someone mention
(http://soleilimg1.free.fr/gifs/nourriture/sandwich/sandw009.gif)
count me in Seeker
(http://soleilimg1.free.fr/gifs/nourriture/boisson/boiss001.gif)
Great idea Bernie. :Sparkletooth:
Apple Chimi Cheesecake
Ingredients:
12 (6 1/2-inch) flour tortillas
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 oz.) can cooked apples, very well drained
1/2 cup almond toffee bits
***Cinnamon sugar***
1/2 cup sugar
3 tablespoons ground cinnamon, mixed well
Vanilla ice cream
Caramel topping
Directions:
Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.
In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.
Preheat oven to 350 degrees F.
Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar.
Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
My husband and I made this for a party at my son's preschool and it was a hit.
Love the pictures Taffy. :grin:
Hi SG
not as much as love that cheesecake recipe with(http://soleilimg1.free.fr/gifs/nourriture/glaces/glace001.gif)...
Cheesecakes are a favorite of mine...must dig out the Lime jelly one..thats yummy to....
oh heres the link to these images..theres 1000s
http://maisondusoleil.free.fr/gifs/indexen.htm
(http://soleilimg1.free.fr/gifs/nourriture/fromage/froma009.gif)
Taffy.....you like cheese eh?
BTW, thanks for the help........... :Sparkletooth:
Quote
Taffy.....you like cheese eh?
BTW, thanks for the help........... :Sparkletooth:
Hey girl ya Done it...yehaaa :icon_flower:
Little did ya Know SG, Im Gramster the (http://soleilimg1.free.fr/gifs/animaux/hamster/hamst001.gif)
And us Hamsters love(http://soleilimg1.free.fr/gifs/nourriture/boisson/boiss042.gif) :laughing7: :laughing7: :laughing7: :laughing7:
Too cute Gramster the hamster.... :grin:
Oh and Bernie that Mississippi mud sounds reaaaalllly good. :Evilgrin:
Clam Chowder
6 potatoes-peeled and chopped
1 lb. bacon- saute and cut up
10 jalapeno seeds (optional, but adds some zest)
1 onion- saute with the bacon
parsley flakes
6 (6 1/2 oz.) cans clams
1 or 2 carrots diced
salt and pepper to taste
powdered non dairy creamer
quart of half and half
I cook my potatoes and carrot in the crock pot in about 2 quarts of water. This usually takes 8-10 hours. Then I add the rest of the ingredients and let it cook another hour or two. I used the non dairy creamer to thicken up the chowder, but you can also make a rue of butter and flour and milk and add that. The creamer is easier, though.
Quote from: shibboleth on November 10, 2007, 02:51:05 AM
Clam Chowder
6 potatoes-peeled and chopped
1 lb. bacon- saute and cut up
10 jalapeno seeds (optional, but adds some zest)
1 onion- saute with the bacon
parsley flakes
6 (6 1/2 oz.) cans clams
1 or 2 carrots diced
salt and pepper to taste
powdered non dairy creamer
quart of half and half
I cook my potatoes and carrot in the crock pot in about 2 quarts of water. This usually takes 8-10 hours. Then I add the rest of the ingredients and let it cook another hour or two. I used the non dairy creamer to thicken up the chowder, but you can also make a rue of butter and flour and milk and add that. The creamer is easier, though.
Nice recipe for New England Chowder :smile:, thanx.
I would go with the milk, flour and butter myself rather than the coffee creamer however, since it would make it authentic. :wink:
Chuck
CHUCK'S EASY JAMBALAYA
Ingredients:
▪ 1 lb. of chicken, white or dark meat will do. (I use dark meat myself)
▪ 1 lb. of smoked beef sausage, sliced ½ in. thick
▪ 1 lb. of cooked peeled shrimp, tails removed (you can get it already that way and frozen.) *
▪ 4 ribs of celery
▪ 2 14 oz. cans of whole tomatoes
▪ 1 tablespoon of garlic powder (adjust to taste)
▪ 1 medium to large onion, chopped
▪ 1 green bell pepper, chopped
▪ 1 16 oz package of frozen okra (optional)
▪ 2 teaspoons of thyme
▪ 3 or more tablespoons of olive oil
▪ 1 cup of instant rice (adjust to your liking)
▪ 1 teaspoon of Tabasco red pepper sauce (adjust to your liking. I use half of a 10 oz. bottle myself.
▪ paprika or poultry seasoning
▪ Cajun seasoning, to your liking.
First prepare the chicken, any way you want (bake it, or grill it. I use my Foreman grill for about 10 to 15 minutes), seasoned with the paprika or poultry seasoning. While the chicken is cooking, take an 8 quart pot, and cover the bottom with the olive oil. Add the celery, onions, and bell peppers, and sautee them until tender. Then add the tomatoes, juice and all, the garlic powder, Cajun seasoning, and the thyme. Stir well. Add the Tabasco, and continue stirring. Lower the heat to simmer. When the chicken is done, let it cool, and then cut it up into bite size pieces. Take the shrimp, and if frozen, run it under warm water to break up the pieces. Add the chicken, beef sausage, shrimp, and orka, if desired, and stir well. Turn the heat back up until boiling. Add the rice, stir well, then reduce the heat. Cover and simmer for about 10 minutes.
My budget doesn't allow me to make this regularly, but when I do, I consider it a real treat! :smile:
Enjoy!
Chuck
* Crawdads can be substituted for the shrimp if you can get them. But you would have to steam and peel them. If you're willing to go through that trouble, it's worth the effort. :wink:
Whooooooooooooooo Chuck! Am I ever glad they got this section on the board. That Sounds GOOD!!! Thanks!
You know, the simple is what I cook, and I made this one UP! ha
Pasta cooked.........Penne preferred!
