Recipes?

[funlvnman]

Ricotta Cheese Cake

1 Box Yellow Cake Mix, you can make your own cake mix but the point of this recipe is to be quick and easy.
2 lb Ricotta cheese, or fine curd cottage cheese if you want, Ricotts is much better
3 extra large eggs
1 tsp vanilla
1 tsp lemon juice
1 C powered sugar, optional

Preheat oven to 350F
Prepare cake mix and pour into 9"x13" pan
Beat the cheese, eggs, vanilla, and lemon juice until smooth
Spread evenly over the cake mix.
Bake for 1 hour. A knife comes out clearn when it is done.
During baking the cheese and cake will swap places.
If desired, sprinkle the powdered sugar over the cake when it is cool. I prefer it without the sugar since I don't like sweet food.

[Heming]

Now, Heming....

I know Lefse when I see it...

well, you're almost right, of course. Potato lefse isn't common where I grew up, but tattie scones actually are. I believe the lefse would be without butter and with more flour.

But lefse and thin bread is lovely, and still a staple food here. Seems to me the emigrants only bring them out for Christmas, which is a shame.

All-bran scones:
take any all-bran flour of your liking, about a cup, and rub in a good dollop of butter. Add two tbsp sugar and one tsp baking soda. Don't use soda if flour is self raising. Add finely chopped dried fruits to taste, and finally about three fl oz buttermilk. Of course the quantity of milk depends on the weather, how much butter you added, your mother's maiden name etc -- the dough should be a bit firmer than for muffins, but much looser than for bread. Mix well, but stir AS LITTLE AS POSSIBLE to avoid brick scones.

Place egg sized dollops on greased parchment (not kidding) and bake in a hot oven till golden.

[funlvnman]

Now I'm just starving. And it's 3 hours until dinner.
One more of my favorites.

Bon Bon Chicken ( Also called Pom Pom Chicken)
3Tbsp soy sauce
1 1/2 Tbsp sesame paste( or unsweetened creamy peanut butter)
1 Tbsp sesame oil
1 Tbsp chicken stock
1 tsp sugar
1 tsp rice wine vinegar
1 tsp minced green onion
1 tsp minced ginger
1 tsp minced garlic
1/2 tsp szechuan pepper powder(cayenne works too)
1/2 whole chicken or 3 chicken breasts
1/3 oz minced coriander
1/2 Tbsp hot pepper oil

Romaine lettuce

Wash the chicken thoroughly
Cover with cold water in a pot. Being the water to a light boil and turn off the heat immediately after the water starts to boil. Let the chicken soak in the hot water for 15 minutes. Bring the water back to a light boil then turn off the heat. Soak the chicken for 15 minutes more. Remove the chicken and let it cool down. When the chicken is still a little bit warm, shred it into thin strips with your hands. You can dice the meat if you want but it presents better if its' hand shredded.

Mix all the other ingredients into a sauce, except for the hot oil. Pour over the chicken and mix thoroughly. As always, adjust ingredients to your own personal tastes. Personally I like the sauce thinner so I add a couple Tbsps more chicken stock. I also leave out the sugar and add more sesame oil.

To serve, place the chicken in the center of a platter. Cut the Romaine lettuce into 4 inch pieces and place around the chicken. A good heaping spoonful of chicken for each piece of lettuce does the trick.

This makes a great appetizer.

[ChattanCat]

I am bookmarking this thread for some dinner ideas for my better half. Ya know, the one that wears the p@nt$ in the family.

[Dall_Piobaire]

Anyone have anything good for Herring?

[vipermcgee]

Ok Ok...I'm going to take the time tomorrow to post some of my own recipes here, though none of them are Scottish, that I know of. I make a mean Basic Beef Stew, some nice Grilled Catfish Filets, a tasty Dutch Oven Cobbler (a variation of Chelsea's recipe using a yellow cake mix istead of muffin mix), or a bunch of other stuff. Until then, thanks for all that has posted, and keep them coming!

Robert

[Heming]

Anyone have anything good for Herring?

One large, fresh herring per person. Open the belly, remove bowels and clean. Remove head. Open up along tail on belly side and place belly side down on table. Roll lightly with rolling pin. Now you can remove the spine and all connected bones in one operation by pulling at the spine from the head end. Scrape off scales carefully, rinse in cold water. Split into two fillets.

Or buy herring fillets, two per person.

Place fillets skin side up on parchment. Put your favourite blue-vein cheese (crumbled or thinly sliced) on each fillet. Bake in very hot oven till cheese starts to melt. The edges of the fillet will curl upwards, forming a basin for the cheese.

Also works with mackerel and other small, fatty fish.

[funlvnman]

This should work with herring. I've never had herring but it appears to be the same type of fish.

1 cup chopped celery
1/4 cup scallions cut into 1 inch pieces( I like them a little smaller)
1 tsp minced garlic
2 Tbsp soy sauce
1 Tbsp peanut oil
1 Tbsp sherry
1 tsp finely minced ginger
1/8 tsp sugar
2 pounds of mackerel

Combine celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a bowl, set aside

score both sides of the fish, 3-4 cuts each side, place the fish in a shallow baking dish, Spoon the vegetable mixture over the fish. Or cut the piece into 1 inch pieces. I prefer this way. The fish gets more surface area for soaking up the flavors

Place the dish in a steamer and steam for about 25 minutes.

If you don't have a steamer, use a roasting pan that has a lid, or a soup pot.
Invert some custard cups, coffee cups, used tuna cans,etc. You need about an inch of water on the bottom and the baking dish should not touch the bottom of the pan.

I've tried this with cod, salmon, and tuna steaks. It works with them all.

I just had the thought that this would be a great way to prepare tofu.

[Dall_Piobaire]

sounds quite good, the strong flavours of each offsetting the other! Thank you

[vipermcgee]

Keeping with the fish postings lately, here is one of my favorites, though not Scottish.

Robert’s Grilled Catfish Fillets
Serves 4
4 average catfish fillets
3 tbsp. Melted butter or margarine
cajun seasoning
juice from 1 large lemon
Brush fish fillets with butter and sprinkle
lightly with cajun seasoning. Cook over
hot grill 15 - 20 minutes, turning
occasionally, until golden-brown. Serve
with lemon juice as a dip or lightly drizzle
with lemon juice.
Serve with seasoned rice dish, English
peas, carrots, or any other light vegetable.

Side note- My favorite cajun seasoning is Tony Chachere's, but I am not sure how big their market area is. I have tried other's and they work, but that's my favorite.

I have a few other's that I will share as soon a I have time.