OK Chef, Give Me Your Favorite Recipe [Archive]

emily655321

06-25-2004, 11:46 PM

Good idea for a thread! :) What goes better than good food and good books? :D (I say "good" because there is a greasy-spoon restaurant nearby that also has shelves of used books for sale. It's called "Food & Books" -- surprise! -- and Stephen King likes to stop there when he comes down this way. But GAWD is it nasty. :sick: )

Last Fall I copied a recipe off of TV for broiled/grilled eggplant. It's really good. Cut a large eggplant into 8 slices, 1 cm thick. Purge them with salt (sprinkle salt on both sides to take away the bitterness -- Kosher salt works best), let them sit for a few minutes then pat them dry with a towel. In a bowl mix 1/4 cup Worcestershire sauce, 1/4 cup steak sauce, 1/2 cup olive oil, 2 tablespoons honey, 2 teaspoons apple cider vinegar. Brush it on one side of the eggplants and grill or broil them for about 2 minutes, till they're browned. Turn them over, brush the other side, and cook for another couple of minutes. Grate parmesan cheese on top of them and put them back in for about 1 minute to brown the cheese, then take them out and sprinkle herbs on top.

They're especially good if you're trying to think of something to take the place of meat in a vegetarian meal.

papayahed

06-28-2004, 09:25 AM

I am addicted to these spinach things:

1 package of spinach, 1 cup bread crumbs, 1 egg, 1 clove of garlic, pinch of salt, pinch of pepper, 1/3 cup of grated parmesan cheese, 1 sliced tomato. Mix all the ingredients except tomato. Lay tomato slices flat on a cookie sheet. Make several rounded balls of the spinach mixture and place on top of each the tomato slices. Bake at 400 until golden brown. I don't usually use the tomatos instead I dip my delectible spinach orbs into marinera or some other tomato sauce.

evulik

06-29-2004, 01:44 AM

Wauuu, I will have to find some for you guys. I cooked last night for the first time, but it was like: 1 package of frozen vegetables, 3 carrots - thrown into 1,5l water, boiled with 3 vegetable bouillons. plus I prepared noodles and here you go, DINNER READY :D am I not a clever lady? hihi

ravana

06-29-2004, 03:04 AM

Oh my god, I had to correct my receipt. I've noticed that I wrote potatoes instead of tomatoes. Sorry!

Koa

06-29-2004, 11:22 AM

I'm not a good cook... I don't even have much passion for it, so I hardly ever try to improve my skills...

But today - for the first time in ages - I made a cake! :banana:
It's a cake made of coconut flour mixed with biscuits (well, made them in powder ;)) (plus butter, milk and a tiny bit of coffee just to unite) and covered in chocolate :) Yummy!!!
(cos tonight I'm at dinner at a friend's who will prepare some regional bread-thing I don't know much about.)

mmm fooood...

amuse

06-29-2004, 02:55 PM

that sounds scrumptious!, koa. :)
does anyone here save recipes in their "favorites" folder? i have Tons. :D

evulik

06-30-2004, 04:45 AM

hi amuse - do you mean bookmark? I do not, but this is caused because I do not have internet at home and I consider is rather brave to have it bookmarked at work... but this forum is bookmarked at work :D of course....

hey ravana, food is delicious.. I cooked it yesterday. took me some time, little longer than my soup hihi but it was great. and I ate just half of my part and I was so full... aaaaaaah, lying on the bed as an realllyyyyyy big elephant hihi even my boyfriend told me I was the "cook of the year" hihi wauuu thanks... I will search for receipt for you, but I forgot it at previous home, will go there tomorrow and send you some soon
yummy... thanks..

papayahed

06-30-2004, 09:43 AM

I don't have my recipes bookmarked either, mostly because I do all my searchs at work but also because I'm a paper girl where recipes are concerned. I have a book crammed with recipes I have tried or intend to make. I looove having pages of recipes all stained and tattered......

amuse

06-30-2004, 12:04 PM

evulik, that's exactly what i mean. :)

that's so cool, papayahed; btw, do you have old family recipes? there are a few we have: egg nog, fruitcake (of course) my aunt has pound cake, 7-up cake, sweet potato pie...i remember writing recipes on index cards when i was little - german chocolate cake anyone?

verybaddmom

06-30-2004, 03:37 PM

when i was very young, my great aunt taught me to make these things (which have no name) and i have treasured and hoarded the recipe for years. however, because i love you all so much i will share.....if you have fresh beets in the garden, you can snitch some greens from each and the beet will not be harmed.

make homemade bread dough to the last stage. punch down one final time and separate into baseball sized lumps. roll out into long breadstick shapes. take washed beet greens and wrap around the bread dough, leaving a half inch on either end clear of greens. turn the dough sticks so that the ends of the greens are underneath on a baking sheet, and brush with melted butter. bake as you would bake bread sticks (about 350 degrees C about fifteen mins or so, or until the ends are golden brown and leaves are crisping)
let cool just slightly then pile on a plate next to sour cream mixed with tons of fresh dill weed and watch them disappear. this is one of my sons all time favorites, and everytime i have made it for a party, they are the first things completely consumed.

papayahed

06-30-2004, 03:40 PM

My mom doesn't cook so all the old family recipes reside with my Uncle. I've been meaning to get those from him but haven't yet. I do have one recipe from my grandma, I'm not really sure how to spell it but it's a "nuisse torte"? Its funny my grandma always used to call it noosen tootin' cake so everytime I did a search nothing would come up.......

i am looking for a good recipe for stuffed cabbage though ("golbki" in polish, I think)?

verybaddmom

06-30-2004, 03:45 PM

cabbage rolls, i think they are called in my world. the cabbage leaves are rolled around globs of ground beef mixed with rice and seasonings, and then topped with a sweet tomato sauce? my mom used to make them all the time. i bastardized her recipe though and make "lazy woman's cabbage rolls" where you just shred the cabbage and layer it with the filling, kind of like lasagna and top it with the sauce. the taste remains the same, but takes waaaaaay less time to prepare.

i remember once i had a roommate who begged me for months to make cabbage rolls for him (he had tasted them once at a potluck). finally one day i decided to do it, and i spent all day parboiling cabbage to peel off one leaf at a time, stuffing and baking them, and he walked in the door after work and said (and i quote) "it smells like farts in here"

he ate cabbage rolls alone that night!

papayahed

07-01-2004, 09:53 AM

Yep VBM, those are what I'm talking about. My cousin makes the "Lazy Mans Cabbage Rolls" but his Tomato sauce is more like spaghetti sauce in consistency and taste. bleck!

hehe that's funny, one mans "fart" smell is another womans "good eats" smell.

evulik

07-24-2004, 02:36 AM

ok guys. I decided that I will add receipt over here. sorry for my english over here, but cooking (in english) was not my main subject hihi

ok, you take 1kg of chicken breast
2 onions
1 garlic
10 dkg sausage (whatever)
Olive oil
herbaceous bouilon
spice for chicken
black pepper
red pepper
little salt

ok, you cut onions onto small pieces, fry on olive oil. you cut chicken breast into small strips (if that is correct word) and when onion is ready you just fry it along with onion, when chicken is quite ready you add garlic, sausage (all cut into small pieces), later you add 2dcl of water (or more depends on your need), add bouilon, spice for chicken, pepper black and red, little sault and here you go... you prepare pasta and you have complete food. can be served with vegetables (or as my bf uses it with fruit hihi)

bon appetite

emily655321

07-25-2004, 02:18 PM

Ooh, it sounds good! :nod: But what does "dcl" and "dkg" stand for? I get the centileter and kilogram part (right?), but what is "d"?

Koa

07-25-2004, 04:18 PM

I guess dcl is deciliter? (uhm in my school times that was dl I think...ah how I hated those things!), so dkg is uhm...the same but with kilos...

Why doesnt the whole world use the same measures??? I hate to see those American measures and I'm sure you Americans 'hate' ours... Just a matter of habit (therefore no offence guys it's just my personal rant ;)) but damn can't we come to an agreement? (meaning, come on guys, accept kilos and metres.,..oh and centigrades ;) :D)

ravana

07-28-2004, 06:13 AM

Oh, eva thanks. Your describtion is just for me. You did it in so easy way.

Eva, I cooked dovga. It was not so difficult. Here I give you how to cook:

Take 2 litres gatig, stir it, add into it some rice (handful) and 2 litres water. Stir them and put on the stove. You must stir it without pause until it will get boil. Just a little pause can spoil your meal. Use wooden spoon for stirring. It will take you 20 minutes. Then add into it some cut greens: coriander, fennel, the leaves of beetroot and salt. in 15 minutes your dovga will be ready.

Nush olsun! (enjoy it)

Isagel

07-28-2004, 07:11 AM

It is blueberry picking season here and I make alot of pie. Thought i should share my mothers recipy.
This is a very easy recipy for making Blueberrie crumblepie-

150 grams of butter
3 dl flour
sugar according to taste - about a tablespoon

Put the contents in a bowl and mix them with your fingers until is "crumbling" - the dough should look like small pices of broken cookies.

Pour blueberries in a baking tin for pies ( anything between 5 dl - 1 liter blueberries is Ok)
Add sugar - half a deciliter for half a liter of blueberries. Mix some flour with the berries - otherwise the pie will get all wet. About a tablespoon or so.

Pour the crumbles over the berries. Bake in 225 degrees Celsius, 20-25 minutes until the crumbles are golden.

Serve with custard or whipped cream. This pie also works with apples or raspberries or rhubarb.

evulik

07-29-2004, 02:27 PM

hey thanks Isagel and ravana. I am going to shop tomorrow, so I will cook this miracles.. wau, such a wondefrul weekend in front of me. You know I was thinking what is so great about cooking (in my case), and the answer is: I am having summer term and it is so awful to study over summer that I do whatever just not to study (no study pls...) and I have midterms next week, so whole weekend will be about cooking for sure hihi

nome1486

08-01-2004, 05:20 PM

I'm not an expert on metric measurements (obviously :)) but I think dkg might mean "deka-grams". From what I remember, and guessing from the recipe itself, the prefix "dk" means 10 times more than the original unit, and the prefix "d" or "dc" means 10 times less. Don't take my word on that though, I could be wrong.

These recipes sound delicious. Someday I will have to post some of my favorite recipes, but right now I have been online way too long. See you later.

Isagel

08-02-2004, 02:26 AM

dl or dcl = deciliter , one tenth of a liter. If I remember correctly a cup is almost 1,5 dl.

atreides

08-02-2004, 09:32 AM

ik, cabbage rolls are awful, typical eastern european/russian fair. Theres some stuff that should just stay in those countries.

I like this recipe I use to make a banana cake.

cream half a cup of butter with a cup of sugar.
add two eggs to the mixture and stir in.
mash two large old bananas into it.
Add 2 cups self raising flour.
back for 50 minutes in an oven at 180 degrees C.

Its worth it!

Taliesin

08-02-2004, 11:38 AM

I am not a very good cook. The list of things which I can cook is very short, but I will give you some that I noticed are not given here. If my recipes contain mistakes, feel free to correct them. My english is better than my cooking, but I can make mistakes in grammar too, so you can correct the grammar too.

Here are two good and simple recipes:

*Tea.
1)Take a pot and fill it with water.
2)Put the lid on it.
3)Put it on the cooker.
4)Make the water boil.
5)When it starts boiling, take the lid off, put some tea powder in it and take the pot off the fire.
6)Put the lid back.
7) Let the tea brew so for about two minutes, then pour it in cups.
8)You can put some sugar in it if you like it. Enjoy.

NB!Ask from someone else in this forum to get to know about advanced tea-making and the exact numbers of how long the tea should brew or how much sugar per how much water should be used.

*Fryed egg.
1)Put a pan on the stove.
2)Wait.
3)When the pan is hot enough you can start cooking.
4)Take an egg.
5)Take a knife. (If you crack the egg on the edge of the pan, ignore this step)
6)The following things must be done over the pan. Use the knife or the edge of a pan to make a crack in the eggshell.
7)Pull the shell open so that the inside would fall on the pan. The egg should congeal on the pan. The center of the egg should be yellow and the sides should be white.
8) Wait for some time.When the egg appears to be black or brown you have waited for too long and you have to redo the steps 1-7. If not, you have successfully fried an egg. You can put salt or pepper on it if you like. Enjoy!

Like I said before, you should ask from the other forum-members for information of the exact numbers.

Hope I have helped you. :banana:

papayahed

11-17-2004, 02:36 PM

bump for SD

Scheherazade

11-17-2004, 02:40 PM

bump for SD

Hmmm?? :confused:

Shore Dude

11-17-2004, 02:51 PM

I was talking to papayahed about how we should start a recipe thread, to mix and share. Here's my favorite. Mangos are to die for. This is also incredibly easy to make, and people will think you are a gourmet cook. The taste sensations are out of this world.

Halibut with Pineapple Mango Salsa

First in a mixing bowl, combine...

