese off just right. I like to make a large rectangular pizza that covers a whole large sheet of tin foil. :]]

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Thanks to all who have been kind enough to share their recipes with me.

Dominique, I wish I had looked in here a bit earlier since pork chops are on the menu for my dinner tonight...lol

Fuzzy, than you as well for the link to the ingredients for Borscht. :-)

Please keep them coming folks. :-)

I always enjoy seeing new kinds of dishes for me to take a stab at.

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Air Cold, the blade stops;
from silent stone,
Death is preordained

Calm Chaos Forums : Everyone Welcome