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Ketana
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Mana: 
Suck on this peeps..hehehe..gotcha didn't I? Anyhoo..to get the cluster lizard rolling..here's one of my fave meatloaf recipes..


A very basic meatloaf with ground beef, cracker crumbs, ketchup, chopped onion, and seasonings and you can spice it up with your own ingredients. 

INGREDIENTS:
  • 1 pound lean ground beef
  • 2/3 cup milk
  • 1/2 cup cracker crumbs
  • 1/4 cup ketchup
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg, beaten
PREPARATION:
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup if desired. Bake at 350° for about 1 hour.
Serves 4.
 

Last edited on Fri Nov 3rd, 2006 08:53 pm by Ketana

Angel
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Mana: 
Will you come cook for me Ketana, especially some pasteles and french toast? (not together mind you)   Mmm...

Ketana
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Mana: 
Angel wrote: Will you come cook for me Ketana, especially some pasteles and french toast? (not together mind you)   Mmm...
I'll be right over! *packs her green banana leaves and challah bread*

Wayward Kitty
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Mana: 
Ketana, I officially love you! I've been on at my mother to write down the meatloaf recipe she used to make back home for months and she hasn't remembered yet; but that is it, right there, or damn near enough! Methinks, next week, Kitty is making meatloaf... With the 'top with more ketchup if desired' bit, what we used to do is this... we'd put a can of condense campbells tomato soup on the top, and then add some cheese slices (and sometimes bacon if Evil was sober enough to remember to buy it) when it was just about done to melt over the top ^_^ MMMMMMMM!

Now, who really wants to make this a kick ass day and find me a decent recipe for cornbread? ~_^ Not that it matters... Mom says half the stuff I'd need for it, I won't find so readily here. Aw well, I'll have meatloaf... Kitty-rotta dines again!

:s010a:

Ketana
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Mana: 
So officially you love me..unofficially you wha? Okay I'll stop being E-BIL for now..:c030a: and give you the simplest cornbread recipe I have..you can make it sweeter by adding a bit more sugar or savory by adding green onions *scallions* if you like..or maybe even some chilies!

1 cup yellow fine cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend




Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

 

Ketana
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Mana: 
Wayward Kitty wrote: Ketana, I officially love you! I've been on at my mother to write down the meatloaf recipe she used to make back home for months and she hasn't remembered yet; but that is it, right there, or damn near enough! Methinks, next week, Kitty is making meatloaf... With the 'top with more ketchup if desired' bit, what we used to do is this... we'd put a can of condense campbells tomato soup on the top, and then add some cheese slices (and sometimes bacon if Evil was sober enough to remember to buy it) when it was just about done to melt over the top ^_^ MMMMMMMM!

Now, who really wants to make this a kick ass day and find me a decent recipe for cornbread? ~_^ Not that it matters... Mom says half the stuff I'd need for it, I won't find so readily here. Aw well, I'll have meatloaf... Kitty-rotta dines again!

:s010a:


LOL..you know what I like to add to it instead of the tomato soup..it's the beef gravy..or if you can find it..a can of beef au jus with onions poured on top right before you pop into the oven..oh mannn talk about juicy!

Enjoy cutie!

Wayward Kitty
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Mana: 
ooooooooooh, you rock, evil feline! I am going to the grocery store Monday for some serious ingredients hunting ^_^

Hmm... unofficially... hey, wait is this a trick question?! ~_^ you know I luffs ya :s010a:

CheshireKat
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Mana: 
Lemon Chicken:

Ingredients:
1 whole chicken (weight depends on # of servings required)
1 large lemon cut in halves
sprig of resemary
salt & pepper to taste
butter or olive oil whichever you prefer

Heat oven to 350 degrees

Rub butter or olive oil over skin of chicken, coating completely

Take a knife and gently separate the skin from the breast meat;  slide lemon halves gently under skin, peel side up.  This way the juice from the lemon will coat breast.
Season skin of chicken to your preference;  place sprig of resemary into chicken.  Cover and place in oven for 30 to 45 minutes.  Remove cover and continue to roast until juice runs clear, basting every 15 to 20 minutes depending on the size of the bird.

If you've followed these steps correctly, your chicken should look like this:


Attachment: lemon chicken.jpg (Downloaded 64 times)

Dragonflygurl
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Mana: 
DEEP FRIED ICE CREAM

INGREDIENTS

1 scoop french vanilla ice cream
4 oz. cinnamon
4 oz. sugar
6 oz. cornflakes, crushed
1/2 oz. honey
Whipped cream

METHOD

Mix sugar and cinnamon and roll one scoop of hard frozen ice cream in the mixture. Roll the ice cream in crushed cornflakes. Make sure flakes stick to the ice cream. Immediately place ice cream back into the freezer to harden. To deep fry, heat oil to 375 degrees and immerse the coated ice cream approximately 5 seconds. Allow oil to drain from ice cream, then place in dish. Pour honey over the ice cream and whipped cream around sides. Top with maraschino cherry.

Angel
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Mana: 
Something perfect for this time of year..

Praline-Pumpkin Cake





1/2
cup butter or margarine

1/4
cup whipping cream

1
cup packed brown sugar

3/4
cup coarsely chopped pecans

1
box Betty Crocker® SuperMoist® yellow cake mix

1
cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2
cup water

1/3
cup vegetable oil

4
eggs

1 1/2
teaspoons pumpkin pie spice

1
container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting


Caramel topping, if desired


Additional coarsely chopped pecans, if desired





1.
Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

2.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

3.
Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4.
Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.

 

aeonflux
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Mana: 
I love to cook but I don't use recipes. I wrote out a recipe for my world famous Sicilian style sauce (picchio pacio):

Ingredients
Tomatoes (lots of them)
Garlic (whole cloves)
Basil (fresh!)
Olive Oil (extra virgin)
Red Pepper flakes
Salt and Pepper

Preperation
Cut the tomatoes up into nice size chunks.
In a large sauce pan (the short wide pan) heat up a good amount of olive oil.
Cut the garlic into pieces, I prefer big pieces that way you can remove them if you dont like garlic).
Sautee the red pepper flakes and garlic until it is translucent (NOT BROWN).
If the garlic gets brown it will ruin the sauce. Toss it out and start again.

Once the garlic is sauteed, add the chopped up tomatoes and basil (just rip up the basil into big pieces).
Add salt and pepper to taste.
Let it simmer for a while with the cover off.
Then put the cover about 3/4 of the way on, so that the pan can breathe. You want to sauce chunky and not too soupy.
By leaving the cover about 3/4 of the way on, enough liquid will evaporate.
You want to cook this for about 1/2 hour. Keep tasting it to make sure the tomatoes are cooked and the correct
consistency you want.

Serve this with Penne pasta with lines

veyron
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Mana: 
Whats that then, some kind of "marinara sauce" or what?  Just kidding.  I already made two batches of the stuff with my own home grown tomatoes.  I like using the good oil, lots and lots of garlic, and extra fresh basil.  Finally I can use up what turned out to be enough tomatoes to feed the Lexx!

Anybody know any good tomato soups?

Tomatoes continue.......

 

 

mayaXXX
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Mana: 
CheshireKat wrote:
If you've followed these steps correctly, your chicken should look like this:



bwahahahaha..great pic !

Ketana
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Mana: 
veyron wrote: Whats that then, some kind of "marinara sauce" or what?  Just kidding.  I already made two batches of the stuff with my own home grown tomatoes.  I like using the good oil, lots and lots of garlic, and extra fresh basil.  Finally I can use up what turned out to be enough tomatoes to feed the Lexx!

Anybody know any good tomato soups?

Tomatoes continue.......

 

 


A simple Tomato Soup recipe as you requested..

1 tablespoon olive oil

1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded

4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock 
Salt and pepper to taste
  1. Heat the oil in a large pot and saute the onion, celery, and carrots until vegetables are tender.
  2. Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened.
  3. Transfer the mixture to a blender or food processor and carefully blend until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
  4. Return pureed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency. Season with salt and pepper to taste.
Makes 4 servings.

CheshireKat
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Mana: 
JUST IN TIME FOR THANKSGIVING!

Perfect Turkey Recipe:

Sure to bring smiles to your guest's faces. A new way to prepare your thanksgiving turkey.
1. Cut out aluminum foil in desired shapes
2. Place turkey in the roaster and carefully arrange the foil
3. Roast according to your own recipe and serve
4. Watch your guests faces.

Attachment: ShowLetter.jpg (Downloaded 42 times)

Angel
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Mana: 
Time to start digging out those Christmas recipes.  I love russian teacakes and make them every year.  (YES MAYA, IF YA WANT SOME, I'LL SEND YA SOME)

This is the standard recipe, but I like to double the batch, make the balls bigger, more like an inch an a half, and I bake them at 350 degrees for about 20 minutes, or until the bottoms are brown, then I dip them immediately in powdered sugar, then wait about 15 minutes and dip them again.  YUMMY! :4444:

Russian Tea Cakes





1
cup butter or margarine, softened

1/2
cup powdered sugar

1
teaspoon vanilla

2 1/4
cups Gold Medal® all-purpose flour

3/4
cup finely chopped nuts

1/4
teaspoon salt


Powdered sugar





1.
Heat oven to 400ºF.

2.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

 

 

 

Ketana
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Mana: 
This is staple on any Puerto Rican table at Christmastime...and yeah yeah yeah I know..but Ketana you're not supposed to have any sweets..oh but my loves..I'd slap ya mommy stupid for some of this..and I ain't kidding..

Flan de Coco
Coconut flan


1 tsp. vanilla extract
1 can condensed milk
1 can coconut milk
5 eggs


Blend all ingredients together in a blender. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Dragonflygurl
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Mana: 
CHERRY CHEESECAKE (My sister's own recipe)

INGREDIENTS

4oz crushed digestive biscuits, roughly 8 biscuits

2oz melted butter

5floz double cream/whipping cream

6oz Philadelphia cream cheese or any brand of cream cheese

1 tin cherry pie filling

Sugar


METHOD

Melt the butter gently in a saucepan.  Turn off the heat and add the crushed digestive biscuits.  Turn the mixture out into a 7 inch flan dish that has been lined with tin foil, dull side up.  Spread the mixture out evenly and pat down firmly.  Chill the biscuit base in the freezer for half an hour.

Mix the cream with the Philadelphia cream cheese using an eletric whisk.  Add sugar to taste (artifical or real).  Remove biscuit base from the freezer and carefully remove the tin foil.  Turn out the cream mixture into the biscuit base and gently smooth out.  Place the cherry pie filling on top just before serving.

It's very yummy and I'm making my first one Christmas day, as sis is in Australia now:)

Last edited on Sun Dec 17th, 2006 01:50 am by Dragonflygurl

Ketana
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Mana: 
Dragonflygurl wrote: CHERRY CHEESECAKE (My sister's own recipe)

INGREDIENTS

4oz crushed digestive biscuits, roughly 8 biscuits

2oz melted butter

5floz double cream/whipping cream

6oz Philadelphia cream cheese or any brand of cream cheese

1 tin cherry pie filling

Sugar


METHOD

Melt the butter gently in a saucepan.  Turn off the heat and add the crushed digestive biscuits.  Turn the mixture out into a 7 inch flan dish that has been lined with tin foil, dull side up.  Spread the mixture out evenly and pat down firmly.  Chill the biscuit base in the freezer for half an hour.

Mix the cream with the Philadelphia cream cheese using an eletric whisk.  Add sugar to taste (artifical or real).  Remove biscuit base from the freezer and carefully remove the tin foil.  Turn out the cream mixture into the biscuit base and gently smooth out.  Place the cherry pie filling on top just before serving.

It's very yummy and I'm making my first one Christmas day, as sis is in Australia now:)


sounds quite nice, is this like a Cheesecake? I'm just a bit confused by your digestive biscuits? Is that like graham crackers? Cause that's what we use here in the states as the pie crust..maybe if you post a picture of these digestive biscuits..sorry but it sounds like something you would eat if your tummy was upset. :D

Angel
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Mana: 
Grandma's famous cranberry orange bread

I just made a double loaf of this today and it tastes amazing!  I've made this a holiday tradition now.

 

INGREDIENTS
  • 2 cups sifted all-purpose flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 teaspoon orange zest
  • 3/4 cup orange juice
  • 1 1/2 cups golden raisins
  • 1 1/2 cups chopped cranberries
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
  2. Whisk together the flour, sugar, baking powder, salt and baking soda.
  3. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
  4. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

Ketana
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Mana: 
oh boy angel you're recipe sounds delicious and I think I'll try it myself! Here's another one that's quite the tasty treat!

Rum Pound Cake (Easy recipe)

1 cup chopped pecans
1 pkg yellow cake mix
1 pkg instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup Puerto Rican rum/dark


Preheat oven to 325° F. Grease and flour bundt cake pan. Sprinkle pecans on the bottom. Mix all other ingredients together for 2 minutes. Pour batter into pan. Bake for one hour.

Invert on serving plate after it cools (10 min). Glaze: ¼ lb butter ¼ cup water 1 cup granulated sugar ½ cup rum Melt butter and stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. When cooled drizzle and brush glaze evenly over the cake top.

Decorate with maraschino cherries and whipped cream. Delicious! ¡Buen provecho . . . !

 

Dragonflygurl
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Mana: 
Ketana wrote: Dragonflygurl wrote: CHERRY CHEESECAKE (My sister's own recipe)

INGREDIENTS

4oz crushed digestive biscuits, roughly 8 biscuits

2oz melted butter

5floz double cream/whipping cream

6oz Philadelphia cream cheese or any brand of cream cheese

1 tin cherry pie filling

Sugar


METHOD

Melt the butter gently in a saucepan.  Turn off the heat and add the crushed digestive biscuits.  Turn the mixture out into a 7 inch flan dish that has been lined with tin foil, dull side up.  Spread the mixture out evenly and pat down firmly.  Chill the biscuit base in the freezer for half an hour.

Mix the cream with the Philadelphia cream cheese using an eletric whisk.  Add sugar to taste (artifical or real).  Remove biscuit base from the freezer and carefully remove the tin foil.  Turn out the cream mixture into the biscuit base and gently smooth out.  Place the cherry pie filling on top just before serving.

It's very yummy and I'm making my first one Christmas day, as sis is in Australia now:)


sounds quite nice, is this like a Cheesecake? I'm just a bit confused by your digestive biscuits? Is that like graham crackers? Cause that's what we use here in the states as the pie crust..maybe if you post a picture of these digestive biscuits..sorry but it sounds like something you would eat if your tummy was upset. :D


I have no idea Ketana what a Graham's cracker is.  The brand of diegestive biscuits I use are made by a company called McVities and I'm told they are sold in America.  Here's what I use and they are low in fat too, which is good.  They are wholemeal biscuits btw.

 

Attachment: 5000168039008_200.jpg (Downloaded 38 times)

Last edited on Sun Dec 17th, 2006 10:04 pm by Dragonflygurl

Ketana
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Mana: 
okay thanks DFG and here's what is our Graham Cracker!

Sylvester Graham invented Graham Crackers in 1829. Graham was a Presbyterian minister and avid vegetarian, who promoted the use of unsifted and coarsely ground wheat flour for its high fiber content. The flour was nicknamed "graham flour" after Minister Graham, the main ingredient in Graham Crackers.

 

Ketana
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Mana: 
These are ever so much better than just plain old french fries! I hope you can find green plaintains!



TOSTONES!

3 green plantains
oil for frying
garlic powder
salt


Making tostones is easy….. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce.



Ketana
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Mana: 
papas rellenas. Stuffed Potatoes.


2 lbs. potatoes
4 tbsp. butter
½ tsp. salt
1 egg
1 tbsp. corn meal (plus more for dusting rellenos)
Prepared cooked picadillo (ground beef and/or pork seasoned           with sofrito)

oil for frying


Peel, boil, and cube the potatoes in salted water for 20 minutes. Drain and mash, adding butter, egg, corn meal, and ½ tsp. salt. Mix well and refrigerate until the potatoes are cold.

Divide the potatoes into 10 portions. Sprinkle corn meal on one hand and carefully spread one of the potato portions on your hand flattening it in the middle. Take a tablespoon of prepared picadillo and place it in the middle carefully folding the sides over the meat until it is completely sealed. Sprinkle a bit more corn meal on the relleno to form a very thin coat.

Fry over medium high heat until golden.

Note: Sofrito is a mixture of olive oil in a saute pan and then some chopped onions, peppers, herbs, garlic and seasonings to taste. Put in your meat and let it cook together..it's delicious..questions? Let me know and I'll help you through it.. 

 

Now I have made these with leftover mashed potatoes and some corned beef hash and baked them instead of frying, they came out delicious! This is one of my favorite recipes!

Dragonflygurl
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Mana: 
Dragonflygurl wrote: CHERRY CHEESECAKE (My sister's own recipe)

INGREDIENTS

4oz crushed digestive biscuits, roughly 8 biscuits

2oz melted butter

5floz double cream/whipping cream

6oz Philadelphia cream cheese or any brand of cream cheese

1 tin cherry pie filling

Sugar


METHOD

Melt the butter gently in a saucepan.  Turn off the heat and add the crushed digestive biscuits.  Turn the mixture out into a 7 inch flan dish that has been lined with tin foil, dull side up.  Spread the mixture out evenly and pat down firmly.  Chill the biscuit base in the freezer for half an hour.

