Recipes -- for those designers that love to eat too!

[3howards]

idecided to start a new thread (while i had the time) that featured recipes for those of us who love to eat, and let's face it, we love to eat almost as much as we love sex. almost ... this thread is also for benjo.

anyway, to kick it off i'd like to share one of my favorite recipes that has left many a house guest most content ... tortilla soup. i love this soup, it is mild yet pleasing to palate. it serves best as an appetizer, but you can make it a full meal with the addition of chicken, zucchini, and squash. so here it is:

Tortilla Soup with Pasilla Chile, Fresh Cheese and Avocado
Serves 6 as a first course, 4 as a light main dish

Ingredients:
6 corn tortillas
Vegetable oil to a depth of 1/2 inch for frying
4 garlic cloves, peeled and left whole
1 small white onion, sliced
2 dried pasilla (or 1 dried ancho) chiles, stemmed, seeded and torn into several flat pieces
One 15-ounce can good-quality whole tomatoes in juice, drained or 12 ounces (2 medium-small round) ripe tomatoes, cored and roughly chopped
6 cups good chicken broth
1 large sprig fresh epazote if you have it
6 ounces Mexican queso fresco or other crumbly fresh cheese*
1 large ripe avocado, peeled, pitted and cut into 1/2-inch cubes
1 large lime, cut into wedges

1. FRYING THE TORTILLAS. Cut the tortillas in half, then into 1/4-inch strips. In a medium-large (4-quart) saucepan, heat the 1/2 inch of oil over medium to 350 degrees F. (Using a thermometer is most accurate, but there are other reliable clues: the oil releases that "hot oil" aroma and its surface begins shimmering. Without a thermometer, test the edge of a tortilla strip to insure that it sizzles vigorously. Remember smoking oil is dangerously overheated and will give the tortilla strips a bad taste.) Add half the tortilla strips. Stir around in the oil nearly constantly until they are golden-brown and crispy. With the slotted spoon, scoop them out and drain on paper towels. Repeat with the remaining tortillas.

2. OTHER PRELIMINARIES. Pour off all but a thin coating of hot oil in the saucepan and return to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor. Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release a delicious aroma - about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.

3. THE BROTH. Add the tomatoes to the blender containing the garlic and onion, and process to a smooth puree. (If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.) Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 teaspoon depending on the saltiness of your broth.

4. SERVING THE SOUP. When you're ready to serve, divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips and crumble on a little toasted chile. Carry these satisfying bowls of soup to the table and offer your guests wedges of lime to squeeze in to their liking.

WORKING AHEAD: Steps 2 and 3 can be completed several days ahead (which means you'll have the soup virtually ready to serve). Store the soup in the refrigerator, covered. The tortilla strips (Step I) will begin to taste stale if they’re not served the day fried.

************************************************** ************
Oops, forgot to put the credits:
From the book,Mexico One Plate At A Time by Rick Bayless. More great recipes in the book, highly recommend purchasing it.




Instead of focusing on what you won’t be about, decide what you will be about and make that good thing the central aim of your life. -- Pieter Van Waarde

Post Edited (3howards) : 8/11/2004 1:12:49 PM GMT

[plantationfarmer]

martha stewart?

:mushy sushy in coconut oil. yum yum:

[snypa]

great idea 3h!
recipe looks good too

I'm not a real graphic designer, but I do play one on tv

[morea]

What a great idea! Here's a recipe from my "light cooking" cook book that everyone seems to enjoy:

Chicken Noodle Roll-Ups
Makes 9 servings (each rollup = 1 serving)

Ingredients:
9 uncooked lasagna noodles (about 9 ounces)
8 ounces boneless, skinless chicken breasts cut into chunks
2 cups finely chopped broccoli
2 cups 1% lowfat cottage cheese
1 egg
Nonstick cooking spray
2 teaspoons snipped fresh chives
1/4 tsp ground nutmeg
1/4 tsp black pepper
1 tablespoon reduced-fat margarine
2 tablespoons all-purpose flour
1 cup 1/3-less-sodium chicken broth
1/2 cup fat free (skim) milk
1/2 teaspoon dry mustard
1 medium tomato, seeded and chopped

1. Cook lasagna noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place in a single layer on a sheet of aluminum foil.

2. Preheat over to 375 degrees. Place chicken in food processor or blender and process until finely chopped. Spray large nonstick skillet with cooking spray; place over medium heat. Add chicken; cook 4 minutes or until chicken is no longer pink. Stir in broccoli; cook until broccoli is crisp-tender (about 3 minutes). Cool.

3. Combine cottage cheese, egg, chives, nutmeg, and black pepper. Stir in chicken mixture. Spread a generous 1/3 cup filling over each lasagna noodle. Roll up noodles starting at short end. Place filled rolls, seam side down, in a 10 x 8 inch baking dish; set aside.

4. Melt margarine in a small saucepan. Stir in flour; cook 1 minute. Whisk in chicken broth, milk and mustard. Cook, stirring constantly, until thickened. Pour sauce over filled rolls, sprinkle with tomato. Cover dish with foil. Bake 30 - 35 minutes or until filling is set. (Note: I usually make twice as much sauce because it keeps the rollups moist and gives them more flavor.)

Nutrients Per Serving:

Calories-179 Cals from fat- 22% Protein - 18g
Carbs - 17g Total fat - 4gSodium - 291 mg
Fiber - 2g Saturated fat - 1g Cholesterol - 46mg

Dietary Exchanges: 1 starch, 2 Lean Meat

[plantationfarmer]

i think i'll attempt to do that chicky roll. i'm drooling.

:mushy sushy in coconut oil. yum yum:

[DeleteYourself]

M M
o
\_____/


mmmmmmmmmmmmmm

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Support Music and Arts Education | www.dafenix.org (http://www.dafenix.org) | 'You have no chance to win.' | GDF Mac Death Squad, Son

Oh thank you 3howards!!! /emoticons/thumbsup.gif

I'm going to go food shopping with the misses on Friday or Saturday so I'll pick up some ingredients and lets see if I can wip up your master piece.

I'll post a recepe later on. This is going to be a great thread maybe I can make it a sticky thread. I'll talk with the mods and see what they think.

[snypa]

yeah, keep this one around!

I'm not a real graphic designer, but I do play one on tv

[morea]

Hmm... I half expected the ingredient to display as 'chicken tah tahs' LOL!

[dakels]

Fresh mozzarella and tomato sauce on baked bread

step 1: look in yellow pages for local pizza delivery
step 2: call them
step 3: wait with money
step 4: when door rings, pay the person and take food
step 5: eat!

Boobie Island and Busty!

LMAO @ darkels.

Yea I have that recipe already. Verizon sends out a book with a bunch of them.

[3howards]

benjo, i'll post another recipe next week ... maybe it'll be a weekly thing for me.

never know though, i've been sooooo busy lately!

Instead of focusing on what you won’t be about, decide what you will be about and make that good thing the central aim of your life. -- Pieter Van Waarde

[dakels]

^^

Actually I like this idea. I like to cook alot. I will revisit this when I have more time.

Boobie Island and Busty!

[PrintDriver]

What? Part with italian family secrets???
Will give this a think or two.
Like to cook alot too.
Trouble is nothing is written down and measurements can be very individually based.

PrintDriver is a large format digital print dude. His advice/opinions may not apply to the 4color/offset/web world of printing

[Silence04]

...... i'd like to cook one day......

<SUP>www.jdcgraphics.net (http://www.jdcgraphics.net/)<SUP>- currentlyunder construction
http://www.jdcgraphics.net/banner.gif

PrintDriver you have Italian family secretes?

Man give up the goods, please. I want some dam garlic bread for crying out loud.

[D-Zine]

LOL @ PD!! I'm with you...I don't have anything writtin down. Everytime I get a recipe I modify it somehow and never write it down, I just remember!

This thread is cool tho and I will have to try some of the recipes! I love to cook! I don't fry all my food like most Southerners do tho..HAHA! My parents were raised up North..LOL! I grill alotta foods. Shoot...you can throw just about anything on a grill and make it taste great!

Boobie Island or Bust!

[morea]

This recipe is really good, as long as you're not afraid of carbs... http://www.graphicdesignforum.com/emoticons/laugh.gif


Jiffy Rolls


Ingredients: (Note: Recipe can be halved to make 12 rolls.)


2 cups water 7 cups flour 1 Tbsp salt 2 eggs


¼ cup butter 1 Tbsp sugar ½ cup sugar 2 pkts yeast





- In a bowl, dissolve salt, ½ cup sugar &amp; butter in 2 cups boiling water.


- In ½ cup lukewarm water dissolve yeast and 1 tablespoon sugar.


- When bowl mixture is cool add yeast mixture and half the flour (3 ½ cups).


- Beat eggs and then add.


- Add balance of flour as needed.


- Knead – set 15 minutes.


- Make into rolls, allow to rise 30 to 90 minutes.


- Bake 350 – 375 degrees, 15-20 minutes.

[DivineDesign]

DZ- you need to put your stuffed chicken on here. mmmmmmmmmmmm

http://www.stu.aii.edu/~rfe031/personal/banner.gif
I wanna be like Case when I grow up!


Today I begin to understand what love must be, if it exists.... When we are parted, we each feel the lack of the other half of ourselves. We are incomplete like a book in two volumes of which the first has been lost. That is what I imagine love to be: incompleteness in absence.

[Ryan8720]

I like to eat, but I hate to cook.

http://edgewebdesign.org/ryan2.gif (http://www.edgewebdesign.org)

'Only two things are infinite, the universe and human stupidity, and I'm not sure about the former.'
- Albert Einstein

[Jason Fraker]

Truffled mashed potatoes:

6 new potatoes, preferrably white, quartered with skins left on (or use 4 yukon gold potatoes).
2 cloves of garlic, minced and sauteed in butter or olive oil.
1/4 tsp of kosher salt
about 1/4 cup of milk
1 - 1.5 sticks of butter,unsalted
2-3 tbsp. olive oil
about 1/2 tsp of white truffle oil (Williams-Sonoma or some other uppity cooking supply store has it)
1 tbsp. of white wine

1) Cover the potatoes with cold water and cook until fork tender (time depends on your stove)
2) Drain potatoes and add butter, milk, and olive oil
3) Mash like the dickens, but please don't use a mixer and completely destroy their texture
4) add in remaining ingredients and taste your creation.
5) add more truffle oil if you're brave. With this stuff, a little goes a LONG way, so be careful!

Variations:
1) replace truffle oil and sauteed garlic with 1/2 cup of pesto - not storebought pesto, but homemade
2) relace olive oil with browned butter (google it)
3) replace truffle oil with fresh basil or tarragon, add some sauteed shiitake mushrooms.

I like this thread. Great idea Howards!

-Jason

The clothes do make the man. Naked people have little or no influence on society at large.