1 cup diced pineapple
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced fresh mango
1/2 cup Mango nectar
1/4 cup chopped fresh cilantro
1/4 teaspoon grated lime peel (this is optional)
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon

Mix these nice and good, then set the salsa in the frig for a bit to marinate.

You can cook the halibut steaks however you feel comfortable. You can sear them in a pan with a little oil, or simply bake them in the oven. Searing them depends on the size of the cut, but 4-6 minutes each side ususally does it. Or 25-30 minutes in the oven at 350.

On the side, just add some vegetables of your liking. I usually cut up green and yellow squash, add a little oil, butter, salt/ pepper and cook it on the stove for about five or seven minutes on medium heat with a lid. Snow peas are also a nice side dish. Cooked similarly.

papayahed

11-17-2004, 03:05 PM

Hmmm?? :confused:

ok bump for the taste buds of all...... ;) :banana:

Scheherazade

11-17-2004, 03:13 PM

Shore Dude:
That really sounds delicious! I will try it asap. :)

subterranean

11-17-2004, 08:42 PM

Yea, but I never heard some of the ingredients...

Isagel

11-18-2004, 03:33 AM

What is cilantro? I can´t find it in my dictionary.

Shea

11-18-2004, 09:13 AM

Shore Dude

11-18-2004, 09:13 AM

Cilantro is considered a spice (if I am not mistaken).

You can buy it in the produce section as a bunch of wrapped up leaves. You're suppossed to dice it up until it basically becomes a little pile of mush. You can also by it as a dried spice and you can get pretty much the same effect.

Shea that sounds great. And delivered with impeccable timing...

Isagel

11-18-2004, 10:29 AM

It's an herb used in a lot of Mexican dishes.

Here's one of my favorites for the holidays:

1 can of cranberry sauce (the kind with the whole berries)
1 whole orange (keep the peel but remove the seeds)
1 cup of sugar
1/2 cup of nuts (my favorite is pine nuts)

Run the orange through a food processor then add the sugar. Then mix it together with the cranberry sauce and pine nuts.

Real easy! You could use a blender for the orange and sugar but when I tried that the consistency wasn't quite right.

Thank you both. I have have never heard of cilantro before. They have an american food store is Stockholm and perhaps I can get it there?

I´m sorry Shea - but I have to ask ... is this a sauce or a dessert? It sounds good and I try it if I can get cranberry sauce here - but how do I eat it and to what ?

Shea

11-18-2004, 01:35 PM

The cup of sugar throws ya, doesn't it? It's a sauce but the cranberries and nuts give it a thick, chunky consistency. The tea room that I play harp for would use it as an extra garnish. I always thought that it was faux pas to eat the garnish, but everyone always ate this anyway.

I never really thought about how people would eat the cranberry sauce. I have a bad habit of finishing one kind of food on my plate before moving on to another one instead of taking a little of everything at the same time. So I tend to just eat my cranberry sauce seperately. But I think some people drizzle it over their turkey or ham.

papayahed

11-28-2004, 07:33 PM

Creamy Spinach Lasagna

Tomato Sauce
1/2 teaspoon olive oil
1 small onion, minced
2 cloves Garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 - 28 oz cans plum tomatos
1/2 cup chopped parsley

Bechamel Sauce
1 tbls margarine
1 tbls white flour
1 cup skim milk
pepper to taste

Filling
12 oz fresh spinach, stems removed
2 cups ricotta cheese
2 eggs
2 cloves garlic, minced
1/2 cup grated parmesan
1 lb lasgana noodles, cooked firm and drained
1 - 2 cups grated mozzarella

Tomato sauce - In a large sauce pan, heat the oil. Cook the onion and garlic, 3 minutes. Add the oregano, salt, pepper, and tomtos. Cook over medium heat until thickened, about 45 minutes. Mash the tomatos with a wooden spoon as they cook.

Behamel Sauce - In a small saucepan melt the margarine. over medium heat. Whisk in the flour and cook for 30 seconds (it becomes doughy). Slowely add the milk and cook until thick, about 10 minutes. Add salt and pepper to taste.

Filling - Steam/cook the spinach and drain, then chop coarsely. Transfer to a medium bowl. Add the ricotta, eggs, garlic, parmesan, salt, and pepper. Mix well.

Preheat oven to 450. Spray a 9 x 13 in baking dish. Spread half the bechamel sauce over the bottom of the pan. Layer 1/4 of the noodles over the sauce overlapping them slightly. Spread half the tomato sauce over the noodles and top with half the mozzarella. Put down another layer of noodles and spread with half the spinach mixture. Continue with the noodles, tomato sacue, mozarella, noddles, and spinach layers. Spread the reamining Bechamel over the top (I would add a layer of mozarella on top also.). Cover with foil and bake for 20 minutes. Remove the foil and continue baking until bubbley, about 15 minutes.

shortysweetp

07-23-2005, 03:39 PM

bump bump lets get this going again

shortysweetp

07-23-2005, 09:47 PM

this is a cookbook i put together for my sister in law when she got married. i got to cut it into two parts and condense it alittle. if anyone wants a full copy, complete with table of contents and index just let me know and I will email you.

amuse

07-23-2005, 10:13 PM

muffins! casseroles! what a gorgeous gift you gave! :) :) :) :)

shortysweetp

07-24-2005, 12:50 AM

your welcome. i can email you the original copy much easy to read and has a table of contents and index.

shortysweetp

07-24-2005, 12:57 AM

My husband, who cooks and is into weight-training, was on a body building forum and he saw that some people in California, which is on the west coast of the US (We live in the midwest US) has never heard of eating biscuits and gravy. He was wondering if anyone outside of the has heard of this. This is a standard breakfast here in the midwest US.

shortysweetp

07-24-2005, 12:43 PM

anyone else have any recipes that they want to share?

baddad

07-24-2005, 03:56 PM

Biscuits and gravy? This is considered a meal? A breakfast? What kind of biscuit, what flavour of gravy? Sounds like it might be kind of tough on the old arteries.........

shortysweetp

07-24-2005, 05:24 PM

biscuit (like bread) like a biscuit from mcdonald's and white gravy with sausage in it or plain. and yes i would say that it is hard on the arteries too

Scheherazade

07-25-2005, 11:56 AM

biscuit (like bread) like a biscuit from mcdonald's and white gravy with sausage in it or plain. I have been wondering about this as well since I read about it in Grapes of Wrath. It seems like part of their daily diet biscuits and gravy for breakfast in the book.

papayahed

07-25-2005, 02:09 PM

Allll Riiiightt!! I'm glad to see this thread back, I'm finally back into cooking again. Last night I made Gazpacho, but I used a different recipe which was ok, because I couldn't find my original, which was very good. Does anybody have any good gazpacho recipes?

amuse

11-11-2005, 07:34 PM

i know i've written about C&Z a lot (my favorite food blog, chocolateandzucchini.com), but am super excited and keep meaning to post: clotilde quit her day job and gets to put out a book so that we can have treats on our coffee table as well as our computer, how cool is that?! if you haven't checked out her site, you are missing some of the best travels and virtual food around.:nod:

papayahed

11-12-2005, 12:58 PM

Nightshade

01-12-2006, 09:34 AM

Bump......
Anyone have any lovley but very cheap to make recpies??

smilingtearz

01-12-2006, 09:37 AM

pancakes with chocolate sauce...yumm...my mum's making them...*mouth-watering*...anyone want some?

Nightshade

01-12-2006, 09:42 AM

Err me!... wait no diet :(

Nightshade

01-12-2006, 09:47 AM

"half and half" rice.
You stir fry some (handfull or half a cup) of rice in a pan with oil until its brownny yellow (not too much or it tastes burnt) then you add as much water/stock as you need to boil whatever type of rice it is you are using. Bring it to a boil add the rest of the rice you want to cook stir turn the heat down and leave it till all the water has dissapeared and the rice is cooked.

:D

EDIT: Thought Id get it written up nicer so here is a direct quote from my mum. serves 6

INGREDIENTS:
• 3 cups of long grained rice (basmati or similar)
• 1/4 cup of vegetable oil
• 4 cups of water
• salt
PREPARATION:
Heat the oil in a heavy bottomed pan. Place just under 1/2 the rice in the oil and stir. Keep stirring until all of the rice has changed colour. Most will be dark brown, but some will be just yellow.
Add the water and the rest of the rice. Season with salt. Bring back to the boil, then lower the heat and cover.
Cook for a further 20 minutes.
This is a good rice dish to serve when the main meal is slightly dry or does not have a lot of colour.

I would add though first sign rice is frying is that it goes white really wite like popcorn color and smells abit like that.
:d

Kaltrina

01-12-2006, 09:48 AM

me me me me ..... pancakes OMG love em... oh come on night forget about diet... at least I did. heheheh

Nightshade

01-12-2006, 09:50 AM

Hey I only have less than 3 weeks left and I sort of forgot about it last week and the Tuesday and yesterday Im just back on track today!!
:D

Kaltrina

01-12-2006, 09:51 AM

yes that's the way we do it night... but we also do it the way I told you with the baking pan... we put a small cp of rice for each person... we frie it with oil and salt, and then after it's a little yellow and hard we add the water where the meat was boiled and put it in the oven untill it's cooked.... but before it is completely cooked when the water starts to vanish we add the meat that has been boiled to be cooked along with the rice... it's delicious... :D

Kaltrina

01-12-2006, 09:52 AM

Hey I only have less than 3 weeks left and I sort of forgot about it last week and the Tuesday and yesterday Im just back on track today!!

that's how I always keep diets, in fact my diet always starts from tomorrow... :D

Nightshade

01-12-2006, 09:55 AM

HUmm theres lso rice with milk in the oven (not sweet though) somtimes has meat withit but I dont exactly rember how yu make it. I think iits
Melt a table sppoon of gee or butter in the pan in the oven add rice add milk (or mix of milk and water) until its about an inch above the llevel of the rice put in oven and then you get lovley soft rice with a crispy layer on the top.
Im making my self hungry just thinking about it :D

papayahed

01-12-2006, 10:30 AM

I need a new chicken recipe. I'm bored with the same old grilled chicken.

Kaltrina

01-12-2006, 10:52 AM

Hey Papayahed we sometimes prepare the chicken like this... in a plate we put oil, salt, pepper... then we take parts of the chicken and roll them in this so called sauce and then we bake them of course you can also put some butter in the pan... they are delicious like that... :D

Stanislaw

01-12-2006, 11:21 AM

I need a new chicken recipe. I'm bored with the same old grilled chicken.

Have you tried Hot-Pot?

where you boil the chicken and then debone it, you use the broth as a base and in a largish pot place it on a hot plate in the middle of the table (where you will be eating) now the people who are eating this usually use bowls...but not for the soup.
You take some of your favourite vegitables, or tofu, shrimp, lobster...whatever food you like, and boil it in the pot at a low boil, and people remove what item they want to eat and eat it, and add more vegitables or other food to the pot to maintain a continuos chain of food...it is kind of like super finger foods! the next day you can use the soup base for superb chicken soup. (you also put the boiled chicken meat in the pot for the first evening aswell)

List of best ingrediants:
- needle mushrooms
- chicken
- mushrooms
- Tofu
- Bokchoy
- spinach
- pork
- shrimp
- Polak
- duck feet
- cow or goat stomache
- eal

Trust me, it is the bomb! :nod:

papayahed

01-12-2006, 04:50 PM

hmm... that sounds really good, but I was looking for something that doesn't require a group.

Kaltrina

01-13-2006, 05:27 AM

Does anyone here like the Russian salad? I just love it.... I'm thinking of it right now and I want to eat some so much... :D

papayahed

01-13-2006, 10:55 AM

Does anyone here like the Russian salad? I just love it.... I'm thinking of it right now and I want to eat some so much... :D

What's a russian salad?

smilingtearz

01-13-2006, 11:03 AM

Russian salad...the yummiest picture i found on google...I've never tasted it...
http://www.maxjc.com/pfrh/vinegret.jpg

Kaltrina

01-13-2006, 11:15 AM

no this is the one I am talking about....

http://www.kenar.bg/NR/rdonlyres/AA8D1F8A-C186-41BA-9177-8076BF4C8EE7/0/A104_big.jpg

it's ingredients are: some boiled vegetables which are potatoes, carrots, (carrots and potatoes are cut in small squares), green beans, then you boil the white chicken meat but you can also add grey or black (however you call it) chicken meat, then add some boiled eggs and pickled cucumbers which are also cut in small squares, ... after you've boiled and cut them you put them in a big bowl and mix them all and at the end you add mayonnaise.... it is delicious... but if you want I can ask my mom for precise directions how to make it and how much of the ingredients to put and I can write to you... ;)

smilingtearz

01-13-2006, 11:50 AM

yummm... that does look delicious..
i feel like having everything with rich chocolate in it now....

papayahed

01-13-2006, 02:26 PM

Both pictures actually look good.

Know what would taste good right now? A bacon, egg, and cheese sandwich....

