DU Recipe Collection Updated (9/14/2015)
Last edited Mon Sep 14, 2015, 03:40 PM - Edit history (30)
[center][font size=5]DU Recipe Collection[/font][/center]
[font color=blue]Soups[/font]
Fish
Meat
Moussaka & Avgolemono Soup by (Heretic I am)
Poultry
Zombie Chicken Soup by (Roverticus)
Vegetable
Borscht - Beet Soup by (Whisp) *V
Carrot and Cheddar Cheese Soup by (Ljm2002) *V
Carrot Chipotle Soup by (Blaze)
French Onion by (Heretic I am)
Gazpacho! (Verified yummy by Glassunion) by (NRaleighLiberal) *VE
Senegalese Spicy Sweet Potato Soup by (Eissa)
Souper Storm Red Lentil Soup by (Blues Heron) *VE
[font color=blue]Salads[/font]
Poultry
[font color=blue]Appetizers[/font]
Vegetable
Fried Green Tomatoes by (Little Star) *V
Game and Other Meats
Dolmathes - Lamb and Rice stuffed Grape Leaves by (A Heretic I Am)
[font color=blue]Side Dishes[/font]
Rice
Basmati Rice by (Bif) *QE *VE
Risotto with Sausage and Red Peppers by (Bif)
Spanish Rice by (Bif) *QE *VE
Wild Rice Dressing by (PScot)
Meat
Scotch Eggs by (Heretic I am)
Vegetable
Braised Carrots by (Cbayer)
Carrots and Parsnips by (Callalily) *VE
Corn and Basil Pudding by (Ljm2002) *V
Lucinda's Perfect Rice By (Lucinda via Cbayer) *V
Red Cabbage by (Bif)
Sauces
[font color=blue]Entrees[/font]
Beef
15 Dollar Steak Dinner for Two by (Glassunion)
Beef Enchiladas by (Demtenjeep) *QE
Beef Enchiladas with Salsa Verde by (Cbayer) *QE
Beef Enchiladas - Easy Tex Mex by (Dem in Texas) *QE
Crock Pot Italian Beef Sangwiches by (Snarkoleptic)
Meat Balls by (MiddleFingerMom)
Meat Pies by (Boston Bean)
Roast Beef by (Csziggy)
Roast Beef w Yorkshire Pudding by (A Heretic I Am)
Fish
Crawfish Etouffee by (Bif)
Shrimp Turkolimano by (Bif)
Crunchy Pepper Dijon Tuna Patties by (Rdharma)
Tuna Steaks by (Bif)
Game and Other Meats
Lamb Shanks with Orzo and Feta by (Bif)
Pasta
Japanese Mentaiko Pasta by (AsahinaKimi)
Mack and Cheese by (Bif)
Pasta with Prosciutto and Peas by (Bif)
Pasta with Sicilian Pork and Sausage Ragu by (Cbayer)
Poultry
Fried Chicken by (Fizzgig)
Guatemalan Chicken simmered with Spices by (Roverticus)
Stuffed Chicken Breast by (A Heretic I Am)
Turkey Enchiladas by (Lisa0825)
Pork
BBQ Pork Ragu by (Bif)
Braised Pork Belly by (Glassunion)
Grandma's Pork Chops by (Bif)
Huevos Borracho (Drunken Eggs?) by (Hobbit709) *QE
Pork Curry by (Bif)
Vegitarian
Breakfast Pizza by (Eissa) *V
Cabbage & Northern Bean Burritos by (Bif) *V
Green Bean Casserole by (Pinto) *VE
Moroccan Roasted Beets by (Intheflow) *VE
Panko Crusted Tofu by (Glassunion) *V / *VE
[font color=blue]Dessert (Oh hell yeah!)[/font]
Chess Cake Bars by (Neoma)
Chocolate Charlotte by (NRaleighLiberal)
Ginger Nuts (So tempted to make a redhead joke here) by (Viva_La_Revolution)
Lebkuchen by (Pscot)
Lemon Dreams (scoll down) by (Viva_La_Revolution)
Peanut Butter Cookies by (Lunabell)
[font color=blue]Baking[/font]
[font color=blue]Equipment and Gadgets[/font]
[font color=blue]Beverages[/font]
*QE = Quick and Easy
*V = Vegitarian (no animal meat at all, however may contain animal products such as milk, eggs, honey, etc)
*VE = Vegan (no animal or animal products at all)
If you see a recipe you want added, just drop me a PM. I'll try to update at least once a week. Happy cooking!
= new reply since forum marked as read
Love this idea and I heartily nominate you to be the keeper of this thread.
We can let this run a day or so and make sure everyone is ok with it...then you can rename, and we'll pin it. 
I would like to see blf post his recipes here with a link, instead of just a link.
I think people could *ping* you if they put something up they think should be added.
One of my favorites that I go back to again and again (because my memory sucks) is this:
http://www.democraticunderground.com/11578437
BTW, my enchilada recipe is definitely a main dish.
Suggested down thread a "resource" section for more general website links.
Love the way you have it organized, and it will be sooo helpful when we need to reference a recipe here. 
i.e. Internet website links. I chose to do a vegan dish at Thanksgiving. A friend was joining us and she's vegan. Wanted to include a dish that would fit her plate. Found some good sites with vegan recipes, eventually, that really helped.
May be way too far ranging for this format. Just an idea.
Pumpkin cheesecake parfaits are very easy to make frozen desserts. I had tasted it for the first time in London few years back. That Pumpkin cheesecake parfaits was really delicious. I can still remember that soft delicate taste.
Halloween is on the way and everyone is thrilled with pumpkin recipes so I thought why not to share these pumpkin parfaits on this Halloween.
