OT: recipe questions

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I've got company coming for dinner on Tuesday - usually only cooking
for one, one course, I'm now in planning mode :-)

We're having chili con carne with rice for the main. I'll probably
attempt to make some cornbread too (attempt, as I've not made it
before, and I'm still trying to get the hang of my bottom-heat-only
gas oven). For desert I'm making a raspberry and liquorice ice cream.
Afterwards there'll be coffee and cookies (but see below).

Now, my question is this, do I serve a starter (if so what), or add a
cake to the coffee? The cake would traditionally be almost required,
however I think it might be just too much food with 3 courses followed
by cake - particularly since it is on a week night and we won't be
sitting there 'till midnight.

So. anyone has a suggestion for a light-ish starter. Pretty much
everything is make-ahead, so there is some time to spend on it. Due to
food allergies, it cannot contain tomato, citrus fruit, fish or nuts.

Thanks!
Hanne in DK

Re: recipe questions


Can't help as I'm a very simple cook- yeah, and I cook simple meals, too!
LOL- but how does one make chili con carne without tomatoes?  Ya got me on
that one...

Leslie (stumped) & The Furbabies in MO.

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Re: recipe questions


Smile. Darn, there I was thinking "that was fast for a reply" :-)

I know, I know, I was debating whether to expand on that. Totally
cooked to death tomatoes on the odd occasion are okay. So there will
be tomatoes in the chili :-)

Hanne in DK



On Sep 5, 7:48=A0pm, "Leslie& The Furbabies in MO."
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Re: OT: recipe questions


Howdy!

Veggies.  Veggies, veggies, veggies for starters or in-betweens,
please.  I can't imagine a meal w/out veggies, raw or cooked
(lightly steamed); you've got a lot of starch/carbs there.
Cornbread & rice?  & cookies/cake?   definitely calls for some
veggies... make-ahead: Crudités (Raw Vegetable Platter)
 http://www.theveggietable.com/recipes/crudites.html
...and some cheese, esp. cheddar for the chili.

Good luck!   Hope you have a good dinner party.

R/Sandy- in n.Tx, trying to imagine chili w/ rice...
    ... I could be quilting but now you've made me hungry for
   some veggies ;-D

On 9/5/09 1:38 PM, in article
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Re: OT: recipe questions


In my defence, I'd skip the rice, but I'm not sure if everyone here
will like cornbread. I might skip the cornbread instead. And there are
veggies on the side for the chili too (running the risk of getting
slammed by chili purists here).

Crudites is a good idea, or maybe a salad.

And I now know that rice is not a universally standard accompaniment
to chili. When I'm just myself, I usually have with a slice of
whatever bread is around, but that seem a little haphazard for a
special occasion.

Hanne in DK


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Re: OT: recipe questions



How 'bout over pasta?  One of our restaurant chains offers Chili
several ways, and one is over spaghetti!

rusty

Re: OT: recipe questions


What is the name of the chain? Pat in Virginia

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Re: OT: recipe questions


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Steak ''n Shake

rusty

Re: OT: recipe questions


snipped-for-privacy@dcs.qmul.ac.uk wrote:
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  I always like a nice big salad to go with my chili.  And as for
cornbread - look for a "johnny cake" recipe for one that's easy to make.
(I'm not near my cookbooks or I'd copy out my well-used recipe for you)

Allison



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Re: OT: recipe questions


Raw veggies with a guacamole dip!
Roberta in D


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Re: OT: recipe questions


Thanks Roberta. No haven't changed yet. Its tedious.lol What a good idea. In
fact I have a steamer for cleaning in the loft, will give it a cautious try.

--
Estelle UK
http://community.webshots.com/user /
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Re: OT: recipe questions



How do you make chili with no tomato? The only chili con carne I have ever
seen is ground beef in tomato with onions celery beans garlic some mild or
hot peppers & spices. I know there is a "white chili" with chicken, but I
thought it still had a tomato-based liquid. Please share your recipe.

