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Isilwren

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re: Jangwen's Hobbit Bread

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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Keli
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re: Sannford's Kitchen: Recipes for you and yours!

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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re: Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)

Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)

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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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re: Re: Beorbrand's Blue-Collar Beer Chili (B.B.C.B.C.)

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.)

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)



But...but...there are BEANS in that there chili! wow! 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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re: Sannford's Kitchen: Recipes for you and yours!

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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Isilwren

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re: Sannford's Kitchen: Recipes for you and yours!

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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re: Sannford's Kitchen: Recipes for you and yours!

Sounds like you got it almost right, Beor... but everyone knows chili must be made with Guinness, not Yeungling...


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re: Pumpkin Pie Bread Pudding

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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!


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re: Red lentil balls-patties

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.
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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!


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RannaDylin
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re: Sannford's Kitchen: Recipes for you and yours!

Yum! I love lentils; I shall have to try this, Anthemisi!


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re: Sannford's Kitchen: Recipes for you and yours!

Those dishes both look yummy!
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