Scheherazade

01-13-2006, 02:35 PM

it's ingredients are: some boiled vegetables which are potatoes, carrots, (carrots and potatoes are cut in small squares), green beans, then you boil the white chicken meat but you can also add grey or black (however you call it) chicken meat, then add some boiled eggs and pickled cucumbers which are also cut in small squares, ... after you've boiled and cut them you put them in a big bowl and mix them all and at the end you add mayonnaise.... it is delicious... but if you want I can ask my mom for precise directions how to make it and how much of the ingredients to put and I can write to you... ;)I know that one too (we put garden peas instead of green beans though). I wonder if that is a Mediterranean/Middle East thing because my friends from Iran, Afghanistan, Iraq and Greece know it as Russian salad as well.

Some people replace the chicken breast with salami pieces and call it Italian salad.

We are having rice noodles with beef and vegetable stir fry for dinner!

shortysweetp

01-13-2006, 06:01 PM

i cant remember what chicken recipes that i included what for those that are new i added my family cookbook on here.

kilted exile

01-13-2006, 08:58 PM

Koa

01-14-2006, 09:35 AM

Nightshade

01-14-2006, 05:51 PM

we have a lovley recipie for chicken emily but I need to look it up.
Kilted how about macroni cheese (and adaptable to coliflower cheese)easy peeaasy.
potato salad quick and easy.
Shepards pie is pretty easy and quick too.
--Thinking of non family recipies is harder than I thought.--
Oh liver is easy too.
Chili concarn supposed to be easy but must say Ive never tried it (dont like minced meat)
Kilted if your intrested in any of those Ill put them up.
Actually I dont see why people have problems with proper roasts (well unless like I do occasionnaly you forget to add the extra time and miss calculate) but they take hurs and hours.

I had broth and dumplings today but thats really a family recipie (pretty impossible to make for one, but it was out of this world).

kilted exile

01-14-2006, 06:42 PM

Night, it is only myself living here so things like roasts and pots of chilli etc would end up getting thrown out before they are finished. Also I don't really have an oven (the place was unfirnished when I moved in) I have a dual hot plate; a microwave and a toaster oven (really small).
I am capable of using a frying pan, and I can just about make scrambled eggs but thats as far as it goes. I attempted to make an omlette once but the flipping of it didnt exactly go as planned (more omlette on floor/counter than in pan ;) )

Nightshade

01-14-2006, 06:50 PM

Hey chili can be made for 1 you know :D
Is a hot plate like a stove? I think the only thing on that list that needs the oven is the sheperds pie. And I think only really to brown it Its is after all basically mashed potato with a layer of meat underneath.
Flipping?? Err right I like scarmble eggs less messy. You can get omlett pans though you know
http://www.abestkitchen.com/store/media/omelette-pan.jpg
They are reversable so you close it and simply turn it over.
You can m,ake jacket potatos in a microwave. Actually I have a couple of great microwave cook books somwhere, but at the mommen I can only get my hands on low fat and middle eastern cookery books as my sister has gone to bed and that book shelf is in her room.
You cvan make a stir fry. :D

Nightshade

01-14-2006, 07:04 PM

Never made it but I have eaten it made by the lady who gave me the recipie.

2oz of butter
1 teaspoon of mixed herbs
1clove of crushed garlc
salt and pepper
Basically mix the lot coat chicken and grill slowly meadium heat, and bobs your uncle its done.

Not sure how much his makes I might acttually have to pop nto the school I mean I was going to use this guide while Im at uni and it doesnt tell me who much it makes *sigh*

EDIT: Marinated chicken:
3 table spoons of honey
3 tablespoons of soy sauce
mix together .
Put the chicken in a dish poour mixture over. Leave to stand in fridge for at least 1 hour (but longer the beter)--maybe throw it all together before you go to work in the morning or night before if you have time--
Grill or BBQ medium heat untill cooked throough.

NB Both these recipies are chicken thighs or legs. can see why it cant be breasts too though.

Nightshade

01-14-2006, 07:15 PM

Need
Diced chicken or chicken breasts which you cut up whichever
dried origano, or if you preffer thyme
stock cube
olive oil (or normal oil but olive s better)
Tomoto puree
Water
And onion (I always forget the onion!)
salt pepper

heat oil in pan then seal chicken (stir it around till its white on the outside instead of pink and bloody) and onions and origano (until al the chicken have atleast some origano on it but stir to cover) and salt stir around some more when you lik the look of the onions add a couple of tablespoons of tomato paste (puree) and water so its a sauce add more origano bring to boil then cover lower heat and simmer for about 20 minutes or however long t is your supposed to cook chicken for I ususally give it 20 minutes.

When I make it for 6 people I use about 4 tablespoons of origano somtimes more. When you add water just add as to how runny or thick you like your sauce.

We eat it with rice but I suppose really you could intheory eat it with pasta or potatoes too.
:D

Outlander

01-14-2006, 07:33 PM

~Mack & Yack~

Mac and Cheese (from a box)
Corned beef (from a can)

Make the Mac. (in a pan)
Fry the Beef (in a skillet)

Mix with fork
Or a spork

For Best Results
-- Eat with Mork.

Scheherazade

01-14-2006, 07:47 PM

Ok, I am getting fed up coming back of a night from work and nuking something in the microwave. However, my cooking skills leave much to be desired. Does anyone have any quick/simple recipes that I would be capable of making?I am sure you can put something into an oven bag? Put chicken breasts, a few baby potatoes, mushrooms (if you like them), cherry tomatoes, peppers (any other vegetable you like), all washed and raw into an oven bag. Add some Cajun or BBQ spice mixes (generously), which you can find in any supermarket easily.

Puncture the bag (generously as well) and in 50 mins you have a healthy and delicious roast meal! :)

PS: I usually prepare everything the night before and leave it in the fridge till the cooking time so they sort of marinade and taste even better.

shortysweetp

01-14-2006, 09:08 PM

i just bought my hubby a book called "Will Cook for Sex" by Rocky Fino and it includes some really easy recipes that takes a relatively low amount of time. Also I would look at www.kraftfoods.com i found lots of quick recipes there. in my cookbook that i included there is a recipe for red beans and rice that is delicious its under velveeta red beans and rice i just leave out the velveeta.

emily655321

01-15-2006, 11:27 AM

2oz of butter
1 teaspoon of mixed herbs
1clove of crushed garlc
salt and pepper
Basically mix the lot coat chicken and grill slowly meadium heat, and bobs your uncle its done.Night, do you have an idea of what kind of herbs she used?

Nightshade

01-15-2006, 01:22 PM

You get a packet of stuff called mixed herbs.
We dont have a packet at the moment. I think You can but whatever you like though .

:D
she was very fopnd of basil I remeber.:D

emily655321

01-15-2006, 01:33 PM

Thanks, Night. I like basil, too. Perhaps I'll buy some dried basil and rosemary. I love rosemary chicken.

Oh, I know a family recipe I have! It's my grandmother's. Sorry, I'll have to sort of invent amounts, but it's easy to adjust, and it's good for leftovers, so don't worry about making too much.

4 yellow-skinned potatoes
2 yellow apples
1 onion
1 cut of pork tenderloin
butter
fresh/dried rosemary
salt and pepper

Cut up the potatoes, apples, and onion. Slice the pork into 3/4 inch slices. Put the potatoes on to boil. While they're boiling, brown the pork in a large frying pan with the butter. When the potatoes are cooked, drain them and add them to the pan. Add the apples and onions and rosemary (you can add the onions a few minutes before the potatoes, if you like. Depends how brown you like your onions), and cook until the apples are soft and the potatoes are brown and mealy (about 5-10 minutes). I don't know how much rosemary exactly. Sprinkle it over the entire business until it looks right to you. I guess I mean to say, "rosemary to taste." Add salt and pepper to taste.

Nightshade

01-15-2006, 01:37 PM

Humm..... Do you think it would work if I substituted the pork with somthing else?
It sounds de..(YUM)

emily655321

01-15-2006, 01:39 PM

Yes, I'll bet it would be very good with lamb. And I'm sure chicken would work well, too (chicken works with everything!). :D

Scheherazade

01-15-2006, 01:49 PM

she was very fopnd of basil I remeber.:DHow very unusual!

*wonders why...

Nightshade

01-15-2006, 01:50 PM

okay doke Ill try that soon

:D
the chiken tomato recipie is saved on my mums computer so Ill put it up when I can get on it.
:D Yummmmmm
Is that recipie one person??

emily655321

01-15-2006, 01:53 PM

Which recipe? Mine is certainly not. When we have it at my house it's enough for the four of us, plus leftovers for lunch.

Nightshade

01-15-2006, 01:58 PM

Right whats a tenderloin then?
and 1 cup?
Ive never bought meat :S

emily655321

01-15-2006, 02:04 PM

1 cut, not one cup. :D Tenderloin is a part of the pig. It looks like this when you buy it:

http://tinypic.com/kb1tn7.jpg

And when it's cooked:

http://tinypic.com/kb1vcw.jpg

Nightshade

01-16-2006, 07:35 AM

Ahh I get it okay,anyway when I was in town today I bumped into the dinner lady the marinated chiken and garlic cghiklen makes 2 servings with maybe a little lefyt over :D

emily655321

01-16-2006, 09:53 AM

Oh, thanks. :banana:

I'll have to wait to make them. Yesterday, I went to the store and bought all the ingredients for the marinade, the oregano sauce, and the garlic-herb chicken, and also some spinach linguini pasta for the oregano chicken. Then, when i got home, I realized that I only have one pan to cook it in. >.< So, I'm going to go to the thrift store today or tomorrow and see if they have another I can use, and then I'll be able to make something chickeny. :nod:

Nightshade

01-16-2006, 10:36 AM

YAY!!
I need to make one of these recipies but the question is which one?
I think Ill try you recipie emily but a lot of my family dont like lamb so maybe Ill use diced beef.
:D

papayahed

01-16-2006, 11:32 AM

I made a pretty tasty dish yesterday. I Browned some chicken, put it in the slow cooker, then sautaed onions and garlic, added some dry white wine and reduced that slightly then added a can of crushed tomatos cooked for about 10 minutes then poured the tomato mixture into the slow cooker and slow cooked on high for about 3 hours.

I also made cole slaw kinda. I shredded red cabbage, red pepper, cucumber, spinach, a 1 jalepeno peeper and mixed it together. Then mixed apple cider vinegar and maple syrup and pour theat over the veggies and mixed, I let it sit for about an hour. It was ok, except I might have put to much pepper in because it has a little kick.

Virgil

01-16-2006, 12:24 PM

I made a pretty tasty dish yesterday. I Browned some chicken, put it in the slow cooker, then sautaed onions and garlic, added some dry white wine and reduced that slightly then added a can of crushed tomatos cooked for about 10 minutes then poured the tomato mixture into the slow cooker and slow cooked on high for about 3 hours.

Hey that sounds pretty good. Is a slow cooker the same thing as a crock pot? And I'm guessing the chicken was boneless and cut to bite size cubes?

papayahed

01-16-2006, 01:51 PM

Hey that sounds pretty good. Is a slow cooker the same thing as a crock pot? And I'm guessing the chicken was boneless and cut to bite size cubes?

Yep, same thing as a crock pot.

The recipe called for a whole chicken cut up into servinig size pieces, I'm a little squimish with all the bones and fat and ick so I used boneless breast and just cut those in half.

Riesa

01-16-2006, 02:01 PM

Yum, there are some good sounding recipes here, I'll have to try them.

I just ate this:
Spinach and Cheddar Omelet
1/2 cup frozen spinach with 1 teaspoon real butter,crushed red pepper to taste, (I like a lot) microwaved for two minutes,
Shredded Cheddar cheese, as much as you want.
1 tablespoon sour cream whipped with two eggs.

the sour cream added to the eggs makes them so creamy and moist, (I detest dry omelets)
Cook like a regular omelet, but allow the cheese to melt outside of the eggs a little, so it gets crispy!

Riesa

01-17-2006, 01:03 PM

Okay, for anyone out there who is not afraid of whipping cream and whole milk, this is one of the best Potato dishes I have had in my entire life.
It's from a chef in Redondo Beach, CA named Juana Vázquez-Gómez. She's originally from Cuernavaca, Mexico.

Potato and Poblano Chile Gratin
(makes 10-12 servings)great left-over.

3 lbs red-skinned potatoes
1 tablespoon olive oil
5 fresh poblano chiles, seeded, peeled, chopped (aprx. 4 cups)
1 medium onion, sliced
2 cups whipping cream
1 cup whole milk
1 large garlic clove
2&1/2 cups(packed) Gruyere Cheese. (10 oz.)

oven to 350, butter 13x9x2 inch glass baking dish. Cook potatoes in boiling salted water until tender, about 25 minutes. Drain potatoes, cool completely. Peel and slice potatoes into 1/2 inch thick rounds; place in large bowl, Sprinkle potatoes with salt and pepper.

