[identity profile] baisleac.livejournal.com
I was about to post my recipe for tonight's soup and realized that I never posted my Corned Beef and Cabbage recipe for St. Paddy's Day. I shall have to remedy this.

Both the Corned Beef and Cabbage and Soda Bread recipes are actually recipes with actual measurements ::shock... gasp:: because they're my mom's recipes. I think she got them from Grandma Pat but I'm not positive.

Corned Beef and Cabbage )

Soda Bread )

and tonight's simple soup brings us back to approximate measurements...

Chicken and Barley Soup )
[identity profile] baisleac.livejournal.com
I was about to post my recipe for tonight's soup and realized that I never posted my Corned Beef and Cabbage recipe for St. Paddy's Day. I shall have to remedy this.

Both the Corned Beef and Cabbage and Soda Bread recipes are actually recipes with actual measurements ::shock... gasp:: because they're my mom's recipes. I think she got them from Grandma Pat but I'm not positive.

Corned Beef and Cabbage )

Soda Bread )

and tonight's simple soup brings us back to approximate measurements...

Chicken and Barley Soup )
[identity profile] pegkerr.livejournal.com
Hi, I just found this community. I've posted this recipe at Good Eating Hobbits, but thought I'd post it here, too.

I went for lunch recently at St. Martin's Table, a local church-run vegetarian restaurant which donates all tips to charities, and had a delicious bowl of Bilbo's Underground Stew. Yes, it was really called that. It was so good I asked to get the recipe and they gave it to me: enough to serve 60 people! However I was lucky enough to find the recipe for Bilbo's Underground Stew online here! And you can set it for as many or as few servings as you would like! This is the recipe as it serves six:

Bilbo's Underground Stew )
[identity profile] pegkerr.livejournal.com
Hi, I just found this community. I've posted this recipe at Good Eating Hobbits, but thought I'd post it here, too.

I went for lunch recently at St. Martin's Table, a local church-run vegetarian restaurant which donates all tips to charities, and had a delicious bowl of Bilbo's Underground Stew. Yes, it was really called that. It was so good I asked to get the recipe and they gave it to me: enough to serve 60 people! However I was lucky enough to find the recipe for Bilbo's Underground Stew online here! And you can set it for as many or as few servings as you would like! This is the recipe as it serves six:

Bilbo's Underground Stew )
[identity profile] baisleac.livejournal.com
If you hadn't heard, it's been raining in SoCal as if it's pretending to be Western Washington, without the firs or drainage and with people who think they're made of sugar and will melt if they're out in it. ::chuckle::

But it's perfect stew/soup weather so I was thinking Irish Mulligan Stew sounded yummy. Henry's Marketplace interefered with my plans. ::grin:: This store has an awesome selection of bulk grains and lamb shanks and lamb ribs and lamb chops and lamb roasts and leg of lamb and... well, you get the idea, lots of lamb. ♥ ♥ ♥

Anyhoo... what I ended up making was really nothing like Mulligan stew but was very yummy and sounds "hobbity" to me, so I thought I'd share the recipe. Barley, Lamb & Pippin Stew )
[identity profile] baisleac.livejournal.com
If you hadn't heard, it's been raining in SoCal as if it's pretending to be Western Washington, without the firs or drainage and with people who think they're made of sugar and will melt if they're out in it. ::chuckle::

But it's perfect stew/soup weather so I was thinking Irish Mulligan Stew sounded yummy. Henry's Marketplace interefered with my plans. ::grin:: This store has an awesome selection of bulk grains and lamb shanks and lamb ribs and lamb chops and lamb roasts and leg of lamb and... well, you get the idea, lots of lamb. ♥ ♥ ♥

Anyhoo... what I ended up making was really nothing like Mulligan stew but was very yummy and sounds "hobbity" to me, so I thought I'd share the recipe. Barley, Lamb & Pippin Stew )
[identity profile] baranduin.livejournal.com
I was digging around in my garage last night ("digging" being sadly realistic) and I came across an old book I'd forgotten I even had. It's called The Tolkien Scrapbook and was printed in 1978. It's got essays, fanfic (!) and .... recipes in a section called "The Middle-earth Gourmet" by Maureen Bayha and Alida Becker! I have to say that the honey cake one sounds very intriguing. Here they are:

Frodo's Scones )

Bilbo's Orange Marmelade )

Smaug's Gems )

Fruit Fool a la Sackville-Baggins )

Merry's Mulled Cider )

Mrs. Maggot's Cottage Pie )

Mushroom Soup from the Inn at Bree )

Mirkwood Cookies )

Beorn's Honey Nut Cake )

Scotch Eggs Strider )

Baked Bluefish for Gollum )
[identity profile] baranduin.livejournal.com
I was digging around in my garage last night ("digging" being sadly realistic) and I came across an old book I'd forgotten I even had. It's called The Tolkien Scrapbook and was printed in 1978. It's got essays, fanfic (!) and .... recipes in a section called "The Middle-earth Gourmet" by Maureen Bayha and Alida Becker! I have to say that the honey cake one sounds very intriguing. Here they are:

Frodo's Scones )

Bilbo's Orange Marmelade )

Smaug's Gems )

Fruit Fool a la Sackville-Baggins )

Merry's Mulled Cider )

Mrs. Maggot's Cottage Pie )

Mushroom Soup from the Inn at Bree )

Mirkwood Cookies )

Beorn's Honey Nut Cake )

Scotch Eggs Strider )

Baked Bluefish for Gollum )
[identity profile] ansostuff.livejournal.com
There`s no summer for me without this: Fried mackerel and hot rubarb soup. Here`s how to make it.