Mix the cream with the Philadelphia cream cheese using an eletric whisk.  Add sugar to taste (artifical or real).  Remove biscuit base from the freezer and carefully remove the tin foil.  Turn out the cream mixture into the biscuit base and gently smooth out.  Place the cherry pie filling on top just before serving.

It's very yummy and I'm making my first one Christmas day, as sis is in Australia now:)



I finally managed to get my camera to upload my photos to my computer.

Here's two photos of the cheese cake a I made on Christmas day.  It might not look that tasty but it was.  And it went in two shakes of a rattle snakes tail.

this is without the cherry topping.



This with with the topping of course



 

Last edited on Fri Jan 5th, 2007 01:54 am by Dragonflygurl

Ketana
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Mana: 
DFG you don't bake it? Over here if you don't bake it it's a creme pie..


NY Style Cheesecake
This cheesecake is a classic baked NY style cheesecake, but with one difference, with the right care it remains light rather than heavy and cloying like many NY Cheesecakes. Cheesecake is very simple to make, yet it can easily go terribly wrong, but by following a few simple rules you can master this delicious desert. I have left this recipe plain, but you can top the cheesecake with your chosen topping, fruit is always delicious and who doesn't like chocolate sauce?

Recipe: (makes one 8" cheesecake) 

Crust
2 cups  Graham crackers or digestive biscuits, finely ground
1/2 tsp  ground cinnamon
4 oz      unsalted butter, melted
Filling
1 lb      cream cheese, room temperature
1 cup   sugar
3         eggs
1 tsp   vanilla extract
1         lemon zest, finely grated
1 pint  sour cream

  1. Preheat the oven to 325º
  2. Grease an 8" spring-form pan. Place the pan on a large piece of heavy duty aluminium foil and fold it up the sides around the pan.
  3. In a mixing bowl combine the crust ingredients until evenly moistened (a fork works best).
  4. Firmly press the crumb mixture over the bottom and 1" up the sides of the pan using your fingers or the smooth bottom of a glass.
  5. Refrigerate the crust
  6. Beat the cream cheese on low speed for one minute until smooth and lump free.
  7. Gradually add the sugar and beat until creamy 1-2 minutes only, scraping down the sides of the bowl and the beaters from time to time.
  8. Add the eggs, one at a time and continue to beat slowly until combined.
  9. Stir in the vanilla, lemon zest and the sour cream. The mixture should be well mixed but not over beaten.
  10. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  11. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
  12. Bake for 45 minutes. The cheesecake should still jiggle in the centre, it will firm up after chilling.
  13. Let cool in the pan for 30 minutes then loosely cover and refrigerate for at least 4 hours.
  14. Loosen the cheesecake from the sides if the pan by running a thing metal spatula around the inside edge,. Unmold and transfer to a cake plate.
  15. Decorate and serve
Tips for success:-
  • Ensure all ingredients are at room temperature before beginning.
  • Do not over mix! Beat each addition until just smooth. Mixing incorporates air and you want as little air as possible incorporated into the batter.
  • Bake the cheesecake in a water bath on the middle shelf of the oven. Do not use convection heat.
  • Do not over bake or the cake will loose it's tenderness and become dry.
  • For a clean cut, slice the cheesecake with a thin, non-serrated knife dipped in hot water, wiping it clean between each cut.

Dragonflygurl
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Ketana wrote: DFG you don't bake it? Over here if you don't bake it it's a creme pie..


NY Style Cheesecake
This cheesecake is a classic baked NY style cheesecake, but with one difference, with the right care it remains light rather than heavy and cloying like many NY Cheesecakes. Cheesecake is very simple to make, yet it can easily go terribly wrong, but by following a few simple rules you can master this delicious desert. I have left this recipe plain, but you can top the cheesecake with your chosen topping, fruit is always delicious and who doesn't like chocolate sauce?

Recipe: (makes one 8" cheesecake) 

Crust
2 cups  Graham crackers or digestive biscuits, finely ground
1/2 tsp  ground cinnamon
4 oz      unsalted butter, melted
Filling
1 lb      cream cheese, room temperature
1 cup   sugar
3         eggs
1 tsp   vanilla extract
1         lemon zest, finely grated
1 pint  sour cream

  1. Preheat the oven to 325º
  2. Grease an 8" spring-form pan. Place the pan on a large piece of heavy duty aluminium foil and fold it up the sides around the pan.
  3. In a mixing bowl combine the crust ingredients until evenly moistened (a fork works best).
  4. Firmly press the crumb mixture over the bottom and 1" up the sides of the pan using your fingers or the smooth bottom of a glass.
  5. Refrigerate the crust
  6. Beat the cream cheese on low speed for one minute until smooth and lump free.
  7. Gradually add the sugar and beat until creamy 1-2 minutes only, scraping down the sides of the bowl and the beaters from time to time.
  8. Add the eggs, one at a time and continue to beat slowly until combined.
  9. Stir in the vanilla, lemon zest and the sour cream. The mixture should be well mixed but not over beaten.
  10. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  11. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
  12. Bake for 45 minutes. The cheesecake should still jiggle in the centre, it will firm up after chilling.
  13. Let cool in the pan for 30 minutes then loosely cover and refrigerate for at least 4 hours.
  14. Loosen the cheesecake from the sides if the pan by running a thing metal spatula around the inside edge,. Unmold and transfer to a cake plate.
  15. Decorate and serve
Tips for success:-
  • Ensure all ingredients are at room temperature before beginning.
  • Do not over mix! Beat each addition until just smooth. Mixing incorporates air and you want as little air as possible incorporated into the batter.
  • Bake the cheesecake in a water bath on the middle shelf of the oven. Do not use convection heat.
  • Do not over bake or the cake will loose it's tenderness and become dry.
  • For a clean cut, slice the cheesecake with a thin, non-serrated knife dipped in hot water, wiping it clean between each cut.

Well that might be an american thing saying if it's not bake it not cheesecake but it is over here.  I did melt the butter that was then mixed with the smashed digestives.  Your cheesecake looks yummy btw:) but I'm not keen on lemons. 

CheshireKat
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Chicken & Noodles

Ingredients:
chicken stock
chicken - boiled & chut
grated carrots
onion- chopped
red bell peppers - chopped
cellery - chopped
frozen peas
egg noodles (I like the frozen ones)
sage, black pepper, & garlic to taste.

Boil chicken in stock with spices. Add veges & let simmer 10 minutes. Bring to rolling boil and add noodles. Cook an additional 10 minutes. Thicken broth with a flour/water mix to desired consistency.

(goes really good with a cheese cake chaser) :D

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CheshireKat wrote: Chicken & Noodles

Ingredients:
chicken stock
chicken - boiled & chut
grated carrots
onion- chopped
red bell peppers - chopped
cellery - chopped
frozen peas
egg noodles (I like the frozen ones)
sage, black pepper, & garlic to taste.

Boil chicken in stock with spices. Add veges & let simmer 10 minutes. Bring to rolling boil and add noodles. Cook an additional 10 minutes. Thicken broth with a flour/water mix to desired consistency.

(goes really good with a cheese cake chaser) :D
I add a hit of Cumin and some fresh parsley! LOL at the cheese cake chaster chessie! oh and I LOVE YOUR AVATAR!

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Mana: 
For all those out there that love to eat spam, here's a recipe for you.



Spam Shake


1 can of Spam
1 tin of anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
put it in blender and blend until smooth
serve chilled with celery stick


Angel
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Ewwwww, DFG!  You'd have to really be a spam lover for that one! LOL!

Ketana
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Dragonflygurl wrote: For all those out there that love to eat spam, here's a recipe for you.



Spam Shake


1 can of Spam
1 tin of anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
put it in blender and blend until smooth
serve chilled with celery stick



sounds like it would make a delicious dip with corn chips!!

Dragonflygurl
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Btw you might be interested but this is the website that that Spam shake came from.  http://www.wildrecipes.com/

But you've got have a strong stomach to view it as there are some really gross things on there recipe wise.  I think the spam one is far less gross.

Ketana
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Mana: 
Dragonflygurl wrote: Btw you might be interested but this is the website that that Spam shake came from.  http://www.wildrecipes.com/

But you've got have a strong stomach to view it as there are some really gross things on there recipe wise.  I think the spam one is far less gross.

okay some of those are just truly gross. when my sister was pregnant she had this mad craving for McDonald's hamburgers dipped in chinese sweet and sour sauce..we forgave her, her nasty habits as she was expecting but oh lord..ewwwww!

Dragonflygurl
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Ketana wrote: Dragonflygurl wrote: Btw you might be interested but this is the website that that Spam shake came from.  http://www.wildrecipes.com/

But you've got have a strong stomach to view it as there are some really gross things on there recipe wise.  I think the spam one is far less gross.

okay some of those are just truly gross. when my sister was pregnant she had this mad craving for McDonald's hamburgers dipped in chinese sweet and sour sauce..we forgave her, her nasty habits as she was expecting but oh lord..ewwwww!

Oh that's nothing Ketana, at least it was food.  One of my sisters friends when she expecting, used to drive down the road, get out of her car and break bits of tree bach off and eat it. Oh how gross is that.  If her children are now a bit woody, lol.

Ketana
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Shrimp and Crab Meat Au Gratin..

 

I am so making this next weekend!

 

  1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 lemon, juiced
Salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound small or medium shrimp, peeled and deveined
1 pound claw crabmeat, picked through for shells
1 1/2 cups grated sharp Cheddar




Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.
Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly. 
  

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Mana: 
Need a cake recipe that has a KAPOW effect? This is the one..simply beautiful!

Red Velvet Cake by Sylvia Wood.

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans



For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

Ketana
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What's a recipe thread if it doesn't have a least one recipe for brownies! Shame on us! Here's an easy one and you can really BAM IT UP with some nuts, or marshmellows or even dried fruit!

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup chopped nuts, optional



Preheat oven to 350 degrees F.

Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.

Dragonflygurl
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Ediable Chess Set

Last edited on Fri Mar 2nd, 2007 12:27 pm by Dragonflygurl

Ketana
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ya know Pepperidge Farm makes cookies shaped like chesspieces..named oddly enough Chessmen..but I wouldn't suggest playing a game of chess with them as they go better with a nice tall glass of milk!

CheshireKat
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Dragonflygurl wrote: Ediable Chess Set
OOOH! I can play this game :D

Dragonflygurl
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Caramelised Leeks with Chicken Breasts

Ingredients

4 medium leeks
2 tbsp olive oil
25g butter
Salt and freshly ground black pepper
2 tbsp caster sugar
4 skinless chicken breasts
Pinch dried rosemary, finely chopped
2 tbsp lemon juice


Method

1. Cut off the root of the leeks and any tough green leaves, cut into 5cm lengths and wash well.

2. Heat 1 tablespoon olive oil and the butter in a frying pan and when foaming add the leeks and toss well. Season and cook gently for 10 minutes. Sprinkle over the sugar and use to coat the leeks as it dissolves. Pour over enough water to cover the bottom of the pan.

3. Continue to gently cook uncovered for a further 15-20 minutes until the leeks are soft. You may need to add a little more water if the liquid evaporates.

4. Meanwhile, beat the chicken breasts between two layers of cling film until double in size. Brush with the remaining olive oil, sprinkle with the dried rosemary and season.

5. Cook the chicken breasts under a pre-heated grill for 3-4 minutes on each side until thoroughly cooked.

6. Add the lemon juice to the leeks and a little more water if necessary to produce enough cooking juices to pour over the chicken. Boil up until slightly thickened.


Dragonflygurl
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Individual Shepherd’s Pie with Sweet Potato Topping

Ingredients

450g lean lamb mince
1 tbsp oil
1 onions, chopped
3
baby leeks, chopped
1 large carrot, peeled and diced
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tbsp flour
275ml lamb stock
1 tbsp tomato puree
1 tbsp Worcestershire sauce
For the topping:
900g sweet potatoes
50g butter
50g mature cheddar


Method

Heat the oil in a large pan and cook the onion until soft but not coloured. Add the mince, leeks and carrots and cook, until the meat is nicely browned. Season the meat and add the thyme and parsley.

Stir in the flour and gradually add the stock to the mince. Stir in the tomato puree. Cover and reduce the heat and simmer for 30-35 minutes, stirring occasionally.

Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of boiling water and cook for 10-12 minutes or until tender. Drain and return to the pan, but away from the heat. Add the butter and mash until smooth. Season.

When the mince is cooked, check the seasoning and spoon into four individual oven proof dishes. Spread the mash sweet potato over the meat and sprinkle with the cheese. Bake for 15 minutes at 200c or until the top is beginning to colour brown and piping hot.

Alternative suggestions

You can add a number of vegetable to Shepherd’s pie - sewed, turnip or parsnip.

The topping can also be made with half potatoes and half sweet potato - add a pinch of nutmeg for added interest.


Last edited on Thu Mar 8th, 2007 02:22 am by Dragonflygurl

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I love Garlic

Garlic - A member of the onion and leek family, garlic is one of the most commonly used flavouring ingredients worldwide. With its distinctive flavour and aroma it is especially popular in Asian, Oriental and Mediterranean cuisines. Fresh garlic is harvested and dried to produce the bulbs that are available all year round. Garlic bulbs consist of several individual cloves, which are wrapped in fine papery skin. When buying garlic choose plump succulent bulbs with unblemished skin. Avoid any bulbs that are sprouting.

How To Use - Garlic can be eaten raw or cooked. Raw garlic adds a kick to salad dressings, salsas, dips and spreads. Use raw garlic to make garlic butter to top cooked meat or fish or to spread on bread to make garlic bread. Garlic adds a wonderful flavour to a vast number of savoury dishes from curries, stir-fries and pasta sauces to soups and casseroles. Garlic can also be roasted and served as an accompaniment or garnish for savoury dishes.

How To Prepare - Divide the bulb into individual cloves and remove the papery skin, if required. Use the cloves whole or finely chop with a knife, crush in a garlic press or using a pestle and mortar. To prepare whole garlic bulbs for roasting, simply brush with olive oil.

How To Cook - Garlic can be fried or roasted. To fry garlic, heat a little olive oil in a frying pan and add the garlic, cook over a gentle heat and don't allow the garlic to brown or it will take on a bitter flavour. To roast garlic, preheat the oven to 170C, gas mark 3 and cook for about 45 minutes or until tender. Slice the bulbs in half and use to garnish soups or grilled or roasted meat or fish.

How To Store - Keep in a cool, dry place.









Ketana
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Dragonflygurl wrote:

Individual Shepherd’s Pie with Sweet Potato Topping

Ingredients

450g lean lamb mince
1 tbsp oil
1 onions, chopped
3
baby leeks, chopped
1 large carrot, peeled and diced
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tbsp flour
275ml lamb stock
1 tbsp tomato puree
1 tbsp Worcestershire sauce
For the topping:
900g sweet potatoes
50g butter
50g mature cheddar


Method

Heat the oil in a large pan and cook the onion until soft but not coloured. Add the mince, leeks and carrots and cook, until the meat is nicely browned. Season the meat and add the thyme and parsley.

Stir in the flour and gradually add the stock to the mince. Stir in the tomato puree. Cover and reduce the heat and simmer for 30-35 minutes, stirring occasionally.

Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of boiling water and cook for 10-12 minutes or until tender. Drain and return to the pan, but away from the heat. Add the butter and mash until smooth. Season.

When the mince is cooked, check the seasoning and spoon into four individual oven proof dishes. Spread the mash sweet potato over the meat and sprinkle with the cheese. Bake for 15 minutes at 200c or until the top is beginning to colour brown and piping hot.

Alternative suggestions

You can add a number of vegetable to Shepherd’s pie - sewed, turnip or parsnip.

The topping can also be made with half potatoes and half sweet potato - add a pinch of nutmeg for added interest.




okay this one looks like something I'm gonna cook up..I love Shepard's Pie!!

Thanks DFG

CheshireKat
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Mmmmm that dows look good!

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Grilled Rattlesnake with Macho Mojo:

1 medium to large rattlesnake, head cut off, skinned, cleaned and cut into 1 foot pieces.


1/3 cup olive oil
2 cups freshly squeezed orange juice
2 cups freshly squeezed lime juice
4 garlic cloves, minced
1 tablespoon ground cumin
1 bunch fresh oregano, roughly chopped
salt and pepper to taste Mojo Sauce:
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and slightly toasted. Don't let it brown or it will be bitter, just about 30 seconds should do it.

Add the orange juice, lime juice, oregano, cumin and salt and pepper.

Bring to a rolling boil.

Taste and correct seasoning, if needed.

Cool before using.

Place rattlesnake meat in a non reactive dish and pour Mojo Sauce over the top and let marinate for 5-6 hours.

Preheat the grill then grill the rattlesnake for 10 - 15 minutes or until done through.

Serve with rice and beans.

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Um...I'm sure it's an acquired taste....Ew..:)

Ok, I gave this recipe to Ketana this week when she became in the possession of a pound of lovely Bay Scallops.

Ing:

Butter, fresh dill, olive oil, garlic, angelhair pasta, half & half or heavy cream, fresh NOT canned Parmesan cheese, freshly grated, white pepper. No need to add salt.

(Boil water and start your angelhair pasta, takes about 15 mins)

1. Heat the butter/olive oil in a saute' pan, about a quarter pound of butter to 2 tbs of olive oil, add fresh garlic, white pepper, and 1 tsp of dill on Med high til almost smoking.

2. When pan is hot, put in the scallops, brown them lightly on both sides.

3. Reduce heat, add more dill, 1/2 cup of half and half, simmer on low til scallops are firm, then add fresh grated Parmesan cheese.