REAL canned Tomatoes, the home grown kind...........
put IN the pasta "after" it is drained.
Butter!
To taste!
Salt and Pepper!
and LOTS OF MOZERELLA CHEESE ..............
Enjoy!
GRILLED PORK CHOPS WITH PEACH-RASPBERRY SALSA
INGREDIENTS:
SALSA:
* 1 14oz. jar of peach preserves and 1 14oz. jar of raspberry jam.
* 1/4 cup orange juice
* 1 teaspoon balsamic vinegar, adjust to taste
* 1/2 teaspoon ground cinnamon, adjust to taste
* 2 teaspoons chopped fresh mint, or a few drops of mint extract,
or 2 teaspoons of mint jelly (optional)
PORK CHOPS:
* pork chops
* thyme
* rosemary
* McCormick® Grill Mates® Montreal Steak Seasoning
DIRECTIONS:
FOR THE SALSA:
Mix peach and raspberry jams with orange juice, balsamic vinegar, cinnamon and mint, if desired. Set aside.
GRILLING THE PORK CHOPS:
Season both sides of chops with thyme, rosemary, and the Montreal Steak Seasoning. Grill for 10 minutes on each side. (If you use the George Foreman line of grills like I have, the grilling time is of course cut in half. Just place your chops on your Foreman Grill for 10 minutes.)
To serve, spoon salsa over grilled chops.
You can of course save the salsa for future use. Just fill the empty jam jars with it.
Enjoy!
Chuck :smile:
Quote from: SeekerSA on November 09, 2007, 06:42:50 PM
One I call the Mississippi mud you use Chocolate ice cream and Southern Comfort, now that one is tasty too.
Seeker,
What measurements do you use for the Mississippi Mud? Or do you just mix according to taste? I always thought Southern Comfort tasted like cough medicine, but it would be appropriate for the kind of drink you mentioned. :smile:
Chuck
:cloud9: Chuck, you're talking my language........I LOVE Cajun food and it is not easy to come by here in Indiana. I make Chicken Gumbo, but have never made jambalaya. I have always wanted to try ettoufe (spelling?), but it would have to be by somebody that knows what they should taste like. There is a restaurant in Indy that serves them up, steamed on ice. I tried one, but had no idea what of it to eat, and it didn't seem to me to be seasoned at all. Yuck! :laughing7:
Quote from: Cardinal on December 13, 2007, 11:46:57 AM
:cloud9: Chuck, you're talking my language........I LOVE Cajun food and it is not easy to come by here in Indiana. I make Chicken Gumbo, but have never made jambalaya. I have always wanted to try ettoufe (spelling?), but it would have to be by somebody that knows what they should taste like. There is a restaurant in Indy that serves them up, steamed on ice. I tried one, but had no idea what of it to eat, and it didn't seem to me to be seasoned at all. Yuck! :laughing7:
Cardinal,
Never tried my hand at making gumbo, but I have had it before. Speaking of gumbo, you can also opt to add okra to my jambalaya recipe. (I do believe it's the okra that gives gumbo its syrupy consistency.) I did that the last time I made it, and it was really super.
Chuck
Bernie,
I'm familiar with North African cuisine, particularly their tangine dishes. How about sharing with us some South African cuisine? :wink2:
Chuck
oooooooowwwweeeeee! y'all are gonna get me started in this kitchen. I am DEFINITELY
(oops let me finish!) I am DEFINITELY going to try these! Yummy! :bgdance: :bgdance:
:cloud9: Wow.....wish they had audio on this thing.......I'd love to hear how you pronounce all that! What is a tangine?
FineLinen's Chocolate Souffle Torte
No flour Chocolate Souffle Torte
Ingredients:
8 oz. semisweet or bittersweet chocolate
4 oz. plus 1 tsp. unsalted butter
5 eggs separated
1 cup gran. sugar
fresh whipped cream for garnish
Preparation
1. Melt butter and chocolate together. Let cool.
Preheat oven to 350 degrees and flour an 8" spring form pan or spray with pam. I do both: pam followed by flour.
Beat egg yolks with 1/2 cup of sugar, using mixer...beat until light and fluffy.
Beat in melted choc. butter mixture.
Transfer mixture to another bowl.
Clean mixing bowl and beat egg whites until foamy, then gradually add 1/2 cup of sugar, beating to form soft peaks.
In 2 or 3 additions fold in egg whites into chocolate mixture.
Pour into prepared spring form pan and bake around 50 min. with a shallow pan of water on the lowest rack.
When done the torte will be firm to the touch and the top covered with cracks.
Cool on rack approx. 20 min. Cake will deflate.
Invert onto serving plate, garnish with fresh whipped cream.
Serve warm or at room temperature.
Please note:
1. You will require a spring form pan for this recipe.
2. Cracks are ugly. Do not despair: the torte will compensate.
Marvellous Bran Muffins
2 2/3 cups flour
2 eggs
1 3/4 cup white sugar
2/3 cup apple sauce
3 cups raw bran
2 tsp. baking powder
2 1/2 cup buttermilk
1/4 tsp. salt
1 1/4 cup raisins
1 1/2 tsp. soda
1/8 - 1/4 cup water.
1. Mix all ingredients together except soda and water.
2. Add soda and water to mix and stir completely again.
3. Store in covered container for 24 hours before using.
Do not stir again
To make muffins fresh daily, simply lift out mix with a spoon, placing in greased muffin pans.
Bake in a 350 degree, preheated oven for approx. 25 minutes, or till firm on top.
Mix keeps for 1 month in "fridge".
:cloud9: This is my own recipe; I tasted it in Louisiana and came home and experimented until I got the taste to my liking. It makes a large pot, so this is a great company meal. Enjoy!