Heat oil in heavy large skillet over medium high-heat. Add chiles and onion and saute until onion is very soft, about 15 minutes. Transfer chile mixture to food processor. Add cream, milk, and garlic; blend to form thick sauce. Season sauce to taste with salt and pepper. Pour sauce over potatoes; stir gently to coat. Overlap half of potatoes with sauce in bottom of prepared dish. Sprinkle with half of cheese. Top with remaining potatoes and sauce, then remaining cheese. Bake gratin until heated through and brown on top, about 30 minutes.

papayahed

01-17-2006, 03:04 PM

Boy does that sounds good!!!

emily655321

02-03-2006, 08:01 PM

Night, I just made your soy sauce & honey marinated chicken for dinner, and it was sooo yummy. :D

I don't have any way to grill things, so I cut up the chicken before I marinated it and stir-fried it with some veggies. I have enough for about a week of leftovers, I think! Mmm... I will definitely make it again!

:banana: :banana: :banana: :banana:

papayahed

02-04-2006, 10:35 AM

em, those grill pans work pretty good - you can probably get one for cheap.

Pensive

02-04-2006, 10:52 AM

no this is the one I am talking about....

http://www.kenar.bg/NR/rdonlyres/AA8D1F8A-C186-41BA-9177-8076BF4C8EE7/0/A104_big.jpg

I have eaten this one. it is called "Russian Salad" here too. :D

*gazing at it greedily*

emily655321

02-04-2006, 12:09 PM

em, those grill pans work pretty good - you can probably get one for cheap.I've never heard of those before, thanks for the suggestion. I did a google image search, though, and they look like they'd be a pain to clean. I'm way too lazy. :D

caspian

02-04-2006, 06:40 PM

no this is the one I am talking about....

http://www.kenar.bg/NR/rdonlyres/AA8D1F8A-C186-41BA-9177-8076BF4C8EE7/0/A104_big.jpg
I know this salad as "Stolichniy" (capital) salad

papayahed

02-06-2006, 02:49 PM

I've never heard of those before, thanks for the suggestion. I did a google image search, though, and they look like they'd be a pain to clean. I'm way too lazy. :D

I have an anodized one, it's not that hard to clean, but definately harder then a nonstick pan.

emily655321

03-07-2006, 08:22 PM

My father is getting rid of all our Teflon pans because he said scientists have found it's a carcinogen. Meep. Actually, I'm not surprised, but I'm also glad, because I always used oil in them anyway, since most of ours had scratches through to the metal, and the half-metal/half-nonstick pans never cooked so good. Actually, the nonstick-nonstick ones never cooked so good, either.

I, boys and girls, made a variation on Night's herby-butter chicken. It goes like this:

Chicken breasts
1/4 C. butter
1/4 C. olive oil
1 clove garlic (diced)
2 tsp. dried oregano
1 Tbl. dried basil
1/2-3/4 C. bread crumbs (This could have been a full cup, but I doubt it. I didn't really measure anything. Also, I wouldn't use those sandy crumbs that come in a can. I used a stale quarter-loaf of French bread.)
(1/4 tsp salt—if there isn't any in the butter)
1/4 tsp pepper

Preheat oven to 350 or 375 F (whatever you usually use for baking chicken). Line a baking pan with tin foil. Mix all the above good stuff together, to make a bready paste. Roll chicken breasts in mixture and arrange in pan. Put any remaining breading on the chicken, too. Bake for about 40 min. (My chicken was cut really thinly, so baking times may vary. I also have an electric oven, and those cook really hot.)

I also made boiled sweet potatoes and carrots, which I then fried with onion and garlic, and steamed broccoli.

Ooooooooooooooooooorgasm. That chicken was good.

Logos

03-07-2006, 08:33 PM

Sounds great Emily :) though I'd probably throw in at least one clove of garlic per chicken breast :lol:

Pensive

03-08-2006, 01:41 AM

I have not eaten chicken for two weeks because of this damn bird flu and I can't eat any other type of meat so I am getting no proteins. *weeping*

Nightshade

03-08-2006, 02:45 AM

I have not eaten chicken for two weeks because of this damn bird flu and I can't eat any other type of meat so I am getting no proteins. *weeping*

Poor baby can you eat duck? :lol:
sorry insider joke, when I was in Egypt my Gran wouldnt let us eat chicken or stuffed pigeo because of the flu ( not that it had spread that far then) And shed start talking about bird flu then shed tell us to eat duck with her and not to eat "birds".
bless her we kept falling about laughing at that one((g))

papayahed

03-08-2006, 10:22 AM

Poor baby can you eat duck? :lol:
sorry insider joke, when I was in Egypt my Gran wouldnt let us eat chicken or stuffed pigeo because of the flu ( not that it had spread that far then) And shed start talking about bird flu then shed tell us to eat duck with her and not to eat "birds".
bless her we kept falling about laughing at that one((g))

hehe reminds me of that movie.....I forget which, where the guys says he's a vegetarian and the aunt says "That's ok i'll make lamb".

beer good

03-08-2006, 11:00 AM

Here's a non-meat dish with proteine for Pensive:

Chick Pea Curry à la Beer Good
- Peel and chop 1-2 onions. Toss'em in a pot with some olive oil and fry'em up.
- Chop up a few cloves of garlic, 1-3 fresh chili peppers and a paprika or two. Add'em to the pot.
- Let fry for a few minutes so that everything starts to soften up.
- Add spices: curry (the good stuff), salt, coriander, black pepper and ground cumin. How much depends on how hot you want it. Stir and let fry for a couple more minutes.
- Add a can of crushed tomatoes (or, if you prefer, a couple of actual chopped tomatoes) and a splash of orange juice (or water, but I like the citrus touch). Put a lid on it and let simmer for about 20-25 minutes.
- When about 10 minutes remain, add some frozen chopped spinach. (Or wait another five minutes and add fresh spinach, if you have it.)
- When about 5 minutes remain, add a can or two of chick peas and some lemon juice (or, even better, lemon peel, but that's a lot of work plus the whole nuckles-on-grating-iron-thing so I usually don't bother).

Serve with rice or bread and an avocado or two. Left-overs can be frozen. If you prefer, use lentils instead of/along with chick peas. Even more proteine in those, I think. And of course, the vegetables can be varied too.

Pensive

03-08-2006, 11:03 AM

Beer good, Thank you very much. I will try this when my mother will let me enter the kitchen.

papayahed

03-08-2006, 11:51 AM

I have a passable recipe if you need protein, replace tuna fish in a tuna fish sandwich with mased up white beans. It tastes basically the same except less fishy. I got this recipe from Vegetarian Times. I also have a recipe for Black Bean cakes that's good, I'll dig it out if your interested?

Nightshade

09-03-2006, 12:15 PM

I felt like waking up this thread.
So boooooooooooooo

:D:D

Nightshade

09-04-2006, 01:11 PM

Well not really a recipie and not really delicious ( or at least I dont know yet) anyway today I made an octopus shaped birthday cake.
Certain things I learned
1) Make it from scratch easy cake mixs are anything but ( I mean what is a size 3 egg anyway?!)
2) Icing is a major pain have the birthday girl handy to do this job.
3) make sure you have a plate big enough to fit an ocyoups before you start.
4) 10 year olds are not the best dish greasers no matterhow eager they are are to help do it again or you get lumps.

kathycf

09-04-2006, 07:09 PM

These are really good, but very rich. I apologize that measurements are not in metric, but this is the recipe as I have it...and I don't know how to convert it.

Hello Dollies
These are also known as 6 Layer Bars - because the 6 ingredients in the recipe are layered one by one in the pan. You can't get much easier than that, and they are so good, too.

Ingredients:

1/2 cup butter
1 1/2 cups graham wafer crumbs
1 cup chopped walnuts
1 cup chocolate chips
1 1/2 cups flaked coconut
1 can sweetened condensed milk (Eagle Brand, 300ml)

Directions:

Preheat oven to 350 degrees F. Melt butter in a 9 x 13 inch cake pan. Remove from oven, and spread the melted butter evenly over the bottom of the pan.

Sprinkle the graham wafer crumbs evenly over the melted butter.

Sprinkle walnuts over the graham wafer crumbs, then chocolate chips, then coconut.

Pour sweetened condensed milk evenly over top of the coconut.

Return to oven and bake for about 25 minutes, until lightly browned on top. Cut into small squares when cooled.

Nightshade

09-24-2006, 12:18 AM

Ive jut realised I can finally make Emilys lamb recipie because Im only cooking for me :D
ok Egyptian potatoes
potatoes sliced
diced beef
onion sliced into rings
tomoto puree/paste
salt& pepper

layer the potatoes /onion and beef any way you like provided you have potatoe as the top most layer/ and personally I like it bet when its the bottom layer too.
mix puree with water and salt in a cup grate or cover he pototes with black pepper ( if you like it as much as me otherwise just add to taste) pour over the tomatoy sauce ( should be very watery but not weak) until all the potatoes are covered but not floating. shove it in the oven until its cooked.

serve with rice.:D
delicious ( reheating this is what started me using our cooker at the ripw old age of seven.... which I always got in trouble for :rolleyes: )

subterranean

09-24-2006, 12:21 AM

Hey, I got a small kitchen here with all the utensils. I'm going for grocery shopping later. Let me know the simplest recipe (something that can be cooked with stove and microwave)...

Nightshade

09-24-2006, 12:30 AM

hey you have a small kitchen Im in a univercity hall!
Oregano chicken (http://www.online-literature.com/forums/showpost.php?p=148294&postcount=76)
is I think the easiest one Ive put up that is only stove no oven involved.
But the easiest easiets recipie is the egyptian potatoes becasue it literally just needs to be shoved in the oven and allowed to cook itself.
:D

subterranean

09-24-2006, 01:04 AM

Nightshade

09-24-2006, 06:15 AM

hummm a stock cube is well a maggie in the middl east let me think its a little block of dried stuff that you throw in boiling water so thta it tastes of chicken/ or veg or whatever instead of taking the 'soup' thas left when you boil them.
tomato puree/paste is a thick paste that comes in jars or tins and looks like this http://www.hormel.com/images/glossary/t/tomato_puree_2.jpg if ypu ever make a home made pizza you spread it on.

kathycf

09-24-2006, 01:50 PM

Nightshade

11-16-2006, 03:41 PM

ok other than the bump and the race to catch up with aimus I do actually have a real reason to wake this thread up hows this for a recipie

Beef roasted in spinach.
a fillet of beef ( is it a fillet of beef?) like a steak but not a steak
anyway that and spinach.

marinade the beef in soysauce ginger, nutmeg, cinnimon, pepper, salt onion garlics...well anything you like really but marinade it anyway.
Then once you think its marinaded enough rap thepiece of meet in the fresh spinach leaves completly and shove in the oven to roast, till cooked.

I made it up but it was GORGEOUS.
I ate it with rattitoiue ( well I added left over spinach to the rattitoue so Ive been told that wasnt rattitoie but you get the picture?)
and couscous (cheaper than rice and idiot proof!)

Virgil

11-16-2006, 04:52 PM

Hey that sounds great, Night. I may try that myself.

Serenata

11-17-2006, 02:01 PM

hehe reminds me of that movie.....I forget which, where the guys says he's a vegetarian and the aunt says "That's ok i'll make lamb".

Papayahed, that movie was "My Big Fat Greek Wedding."

DOes anybody have a quick biscotti recipe?

vheissu

11-17-2006, 03:56 PM

Just found this thread and I'm gonna have to write down some recipes!!
I have one for biscotti, but it's not very quick I'm afraid...I'll post it anyway:

maya-dunked biscotti
The maya is from the green+blacks maya gold chocolate: it's basically orange flavoured with some spices (cinnamon and sth else)
U'll need:
200g plain flour
60g cocoa powder
3/4 teaspoon baking powder
pinch of salt
225g caster sugar
3/4 tablespoon ground espresso coffee (optional)
60g dark chocolate, chopped
2 medium eggs
1 medium egg yolk
3/4 teaspoon vanilla extract
200 g dark chocolate, orange flavoured or any other flavour of your choice

Sift together the flour, cocoa, baking powder, salt + caster sugar and place it into a food processor (which I didn't have!). Add ground coffee + chopped chocolate and finely grind the whole thing.
Whisk together the eggs + yolk, add vanilla extract and slowly add to the ground mixture, processing until the mixture forms a ball.
Lightly flour the work surface and roll the dough into a log. Flour it so it's coated on all sides.
Place it in a buttered baking tray, bake for 25-30 min (180 C).
Remove from oven, leave to cool....using a (very) sharp knife cut across the log so u make slices of aprox. 1cm.
Place the slices in the baking tray and cook for a further 30 min, or until firm, at a lower temp. (150 C).
Allow to cool.
This is the fun part: melt the flavoured dark choc and dip one end of each biscotti into the chocolate and let it set.

I know it's long...and I can never get equal sized slices, but they are really good and worth the effort!

Serenata

11-20-2006, 01:14 PM

That sounds great, thank you.

mir

12-19-2006, 12:38 AM

. . . No, this is not at all stereotypical. :lol: But cooking, for all you guys or girls who haven't discovered it, is a really good time waster.

So, if anyone wants to post their favorite recipies here so everybody else can have some fun either making or eating :D , please do!! I'm going to put one down that i just discovered today, by confusing a cake with a cake TOPPING. :p They're pretty healthy, though!

