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The Scathachian Kitchen

 
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Issy
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PostPosted: Wed Nov 16, 2011 12:58 pm    Post subject: The Scathachian Kitchen Reply with quote

Okay kiddies....

It's a widely known fact that the Scathachians are not really known for their culinary talents. However, many of the folks who play Scathachians and Scathachian allies are! So, in honor of the upcoming holidays and a love of food every day of the year, we are starting a recipe thread for one and all to share their family favorite, time-tested secrets!

So, share your culinary genius! There are hungry tummies out there!

Bon Appétit!


Last edited by Issy on Wed Nov 02, 2016 4:23 pm; edited 1 time in total
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PostPosted: Wed Nov 16, 2011 1:15 pm    Post subject: Tipsy Sweet Potatoes Reply with quote

Tipsy Sweep Potatoes


Code:
2 1/2 Cups           sweet potatoes; cooked -- mashed
4 Tbsp               butter; softened
1/2 Cup              light brown sugar; firmly packed
1 Pinch              salt
1/3 Cup              Jack Daniels
1/2 Cup              pecan halves; for topping
 
Combine all ingredients and place in greased casserole.  Top with pecans.
Bake at 325 degrees for 25 to 30 minutes until bubbly.
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Icer1978
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PostPosted: Wed Nov 16, 2011 1:24 pm    Post subject: Reply with quote

Sweet Freezer Pickles

Mix and let stand for two hours: 2 Quarts unpeeled, sliced cucumbers.
2 onions-diced or sliced
2 tsps salt

Mix 1 1/2 cups sugar and 1/2 cup vinegar and cook until boiling. Then let cool.

Drain the cucumbers and squeeze off excess liquid.

Add 1/2 tsp celery seed.

Place into small containers then pour sugar/vinegar mixture over them.

Lid and place in freezer.


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Last edited by Icer1978 on Wed Nov 16, 2011 2:36 pm; edited 3 times in total
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Issy
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PostPosted: Wed Nov 16, 2011 1:41 pm    Post subject: Reply with quote

Roman Grilled Lamb Chops

8-10 lamb chops (about 2 per person, unless they are really big)
1/4 cup olive oil
6-8 fresh rosemary sprigs
3-4 cloves garlic
Kosher or sea salt
Freshly cracked pepper

Salt and pepper each side of the lamb chops and let rest. Finely chop rosemary leaves and garlic together and add to olive oil, let rest. Baste the lamb chops in the rosemary/garlic oil mixture (or let marinate in the refrigerator for up to 6 hours for more intense flavor) and place on a hot grill. Usually about 4-5 minutes per side for medium rare (depending on thickness).
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Issy
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PostPosted: Wed Nov 16, 2011 2:00 pm    Post subject: Reply with quote

Easy Tortellini Casserole*

2 packages of frozen tri-colored tortellini
2 jars of your favorite pasta sauce
2 small green zucchini squash (sliced)
1/2 yellow onion (chopped)
1 cup mushrooms (sliced)
1 red pepper (sliced)
2 cloves garlic (chopped)
5 sweet Italian style sausages
1/2 cup of shredded mozzarella cheese
1/2 cup of shredded parmesan cheese
2 Tbsp olive oil
Fresh Italian parsley for garnish

Brown sausages and set aside. Cook tortellini according to package directions and set aside. Heat oil in skillet over medium-high heat and sauté all vegetables until tender. Combine sausages, vegetables and tortellini with pasta sauce and put into a crock-pot or slow cooker. Cover with two cheeses and fresh parsley and keep in crock-pot until sausage is cooked all the way through and casserole is hot.

*Alternatively, this can be made traditionally in the oven by putting mixture into a deep dish baking pan at 375° for 25 minutes, or until bubbling hot! Also, you can use pepperoni instead of sausages for a more kid-friendly version!
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PostPosted: Wed Nov 16, 2011 2:25 pm    Post subject: Reply with quote

Holiday Punch

In a punch bowl mix together 1 two liter bottle of 7up and one carton of Rainbow sherbet.