Jane in NE Ohio

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Re: OT: recipe questions


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Here's how (g).  I've already sent it to a couple of people by
individual emails, but this give me an excuse to post it :).  My
family loves it and you'd never know it has not a trace of tomato in
it!  rusty

Spiced Chili 80=93 Army Times, Albuquerque NM, 1968

2 lbs coarsely ground beef
BC cup olive oil (I never use this)
1 cup minced onion
1 tbsp minced garlic
1 large green or red sweet pepper
1 large bay leaf
1 tsp oregano
1 tsp ground cumin
BC tsp cayenne pepper
BD tsp grated black pepper
1 tbsp paprika
2 fresh chili pods (or chopped canned)
3 tbsp flour
1-1/2 qts beef or chicken broth
2 tsp sugar
BC cup cracker crumbs
1 can kidney beans (avoid those in tomato sauce)
Chili powder to taste

Heat olive oil over low flame in large heavy saucepan.  ( I skip the
oil80=94just heat heavy Dutch oven), add meat, stirring frequently unti=
l
it loses its red color.  Add onions, garlic, minced sweet pepper, bay
leaf, oregano, chili powder, cumin, cayenne pepper, black pepper,
paprika, and chili pods80=94skinned and minced80=94or a small can o=
f chopped
green chilies

Stir ingredients well, then cover pan and cook five minutes.  Stir in
flour, blending well, add stock and bring to a boil.  Reduce flame and
simmer for at least one hour.  (I leave it simmering until I get
around to completing it81=8A)

Stir in sugar and cracker crumbs, drain beans and add them. Simmer at
least ten minutes more, adding salt to taste (and more chili powder if
necessary).  Discard bay leaf and serve.  6-8 servings.

Note:  This recipe is hardly worth the trouble unless you at least
double it.  A good name for it around our house was 80=98Disappearing
Chili80=99.

Re: OT: recipe questions


Thanks for the recipe. I have many relatives with food
allergies/intolerances, so a good recipe everyone can eat is a prize.

Jane in NO Ohio

Jane asked, "How do you make chili with no tomato?"


Here's how (g).  I've already sent it to a couple of people by
individual emails, but this give me an excuse to post it :).  My
family loves it and you'd never know it has not a trace of tomato in
it!  rusty

Spiced Chili - Army Times, Albuquerque NM, 1968

2 lbs coarsely ground beef
¼ cup olive oil (I never use this)
1 cup minced onion
1 tbsp minced garlic
1 large green or red sweet pepper
1 large bay leaf
1 tsp oregano
1 tsp ground cumin
¼ tsp cayenne pepper
½ tsp grated black pepper
1 tbsp paprika
2 fresh chili pods (or chopped canned)
3 tbsp flour
1-1/2 qts beef or chicken broth
2 tsp sugar
¼ cup cracker crumbs
1 can kidney beans (avoid those in tomato sauce)
Chili powder to taste

Heat olive oil over low flame in large heavy saucepan.  ( I skip the
oil-just heat heavy Dutch oven), add meat, stirring frequently until
it loses its red color.  Add onions, garlic, minced sweet pepper, bay
leaf, oregano, chili powder, cumin, cayenne pepper, black pepper,
paprika, and chili pods-skinned and minced-or a small can of chopped
green chilies

Stir ingredients well, then cover pan and cook five minutes.  Stir in
flour, blending well, add stock and bring to a boil.  Reduce flame and
simmer for at least one hour.  (I leave it simmering until I get
around to completing it?)

Stir in sugar and cracker crumbs, drain beans and add them. Simmer at
least ten minutes more, adding salt to taste (and more chili powder if
necessary).  Discard bay leaf and serve.  6-8 servings.

Note:  This recipe is hardly worth the trouble unless you at least
double it.  A good name for it around our house was 'Disappearing
Chili'.



Re: OT: recipe questions


The one who is sensitive to tomatoes says that just once in a while is
okay, provided the tomatoes are cooked "to death". Well, I use tinned
(canned?) tomatoes, and they cook in the chili for forever too. So she
said that's fine.