Sugar-nut muffins

Combine:
2/3 cup flour (I used half regular and half whole wheat, but it could probably go either way)
1/2 cup walnuts, pecans, or both
2/3 cup sugar (possibly could use less for a less-sweet muffin, I'm still tinkering with this one)
1 and 1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
a couple of thinly sliced apricots

Beat and then combine with dry mix:
2 egg whites
1 tbsp vegetable oil
1/2 tsp vanilla

I'm not sure how long this should be baked yet - it took about 20-25 minutes on 300 degrees, but I'd do it at 350 and stick a toothpick in it, and if that comes out clean then it's done.

Anyway . . . anyone else want to post theirs? :)

mir

12-19-2006, 12:40 AM

this is mir's friend (who doesn't feel like signing in but is Blacksheep on this forum)

oOo! i have one!
brocoli
ingredients:
brocoli

procedure:
wash brocoli.
eat brocoli.
digest brocoli.

This is Mir reclaiming her computer. Here is a recipie of how to cook Black sheep: :lol:

dramasnot6

12-19-2006, 12:58 AM

Great idea for a thread mir! I love cooking. http://www.websmileys.com/sm/drink/trink15.gifHere are my very favorite cookies to make!
They are vegan and sugar free! So theyre not only DELICIOUS and chocolatey, but healthy and low fat!

Chocolate Chunky Chip Cookies
Preheat oven to 170 c, 350 f

Large bowl:

1 cup whole wheat flour
1/2 cup rice flour
1/2 cup unsweetened organic cocoa powder

1/2 cup chopped toasted walnuts
(or 1/4 cup chopped dates and 1/4 cup chopped toasted walnuts)

1 cup malt sweetened chocolate chopped into small rough chunks

zest of 1/2 an orange chopped finely (or grated)

1/2 tsp baking powder (aluminum free) or baking powder subsitute

1/4 tsp ground sea salt

Small bowl:

1/2 cup coconut (or canola) oil

1/4 cup rice (or barley) syrup
2 tbs maple syrup

1 tsp vanilla

1/4 cup rice milk (or soymilk)
1/4 cup orange juice

lightly oil baking sheet or use unbleached parchment

In a large bowl mix dry ingredients, in small bowl mix wet ingredients, gently combine the wet mixture into the dry. With either an icecream scooper or a wooden spoon, scoop the cookie dough and drop onto the baking sheet.

Bake for aprox 15 minutes or until lightly browned.

They look a little bit like this, except a lot of chocolate chips to them too.

http://i129.photobucket.com/albums/p231/dramasnot6/chocolate-cookies.jpg

TEND

12-19-2006, 01:04 AM

Well, for those who know me, I was a cook and than a chef for 2 years, so I have some experience, anyways I just made a delicious dish and I will share the recipe, now pay attention it's complicated....

Ingredients
Bread
Peanut Butter

Directions:
Toast bread. Spread Peanut Butter. Enjoy!

I call it, Peanut Butter and Toast! I know some of you will say that's crazy but trust me, it works!

p.s. Maybe I'll put a serious one on tommorow. :D
p.p.s. I know I'm not really funny, but let me pretend :D.

dramasnot6

12-19-2006, 01:20 AM

tend! oh my gosh...what a coincendence! i also know of the exotic dish peanut butter and toast.:p :D and whats even crazier is that ive heard of people putting jelly on it too! :goof: gotta love that PB&J;)

TEND

12-19-2006, 01:24 AM

Peanut Butter, going with Jelly? That's mad! It surely will never catch on, the palette simply cannot comprehend so many varied taste experiences at once! Oh, when will people learn? :p

mir

12-19-2006, 12:30 PM

. . whoa! i guess one of the Admins moved this into an older thread with the same name! Cool, i didn't even know about that one. :)

TEND - i know, it's like putting CHEESE on PIZZA! :lol:

and Drama - that looks great! i'll have to try those! :D

cuppajoe_9

12-19-2006, 02:02 PM

http://www.qwantz.com/comics/comic2-215.png

Niamh

12-20-2006, 02:15 PM

Am looking for a really nine simple recipe for chocolate brownies. The ones i've been eating recently are store bought (but very yummy) but would like to give it a try myself.

Heres a couple of recipes. unfortunately no mearsures as i just whip things together.

egg and spinach.

Put a portion of spinach in a frying pan with some butter and cook until soft. Form a whole in the centre so it looks like a nest. crack one egg into the centre letting it run into the spinach to hold together. serve on toast when cooked. sprinkle some salt and pepper for seasoning.

Butter Baked Trout with a Cajun and Coriander cream sauce.
for two

two fillets of Trout, skined and boned preferably
two shallots
cajun
coriander
pepper
small tube of cream
butter
cheese, grated

Grease oven dish with butter, place fish in dish. Take one Shallot, slice down centre and chop at an angle. put in dish with fish. add pepper. finally put thick chunks of butter on all corners of dish and one on each fillet. put in oven for about 15mins.

for sauce, take other shallot and chop finely into small pieces. pour cream into small pot and heat on a medium tempature. Add small handfull of grated cheese and shallots. Add Cajun spice and coriander, enough as you want or enough to give a nice flavour. slowly bring to boil while stirring. When cream comes to a boil, lower temp to simmer. sauce should thicken.

take fish out of oven and put on a plate. spoon out shallots and place on top of Trout drizzling some of the melted butter on top. serve with veg and mashed potatoes. Pour sauce over Fish and mash.

Serve and eat.

:)

Nightshade

12-21-2006, 08:20 AM

oh I have a fantastic brownies recipie.... Im sure I posted it in the delious thread already but Ill look it up :nod:

Scheherazade

12-21-2006, 09:04 AM

I would like to get a good recipe for traditional British beef roast. Not one from the net but something tried and proved right... Like our grans or moms use.

Anyone?

Nightshade

12-21-2006, 09:24 AM

YES!!

Umm scher all you do with a roast is you rub salt into it wrap it up in tin foil and pop it in the oven 25 minutes a pound and 25 extra if its a bonles joint but about 15 minutes from the end get it out tip some of the juices out ino a measuring jug ( to make real gravy) and unwrapp and let finish in the oven that way so you get a crispy outside.
Goes great with yorkshire puds, sprouts , broscli , sweet corn, mash, roast potatoes, boiled potatoes, roast parsnips, boiled peas, boiled carrots, horeradish sauce
Umm I think that about covers it.

For a differance you can add some herbs to the salt but its great with just salt:nod:

Scheherazade

12-21-2006, 09:16 PM

Night> Thanks for the prompt reply! :)

I have tried with salt only but I want something 'more' (like you suggested some herbs and spices) but I am not sure what to add exactly without ruining 4-5 lbs of meat. Salt-only recipe is a little bland - for my liking. I know with lamb they recommend mint but not sure about beef.

Nightshade

12-22-2006, 09:01 AM

Welll with lamb we also make about an inch inscions and add long ways strips of garlic, which is goood. Hummm sage is a recomened herb for beef , but I cant eat i myself.
Well if youve been watching your Tv you might have noticd the lates sainsberry try somthing differant advert that recommends slahering it with whole grain musterd, again not quite my cup of tea.
Well herbs that go well with beef are origano, thyme, mixed italian herbs ( you get these in bottles not quite sure what they are), and spices that go well are cinamon salt pepper and allspice. So I suppose not that ive evr tried it mind you that you could take your pick and mix them with the salt ( but you cant leave out the salt as this is what makes the outside crispy) and roll he beef in it before roasting. You could also do what I do fopr chicken which is slice onions and wrap them in he foil with the meat to give t extra taste.

I wonder what roast tomatoes taste like....

kiobe

06-23-2007, 11:38 PM

Here's my favorite chunky salsa recipe.

half cup extra virgin olive oil
1-28oz. canned crushed tomatoes
1-28oz. canned chopped tomatoes
1-large white or yellow onion chopped medium
1-bunch cilantro chopped medium fine
2-cloves garlic pushed through a press
5 to 9 jalapenos minced fine, depending on heat desired, remove seeds, I use 7

mix all to gether in a large bowl and add salt and pepper to taste. enjoy with chips, over tamales, with eggs etc....

Enjoy!http://i179.photobucket.com/albums/w312/kiobe/ssa.jpg

kathycf

06-23-2007, 11:50 PM

That salsa looks good, kiobe. :)

Creamy Herbed Pasta Salad

Ingredients:

1 package (12 oz - 375 g.) short pasta (e.g. penne)
1 cup firmly packed fresh basil
1/2 cup firmly packed fresh parsley
1/4 cup freshly grated Parmesan cheese
2 cups cottage cheese
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/3 cup chicken or vegetable stock
1 red pepper, chopped
4 green onions, chopped

Directions:

Combine Cook pasta and drain. Rinse with cold water. Put in a large bowl.

Put basil, parsley, and Parmesan cheese in food processor. Chop finely.

Add cottage cheese, lemon juice, Dijon mustard, pepper and stock to the food processor. Puree until the mixture is smooth.

Add chopped pepper and onions to the pasta. Pour the sauce over and mix together.

Chill for at least 30 minutes before serving.

This recipe is from Now....you're cooking! http://www.donogh.com/cooking/

kiobe

06-23-2007, 11:53 PM

Thanks Kcf, that sounds great.

Moira

06-24-2007, 05:26 AM

Couscous Salad

couscous (about 1 1/2 cups)
Salt
Freshly ground black pepper
fresh lemon juice - a few drops
1 large garlic clove, minced
black olives chopped
1/4 cup cucumber, diced small
1 red bell pepper, chopped
2 medium tomatoes, chopped
1 cup crumbled feta cheese
sweet corn
bacon or shrimp

In a saucepan, bring 2 1/4 cups of water to a boil. Stir in the couscous and 1/2 teaspoon salt. Cover and let stand until tender, about 5 minutes then immediately fluff with a fork.

yougurt dressing ..........

Sir Chaucer

06-24-2007, 05:48 AM

OK, so it's not my favourite but, very very useful when you've just about run out of money...

I used it a lot as a student!

All you need are a packet of the cheapest flour and a tub of the cheapest margarine...

How to?

A cup or so of flour, rub in margarine until it clings together pastry fashion and you've got the basis of tarts, sugar wraps, pastry lumps to add to baked beans and so on...

Simply flatten, fill with anything, fold over into a purse shape and cook for 10 or so minutes (careful though, it's toung buring hot straight out of the oven!)

Or, form into 1 inch balls, oven cook and eat with your baked beans...

Well, it takes longer to write it than it does to cook it but, the great secret is that the cheapest margarine contains a lot of water so you just don't add any to this quick and simple pastry mix!

(PS, Amounts and cooking times are a case of "Suck it and see" but, if you're often approaching the end of your student grant you'll soon get used to what you need to do to have a full tummy!)

kiobe

06-24-2007, 12:15 PM

LOL!! That beats top ramen.

kiobe

06-24-2007, 12:18 PM

kiobe

06-24-2007, 12:37 PM

Ok, here's a quick and easy spaghetti sauce.

3-tablespoons extra virgin olive oil
1/4 cup fine diced yellow onion
2 fine minced garlic cloves
in a medium sauce pan slowly cook the onion in the olive oil for about 5 to 10 min. Then add the garlic and continue to slowly cook for about 2 to 3 min. Do not brown the garlic, nasty!!
then add 1 quart of your favorite jared spaghetti sauce and stir well
continue to simmer and stir do not let the sauce stick or burn
add 1/4 cup of sugar or to taste, should be slightly sweet, stir well.
add 1/4 cup of sweet vermouth, ok not everyone will have sweet vermouth but once you make this you will use it every time.
simmer for about 30 min. stirring, stirring, stirring, then add about 2 oz of heavy cream, milk won't work as it will break.
return to a simmer and toss your pasta into your boiling water.
when the pasta is ready add 2 tablespoons of butter to your sauce and turn off the heat. Do not simmer sauce after you add the butter as it may break.
after you strain the pasta put it back into the pot and add a generous amount of sauce to it and stir.
plate the pasta, add some sauce and dust with fresh parmesian cheese.
Serve with italian sausage and a mixed green salad with oil and vinegar.
Enjoy!

http://i179.photobucket.com/albums/w312/kiobe/spaghetti.gif

kilted exile

06-24-2007, 02:10 PM

About the only worthwhile thing I can make is fish pie (just about the extent of my culinary skills involve either a frying pan or a microwave)

Ingredients
Eggs
Potatos
Carrots
Spring onions
Spinach
Cream
Milk
Cheese (I use wensleydale)
Trout fillet
Salmon fillet
Peat smoked haddock
Cod
Butter/Margarine

The quantity of the ingredients depends on how big a dish you are going to use, and you can change the kinds of fish as well.