4. Serve over Angelhair pasta...

MAGNIFICO !

Dragonflygurl
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Mana: 
Is scallops like osters? If so you can keep them, lol.

mayaXXX
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Mana: 
Well they're a mollusk like oysters but they're plump and white and firm, and not slimy or anything. And cooked they will knock your lights out.

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and pretty tasty they were also Maya!!! yummy! now I'm in the mood for some broiled lobsters but how the hell do I get them home from ChinaTown?

an aside..one of the weirdest thing I ate was Shark..chewy..

Last edited on Thu Jun 7th, 2007 02:17 am by Ketana

Angel
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Ketana wrote:
an aside..one of the weirdest thing I ate was Shark..chewy..

Wow!  You must really have a big mouth!  *runs*  :s010a:

Ketana
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Angel wrote: Ketana wrote:
an aside..one of the weirdest thing I ate was Shark..chewy..

Wow!  You must really have a big mouth!  *runs*  :s010a:

my man never complained! :kissmyass:

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Ketana wrote: and pretty tasty they were also Maya!!! yummy! now I'm in the mood for some broiled lobsters but how the hell do I get them home from ChinaTown?

an aside..one of the weirdest thing I ate was Shark..chewy..
Terriyaki shark is good. The tangy teriyaki contrasts well with the slightly sweet shark meat.  BTW I tried alligator when we were at MegaCon. Now that's chewy! And no, it doesn't tase like chicken:P

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Ketana wrote: and pretty tasty they were also Maya!!! yummy! now I'm in the mood for some broiled lobsters but how the hell do I get them home from ChinaTown?


Hey just throw a leash on them and walk them home in the subway, I guarantee no one will hassle you or cut in front of you in line. :c030a:

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I think I may have posted this at one of the old boards, but it's a tasty summer snack.

CUCUMBER SANDWICH

2 slices rye breda
cream cheese
thinly sliced cucumber (peeled)
dash of dill

Spread cream cheese on the rye bread slices.  Cover with cucumber slices and sprinkle with dill.  Makes a light summer snack.

Dragonflygurl
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CheshireKat wrote: I think I may have posted this at one of the old boards, but it's a tasty summer snack.

CUCUMBER SANDWICH

2 slices rye breda
cream cheese
thinly sliced cucumber (peeled)
dash of dill

Spread cream cheese on the rye bread slices.  Cover with cucumber slices and sprinkle with dill.  Makes a light summer snack.

I don't remember this but it sure sounds yummy:bounce_pinka:

Dragonflygurl
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Spicy Duck with Basil and Asparagus

Basil is such a versatile herb adding gorgeous colour and distinctive flavour to dishes. This is a super quick supper for 4 for midweek yet impressive enough to whip up for the guests. The flavour of this sauce is intensified by frying the basil in the oil adding a sweetness to the duck.



125g fine asparagus, cut into 3cm chunks
2 tbsp olive oil
25g pack basil, stalks removed
4 skinless duck breasts, thinly sliced
2 tsp Bart Massaman Thai Curry Paste
2 tbsp soy sauce
2 tsp Thai fish sauce
25g unsalted natural peanuts, roughly chopped




1. Place the asparagus in a steamer over a pan of simmering water. Steam for 4-5 minutes until tender and set aside. Meanwhile heat the oil in a large frying pan or wok. Add the basil leaves and cook for 1-2 minutes until the turn slightly translucent and are crispy once removed. Transfer the leaves to a plate lined with kitchen paper.

2. Add the duck slices to the pan and cook on a high heat for 3-4 minutes stirring. Then stir in the curry paste, soy sauce and fish sauce and cook for about 1 minute until the duck is cooked and well coated.

3. Add the asparagus, sprinkle over the basil and peanuts and serve with egg or rice noodles.


Cook’s Tip:
Try using tenderstem broccoli instead of asparagus, it’s just as tasty.

Also try alternating the Massaman paste with Thai green or red curry paste. It also works well with chicken or turkey.

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Buttered Swede with Crispy Bacon

Say ‘swede’ and most people think of ‘bashed neeps’ with haggis on Burn’s Night but this creamy, orange-fleshed vegetable has a wonderful nutty, sweet flavour that is perfect with the Sunday roast.



1 small to medium-sized swede, about 700g
Salt and coarsely ground black pepper
4 rashers smoked streaky bacon, about 125g
Small bunch fresh chives, optional
50g butter




Peel the swede and cut into large chunks. Drop into a pan of boiling, lightly salted water and cook, uncovered, for 15-20minutes or until very tender.
While the swede is cooking grill the bacon until all the fat is very crisp. Leave to cool a little then chop quite roughly. Roughly chop the chives if using.
Drain the swede and mash with the butter and pepper until almost smooth. Pour in any bacon fat from the grill pan. Serve straight away with a little of the crispy bacon and chives sprinkled on top.

Tips:
Replace the bacon with thinly sliced salami. Grill till crisp as above.

Cook the bacon in the microwave. Put the rashers on a double sheet of kitchen paper and cook on high for 1 minute. Now cook in bursts of 15 seconds until the bacon is crispy.

For a simple supper dish serve the buttered swede with a softly poached egg on top.

mayaXXX
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So what's a swede anyway? A sweet potato? :c030a:

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mayaXXX wrote: So what's a swede anyway? A sweet potato? :c030a:

There's alot of swedes's here, but I don't think I want to eat them. :wink3:

What exactly is a swede, DFG?

Dragonflygurl
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Angel wrote: mayaXXX wrote: So what's a swede anyway? A sweet potato? :c030a:

There's alot of swedes's here, but I don't think I want to eat them. :wink3:

What exactly is a swede, DFG?







Swede



With its creamy-purple skin and rounded shape swede is a popular root vegetable. It has an attractive pale orange-yellow coloured flesh with a bittersweet, mustardy flavour. Swedes are the traditional accompaniment to haggis which is eaten in Scotland on Burns night where they are known as neeps. Over-sized swedes tend to be woody and tough so choose smaller swedes, with smooth skin if possible. Avoid any that have damaged or blemished skin.







Swede is served cooked. Swede can be served mashed or boiled as a side dish or added to winter stews and casseroles. It can also be roasted in fat around a joint of meat.







Scrub and peel swede thickly to remove any tough skin and roots. Wash and cut into even-sized chunks.







Swede can be boiled or steamed. To boil, bring a pan of water to the boil and add the chunks of swede, cook for 15-20 minutes or until tender. To steam, place the prepared chunks in a steamer and cook for 20-25 minutes. Serve the cooked swede chunks as pieces or mash with butter, black pepper and a little nutmeg or horseradish.







Keep in the fridge for up to 1 week.


 

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TURNIP

Dragonflygurl
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Ketana wrote: TURNIP







Turnips



Turnips have a subtle peppery flavour and a purple or green tinged creamy white skin. Baby turnips have particularly tender flesh with a sweetish, delicate flavour. Choose turnips that have smooth, unbruised skins and feel heavy for their size.







Turnip can be served as an accompanying vegetable or included in stews. They can also be made into soup, mashed or puréed. Mini turnips are served raw or cooked. Grate raw mini turnips and include in salads or slice thinly and drizzle with French dressing or mayonnaise.







Peel and wash turnips and cut into even-sized pieces. Mini turnips do not need peeling before cooking, simply wash and trim the tops if cooking whole. Alternatively, cut into even-sized pieces before cooking.







Turnip can be boiled or steamed. To boil or steam, cook for 15-20 minutes or until tender. Mini turnips can be boiled whole or chopped and steamed or roasted. To boil, bring a pan of water to the boil and cook whole mini turnips for 20-30 minutes or until tender. Coat in melted butter or cheese sauce to serve. To roast chopped turnip, preheat the oven to 200C, gas mark 6. Par-boil prepared turnips chunks for 5 minutes in boiling salted water. Add 150 ml olive oil to a roasting tin and preheat in the oven for 5 minutes. Add the drained turnip to the tin and coat in the oil. Roast for 30-45 minutes, basting occasionally with the oil, until crunchy and golden brown.









Keep in a cool, dry, dark place for up to 1 week.

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Mana: 
want know any other vegatable?!

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How about radishes?  I used to make a radish and butter sandwich as a kid, it was good actually.

Dragonflygurl
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Angel wrote: How about radishes?  I used to make a radish and butter sandwich as a kid, it was good actually.

Now your taking the piss, lol

I'd say a Radish is more of  salad item then a vegatable.



Radish is a cool-season, fast-maturing, easy-to-grow vegetable. Garden radishes can be grown wherever there is sun and moist, fertile soil, even on the smallest city lot. Early varieties usually grow best in the cool days of early spring, but some later-maturing varieties can be planted for summer use. The variety French Breakfast holds up and grows better than most early types in summer heat if water is supplied regularly. Additional sowings of spring types can begin in late summer, to mature in the cooler, more moist days of fall. Winter radishes are sown in midsummer to late summer, much as fall turnips. They are slower to develop than spring radishes; and they grow considerably larger, remain crisp longer, are usually more pungent and hold in the ground or store longer than spring varieties.

Last edited on Tue Jun 12th, 2007 07:09 pm by Dragonflygurl

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I'm not kidding, DFG.  My Dad used to eat radish and butter sandwiches, and I quite liked them growing up. :D

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Dragonflygurl wrote: Angel wrote: How about radishes?  I used to make a radish and butter sandwich as a kid, it was good actually.

Now your taking the piss, lol

I'd say a Radish is more of  salad item then a vegatable.


But radishes have after effects....BEEEEEELCH:fear2:

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Mana: 
Here's one of my favorite veggie's, and for some odd reason they are known as Ladies Fingers.  Very good if you can't poo, as they are a good natural laxtive.







Okra



Originally from Africa and also very popular in Indian, Caribbean and Middle Eastern cookery, okra are also known as 'ladies' fingers'. They are narrow green-skinned ribbed pods that contain rows of edible creamy seeds that ooze a viscous liquid when cooked. They have a mild-bean like flavour when cooked. Look for firm, small green pods (a brownish tinge indicates they are stale) no longer than 8 cm and avoid any that appear shrivelled or feel soft when gently squeezed.







Okra is served cooked. It is included in a variety of savoury dishes including curries, vegetable stews and soups where the viscous liquid acts as a natural thickener. Okra is an essential ingredient in gumbo a hearty, spicy chicken and prawn stew from New Orleans.







Top and tail the pods and if the skin appears to be damaged in any way, scrape it with a small, sharp knife. Leave whole or slice.







Okra can be boiled or fried but is best cooked with other ingredients. To boil, bring a pan of water to the boil, add the prepared okra and cook for 4-6 minutes or until tender. To fry, heat 1 tbsp olive oil in a frying pan and sauté the prepared okra for 5-10 minutes or until tender. For added flavour fry the okra with garlic and onion, cumin and turmeric.







Keep in the fridge for up to 3 days.

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Mana: 
Oooh, I love these. They call them bhindi in the Indian restaurants here & serve them in a dish called bhindi bhaji, yum.  They are also an Asian medicinal plant used for curing ulcers, because they are quite slimy - not to everyone's taste, they make some people shudder!

( re the swede/turnip discussion - whats a rutabaga, then? ( and how on earth do you pronounce it? ))

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Mana: 
jerhume wrote: Oooh, I love these. They call them bhindi in the Indian restaurants here & serve them in a dish called bhindi bhaji, yum.  They are also an Asian medicinal plant used for curing ulcers, because they are quite slimy - not to everyone's taste, they make some people shudder!

( re the swede/turnip discussion - whats a rutabaga, then? ( and how on earth do you pronounce it? ))


Yeah I always order Bhindi Bhaji too but that's only the name of the dish not another name for Okra.  My mum came from the Trinidan and it's used a lot in their dishes.  She used to cook it just in water and then squeeze lemon juice on it.  I never used to like them becasue of the slim.  Interest fact about the Ulcers, I never knew that.  I wish it would cure a henia I have.

I don't know what a Rutabaga is, never heard of it.  Perhaps you should look it up at google.

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Baby Plum Tomato, Asparagus, King Prawn and Rocket Salad with a Lemon and Honey Dressing



This delicious combination makes a lovely colourful summer salad which is simple to prepare but is quite luxurious. If serving this salad for a picnic, store in a cool box until required and pour over the dressing just before serving.







200g asparagus tips, ends trimmed and cut into 5cm lengths
250g
baby plum tomatoes, halved
50g rocket
300g cooked, peeled king prawns

For the dressing:
1 tsp Dijon mustard
2 tsp clear honey
3 tbsp lemon juice
100ml olive oil
Salt and freshly ground black pepper








1: Cook the asparagus in boiling salted water for 4-5 minutes until just tender. Drain and plunge into cold water to prevent it cooking further. Pat dry with kitchen paper.

2: Arrange all the salad ingredients on 4 plates.

3: To make the dressing, put the mustard, honey, oil and seasoning in a bowl and whisk well. Add the lemon juice and whisk until slightly thickened.

4: Pour the dressing over the salad and serve immediately.


Alternatives

If you can’t get hold of king prawns, you could substitute these with large North Atlantic prawns.

As an alternative, try substituting the prawns with 400g cooked smoked chicken breast.

Dragonflygurl
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Jerhume I found out what Rutabaga is.



All about RUTABAGA

Other names: Swede, Swedish turnip 



General Information

Etymology
From the Swedish "rotabagge"

Description
The rutabaga is grown for the bulbous part of its stalk which grows underground.


Once known as "chou de Siam" (Siamese cabbage) in French, the rutabaga grows in cold wet countries. It is a cross between the turnip and kale which originated in Sweden, hence its name.

Nutritional values per 100 g
Calories: 36; Fat: 0.2 g; Water: 87%; Carbohydrates: 8 g; Protein: 1.2 g; Sugars: 7%. Rich in vitamin A and minerals.


Buying swedes
The swede should be nicely shaped, purple at the top, with a narrow smooth crown, a well-defined central taproot and a minimum of secondary roots. It should be unblemished and undamaged.


Beware of buying swedes that are very light in weight: they may be hollow. Choose young vegetables. Larger ones can be tough and fibrous and have a stronger taste.

Storage
Keep in a cool, dark place. Refrigerate for up to 10 days. As they age, swedes dry out and soften.


Cooking tips
Scrape and peel swedes. Cut in long slices or in quarters and boil in lightly salted water until tender. Drain, reserving the cooking liquid to use in puréeing them, or as the base for a sauce.


Even though often confused with the turnip, the swede requires almost twice as long a cooking time.

Remove the core if it is brownish (caused by a lack of boron in the soil.) If its flavour is too strong, first blanch for 10 minutes. Drain and continue cooking in fresh water.

Suggestions
Begin caramelizing some butter and honey. Deglaze with two tablespoons of water. Add swedes sliced 3 mm thick and cook, stirring occasionally. Season with salt and pepper. Serve with roast duck.


Stuffed - Blanch a swede for 10 minutes and stuff it with a mixture of potato and turnip pulp, mushroom duxelles or homestyle stuffing.

Swedes will enliven stews that are a bit bland.

As "French fries": their high sugar content will caramelize in hot oil.

Soup - cook swede in chicken stock with a few potatoes. Purée in a blender.

Add cream and a drizzle of maple syrup.

Worldwide Gourmet
Finland - purée swedes with cream, bread crumbs, molasses, beaten egg, cinnamon, nutmeg and some of their cooking liquid. Pour into a baking dish. Cover with bread crumbs and dot with butter. Place in the oven.


Norway - Purée equal parts of swede and potato with salt, pepper, milk, some cooking liquid and a big pinch of sugar. Serve drizzled with melted butter.

Sweden - Peel and dice the swedes. Cook with a very small amount of water, honey, salt and pepper.

Go here for a recipe for it, http://www.theworldwidegourmet.com/?action=recette_show&id=864&lg=en

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Mana: 
I used to like eating them raw as a kid, was the only way I would eat one.

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Why has it never occurred to me to make chips out of swede?  (goes to find peeler)

Dragonflygurl
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jerhume wrote: Why has it never occurred to me to make chips out of swede?  (goes to find peeler)
LOL.  Well in Sainsbury and I think Mark and Spencer they sell vegatable crisps.  They are yummy, morish.  I really love the sweet potato crisps.

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Dragonflygurl wrote: Here's one of my favorite veggie's, and for some odd reason they are known as Ladies Fingers.  Very good if you can't poo, as they are a good natural laxtive.







Okra



Originally from Africa and also very popular in Indian, Caribbean and Middle Eastern cookery, okra are also known as 'ladies' fingers'. They are narrow green-skinned ribbed pods that contain rows of edible creamy seeds that ooze a viscous liquid when cooked. They have a mild-bean like flavour when cooked. Look for firm, small green pods (a brownish tinge indicates they are stale) no longer than 8 cm and avoid any that appear shrivelled or feel soft when gently squeezed.







Okra is served cooked. It is included in a variety of savoury dishes including curries, vegetable stews and soups where the viscous liquid acts as a natural thickener. Okra is an essential ingredient in gumbo a hearty, spicy chicken and prawn stew from New Orleans.







Top and tail the pods and if the skin appears to be damaged in any way, scrape it with a small, sharp knife. Leave whole or slice.







Okra can be boiled or fried but is best cooked with other ingredients. To boil, bring a pan of water to the boil, add the prepared okra and cook for 4-6 minutes or until tender. To fry, heat 1 tbsp olive oil in a frying pan and sauté the prepared okra for 5-10 minutes or until tender. For added flavour fry the okra with garlic and onion, cumin and turmeric.







Keep in the fridge for up to 3 days.