Post Edited (Jason Fraker) : 8/13/2004 7:11:50 PM GMT

[morea]

ooh- that sounds really good!

[morea]

come on folks, I bet more of you have recipes!

The more people I meet, the more I love my cats.

[morea]

Pseudo Beef Stroganoff
Prep / Cook time: 25 minutes
__________________________________________________ ________
Ingredients:

1 lb. ground turkey
1 can sliced mushrooms
2 Tbsp. vegetable oil
1 can (10 3/4 oz) Cream of Mushroom soup
½ tsp. paprika
½ cup light sour cream
4 cups cooked medium egg noodles
Chopped fresh parsley
__________________________________________________ ________

Directions:

Heat oil in skillet. Add ground turkey and cook until browned. Flavor as desired.

Fry mushrooms until browned. Flavor as desired. (Garlic powder, salt, pepper, chili powder). Add mushrooms to ground turkey.

Boil egg noodles for 5 to 7 minutes.

In a separate pan, heat soup and paprika to a boil. Stir in sour cream. Add ground turkey, mushrooms and noodles and heat through.

Garnish with parsley if desired. Tasty stuff!


The more people I meet, the more I love my cats.

[ReedHendrix]

OK then. This is a local dish (England, Birmingham) and my personally favourite... I could live off this... well I practically do!

Chicken Balti

Ingredients

1 tbs oil
1 onion, sliced
450 g (1 lb) boneless, skinless chicken breast, cubed
2 tbs crushed curry spices
1 orange pepper, sliced
4 tomatoes, chopped
2 tbs flour
300 ml (1/2 pint) water
2 tbs tomato puree
2 coriander leaves

Preparation

Heat the oil in a large frying pan and fry the onion and chicken for 5 minutes, until browned. Add the crushed curry spices and fry for a further minute.

Stir in the pepper and tomatoes and cook for 3 minutes. Add the flour and blend in the water, stirring. Add the remaining ingredients and bring to the boil.

Simmer for 10 minutes. Season well with salt to taste.

Enjoy!

[morea]

Sounds good, Reed!

I haven't actually tried this one, but I've never met a cheesecake I didn't like!

CHOCOLATE ORANGE CHEESECAKES
You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/230482

2 tablespoons unsalted butter, softened, plus additional for greasing muffin cups
12 chocolate wafers such as Nabisco Famous (1/2 cup)
1/3 cup packed light brown sugar
4 oz cream cheese, softened
Rounded 1/4 teaspoon finely grated fresh orange zest
1/2 cup well-chilled heavy cream

Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups
Garnish: bittersweet chocolate shavings (made with a vegetable peeler)
Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.

Grind wafers to a fine powder in a food processor.

Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.

Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.

Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.

Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

The more people I meet, the more I love my cats.

Post Edited (morea) : 10/17/2004 1:09:46 AM GMT

[wango]

Great stuff guys, ^^^More international recipies please!


***VWANGA FOR PRESIDENT***
***ZARTAN FOR VICE PRESIDENT***
2004 - Forever!

First America -Then The World!

"Were not asking for your vote people,were pancaking demanding it!"

************

[morea]

Easy Cheesy Cream of Broccoli Soup

This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup. Servings: 3

Ingredients:
1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
8 ounces processed cheese food (eg. Velveeta)
salt and pepper to taste

Directions:
1. Prepare broccoli according to directions. Drain off excess water.
2. Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
3. Add cheese, stirring until melted. Add salt and pepper to taste.

Your quick and creamy soup is ready to serve!

The more people I meet, the more I love my cats.

[3howards]

Shrimp Ceviche "Cocktail" (Ceviche o coctel de camaron)
Makes 3 cups, serving 6 as an appetizer


1/2 cup plus 2 tblsp fresh lime juice
1 generous pound unpeeled smallish shrimp (41/50 count to a pound)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tblsp vinegary Mexican bottled hot sauce (Tamazula, Valentina or Bufalo, Tapatio)
About 2 tblsp olive oil, preferably extra virgin (optional)
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
salt
several lime slices for garnish
tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving


1. Cooking and marinating the shrimp.
Bring 1-quart salted water to a boil and add 2 tblsp of lime. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool off completely.


Peel and devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.


2. The flavorings.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt, usually about 1/2 tsp. Cover and refrigerate if not serving immediately.


3. Serving the Ceviche.
Spoon the ceviche into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.


Working ahead: the ceviche is best made the day it is served. Tha flavorings can be added to the shrimp a few hours in advance.


This is one of my favorites and a definite crowd pleaser. For those that don't like avocados, I usually leave them out.

Instead of focusing on what you won’t be about, decide what you will be about and make that good thing the central aim of your life. -- Pieter Van Waarde

[Jeff Fisher LogoMotives]

Here's my own chili recipe:

Cowboy Jeffie’s Confetti Chicken Chili

3 - 4 tablespoons olive oil
2 medium yellow onions - chopped
2 tablespoons garlic - coarsely chopped
3 - 4 skinless, boneless chicken breasts - cubed
1 cup chicken broth or chicken bouillon
1 can (28 oz.) stewed tomatoes (whole
or chopped) - drained (save liquid)
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon dried oregano
2 teaspoons cocoa powder
1/8 teaspoon cayenne pepper
A 'pinch' of red pepper flakes
1 teaspoon Tabasco sauce
Freshly ground black pepper to taste
1 can (15 oz.) tomato sauce
1 can (5 3/4 oz.) black olives - sliced
1 medium-sized green zucchini - thinly sliced and quartered
1 medium-sized yellow zucchini - thinly sliced and quartered green, red, yellow, orange and
purple), cored, seeded and cut into
1/2-inch squares
1 can (27 oz.) red kidney beans - drained
Fresh lemon juice (juice of one lemon)
Nonfat yogurt or sour cream (optional garnish)
Grated cheddar cheese (optional garnish)
Fresh cilantro (optional garnish)

This is a recipe I adapted from one published in Parade Magazine several years ago. It was kind of boring and colorless. The graphic designer in me changed many of the ingredients to make it a colorful dish. It can be served as a meal, with fresh bread or corn muffins, heated in the winter or cold in the summer. It is somewhat time consuming to prepare, but the results are more than worth the effort. Guests who have been served this dish at our home are always requesting a repeat performance when dining with us again.

1. Heat olive oil in a large saucepan over low heat. Saute onion and garlic in hot oil for about 5 minutes.

2. Add cubed chicken breasts and cook for 5 - 7 minutes, stirring occasionally. Add broth or bouillon and continue cooking.

3. Add stewed tomatoes to the mixture, allowing tomatoes to cook down for about 10 minutes (this is a good time to get all the peppers and zucchini prepared). Use the reserve liquid later to thin down the chili before serving if necessary.

4. Add all your spices - chili powder, cumin, curry powder, oregano, cocoa powder, cayenne pepper, Tabasco and black pepper - and allow to simmer for 10 - 15 minutes. This makes for fairly hot chili. For a milder chili cut back on the curry powder, cayenne and Tabasco sauce to your own taste. Don’t cut back on the chili powder - it adds flavor, not hotness.

5. Add the olives, zucchini, peppers and tomato sauce to the pan and simmer for 20 - 30 minutes.

6. 15 - 20 minutes prior to serving add the kidney beans and allow to heat thoroughly.

7. Just prior to serving add the fresh lemon juice and stir through the sauce. This adds a freshness to the chili and takes the 'edge' off the hotness. Add the reserve tomato liquid to thin down the chili if necessary.

8. Garnish with a dollop of yogurt or sour cream, fresh cilantro and/or grated cheddar cheese prior to serving.

The chili is even better reheated the next day - or served cold on a hot summer day.

Enjoy! - Jeff

:: :: :: :: :: :: ::

Jeff Fisher :: Engineer of Creative Identity
Jeff Fisher LogoMotives (http://www.jfisherlogomotives.com)

:: :: :: :: :: :: ::

Member - HOW Magazine Editorial Advisory Board :: HOW Design Conference Advisory Board

Author - 'The Savvy Designer's Guide to Success: Ideas and tactics for a killer career' - to be released by HOW Design Books in December 2004.

:: :: :: :: :: :: ::

[MikeyB]

I Love my Thai food. Really easy and simple and healthy as hell!!


lemon grass Chicken, "Gai Sai Takrai"


Ingredients

1 cup chicken, cut into bite sized pieces.
2 tablespoons of lime juice
2 tablespoons of fish sauce (http://importfood.com/sati7501.html)
2 tablespoons of chicken stock (http://importfood.com/spkn1801.html)
1-2 teaspoon of freshly ground dried red Thai chilis (http://importfood.com/ssdh2501.html)
1 tablespoon of thinly sliced Thai chile peppers (http://importfood.com/fptc0601.html)
1 teaspoon of sugar
4-5 kaffir lime leaves (http://importfood.com/spws0101.html), shredded
1 tablespoon of sliced shallot (purple or red onion)
1 tablespoon thinly sliced garlic.
2 tablespoons sliced lemon grass (http://importfood.com/sppe1001.html)
2 tablespoons diced spanish onion
1 tablespoon of spring onion (scallion/green onion), thinly sliced

Method.

Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

Pound the lemon grass with a mallet or meat tenderiser, and then verythinly slice it.

Heat a little oil in a wok (http://importfood.com/cwrk3201.html) or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilis and lemon grass, and stir fry until aromatic.

Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Serve with steamed Thai jasmine rice (http://importfood.com/nrga5001.html).

This dish can also be made with shrimp.


Recipe from www.importfood.com

[morea]

Made this last night with garlic bread and salad. It was great!

Wild Mushroom Lasagna

1 pound lasagna noodles
1 tablespoon olive oil
2 shallots, minced
2 large yellow onions, chopped
1 pound mushrooms (cremini, shiitake or a combination), sliced
salt to taste
freshly ground black pepper
2 sprigs fresh thyme, or 1/2 teaspoon dried
2 cups low-fat ricotta cheese
1 egg
pinch of nutmeg
3 cups basic tomato sauce, homemade, jarred or canned
1 cup shredded low-fat mozzarella cheese
1/2 cup breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Preparation
- Estimated cooking time: 60 minutes -


Bring a large pot of well-salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.

Heat the olive oil in a large nonstick pan over medium-high heat. Add the shallots, onions and mushrooms. Season with salt, pepper and thyme and cook until the mushrooms are browned on the edges. Set the mushroom-onion mixture aside in a strainer to allow the excess liquid to drain. Remove and discard the thyme sprigs.

In a medium bowl, mix the mushroom-onion mixture with the mozzarella cheese. In a separate bowl, mix the ricotta cheese, egg, salt, pepper and nutmeg together.

Preheat the oven to 325°F.

Cover the bottom of a large baking dish (at least 2 inches deep) with a thin coat of tomato sauce. Line the dish with a single layer of lasagna noodles.