1) Line bottom of dish with spinach.
2) Boil eggs till hardboiled. Then de-shell & chop into circles
3) Throw Potatos and carrots into a big saucepan and boil, once they are almost done add chopped spring onion. Wait 5 mins, remove from heat and mash with a little cream, milk & butter.
4) Chop up fish & poach in a mixture of cream & milk.
5) Pour fish along with cream/milk mix into dish on top of the spinach.
6) Add chopped eggs
7) Add layer of mashed veg to the top (just as if making shepherds pie)
8) Grate cheese and sprinkle over top
9) Put in oven until warm
10) Serve with some nice oven toasted fresh bread.

kiobe

06-24-2007, 04:35 PM

motherhubbard

06-24-2007, 10:54 PM

I make bread. I want my kids to remember home as smelling like bread and homemade apple sauce and yummy things like that. I know some people have a hard time with it, but it’s much easier than you may think.

I always make bread in the same bowl. This really helps because you get an idea of how much you’re making by how much is in your bowl. I don’t measure anything. So here is how I do it -

First I put some sugar in my bowl. The bigger your bowl the more you add, but start small -maybe a hand full or two. Then add hot water. The more water you add the more bread you’ll end up with. Probably two cups or so for most families is enough. Stir the water and sugar together and allow it to sit until the water is the temperature of a baby’s bath. Then sprinkle yeast on top of the water. I buy in bulk, but you could use a packet. The more yeast you add the faster it will rise in the end, but a little leaven leaveneth the whole lump. I sprinkle enough to cover the top. Let that sit until it looks like root beer. Then add some salt (a little pile in the palm) and some oil (a couple of glubs). Stir that all together. Now you add flower. Just add it some at a time and mix it together until you have soft springy dough that’s not sticky anymore. Kneed it for a good while, at least five minuets. Allow it to rise and then punch it down. You can roll it out with a pin and have cinnamon rolls, pinch it into balls and smooth over the tops for rolls, or shape into a loaf. Three little balls in a muffin tin makes a cute little roll, rill into a sheet and cut into triangles for croissants. I cook it at 350 until it’s not doughy anymore and golden- you can pretty well smell it when it’s done.

applepie

07-02-2007, 02:13 AM

Since I mentioned a Cool Whip pie in the comfort food section I thought I would post the recipie here.

1/4 cup of boiling water
1 package jello
1 6oz container of yogurt (any flavor that sounds good with the jello that you choose)
1 small tub of cool whip
1 grahm cracker crust (premade ones from the store are great)

Mix the jello powder with the 1/4 cup of boiling water. Whisk until all the powder is dissolved then whisk in the yogurt. Mix in the cool whip gently, so that you don't flatten it out too bad. Put the filling in the crust and refrigerate for at least an hour or two before serving. If you want to add fresh fruit to the pie, mix it in when you add the Cool Whip and it is really good. You can also make a light version using a reduced calorie crust, light yogurt, and light Cool Whip. You can even use sugar free Jello if you would like. The pie still turns out great and almost no one will notice that it is low in calories. Hope everyone enjoys.

Niamh

07-02-2007, 05:35 AM

A stock cube is pretty much the same as a boullon cube. Dried seasonings pressed into a cube to use as a base for soup. I try to get my friend who lives in the UK to send me OXO when she can, but normally I just make do with the stuff I can get at the market.

Those Egyptian potatoes sound very good, I am going to have to make that.

for OxO? Thats an odd request kathy! If you ever want any let me know!

Okay quick simple student style cooking!

ham and Pasta!

Ingredients

slices of ham
pasta
cheap parsley sauce that comes in tub and have to add water to.
cajun
crushed chilis (optional)

cook pasta.
Stir boiling water into powered sauce.
Chop ham and add to sauce
add small amout of cajun and crushed chilis. Just enough to give sauce a little kick.
Strain water off pasta, and add sauce with ham. stir over heat for few minutes until ham is nice and hot and pasta is covered in sauce.
Serve and eat!

this is really nice if the ham is left over ham from one you mam boiled and you had for dinner the day before!

Visionary3

07-08-2007, 01:22 AM

Strawberry Shish-k-Bobs. Put two strawberries on a sqewer, then two donut holes...repeat until you have 6. Pour chocolate over and refrigerate until set.

Bakiryu

07-08-2007, 05:47 PM

Here's how to make a Bakiryu Style sandwich:

First you need: Jalapeño peppers, hot sauce, black and red pepper, bread, cheese (or ham), tomatoes, salt, mayonnaise and mustard.

First you brown the bread 'til it's a soft golden color, then you slather it with mayonaise. Next you add the jalapeño peppers. Melt the cheese and put in on top of the peppers then add the mustard. Cut the tomatoes and put them on top, adding as much salt as you want: then add hot sauce to your liking.

WARNING: This may be a little bit spicy, so it's best if you eat it with a glass of milk or, if older than 21 a cool, chilly beer. :)

Nightshade

08-29-2007, 06:55 AM

Niamh

08-29-2007, 06:58 AM

what about a nice big shepards pie?
Or a simple fish pie?

Scheherazade

08-29-2007, 07:09 AM

realitivley simple and healthy but filling ( and hopefully freezable) This is not freezable but it is so easy that you can make it anytime.

Fill an oven bag with baby potatoes, mushrooms, halved bell peppers, tomatoes and quartered chicken breasts (or wings and thighs). Add any spice you like (I usually add Cajun mix) and leave in the oven for an hour.

It is a delicious dinner without any hassle.

Another option:

Brown mince meat with some grated onions and add some chopped tomatoes (and spices according to your liking). Pour it into an oven dish and top with sliced potatoes (Boil the potatoes a little if you want it to cook quicker). Pour juice of a lemon of top and cook in the oven until the potatoes are golden brown. Serve with some yogurt.

Nightshade

08-29-2007, 05:58 PM

Yummies thanks scher. Humm sheperds pie ... that works thanks Niamh.

papayahed

08-29-2007, 05:59 PM

How about a broccoli/cheese/chicken/rice casserole?

Bakiryu

08-29-2007, 06:20 PM

Does anyone have any good recipies for big family meals, by that I mean realitivley simple and healthy but filling ( and hopefully freezable) -- umm not pasta or pork/ham/other pig things. Thanks!!
:D

Well you could always make tamales! They're naturally filling and tasty! And since they're made from corn very healthy! they're not gonna last a last time but that'll be because your relative will gobble it up before they're cold! :D

papayahed

08-29-2007, 06:21 PM

How about Lasagna?

Nightshade

08-29-2007, 06:53 PM

How about Lasagna?
Alread had it twice this week and its only wedensday :bawling:
I swear we seem to live on pasta.

Well you could always make tamales! They're naturally filling and tasty! And since they're made from corn very healthy! they're not gonna last a last time but that'll be because your relative will gobble it up before they're cold! :D

Are they like fajitas?? They wouldnt last very long in this family Im afraid....plus my sisters are always stealing the tortillas to eat for lunch ..:rolleyes:

But thanks for the suggestions :D

papayahed

08-29-2007, 07:06 PM

Alread had it twice this week and its only wedensday :bawling:
I swear we seem to live on pasta.

Doh! You did say no pasta didn't you...:(

Nightshade

08-29-2007, 07:11 PM

But a nice alturnative is 'kosa bechemel'
you take courgets/ zuccini slices and you lay them instead of lasgana sheets only one layer though with themeat on top then the bechemel white sauce and pop in the oven gourgeous.

kilted exile

08-29-2007, 07:13 PM

Stewed Sausages or some manner of casserole

Nightshade

08-29-2007, 07:15 PM

Whats stewed sausage???

And actually kiltted Im angling for good casserols so any suggestions?

kilted exile

08-29-2007, 07:27 PM

Stewed sausages are simple:

1) Find huge pot.
2) Throw in chopped carrots, onions, mushrooms, parsnip, turnip
3) Chop sausages in half & add to pot
4) Fill with water & a couple of OXO cubes
5) Allow to simmer until all the stuff is cooked & flavour dispersed
6) Add Bisto to thicken water into nice gravy like substance
7) Eat with mashed potato

*Really best if eaten the next day to allow flavour to get through everything

Casseroles are also simple just choose what meat & veg you want add a couple of stock cubes and put in the oven at a low heat till ready. My personal preferrence is Lamb:thumbs_up

Nightshade

08-29-2007, 07:31 PM

Thanks kilted Ill try that maybe or at least run it by as a suggestion by the hungry people. :D

Bakiryu

08-29-2007, 07:32 PM

Are they like fajitas?? They wouldnt last very long in this family Im afraid....plus my sisters are always stealing the tortillas to eat for lunch ..:rolleyes:

But thanks for the suggestions :D

No! look here's a picture!:

http://i85.photobucket.com/albums/k76/The-Leninator/tamales.jpg

Why do you want a casserole anyway, Food should be made every day not kept in the refrigerator then reheated :sick:

Nightshade

08-29-2007, 07:34 PM

papayahed

08-29-2007, 07:52 PM

Only for you Night, I just got off my butt and checked my recipes.

One of my favorites:

Chicken Stew
3/4 cups and 2 tablespoons flour
1 teas salt
1 chicken, skinned (I use boneless, skinless chicken breast - a package)
1/4 cup olive oil
1 yellow onion, semi finely chopped
1 clove garlic
1/2 cup dry white wine (can substitute chicken stock)
1 can crushed tomatos
black pepper
1/4 cup parsley
1/4 cup basil

Combine 3/4 cup flour and salt in bag, add a couple pieces of chicken and shake to coat.
Heat a saute pan on med-high heat, add oil
Brown chicken for 8-10 minutes, turning once halfway though.
Transfer chicken to paper towel to drain, then arrange in a slow cooker.
In the hot saute pan add the onion and the remaining flour. saute, stirring often, until lightly browned or 10 min. Add garlic and saute for another 2-3.
Add wine to saute pan and stir to scrape bottom of the pan
Increase heat to high, add tomatos and black pepper to taste and cook stirring often, 10-15 minutes until some of the liquid evaporates.
Pour the onion mixture over the chicken, cover and cook for 3 to 8 hours until chicken is tender.

Serve over rice.

papayahed

08-29-2007, 07:58 PM

Another favorite:

Chicken Piccata Pasta Toss Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

papayahed

08-29-2007, 07:59 PM

It says put over crusty Italian bread but I put this in a tortilla, I may make this one tomorrow:

Italian Blt Chicken Salad Recipe Courtesy of Cathy Lowe

1 teaspoon Dijon mustard
1 tablespoons balsamic or red wine vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh basil
Salt and pepper
1 cup chopped cooked chicken
2 plum tomatoes, seeded and chopped
4 slices bacon, cooked and drained
1 cup of washed arugula leaves, coarsely chopped
4 thick slices Italian bread, Tuscan rounds

In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread

Nightshade

08-30-2007, 07:38 AM

Wow thanks Paya...Im duly honoured and greatful.... Im going to try that chicken stew tonight I think although we dont have a slow cooker..my mum is conviced they are a firee hazard.

Ohh yumm that looks delicious:D

papayahed

08-30-2007, 08:40 AM

Scheherazade

08-31-2007, 12:39 PM

No its ramadan soon and with one sister away and me commuting we are down on cooks ( plus we have my extra freezer back from uni) so we are going to cook in advance and freeze and just pull it out on the day and defrost and heat up-- instead of having 'jar' and ready made diners. plus it looks like we might be hosting a few meals.What happened to school? Are you taking a year off?

Have couscous... It is delicious, easy and versatile. Especially Ainsley's new range is very good. Lots of different flavours.

http://www.ainsley-harriott.com/

Nightshade

08-31-2007, 12:44 PM

No I just decided to commute to school it was only like an hour or so away and it means on the days without school I get more work and its cheaper.

I love couscous...my family dont :(
humm I see alot this years lunches on that site ..,thanks scher.

papayahed

12-12-2007, 09:20 PM

Revived

How about some holiday recipes??

Bakiryu

12-12-2007, 10:20 PM

Hey guys, I'm so glad I found this thread. Do any of you have any idea for cheap, vegan recipes that are easy to make? I'm a n00b at this cooking business, but since the parental units are working and I don't have time to eat lunch in school, I need to cook for myself.

Also, I'm tired of salads! Any ideas? (or a more interesting way to make salad?)

papayahed

12-19-2007, 07:36 PM

Scheherazade

12-19-2007, 09:27 PM

Something with mushrooms!

papayahed

12-19-2007, 10:45 PM

tofu cakes with mushrooms?
stuffed deviled mushrooms?
creamy gratin of potatos and mushrooms?

Scheherazade

12-20-2007, 05:50 AM

creamy gratin of potatos and mushrooms?I'm listening! :D

Anything cheesy with mushrooms?