I was raised on okra, it's a staple of Cajun cooking in Louisiana.  We prepare it by rolling it in corn meal after a bath of egg batter and then frying it in oil until crispy. MAGNIFIQUE !

:2567:

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This is one of the best chicken recipes I've ever found. If you have a large gathering and need something cheap and easy to fix, this is it. It really has no name as far as I know, but it's yummy and filling.

Serves 2 (mulitply everything according to how many more people served)

ING:

1 package (4) chicken thighs, skin on (very important).

1 package (8oz) mushrooms

1 med onion, preferably red but other will do

butter or 'replacement'

flour

Spices: I use 'Spike' because it has sea salt and lots of combo spices but you can use oregano, salt and pepper, garlic powder, and whatever is your fave chicken spice.

Slice mushrooms and onions (into rings) and cover the bottom of a glass casserole dish or deep metal baking pan.

Bag the chicken pieces in plastic with the flour and flounce till the chicken is covered with flour.

Place the chicken SKIN SIDE UP, Season the chicken, then VERY IMPORTANT, place a pat of butter on the top of each chicken thigh. It will  make the skin brown, which will seal in the moisture and steam the chicken without making it get stringy.

Put some water in the bottom of the pan, not much, just enough to cover the bottom for about a quarter of an inch.

Do not cover, place in oven or table top oven at 350 degrees for about hour and half, or until the skin on the top is very browned and crispy. For large pans of chicken add 15-20 for each 2 more pieces.

I serve this with mashed potatoes, and I substitue the milk for sour cream instead, it makes a much creamier dish. The butter and chicken juices will combine with the onion and mushrooms to make an incredible gravy. Make sure you don't put too much water in the pan or it will be too runny.

This is so easy anyone can do it and  everyone will think you slaved for ages. It actually only takes about 10 mins to prepare once you have the routine down pat.

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mayaXXX wrote: Dragonflygurl wrote: Here's one of my favorite veggie's, and for some odd reason they are known as Ladies Fingers.  Very good if you can't poo, as they are a good natural laxtive.







Okra



Originally from Africa and also very popular in Indian, Caribbean and Middle Eastern cookery, okra are also known as 'ladies' fingers'. They are narrow green-skinned ribbed pods that contain rows of edible creamy seeds that ooze a viscous liquid when cooked. They have a mild-bean like flavour when cooked. Look for firm, small green pods (a brownish tinge indicates they are stale) no longer than 8 cm and avoid any that appear shrivelled or feel soft when gently squeezed.







Okra is served cooked. It is included in a variety of savoury dishes including curries, vegetable stews and soups where the viscous liquid acts as a natural thickener. Okra is an essential ingredient in gumbo a hearty, spicy chicken and prawn stew from New Orleans.







Top and tail the pods and if the skin appears to be damaged in any way, scrape it with a small, sharp knife. Leave whole or slice.







Okra can be boiled or fried but is best cooked with other ingredients. To boil, bring a pan of water to the boil, add the prepared okra and cook for 4-6 minutes or until tender. To fry, heat 1 tbsp olive oil in a frying pan and sauté the prepared okra for 5-10 minutes or until tender. For added flavour fry the okra with garlic and onion, cumin and turmeric.







Keep in the fridge for up to 3 days.


I was raised on okra, it's a staple of Cajun cooking in Louisiana.  We prepare it by rolling it in corn meal after a bath of egg batter and then frying it in oil until crispy. MAGNIFIQUE !

:2567:

Yummy, that sounds good Maya.  I've got some corn meal, I'll try this when I next have them.  I only have olive oil to cook in though.

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Olive oil will work ok, it will change the flavor a bit but not much. You can also serve it with Ranch dressing as a dip for them.

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mayaXXX wrote: Olive oil will work ok, it will change the flavor a bit but not much. You can also serve it with Ranch dressing as a dip for them.
Got a recipe for that then?  I don't think they sell such things in Tesco's over here or is it the same as BBQ sauce?

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Mana: 
No, Ranch dressing is a salad dressing, its' a creamy white dressing made with sour cream, garlic and other goodies. I'm sure Tesco's carries it. Look for the 'Kraft' brand especially.

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Mana: 
ok, will do:)

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Mana: 
I thought this belong here in the food thread.

Anyone for Bacon Salt
http://www.baconsalt.com/

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Mana: 
Here's a recipe from the above site. Sounds yummy

Bacon Herb Roasted Potatoes
½ cup extra virgin olive oil
1 tablespoon fresh thyme minced
1 tablespoon fresh savory minced
1 tablespoon fresh parsley minced
1 tablespoon fresh rosemary minced
4 shallots sliced thin
2 pounds of fingerling potatoes cut in half lengthwise
2 tablespoons Bacon Salt
1 tablespoon ground black pepper
Preheat oven to 375°. Toss all ingredients in a large bowl and allow to marinate for 30 minutes. Spread potatoes out on a sheet pan and bake in the oven until browned and soft (approximately 40 minutes).

mayaXXX
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Ok I was watching this cooking show TOTALLY by accident the other day (I have a reputation to uphold you know, hehe) and there was the yummiest dish.:

Braised rack of lamb with Mint-Cilantro chutney. I actually tried this out and it's awesome.

Ing:

One small rack or standing rib roast of lamb; Season with garlic powder and salt, NO rosemary.

Chutney:
  1. 1/2 cup Extra Virgin Olive Oil
  2. 1/2 cup Seasoned Rice Wine Vinegar (roasted garlic is best)
  3. 3 TBS Fresh Mint
  4. 3 TBS Fresh Cilantro
  5. half teaspoon Minced or chopped garlic
  6. half teaspoon Sliced and shredded Ginger Root

It's better to prepare the Chutney ahead of time to let the flavors 'marry' in the fridge. Very subtle. You'll find yourself craving this stuff. :)


Mix Chutney ing in food processor for best results, til creamy. If you don't have one, mince everything as finely as possible and mix well.


Sear Lamb in saute' pan with olive oil  at high heat til the outside is carmelized slightly. Put in oven for 10 minutes at 400 degrees.  The meat should still be a touch pink when done.


Serve lamb with Chutney and some roasted potatoes or asparagus.


 


YUMMY !!

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Hrm..I wouldn't have thought of putting cilantro and mint together, but it sounds really good and a fairly easy recipe.

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Yeah, I started putting that chutney on steak and pork chops too, works great on both !:c030a:

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Mana: 
What do you do  with all those pumkin seeds once you've carved the head out?  So here's a recipe for those of you that like to eat them.



Pumpkin Seeds

Pumpkin seeds are completely cool. You carve a pumpkin and then the stuff that is left over tastes good. Imagine if everything in life was like that. If you dig a hole you don’t get to eat the dirt. If you re-roof your house, you don’t snack on the leftover shingles. After you carve a pumpkin, you do get to eat the pumpkin seeds. You just have to roast them first. It is easy.

What you need
1. An oven
2. A baking sheet
3. Melted Butter
4. Seeds
5. Salt
6. Seasoning (optional)

Here is how to do it.
1. Do a mediocre job of separating the goo and guts from the actual seeds. Don’t rinse them or they won’t taste as good.
2. Add salt to the seeds. I suggest 1 teaspoon for every 2 cups of seeds.
3. Add the melted butter. I use 1 tablespoon.
4. Mix the salt (and/or seasonings), melted butter and seeds and then spread them on the baking sheet.
5. Roast them at 300 degrees for about 30 minutes. Stir them halfway through.
6. Take them out and eat them.


Seasoning Ideas:
Sweet and Spicy: quarter cup sugar, 1 teaspoon salt and half teaspoon cayenne pepper.
Curry: 1 tablespoon curry powder, 1 teaspoon salt
Spicy Garlic: 1 tablespoon garlic powder, 1 teaspoon salt, half teaspoon cayenne pepper
Southwest: 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt, half teaspoon cayenne pepper


Pumpkin Seed Eating Facts:
1. Some types of pumpkin seeds have less husk than others.
2. You can eat the whole seed, husk and all. Don’t worry.
3. 50 grams of seeds has 5 grams of dietary fiber. That will keep you regular.
4. Pumpkin seeds are also said to be good for Gout, Prostate Health and are supposedly an aphrodesiac.
5. Both German and Bulgarian folk medicines say that eating pumpkin seeds prevents impotence.
6. Roasted pumpkin seeds will keep for about a week in the fridge.


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Ooh yum! I haven't had pumpkin seeds in years.

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Oh I used to LOVE those...yum..

:hh4:

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Yum...we used to make those after we took the guts out of the pumpkins.

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Grill-Roasted Beer Can Chicken for a Charcoal Grill

Using the right amount of charcoal is crucial here; using too much charcoal will burn the chicken, while using too little will extend the cooking time substantially. The temperature inside the grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done. For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1 1/4 cups) of lemonade and proceed as directed.

Serves 4
Spice Rub

1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper

Chicken

2 cups wood chips , or 2 (3-inch) wood chunks
1 whole chicken (about 3 1/2 pounds)
1 can beer (12-ounce), see note
2 bay leaves
Large disposable aluminum baking pan (13 by 9-inch)

1.For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks.

2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape.

3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.

4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes.

5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush.

6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes.

7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how:

Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed.

Step-by-Step: Setting Up Beer Can Chicken

With the legs pointing down, slide the chicken over the open beer can. The two legs and the beer can form a tripod that steadies the chicken on the grill.

 

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With Thanksgiving and Christmas coming up these are some sweet treats to enjoy!



Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.


Cake

1
box Betty Crocker® white angel food cake mix

1
tablespoon Gold Medal® all-purpose flour

1 1/2
teaspoons pumpkin pie spice

3/4
cup canned pumpkin (not pumpkin pie mix)

1
cup cold water

Ginger-Cream Filling

1
pint (2 cups) whipping cream

1/4
cup powdered sugar

2
tablespoons finely chopped crystallized ginger





1.
Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

2.
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3.
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Angel
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Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.

Prep Time:40 min
Start to Finish:1 hr 35 min
Makes:24 cupcakes




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1/2 cup finely chopped pecans
3 tablespoons sugar
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting


1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
3. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
5. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.

mayaXXX
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oh my god, I'm about to pop just from reading the recipes. good lord.

CheshireKat
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Ooh, the pumpkin recipes sound soo good. (I love anything with cream cheese frosting)

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Something new to try for Thankgiving Bacon Wraped Turkey.

INGREDIENTS

For the turkey:
  • 1 (18- to 20-pound) fresh turkey
  • 3 tablespoons vegetable oil
  • 2 medium white onions, peeled and halved
  • 3 medium celery stalks, halved crosswise
  • 10 medium cloves garlic, peeled
  • 6 medium ripe pears, such as Anjou or Bosc
  • 1 pound thinly sliced smoked bacon
For the gravy:
  • 6 tablespoons unsalted butter (3/4 stick)
  • 6 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth, at room temperature
  • 8 large fresh sage leaves
  • 5 sprigs fresh thyme
  • 1 medium dried bay leaf
  • 1 1/2 cups hard pear cider
INSTRUCTIONS
For the turkey:
  1. Heat oven to 400°F. Remove turkey from the refrigerator and let come to room temperature for 30 minutes.
  2. Remove giblets and neck; reserve neck. Rinse out turkey’s cavity and thoroughly pat dry with paper towels. Trim most of excess fat and skin from neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
  3. Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
  4. Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
  5. About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
  6. Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.

  7. For the gravy:
  8. Place 4 pear halves and 1 onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
  9. Make a roux by melting butter in a large saucepan over medium heat. Once butter is completely melted, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
  10. Pour off as much grease as you can from the roasting pan without sacrificing any juices and set the pan over two burners over medium heat. When pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.

CheshireKat
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That sounds yummy. I never thought about putting pears in with the turkey.

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Ketana
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Dragonflygurl wrote:
:d020a::P:clapsmiley::roflmao:

Dragonflygurl
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This belongs in here as it's food related. I might try this and see if it really works.
http://www.metacafe.com/watch/62564/peeling_eggs/

CheshireKat
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Ketana wrote: Dragonflygurl wrote:
:d020a::P:clapsmiley::roflmao:
:lach::flucht01::147:

Dragonflygurl
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Serves 6
Ingredients:

1 tbsp caster sugar
7 clementines
240ml pomegranate juice
30ml orange liqueur (e.g. Grande Marnier type)
750ml bottle vegetarian Prosecco or Champagne

Method:

1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses. Then “frost” by dipping glasses in the sugar.

2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug and devide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.

Dragonflygurl
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Spicy Rum Custard

275ml full fat milk
275ml double cream
small stick cinnamon
4 large free range egg yolks
4 tbsp caster sugar
1 tbsp white rum

Method:

1. Place the milk, cream and cinnamon in a pan and heat gently, until bubbles appear around the edge. Remove from heat, cover with a lid and leave to infuse for 15 minutes before taking out the cinnamon.

2. In a medium sized mixing bowl beat the egg yolks lightly with the sugar and rum using a small whisk.

3. Re-heat the milk mixture until just below boiling point and then pour over the egg mixture, whisking all the time to prevent lumps from forming.

4. Pour the custard back into the saucepan and continue to whisk until the sauce has thickened. Serve immediately.

Note: this is a pouring consistency, for a thicker custard add 1tsp cornflour when incorporating the sugar into the eggs.

Angel
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Dragonflygurl wrote:
Spicy Rum Custard

275ml full fat milk
275ml double cream
small stick cinnamon
4 large free range egg yolks
4 tbsp caster sugar
1 tbsp white rum

Method:

1. Place the milk, cream and cinnamon in a pan and heat gently, until bubbles appear around the edge. Remove from heat, cover with a lid and leave to infuse for 15 minutes before taking out the cinnamon.

2. In a medium sized mixing bowl beat the egg yolks lightly with the sugar and rum using a small whisk.

3. Re-heat the milk mixture until just below boiling point and then pour over the egg mixture, whisking all the time to prevent lumps from forming.

4. Pour the custard back into the saucepan and continue to whisk until the sauce has thickened. Serve immediately.

Note: this is a pouring consistency, for a thicker custard add 1tsp cornflour when incorporating the sugar into the eggs.

That looks soooo good and I AM hungry!  It looks perfect for Christmas.

Dragonflygurl
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How to remove most of the seeds when cutting up a watermelon

http://www.instructables.com/id/How-to-remove-most-of-the-seeds-when-cutting-up-a-/

Dragonflygurl
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Potato Salad with Avocado Dressing

Potato salad with Avocado dressing
Avocado is said to be one of the most nutritious fruits in the world - and it is. It provides more than 25 essential nutrients, including fibre, potassium, Vitamin E, B-vitamins, folic acid, iron, copper, phosphorus and magnesium, just to name a few.

Ingredients (Serves 4):
• 800g small salad potatoes
• Salt
• 300g celery
• 1 avocado
• 2 garlic cloves
• 200g cottage cheese
• Black pepper
• Grated zest and juice of an unwaxed lime

Method
Peel and halve or quarter the potatoes. Place potatoes in a pot of slightly salted water and cook for 20-25 minutes until soft. Thoroughly drain the potatoes and leave to cool. Wash the celery and cut in to slices, chop celery leaves and set them aside. Peel and remove stone from Avocado. Place in a bowl and puree with a hand held mixer, then add lime juice. Stir in the lime zest, crushed garlic and cottage cheese and season to taste with salt and pepper. Mix the potatoes and celery into the mixture and leave for flavours to blend for 1-2 hours. Season to taste and decorate with celery leaves.

Dragonflygurl
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aked Stuffed Onions


Onions are low in calories but add a great flavour to a variety of dishes. This dish not only lets you enjoy the delicious taste of the onion but also nicely combines with the flavour of red pepper, olives and feta cheese.

Ingredients (Serves 4):
• 4 large onions
• Salt
• 1 red pepper
• 1 tablespoon butter
• 100g stuffed green olives
• 125g Feta cheese
• 2 teaspoons Oregano
• Pepper
• 4 part baked rolls

Method
Peel the onions and cut the top off of each one. Hollow out the inside leaving ½" shell. Place the onions in a pan with boiling salted water and cook for about 15 minutes until the onions are soft but not mushy.

In the meantime dice the left over onion pieces. Wash the pepper, core and finely dice it. Throw the peppers and onions in a pan with hot butter and fry for 5-7 minutes.

Drain and roughly chop the green olives. Add to the pan and fry them for 1 minute. Crumble the Feta cheese into the pan. Season to taste with Oregano, salt and pepper and take off of the hob.

Drain the onions, season with salt and pepper and stuff them with the filling. Put the rest of the filling in a greased oven dish and place the onions on top. Bake in a pre-heated oven for 45–50 minutes at 180°C/160°C fan assisted / Gas mark 4.

Place the rolls in the oven before the onions are done and bake until golden. Serve together immediately.

Dragonflygurl
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Orange Jelly with Mandarin Segments

Nutrition Information Per Serving
| 35 calories
| 0.0g fat

| 2.4g protein
| 23.7g carb

| 0.2g fibre
| 1 fruit & veg
Ingredients

* 1 Sachet Orange Jelly, Sugar Free, Rowntree's
* 1 Can/298g Mandarin Segments

Method

1. Sprinkle contents of sachet into jug of 280ml (½ pint) boiling water.

2. Stir until dissolved then make up to 550ml (1 pint) using the juice from the can of mandarin segments and cold water as necessary.

3. Pour into a mould, or serving dishes, and refrigerate until semi-set*.

4. Add the mandarin segments and return to the fridge until fully set.

*Allowing the jelly to partially set first, stops all the fruit falling to the bottom. If you don't want to return later, you can just pop it in at the beginning!

