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re: Jangwen's Hobbit Bread
by Isilwren on 2011/09/13 9:37 am
What goes really well with Cheddar and Ale soup?? Why Hobbit bread, of course!! This is about as simple as beer bread can get. It is not for the caloric frightened. However, one slice of this with your soup and you're in Hobbity heaven.
1/2 C. melted Butter
3 C. Self-Rising Flour
1/4 C. Sugar
1 Can Coors or Lager
Pre heat oven to 375 degrees. Mix dry ingredients and beer. Pour into greased loaf pan. Pour butter over it. Bake 1 hour.
Again, choose a beer you enjoy drinking on its own for this bread. We like using Millers for this one, but you can experiment with other beers you enjoy. The flavor of the bread is highly related to the flavor of the beer.
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KeliKeliOfficer
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re: Sannford's Kitchen: Recipes for you and yours!
by Keli on 2011/09/13 10:19 am
I featured a "hobbit pie" some time ago in my blog - never actually made it myself so can't attest to how well the recipe works
http://keli.wordpress.com/2011/01/14/pie/
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BeorbrandDeGeneral Degeneratus
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re: Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)
by Beorbrand on 2011/09/21 5:11 pm
Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)
In a big dutch oven, combine whatever amounts of the following into your pot that works for you and yours. I use:
1 can chili beans (not drained, medium spicy or whatever you prefer)
1 can black beans (not drained)
1 can red beans (not drained)
1 massive can of crushed tomatoes (basil ones are really good)
1 lb. mostly-cooked hamburger in bite-size bits
2 massive green peppers, gutted and cleaned
1/2 bottle of flat Yeungling (Don't use the good stuff - drink that! Give the rest to your plants! If you don't have Yuengling, any yummy type of medium lager will do just fine)
Some chili seasoning, onion powder, and black pepper
A few jalapenos and red pepper bits from a jar of olives you found in the 'fridge if you like
Bobbit meat and eye of knewt optional
Put your green peppers in first and shove as many ingredients as possible into them. Poor leftover tomatoes, beans, and accessories all around. Stir it up but don't disturb your upright peppers in the middle.
Turn on that dutch oven for 10 hours or so. I use the auto setting that heats it to high and then automatically flips to low.
Cook a pound of rice or so as it nears completion.
Combine at will and eat that stuff up. It tastes even better after it sits in the fridge for a day or two, no fooling.
Step-by-step video instruction at: http://www.youtube.com/user/BluebonnettMerrydo?blend=1&ob=5#p/a/u/1/TrFRUSLeG9o
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DyanthusOfficer
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re: Re: Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)
by Dyanthus on 2011/09/21 6:47 pm
Beorbrand wrote: | Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)
1/2 bottle of flat Yeungling (Don't use the good stuff - drink that! Give the rest to your plants! If you don't have Yuengling, any yummy type of medium lager will do just fine) |
Oh my stars, how I miss Yuengling (especially on tap)! I remember when you couldn't get it outside of PA. How I miss it out here in KC! Nothing like it, not even in the Shire =D
This 'ere sounds like a fine dinner for hungry Hobbits on those chilly evenin's! Thank ye, Master Beorbrand, for sharing.
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re: Re: Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)
by Bluebonnett Merrydo on 2011/09/21 8:01 pm
Beorbrand wrote: |
1 can chili beans (not drained, medium spicy or whatever you prefer)
1 can black beans (not drained)
1 can red beans (not drained)
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But...but...there are BEANS in that there chili! You crazy Yankee, you! Other than that, though, it looks deeeelicous!
*wanders off, sputtering about how there shouldn't be cotton-pickin' beans in the cotton-pickin' chili!*
[Edited to add: BWAHAHAHAHAHAHA...I just noticed the youtube link with step by step instructions. Well played, sir!]
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`Tinki`Officer
Joined: 30 Nov 2008 Posts: 3848
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re: Sannford's Kitchen: Recipes for you and yours!
by `Tinki` on 2011/09/21 10:34 pm
With the Jalapenos thats my kind of chili! Throw in some crackers and a splash of vinegar to tickle the buds and yer good to go. (I usually pour the jalapeno juice in too) Its not chili if its not 3 alarm or more.
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Master of BOOT,..but otherwise at your service,....And your families.
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re: Sannford's Kitchen: Recipes for you and yours!
by Isilwren on 2011/09/25 11:25 am
Bobbit meat and eye of newt optional. . . . rotfl
That looks really nummy and I might just have to try that this winter. I love a good chili. Usually top it off with shredded chedder cheese and sour cream on top along with a good old slice of cornbread. Yummer nummers!