Spread 1/3 of the ricotta mixture over the noodles. Cover the ricotta with 1/3 of the mushroom-onion mixture, sprinkle with a few tablespoons of breadcrumbs and add another layer of noodles. Continue layering the ricotta, mushroom-onion mixture, breadcrumbs and noodles two more times. Pour the remaining tomato sauce over the last layer of noodles.

(This can be prepared in advance and stored in the refrigerator for up to 2 days.)

Cover with foil and bake for 35 minutes. Remove the foil, sprinkle the Parmesan over the top and continue to bake until the lasagna is brown and bubbly around the edges of the dish, about 5 minutes more. Let stand for at least 15 minutes before cutting into squares and serving.

(This can be baked in advance, stored in the refrigerator for up to 2 days and reheated before serving.)

The more people I meet, the more I love my cats.

[morea]

this thread should be a sticky :)

The more people I meet, the more I love my cats.

[Kink]

Ok, I'll let you guys in on my little secret receipe...
Quick and Easy!

Vegetarian Stuffed Mushrooms
Make as much as your ingredients allow you.

Large Capped Mushrooms
Garlic Butter
Havarti Cheese (preferably tomato & oregino or hot pepper/?)
Black Pepper
Vegetable Oil
Balsamic Vinigar

Scoop out the stem of mushroom with a teaspoon.
Preheat oven to 400 degrees F.
In a large frying pan combine oil & balsamic vinigar(to cover bottom of pan) and mushrooms
Fry mushrooms 1/3 cooked. Remove from pan and place on baking sheet.
place a 1/4' sq. cube of garlic butter in each mushroom cap, on top place a larger size (your preference) of cheese on top.
Sprinkle Black pepper over the tops and put into the oven untill mushrooms are fully cooked.
Cool and serve.

Don't dunk the cat in the water!

[morea]

^bump

The more people I meet, the more I love my cats.

[Fixion]

Anyone have a good recipe fro Raj Mah, Paneer Makni, or Sate?

Fool me once shame on you. Fool me twice…ummn…you don't fool me again?… (well I guess you do)

[Jason Fraker]

Pasta Arrabiatta:

1) enough bowtie, shells, or orichiette pasta for about 4 people prepared as directed.
2) About 6 slices of bacon (less if you're not so crazy about bacon), fried until crisp and coarsly chopped
3) 2-3 cloves of garlic, minced (buy the kind preminced in a jar to save time)
4) 1-2 tblsp. capers
5) 1/2 cup of white wine
6) two roma tomatoes, thinly sliced
7) a dash of cayenne pepper (more if you like hot food)
8) a few tblsp. extra virgin olive oil
9) some wild mushrooms
10) shredded parmesan cheese

First, you cook the pasta, set it aside coated with oil to keep it from sticking. Then, you saute garlic in olive oil for a minute or two and add capers and mushrooms. After that, you add wine and simmer for a few minutes. Finally, you add pasta, more oil and tomatoes and stir to coat pasta with contents of saute pan. Finish it off by adding cayenne pepper and shredded parmesan. Excellent!!

-Jason

A lie can travel halfway around the world before the truth can even put on its shoes.
-Mark Twain

[morea]

see, now we need to have a covered dish luncheon. Everybody bring your favorite!

Power to the Old Schoolers! and btw, if you can't say something nice, shut the hell up.

[Wonder Woman]

OK, I'm not very good at measuring anything, I usually just add stuff as I go along, so sorry for the lack of quantites. So this is only good if you judge it by eye!

Spanish Omelette</font>

I use this recipe to use up what's in the kitchen. If I have lots of eggs and potatoes, you can pretty much add most vegetables, so long as they're not too watery (like Aubergine). It's also nice to add bacon or chorizo to it too.

Very thinly sliced potato
Sliced onions (can be white or red, the flavour is changed a lot and red adds a great colour to them)
Red and or green peppers (em I think you Americans call them Bell Peppers? I think their scientific name is capsicum)
Quite a few eggs
As much grated cheese and you like.

Fry the potatoes and onions until golden brown. You may need to do this in batches as I find it's much easier to do than if you have too much in the frying pans. Lay these out in a shallow baking dish (a ceramic one not tin). Fry you peppers and whatever else you may have hanging about vegetable wise. Beat your eggs together (this can be tricky to measure - make sure you have enough to cover all of the potatoes) and mix with the cheese. Bake in the oven til the eggs are set and voila! This is really good hot, but also dead nice to cut up and eat for lunch the next day cold.

Mmmmm,, I'm hungry now!

Searching for creative juices

[Ulysses]

All the above for me ... on one plate. But what for dessert?

[morea]

This Epicurious.com recipe: MEXICAN HOT FUDGE SUNDAES
You can view the complete recipe online at: www.epicurious.com/recipes/recipe_views/views/231452 (http://www.epicurious.com/recipes/recipe_views/views/231452)

MEXICAN HOT FUDGE SUNDAES
3/4 cup heavy whipping cream
1/2 cup (or more) freshly brewed strong coffee
16 ounces semisweet chocolate chips
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Vanilla ice cream
Toasted pine nuts
Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

Bon Appétit

if you can't say something nice, shut the hell up.

Memoirs of the Driven Insane (http://morealyera.blogspot.com/)

[Ulysses]

Cream and Coffee ... naughty naughty, morea. Two things that I keep out of my diet ... but ... chocolate chips ... I could be tempted to eat chocolate again for the first time in 3 years (yes, I gave it up 3 years ago).

[morea]

Believe it or not, I gave up beef for 5 years... but now I do enjoy steak on a rare occasion.

[Ulysses]

Hahaha ... oh, morea ... I feel the same way about chocolate, more and more. In fact, I really could do with some chocolate right now ... but that was the biggest problem wasn't it!? ... deciding WHICH choclate you're in the mood for. Milk chocolate ... dark chocolate ... white chocolate ... orange flavour ... with nuts ... or with caramel ... arghhh, it is too much.

[Kink]

Here is a not so Quicky Appitizer to bring to parties or get togethers that's cheap.
Along with a little extra.

Potatoe Skins.

One bag of potatoes (or how ever many you want to make)
Brick cheese (I use marble)
bacon bits (can be real bacon or actual bits)
Optional toppings:
fresh onion bits
Chives
oregino
bits of tomato

Directions:
Wash potatoes, place in oven at 400F till potato is completely baked. Usually around an hour.
Remove from oven, slice in half and let cool for 5-10 minutes (or until cool enough to handle them)
Scoop out middle of potato with spoon into bowl (there's a reason for the bowl, just wait) leave a little potato in potato for stability.
Grind up brick cheese
fill skins with cheese, place bacon on top, then any other toppings of you choice.
Place skins on cookie sheet, bake till cheese is melted.
Serve hot with sour cream.
TOTAL time: about 2 hours.

Now, the remainder potatoes... while still HOT! (very important that they are still hot, the skins can wait)
make mashed potatoes!!!
with that, you can leave as mashed or make Gnocchi.

Stir into mashed potatoes (with hands if you want):
1 egg
flour (keep adding bit by bit till it becomes doughy)
and parmasan (sp?) cheese (to your liking)
roll into LITTLE oval shaped balls (a bit larger than a quarter)
Freeze.
When ready to eat, cook as you would noodles untill hot throughout Gnocchi.

Enjoy! A Two in One







http://img106.exs.cx/img106/6982/knk3yr.jpg

Post Edited (Kink) : 2/11/2005 3:18:00 PM GMT

[morea]

sounds awesome, Kink!

You know, we should make a GDF cookbook... we know enough designers and printers to accomplish something like that at a reasonable cost. I'd probably buy one...

if you can't say something nice, shut the hell up.

[LimedDesign]

Chili's like Chicken Crispers:

This is an easy recipie that comes from my friend who worked at Chili's a couple of years ago.

You're gonna need:

1 Pound Chicken Breast
2 Cups Milk
McCormick's Golden Dipt Batter
Water
Oil

Directions:

Ok, first off, cut the chicken breast into just a little bit bigger than bite size chicken chunks.

Now, take a tupperware bowl with lid or ziplock bag and poor milk into it. Now soak the chicken, covered, in the milk.

Let soak for two hours.

After two hours have passed, poor oil into a deep pan or pot and heat it up on medium until it's 375 degrees/or realy damn hot.

Mix batter according to directions and apply batter to chicken by dipping aforementioned chicken into batter.

Drop into oil and let fry until chicken takes on a beautiful golden brown.

PS- If you want something a bit more spicey, before you soak the chicken, mix in some tabasco sauce with the milk.

Enjoy!

Without language, there is NO concept...

[Mitch Wood]

My flatmates Spanish GF taught me this gem...

You will need:

1/2 Onion chopped

1/2 Red Chilli chopped finely
2 Cloves of garlic chopped finely

1 Courgette sliced and diced
1/2 Green Pepper chopped

5 Tomatoes

100gr of Chorizio
300gr of mixed seafood

1 teaspoon of mixed herbs
Sea salt & Ground black pepper

Dried pasta

Here you go...

1. Fry the onion lightly till softens (approx 3 mins), then add the garlic and chilli. (approx 3 mins)

(You can add a little salt and pepper now if you wish)

2. Add the courgette and green pepper cook till softens (approx 3-4 mins)

3. Add tomatoes and herbs and cook for 4 mins

4. Add seafood and Chorizio and cook till nice red sauce appears (approx 6 mins.

5. This is about it for the main body of the meal, previously boil the pasta in lightly salted water (till Al Dante) and drain, add a little Extra virgin olive oil and leave for a minute or two.

6. Add pasta to pan with other ingredients and mix in. That is basically it.

Crank up a little black pepper when serving if desired.

Then munch out with a nice LARGE glass of Riocha!!!

Nice!

[Mitch Wood]

This will easily feed two, if not three people...

[Vikia]

Omelets in a Bag!

Great for camping or anytime you are trying to prepare breakfast for many.

Have your guests use a permanent marker to write their name on a quart size freezer bag.

Crack two large or extra-large eggs into the bag (more than two will not work), shake and knead the bag to break the yoke and combine the eggs.

Provide a variety of ingredients such as cheese, ham, onion, green pepper,
mushrooms, tomato, hash browns, salsa, etc…

Have the guests add the prepared ingredients of their choice to the bag and
shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling-boiling water for exactly 13 minutes. You can
usually cook 6-8 omelets in a large pot. Use another pot of boiling water if
you have more than 8 omelets to make.

After 13 minutes, have the guest take their bag, open it and the omelet will
roll out easily onto their plate. Be prepared for everyone to be thrilled.

A serving suggestion would be with fresh fruit and a coffee cake, muffins,
caramel rolls, jelly rolls, etc…

[morea]

I love this idea Viki!

[ArtisticJenn]

Mmmm... some mighty good ones on here...

I have a recipe for a quick "i got home at 8pm after a day from hell and i'm starving and need to go sit in front of my computer til about midnight" meal...

