FARK.com: (7020511) Theme of Farktography Contest No. 360: "Farktography Recipe Book". Details and rules in first post. LGT next week's theme

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		Theme of Farktography Contest No. 360: "Farktography Recipe Book". Details and rules in first post. LGT next week's theme (farktography.net)		72
		More: Farktography, Farktography, cookbooks, contests, topics, Contests

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469 clicks; posted to Main » on 29 Mar 2012 at 12:01 AM | Favorite | share:

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mingsta		2012-03-29 04:00:44 AM

From FARK

Camembert and smoked salmon on home made bread
Milk, biotics, rennet and a 6 weeks of maturing
Salmon, salt and beech smoke
We all know what's in bread...

mingsta		2012-03-29 04:11:04 AM

From FARK
More 'Bert. Apparently, my rind is peretty good...

mingsta		2012-03-29 04:17:36 AM

From FARK

Boerewors - a South African sausage legend that I have begun making at home in Hong Kong.
Beef, pork and spices then braaied (braai? BBQ)

FDR Jones		2012-03-29 04:36:57 AM

Short ribs

FDR Jones		2012-03-29 04:40:06 AM

Pulled pork and black-eyed pea gumbo

FDR Jones		2012-03-29 04:47:50 AM

Meatballs

EatTheWorld		2012-03-29 07:46:13 AM

never thought any use would come from this picture, just like remind my self what a pig I am lol

img717.imageshack.us

mrlizard		2012-03-29 07:51:03 AM

Click here to get my recipe for Heart Helathy Beef Conquistador (pops)

Jasihn		2012-03-29 09:38:45 AM

Pumpkin Hermit Pudding

1 10"/4"/1" slab vanilla cake
2 single cubes of chocolate cake
1 can pumpkin
3 fun-size Kit-Kats, coarsely crushed
1 fun-size Reese's peanut butter cup, coarsely crushed
1 zest from lemon
1 pinch of flour
1 sprinkle of cinnamon
1/2 can of skim milk

It's not really good, but it's all I had in my flickr stream.

emiliogtz		2012-03-29 10:27:54 AM

(Mods, could you please delete my previous entry? I forgot to enable voting)

Very late to the party, awesome entries.

Last monday was my birthdate so my wife got serious about making something special and we ended up with this:

Sorry I don't have the exact recipe, but It's made with a basic vanilla cake cut into many pieces stuck together with frosting.

hunches		2012-03-29 11:28:44 AM

Chocolate Peanut Butter Bars

Ingredients:

Filling:

one and one fourth (1.25) cups confectioners' sugar
three fourths (.75) cup finely chopped pecans
one fourth (.25) cup butter or margarine, melted
one and one half (1.5) cups creamy peanut butter
one (1) teaspoon vanilla extract

Crust:

one and one half (1.5) cups all-purpose flour
two thirds (.667) cup firmly packed brown sugar
one half (.5) teaspoon baking powder
one half (.5) teaspoon salt
one quarter (.25) teaspoon baking soda
two thirds (.667) cup butter or margarine, softened
two (2) egg yolks, slightly beaten
one (1) teaspoon vanilla extract

one package (12 oz.) semisweet or one package (11.5 oz.) milk chocolate chips

Directions:

Filling: In medium bowl combine confectioners' sugar and pecans. Add remaining ingredients and stir until well blended; set aside.

Crust: Preheat oven to 350 F. In large mixer bowl combine crust ingredients and beat at low speed until crumbly (or use pastry blender or fork). Press crumbs into bottom of ungreased 13x9-inch baking pan. Bake 12 to 15 minutes or until golden brown. Remove from oven; turn oven off.

Let crust cool 2 to 3 minutes. While still warm, spread filling evenly over crust. Sprinkle chocolate chips over filling and return pan to warm oven for 2 minutes or until chocolate has softened. Remove from oven and spread chocolate evenly. Cool on wire rack. Cut into bars. Makes 3 dozen, about 195 calories per bar.

I keep meaning to mail these out to people and they keep mysteriously vanishing before any make it to the post office..

hunches		2012-03-29 11:33:32 AM

Recipe

hunches		2012-03-29 11:35:06 AM

Recipe

Farktographer		2012-03-29 04:07:15 PM

Late entries...

Katharine Hepburn Brownies
Ingredients: 1 stick (8 tablespoons) butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts (optional)

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

Farktographer		2012-03-29 04:13:57 PM

Almond Biscotti
Ingredients:
All purpose flour - 1 1/2 cups
Baking powder - 1 1/2 tsp
salt - 1/4 tsp
Yellow cornmeal - 1/2 cup
unsalted butter at room temp - 8 tbsp
sugar - 1 cup ( I used 3/4)
eggs - 2 large
Pure almond extract - 1 1/2 tsp
almonds , sliced - 3/4th cup