Chicken Gumbo
3 lbs smoked sausage, or andouille sausage, if you can find it
4 lbs chicken leg quarters, meat cooked and removed in advance
1 1/2 lbs cubed ham
4 green peppers
2 large onions, diced
3 ribs celery, diced
1 large can chicken broth and 2 small
1 can tomato sauce
1 large can diced tomatoes
2 cans chili beans
2 cans black beans
4 packages chopped frozen okra
3 tablespoons cajun seasoning
3 tablespoons file gumbo powder
1 tablespoon restaurant supply style, chicken base, or boullion cubes
If you like it spicier, adjust seasonings to taste, after it cooks awhile. I cook everything by taste, not by recipe, so my seasonings may differ slightly from pot to pot. This is one of those meals that tastes better the next day, because all the flavors mix better, so it is a good one to fix the day before if you are going to be short on time the day you want to serve it.
Put all ingredients except okra in large stock pot. This needs to cook for a couple of hours on medium heat. You will have to stir it occasionally to keep beans off the bottom from sticking. When the color changes from bright tomato red to more of a dark chili color and cooks down a little, add the okra and cook until it breaks down. This may take another hour, since it is frozen, but I don't recommend canned okra. Serve over a cup of white parboiled rice (like Uncle Ben's) in big soul bowl with some good bread on the side.
Okay, this recipe is from memory so all the ingredients measurements aren't exact,---it's a dash of this and a pinch of that sort of thing. It's one of my favorites. :bigGrin:
Taco Salad
1lb of ground beef browned (& seasoned with taco seasoning)
16 oz of shredded cheese (mozerella or cheddar)
l large tomato diced
2 boiled eggs chopped
1 medim cucumber diced
1 bag of Doritos crushed
1 small head lettuce chopped
1/2 cup of salsa
1 16 oz can of light red kidney beans (heated then drained)
1/4 cup of 1000 island dressing
Blend all ingrediets gently in a large bowl. Serve immediately with additional tortilla chips on the side. An alternative is to layer all of the ingredients one at a time in a large trifle dish. Makes a pretty presentation that way. You'd want to mix the salsa and dressing into the meat if it's done as a layered salad.
Shrimp Fettachini Alfredo
medium sized shrimp
mushrooms
fettachini noodles
1 stick of cream cheese
1 jar of alfredo sauce
garlic
butter
white wine
saute' mushrooms in butter and put aside
saute' shrimp over medium/high heat with minced garlic, butter and wine.
Melt the cream cheese in with the jar of alfredo sauce.
cook noodles.
mix noodless and sauce and mushrooms. Top with desired amount of shrimp.
Wow! You guys are some cooks! I don't cook if I can help it but if I do.... :Sparkletooth:
:cloud9: Thanks for the shrimp alfredo recipe; my daughter loves both shrimp and alfredo, so I'll be trying that one for sure.........they all sound good, though. Standard Indiana country cuisine is like biscuits and gravy, ham and beans with cornbread, chicken fried steak, fried chicken. Good, but not unique.
I think I may have a nice recipe too. It's from my father's home area, former east prussia (now Poland and Russia). It's a very traditional dish, and cheap to boot.
SWEETSOUR EGGS
ingredients:
potatoes
bacon
flour (or ready roux)
eggs
vinegar, sugar, salt
Peel the potatoes and slice them in halves, put them in a pot with water and a bit salt. Cook them until potatoes are soft and edible, but don't make mashed potatoes out of them ;).
Cut the bacon into small pieces, 4*4 millimeters. Fry them in a larger pot until you have a layer of oil on the bottom. Remove the remaining bacon quarters and put them in a small bowl. Add a bit of water to the pot and heat until it boils. Take the flour or the roux and mix it with the oil&water, until you have a thick sauce. Add water and roux until the pot is 3/4 full of it, it must remain thick.
Add some vinegar, some salt and some sugar. The key is to make the sauce both sweet and a bit sour, depending on your taste.
Boil the eggs hard, when finished, peel them and put the eggs in the sauce in the whole.
When potatoes are ready, put them on the plates, and add the sauce with the eggs. There must be enough sauce to cover both the eggs and the potatoes. I mean really much. If you like the taste of bacon, add the fried bacon quartes you removed earlier, on top of the meal.
Enjoy!
Hello everyone,
This is a dish I am quite proud of, I invented it because I had a need to have a low-fat, low-carb, high protein dish.
CRAIG'S ALMOND CHICKEN SALAD
Ingredients:
1 boneless chicken breast (120g)
1/2 tsp garlic salt (1g)
2 Tbsp rice wine vinegar (24g)
2 Tbsp crushed almonds (24g)
lettuce shredded (3 cups)
cheddar cheese (less than 5g fat) shredded.(60g)
2 Tbsp Italian dressing (less than 3g fat) (24g)
Marinate chicken breast flat in rice win vinegar and garlic salt for 30 minutes.
Lay shredded lettuce on a plate and drizzle Italian dressing over lettuce.
Layer shredded cheese on layer of lettuce
Turn stove to high for 5 minutes and place non-stick.
Drain rice wine vinegar and garlic salt marinade.
Fry chicken for 2 minutes on both sides or until fully cooked.
Cut into strips and layer on salad.
Sprinkle crushed almonds on top of chicken.
Serves 1, multiply servings per person fed.
Gee , I was anticipating something "out of the World" Not a Packet :laughing7:
Quote from: Fireinfolding on December 23, 2008, 06:30:45 PM
Quote from: Taffy on December 23, 2008, 05:59:38 PM
Gee , I was anticipating something "out of the World" Not a Packet :laughing7:
Whadaya want from me? :grin: Its a recipe you add WATER! Its EASY theree IS mixing involved here, theres a pot, and heat it works :grin:
Its not half bad either :grin:
I have a good grilled cheese one too if you want it? :grin:
Well I will admit, Its a Start , :bgdance: who Knows ,next it will be those ready meals where you TAKE it out of A box, REMOVE the plastic covering , HEAT it in the Microwave, and POUR on a Topping of YOUR choice, as They say" Rome wasnt Built in a day", theres Hope yet :laughing7:
Quick snack.