Pizza rolls....

1 Package of Pilsbury Crescent Rolls
1 Package of Pepperoni
Shredded Mozzerella and Provolone Cheese (or cheese of your choice)

Roll crescent rolls out flat, make sure all the perfs are pinched together. Layer pepperoni's out to cover about half the flattened dough. Put some cheese on it. Roll... slice about 1/2 to 3/4" wide. Place on cookie sheet and follow package directions for baking. The whole process takes about 20 minutes...

Dip in some pizza sauce... YUM...

[distruktor]

Marmite and peanut butter on toast.

First off im english, so i dont know if you guys can get hold of marmite or even know what it is (i used to live in California for a short time but my mom used to post it to me so i never had to look for it in the shops) anyway if you guys wanna try some you can buy it on the web i think or its kinda like vegimite but nicer.

1. make some toast

2. add plenty of butter

3. put marmite on one slice

4. and put peanut butter on the other

5. squish 'em together

6. enjoy


this was discovered when me and my friends had got really drunk in a pub, got home and needed to be sick... we decided to eat the most rank thing we could hoping it would make us ill, it turned out to be quite tasty.


:D

[Navian]

I have 3 recipes: Breakfast, Dinner, and Desert. (Some measurements are approx. All dishes are good for camping or made at home, for parties, adjust quantities for parties and to taste.)

Breakfast: Hobo Breakfast

Serves about 4 people
2-4 medium size potatoes (any kind of potato, washed, keep skin on)
1 lb ground sausage (seasoned, maple flavor is best)
½ cheese (cheddar or Colby jack or any other melt able cheese, sliced thin or shredded)
1-2 eggs (whisked/scrambled)
salt
pepper

Preparations: Brown sausage and drain, remove sausage from pan. Chop potatoes into approx .5” x .5” (or .75” x .75”) size squares. Place some kind of nonstick in pan (butter preferred for flavor), start frying the potatoes, add salt & pepper to the potatoes. After starting the potatoes, shred/slice cheese, whisk eggs, when potatoes start to brown (turn golden), add the eggs and sausage, allow to cook for a few min till eggs are scrambled into the potatoes/sausage, then top dish with cheese slices/shred. Cover till cheese is melted 2-3 min. Slice dish like a four piece pie (depends on pan cooked in).

Dinner: The “Other” Taco Salad.

Serves 4 people
1 head of lettuce (washed & chopped)
4 tomatoes (diced)
1 large can red kidney beans
1 small can refried beans
1 large bottle of Catalina Dressing
3 lbs cheese (mix match cheeses to desire)
1 can chopped black olives
1 packet of taco seasoning
2 lbs browned hamburger

2 big bags of white/yellow corn plain Tortilla Chips (nacho chips)

Preparation: Brown hamburger with ½ packet of the taco seasoning, drain hamburger, dump kidney beans, refried beans and hamburger into a large salad mixing bowl (big metal ones), empty bottle of Catalina dressing and the 2nd ½ of the packet of taco seasoning into the mix (hamburger & beans), add olives, tomatoes, lettuce and cheese. Use hands or wooden spoon, to mix. Dress side of bowl (decoration) with the tortilla chips. Place chips down on a plate, use spoon to dish salad on chips. No silverware needed, it is finger food.

Desert: Banana Boat (a different smores)

unpeeled banana
mini (any kind: white, milk, sweetened, peanut butter) chocolate chips
mini marshmallows (plain or colored for decoration)

Preparations: Butterfly cut to back skin of the banana length wise from stem to end, on the inside curve ( <- , not all the way through (needed to close back). Partially open the banana, put a few (5-7) chocolate chips, and marshmallows into the cut opening of the banana, gently close the banana till it wont close (the chips and mallows will stick out, this is okay you will see when you cook it). Wrap banana in tinfoil like fish (so you can open it from the top to check the chips/mallows for melting). Place over fire or in oven. Till chips are melted and mallows are melted. When serving leave in the foil, it is messy. Open foil wrap, gently open banana, and use a spoon to scoop out the banana, chocolate, and marshmallow. Throw peeling away, recycle/reuse foil.

--

Anywho, I'm new to the forum. One of these days I'll get around to properly introducing myself.

[morea]

welcome aboard, Navian. I'll be sure to try these out! :D

[JPnyc]

I gained 7lbs just readin' those.

[JPnyc]

Believe it or not, I gave up beef for 5 years... but now I do enjoy steak on a rare occasion.

if you can't say something nice, shut the hell up.

Memoirs of the Driven Insane (http://morealyera.blogspot.com/)
I almost did that. But I gave up 5 yr old beef instead

[skirklan]

I lived in TX for 20 years. This is my favorite 15 minute marinade for
chicken (leave it longer and it will be as tough as nails).

1 part soy sauce
1 part worchestershire
1 part fresh minced garlic
black or white pepper to taste

Then broil, grill or saute quickly.
You won't need salt, sauce or anything.
It's tasteeee.

[mark5022]

What! No hot sauce?
And you claim to be a Texan...;)

Mark
Hand Book Binding (http://www.aboutbookbinding.com)

[skirklan]

What! No hot sauce?
And you claim to be a Texan...;)
Mark
Hand Book Binding (http://www.aboutbookbinding.com)
Alright, alright, ALL RIGHT!!!
I forgot to mention that you splash a few drops of Hunan Chili Oil on it while it's on the grill. Vietnamese Chili sauce works just as well--put it in some olive oil and brush it on.

Truthfully, I'm almost Canadian. I grew up on the lake 30 miles east of Cleveland, went to school in Columbus and moved to TEXAS. My favorite vacation when I lived in TX was TORONTO. Now I live in the mountains of NC. Soon I'll live somewhere else because life is short and I want to live in all kinds of places. Geez, this is way OT for recipes--okay, it's my recipe for life.

[morea]

I made these this morning for Neuro and myself for breakfast:

Apple Cinnamon Pancakes

INGREDIENTS:

* 1/4 cup butter, melted
* 1 egg
* 1 cup milk
* 1 cup shredded tart apple
* 1 1/4 cups all-purpose flour
* 1 1/4 teaspoons baking powder
* 1/4 teaspoon ground cinnamon
* 1 tablespoon white sugar

DIRECTIONS:

1. In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

They are a nice, thick pancake that seems like it was baked rather than fried. I had mine with butter and cinnamon sugar, and Neuro preferred maple syrup. They were pretty darned good, and simple to boot!

Just wanted to pass the recipe on for anyone interested in a good pancake. ;)

[jimintn]

where are mine?

[Navian]

Want to know how to make IHOP french toast?

When you blend the standard egg wash, drop cinnimon and vanilla extract (1 cap per 3 eggs).

BTW Morea, those sound good. 1/4 cup of melted butter? wow.

I prefer sour dough pancakes over buttermilk.

Oh and use Texas style toast (non seasoned) for your bread.

[D-Zine]

Morea - those pancakes sound yummy!

[Meganpru]

Just got this new cookbook for Xmas called "The New Vegan Cookbook." This is the first recipe I tried and it ROCKED! I thought we could use a vegan recipe on here, eh?

For best results, use organic! :)

Black Soybean and Vegetable "Sushi"

Black Soybean Spread
15 oz. can of black soybeans, drained (reserve liquid)
1 Tbs. toasted sesame oil
1 Tbs. soy sauce
2 Tbs. pickled ginger
Chili oil to taste (optional)

"Sushi"
4 sheets Sushi Nori
4 8" whole wheat tortillas
1 cup shredded cabbage
8 strips red bell pepper (~1/4" wide)
8 thin carrot sticks
1 cucumber, halved lenghtwise and cut into thin sticks
sprigs of watercress, for garnish

1. Spread: combine spread ingredients in food processor. Blend in enough of the reserved bean liquid to create a thick but spreadable paste.
2. "Sushi": stack nori and trim into circles about 1/2" smaller than tortillas w/ kitchen shears
3. Spread 2 Tbs. spread onto a tortilla, leaving a 1" border on the edges. Distribute 1/4 C shredded cabbage over it. Press a piece of nori on top, and spread another 2 Tbs. of the spread on top. Set 2 red pepper strips horizotnally about 1" from the bottom of the tortilla. Arrange 2 carrot & 2 cucumber sticks in a cluster on top.
4. Wrap the bottom edge of the tortilla/nori over the veggies and roll tightly. If necessary, moisten the top edge of the tortilla lightly with paste or water to seal. Press th eroll into an even log. Repeat for all 4 tortillas.
5. Slice the rolls on a cutting board, seam down, using a sharp knife. Hold with one hand and gently saw the roll into 5 or 6 pieces, making every other cut on the diagonal. Garnish w/ watercress.

Now, Gobble it up! Makes a great appetizer. Yummmmmmmy. :)

[Inspire!]

The Perfect Martini

Rock glass filled with ice
2oz of Ciroc Vodka distilled from fine french grapes
Spritz of Vermouth
Garlic stuffed olive (optional)

[EC]

Danita, you're my kind of gal.

I like to stuff the olives with blue cheese though. Sounds gross? Oh no my friend, it's heaven.

[Inspire!]

EC,

Blue Cheese stuffed olives are tasty. They are great in Bloody Marys too.

[JPnyc]

Ever try a samurai? Vodka, rocks, and couple jiggers of Japanese plum wine.

[Inspire!]

Hmmmmm JPnyc that's a new one on me. I happen to have a couple of bottles of plum wine. I'll have to try it out.

[JPnyc]

It's great with sushi.

[Inspire!]

I love sushi. I got the books and equipment to learn how to make it myself but I haven't yet taken the time to do it.

[morea]

So, SOOOO good!

POTATO WEDGES

Ingredients:

4 large yellow-fleshed potatoes (2 lb total), scrubbed well
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons balsamic vinegar


Preparation:

Put oven rack in lower third of oven and preheat oven to 450°F.

Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potatowedges in a ziploc bag with oil, salt, and pepper and any other seasonings you desire (I added garlic powder, rosemary and a little bit of chili powder).

Arrange in a 17- by 11-inch shallow baking pan (about 1 inch deep) in 1 layer.

Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.

Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

[morea]

quick and easy chicken quesidillas...

soft tortilla shells
pre-cooked perdue chicken
mexican cheese blend
refried beans

spread refried beans on tortilla, sprinkle with mexican cheese and add chicken, more cheese and top with 2nd tortilla.

microwave for 15-30 seconds to melt cheese slightly

place in ungreased frying pan, brown on both sides and serve

[style]

the following recipe has never failed for me, and everyone loves it!!!
chocolate cake
6 eggs
2.25 cups sugar
2.25 cups self raising flour
1 tsp baking powder
1tsp baking soda
2 pkg vanilla sugar
1 tbsp coffee in 1 cup boiling water
1 cup oil
.75 cup cocoa
3 tbsp rum or wine

mix eggs and sugar, add rest of ingredients, mix, place in oven on med tempreture, until ready ( i usualy test with knife - if it cums out clean its ready.)

