The (un)official MacRumors Recipe thread

[Scepticalscribe]

Benavides Cornbread, Liver, Apple Stuffing Delight
This is a delicious taste medley stuffing served over the holidays that is not normally placed inside a bird, but served as a side, but I imagine it could be used to stuff a bird. For perspective, this recipe will fill a 8x12” serving pan, maybe with some left over depending how large the potatoes are.

View attachment 2466075
Partially consumed. 😋​

Ingredients

• 2 Apples, cut into small pieces.
• 2 Potatoes, boiled, cut into small pieces.
• 2 stalks Celery chopped or cut finely
• 1 Green Pepper, chopped or cut finely
• 1 medium Onion, chopped finely
• 3-5 Chicken Livers boiled. 3-5 depends on how much you like chicken livers.
• Save the water from the boiled livers to moisten the mix if too dry (judgement call).
• 1 or 2- 8 Oz packages of corn bread mix. I like cornbread a lot and used 2 boxes.
• 2- 4oz sticks of butter melted.

Directions

• Cook pan of corn bread according to box directions.
• Crumble cornbread into a large mixing bowl.
• Poor butter into mixing bowl.
• Add other ingredients and mix.
• Ideally you want the final mix not to be overly crumbly. If necessary, add some of the ¡eft over liver water.
• Place the mixture in an 8x12” serving plan.
• If made in advance, refridgerate.
• When time to serve, heat in oven @350 Deg F for 15 minutes.

That brings back memories.

Actually, my mother always preferred to prepare the stuffing she served outside (and not placed in) the turkey we had for Christmas, in a manner and using a method somewhat similar to your recipe. And yes, apple, onion and celery also featured, if memory serves, as did dried apricots.

 

[decafjava]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

 

[Scepticalscribe]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

Should you wish to share a recipe for plov, rest assured that I shall devour it with undisguised, passionate, interest.

Versions I have consumed (in central Asia) also included sultanas, if memory serves.

And they are generous with oil - this is a tasty dish. one that goes with absolutely everything.

On that - or, rather, on a related - topic, I am also most partial to a good biryani.

 

[Huntn]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

The last time I ate buckwheat was a crepe in France. Before that, as a child, it might have been buckwheat pancakes, but they have such a unique flavor, I prefer buttermilk pancakes today.

 

[Huntn]

Updated this Bisque recipe:
Post in thread 'The (un)official MacRumors Recipe thread'
https://forums.macrumors.com/threads/the-un-official-macrumors-recipe-thread.1389745/post-33633822

 

[Huntn]

Pasta E Fagoili (Olive Garden Restaurant Copy)
If you like this, give Natasha credit: https://natashaskitchen.com/pasta-e-fagioli/

Hmmm, just like I remember it. I really miss the Olive Garden restaurant from what it was when it first appeared in the US about 1980. They are still around, but the food is not as good. This cost me about $24 US, and I figure I’ll get 4-6 servings.

Servings: 12​

Ingredients​

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots , diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil, (optional)
• Shredded Parmesan Cheese- Mynote: I did not have Parmesan Cheese Rind so I added some to soup while it was cooking, and put it on the soup when served.

How to Make Pasta e Fagioli​

1. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
3. Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.

Can I Substitute the Ground Beef?​

You can substitute, ground Italian sausage for beef or go hslf beef and half sausage.

Pro Tip: Have a parmesan rind lying around? (Grocery Store delis may have it.) Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

 

[anika200]

Pasta E Fagoili (Olive Garden Restaurant Copy)
If you like this, give Natasha credit: https://natashaskitchen.com/pasta-e-fagioli/

Hmmm, just like I remember it. I really miss the Olive Garden restaurant from what it was when it first appeared in the US about 1980. They are still around, but the food is not as good. This cost me about $24 US, and I figure I’ll get 4-6 servings.

View attachment 2470783​

Servings: 12​

Ingredients​

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots , diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil, (optional)
• Shredded Parmesan Cheese- Mynote: I did not have Parmesan Cheese Rind so I added some to soup while it was cooking, and put it on the soup when served.

How to Make Pasta e Fagioli​

1. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
3. Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.

Can I Substitute the Ground Beef?​

You can substitute spicy, ground Italian sausage for beef. It will add a nice kick of heat! Also, don’t hesitate to use half beef, half Italian sausage.​

Pro Tip: Have a parmesan rind lying around? (Grocery Store delis may have it.) Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

Ha, I love how you calculated the cost too. Thumbs up.
One time I calculated the cost for the home made "Cheeze Its" I made >> $6 worth of cheese per lb or box.
But they are at least twice as good....

 

[Huntn]

Last time I made chicken salad, instead of dairy cream, I used plant cream, and was happy with this substitution.

 

[decafjava]

Last time I made chicken salad, instead of dairy cream, I used plant cream, and was happy with this substitution.

View attachment 2474100

I often find these plant-based dairy substitutes to be a bit mixed especially for cheese but if you find this one good if I can find something similar great! I was surprised to find a plant-based "feta" in Greece which actually wasn't too bad though I still prefer the real thing.

 

[Huntn]

I often find these plant-based dairy substitutes to be a bit mixed especially for cheese but if you find this one good if I can find something similar great! I was surprised to find a plant-based "feta" in Greece which actually wasn't too bad though I still prefer the real thing.

I tasted this before mixing it in and it was indistinguishable to dairy cream, at least to me. I was expecting to hear it’s full of unhealthy whatever.