CheshireKat
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Pumpkin Pound Cake with Cinnamon Glaze

Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices.

CAKE
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract

GLAZE
2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.

2. Whisk flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg in medium bowl.

3. Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

5. Beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)

16 servings

PER SERVING: 465 calories, 25 g total fat (14.5 g saturated fat), 6 g protein, 56 g carbohydrate, 135 mg cholesterol, 150 mg sodium, 2 g fiber

Ketana
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oh goodness but that pumkin pound cake sounds delicious!! just might take on that recipe and whip it up this weekend, thanks DFG!

CheshireKat
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Ketana wrote: oh goodness but that pumkin pound cake sounds delicious!! just might take on that recipe and whip it up this weekend, thanks DFG!I have a feeling 'POUND cake' is the correct name for that desert. But it does sound yummy & rich....cream cheese glace on moist pumpkin pound cake!:c030a:

Dragonflygurl
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That cake does sound yummy but I'm afraid I'm not into cakes.

Here's a nice soup recipe

Serves 4 | Prep 10mins | Cooking 40-45mins

Ginger Carrot Soup

Bright, colourful and warming. This ginger carrot soup recipe is particularly low in fat and calories - under 80 kcal per serving - which means you can enjoy it with a lovely chunk of wholemeal bread!


Nutrition Information Per Serving
| 79 calories
| 4.7g fat

| 1.3g protein
| 8.3g carb

| 2.6g fibre
Ingredients

* 1 tbsp Olive Oil
* 1 Medium Onion
* 6 Large Carrots
* 10g Root Ginger
* 1 Vegetable Stock Cube
* 1½ Pints Boiling Water
* 1 tbsp Basil
* 1 tsp Black Pepper, Freshly Ground
* 1 tsp Sea Salt

Method

1. Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion.

2. Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft.

3. Pour contents of pan, along with salt & pepper, into food processor and blend, adding more water if needed.

4. Garnish with basil and serve.

Equipment Required

* Large saucepan

Dragonflygurl
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Not sure if this is right for this thread but it is a food thread after all.

WHEN CHICKEN IS NOT ENOUGH!

Them why not try these dishes,
GUINEA PIGS

To many of us soft-centred Europeans, Guinea Pigs are the ideal pet; they're cute, they're not very fast and they won't bite, however much you wind them up.

To Peruvians and Bolivians, however, Guinea Pigs spell food. They're delicious fried, broiled or roasted and are high in protein. Mmmmm.

FRIED SNAKES

Visitors to Cambodia who are feeling particularly brave might like to snack on a fried snake as they stroll round the country's vibrant street markets.

Cambodians also like to deep-fry locusts, scorpions and even tarantulas.

GEODUCK

The Geoduck is a curious creature. This elongated clam has the good fortune to live for centuries but the bad luck of looking a bit phallic.

It's harvested in large quantities, and mocked by fisherman, in the USA - but Asia is where the Geoduck is consumed. In China and Japan it's a delicacy and can be enjoyed in a soup, hot-pot or fondue.

Thanks in part to its snigger-worthy appearance, it's also considered to have a positive impact upon male diners' bedroom performance.

Camel, might leave you a little humpy

Camels may not be the cutest of creatures but visitors to Morocco still tend to be alarmed to see heads, hooves and legs of these cantankerous animals strung up in butcher shops.

The meat is said to be very tasty. Camels can be served stuffed with vegetables and nuts, or they also make delicious burgers.

ANT EGGS
If you could see the photos to this, they are gross.

In the UK, ants tend to be mercifully small. In other parts of the world they can be so enormous that their larvae are substantial enough to be classed as food.

Wander round the street markets of Bangkok and you'll find ant eggs sold as an ingredient or in soup, which is packed with protein and said to be peppery and pleasing.

DURIAN

Palates differ depending where you are in the world, but many visitors to Asia just can't fathom why the Durian fruit ever gets eaten by anyone.

Like vegemite, this is a true love-it-or-hate-it foodstuff. Durians are rubbery, pungent and, one way or another, quite unforgettable.

They can be made into a variety of deserts, served as a savoury side dish, made into soup, curry or just about anything else; this is one versatile foodstuff. If you get to take a holiday in Thailand, grab a Durian from a street vendor and give it a sniff. We dare you.

DRUNKEN SHRIMP

Shrimp is a popular seafood choice across the globe, but an unusual variation is applied in some parts of China, where fresh-water shrimp are eaten whilst alive and kicking.

Well, only kicking a little bit, because they're doused in a strong alcoholic sauce first. It seems fair; if you're going to have your head bitten off, better to be plastered at the time.

Last edited on Wed Nov 12th, 2008 12:24 am by Dragonflygurl

mayaXXX
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All right, admit it, you've been watching Andrew Zimmerman's 'Bizarre Foods' show on Travel channel again, haven't you? *snort*

:thanks2:

Dragonflygurl
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mayaXXX wrote: All right, admit it, you've been watching Andrew Zimmerman's 'Bizarre Foods' show on Travel channel again, haven't you? *snort*

:thanks2:

Andrew Zimmerman never heard of him.  I got that info off my ISP home page yesterday.

Angel
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I have one thing to say about the above list of edible items........EEEWWWW!

CheshireKat
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Mana: 
Dragonflygurl wrote: Not sure if this is right for this thread but it is a food thread after all.

WHEN CHICKEN IS NOT ENOUGH!

Them why not try these dishes,
GUINEA PIGS

To many of us soft-centred Europeans, Guinea Pigs are the ideal pet; they're cute, they're not very fast and they won't bite, however much you wind them up.

To Peruvians and Bolivians, however, Guinea Pigs spell food. They're delicious fried, broiled or roasted and are high in protein. Mmmmm.

FRIED SNAKES

Visitors to Cambodia who are feeling particularly brave might like to snack on a fried snake as they stroll round the country's vibrant street markets.

Cambodians also like to deep-fry locusts, scorpions and even tarantulas.

GEODUCK

The Geoduck is a curious creature. This elongated clam has the good fortune to live for centuries but the bad luck of looking a bit phallic.

It's harvested in large quantities, and mocked by fisherman, in the USA - but Asia is where the Geoduck is consumed. In China and Japan it's a delicacy and can be enjoyed in a soup, hot-pot or fondue.

Thanks in part to its snigger-worthy appearance, it's also considered to have a positive impact upon male diners' bedroom performance.

Camel, might leave you a little humpy

Camels may not be the cutest of creatures but visitors to Morocco still tend to be alarmed to see heads, hooves and legs of these cantankerous animals strung up in butcher shops.

The meat is said to be very tasty. Camels can be served stuffed with vegetables and nuts, or they also make delicious burgers.

ANT EGGS
If you could see the photos to this, they are gross.

In the UK, ants tend to be mercifully small. In other parts of the world they can be so enormous that their larvae are substantial enough to be classed as food.

Wander round the street markets of Bangkok and you'll find ant eggs sold as an ingredient or in soup, which is packed with protein and said to be peppery and pleasing.

DURIAN

Palates differ depending where you are in the world, but many visitors to Asia just can't fathom why the Durian fruit ever gets eaten by anyone.

Like vegemite, this is a true love-it-or-hate-it foodstuff. Durians are rubbery, pungent and, one way or another, quite unforgettable.

They can be made into a variety of deserts, served as a savoury side dish, made into soup, curry or just about anything else; this is one versatile foodstuff. If you get to take a holiday in Thailand, grab a Durian from a street vendor and give it a sniff. We dare you.

DRUNKEN SHRIMP

Shrimp is a popular seafood choice across the globe, but an unusual variation is applied in some parts of China, where fresh-water shrimp are eaten whilst alive and kicking.

Well, only kicking a little bit, because they're doused in a strong alcoholic sauce first. It seems fair; if you're going to have your head bitten off, better to be plastered at the time.
Excellent incentive for dieters :P  Thanks DFG!

Ketana
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oh look it's a whipped pussy in a pudding cup..yummy..

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Makes a change from Sushi I suppose!

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Potato and salmon gratin

With this dish, you can use tinned salmon, fresh, cooked salmon, or smoked salmon. We’ve suggested smoked offcuts as they’re cheap, and strongly-flavoured: a little goes a long way.

Peel 700g of potatoes and slice them horizontally to about 1cm thickness. Clean, trim and chop a leek, and peel and chop a red onion. Add these to a saucepan with 500ml of milk, a fish stock cube, and salt and pepper – topping up with water to cover the veg, if necessary.

Simmer gently for 40 minutes until the potatoes are very tender. Add a chopped head of broccoli about ten minutes before the end to cook lightly. Be careful, as milk has a tendency to burn in a saucepan. Make sure that you cook it all quite lightly.

Strain the milk/stock mix into a bowl and set aside. Layer the potato and vegetable mix in a dish with some pieces of smoked salmon offcuts (or whichever type of salmon you will be using), topping with the potato mix. Return the sauce to the pan and reduce over a low heat for about 20 minutes, until smooth and creamy.

Pour some of this over the layers of potatoes, vegetables and fish – be careful not to swamp it. Finally, sprinkle lightly with breadcrumbs, dot with butter, and cook for 25 minutes in a hot oven, or until the crumbs are starting to brown and the dish is piping hot and bubbling.

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French Apple Tart recipe

This is such a popular French classic that you could serve on almost any occasion. The secret is in using sharp tangy cooking (preferably Bramley) apples contrasted with sweet dessert apples and sweet crisp pastry. Prepare the various stages in advance and finish cooking near serving time.

Serves: 4-6

Prep time: 1hour
Cook time: 40min


Ingredients



For the paté sucre:
110g plain flour
75g unsalted butter at room temperature, cut into chunks
25g castor sugar
1 medium egg yolks
1 tsp finely grated lemon rind
For the apple:
3 medium Bramley apples, peeled, cored and chopped
Sugar to taste
2-3 dessert apples
25g unsalted butter, melted
1 tbsp castor sugar and 2 tsp cinnamon, mixed together

Method



1. Have ready a 20cm non-stick flan dish with sheet of greaseproof in base.

2. Place all the ingredients for the pastry in a food processor and blend just until it forms a ball. Wrap in cling film and chill for 10-20mins. Roll out thinly on a well floured board or marble slab and line the flan dish carefully. Then chill for another 40-50 mins.

3. Preheat the oven to 200C/400F/Gas Mark 6. Bake blind (lined with greaseproof paper and baking beans) for 15-20 minutes until the edges are turning golden. Remove the paper and beans and cook uncovered for a further 8-10 minutes until light golden all over. Cool.

4. Place the chopped Bramley apples and water in a heavy based saucepan and heat gently until the apples soften, stirring regularly. When you have a smooth puree add sugar to taste. Cool slightly.

5. Peel, core and slice the dessert apples neatly and thinly. Work quickly to prevent too much browning, or brush with lemon juice if you prepare them in advance.

6. To assemble the tart, spoon the apple puree into the pastry case. Arrange the thin slices neatly over the puree. Brush with the melted butter and sprinkle on the cinnamon sugar. Bake in the oven for 20 minutes or until the apple slices are tender and beginning to brown.

Food Features rating: Classic Autumn Treat.

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Cranberry and Orange Cordial

Ingredients:
For the sugar syrup:
300g Fruisana fruit sugar 
600mlwater                                                                                                                               

For the cordial base:
450g Cranberries
Grated zest and juice of 3 Oranges
100g Fruisana Fruit Sugar
150ml water

To serve:
1 litre sparkling water
Ice cubes

Method:


1. To make the sugar syrup, heat the Fruisana and water in a saucepan until Fruisana has totally dissolved.



2. Boil for 3 - 4 minutes, until slightly syrupy. Leave to cool.



3. To make the cordial, place the cranberries in a large jug and crush with a wooden spoon, stir in the orange juice and zest.



4. Bring the water and Fruisana to the boil in a saucepan, stir over the fruit and allow to cool and then strain the fruit through a fine sieve.



5. Stir in the sugar syrup. Bottle and store in the fridge until required.



6. To serve dilute to taste with sparkling water and ice cubes







Last edited on Tue Nov 25th, 2008 12:27 am by Dragonflygurl

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Cardamom Cake

Ingredients:

225g butter, softened
175g Fruisana Fruit Sugar
4 large eggs
150ml natural yogurt
200g self-raising flour, sieved
200g wholemeal self-raising flour, sieved
10 cardamom pods, remove the seeds and grind them in a pestle and mortar
or use 1 teaspoon of ground cardamom
175g raisins
100g chocolate chips

Method:

1. Place the butter and Fruisana into a bowl and beat together until light and fluffy.



2. Beat in each egg then beat in the yogurt, fold in the flours and ground cardamom seeds mix thoroughly.



3. Gently stir in the raisins and chocolate chips, place the mixture into a lined 23cm (9inch) round deep cake tin.



4. Bake in a fan oven 160°C, electric oven 180°C or gas oven mark 4 for 1½ - 2 hours until well risen, golden in colour and when tested by placing a skewer in the centre it comes out clean.



5. Allow to cool in the tin for 15 minutes before turning out to cool completely.

Angel
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This makes for a good holiday dish!

Sweet Potato Casserole
INGREDIENTS:
1 1/2 cups warm mashed sweet potatoes
1/2 cup granulated sugar
4 tablespoons melted butter
1 egg, slightly beaten
1/2 cup flaked coconut
1/3 cup milk
1/2 teaspoon vanilla

Topping:
1/2 cup light brown sugar
1/2 cup pecan pieces
1/4 cup flour
4 tablespoons butter, melted
dash salt

PREPARATION:
Combine mashed sweet potatoes, sugar, butter, egg, coconut, milk and vanilla; mix well. Pour into a buttered 1- to 1 1/2-quart casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine, and salt.

Pour over top of potato mixture. Bake at 350° for 20 to 30 minutes.
Serves 4.

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Look what I found that's quite handy and it tells me what a cup of ingredients is, as I'm always forgetting. Now I can stick this to my kitchen cupboard as reminder.

Conversion Chart

GAS MARK CELSIUS FAHRENHEIT DESCRIPTION
Britain Australia America

1 140 275 VERY COOL
2 150 300 COOL
3 160 325 WARM
4 180 350 MODERATE
5 190 375 FAIRLY HOT
6 200 400 HOT
7 220 425 HOT
8 230 450 VERY HOT

All recipes are given in metric measurement. A tablespoon indicates a specific 15ml measurement and a teaspoon 5 ml measurement. Any cup measurements are based on Australian cup sizes, being 1 cup = 250 ml, 1/2 up = 125ml, 1/3cup = 80ml and 1/4 cup = 60ml. It is important to note that an American cup size is 240ml.
US to Metric US Metric
Capacity 1/5 teaspoon 1 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) 0.95 litre
4 quarts (1 gallon) 3.8 litres
1 fluid ounce 30 ml
1 ounce 28 grams
1 pound 454 grams

Metric to US Metric US
Capacity 1 ml 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid ounce
100 ml 3.4 fluid oz
240 ml 1 cup
1 litre 34 fluid oz
1 litre 4.2 cups
1 litre 2.1 pints
1 litre 1.06 quarts
1 litre 0.26 gallon

Angel
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Get in the holiday spirit, with these peanut butter and chocolate cookies.





RECIPE INGREDIENTS:


2/3 cup smooth peanut butter


1/4 cup unsalted butter, softened


1 cup packed brown sugar


2 large eggs


2 tsp. vanilla extract


1 1/2 cups all-purpose flour


1/4 tsp. salt


Sugar (for coating cookies)


40 Hershey's Kisses
1. Preheat the oven to 350 degrees. In a large bowl, beat the peanut butter, butter and brown sugar on medium speed until combined. Beat in the eggs one at a time, then add the vanilla extract. On low speed, blend in the flour and salt.
2. Shape the dough into 1-inch balls. Roll in the sugar to coat lightly. Place on ungreased baking sheets, about 2 inches apart. Bake for 12 to 15 minutes or until lightly browned.
3. Move the cookies from the baking sheets to a wire rack and immediately place an unwrapped Hershey's Kiss on the center of each cookie, pressing down so that the cookie cracks a little bit around the edge.
4. Using a metal spatula, transfer the cookies to wire racks and let them cool completely. Repeat until all the dough is used or all the Kisses are gone. Makes approximately 40 cookies.

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Light Lentil Curry with Vegetables recipe

Serve this delicious curry with simple rice and a crisp mixed salad.

Serves: 4

Prep time: 25 mins
Cook time: 1 hour 10 mins


Ingredients



1 x 400g Toover daal
1 tbsp turmeric
2 aubergines, thinly sliced
225g fine green beans, trimmed
2 onions, sliced
2 tbsp tamarind pulp
salt and pepper
For the spices:
1 tbsp oil
1 tbsp Channa daal
1 tbsp Urid daal
6 curry leaves
Pinch Asafedita (heeng)
Pinch fenugreek seeds
2 tsp cumin seeds
Garnish:
1 tsp garam masala
Fresh coriander

Method



1. Put the toover daal into a large saucepan, add the turmeric and sufficient water to cover, bring to the boil, cover and simmer for 35-45 minutes until tender.

2. Add all the vegetables, tamarind and season with salt and pepper, simmer for 15 to 20 minutes.

3. Meanwhile, heat the oil in a frying pan, add the spices and cook over a low heat for 5 minutes. Stir into the vegetable mixture, spoon into a serving dish and sprinkle with the garam masala at the last minute.