Fried mackerel, cucumber salad and rubarb soup )
[identity profile] ansostuff.livejournal.com
There`s no summer for me without this: Fried mackerel and hot rubarb soup. Here`s how to make it.

Fried mackerel, cucumber salad and rubarb soup )
ext_28822: Alan Lee's Frodo sketch from ROTK (Chef)
[identity profile] sila-lumenn.livejournal.com
Most of you probably already know we lost our deep freeze this weekend. As a result, I've been forced to cook all those food items we weren't able to fit into our refrigerator freezer. Tonight's dinner was especially successful. I made chicken vegetable soup with a container of turkey broth I had left over from Thanksgiving and some of the defrosted vegetables. I didn't measure anything except the amount of chicken I added, so you're on your own there.

CHICKEN VEGETABLE SOUP

1 lb. cooked chicken breast, diced small
turkey or chicken broth
water
various frozen vegetables (I used corn, peas and carrots)
1 can diced tomatoes
cornstarch dissolved in cold water
salt and pepper to taste

Simmer chicken in broth for 30 minutes. Add vegetables and tomatoes. Add additional water if necessary. Simmer an additional 15 minutes. Stir cornstarch mixture into pot until broth is as thick as you would like. Add salt and pepper to taste.
[identity profile] ansostuff.livejournal.com
In the series Share-your-national-food-recepies, we now come to Norway and I´ll be sharing several traditional recepies with you. First a dinner course, then a national dessert and then a cake that also is used as dessert.

One of the recepies does also have something to do with lembas... :) )
[identity profile] ansostuff.livejournal.com
In the series Share-your-national-food-recepies, we now come to Norway and I´ll be sharing several traditional recepies with you. First a dinner course, then a national dessert and then a cake that also is used as dessert.

One of the recepies does also have something to do with lembas... :) )
[identity profile] cpsings4him.livejournal.com
I always feel very hobbity when I make/eat this recipe because it contains not only taters, precious, but MUSHROOMS as well. It's great for a make ahead and reheat and I always think it's better the second day! And, it makes a LOT - so you can put it in the fridge and eat on it for days and days - or (this is my favorite part!) you can freeze the leftovers and eat them MUCH later! Here's how I do it.


INGREDIENTS:

- Approximately 5 cups of potatoes (that's about 7ish medium to large potatoes)

- Either peeled, sliced carrots or whole baby carrots - as many (or few) as you like - I normally use about a half a pound

- Celery - remove strings and slice - again, as much as you like - I normally use about 4 stalks

- MUSHROOMS! - Fresh, sliced is best, but canned will do if you are in a pinch - again, quantity is all according to your taste. Normally, I use one whole 'basket' full (about 1 1/2 - 2 cups, I guess), or a couple of the small cans if I'm using canned.

- Onion - either white or yellow (I prefer yellow), medium to large size - chopped coursely.

- Green Onion (sometimes called 'scallions') - chopped (including the greens)

- Milk - Approximately 1 1/2 - 2 cups (depending on how many veggies you end up using) - the 'grade' is up to you - whole, 2%, 1%, skim - which ever you prefer (I normally use skim because that's what I buy)

- Butter or Margerine</> - approximately 1 1/2 sticks (or 3/4 of a cup)

-
Flour- Approximately 6 - 8 tablespoons (again, depending upon how many veggies you cook)

- Chicken Broth - one can (about 1 1/2 cups, I think)

- Black Pepper - to taste (I use lots - but couldn't begin to guess exactly how much)

- Garlic Salt - to taste (I like lots!)

First, of course, peel and dice potatoes put in a pot of water to boil.

Add carrots and celery and let cook with potatoes over medium heat until tender.

When potatoes, carrots and celery are tender, use a colander to drain and catch the veggies as you catch and save the broth in a bowl that you place beneath the colander (you'll use the broth later).

In the same pot you used to cook the potatoes, carrots and celery (which are at this point, sitting in the colander!), put the butter or margerine in and place over medium-low heat.

As butter/margerine begins to melt, add chopped onion, chopped green onion and mushrooms to the pot.

Add garlic salt and pepper to taste.

Saute all over medium-low heat until tender, stirring occasionally.(The smell will absolutely drive your tastebuds wild and your family will begin coming into the kitchen to see how much longer it will be til dinner!)

When onions, green onion and mushrooms are tender, sprinkle flour over the mixture and stir and let it cook for just about a half a minute (till it forms a sort of thick 'gravy').

Pour the milk over all and stir. Turn the heat down on the stove just about one notch (to avoid scorching). Let cook until the milk thickens to a gravey. (stir often - it only takes a second to scorch!).