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CGriffinOfficer
Joined: 23 Aug 2010 Posts: 963
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re: Sannford's Kitchen: Recipes for you and yours!
by CGriffin on 2011/09/26 9:23 am
Sounds like you got it almost right, Beor... but everyone knows chili must be made with Guinness, not Yeungling...
_________________ Hi, my name's Camara (or Serulluin/Saker/Ealswyth/Drengor/Hinalagon/Heglin/Laurellana/Waryn/Solanacae/etc) and I'm an altoholic...
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LhinnthelLhinnthelHigh Officer
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re: Pumpkin Pie Bread Pudding
by Lhinnthel on 2012/11/11 6:55 pm
Pumpkin Pie + Bread Pudding = a really good dessert!
2 c Very Vanilla Silk (soy milk)
15 oz canned Pumpkin
4 large fresh Eggs
1/2 c Maple Syrup
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
4 large Croissants, cubed (about 7-8 cups)
1/3 cup dried Cranberries
1/3 c Macadamia Nuts
Preheat oven to 350 degrees.
Put Croissants into large buttered casserole.
Sprinkle cranberries and nuts over top of cubed croissants.
In large bowl, whisk together the Silk, pumpkin, eggs, maple syrup, pumpkin pie spice and salt.
Pour pumpkin custard mixture over top of cubed croissants.
Give the pan a slight shake to evenly distribute custard.
Let set 10 minutes.
Bake in preheated oven for 45 minutes, or until center is set and knife comes out clean.
Cool slightly on rack before serving.
Store leftovers (if there are any) tightly wrapped in the refrigerator.
Before serving, drizzle a teaspoon of warm maple syrup over individual portions. Or, top with a dollop of whipped cream. I like to eat this the next day, cold out of the fridge, YUM!
_________________ Lhinnthel (main) :: Wrenlhin :: Avlina + many more :: Lalië Fëa (alt-kin) :: Foofy Cliff Divers (alt-kin)Main Houses :: 2 High Rd, Raglan, Bree :: 6 Bay Rd, Parth Ithil, Belfalas :: 2 Waterbank, Tund Ondren, Falathorn Character list :: @Fayarra26 :: Blog :: G+ :: Pics :: Flickr :: Imgur Other games :: GW2 (Fayarra.4827) :: ESO (Fayarra26) "...the thought pierced him that in the end the Shadow was only a small and passing thing: there was light and high beauty for ever beyond its reach." ― J.R.R. Tolkien, The Return of the King
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AnthemisiAnthemisiMember
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re: Red lentil balls-patties
by Anthemisi on 2012/11/17 8:23 am
This weekend, I and granny decided to cook something different, red lentil balls, also known as red lentil patties. It's a traditional dish from Middle East.
Ingredients:
1 glassful of uncooked red lentils
2 glass of water
1/2 glass of uncooked bulgur wheat
2 tablespoonful of olive oil
1 medium onion (well chopped)
1 tablespoonful of tomato paste
1/4 teaglass of lemon juice
2 teaspoon of salt (it depends how salty you like)
small bunch of of parsley,
6-7 green onions
cos lettuce leaves to serve,
(tomatoes for photo, you can serve with them, too)
pinch of paprica, cumin can be added...
How to make:
Wash the lentils and cook them in a pan with four times their volume of water until soft, approximately
Near the end of the cooking time add the bulghur wheat and cook for five more minutes.
Turn off the heat and allow to stand for 20 minutes. Drain any excess water.
In a pan, fry the chopped onion in the olive oil, when they turn into pink, add the tomato paste and remove from the heat.
Meanwhile, chop parsley and scallions, finely.
Mix all ingredients, knead a bit.
Shape the mixture into walnut-sized balls and serve on a bed of lettuce.
PS: Bulghur is not a common ingredient for US, it's origin is Middle East, internet says, you can find from health food stores or a local food co op...
I wish to serve you all, according to my grandmother, you should taste it!
_________________ Abstract of my life are these words: Raw I was, Cooked well...Burnt I got!
Your bobbignome...
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LennidhrenRannaDylinHigh Officer
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re: Sannford's Kitchen: Recipes for you and yours!
by RannaDylin on 2012/11/17 10:54 am
Yum! I love lentils; I shall have to try this, Anthemisi!
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BeorbrandDeGeneral Degeneratus
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re: Sannford's Kitchen: Recipes for you and yours!
by Beorbrand on 2012/11/17 12:06 pm
Those dishes both look yummy!
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