Tip:

The daal and spices are available at good supermarkets or Indian shops; they are also available from the internet.

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Dessert on a Dime: Pear Sorbet

Freeze a can of pear halves in syrup for several hours, or overnight, until solid.

Rinse frozen can under hot water for 30 seconds.

Transfer frozen pears and syrup to a food processor, add ½ tsp grated ginger and pulse until smooth. Delicious!

Dragonflygurl
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Cakes that are a work of art
http://www.colourlovers.com/blog/2009/03/13/colorful-cake-art/

Be_You_
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Posted: Fri May 1st, 2009 10:33 am
I love macaroni salad (probably too much) but most of the stuff is either greasy or sweet
Macaroni Salad

1 lb salad macaroni
4 sticks celery stripped of strands
4 carrots
1 medium onion
1 red pepper
1 large dill pickle
1 heaping tsp corn starch
2 heaping tbs mayonaise
1/2 cup water
3 tsp vinegar (white or red wine etc.)
2 heaping tsp sugar
2 tbs olive oil
2 heaping tbs salt (most gets drained away in pasta water)
4 dashes louisiana hot sauce
1 tsp prepared horseradish


Start 3 quarts unsalted water boiling in a big pot wash vegetables and trim ends of carrots, trim and peel onion, strip strands from celery sticks, and remove hulls from red pepper.
Add pasta when water is boiling and cook until edges are soft. While pasta is cooking mince vegetables finely, reserving any liquid (food processor okay).
Add a small amount of water to cornstarch then blend in the sugar, hot sauce, horseradish, and vinegar, vegetable juices, and add most of the remainder of the water (reserving some to be used later if necessary).
Microwave 2 minutes on high stirring frequently until mix is bubbly and no longer milky; add water as neccessary to keep from being too thick; mayonaise consistency is ideal. This can also be done on the stovetop. Set this mixture into a larger bowl of cold water and stir to cool a little.
When pasta is almost cooked dump salt into pot and stir for final minute before draining pasta thoroughly in a colander. Do not rinse.
Return pasta to pot and stir in olive oil then add peppers, carrots, onion, celery, pickle, stirring each in thoroughly before adding the next. This has the effect of partially cooking the vegetables.
Let the mixture cool for a few minutes then stir in the mayonaise and the cornstarch mixture, refrigerate. You're done.

makes 2 + quarts

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Spinach and Sardine Sandwich

The whole wheat bread that I like comes pre-sliced, but the slices are extremely thick. I quit wondering about where I might effectively lodge a complaint about that after I realized I could split the slices in two. I lay each slice flat near the edge of my cutting board and while holding it gently with the palm of my hand, I slip a sharp chef's knife through it with a sawing motion. I takes a little bit of practice, but by sensing the position of the knife with your hand it is possible to keep the resulting halves quite even. I cut each slice about two-thirds of the way through and then rotate them 90 degrees to complete the job.

Thin slices are good for reducing the calories, carbohydrate, and protein content in a sandwich, and also keeps an overabundance of bread from getting in the way of the flavor of the filling.

Toasting the bread is an option which makes the sandwich stronger (and adds to the flavor), but the technique of carefully building a thick layer of interlocking spinach leaves between the bread and the sardines is the key to keeping this juicy sandwich from falling apart.

Carefully arrange several layers of clean dry spinach leaves on each slice.
Drain the sardines somewhat - the lightly smoked variety packed in olive oil is my preference - and split the little fish down the middle, using one-half to two-thirds of a small can per sandwich.

Drizzle the juice from a quarter lemon over the sardines and cover with another layer of spinach and bread.

Compress the sandwich against the cutting board with firm downward hand pressure to set it. I often cut this sandwich into quarters.

The way I build this sandwich, it's 65 to 75 percent spinach and extremely delicious.

As a vegan alternative, use avocado instead of sardines, omit the compression of the sandwich on the cutting board or while eating. Maybe add a little hot sauce.

Last edited on Sat Jun 20th, 2009 01:36 am by Be_You_

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Here's a filling healthy soup for the winter months a head.

Vegetable Soup with Pasta
Complexity: Easy
    Gluten freeLow saltLow saturated fatSuperfoodsVegetarian
Servings, Preparation and Cooking TimeNumber of servings: 6
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients
  • 2tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 red pepper, chopped
  • 1litre vegetable stock
  • 400g tin chopped tomatoes
  • 2 large carrots, chopped
  • 125g cauliflower
  • 2 medium potatoes, peeled and cubed
  • 75g small pasta shapes
  • 125g frozen peas
  • Salt and freshly ground black pepper

  1. 01 Sauté onion, garlic and red pepper in the olive oil for 5 minutes.
  2. 02 Add all the other vegetables, except peas, and cook for 2 minutes more. Add the vegetable stock, bring to the boil and simmer for 20 minutes.
  3. 03 Add pasta shapes and frozen peas 10 minutes before the end of cooking time. Season and serve.
Additional Information and TipsCut vegetables into chunky pieces, then why not try steaming or boiling in the minimum amount of fast-boiling water until tender-crisp to preserve the maximum amount of vitamins.


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Plum Custard Tarts

We may need to reduce our intake of sugar and saturated fat but that doesn’t mean we can’t enjoy a treat now and then. Red plums are a useful source of betacarotene.

Attributes

Complexity: Easy

* Low Calorie
* Low salt
* Low saturated fat
* Vegetarian

Servings, Preparation and Cooking Time

Number of servings: 4

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients

* 8 small sheets filo pastry, cut into 16 x 13cm (5in) squares
* Low-calorie cooking spray
* 250g (9oz) low-fat fromage frais
* 2 egg yolks
* 50g (2oz) caster sugar
* 1tsp vanilla extract
* 2 red plums, thinly sliced

1. 01 Heat the oven to 200ºC/180ºC fan/Gas 6.
2. 02 Spray a little cooking spray over each pastry square.
3. 03 Stack the pastry squares in twos. Layer one stack on top of another at an angle to create an 8-point star shape, spraying with oil between the layers. Repeat with the remaining pastry to give 4 star shapes and use to line 4 x 10cm (4in) loose bottomed, deep-fluted tart tins. Bake for 5 minutes.
4. 04 Beat together the fromage frais, egg yolks, sugar and vanilla and divide between the pastry cases. Return to the oven and cook for a further 10 minutes until set.
5. 05 Cool slightly and then top with the plum slices.

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Start the day with a breakfast smoothie

Recipe for Pear, Banana, Oat and Honey Breakfast Smoothie

Attributes

Complexity: Easy

* High fibre
* Low Calorie
* Low fat
* Low saturated fat
* Superfoods
* Vegetarian

Servings, Preparation and Cooking Time

Number of servings: 2

Preparation time: 5 minutes

Cooking time: 0 minutes

Ingredients

* 1 ripe juicy pear, cored
* 1 ripe banana, peeled
* 30g Porridge Oats
* 1tbsp clear honey
* 110g low fat natural yoghurt
* 250ml apple juice
* Handful of ice cubes

1. 01 Place all the ingredients in a smoothie maker or food processor and blend till smooth.

2. 02 Serve chilled in a tall glass.

Dragonflygurl
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How to make your own peanut butter.  The main reason for me is that I don't like all the salt and sugar and the butter that is added to our English versions.  So I looked it up on google and got the below video link.

http://www.youtube.com/watch?v=gZnLp6kr4Hg&feature=related

Unfortunately over here you can only get roasted monkey nuts in their schells, so I buy salted ones and rinse off the salt in sieve. Then I dry them in kitchen towel.

Last edited on Fri Jul 16th, 2010 02:24 pm by Dragonflygurl

Angel
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Dragonflygurl wrote:
Unfortunately over here you can only get roasted monkey nuts in their schells, so I buy salted ones and rinse off the salt in sieve. Then I dry them in kitchen towel.


Those poor nutless monkeys....:c030a:

Dragonflygurl
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Angel wrote: Dragonflygurl wrote:
Unfortunately over here you can only get roasted monkey nuts in their schells, so I buy salted ones and rinse off the salt in sieve. Then I dry them in kitchen towel.


Those poor nutless monkeys....:c030a:

I think they call them that because one has to schell them your self.  And they have the skin on them too so my poor little fingers can't take all that schelling.  It really pisses me off that is the only way you can buy unsalted roasted peanuts.

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What's in my Fridge, no it's not a game.

Go to the below link and type in a few things that are in your fridge and it will come up with recipes for it

http://www.goodtoknow.co.uk/recipes/447900/What-s-in-my-fridge-

The only thing is one now has to find someone to cook it as well.

I put some really strange things into my one, for example I put in thin air and water, becasue that's about what I got in there, and it came up with loads of recipes but when I put something rather rude in there, it said sorry we can't find a recipe for it, lol.

Last edited on Tue Sep 7th, 2010 03:32 pm by Dragonflygurl

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This sounds like fun. I'll have to give it a try.

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One of my favorite sandwiches (other than PB&J)

MIGHTY MOUSE

1 oz Provolone
1 oz cheddar
lettuce
cucumber slices
black olive slices
alfalfa/onion sprouts

Dragonflygurl
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May I ask what is Provolone?

What's PB&J stand for?

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Peanutbutter & Jelly

mayaXXX
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Provolone is a rather yummy Italian cheese...

:bounce_pinka:

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I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

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Mana: 
Posting this on a craft board about chocolate, I thought I'd post it here. Some things you can do with chocolate.

Chocolate has to be one of the most popular things in the world and apart from easting it, there are many more uses. Below we look at several things you can do with chocolate.

1. Body Painting - The art of body painting is becoming more and more popular these days and using chocolate for body painting can be a huge amount of fun. The paint should be real chocolate which is melted.

2. Chocolate massage - is now also becoming popular and you have to give it a go. Normally you bathe in a bath of melted and prepared melted chocolate and you are then asked to lie on the massage table, where you are massaged using traditional massage techniques.

3. Chocolate wrestling - might not be everyone's idea of fun but as an alternative to mud wrestling, chocolate wrestling can be a huge amount of fun. It is surely one of the things you have to or maybe perhaps shouldn't do once in your life.

4. Watch it - because there are some very good movies which have been made to do with chocolate including 'Charlie and the Chocolate factory', 'Chocolat' and 'Like Water for Chocolate'.

5. Give some as a present. Giving chocolate as a gift can be really win hearts, especially on Valentines Day. Easter, Christmas and birthdays will always also be great chocolate giving days. Few people will not appreciate some nice chocolates.

6. Travel to see it. Chocolate travel is something you can certainly do with some great chocolate travel tours possible. Tours such as the York Chocolate Tours or Cadburys World can be a good way to spend a day.

7. Have a party. Why not hold a chocolate party where you can talk, eat and think about chocolate. A party which is based on a common interest can be a lot of fun and what better subject than this.

8. Listen to it. The group 'Hot Chocolate' are still arguably one of the great bands from the 1970s and their music is still well worth listening to. Songs such as 'Heaven Is In The Back Seat Of My Cadillac' are worth listening to again.

9. Make it. Why not experiment and learn and enjoy making your own chocolate. There are some wonderful things you can make which are delicious including logs, cakes, buns and desserts.

10. Sell it. If you really love chocolate as much as I do then you might want to actually go into business and make money from it. Why not write a book about it or start selling it?!

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Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.

Dragonflygurl
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Angel wrote: Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.
They do but I don't like all the shit they put in it, for example shop brought peanut butter has loads of suger in it as well as salt.  I make my own because I don't want those ingredients in it.  That's why I was looking for cooked unsalted peanuts that I mention in another thread.

CheshireKat
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Dragonflygurl wrote: Angel wrote: Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.
They do but I don't like all the shit they put in it, for example shop brought peanut butter has loads of suger in it as well as salt.  I make my own because I don't want those ingredients in it.  That's why I was looking for cooked unsalted peanuts that I mention in another thread.
Do they have health food stores or 'Natural Grocers' in the UK?  They have all kind of nut butters. peanut, hazelnut, cashew, almond  etc.

Dragonflygurl
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CheshireKat wrote: Dragonflygurl wrote: Angel wrote: Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.
They do but I don't like all the shit they put in it, for example shop brought peanut butter has loads of suger in it as well as salt.  I make my own because I don't want those ingredients in it.  That's why I was looking for cooked unsalted peanuts that I mention in another thread.
Do they have health food stores or 'Natural Grocers' in the UK?  They have all kind of nut butters. peanut, hazelnut, cashew, almond  etc.
Well they used to have a very good health store where I live but it closed down.  There are only commical ones but even the nut butters have added sugar and salt and other stuff I don't want in mine.

Be_You_
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Mana: 
French Onion Soup

Do you know, I've discovered that even a pro - which I'm not - sometimes burns the onions resulting in bitter soup and maybe even colon cancer later on in life which is what got grandma. The solution? Use a rice cooker to fry the onions. Even if you forget you're making onion soup, the thing will click off high heat before any damage is done.

Use about a quarter cup of oil - I use olive oil and it works out fine - and two big onions, two sticks of celery chopped, and a bulb of garlic. If you don't have celery, it's no disaster, and perhaps even a bit of celery seed can be added to impart some of that flavor.

Chop the onions and the celery and add them to the hot oil a bit at a time stirring uncovered to dry out the onions. (They won't brown until the moisture is gone.) I add some Italian seasoning and black pepper to the pot though I know due to my heritage I'm supposed to be using an "Herb de Provence" mixture.

When the onions finally start to brown and the bottom of the pot - rice cooker - starts getting a caramel coating, it can be de-glazed with just a bit of beer or water you'll be adding later. Stir the onions into the liquid so they pick up the build-up on the bottom. Sometimes I use wine - meaning red wine - though it makes the soup come out a bit purple. I don't ever buy or use white wine - though I understand some other people do - so you might try that, but in any case beer is probably best.

Add the garlic, minced, right at the end so you don't cook out the flavor.

The French way is to toast some French bread and melt Gruyere or Swiss cheese on it, then pour the soup over the bread and put it in a broiler, but I simply sprinkle my soup with Parmesan cheese and dip toasted sourdough bread into it as I eat.

This is good warm weather food (warm weather so you can keep the windows open the next day for fresh air).

(Makes as much soup as you add liquid plus the other stuff... I don't know.. probably feed three people or so.)

BU

Last edited on Sat Aug 6th, 2011 07:45 am by Be_You_

mayaXXX
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I'm bumping this post so the new folks can drool over the recipes here....

:xmasbanner3:

Abby1964
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Mana: 
Since I just had to do one for my sister to take to an office party how about I add Macaroni and Cheese Casserole.

1 pound Large elbow macaroni
1 pound extra sharp New York Chedder cheese
about a pound of shredded sharp Cheddar
1 stick butter
2 large eggs
2 cans of evaporated milk
yellow mustard
worcestershire sauce
salt
pepper

Boil the macaroni in salted water until not quite al dente and drain.  Spray a 9 X 13 casserole pan with non stick spray and preheat oven to 350 degrees.

In the casserole put in a layer of Macaroni, Slices of the Extra sharp cheddar, and 1/3 stick of butter in pats.  Sprinkle with shredded cheddar.  Repeat this process to create 3 layers of mac and cheese.

in a large mixing bowl combine your eggs and about three tablespoons of mustard, one teaspoon worcestershire a pinch of salt and a pinch of pepper and whisk together until well mixed.  Whisk in the two cans of milk and taste.  You should be able to clearly taste the mustard in the mixture but it should not overpower it.  Pour the egg mixture over the Macaroni and give the pan a small shake to evenly distribute the liquid. 

Place the casserole on a cookie sheet and bake for 30 to 45 minutes at 350 until the top is golden brown. 

I don't recommend using margerine or low fat evaporated milk as it tends to come out really loose and soupy.

Last edited on Fri Dec 16th, 2011 01:45 pm by Abby1964

Be_You_
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Mana: 
Interesting Abby. I haven't considered using eggs to emulsify the cheese, but I now see that its just like with quiche, nest'ce pas?

When I've attempted to make mac and cheese from scratch I've used either a flour roux or a cornstarch solution as a emulsifying agent; which calls to mind a simple cheese sauce/fondue I make out of Parmesan cheese.

I simply mix a dash of cornstarch for each quarter cup of cheese in a pan and then add an equal amount liquid - such as beer, wine, or just water - and heat it while stirring until the cornstarch does its thing.  Often I'll add some hot sauce or other spice to the mix.

Here's a recipe for curried spinach I've been working on for some time:


1 lb fresh washed Spinach chopped up
(I get prewashed spinach from a pretty good outfit which is part of the national chain that mostly sells its own name-brands products. I use a small knife to chop the spinach inside the crispy-plastic bag it comes in, first trimming off the top off of the bag; but takes a really sharp knife and good finesse to do so without chancing some plastic strips inside the dish, so doing it on a big cutting board wouldn't be a bad idea.)

1 medium onion

3 carrots

1 small potato

1 small tomato

1/2 cup of chopped cilantro† (unless you really hate cilantro which some people do)

3/4" or 1" cube of fresh ginger, chopped very, very, finely
(You might use a heaping tablespoon of some dried ginger instead, as I commonly used to do - or use no ginger at all - but among all the ingredients here, I'd most strongly recommend you go to the trouble to use fresh ginger instead. I consider it the one somewhat "key" ingredient here, and I think that if you haven't used it, once you get used to scraping the skin and trimming the funny-looking roots with their uniformly white and fiberous insides and inimitable flavor, I think you may be converted as I was.)