[morea]

a tasty variant on grilled cheese...

spread two sliced of bread with pesto sauce, add cheese, and pop into toaster oven.

very good!

[Logo-Mechanix]

This is one of my favorites:
1 bowl (whatever size desired)
1 box of Applejacks
1 pint of milk
Mix all ingredients together and you have a very tasty meal.

[PersonasBinar]

Pita pizzas.....
Oven to 400....
Add ingredients you want as you would add on a pizza
10min....maybe a bit of grilling if you like the cooked up cheese.

Sometimes i'll brush the pitas with olive oil and warm in the oven first, generally I use a no pocket pita, kinda like a flat bread.

Great for a quick meal .... kid's lunches....kid's also like making their own as well, so it's fun for kids parties too.

wife's fave is:

pesto
sautéed mushrooms and zucchini
sun dried tomatoes
olives
feta, parmesan, and mozzarella
bit of olive oil

[firebuffgal]

I don't cook and this turned out pretty good. My husband actually ate it all. Great for the low carb dieters:

2 chicken breasts marinated over night in Picante sauce (flip once during this time).
Place in baking dish, cover with shredded cheddar cheese, and some crumbled cooked bacon.
Bake 28 minutes at 400 degrees.
Serve with a dolop of sourcream and some chopped green onion.

[danedawg99]

Ingredients:

2 goose breasts butterfly chopped & tenderized with meat hammer.
1 (12 oz.) can Campbell's Mushroom Soup (Can be replaced with cream of celery for you sensitive types)
flour
milk

soak meat in milk for 4-24 hours before cooking to get rid of toughness (assuming you're using wild goose)

After slicing meat, dip into milk and then into flour, making a thin coat of breading. allow coating to dry on meat, then brown breasts in skillet, being careful not to cook them thru.

place browned goose into a 9x9 casserole dish in layers with the soup. (goose, soup, goose, soup) spread soup to make sure all of the goose is covered. add a little milk.

Bake @ 375 for 45 minutes, un covered.

best with mashed potatoes so that you can use the gravy in the casserole on them.

Eat up! :cool:

*goose may be replaced with beef chuck steaks, duck, or any red meat. For white meat (chicken, pork, pheasant), skip browning, and cook for 30 mins @ 350.*

[Ovaltine]

Simple Friut Cobbler (my grandmother's recipe)

1 stick of butter
1 cup milk
1 cup self-rising flour
1 cup sugar
1 to 1.5 cups your choice of fruit, preferably fresh
(some fruits may need to be pre-sweetened unless you like your cobbler a bit tart)

Preheat oven to 425° melt butter in 8"x11" caserole dish or cake pan (you can do this while oven is preheating)

Add fruit to pan and let it soften in oven.

Mix flour, milk, and sugar with a fork 'till it's mixed well but still has lumps.

Pour mixture evenly over the melted butter and fruit (get it all the way to the edges).

Bake for 20 minuites or until batter is cooked through, and golden brown on top.

Tastes great and people will think you spent much longer on it.
I memorized this recipe the first time I made it.

[Samakimoto Graphics]

VEGETARIAN CHILI

Serves 4

Ingredients

500 gms dry kidney beans
1 can ( 375 gms) crushed tomatoes
500 gms chopped red onions
500 gms chopped green or red peppers (bell)
250 gms chopped carrots
250 gms chopped celery
250 gms chopped tofu
4 garlic cloves - finely chopped
1 tsp oregano
1 tsp basil
1 tsp chili powder
1/2 tsp cumin
1 tsp red wine vinegar or 2 ttbsp red wine
1tbsp diced raisins



Method

Wash the beans and soak them in water overnight.
Cover the beans with water and simmer for two hours - pour off water .
Combine all ingredients in a large saucepan with beans and simmer for 1 hour.
Pour mixture over chopped lettuce or steamed green vegetables such as spinach or cabbage - or eaten by itself.

Very very healthy and absolutely delicious!!

You could try this with a mix of various green beans, I did this Sunday. MMMMMMMMMMMMMMM...ah!

I grow beans in my yard and they are now not yet dry...

Any more bean recipes.

[reuber1]

Reuber's Badass Frozen Pizza

1. Go to store.
2. Go to frozen food section.
3. Get pizza.
4. Go to front of store.
5. Purchase goods.
6. Go home.
7. Read directions on frozen pizza label and follow.
8. When done with 7, perform those directions.
9. When 8 is finished, eat.

[reuber1]

Reuber's Badass Brownies

Needed:
9" square pan
Cooking pan to stir ingredients
Blue Bonnet butter (better if Blue bonnet due to oil content...tastes iffy with other stuff)
1 cup of sugar
4 tablespoons of cocoa
3/4 cup flour
Two eggs, Large grade A.
1 teaspoon of vanilla

Now, you can preheat the oven now (350) or do it when the mix is done. I do it afterwards.
Set the butter in the cooking pan and melt it.
Add sugar and then cocoa. Stir.
Add flour. Stir. Try to get the sides of the pan, otherwise you'll miss some of it.
Add eggs. Stir.
Add the vanilla, stir a bit more.
Pour into the 9 in pan.
Heat the oven if you haven't already done so to 350 degrees, bake for 35 minutes, cut into 9 squares when finished, and eat them with milk. Presto.

[Samakimoto Graphics]

Aubergine and pasta torte (http://www.bbc.co.uk/food/recipes/database/aubergineandpastator_76205.shtml)

Ingredients
2 tsp olive oil
3 large aubergines
pinch of cooking salt and freshly ground black pepper
375g penne pasta
250g tin of tomatoes, chopped
2 tbsp tomato paste
100g low-fat mozzarella
1 tbsp basil, finely chopped
2 free-range eggs, lightly beaten
1 tbsp fresh brown breadcrumbs



Method
1. Lightly oil a deep casserole dish and preheat the oven to 350F/Gas 4.
2. Thinly slice the aubergines, place on a plate. Season the slices with a pinch of salt and let stand for 30 minutes before rinsing with cold water. Drain on kitchen paper then drizzle the olive oil and grill both sides until tender.
3. Cook the pasta in a large saucepan of boiling water, uncovered until tender and then drain. Add tinned tomatoes, paste, cheese, basil and egg to the pasta in a large bowl.
4. Cover the base of the casserole dish with the aubergine slices, keeping back ten slices for the top of the pasta. Spoon the pasta over the aubergines and then place the remaining slices over the top. Sprinkle with the breadcrumbs and then bake, uncovered, for 30 minutes or until firm.
5. Allow the dish to stand for 10 minutes before serving with fresh vegetables or a salad.



Absolucious!!

[morea]

from 101cookbooks.com

Peanut Salvage Bars

Jeff Cox says: They're called "salvage" because they'll save you when you need a burst of energy and nutrition. Heidi notes: These taste delicious, but they came out pretty dry. Sweet, peanuty goodness with a nice puffed rice crunch. Getting them to stay in a bar shape was a bit of a challenge. I did a second batch and increased the ratio of sweet peanut-butter "glue" to dry ingredients by quite a bit which helped - put them in the refrigerator and really let them set. Let me know how you fare, my adapted version below.

1/4 cup raw or toasted wheat germ
1/4 cup shelled sunflower seeds
1/2 cup shelled peanuts
salt
1/2 cup raisins
2 cups 1-minute rolled oats
2 cups puffed rice cereal (hs note: I used puffed brown rice cereal)
1 cup crunchy peanut butter
1 cup brown sugar, firmly packed
1 cup maple syrup
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

If using raw wheat germ, spread it on a baking sheet and toast for a few minutes until fragrant.

Spread the sunflower seeds and the peanuts in an even later on separate baking sheets and toast in the oven - the sunflower seeds will take about 6 minutes and the peanuts will take 15 to 20 minutes. Remove and let cool; salt the peanuts lightly.

Mix the wheat germ, sunflower seeds, peanuts, raisins, oats, and puffed rice in a large bowl. In a separate bowl that fits your microwave, mix the peanut butter, brown sugar, and maple syrup; microwave on high for 2 minutes. Add the vanilla extract and stir until well blended. Pour over the dry ingredients and fold in until everything is evenly coated.

Grease an 8-inch-square baking pan and transfer the mixture from the bowl. Cover the surface with waxed paper and press it down firmly. Refrigerate until completely cool. Cut into eight 2x4-inch bars.

[Samakimoto Graphics]

Ingredients

1 cup uncooked long grain rice – brown or white
1 tblspn vegetable oil
2 cups broccoli florets
1 heaped cup sliced mushrooms
1 cup thinly sliced carrots
1 cup mung bean sprouts
1 medium red or green bell pepper – sliced thin
½ cup chopped onions
¼ cup white wine
1 packet firm tofu – cut into ½ inch cubes
1 tblspn lemon juice
3 tbl spns soy sauce


Method:-

Cook Rice – Bring 2 ½ ups water to boil (2 cups for white rice) Add rice, stir once and reduce heat to low. Cover and simmer for 45 – 50 minutes (18-20 minutes for white rice) or until rice is tender but firm and water has absorbed. Remove from heat and set aside.
In a large non-stick wok or pan heat oil over high heat. Add all vegetables and stir fry for two minutes – Sprinkle with wine. Stir fry for another 3 minutes on low heat.
Gently stir in rice, tofu, lemon juice and soy sauce. Stir until heated through, 3-5 minutes.
Serve immediately

[Jeizzavelle]

Recipie question- Do you think it would work to take the ingredients for potato soup (Potatoes, milk, spam, cheese, butter....) and make a casserole? I am thinking mash the potatoes and add extra milk and butter to make them creamier and put a bit of cheese mixed in adnthen brown and melt cheese over top to serve? Think it would work?

[Logo-Mechanix]

It might work I would be careful with adding extra milk though, it could get soupy if it doesn't dry out enough. And instead of spam I would use bacon, just a personal preference.

[Jeizzavelle]

The recipie is from some old Kentukian hilljack's mother. I have thought about using bacon or ham but was afraid to riun it. I think I will make mashed potatoes and try it that way and if it turns out dry I will know to add milk. I'd rather have it be a little dry than be, well, soup. Thank s for the advice.

[Logo-Mechanix]

Yeah you can always add the milk but once you add it you can't really take it out. All you could do at that point is add more potatoes. I would crumble up some bacon and mix it in with the potatoes and then lay a few strips on top under the cheese. Man now I am hungry and that dish sounds pretty good.

[Jeizzavelle]

Ooooh. BAcon. That sounds good. I will try that and let you know how it turns out.

[Logo-Mechanix]

You could put bacon in a pile of dog crap and I would probobly eat it. I love bacon almost better than pancacking.

[Jeizzavelle]

Yes. Whenever I fix bacon I fix about 2 lbs. cause I end up eating half the first one.