Preparation
1. Center a rack in the oven and preheat the oven to 350 F/ gas mark 4/180 C. Line a baking sheet with parchment
2. Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
3. Working with a stand mixer, fitted with a paddle attachment, beat the butter and sugar until very smooth for 3 minutes. (Mine did not become too smooth because it is cold here that even at room temperature the butter was quite solid. I thought at this point, that this project of mine was heading for a doom. But I soldiered on anyways.)
4. Add the eggs and continue to beat, scraping down the sides to incorporate everything. The mixture will turn light and creamy -( BUT mine did not. That didn't deter me. I went ahead like Dorie had got it wrong.)
5. Beat in the almond extract.
6. Now incorporate the dry ingredients in 3 lots and slowly. Let it mix until everything is just combined. Add the almond slices and combine well. ( At this time, I got the sticky dough out and used a spoon to combine the almonds well)
7. Using your hands or a spatula, work the dough into 2 logs about 12 inches long and 1 1/2 inches wide, each. ( I got smaller ones and I think it was because my butter +sugar+ egg mixture wasn't the dream like creamy and fluffy)
8. The logs that you shape will be more rectangular than domed. It will bumpy, uneven and rough.
9. Place both of them with a lot of care into the parchment paper of the baking sheet
10. Bake for 15 minutes or until the logs are lightly golden but still soft and springy to touch.
11. Transfer the baking sheeting to the rack and cool the logs on the baking sheet for 30 mins.
12. If you turned off the oven, bring it back up to 350 F/ gas mark 4/ 180 C AGAIN.
13. Using a spatula transfer the logs to a cutting board after they have cooled for 30 minutes and then using a serrated knife, cut the logs into 3/4 inch thick slices. Return the slices to the baking sheet - this time standing them up and slide the baking sheet back to the oven.
14. Bake the biscotti for 15 minutes, or until they are golden and firm. Transfer them to the racks and cool to room temperature.

Farktographer		2012-03-29 04:24:41 PM

Ciabatta
Sponge:
1/8 t. active dry yeast
2 T. warm water
1/3 c. room temperature water
1 c. flour

Mix together the yeast and warm water, allow to stand for 5 minutes until creamy. Add in the remaining water and flour, stir for 4 minutes, then let sit at room temperature for at least 12 hours, up to 24.

Bread:
1/2 t. active dry yeast
2 T. warm milk
2/3 c. room temperature water
1 T. olive oil
2 c. flour
1 1/2 t. salt

Mix together the yeast and milk, then let stand for 5 minutes. In a stand mixer using the hook attachment, mix the milk mixture, sponge, remaining water, oil, and flour, until just moist. Beat at medium speed for approximately 3 minutes, add the salt, and then beat for another 4. Move to an oiled bowl, and let it rise (this is where I definitely could have let it rise longer - next time I'll wait about 2 hours). After it's gotten nice and big, move onto some floured parchment paper and cut it in half (it will be sticky!). Form two oval-shaped loaves about 9 inches long, dimple with floured fingers, and dust the tops with flour. Let them rise for another 2 hours before moving them into the oven which should be preheated to 425ºF with a baking stone or something similar inside (heat the stone for about an hour before throwing the bread on top). I threw one loaf in at a time because my stone is relatively small, on the parchment paper and all. After 20 minutes, the loaves were nice and golden. Removed from the oven with a spatula, moved to a cooling rack for one hour before cutting in and enjoying.

Yoyo		2012-03-29 08:36:01 PM

Red Chile Chicken Enchiladas
Ingredients:
20 6" corn tortillas
1 can red chile enchilada sauce
1/2 lb. mozzarella cheese
1/2 lb. Monterrey Jack cheese
1 lb. chicken breasts

Instructions:
Cook chicken and slice.
Grate cheese.
Starting with sauce, layer ingredients into a 9" x 13" baking dish.
Top with tortilla cut with old NMSU logo.
Bake at 350 F until it looks like picture.

Yoyo		2012-03-29 08:40:12 PM

Chocolate Pumpkin Cupcakes
Ingredients:
pumpkin muffins
chocolate frosting
Instructions:
Spread frosting on muffins. They are now cupcakes.

Chocolate Frosting
Ingredients:
dairy products, e.g. cream cheese, butter, cream
powdered sugar
cocoa power
Instructions:
Whip dairy products until fluffy.
Add sugar and cocoa to taste.

Yoyo		2012-03-29 08:43:36 PM

Tostadas (American style, European style tostadas are just toast.)

Ingredients:
corn tortillas left over from enchiladas
garlic powder
seasoning salt

Instructions:
Cut tortillas into 1/6ths
Fry in oil at 375 F until golden brown.
Drain on paper towels.
Sprinkle with garlic powder and seasoning salt

Serve with salsa.

ahab		2012-03-30 06:01:36 AM

Deep Fried Sous Vide Egg Yolks. Recipe (new window)

ahab		2012-03-30 06:02:41 AM

Spinach Pesto. Recipe (new window)

ahab		2012-03-30 06:05:41 AM

Deep Fried Bacon-Wrapped Cheese-Stuffed Chili/Onion/Bacon/Cheese-Covered Hot Dog
http://heyjude.typepad.com/blog/2009/05/deep-fried-baconwrapped-chees e stuffed-chilionionbaconcheesecovered-hot-dog.html

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