1/4 cup of olive oil


1 tablespoon of curry powder but not the kind which already has salt in it.)††


1 teaspoon of pepper oil... or: a few dried hot peppers whole... or: your favorite hot sauce preferably which does not contain any - or at least much - vinegar.)

1 loaf of sourdough whole-wheat bread or similar hearty bread or rice.

Start a half-cup of water boiling and soon thereafter toss in the carrots and potato finely chopped. Add the tomato crushed* in one piece so that the skin can be removed easily, throw in any hot peppers or hot sauce you intend to use at this time and stir then cover and lower heat to a simmer.
 
In a rice cooker - or any 2 quart or slightly larger pot with a good fitting cover, fry the onion in the olive oil* uncovered, stirring as necessary. Add the curry powder and any hot pepper oil you have. When the onions start to brown - you have perhaps been resetting the rice cooker as necessary to achieve this result - add a small amount of water from the other pot and all of the spinach. (If the spinach does not fit in the pot all at one time, then add it in stages.) Cover the pot/rice cooker with a tightly-fitting lid and lower heat to simmer.

When the carrots and tomato are soft, carefully remove the tomato skin (if that wasn't already done) and mash them with the tomato by pressing with a fork against the side of the pot. Add this slurry to the simmering spinach and stir.

This dish can simmer away for hours and it gets better and better. If you like, some butter can be added for a richer taste.

I recommend accompanying this with sourdough whole wheat bread - perhaps even toasted, since the smokey flavors compliment each other magnificently - but it can be paired with just about any bread or rice to good effect. The traditional bread of India is Naan which are sort of like Pita bread and they are cooked in a Tandoori oven which is really really hot.

Also, I'll sometimes marinate a block of tofu overnight - cubed in the box - in some curry, sesame oil, hot pepper sauce and soy sauce and then mix it in shortly before serving to raise the protein content of the dish.

†Coriander is just another term for dried cilantro and can be substituted

††I'm no authority on curry but if you mix cardomom, tumeric, cumin, black pepper, clove in even quantities, you have some sort of a start.


Last edited on Sun Dec 18th, 2011 07:10 pm by Be_You_

Abby1964
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Mana: 
I love curry and use it in almost everything. I tend to start with a commercial Madras curry mixture from the store and add in a few things that I like to spice it up. But if anyone wants to give making their own curry a try, I did find a recipe.

http://knol.google.com/k/how-to-make-curry-powder#

BTW, The recipe I posted was handed down by my grandma. She rarely used roux except in bisques or chowders. He rule was to use roux only in white sauces.

Last edited on Sun Dec 18th, 2011 11:39 pm by Abby1964

CheshireKat
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Mana: 
Green Chili

1 pound pork tenderloin (cubed)
1 medium onion (chopped)
1 large can green chilies (whole & chop them yourself since you want them more coarsely chopped than the per-chopped in the can)
4 cups chicken broth

Thickening options:
A) flour
B) cornstarch
C) chickerolis (ground) (aka pork rinds)

Brown pork & onion in large pot or in skillet and then transfer to a large pot before adding broth & chilies. Add chicken broth & chilis. The number of seeds you leave in the chilies determines how hot the chili will be. Simmer You can also add fresh cilantro if you have it. Simmer about an hour or so then thicken with your choice of flour & water, corn starch & water, or chicerolies.

Great over rice, fried potatoes, eggs etc.

CheshireKat
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Mana: 
Easy sweet potatoes or yams

Clean & cut yams into 1-1.5 inch rounds.
In a ziploc bag add 2-3 tablespoons vegetable oil (depending on number of potatoes or yams) + mix of cinnamon & sugar.

Add the potato pieces to the ziploc bag and coat thoroughly with the cinnamon/sugar mixture.

Place the coated potato pieces on a cookie sheet and bake in a 350 degree oven for 30-.5 minutes.

mayaXXX
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Mana: 
For those of you that like Tex-Mex or Southwestern cuisine, this is my recipe for a killer mango chutney to pile onto your fajitas, tacos, or any meat-based Mexican dish.

Use like salsa

Makes enough for 4:

Ing:

2 ripe mangoes, cubed;

either 2 small peaches or preferably, apricots, cubed; (you can use frozen if not in season)

2 Roma tomatoes,cubed,

one half purple onion, finely chopped;

half cup green onions, chopped,

half bunch of Cilantro, chopped

lime juice

sea salt

black pepper

garlic powder

If you want to make it a little spicy, add some finely chopped chili peppers or red pepper..

In a medium mixing bowl, pour small amount of lime juice at the bottom.

Add all chopped ingredients, a small amount of garlic powder, teaspoon of sea salt, and dust with black pepper.

Sprinkle more lime juice on top (it keeps all the ingredients from turning brown), either mix with a spoon or hands, til all spices and lime juice in well-distributed, chill for at least 30 minutes and use on any dish,

This is GREAT stuff, if a little labor-intensive, but totally addictive.

 

Dragonflygurl
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Mana: 
For those of you who are like me and don't use a oven and just use a microwave, here's just the recipes for you.

Seven minute Gooey Chocolate Cake

Ingredients Serves: 6
    110g (4 oz) self raising flour 110g (4 oz) caster sugar Pinch of salt 30g (1 oz) cocoa 55g (2 oz) melted marg 1 egg 4 tbsp milk 1 tbsp vanilla extract For the sauce: 110g (4 oz) brown sugar 30g (1 oz) cocoa 150ml (1/4 pint) water

Preparation method Prep: 2 mins | Cook: 5 mins 1. Mix together flour, caster sugar, salt and 30g (1 oz) cocoa. 2. Add melted marg, egg, milk and vanilla extract to above mix. Stir well to combine and place in microwavable bowl (sides should be about 5cm (2 in) high as cake will rise). 3. Make sauce by combining 110g (4 oz) brown sugar with the remaining cocoa. Sprinkle on top of batter mix. 4. Warm water for 30 secs and tip on top of cake gently. Use a fork to gently prick a few holes in batter to allow some water to seep into it. 5. Cook on high in microwave (800 watt) for 5 minutes. 6. Serve with ice cream or custard.

Last edited on Mon Dec 19th, 2011 09:30 pm by Dragonflygurl

Dragonflygurl
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Mana: 
I'm sure it taste nice not that I'd cook it but when she was stiring in the the pan it reminded me of a pile of p

http://www.youtube.com/watch?v=91kzGszqUtg&feature=g-u&context=G23e58e0FUAAAAAAATAA

Abby1964
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Mana: 
I hope it tastes better than it looks because it really looked like one of those accidental experiments you find in your fridge when you let chili stay in there too long.  I am one of those people that will eat almost anything as long as it does look 'bad'.

Be_You_
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Mana: 
Well, I'm thinking of reporting her to child protective services, as I don't believe that either ketchup, those overly processed carrots, or - certainly - green plastic forks satisfy the requirements to supply vegetables to growing bodies.

The idea of serving sloppy joes in hot dog buns to the children whose hands and mouths are smaller does make sense though, and I'd add that using some care in separating the buns and warming their "hinges" before opening them might be in order so as to make them more pliable and less prone to breaking. I do that the same way as I toast bread - in a cast iron frying pan.

Abby, you being a Texan and having already supplied a recipe for Mac'n'cheese, does Chili-Mac seem like a local food to you? I learned of it from some freinds who hailed from San Antonio.

I make the Kraft or Trader Joes packaged Mac'n'cheese and then dump a can of vegetarian chili with beans into it and mix lightly. Often I'll stir a cup of chopped onion into the hot macaroni and cheese and let it cook in the heat a bit before gently folding in the chili.

(For that matter I've found that adding onion to mac'n'cheese by itself improves such a meal... or adding onion to chili by itself... or adding any fresh vegetable to anything which comes in a can, since canned foods tend to be overly salted and have all of their contents overly soft and amorphous in taste.)

Another exceedingly simple and yet not terribly unhealthy "comfort" food recipe is one I learned while watching a Saturday morning Italian cooking show:

Make some pasta - "al dente" of course, and I favor using whole wheat fusili or penne - drain, and simply dump a can (undrained) of tuna packed in olive oil over it, then sprinkle with italian seasoning. Ever since I saw that it has been a favorite of mine. (I have further modified the recipe so that I sometimes add some ketchup and hot sauce to it too. Yum!)

Great time of year to have this thread active! Happy Holidays all!

Last edited on Wed Dec 21st, 2011 07:48 pm by Be_You_

Abby1964
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Mana: 
Actually I grew up in Virginia just migrated to Texas to avoid the damp cold of the eastern seaboard.  I'm not really a fan of Chili Mac.  I agree that while her recipe may be cheap and easy it really is not appealing to me.  I do like cooking from scratch when possible and never really got into sloppy joe's.  I prefer a hamburger made with the fixings in the burger.  I will add in diced onions, tomato and pressed garlic etc before cooking the burger.

I mean for what she was cooking, she might as well just open a can of Manwich and be done with it.  That is really too much mustard and too much ketchup.

Be_You_
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Mana: 
For a short time I went to a school where sloppy joes were served as a weekly item on the menu. The downside of it was that - unlike in the case of a burger whose mass is somewhat of a solid - any "items" that made it past the grinding elements in the meat plant remained relatively distinct and clearly recognizable amongst the glop.

In any case, I believe the sloppy joes my mom made incorporated a better grade of meat, and certainly there were freshly diced bits of onion, bell peper and celery in it too. (I'm quite sure DFG linked the video out of some other impulse than trying to convert us to that menu! DFG? Am I not right?)

I'm mostly vegetarian now and I find Vegeburger - a kind of grain and bean or chickpea mix to which you add boiling water, let sit for 15 minutes, and then form into patties and either bake or fry - is quite as tasty and satisfying as meat-based burgers when done-up with all the fixings and maybe a bit of mayo added on top.

 

Last edited on Wed Dec 21st, 2011 11:16 pm by Be_You_

Abby1964
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Mana: 
I'm just too much of a carnivore to do without meat.

Angel
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Mana: 
Me too. A can of manwich and some hamburger...there ya go...sloppy joes.

Be_You_
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Mana: 
Are Humans Carnivores, Omnivores or Herbivores?

http://letthemeatmeat.com/post/430287173/are-humans-carnivores-omnivores-or-herbivores

 

Last edited on Thu Dec 22nd, 2011 09:44 pm by Be_You_

Kaden
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Mana: 
Abby1964 wrote: Actually I grew up in Virginia just migrated to Texas to avoid the damp cold of the eastern seaboard.  I'm not really a fan of Chili Mac.  I agree that while her recipe may be cheap and easy it really is not appealing to me.  I do like cooking from scratch when possible and never really got into sloppy joe's.  I prefer a hamburger made with the fixings in the burger.  I will add in diced onions, tomato and pressed garlic etc before cooking the burger.

I mean for what she was cooking, she might as well just open a can of Manwich and be done with it.  That is really too much mustard and too much ketchup.
I like the idea of cheap, simple food but combining that much ketchup and mustard makes for a rather disturbing looking concoction.

I like how the woman in the video said, "Ketchup... for tomato without the tomato." It's red, so that counts, right?

Dragonflygurl
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Mana: 
Kaden wrote: Abby1964 wrote: Actually I grew up in Virginia just migrated to Texas to avoid the damp cold of the eastern seaboard.  I'm not really a fan of Chili Mac.  I agree that while her recipe may be cheap and easy it really is not appealing to me.  I do like cooking from scratch when possible and never really got into sloppy joe's.  I prefer a hamburger made with the fixings in the burger.  I will add in diced onions, tomato and pressed garlic etc before cooking the burger.

I mean for what she was cooking, she might as well just open a can of Manwich and be done with it.  That is really too much mustard and too much ketchup.
I like the idea of cheap, simple food but combining that much ketchup and mustard makes for a rather disturbing looking concoction.

I like how the woman in the video said, "Ketchup... for tomato without the tomato." It's red, so that counts, right?
That's what I mean, all the mustard and tom made it look like poo.  I wouldn't touch it with a barge pool.  If that were me, I'd use either fresh pureed tomatos or a tin of tomatoes.  I'd put it in a whole meal bun too.  I was a veggie for years but I've started to eat a little meat now, but mostly chickhen.  Use to love fish but with all the radiation in the sea, I'll  not touch it ever again.  Damn I really loved sushi  too.

Be_You_
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Mana: 
Dragonflygurl wrote: Kaden wrote: Abby1964 wrote: Actually I grew up in Virginia just migrated to Texas to avoid the damp cold of the eastern seaboard.  I'm not really a fan of Chili Mac.  I agree that while her recipe may be cheap and easy it really is not appealing to me.  I do like cooking from scratch when possible and never really got into sloppy joe's.  I prefer a hamburger made with the fixings in the burger.  I will add in diced onions, tomato and pressed garlic etc before cooking the burger.

I mean for what she was cooking, she might as well just open a can of Manwich and be done with it.  That is really too much mustard and too much ketchup.
I like the idea of cheap, simple food but combining that much ketchup and mustard makes for a rather disturbing looking concoction.

I like how the woman in the video said, "Ketchup... for tomato without the tomato." It's red, so that counts, right?
That's what I mean, all the mustard and tom made it look like poo.  I wouldn't touch it with a barge pool.  If that were me, I'd use either fresh pureed tomatos or a tin of tomatoes.  I'd put it in a whole meal bun too.  I was a veggie for years but I've started to eat a little meat now, but mostly chickhen.  Use to love fish but with all the radiation in the sea, I'll  not touch it ever again.  Damn I really loved sushi  too.


Everybody is allowed to eat whatever they want (of course!) but feeding all that salt and sugar to your children along with fat-laden white-bread bun does seem to border on the criminal child endangerment.

DFG, perhaps despite the radiation danger now added to the mercury fears of yore, seafood products are still a viable choice - as long as they are produced responsibly through farming.

One non-vegetarian item I would hat to give up is the finely crafted tempura shrimp roll: warm, crunchy and buttery on the inside with a cool and moist surrounding... slathered in wasabi and soy sauce and washed down with Asahi Dry! Yum.

As for my other sushi favorite - saba nigiri - maybe I really should cut that out even though mackerel has been one of the more sustainable varieties of wild-caught seafood.

Abby1964
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Mana: 
Kaden wrote: Abby1964 wrote: Actually I grew up in Virginia just migrated to Texas to avoid the damp cold of the eastern seaboard.  I'm not really a fan of Chili Mac.  I agree that while her recipe may be cheap and easy it really is not appealing to me.  I do like cooking from scratch when possible and never really got into sloppy joe's.  I prefer a hamburger made with the fixings in the burger.  I will add in diced onions, tomato and pressed garlic etc before cooking the burger.

I mean for what she was cooking, she might as well just open a can of Manwich and be done with it.  That is really too much mustard and too much ketchup.
I like the idea of cheap, simple food but combining that much ketchup and mustard makes for a rather disturbing looking concoction.

I like how the woman in the video said, "Ketchup... for tomato without the tomato." It's red, so that counts, right?
With all the 'processing' and genetic modifications with the foods we eat, the salt' sugar and white bread may be a moot point.  But we can still try to lessen the damage.  Pretty much everything that we eat is 'contaminated.  We're all dining on Monsanto Franken-foods, whether we realize it or not.


Kaden
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Mana: 
Abby1964 wrote: Kaden wrote: Abby1964 wrote: Actually I grew up in Virginia just migrated to Texas to avoid the damp cold of the eastern seaboard.  I'm not really a fan of Chili Mac.  I agree that while her recipe may be cheap and easy it really is not appealing to me.  I do like cooking from scratch when possible and never really got into sloppy joe's.  I prefer a hamburger made with the fixings in the burger.  I will add in diced onions, tomato and pressed garlic etc before cooking the burger.

I mean for what she was cooking, she might as well just open a can of Manwich and be done with it.  That is really too much mustard and too much ketchup.
I like the idea of cheap, simple food but combining that much ketchup and mustard makes for a rather disturbing looking concoction.

I like how the woman in the video said, "Ketchup... for tomato without the tomato." It's red, so that counts, right?
With all the 'processing' and genetic modifications with the foods we eat, the salt' sugar and white bread may be a moot point.  But we can still try to lessen the damage.  Pretty much everything that we eat is 'contaminated.  We're all dining on Monsanto Franken-foods, whether we realize it or not.


True, but that's no reason to ingest goo on a bun. That stuff looked worse than what comes out of Lexx's food tube. :c030a:

Abby1964
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Mana: 
That was why I said 'lessen the damage'. Even "Organic" foods are contaminated but some people feel good about paying for that word on stuff.

Be_You_
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Mana: 
Some organic stuff is more important to buy than others - and there's three major considerations involved in making the choice of where to spend your money: the reduction of pesticide consumption, reduction of GMO consumption, and improvment of environmental conditions associated with farming.

Some produce is more likely to transmit pesticide contamination than others. According to the Environmental Working Group, items which should be priorities for organic purchase are apples, strawberries, peaches, celery, spinach: there's far less "bang for the buck" in spending extra for organic onions, sweet corn, pineapples, avocado, and asparagus.

(Full list: http://www.ewg.org/foodnews/summary/)
   
As for GMO stuff, I object to it as much on the basis of corporate control over the food supply and the patenting of genes and organisms which are the product of generations of old-school selective breeding than on health concerns.

The fact that animal genes may be grafted onto plant possibly triggering allergies or creating other unknown hazards is almost secondary, but it is notable that the FDA tried to make the national organic standard encompass GMO crops until widespread and vocal outrage put a stop to it. I don't think GMO crops count as organic within the European Union contries.