[Logo-Mechanix]

I make a bacon omlette that rocks. Its a 3 egg omlette. First you put 3 eggs in a bowl scramble them all up and put them aside. Dice up some red and green peppers about 1/4 inch cubes, dice up some red onion and put the onion and peppers in a frying pan with some butter on med heat until they are soft. Than dice up some tomatoe and add that and immediately pour you egg in. When egg is almost done add some white american cheese and crumbled up bacon, not bacon bits but fresh bacon already cooked and fold the omlette closed and turn your heat down low. When chees is melted the feast begins, oh and some fried potatoes goes real good with this, but stay near a bathroom.

[Jeizzavelle]

but stay near a bathroom.
Sounds like my chili dip.

[Logo-Mechanix]

Oh man chili dip, my friend makes the most awesome chili dip for football sundays.

[Jeizzavelle]

Oh man chili dip, my friend makes the most awesome chili dip for football sundays.
Jafo begs for mine. Want the secret recipie?

[Jeizzavelle]

This might be a differant version but I fry hamburger, add chili (canned) and velveeta cheese snd melt it all togeter. You can add salsa or peppers to taste but we're all sissys at my house.

[Logo-Mechanix]

Thats about how my friend makes it also, and he adds a little chili pepper to spice it up.

[Jeizzavelle]

Yeah, we are pansies at my house. I about sent Jafo into cardiac arrest last night with BBQ shake and bake.

[nyc_skater]

Ingredients:
1 Large Steak
Mustard

Directions:
Marinate steak in mustard, Heat up coals on a grill red hot but do not use the metal grill wire. Throw steak on coals until charred black, eat and wash down with beer.

[morea]

You could put bacon in a pile of dog crap and I would probobly eat it. I love bacon almost better than pancacking.

how the heck did I miss this? LOL!

[urstwile]

too busy partying at your 20,000 post party, no doubt. :D

[morea]

that must have been it. :D

[shikatoi]

from a blog I posted last night..


photo below contains piles of garlic not suitable for children



step1.take a few little steaks

soak the bitches in pear juice, bbq sauce, lemon juice, garlic, jalapenos, cayenne, sea salt, and black peppa for a cuppla hours..
burn up the oven to 420 and toss in asparagus drizzled with olive oil and sea salt
sear the heck out of the steaks in a pan
stuff with garlic cloves, top with mushroom caps, toss in oven until they black

step2. a flask of jack
step3. the oreos didnt make it to the photoshoot before i growled the lil bastards down

http://www.curiousculture.com/cdc/Photos/steakgfarlic.jpg

[SJP775]

shikato . . . nice picture looks great . . . The best way to eat asparagus is grilled after marinating in BALSAMIC VINEGERETE . . . Enjoy . . .

[Samakimoto Graphics]

Fat Free Ginger Cookies Recipe



1/4 cup unsweetened applesauce
1/2 cup white sugar
1/4 cup firmly packed brown sugar
1/4 cup light molasses or marmite
1/2 cup egg substitute
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon powder
1 teaspoon ground clove
1 teaspoon ground ginger

Preheat the oven to 350 degrees. Whisk egg substitute into applesauce, sugar, brown sugar and molasses. In another bowl combine and sift dry ingredients together. Fold dry ingredients into wet ingredients. Let dough rest in the refrigerator 30 minutes or longer before baking. Spray cookie sheet with nonstick spray and place a tablespoon of dough 2-inches apart on the baking sheet. Bake 10-12 minutes until lightly browned at 350 degrees. Longer baking time yields crunchier cookies.

*Applesauce and egg substitute are used to replace the fat in this recipe. The end product is great tasting cookies that are fat and cholesterol free.

Makes 36 Servings

And I can prove that its fat free...

Serving Size: 1 cookie
Nutrients per serving:
Calories: 48
Total fat: 0 grams
Saturated fat: 0 grams
Cholesterol: 0 mg
Sodium: 86 mg
Carbohydrate: 11 grams
Protein: 1 gram
Dietary fiber: 0 grams


Enjoy!

[balou]

OK, this is pretty gross but funny... Kitty Litter Dessert (http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html) :D
(http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html)

[urstwile]

Wow! That's amazing and so convincing (note to self for next Halloween party). :)

[morea]

OK, this is pretty gross but funny... Kitty Litter Dessert (http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html) :D
(http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html)

What I *should have* done: bring in funny dessert as described above to share with boss and coworkers on a monthly basis.

Upon notification of layoff, bring in MUCH funnier* incredibly similar-looking dessert to GIVE to boss and coworkers as a going away present.

* much funnier TO ME. Not necessarily to them.

[balou]

LOL! Oh man, there's that hindsight thing again. ;)

[urstwile]

Oh now THAT's gross! :eek:

[jlknauff]

I guess I'll contribute to this...

Marinade a chicken breast in buttermilk (enough to cover completely) with generous amounts of black pepper, fresh garlic and a tablespoon of red pepper (finely ground, not the chunky kind). Let it sit for about 20 minutes.

Ok, now take 1 pint of heavy cream and bring it to a low simmer. Add 1 ounce of fresh dill, 2 tablespoons of fresh garlic, 2 tablespoons of coarse black pepper, a teaspoon of salt, half a teaspoon of lemon juice and a tiny dash of cinnomon. Let it simmer for about 5 minutes and then add about 4 ounces of honey and 2 ounces of mustard. Stir it with a whisk and let it reduce...it's gonna take about 20-30 minutes so now you can get your other stuff ready.

1. In a little bit (1-2 ounces) of olive oil, sautee some shrooms. No, not those kind, the kind you buy at a grocery store.

2. Fry 4 strips of bacon.

3. Shred 1 pound of colby jack cheese with the biggest holes on your shredder.

Now fire up your grill and throw the chicken on. You should get the grill heated up prior to this so that you get those pretty little grill marks on the chicken. About 4 minutes on each side should be good and during that time you should pour a little of the marinade over the chicken 2-3 times on each side while cooking.

Now, lay the bacon over the chicken, followed by the shrooms, followed by the shredded cheese. Let it melt and sort of glue everything together, take it off the grill and pour the sauce over it all.

[urstwile]

Sounds yummy.

You forgot to add: then make an appointment with your cardiologist. :p

[Samakimoto Graphics]

My two and a half year old niece loves broccoli (wish I could grow this too), when I tried this I left out the red chilli and reduced the curry to a reasonable level as the quantity is already reduced in this recipe.

I served it with pea-rice (steamed rice with green peas in it) and another time and boiled arrow roots (a tuber similar to sweet potato but with tougher skin, served boiled then peeled to remove hard skin) YUM!:)


Tempered Broccoli Curry

Ingredients:
Two heads of broccoli cut into florets
Salt- to taste
Two table spoons freshly grated coconut (I got the kind in a pack)
For Tempering
This gives a nutty and crunchy texture to vegetables
Two table spoons oil- olive oil or vegetable oil
Two teaspoons black mustard seeds
One teaspoon cumin seeds
One teaspoon black gram dhal (urad dhal)
One small dry red chillie- broken into two
Half teaspoon asafoetida powder (couldn't find this)
A few curry leaves (I used currypowder)
Preparation:
1. Heat oil in non- stick pan.
2. Add mustard seeds- wait till they splutter. Lower flame slightly and add all other tempering ingredients.
3. Add broccoli, salt and two tablespoons of water. Mix well.
4. Close with lid and simmer till broccoli is cooked but firm.
5. Coconut can be mixed in just before removing from flame.
6. Serve hot

[LilVixen27]

Dandawg!! tried yours with goose amazing my kids even ate it thanks!!!! Simple and easy love goose if you have any more with goose or duck let me know

[Zendada]

WARNING: DO NOT ATTEMPT IF YOU HAVE A HEART CONDITION> DO NOT ATTEMPT IF YOU FAINT AT THE SIGHT OF POOLING RED GREASE>

Strombolistein

Serves 4 grown men, 1 grown man and a family of 4, or 16 women and children.

Ingredients (all found at any local supermarket):
1/4 pound sandwich pepperoni (larger diameter pepperoni, apprx. 12 slices)
1/2 pound capricola ham
3 cooked sweet italian sausages, sliced
8oz. Kraft shredded Italian cheese (mozzarella with parmesan)
13oz. Pilsbury Pizza dough in the can
2 tablespoons of spaghetti sauce (I used Safeway Arabiata)
1 decent sized ripe tomato sliced thin


Preheat oven to 350. Bust out pizza dough. Lay out rectangle on large cookie sheet. Brush on spaghetti sauce. Lay out pepperoni. Lay out sliced tomato. Lay out capricola ham. Empty package of cheese evenly over the whole thing. Lay out sliced italian sausage. Roll that bad m'er f'er up on the longest side. Do not let it scare you. Slice dough every two inches along the top. Bake for 20 minutes. Remove from oven while shouting “Its alive!” then tilt to drain away excess red grease. Rejoice at your creation then slice, eat, and enjoy the Strombolistein buzz. Guaranteed to have your neighbors sniffing at your door.

IF YOU DEVIATE FROM THIS RECIPE YOU HAVE NOT CREATED STROMBOLISTEIN!

[urstwile]

Whoa Zen, that sounds amazing, and kinda like the Strombolis this guy that works with my husband makes. He works in a pizza shop, and it kicks booty! We call 'em Drewbolis.

[mac.FINN]

Okay, here's a recipe for the greatest meal ever, but most people think it's gross (until they try it). I'm genius is its pure simplicity. Get a pen and paper ready, (or cmd+c) cause here goes...

The Peanut Butter, Lettuce and Mayonaise Sandwich
2 - slices of bread
- lettuce
- peanut butter
- mayonaise

Spread peanut butter liberally on one side of one piece of bread.
Spread mayonaise on one side of other piece of bread.
note: must be done in this order - sandwich physics states that a sticky substance must be applied prior to a less sticky or smooth substance
Place the lettuce (properly washed and dried) onto the peanut butter.
Finally, lay the mayonaised piece of bread onto of the lettuce so that the mayonaise and lettuce are touching.

Enjoy with milk.

[morea]

http://www.freesmileys.org/emo/sick007.gif

[mac.FINN]

don't knock 'till you try it.

[morea]

there, there mac... I was only teasing.

*purrrrrr*

[mac.FINN]

I don't mind, that's pretty much everyone initial reaction. It usually happens like this:

Not Me: What's for lunch today?
Me: Peanut butter, lettuce and mayonaise sandwich.
NM: Really?
M: yep.
NM: re Morea's above smiley.