Stuff a pita bread with cheese and jelly.
Heat. Eat. Flush away with Duvel. Next!
Quote from: WhiteWings on February 04, 2009, 11:01:27 PM
Quick snack.
Stuff a pita bread with cheese and jelly.
Heat. Eat. Flush away with Duvel. Next!
what Jelly :icon_flower:
Another snack.
(the name best stays untranslated....)
1 egg
150 ml milk
full spoon of sugar ( or more)
Cinnamon (I like a lot of it)
Mix the above.
Soak 4 slices of old, dry, white bread in it. (make sure the bread doesn't soak to long)
Bake on both sides.
When done sprinkle (???) with some sugar and cinnamon.
(http://blog.doctissimo.fr/php/blog/un_autre_pays_du_fromage/images/wentelt.jpg)
Quote from: Taffy on February 04, 2009, 11:12:07 PM
Quote from: WhiteWings on February 04, 2009, 11:01:27 PM
Quick snack.
Stuff a pita bread with cheese and jelly.
Heat. Eat. Flush away with Duvel. Next!
what Jelly :icon_flower:
Red one :laughing7:
Taffy when ya gonna post that recipe for boiled water? :btantrum:
This thread makes me hungry.
Think I'm gonna grab some healthy snack!
French fries. + onions + ketchup + mayonaise + picallily + Peanut sauce :thumbsup:
:cloud9: Ok, I just gotta know; what is picallily and what is peanut sauce?
Quote from: WhiteWings on February 05, 2009, 05:50:54 PM
Taffy when ya gonna post that recipe for boiled water? :btantrum:
This thread makes me hungry.
Think I'm gonna grab some healthy snack!
French fries. + onions + ketchup + mayonaise + picallily + Peanut sauce :thumbsup:
missed the WW...
YA DONT boil water..ya get it from a Hot water tap..the one with a red tag .. :laughing7:
wow..thats some mixture..do you really eat all that together...picallily with peanut sauce..ya kiddding right... :laughing7:
Card
Picallili as its Know here..is mixed picked veggies , in a Mustard and tumeric pickled sause...bright yellow..ya use it as a Garnish NORMALLY for salads.. :icon_flower:
I would imagine WW may mean Peanut Butter :dontknow:
if so..just cant imagine that with Picallili.....mmm :icon_king:
http://en.wikipedia.org/wiki/Peanut_sauce
Peanut butter but more liquid and more spicey.
Picalilly: http://en.wikipedia.org/wiki/Piccalilli
Brit style.
We call it:
French fries war.
All mixed together Taffy
Not the McDonald crappy french fries BTW
:cloud9: Oh....amazing the different tastes for things around the world. Never heard of either of those two, and can't imagine either of them on french fries......I went to Canada every year as a kid, and it took awhile for me to acclimate to malt vinegar on fries, LOL.....
Quote from: WhiteWings on February 05, 2009, 06:56:54 PM
http://en.wikipedia.org/wiki/Peanut_sauce
Peanut butter but more liquid and more spicey.
Picalilly: http://en.wikipedia.org/wiki/Piccalilli
Brit style.
We call it:
French fries war.
All mixed together Taffy
Not the McDonald crappy french fries BTW
A a WAR it sounds dude...I know what they taste like Individually BUT mixed together.....mm
Our daughters a Mayo freak....It goes On EVERYTHING....chinese , Indian..pizzas..brit food... the lot....YUK...
Cardinal,
Just try.
When going to a restaurant I just order something I never heard about.
Except in London that is.... :sigh:
There it's best eat in a 2 star and up restaurant. Else every dish tastes fish flour. Prolly a wrong translation.
Mainly everything tastes like fish slime :laughing7:
Quote from: Cardinal on February 05, 2009, 07:01:36 PM
:cloud9: Oh....amazing the different tastes for things around the world. Never heard of either of those two, and can't imagine either of them on french fries......I went to Canada every year as a kid, and it took awhile for me to acclimate to malt vinegar on fries, LOL.....
Chips here C..not fries,,,...but they are normally thicker...salt and Malt Vinegar is a MUST....just like Cheese and Onion...egg and bacon....bread and butter.... :icon_flower:
My favorite supper of all is -
Baked Spud( potato)
cut in Half...Remove the inners..smash with Grated Chedder Cheese , BUTTER( No salt) enough in the Chesse...paprika..good pinch..a touch of Milk or cream....Return back to the skins
what we call back bacon( like ham) two rashers a SKIN with Sliced tomatoes topped with more grated Cheese..place under the Grill until Golden Brown or when the neighbour knock the door cos they want some too :laughing7:
goes well with Hot oiling water from the Tap :laughing7:
Quote from: WhiteWings on February 05, 2009, 07:10:17 PM
Cardinal,
Just try.
When going to a restaurant I just order something I never heard about.
Except in London that is.... :sigh:
There it's best eat in a 2 star and up restaurant. Else every dish tastes fish flour. Prolly a wrong translation.
Mainly everything tastes like fish slime :laughing7:
:cloud9: LOL, fish slime, eh? If I ever make it to London, I'll keep that in mind. :mshock:
I'm actually unusually adventurous for my neck of the woods. I love and have taught myself to cook Chinese, some Indian, Italian, Greek, French, and Mexican cooking.
We have some picked veggies but I don't think they have them in mustard and turmeric sauce around here. The peanut sauce I've never seen either.