When gravy forms, begin adding the potatoes, carrots and celery back into the pot, slowly, stirring as you go to coat them with the gravy.

When all of the potatoes, carrots and celery are back in the pot, pour the chicken broth in with them and stir. This should thin the gravy mixture.

Next, add the veggie broth back to the pot and stir.

At this point, you should have a rather thin white soup broth in the pot. Test taste and see if you need to add more pepper or garlic salt.

Cover the pot, turn heat down low and let simmer for about 20 minutes to thicken back up a bit, stirring often.

Your soup is done! And not a second too soon as the smell is so heavenly as to drive you to the brink of insanity if you don't get some of it soon! ;-)

I usually serve with either cheeze toast wedges or garlic-cheese biscuits (I will gladly give out that recipe to anyone who wants it), as well as a bowl of grated cheeze on the table for anyone who wants to add it.

My favorite thing about his recipe is, you can be really creative with it. You can make it as simple as you want (I have made it with only the potatoes and onions before and it's still really good!), or as elaborate (try adding your favorite veggie if it's not already in the recipe!).

Just remember to think of hobbitses as you eat it! It's even better that way!

Blessings, all!
cp
[identity profile] cpsings4him.livejournal.com
I always feel very hobbity when I make/eat this recipe because it contains not only taters, precious, but MUSHROOMS as well. It's great for a make ahead and reheat and I always think it's better the second day! And, it makes a LOT - so you can put it in the fridge and eat on it for days and days - or (this is my favorite part!) you can freeze the leftovers and eat them MUCH later! Here's how I do it.


INGREDIENTS:

- Approximately 5 cups of potatoes (that's about 7ish medium to large potatoes)

- Either peeled, sliced carrots or whole baby carrots - as many (or few) as you like - I normally use about a half a pound

- Celery - remove strings and slice - again, as much as you like - I normally use about 4 stalks

- MUSHROOMS! - Fresh, sliced is best, but canned will do if you are in a pinch - again, quantity is all according to your taste. Normally, I use one whole 'basket' full (about 1 1/2 - 2 cups, I guess), or a couple of the small cans if I'm using canned.

- Onion - either white or yellow (I prefer yellow), medium to large size - chopped coursely.

- Green Onion (sometimes called 'scallions') - chopped (including the greens)

- Milk - Approximately 1 1/2 - 2 cups (depending on how many veggies you end up using) - the 'grade' is up to you - whole, 2%, 1%, skim - which ever you prefer (I normally use skim because that's what I buy)

- Butter or Margerine</> - approximately 1 1/2 sticks (or 3/4 of a cup)

-
Flour- Approximately 6 - 8 tablespoons (again, depending upon how many veggies you cook)

- Chicken Broth - one can (about 1 1/2 cups, I think)

- Black Pepper - to taste (I use lots - but couldn't begin to guess exactly how much)

- Garlic Salt - to taste (I like lots!)

First, of course, peel and dice potatoes put in a pot of water to boil.

Add carrots and celery and let cook with potatoes over medium heat until tender.

When potatoes, carrots and celery are tender, use a colander to drain and catch the veggies as you catch and save the broth in a bowl that you place beneath the colander (you'll use the broth later).

In the same pot you used to cook the potatoes, carrots and celery (which are at this point, sitting in the colander!), put the butter or margerine in and place over medium-low heat.

As butter/margerine begins to melt, add chopped onion, chopped green onion and mushrooms to the pot.

Add garlic salt and pepper to taste.

Saute all over medium-low heat until tender, stirring occasionally.(The smell will absolutely drive your tastebuds wild and your family will begin coming into the kitchen to see how much longer it will be til dinner!)

When onions, green onion and mushrooms are tender, sprinkle flour over the mixture and stir and let it cook for just about a half a minute (till it forms a sort of thick 'gravy').

Pour the milk over all and stir. Turn the heat down on the stove just about one notch (to avoid scorching). Let cook until the milk thickens to a gravey. (stir often - it only takes a second to scorch!).

When gravy forms, begin adding the potatoes, carrots and celery back into the pot, slowly, stirring as you go to coat them with the gravy.

When all of the potatoes, carrots and celery are back in the pot, pour the chicken broth in with them and stir. This should thin the gravy mixture.

Next, add the veggie broth back to the pot and stir.

At this point, you should have a rather thin white soup broth in the pot. Test taste and see if you need to add more pepper or garlic salt.

Cover the pot, turn heat down low and let simmer for about 20 minutes to thicken back up a bit, stirring often.

Your soup is done! And not a second too soon as the smell is so heavenly as to drive you to the brink of insanity if you don't get some of it soon! ;-)

I usually serve with either cheeze toast wedges or garlic-cheese biscuits (I will gladly give out that recipe to anyone who wants it), as well as a bowl of grated cheeze on the table for anyone who wants to add it.

My favorite thing about his recipe is, you can be really creative with it. You can make it as simple as you want (I have made it with only the potatoes and onions before and it's still really good!), or as elaborate (try adding your favorite veggie if it's not already in the recipe!).

Just remember to think of hobbitses as you eat it! It's even better that way!

Blessings, all!
cp

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