[urstwile]

I'm gonna try it, because as we all know, I take Mac on his word for everything. :D

[Ovaltine]

My grandmother just wrote this one up in her newspaper column, thought I'd pass it along.
Enjoy

BEAN SALAD
Put in a colander:
1 can green beans; 1 can wax beans; 1 can Lima beans; 1 can pinto beans; 1 can navy beans; 1 can black-eyed peas (or any combination of these legumes).
Run water through the beans to wash off excess salt.
Put in plastic container with a lid.
Add 1 diced onion; 1 diced green pepper; 1/2 cup celery.
Add 3/4 c. cider vinegar; 3/4 cup sugar; 3/4 cup canola oil. Stir.
Put the lid on the container and refrigerate.
This will keep (refrigerated) for a week and is tasty and filling.

With cornbread (1 cup self-rising meal, 1 cup buttermilk, 1 egg--baked in greased iron skillet at 450 degrees) it makes a whole meal.


Occasionally she writes up recipes, I post each column on the website I did for her. If you'd like to check it out, it's www.EducationAndCommonSense.com (http://www.EducationAndCommonSense.com) click the "Weekly Column" button. It's a VERY basic site, and it was a Christmas present for her. Oh, yeah, I forgot, she also has a cook book on the site (for sale) if you want one.

[balou]

That sounds good ovaltine!

[Red Kittie Kat]

This is a major family hit in the summer ..... and its tastes great!!

Pistachio Dessert

Ingredients:

2 boxes pistachio pudding
2 C. cold milk*
1½ C. butter, softened
1¼ C. flour
¼ C. crushed walnuts
2 Tbls. sugar
1 box cream cheese, softened*
2/3 C. powdered sugar
1 large. tub of Cool Whip*, divided
¼ C. crushed walnuts

Instructions:

-Beat pudding mix and milk with electric mixer on high for 2 minutes.
-Refrigerate until needed.
-Combine butter, flour, walnuts, and sugar and press into bottom of 13"x9"x2" pan.
-Bake in 375º oven for 15 minutes. Cool. Set aside.
-Beat cream cheese, powdered sugar, and ½ tub of Cool Whip with electric mixer in bowl. Set
aside.
-Spread pudding over walnut crust.
-Spread cream cheese mixture over pudding.
-Spread ½ tub of Cool Whip over cream cheese mixture.
-Sprinkle walnuts over Cool Whip.
-Refrigerate at least 30 minutes.
* Can be substituted with skim milk, reduced-fat cream cheese, and light or fat-free Cool Whip. But why bother :D

[urstwile]

Hope this isn't posted up already somewhere, but here's my tuna casserole recipe (measurements are all genetic :D )

A big ole bag of egg noodles
A big can of tuna fish (canned, water packed chicken also works with this one)
A can of cream of mushroom soup
Breadcrumbs
Buttah

Optional (well not optional for me anymore, but maybe optional for you):
Mozzarella, or some kind of cheese, sliced up enough to cover the casserole dish you're gonna end up with
Slivered almonds, or nuts of some kind (pick a type that you like, it's really a mad jumble of crazy inspiration)

Cook up your egg noodles the way you like 'em. While they're boiling, mix up the tuna (or chicken) and cream of mushroom soup (note, condensed soup, no water added).

When the noodles are done, throw the noodles and tuna and mushroom soup mix up into a big butt bowl, and mix thoroughly. Throw that puppy, after everything's mixed up pretty well, into a casserole dish. I like blue ones, but the color of the dish is optional. We used to use Corningware, because it was pretty, and you could get an encyclopedia if you bought a set at the supermarket. :)

Once all that stuff is in the casserole dish, add whatever optional ingredients you've decided on. My optional ones are suggested above, it's up to you as to what optional ones you want to include.

After you've added the optional ingredients, add a layer of bread crumbs on top of everything, and slice up some buttah slices on top of that (makes for a nice crispity crust).

Bake that puppy for about 20-25 minutes (this is an al dente thing, you gotta decide when it's done), let it cool for a little bit (yeah, I warned you, it's hot when it comes right out of the oven, put the fork down you!), and enjoy!

[urstwile]

Kat, didn't mean to trump ya. Just had an inspiration. Yours sounds DEElish! I love pistachio. It appears to be missing....wait for it, wait for it...

Artichokes. :D

[Red Kittie Kat]

lmaooooooo nope ..... no artichokes......but it does have a GREEN layer :D

yours sounds delish too darlin ;)


I do love recipes :D

[cornfed]

My husband and I just got the results of our cholesterol competition. Mine was 172, but his was 256! All of his other ones were high too. So, for the past 3-4 weeks we have revamped our diets. I've been following the American Heart Association recipes and making up a few of my own. I made this one up last night and it was really good.

-preheat the oven to 350
-heat some olive oil in a pan - a/b a tbsp.
-cut the fat off of boneless skinless chicken thighs or breasts
-squeeze some lemon over it all
-season it with some tony cacheres or other creole seasoning and pepper
-put it in the heated pan
-season the other side
-brown the other side
-spray a baking pan with pam
-put the thighs in it
-saute some onions, garlic, tomatoe slices, fresh parsley and fresh cilantro
-after sauteing until the onions are almost clear, put the sauteed mixture over the chicken
-bake it until the chicken is done

I served with fresh green beans cooked with garlic and onions in the chicken pan and brussel sprouts. We also had bread with some heart safe butter.

[Red Kittie Kat]

sounds great cornfed :)

[Samakimoto Graphics]

Well, Cornfed, this ones just as bad as your hubby's its 226 calories per helping, but good for one of those like one I had at an Asian friends place Friday night, you can substitute the lamb with chicken breast chunks to lower the calories by about 110...;)




MOROCCAN STYLE LAMB-KEBABS



Serves :- 4 portions

Served with warm bread or roasted potatoes, and a mixed salad.

INGREDIENTS:-

500gms shoulder or leg of lamb – trimmed of all fat ( or chicken breast)
1 tsp olive oil
2 tbsp lemon juice (leave out if you are using chicken)
1 tsp ground cumin (use rosemary instead)
1 tsp ground coriander
½ tsp ground tumeric powder
½ tbsp paprika powder
1 garlic clove, crushed
1 small red onion, unpeeled
1 small lemon
Salt, pepper and fresh coriander to serve



METHOD

Preheat the grill until hot. Trim any excess fat from the lamb and cut into 5 cm chunks.
Place in a non metallic bowl with the oil, lemon juice, spices, garlic – and mix well.
Cover and leave to marinate at room temperature for at least 2 hours.

Peel the onion, slicing off the top and leaving the root end intact, and cut into wedges.

Thread the lamb (or chicken), lemon and onion wedges alternately onto 30cm skewers and place under the preheated hot grill for 10 – 15 minutes. Turn every now and again until the lamb is browned on the outside but still pink on the inside. Serve with fresh coriander.

Enjoy!!

[Samakimoto Graphics]

I also got a list of power snacks for us designers who sit infront of the comp for hours:


WALNUTS
Rich in unsaturated fats, shown to keep cholesterol levels healthy.
Contain Melatonin which may help sleep-wake cycles.

APRICOTS
Contain Vitamin A to help maintain healthy eyes. Good source of Iron and high in fiber

LINSEED (FLAXSEED)
Full of Omega 3 and 6, rich in Lecithin to help digestion and fat metabolism. High source of lignans, helping support woman’s health.

ALMONDS
Naturally cholesterol free – to help maintain a healthy heart. High in protein and fiber, and packed with Vitamins E and B, Magnesium and Calcium. May aid weight loss.

FIGS
Full of fiber for good digestion and a natural sugar champion to balance sugar levels in the blood to prevent cravings. Good source of Calcium and Iron.

PRUNES
Maintain bowel regularity which can help ensure healthy digestion. Good for overall health.

PUMPKIN SEEDS
Packed with Zinc which helps support men’s health. Rich in Phosphorous and Magnesium for bone health. High in iron and Vitamin B.

SUNFLOWER SEEDS
Rich in essential Vitamin B which help release energy from our food. An abundant source of Vitamin E which helps protect cell membranes.

BRAZIL NUTS
Selenium-rich, an important mineral to ensure healthy immune system and thyroid function. Full of Phosphorus and Magnesium for bone health.

CASHEWS
Contain heart healthy monounsaturated fatty acid and rich in vitamins and minerals that support bones and joints.

[Samakimoto Graphics]

My two and a half year old niece who's staying with me, is starting to get picky about her food, so I found this nice snack recipe:

Serves 2
Preparation time: 15 mins
Cooking time: 20 mins

2 chicken breasts, cut into strips
¼ cup plain flour
¼ cup cranberry sauce, warmed
1½ cups cornflakes, lightly crushed
2 potatoes, peeled and cut into thin wedges
1 egg white, lightly whisked
2 corn cobs, halved
tomato sauce to serve

Preheat oven to 220°C. Line two baking trays with baking paper. Toss the chicken strips in flour and dust off excess. In a medium bowl, mix warmed cranberry sauce with chicken until coated. Pour in crushed cornflakes and toss until chicken is coated. Place onto one of the prepared baking trays, cover and refrigerate for 10 minutes.
Place potato wedges into a medium bowl, season and toss with egg white until coated. Place onto the remaining baking tray. Cook for 10 minutes, then reduce heat to 190°C. Put chicken fingers into oven and cook with potatoes for 10-12 minutes until golden and crispy.
Boil, steam or microwave corn on the cob to serve with crunchy chicken fingers and wedges.
Tip: To make crunchy fish fingers, substitute chicken for 250 gm of firm white fish cut into strips. Leave out the cranberry sauce and coat fish in one beaten egg instead. Fish fingers can be oven baked (low-fat version) or lightly pan fried.

[Red Kittie Kat]

mmmm sounds delish SG :D

[urstwile]

Nice recipe, Saka, although I've always had a mental block about chicken fingers. So I think in my mind I will rename your recipe chicken digits. I don't know why, but it just works better for me. :D

[Samakimoto Graphics]

It's eggplant season in my garden.

Aubergine and Green Gram stew

- six medium sized aubergines diced into half inch cubes (you may peel them if you like)
- 500 grams of Green Grams boiled till cooked (carefull not to over cook)
- 4 medium tomatoes or 3 handfulls of cherry tomatoes
- 1 large red onion chopped
- 2 large carrots diced into small cubes
- spice to taste (curry powder is a good option)
- green chillies (optional)
- and salt ;)
- 2 table spoons of clear corn/sunflower
- 300ml water

Fry the onion in oil till golden brown. Add in the tomatoes and cook until paste-like; at this point you may add in any spices you would like and the green chillies. Add in the carrots and aubergine chunks, stir and allow to cook for three minutes. Add the boiled and strained green grams and salt, cook for another 3 minutes then add the water for the stew. cover and allow to simmer for 10 to 15 minutes; carefull not to over cook the aubergines and carrot.

serve with spicy fried rice (if you did not add any spice to stew) or plain steamed rice ( if you did).

Enjoy!