Let melt together.

Garnish with fruit if desired.




*Other kinds of sherbet can be substituted for rainbow.
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PostPosted: Thu Nov 17, 2011 10:34 am    Post subject: Reply with quote

A friend of mine brought this to a picnic, and it was delicious... presumably it was devised by someone named Reggie.


Reggie's Broccoli Salad

salad -
2-4 cups of broccoli florets (depending on the number of people served)
seedless green grapes, cut in half
seedless red grapes, cut in half
dried cranberries (don't soak)
1/4 cup red onion, diced

dressing -
1 cup mayonnaise
1/2 cup sugar
2 tablespoons rice vinegar

cashews or similar nuts (optional)


Toss all of the salad ingredients into a bowl, adjusting the proportions to suit your individual tastes. Blend the dressing ingredients together and pour over the salad. Let stand for several hours in a refrigerator, mixing it up occasionally.

Add cashews, if desired, just before serving as they tend to get soggy.
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PostPosted: Mon Dec 05, 2011 1:52 am    Post subject: Reply with quote

Perfect for a cold night...and FAST!:

Shrimp and Corn Chowder with Fennel

2 Tbs unsalted butter
2 leeks (white and light green parts only), chopped
1 fennel bulb, chopped
Kosher salt and black pepper
2 Tbs all-purpose flour
1 8-ounce bottle clam juice
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2 inch cubes
3/4 pound cooked peeled and deveined shrimp, tails off
1 10-ounce package frozen corn
2 Tbs chopped fresh flat leaf parsley
2 Tbs fresh lemon juice
Bread, for serving (optional)


Heat the butter in a large sauchepan over medium heat. Add the leeks and fennel, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally until the vegetables are tender: 4-5 minutes. Stir in the flour.

Add the clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through: 3-5 minutes.

Stir in parsley and lemon juice. Serve with warm bread (crusty French bread is my favorite!).
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PostPosted: Thu Aug 29, 2013 12:25 pm    Post subject: Reply with quote

Okay, I know this isn't a recipe, but I've found a new wine to love. I'm not a big lover of whites - I am very much a red gal (a deep Cabernet gets me going!), but this was so lovely, I bought out the store!

Ferrari Carano Fumé Blanc

Subtle fruity sweetness and a clean finish. I paired it with a delicate salmon dish. Perfect!

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PostPosted: Tue Jan 02, 2018 6:28 pm    Post subject: Reply with quote

Okay, the weather's cooooold! We had -22 degrees here over the weekend, so I'm thinking I could do with some great, warming One-Pot recipes to thaw out the family! Got any?

I'll start...
Beef Bourguignon sounds amazing and looks even better!


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PostPosted: Tue Jan 02, 2018 6:54 pm    Post subject: Reply with quote

I'm not exactly a player of an ally or a Scathachian, but recipes? Those, I got!

Prosciutto Wrapped Chicken Tenders This specific recipe calls for grilling, but I pan fried mine, and they were awesome!

The next one is something the hubby, children, and roommates rave about whenever I make it, and there are variations included in the link!

Simple Chicken Curry This really is simple, and it taught me how to make my own curry roux, too, when I couldn't find any at the store. The cook time is really the longest part, and I've cheated in the past and used applesauce instead of grated apples!



Stick-to-your-ribs good and perfect for these chilly nights! Even if this counts as a two-pot meal instead of one...
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PostPosted: Tue Jun 12, 2018 4:37 pm    Post subject: Reply with quote

Attention:

Product plug coming up!

This is completely amazing! I'm on my second shipment of this mix from Williams Sonoma. It's easy and makes being a summer bartender look effortless. A cocktail mix that isn't syrupy or heavy or overly sweet! We used coconut rum (equal parts with the mix plus ice because I'm a rule breaker like that) and sliced oranges and limes. YUM!! Happy Summer!!

Summer In A Cup

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