But then again, I am in the crossroads of the world here in small town Indiana :mblush: :laughing7:
Quote from: Taffy on February 05, 2009, 07:20:24 PM
Chips here C..not fries,,,...but they are normally thicker...salt and Malt Vinegar is a MUST....just like Cheese and Onion...egg and bacon....bread and butter.... :icon_flower:
My favorite supper of all is -
Baked Spud( potato)
cut in Half...Remove the inners..smash with Grated Chedder Cheese , BUTTER( No salt) enough in the Chesse...paprika..good pinch..a touch of Milk or cream....Return back to the skins
what we call back bacon( like ham) two rashers a SKIN with Sliced tomatoes topped with more grated Cheese..place under the Grill until Golden Brown or when the neighbour knock the door cos they want some too :laughing7:
goes well with Hot oiling water from the Tap :laughing7:
:cloud9: Sounds good, I was just thinking I need to eat some lunch, and now you've cinched it for me. :laughing7:
I was with ya on all of it but the cheese and onion pairing....love onions but never thought about eating them with cheese.....
Hmmm......hot oiling water from the Tap...... That does sound a trifle like this......:Party:
We don't call 'm fries either. Suprise.
I have a real good recipie for soup but I just can't translate half of the ingredients.
Quote from: Cardinal on February 05, 2009, 07:29:58 PM
Quote from: Taffy on February 05, 2009, 07:20:24 PM
Chips here C..not fries,,,...but they are normally thicker...salt and Malt Vinegar is a MUST....just like Cheese and Onion...egg and bacon....bread and butter.... :icon_flower:
My favorite supper of all is -
Baked Spud( potato)
cut in Half...Remove the inners..smash with Grated Chedder Cheese , BUTTER( No salt) enough in the Chesse...paprika..good pinch..a touch of Milk or cream....Return back to the skins
what we call back bacon( like ham) two rashers a SKIN with Sliced tomatoes topped with more grated Cheese..place under the Grill until Golden Brown or when the neighbour knock the door cos they want some too :laughing7:
goes well with Hot oiling water from the Tap :laughing7:
:cloud9: Sounds good, I was just thinking I need to eat some lunch, and now you've cinched it for me. :laughing7:
I was with ya on all of it but the cheese and onion pairing....love onions but never thought about eating them with cheese.....
Hmmm......hot oiling water from the Tap...... That does sound a trifle like this......:Party:
THE bkey is sticking some C...Boiling water( ie WW)..but even so..Im parcial to ice cold cider with the spud and specially with Mature chedder , Onion and Crusty bread...Tis the basis of what we call a Ploughmans Lunch, youll find that on nearly every menu of traditional ale houses in Britain..just add with that, salad to garnish..half an apple , a few grapes...Branston Pickle.....and Man..it DONt come better on a summers evening...
Quote from: WhiteWings on February 05, 2009, 07:33:22 PM
We don't call 'm fries either. Suprise.
I have a real good recipie for soup but I just can't translate half of the ingredients.
with My stomach..soups a Must.....when ya do translate pass it on... :icon_flower:
Quote from: Cardinal on February 05, 2009, 07:29:58 PM
Quote from: Taffy on February 05, 2009, 07:20:24 PM
Chips here C..not fries,,,...but they are normally thicker...salt and Malt Vinegar is a MUST....just like Cheese and Onion...egg and bacon....bread and butter.... :icon_flower:
My favorite supper of all is -
Baked Spud( potato)
cut in Half...Remove the inners..smash with Grated Chedder Cheese , BUTTER( No salt) enough in the Chesse...paprika..good pinch..a touch of Milk or cream....Return back to the skins
what we call back bacon( like ham) two rashers a SKIN with Sliced tomatoes topped with more grated Cheese..place under the Grill until Golden Brown or when the neighbour knock the door cos they want some too :laughing7:
goes well with Hot oiling water from the Tap :laughing7:
:cloud9: Sounds good, I was just thinking I need to eat some lunch, and now you've cinched it for me. :laughing7:
I was with ya on all of it but the cheese and onion pairing....love onions but never thought about eating them with cheese.....
If you like cheese....
Put between 2 slices of old(er) bread.
Cheese.
(pre baked) Bacon or something a little similar.
Experiment with a combination of picalilly, ketchup, mustard and sambal http://en.wikipedia.org/wiki/Sambal
Then bake in a pan or a sandwhich toaster. -> the horizontal type.
When the cheese pours out yar done.
:cloud9: It all sounds good to me, and now that I know what sambal is, I love hot and spicey anything, so the peppers thing sounds great to me. And I love cheese....
Quote from: WhiteWings on February 05, 2009, 07:41:53 PM
Quote from: Cardinal on February 05, 2009, 07:29:58 PM
Quote from: Taffy on February 05, 2009, 07:20:24 PM
Chips here C..not fries,,,...but they are normally thicker...salt and Malt Vinegar is a MUST....just like Cheese and Onion...egg and bacon....bread and butter.... :icon_flower:
My favorite supper of all is -
Baked Spud( potato)
cut in Half...Remove the inners..smash with Grated Chedder Cheese , BUTTER( No salt) enough in the Chesse...paprika..good pinch..a touch of Milk or cream....Return back to the skins
what we call back bacon( like ham) two rashers a SKIN with Sliced tomatoes topped with more grated Cheese..place under the Grill until Golden Brown or when the neighbour knock the door cos they want some too :laughing7:
goes well with Hot oiling water from the Tap :laughing7:
:cloud9: Sounds good, I was just thinking I need to eat some lunch, and now you've cinched it for me. :laughing7:
I was with ya on all of it but the cheese and onion pairing....love onions but never thought about eating them with cheese.....
If you like cheese....
Put between 2 slices of old(er) bread.
Cheese.