[Exodus]

Ingredients:
11/2 lbs ground beef
1 small onion, finely chopped
Garlic powder to taste
Salt and Pepper to taste
1 can diced tomatoes
1 package of taco seasoning
¾ cup hot water
1 can whole kernel corn, drained
1 8.5 oz package of corn muffin mix
1 cup shredded cheese

************************************************** **************
Preheat the oven to 400 degrees. Grease a 9x13-baking dish.
Cook beef and onion until beef is evenly brown and onion is tender. Drain off
fat.
Add garlic powder, salt, and pepper to taste.
Add tomatoes and cook for 5 minutes.
Add taco seasoning and water. Bring to a rolling boil. Then cook 5 more
minutes.
Place beef mixture in the baking dish.
Top with corn.
Prepare muffin mix. Spread evenly over the top of the corn.
Bake in 400-degree oven until muffin mix is puffed and golden (about 20
minutes.)
Dip out servings onto plates. Top with cheese.

[Red Kittie Kat]

Eat like the Pirates Do!





Salmagundi

Serves one hungry Pat or 6 nearly average Seafair Pirates...

Ingredients:.....

1 lb. Corned beef
1 tin Anchovies.
1 lb. Goat meat
3 large Onions
3 lb's Miscellaneous Pickled Vegetables
1 lb Apples ( dried is ok ) or Raisins, or Bread fruit, or Mango.
1 Small ha ha Bottle of Wine.
lard, shortening, or cooking oil, For browning the meat
Cook like this.






Hack meat into Gobbets,
Brown with onions,
When brown add the rest of the Ingredient
Simmer till done, Feel free to add any spices to your liking then serve

[Samakimoto Graphics]

Whoa! Matey...That's potent!

[urstwile]

Ingredients:
11/2 lbs ground beef
1 small onion, finely chopped
Garlic powder to taste
Salt and Pepper to taste
1 can diced tomatoes
1 package of taco seasoning
¾ cup hot water
1 can whole kernel corn, drained
1 8.5 oz package of corn muffin mix
1 cup shredded cheese

************************************************** **************
Preheat the oven to 400 degrees. Grease a 9x13-baking dish.
Cook beef and onion until beef is evenly brown and onion is tender. Drain off
fat.
Add garlic powder, salt, and pepper to taste.
Add tomatoes and cook for 5 minutes.
Add taco seasoning and water. Bring to a rolling boil. Then cook 5 more
minutes.
Place beef mixture in the baking dish.
Top with corn.
Prepare muffin mix. Spread evenly over the top of the corn.
Bake in 400-degree oven until muffin mix is puffed and golden (about 20
minutes.)
Dip out servings onto plates. Top with cheese.
I gotta try this recipe, it sounds great, Exodus.

[Vikia]

Sugar Free Davinci or Torani flavored syrups are wonderful flavors to add to your coffee and other recipes.
But they can be expensive and not readily available if your store does not carry them.
Or maybe your favorite flavor is just not stocked.

I love Hazelnut syrup on Oatmeal in the morning.

FLAVORED SYRUP (LIKE DAVINCI)

To make 1 cup syrup:

1 cup water
1/2 tbsp extract (any flavor/brand you like)
1 tbsp liquid splenda, or 24 pkts (of any sweetener you like)
1/2 tsp guar gum or Xanthan Gum (this is a thickener you can buy at a candy store or natural foods grocer.



Put water, extract and sweetener in a small pot and bring to a boil.. Remove from heat and add guar gum, sprinkle on about 1/4 teas at a time and whisk real well. It will thicken a little more on standing so be careful not to overdo.

Carb counts: with liquid splenda = 0. Each pkt of splenda is .5 carbs.

I use McCormick's flavored Extract ..Go here to see the flavors they carrier

http://www.mccormick.com/content.cfm?id=7030

[captain spanky]

i'm afraid the only recipies i have are minimal...

bread + fire = toast

spud + oven x 3 hours = jacket spud

2eggs + a splash of milk + a pinch of salt & pepper x mix it for a bit + dip some bread in + fry it in a frying pan = eggy bread mmmmmm

[Exodus]

I gotta try this recipe, it sounds great, Exodus.

It is very good. My wife found this recipe and we tried it Monday. (we're tired of all the things we normally make during the week) It's easy and very filling. I took the left-overs for lunch on Tuesday. When you try it, let me know what you think! :)

[distruktor]

2eggs + a splash of milk + a pinch of salt & pepper x mix it for a bit + dip some bread in + fry it in a frying pan = eggy bread mmmmmm


ooooOOOOoooo! eggy bread!!! http://kolobok.wrg.ru/smiles/light_skin/dance4.gif

[captain spanky]

ooooOOOOoooo! eggy bread!!! http://kolobok.wrg.ru/smiles/light_skin/dance4.gif

best thing EVA! :D Eggy Bread for the WIN!

[cornfed]

I was given a whole bunch of fresh okra. So, we're having stewed okra and tomatoes with our dinner tonite.

one big onions
about two teaspoons of garlic chopped
a bunch of okra sliced
one big tomatoe cut up
tony's
salt
pepper

Saute the onions and garlic and sausage for a little bit. Then throw in the okra. When the okra looks like its not as stiff, put the tomatoes in. Add some tony chacheres, salt and pepper. Let it simmer for a while until the tomatoes are how you like them. add a little bit of water when it starts to stick.

Here's a pic of mine in progress. We're gonna have it over rice with baked chicken, cornbread and some other as of right now undetermined vegetable.

http://thecreativeforum.com/photopost/data/532/1163100_2199-med.JPG

[Red Kittie Kat]

mmmm Okra!! ...... I miss it :(

Especially fried :p

[cornfed]

I have a serious load of okra! We fried some on Saturday. I think I'm gonna give the rest to my sister in law. My son and I are the only ones that eat it here.

[Exodus]

We have half a freezer full at our house. My mother was supposed to take some of it...

[Red Kittie Kat]

Great you guys have a surplus and I can't get one stinkin' piece




:p

[cornfed]

tee-hee! I got mine from an old creole farmer - those people know how to grow it just right. I'll eat a bowl for you!!

[Red Kittie Kat]

Why thank you CF, you are too kind :D

[Samakimoto Graphics]

CF that looks absolutely yummy...

Hmmm...I wonder if Okra would grow in my garden?

[cornfed]

Thanks Sak! It was yummy!! I'll be having leftovers for lunch!

[Samakimoto Graphics]

Tomato and Mozerella cheese salad

I believe it's Italian. A Madagascarn friend of mine likes to have this for breakfast.

Ingredients:
- 2 large firm tomatoes chopped into large cubes
- 200gms mozerella chopped into large cubes
- half a teaspoon ground basil
- tea spoon of olive oil
- salt to taste

Mix everything up and enjoy. It tastes better when left to sit for a few hours in an air tight container.

[Red Kittie Kat]

mmmm... love the sounds of that Tomato :)

[Samakimoto Graphics]

Spinach Balls

This is a recipe I got from an Indian (Asian) colleague at work. I haven't tried it yet, but it sounds fantastic. Enjoy!

Ingredients

1 package or large bunch finely chopped spinach – cooked for 15 minutes and drained well.

¾ cup / 3 oz grated reduced fat or mozzarella cheese
¼ cup nonfat salad dressing or mayonnaise
¼ cup breadcrumbs
1 small onion - grated
1 large egg – beaten
2 tablespoons grated parmesan cheese
1 tablespoon mustard

Method

- Preheat oven – 325 degrees F
- Lightly grease a cookie sheet and set aside
- In a medium bowl – with a fork, mix all ingredients.
Shape into small balls (1 inch large) and place onto cookie sheet.
(If you wish to freeze and keep at this point – place balls into an airtight container and freeze)

Bake for approx. 15 – 20 minutes or until golden brown around edges and piping hot in centers – serve hot or cold.

[Red Kittie Kat]

That sounds great Sama ... I love spinach cooked in things and fresh .. but not cooked by itself ;)


Here is what I made last night ......... was fantastic!!!


OATMEAL APPLE CRISP


6 medium apples, pared and sliced
1/2 cup all purpose flour, sifted(60 gm / 2oz)
3/4 tsp (4 ml) ground cinnamon
1/3 cup softened butter or margarine (95 gm / 3½oz)
3/4 cup brown sugar (120 gm / 4 oz)
1/2 cup oatmeal flakes (25 gm / 1 oz)
3/4 tsp (4ml) ground nutmeg

Preheat oven to 375°F or 190°C. Grease baking dish with additional butter and arrange apple slices in it.
Cut the flour into the softened butter until the mixture resembles breadcrumbs. Then add the other ingredients and mix thoroughly. Sprinkle the dry mixture over top of the apples. Bake 30 minutes, or until apples are cooked and topping is golden-brown.

[Red Kittie Kat]

Oh and let me add....... tasted even better today after sitting overnight ;)

[Samakimoto Graphics]

I love left overs for breakfast; most days my breakfast consists of whatever remained from the night before and a cup of tea.

If it's anything that contained beans, I pass it up for Weetabix,a banana and a cup of tea- beans for breakfast can wreak havock to the rest of the day :D .

[Jeff Fisher LogoMotives]

Cowboy Jeffie's Butternut Squash Soup with a Kick

2 tablespoons butter
1 large onion - coarsely chopped
1 large butternut squash (about 3 lbs.) - peeled, seeded and cut into 1-inch chunks
1.5 quarts chicken stock - preferably homemade or low-sodium
1/4 cup good bourbon (and you might as well pour a drink for yourself, too!)
1 tablespoon fresh ginger - minced or grated
1/2 teaspoon ground nutmeg
1 bay leaf
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper (or to personal taste)
Salt and pepper (to taste)
1/4 cup heavy cream (or to taste)
Garnish with additional grated nutmeg, Italian parsley or cilantro leaves, or a dollop of sour cream or yogurt

1.) Melt butter in heavy soup pot. Add onion and stir to coat. Cover pan and sweat until soft - about 10 minutes. Add squash, stock, bourbon, ginger, nutmeg and bay leaf. Bring to a boil, then reduce heat to a simmer and cook covered until squash is very soft, 30 to 40 minutes.

2.) Remove and discard bay leaf. Transfer cooked soup mixture to blender (or use hand/immersion blender) and process until smooth. Return to pot and cook over medium heat, stirring occasionally, until soup thickens to consistency of light cream, 10 to 15 minutes.

3.) Stir in lemon juice. Add cayenne. Season with salt and pepper to taste.

4.) Add heavy cream just before serving and re-adjust seasoning if necessary.

5.) Once the soup is ladled into bowls you may wish to garnish with grated fresh nutmeg, Italian parsley or cilantro leaves, or a dollop of sour cream or lowfat yogurt.

Serves 8 as a first course.

Don't forget Cowboy Jeffie's Confetti Chicken Chili (http://www.graphicdesignforum.com/forum/showpost.php?p=71038&postcount=30) is also a great hot meal on those cold fall and winter days.

Enjoy!