Wecome to the Ironworks Cyberchefs Emporium recipe collection -- Part 1

Everyone is welcome to post their favourite recipes here, for all to enjoy.

**** RULES ****

1. This is a serious thread. No joke or silly recipes, please.

2. The thread is for *recipes only* !!

If you have any comments, questions, or any cooking info you would like to share, please post them in an "ICE helpline" thread.

3. Posts in here are probably going to be long, so it might be better if we don't include our sigs ..

Happy cooking ...

Pang [img]graemlins/cat3.gif[/img]

[ 02-10-2002: Message edited by: Pangur Ban ]</p>

Salami and Tofu Stir Fry
Serves 3 - 4

May seem like a strange combination, but cooking the salami with the tofu gives it a nice spicy flavour.

350 g firm tofu
75 g hot salami
500 g fresh stir fry vegetables
350 g fresh fresh hokkien style noodles thin
10 ml seasoning sauce ( oyster, teriyaki, or other ), more or less according to taste
2 teaspoons good quality olive oil

Preparation
Cut tofu in thin strips about 5 cm long.
Chop the salami as finely as possible.
Chop the vegetables into stir fry size. I like to use carrot, snow peas, capsicum, zucchini, onion, and bok choy.
Prepare the noodles as per packet directions ( usually by rinsing them in hot water for 60 seconds.

Cooking
Put 1 teaspoon of the olive oil into an electric frypan or skillet, and cook the tofu and salami together, at a medium heat, until the tofu starts getting brown.
Push the tofu mix to one side. Add the vegetables, and drizzle the olive oil and half of the seasoning sauce over them. Stir as required so they cook evenly.
When the vegetables are half cooked, ( about 3 minutes to go ), add the noodles and the remaining seasoning sauce over them.
Mix everything together. When the noodles are hot, serve at once.

Variations
A few drops of Tabasco sauce can add a bit more 'fire' if your salami is not hot enough.

Pang [img]graemlins/cat3.gif[/img]

[ 02-10-2002: Message edited by: Pangur Ban ]</p>

One of my family's favorites, and easy to make.Lemon Chicken
Ingredients:
4-5 boneless chicken breasts (preferably hand-boned)
1/3 cup bread crumbs(homemade are best. Just let bread get stale and pound it with a rolling pin)
1 Lemon
1/2 tsp dried thyme(or 1 tsp fresh)
Salt and pepper to taste
2 TBSP fresh sweet butter
2 TBSP Extra-virgin olive oil
1. Pound the chicken breasts between two sheets of plastic wrap with a rolling pin or a meat tenderizing hammer.
2. Melt the butter over low heat in a large (12" or 30 cm. Saute' pan, adding the olive oil when the foam subsides.
3. Mix together bread crumbs, thyme, and the zest of the lemon in a shallow pan. Dip chicken breasts in the mixture to coat.
4. Place chicken breasts in pan over medium heat. Too hot will scorch the breadcrumbs. Cook until thoroughly done, about 6 minutes per side.
5. Quarter the zested lemon, squeeze juice over chicken. Serve it forth, as M.F.K. Fisher would say.

[ 02-10-2002: Message edited by: Galadria ]</p>

Dessert Item: No-Bake Chocolate Oatmeal Cookies
Oats in a chocolate fudge base. Yummy! [img]graemlins/eating.gif[/img]

2 c. Sugar
1/4 c. Butter
1/2 c. Milk
1/3 c. Powdered Cocoa
1 tsp. Vanilla
1/2 c. Peanut Butter
3 c. Quick Cooking Oats


Mix Sugar, Milk, Butter and Cocoa together in large saucepan.
Heat on med-high until boiling.
Let boil exactly one (1) minute.
Remove from heat and in the same saucepan add vanilla, peanut butter, and oatmeal.
Do not let cool off.
Spoon immediately onto wax paper and let cool.

Do not make these on a rainy day...like any fudge, they won't set. (unless you live in an extremely arid climate to begin with)

[ 02-10-2002: Message edited by: Moni ]</p>

HEARTY, EASY VEGETABLE BEEF SOUP
Heat two quarts water, with 1 TBSP salt in it to a boil.
add:
4 potatoes, peeled and cubed
2 carrots, sliced into discs
2 stalks celery, chopped roughly
1 large onion, chopped roughly
1 14-oz can of chopped tomatoes
2 lb. stew meat, or chopped chuck roast
Bring back to a boil, then cover and turn the heat down to low. Simmer 1 1/2 to 2 hours. Serve