(pre baked) Bacon or something a little similar.
Experiment with a combination of picalilly, ketchup, mustard and sambal http://en.wikipedia.org/wiki/Sambal
Then bake in a pan or a sandwhich toaster. -> the horizontal type.
When the cheese pours out yar done.
Cheese..Im not known for gr-hamster for nothing :laughing7:
Man..Nevr hear of Sambal..just looked at that Link...thats My type of Grub..Cant take too much spicey food thesedays..but in small amount it no trouble..got to try that One... :thumbsup:
Quote from: Taffy on February 05, 2009, 07:40:44 PM
Quote from: WhiteWings on February 05, 2009, 07:33:22 PM
We don't call 'm fries either. Suprise.
I have a real good recipie for soup but I just can't translate half of the ingredients.
with My stomach..soups a Must.....when ya do translate pass it on... :icon_flower:
I just give it a try. Ask....
Big pan of water.
Put salt and peper on a piece of pigs leg.
Put it in the pan and boil.
Remove the foam once in a while.
If no new foam forms:
Add a pound of split peas (dried peas cut in half)
Add a pound of sliced http://nl.wikipedia.org/wiki/Prei (only the white part)
2 sliced onions
200 grams little pieces of bacon (pork) 1/4" cube shape. Best are those salty type. :sigh:
Add near the end of cooking 1 or 2 sliced Dutch sausages http://en.wikipedia.org/wiki/File:Boerenkool_stamppot.jpg
Close the pan an boil at least 3 hours on low fire/heat.
Serve with http://www.voedingswaardetabel.nl/_lib/img/product/roggebrood.jpg
The soup is about as thick as custard.
When cold you can put your pan upside down and it never gets out.
It tastes best when a few days old.
You can vary a bit with the ingredients.
:cloud9: This does not sound particularly good, but if you want a great accompaniment to steaks or hamburger steaks, this is it........it just goes with beef. We put it ON the meat and it is delicious, and I'm not a big zuchinni fan, but this is a great way to use up some of it for those of you with zuchinni "overflows" in the summer....
3 zuchinni, diced
1 large onion, diced
1 box fresh button mushrooms, diced
1 stick real butter
salt and pepper
soy sauce
motzerella cheese
Take the first 5 ingredients and put in a large sauce pan and bring to medium heat. Cook covered for about a half hour until all the veggies are cooked down. Then uncover, and add 1/4 cup soy sauce and cook uncovered, until almost dry, about another half hour. Add cheese on top and let melt a minute.
Quote from: WhiteWings on February 05, 2009, 08:02:30 PM
Quote from: Taffy on February 05, 2009, 07:40:44 PM
Quote from: WhiteWings on February 05, 2009, 07:33:22 PM
We don't call 'm fries either. Suprise.
I have a real good recipie for soup but I just can't translate half of the ingredients.
with My stomach..soups a Must.....when ya do translate pass it on... :icon_flower:
I just give it a try. Ask....
Big pan of water.
Put salt and peper on a piece of pigs leg.
Put it in the pan and boil.
Remove the foam once in a while.
If no new foam forms:
Add a pound of split peas (dried peas cut in half)
Add a pound of sliced http://nl.wikipedia.org/wiki/Prei (only the white part)
2 sliced onions
200 grams little pieces of bacon (pork) 1/4" cube shape. Best are those salty type. :sigh:
Add near the end of cooking 1 or 2 sliced Dutch sausages http://en.wikipedia.org/wiki/File:Boerenkool_stamppot.jpg
Close the pan an boil at least 3 hours on low fire/heat.
Serve with http://www.voedingswaardetabel.nl/_lib/img/product/roggebrood.jpg
The soup is about as thick as custard.
When cold you can put your pan upside down and it never gets out.
It tastes best when a few days old.
You can vary a bit with the ingredients.
Thanks Bud
sonds quite similar to what we call Ham and Pea Broth...and Its Yummy..., your sounds a little more spicey.. that sounds good too... :icon_flower:
The sort of Soup which sticks to ribs and is Hearty on a Cold, wet evening in winter... :thumbsup:
may well try adding that dutch sausage..mmm nice
:cloud9: That does sound good. Looks like for your translation, that would be leeks, smoked sausage, and maybe a dark rye or pumpernickel bread you show there?
Taffy because yar a soup junkie one more....
First general tip for canned soup. Just add rice to it.
Three bean soup
3 spoon of veggy oil.
2 cut onions
Squeeze one garlic 'part'
2 teaspoons of grinded http://nl.wikipedia.org/wiki/Komijn
2 teaspoons of paprika powder (spicey type)
1 chopped red or green pepper (remove the seeds)
675 grams minced meat (cow)
800grams canned (italian) tomatoes.
90 grams tomato puree
1 teaspon oregano
1 bay leaf
dash of beer (dark)
salt and pepper
120 grams of brown beans
120 grams of white beans
120 grams 'frog peas' http://nl.wikipedia.org/wiki/Komijn (white ones)
120 grams pinto beans
Heat a big pan.
Add oil and 'half-bake' the onions
Add the blue stuff and bake 1 minute.
Add the meat. Bake until pale brown. Use a fork to make sure you the meat 'crumbles' :icon_king:
Add the red part. Put the lit on and boil 35 minutes.
Regulary check the liquid and add water when needed.
Add the beans and boil another 15 minutes.
Got plenty more soups.
BTW taffy I checked the tap but no water there.
Here we get draught beer from a tap :laughing7:
Thanks Both for those recipes...catch ya Tomorrow..just checking before sleepies... :icon_flower: :icon_flower:
Quote from: Cardinal on February 05, 2009, 08:07:44 PM
:cloud9: This does not sound particularly good, but if you want a great accompaniment to steaks or hamburger steaks, this is it........it just goes with beef. We put it ON the meat and it is delicious, and I'm not a big zuchinni fan, but this is a great way to use up some of it for those of you with zuchinni "overflows" in the summer....
