RPF recipes

[Grimnir Wotansvolk]

Mixed greens with Apple-cider viniagrette:

1 bag of italian or romaine mixed greens; best done with those of the darker variety
add handfuls each of hemp seeds, sunflower kernels, dried cranberries, almonds
fresh nectarines and oranges, cut into slivers

Viniagrette:
1/2 cup apple-cider vinegar
1 1/2 cups cold-pressed olive oil
fruit puree of your choosing (I used blackberries, blueberries, banana, mandarin oranges, apple, and mango.
if you don't have a processor, a store-bought fruit juice will suffice) - eyeball to near the top of your chosen container
add nutmeg, cardamom, and/or cinnamon, adjust to taste.
[1 teaspoon hemp protein powder]
shake well.



Orange-cinnamon quinoa (cous-cous alternative):
bring 3 cups orange juice (slightly diluted with water) to boil, then add 1 1/2 cups of quinoa
Return to a boil, reduce the heat and simmer, covered, for 10-15 minutes. Turn off the heat and let stand, covered, for 5 minutes.
Add in cinnamon and toasted almonds + dried cranberries

organic hemp seeds, quinoa, and much more can be bought by the pound at nutsonline.com; quite cheap too

your turn.

[Deborah K]

Dump Cake

1 box of yellow cake mix
1 can of pinapple chunks
1 can of cherry pie filling
1 bag of chopped walnuts
1 stick of butter

Grease 11x9 pyrex dish
dump in cherry pie filling
dump in pineapple chunks
dump in cake mix - dry - right out of the box - evenly
lay thin pads of butter all over cake
sprinkle on walnuts
bake at 350 for approx one hour

mmmmmmm..........

[Kotin]

Jewish Apple Cake


Ingredients:

* 6 Granny Smith Apples, peeled & thinly sliced
* 2 large Teaspoons of cinnamon
* 5-6 Tablespoons granulated sugar or to taste
* 3 Cups all purpose flour
* 2 1/4 Cups sugar, half granulated, half dark brown
* 3 Teaspoons baking powder
* 1/2 Teaspoons salt
* 4 Eggs
* 1 Cup vegetable oil
* 2 1/2 Teaspoons vanilla extract
* 1/3 Cup freshly squeezed orange juice

Oil and flour a tube pan - not a fluted one - or angel food cake pan. Set aside. Preheat oven to 350 degrees.

In a medium bowl, mix the apples, cinnamon, and sugar.

In a large bowl, mix the rest of the ingredients together and beat with a wooden spoon until the mixture is smooth.

Scoop half the batter into the prepared pan can cover with half the apple mixture. Scoop a second layer of batter over the apples and top with remaining apple mixture.

Bake for about 1 3/4 hours. The crust should be crunchy. Cool in the pan for 15 minutes and remove to wire rack to finish cooling.

[Kotin]

MATZO BALL SOUP


4-6 lb. Chicken
1 lg. onion
2 carrots, cut in pieces
3 stalks celery, cut in pieces
3 qts. water
1 tbsp. chicken bouillon

In a large stock pot, cover Chicken with water, add above ingredients and boil until very tender. Allow chicken to cool in the liquid. Remove chicken and reserve for some other future use. Strain remaining broth and discard the cooked vegetables. Add salt and pepper to taste. Add cooked matzo balls and thoroughly heat them or drop uncooked matzo balls into broth following directions on the matzo ball recipe.

MATZO BALLS:

1 tbsp. chicken fat or oil
1 tbsp. chopped parsley
1 c. boiling water
Salt & pepper to taste
2 eggs, separated
1 c. matzo meal
1 lg. celery stalk, chopped
1 clove garlic, chopped
1 sm. onion, chopped

Chop seasonings very fine, then fry in oil. When clear, add cup of boiling water; then cool a few minutes. Add matzo meal, well beaten egg yolks, then fold in stiffly beaten egg whites. Form into small balls and drop into boiling chicken soup or you can drop them into boiling salted water. Cover pot and simmer for approximately 30 minutes.