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View full recipe at
http://www.rachnas-kitchen.com/pumpkin-cheesecake-parfaits-recipe/
The first rule of pasta dough is you do not talk about pasta dough -- sorry, that's another set of rules. The actual first rule is flour should be measured by weight, not volume. If you do not own a scale, the rule of thumb is a pound of flour is 3½ packed-down cups, and half a pound is 1¾ cups.
Making fresh pasta is much easier if you have a pasta rolling machine. They cost about $50, and will last for years with proper care. I regularly use the Atlas I bought about 35 years ago. Do not put the machine in water, as the gears will rust. If you don't have a pasta machine, you can roll it by hand – which is a good way of developing the muscles in your forearms.
Some put olive oil in pasta dough, some put in salt. I do neither. For example, if I’m making fettuccine alfredo, I don’t want the taste of olive oil. Cooking the pasta in salted water will salt it properly.
There are several types of flour used to make pasta. The first is the Italian variety called doppio zero ("00" or "double zero"
. This is very finely ground, relatively low protein (11.5-12.5 percent) flour which yields smooth dough. You can find imported doppio zero at some specialty stores, and King Arthur sells it as "Italian Style" flour.
There is all-purpose flour, which has about the same protein percentage as doppio zero and can readily be substituted. Use unbleached flour, because it tastes better.
The third type is made from high protein wheat, which Italians call farina Manitoba "“Manitoba flour" (a name unknown in Canada); or "strong flour" in Britain; or "bread flour" or "semolina flour" in the US.
Any one of these three will give you excellent pasta. I like to use a half-and-half combination of all-purpose flour and bread flour.
The flour and the eggs should be at room temperature, so if you refrigerate either one, take it out half an hour or so before you make the pasta. Warm flour absorbs warm liquid better, and room temperature eggs are easier to separate.
The first ingredient list makes a small amount, satisfactory for one pot of chicken noodle soup. The second list will give you somewhat more than ½ pound of dough. The third makes somewhat more than a pound.
First ingredient list
5 ounces flour
1 whole egg
2 egg yolks
Second ingredient list
8 ounces flour
2 whole eggs
3 egg yolks
Third ingredient list
16 ounces flour
3 whole eggs
5 egg yolks
Keep the extra egg whites: if the dough is too dry, you have some liquid to add. If it's too wet, add flour. The exact ratio of egg to flour depends on mainly on two things: The humidity of the air and the size of the egg (the USDA defines large eggs as weighing between 2 ounces – 57 grams – and 2¼ ounces – 64 grams). Incidentally, egg whites freeze very well.
Put the flour in a mound on the table and make a well in the center. Put the eggs and yolks in the well and start mixing them together. When the dough has formed, knead it for at least five minutes, ten would be even better. The second rule of pasta dough is that it is impossible to over-knead it.
You can cheat and use either a stand mixer or a food processor. If you use a stand mixer, start with the flat beater until the dough comes together and then switch to the dough hook. With a food processor, if I were making a pound of dough, I would make it in two batches to avoid burning out the motor. In either case, mix the dough for at least five minutes.
However, I prefer to knead by hand, since the way the dough feels tell you if it is too dry or too wet, and if it is kneaded enough. When it feels smooth and all (or almost all) the flour has been taken into the dough, it is kneaded enough.
Wrap it in plastic film or put it into a covered bowl and let it rest for at least 15 minutes; half an hour is better, and two hours is not too long. You may read that this rest is to “relax the gluten,” but the real reason is to allow the flour to absorb the liquid. The dough will be far easier to work after it has rested.
Assuming you have a pasta machine, cut the dough into two or more pieces and run it through. The first few times through, fold the dough on itself and keep running through the number 0 setting until you have a smooth dough; three or four times should do. If it sticks to the rollers, dust it with some flour. Then increase the setting and run it through each one in turn. Number 6 should probably be the last setting.
If you do not have a pasta machine, take out the rolling pin and start rolling. You want to end up with dough so thin that if you hold it up and put your hand behind it, you can see what looks like the shadow of your hand.
Cut it into pieces appropriate for your use – for example, lasagna should be as long as the baking dish and three or so inches wide. I use a pizza cutter with a plastic wheel to cut pasta, as it will not scratch the surface I am cutting on.
To cook fresh pasta, put a large pot of salted water on to boil. Have a large bowl of ice water next to it to shock the pasta after it cooks. Put the pasta into the boiling water, and cook it from 30 seconds to no more than a minute. Shock it in the ice water, and then put it on a towel or some other cloth (I have a tablecloth made from what is essentially thin cotton canvas that works perfectly) to drain.
Uncooked fresh pasta will keep in the fridge for no more than a day. On the second day, it will turn a muddy yellow, although it will still taste OK. I don’t know if it will last longer than a second day without starting to go bad, and I don’t think I want to find out.
1 - 3/4 cups reg white sugar..
Tbls corn starch..
Stir in, over low heat, 2 cups of half and half, 1 cup milk..
Heat to 140 degrees stirring constantly..
Slowly add 5 beaten eggs..str const..
However you want to do it, add 8 level tbls of bakers cocoa..
It's hard to get dissolved..
Heat to 165 degrees, stirring constantly..
When mixture thickens, slightly and coats the back of a spoon,
Remove pot and place in sink filled with ice.
Stir in 2 tbls of vanilla and 2 cups of heavy cream..for a couple minutes..
Pour in glass bowl and place in freezer for 3 hours.
Remove mixture and pour in ice cream maker, container.
Run 30 minutes...use plenty of ice cream salt, ice.
It will come out like a thick shake,,freeze overnight..
Makes 1/2 gallon...Homemade chocolate icecream...
Response to Glassunion (Original post)