3 zuchinni, diced
1 large onion, diced
1 box fresh button mushrooms, diced
1 stick real butter
salt and pepper
soy sauce
motzerella cheese
Take the first 5 ingredients and put in a large sauce pan and bring to medium heat. Cook covered for about a half hour until all the veggies are cooked down. Then uncover, and add 1/4 cup soy sauce and cook uncovered, until almost dry, about another half hour. Add cheese on top and let melt a minute.
Hey Card,
I LOVE zucchini myself, especially fried with ranch dressing.
That recipe of yours sounds cool, I just may try it the next time I make hamburgers.
Speaking of hamburgers, here's a bizarre treat for those who take a dare:
GOOBER BURGERS:
Grill your hamburger patties, then put it on a toasted bun. Top it off with peanut butter, mayonnaise, and a few sliced dill pickles. In Minnesota, people will pay as much as about $7.00 (US) for one of these delicacies.
Chuck
:cloud9: You know, I like to watch Guy Fieri on Diners, Drive Ins, and Dives sometimes to get ideas (plus he's funny), and I think he went to one that served those, because I never heard of it before (and neither had he) and it stuck in my mind. Thanks for the recipe. Card
(Recipe link below) In place of her usage of brown sugar, you might try stevia or raw agave nectar, or freshly squeeze a tiny piece of something sweet like perhaps a piece or two of a blood orange since it's a salad that "doesn't have to have" sugar, and in place of the olive oil, avocado oil would be great, or for those wanting something that'll burn fat or minimally self destruct the calories in this salad 'cause they're waist conscious if not like really trying to lose a bunch of weight, then instead of her recommendation of olive oil, you might go for raw organic coconut oil instead 'cause although it's a saturated fat, it's unique in saturated fats for lowering cholesterol and speeding the metabolism and fat burning of the physical body, and it helps get rid of plaque in the arteries. That with the stevia would really be a double whammy on something really healthy that instead of tasting like cardboard would be extremely rich eating in the taste/satisfaction/satiation department.
http://www.youtube.com/watch?v=bsPyoPqzZiA (http://www.youtube.com/watch?v=bsPyoPqzZiA)
And if inspite of either what I have to say about this recipe she gives at this link, and inspite of her version of it, if you're still not thinking it'll be all of that great, then as you know rosemary, ground red pepper or white pepper, garlic powder, or a diced serano pepper can make anything really great. (Perhaps some tarragon seasoning as well.) I'd personally be inclined to using half as much tomato and using a tiny bit of sliced red bell pepper to a sensory tease, or in place of tomato entirely for those that are so-so on tomato, or just want a variation to keep in mind. I would be inclined to want some Tahini on this (which is a delicious sauce made of sesami seeds), in place of the ranch some of you might think of, though quite a few of you would look at the recipe at the above video link and think "nearly anything's good with cheese!" Thinly shaved raw butternut squash in very teasing small amounts would probably be a better alternative to cheese for at least this dish for those that think that absolutely nothing's good without cheese. :laughing7:
Or a tiny bit alongside of so that you can use lesser cheese and get more of a tastebud teasing effect. Pinch of lemon juice in place of my recommendation of a teeny bit of the sweetener options I mentioned would add a bit of tartness to this as well, in place of having a bunch of really sharp cheese in copious amounts, so that strictest moderation of that with strictest moderation of thin shavings of the raw butternut squash I'm overcomplicating this recipe for some of you with would make you likely wanna smack something/someone over how good this was.
Do you have a url to that recipe Martin?
Preferably a movie.....
Nope, but once I've got a webcam, I'll likely do more than prayer and preaching/teaching segments. Myspace and some of the blog programs allow a bit more video to be uploaded all at once than YouTube allows with their preference for the 10min or less clips. If I can get my own forum off of a free server situation, there might be bandwidth that could be relegated to 1GB of video or whatever. Might do new photos for online on last day of this month, but not 100% sure and praying about that. More a budgeting issue right now than any kind of camera shyness. My only online pic, or the one used the most often online, is from '05. Lots of stuff I'm trying to do right now to get things I do online a bit more current and to include more things online.
I love chocolate gravy poured over hot biscuits, when I was a child living at home mom made almost every morning, it keeps your energy level high can skip lunch or if have any left over chocolate gravy, can eat for lunch.
Here is the simple recipe..
1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. :icon_flower:
:thumbsup: yummy !! almost like chocolate pudding eh ? :HeartThrob:
Quote from: rosered on March 30, 2010, 03:35:11 AM
:thumbsup: yummy !! almost like chocolate pudding eh ? :HeartThrob:
Yes but so much better, :cloud9: unfortunately my metabolism has changed want allow me to eat often now days. :sigh: Lol
'Sinfully Delicious' Chocolate Cherry Cheesecake
Makes 1 9-inch (2.5 L) cheesecake
IngredientsCrust:
1 1/3 cup graham cracker crumbs
1/4 cup light brown sugar, packed
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
Filling:
2 cups whipping cream
6 oz semisweet chocolate, chopped
1 lb cream cheese at room temperature
3/4 cup sugar
1 Tbsp cornstarch
1/2 cup marichino cherry syrup
2 large eggs
1/2 cup chopped marichino cherries
cocoa powder, for dusting
MethodFor crust, preheat oven to 350F (180C) and grease a 9-inch (2.5 L) springform pan. Pulse graham crumbs and brown sugar in a food processor. Add melted butter and vanilla extract and pulse until an even texture. Press into bottom of prepared pan and bake for 7 minutes. Allow to cool while preparing filling.