[Kludge]

Let it be known that I will be creating a Joo-cake this week in an effort to gain the knowledge of the Jooz.

[Kludge]

Let it be known that I will be creating a Joo-cake this week in an effort to gain the knowledge of the Jooz.

Yes, it's late, but I'm now typing on a laptop on the kitchen table!


EXCITING, ISN'T IT??!

[Nirvikalpa]

Awesome Dip Stuff

-Package of cream cheese.
-Shredded cheese (Mozzarella, Cheddar, mixed, whatever).
-Hormel Chili (w/ beans or w/o them, whatever)

Get a big microwavable dish. Spread the cream cheese on the bottom, followed by the chili, and then sprinkle the cheese - microwave for 3 1/2 minutes or until the cheese is melted.

Makes an awesome dish for sport parties, and it is cheap. And it's bloody brilliant!

[ronpaulhawaii]

Laulau
Prep time: less than 30 minutes
Cooking time: 4 hours!
Special equipment: a steamer large enough to easily accomodate a dozen laulau

• about 50 lu`au leaves
• 24 to 30 ti leaves
• 3 lbs. pork shoulder or butt. Don't trim any fat!
• 1.5 lbs. salted butterfish
• 2 T Hawaiian salt

Notes on the ingredients:

• Fresh spinach may be substituted for lu`au leaves, but reduce the cooking time to 90 minutes if you do. The flavor of spinach is similar enough, but not identical to lu`au.
• Banana leaves or even corn husks may be substituted for ti leaves.
• Salted (not smoked) salmon or cod may be used in place of salted butterfish. If all else fails, use fresh butterfish, salmon or cod, but add 1/3 t. extra Hawaiian salt per laulau.
• Kosher salt may be used in place of Hawaiian salt
• On the one hand, please feel free to substitute as needed. On the other hand, it is well worth a little extra effort to stick as close to the traditional preparation as is feasible. If you substitute everything, is it still laulau?

First, start with all your prep work. Wash the ti and lu`au leaves. Prepare your ti leaves, then set them aside. Remove the center stem and fibrous veins from each lu`au leaf. If you have tender, young lu`au, you may be fine leaving the veins intact. Optionally, dice and reserve the lu`au stems to use in the laulau.
Cut the pork into 12 pieces and rub with salt. Cut the fish into 12 pieces. Start heating a large steamer with water in the bottom. At this point, your prep work is done. Easy so far, eh?
Stack four to five lu`au leaves on a flat surface, with leaf tips pointing in different directions. Place a piece of pork in the center of the leaf stack, and then a slice of fish on top. If you've decided to use the reserved lu`au stems, add a tablespoon of diced stems. Fold the lu`au leaf to enclose the bundle, much like you would enclose a burrito or wrap.
You now need to choose a wrapping method, package style or Ho`okupu style. Wrap each laulau bundle in the style of your choosing, then place them in the steamer, stacking if necessary. Make sure to leave spaces between the laulau so that the steam can reach everywhere! Steam for four hours.
I like to present the laulau still wrapped on a large platter and allow the guests to open their own bundles, discarding the outer ti leaves and eating everything else. It's messier at the table to do it this way, but when that first wave of lu`au smell rises from a newly opened laulau, the excitement on people's faces is completely worth it.

ono

[Kludge]

yes, it's late, but i'm now typing on a laptop on the kitchen table!


Exciting, isn't it??!

It is in the oven!!!

[Andrew-Austin]

1. get some bread

2. buy a toaster

3. put bread in toaster

4. leave bread in toaster until reach desired crispiness

5. mash peanuts, put resulting butter on toast

6. dabble cinnamon on peanut butter toast combo

7. snort some coke and throw toast in trash can


And for the more healthy among us:

1. grab any kind of fruit
2. dip em in peanut butter
3. fry it
4. add chocolate sprinkles

[Kludge]

OMG! Kotin!


It's delicious!

