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
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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
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.
Humm..... Do you think it would work if I substituted the pork with somthing else?
It sounds de..(YUM)
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
How very unusual!Quote:
Originally Posted by Nightshade
*wonders why...
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??
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.
Right whats a tenderloin then?
and 1 cup?
Ive never bought meat :S
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
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
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:
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
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.
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?Quote:
Originally Posted by papayahed
Quote:
Originally Posted by Virgil
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.
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!
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.
Boy does that sounds good!!!
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:
em, those grill pans work pretty good - you can probably get one for cheap.
I have eaten this one. it is called "Russian Salad" here too. :DQuote:
Originally Posted by Kaltrina
*gazing at it greedily*
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. :DQuote:
Originally Posted by papayahed
I know this salad as "Stolichniy" (capital) saladQuote:
Originally Posted by Kaltrina
I have an anodized one, it's not that hard to clean, but definately harder then a nonstick pan.Quote:
Originally Posted by emily655321
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.
Sounds great Emily :) though I'd probably throw in at least one clove of garlic per chicken breast :lol:
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:Quote:
Originally Posted by Pensive
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".Quote:
Originally Posted by Nightshade
Here's a non-meat dish with proteine for Pensive:
Chick Pea Curry ŕ 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.
Beer good, Thank you very much. I will try this when my mother will let me enter the kitchen.
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?
I felt like waking up this thread.
So boooooooooooooo
:D:D
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.
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.
Quote:
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.
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: )
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)...
hey you have a small kitchen Im in a univercity hall!
Oregano chicken
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
I got a small kitchen in my apartement :DQuote:
Originally Posted by Nightshade
Ok, looks simple enough! I'll give it a shot.
But wait, what are stock cube and Tomoto puree?
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/glossar...to_puree_2.jpg if ypu ever make a home made pizza you spread it on.