The GMO concern merges over into the environmental concern too, because some of these crops are pernicious and threaten (at least) to contaminate non-GMO crops through gene drift... AND since many of the crops - like "roundup ready" - are actually genetically enhanced so as to withstand higher pesticide concentrations, such crops are a hazard to consumers and farmers alike.

Dairy and meat products mostly fall into the last category in terms of the benefits from buying organic. The organic and non-organic products aren't that different, but the differences in how they are produced may represent a big difference for the environment, since organic milk must be produce using organic feed which is free of pesticides. You are supporting organic agriculture on a wide basis when you purchase it.

http://www.msnbc.msn.com/id/14458802/ns/health-diet_and_nutrition/t/organic-milk-are-benefits-worth-cost/

Abby1964
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Mana: 
My problem with 'organic' is the same as my problem with 'green'. Both have become marketing buzzwords used to charge higher prices for products that may be just as if not more damaging than non-organic or non-green products. A chicken farmer may be feeding those chicken 'organic feed'. The grain supplier does not use pesticides so he can call it 'organic' despite the fact that the feed itself is grown from genetically altered seed. The average person in the store sees the word 'organic' and makes the assumption that it is 'better' than eggs from a hen that has been fed grain grown from seed that has not be genetically altered but was treated with pesticides as it was cultivated.

The same thing with 'green'. Take those spiral light bulbs that last so long. They have a much higher concentration of Mercury than regular bulbs but are marketed as being 'green' because they save money. Nice short term benefit but when those bulbs burn out, how many people are actually going to get in their car and drive miles to a disposal facility to turn in this hazardous material? Most will toss them in the trash and these bulbs will end up in a landfill where they will be shattered by bulldozers and and steam rollers allowing all that mercury to leach into the soil. Now what will be the long term effect of eating organic eggs contaminated by chickens eating genetically altered grains?

Be_You_
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Mana: 
Abby, as much as I value your concerns, I think the situation isn't quite as dire as you suggest.

In regard to consuming organic chicken, eggs, and most meat there isn't much value on the personal level anyway, but I don't think the organic stuff tends to be contaminated; and animals must be fed organic grain in order for the products to be certified as organic.

While cross contamination of crops has indeed been shown to occur, as far as I know it always goes badly for the farmer: he ends up owing Monsanto or whomever money for the crops he didn't want to grow - and he loses his organic certification.

I don't think it is any easier for an organic feed producer (such as
http://www.modestomilling.com/) to get certified than it is for organic people-food producers. And though I'm willing to concede there may be some cheating or errors involved, I believe there's too much at stake for the certification companies and farmers to assume they are all cheating.

As for your concern about the lightbulbs, that's something I whole-heartedly agree with. The CFLs should have never been mandated and in fact I think they ought to be outlawed unless a prepaid mailer for recycling is included with each one. Though many stores that sell them also take them back, I know many end up in landfills as you say.

Additionally, I think the claims for the CFLs regarding energy savings have been somewhat overstated: because the U.S. has a temperate climate and lighting is generally used mostly at night when it is coolest - the precise times that homes are most likely to need heating - the supposedly "parasitic" heat loss from incandescent lighting isn't lost at all for the most part.

Fortunately, new energy efficient, long-lasting, and attractive low-voltage LED lighting - though still quite expensive - has finally become available. I've installed some of these and they are very bright, very pleasant, and turn on instantly. They are also far more compact than any other type of lighting.

I sincerely hope the prices soon come down for the LEDs and they completely supplant the ugly flourescent bulbs. (It'd be nice if they weren't all made in China too: General Electric used to - after all - produce all the incandescent light bulbs we ever needed right here domestically.)

BU

Last edited on Fri Dec 30th, 2011 11:40 pm by Be_You_

Abby1964
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Mana: 
The problem is that we don't have any idea what long term damage is being done by ingesting genetically modified foods. There hasn't been enough time to determine the effects. By the time the effects become apparent we could be in a situation where the damage cannot be reversed.

In fact the only testing done on genetically modified foods was the Flavr Saver tomato. That approval stands as an 'approval' for all GMO products. Take the time to look into the controversy over the testing process and check these documents http://www.biointegrity.org/list.html

We don't know what these Frankenfoods are doing to us.

Dragonflygurl
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Mana: 
Got the winter blues, then cheer your self up by making this quick easy chocolate cake.
http://www.youtube.com/watch?v=Ow5n1NvS0f8&feature=player_embedded

Abby1964
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Mana: 
Picked up a good recipe for Spaghetti Squash and Greens today. Looking at tweeking it a bit to fit my tastes.  Once I have tinkered with it tomorrow I'll post my version.

Last edited on Thu Jan 19th, 2012 04:50 am by Abby1964

Dragonflygurl
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Mana: 
Yummy that sounds nice Abby. Look forward to seeing your version of it.

Abby1964
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Mana: 
Okay it took a minute for me to sit down and post this but here we go. Spaghetti Squash with greens.

1 med Spaghetti Squash
1 TBSP Extra virgin olive oil
1/3 cup freshly shredded Parmesan or Romano cheese
Sea salt and ground black pepper to taste
2 9 ounce bags fresh spinach
1 lb sliced mushrooms
1 lb Italian sausage (Removed from casing)

Prepare the spaghetti squash by slicing it length wise and removing seeds and stringy bits in the center. Place in a lightly greased (I use PAM) baking dish cut side down and bake at 350 degrees for 30 to 40 minutes. Take out of the oven and set aside to cool for about 25 to 20 minutes.

Heat a large skillet and brown the sausage (Make sure it is cooked thoroughly remove and set aside. Saute mushrooms until done and remove. Wipe the pan to remove the oils and add the Shooms and sausage back into the pan. Add the spinach by handfuls to wilt constantly tossing with the other ingredients this will be very quick.

Remove the pan from the heat and and finish the squash by using a fork the scrape out the strands into a large mixing bowl. It helps if you use a potholder or towel to handle the squash. Drizzle the strands with the olive oil, salt, pepper and 1/2 of the chease. Toss well and transfer to serving bowl or platter. Sprinkle with half of the left over cheese. Top with the mushroom Spinach mixture and sprinkle the rest of the cheese on top.

It is delicious. The original recipe called for 9ozs of spinach only, but that wasn't enough spinach for me.

Dragonflygurl
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Mana: 
That sounds yummy. Do you have a microwave version. Only joking. Thanks for sharing it.

Abby1964
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Mana: 
Dragonflygurl wrote: That sounds yummy. Do you have a microwave version. Only joking. Thanks for sharing it.Actually you can do the squash in the microwave if you want.  Place the Squash halves in a microwave safe dish (Cut side down) cover with plastic wrap, vent one corner and nuke on high for 7 to 10 minutes but I have found that this method works best doing each half separately.   For me by the time I got through all that I can just bake it and be done.

Dragonflygurl
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Mana: 
My large gas oven don't work no more, so I do all my cooking in a mircowave or my 5 in one elecric cooker. http://www.amazon.co.uk/JML-Star-Chef-Deluxe/dp/B003WVGSFK/ref=sr_1_1?ie=UTF8&qid=1327560426&sr=8-1

Ketana
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Mana: 
on St. Paddy's day it's my bro-in-laws' birthday,..he's greek..so sis has a dimela as she so lovingly puts it..Makes me laugh..yesterday we went to Stew Leonards and bought a large spiral virginia ham,  from New Zealand a boneless leg of lamb and also a corned beef..I asked her..oh sister of mine..do you intend to make all these cuts of meats for his birthday? she answered..uh huh and guess what? what? I so innocently answered..you're cooking she responded..

oh vey. how do I get myself into these situations?

Angel
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Mana: 
Ketana wrote: on St. Paddy's day it's my bro-in-laws' birthday,..he's greek..so sis has a dimela as she so lovingly puts it..Makes me laugh..yesterday we went to Stew Leonards and bought a large spiral virginia ham,  from New Zealand a boneless leg of lamb and also a corned beef..I asked her..oh sister of mine..do you intend to make all these cuts of meats for his birthday? she answered..uh huh and guess what? what? I so innocently answered..you're cooking she responded..

oh vey. how do I get myself into these situations?

Cause yer easy.  Oh wait........that's for other situations. :kissmyass:

Ketana
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Mana: 
haha..it's not just the main dish Angelface..it's the side dishes that take up the time and energy...

Be_You_
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Mana: 
My super-healthy, super-cheap, super-easy, super-soup:

Quantities are in parts:

1 brown rice
1 green split peas
1 onions chopped
.5 carrots chopped
8 water
.33 olive oil
.1 garlic powder
.1 hot sauce
.1 low sodium soy sauce

Combine all ingredients except for the sauces in a rice cooker; or a crock pot; or a pot which has been placed inside a heavy aluminum pan on the stove over low heat.

Bring to boil, stir, cover, and simmer for many hours, adding additional water as necessary. This starts to get really good after about twelve hours. Add soy sauce and hot sauce to taste.

I like to eat this with some toasted sourdough bread, sometimes sprinkling it with parmesan cheese or some butter.

Mmmmm... yum... and it looks like it came right out of the Lexx's food dispensary...

CheshireKat
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Mana: 
Sounds yummy.

CheshireKat
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Mana: 
If I wasn't trying to loose some weight, this would be really tempting.

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Ketana
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Mana: 
okay do you all like to grill? I use charcoal and wood to start my fires when we're outside and in the backyard we use propane..just in case it matters..anyhoo what do you like to grill? I need some ideas for this summer..I'm so tired of the usual hotdogs and hamburgers, even though I have gourmed them up some..got ideas? could use something to spice up the menu..I'm going to try grilling brussel sprouts on a grill pan..

Be_You_
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Mana: 
Ketana wrote: okay do you all like to grill? I use charcoal and wood to start my fires when we're outside and in the backyard we use propane..just in case it matters..anyhoo what do you like to grill? I need some ideas for this summer..I'm so tired of the usual hotdogs and hamburgers, even though I have gourmed them up some..got ideas? could use something to spice up the menu..I'm going to try grilling brussel sprouts on a grill pan..
I don't know about grilled brussels sprouts... might be good, but as a sometimes-vegetarian I've got a crisp memory of going to a meat eater's bbq where we were promised vegetarian fare... which turned out to be blackened eggplant... inedible, but probably an excellent source for carbon black...

I do eat fish though, and though I'm not sure it qualifies, I'd say probably the spiciest thing you can put on -- grilled oysters -- are totally good. We get the big ones and put them flat side up nestled between the rails of a grill. Cook the poor bastards alive! Pull em off with oven mitts when the shells look a bit chalky and put 'em aside to cool for a bit... careful not to spill the (exact word is escaping me... it's not nectar, but close... "flavored water" serves).

Various possible condiment toppings are suitable... or none at all.

Last edited on Sun May 12th, 2013 09:08 am by Be_You_

Ketana
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Mana: 
oyster liquor!! we do grill fish, whole fish and it is delicious! thanks for the idea..and too bad about the eggplant..such a sin when it's carbonized..

Ketana
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Mana: 
OoOOooOo what I did..yesterday I had this huge beefsteak tomato and half a white onion which I shaved thin..tossed with some greek olive oil, apple vinegar and some greek oregano..had a little bit on the side with my rice and pigeon peas..tasty side dish but the best is yet to come...I went to the supermarket and picked up some genoa salami and mortadella and went home and made myself a most delicious MOUFALATTA!!! yeah I did..*burp* 'cuse me" some provolone cheese and boiled ham for sandwiches..yummy!! ahhh I live good!

Angel
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Mana: 
Dang, that sounds good, now if I could only pronounce moufalatta!

mayaXXX
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Mana: 
Damn, I guess that leftover pizza I had for dinner is starting to sound pretty crappy now...

:LogoLexx:

Be_You_
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Mana: 
"moufallata"? That *is* a moufallata-full! And sounds divine... though I'd stop at the Provolone, of course.

Here's my latest culinary experiment:

Tuna Stew ... or "Bombay Bouillabaisse"


two medium russet potatoes, unpeeled whole
four medium carrots, coarsely chopped
one medium onion, coarsely chopped
1/3 cup brown rice
1/3 cup whole green lentils
1 T. toasted sesame seed oil
dash or more of hot sauce or red pepper, etc. (to taste)
1 T garlic power or three cloves fresh garlic (to taste)
1 can of solid white Albacore tuna packed in olive oil
1 T. salt-free curry powder
1/4 cup low sodium soy sauce (to taste)

Into a two-quart (or larger) pot, drain the tuna's oil while reserving the fish. Add rice and curry and heat over medium flame stirring until sizzling.

Add the onions and carrots and continue stirring a bit, then pour in three cups of water and add the lentils, garlic and sesame oil (which, by the way, I accidentally omitted mention of in my earlier pea soup recipe which mightily benefits from it). Bring to boil, push potatoes down into mixture, cover and reduce heat to the lowest possible flame. (I use my rice cooker to make this in and set it to "warming mode.") The idea is to have the lentils and rice stay at the bottom so they become fully softened, so vigorous stirring isn't necessary or desirable. Add water as necessary to keep ingredients immersed, and to expedite cooking bring to a second boil after ingredients have been steeping for a while.

Cook for about an hour or until the potatoes begin to get a bit soft around the edges and can be cut with the side of a fork.

Gently crumble the tunafish onto the surface and push down lightly to immerse, sprinkle a little curry powder on top. and let stand 10 minutes, covered, before splashing in some soy- and hot sauce to taste and gently folding the ingredients together.

Makes two big servings.

Every ingredient I bought at the local Trader Joe's -- which I should point out I have no fiduciary interest in. I don't know whether the same or similar products are available to you, but I do particularly like TJ's organic Russet potatoes, carrots, green lentils(!), and quick-cooking par-boiled brown rice and these are the types of things in which being organic especially matter; both in the sense of healthiness for individuals and the planet. (I just hope it's on the level, but those potatoes are particularly good. Also, the above mentioned ingredients didn't seem like they cost an arm and a leg to get.

Here's what I figure I spent (pro-rating all the ingredients except the onion and the tuna.)

$2.29 Tuna
$.50 Rice
$.50 Lentils
$.40 Carrots
$.70 Onion
$1.00 Potatoes
$.10 Sesame seed oil
$.20 Curry powder
$.10 Garlic powder
$.10 Soy sauce
$.10 Hot sauce
__________________
total
$6.00

... and some more thoughts on potatoes:

I've learned to pick potatoes by sense of smell above all else.

Spuds often come in plastic bags having a cloudy brownish tint and printed with crisp patterns which suggest a more wholesome appearance within than is actually the case. Generally, better potatoes come in clearer plastic bags, but the most important test for quality is to carefully pick up a bag in such a way as to not disturb it's contents (including air) and then gently give it a squeeze while holding your nose near one of the holes. The potatoes should smell earthy but not moldy. High quality organic potatoes seem to taste good and more vitamins are available from them since you don't need to scrub them, even.

Last edited on Thu May 23rd, 2013 07:51 pm by Be_You_

cat1946
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Mana: 
OK.. So, I've been waiting for some one to add another recipe.
I'll just go ahead and give you one while I'm here.
Just add a small can of hot peppers. like jalapenos (as hot as you like), to a box of brownie mix.
Best spicy brownies ever.

Last edited on Sun Jun 9th, 2013 11:04 pm by cat1946

CheshireKat
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Mana: 
cat1946 wrote:
OK.. So, I've been waiting for some one to add another recipe.
I'll just go ahead and give you one while I'm here.
Just add a small can of hot peppers. like jalapenos (as hot as you like), to a box of brownie mix.
Best spicy brownies ever.

Hrmm... never thought about adding peppers to brownies. I've added them to homemade dill pickles. That turned out really well.

Dragonflygurl
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Mana: 
Oh Dill pickles with pepper yum :-)

I've had chocolate with chili peppers in them and that was yum too.

Abby1964
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Mana: 


I made a huge pan of Paella a couple of weeks ago.  It's from a mix but it was very good and cut down so much on the cooking time from doing it from scratch.  This gut comes down to our local seafood market every so often and cooks his paella on site.  You can find more on his mix at the website http://paellamix.com/

For those who don't like may be allergic to seafood/shellfish, it works great with chicken and chorizo too.

CheshireKat
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Mana: 
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

This might be gluten free, but I guarantee it's not fat free. :)

CheshireKat
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Mana: 
No bake peanut butter bars

Ingredients
1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Reeses peanut butter no-bake bars
Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

Dragonflygurl
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Mana: 
Non dairy Banana ice cream, step by step.
All you need is a frozen chopped up banana and blender.

http://www.thekitchn.com/stepbystep-instructions-for-on-97170

Arcticfox
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Mana: 
This time of year I love to juice watermelons, some times I throw in other melons to but mostly strait up watermelon in my juicer. It's so refreshing, not bad w/ a bit of vodka either ;)

Dragonflygurl
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Mana: 
I new take on Mince Pies, Mince Flies
http://www.itv.com/news/london/2014-11-26/fancy-munching-on-a-mince-pie-made-of-beetle-larvae-locusts-and-buffalo-worms/

Angel
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Mana: 
Dragonflygurl wrote:
I new take on Mince Pies, Mince Flies
http://www.itv.com/news/london/2014-11-26/fancy-munching-on-a-mince-pie-made-of-beetle-larvae-locusts-and-buffalo-worms/


Yuck! I'm sure frogs will love it!

Ketana
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Mana: 
okay I'm not using bugs or beetles in my meat pies..my empanadas use puff pastry and minced beef with assorted vegies...yummy

Dragonflygurl
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Mana: 
Oh Ketana Mince pies over here in the UK are made with currents etc and not meat.



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