[Grimnir Wotansvolk]

Roasted red pepper-cilantro hempseed hummus

a protein packed flavorgasm I created ten minutes ago while stoned out of my mind

preheat oven to 450 degrees F
stuff a hewed red bell pepper with finely chopped fresh garlic and cilantro
drizzle with cayenne pepper, curry powder, and extra virgin olive oil mixture (also doubles as an excellent salad dressing if blended with an avocado)
roast for about 30 minutes, covered in tin foil

in the meantime:
grind almonds and hempseeds in a coffee grinder until somewhat coarse

when roasting is finished, pulse in a food processor along with almond-hemp mixture and a 16oz can of garbanzo beans

keep additional hemp, garbanzo, and almond on hand in case of unwanted moisture; adjust with spices to taste and desired viscosity


I recommend serving in unleavened hemp, flax, or multigrain bread along with wild rice, mixed greens, and fresh avocado. Serve alongside a glass of raw vanilla almond milk, steamed together with rooibos tea

[yongrel]

Yongrel's Family Recipe Book: Page 31

Potatoes.

1. Go to store.
2. Buy potatoes.
3. Spell potatoes.
4. Rinse and repeat.

[Kotin]

OMG! Kotin!


It's delicious!

Oh man that is awesome!

I'm so glad you decided to make it even while knowing it might be poison for the gentiles




it is damn fine cake..

[LittleLightShining]

LLS' Famous Chocolate Pie

3 Cups milk (whole or lowfat, I use whole)
4 Tablespoons cornstarch
1 egg yolk
1 whole egg
½ Cup plus 2 Tablespoons sugar
4 Tablespoons cocoa powder (Dutch-processed is preferred, but use what you can get)
8 oz chocolate chips (whatever your favorite is. I use Ghirardelli semi or bittersweet)
2 Teaspoons vanilla extract
whipped cream optional
premade graham cracker pie crust

In a medium bowl combine ½ Cup milk with cornstarch and whisk well. Add the yolk, egg, sugar and cocoa. Whisk well.

In a large, heavy saucepan heat the remaining milk (2 ½ Cups) over med-high heat until it begins to boil. Pour half of the hot milk into the bowl with the cocoa mixture, stirring constantly. Pour this back into the saucepan and whisk constantly. Lower heat to med-low and whisk constantly for 5-7 minutes until pudding thickens. The pudding needs to get very thick.

Remove the pan from heat and add the chocolate chips and vanilla. Stir until the chocolate is completely melted. For best texture pour the pudding through a metal sieve into the pie shell. (You can omit the sieve step and it will still be delicious.)

This recipe makes one pie and a little extra to put into ramekins or mugs. Cover the surface completely with plastic wrap to avoid the skin unless you, like George Costanza, thoroughly enjoy pudding skins. In that case just cover with the plastic that came on the pie shell (inverted, obviously) and cool in the fridge for at least 2 hours before serving.

I usually double the recipe.

[liberteebell]

OMG! Kotin!


It's delicious!

That looks delicious!

[liberteebell]

Ruby's (that's my mom) salad that everyone loves:

Romaine Lettuce

Cucumbers

Tomatoes

***Lawry's Garlic Salt, coarse ground with parsley (has a bright green top)

Extra Virgin Olive Oil

Balsamic Vinegar


Cut everything up and put it in a large bowl. Sprinkle liberally with Lawry's Garlic Salt (this is the key ingredient, no other brand will do). Shake the bowl a bit. Add EVOO and balsamic vinegar to taste. I don't measure anything but as a start, I'd guess about 1/3 cup oil and 25 shakes of vinegar. Toss gently but thoroughly. Enjoy!

I often add a variety of other salad greens or raw vegetables such as brocolli, shreaded carrots, and colorful bell peppers. I also frequently use other vinegars for a different taste. It's really good with red wine vinegar, raspberry balsamic or just plain ol' apple cider vinegar. It's, of course, 1000 times better with home-grown vegetables.