For filling, reduce oven temperature to 325F (160C). Heat cream to just below a simmer. Pour hot cream over chopped chocolate and whisk gently until smooth and set aside. In a bowl using electric beaters or with a mixer fitted with the paddle attachment, beat cream cheese until fluffy, scraping the sides of the bowl often. While beating, slowly pour in sugar, again scraping the bowl often. Beat in cornstarch. By this time the filling should be looking a little more fluid. Slowly pour in cherry syrup and beat in eggs, one at a time. Pour chocolate mixture into cheesecake filling and blend well. Scrape filling into pan, sprinkle cherry pieces on top and bake for 30 minutes. Without opening the oven door, turn off the oven and leave cheesecake in another 30 minutes. Remove, let cool to room temperature, then chill overnight.
To serve, remove cheesecake from pan, dust top of cheesecake with cocoa powder and decorate with cherries.
That sure sounds good! :cloud9:
Oh SQ it IS!!!!
If you like those chocolates with the cherries inside, you'll love this! It tastes almost the same as those chocolates, but with cheesecake goodness and creaminess!
:cloud9: That does sound good. When I get time, I'm going to try to make it.......thanks...... :thumbsup:
Let me know how it turns out for ya!
:icon_flower:
Laz's Post-Missouri Bean Dip
Now who put the "dip" in the "Dip-da-dip-da-dip"?
I did!
Here's the backstory on this dip. Years ago, there was a little eatery in the Waldo area of south Kansas City called Sancho's. Among other dishes, they served an appetizer called "Chilie Con Queso," which was a concoction of beans, cheese, and chips. I loved it so well, I noted what it seemed to contain and tried to reproduce it at home. After a while I was making it just like Sancho's, but after moving to New Mexico, I tried it once again. My wife made suggestions, and it underwent refinements. Most importantly, ingredients improved, and the taste got hotter, but better. Now, I have got it so well down that I can offer a recipe, as follows:
6 cups canned or cooked pinto beans, undrained
1 4oz can of diced green chilies
1/4 teaspoon of ground black pepper
1/4 teaspoon of ground chipotle chilie
3/4 – 1 cup of salsa (cook's choice)
1 –2 cups shredded cheese
1 bouillon cube (cook's choice) Laz uses tomato/chicken
other spices/seasonings to taste
a little water if too thick
heat the lot in a saucepan, on low heat for the sake of the cheese
mash contents or (recommended) use a hand blender
enjoy!
Laz - so you're the one with the dip da dip da dip, I'd like to shake your ha-a-and
you made my baby fall in love with me...yeah!
Quote from: ded2daworld on December 03, 2012, 03:46:03 AM
Laz - so you're the one with the dip da dip da dip, I'd like to shake your ha-a-and
you made my baby fall in love with me...yeah!
Rama, lama, ding-dong, dude! But try the recipe...
Ooooh. I just got this Irish recipe in my inbox and I am going to do it this very night... using Canadian bacon, though. :banana:
Irish Bacon Cabbage Soup
Original recipe makes 4 servings
1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green cabbage leaves
Directions
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
sounds yummy :thumbsup: you cant go wrong with potatos and bacon !
Very true, rose. :) :HeartThrob:
Quote from: rosered on March 17, 2014, 02:37:40 AM
sounds yummy :thumbsup: you cant go wrong with potatos and bacon !
I'll cook them for you Rosey. After that your will never hold the same opinion again :laugh:
:laugh: Rose and I just swapped some recipes for venision the other day!
Tapioca!!! Each time I see that word, my taste buds are re-energized as I smilingly reflect on my most favorite dessert as youngster. Tapioca pudding... I liked it so much I convinced my youngest sister that the pudding was made with fish eyes... she quickly pushed her bowl of tapioca my way... saying "Ugh, I don't want to eat fish eyes!!" AND I got more of my favorite dessert!!! :)
BTW why the username "Tapioca"?
Quote from: anna274 on March 17, 2014, 05:14:47 PM
Tapioca!!! Each time I see that word, my taste buds are re-energized as I smilingly reflect on my most favorite dessert as youngster. Tapioca pudding... I liked it so much I convinced my youngest sister that the pudding was made with fish eyes... she quickly pushed her bowl of tapioca my way... saying "Ugh, I don't want to eat fish eyes!!" AND I got more of my favorite dessert!!! :)
BTW why the username "Tapioca"?
:girlheart: Anna, I don't really know, except I like the pudding too, and the word itself sounds nice to my ears. Other than that, really no reason.
That was a neat story about you and your sister. :laugh:
I like the 2014 Tapioca brand aka The Pudding so much that I will share it with my youngest sister... there's enough joy in it to share ... Bless your dear sweet young heart :HeartThrob:
Yes, the songs that jabcat and eaglesway have shared with us are so beautiful... always giving all glory to God and to our Lord and Savior Jesus Christ...Savior of ALL MEN.
Thank you so much for that lovely blessing, Anna.... But - I'm a senior, not young. :laughing7: :girlheart: But I'll just pretend I'm young at heart. :dsunny:
HUMMUS!
Too easy to make fresh to be paying good money for store-bought!
1 can chick peas, with juice
2 tbsp raw sesame seeds
2 tbsp olive oil
1/2 tsp salt
In a small sauce pan, fry the sesame seeds in the olive oil over low-medium heat until lightly golden (NOT brown). Let cool slightly. Dump chick peas in blender, juice and all, and then dump in the sesame seeds, oil and all, and the salt. Then you may wish to add any combination of the following ingredients:
1/2 clove garlic, pressed
1 tsp paprika
1 or 2 leaves of fresh basil
2 tbsp sun dried tomatoes, chopped
1 or 2 tsp lemon or lime juice
...or just use your imagination, and let me know how you like it!