(Thanks, Papaya! :))

papayahed

01-27-2008, 12:35 PM

1/4 cup boiling water, vegetablr stock, or low-fat milk
1/2 ounce dried mushrooms, (shiitake, porcini, or oyster)
2 pounds potatos (yukon gold or fingerling)
Cooking spray
1 tbs butter
1/2 large onion, chopped
1/2 pound assorted fresh mushrooms (morels, shiitake, boletus, portobellos, or cremini ) coarsely chopped
2 1/2 cups low fat milk
1 tbs & 1 teas cornstarch
2 ounces neufchatel cream cheese, softened to room temp.
1 1/2 teas Dijon mustard
2 cloves garlic
Pinch freshly grated nutmeg
Salt and Pepper to taste

1. Preheat oven to 350F
2. Pour boiling water over dried mushrooms and set aside to steep.
3. Bring a medium-large pot of water to a boil and drop in the potatos. Let blanch for 3 minutes, drain, and run cold water over them.
4. Heat a large nonstick skillet, add the onion and cook over medium heat, stirring often, for 3-5 minutes, or until translucent. Add the fresh mushrooms and stir-fry for 4 minutes more. Lower the heat, cover the pan, and steam the mushrooms briefly, 1-2 minutes or until they soften slightly but before they begin exuding much juice. Combine with potatos.
5. Strain the dried mushrooms through a coffe filter, reserving the liquid. Pick through the died ushrooms to remove any grit then give them a quick rinse. Coarsely chop any large pieces of soaked mushrooms, then add them to the potato-mushroom mixture.
6. Place the milk in a small saucepan over medium heat. Dissolve the cornstarch in the reserved mushroom liquid. When the milk is hot whisk in the cornstarch mixture. When the milk thickens remove from the heat and whisk in the neufchatel along with the mustard, garlic, nutmeg, salt, and plenty of pepper. Combine the cooked potato-mushroom mixture with the sauce and taste again for seasoning.
7. Spray and 8in baking dish with cooking spray. Spoon in the potato mixture. Cover the dish with aluminum foil and bake for 35 minutes or until hot and bubbly and the potatos are soft. Remove from the oven and Preheat the broiler.
8. Broil until bubbly and golden, 5-10 minutes. Serve at once, hot from the oven.

For vegans substitute soy milk for dairy and soy cream cheese for the dairy cream cheese.

papayahed

01-27-2008, 08:27 PM

Now, anybody have any "Knock your socks off" chicken recipes?

Anza

01-27-2008, 08:37 PM

I could post my grandma's fried chicken, but it's all based on feel. We don't have specific measurements :(

papayahed

01-27-2008, 08:59 PM

I could post my grandma's fried chicken, but it's all based on feel. We don't have specific measurements :(

I'm nt good with "a pinch of this a pinch of that", I need measurements.:lol:

Anza

01-27-2008, 09:03 PM

I tried to get her to measure it once. It didn't turn out right. If someone can perfectly re create it, it will eventually be lost to time

papayahed

01-28-2008, 08:14 PM

Yeah, that stinks a lot of my grandma's recipes were lost that way.

BlueSkyGB

01-29-2008, 04:16 PM

Buy bag of cookie dough.....
pre-heat oven......
open bag...start eating dough with spoon, while standing in front of warm oven
finish bag...turn off oven....smile to self...:lol:

1n50mn14

01-29-2008, 04:39 PM

^^Cookie dough! Agreed, whole heartedly!

StayGolden

01-30-2008, 05:40 AM

Chicken Spaghetti is delicious...but I'm the type of cook who doesn't measure out ingredients, so I'm not sure I'd be of much help if you wanted the recipe I use. lol I suppose you could just make your regular sauce and add cubed chicken, though. :p

A tip for anyone who likes Tony Chachere's (a cajun seasoning), though - it tastes delicious in absolutely anything.

tractatus

02-13-2008, 09:41 AM

"Menemen" here, a single man masterpiece :

Cook small pieces of tomato(take the peel) and long green pepper(cut small pieces) with a bit of butter.
Later add Eggs, and cook again 4-5 minutes. For my opinion, add a little salt and black pepper.
Bon appetite!

Optional :
- onion (if you want to add, do it with domato and green pepper.)
- small pieces of sausage or similiar meat.
- additional spices.
- some puts a spoon of milk, before second cook.

ps. Is there an English name of this food ?

mir

02-13-2008, 11:07 AM

I'm hoping to get some good Italian recipies before the end of the year, but whatever the stereotypes, all Italians do NOT like cooking, so I haven't picked many up yet. Most of the reason the stuff we eat in my host family is so good is that the ingredients are of such good quality or so fresh - pasta and olive oil, yumm!

Anyways, here is a wonderful recipie that my (genetic) grandmother makes every year at Hannukah - it's worth the calories!

Upside-Down Kugel
Jan Bergman

Noodle Mixture
1 pound medium noodles
½ pint sour cream
½ cup sugar
pinch salt
4 beaten eggs
½ pint creamed cottage cheese
1 teaspoon vanilla
cinnamon to taste (plenty)
½ cup raisins

Bottom Glaze
1/8 pound butter
½ pound dark brown sugar (1 cup)
1 cup whole pecans (may take more)

Cook noodles in salted water until tender. Blanch with cold water then drain. Add noodle mixture ingredients in order mixing well.

Preheat oven to 350

Bottom glaze: Melt butter in 9x12 pan (in oven) and spread over bottom of pan. Press in brown sugar evenly over bottom of pan. Place pecans in brown sugar – upside down in rows close together to make design.

Pour noodles over nuts. Bake 350 for 1 hour. Cool 10 minutes. Run knife around edges. Cool before removing from pan

Nightshade

04-26-2008, 04:27 PM

BUMP
one of my all time fav threads plus Ive been digging through recipie books this week ...and exams has got me baking like crazy....
anyone have a decent bread recipie? Sour dough maybe? I want to try something a bit different.

Im not sure if Ive added it once before but my great grandmother's recipie for Broth. (or rather my interpritation of it)

stewing beef
Soup/broth mix (Or make your own these kinds of ingredients)

-dried peas, beans , lentils ( any other pulses you like though personally wouldnt use kidney/chili beans)
-barley
Grated swede
grated carrot
Chopped leeks
chopped celery
salt & pepper

you put the beef in the bottom of a deep heavy bottom pan, add broth mix leeks, celery and any extraa beans type things you like (I often go with a can of butter beans and a bag of peas if I want an especially green meal,having said that I dont think green beans or kidney beans would work well with this recipie uness you are an iunsane avid fan ) salt and pepper cover with water allow to cook/ simmer for about an hour or so until beef is cooked add the swede and the carrot cover and simmer for another 1 hour or so. ( The way my grandmother makes it this is very orange as she uses lots of carrots and lentils.)

Then you make dumplings which is kind o hard to explain as I just grab a handful of this a fist ful of that and add waer till it looks right.
The secret is a) Rember they at least double in size so dont make them too big to start with my first try they ended up the size of my 2 combined fists -but that could also have been to do with the fact I used self raising flor and baking powder) and moreimportanmtly b) the pan must be air tight while you cook the dumplings easiest way is cover the bottom of the lid with aluminium foil and jam it down. They take about 20 minutes.

The great thing about this recipie is you can add as much or as little water as you like, you doint need the dumplings and freezes reallly well and keeps you war and full all day.

The bad thing is its difficult to impossibleto make small batches it tends to make about 12 servings and barley is terrible for sticking to the bottoms of [aans and takes ages to clean.

vheissu

04-27-2008, 09:30 AM

Antiquarian, that looks delicious!!! I'm definitely going to try it out! :)

Madhuri

05-05-2008, 01:39 PM

Here is how I make lemon rice

Ingredients

Cooked rice -- the desired quantity

Mustard seeds -- a pinch
http://www.dkimages.com/discover/previews/920/50282531.JPG

Curry leaves --
http://www.kurma.net/essays/images/curry.jpg

Red pepper dried -- as per taste

and / or green chillies (this can be optional, if you dont want it to be too spicey)

Salt -- as per taste

Turmeric powder -- as required

Soak some peanuts or chickpea in water for 10-15 mins

Refined oil

Lemon

Recipe

Heat the refined oil in frying pan

Add mustard seeds. Wait until the seeds stop popping in the oil.

Add other ingredients -- red pepper, curry leaves, green chillies, turmeric powder, salt, peanuts

Let all the ingredients fry for a few mins

Then add the cooked rice

Again let it fry for a few mins.

Take it off from the gas

Then add lemon to the cooked rice.

Lemon rice is ready :D

Its very tasty and very easy to cook, takes very less time.

vheissu

05-12-2008, 09:41 AM

Cupcake time!!

Ok, if you ever get the chance to go to London, specifically Portobello Road, look out for a small (seriously, it's tiny!) shop which primarily sells cupcakes. And if you do find it, try the red velvet ones. Though I'm betting everything in there is quite delicious, there is something special about the red velvet cupcakes!

If you don't go to London, but like bizzarly red cupcakes with cream cheese frosting, try this recipe (been tested, it works!) which I found on one of the thousand food blogs that are out there:

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Ingredients
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk (You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes)1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar

Frosting ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

For those, who like me, are baffled by things measured in cups and are used to grams:

1 cup is 125 grams or 4 ounces

And here's the whole link:

http://www.elise.com/recipes/archives/007128red_velvet_cupcakes_with_cream_cheese_frosti ng.php

Scheherazade

07-02-2008, 06:36 PM

Does anyone know an easy way of spreading the mash over shepherd's pie?

Niamh

07-02-2008, 06:57 PM

I usually make sure the sauce is thick and potatoes really cream so they spead better. :) Have you tried piping it?

Nightshade

07-03-2008, 01:16 AM

Does anyone know an easy way of spreading the mash over shepherd's pie?

Eh, I always ave a problem with that the sauce always ends up on top of the potatoes as itsinks ...:lol:

I usually make sure the sauce is thick and potatoes really cream so they spead better. :) Have you tried piping it?

Piping it! now that IS an idea, must try that some time, but I I like dry mash hummm....

Actually another potato related question, I really and Im really like the czech potatos, apparntly theyve been aged or somthing now the question is how do get these back home or can I even?

Scheherazade

07-03-2008, 02:06 AM

Yesterday I made shepherd's pie with lentils. As you can imagine, the "sauce" was rather thick but still the mash was heavier and did not spread very smoothly.

Interestingly enough, Niamh, piping was my solution to the problem as well! :D I tried to pipe it but it ended up looking like lots of squiggly lines. I really like the smooth, flat mash with some zigzag lines you see on ready made pies etc.

Nightshade

07-03-2008, 09:06 AM

How about piping it then smoothing it out? or isnt that possible?

Niamh

07-03-2008, 10:45 AM

Scheherazade

07-03-2008, 11:21 AM

How about piping it then smoothing it out? or isnt that possible?

use a spatcula over it afterwards to smooth it out.I am sure it is possible and I want to know how! :D

When I try to smooth it out, the mash sort of sinks into the sauce or goes wonky.

Niamh

07-03-2008, 03:27 PM

What are you using for the sauce? do you just pour the sauce over the meat and let it slightly thicken or do you leave it on the hob for about 20mins till it really thickens? Do you use a brown sauce or a gravy? (well i suppose a brown sauce is a gravy but...)
If you pipe it thinly going from the edge of the dish inwards, you can smooth it over with a spatula;
http://i295.photobucket.com/albums/mm141/TheTupperLady/Siliconespatulabouquet.gif
you could doe this in a few layers if its easier, and it may slowly put the weight on the sauce.:)

Scheherazade

07-03-2008, 05:23 PM

Yesterday I made it the sauce with Bovril (let the lentils, peas, carrots and potatoes for about 20 minutes). I guess it wasn't piped very thinly. Maybe next time I should try that... Though still not sure if the spatula will work.
"Menemen" here, a single man masterpiece :

Cook small pieces of tomato(take the peel) and long green pepper(cut small pieces) with a bit of butter.
Later add Eggs, and cook again 4-5 minutes. For my opinion, add a little salt and black pepper.
Bon appetite! Today, I made this for dinner (served with wholemeal pasta). It was lovely! :thumbs_up :nod:

Scheherazade

07-08-2008, 07:24 PM

Nightshade

07-08-2008, 07:29 PM

:D well that's great!

papayahed

07-08-2008, 09:14 PM

I did it!

Today I had another go at Shepherd's Pie (with quorn this time) and I managed to spread the mash properly (even did some fancy lines on it!).

I added two spoons of low fat fromage frais to the mash and it made it smooth enough to be spread.

I am chuffed.

Solid!

I doubt this is original but it's new to me, I made it last night:

I cooked Brown Rice with chicken boullon and island spices and added grilled chicken and yellow, red, and orange peppers. The spices add a nice flavor.

tractatus

07-09-2008, 04:52 AM

Today, I made this for dinner (served with wholemeal pasta). It was lovely! :thumbs_up :nod:

Waow it works, i am encouraged to give more receipts.
Bon appetite!

Logos

07-09-2008, 05:02 AM

Here is how I make lemon rice This sounds wonderful Madhuri, would go great with so many things I make, but I want to ask, do you add the juice of the lemon only? or the zest too?

Niamh

07-09-2008, 08:19 AM

weldone Scher!

