Group: Super Moderator
Posts: 4,789
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Place your reviews and coments on our 2006 cooking contest recipe submissions here!
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Group: Super Moderator
Posts: 4,789
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
OK folks we are one month into this contest and only have 3 entries... there were more then that who expressed interest in this contest, there are only 2 months left to submit recipes... I will post the voting poll at the end of October ( gives folks time to try them all ).
Anyone else have recipes to submit???
I have tried all 3 of the current entries and let me tell you it is going to be hard to choose between them! Enter your recipe and make it harder to judge!
Group: Super Moderator
Posts: 4,789
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
OK folks today is it! This is the last day to enter your recipe...
Tonite (9-30-2006) at midnight the contest will close and the voting will begin. You will have one month to vote for your favorite submitted recipe, voting will close on Oct. 31st.
Hokay, now that I've tried all of the entries I feel comfortable with putting my reviews down...except for mine, obviously.
The Forfar Bridies were great! I tried it the first time around with the butter rather than suet, and they disappeared inside a couple hours (we won't discuss my husband and his burned mouth). I have a recipe similar to this that I figured out on my own that I also make into whole pies. Since they went so well the first round, I grabbed more puff-dough and did them up again with the suet and...actually it gives a better "meat" flavor to the filling than butter. This one's a keeper.
With the baked beans, I made a batch of this up to take to a family picnic a week or so ago, and they went over quite well (nothing like using your family as guinea pigs...weheheh). They have my dad's seal of approval, even if they upstaged *his* beans. I'll be honest...I had no idea what muscovado sugar was at first, so I used turbinado sugar. Worked well.
Kingston goat curry went over well with my husband and I, though that was a mac-and-cheese night for my girls. No way was I going to get them to eat anything remotely resembling "spicy" foods. We love curry anyway, but getting goat was one heckuva challenge on this end of the state. Finally nabbed some and managed to make it though. This was *really* good with rice to which we added white raisins and almond slivers.
We tried the Rosemary and Lamb over the weekend...now generally we don't eat lamb (or more to the point *I* don't), but I had family coming over and I gave this one a whirl. I tweaked the herbs just a little bit and added gray salt towards the end, and even the kids ate this one. I'm debating making this one one of our Christmas meat dishes now, since it was so popular. My mother went home with this recipe.
The Oxtail Soup...well, so long as you don't mention to children what exactly the meat is, they're fine. My father in law had gone on a bread-baking frenzy, and so I tried this one out to go with the breads that he had baked (incidentally, herb and cheese bread with this is wunnerful). There is a *huge* amount of fat in this soup, but we served it the first day anyway, and then skimmed the fat for day two's leftovers. Seems like it needs a day to mellow (and to cut the fat) before this becomes *really* good.
So there we go! I had a great time trying these out, and I think a couple of them are going to go in my recipe book from now on. None of them were difficult to make, so...get cooking!
I have tried all recipes except of the one that includes goat as I couldn't get it yet. But I like the recipe and am curious to try it so I will keep hunting for goat!
I have made Forfar Bridies very often; and the recipe posted is a very good one. It's very similar to mine and the bridies turned out excellently! I still prefer butter for an "original" taste, but I would give it a high rating for a very tasty variation of the original recipe though.
Baked beans - an alltime favorite in my house. I had problems with the muscovado sugar, too - but I substituted it and the result was fine. I have added this recipe to my collection.
The oxtail soup recipe is a bit different from what I knew ( I have one as the soup is made in Bavaria ) but I was very surprised by the very yummy result! So this is another favorite.
Stuffed Pumpkin - I will have guests for the weekend and this will be our Saturday Night dinner - do I have to say more?
Finally I'd like to add that it's a bit of a sad fact that we have about 90 views on the recipes but only 4 votings so far. We have had more folks who said they were interested in this contest...oh well...I for myself enjoyed the cooking and tasting and as I said, I found new favorites.
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"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."
("The Little Prince" by Antoine de Saint-Exupery)
"The soul would have no rainbow, if the eye had no tears." (Native American Proverb)
I've made the stuffed pumpkin and the forfar bridies (which were new to me) and they are both wonderful! The melding of all the flavors in the pumpkin is just lovely -- I've been making stuffed vegetables for a million years, especially during my intermittent vegetarian phases -- but this one is very special. I'm going to try the beans soon, now that it's hearty food weather agan. Waiting for a holiday or gathering for the lamb -- but how can you go wrong with such elegant ingredients and flavors as lamb and rosemary? (Rosemary herb is almost like a personal friend to me -- I love the growing plant, and I keep the oil as a mental wake-up aroma and mood freshener.)
You know -- you can make the curry with mature mutton or even lamb, very similar flavor. Ot try it with shrimp.