So I just use my regular recipe (from some US food mag a few years
ago).

Hanne in DK

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Re: OT: recipe questions


Howdy!

My best friend & her husband are part of a large group of
chili cook-off nutz.  <g>  Ground beef in chili?  They scream at
the idea.   Never-never-never would we suggest including kidney beans
or some kind of "mix".  They are very, very picky about their chili.
   Acceptable recipes are something like this:
 http://whatscookingamerica.net/JaneButel/BowlChili.htm
 http://whatscookingamerica.net/Soup/TolbertChili.htm
   http://www.chili.org/bcoats.html
http://web.mit.edu/wchuang/www/cooking/recipes/Chili/Texas_Red_Chili.txt
 
My husband uses venison (found at H.E.B. Central Mkt & Whole Foods)
for the con carne part.  Sometimes we add a can of beer.
Never rice or pasta (we've been in Tx. too long for that <g>).

As for adding nachos to Hanne's dinner party: more starch.
 Avocadoes (sliced, chopped, smashed), something cool to balance the
heat of the chili.

Good luck!

R/Sandy - all this talk of food, while I sandwich the next quilt ;-P

On 9/6/09 11:17 AM, in article ac408$4aa3e094$438c55f8$ snipped-for-privacy@ALLTEL.NET,

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Re: OT: recipe questions


how about more than one dip.
for those who cant take the heat of peppers/chili, something made with
yogurt will help that.
maybe an indian raita (sp?)...yogurt, cucumber, mint dip.
i love celery cuz it holds on to the dip nicely.
just adding to the fiesta,
j.

"Sandy E" wrote...
Howdy!

My best friend & her husband are part of a large group of
chili cook-off nutz.  <g>  Ground beef in chili?  They scream at
the idea.   Never-never-never would we suggest including kidney beans
or some kind of "mix".  They are very, very picky about their chili.
   Acceptable recipes are something like this:
 http://whatscookingamerica.net/JaneButel/BowlChili.htm
 http://whatscookingamerica.net/Soup/TolbertChili.htm
   http://www.chili.org/bcoats.html
http://web.mit.edu/wchuang/www/cooking/recipes/Chili/Texas_Red_Chili.txt

My husband uses venison (found at H.E.B. Central Mkt & Whole Foods)
for the con carne part.  Sometimes we add a can of beer.
Never rice or pasta (we've been in Tx. too long for that <g>).

As for adding nachos to Hanne's dinner party: more starch.
 Avocadoes (sliced, chopped, smashed), something cool to balance the
heat of the chili.

Good luck!

R/Sandy - all this talk of food, while I sandwich the next quilt ;-P
 



Re: OT: recipe questions


Maybe we all need to have our own chili party.  It is good for us here
to be starting to think of food for cooler weather. You guys are making
me hungry.  Dad's freezer is full of venison and elk and other neat
stuff from my hunter brother.  Yummo!

Taria, first ac free day here in a long while but we can here the
           fire super tanker come and go from the local airport where
            it flies out of.



Re: OT: recipe questions


Or Greek tzatziki sauce (also yogurt & cucumber, along with garlic & dill)

Julia in MN

J* wrote:
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Re: OT: recipe questions


And/or tortilla chips with pico de gallo.....

Simple pico de gallo:

Two parts of chopped onion (preferably a sweet like vidalia, but any will
do)
Three parts chopped tomato
One part chopped cilantro
Couple of dashes of lime juice
Salt and fine minced de-seeded jalapeno peppers to taste.

(If serving a group of people whose taste for heat is unknown, you can serve
two bowls, one with a moderate amount of peppers, and one with none.)

The ingredients *do* need to be fresh, though; pico de gallo doesn't work
with canned tomatoes or dried cilantro......other fresh hot peppers can be
substituted, if that's all you can get.

If you can get corn tortillas but not tortilla chips, cut your tortillas
into six wedges and deep fry for 2-3 minutes then salt lightly while still
warm......

--pig


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