Nightshade

07-09-2008, 03:22 PM

http://i105.photobucket.com/albums/m235/Night-D/100_0386.jpg
today I invented a new dish... I might as well say really its thanks to a combination of Scher and Niamh, I originally was attempting to make an IBS friendly dish but got slightly carried way with the flavours, never mind next time I will alter it accordingly! :nod: :D
I call it Nights fish one pot Flavour fest... and as long as you dont go mad with the spices should be fairly idiot proof ( and best of all only uses the one pot!!)
http://i105.photobucket.com/albums/m235/Night-D/100_0387.jpg
Ingredients
Raisins
Onion
Leek
Fish (white but I wouldn’t use smoked or very strong tasting) (chopped
Aubergine (eggplant) chopped
Courgette (zucchini) chopped
Rice
Tomato puree
Can chopped tomatoes
Little oil
Spices:
ground Cinnamon
Cumin
Curry
Paprika
Black pepper
Thyme
Masses of Turmeric
First heat little oil in pan add chopped onions and raisins ( don't use too many raisins they are there really to hold the falvour of the cinnamon) after about half a minute turn down heat and add pinch of cinnamon when the smell of them takes hold add the rest of the the spices and about 30- 40 seconds later add the fish . Stir until the chunks are all coated and yellowy looking then add the chopped veg tinned tomatoes and puree. Stir and add rice and the correct amount of water for the type of rice ( I use basmati so its equal amounts) stir and leave to cook.
It was ready in just over 20 minutes and I served it on a bed of mixed lettuce salad chopped tomatoes and cucumber and plain yogurt. Yogurt salad might work too depending on how strong you made it but don’t let it overpower everything else.
It was absolutely Gorgeous tasting I used half a cup of rice a frozen fish fillet half a aubergine and half courgette a table spoon of puree and half a tin of tomatoes and it made 3 portions. :D
http://i105.photobucket.com/albums/m235/Night-D/100_0388.jpg

pussnboots

07-09-2008, 04:24 PM

that looks yummy Night!!!

Niamh

07-09-2008, 04:26 PM

doesnt it just!!!!!

Scheherazade

07-09-2008, 05:16 PM

Solid!No, I said it was smooth enough to be spread! :goof:
Waow it works, i am encouraged to give more receipts.
Bon appetite!Yes, you should post more. New recipes are always welcome here!
weldone Scher!Thank you, thank you!

Night> I am not so keen on turmeric but that looks really tasty!

Nightshade

07-09-2008, 05:19 PM

Humm well it was aubergine that was you... Im sure you dont neeed to have turmeric but its one of my basic spices.... especially with fish :D :nod:

Nightshade

07-10-2008, 02:28 PM

Question: How do you stop meatballs from falling to peices when you cook them in sauce?
:confused:

pussnboots

07-10-2008, 03:49 PM

Question: How do you stop meatballs from falling to peices when you cook them in sauce?
:confused:

first off, what are you putting in the chopmeat? I put in one egg, some bread crumbs and seasoning. Some people add a little bit of milk. Once all mixed and shaped into balls, I then fry them in oil just so that the outsides are browned. Then I put them into the sauce and let cook on low for about 1 - 2 hours.

Nightshade

07-10-2008, 03:55 PM

Well grated carrot and potato... sometimes egg although generally not too keen on that - I have a thing about egg and tomato, or egg and meat for that matter - grated onions spices sometimes breadcrumbs if we have a box. But I never thought about frying them first... hummm.
Thanks puss...:D

pussnboots

07-10-2008, 03:59 PM

Nightshade

07-10-2008, 04:20 PM

Well ok then will try that, actually Id better get marinating this meat if I want to have it tomorrow. Now do I put the egg in after I marinate it or before? :confused:
:D

Thanks again Puss!

papayahed

07-10-2008, 04:33 PM

The egg, breadcrumbs, and milk act as a binder to keep the meat together. You have a pile of meat, add the egg and stuff then form into balls. So I guess it depends when you marinade the meat - before or after ball formation?

Nightshade

07-10-2008, 04:42 PM

before I think never really tried marinating iot properly usually dont plan ahead of time when I want spicy meatballs but been waiting for these for like 3 weeks ... so want them to be purrrrrrrrrrrrfect!

vheissu

11-20-2008, 04:58 PM

MUFFINS!!!

Latest muffin recipe I tried, with nutella and banana:

Ingredients:
2 eggs at room temperature
125gr soft butter (I used unsalted)
100gr sugar (caster sugar seems to work fine)
2 ripe bananas
100gr nutella
100ml milk
1tsp baking soda
250gr flour
2tsp baking powder

What to do:

Preheat oven to 180 C (350 F)

1. Cream together eggs, sugar, butter in a bowl, then fold in the squashed banana and nutella.Whisk.

2. In another bowl or tall glass, combine milk and baking soda. And in a third bowl mix the flour and baking powder.

3. Alternatively blend the milk mixture and the egg/banana mixture to the bowl with the flour, until everything is combined.

4. Place batter into muffin tins and bake for 25-30 minutes. Test by inserting a skewer or fork to see if they're cooked.

Now I didn't add any frosting because I thought it would be too much with all the flavours already present, but I guess a basic chocolate frosting or even a white chocolate frosting would go well.

Makes 12, which I don't know what to do with because one housemate is on a diet (as usual) and the other doesn't like bananas. Guess I'll have to go and meet the neighbours! :D

1n50mn14

11-21-2008, 10:18 PM

Boil up some pasta of your choice... stir in a load of grated cheese and half a tin of diced tomatoes.

Yummy!

Nightshade

01-27-2009, 06:36 AM

Ok so I need to create a database of recipies for my course work does anyone object to me using some of my favourites from here?>
:D

pussnboots

01-27-2009, 07:06 AM

Ok so I need to create a database of recipies for my course work does anyone object to me using some of my favourites from here?>
:D

just a reminder don't forget to look at the recipe cafe under social groups for additional recipes. Have fun!!

Nightshade

05-24-2009, 06:36 PM

Bump!!!

imthefoolonthehill

05-25-2009, 02:05 AM

elk steak: breaded with flour and pepper: fried in oil with green peppers, dried chili peppers, onions, and garlic, topped with what it is fried with.

Add a side of scalloped potatoes mixed with some extra cheese and garlic.

Nightshade

08-10-2009, 05:18 PM

OK I have a cooking problem, I know I should probably go to the cooking cafe but I Thought what the hey more people will see this right?
Anyways, alot of my recipies involve cardomons, I made this really nice green rice tonight ( The wierd nostaliga kick I am on at the moment has me recreating early favourites but that is a seprate isue) the point is cradommons and bay leaves and lal the rest of those herbs you arent supposed to bite into somoen inevtablly does and I inevtably get WHY DIDN'T YOU WARN ME !! or WHY IS IT ALWAYS ME THAT GETS THE ICKY GREEN THING or something of the sort, but they sort of disspeare unedre the sacue or liek tonight in the rice so its not exccatly like I can fish them out. Is there anyway or cooking gadget thing like those old time tea infuser things that I can fill with the non eidble herbs dump into the pot and then fish out before serving??
:confused:

papayahed

08-10-2009, 05:22 PM

Doesn't somebody make those little cooking sachets for that?

Nightshade

08-10-2009, 06:05 PM

who? are the prefilled? because I dont want that.... Hopefully this is not anothe only in america thing like shellless eggs or whatever.

papayahed

08-10-2009, 06:17 PM

http://www.ehow.com/how_2298585_make-cooking-herb-sachet.html

Nightshade

08-10-2009, 06:30 PM

COOL! now what is cheesecloth and where do I get it? OH I know I will run down to the cheesemaker and see if he can sell me some! :D

papayahed

08-10-2009, 06:43 PM

http://www.recipezaar.com/bb/viewtopic.zsp?t=122207&sid=15da5bc4020ea8c5fb7ed476fe152a1f

papayahed

08-31-2009, 01:20 PM

Does anybody have a good egg salad recipe?

Scheherazade

09-01-2009, 08:42 PM

Any recipes for cheese dippers? Love them.

papayahed

09-01-2009, 09:51 PM

What are cheese dippers?

Janine

09-01-2009, 11:20 PM

Help, I need some interesting chicken receipes. I can't eat cooked onions, I don't much like garlic, I can't eat fried food, but anything else interesting, oh please suggest something. I do make stuffed chicken, chicken coated with Italian bread crumbs and chicken with basil tomato sauce/mozerella cheese....but I am bored with these. Does anyone have a receipe for chicken a la king? I used to make that, but can't find my old receipe. Other interesting receipes with herbs, etc would be great...just nothing to hot or spicy.

Scheherazade

09-02-2009, 08:27 AM

What are cheese dippers?They are mozzarella sticks, coated with bread crumbs and fried (Yes, ultimate healthy snack!)

Help, I need some interesting chicken receipes. Chicken and broccoli bake? One my favorite dishes (even though I don't like chicken at all).

Janine

09-02-2009, 10:07 PM

They are mozzarella sticks, coated with bread crumbs and fried (Yes, ultimate healthy snack!)
Chicken and broccoli bake? One my favorite dishes (even though I don't like chicken at all).

Thanks, Scher. Sounds delicious, but broccoli upsets my system, having IBS...see my trouble with finding some good tasting chicken dishes. Brooke would love that though; she loves both chicken and broccoli. How about a chicken dish in a light cream sauce or chicken a la King? Those are mild and usually I can tolerate light milk or cream; does anyone know any receipes with chicken cooked in this way?

Wait a minute, Scher.....did you say it's one of your favorite dishes but you don't like chicken? :goof:

Hey, I just found this receipe online. It sounds good. It's Betty Crocker:

1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso® chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice

MORE OPTIONS: 1 2
1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice or toast points.

I guess I answered my own question on this one. I would probably have to leave out the bell peppers or just not eat those. I hope I can find chicken broth without MSG! Then I am set to go.

blazeofglory

09-03-2009, 11:37 AM

Salad

papayahed

09-03-2009, 04:11 PM

Scher - I go to Sonic and order my cheese dippers

Janine - Chicken Picatta?

Janine

09-03-2009, 04:34 PM

Scher - I go to Sonic and order my cheese dippers

Janine - Chicken Picatta?

Chef payapahed, do you have a receipe for it?...or even Chicken Francese? I have had that last one out; but I have no idea as to how to go about making it at home.

Scheherazade

09-03-2009, 04:56 PM

Wait a minute, Scher.....did you say it's one of your favorite dishes but you don't like chicken? :goof:.Yup... I cannot stand the smell of chicken but in that particular dish it hardly ever smells/tastes like chicken.

I know... :goof:
Scher - I go to Sonic and order my cheese dippersClever gal...

:D

TheFifthElement

09-20-2009, 07:37 AM

I'm posting this especially for Janine :D It's not the traditional recipe, but it's the one I grew up with. Shepherd's pie is excellent winter fayre.

Ingredients
Potatoes
Carrots
Minced lamb
lamb stock or gravy
onion (optional)
peas (optional)
worcestershire sauce (optional)
grated cheese (optional)

1. Peel and chop some carrots (I usually do around 1 per person plus one for the pot). Put in a pan with enough water to cover. Bring to the boil and simmer for around 15-20 minutes until the carrots are tender. Drain the water and mash. I add butter, but it's not a requirement (it does taste nice though!).

2. Whilst the carrots are cooking, peel and chop some potatoes (again, I'd usually do one per person).Put in a pan with enough water to cover. Bring to the boil and simmer for around 15-20 minutes until the potatoes are tender. Drain the water, add some milk and a small knob of butter. Mash. Butter, again, is optional but it does make the mash taste better.

3. Whilst the carrots and potatoes are cooking, chop one small onion and fry in a fying pan with a little oil or butter. If you want to cut calories you can fry in a little water. Add lamb mince (500g would be enough for 4 people) and fry until browned. Skim the oil from the pan. Add garden peas (I use frozen) and warm through. Add enough stock to cover the mixture, and a dash of worcestershire sauce, and simmer for around 10-15 minutes. If you want a thicker gravy you can either add a little flour to the pan before adding the stock or you can replace the stock with gravy. Either works.

4. Now to make the pie. You'll need a large casserole dish, large enough to take everything you've cooked so far. Put the meat layer in the bottom. Then add the mashed carrots in a layer. The add the mashed potatoes in a layer. Make tracks in your mashed potatoes with a fork then take some grated cheese and sprinkle a thin layer over the top. If you want you can also slice some tomato and put that on too. Place it in the oven and cook for 15-20 minutes at gas mark 6 (200c).

Remove from the oven and serve. This is really nice eaten with pickles, such as pickled beetroot or pickled red cabbage. For some reason the pickles have to be red!! It's also very nice with HP Sauce (http://en.wikipedia.org/wiki/HP_Sauce)

The great thing about Shepherd's pie is that you can tinker with the recipe to suit yourself, so if you want to omit the onions you can, or if you want to omit the carrot layer that's okay. I think the traditional method doesn't include the carrot layer but instead includes chopped carrots in the meat layer. You can use green beans instead of peas, or neither. You can make it spicy by adding a touch of chilli powder or tobasco to your lamb layer. You don't have to add cheese. And so on. The only set thing is that, 1) it must be lamb mince (hence the 'shepherd's pie - if you use beef it would be cottage pie) and 2) there should be a minced lamb & gravy layer and a mash layer, but the rest is up to you.

It's great fuel food for winter. Easy to make and tasty :D